SIDE NOTE: By the way, I know that poverty isn't the sole province of black people, as Granny and her "vittles" can attest to.Īfter having the Buffalo Pork Tails, I moved on to the main course, the pizza. It's this kind of creativity that separates Hog and Hominy from most restaurants and will probably be the foundation for its long-term success. Now before you accuse me of playing the dreaded "race card," what I'm saying is that Hog and Hominy are adhering to the "Soul Food" tradition of using unconventional pieces of meat (as in scraps similar to what African-American slaves ate) to make dishes that are not only palatable, but delicious. It seems like the guys at Hog and Hominy have some "black" in them when it comes to making the most out of what they have. The pig tail is garnished with shreds of celery leaves and fried pig ears that has the same texture and taste of bacon. The sauce has a nice balance of peppery spices and vinegar for a moderately spicy taste that is very good. Compared to them, the nuggets of pig tail are just as savory as wings from places like Kelvin's Hot Wings (which moved to Millington, news that should have been issued through its Twitter account). In venturing into the menu, I got the Buffalo Pork Tails, which is an offshoot of traditional buffalo wings. Hog & Hominy has a unique menu that demonstrates the creativity of the owners, such as beef heart with Vidalia kimchee, and biscuit gnocchi, something that sounds wacky (as in Foghorn Leghorn meeting the Mario Brothers) but is probably very good. In my opinion, the restaurant is a combination of a classic pizzeria like Aldo's Pizza Pies and a Southern eatery (McEwen's comes to mind). Hog and Hominy serves a hybrid of Italian and Southern dishes, specializing in pizza and small plates. Although my lowly blog will never obtain the stature of the Travel Channel, meeting Ticer (and handing him his Grizzlies tickets) inspired me to visit Hog and Hominy, the "Italian Kitchen's" lower-priced sister restaurant.
#Fog horn leg horn flying saucer tv
Ticer, with his hippie-like long hair, struck me as a wunderkind that a TV producer might (and probably will) take interest in. Upon meeting him, I thought of TV food shows like "Anthony Bourdain: No Reservations" that feature up-and-coming chefs and innovative restaurants serving unique dishes. For some reason, I envisioned him as a pudgy, middle-aged guy like Emeril Lagasse or local chef Kelly English, not a young, good-looking fit man straight out of central casting. As this relates to this review, I was working this assignment on the day I met Andrew Ticer, one of the chefs/owners (along with Michael Hudman) of Andrew Michael Italian Kitchen. Occasionally, I'm assigned to the "will call" section that is responsible for issuing reserved tickets to arena events. A lot of times, there aren’t any "seller" positions left when I arrive at the box office which in turn gets me reassigned to another job. Because of my full-time job, I can only work evenings at the FedExForum while many of my coworkers are available throughout the day. Actually, that last sentence is a bit of a misnomer, because I've had the "second job" much longer than my primary revenue source. In this case, it was the box office at the FedExForum where I work my second job.
Whenever I decide to review a restaurant, the inspiration to do it can come from the most unlikely of places.
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