Just got unpacked in Manchester. I brought some food but mainly things for making yummy drinks. Celery, cucumber and watermelon juices as well as cherry and rhubarb syrup. Right now I am enjoying rhubarb and gin.
Archive for May, 2010
Well it’s that time of year again in my life. Bonnaroo. It’s my fourth year at the festival and every year it takes over my life for a few weeks. While I would like to say there are tons of little local food gems in Manchester, there are only a few. I will blog about them as I eat there, stay tuned. Jiffy Burger and Praters are my top two. Y-U-M. I am hoping to make at least one field trip to Nashville; I have a short list of places to try. So blogging will happen when it can, more likely though, I’ll be tweeting. Sign up if you haven’t already @MbirdEvents.
I love Allan Benton. ‘I was country before country was cool.â€ There’s a new New York Times article about bacon, smoked hams, and the New York chefs that use them, all from right around here. We’ve always known country was cool…
I’ve always wanted to make a clafoutis. Egg custard with fruit. Yum. Today I interpreted a Martha Stewart recipe. I didn’t want to make crust no do I have individual tart pans, oh and sour cherries are not in season now. So I bought Pilsbury pie crust and stacked 2 layers into a 10″ tart pan, I added some eggs and homemade yogurt to make enough filling and bought strawberries from the farmer’s market. It looks and smells pretty darn good if I do say so! It took about 10 minutes to put together which is even better!
Check it out. Two Bearden events that look awesome. The new chef at the Orangery is a Southern Foodways Alliance boy from Johnson City. His food is supposed to be amazing.
Tuesday, May 25 â€“ 6PM
$55 plus tax and gratuity
Call Nama Bearden 865.588.9811 for reservations
Tozai Typhoon Premium Sake
Daikon and pear salad, tatsoi, yuzu-ginger vinaigrette
Tozai Living Jewel Junmai Sake
Kombu cured black sea bass, spicy baby bok choy
Nambu Bijin Southern Beauty Junmai Ginjo Sake
4 Armies : 4 rolls. Sliced 4 ways. Each represents an aspect of taste:Â Acid, Bitter, Sweet, Salty
Tozai Snow Maiden Junmai Nigori Sake
Coconut Panko scallop, serrano-banana chutney
Tozai Blossom of Peace Plum Sake
Sweet Ume â€œnigiriâ€ plum-mint ice
Argentine Fiesta at the Orangery
6:30 PM on Wednesday, May 26
Cost is $45 per person plus tax and gratuity
For reservations call (865)588-2964 or email firstname.lastname@example.org
Morgan Hartman of Vine Connections will begin by introducing her portfolio and discussing the wines to be served and suggested pairings, after which the event will guide itself, offering ample social opportunity enhanced by the classic rock & roll and blues sounds of Knoxville legends Mike Crawley and â€œDetroitâ€ Dave Meer as the Detroitdaddies.
Crios by Susanna Balbo Rose of Malbec
Crios by Susanna Balbo Chardonnay
La Posta â€œGlorieta Vineyardâ€ Pinot Noir
La Posta â€œCocinaâ€ Malbec
Culinary Stations from Chef John Bryant
Wood Grilled Linguica Sausages
Applewood and Hickory Smoked Kurabota Pork with Cherry Vanilla Glaze
House Smoked Duck Confit with Sweet Tea BBQ, Caramelized Plantain Chips
Grilled Adobo Rubbed Hanger Steak with Cilantro Chimichurri
Dulce de Leche Flan with Apple Empanadas
Last week I had to go to 2 grocery stores here in Knoxville to find Duke’s to make Bacon Pimento Cheese. Food City seems to be the only store to carry it despite the fact that it is the best and only mayonnaise you should buy and you can only get it in the south.
The definition of mayonnaise according to food scientist Harold McGee, “Mayonnaise is an emulsion of oil droplets suspended in a base compost of egg yolk, lemon juice or vinegar, water and often mustard, which provides both flavor and stabilizing particles and carbohydrates.” According to the FDA mayonnaise is defined: as an emulsified semisolid food that is at least 65 percent vegetable oil by weight.
The general selection of manufactured mayonnaise for us are Duke’s, Hellman’s, Miracle Whip, and Kraft. According to Cooks Illustrated from one of their mayo taste tests, the only major difference in ingredients of these manufactured brands is the vague, natural flavorings. They have a good taste test of mayo but the brands they chose aren’t available everywhere and they left off Duke’s.
According to Duke’s website: “The formula for Dukeâ€™s includes more egg yolks than other brands of mayonnaise, he points out. It also has no added sugar. (Itâ€™s the only major brand of mayonnaise that can make that claim.)”
My favorite use of mayo and one of my favorite days of the year: the summer’s first tomato sandwich, mayo, a tomato from my garden, and some good bread. It’s a predictable favorite but…