Chattanooga Cuisine Goes Local—and Global

Note: As a Chattanoogan, it is important to refer to the local purveyor of small square comestibles as THE Krystal in spite of the fact there is no definite article preceding the iconic burger company’s name. more »

Apr 3, 2014 by in Sushi & Biscuits

The Lamb Lies Down on McCallie

These days, my interest in the Yellow Deli is purely epicurean. I long ago traded discussions of the Twelve Tribes and eschatology for deep discussions on the merits of Mangalista pork and late-night ruminations. more »

May 9, 2013 by in Sushi & Biscuits

The Art of Festival Food

There’s an art to making tender and smoky pork, casing a sausage to give that perfect snap when you bite into it, or to the techniques required to create a paper thin, yet structurally sound crêpe. more »

Apr 11, 2013 by in Sushi & Biscuits

Food trucks have new home at Center Park

Food trucks help lend character and flavor to our city and give local entrepreneurs a space in the market alongside the factory farm-to-plastic table chains that plague our perception of what it really means to “eat good in the neighborhood" more »

Apr 11, 2013 by in Sushi & Biscuits

Breaking Up is Hard to Do

The things I originally fell in love with Whole Foods for were starting to disappear and it wasn’t long before your commitment to providing me with a wide variety of fresh, healthy foods began to take a back seat to other priorities... more »

Feb 28, 2013 by in Sushi & Biscuits

Bye, Bye, Lame American Pie

When these pizzas hit your table you immediately realize that this is a fork-and-knife situation. Neapolitan-style pizza is a bit wet in the center by design, so don’t act like a philistine and send it back thinking it’s undercooked. more »

Feb 21, 2013 by in Sushi & Biscuits

Spinning the Lazy Susan

The center of each table is one big lazy susan, so rather than having to interrupt Uncle Jimmy’s diatribe on the state of Southern rock in ’Merica you can just spin the wheel of carbs on around and grab yourself another piece of fried chicken. more »

Jan 17, 2013 by in Sushi & Biscuits

Facts of Pho

Let’s take a trip back to 2009. It was a simpler time, when people cared what Brian Boitano was cooking, what Fabio Viviani would do after “Top Chef,” and Gordon Ramsay still hadn’t traded a Michelin Star to Walmart for a plastic sack full of shekels more »

Jan 10, 2013 by in Sushi & Biscuits (5 Comments)

Demand Asian Delivery—Now!

Seeing Ralphie struggle through the holidays and pine over the coveted Red Ryder BB gun always reminds me of my childhood and the year I petitioned Santa for a brass and pewter Matfer Bourgeat duck press. more »

Dec 27, 2012 by in Sushi & Biscuits

Vegging Out

I have a confession to make: I am a recovering vegetarian. But before you judge me, please understand that it was the ’80s. more »

Dec 6, 2012 by in Sushi & Biscuits (1 Comments)

The Heat is On

Next week, the Main X24 World Heavyweight Chili Championship will continue this great tradition with its annual slugfest between local chefs, business professionals, and home cooks to determine whose chili reigns supreme. more »

Nov 29, 2012 by in Sushi & Biscuits

School of Shock

According to a statistic I just made up, 90 percent of all bad ideas have their inception during the Thanksgiving holiday. more »

Nov 21, 2012 by in Sushi & Biscuits

EVOO, The Right Way

Rachael Ray is just wrong. I don’t mean her signature leotard shirt tucked into a pair of mom jeans...I mean her continuous campaign of misinformation about one of the most fundamental and foundational ingredients in all of cookingdom—olive oil. more »

Sep 13, 2012 by in Sushi & Biscuits

The Naughty Pleasure of Foie Gras

Eating foie is a religious experience. The unctuous and smooth, custard-like mouthfeel combined with its rich, meaty flavor may cause you to speak in tongues and organize a tent revival evangelizing unwashed foie virgins... more »

Sep 6, 2012 by in Sushi & Biscuits (1 Comments)

Food Truck, Stop!

The scene didn’t play out in one of Chattanooga’s linen-tablecloth, fine-dining restaurants. No, I was watching this piece of food porn unfold before my eyes through the window of one of the city’s finest food trucks, Famous Nater’s World Famous. more »

Aug 23, 2012 by in Sushi & Biscuits

Philosopher King of Sandwiches

Warren Zevon famously said, “Enjoy every sandwich,” when faced with the impending certainty of his own death. more »

Jul 5, 2012 by in Sushi & Biscuits

Chicken Livers: Like Sex, The Worst is Good

Our column Sushi & Biscuits dives into the deep end of a delicacy you can get at locations as casual as a convenience store, to upscale establishments and everywhere in between. more »

Jun 21, 2012 by in Sushi & Biscuits

In Praise of Chattanooga and Purple Corn

Ferran Adrià, the father of molecular gastronomy, calls Peruvian cuisine “the future of gastronomy”... more »

May 31, 2012 by in Sushi & Biscuits

On Memorial Day, Become a Grilling Hero

Magazines, food TV and the Internet have been over complicating the process of cooking meat over hot coals for decades, so put down your pens and food journals for a minute and strip this process down to its tasty, tasty basics. more »

May 24, 2012 by in Sushi & Biscuits

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