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Fan fare
Aug, 29, 2007 Last Updated:10:11 am
As the crispness of the fall air slowly returns to the Shoals, with it comes yet another football season. Touchdowns, first downs and field goals are just around the corner. But for some people, football season is not all about the pigskin, but instead about the great treats and good memories that can be cooked up during tailgating events.
Bewitching brews
Sep, 11, 2007 Last Updated:04:27 pm
Stir up a little fun this Halloween with these spooky spirits. Made using vodka as black as night and frightful garnishes, these cocktails will bring a little supernatural life to an holiday gathering. Recipes: Black Widow 2 ounces black vodka Pomegranate juice
A garden party
Jun, 12, 2007 Last Updated:12:30 pm
North Alabama summers provide ample motivation to party outdoors. Whether you choose to grill some dogs and burgers or want to carefully plan an elegant event, there are a few things to consider. Ask yourself a few questions. How many tables and chairs are needed to give comfortable dining space? What surfaces or tables are available to serve a buffet?
A drink with dessert
Jun, 12, 2007 Last Updated:10:43 am
Perhaps it’s the sweeter taste that characterizes dessert wines that have given them a less-than-popular reputation among wine drinkers. Maybe it’s the smaller bottles or hard-to-read labels that make them the last choice for many who search of just the right bottle of wine.
Mix it up
Jun, 08, 2007 Last Updated:03:47 pm
It’s often the hot spiced cider or eggnog that makes a holiday party feel like a party. Mark Jaquette, the head chef at Turtle Point Yacht and Country Club in Killen, has found some recipes work better than others at holiday gatherings. What never fails, however, is keeping things simple.
Low-stress party success
Jun, 08, 2007 Last Updated:03:26 pm
For Rhoda Plain, getting ready for the holiday season isn’t just about shopping and wrapping gifts. As the owner of Rhoda P’s Catering, holidays for her are often about planning and preparing for the onslaught of parties. Since opening her business more than 20 years ago, Plain has learned a few tricks that keep the party festive and stress levels low.
Make sure it's sweet
Jun, 08, 2007 Last Updated:11:22 am
Some would argue that you can’t eat a meal in the South without a tall glass of sweet iced tea to go with it. Some of those same folks might tell you how you make the tea is irrelevant — just make sure it’s sweet. Connoisseurs on the subject say how sweet tea is made makes all the difference, and don’t argue because, in the South, sweet tea is very close to a religion.
A Southern lunch
Jun, 08, 2007 Last Updated:11:17 am
So many of my childhood memories involve big family meals around my grandmother’s table. Although there were chairs around it, there was never enough room to sit with a plate there because it was too full of food – steaming bowls of fresh green beans, just-picked ears of corn, perfectly browned chicken and dressing.
Chillin' and grillin'
Jun, 08, 2007 Last Updated:10:05 am
It was frustration that led Larry Hamby to create his own line of barbecue smokers. “We spent a lot of time camping on the creeks and couldn’t get a good grill going,” he said. “So I started experimenting on them and, eventually, got into building the big smokers.”
Just add beer
Jun, 08, 2007 Last Updated:09:49 am
Summertime is the perfect time to grill, and what better way to enjoy the grill than to add a splash of a little something different to marinades and main meat dishes. Beer is a great flavor accompaniment to a number of recipes. Try some of these this season as you fire up the charcoal and get cooking. 33 SHRIMP 2 pounds of shrimp (keep the shells on) 6 bottles of Rolling Rock beer
The tower goes 360
Jun, 06, 2007 Last Updated:02:26 pm
It’s just after noon, and John Melton is beginning his day as the chef de cuisine at the 360 Grille, the restaurant atop the tower of the Marriott Shoals Hotel and Spa. A pot of coffee and a few phone calls later, his staff begin filtering in, switching on lights, firing up the grill, hauling out pots and pans of all sizes in preparation for the evening service.
