Acre executive chef finds creative freedom in national recipe contests
Chef Andrew Adams works on his Delta Chicken Tamales presentation for a cooking competition. (Mark Weber/The Daily Memphian)
On his days off, you won’t find Andrew Adams on a golf course or fishing. You’ll find Acre’s executive chef in the kitchen, experimenting with dishes for culinary competitions.
When the restaurant is closed, Adams turns Acre’s kitchen into his own culinary science lab. Experiments have included confiting chicken, fermenting rice to make shio koji, and developing a lacquer for chicken from guajillo chiles and soy sauce.
This is an excerpt of this story. To read more, please click here and subscribe.
Topics
Subscriber Only Acre Restaurant Andrew Adams Wally JoeThank you for reading The Daily Memphian. Your support is critical.
Did you know we are a 501(c)3 nonprofit news organization? We rely on a mix of revenue from subscriptions (50%), advertising, events and other earned income (25%) and fundraising (25%).
Please consider making a fully tax-deductible donation or other contribution to The Daily Memphian today.
👉🏽 Your subscription pays for you to read all our journalism.
👉🏽 Your donation powers the work we do to reach everyone else with the news.
We believe an informed Memphis is a better Memphis. If you agree, join our growing list of donors now.
Jennifer Chandler
A cookbook author and former restaurateur, Jennifer Chandler has been writing about food and dining for more than 25 years.
She is the author of four cookbooks: “The Southern Pantry Cookbook,” “Simply Salads,” “Simply Suppers,” and “Simply Grilling.” While she boasts a degree from Le Cordon Bleu, this Memphis native is about making real food accessible for real families.
Comments
Want to comment on our stories? If you’re a subscriber, scroll down to the comments. If you’re not a subscriber, only paid subscribers can add their thoughts, so subscribe now. Our commenting policy can be viewed here.