Table Talk: Can a kid be a food critic? Corky’s BBQ thinks so
St. George’s student Bryan Storz, age 10, (middle) received a #1 fan Corky's wrestling belt from the restaurant’s director, accounts & business development Tom Cassidy (left) and owner Jimmy Stovall (right). (Mark Weber/The Daily Memphian)
“The best thing I ever ate was ribs from Corky’s (Ribs & BBQ),” reads the first line of Bryan Storz’s recent school project.
This 10-year-old fifth grader from St. George’s Independent School is very opinionated about what he likes to eat, and very eloquent in describing his favorite dish:
“It was served as a rack of pork ribs that had been slowly cooked in a smoker. They almost look like a steak but with a bone in the middle. The meat was so tender and juicy. The perfectly cooked ribs were topped with a tangy and spicy BBQ sauce. I had to have a few napkins because it was so messy.”
News of Storz’s school project soon found its way to Tom Cassidy, Corky’s pitmaster.
Brent Little, the pitmaster for the Pig Diamonds competition barbecue team, also has a child at St. George’s. When he saw the Corky’s review during a school event, he immediately called his friend Cassidy and told him about it.
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Corky's BBQ St. George's Independent School Subscriber OnlyThank you for supporting local journalism.
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Jennifer Chandler
A cookbook author and former restaurateur, Jennifer Chandler has been writing about food and dining for more than 25 years. In her role as the food and restaurant writer for The Daily Memphian, she covers food news, provides readers an inside look into their favorite restaurants and offers suggestions for what to order at eateries across the Memphis area.
Chandler’s stories and recipes have been featured in national publications such as Real Simple, HGTV Magazine and Woman’s World. She’s also appeared on a number of national broadcast cooking segments including Food Network’s “Dinner: Impossible” and Ducks Unlimited TV. She also hosts a radio show “The Weekly Dish” on Memphis’s NPR station WKNO-FM.
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.
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