Friday, August 30, 2013

Smoky and the Bandit: Coffee County Sheriff Recovers Stolen Peg Leg Porker BBQ Rig

Posted By on Fri, Aug 30, 2013 at 5:02 PM

Thanks to the popularity of Carey Bringle's Peg Leg Porker barbecue restaurant, thousands of folks across Middle Tennessee were on the lookout after his $30,000 mobile barbecue smoker was stolen from his house on Tyne Boulevard on Thursday.

Lets pause for a moment of silent gratitude.
  • FACEBOOK
  • Let's pause for a moment of silent gratitude.
A day later, the vigilance has paid off. Bringle posted pictures of the purloined pork rig on Facebook and Twitter (and we did our part here on Bites). Today Bringle told the Scene's Steve Cavendish that he got a call from law enforcement in Manchester saying that after numerous tips triggered by social media, investigators believed they found the rig.

Bringle headed out to Manchester to identify the fancy trailer, which had been stripped of its Peg Leg Porker signage. He'll get it back soon.

The rig was located about 10:30 this morning, Coffee County Sheriff Steve Graves told WSMV, adding that arrests are pending in the crime.

It's a pretty serious offense, considering the value of the barbecue trailer. In addition to being a high-end smoker, it has a full Yazoo draft beer system and as well as a stereo system.

Bringle uses this rig for competitive cooking, including last weekend's Music City Festival and BBQ Championship, where his cook team won the "Grand Ole Porker Award" as best local team. He also uses the trailer for catering and charity events.

Here's hoping those lowdown barbecue busters are foiled. Pitmaster Pat Martin lost his rig in a similar theft earlier this year.

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We Have a No Recipe Cookbook Winner!

Posted By on Fri, Aug 30, 2013 at 12:04 PM

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Thanks to a happy accident, I ended up with an extra copy of The No Recipe Cookbook by Susan Crowther, so I asked y'all to comment on my initial post with your attitude toward "caution to the wind" cooking in your own kitchen.

The old random number generator spun around and came up with the lucky fifth commenter, Leah from the entertaining So, How's it Taste food blog. I'm sure she'll put this fun book to good use, because she seems to already be in the spirit of the venture according to her comment:

I cook by flavor and feeling. I have a hard time following recipes, and in fact am much more likely to screw a dish up if I try. Not to say I never use recipes; I do, but only as a rough guideline.

So Leah, drop me a line at cchamberlain [at] NashvilleScene [dot] com and we'll arrange a handoff of your new book! (Feel free to bring along a jar of that spiced honey as a trade ...)

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Five Reasons to Vote Right Now in The Scene's 2013 Best of Nashville

Posted By on Fri, Aug 30, 2013 at 11:00 AM

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1. You have a say in what's best about Nashville. Feel like caulking your ears now whenever you hear the phrase "It City"? Vote for your favorites and tell people where they really should be looking. Nashville isn't just about country music these days, or so we hear.

2. Your vote counts. In years past, winners in some categories have been decided by single digits. The store you frequent, the mechanic you trust, the doctor you love, the coffee you can't wake up without — your vote could determine the outcome in too many categories to list.

3. You might produce an upset. Feel like the selections could use some new blood? Start it pumping by voting. And by the same token ...

4. You can't complain if you don't vote. Hear us and tremble, O ye who griped all those years when Best Breakfast used to go to Shoney's. If you don't vote for what you think should win — be it a restaurant, a band, a gallery, or a local politician — we can all but guarantee you it will lose. And finally ...

5. You wouldn't want to disappoint this dog dressed as Yoda, would you?

Didn't think so. Vote here.

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Be on the Lookout: Somebody Stole the Peg Leg Porker BBQ Rig

Posted By on Fri, Aug 30, 2013 at 10:42 AM

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  • The subject of this BBQ APB
On the heels of some dastardly dude stealing Pat Martin's whole-hog barbecue smoker right out the parking lot of Martin's Bar-B-Que Joint in Nolensville earlier this year, there's been another case of felonious barbecue theft.

This time the victim is Carey Bringle, the Peg Leg Porker, whose custom-made mobile smoking trailer was stolen from his home in Forest Hills yesterday some time during the day. Bringle uses this rig for competitive cooking, including last weekend's Music City Festival and BBQ Championship, where his cook team won the "Grand Ole Porker Award" as best local team. He also uses the trailer for catering and drags it to charity events all over the region to take the Peg Leg brand of barbecue on the road.

Twitter blew up last night with reports of sightings, including a sighting of a white SUV carrying at least three white males on Highway 96 heading south. Another tip claimed to have seen it in Eagleville, Tenn., at about 2 p.m. on 41A going toward Shelbyville.

Continue reading »

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McFadden's Institutes an Interesting Dress Code Policy

Posted By on Fri, Aug 30, 2013 at 10:16 AM

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  • Flickr/Chris Wage
This past weekend, my friend Chris Wage snapped this photo at McFadden’s on Second Avenue.

In short, McFadden’s is attempting to establish its dress code as “business casual.” And, apparently, business casual does not include “excessively baggy clothes,” work boots, all-white sneakers and T-shirts, flat-bill hats, three-quarter length pants/jeans, sleeveless shirts, athletic wear (including hoodies), “chained jewelry” and sunglasses. And though it starts out politely enough, the sign ends by indicating that it reserves the right to refuse entry or service to anyone.

Now, I have not spoken with the management of McFadden’s, but I am quite curious why they think my cropped pants are inappropriate. Aside from the fact that they're actually capris from two seasons ago that I'm trying to pass off as cropped pants. I firmly believe the high-waisted jean shorts the young women are wearing now are much more offensive. And speaking of the young folks, they’re wearing Keds again, thanks to Taylor Swift, but the pair I have in a box probably since 1995 are all-white. What gives, McFadden’s? Why don't you like my vintage Keds?

Also, I recently Instagrammed a pic of myself and some friends while I was wearing this super-cute sleeveless top and got tons of likes. The more than three years of hauling my kid around has given me quite a nice pair of guns. But McFadden’s doesn’t want me to show them off?

Continue reading »

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Is Jeni's Loveless Biscuits & Peach Jam Ice Cream the Greatest Ever or Just the Greatest Right Now?

Posted By on Fri, Aug 30, 2013 at 8:04 AM

Jenis Loveless Biscuit & Peach Jam Ice Cream
  • @scavendish
  • Jeni's Loveless Biscuit & Peach Jam Ice Cream

OK, I've got something to say. I'm going to need a little volume, though …

[ looks down ]

[ hits CAPS lock ]

[ cracks knuckles ]

THE LOVELESS BISCUITS & PEACH JAM ICE CREAM AT JENI'S SPLENDID IS THE GREATEST ICE CREAM IN THE HISTORY OF EVERYTHING EVERYWHERE AND OHMYGODISITAWESOME.

[ hits caps lock ]

Well, now that that's out of the way, let's talk rationally about this.

Continue reading »

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The Weekly Open Thread: Convenience Versus Environmentalism — Where Do You Stand?

Posted By on Fri, Aug 30, 2013 at 5:59 AM

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  • Brad Wenner, for East Bay Express
Last week, Oakland alt-weekly East Bay Express had a story about the environmental impact of the single-pod home-brewed coffee craze, titled "Waste: The Dark Side of the new Coffee Craze."

An excerpt:

As consumers replace bags of ground coffee in their pantries with boxes of disposable pods, the amount of packaging waste associated with coffee-making has swelled exponentially. "We can get to a cup of coffee dozens of different ways," said Martin Bourque, director of the Ecology Center in Berkeley. "The best way is a large volume of coffee that goes into a cup that's washed and reused a thousand times, and the coffee goes to compost or mushroom production. That's best-case scenario," he said. "The worst-case scenario is these pods."

How concerned are you with the environmental impact of your food and beverage decisions? Do you use single-cup pods, capsules, K-cups or similar coffee-brewing systems?

And where do you stand on the issue of bottled water? Do you drink it regularly? Make an effort to avoid it as much as possible?

I've cut way down on my bottled-water consumption. I will sometimes buy Pellegrino (usually in glass), and when I'm on a road trip, I may grab a bottled water or two. Otherwise, I rarely purchase bottled water, and try to keep a stainless-steel water bottle handy. And I brew coffee the old-fashioned way — either in a coffee machine or Chemex. But my coffee methods are dictated more by preference and expense than concerns about the environment. And I'm sure I am involved in a lot of less-than-green practices that I'm not even aware of. I certainly don't claim to be a saint on the matter.

Where do you stand on convenience versus environmentalism? What else is on your mind?

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Thursday, August 29, 2013

Anatolia Turkish Restaurant Now Serves Weekend Brunch

Posted By on Thu, Aug 29, 2013 at 3:16 PM

Mediterranean Breakfast Platter
  • anatolia-restaurant.com
  • Mediterranean Breakfast Platter
Year in and year out, one of the most consistently good restaurants in town is Anatolia, the Turkish cafe on White Bridge Road.

Though the space is in a strip mall, the dining room is comfy and relaxing. The menu doesn't change a lot, but it's solid.

Anatolia serves high-quality Turkish fare: familiar Mediterranean dishes like kebabs, and more novel items described as "Turkish home cooking," including manti (or "Turkish ravioli," pasta pillows stuffed with beef and slathered in yogurt-butter sauce); guvec (vegetable stew, served with or without meat); and Anatolia roasted lamb, chunks of tender lamb served sizzling on an iron plate with diced tomatoes, green peppers and onions and an amazingly flavorful rice pilaf.

It's nice to have a restaurant in town that's just as good now as it was 10 years ago when Kay West first raved about it in the Scene. The flip side of that reliability is that I sometimes take Anatolia for granted. And frankly, I don't venture out to the Lion's Head shopping strip nearly as often as I used to, before hipper parts of town developed thriving restaurant scenes. (Though the restaurant's proximity to the White Bridge Road Target store is something of a draw.)

Anyway, somehow I failed to notice that Anatolia started serving weekend brunch earlier this year. I haven't tried it yet, but it sounds pretty intriguing.

Continue reading »

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Romano's Macaroni Grill Adds New Wines and Offers Half-Price Deal

Posted By on Thu, Aug 29, 2013 at 7:25 AM

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We're coming up on the fall harvest season in wine country, and vineyard owners officially refer to that time of the year as "The Crush." At Romano's Macaroni Grill, they want to celebrate the season with their Annual Crush promotion from Aug. 26 until Sept. 29. During that period, they will offer 13 new wines that have been added by the corporation after theit senior manager of beverage innovation, Megan Wiig, brought in hundreds of wines and conducted blind tastings internally to gauge opinions. Once the wines were narrowed down and chosen for the new menu, she conducted full-day sessions with area and regional directors so the staff could provide guests with new information about the varietals, regions and specific wines.

During The Crush, these wines, plus some special offerings that are rolling off the old list, will be available at half-price by the glass or the bottle. For a full list of the wine offerings at Macaroni Grill, check out the restaurant's website. While this is a really good deal on some perfectly fine reds and whites, there is one disappointing bit of news.

At most Macaroni Grill location, they operate on an "on your honor system" when it comes to their house wine Chardonnay and Chianti blends. Ask for a jug of these wines, which are specially blended by the Placido winery in Tuscany, and your server will just leave the bottle behind.

You simply keep track by marking the number of glasses you pour yourself on the paper tablecloth with the provided crayon, and they'll charge you on you honor at the end of the meal. But alas, Tennessee law doesn't allow for that sort of serve-yourself system.

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Get Your Glendi On: It's Time For Greek Fest Again

Posted By on Thu, Aug 29, 2013 at 5:54 AM

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  • Diples
September is going to be a really busy month around Nashville. But be sure to go ahead and mark your calendar for next weekend's (Sept. 6-8) Greek Festival at Holy Trinity Greek Orthodox church.

As I told you last year, Greek Fest is one of my favorite annual events. I love Greek food, and the music, dancing and kids' activities are just a special bonus. In past years, I’ve advised folks to go early on Friday to ensure that you get the best selection of pastries. But this year, you can pre-order your favorites. Even better, their website has photos of most of the baked goods (and other food available) to make pre-ordering easier.

Spanakopita
  • Spanakopita
My favorites include the amglydota (almond crescents), kourambiethes (almond cookies with powdered sugar), and kataiffi ("shredded wheat" baklava, which is a little easier to eat than regular baklava because it’s easier to bite into). Of course, I also love the tiropita (cheese pie) and spanakopita (spinach pie).

While at the festival, though, do NOT miss out on the loukoumades (fried dough puffs drenched in honey). Kids love them, too. But be prepared to be sticky and have a righteous buzz, particularly if paired with a strong Greek coffee. You might want to start with lunch and dinner or dinner on site first.

Much-needed water will be available for sale, but you can bring your own (check out the admission rules here). Don't forget to bring some cash, too.

Continue reading »

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