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 restaurant. In our final episode of Season 2, Amanda Graham joins
us again to tell you how to be a regular and what’s expected of you when you’re
across the bar or table. Hey, ain’t nuthin’ free.
If you become a regular, there are lots of perks that go
along with it, just don’t abuse the privilege and maybe you’ll get your name on
a seat designated just for you.
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 1986 and has been turning out hundreds of breads each day. The biggest seller is hamburger buns. He has decades of experience and in this episode, the explains how the business works and how running out of bread can be a disaster for a restaurant.
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 I was bourgeois. A vapid, but stern, servant demanded that I could only enter the dining room sans hat.
My retort: “Methinks thou should go forth and fornicate thyself.”
What is it with ultra-fancy restaurants who give you the hairy eyeball at the door to see if you’re good enough for them. Hey, my credit card is just as good as that foppish twit over there, so give me a table and a bib ‘cause I’m about to tuck into some of those short ribs. By the way, is there ketchup on the table?
Today we rip into restaurants who believe they are the arbiters of good taste – and I’m not talking about their food. I’m pulling on my well-worn jeans, donning an “I’m with stupid” t-shirt and wearing well scented gym shoes to expose those demented posers. Now grab a can of Milwaukee’s Best and let’s go. I’m calling shotgun.
McDonalds makes fun of pretentious restaurants
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 bottom lines.
This week we dive into the topic of restaurant noise how we got here, how it affects you and how to know how loud a restaurant is before you walk in the door.
You can hear us sound off at HungryInNashville.com
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 use them. Heck, we’ll even tell you how to make your own. No need to thank me – just send pictures.
Make your own candy panties
Make a sexy meat treat
Today we’re talking about tipping. Not cow
tipping, although that could be fun, but tipping servers when you’re in a
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 subtraction before your server
gets their share. And, if your server is the weak link in the chain, they might
end up with more money than you intended.
There’s a lot to know about tipping and Amanda
Graham is the person to tell us about it. If you remember her from our 2018
show on holiday parties, then you know she is a veteran of the business and
colorfully welcomes you into her world.
In this episode, she tells us about campers, cleavage,
why the kitchen is never wrong and who are the people who rarely get tipped,
but love it when they do. I also get to play the part of a stripper, so brace
Amanda pulls back the curtain on the hidden
world of tipping. You need to be 100 percent in on this one.
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 got a tomato and I’m not afraid to use it!” The crowd
His opponent fired back, “You’re done for. I’ve got a custard pie.” It took just moments for the loser to be covered in sugar, eggs and crust. To add insult to injury, it was a deep dish pie. His tomato on the ground, he bowed his head and snuck away.
OK, it’s a bit dramatic, but food fights have been a staple
in comedy. They regularly appear as slapstick pranks … a cheap way to get a
good laugh. Then there are the real food fights. In Spain, it’s La Tomatina, a
day where residents and visitors hurl tomatoes at one another. In Italy it’s oranges
and in Britain it’s custard pies.
This week we look at food
fights where they’ve happened and how you can stage your own. No doubt it will
be a mess-terpiece.
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 from show to show and all
those folks have to eat. With hundreds of people to feed, you can’t just pull into
a Denny’s and expect everyone to get a seat and be back on the road in an hour.
A full kitchen and chefs travel with the bands, making sure there are three
meals a day, including snacks.
Richard Jones, now executive chef at Green Door Gourmet, has spent many years catering for bands, many of them the top names in the business. In this episode Richard talks about what it’s like on the road and how he uses food and the dining area to create a place of comfort to those who work long, strenuous hours. Listen in. This one goes to 11.
Green Door Gourmet
Dega on LinkedIn
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 on all the foodies in your life and
show them you’re in the know.
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, but in the past there have been some interesting requests. And there is the guy who has prepared final meals for more than 300 inmates. We’ll tell you about him, too.