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Welcome to Table Talk, The Daily Memphian’s weekly food and dining newsletter for subscribers only.
Smoke will soon be in the air at Liberty Park, signaling the start of the Memphis in May World Championship Barbecue Cooking Contest.
It’s the 48th year for the contest, and it’s a homecoming of sorts for some of the teams that participated in rival barbecue festival SmokeSlam for the past two years.
I haven’t spent much time at Memphis in May’s WCBCC, as it’s known, except for a few hours two years ago after a first date. I don’t think I got the full experience.
I am looking forward to many of the events on the schedule, even barbecue sauce wrestling. Not sure if it’s something I want to see, but I feel it’s a requirement of the week.
 Trophies are seen during the awards ceremony for the 47th World Championship Barbecue Cooking Contest on May 17, 2025. (Brad Vest/Special to The Daily Memphian)
I’m also hoping Ms. Piggie Idol is as entertaining as it sounds. I will report back.
For the first time at Memphis in May, there will be an open-flame, live-fire experience and competition. I got to preview the event Monday, May 4, with Al Frugoni, Argentine pitmaster and social media influencer, and his team at Liberty Park.
There were different proteins, fruits, vegetables and more hanging on racks or lying on the grill over — you guessed it — an open flame.
The meat was tender and juicy, and Frugoni and his team had made a chimichurri sauce, which is my favorite.
During the preview, Frugoni said they would be cooking whole pigs, alligators, lamb, and other animals over 50 open-flame grills.
 Ribs cook over an open fire pit May 4 as Memphis in May’s World Championship Barbecue Cooking Contest holds a behind-the scenes event. (Mark Weber/The Daily Memphian)
I’m not sure how I feel about seeing a whole animal cooked on a grill, if y’all can recall my comments last week about squid and fish heads. But we’ll see.
What am I wearing to the event? Thank you for asking! For Saturday, I bought a special shirt with photobooth photos of pig selfies. If you see me, come say hi!
This week on Memphis’ food scene
If you’ve been missing Charlie’s Meat Market on Summer Avenue — and specifically if you’ve been missing owner Chuck Hogan — Jennifer Chandler has a tip for you. Hogan is now working at Buster’s Butcher with butchers Brad McCarley and Mitchell Marable.
On Wednesday, May 27, Ritual, a coffee and craft-cocktail shop on South Main Street, is opening officially Wednesday, May 27 (though you may be able to catch them training before then). I spoke with owner Wade Hartsfield about transforming the former Bluff City Coffee space into a “beverage-forward” shop.
 Wade Hartsfield, owner, sits inside his new shop, Ritual Coffee, along South Main Street in Memphis on May 12. (Brad Vest/Special to The Daily Memphian)
Andy Ashby reported that an anonymous local company bought the Cooper-Young property that housed Alchemy. A buyer’s representative was mum but divulged there are plans to open an Asian restaurant.
Briza co-owner Moisés Hernandez used to be the former executive chef of Houston’s. This week, he began offering his own version of chicken tenders at the restaurant, and I joined the Thursday Liars’ Lunch club to taste them.
Ghost River Brewing Co. recently closed its Beale Street location, but owners Bob and Tori Keskey called it a “homecoming” to the company’s original South Main Street taproom. And there will be more live music at its now-solo Downtown location.
For Mother’s Day, I featured three local restaurateurs who are balancing motherhood and business. These three moms agree their kids are benefiting from their careers.
And in my weekly Food Files column, I spoke with HighTee owners Ethan and Leiana Lee about the virtual golf lounge/tearoom’s upcoming renovation.
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