July 29, 2008
Spaghetti As Type
Check out Meggan's poster design for an upcoming Italian dinner at Food 101. Yes, that's real spaghetti and sauce:
Mark In The Atlanta Journal-Constitution
Check out the article on our design intern Mark in the AJC today, and wish him luck as he heads to the World Yo-Yo Contest this weekend.
July 28, 2008
Bacon Of The Month - July / Plus A Bonus Cheese
Our July shipment from the Bacon of the Month club came today - a pound of Scott's Country Bacon, from Greenville, KY. See here for all you need to know. We also picked up another quality Kentucky product this weekend at the Franklin Farmer's Market, a fantastic Colby from Kenny's Cheese in Austin, KY. I believe bacon cheeseburgers'll be on the menu this week at the office. Drop us an email if you want to come by for lunch.
Moe Better BBQ - Franklin, TN
Came across a nice barbecue truck this weekend in Franklin, Tennessee - Moe Better Barbecue. Just look across the street from the Franklin Farmer's Market, or better yet, just follow your nose.
July 24, 2008
July 23, 2008
July 20, 2008
July 19, 2008
The Birthplace Of Buffalo Wings
We took a trip to the Anchor Bar today, the originator of the Buffalo Wing:
'Carcass Of Beef'
We spotted this piece among the Lichtensteins, Dines, Ruschas and Warhols at the Albright-Knox in Buffalo.
"Carcass Of Beef"
Chaim Soutine, French
Ca. 1925
Oil on canvas
"Carcass Of Beef"
Chaim Soutine, French
Ca. 1925
Oil on canvas
July 17, 2008
2008 Type Conference - Buffalo, NY
See below for photos of Meggan operating the Ludlow Tyopgraph machine at Quality Bindery Services. We're also sampling the local cuisine - see the 'Texas Hot,' which seems pretty much like what we call a chili dog.
July 14, 2008
Blue Grass & Brown Whiskey: Louisville With The Southern Foodways Alliance
We arrived at the Oak Room Bar in the Seelbach Hotel to a cocktail from mixologist Jerry Slater, made from champagne and whiskey (Buffalo Trace, if memory serves). Then it was upstairs to the Oak Room for a dinner from chefs Todd Richards and Duane Nutter, the highlight of which had to be the bread pudding spiked with Benton's bacon. I imagine there was a bit of whiskey in there as well.
Friday featured a full schedule, including a tour of the Shuckman's Smoked Fish facility, where we were treated to salmon and trout that's smoked using wood from Pappy Van Winkle whiskey barrels. We also sampled some caviar from Kentucky Lake, of all places.
Richards and Nutter also prepared our lunch in the Rathskeller at the Seelbach, including an amazing pea soup with Carolina Gold rice fritters and pork belly with 'fourth generation' barbecue sauce.
After a trip to Old Town Liquors to browse their whiskeys and pick up a bottle of Old Weller, it was off to Schnitzelburg for a tour of the neighborhood. First up was a lesson in the game of Dainty. The tournament was played outside of Hauck's, the best 97-year-old beer store/grocery we've ever come across, and Elizabeth caught on pretty quickly:
After the game, we headed to The All Wool & A Yard Wide Democratic Club for an old-school fish fry, including a new one to us: 'rolled oysters' - basically a fried oyster with an obscene amount of breading. No complaints here.
After dinner, we took a tour of the neighborhood's bars, most notably the Old Hickory Inn, where our friend Billy entertained with some karaoke:
On Saturday, we took a trip to the Pendennis Club, the kind of place that might not normally admit the likes of us. This gentleman's club is the possible birthplace of the Old Fashioned (made with Van Winkle, of course). We were served bison biscuits topped with another unfamiliar treat, 'Henry Bain Sauce.'
Sunday's breakfast at the Brown Hotel featured the legendary Hot Brown sandwich - so rich that there was no need for lunch, or really, dinner either.
Friday featured a full schedule, including a tour of the Shuckman's Smoked Fish facility, where we were treated to salmon and trout that's smoked using wood from Pappy Van Winkle whiskey barrels. We also sampled some caviar from Kentucky Lake, of all places.
Richards and Nutter also prepared our lunch in the Rathskeller at the Seelbach, including an amazing pea soup with Carolina Gold rice fritters and pork belly with 'fourth generation' barbecue sauce.
After a trip to Old Town Liquors to browse their whiskeys and pick up a bottle of Old Weller, it was off to Schnitzelburg for a tour of the neighborhood. First up was a lesson in the game of Dainty. The tournament was played outside of Hauck's, the best 97-year-old beer store/grocery we've ever come across, and Elizabeth caught on pretty quickly:
After the game, we headed to The All Wool & A Yard Wide Democratic Club for an old-school fish fry, including a new one to us: 'rolled oysters' - basically a fried oyster with an obscene amount of breading. No complaints here.
After dinner, we took a tour of the neighborhood's bars, most notably the Old Hickory Inn, where our friend Billy entertained with some karaoke:
On Saturday, we took a trip to the Pendennis Club, the kind of place that might not normally admit the likes of us. This gentleman's club is the possible birthplace of the Old Fashioned (made with Van Winkle, of course). We were served bison biscuits topped with another unfamiliar treat, 'Henry Bain Sauce.'
Sunday's breakfast at the Brown Hotel featured the legendary Hot Brown sandwich - so rich that there was no need for lunch, or really, dinner either.
Green Olive Media in Nashvegas
I have been working in Nashville for the past few days...great food town. A pal of mine, Robbin Riddel from the Nashvegas Slow Food Convivium sent along the ad at left...
Been visiting with -----
Capitol Grille at the Hermitage Hotel (Chef Tyler Brown)
City House (Tandy is an SFA-er)
Red Pony and Sol in Franklin (Chef Jason McConnell)
July 9, 2008
Photo Shoot - JCT Kitchen
A couple of photos from a recent shoot at JCT Kitchen:
Lamb Burger:
Peaches and Benton's Ham:
Lamb Burger:
Peaches and Benton's Ham:
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