Frankly, it’s not that hard to be a vegetarian cook. Armed with all the world’s fruits and vegetables and a bounty of dairy products, it’s easy to produce a vegetarian dish so rich and succulent that your diners won’t miss meat.
But the vegan chef – like Chef Kristina Addington and the black-clad geniuses who toil in her open kitchen at the new V-Grits – faces a far steeper challenge. Continue reading We feast without meat at V-Grits
“I say it’s spinach, and I say the hell with it.” This iconic New Yorker cartoon established a simple truth that was as valid when it was published in 1928 as it remains in 2018: For most of us, food that is good for us doesn’t appeal to our taste buds.
“Hold my beer,” responds CoreLife Eatery, a two-year-old, small but growing national restaurant chain that just landed in the metro amid the sprawl of Clarksville’s Veterans Parkway two months ago. Continue reading We eat healthy fare and the hell with it at CoreLife Eatery