As far as food goes for the Flyer's Best Of party, the general rule is: If you snooze you lose.
The party started at 6 p.m. Here's a shot of a platter from Sekisui (first place for "Best Japanese/Sushi") at 6:40 p.m.
One morning a couple weeks ago, Lucy Davis, the 7-year-old daughter of Flyer staffer Chris Davis, had a little crying spell.
Lucy, along with her twin Josie, was to visit Dinstuhl’s Pleasant View candy-making facility that day with her class and the sheer anticipation was more than she could take.
I feel ya, kid … which is also to say, pass the hankies, because Dinstuhl’s is having its annual holiday open house on Sunday, November 8th, from 1 to 5 p.m.
According to David Lindsey, Sekisui’s marketing director and the assistant to founder Jimmy Ishii, the prices are about 20 percent less than they are on the 2009 menu.
For Earl “EP” Harden’s eighth birthday party, his mother made pizzas using a hamburger bun as the crust. Now, some 20 years later, the bun serves as the foundation of Harden’s “CPs,” the single-serving pizzas sold at Celebrity Pizza.
Harden opened Celebrity Pizza about six months ago in a space within a strip mall on Highland about a block south of Park. The mall is forgettable, if not downright unattractive, so stepping into the tiny but perfectly fashionable shop is a bit of a surprise. “I wanted the average person to walk in and say, ‘I wasn’t expecting this.’”
So they do have haggis at this year's Clanjamfry, the Scottish faire at Evergreen Presbyterian Church.
There will definitely be meat pies, however, and the very popular shortbread.
Saturday’s Chillin’ on Broadway in West Memphis will include a chili-cooking contest sanctioned by Chili Appreciation Society International (CASI).
Tana Jones, a member of CASI, will serve as the organization’s official referee for the event, making sure that its rules are being followed. She’ll also be competing.
“It’s just fun,” says Jones, who’s been active in chili-cooking-contest circuit for 25 years and considers other competitors her “second family.”
One of my favorite rolls at Sekisui Pacific Rim isn’t actually on the sushi menu. The Stop, Drop, and Roll is listed as an appetizer — most likely due to the fact that it contains neither seaweed nor rice. Yellow fin tuna, avocado, cucumber, and romaine lettuce are wrapped in rice paper, sprinkled with cayenne pepper, and served standing in a puddle of ponzu sauce (made from soy, lemon juice, and rice wine vinegar). Believe it or not, what holds this roll together is mayonnaise. Yes, mayonnaise. But not just any mayo. It’s Kewpie, a special, Japanese variety often found in Sekisui’s rolls. The “mouth feel” is magnificent. The crispiness of the romaine and cucumber superbly balances the delicious squish of the avocado and melt-in-your-mouth premium tuna. The cayenne pepper gives this wrap a fiery touch, hence the reference to fire safety in the roll’s name. Feel free to treat the ponzu sauce as your personal fire extinguisher.
Now this is a mess of tomatoes, 38 to be exact from Whitton Farms, and I saved this box of muddy beauties from the trash.
Last week, when I was picking up my CSA at the Botanic Gardens in the rain, I started talking to Keith Forrester about tomatoes. "I'd like to buy a lot of tomatoes and try making my own sauce," I said. "How about these?" he answered, plopping the wet box of heirlooms on the table.
It seems all the rain is wreaking havoc with Keith's tomato crop. Too much rain makes the tomatoes split near the stem. Look closely, and you can see.
... and it mysteriously involves what I believe to be Ruffles brand potato chips.
I came across the Vanilla Bee flavor of Haagen Dazs when I was actually searching for something more along the lines of "ChocolateAtrocity" ... something with more chocolate related add-ins than ice cream. But Vanilla Bee caught my eye instead, and I very graciously decided to give it a chance.
It’s now my favorite flavor, and I’m not just following my taste buds on this one.
When I last checked in with Wally Joe in January about his new restaurant, he was "hopefully optimistic" that it would open this fall.
I live near the block in East Memphis where Perkins Extended branches off of South Perkins, so I've kept an eye all summer long on the house that Joe chose as the restaurant's site. But did I notice demolition work finally started two weeks ago? Nope.
Fortunately, Flyer ME Susan Ellis is a little more observant, so we zipped in the driveway the other day for a look around. We found the demolition crew taking a break in the house's beautiful backyard, so we chatted for a bit and started looking around. (The front door was open!)
Grace, located at 938 S. Cooper in the heart of the Cooper-Young neighborhood, opened Friday, but did so softly. “We’re going for a long, soft opening,” Vaughn explained by e-mail.
A Hamburger Today has an exhaustive guide to hamburger and cheeseburger styles.
Of course, Dyer's gets an entry, and there's a mention of Southern Foodways Alliance's John T Edge.
Memphis' thumpiest bible-thumper Sister Myotis is leading her Church Retreat starting Saturday at TheatreSouth. She interrupted her packing to talk to Hungry Memphis.
You've expressed a fondness for casseroles. What's your favorite?
It's hard to pick a favorite, but if I have to, it's a layered breakfast casserole that Paula Deen taught me how to make: Butter both sides of some Wonder Bread and spread them in the bottom of a dish, cover with a layer of deli-style ham, then some sliced bananas, and another layer of buttered bread. Top with cheddar cheese, chopped bacon, and crumbled up Ruffles. Mix together 2 cups of heavy cream and 4 eggs to pour over the top, then bake it off, and you've got a healthy breakfast with all four food groups!