Archive for the ‘Food & Wine/Food Feature’ Category
December 24th, 2009
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Author: Foodies, farmers, and chefs make the best of tough times.
by Pamela Denney
Think back to the start of 2009. The forecast for restaurants was glum, thanks to the spend-less mantra of the recession. But thriftiness wasn’t all bad. Families rediscovered their own kitchens and embraced locally grown food. Restaurant owners tweaked menus and lowered prices, while adventurous chefs pushed ahead with new restaurants, despite the economic doom and gloom. In Memphis, and across the nation, the film Julie & Julia introduced a new generation of foodies to Julia Child, America’s first celebrity…
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by Michael Hughes
Developing a world-class wine-producing region always takes a few pioneers. Washington State has quite a few. David Lake (Columbia Winery), Mike Sauer (Red Willow Vineyard), Chris Camarda (Andrew Will Winery), Scott Morris (Kiona Vineyards & Winery), Rick Small (Woodward Canyon), and Patricia Gelles (Klipsun Vineyard) are just a few of the individuals who have nurtured the industry into what it has become and what it will develop into. Recently, I was lucky enough to spend a week in this beautiful…
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Celtic Crossing and Los Compadres: for a mouthful under $10.
by Pamela Denney
The last time Celtic Crossing owner D.J. Naylor visited Ireland, he feasted on stew at the home of a relative. He loved the richness and flavor of the sirloin, slowly cooked with parsley, onions, carrots, thyme, Worcestershire sauce, beef stock, and a hefty amount of Guinness ale. (Four pints, to be exact, in a pot of stew that makes 25 servings!) “It was so good, I brought the recipe back,” Naylor says. “Now it’s the most Irish dish we have…
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Celtic Crossing and Los Compadres: for a mouthful under $10.
by Pamela Denney
The last time Celtic Crossing owner D.J. Naylor visited Ireland, he feasted on stew at the home of a relative. He loved the richness and flavor of the sirloin, slowly cooked with parsley, onions, carrots, thyme, Worcestershire sauce, beef stock, and a hefty amount of Guinness ale. (Four pints, to be exact, in a pot of stew that makes 25 servings!) “It was so good, I brought the recipe back,” Naylor says. “Now it’s the most Irish dish we have…
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Petra moves on; Fuel moves in.
by Candice Baxter
The gas station at the corner of Madison and Auburndale was built in the 1920s to service Model T’s. Until the late ’70s, the Mobil Pegasus stood atop the building directly above the upstairs tire room. When a customer needed a tire, one would be rolled down the narrow stairs into what is now a dining room. In 1997, Hattley’s Garage was remodeled as a restaurant of the same name. More recently, Brad Wilbanks and Sujin Choi had been serving…
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Petra moves on; Fuel moves in.
by Candice Baxter
The gas station at the corner of Madison and Auburndale was built in the 1920s to service Model T’s. Until the late ’70s, the Mobil Pegasus stood atop the building directly above the upstairs tire room. When a customer needed a tire, one would be rolled down the narrow stairs into what is now a dining room. In 1997, Hattley’s Garage was remodeled as a restaurant of the same name. More recently, Brad Wilbanks and Sujin Choi had been serving…
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by Sarah Christine Bolton
Located just five hours from Memphis, Chattanooga at first glance might seem like a sleepy version of Nashville. The city boasts lots of tourist attractions, beautiful rolling hills, and a variety of outdoor activities. But a closer examination, which I was able to have one weekend in early October, revealed a city eagerly embracing artistic endeavors, sustainable business, locally grown food, and a thriving agri-tourism industry. Agri-tourism, for the uninitiated (which is what I was until this trip), is a…
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by Pamela Denney
My holiday shopping mantra is simple this year: If you can’t eat it, it’s not on my list. I love buying consumable gifts, because they offer a DIY charm without spending time in the kitchen. In Memphis, many small businesses offer a delectable assortment of food gifts. Here are a few of my favorites: Monkey Bread Bakery Teachers at Riverdale Elementary School in Germantown know all about Monkey Bread Bakery’s gourmet treats. Kindergarten teacher Sarah Moske tested her recipes by…
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Restaurants make use of social media.
by Stacey Greenberg
What does Chef Ben put on all of his tomatoes before they leave our kitchen?” This was Grace restaurant’s Facebook update on October 28th. The person who answered correctly was promised a $50 gift certificate. Over 200 guesses (ranging from sea salt to mini cucumbers), one hour, and one hint later, someone finally got the right answer: gastrique. Since then, chef/owner Ben Vaughn has been doing food and wine trivia giveaways about once a week. Christiana Leibovich, who participated in…
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Not your average pumpkin pie.
by Ari LeVaux
I’m no stranger to pumpkin pie. When I owned and operated a small pumpkin pie business after college, I experimented widely, trying countless permutations on the basic theme, and tweaked my way to some fantastic pie. I thought I knew most everything there is to know about pumpkin pie. But walking around a night market in Bangkok, Thailand, recently, I had an experience that turned my concept of pumpkin pie inside-out. Street food in Bangkok is a universe unto itself,…
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