Lannae's Food and Travel

Brandon Frohne

noreply@blogger.com (Anonymous) — Mon, 14 Aug 2017 05:25:00 +0000

Brandon Frohne at

Holler and Dash

Brentwood, TN
(and soon to be open on 8th Ave South, Melrose Area of Nashville)

Chef Brandon Frohne and Holler and Dash Crew

Brandon Frohne is an awesome young chef who I have been following his career in Nashville from the humble pop-ups he started doing, biscuit making extraordinaire, his rise to FoodTV stardom, executive chef at one of the leading destinations in Nashville, and now making Holler and Dash happen. Back in the early days, Brandon was one of the few chefs in Nashville to really embrace sustainable and local farm fresh foods and local makers. It was so great to go to one of his pop-up dinners because each dish made me feel like a million dollars. I remember one of his dishes was a local breakfast radish dish with micro greens and some cream that was so luscious with the right amount of salt, acid and cream to make me lick the plate. It was a radish dish, and I licked my plate. How many dishes have I made with a radish, and when I wanted to lick a plate? None. Luckily, Brandon knows how to get the best flavor and texture out of anything, including radishes which makes me want more! I bet you I could give him the sole of my loafer, and he could make it taste good.

Fast forward to today, Brandon is helping the brand Holler and Dash set up new locations and source much of the ingredients and products from local, local organic, organic, sustainable sources. Here in Nashville, the Holler and Dash store has all the good stuff you would get at high end restaurants, but at fast casual prices. Holler and Dash is using Springer Mountain Chicken, Frothy Monkey coffee, Nashville Jam Co jam, Olive and Sinclair chocolate, regionally made kombucha and more! The beverages, holly cow, the beverages, yeah there is the soda machine if you must, but there is also craft sodas like lemon basil which is made to order, and kombucha to make your gut feel happy. The base Holler and Dash menu, the biscuits sandwiches, are some of the best biscuits around. I love the pork biscuit which has pork loin, blackberry jam, butter and onion straws. Here is Nashville, that jam is made by Nashville Jam Company. My next favorite is a chicken biscuit which is a Springer Mountain free range fried chicken breast with goat cheese and sweet and spicy pepper jelly.

Holler and Dash is about to open in the Melrose neighborhood of Nashville in the next month or so. The sign is above the door, and the build out is happening now. This is close enough to my work, that I will be hopping on in for my pork biscuit fix. I wonder if this location will register with Uber Eats, so I can have a biscuit and kombucha delivered to my office.

Holler and Dash Pork Rambler

I recently grabbed a bite with Brandon, at a new and trendy restaurant in Nashville. Chef RJ came out to say hello to us, and Brandon told this delightful chef that he has been following his career for many years and it was just a pleasure to meet the chef. I was chuckling to myself because I have been following Brandon's career from the time he stepped foot in Nashville, and it is always a pleasure to meet Brandon.

When Brandon first got here, he needed a job quick, so he got a job cooking at an assisted living home. It was a time when some of us in my office had to find the right place for our elder relatives to live with some help. Dave, my coworker looked at this assisted living home and had dinner there. Dave really loved the food. There were many families there having dinner with their family member who was a resident there. The food was nutritionally balanced, met dollar amount allotted, and tasted darn good. Those meals were Brandon's creations. Dave and I decided that food service is very important when looking for assisted lived homes. When Brandon was there there cooking, he brought families together at the dinner table. Brandon delivered delicious food to residents, and made their day a little brighter. Brandon created food that brought family members to the table with the residents. The idea of family meal, regardless of living situations, and age of relatives, is still important for keeping families together. Brandon did just that.

Then many years ago, Brandon, with the help of a couple friends of ours, started fundraising to get Las Vegas and compete in the World Chef's Challenge at the World Food Championships. Brandon offered a series of pop-ups called Forage South, and raise the funds to get a plane ticket out to the competition. Forage South was all about a great dining experience with local, fresh, organic, and biodynamic ingredients. These dinners had a following. It has been about 5 years since the last Forage South. If at all possible, I would love for Brandon to carve out some time and offer at least one more Forage South pop-up. I would totally volunteer to be his sous chef. These dinners were so fun. After the last Forage South pop-up, Brandon finally had enough funds to get out to Las Vegas, and we all wished him good luck!

Off Brandon went to the World Chef's Challenge. Us, back here in Nashville, waited with bated breath for results. With his dishes of eggs, salmon and then duck propelled him to finish really well as a semi-finalist. We all virtually hi-fived Brandon for this great win! It was a joyous time for his friends back here to get the news of the World Chefs Challenge. This win got Brandon noticed back here in Nashville, and he was named Executive Chef of Mason's (at the time) the newly created restaurant space at the luxury hotel Loews Vanderbilt. Brandon remained true to his aesthetic of using great local, fresh, organic, and biodynamic ingredients to bring high-end dishes to the diners at the restaurant and bar. He also traditional flavoring methods such as fermentation pickling to make a surprisingly well appointed burgers with non-traditional pickles that delighted the palate.

Then Brandon gets invited to play on Chopped TV show twice, and he gets invited to cook at the James Beard Foundation TWICE! TWICE! You don't get to cook at James Beard without having the chops to do so. Brandon is among good company of other great chef's in Nashville who got invited to cook at at James Beard. It is my hope that one day, Brandon will take time and open his own restaurant, be invited to cook at James Beard again, and the third time will be the charm, and he will get a nomination for James Beard Southeast. Until then, Brandon's friends and I will wait for that time, and totally give a hi-five for the win!

Made South

noreply@blogger.com (Anonymous) — Sat, 08 Jul 2017 04:41:00 +0000

MADE SOUTH

The next Made South in Nashville is

November 17 and 18, 2017

(there are others coming up in GA and KY too)

This was my first time attending Made South. Made South hosts events that showcase local and regional growers and makers in the South. This fits into my esthetic of supporting local and sustainable farming and makers. There were so many talented makers and growers here, and there were some products that I was surprised and happy to see. There were hand crafted leather makers, there was a really nice hunting accessory maker, there was a cookie maker, jewelry makers, tea makers (yes, there is an art to making good Southern ice tea), rice growers, peanut butter maker, and to my happy surprise an olive oil producer who lives in Franklin, TN. There were so many cool attending vendors, that I will have to see them again in November.

During my visit to Made South last week, I got a chance to talk to three of the local makers and hear a little of each of their stories.

Humphreys Street - Ruben Torres-Fuentes

I did not know about Humphreys Street Coffee and Soap, located at 155 B Old Hermitage Ave, Nashville, TN, until I went to this Made South. Humphreys Street Coffee and Soap, a non-profit, opened its doors 10 years ago at a short 1/2-mile from our new Music City Convention Center. Humphreys Street is located in the Napier Community of Nashville, a work class part of town. Humphreys Street is open to neighborhood kids to come and learn how to procure, roast and sell whole coffee bean, and how to make artisan soap in the traditional way. Humpreys Streets helps kids learn a craft, makes some money, focus, and go on to do great things. One of the recent students to learn how to roast coffee, now has a summer job roasting coffee at local coffee shop, and he is getting ready to attend David Lipscomb University this fall, and he is studying computer science. I like the soaps a lot because they are traditional fat and lye soap with essential oils. The soap base is coconut and other oils and cured with sodium hydroxide (lye, a salt). I know I can eat coconut oil, and I can eat sodium, and I feel good about putting these things on my body when I wash may face, and take a shower. I have been have some skin allergy reactions lately, and it is helpful to have soap with ingredients I know will not cause an allergic reaction. The soap is just lovely. If you need some coffee beans, and some traditional soap, consider getting some Humphreys Street Coffee and Soap. The store front at 155B Old Hermitage Ave, Nashville, TN is open weekdays from 9-5 (summer hours) and you can always order online at Humphreys Street website.

Delta Blues Rice - David and Rebekkah Arant

I run around with some friends who think it is important to know where your food comes from and to know your farmer. Way back when, over a decade ago, it was May, I did a local food challenge, when I spent a week eating food raised within 100 miles of my home. I still mostly eat this way today, with most of my food coming from within 100 miles of my house, and much of it is organic, biodynamic or grown under organic practices. I allowed myself a few exceptions, salt, coffee and rice. It was so easy to find dairy, eggs, meat, veggies, and some limited fruit, but there are no coffee plantations or rice fields within 100 miles of my house. Most of the rice I eat is from Thailand, but all this is changing. Before last week, I did not know any farmer growing rice, BUT not far from Nashville, is the Mississippi Delta, the perfect growing land for rice. At Made South I met David and Rebekkah Arant from Delta Blues Rice, rice farmers in the Mississippi Delta. They had a sample of the brown rice grits for me to try. It was terrific and I bought a couple pounds right away. I love grits! I am testing whether I am allergic to corn or not, and if I am, I must give up corn, corn products, grits, popcorn, corn starch, corn syrup, corn. The brown rice grits were delicious, had a nice texture, and are a good substitute for corn grits. Now all I need is a good substitute for popcorn. Anyone? Popcorn Substitute? Anyway, Delta Blues Rice brown rice grits can be cooked to be a little nutty in texture, or really creamy, just like corn grits. Delta Blues Rice is grown under organic practices, and David is in the process of getting Organic Certified. Delta Blues Rice is available at some retail locations in West Tennessee, and in 17 other states right now, and Delta Blues Rice is also available online.

Delta Blues Rice - Brown Rice Grits

As I looked at David and Rebekkah, they are an adorable couple, I almost didn't believe that they were farmers. Farming is hard work. I mean, I take care of my 6x6 organic veggie bed and it is about all I can do to be a grower right now, and it is a lot of work. I get most of my veggies from the Barefoot Farmer, one of the longest running biodynamic farms in the USA (about 40 years). Jeff and all his folks are over worked, WAY UNDER PAID, and it takes a lot of time and energy to produce the majority of the veggies I eat, as well as the rest of the CSA population. Cocky as I was, I told David to show me his hands, because I almost didn't believe he was a farmer. And there it was, the palms of his hands, his fingers, the texture and wear on his skin, his hands told the story of the hard labor he does on a daily basis. I asked him how he got into the farming biz, it is not something most people gravitate to after college. He said he went to college in MS (not Ol' Miss, that other one in the State of MS), and became an civil engineer. His wife and he moved to the capital of MS (let's play the geography game, what is the capital of MS?), he worked as a professionally licensed engineer, and was not living his authentic life for him or his family. David's authentic life is being a farmer. So, David and Rebekkah pack up their kids, and drive out of the city and into the Mississippi Delta to become rice farmers. As an engineer myself, I look at David, knowing he gave up a steady life of as an engineer, a "good" life where him and his family would be able to have all the comforts of a solid life in middle America. Rebekkah and he had the courage to gave up a steady "good" life to be a farmer, which is a hard working life, but a real life and a real good life for them.

Melissa and Craig Margolius - Syp Coffee

And I met Craig of Syp Coffee. I stood there for a long time looking at his product. And then it wasn't so busy, so I got to talk to him a little. Craig has a few coffee growing farmers he sources from, and he has been to all the farms (except one, but that biz trip is up and coming). If you really want to know what you are eating, it is important to know your farmers, know where your food comes from, know how your food is grown, and know what your farmer has to do to get your food to you. It is important to fairly treat and purchase from your farmers. The coffee is as fair and equitable as you are going to find in Middle TN. You can buy Syp Coffee in the Nashville area at Batch, Savory Spice and All Things Co and you can always go online at Syp Coffee. For those in and around the Franklin, TN area, same day shipping is come soon (and possibly less than 2-hr delivery!) because Syp Coffee just got its own Syp-mobile to deliver to you some fine coffee.

Syp Coffee Gift Box

As I talked to Craig, I found out he moved here with his company, one of the largest auto makers in the world that made Nashville it's North American headquarters. He was going along with his corporate job, living a life that some may envy with great cars, great house, great food, great travel, and more. Then both of his parents passed away, and it made him reflect upon his life and what really matters, who he cares about, how he shows his love to his loved ones, and what he was doing with his life. Craig had an idea about Syp, and life is short, so he quit that corporate job and started Syp. The motto for Syp is "It is a beautiful thing, this life, and it moves quickly, which is way you deserve to savor every moment fully and completely." Craig has beautifully crafted gift boxes, they are wood boxes, with a hand written card from him in every box. He wants recipients to feel the love and care that went into the gift givers decision to send this coffee package (instead of flowers, or with flowers!) and to feel the quality and integrity of the gift. He hopes that when the coffee is brewed and ready to drink, the recipient will take a moment for themselves, reflect on the beauty of life, reflect on their loved ones, think about the love around them, and enjoy the flavor, texture and aroma of each sip. Everything that went into that cup of coffee was made with care, from the coffee bean grower, the box maker, the sugar maker, the candy maker, and Craig for bringing all these craft and artisan people together to create this product, Syp Coffee.

I really enjoyed meeting these three vendors at Made South. They all have come to a point in their life, and what they do to bring meaning to their lives, as well as our lives. I sense their courage for what they are doing. I feel their authenticity. They are all inspiring to me.

Just in case you need a hint, the capital city is Jackson, Mississippi.

TKO Fusion

noreply@blogger.com (Anonymous) — Thu, 08 Jun 2017 23:49:00 +0000

TKO

4204 Gallatin Pike

Nashville, TN

www.tkotn.com

Recently, from a "food expert" of Nashville, it was said that he wishes fusion food would go away because it doesn't work, and then goes on to point out Chinese fusion really doesn't work. I beg to differ. I hope FUSION IS HERE TO STAY! But then again, I have no choice, this is what I cook at home, and I make some really boss, really bad a$$ dishes I love, and you would love too.

There are more Chinese restaurants in the USA than there are McDs, BK, KFC and Wendy's combined (Jennifer 8. Lee, The Hunt for General Tso TED Talk 2008, Fortune Cookie Chronicles, 2008). These Chinese restaurants we, as a nation have come to love, is all fusion. What is not to love about some beef and broccoli with brown gravy over rice, or sweet and sour pork, or General Tso's chicken, or some veggie lo mein?

Beef and broccoli was thought to have originated in Jefferson City, MO over 50 years ago (from a NYTimes food article some 5+ years ago). The Chinese restaurant owner was not having luck getting customers in a mostly white USA town. Then he thought about what his friends like to eat, roasts, broccoli, potatoes and gravy. He then created a Chinese fusion dish that had the components that his friends like, and beef and broccoli was born. He thought his friends liked beef, and rice looked a lot like mashed potatoes, and his friends liked gravy on the mashed potatoes, and his friends liked the Chinese fusion version of beef and broccoli. Word spread and his restaurant became successful because of his Chinese fusion dish. There is nothing about beef and broccoli that is Chinese food because broccoli did not exist in China.

General Tso's chicken, is also a Chinese fusion dish, which has great appeal in the USA. What is not to love about a crunch deep fried chicken nugget covered in a sweet and spicy sauce? This dish also is not a Chinese dish, but it is a successful fusion dish which I order on occasion.

According to my personal knowledge, most Asian refugee and immigrant families who came to the USA in the 1960s -present did a lot of fusion cooking at home. Using traditional Chinese cooking techniques, and I must say are as valid as any cooking technique, with USA ingredients is a valid form for dinner. My family's dinners, and my 1st generation Asian friends families' dinners were and are delicious, and are mostly fusion because there isn't access to all the Asian ingredients that my mom, dad, and grandparents are use to from the old country. I love some of the fusion dishes I make at home, and I would not trade these dishes for anything.

As I said, I hope FUSION IS HERE TO STAY!

All that said, this brings me to TKO, a new-ish restaurant which has been open for less than one year. TKO uses a lot of local, sustainable, organic, and biodynamic ingredients and uses a traditional Chinese wok method to cook many of the dishes. The way the wok is used at TKO, is truly a traditional method, and Ryan Bernhardt (chef and owner, who is not of Chinese decent) really makes the dishes and recipes sing with the wok, the wok essence, the wok hay. Having any food Ryan cooks in a wok makes me weep with joy. The 1st dish I ever ordered from TKO was a stir fried bok choy dish, and the smoky aroma, flavor and wok hay (the essence of the wok) just reminded me of all the homey deliciousness of my childhood. I have not had that aroma, and flavor in TN anywhere, except from TKO and Ryan's cooking.

Seating

For years, TKO's Ryan and Ann Bernhardt have been working with some of the heavy hitters in the culinary world of Nashville including Margot McCormick and Tandy Wilson. Margot is a pioneer for getting the East Nashville and 5-Points food scene going. Tandy has been nominated every year his restaurant has been opened, and he is a James Beard Award Winner. Ryan and Ann understand the food and beverage industry here in Nashville. For the most part, restaurant-goers in Nashville like a smart crafted cocktail menu, and good food that is not fussy. I think that I, and many others in this town, take it for granted that if I walk into a local chef-driven restaurant in Nashville, I can come in an easy outfit of jeans and loafers, have a nicely crafted meal (not pre-made by a food distributor), and beverages that I can't get most anywhere else. This is what you get at TKO. There is nothing here that is from a food distributor. There is no soda-gun. Everything is house-made, house-cured, and cooked fresh to order.

Congee - rice porridge with fermented pickled greens

One thing I love about this place is that it is NO TIPPING, and every single employee gets paid a living wage. Yes, you read that correctly. This restaurant is no tipping and everyone gets paid a just wage. I think that this restaurant is a good value, and it is not awkward at all when I don't have enough change or small bills in my pocket to leave a tip. So working out a the conventional cost of a meal, for example the Mystery Dinner for 2 is $55, or it is about $23 per person for dinner. The meal comes with multiple courses, usually including a congee - rice porridge soup, multiple intermediate courses like a salad or mixed veggie dish, a rice dish, a fun dish, and a large main entree dish. They last time I was there, as part of the Mystery Dinner for 2, I got a whole 1/2 of a Springer Mountain chicken marinated in various Asian spices and roasted. That Springer Mountain chicken dish would easily have been $20-30 at any other comparable restaurant, and I got four other courses on top of the chicken. So, the whole meal for me was $23 + $4.50 tip = $27.50 total for a 5 course meal. This is a very good deal. Try going to any other restaurant, getting a homemade soup, a salad with house made Asian spiced bacon croutons (which comes from a a heritage free range, antibiotic-free hog) and locally sourced and organic veggies, a fun and inventive appetizer, a heap of fried rice made with house smoked meat and locally sourced vegetables, and a main course entree with sustainably sourced or locally sourced meat or fish for less than $23. You can't do it anywhere else, but you can at TKO.

Wok hay prawn and bok choy

The menu changes here with the seasons and what is available from week to week. Over the winter months, TKO had a wok-ed cooked prawn and bok choy dish that made me weep with cherished memories of my childhood and for my loved ones who have since passed on. You know how some distinctive smell or aroma from your childhood will snap your mind back to that time and place? This dish did that for me. The aroma and flavor took me back to a very happy time in my life as a young child. The wok hay aroma, the wok hay flavor, the texture of this prawn, the flavor of the bok choy dish immediately took my mind to a place and time I have not remembered since moving to Nashville almost 2 decades ago. This wok hay aroma and flavor is what I want all my Chinese and Chinese fusion food to have. It reminds me of a time when both my parents were young fun and healthy, and we lived in a lovely sunny home in S CA with a backyard overlooking the Pacific Ocean. My mom planted these plants that made cone shaped flowers that attracted hummingbirds to our yard. We had lots of jack rabbits who came to eat our lawn. We had a concrete patio which we used chalk to draw hopscotch courts. My parents planted some tall junipers, and we would play around them pretending we were miniature people (like Alice in Wonderland), and the junipers were giant asparagus. Before I was school aged, my mom and I would decide what lunch we would have, and then she would make a special lunch for us everyday. My mom was amazing in that she would get up super early and make hot breakfast for us everyday, and have a hot dinner ready every night. We had our dad who would often take us to the park on weekends (probably to give our mom a break from us) and we would get Jack In the Box for lunch. When I first tasted the TKO's prawn and bok choy dish, there was this big rush of memories, the sounds, tastes, sites and smells all rushed into my brain. That dish makes me long for those days gone-by, when we were all young, and having a good time in sunny S CA living the beach culture.

Salad with Chinese flavored bacon croutons

I think I make a good case to keep fusion food around for a good long time, or forever, for at least myself, and for those who had Asian fusion dishes like kung pao chicken and lo mein as kids, and those dishes bring back fond memories of their youth.

Food for Thought Fundraising Dinner

noreply@blogger.com (Anonymous) — Tue, 28 Feb 2017 04:43:00 +0000

Benton Hall Academy is a non-profit organization and a school which provides education opportunities to students with all sorts of learning styles, and helps students have a bright and productive future. This delicious fund raiser will help Benton Hall Academy provide a quality education to a wide range of students, and help Benton Hall Academy get a permanent home.

I hope you come and join me for this event. Some of my favorite restaurants are participating to help this delightful school, the students, and the staff. City House, TKO, Martins, Mas Taco, Jeni's Margot, Monell's and Smoke Et Al are a few of my favorites. I am look forward to all the delicious offerings from these excellent restaurants.

Also, there is a really great silent auction. Special signed guitars, wine, great getaways, gifts, restaurant gift certificates, sporting event tickets, and more have been donated for the silent auction. Believe me, there is something special for everyone. Last time, I got the perfect English Tea Set which I enjoy most everyday. I can't wait to see the full list of goodies.

Click on the flyer above, and get your tickets today. Better yet, get a ticket for a table of 4 or 8, and bring your favorite 3 to 7 friends with you.

See you there!

Breakfast at Home

noreply@blogger.com (Anonymous) — Sat, 12 Nov 2016 19:03:00 +0000

Breakfast at Home

Over Medium Egg,

Vegetable lamb bacon sauce

Grits

With my work schedule, it has been really hard to get home and cook. I like to have time at home to cook because, I like cooking when I have the time, it saves money, I get to use good quality ingredients, and I get to use food I preserved from seasons prior. It is the ultimate slow food.

My breakfast today was hearty, and farm house good. I think that if some of the nice brunch restaurants in Nashville served this dish, they could probably sell it for a healthy price because it tasted like a million bucks. I will be eating this for lunch as well and tomorrows breakfast. Just delicious!

Here is how I made this dish:

Grits: Boil grits as directed. Add organic cream, garum and organic cayenne (from my organic garden) to taste.

Egg: Over medium local free range farm egg.

Vegetable lamb bacon sauce (make this ahead of time, like the day before): Homemade preserved biodynamic tomato sauce (6 cups frozen from this summer) made with a variety of heirloom tomatoes (Bells Bend Farms), carrots and onions boiled to concentrate and pureed; smoked Williamson County 4-H lamb bones (1+lb bones left over from dishes I got from City House); diced country ham (Clifty Farms); diced uncured apple wood smoked bacon; biodynamic diced onion, cubed beets, basil, garlic, and jalapenos (Barefoot Farmer); Sauvignon Blanc Knights Valley (1 cup Matanzas Creek Vineyard); toasted and ground pecans (Produce Place); and garum. Dump all the ingredients into a slow cooker on high for 4 hours. Pull out lamb bones.

Bon appetit!

Riverside Grill Shack

noreply@blogger.com (Anonymous) — Fri, 16 Sep 2016 00:56:00 +0000

Riverside Grill Shack and Uber Tuber Hand Cut Fries

1000 Riverside Drive

Nashville, TN

615-873-4402

It has been quite a while since my last blog post. I have been quite busy doing other things than food blogging, and I have been doing work to be ok with the passing of my mother. It has been a process, and I am back to blogging about the food I love. I will start off with the Riverside Grill Shack.

the sign on the shack

The Riverside Grill Shack is a little bit off the beaten path, is not in the trendy East Nashville areas, and is a little shack. There are many benefits for Riverside Grill Shack to be out of the trendy area, and some are: low traffic, a BIG gravel parking lot, free parking, and fairly easy to find because the shack is off on its own and you can't miss it! Yes, you read that correctly, low traffic, Free Parking, and PLENTY OF PARKING! Can't get that around those trendy areas.

burger and fries

My friends and I have been planning this outing to Riverside Grill Shack for months. Finally, our schedules allowed us to go get dinner at Riverside Grill Shack. We got burgers, a wedge salad, hot wings, Cajun dry rub wings, and uber tuber hand cut fries.

1st, the beef is local and grass fed beef, and there is a delicious meaty flavor you can't get from grain fed beef. The bun is toasted, and the perfect size for the hand pressed patty. The burger is packed with toppings on the side, so the bun does not get soggy. This is the perfect burger to eat right away, or take-away and enjoy at home or at another location. This is by far the best hamburger I have had all year. I have to say 2nd, the fries are freshly cut potatoes and then deep fried, and very lightly sprinkled with salt. These are the best fresh cut fries I have had all year. There are almost as good as the twice fried Belgian fries we used to get when Claire owned that dairy dip shop on the west side of town. The wings and wedge salad are just as solid as the burger and fries.

As I end this post, you East Nashville friends know who you are, I did blog about Riverside Grill Shack. I know you wanted me to keep this burger joint a secret because you want it all to yourself, especially on weekends when this place can get really crowded. I have to say, you are right, and Riverside Grill Shack is too good to keep it a secret.

My Mother

noreply@blogger.com (Anonymous) — Mon, 29 Feb 2016 00:00:00 +0000

My mother passed away two weeks ago on the 8 day of the Lunar New Year. She went on her own terms. She had a life that I do not envy, but she came from hearty stock, and she worked through the hardships in her own way, and she survived.

She overcame a great deal, the Japanese occupation of China, WWII in China, the internal civil wars in China, drug wars in China, all the atrocities that come with occupation and war, and her ultimate escape to the USA in hopes to have a safer life and better life for her children. Thank you mom (and dad) for your long journey over seas and land, which gave me and my sisters a better life, a life of autonomy, a life of free will, and the right to pursue happiness. Thank you mom.

My mom worked hard all her life to provide for me and my sisters. It was my hope that during her retirement, she would have a good and full life that she deserved. It was a slow start into her retirement because all she knew was hard work, she didn't know leisure or doing fun things for herself. What she did know was that she had to learn how to make retirement successful. There are four basic pillars of a good healthy life: nutrition, exercise, mental stimulation, and community. My mom always tried to eat healthy with mostly a plant based diet with some seafood as her favorite protein, and Chinese snacks (preserved plums and candied ginger) to sweeten the deal. She walked a lot. In Boston, it is easy to walk because there is great public transportation, and daily conveniences (grocery, drug store, etc) are all within walking distance of more residences. She was an avid reader, crossword puzzle fiend, and Scrabble player. Her mind was as sharp as a tack through the day of her passing. She also made a ton of friends at the Brookline Senior Center, which seems more like a university student union for retired folks. The friends my mom made, the activities she did and the trips she took with the Brookline Senior Center makes me want to move back to Brookline when I retire because it is all so fun!

It is my wish that if anyone would like to honor my mom, please consider contributing to the Brookline Senior Center (a 501 (c) 3 non-profit) by going to http://www.brooklineseniorcenter.org/ and clicking on the "How to Help" tab.

At the Brookline Senior Center, there are dozens and dozens of activities daily like yoga, painting, seminars of all kinds, book club, computer class, movies, and flower arranging to name a few. My mom, every Thursday morning would go do flower arranging. She loved this! Her and her three besties would get the leftover flowers from Trader Joes, and make flower arrangements to place around the Senior Center, and take arrangements to other seniors who may be under the weather and could not get out on that day.

A couple days per week, she would meet her friends at the Senior Center and then go out to lunch. She loved to dine out (as well as I do)! She loved trying new places, and eating new foods. She often went to Asian restaurants within a couple miles of the senior center with her besties. One place she went with her besties on a regular basis was Jo Jo Taipei up near Boston University. She really liked the mapo tofu dish, a spicy silken tofu that goes well over rice.

When my sister or I would get up to Boston, we would also go and dine at some of the best that Boston has to offer. We would spend time in Chinatown at the newest and best Chinese restaurants, or go to the best lobster (lobstah as a Bostonian would say it), or go to the best deli. One deli my mom really liked, as well as Anthony Bourdain liked, is Michael's Deli. It is the best corned beef you will ever have in Boston. The sandwiches are huge, so have half now and half later. The dill pickles are made the traditional way through salt brine fermentation to give a healthy dose of probiotics with lunch. This is what I did last on my last day in Boston, I went and had lunch at Michael's and ate 1/2 my sandwich. Because my flight was in the evening, I had my second 1/2 as my dinner on the plane. Yeah, made some folks jealous as they stared at their 0.5 oz bag of honey peanuts which taste a little chemically.

One little place me and my mom went to, and always kept a secret from everyone, including other friends and family, was the Daily Catch. The gig is, I did blog about this place once a couple years ago, breaking the code of silence of all my friends in Boston. It is very hard to get into this place. It opens at 4 pm, there are no reservations, and there are 6 tables of 2-tops and 4-tops. If you get there, the line is outside. You wait outside. There is no where to wait inside. Rain, sleet or snow, you are waiting outside. It is equal opportunity for people to wait outside, including kids, adults, and retired folks. Every time I was in Boston, my mom and I had a secret 4 pm dinner date on one evening of each visit, and WE TOLD NO ONE. Last year, some extended family asked if we could get together one night for dinner. It was hilarious, my mom and I looked at each other, and said I was busy with friends and couldn't make it. It was really because of our secret 4 pm dinner at the Daily Catch. It was our secret, as to not have competition for one of the 6 tables. We would get there at 4 pm as they opened, to stake our claim to one of the 2-top tables. She really liked the clams they made fresh to order. She also liked the flavor of the squid ink pasta because it reminded her of a Chinese shrimp paste which is full of umami.

For me, I just can't make a trip to New England without getting a steamed lobster. Every visit, my mom and I would go and get me a lobster. Before my mom downsized to her 1 bedroom condo, and she still had the house with a big-@ss kitchen, she would go to the docks and find the best deal on buying lobster direct from the lobstermen. It was cheaper to get "chicken" lobster, the lobster with 1 claw, and she would boil up 2 lobsters at a time for me. She would make a Chinese style vinegar dipping sauce for me. It was so dang good! The last few years, we went out for lobster at Legal Seafood. Regardless of its status as a chain restaurant, the Boston version of Legal Seafood is still true to making a great steamed lobster.

I saved the best for last, Bernard's Restaurant in Chestnut Hill. For decades, we had at least one meal at Bernard's Restaurant in Chestnut Hill for every visit I made. Bernard's is a Chinese Restaurant that is appealing to a wide range of folks, from the newbies who want more traditional Americanized-Chinese food (ex General Tsao Chicken) to a more traditional Chinese-Chinese food like tripe in fermented black beans. I think my mom liked this place because it is so easy to get to from I-95, Rt 128, Rt 9, Boylston St, and the T (Chestnut Hill T stop Green Line D). There is plenty of free parking. I think she also liked this place because it does have real Chinese food (there are plenty of items that are true to a Chinese Cantonese tradition), and Bernard's has a really great Chinese style ginger-scallion lobster. When I head to Boston next time, I am going to Bernard's for the ginger-scallion lobster, as I think about it time and again. I like Bernard's too, because of the food, and it is also near the Shake Shack for a delicious concrete (frozen custard with mix-ins). It is also near the Container Store, which I could wander around for hours and hours looking at ways to organize my stuff.

Talking to my mom's friends this past week, and thinking about my mom while writing this blog post, I realized how much we shared in our love of good food, and dining out with friends. Talking to mom's friends, they all mentioned their time with her and finding new or delicious restaurants to try. Thinking about my mom, I realized we are very similar in this way. Neither of us are flashy or extravagant, neither of us are clothes or shoe horses, rather most of our disposable income goes to food, good food, from a humble bagel to a magnificent lobster dinner. To my friends here who have asked what you can do to support me during my time of mourning: break bread and dine with me and share with me delicious stories of good food and friendship.

Happy Chinese New Year of the Red Monkey

noreply@blogger.com (Anonymous) — Sun, 14 Feb 2016 20:37:00 +0000

Happy Chinese New Year of the Red Monkey! May you have health, wealth and wisdom all year long! For the majority of the world, Chinese New Year is like New Year's Day, Rosh Hashanah, Eid, and Christmas combined. It is a time of family, care, giving, and joy. It is a time of rebirth and a time to plant. It is time to thank those who came before us, who paved the path of a better life for us. It is a time to give sweets to children. It is a time respect our elders.

Main Chinese New Year celebrations start on the new moon, February 8, and runs for two weeks to the full moon and Festival of Lights on February 22. Feel free to send me any New Year's wishes, as I am still celebrating!

Here in Nashville, there isn't too much going on to celebrate this world-wide holiday, but I managed to find small but sweet celebrations. The Chinese Arts Alliance of Nashville (CAAN) was founded by Jen-Jen Lin, a woman who wanted to bring Chinese art and culture to Nashville. I got to celebrate the New Year with a traditional Dragon Dance, Lion Dance and various Chinese arts demonstrations. CAAN also sponsors a 10 course Chinese New Year meal every year at a local Chinese Restaurant. This year was at Lucky Bamboo, and the special menu included harmony mixed salad, duck bao, and lucky whole fish.

I also celebrated New Year's Eve weekend with the Chinese Culture and Language group, which is a group of people who enjoy speaking Mandarin and talking about China and Chinese Culture. We went to Lucky Bamboo restaurant for a multi-course chef's choice dinner. We had 2 tables of 10, and each person pays a fixed price (tax, tea and tip included), and Jack, the owner provided a lovely 10 course meal for us. The meal included Hong Kong style roasted duck, crispy shrimp, and "bird's nest" delight. The bird's nest delight is a crispy basket (in the shape of a bird's nest) made of taro strips (a root veggie with a more earthy flavor and sturdier texture than red potatoes), filled with a light seafood and fresh vegetable mixture. Bird's nest delight is one of my favorite dishes of this New Year season.

I also celebrated Chinese New Year with close and new friends at Asian Corner Bistro. My friends and I enjoyed many dishes here too, including handmade dumplings, spicy squid, special spicy pork belly with ginger and garlic, gai lan with oyster sauce, crispy green beans, spicy eggplant, cumin lamb, and crab corn soup. We chatted and talked about our Chinese New Year traditions. My favorite tradition is to do spring cleaning for the week prior to Chinese New Year day. Then on Chinese New Year Day, and for two weeks, there is no house cleaning. It is about spending time with family and loved ones, eating and celebrating, not cleaning and frittering away the time. Yes, that is right folks, I am not cleaning the house for 2 weeks :) Cleaning will resume next week.

One other great thing about Chinese Lunar New Year, is that it is a good time to re-evaluate those Solar New Year, January 1, resolutions. Did they fall off the wagon? Chinese New Year is a perfect time to either say good-bye to resolutions which do not serve you well, or maybe pick up those resolutions that might have gotten lost over the past 6 weeks or so.

No mater how use celebrate Chinese New Year, may your Lunar New Year be filled with happiness, health and prosperity!

Please enjoy some of my photos from Chinese New Year 2016 Year of the Red Monkey!

KC Q

noreply@blogger.com (Anonymous) — Sun, 29 Nov 2015 20:12:00 +0000

Q39

1000 West 39th St

Kansas City, MO

816-255-3753

Q39 is the best barbeque in the whole Kansas City area. Before eating at Q39, I went to the the Yelp #1 KC BBQ place, and I originally thought that the Yelp ranked place was some of the best BBQ I have ever had, until I Q39. I had the pleasure of hanging out with a decades long grand champion barbeque judge over the summer. He said that the #1 Yelp BBQ place is good, it is good for tourists, and they serve a lot of BBQ. But, if I really want to try the best barbeque KC has to offer, I needed to go to Q39. Yes, he is right. Q39 is so dang good.

brisket and ribs

Q39 is in a strip mall in midtown KC, MO. The interior of this place has a nod to a rustic country style dining room, but the tables, chairs, bar and design is sophisticated, and inviting at the same time. All of the dishes appear to be custom pottery made for this restaurant. Q39 also has a full bar including soft drinks, craft soft drinks, cocktails, beer and craft beers.

ribs and sausage

The owner of Q39 has been leading a barbeque team for over a dozen years, and he has been multiple Barbeque Grand Champion over the years, as well as Brisket, Chicken and Ribs Grand Champion as well. This is one place which knows how to Q. Not only does the owner know barbeque, he knows how to conventionally cook as well, having graduated from CIA, and worked in the restaurant field for years.

onion straws

Over the course of a few months, and multiple visits, we tried the ribs, chicken, brisket, sausage and pork belly barbeque. The pork belly was one of my favorite dishes. It is low and slow barbeque smoked pork belly, then it is finished on the grill to get the outside a little crunchy. The pork belly is served with stewed white beans and onion straws.

The ribs were so tender, had a nice smoky essence, and a perfect stick to the bone. I was told that the perfect competition rib always the judge to bite into the rib with a semi-circle teeth marks, the meat sticks to the bone just enough to allow teeth to go through the meat, and the meat does not pull or shard. The subsequent bites can remove the meat from the bone with a little tug, such that the meat isn't adhered to the bone, but it is not completely falling off the bone either. It is a perfect tackiness to the bone that could be the difference of a grand champion or not. These ribs were as close as I will ever come to the perfect rib. These ribs were cooked slow and low, that the moisture in the ribs did not boil off (if heat it too high), the meat was tender enough that I could bite through the meat and leave a semi-circle teeth mark, the meat was just sticky to the bone without being adhered, and it was a perfect slight pull to remove the meat from the bone.

pork belly

One meat of note is the sausage. Q39 house makes the sausage with their own secret spice mix. What makes or breaks barbeque sausage is the sausage itself. You can have the best wood, the best temperature, the best equipment, but if you start off with a bad sausage, the dish is going to be bad. I love the house made sausage at Q39. It isn't overly salty or spiced, and has a nice texture. Because the sausage is so outstanding, it is likely that they could cook the sausage in a pot of boiling water or microwave, and the sausage will still taste terrific.

The chicken and brisket were also cooked perfectly. The chicken skin is bite-able without pulling the whole skin off (as it happens sometimes). The chicken is also still moist and juicy too. That means the chicken is also cooked low and slow, as to not boil off the moisture in the meat. Brisket can be tricky to cook, but Q39 does that well too. The brisket is served trimmed (most of the fat is cut off), there is some resiliency to the sliced brisket because it was cooked low and slow, and the meat is tender. The brisket was cooked at the right temperature to keep it moist and tender.

The best part of the barbeque here is that there is a nice wood smoked aroma and flavor to all the meats, but it is not completely over powering. It is the level of smoke that makes you want to come back for more.

mac and cheese

The last things I want to blog about this place are the sides and apps. All of the apps and sides are house made, with excellent execution. Some BBQ joints fall short on the sides because they are so focused on BBQ and not really thinking much about side. Q39 really thinks well about the sides and apps. The house made mac and cheese is so luscious, with perfect texture and nice cheesy flavor. I am not sure how they do it. It is likely that the macaroni is cooked, and right before serving, it is tossed with cheese sauce and baked in the oven to make it bubbly and creamy. We loved the onion straws too. I recommend the onion straws for a table of 4 or more. We could not finish that app because the portion was so big. One of the options for a side are fresh seasonal veggies. I did opt for the fresh veggies during all visits. The fresh veggies is not a typical picnic or BBQ side, but it fits well with what Q39 seems to be trying to get at.

Q39 does well with traditional smoked barbeque, and is the best Q in all of Kanasas City, IMHO. I also like that Q39 sides and apps are perfect to accompany barbeque. Q39 is so popular, and there is a buzz throughout the region, that I recommend a reservation if you want to go eat at Q39. All I know for now is that when I am next in KC, I know where I am going for lunch and dinner, and that will be Q39.

Wine Down Main Street

noreply@blogger.com (Anonymous) — Tue, 20 Oct 2015 06:19:00 +0000

Come join the 15th Annual Wine Down Main Street in Franklin TN on November 7th, 7:00 - 10:00 pm! There will be 40 shops opening their doors to you, and hosting over 170 wines, and tasting plates from some of the best local restaurants the the Franklin/Nashville area. Many of my favorite restaurants, such as Saffire, Rodizio Grill, Chauhan Ale and Masala House, City Winery, Amerigo and more! will be providing delicious bites for you to try.


Chauhan spicy lamb chili with cucumber sauce and papadi chips

The Details:

Wine Down Main Street, Franklin, TN

November 7th, 7-10:00 pm

General Admission Tickets - $85

VIP Tickets - $125

Premium VIP Tickets - $200
Click here for more details

VIP and Premium VIP tickets include an exclusive experience at The Red House, complete with special food tastings and a full bar. Premium VIP will also include a gift bag and “FastPass” credential that allows guests to bypass the line at select wine tasting stations. All proceeds from ticket sales will benefit the Boys and Girls Clubs of Middle TN.

I got to speak with some staff and the President of the Boys and Girls Clubs of Middle TN, and hear what this organization means to them. The answers ranged from fun to saving lives. Dan Jernigan, President and CEO said his Boys and Girls Club in his home town saved his life. When he was growing up as a little towheading and bright eyed boy in the Midwest, he did not know his father (until later in life), ran with a rough crowd, and most of those rough crowd kids did not finish junior or senior high school. He started doing some bad stuff as teenager, and much of that bad stuff is not what you want your son or daughter to be doing. Then, he joined his local Boys and Girls Club. He loved his time after school at the club, he met new friends, got hangout with some of his already-friends, got to play with his friends, learned new things, and focus on his future. The director at his club, helped Dan focus on going to college, have acedemic success and do the right thing as citizen of his community. His said all his old friends and neighbors who did not join the Boys and Girls Club did not go to college, and some got arrested. Happily for Dan, he did go to college, and then worked his way up to President and CEO of this organization, with a focus of giving back to the kids of our communities, and help more kids have fun after school, learn new things and focus on their future of success. Dan attributes his life success to his Boys and Girls Club.

You can make a difference in kids lives simply by participating in Wine Down Main Street! Yes, it is that easy, buy a ticket and attend the Premier Williamson County wine and food tasting event in Downtown Franklin. Wine Down Main Street has raised $1.5 Million since the event has begun. Every sip and taste you take will help kids like Dan become successful and contributing members of our communities. To learn more about The Boys and Girls Club of Middle TN, Click Here.

My Breakfast

noreply@blogger.com (Anonymous) — Sun, 04 Oct 2015 17:17:00 +0000

I like breakfast, from an easy cup of Joe with a side of banana, to a nice brunch with bacon, eggs, toast, fresh churned butter, fruit, coffee etc. I love a simple fruit and coffee or a nice hot breakfast. I love a good bowl of oatmeal or grits. I am not one for cold cereal. I never loved cold cereal for breakfast. I don't like soggy cereal in milk. I don't like super sweet things, which some of the popular cereals are corn syrup and sugar as the 1st or 2nd ingredient. I also like a hot lunch. I love dinner leftovers for lunch. I was never one for sandwiches, and I especially dislike peanut butter and jelly on white bread. I don't like conventional jelly (think $muckers) because it is pure corn syrup/sugar and I hate that feeling of eat too much sugar. It makes my teeth feel like they are rotting, and it makes the sugary acidic coating in my mouth and throat.

Because I am not one for conventional breakfast or lunch (cold cererals and plain sandwiches), I have to work a little harder to to get breakfast and lunch on the table. Today, I made homemade ramen for breakfast. It is lamb broth, fresh noodles, Chinese broccoli, and medium hard boiled duck egg. It is a luscious hot meal on a cold, rainy, gray day here in Nashville. My soup was so darn good because I started out with really good base ingredients.

To start I made the lamb stock. The original lamb bones came from the Williamson County 4H sheep club which shows at the Williamson County Fair. The lamb bones were roasted in the City House wood burning oven. Roasting bones (fish, meat, or shrimp shells) provides a deeper richer flavor for broth or stock. I took the roasted bones and put it in a large crockpot with carrots, onions and garlic (from the Barefoot Farmer biodynamic farm), one cayenne from my organic garden (original seed from Tana at Eatons Creek Organic), and some salt. I got my duck eggs from Bells Bend Farms. I went to InterAsian Market and got some Chinese coriander (ngo gai, sawtooth coriander, Thai coriander, long leaf coriander), and put 6 leaves in to pot The Chinese coriander gives a high end bright note (almost citrusy) and and East Asian green aroma and flavor you want in an East Asian stock. I did not put celery or a bay leaf in the broth because I really don't like what bay leaves offer, and celery does not give a flavor I want for a ramen stock. I let that go overnight.

The noodles I got from InterAsian Market. The noodles are fresh mein noodles located in the refrigerated case in the back left corner of the market. The case is the right most case of the cold refrigerated area. Each pack is enough for 4 servings. These noodles are nothing like the convenient fast food ramen (although I like the $0.25 style noodles as well). These fresh noodles only need 30 seconds in boiling water to cook, so it is faster and more convenient that those brightly colored dry ramen packs (3 minutes). There is an ramen, and that is udon. King Market makes fresh udon noodles and are on sale near the cash register. Fresh made noodles are so much tastier than processed and dried noodles.

The veggies I used for my stock are from my CSA Barefoot Farmer. The onions and garlic taste so good and they are really potent in aroma and flavor. The benefits of using biodynamic garlic is that there are no chemicals used on the produce. Conventional garlic is sprayed with chemicals to arrest the development of a sprout. Chinese garlic, where most conventional garlic comes from, uses bleach on the garlic to keep the garlic white, and sprays unknown chemicals on the garlic to keep it from sprouting. With all the press about Chinese bait and switch (selling rat and decade old meat as good beef and pork, fake eggs, fake rice, using leaded gasoline to dry tea, avian flu etc), I am not interested in buying food with origin China.

The duck eggs are new to Bells Bend Farms. Livestock is a new addition as of the last year. Bells Bend Farms is a biodynamic farm as well, and they raise livestock humanely.

The above paragraphs are my thoughts about base ingredients. My ramen soup recipe is really simple, but to get to the point of making the soup is an arduous path. There are many people, and growing seasons that had to happen to make the soup. After getting all the ingredients together, I would say my soup cost me way more than $0.25. In an NPR radio piece about making chicken soup from SCRATCH, it will take about $15,000 because the chicken coop and chickens need to be raised, a well for water needs to be dug, wheat for noodles and veggies need to grown, salt needs to be harvested, fallen trees for fire needs to be gathered, etc. I am not going that far to make noodle soup, but I do like knowing where my base ingredients come and have the ingredients be fresh.

Here is my recipe. It is deceptively easy because to get to this point of assembling the soup, there are many steps to take to make the soup.
1. Medium boil a duck egg (7 mins-ish)
2. In a pot, put a generous cup of stock, and small diced gai lan Chinese broccoli and simmer
3. In a 2nd pot, dip fresh noodles in boiling water for 30 seconds (or until desired toothy-ness)
4. In a big bowl, place drained noodles at the bottom
5. Pour stock and broccoli over the noodles
6. Peel and cut open the duck egg and place on top of the soup
7. Enjoy

1st Try at Cornbread

noreply@blogger.com (Anonymous) — Sun, 28 Jun 2015 14:54:00 +0000

This is my 1st attempt at cornbread. I really like it. I made it on my own terms. I used more egg than the suggested number because I really like moist cornbread. I also only used ingredients I had on hand because I did not want to have to go to the grocery store. I made the cornbread from corn that is biodynamic from the Barefoot Farmer farm, and it was hand ground just last week. The eggs I used are from a small farm in Hohenwald, TN which employs organic and free range practices. The fat I used is bacon fat I have kept to make corny foods like fried corn, popcorn and cornbread. I have not churned my own butter lately, so I do not have butter milk on hand, so I used what I had on hand which was soy milk and yogurt.

In general, I don't eat a lot of cornbread because I find most recipes are dry and crumbly. Trying to put butter on crumble is a futile effort which I really dislike. I like moist cornbread which I can pick up with my fingers and not have it crumble to the floor. I like moist cornbread because it does not "need" more butter to moisten it up, but of course one can add more butter because it tastes good.

Here is the basic corn bread recipe I used as inspiration:

Preheat oven to 400F

Wet ingredients:
3 eggs
2 cup butter milk
2 teaspoons baking power
1 teaspoon salt

Dry ingredients:
2 cups corn meal

Fat ingredient:
1/2 cup butter

Method:
1. In a bowl, combine wet ingredients well and set aside
2. In a cast iron pan, melt fat ingredients over medium heat
3. Add dry ingredient to the cast iron pan, stir for 2-3 minutes over medium heat
the corn meal will look like golden sand
4. Remove cast iron pan from the heat, stir in wet ingredients, combine well
5. Put cast iron pan in 400F oven for 25 minutes

Variations:
1. I really like moist cornbread, so I used 4 eggs instead of 3.
2. I did not butter milk, so I used 1 cup soy milk and 1 cup yogurt. This liquid can be butter milk, all yogurt, cream, whole milk, almond milk, coconut milk, soy milk, etc. I only had soy milk and yogurt in the house, and I like the very slight tartness the yogurt brings to the overall flavor. I can't tell that there is yogurt in the cornbread, rather the sourness from the yogurt is perceived by the sour receptors of the tongue, which activates more portions of the tongue to really get the full flavor of the corn bread.
3. I added spices including garlic, cayenne and ground black pepper. In the wet ingredients, I can see where one might want to add cheese, jalapenos, herbs, or other flavors one might want in corn bread.
4. For my fat ingredients, I used 1/4 cup of butter and 1/4 cup of bacon fat I have saved from recent bacon I cooked up. I just have not had time to make butter of late, so I don't have much butter in the house, so I had to bolster the little butter I had with the bacon fat. Other fats can be used, and in greater quantity if you want more moisture. I think that the fat used must be able to stand up to 400F, so peanut oil may be used. Butter and bacon (pork ) fat seems to be the best way to make this corn bread.
5. For a sweet cornbread, honey, sorghum, maple, or sugar can be added. I am also thinking that this can be made into a sweet pastry cake if enough sweetness is added, and 4 eggs are used.
6. This can be a gluten-free and dairy free cornbread cake if non-dairy liquid like coconut milk is used, and a non-dairy fat is used like peanut oil or pork fat.

I am so glad to make this cornbread. It opens up a whole new world for me and corny goodness!

1 of the Top

noreply@blogger.com (Anonymous) — Sun, 14 Jun 2015 14:59:00 +0000

For me, there are those dishes in my life that I keep thinking about, and have made it to the top 10 in my life. One top 10 dish I had about 40 years ago. The dish was an artichoke with a lemon vinaigrette that was placed in the center of the artichoke. The restaurant, with a name which escapes me right now, was somewhere on Wilshire Blvd between Brentwood, CA and Beverly Hills, CA. The restaurant was a little lunch place where ladies-who-lunch, and where moms had "mom dates with kids". My family re-created this dish a number of times over the years. I have re-created this dish, not as often as I like, but I still think about this dish, and when artichoke season is up and running, I will make it for myself this year. There was another dish, in Lesmont, France, that I still think about too. The dish was a simple fresh salad with smoked chicken gizzards and a warm herb dressing, probably made from the fat the gizzards were cooked in. The gizzards had a duel texture of a little crispy on the outside, and tender on the inside. I have tried recreate this dish, but I ruin the gizzards, or the gizzards are just like chewing on erasers.

There is a recent dish that made my Top 10, and it is deceptively simple. I am sure when I try to re-create it at home, it is not going to be as good. The dish sounds incredibly simple. The dish is grilled asparagus on top of chevre, and topped with with sliced radish, mint, and bread crumbs. This dish has the perfect texture combination of smooth from the chevre, toothy from the asparagus and the crunch from the radish and bread crumbs. The dish has the perfect flavor of creamy from the chevre, acid brightness from lemon, pungent bite from the radish, and the salty/peppery-ness from the salt, pepper and good olive oil. The version of this dish I tasted was so good, that I literally licked the plate. This dish tasted good because the base ingredients were really good. I am guessing the chevre was from one of the local goat cheese farms near Nashville, the asparagus and radishes were form a local farm, and the bread crumbs are made by Tandy Wilson, and his bread crumbs are so friggin' good, and possibly the best bread crumbs you can get! I cannot duplicate the bread crumbs. I can guess where the radishes are from, and I can get excellent radishes from the Barefoot Farmer. I do have some single source, organic, California grown, olive oil I can use. I think the bread crumbs are going to be the ingredient I will have to research, to be able to get the crunchy, toasty and nuttiness that you get with a Tandy Wilson bread crumb.

A few weeks ago, Tandy Wilson, Chef and Owner of City House, and multiple year James Beard nominated Chef, invited Steven Satterfield, Chef and Co-Owner of Miller Union Atlanta, and also a James Beard nominated Chef, to cook a special multi-course dinner to celebrate Satterfield's new book Root to Leaf (2015). This asparagus dish is on page 10 of the cook book. This is a break through cook book for me. I am an omnivore, and sometimes I struggle with getting enough fruits and veggies into my diet. Root to Leaf is cook book that puts veggies and fruits as central elements to the dishes, rather than meat. There are recipes which include meat, and there are also vegetarian, vegan dishes as well. The recipes are organized by season, so it is easy to look to see what is fresh and good to eat now. This is quite helpful now that the Nashville Farmer's Market is a producers only market, and is only selling what is seasonally harvested. I am looking forward to winter when I have a house load of kale, root veggies and butternut squash as my veggie base. I can only make so much butternut squash soup and sauteed kale.

The Root to Leaf cook book is really great for me because I have been a bit turned-off by vegetarian and vegan dishes of my past. I came to learn about vegan and vegetarian foods in the 1990s, in Western MA where I was taught that the main-stay vegan dish was beans and rice with bee pollen sprinkle. I did not eat a lot of meat back then because I could not afford it, and college cafeteria had the worst, bottom quality Ar@m@rk meat. The burgers had hard chunks in them like bone chips, the "veal" pucks were more breading and soy than veal (and corporate veal is a complete no-go for ethical treatment of livestock), and the chicken patties were more deep fried breading and chicken by-products than chicken. All the veggies on the hot-line were canned. Canned peas, corn, carrots, and potatoes were on every menu. The canned peas and carrots were so slimy mushy and yucky, that I cannot eat canned carrots or peas even now. That cafeteria food made me sluggish and it made me not want to eat meat. There was an alternative to cafeteria food, and it was called "Earth Foods" at the student common. "Earth Foods" everyday has a bean and rice dish, everything was this brownish/grey color, and everything had a texture of a think gloppy paste. It didn't taste great, the texture was mushy terrible, but it also did not make me feel sick to my stomach like the crappy highly-processed yuck at the cafeteria. I said to myself, when I can afford better food, I was never going to eat vegan brownish/grey beans and rice pasty mush ever again.

I am looking forward to diving into Root to Leaf and start a new relationship with veggie and fruit based dishes which taste good, have a good texture and are pleasant to look at. I need to change my mind and bring it to the present, and believe vegetarian and vegan food doesn't have to be brownish-grey mushy pasty beans and rice. Veggie foods can be tasty, crunchy, smooth, bright, and plate licking good.

Happy Lao New Year

noreply@blogger.com (Anonymous) — Thu, 28 May 2015 02:20:00 +0000

Lao New Year 2015

One thing I know for sure, I know that Lao Americans in the Nashville Area know how to ring in the new year! Lao New Year makes it seem like Lao Americans invented the festival of great food and dance. The traditional Lao New Year is celebrated over 3 days. The 1st day is the last day of the year. The 2nd day is the no-day or the day that is neither last year nor next year. The 3rd day is the 1st day of the new year.

A quick history of Lao Americans in the Nashville area is that many Lao Americans came here as refugees right after the Vietnam War began. Individuals and families found their way to Tennessee, and a large population of Lao settled in the southeast of Nashville. Due to the war and other factors, many Laos came with virtually nothing but the clothes on their back. Nashville was a good place to settle for many Laos because Nashville is a hard working and family oriented area, and Laos share those qualities as well. At one point in time (1990s), Lao was the 3rd most spoken language in the Nashville area after English and Spanish.

There are multiple wats, Lao Buddhist Temples in and around Nashville. The leadership of the wats cooperate with each other and each wat picks a weekend different from each other, and those are the weekends which Lao New Year is celebrated. I know of 3 wats in Nashville, and they spread out their celebrations with one every couple of weeks. The biggest wat is located about 25 miles south of Nashville, and the Lao New Year celebration was the last one in the series of celebrations, and happened over the Memorial Day weekend.

This big celebration included live music, a parade, food, toys, beverages, and dancing. Some of the food offered at this celebration included grilled squid, squab, chicken, duck, craw fish and pork belly. There was also sticky rice, fruits, veggies, pho, and noodle dishes to be had. There were beverages also, and the one I love so much is the fresh sugar cane juice. The cane is put through a press designed to press cane, and the flat dry cane fiber comes out on one side, and the refreshing juice came out of the spigot on the other side. I sipped on the juice over ice all afternoon long, and it felt refreshing, energizing, and delightful to my body to drink this juice.

For this celebration, just like many cultures new year celebration, it is meant for family and larger groups to come together, and partake in a meal together in joy and well wishing. There are lots of tables under tents and a pergola, so guest and revelers can enjoy a celebratory meal. I got smart this year, and I brought a big shopping bag with tupperware and plastic bags to take home leftovers for later. I took home with me a couple pounds of Lao style BBQ pork belly, a whole Lao style duck, and a bunch of sticky rice. These items I cannot make at home, or at least not in the expert way they are made at the New Year celebration. Next year, I will remember to bring a large wide mouth bottle, so I can take home fresh cane juice.

Happy New Year to my dear Lao American friends! Thank you for letting me be a part of your circles. I am forever grateful for you kindness and letting me be a part of your lives. Let us celebrate New Year next year! xoxo

Iron Fork #8

noreply@blogger.com (Anonymous) — Wed, 01 Apr 2015 03:34:00 +0000

Iron Fork

April 9 6-9:30 pm

Musician's Hall of Fame

(Municipal Auditorium)

Tickets are $45

Click here to get yourself tickets

proceeds benefiting Second Harvest Food Bank

This is one of the funnest food charity events in town. Not only are there going to be a bunch of restaurants offering delicious tasting plates, there will be delicious beverages to taste as well. Come hungry and come thirsty! All the whilst, there will four of the top Nashville Chef's will battle it out to be the 8th Annual Iron Frok Winner.

Get your ticket, and cheer on your favorite: Last year's champion, Hal Holden-Bache of Lockeland Table defends his title this year, Crystal De Luna-Bogan of The Grilled Cheeserie food truck, Robert Grace of Kayne Prime and Dale Levitski of Sinema.

And, if it wasn't enough for proceeds to go to 2nd Harvest Food Bank, and all the tasting plates you could want to try, and all the beverages you are going to want to taste, your ticket will give you admission to the Musician's Hall of Fame Museum! Yes, you and all the other guests can go and view the museum all evening during the event! It is like getting a free ticket for after hours viewing of the entire Hall of Fame! That is a nice bonus!

It is going to be a tough race for Iron Fork Winner #8! Get your ticket and enjoy the evening!

Bone Broth

noreply@blogger.com (Anonymous) — Sun, 29 Mar 2015 23:55:00 +0000

It seems like the new big thing in food is "bone broth". Back in the day, it was just called broth or stock. Bone broth seems to be the trendy health food now, and some people are paying a lot of money to have their daily drink of bone broth made by someone else. This is akin to when juicing was all the rage. And before that, protein shakes. There always seems to be the "cure-all" drink du jour.

The reality is that our grandmas, great grandmas, and great great grandmas probably made broth or stock when they had left over bones from the meat they had at dinner (this practice seems to be universal for most cultures). Those roasted bones with bits of meat, cartilage and marrow, when simmered with water and aromatic veggies, make a lovely base for soups and stews. Making the broth really uses all the bone and ingredients to their utmost potential, and does not waste one bit of the animal from which the bones came from. I am happy that bone broth is the new trend because it one way to really use the livestock animals and not let parts go to waste, and not just throwing out the bones and not re-using the bones.

This is how I am making bone broth:
1. Eat the roasted lamb off the lamb bones (These bones are from a City House lamb dish, which I ate the lamb and took home the bones. The original lamb was a well cared for local lamb from Williamson County 4H).
2. In a crock pot add the lamb bones, water, onions, carrots, salt, pepper, 1 cayenne, garlic, and a tablespoon of soy sauce. I got the garlic from the Barefoot Farmer, the cayenne is organic from my garden (and from originally organic heirloom seed) and the water is filtered from my tap.
3. Turn on the crock pot, low over night. In the morning, you have luscious bone broth.

Broth can be made from any roasted bones. Beef, chicken, duck, goose, pork, lamb, venison, buffalo, ostrich, even roasted shrimp shells and fish bones, can be made into a nice broth. At one of my favorite Vietnamese cafes, the spicy seafood broth seems to have been simmered with more cayenne than I used, and lemongrass to give the broth a bright lemony aromatic character without the bitterness from the lemon pith. To have a more Chinese brothy feel, I would use roasted chicken or duck bones, a little ginger, soy sauce, and garlic as my broth base. A Western European broth would have the classic mirepoix and thyme in the broth.

After my lamb bone broth is done, I am going to use it as an Asian noodle soup broth. King Market and InterAsian Market both have fresh made udon noodles. King Market folks actually makes the noodles and are usually available near the cash register. Fresh udon is so delicious. InterAsian also has fresh ramen too, in the refrigerated section in the back of the store. For the soup I make, I usually like adding peas to the soup, maybe some Chinese dumplings (from the frozen food section at King Market or InterAsian Market), and a sunny side up fried egg on top.

My last batch of lamb bone broth I made, I used some for noodle soups during the week, and I froze a pint of broth for later. I am probably going to use the pint for a stew. I am not sure yet. Any suggestions?

Chinese Food Adventure

noreply@blogger.com (Anonymous) — Sun, 15 Mar 2015 20:29:00 +0000

Are you looking for a Chinese Food Adventure in Nashville? I have a fun dinner club for you! The Chinese Dining Adventure Club is free to join, and meets every 1st Monday of each month at Lucky Bamboo China Bistro on Upper Charlotte Pike. It costs $25 per visit and includes a Chef's Choice multi-course dinner, tea, water, tax and tip. The meal is Chef's Choice, and the dishes are not on the menu, rather they are Chinese regional delicacies that you cannot get anywhere in Nashville. In past months, the Chinese Dining Adventure Club had themes of Hunan, Schezuan, Malaysian recipes.

All you have to do is email Sallie at SallieMayne1@comcast.net and let Sallie know you want to reserve a seat at the next Chinese Dining Adventure.

The next Chinese Dining Adventure details are:

RSVP to SallieMayne1@comcast.net by April 3rd.

Dinner: 1st Monday April 6 6:00 pm

Where: Lucky Bamboo China Bistro

A disclaimer, this is a Chef's Choice no restrictions dining experience. As the flyer says, if you are vegetarian, vegan, celiac, have ingredient restrictions, are a picky eater, THIS IS NOT for you. There will be no special requests or restrictions at any of the meals. If all you want is just the same old General Tso's Chicken, Hunan Beef, or Sweet and Sour Pork, you can go to almost any other Chinese restaurant for that, and you will not get that here at the Chinese Dining Adventure Club.

If you are adventurous, and willing to try authentic Southeast Asian dishes you cannot get anywhere else in Nashville, this is perfect for you. If you are open to a Chef's Choice experience, give this dining experience a shot.

I have been to past dinners, and the food has been really good. A couple months ago, in the height of winter cold, of of Chef's courses was a winter melon soup with seafood, and it was a big hit. A winter melon is a large green gourd with white lightly flavored flesh inside. The flesh is chunked up and combined with vegetables and seafood to make a a light brothy soup that is perfect for a winter's day. Winter melon soup is anecdotally is considered a soup that helps stave off common colds, akin to chicken soup. The most recent meal was a nod to Schezuan hot and spicy dishes. One of my favorite dishes was a mung bean noodle, fish and vegetable dish seared in hot chili oil. The Schezuan chili oil made my brow sweat from the heat, the savory flavors of the fish and vegetables was inviting, and the toothy texture of the mung bean noodles made me want to go back for more.

This is a fun food adventure for true adventurous eaters. Hope to see you on 1st Monday in April! RSVP to Sallie and let her know if you are coming!

37 Million Bees Found Dead In Ontario, Canada After Planting Large GMO Corn Field

noreply@blogger.com (Anonymous) — Fri, 13 Mar 2015 03:50:00 +0000

37 Million Bees Found Dead In Ontario, Canada After Planting Large GMO Corn Field

TN Flavors Yummy!

noreply@blogger.com (Anonymous) — Fri, 06 Mar 2015 12:00:00 +0000

Taste all the best restaurants and libations in the Nashville Area

Thursday March 12, 2015

5:30 -8:30pm

Nashville State Community College

White Bridge Road, Nashville, TN

To get tickets ($50-$150) visit TNFlavors.org

your ticket benefits scholarships and equipment for the

NSCC Culinary School Program

This is one of my favorite events like this in town. There will be over 80 tasting tables set up including some of my favorite restaurants and caterers (City House, Cork and Cow, The Corner Market, Yellow Porch, Pucketts, Margot and Mason's at the Lowe's Vanderbilt to name a few). There will be a bunch of local libations to taste as well (Prichards, Jack Daniels, Yazoo, and Corsair to name a few of my favorites).

Get your tickets, come hungry and thirsty. There is plenty PLENTY of free parking in the back of NSCC. Also, NSCC is fairly centrally located, so cab, Lyft, Uber and other ride shares are fairly cheap from downtown Nashville. For those of you who want to take the bus from Downtown Nashville, it is Route 3 that starts at Bay 5 in the Center City Terminal. Checkout the bus route schedule here.

Bailey's Meows and Barks

noreply@blogger.com (Anonymous) — Wed, 18 Feb 2015 23:05:00 +0000

Are you and your critters feeling a little cabin fever after the ice and snow storms that have hit Nashville? Well, do I have a good deal for you, while you get out of the house. Bailey's Downtown Nashville is partnering with the Nashville Humane Association on February 25th, when Bailey's will donate 10% of sales to the Nashville Humane Association.

That is not all! If you go to Bailey's on February 25th between 6 pm- 9 pm, you will get to sample some of Bailey's specialty dishes including Greek hummus, drunken chicken tenders, tavern wings, Napa spinach salad, and Black Forest sliders. This deal gets even better, Bailey's is offering $2 draft beer, and $4 specialty drinks including Irish 'Rita, twisted bitter, strawberry blonde and MORE!

Get out of the house, go downtown, have some fun, and have some good fun food and drink to benefit pets waiting for homes at the Nashville Humane Association! Here is the summary of the details:

Where: Bailey's Downtown Nashville, 408 Broadway

When: Wednesday February 25th

Food Sampling and Drink Specials: 6-9 pm

What: Bailey's is donating 10% of sales (from all day)

to the Nashville Humane Association

VN Pho

noreply@blogger.com (Anonymous) — Sun, 15 Feb 2015 18:34:00 +0000

condiment plate

VN Pho and Deli is located in a little strip mall, which is perpendicular to Charlotte Pike, rather than running parallel to Charlotte Pike. You can't see the VN sign while driving east on Charlotte Pike, but you can while driving west from White Bridge Road. If you are driving west from the White Bridge Road direction, VN is on the right hand side of Charlotte Pike, right before Charlotte Pike turns from 4 lanes to 2. VN is across the street (Charlotte Pike) from the shopping plaza with Lucky Bamboo, Kien Giang, the K&S Market and the big green Storage sign. VN is a little hard to find the first time there.

#13 spicy pho

VN Pho and Deli is a small Vietnamese restaurant, maybe 8-10 tables, and is owned by a really nice family originally from Vietnam, with a Southern Hospitality demeanor. I have become somewhat of a regular here. When I see friends in the areea, or shop in the Upper Charlotte Pike area, I usually stop in for lunch or dinner at VN. Because of their Southern Hospitality, I get greeted with the sweetest, "Hello Darling! How many are with you today?" I love being called Darling, it makes me feel special, and it causes me to smile :).

#12 bun

Being a bit of a creature of habit, I have been getting the same things over and over at VN. I get the fresh spring rolls (not the fried ones), bun with charred pork and egg roll, and spicy pho. The fresh spring rolls come with a homemade peanut, coconut, hoisin dipping sauce which is delightful. The bun (rice noodles) #12 is my favorite. It is rice noodles over lettuce, and topped with pickled root veggies (carrot and daikon), egg roll and char-grilled (char siu) pork. The pork is marinated with a house made marinade, which I cannot decipher specifically. Most other restaurants in town who serve a char siu style pork, use a pre-packaged red flavor packet (fake chemical flavoring) to make marinate and make the pork. Not at VN, VN makes their own marinade, and makes the best char siu pork in this town (IMHO). And the spicy soup #13 is served with or without a pork foot. We order without. But, for those hipsters who are into "bone broth", this is the original Vietnamese style spicy bone broth soup. The broth is slowly made from bones and bits of meat on the bone, and cartilage that slowly lets go of its thickening and flavoring qualities to the broth. The broth has absolutely no fake flavor enhancers (unlike overly processed foods), so it is smooth and delicate. As I do sometimes, I want to add a little heat to my meal. Here, there is a house made chili oil made with oil steep lemongrass and cayenne, and it is outstanding, and I really cannot get enough of it. The chili oil sits on the condiment plate in little glass jar with a little spoon and silver cover on it. If you can take a little heat in your food, take a few drops of this chili oil with your meal. You will not regret it.

VN is open everyday for lunch and dinner, except Tuesdays. VN is open until 9 pm during the week, 8 pm Sundays. The kitchen closes a little before closing time, so I suggest for the late eaters, go at least 1/2 hour before closing time. So for Sunday, get there by 7:30 pm, and during the week get there by 8:30 pm.

What is old is new

noreply@blogger.com (Anonymous) — Fri, 02 Jan 2015 19:28:00 +0000

Happy New Year!

May you find delicious and healthy food in 2015!

To usher out the old and bring in the new, I decided to make a a fermented salsa verde, which uses new ingredients until they are old.

I fermented chunks of tomatillos, jalapenos, garlic and onion to pickle them for a week, and then put the jars in the fridge. Fermented veggies can keep for a long time, years in fact.

Then when I am ready to serve the salsa, I whirl up a jar of the fermented chunks of goodness in a food processor, and then stir in a ripe avocado.

The result is outstanding. It is so delicious, that I want to lick the bowl.

Hot Tamale Capital

noreply@blogger.com (Anonymous) — Wed, 03 Dec 2014 09:30:00 +0000

Greenville, MS is the Hot Tamale Capital of the World.

Greenville, MS is a little sleepy Delta town next to the river, but in October every year, Greenville, MS is transformed into the Hot Tamale Capital of World! Activities include literacy fundraising dinner, cocktail celebration, and all day street festival. At the street festival, there are all sorts of arts and crafts vendors selling gifts and trinkets, lots of Delta Blues music, and there are the Hot Tamale competitors and their booths with their own hot tamales.

There were over 40 Hot Tamale competitors from all over the Delta, including home cooks, caterers, restaurant owners, and hot tamale enthusiasts competing for the title of Hot Tamale Grand Champion. There were over 10,000 visitors coming into this little town of Greenville, MS to taste and judge for themselves, who should be Hot Tamale Grand Champion.

And this year's Grand Champion, for a second year in a row: Jodie's Hot Tamales by Hattie Johnson from Greenville, MS. Jodie is Ms Hattie's lovely daughter, and this home business is named after young Jodie Johnson. Hattie's hot tamales during the year are by phone order only, and you take them home and steam them when you get home. I conducted a poll of a bunch of locals, young and old, and from all parts of Greenville, and they all say Jodie's is where they call to get their tamale fix during the year. Everyone from Greenville says Jodie's is their favorite.

I took a dozen of Jodie's tamales home to try these beauties for myself. The are spice ground beef surrounded by corn meal and wrapped in a corn husk. They are bundled 6 tamales to batch, and that is a perfect size for a meal. The ground beef is ground to a small diameter similar to the cornmeal. The texture is smoother than what we think of as a Central American style tamale, the texture is like polenta all the way through. The way these tamales are constructed, it is hard to tell where the spiced meat ends and the spiced cornmeal begins. It is a cohesive dish, that combines the ingredients to make one distinct dish. The spices are more of a traditional American chili flavor, but that is the big secret spice mix Hattie makes. I am guessing there may be paprika, chili peppers, garlic powder, onion powder, salt and pepper, and probably more spicy goodness in the spice mix. When I ate steamed and ate 6 of Jodie's tamales, I kept 6 frozen for later. These little gems are so tasty, spicy, and wonderful, that I thought I made a mistake of only buying 12. My next trip to Greenville, MS, I am taking a completely empty cooler, and buying multiple dozens to take home.

The history of the Southern Hot Tamale is actually unknown. This style of tamale has been around for over 100 years in the Delta. It is thought that Mexican laborers working in the Delta brought their tamale expertise and shared it with their other laboring co-workers including African Americans, Lebanese, Italians, etc. Folks thought this was a great way to stretch their meat budget my mixing in the much cheaper and abundant cornmeal in with the meat. And with a variety of spice traditions, the Southern Hot Tamale was born.

I love this Southern Hot Tamale Festival. I am already planning on attending next year, when the City of Greenville, MS announces the dates. I can't wait. I long for the delicious flavor, texture and tradition. See ya in October 2015!

4th Annual TN Local Food Summit

noreply@blogger.com (Anonymous) — Sat, 29 Nov 2014 16:48:00 +0000

The 4th Annual TN Local Food Summit is happening next weekend December 5-7, 2014! My favorite foodies, chefs and local restaurant owners, Miranda Whitcomb, Matt Spicher, Sandor Katz, Tyler Brown, Sean Brock and Laura Wilson will on hand to provide discussion of the state of local food in TN, and providing tasty meals for us.

To register click here ---> TN LOCAL FOOD SUMMIT

For more information click here ---> TNLOCALFOOD.COM

The kickoff for the 4th annual conference will begin at Vanderbilt Dyer Observatory on Friday, December 5th with a reception, home-grown, chef-prepared dinner (arranged by Laura Wilson, the best chef in Nashville and 2 time winner of Iron Fork), and music by Beth Nielsen Chapman and Will Kimbrough.

A full day of workshops will be offered on Saturday, December 6 from 9am to 5pm. Preliminary plans include:

❧ Effects of farming on the environment
❧ Backyard and community gardening
❧ Business models and economic
opportunities
❧ Personal stories of research, education,
and outreach programs
❧ Land stewardship: Spiritual side of farming
and food
❧ Famous local chefs including Sean Brock and Tyler Brown, offering classes and demonstrations in Vanderbilt’s “demonstration kitchen”.

Following the workshops, Saturday evening, a locally grown, chef-made dinner will be offered, complete with live music by Darrell Scott and friends, at the University Club of Nashville.

Sunday morning, there will be a tour of a local farm Bells Bend.

I am Southern

noreply@blogger.com (Anonymous) — Tue, 11 Nov 2014 18:41:00 +0000

I am Southern. I have lived in the Southern Region of the USA the longest. I lived on West Coast, Northeast and Midwest for years as well, but I am Southern now. I eat and share the bounty that Southern soil allows. I breathe the Southern air everyday. I take in water that the mighty Cumberland River provides to my county. I feel the humidity and heat during the Southern summer months. I am beginning to understand what it means to be Southern. I am Southern.

I am also of Chinese ethnicity. On October 24, 2014, the Mississippi Delta Chinese Heritage Museum opened its doors to the public. The Museum is located at Delta State University in Cleveland, MS, and it is a small one floor Museum on the 3rd floor of the Archive and Museum building of the university. It may be small, but it is powerful in the message that the South has a very rich history to be learned and embraced as part of the fabric of what made the United States.


Image from Chopsticks in the Land of Cotton: Lives of Mississippi Delta Chinese Grocers		by John Jung, paperback 2011

A little history lesson: Back before the turn of the last century, in 1865, the 13th Amendment to the USA Constitution was passed stating that, Section 1 "Neither slavery nor involuntary servitude except as a punishment for crime whereof the party shall have been duly convicted, shall exist within the USA, or any place subject to their jurisdiction." Section 2 "Congress shall have power to enforce this article by appropriate legislation." Amendment 13 is a protection for any USA citizen, but it does not protect those who are in the USA who are not citizens of the USA. So, in all the wisdom that the Legislature had, seeing the issue of many Chinese coming into the USA in 1800s, and seeing that it is illegal to kidnap , torture, kill, maim, enslave USA citizens, Congress passes the Exclusion Act of 1882 banning Chinese from becoming citizens of the USA (and this continued through 1943 as the USA entered WWII). This opened up a new pool of labor which was not afforded Constitutional Rights because they are not citizens. There was propaganda on both sides, plantation owners and Chinese. The plantation owners now had a supply of laborers who had no rights of the USA, and the Chinese were coerced into believing the South USA was paved with gold, and all they had to do was work hard and they will have the riches of the golden fields. Plantation owners could treat the Chinese laborers like slaves and it was completely legal. (I want to make distinction here, the atrocity of slavery in this country involved systematic capturing, kidnapping, killing, torture, cruelty, violence and many other heinous acts against the will of many peoples and families of African decent. Chinese who came to this country, although coerced, came "willingly", but did suffer injustice, torture and wrongful death with absolutely no recourse because they were banned from the path of citizenship by law - the Exclusion Act.)

In Mississippi, there were and are (see photo above) a lot of cotton fields that needed to be picked. This was hard work, and plantation owners needed the slaves, and after emancipation, the Chinese. And at the time of the late 1800s and early 1900s, along side of African Americans who stayed in the Delta, were the Chinese, Lebanese, Italians, and Mexicans (and other non-citizens), trying to make a living under harsh conditions. This path to Delta is likely how my grandfather and his brother ended up in Greenville, MS. They were coerced into believing this is where the fields were filled with gold, they would have a great life, and send riches back to their families in China. The reality was a hard laborer's life in the Segregated South with no recourse if they did not get paid or fed for the day because those laws protect only citizens, and the Chinese were banned from being citizens. There was substance/alcohol abuse to self-medicate, poverty, sorrow and basically once they got into being replacement field workers, there was no way out.

In the early 1900s, my grandfather (at the time was considered an old man) sent for a wife from China. My grandmother came by herself and a very young bride into a West Coast port, and made her way to Mississippi to be the wife of this old man, 25 years her senior. There was some seriously bad stuff going down in China, deep poverty, European occupation and port seizures, opium wars, and internal conflict. It wasn't safe. It was scary. Times were desperate. Families were trying to send their children to the USA because it seemed like a better option than famine, war, occupation and death. It has to be really bad before any normal family would send a child on an unknown journey, which costs the parents a life of servitude to the transporter, and there is no guarantee the child will make it alive, or even have a better life in the USA. (Side note, there is a parallel between how many of the Chinese children of this time got to the USA, and how Central and South American children are being sent to the USA today. There is some seriously bad stuff going on in the home country like drug wars, poverty, internal conflict, death and parents are paying a lifetime of money to send their children with "coyotes" to get them into the USA for a better safer life.)

As a good Chinese wife to the old man, my Grandmother had 5 children, my father, and my aunts and uncles. They lived in the Segregated South, in the black part of town, because African Americans, Chinese, Mexicans, etc were not allowed in the white part of town. Then my grandfather died, likely from complications of alcoholism, and he left my Grandmother with 5 children under the age of 10 complete destitute because he gambled away all the money. Author John Jung called my Grandmother a Chinese Woman Warrior. Given this hand she was dealt, given the laws of segregation, given the Exclusion Act when it was illegal to hire Chinese, my Grandmother made it happen for her children. She fed, clothed and educated my father, aunts and uncles to give me and my family a better life that I enjoy today. My Grandmother opened the only Chinese owned laundry in Mississippi and made pennies, went fishing in river for fish, and kept her family fed all on her own as very young woman. She scrimped and saved and finally was able to open a little grocery store in the Black part of town, and the home my family lived in was attached to the store. This grocery store was necessary because old plantation stores were closed, and people of color in the Delta still needed to eat, and my Grandmother's grocery store was one of the stores that kept her community and neighbors fed.

Because of the Segregated South, and the Exclusion Act, the state of Mississippi was under no obligation to give the separate but equal education to the Chinese, because Chinese were not citizens by law, and had no rights to education in the USA. Chinese were not allowed in the white schools nor the Black schools. So, the few Chinese families in Greenville, MS pooled their money (my Grandmother helped pool money), and bought a plot of land and built a one-room school house. With the help of the First Baptist Church, the state of Mississippi was petitioned to provide a teacher. Finally Mississippi ponied-up one (1) white woman teacher for the Chinese kids. This is how my father was educated. This situation played out in other communities in Mississippi and Arkansas in the Delta with other pockets of Chinese Americans in the Delta. As all Nobel Peace Prize speeches for at least the past 60 years have stated, a part of the path to peace and justice for all is by providing education and ending poverty for all. My family, as well as many families in the Delta, had to fight hard for education and to climb out of poverty.

Then, during WWII, the Legislature repealed the Exclusion Act, banning Chinese from being citizens. This allowed the US Government to expand their pool for conscription in to WWII. My father was one who drafted and is Veteran of the USA who fought for mine and your freedom. Thank you Dad for your service in the War to End All Wars. Thank goodness for me, he survived, and he was able to get a college education after WWII, literally became a rocket engineer and worked on those really frickin' cool NASA's first spacewalks in the 1960s, meet my mom and started his own family.

So back to historic Greenville, MS, as it is in life, it is so in death, that the Chinese in the Delta were not allowed to live amongst whites, nor rest in peace amongst whites. There are three cemetery systems in Greenville, MS, there are the white cemeteries, there is the black cemetery with headstones and markers of those who died as slaves, and there is the Chinese cemetery. After a series of floods, the old Chinese Cemetery in Greenville, MS started having body parts come up through the ground surface.

For years after the floods, various Chinese families including mine, moved the remains of their loved ones from the flooded old Chinese Cemetery to the current Chinese Cemetery. The current Chinese Cemetery is located next to the African American Cemetery, and these two cemeteries are completely segregated from the white cemeteries.

So last month, I spent a good amount of time in Greenville, MS including going to see the old "landmarks" of my family. My grandmother's grocery store is no-longer, it is just a concrete foundation next to a fairly dilapidated house which does not appear to be in use at the moment. The old laundry site is still there in downtown Greenville, MS, and sits empty. The one room school house is still standing nearly 100 years later, as you can see above, there is a portion of the building with a thin slat facade, that is the old classroom building. Currently the one room school house was added onto with a screened in porch and additional living space. I would have liked to go in and see the building, but is a private residence now, and it would not be appropriate to do so.

I fell in love with Greenville, MS, with an edge of sorrow. As far as this country has come, somethings have not changed in the past 60 years in Delta. I am looking forward to my next trips to Greenville, MS to learn more and more about the Delta, and keep falling in love with this place over and over again.