Father Ben Bradshaw and his team at St. Michael Catholic Church are ready to bake about 700 king cakes. And it may be fitting: It was actually Bradshaw’s previous life as a baker that led him to the priesthood.
Biggby Coffee will open on Germantown Parkway with a longtime Memphian as the local franchisee.
When the moon is full, it’s time to empty the discount freezer at Sugaree’s Bakery in New Albany.
Chef Ryan Trimm has been named Memphis’ Restaurateur of the Year, and it comes with a big party.
This was a typed recipe, so we’re not sure if it’s a copycat or the real deal from the Atlanta Bread Company — but we know a good recipe when we see one.
Memphis Pizza Café has a menu full of $10 Deals, from sandwiches to calzones, pizzas and combos.
On this week’s Sound Bites, Jennifer Biggs and Chris Herrington talk about the Porcellino’s biscuit recipe (Chris made ‘em) and plenty of this and that.
Plus, Alcenia’s B.J. Chester-Tamayo killed it during her “Good Morning America” appearance: “Betty Joyce will feed your head, your heart, and, baby, I got your stomach.”
Our February readers lunch is Feb. 17 and, a word to the wise, space is limited.
A former member of the Memphis Sandwich Clique is taking the reins as general manager, too.
Alcenia’s owner B.J. Chester-Tamayo will kick off Black History Month on “Good Morning America” by cooking with co-host Michael Strahan on Wednesday, Feb. 1.
You asked, and another chef was happy to share: Here’s the recipe for Porcellino’s biscuits from Andy Ticer.
Virginia-based Jack Brown’s Beer & Burger Joint will open a location that serves specialty burgers and about 100 beers in Midtown this summer.
For Celtic Crossing’s annual Burns supper, Chef Reny Alfonso starts by cooking chopped onion in a large pot. As it softens, he adds chicken broth to lamb, then puts it in the pot to lightly brown. Next comes the livers and then the herbs and spices.
David Grisanti’s in the Sheffield Antiques Mall will close at the end of business on Saturday. Grisanti plans to reopen in a new location within a year.
When at Asian Eatery, don’t miss the crispy tofu appetizer, which is substantial enough for a light meal. But if you want more, there are about 20 lunch specials to satisfy you and your budget.
Australia Day is Thursday, Jan. 26, and Memphis Made Brewing is celebrating with trivia, a Vegemite tasting and something that’s not a meat raffle. Plus, a Mid-South name is a semi-finalist for the 2023 James Beard Awards.
Jennifer Biggs and Chris Herrington talk over the details of a newsy week in food.
The Gray Canary opened in a large space adjacent to Old Dominick five years ago and became known for its open fire cooking of meats, potatoes and plenty of other vegetables. Related story:
The menu at Loaf, located in the Memphis Brooks Museum of Art, is about 60% static, leaving almost half of the menu for the chef to get creative with seasonal and rotating items.
The restaurant at 301 Front St. announced on social media that Jan. 24-28 will be the final week of service. No reason was given.
Jimmy Gentry’s new Downtown restaurant opens Monday for dinner, and you’ll find some of your P.O. Press favorites on the menu.
Jennifer and Chris brainstorm some food they’d like to see Kelly English serve at his series of pop-ups, but they can’t manage to feed themselves breakfast reliably.
Is this the requested Goldsmith’s orange chiffon cake? Not officially, but it could be close. It’s a Southern Living recipe developed by cake baker extraordinaire —and native Memphian — Pam Lolley.
Izzy & Adam’s delivers a taste of Chicago with deep dish and thin crust pizza, Italian beef and a proper Chicago-style hot dog.
Who says snacks can’t be a solo meal? But, if that goes against your principles, get a sandwich on the side.
In other food news, it’s time to celebrate the Lunar New Year, Burns night and Portugal.
After being diagnosed with egg and dairy allergies, Brinkley Erb flipped over pancakes with no gluten-containing ingredients, no added sugar and no added flour.
Here’s a nice shrimp and crawfish etouffee from Cafe Roux, and if you want to adapt it to make Catfish Acadian, go right ahead.