We are so stoked about October and the lovely fall textures and colors celebrated on our hot lists! . . . We were also cleaning off our desktops (small miracle) and found these pseudo-bios we did at one point and never shared, so , we thought “why not now?” Here’s to getting to know us, [...]
beall + thomas photography Name: Joseph Lenn Location: Walland, TN Name of Restaurant: The Barn Restaurant at Blackberry Farm When did you become interested in cooking/becoming a chef? While working at Butler & Bailey Market in the meat department in Knoxville. They carry quality meats and many things that I had never tried. I [...]
Words by Jennifer Tatler Photos by Jessi Ringer Location: the former and beloved Harry’s Delicatessen Charcuterie. Say it with me: shar-koo-tuhr-EE. What is it? To the French, it is the culinary art of curing, smoking, and preserving meat, primarily pork. To me, charcuterie is my greatest culinary fear realized—my Mount Everest, my [...]
words by Jennifer Tatler photography by Cindy Kunst with Clicks Photography On New Year’s Eve, my husband surprised me with the promise of an upcoming gastronomic getaway, a secret supper club two hours from home. So secret, in fact, that the precise destination remained shrouded in mystery until moments before we were to depart. [...]
Name: James Briscione Location: New York, NY Claims to Fame: Author of Just Married and Cooking & Faculty at The Institute of Culinary Education When did you become interested in cooking/becoming a chef? My first job, at 16, was as a dishwasher in my hometown of Pensacola, Florida. I quickly [...]
Photography and styling by Jessi Ringer Words and food styling by Jennifer Tatler Kiss & Tell In time for Valentine’s Day, I have resolved to perfect my seduction dish. I use seduction loosely here and mean it to apply to any circumstance that requires a culinary turning of heads—whether it be the beloved, [...]
Name: Marcus Day Location: Baton Rouge, Louisiana (moving daily) Restaurant: Ignatius Reilly’s Gourmet Street Food site: ignatiusreillys.com When did you first become interested in cooking? When I was in college I’d already been working in restaurants for years but never really cared about restaurant jobs as they were just a means to [...]
Q: ”I’ve heard mixed opinions about expiration dates on food labels. What’s your take on all of it?” A: Expiration dates range from sell by dates, to best used before dates. You’ll be hard pressed to find one that says, “Use by this date or risk getting sicker than you ever have been in your [...]
Now that the tree has come down and the menorah has been put away, we are left with the resolutions and promises to ourselves for 2012 . . . we thought it only appropriate for this month’s hot lists to be inspired by our own changes for the new year! RACHEL’S LIST: ALLISON’S LIST: