Charleston’s Only Chef-Led Culinary & History Tour
Walk the French Quarter. Learn from a chef. Taste history.
Porter Wagoner died my first day at Opryland. After a full day of onboarding, training, video watching, role playing and general Kool-Aid mainlining, I decamped, zombified, to my temporary housing in Brentwood and turned on the news to see Dolly Parton in tears. It was all over the news. Porter was a Nashville icon, and …
Continue reading "Arnold’s Country Kitchen & The Day Porter Passed"
New Food Arts: Sean Brock foraging, and Marco Pierre White hocking Knorr Beef Base.
As so frequently happens, I was thinking of and evaluating my post on hot water cornbread. I wanted to formalize it a bit and dress it up. We dry braised the pork belly like Michael Schwartz, pressed it like David Chang and fried it like the Minnesota State Fair. I used a 4-1 ratio of …
Our review by Deidre Schipani of the Charleston Post and Courier is out today. Kind words and very gratifying to know you are making a difference in your operation. That said, none of this would be possible without the great team we have at Old Village Post House and the visionary leadership of our General …
Continue reading "Validation – The Review by the Charleston Post and Courier."
Hot water cornbread is disappearing. Despite Nashville being hailed as a Mecca of meat and threes by the Southern Foodways Alliance's John T. Edge, those remaining meat and threes that have hot water cornbread are fewer and further between. I lived in Nashville for 4 years, and became well acquainted with many of them. I …
A few weeks back, I detailed out some of my experiences at Opryland as we suffered and recovered from the 2010 Nashville Floods. Not an easy piece to write, and I'm sure for some to read. At any rate, word reached me that the Gaylord brand has been acquired (subject to approval by Gaylord shareholders) …
Unbeknownst to me, we had one of my favorite Charleston food writers in residence at last week's Old Village Post House Compass Box Scotch Whisky dinner - Robert Moss. Check out Robert Moss's review of our OVPH Compass Box Scotch Dinner! http://tinyurl.com/ctkg4hk At any rate, it was a real success, a lot of hard …
Continue reading "Notes from a Chef: Compass Box Scotch Dinner, Part 2"
I was thinking of BBQ this week. What with the Compass Box Scotch Whisky Dinner at Old Village Post House last week, I was specifically thinking of Tennessee BBQ. Robert Moss himself has written a terriffic book on BBQ. Equally, I truly enjoyed John T. Edge's article on Western Tennessee BBQ tradition in this month's …
In the spirit of Notes From A Kitchen (the 2012 James Beard Cookbook Award for Best Photography) I thought it might be interesting to share some of the creative and collaborative thought process in putting a menu together. Once again, I have been able to partner with Patrick Emerson, the wine director for Maverick Southern Kitchens. …
Continue reading "Notes from a Chef: Compass Box Scotch Dinner"
Today's kitchen performance fueled by the John Butler Trio.