Two guys walk into a bar – stop me if you’ve heard this one – and sit on stools. The seats are held for them and there’s even a plaque that designates it as their spot. Nice, eh? Those are the kind of perks you can get if you’re a regular at a bar or … Continue reading How to become a regular at your favorite bar or restaurant. Visiting regularly isn’t the trick.

Hungry In Nashville

How to become a regular at your favorite bar or restaurant. Visiting regularly isn’t the trick.

Looking for a meal that has some bite? How about rattlesnake? Maybe some fresh cobra heart? Like every other creature and plant on the planet, snakes are fair game for food. Some minerals are also part of our menu – you add salt to your steak or carrots don’t you? While some cultures eat snake, … Continue reading Shake, rattle and swallow — snake is on the menu

Shake, rattle and swallow — snake is on the menu

Baking is part art, part science and not everyone can do it consistently. It takes the right ingredients, the knowledge and the right machinery to make 100 hamburger buns or six dozen dinner rolls – or both. That’s why most restaurants turn to wholesale bakers to fill their baskets. David Mosow started Charpier’s Bakery in … Continue reading Flour power – A wholesale bakery that likely put bread on your restaurant table

Flour power – A wholesale bakery that likely put bread on your restaurant table

Whilst crossing the threshold of what was reported to be one of the finest new restaurants in town, I was informed that my chapeau was not apropos. Here I was, dressed in my finest haute couture, expecting to enjoy nouvelle cuisine with the community’s intelligentsia, being told I had made a faux pas that suggested … Continue reading Pretentious restaurants – Oh, just get over yourselves

Pretentious restaurants – Oh, just get over yourselves

When you have to play Charades with your waiter just to place an order, know the restaurant is too loud.  Restaurant critics say noise is the number one complaint they hear from readers. So why don’t restaurateurs reduce the noise? They believe it helps turn tables so they can serve more customers and boost their … Continue reading I’d like my steak medium rare with a side of ear plugs — when restaurants are just too loud

I’d like my steak medium rare with a side of ear plugs — when restaurants are just too loud

If you want your food to taste better, add salt. Salt is one of the most common things on earth, but there are a lot of misconceptions about it. We’ll straighten all that out for you today and we’ll start with the fact that ALL salt is sea salt. That fancy restaurant isn’t presenting you … Continue reading Without salt, that margarita would be lame

Without salt, that margarita would be lame

Your tax dollars are going to buy booze for the government. The Washington Times said it was about $1.3 million in 2013. Now before you get your hackles up, you should also know that the government takes in about $10 billion a year from alcohol taxes. All in all, it’s a pretty good ROI. Some … Continue reading It takes a stiff drink to lead the free world and our presidents were up for the challenge

It takes a stiff drink to lead the free world and our presidents were up for the challenge

When it comes to Valentine’s Day, candy is dandy, but it’s more fun when the candy is in the of form sexy underwear, like edible panties. This week we sink our teeth into sexy edibles and give you all the deets on where they came from, what they’re made of and the best way to … Continue reading Make Valentine’s Day savory or sweet with sexy edibles

Make Valentine’s Day savory or sweet with sexy edibles

Today we’re talking about tipping. Not cow tipping, although that could be fun, but tipping servers when you’re in a restaurant. There are a LOT of things that happen to your tip as you pay the check. You may think it goes straight into the server’s pocket. Nope. It undergoes a lot of addition and … Continue reading The hidden world of restaurant tipping

The hidden world of restaurant tipping

It was a hot, dusty day at the O.K. Corral. Long ‘bout 3 p.m., two men squared off on the street, mere feet apart. Those that were both curious and brave stood to the side to see which would prevail. Reaching quickly to his side, one of the men grabbed his weapon and said, “I’ve … Continue reading Incoming pie! The story of food fights

Incoming pie! The story of food fights

Most bands have had days when they travel from gig to gig in an old VW camper van or something similar. There are long days in close quarters, grabbing meals when and where they can. But when a band hits the big time, it’s a much different story. Strings of buses and tractor trailers move … Continue reading Even a band on the run needs to eat

Even a band on the run needs to eat

The possible demise of Old Charley’s, fermented drinks, home meal kits – they are all a possibility in the coming year. In this Smart Cookie episode, we’ll tell you what the experts predict will be the food trends for 2020. It’s the second day of the year, so now’s the time to get the jump … Continue reading Smart Cookie: The one where we have 2020 vision on upcoming food trends

Smart Cookie: The one where we have 2020 vision on upcoming food trends

If you had only one day left to live, what food would you eat? Odds are that you won’t have any clue as to what that day and time will be, so you won’t be faced with that decision — unless your address is Death Row. Final meals are becoming a thing of the past, … Continue reading If the food doesn’t kill you, the injection will — inmates’ final meal

If the food doesn’t kill you, the injection will — inmates’ final meal

Sure, anyone can make beer. It doesn’t take many ingredients and those you need can be found easily. Now building a brewery and operating it – that’s completely different. You’ve got to think of water, drains, hoses, grain storage and processing, cleanliness, bottling, storage … it’s an endless list. Kent Taylor is a co-founder of … Continue reading I’m not hosing you – building a brewery is hard work

I’m not hosing you – building a brewery is hard work

There are few things as tasty as a warm doughnut — unless it’s a doughnut with fresh apple cider. Watching the dough slide gently into the oil at Krispy Kreme, seeing them flip, then be inundated with a glaze, you wouldn’t think that doughnuts originate a long, long time ago. Doughnuts are the topic this … Continue reading Take a flying bite on a rolling doughnut

Take a flying bite on a rolling doughnut

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Hungry In Nashville

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