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.