AltWeeklies Wire
Time for the Memphis In May World Championship Barbecue Cooking Contestnew
Since its humble start in 1978, the contest has evolved into three days of pork-scented smoke, plastic pig noses, elaborate team structures, 500 trained judges, concerts, and, of course, some seriously competitive teams that have spent years, not to mention thousands of dollars, refining their recipes and methods.
The Memphis Flyer |
Susan Ellis |
05-16-2008 |
Food+Drink
What Do Chefs Have to Say to Us Amateurs About Knives?new
Ask chefs for advice, and what you get are two consistent themes: stories about cutting themselves early in their careers and the suggestion that your average home chef should keep their knives sharper.
The Memphis Flyer |
Paul Gerald |
05-09-2008 |
Food+Drink
Reality Bitesnew
When a young chef tries to save teen lives through food, his students prove his toughest critics.
Philadelphia Weekly |
Tim McGinnis |
05-05-2008 |
Food+Drink
Food of the Goddessnew
Chef Boy Ari cooks up some goodies for Mother's Day.
Missoula Independent |
Ari LeVaux |
05-10-2007 |
Food+Drink
Asparagus Aplentynew
Chef Boy Ari gets his hands dirty in the middle of asparagus season.
Missoula Independent |
Ari LeVaux |
04-26-2007 |
Food+Drink
Chefs Visit James Beard Home to Create Feastnew
Unwilling to take a chance on the availability of food and condiments in New York, chefs for a Beard banquet take their support staff and most of the makings with them.
Seattle Weekly |
Roger Downey |
06-08-2004 |
Food+Drink
