Mack & Kates Cafe & Wine Bar in Kingston Springs has a new chef, David Billings, who joins Michael Czapleski in the kitchen of Bernie and Jan Strawn's Kingston Springs landmark. With a resume that includes time as a sous chef at The Inn at Blackberry Farm, Billings replaces chef Devon Malcolm.
In March, Malcolm took over the kitchen at the Strawns' sister restaurant, Macke's, in Green Hills, replacing Darrell Manhold. Chefs Malcolm and Manhold put MacK & Kates on the map three years ago, when the upscale contemporary restaurant garnered rave reviews in its unlikely out-of-town location.
Manhold, who earned a reputation for his deft touch with seafood, left Macke's this spring to pursue various culinary opportunities and has most recently landed at the Pineapple Room Restaurant at Cheekwood, where he is in the process of updating the menu, which is expected to be ready in early September.
I grew up in Philadelphia and spent many a summer at the Jersey Shore. Jersey is the land of the big red orbs—large, spectacular, sweet tomatoes purchased from farm stands on the side of the road (and don't even get me started on the white corn).
Well, as I have learned, Tennessee is also pretty tomato-happy. And though the selection down here might not quite measure up to my nostalgic recollections of saucer-sized slices drizzled with olive oil and kissed with salt, the tomatoes of Tennessee have their own charms—and a bit more variety.
I am fortunate to live close to the Turnip Truck in East Nashville (970 Woodland St.) where they have an ever-changing selection of produce from local farmers. Last night I bought some some beautiful red and yellow cherry tomatoes and tried out a recipe from New York Times Magazine.
Just spread your cherry tomatoes on a rimmed baking sheet and put them under the broiler for two minutes. Shake em around, and cook for another two minutes until the skins start to blister. Remove the tomatoes to a serving dish, press them with a fork until the juices leak out (or squirt out—watch your eyes), season with salt, pepper, crushed red pepper and fold in some olive oil. Ta da! Serve with toasted bread rubbed with fresh garlic (like I did), on a protein or over pasta and enjoy!
Today is the last day of my Master Cleanse (see previous posts on the experience below), and right now I feel terrific. The quick breakdown of my experience: Days 1 through 3, I felt sluggish and irritable, though nothing too extreme; days 4 through 6, I felt better, still a little tired; days 7 through today (10), I'm feeling great. I haven't really experienced any serious hunger while doing it, and I've definitely lost weight, though still haven't weighed myself.
Interestingly, I have no real excitement about breaking the diet. I figured I'd be ready to dig into a bacon cheeseburger soon, or a Nola's chivito, but I'm not craving anything like that, and could easily see going another 10 days on the regimen. (Going 20 days is not uncommon, and Master Cleanse proponents claim you can do this for up to 40 days safely.)
We'll see if my experience mirrors that of Scene music editor Tracy Moore, who says her whole relationship with food changed as a result of doing the Master Cleanse. I'll report back in a week or two.
After expectantly cruising the corner of Nolensville Road and Edmondson Pike for the last few months, we are delighted to learn that Seoul Garden is finally open. Brothers Kevin and Sam Shin promise "everything a Korean can expect." We expect bibimbap, galbi and banchan, and can't wait to get there. Seoul Garden is at 4928 Edmondson Pike, in the H.G. Hill Center across from Southern Hills, and is open 11 a.m. to 10 p.m. daily. Phone: 445-3613.
Well, another day on the cleanse (see "When Life Gives You Lemons," below) and I'm still recovering from the dream I had last night. I was sitting in a restaurant eating chicken and suddenly realized I had forgotten about Master Cleanse. Sheer panic! Then I woke up, had another lovely 32-oz. saltwater milk shake (well, saltwater water shake is more accurate, but the other way sounds so much more enticing), regained my composure and forged ahead. As did my insides.
One tip for prospective cleansers: as of this writing, organic lemons at Wild Oats were $1.49 per lemon. At Turnip Truck, which charges by the pound ($3.69), I bought seven organic lemons (all roughly the same size as the Wild Oats lemons, and with labels indicating they're from the same purveyor) for $7.80 before tax. Those same lemons would have cost me $10.43 before tax at Wild Oats. So Turnip Truck is your best bet if you want to go organic. (If you think this diet is going to save you money, think again.)
As Homer Simpson famously said, "Mmmm...pork chops."
Product: He'Brew Origin Pomegranate Ale
Available: Wild Oats, Village Market, Midtown Beverages and wherever fine Jewish beers are sold (full list here)
Brewed by the Schmaltz Brewing Company of San Francisco and New York, this libation arrived yesterday in a plain cardboard box, packed in bubble wrap (thanks!) and resting at a temperature somewhere between magma and the inside of T-Rac's costume head in mid-August. The idea here is to combine the great taste of pomegranates—that trendy fruit whose health properties presumably offset a flavor like homegrown Robitussin—with the sense-dulling snore-in-the-recliner wonders of beer.
Our esteemed tasters—a.k.a. underpaid lushes who'd drink shoe polish if we were handing it out free—gathered at the Scene editorial lounge (a.k.a. the filing cabinet) for a taste test. The results? After the jump.
In case you haven't been able to choose a mayoral candidate from the five, nay, six contenders who all predictably oppose new taxes and believe the children are our future, now you can base your vote on something really important: their favorite restaurants. David Briley likes Pancake Pantry, Rotier's and Margot. Howard Gentry likes Shoney's. Bob Clement likes to dine at home—or at Bistro 215. Guess who likes Jimmy Kelly's? (Not exactly man-of-the-people grub there, Karl Dean.) Used car salesman Kenneth Eaton is a McDonald's man. Dozier, touted as the meat-and-three mayor, likes Swett's.
No matter who wins the Sept. 11 runoff, the runaway winner in this poll is Noshville, named as the favorite breakfast spot by Clement, Dean and Buck Dozier. J. Alexander's got shout-outs from Gentry and Eaton, and we're hoping someday to see them at a booth sharing a seared ahi tuna salad.
The restaurant preferences are included in a mailer from council at-large candidate Charlie Tygard. The Tygard team posed about a dozen questions to the would-be mayors. A few highlights:
Kenneth Eaton's favorite movie: Used Cars
Howard Gentry's required reading: Apollo's Struggle, by Martha Ingram
David Briley's first car: 1966 Volvo station wagon
Karl Dean's first car: Chevrolet Citation
Buck Dozier's favorite music: Easy listening
Bob Clement's household chore: clean up after family dog
...squeeze them, then mix them with organic Grade B maple syrup, water and a little cayenne pepper. At least that's what I've been doing lately. Last Sunday, I began the Master Cleanse, a diet created by Stanley Burroughs almost 70 years ago. The diet has been gaining popularity in recent years, partially because of Peter Glickman's book, Lose Weight, Have More Energy & Be Happier in 10 Days, and celebrity adherents such as Beyonce. But ultimately, it's not a diet created for losing weight, so much as for eliminating cravings for unhealthy foods, increasing energy levels, cleaning out your colon, detoxifying your body and improving overall health.
Continued after the jump...
With anti-smoking legislation kicking in on Oct. 1, I'm counting down the days until I can eat at Waffle House again. WH is just about my favorite restaurant, but I haven't been in yearsot since I sat in the booth next to a woman who chain-smoked across the table from her husband who had an oxygen mask on his face. It took my breath away, no pun intended.
For all you restaurateurs who've ever whined about the shortage of skilled kitchen labor, a little bit of help is on the way. St. Luke's Community House has launched a free 12-week culinary training course aimed at giving participants the skills to move out of the lowest-paying jobs in the food service industry. The inaugural class of eight students kicked off July 9 and will follow a curriculum based on the Nashville State culinary program.
St. Luke's is now looking for volunteers—chefs and restaurateurs—to speak to the class over the next couple months regarding various aspects of the restaurant industry. There are still four openings for students in the class. If you are interested in participating or visiting as a guest speaker, call Rebecca Anderson, director of community and workforce development at 350-1143.
This place has closed
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