Tayst restaurant chef-owner Jeremy Barlow will join us on Thursday, Nov. 15, for a conversation about food. Barlow, whose kitschy kitchen churns out such creative delicacies as Krispy Kreme bread pudding and an homage to McDonald's Filet-O-Fish cooked in the sous vide method, will introduce a couple of topics and open them up for conversation. He'll chime in throughout the day. Expect Barlow to touch on the subject of green restaurants and, given the season, maybe turkey.
If there are things you'd like Barlow to address, start a list in the comments...
When the Food Network descends on Nashville next week to film the inaugural episode of Singin' in the Kitchen—a show that blends food and music—you can get your mug on TV.
Just line up at the Loveless Cafe at 1:30 p.m. (taping starts at 2:30) on Monday, Nov. 19, to be part of the studio audience when country newcomer Luke Bryan and "Biscuit Lady" Carol Fay talk about biscuits and jam. (They will talk about bread and jelly—not talk about biscuits, then start jammin'.)
The first 100 folks get a free fried-chicken picnic afterward. For more information, call Dixie Owen at Capitol Records at 269-2087.
From Jeremy Barlow—the man who brought us the McDonald's Chant Dinner and a Big Mac made with scallops and foie gras—comes Movie Night. The chef-owner of Tayst restaurant has conjured up a five-course meal based on classic movie snacks.
The gourmet-goes-kitsch wine dinner starts with Twizzlers (a licorice-tinged salad with lobster, orange, dried strawberries, pomegranate seeds, cauliflower, fennel and anise sarsaparilla froth) and works through popcorn (tuna dusted with curry-and-herb popcorn), Jujyfruits (lemon-lime-cured duck breast with cherry ravioli, candied violets and lilac reduction) and Raisinets (cocoa-rubbed venison stuffed with raisins, celeriac gratin and spiced mole).
For dessert: Reese's Pieces and Milk Duds, duh.
Movie Night will screen on Nov. 29 at 6:30 p.m. Cost is $85 before tax and tip. Tayst is located at 2100 21st Ave. Call 383-1953 for reservations.
Bless me, Food Gods, for I have sinned. It has been a really, really long time since my last confession.
I have tried to be good, but, with a newborn and a wife with crazy work hours, it's been hard to do the right thing. I confess: We've eaten a lot of prepackaged frozen food, and eaten out a lot of carry-out. We've also let beautiful, locally grown organic vegetables rot in the fridge. And, er...and....
Last week, I ate a McRib.
A reader just sent in this recipe and photo, gleaned from the ever-generous InterWeb. (No, it's not a snapshot from my summer vacation.)
Recipe for Bikini Turkey
1. Cut out aluminum foil in desired shapes.
2. Dress turkey accordingly.
3. Roast and serve.
Optional: Add paprika to basting juice for a deeper tan.
Coming from Seattle, where the annual Asian cultural celebration takes place in the same arena where they host WWE wrestling, I'm guessing this is going to be a fairly low-key event by comparison. But I can vouch for church-basement Korean food usually being of high quality. And local families are bringing food. Meanwhile, I didn't know Nashville had a taiko team, or Filipino Catering, so I've learned something already.
The Asian Cultural Festival 2007 takes place at Bethel World Outreach Center, 5670 Granny White Pike, this Saturday, Nov. 10 from 12 p.m. to 5 p.m.
For those of you just joining us, Chef Will Uhlhorn of F. Scott's is here today to discuss a few food-related things.
We've been talking about vegan food (see posting below).
Here's a new topic:
When can we expect to start seeing insects in restaurant menus?
F. Scott's chef Will Uhlhorn drops into Bites this morning as our inaugural guest chef.
Uhlhorn, 41, started his cooking career at City Grocery in Oxford, Miss., when he was a student at Ole Miss. He migrated north to Memphis and ultimately to Culinary Institute of America in Hyde Park, NY. After graduation, he worked in Boston at Hamersley Bistro and East Coast Grill. In 2002, Uhlhorn moved to Nashville and Belle Meade Brasserie. After a quick stint at Wild Boar, he took over the esteemed kitchen at F. Scott's, where he delivers a menu of French-influenced cuisine focusing on local and seasonal product.
This morning, Chef Will poses the following question and will pop in through the day to join the conversation. He'll introduce a second question around lunchtime.
Can a vegetarian/vegan restaurant be fine dining?
John Crow, the chef who quickly earned rave reviews for his menu at Wildwood Oak-Fired Kitchen in Bellevue, will step into the kitchen at 360, formerly The Grape, for a three-month engagement to overhaul the menu.
No longer a part of the Atlanta-based Grape chain, 360 is undergoing a revolution as owners Nick Jacobson and Joe Gordy recast the restaurant as an independent brand. Among other changes, 360 will add beer to the extensive offerings of wines by the glass.
Crow, who relocated from Seattle to launch Wildwood in September, developed an early following thanks to his creative menu featuring local and regional products. (Click here to read the Scene's review.) Starting next week, Crow will introduce a fall dinner menu with hearty entrees such as lamb shank, duck breast and beef short ribs, as well as seafood with a Seattle twist.
Crow is bringing two members of the Wildwood staff with him to 360, and his wife Sarah, a sommelier, will be on hand to consult on wine dinners and special events.
Located at 6000 Highway 100 (phone: 353-5604), 360 is open 11:30 a.m. to 11 p.m. Monday through Thursday and 11:30 a.m. to midnight Friday and Saturday.
Here's the problem. It's your wife's 30th birthday, and you want to do something special for her, as evinced by this message:
"On this monumental day, my beautiful, only slightly older wife turns 30. I would like to take a moment and tell her how wonderful she is as a friend, mother and wife. We've been married for three years Oct. 23 and every day I realize how blessed I am to have her in my life. Stephanie Simon Surratt, I love you with all my heart. Happy 30th Birthday!"
So two questions come to mind. One, where does husband Jerry take his beloved for her milestone birthday dinner? Two, what food-related gift does he give her, and from where?
Oh, and happy birthday, Stephanie.
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