Memphis Stew November 2011

On the spur of the hungry moment, I stopped by SPR Monday night for an Ocean Pyramid to go. It was snowing. I didn't care. I'd been thinking about the Ocean Pyramid for at least a week, and the... more »

Nov 30, 2011 10:57 AM Dining Out

If you spent all day Sunday inside enjoying the rain and checked the weather in the evening, you undoubtedly saw today's  forecast for more rain or snow showers. Ouch. For me, this meant one thing:... more »

Nov 28, 2011 10:31 AM Dining Out

My Thanksgiving assignment this year is “Bring the stuffing,” a contribution that provokes memories of my father and performance anxiety.  Every Thanksgiving, Daddy made the stuffing (we call it dr... more »

Nov 23, 2011 1:47 PM Dining Out

Cochon 555, one of the most prestigious culinary events in the country, is coming to Memphis in February thanks largely to Mark Newman's tireless promotion of the city as an up-and-coming foodie to... more »

Nov 21, 2011 6:58 AM Dining Out

Don't like Brussel sprouts? If so, it's time to stop by Alchemy in Cooper-Young and give the nutritional powerhouse another try. That's what we did Tuesday night, and the six-dollar plate was a swe... more »

Nov 16, 2011 9:36 PM Dining Out

I had dinner last month at River Oaks in East Memphis for the November restaurant review in Memphis magazine (be sure to check it out), which meant I also had lunch as part of the process. Whil... more »

Nov 14, 2011 7:06 AM Dining Out


Sister Schubert signs copies of her cookbook at Palladio Antiques in Cooper Young.

Here’s a big event: I just wrapped my first Christmas present. Even more impressive, it’s a present for me.   On Thursday, I stopped by Palladio Antiques to meet Patricia Barnes, affectiona... more »

Nov 11, 2011 8:46 PM Dining Out

Don't forget that the availability of fresh local produce continues well beyond Halloween.  On Saturday, two farmers markets in Cooper Young kicked off the winter season with an abundant selection ... more »

Nov 9, 2011 10:12 PM Dining Out

In the crowded field of meat marinades, barbecue maestro Jim Boland has managed to create something unique: a dry marinade in four different flavors for beef, chicken, lamb and pork.   Alth... more »

Nov 3, 2011 10:22 PM Dining Out

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