7 Things (You May Be Glad) You Don't Know About Me...
Published 12/4/2013 at 10:47 a.m. 0 comments
I would like to create a derivative time-passer whereby we all share things people might not know about us in regards to Knoxville and food.
Boggs at the Bistro Turns 20: A Loyal Customer Sums up Two Decades for Martha at Bristro at the Bijou
Published 7/31/2013 at 10:48 a.m. 0 comments
When I learned from Martha Bogg’s husband David Patterson that she was to celebrate her 20-year anniversary at the Bistro on Aug. 1, it was tempting to mark the occasion by insinuating myself and my recent memories of edamame hummus ...
City Tastebuds in a Small Town: Why I Missed Knoxville Food in Western North Carolina
Published 3/27/2013 at 10:23 a.m. 0 comments
Never before would I have described my food habits as “citified.” After all, I live in Knoxville, not Chicago or New York—or even Denver or Tulsa.
Seed Stalking: I Look Forward to Little Sprouts—They prepare for Doomsday
Published 1/30/2013 at 10:20 a.m. 0 comments
One of my favorite jokes starts with a man in Knoxville in January setting the scene: warm quilts, scented candles, a locked door. “And then,” he tells his wife, “we can roll around and snuggle up and—read our seed catalogs.”
We Gather Together: Best Cookbooks of 2012
Published 12/26/2012 at 5:00 p.m. 0 comments
The best of this year’s cookbook crop all seem to follow that theme, proffering foods that sustain family and friends or just one very special loved one—serving up dishes that make hearts glad. Each has its own recipes for a ...
How About a Little Thanks? Savoring Some Small Morsels of the Past Year
Published 11/14/2012 at 9:18 a.m. 0 comments
Thanksgiving is early this year—Nov. 22—and so am I for once, with my annual list of some small measures and fine details that make dining locally such a delight.
A League of Her Own: Local Cookbook Author Heather Baird is SprinkleBaked Awesome
Published 8/22/2012 at 9:59 a.m. 0 comments
Think of it as a momentary lapse, artistic appreciation run amok—but just for a few seconds.
Asking No Questions: Some Food Culture Is Better Left Unexamined
Published 7/18/2012 at 12:31 p.m. 0 comments
Sometimes I don’t have to consider every angle, know every detail. In fact, I have a whole list of recent incidents and oddities that I have been able to let go.
In My Mother’s Kitchen
Published 5/9/2012 at 12:42 p.m. 0 comments
I’ve never seen Lee Clayton Roper, or her mother Sally Clayton, now deceased, but I have this very clear image of the two of them, perhaps holding Sidecars, politely wrangling over the toasted clam rolls, in an airy, marble-countered Denver ...
Published 2/15/2012 at 12:05 p.m. 0 comments
Hear I go again, another food crush. Other people can describe their attraction to different foods as a preference, or a love affair, maybe, or a craving.
Best Cookbooks of 2011
Published 11/30/2011 at 3:26 p.m. 1 comment
Here are this year’s best cookbooks, the ones with fine essays, sweet anecdotes, and step-by-step instructions included. That way, you can make your own memories.
Foods In Phil’s Memory
Published 11/2/2011 at 2:43 p.m. 0 comments
Food memories help me anchor, then catalog, time shared, joys and drudgery, humor and complacency. And so it was memories of carrot cake, California onion dip, dry red wine, and seedless watermelon kabobs that assailed me these past three days, ...
Okra Angst, Be Gone!
Published 9/14/2011 at 11:43 a.m. 2 comments
Why not just eat fried okra from (drum roll please) a local dining establishment? They have the rituals down, and the trained staff, and the commercial grade oil, and are already making it for all sorts of other diners, so ...
The Palavah Hut Steams Up Beloved Food Memories
Published 8/10/2011 at 12:02 p.m. 0 comments
Palavah Hut is a cheery little place, with folk-painted signs and brick walls. They serve takeout only Thursday-Saturday—homestyle specials replete with stews and rice and greens, like Taro root with tilapia in olive oil with fresh herbs and vegetables, and ...
VeeV a la Acai Spirits
Published 7/13/2011 at 2:06 p.m. 0 comments
Health benefits with your buzz are a strong temptation to pick a product made far away for an exception to the local food scene, and I can readily envision substituting VeeV for the vodka in my favorite vodka-marinara recipe.
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