Gifted Gourmet

Here you will find the collection of digests for a number of media which are located in the Southeastern states. This week's Southeast Forum Digest includes, in alphabetical order, by city . . . The Atlanta Journal-Constitution has as its lead story in the Food section an interview by local writer, Drew Jubera, on SFA's John T. Edge ... covered here in eGullet in some detail in the Southern Food Culture Forum ...interview and discussion here with John T. Edge Additionally, the AJC has a very detailed and interesting article, Dinners to showcase brew-food pairings which consists of four different local places doing these "pairings": access atlanta from the AJC has an extremely interesting article on an old favorite: VENI VIDI VICI 41 14th St., Atlanta Overall rating: Food: Tutto Italiano. Va bene. Service: Squisito! Atlanta Creative Loafing has come up with a number of fine articles of local interest as well: * Alon's allure A robust new carryout case adds a fresh dimension to Morningside's venerated bakery By Bill Addison * Still waiting for the blossom A revisit to Midtown's Cherry, plus Showtime Cafe on Memorial BY CLIFF BOSTOCK * Mi Amor Mi Pilón serves jam-up Criollo specialties BY CYNTHIA WONG * Chef's Table The Prince of Ponce BY T. LAGON * Food Book Review Critical thinking BY BILL ADDISON * Kitchen Witch Citrus of a different stripe BY KIM O'DONNEL * Liquid Diet Portrait of an artist BY LAYLA BELLOWS * La Dolce Vita Ciao Bella charms like a trip to the Old Country BY FLORENCE BYRD * Howl at the Moon Biodynamic winemaking takes hold BY TAYLOR EASON Charleston Post & Courier offers a number of articles of interest, one being this:Aztec contribution found in avocados Recipes, of course follow ... The Charlotte Observer has its usual Kathleen Purvis' article of not only interest and insight, but a touch of humor as well: Cookbook caches reveal cook's flavor KATHLEEN PURVIS Charlotte Creative Loafing has: * Magnum Opus A hearty salute to Salute by tricia childress * Frank Talk Chef-owner cites influences and experiences by jana k. nordstrand * Five First Dates Surefire spots to make that connection by tricia childress * Jawing About Gum A topic to really chew on by linda vespa Memphis Commercial Appeal offers several great stories worth your time to read: * Good gumbo can be eaten any day of the year but it's got to taste even better on a cold winter night. * Leave room for Cajun Velvet (no humble pie) at Bluff City Bayou Bluff City Bayou makes the best gumbo this side of New Orleans. * A&R Bar-B-Que - The latest addition to this family-run barbecue business is in a strip mall in Bartlett. * Why fry? Give it a try and sigh The cooking method people fear most is the one they love most: frying. * Wine and cheese tasting Fratelli's at the Memphis Botanic Garden will pour value-priced wines from Spain and South Africa The Nashville Tennessean has a lead article by Jim Myers on Healthy Food at your Doorstep: do read on ...Also worth reading this week: Napa Valley brings its taste to Nashville By THAYER WINE The Orlando Sentinel has a very interesting article on Oriel Wines by Heather McPherson: The St. Petersburg Times has a variety of articles this week, many by their Food Editor, Janet Keeler: Oven alchemy The Raleigh News & Observer has several articles you won't definitely won't want to miss: * Change comes in its own good time At the start of a new year, many people at least think about change. * On the gourmet go-round Reporter tours flagship independent gourmet grocers of the Triangle. (this has been discussed even more interestingly by members from Raleigh in our SE Forum recently!) eGullet thread * Ginger is good for what ails you The spice that adds zing to many dishes makes a good home remedy, too. * Tapas on tap Last week in this space I speculated that the tapas trend, which has been sweeping across the Triangle for a couple of years now, appears to be stronger than ever. * 'Heavenly Helpings' from Archer Lodge Cookbook includes history and vintage photographs of a community and its people. * Gino Russo's crab cakes and taters Memory of dinner at Gino Russo's Oyster Bar stays on the mind. Even though it is quite cold outside, you will find wit, warmth, and great reading beside your fireplace with the Southeast region's online newspapers! Enjoy yourselves and learn all manner of new things here .. same time next week! Keep warm and do cook something delicious and delightful!

Many thanks for joining this thread with your considerable knowledge and culinary expertise, Michael!

Guess it was sometime before he wrote these lyrics:

aaaaaaand???? I guess not food related ...

Palm Beach PostDid you have a big, elaborate wedding cake too? And did you offer a piece to your new spouse with cameras flashing?

and some of that looks very similar to some of the exquisite meals you have shared with us here!

My husband got up to dance with me for the first dance and the waiters removed his plate full of food ... ever the pragmatist, my husband took off for the kitchen to retrieve the missing meal ... since he spoke no Spanish, he was having a tough time communicating with the waiters .. Oh, did I omit one salient fact? Yep! We had our dinner reception at the Menger Hotel in San Antonio across from the Alamo! Truly a fact which we will never, ever forget!!

Food details only, Bruce ...

story from the Sun SentinelAll things considered, few, if any, of us will have our wedding meals catered by Jean-Georges Vongerichten, (nor are we all 'the Donald') .... which brings me to the questions du jour: What did they serve at your wedding for the guests? Do you actually remember the meal itself? Would you have the same meal today after however many years of marriage? If prices of food for such an event have escalated, would you scale-down the meal? (Fresser, try this as a pre-nuptial exercise for when your 'big day' happens! )

from White, Ruth. Belle Prater's Boy. New York: Bantam Doubleday Dell/Yearling, 1996. John T, did you ever hear of these "town sin eaters"? Real life stuff or pure folklore?

and then there is melting Parmesan ...

Mazal tov!

It is, after all, PBS ...

PBS new show Does anyone know of this contest (besides Michael Ruhlman)?

Some of the really special hotel brunch buffets and special holiday buffets are quite elaborate and well worth the steep prices. For them, there is a special category: bountiful and highly creative buffets. They are hardly in the rank-and-file of the genre!

Claudine did get married in the Yale Chapel and her father made the luncheon afterward .. read it in the NYT when it happened .. the article by Julia Moskin in Celebrity Weddings, NYT Wow! What a beautiful day that must have been!

Thanks for this tip, blueapron! Will do a bit of "investigating" to see what details I am able to unearth ...

that and a few pushups might have had better results ...

So, let me summarize some of what we have learned here: Buffets to avoid are those with pizza, dried-out food, too much cheap food, and those where trays are not refreshed regularly ... Good buffets are those at Chinese weddings and Indian places and where there is a lot of easy to reach protein ... And, if you are ever in Savannah, Lady & Sons for authentic Southern cuisine ... Great input everyone!

Not certain it might be considered a condiment but I do prepare and freeze compound butters as well as making my own salad dressings from various vinegars ... but that isn't actually a condiment either...

Thanks for this info, chefdg! I will check out whatever I can locate on The Marketplace Restaurant and I thank you for doing the "research" for me on this beautiful area of NC!

Thanks for the bunny tips, Nate, and now back to the top restaurants in the Triangle ... still want to try Fearrington House ...

you must have read my mind, jgm!

I had seen a long television piece on Lady and Sons and their exceptionally good buffet ... it looked like something I would add to my list of places to try in Savannah ... As someone once said: "Life is like a buffet; it's not good but there's plenty of it"

Thanks for this insightful, very perceptive review of Fearrington House and welcome to the Southeast Forum of eGullet, Nate! I even had to check out their sample menu which made me even more desirous of visiting the place! While I have not eaten many bunnies personally, I will take your word for their tastiness.