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Meet the Chef: Jonathan Magallanes
Published 2/9/2012 at 5:39 p.m. 0 comments
What made you decide to become a chef, and when was that? When I moved back from Florida six years ago I started helping out my dad. ... The main responsibility there was shopping every morning for everything. And the ...
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Meet the Chef: Louie Valle
Published 2/2/2012 at 4:16 p.m. 0 comments
Describe a dish you created: Our version of the muffaletta. We don't have a New Orleans style. We have a different style of muffaletta. It's our best-selling sandwich. It's a big, meaty sandwich with salami, ham, roast beef, mozzarella and ...
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Meet the Chef: Xena Lovelady
Published 1/26/2012 at 2:53 p.m. 0 comments
What is the Xena Lovelady style? Simple. I think food should taste like what it is. The more you add on your food, you kind of get away from what it was intended to be.
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Go Taste: Dining events
Published 1/19/2012 at 9:53 a.m. 0 comments
The Presentation Room at L'Ecole Culinaire, Stellar Cellar Wine and Spirits and chef Tom Hughes host a five-course Argentinean wine dinner at 6:30 p.m. Jan. 25. $50; 1245 N. Germantown Pkwy. Call (901) 754-7115.
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Meet the chef: Thomas Stukenborg
Published 1/19/2012 at 9:52 a.m. 0 comments
What was the first thing you ever cooked or baked? A cookbook. It was on top of the toaster oven. I was making breakfast for my mom and burned it up. It was Mother's Day morning.
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Go Taste: Dining events
Published 1/12/2012 at 1:51 p.m. 0 comments
Italian WinterFest on Sunday at the Racquet Club of Memphis, 5111 Sanderlin, is $35 and includes food from Pete & Sam's, Frank Grisanti's, Coletta's, Folk's Folly, Garibaldi's, Andrew Michael Italian Kitchen, The Rendezvous, Holiday Ham & Deli, The Italian Rebel ...
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Meet the Chef: Connor O'Neill
Published 1/5/2012 at 12:22 p.m. 0 comments
Who or what was your first cooking influence? My great grand maw. She used to own her own restaurant up near Cleveland, Ohio, called Sid's. They did the steak house stuff. ... She taught me how to do fried chicken ...
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What's cooking: Chez Philippe
Published 12/29/2011 at 10:24 a.m. 0 comments
Chez Philippe in The Peabody hotel starts serving brunch on Sundays, beginning New Year's Day. The Memphis Blues Brunch will be served from 11 a.m. to 2 p.m. and includes four courses.
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Meet the chef: Shari Haley
Published 12/22/2011 at 4:05 p.m. 0 comments
Sous chef Shari Haley, 21, has been working at Interim in East Memphis since she was 16. And once I started working here I was like, "OK, this is definitely what I want to do," she says. "This is what ...
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What's Cooking: Restaurants open on Christmas or Christmas Eve
Published 12/15/2011 at 11:00 a.m. 0 comments
Here's an alphabetical list of restaurants open on Christmas and Christmas Eve.
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Meet the Chef: Josh Huckaby
Published 12/15/2011 at 11:00 a.m. 0 comments
Who or what was your first cooking influence? My grandmother. She cooked all Italian dishes, lasagnas we feature on the menu here. I used to watch her. Mary Liberto. She passed away last January.
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Meet the Chef: David Krog
Published 12/8/2011 at 3:21 p.m. 0 comments
What made you decide to become a chef and when was that? It's the only thing I ever wanted to do, period. Fourteen or 15. The minute I walked into a kitchen, it was over.
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Meet the Chef: Brandi Marter
Published 12/1/2011 at 12:17 p.m. 0 comments
Who or what was your first cooking influence? I've always been a sweet tooth fanatic. My dad used to wake me up in the middle of the night and we'd go eat frozen Snickers bars. We never ate actual food. ...
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Meet the chef: Robbie Cirillo
Published 11/24/2011 at 5:46 p.m. 0 comments
"I truly love what I'm doing," says Robbie Cirillo, executive chef at Bleu restaurant and executive chef at the Westin Memphis Beale Street. "A chef told me one time -- he loved what he did, also -- 'We're the luckiest ...
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Meet the chef: Henry Kay
Published 11/17/2011 at 6:42 p.m. 0 comments
Now the sous chef at Sweet Grass, Henry Kay says his first professional kitchen job, at The Grove Grill, made him fall in love with cooking in a restaurant. I was just blown away by how the kitchen was run ...
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