Last night, Food News writer Pam Denney and I went to the soft opening of Stella Marris, Steve Cooper's restaurant that had been the subject of protests by Cordovans who were concerned about Cooper's background in adult entertainment.
To say the place — which is two-story and seats 330 — is ornate doesn't quite describe it...
CMI, the Flyer's parent company, is holding a Jack-o-Lantern contest.
Check out this entry of a pumpkin eating gourds. I always suspected pumpkins were vicious like that!
When I stopped by Wayne's Candy Co. earlier today, co-owner Kelly Hardcastle was standing in the door. Check out that smile! He's been selling candy since 6 a.m. this morning.
Skaggs took the time to answer a few questions about beer for Hungry Memphis.
You're both a horticulturist and brewer. Where does the twain meet?
The fact that all the ingredients in beer are from cultivated plants is a natural convergence of brewing and gardening. Both involve growing living things for our purposes. In brewing, yeast grows in a media of natural sugars; and in gardening, plants grow in a media of soil. Historically, if you look at the beers brewed in medieval times, many more plant-based ingredients were used than only the barley and hops used today. Both gardening and brewing are celebrations of the natural world.
I stopped by Mr. Lincoln's Costume Shoppe today to check out the food costumes.
There are plenty.
You can be an M&M, for example, in any number of colors.
Good news: After a hiatus, fast-food chronicler Backyard Blogger is back.
Today, food news writer Pam Denney and I stopped by the estate sale at the Annesdale-Snowden House.
We cleaned the place out.
Could it be true?
I saw this on the Goner Records board and had to share: It's a 9-minute documentary on the old Pat's Pizza on Summer.
I affectionately refer to the "Bacon Wrapped Stuffed Shrimp" at Cafe Ole as the "double-flesh combo." It's pretty much the most un-kosher thing a nice Jewish girl could eat, but that hasn't stopped me yet.
My friend, who lived in Memphis for years before moving to the Big City, decided that while he was here he'd throw all gastroenterological caution to the wind and eat his favorite Southern foods three times a day. That means I've also been eating his favorite Southern foods at least twice a day and while I will miss my old pal's company, my arteries were awfully happy to see him finally board that northbound plane.
Paul and Angela of From the Southern Table blog about rendering lard from 15 pounds of pig back fat.
My reaction is equal parts ew and awe. Plus, the post has given me a great idea for my next blog: pigautopsy.com.
This morning I was listening to crazy-pants Glenn Beck, when he launched into a commercial for Food Insurance.