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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 »

At Napa Cafe, Ben Adams combines his background in French cuisine with the restaurant's California style. Organic and locally grown produce also figure. New for fall at Napa Cafe, a pan-seared halibut with a julienne of fall vegetables and a lemon grass sake broth. Full story »

Josh Belenchia is sous chef at Interim Restaurant & Bar. Belenchia says his first cooking influence was his mother who would cook almost every night. The first thing he remembers cooking or baking is Christmas cookies. His first food-related job was when he was 19 and working as a fry cook at Crescent City Grill in Hattiesburg. Full story »

Want to taste something good? Consider the following: On Sunday, Magnolia: A Delta Grille in the Horseshoe Casino celebrates its second anniversary with a wine dinner at 6 p.m. A six-course meal will be prepared by chef James Gentry and paired with wines selected by Roger Roessler from Roessler Cellars. Full story »

John Ferraro is executive chef at Canal Bar & Bistro on Second Street in Downtown Memphis. Ferraro says his first cooking influence was watching Julia Child as a kid. "She definitely got me thinking food was something fun to do. I wrote my first recipe when I was 4. It was a pot roast recipe. I couldn't even write. I just drew the pictures of what the different images were." Full story »

Andrew Adams is chef de cuisine at The Brushmark Restaurant at Overton Park. Adams says cooking and making buttermilk biscuits with his grandfather when he was 6 or 7 years old helped him decide to pursue a culinary career. He also won a French fair cooking contest in fifth grade by making crepe suzettes. Full story »