“Make a Food Memory”
Food is an Experience Capable of Making Lifelong Memories
The smell of a dish cooking can often take me back in time to a place from my childhood.
Signature Buffalo Wings
The closest thing to the wing served at my favorite wing stop, Joe’s Corner Pub!Arroz Con Pollo
Every culture has a version of chicken and rice but this Spanish recipe is a family favorite.Beef Bourguignon
We combine our family’s recipe with a classic Bourguignon over Yukon Gold Potatoes .THIS MONTHS FEATURED RECIPES
Welcome
Pull up a Chair, Grab a Fork and Dig In !
Welcome and thank you for visiting our site. We have devoted several years and a great deal of time to develop our recipes, cookbooks, videos and now our website. We hope you enjoy your stay and leave with a few recipes your family will enjoy.
Breakfast Favorites, Classics and Skills
Starting with breakfast classics we begin the day by teaching fundamentals such as Egg Skills, Omelette Making, Waffles and Pancakes. Nothing is more memorable than those Sunday Morning Breakfasts around the table. One might take for granted the miriad of skills and little secrets reqired to create a stunning breakfast. Biscuits and Gravy, Carmel Apple French Toast, Eggs Blackstone and Smoked Pastrami Hash are just a few of the recipes you will find!Southern Family Favorites
Having a large Southern family we have been blessed to cook with generations of amazing cooks. These recipes represent the people, the states and the small towns all over the south that I called home. Where on almost every street you can find a neighborhood mother making dinner that you could almost taste from the smell as you rode by. Those green beans you sat around and snapped, the hash browns at the waffle house at 3 am after a long night out on Okaloosa Isalnd, the Hot Brown made famous by the Brown Hotel in Louisville Kentucky now served at diners all over the south…Italian Family Classics
No … I’m not Italian… But I thought I was! When I was a kid I had an Aunt Kathy and Uncle Vinne Marafioti from New York City. So I just assumed that somewhere down the line I was Italian. So I studied Italian food with the passion of a scholar researching his ancestery. Fresh pasta of every color with a sauce to match it. To the point that I even worked as the pasta chef at one of the hottest retaurants in downtown Nashville. Alas, later it would become known to me that I was in fact Scottish and not Italian at all. My dear Aunt Kathy (who wasn’t my aunt at all) tried to assure me that I was honorary Italain but that’s not the same thing now is it Aunt Kathie.
Adventures on the Boggy Bayou
From the shrimp boats lining the docks of Port Arthur Texas to the emerald green waters of Okaloosa Island, I have had countless adventures all over the “Third Coast”. Crawfish fresh from the fields outside Winnie Texas where not for away you could get some of the best Boudin anywhere at the once famous Al T’s Cajun Restaurant. Lets learn to make the Oyters at Drago’s, the Fried Chicken (on the run) from the suburbs of New Orleans and try to relive some of the food memories I had in my youth on Gulf Coast .
Adventures at the Oriental Inn
Just outside the gates of Tyndall Air Force Base in the small town of Parker Florida once stood in my memories a temple to all that is American Chinese Takeout. In a small unassuming building I am pretty sure was once a Pizza Hut, was a Chinese Takeout that set the bar for all takeout restaurants to come for the rest of my life. The Orienatal Inn was singularly responsible for teaching me the finer points of the American Chinese Takeout experience. Sadly when the powers that be closed most of the base the restaurant could not survive the reduction in sales. They will however live forever in my minds own “Hall of Flame”.
My Life in Cue
I have been making barbecue for nearly my entire life. From my days cooking meat over log flames at Franks Steak and Seafood to the two years I spent in my wifes hometwon of Owensboro Kentucky as part of the International Grand Championship winning, Lourde’s Cartholic Church Cooking Team. From Fish Fries to “Church Picnics” this is the South. Come sit around the fire with me. Bring a pen and a notebook and I might share with you some of the lessons I learned cooking with amazing pit masters all over the south!
“Make a Food
Memory”
Food is an Experience Capable of
Making Lifelong Memories
The smell of a dish cooking can often take me
back in time to a place from my childhood.
Signature Buffalo Wings
The closest thing to the wing served at my favorite wing stop, Joe’s Corner Pub!Arroz Con Pollo
Every culture has a version of chicken and rice but this Spanish recipe is a family favorite.Beef Bourguignon
We combine our family’s recipe with a classic Bourguignon over Yukon Gold Potatoes .THIS MONTHS
FEATURED RECIPES
Welcome
Pull up a Chair, Grab a Fork and Dig In !
Welcome and thank you for visiting our site. We have devoted several years and a great deal of time to develop our recipes, cookbooks, videos and now our website. We hope you enjoy your stay and leave with a few recipes your family will enjoy.
NAVIGATION
SOCIAL
ADDRESS
53 Jones Circle
Nashville Tennessee
37138
CONTACT
livenletdine@gmail.com
f:
Live and Let Dine
