World barbecue champ Melissa Cookston has another job on her plate: She is the new permanent judge on “BBQ Pitmasters,” a popular series on the television channel Destination America. Cookston, who is the co-owner of Memphis BBQ Co. in Horn Lake, Mississippi, joins...
2013.05.22 08:58 PM
Part of the fun of the annual farm-to-table party at Newman Farm is to see what pot luck dishes show up. Most of the guests to the Memorial Day weekend event are pork-loving foodies, and many are experienced local chefs. At last year’s Pork, Fork, Cork and Lamb, the...
2013.05.21 04:57 PM
Before the Danish National BBQ Team served dinner at barbecue fest family night, they treated guests to an unusual appetizer: a sneak peak at the team’s award winning cookbook titled “Gold.” The book, a 400-page celebration of grilling, won a prestigious...
2013.05.18 12:11 PM
Truth be told, I’ve never been clear on how to pronounce sorghum or what to do with the syrup until I attended a book signing for “Farm Fresh Tennessee,” a treasure trove of information on food, farmers, and agri-tourism from authors Paul and Angela Knipple. At...
2013.05.14 10:07 PM
In a city like Memphis where connections to Elvis are commonplace, Chef Denis Martig’s story still stands out. I learned about Martig’s relationship with Elvis in an email with the subject tag “Researching a Very Special Picture.” Now an internationally...
2013.05.06 10:12 AM
Creating a perfect burger takes time, especially for the chefs at Hog & Hominy, who like to deconstruct food and then shape it into something more delicious. For the upcoming John T. Edge burger, a signature dish for the restaurant’s new back porch dive bar, the...
2013.05.04 02:15 PM
Most folks slap ham and cheese on bread for lunch and call it a day. Not so for Midtown foodie Joe Hayden, who thinks the sandwich, no matter how humble, deserves respect. A journalism professor at the University of Memphis, Hayden grew up in a big family with an Italian mother who loved...
2013.04.21 10:29 AM
Move over Beale Street. Jerry Lee Lewis is coming back to Memphis with a parade and a restaurant set to open (softly) on April 23. The official opening will be April 27 following a 4 p.m. welcoming parade down Beale Street to move the Killer's piano, motorcycle, and...
2013.04.13 09:14 AM
When I opened my email Wednesday night, I reluctantly read my weekly letter from Lavoro's announcing the restaurant's closing on June 22. This wonderful Italian restaurant on the corner of Summer Avenue and Sycamore View has been serving heartfelt and delicious pizza and pasta for...
2013.04.11 12:03 AM
Andy Ticer and Michael Hudman, the energetic and innovative chefs behind two popular Memphis restaurants, have been named Best New Chefs for 2013 by Food & Wine magazine. Food & Wine editor-in-chief Dana Cowin announced the awards Tuesday in New York City, where...
2013.04.04 05:38 PM
The Memphis in May World Championship Barbecue Cooking Contest, scheduled May 16 to 18 in downtown’s Tom Lee Park, is getting user-friendly. For the first time, visitors will be able to judge barbecue prepared on-site in a program called the Kingsford Tour of Champions. Their scores...
2013.03.30 04:28 PM
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Cordova's New CucinaFine fare in suburbia is knocking on the door of Memphis' burgeoning dining scene, and one family trattoria is at the fore. |
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Settling InChef Kelly Hartman adds New American cooking to signature standouts at Paulette’s downtown. |
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The WinnersOur readers choose the winners of the annual 2013 Memphis magazine Readers' Restaurant Poll. |
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Eatin' MemphisFor a taste of this town, try the Tastin' Round Town Tour |
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In The Beginning |
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The New "Normal"Tsunami's Ben Smith on the restaurant industry |
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Where's the Beef?It's not in these down-home Southern recipes. |
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The French ConnectionAfter thirty years in Memphis, River Oaks chef/owner Jose Guitierrez reflects upon his distinguished culinary career. |
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Close to the SourceChef Joel Miller elevates American cuisine with seasonal cooking and local food. |
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On CueGrand champion pitmasters bring Memphis-style barbecue to Mississippi. |
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Fired UpHog & Hominy rocks seasonal cocktails, farm-fresh sides, and an innovative pizza menu. |
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Living His DreamThis foodie never doubted he could make it as a chef. |
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