Jelloughnuts, the doughnut flavored Jello shots from the geniuses at My Jello Americans. Think about that for a second — doughnut-flavored Jello shots. It kinda gives you some hope for the fate of the human race, don't it? [via Buzzfeed]
We took our camera phone to a great wedding last weekend, one of those wonderful affairs that mixed fun, music, good location, good food, and surprises, like a 10-foot candy bar (as in a bar serving up candy) some 110 pounds of multicolored, but color-coordinated, fruit-flavored, sucrosey bliss that was beautiful to behold.
The kids' pockets were bulging, and when you grabbed their sticky hands to dance, you worried you might not come unstuck. Even adults went back to the table for discreet handfuls.
OK, Bites brigade: Watch this trailer, and tell me where in a 50-mile radius I can find something to approximate the meals on display here.
The movie is I Am Love, opening tonight at The Belcourt, and if the trailer is any indication, I don't want to watch it: I want to have it served in a nest of noodles, or slip its robe off its silken shoulders, or maybe just shoot it straight into my veins. Sex, food porn, Tilda Swinton: my head is swimming. So is Jason Shawhan's in this week's Scene:
By the time [director Luca] Guadagnino is done with you, you'll want to have a dinner party and an erotic awakening, possibly at the same time. Imagine countless green glasses, individually lit, and finely wrought flesh as far as the eye can see. Or better yet, a shrimp dish that makes your eyes (like Swinton's) roll back in your head and your legs uncross. Mad passionate abandon is the main course here, served flambé with a John Adams score and small plates of emotional wreckage and tiny betrayals every reel or so. ...
In the way that [Swinton's] home is deliriously hypersymbolic, all glass walls and Donkey Kong-style staircases, so is this film ornately styled in the vein of classic Italian cinema of the '60s and '70s, with business as warfare, family names as the most valuable of commodities, and secret lovers for everyone. Think Visconti's The Leopard or Bertolucci's The Conformist — that's the (over)cooking class to which Guadagnino aspires. Glorious in its excesses and successes alike, I Am Love is a feast of everything that makes movies awesome.
Man, when did it get so hot in here. ...
If you're not familiar with the Southern Foodways Alliance, well ... you should be. Based in Oxford, Miss., the SFA is an association of more than 800 really cool people who are engaged in the mission to document, protect and celebrate the food heritage of the American South.
Academics, chefs and food aficionados work together to produce films, stage conferences and compile collections of food-based literature. The Atlantic Monthly called the SFA "this country's most intellectually engaged food society."
Lucky for us, the SFA is bringing their road show to Nashville.Their wildly popular Potlikker Film Festival will be showing at Chef Tandy Wilson's City House restaurant on Sunday, April 25, and from their description of the event it looks like a real hoe-down.
NashvillePost.com, our sister paper, turned 10 years old yesterday. It was a pleasure to celebrate that milestone -- and the relaunch of the Nashville Post print magazine -- at a gathering last night at The Standard.
Anyway, in Bites' ongoing effort to document the proliferation of shrimp-and-grits offerings in town, another joins the ranks. The Standard's S-and-G, created under the auspices of Executive Chef Art Snyder, were offered in twee serving cups of about three bites, carefully scooped into the cup so every portion had a spicy shrimp or two.
Shrimp-and-grits as party food -- an inspiration for spring/Easter/graduation brunch! Thanks for the idea, Standard guys.
Just because the Super Bowl is over doesn't mean that snack season is over. With March Madness, St. Patrick's Day, Cinco de Mayo coming up, there are plenty of occasions for parties coming up and that means appetizers. Luckily, creative inspiration is within reach thanks to Red Pony's Chef Jason McConnell.
On Thursday, March 4, Chef McConnell will host Easy Appetizers 101, and walk guests through the development of three simple, yet savory appetizers. Guests will enjoy tasting and learning with friends, while sipping on suggested wines to pair with each dish.
The event costs $20 per person and includes three hefty portions of the featured appetizers and three wine tastings. Additionally, patrons will leave with the recipes and will also receive 15 percent off on all food purchases at the three restaurants in Chef McConnell's burgeoning empire, Red Pony, SOL and 55 South, for the following month. Chef Jason is an entertaining, engaging kind of guy so I'm sure the evening will be a hoot.
The $20 cost includes tax and gratuity. For reservations or more information, call 595-7669. Red Pony is located at 408 Main St. in historic downtown Franklin.
For two years, we had Maggie Moo Better Batter cakes with chocolate icing. Awesome except for the icing. And last year's Oreo birthday cake with strawberry filling from Publix was very good and beautifull executed, ending our time under the cultural thumb of cake on a high note.
But from now on, something else must take cake's place. Cakeballs. Cupcakes. But these are still cake, and subject to degrading.
It has to be a treat, and symbolic. Other ideas: a make-your-own sundae bar. A candy shop. You all are outside the box, too --- what else can take the place of cake?
The Thanksgiving yum factor would be much higher if it were treated more like a gourmet meal rather than a symbolic dinner. Martha Stamps' catering is one of many area caterers and restaurants offering innovations on the tradition, but the difference is that Stamps' menu offers items you'd never typically find outside a home kitchen, including cheese straws, butternut squash biscuits and an inspired alternative to cranberry sauce: spiced pear chutney. Add these to a deep-fried turkey and her broccoli-and-cauliflower gratin and you've got a recognizable but different feast.
For more info call, 615-353-2828 or email email@example.com
Cookies are an appealing way to slip into the onslaught on the holidays. The lists, the shopping, the decorating, the holiday cards -- all that overwhelming list of stuff comes later. Cookies are a small, sweet way to step through the doorway.
At the end of this series of connected incidents, our cookie tray is beginning to take shape.
The same combinations of circumstance and happenstance are working in millions of heads right now, in home kitchens and restaurant kitchens. What influences, what magazines, what cookbooks, family members, dietary considerations -- what's the recipe going into the holiday planning potion wherever you are?
OK, so maybe it's been around a little while, but something this disgusting never truly goes out of fashion. To keep your fingers rubbing the martini glass rim of the boozehound's pulse, behold the McNuggetini--part cocktail, part concoction, and sure to please your college-aged guests at any party fit for a fast foodie with an affection for regurgitation.
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