Sorry but we don’t want the snow or ice to be the death of anyone.
Archive for January, 2010
Don’t miss this chance:
Mandolin/clarinet virtuoso Andy Statman brings his unique blend of klezmer, bluegrass and jazz to Ironwood Studios on Monday, February 15th. It has been more than two years since Andy last played in Knoxville. Don’t miss this rare opportunity to see a master at work.
“There are those who know Andy Statman as the virtuos…o klezmer clarinetist — violinist Itzhak Perlman, for instance, who chose Statman to lead his klezmer album. There are those who know Andy Statman as the down-home mandolin player with a stack of straight-up bluegrass albums to his credit. In Statman’s versatile hands is a music that’s full of surprises, sophisticated and completely accessible at once.” – The New York Daily News
Ironwood Studios is located at 119 Jennings Ave. in North Knoxville. Doors open at 7:00, showtime 7:30. Tickets are $20 and include hors d’oeuvres and beverages provided by The Parlor and Mockingbird Events. Tickets: http://www.brownpapertickets.com/event/97810
More about Andy Statman:
Mockingbird is lining up the judges, the competition is going to be fierce. You’ve got one-month! Here are the categories:
Best use of Bacon Grease: Leftover animal fat is an amazing tool. There was a while there where restaurants in New York were doing french fries fried in duck fat. I’m curious what french fries fried in Benton’s bacon grease might taste like.
Best Savory Dish:This category is wide open. Bacon goes with everything. The idea here though is to highlight some kind of cured pork. Wrap things, stuff things, braise things.
Best Sweet Dish: Last year there were more sweets than savory dishes, just proving that bacon does in fact make everything better. Again, highlight that cured pork.
Most Pork/Bacon in a dish: The winner of this last year used SO many different kinds of pork and bacon but none of it was over powering.
Best Reinterpretation of a Traditional Recipe: Dig out one of your grandma’s classic recipes, reinterpret it, add in bacon, make it new.
Most Exotic Cured Pork Product: Did you know there is Korean Bacon? Pancetta is the Italian version, Irish bacon, Canadian bacon, Speck from Germany, Lop Yuk from China. What can you get your hands on?
Most Creatively Paired Ingredient: Would bacon go will with peanut butter? What about buttermilk? What’s the most tasty creative thing to pair bacon with?
Entry rules to follow. One final tip, the dishes don’t have to be solid, if you are inspired to do a drink, bring it on.
I had my first real venture to Taste of Thai last week. It was really good. For an appetizer they had a special, Thai Fish Cakes. They were very eggy and spicy and served with an incredible sweet and spicy sauce that had cucumbers and red onions. The more I live the more I think about how lucky we are to have places like Taste of Thai and Hong Kong House. Both places may cater to us whiteys a bit but they also have full menus written in Chinese and Thai and at least at Hong Kong the majority of the people eating there are not whiteys.
Warning, this post will fully reveal my food snobbery, my general snobbery, and indulge the fact that while I know no one really cares what I think about this, I’m telling you anyway. Sorry in advance.
Yesterday I got my 2nd issue of Bon Appetit in the mail. It replace my Gourmet subscription when Conde Nast announced they were shutting it down. I loved Gourmet. It was beautiful and rich and oppulent. The writing was quality and focused on really real things like Edward Lee at 610 in Louisville or Allen Benton out in Madisonville or a mushroom farmer on Vancouver Island or the tomato workers and why you should boycott. It was politics, travel, food, and living all in one. They talked about places all over the world and it really encompassed what food is for a lot of us, not just something you have to eat to get through the day but a whole world you can create in your kitchen and beyond.
I also admit that I was ready to hate Bon Appetit before it came. Then it came. I saw the picture of the editor. She looks like a suburban soccer mom. No offense to suburban soccer mom’s, but that’s not who I turn to for inspiration, and it does seem to translate to the rest of the magazine. The pictures are terrible, the food doesn’t even look good. The props and set ups are boring at best, and sometimes they make the food look even grosser.
This month’s article highlights: Milk Chocolate (snooze), Meat and Potatoes (???), Vegetable Soups for the Soul, and Super Snacks (The pictures for this look like they went to the frozen food aisle and bought a bunch of frozen fried snacks…)
I can’t look at it any more to give more examples. It’s too depressing. God. What is a food snob to do?
On Saturday I was lucky enough to help out at Slow Foods Knoxville’s fundraising dinner. Slow Foods is raising money to send a farmer to Terra Madre which is like the United Nations of food. The Knoxville chapter was invited to send a delegate. Mockingbird is doing an event on Saturday to help raise some additional funds as well.
The dinner was:
The dinner was prepared by Chef Matt Galaher and he was assisted by Shawn and Joseph, all former or current Blackberry Farm cooks. It was a beautiful dinner of pork belly, 17 hour braised short ribs, and an amazing cocktail of Prichards TN rum, Jack Daniels, sweet tea and a lemon foam.
The cooks set up shop in the Ironwood Gallery:
All in all it was an amazing evening. If you are interested in Slow Foods Knoxville please email: Slow Food Knoxville email@example.com