In Just 10 Years of Cooking, Tailorâs Vivek Surti Has Come a Long Way Through June, Tailor is offering an elevated reimagining of Surtiâs very first supper-club menu Tweet
Vivek SurtiPhoto: Eric England
At a glance, chef Vivek Surti seems to have had a meteoric climb at his Germantown restaurant Tailor, where he shares his first-generation Americanâs version of his ancestral Gujarati cuisine in a jovial dinner-party atmosphere. But his path to becoming an award-winning restaurateur and chef has been far from direct or sudden. Ten years ago, Surti was still living at home with his parents and sister, using the money he was saving on rent to buy all sorts of fun exotic ingredients while learning to cook for himself. âI started cooking by watching TV shows like
2021 In Charge – Food | Nashville Post
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Oxford Americanâs Annual Food Issue Features a Heaping Helping of Local Talent Guest editor Alice Randall has assembled some great Nashville contributors Tweet
Probably only second in popularity to its annual music issue,
Oxford Americanâs yearly food-focused edition is always highly anticipated among readers of the Arkansas-based magazine. For its 2021 issue, now available on newsstands or online, the publication has tapped acclaimed Nashville author and food expert Alice Randall as guest editor, and she has recruited some remarkable local contributors.
Randall introduces the issue with an essay dedicated to two noted food writers who died in the past year â Julia Reed and Randall Keenan â along with Marie Dutton Brown, a longtime literary agent who paved the way for many Black writers in the competitive world of publishing. Lokelani Alabanza, the owner of plant-based Nashville ice cream company Saturated, contributes a thoughtful essay opin
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Michael HannaPhoto: Daniel Meigs
Youâve likely read countless âpandemic pivotâ stories over the past year â about recently unemployed people whoâve carved out a new path, trying to turn the moldy, desiccated lemon of the COVID-19 era into something at least resembling lemonade. What chef Michael Hanna has accomplished since the virus ground the restaurant industry to a near halt last year might be better described as a pandemic pole vault. Hanna moved to Nashville from his native Memphis about six years ago, and â before COVID-19 hit town, anyway â heâd had a good run, including stints at The Catbird Seat (under Ryan Poli), Urban Cowboyâs Public House and Philip Krajeckâs two restaurants, Rolf and Daughters, and Folk. His most recent gig was at Pastaria, but as pandemic restrictions strangled the restaurant industry, Hanna â like throngs of his fellow hospitality workers â was laid off. Sudden
Commentary: How restaurants became one of America’s most selfless institutions
Community outreach during the pandemic has become both a branding opportunity and a moral imperative that will change the industry’s future.
By Amanda LittleBloomberg Opinion
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When Caroline Galzin’s popular Nashville restaurant began to buckle under the pressures of the pandemic last spring, she started handing out what she needed most herself: community support.
A sign advertising takeout orders stands inside Little Tong Noodle Shop in New York on March 24. Last spring, the nonprofit group Rethink Food NYC gave the restaurant a grant to stay open to provide takeout meals to anyone in need on a voluntary donation basis.
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