(If you are reading this on an RSS feed, click through to see the slideshow.)On the chef-to-table connection: Farmers need to become gastronomes. Gastronomes need to become farmers. Then we can elevate both our tables. On owning a restaurant: My father was so helpful with the restaurant. I didn’t know anything about business. I didn’t …
Category Archive: Slow Food
The "Lesser" Cuts Dinner
We were fortunate enough to be able to attend Slow Food Memphis’s first major dinner event, a dinner at Hunt-Phelan focusing on the “lesser” cuts of beef. Michael Lenagar of Neola Farms provided the beef. Chef Stephen Hassinger turned the beef into superb dishes. Before I list the menu, I want to say a word …
Sold!
I have to start his post by admitting that our kitchen is still about half plywood and studs. This is also the time of year that I get my annual bonus. In the two years that we have lived in our house, my bonus has helped us take nice leaps toward our vision of the …
Slow Food Nashville dinner
Our neighbor convivium, Slow Food Nashville, will host a dinner on Tuesday, June 26, at 6:30 p.m. at Marché Artisan Foods. The al fresco seafood boil costs $25 per person, not including tax and tip. Unfortunately this is a bit too far away to go to from Memphis on a Tuesday night, but if you’re …
Magevney House Gardens
Yesterday, Mama Squirrel and I went to Magevney House to work at the Slow Food Memphis table. Manning a table is a simple proposition. You stand behind a table that is draped with an eye-catching banner, and you smile, hand out literature, and answer the occasional question. When the table is for Slow Food Memphis, …
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The World in a Skillet
Available March 2012
On our shelves
