Carter has been in business for more than eight years, and he has been licensed in the kitchen for more than three years. His culinary experience brings so much life to a foodies taste buds. Carter started making hostess gifts and thank you gifts of preserved items from the yard. The gifts consisted of pickles, preserves, and casseroles. The gifts begin to be a demand so Carter begin to start selling these items that were once just thank you gifts.
As a professional bartender, Alfred Garrett made the leap from working behind the bar to becoming the sole proprietor of his own business years 4 ago. Garrett remembers, “I got to a point where gigs were not enough, and I really wanted to move into something that was fulfilling as a wine connoisseur, as a mixologist, but was actually lucrative, I am always looking for the next big adventure and challenge, and for me it was providing in-home/hotel suites or small office wine tastings and wineries, distilleries and breweries touring in the Memphis, TN and the Tri-State area.”
Obviously, the staples of a charcuterie board are fine cuts of meats paired with cheese. Along with these basic requirements, most boards come with garnishes of jams, nuts, and crackers. But at this year’s inaugural Butcher Board Festival, you’ll find a new crunchy ally in your charcuterie board - pork rinds.
Papa Bear Skins joined the Memphis culinary scene officially two years ago. However, Papa Bear has over 50 years of experience in the kitchen producing melt in your mouth yet crunchy, full of flavor pork rinds.
Rizzo’s Diner is in the heart of the booming South Main Arts District. Owner and Chef Brian Michael Patrick moved to Memphis in 1997. Upon arrival, he worked at two Memphis establishments, McEwens on Monroe and Erling Jensen. These two milestones paved the way for him before opening Rizzo’s in 2011. After establishing his upscale diner, he shares his biggest moment was winning Memphis Flyers Best of Memphis Best Chef Category. For so long, it seemed to be the same few chefs every year. He was happy to be recognized amongst the best in town for his reimaged southern cuisine.
Anna Cienfuegos is the creative genius behind the uniqueness of her company name which is inspired by the meaning "by slow fire" and it also ties in with her last name, Cienfuegos. Hailing from Huntsville, Alabama the former teacher started her journey as an entrepreneur at the urging of her husband, he recognized the potential Memphis has for Makers and Entrepreneurs.
It may be the luck of the Irish, since their birthday is on S. Patrick's Day or the authenticity of their menu, whatever The Vault is serving, you'll want to try it.
Executive Aaron Winters was self taught and he stepped out of a business career to follow his passion in food. No overnight success, Chef Aaron made years worth of sacrifices to just learn without pay by going into top chef kitchens for weeks to months to learn techniques in America's culinary meccas, like New York, San Francisco and Chicago. Wanting to take his career to a new dimension, around 2014 he worked with Andrew Ticer and Michael Hudman of Andrw Michael Italian Kitchen as a sous chef and was then introduced to butchery. In that moment a new love for the craft of butchery was born. Chef Aaron joined the Butchers Guild and was given the chance to relocate to Panzano, Italy for an intense 6 month apprenticeship with world renowned butcher, Dario Cecchini, whom he learned charcuterie from. He continues to credit Andrew and Michael for this life changing experience.
A Moveable Feast has the perfect name for what they do on a daily basis with their catering business. They continue to thrive for that eye catching, jaw dropping first impression with their presentations. While Hog Wild Catering has been around for 20 years and counting, they decided to start a more upscale catering service that is now known as, A Moveable Feast with Chef John Caldwell.
Chef Caldwell studied at a culinary school, worked in Maine and ran a few restaurants. He left the restaurant industry for the desk job life after his children were born. "I was crazy to ever leave the culinary scene." His passion shined through while working as a volunteer chef aside Ben Smith of Tsunami on special events and catering. Didn't take long for that spark to ignite.
Crosstown Brewing Company owners Clark Orktiese and Will Goodwin have a true and genuine connection with the local community, which may be a result of their start; in a garage. Since their humble beginnings they are recently housed at the Crosstown Concourse centrally located in Memphis, TN. With the help of their own community they were also one of the first breweries in Memphis to go in whole hog with a brewery, taproom and canning all at once! "We are stronger together for sure" says Clark O. while discussing his hopefulness in the local community.
Perfecting Jack Bellow's pepper jelly took 40 years of mastery and Lela Gerald, the sweet heat genius behind this canning jar phenomenon, is ready to share her product with all. Everything for the jelly starts in the pepper nursery. She grows the peppers and then the journey begins of turning the peppers into jelly. Trust me, this is a product that everyone will rave about later.
Ben Pugh and Richie Esquivel are the masterminds behind the inception and design of the Meddlesome Brewing Co. nestled in Cordova, TN. This duo serves as brew masters and coined their spots name from a commonly used term, "meddling" which Webster's Dictionary defines as, to interest oneself in what is not one's concern. It's possible that some of their natural mischief of deconstructing things in their childhood, played in their favor as adults and their quest for a local craft beer destination.