Supper Club to reopen with Chef Tam
“Today I don’t want to own (a restaurant), but I can never stop cooking,” Chef Tamra Patterson said. “Cooking is in my blood — it’s all I know to do.” (Ziggy Mack/Special to The Daily Memphian)
“Today I don’t want to own (a restaurant), but I can never stop cooking,” Chef Tamra Patterson said. “Cooking is in my blood — it’s all I know to do.”
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Supper Club on 2nd Chef Tam Chef Tam’s Underground CaféJoshua Carlucci
Joshua Carlucci is a food writer and professional cook from rural Central California. He is a Memphis transplant by way of New Orleans and New York City. He has a bachelor’s in English from UC Berkeley, a culinary diploma from the Institute of Culinary Education and is an MFA candidate in Creative Writing at the University of Memphis. Find more of his work on his website, joshuacarlucci.com
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