It was a mere two days ago that Fly on the Blog included a post on @MidtownKrogers with the words, "This parody account is a cease and desist order waiting to happen."
Indeed. A visit to that Twitter account now yields the message: "Account suspended."
@MidtownKrogers, the week or so it was up, had gathered a fawning fanbase of 400-plus, with grammatically poor and often nonsensical tweets, such as "There are a lots of midtown grocerys to chose but alike some people we always fresh cereal and no bees. #cost_saver #bees #freshpromise."
Joe Bell, manager of marketing and public affairs for Kroger Delta, confirms that a request was made by Kroger's corporate headquarters in Cincinnati that the account be removed.
Bell deems the situation as "not a huge deal," saying that the main concern was that people might mistake @MidtownKrogers for an official account run by Kroger.
"Someone may say something down the road that really didn't represent Kroger, and at that point, it's a little too late to step in and say that's not us," says Bell.
Update: All tickets have been claimed.
The scoop on this year's Big Scoop is that there will be local offerings from La Michoacana and Mama D's. More cold stuff comes from Yarnell's Blue Bell, Menchie's, Turner Dairy, and Yogurt Mountain.
Big Scoop organizers have generously provided 4 pairs of tickets to be given away to Hungry Memphis readers.
Want those tickets? All you have to do is email me and ask.
Best Memphis Burger Fest 2013
Wild Ophelia is a Chicago-based candy bar outfit specializing in unusual flavor combos and ingredients sourced from farms across the country.
And so ... on to the All Natural Beef Jerky Milk Chocolate Bar.
The description from the company's site: "Flavor Profile: Natural smoked fruit woods and peppered spices perfectly match our rich milk chocolate."
And the reaction from everyone I had try it: It's chocolate-y, but hardly at all beefy. The jerky flavor only comes in the salty, spiced after-taste.
Other Wild Ophelia bars include Peanut Butter & Banana, the New Orleans Chili, and Smokehouse BBQ Potato Chips.
I picked up the Beef Jerky bar at the Walgreen's downtown on Union, for $3.99 for a 2 oz. bar.
Sascha Parker, owner of Eggcellence, says she came to the deviled egg business via her office job.
For one of the office's frequent potlucks, she volunteered to bring deviled eggs. "But I didn't want to do just plain-old deviled eggs," she says. So, in addition to traditional deviled eggs, she brought a batch of BLT eggs, topped with tomato, bacon, and lettuce.
Her office workers went nuts for Parker's gussied up version of the traditional party treat, and that led to more deviled eggs with more imaginative toppings. Eventually, her coworkers began asking if they could buy them from her, and so Eggcellence was launched.
Eggcellence's lineup includes the traditional paprika-topped Classic Southern; the BBQ with chicken, barbecue sauce, and cabbage; the Hawaiian with pineapple and Teriyaki sauce-glazed spam; and the California with crab, cucumber, and avocado.
There is no wrong answer.
Many years ago, a full decade before my cooking wasn't just confined to the microwave, I read cookbooks like novels, and this wasn't just the chatty parts either; this included the recipes. We're talking stacks on the nightstands. The Joy of Cooking was my Harry Potter.
These days, I see cookbooks as more of a tool and less as entertainment. Unless I know the author, I don't generally make it past a paragraph or two.
Phillip Rix, of Phillip Ashley Chocolates, is opening a space to make and sell his artisan chocolates.
Phillip Ashley Chocolates Midtown, at 798 S. Cooper in the former Painted Planet space, is set to open November 4th.
"I've been looking," says Rix," but I didn't want to rush into anything."
Rix says the location, in walking distance of Tsunami and Alchemy and other Cooper-Young spots, "really fits."
Rix launched his chocolate business a few years ago as Chocistry before rebranding it as Phillip Ashley Chocolates. His chocolates are imaginative (popular items include the sweet potato chocolate the Mama Jean and the bbq chocolate the Memphis) and striking to look at (some look like geodesic domes, others are hand-painted).
The chocolates are designed to be luxury items, and so Phillip Ashley Chocolates Midtown is presented as a boutique rather than a shop. The chocolates will be displayed in jewel cases.
It is a design studio as well, with the back half of the space set up for on-site chocolate-making.
The boutique will offer around 15 to 20 different chocolates, with the lineup changing seasonally. Tuesday at Phillip Ashley will be by appointment only, with guests having private tastings set up in flights.
Regular hours for the rest of the week will be Wednesday and Thursday, 10 a.m. to 6 p.m. and Friday and Saturday, 10 a.m.-7 p.m.
A funeral for Russell George, the owner of iconic dive Earnestine & Hazel's who died earlier this week, has been set for Friday, September 13th at 11 a.m. at St. Patrick's Catholic Church downtown.
Following the service, there will be a celebration at Earnestine & Hazel's.
A makeshift memorial appeared at Earnestine & Hazel's door shortly after news of George's death.
There's a flower wreath and a bouquet on the door. On the ground, is a poster with noisemakers and heartfelt words as well as burning candles and a Miller Lite can serving as a vase for more flowers.
The note with the bouquet pictured above reads in part, "Thank you for the best New Year's Eve of our life. You will be forever in our thoughts. Rest in peace, you sweet man."
I'm a fan of Made from Scratch cookies, but my favorite is the Rich Chocolate Brownie ($4.99 for a package of 3).
Packaged brownies tend to taste like a square of vaguely chocolate-y chemicals, but Made from Scratch's are rich and moist.
Amerlia Young sells the Made from Scratch cookies (which include chocolate chip, spiced ginger, and an excellent peanut butter) and the Rich Chocolate brownies at the Agricenter farmers market and Miss Cordelia's.
She also offers a larger line of cookies, brownies, and dessert bars via the Made from Scratch Facebook page.
Brownies include Nutty Chocolate, Cappuccino, Cocoa-Nut, and Peppermint & White Chocolate. The dessert bars are Lemon, Cheesecake, and Chess.
After some brainstorming, they came up with an idea they thought fitting for a beer-centric event held in the waning days of summer: the Hops-icle, popsicles made with beer.
CFY created two flavors: the Lunar Linen with Belgian Ale and hard lemonade, and the Angry Bird, made with a lager and hard cider.
In addition to the Hops-icles, there will be beer from Wiseacre, Boscos, Ghost River, the Bluff City Brewers, High Cotton, and many others. Food will be provided by Bar Louie, One & Only BBQ, Frost Bake Shop, Gus's, Rock 'n' Dough, Las Delicias, and Boscos.
Art on Tap is Friday, Sept. 6th, 6 p.m. Tickets are $40. Wine-tasting tickets are an additional $10.
Last Friday I attended the second annual Cochon Heritage BBQ contest at Beale Street Landing. I got a last-minute invite to judge, so I arrived at 3:30 p.m.
Three of the six teams were serving inside and the other three were outside. In addition to the BBQ, there were copious amounts of free alcohol, including Four Roses Bourbon, Anchor Steam Beer, and Crispin Cider. There were some local bartenders (Hi, Evan!) mixing cocktails, a really nice cheese bar, and a band. Basically, all the makings for a good time.
I wasted no time and got a bourbon straight away.
Judging didn't officially start, so we had some time to mingle. Jill and Keith Forrester were on hand. Keith was helping Jackson Kramer, leading the team from Interim, plate and serve, and he had also whipped up some watermelon moonshine for the occasion.
Over 100 people turned out for Andy Ticer and Michael Hudman’s Collards & Carbonara release party and Southern Foodways Alliance benefit. The evening began with passed appetizers and beverages in the backyard of Andrew Michael Italian Kitchen. From there, the party moved across the street to Hog & Hominy for a dinner prepared by Restaurant Iris' Kelly English, John Currence of City Grocery in Oxford, Tien Ho of Montmartre in NYC, and Mike Lata of F.I.G. in Charleston.
Before dinner, John T. Edge, director of the SFA, spoke about the organization’s mission to document and celebrate the food culture of the South. Edge showed I am the Pitmaster, a documentary short focusing on Helen Turner, a female pitmaster making barbecue in a man’s world. Turner owns Helen's Bar-B-Q in Brownsville, TN.
After the film, dinner was a huge hit as seen in the slideshow.
Collards & Carbonara Release Party
Chefs, friends gather to celebrate Andy Ticer and Michael Hudman's new cookbook Collards & Carbonara.
At the Noodles Bistro in Germantown, I ordered, yes, noodles.
More specifically, I got the Singapore Street Noodles ($8), a curry dish with rice noodles, carrots, snow peas, onions, scallions, bean sprouts, broccoli, and cilantro. With the heat of the curry (I ordered "medium" but may get spicier next time) and the noodles and the broccoli, this is a filling dish, particularly on a hot day.
Other dishes that look promising are the Orange Peel Shrimp with chili sauce; the Korean Spicy Seafood Noodles; and the dishes from the "Traditions & Favorites" section of the menu, including the Honey Seared made with a honey sauce and the Thai Mango.
Noodles' menu also offers nearly two dozen bubble tea drinks. I got the Black Milk Tea ($3.95), which was described to me as both tasting like coffee and a little like tea. True enough. The flavor's mild but delicious.