We’re excited to share that SoulGrown recently featured Chef Bill Briand in a story imagining what Alabama would serve if it hosted its own version of the Masters Champions Dinner. Published on April 8, 2026, the article explores the dishes, ingredients, and culinary traditions that best tell the story of Alabama through food.
In the piece, SoulGrown turns to Chef Bill Briand, owner and executive chef of Little Bird in Fairhope, for perspective on what an Alabama-inspired champions dinner should include. The article describes Chef Bill as a thoughtful Southern cook with a strong sense of place, and uses his guidance to shape a menu rooted in seasonal ingredients, regional traditions, and dishes that reflect Alabama’s identity.
The feature highlights a menu that balances comfort, history, and elevation. Among the dishes mentioned are smoked chicken with white BBQ sauce from Big Bob Gibson’s, Hot & Hot Fish Club Tomato Salad, Gulf Coast West Indies Salad, fried green tomatoes, and Miss Maudie Atkinson’s Lane Cake. Together, the selections form a portrait of Alabama’s food culture, from backyard barbecue and garden tomatoes to coastal seafood and storied Southern desserts.
We love seeing Chef Bill included in conversations that celebrate the flavors, traditions, and sense of place that define Alabama cooking. Read the full SoulGrown feature here.