Dogwood Arts Festival 2014 – What a weekend
As most of you know, this was the prime Dogwood Arts Weekend and I can’t remember a year when the weather was any better. We met friends for a delicious brunch at Cafe 4 (we made plans before we realized all the wonderful food trucks were there) and then sampled...Spring is here and the farmers’ markets are about to open!
One of our favorite things to do on Saturday mornings is to visit the Market Square Farmers Market on Saturday morning, have some local coffee and a breakfast selection from a local food truck and browse the market for the freshest local ingredients. You never know...A Nashville Weekend in April
Nashville is such a great city. Within a 30 minutes, you can have so many experiences: Elegant old South high-end, farmland, lakes, big city, hipster, honky-tonk, you name it. Our trip was a late birthday celebration for M. And our main destination were Mason’s...Recent KnoxFoodie Dishes
We’ve been cooking at home a LOT lately. Mostly because we have upcoming travel that will surely test our waste bands. Here’s a few iPhone shots of our recent dishes that we haven’t had a chance to put recipes up on…New Orleans
We had a few days of work/play in New Orleans and wanted to share some of our favorite dishes. We were with work folks much of the time and hated to go all-out nerd and take proper photos, so these iPhone photos will have to do. Highlights we visited were Peche, Root,...Chimichurri
Today is a quick one. We kinda whipped this up on a whim and didn’t expect to even share it (one reason why we didn’t take more photos). But it turned out delicious. It was great with a seared steak tenderloin and charred broccoli, but would be equally...Bruschetta
A few recent appetizers we served at a dinner party. [wp_ad_camp_1]Lonzino (sort of)
Lonzino is actually a cured Pork Loin, ours was a tenderloin (which requires more time and a casing which we didn’t want to attempt). Jacques Pepin calls this a Saucisson of Pork Tenderloin. But we’ll stick with Lonzino. This was our first curing project...Pork Tenderloin with Carrots and Pea Puree
Although our studio lights aren’t in yet, we were anxious to try some of our new tips we picked up last week. So we setup the best tungsten lights we had in the house and took a few snaps of this dish. Pretty straightforward dish. We sautéed some really nice...Click for Details
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