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The executive chef at Blue Fish restaurant learned a lot from a fellow chef while in culinary school. "He took me under his wing and he taught me work ethic. That's the biggest part of this business. You've got to have a good work ethic to work six, seven days a week, 80, 90 hours a week and still have a smile on your face at the end of the day. He taught me the passion behind the food." Full story »

Here are restaurants that will be open on Thanksgiving. Visit whiningdining.com and click on "Holiday openings" on the right side of the page to see if others are added before Turkey Day: Barnhill's Buffet, 6196 Stage Road (377-1826) and 1204 W. Poplar, Collierville (854-5660), is offering a traditional Thanksgiving Day dinner from 10:30 a.m. to 6 p.m.; $10.99; drinks, tax and gratuities are extra. Full story »

Want something good to eat or drink this week? Consider the following: Enjoy great wines and tours in the galleries at Dixon Gallery and Gardens from 6 to 8 p.m. today. Registration includes six tasting tickets, live music and light hors d'oeuvres; $20 for members, $30 for nonmembers. Sponsored by Star Distributors and Wine Market. 4339 Park; call 761-5250.

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Chefs enjoy creating dishes and Gary Williams, chef/owner of De Ja Vu New Orleans Creole Soul Food and Vegetarian Restaurant, is no different. A favorite he created is Alligator Stew. He'd "never seen a recipe. Just thought about my time in Miami and Las Vegas, New Orleans, California and blended seasonings -- a little henna curry with French bell peppers and onions, dry and fresh seasonings -- and the rest is history. Full story »

Each year when fall comes around, the folks at Zinnie's East get their annual Soup-A-Rama going. In addition to the standard menu choices -- black bean, seafood bisque and broccoli cheese -- the rotation of customer favorites begins. And it's not just favorite soups, but also favorite recipes. Over the years customers have provided recipes for soups they love, which have become part of the cool-weather tradition. Full story »

Part of an executive chef's job is to teach, says Andrew Bryan, executive chef at River Oaks Restaurant. "The teaching aspect of being an executive chef is probably one of the most important things. I can't cook everything by myself. I can't plate everything for myself. So I for sure need the fellow brigade to kick in and help me out with it all. Unless I teach them and show them the way that I've been taught, it's not worth it." Full story »

Want something good to eat or drink this week? Consider the following: Dixon Gallery and Gardens presents its first Brewer's Feast, pairing five all-grain ales brewed by local artisans with a seasonal chef's tasting menu. Reception at 6 p.m., dinner at 6:30 p.m. Dixon members, $50; nonmembers, $60. For reservations, call 761-5250. 4339 Park. Full story »

The first cooking experience for Don Scott, general manager/chef at On the River, was making a morning meal for his parents when he was about 8 years old. "I cooked breakfast for my mother and father on their anniversary. It went well. I cooked scrambled eggs for my mom and I cooked sunny side up for my father. I had to stand up on the stool to cook them." Full story »

Not everybody knows this, but you can spend a weekend in Tunica and not spend the whole time on the gaming floor. No, no, I'm not talking crazy -- it's true. In fact, if you look at the numerous amenities the casinos offer, you might find yourself heading south for reasons completely unrelated to a jackpot. There are spas, golf courses, nature trails and one of the largest sporting clay courses (that's skeet shooting to most of us) in the country, shopping, and, of course, plenty of dining. Full story »

Want to get out and taste something good this week? Consider the following: Monday, Amerigo, 1239 Ridgeway, hosts a tasting of four wines that includes one small plate from 6-8 p.m. $14, no reservations required. Call 761-4000 for more information. Tuesday: Liz Grisham of United Liquors and Rain Sushi Bar and Bistro host a sake and sushi dinner at 6:30 p.m. featuring three sakes and three sushi rolls; $30. 1250 N. Germantown Pkwy. Call 746-9455 for reservations. Full story »

Title: Regional chef/partner, Fleming's Prime Steakhouse & Wine Bar. Who or what was your first cooking influence? My parents. My dad did a lot of the cooking. Mom did some of the baking. Dad did a lot of the savory cooking, everything from barbecuing to pizzas. Full story »

Want to get out and have something good to eat or drink this week? Consider the following: Full story »

Sunday dinners at Grandmother's house made a big impact on Keith Riley, executive chef at Cafe 1912. "Every Sunday she would cook a big dinner. My whole family would get together. It was just something about the food. It was my favorite day. My favorite would have to be chicken and dressing." Full story »

Want something good to eat or drink? Consider the following: Explore German beer, spirits and wine at Oktoberfest at the Great Wines & Spirits tasting at Salsa restaurant, 6150 Poplar, 1-3 p.m. Saturday. Informal, drop-by format. $5 per person, credited toward any same-day purchase at Great Wines (one refund certificate per bottle, please). Call 682-1333 with questions. Full story »

Success as a chef is about managing money as well as making great food, says Antony Field, executive chef at Flight Restaurant and Wine Bar. "If you're gonna have a long stay as a chef, you also have to make money. We all like to be creative and we all like to do different things, but if people don't like your food and the restaurant doesn't make any money, you won't be around very long." Full story »