We'd heard that Lackey was cooking at Flyte following the departure of chef Ashley Quick, but now it's official. The Flyte folks said in their announcement that Lackey joined the team in September and got promoted to top toque in late February.

The chef has created new menus for dinner and the bar at Flyte. This weekend the restaurant is offering customers 20 percent off their dinner check.

(Here's their disclaimer: Alcohol is not discounted. Discount not applicable with other discounts, certificates or coupons, however gift cards are welcome.)

The complete announcement:

In fact, a bunch of serviceberry shrubs are part of the landscaping outside LP Field. A couple weeks ago, Lynette Johnson, director of the Tennessee office of the hunger-fighting agency the Society of St. Andrew, noticed ripe berries on the bushes while attending Mayor Karl Dean's Field Day on May 5 at the stadium.

They were berries ripe for gleaning, you see. And that's what the Society of St. Andrew does. Here's how they describe their work as a nonprofit:

"Since 1983, the Society of St. Andrew has salvaged fresh, nutritious produce from American farms — produce that otherwise would be left to rot — and delivered it to agencies across the nation that serve the poor."

Basically, wherever there are fresh fruits and vegetables going to waste, the group tries to swoop in and rescue the food, giving it to organizations that feed the needy. It's called the gleaning network. Tomorrow, in fact Nashville volunteers will receive a donation of 40,000 pounds of sweet potatoes. And you can help! But more on that later.

So Johnson spotted the serviceberries, contacted the general manager of LP Field on Monday, and by Tuesday morning volunteers were harvesting ripe, juicy berries. (Also known as shadberries, they supposedly taste a bit like blueberries. But better, according to Johnson. And richer in minerals and antioxidants. And the edible seed has an almond aftertaste.)

The volunteers scored 42 pounds of the little red orbs before departing, hoping to return later. Alas, the birds took the rest. I guess it's their due.

But nonetheless, two agencies got bucketloads of berries: The Nashville Food Project got 30 pounds, and the Community Care Fellowship got 12 pounds.

The Nashville Food Project's Tallu Schuyler Quinn told me they took the berries, combined them with free peaches gleaned at the Nashville Farmers' Market, eggs donated by Willow Farm and other donated or purchased ingredients and served peach-berry crumble to 115 people who live in weekly-rate motels at the intersection of Dickerson Pike and Trinity Lane.

The cost of the ingredients to feed 115 people dessert: just $3.24, which works out to about $0.03 per serving. (The folks were also served a full, healthy meal, with chicken, rosemary mashed potatoes, collards, chard and cornbread, according to Ann Sale, the Nashville Food Project's meal coordinator. Total meal cost was $36.32, or 32 cents per meal.)

Gleaning works. Johnson, her office's program coordinator Linda Tozer and other volunteers continually visit the Nashville Farmers' Market and pick up what sometimes amounts to hundreds of pounds of excess produce a week that the farmers can't sell for cosmetic reasons. The fruits and veggies then go to soup kitchens and other agencies that feed the poor.

But the motherlode of national donations is a 6.3 million pounds of sweet potatoes from a farmer in North Carolina. And a bunch of those taters are headed here.

• Andy Mumma, in front of his cold-brew towers

And as of today, it's officially open! Hours are 7 a.m. to 2 p.m. Monday through Friday, 8 a.m. to 2 p.m. Saturday and Sunday.

Dana Franklin first reported on Barista back in November in The City Paper and Nashville Post, and then spoke with Mumma last month for more details. The part about Porter Road Butcher (the best thing to happen to Gallatin Road in years) really caught my eye:

Meanwhile, Mumma is working with another neighbor, Porter Road Butcher, to create gourmet snacks to serve with the coffee.

Barista Parlor will serve breakfast every morning, and the chefs from Porter Road, Chris Carter and James Peisker, will provide seasonal casseroles and breakfast sandwiches. Mumma also plans to offer a selection of single-source chocolate bars from around the world.

• Don Sergio, from Calfkiller's Facebook page

According to a post dated May 4 on Calfkiller's Facebook page, Budweiser's “keg police” began removing Calfkiller kegs from businesses last month, claiming that the kegs were property of Anheuser-Busch and that Calfkiller had obtained them illegally. Calfkiller, however, maintains that the used and refurbished kegs were purchased legally:

Over the years the little guy has purchased used kegs from all across the country. A few examples would be unclaimed freight auctions, breweries that have closed, or keg companies that sell new, used, and refurbished kegs. Anyone can purchase these, and Calfkiller has done it as well. Everything from website sales to store fronts in public with huge signs by the road for everyone to see. LEGIT businesses! So Calfkiller has been using kegs like these from day one.

When Calfkiller owners Don and Dave Sergio attempted to contact Budweiser to sort out the issue, they claim they were “lied to, ignored, and simply not dealt with.” Budweiser, meanwhile, asserts that they have “never sold a keg,” including the decades-old kegs that were allegedly taken from the small brewery's clientele.

In a follow-up, Calfkiller clarified that the repossessed kegs only make up a small amount of their total stock, and that some of those kegs (which were reportedly 20 years old) may have retained some Budweiser branding. This caveat has sparked a debate in the beer-brewing community, questioning Budweiser's property ownership and if the presence of branding is enough reason to repossess old equipment. Furthermore, others have questioned whether the company has the power to remove kegs at all, or if this is more accurately a law enforcement issue.

Budweiser has yet to comment on Calfkiller's claims.

• Acheson and Hopkins

Georgia chefs Hugh Acheson (Five and Ten in Athens, Ga.) and Linton Hopkins (Restaurant Eugene, Atlanta) tied for Best Chef in the Southeast, while Chris Hastings (Hot and Hot Fish Club in Birmingham, Ala.) took the medal for Best Chef in the South.

The Southeast category covers Georgia, Kentucky, North Carolina, South Carolina, West Virginia and Tennessee.

Nashville's Tandy Wilson (City House) and Tyler Brown (Capitol Grille) were named as semifinalists for the award in the first round back in February; Joseph Lenn of The Barn at Blackberry Farm in Walland, Tenn., made it to the second round in March.

Nashville's celebrated new fine-dining spot The Catbird Seat was one of 10 semifinalists for Best New Restaurant. Last night's winner in the category was Chicago's Next, owned by Grant Achatz. (Both of Catbird's chefs, Josh Habiger and Erik Anderson, have worked for Achatz in the past.)

Almost one year ago, John T. Edge, director of the Southern Foodways Alliance, wrote about the history and sociology of Southern barbecue in a piece called "BBQ Nation," published in the pages of Saveur. Friday night, his impassioned elegy won him the MFK Fisher Distinguished Writing Award.

"A good measure of my work with the Southern Foodways Alliance — a University of Mississippi-based nonprofit that documents, studies, and celebrates the diverse food cultures of the changing American South — has been an attempt to pay down a debt of pleasure owed to those unnamed pitmasters, to honor their labor, to frame their life experiences so that a broad swath of Americans may recognize barbecue as a great national food and pitmasters as unsung culinary and cultural heroes," he wrote in the piece.

Meanwhile, honorary Nashvillian Jeni Britton Bauer, whose company Jeni's Splendid Ice Creams chose Nashville for its first retail store outside Ohio, won best cookbook in the desserts category for her work, Jeni’s Splendid Ice Creams at Home (Artisan Books, $23.95). Jeni is a frequent visitor to Nashville and gets some of the fresh produce for her ice cream from Tennessee farms.

In the cookbook category titled American Cooking, Georgia chef Hugh Acheson won the prize for A New Turn in the South: Southern Flavors Reinvented for Your Kitchen (Clarkson Potter, $35). His restaurants are Five & Ten and The National, located in Athens, Ga., and Empire State South in Atlanta.

Over at Nashville Cream, D. Patrick Rodgers ("D. Piddy" to his close friends) has the deets on plans for a new music venue/bar/restaurant:

• Photo via Flickr

But the object of this post isn't just to salute the achievements of the Tyler family, multitudinous as they may be. The Tylers — along with a couple of other local entrepreneurs — plan to open a venue/restaurant/club/hang-out spot by the name of The Stone Fox. While there isn't any info yet at their listed URL, the Tylers & Co. recently created a Facebook page for The Stone Fox, which will be located at 712 51st Ave N. Is that technically in The Nations? Sylvan Park? Where my local-neighborhood wonks at? Regardless, the building over the years has been home to establishments called Len's Den, Area 51 and Grandpaw Too's.

In an email to the Scene, Elise outlined all the plans for The Stone Fox, noting that "the venue is going to be around 200 capacity," that they will have a "small menu (five or so offerings a day)" and drinks that will "run the gamut with everything from $2 drafts to $12 cocktails," and that they "would love to showcase local and touring acts" with roughly "two shows a week" and "karaoke, movie nights, trivia, DJs, etc." on other nights. Now, I know we were excited at the prospect of The Humdrum opening in East Nashville, but we've gotten word that The Humdrum isn't going to work out. Where one dream kicks the bucket, another springs up in its place. C'est la vie, c'est Nashville. The Tylers say they hope to have The Stone Fox up and running come July. To see Elise's full email with all the details, have a look after the jump. Also, have a listen to Area Code 615's "Stone Fox Chase." Just because.

The man knows of which he speaks, since he's a British expat who moved to the States in 2008 after a career in the military. After a few years of slowly converting the old Guido's menu to pub fare, Hartland finally took the leap recently and added fish and chips. His father in law offered the guidance that only a relative can provide — aptly so since he ran a successful chip shop in the UK for more than 30 years. Hartland and his wife stayed warm in the bedroom over the fryer, so they have malt vinegar in their blood.

The father-in-law was integral in sourcing the proper equipment for a properly fried piece of fish and insisted on details like maintaining a fryer vat exclusively dedicated to fish so the flavors of other fried items do not co-mingle. They use Boston cod, a superior grade of cod that they say nobody else in town has. The fish is frozen while still at sea to ensure it is defrosted only once prior to cooking. If you have to defrost fish twice, you really increase the fishiness of it, and if anyone tells you that they're using fresh cod for their fish and chips, you must be dining in the galley of a fishing boat on a two-month excursion.

• From http://www.laboroflove.co/

After a few panicky days of worry over whether Labor of Love truck will operate again, Bites learned today that the L.O.L. folks are moving on to other options, but licensing their recipe and suppliers to any food truck that wants to serve L.O.L.'s signature sandwich.

Since L.O.L Foods was voted Best Philly Steak in Nashville TN, We have been getting a lot of requests for our food truck to be in multiple places at one time! Unfortunately, we are unable to clone ourselves at this time..lol but we do have a great solution! The owners of L.O.L. Foods are taking on a new direction. Instead of getting a 'brick and mortar", we decided to license our name to any food truck or restaurant owners looking to build their clientele with loyal customers and increase there revenue stream tremendously! Our reputation speaks for itself, we are Philly Natives that will give you the genuine recipe that you deserve! The best thing is that it's a royalty free license agreement. That's right, royalty free; there will only be a one time flat rate which includes our Amorosso roll connection, signature recipe, training on perfecting the craft and steady customers in all areas of TN.

The owners have other opportunities and simply do not have the time to continue operating but the ground work is done and the customers will come! By simply adding L.O.L'S mouth watering steak sandwiches and homemade "Italian Water Ice" to your menu, you will reap many benefits! If your a Music venue owner, food truck owner or new restaurant looking to increase customer base, Drop us an email if you want more information or would like to be a part of our success! lol.mobilefoods@gmail.com

So now he has released the Pour Taste app for the iPhone. For less than a buck, you can benefit from Yeager's vast knowledge of great cocktail bars as well as a network of his colleagues who have vetted the best gin joints all over the country. Each establishment is rated from one to five stars based on the bar's commitment to craft cocktails and the degree to which they use artisan or in-house ingredients to create their libations.

Of course, it's all subjective, but if you find yourself stuck in Smithville, Mo., with some time to kill and a few bucks in your pocket, wouldn't you like to know that the Justus Drugstore mixes up some pretty special cocktails and has a very impressive wine list? I don't reckon I'd be able to figure that out from the name of the joint if I didn't have the insider knowledge provided by Pour Taste.