If he or she would like to email me at cchamberlain (at) nashvillescene (dot) com, I would be happy to arrange the delivery of this very entertaining book. And I promise to keep Fancywab's identity a mystery if desired.
Congrats, Cwabs! I can't wait to see how fancy you really are ...
Jill signed up as a registered commenter specifically to enter this contest, so welcome to the crazy community, Jill. Email me at cchamberlain (at) nashvillescene (dot) com, and I'll hook you up with the event organizers.
I am super excited about an upcoming annual event that pretty much signals the beginning of the holiday eating season, and I'm not talking about Halloween (although I'm super excited about that, too — wait until you people see my costume). I'm talking about Sugar Rush, which happens tomorrow, Thursday, Oct. 24, from 6-8 p.m. at The Mall at Green Hills.
I know, driving in Green Hills during rush hour is fork-in-the-eye-worthy, but once you get to the mall, you can stick that fork in a bunch of different cakes, cupcakes, donuts, candy and ice cream until you're done. This is dessert paradise. Last year I ate so much I almost threw up ... no, really, I went honky-tonk dancing immediately after Sugar Rush. Not recommended, but no regrets.
This year, I'm starving myself all day so I can make even more room for goodies from the likes of Godiva, Riffs Fine Street Foods, Diana's Sweet Shoppe, Monchita's Homemade Cobblers, Walker Creek Toffee, Bound'ry, Chef's Market, Faye's Cake Pops, Retro Sno, Nothing Bundt Cakes, Spin Wheels, Fox's Donut Den, The Loving Pie Company, Connie Cakes and Frosted Affair. And, of course, we'll hungrily welcome back our two-time champions, The Cupcake Collection.
The event is for ages 21-and-up, and tix are only $20 each, which includes two drinks and all-you-can-eat (don't disappoint me, sugar soldiers — no wimpy eaters here!) dessert samples. Get your tickets before they sell out right here.
The event was a promotion for a relatively new brand of soy sauce and teriyaki glaze sold under the brand name Soy Vay. If you're a longtime reader of Bites, you know that I'm a sucker for a good food pun, so when I saw the name of this product and realized they had named the mission "A Pollo 13," my interest was piqued. (Although I'm not sure that that the organizers realized that the original Apollo 13 mission was the one where everything went horribly wrong.)
The team constructed a vacuum-sealed capsule shaped to look like a Soy Vay bottle, which they filled with a marinade made from their products. A heating element using an exothermic chemical reaction was included to actually cook the chicken during its almost two-hour journey into the ionosphere. Using a large weather balloon, they launched the capsule from Chickasaw Trace Park near Columbia, Tenn. After reaching an altitude of 104,572 feet, the balloon burst as planned, and a parachute deployed to slow the capsule's descent to terra firma and protect the 1-pound poultry payload.
A recovery team tracked the capsule via GPS and located it hanging from a tree somewhere near the outskirts of town. After the team rescued it, the chicken was brought back to Cumberland Park in Nashville where a crowd had assembled all day listening to music, enjoying free samples and buying Soy Vay-flavored dishes from the Jonbalaya food truck.
Was it a silly event? Sure. But no crazier than the zombie run going on nearby at the same time, many of whose competitors joined the Soy Vay crowd just to make it even more bizarre. Soy Vay is sold across the country, but the company chose Nashville as the first place to stage one of these space missions since we are, of course, the It City.
If you'd like to try some of Soy Vay's line of preservative-free, kosher marinades, visit your local Kroger store. If you'd like to see some video from the intrepid mission of A Pollo 13, check out the video below:
Of all the wonderful ideas you shared, the one that apparently tickled the fancy of the random number generator was from a Bites reader who goes by the handle of "greenchartreuse," who wants to "make porchetta pork chops with lots of fennel, rosemary and garlic." That sounds good to me. Save me some leftovers.
So greenchartreuse, please email me at cchamberlain (at) NashvilleScence (dot) com by the end of work today so that I can hook you up with your free pan and signed cookbook tomorrow night at Williams-Sonoma. If we don't hear anything by tonight, I'll have to draw another name so that we can be sure that someone can make it to the event to meet Andy and Michael and collect their prizes.
Thanks for playing, everybody!
You can look at all of this year's winners (writers' picks and readers poll winners) here on the Internet, where you are currently — all in a new and (we hope) more easily navigable format. But! This year you can also do something new with the print issue — which is to unlock and view videos on the page through your smartphone camera.
How is this possible? A nifty app called Layar (the "ar" stands for "augmented reality"). What you do is: 1) download the app; 2) open the app; 3) view the paper through your camera; 4) watch the magic unfold.
All the BON section header pages have these moving Easter eggs embedded, as do a few ads throughout the issue. Here's what happens when you scan the cover:
But their generosity doesn't stop there. Thanks to their publisher and host Williams-Sonoma, they've also offered a couple of great prizes to a lucky Bites reader. Our winner will receive a signed copy of Collards & Carbonara and a Williams-Sonoma Thermo-Clad Stainless-Steel Fry Pan, both of which can be picked up at the event on Oct. 15.
All you have to do is leave a comment below this post telling us what you would cook in that bad mammajamma of a skillet. We'll draw the winner this Friday at noon and let you know next Monday so you can make sure to show up at the store to collect your swag.
Personally, I would try the Gnocchi with Caramelized Fennel and Corn from Andy and Michael's book. That dish has haunted me since I first read the recipe.
The sole entrant was Amanda Keiter, and for her industriousness she will receive two VIP passes valued at $75 apiece for the event, which is scheduled for this Saturday, Sept. 21, from 1 to 6 p.m. Her hookup includes includes early admission to the festival at 12:30 p.m., food vouchers redeemable at any of the festival food trucks, a 2013 BeerFeast T-shirt and a pair of BeerFeast sunglasses. Additionally, all VIP ticket holders will have access to the rare brew-tapping VIP-only line.
I know it's a busy weekend, but if you still would like attend despite missing out on the giveaway, tickets are still on sale at the event website and at the door.
Here's all you have to do:
Win a VIP Ticket Package to 2013 Beerfeast in Nashville!
Tell us in 100 words or less why you deserve to go to Flying Saucer Draught Emporium's Beerfeast 2013!
If our judges' panel votes yours the most convincing post, you'll win two VIP tickets to Beerfeast 2013, two Beerfeast T-shirts and two pairs of Beerfeast sunglasses. The more likes your post receives, the more convincing it will be to the judges. The winner will be announced on the Nashville Scene Bites blog and posted on Flying Saucer's Facebook page on Wednesday, Sept. 18.
To participate, post your 100 (or less) words on Nashville Flying Saucer's Facebook page by 5 p.m. on Sept. 17: www.facebook.com/FlyingSaucerNashville
Be sure to use three of your hundred words to say "Bites sent me!"
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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