My interview with Chef Debra and Ernie Paquette from Restaurant Zola

part one

part two

part three

Chef Frank Stitt visits Nashville today for a cooking demo and book signing

The legendary Frank Stitt is coming to Nashville for a cooking demo and book signing at Williams-Sonoma in the Mall at Green Hills.

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Be sure to pick up a copy of his new book "Bottega Favorita, A Southern Chef's Love Affair with Italian Food" ($40), his new cookbook of Southern-tinged Italian dishes, two cuisines he feels share the commonality of bringing out the best of the most simple ingredients.

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The demo and book signing is at 1 p.m. Feb. 27 at Williams-Sonoma (the Mall at Green Hills, 2126 Abbott Martin Road). Call 292-5066.

We visited the Avalon restaurant in Louisville, Ky

AVALON is an amazing restaurant in Louisville, Ky that we visited this past Saturday night. I fell in love with the atmosphere, food and the service. Be sure to check it out and tell them that Corey from Webbspun Ideas sent you.

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Executive Chef
Chip Lawrence
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What we ate:
Chicken carnitas-crisp tortilla, pepper jack queso, pico de gallo, avocado

Grilled salmon-stir-fried vegetables, udon noodles, wasabi & ginger vinaigrette

Pan-Seared Chilean Sea Bass-Toasted Curry Risotto with Potatoes & Peas,Sautéed Spinach & Arugula, Roasted Garlic Beurre Blanc (It was HEAVENLY!!)

Toasted Head, Dunnigan Hills ‘05 was the wine that I chose to go with the Sea Bass.

Avalon
1314 Bardstown Rd
Louisville, KY 40204 (in the Highlands)
502-454-5336

Joe Shaw will be at the Farmer's Market again

Learn more at the Farmers Market website.

Chappy's Jambalaya from Talk of the Town

2 sticks butter
2 green peppers, chopped
2 onions, chopped
2 celery stalks, chopped
4 c cooked rice
2 c chicken stock
1 8-10 oz can tomato sauce
1/2 c smoked ham, chopped
2 c smoked sausage, chopped
2 c cooked chicken, shredded
1/2 c boiled shrimp
1 t cayenne pepper
1 t garlic powder
2 t creole seasoning
2 t paprika
1 c all-purpose flour
hot pepper sauce to taste

Saute peppers, onions and celery in butter. When vegetables are tender, turn heat up to high, add the flour and stir constantly until the mixture is golden brown. Reduce heat, slowly add chicken stock, mixing well, loosening all the vegetables stuck to the pot. Add ham, chicken, sausage and shrimp. Add spices and rice. Mix well and pour into a casserole dish to serve. Bake in the oven at 350 degrees for 30 minutes. Add pepper sauce to taste.

Serves 8-10.



Find more recipes at Talk of the Town.

Emeril Leaves the Food Network

I hate to see him go but I actually quit watching a good while ago. I still enjoyed but the BAM BAM's just didn't entertain me anymore. The gimmick grew old.

Now here is the this from the USA Today blog.

Can no one get along in TV land? After contract negotiations went sour between Emeril Lagasse and parent corporation Scripps, the chef is leaving the network. Foodies can savor their last morsel of Lagasse's live show on Dec. 11.

But Lagasse will continue to work with the Food Network on his other show, the take-it-down-a-notch Essence of Emeril.

Thanks to my friend ChezBez for sharing this with me.