Everyone get ready to fire up the barbecue grill and take it easy this Monday. But if you find the urge to get out of the house and let someone else do the cooking head on over to the Eastern Shore American Legion Post 199. Enjoy a day filled with barbecue capped off with live music and a full bar.
Get there early Memorial Day morning because they line up for the ‘cue. Plates of barbecue chicken and pulled pork will be served up at 11 a.m., and the Legion is slinging them until they run out. It’s a bit of an Eastern Shore tradition.
If you hang around long enough the Tiki Bar opens at 4 p.m. right there on the beach. It’s a relaxing view of the water that complements the libations nicely. Live music begins at 5 p.m. with the Triple Bypass Sturgeons playing until dark. Admission is free and the public is welcome. See you there at 700 South Mobile Street, Fairhope, AL. For more information call (251) 928-9132 or check them out on Facebook.
Krispy Kreme gone but not forgotten
Yes, there is a pile of rubble where the midtown Krispy Kreme used to stand. It was hard to let go, but I think we can finally have closure now that the landmark has been reduced to remnants. Some of you are tempted to grab a brick or a small bit of the Hot and Ready sign, but I say let it go. Let it go. Walk away. There isn’t any use in standing in the way of progress or holding on to things long gone. For all of you on social media mourning the loss, you have my sympathy. But the neighbors are excited.
Instead of a vacant building at the corner of Bradford and Government we are expecting a brand spanking new Dairy Queen. Looks like we are trading our donuts and holes for blizzards and burgers. At least they aren’t putting in a gym or a health food store. No word on the DQ time frame, but we will let you know as soon as we know something.
Italian Fisherman has second May wine dinner
It’s always a learning experience, and what a way to learn. The wine dinner series at the Italian Fisherman is going so strong a second May dinner has been added for Thursday the 29th. This latest edition will feature the wines of Napa Valley’s Buchanan Estates.
The sneak peek into the menu is a Sauvignon Blanc with a salmon cake, a Chardonnay with shellfish and pasta, Cabernet paired with something yet to be determined off the grill, and a sparkling wine with the dessert. It’s a great way to meet new friends with similar interests, learn about new wines, and enjoy some great food while you are at it.
Make your reservations now. It should fill up quickly. Call (251) 478-2881.
Knox knocks it out of the park with latest cookbook
I love it when a new cookbook finds its way to my desk. That joy of opening the pages, the smell of the ink suggestively changing to the aroma of the pictures, I love that. I got a lot of that joy when I opened Gena Knox’s latest book “Southern My Way: Food and Family.”
Twists on Southern cuisine are plentiful in the cookbook world. Maybe it’s because Southern food is the best. Just ask any of us and we will be glad to tell you. So when I hear someone say, “It’s my take on what my grandmother used to cook,” I immediately yawn. I usually know exactly what’s in the pages. But in her third book Knox has set herself apart from the crowd.
In this, the follow-up to 2010’s “Southern My Way: Simple Recipes, Fresh Flavors,” Knox does stick to the popular format of charming Southern stories, tales of cooking whatever is in season, descriptions of rural life and childhood that molded her cooking style into what it is today. There’s nothing wrong with a Georgia girl gushing over grandma and how she’ll never get that recipe right in a thousand years. But what set this book apart are the new recipes.
How does fresh fig flatbread sound to you? Well it’s obviously seasonal, but I do have access to fresh figs when the time is right. Cucumber soup sounds fresh. Kitchen tips are a nice touch, adding a bit of personality that makes it almost feel like a DIY book. But the photographs are striking enough to ensure this is a professional job if there ever were.
This is a perfect gift for anyone who (or has a spouse who) hunts, or is a wild game enthusiast. Great recipes abound such as honey soy glazed quail, doves in red wine, and a venison recipe that will have you doing the backstrap boogie.
You hear it all the time. It’s a fresh take on Southern cuisine. This time it is true. Fresh ingredients and an easy-to-moderate degree of difficulty make this one a “must have” for aspiring chefs. Great perspective on flavor marriage is the reason more experienced cooks will want it. A pleasant surprise.
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