Thanks for everything: After 18 years, it’s time to move on
A miscommunication resulted in outdated information in last week’s column. Le Bon Appetit, coming up June 9 at Crosstown Concourse, starts at 7 p.m. Tickets are $250, and while there will be a nice roster of out-of-town and local chefs at the event, they won’t be teamed up this year. It’s a fun event with excellent food and wine, and it benefits Le Bonheur Children’s Hospital. Restaurant Iris and The Second Line chef/owner Kelly English started the event in 2012, and it’s held every other year. Since it started, it’s raised more than $800,000 for the hospital. Get more information or tickets by visiting lebonappetit.org or by calling 901-287-6308.
Pete & Sam’s
Today is the day — unless something changes — that Pete & Sam’s reopens. Last I heard at press time, it’ll be good to go Monday and will open for dinner with a spiffed-up interior, a nice big bar and a slightly modified menu. I’ll plan to be there and maybe I’ll see you; call before you go to be sure it’s open. The restaurant is at 3886 Park Ave., and the telephone number is 901-458-0694.
And now, a personal note
It has been such an honor to write about food and dining for The Commercial Appeal. I can’t begin to name all the people who have touched my life so meaningfully, from my co-workers to the people I’ve written about to you, the readers, who have supported me over the years. Thank you for every phone call, every email, every piece of snail mail, every kind word of encouragement and every criticism that made me better.
I’m a lifelong Memphian; the first thing I remember reading was the Sunday comics in The CA. It was delivered
to our home every day when I was a child and to my own home when I became an adult. Having the opportunity to be part of it has been one of the greatest privileges of my life.
I became part of the staff in 2000 after freelancing for about 10 years. I started at the DeSoto Appeal and moved to features in 2003, writing about food, health and fitness, and home and garden, as well as general features. It’s hard to believe, but I didn’t have a phone number for four months because the newsroom was too crowded. They had to build a line of cubicles so I could have a place to sit. In 2006, I started reviewing restaurants and have written almost exclusively about food and dining since then.
I won’t try to name everyone as I would certainly miss a name, but I so much appreciate former managing editor Otis Sanford for hiring me, former editor Chris Peck for moving me to features and giving me the food beat, and former editor Louis Graham and current CA editor Mark Russell for their friendship and support in many ways. My time at The CA wouldn’t have been the same without the Peggys — McKenzie, Burch and Reisser — who were my editors and are now my friends. I’ve made friends for life at the paper; working under deadlines and in often trying circumstances brings people together.
But mostly it’s been great, even when it was less than ideal. I can’t count the number of tamales I’ve eaten (but am always game for more) or the number of I’ve times I’ve had to leave my car windows down because I’ve reeked of pit smoke after an assignment. Three times I’ve tackled a “100 Things to Eat” list — THREE times! — have loved every stop I’ve made in the Eat the Street series and have sworn off — always temporarily — foods after doing a multi-stop story on catfish, fried chicken, burgers or Mexican food. I’ve done some intense eating in the past 15 years. Maybe I can drop a few pounds over the next few weeks.
As much as I’ve enjoyed the food, it’s been the times I’ve come in your kitchens to learn about your cooking that I truly treasured. Whether making cornbread or tamales (I’ve hit the tamales from every angle), cookies or cocktails, pasta or pies, I’ve loved the access my job has given me to the people of Memphis.
I hope that you’ll stick with The Commercial Appeal. There are hardworking people here who are still committed to bringing you local news; please support them.
As for me, I’ll be doing much the same thing but in a different place, and you’ll see my byline again soon. This is not goodbye, just so long for now.