Remembering Dad, Family and Vanilla Muffins

As I sifted the flour, baking powder and salt and beat the eggs, sugar and vanilla extract together, I thought about a mother making muffins for her young son who would grow up to become a man, an airman in the Air Force, a husband, an attorney, a father of three boys, a scoutmaster, and a grandfather. Continue reading Remembering Dad, Family and Vanilla Muffins

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Dill Pickle Pizza . . . Seriously!

The garlic, dill, olive oil, acidic juices from the pickles and the crunchy pickles themselves really taste great together on an airy, crisp crust with melted mozzarella. Continue reading Dill Pickle Pizza . . . Seriously!

New Orleans inspired dinner with wine pairings for a cause

The uniquely American cuisine of Creole and Cajun food in Louisiana influenced by French, Spanish, West African, Amerindian, Haitian, German, Italian, British and Irish influences made sense for this year’s dinner. Continue reading New Orleans inspired dinner with wine pairings for a cause

Celebrate Memphis Black Restaurant Week March 6-12

Memphis Black Restaurant Week (March 6-12) celebrates the culinary contributions of black-owned restaurants and eateries while reaching out to new customers. Black Restaurant Week also champions the cause for increasing black wealth in a city known for limited economic opportunities for black-owned businesses. Continue reading Celebrate Memphis Black Restaurant Week March 6-12

Top Five Posts of 2016 at Place at the Table

We all need a place at the table where we feel welcome and at home. We need more hospitality and bread breaking in this world if we hope to heal our community and world. Good food and drink won’t solve the problems and divisions, but the hospitality that comes with them opens doors. Continue reading Top Five Posts of 2016 at Place at the Table