The Red Clay Table

High end Southern food with a French twist. Located in the heart of revitalized downtown Sheffield.

A native of northwest Alabama, Alan Phillips left for Pepperdine University in Malibu, California, and stayed on the west coast. A graduate of the CSCA Cordon Bleu in Pasadena, California, Alan returned to his native Alabama to care for an aging parent, and once he returned to the South, he began to reconnect with the fresh ingredients and Southern flavors he remembered from his childhood. He decided to stay. There was something about the red clay soil in this part of the world that he just couldn’t get out of his system.

​Lucky for us. Since his return, he has delighted foodies and food lovers alike, catering large events and small, and reconnecting with the community at large. He has a devoted following through Jack O’ Lantern Farms, where many of his products can be found, and he is known to the parents of St. Joseph Catholic School as the chef in residence, providing guidance to the cafeteria there so that the students get the very best school meal in town. If you’ve been to an event catered by Chef Phillips and the Red Clay Epicurean, you know – his food is artfully prepared, beautifully presented, and, in every way, satisfies.