Gil's Thrilling (And Filling) Blog
Follow the Culinary Ruminations of New Mexico's Sesquipedalian Sybarite. 1240 Restaurant Reviews, More Than 12,300 Visitor Comments…And Counting!
Throughout its storied history, Amarillo’s culinary reputation has been based primarily on one kind of food: beef. That’s no surprise considering Amarillo-area ranches produce thirty-percent of the nation’s beef and ninety-percent of the beef in Texas. So when the city on the High Plains is described as a “cow town,” it’s not solely because of the odoriferous emanations from thousands
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If one measure of success is having the wherewithal to pursue those things you love most, Frank Willis has led a very successful life. A towering skyscraper of a man, Frank has had four great loves in his life: family, basketball, music and chicken and waffles. They’ve been his passions and his raisons d’être. Maybe that’s why he’s done them
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Before permanent signage was mounted, a tethered banner in front of K’Lynn’s Southern & Cajun Fusion in Rio Rancho listed a few of the delicious treasures available in the tiny restaurant: “catfish, BBQ, gumbo, po boys, jerk chicken, carne adovada fries & more!” Yeah, we did a double-take, too. One of those items just seemed a bit out-of-place? If you’re
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“I think it’s easy to dismiss Southern food as nothing but grease and grits. I happen to like both grease and grits, And if you call them lardo and polenta, no one would have a problem with it.” ~John T. Edge Author John T. Edge acknowledges that negative stereotypes are rampant about Southern food, crediting some of those perceptions to
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No culinary tour of South Carolina’s Lowcountry would be complete without sampling Gullah cuisine at least once. In the Lowcountry, Gullah represents several things: people, culture and language. As a people, the Gullah represent a distinctive group of African Americans living along the island chains and coastal plains which parallel the South Carolina and Georgia coast. The Gullah people are
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Some four million visitors flock to Charleston, South Carolina every year. Charleston is the beguiling Southern charmer, a siren which lures guests with its storied history, artistic communities, architectural styles (which range from antebellum to art-deco), pristine beaches (on ninety miles of coastline) and, of course, incomparable Lowcountry cuisine. Known as the “Holy City” because of the prevalence of churches
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“1 think it is important to point out that barbecued ribs, black-eyed peas, grits, and collards may, in fact, be a choice dish to many black Americans. But it also sounds pretty darn good to me, a white man. I grew up on soul food. We just called it country cooking. My grandmother cooked it. My mother cooked it. –
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NOTE: Although the Almost Gourmet Soulfood restaurant is now closed, owner Genice Monroe remains in the catering business, working out of a commercial kitchen in the city. She is working on a Web site from which you will be able to order the fantastic soul food you fell in love with at her restaurant. Call Genice at (505) 353-0799 for
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