I am sure you are discovering the trend here, as we are making our way through Project Green Fork restaurants. We seek them out specifically because of what PGF means to us & what they are doing for Memphis.
Our latest visit is to Andrew Michael Italian Kitchen. Owners/Chefs and good friends, Michael Hudman & Andrew Ticer are setting the bar high for Memphis restaurants. Both guys left Memphis to head off to college at the very prestigious Johnson & Wales University. Then they returned to Memphis to intern at Chez Philippe under French Master Chef, Jose Guitierrez. And in 2008 they opened their doors. As you look at each picture, you can see how their hard work & love for food, clearly resides in the presentation of each dish. Please keep in mind that their menu changes regularly because having farm fresh ingredients means adapting to what is fresh & available.
|Truffled Chicken Livers|
white wine, shallots, garlic, parsley & crostini
|Chestnut Agnolotti (small plate)|
duck confit, parsnips, ginger, walnut panna gratta
I almost don't want to give away why it's so special. But I am not one to keep my mouth shut (go ahead & laugh for those of you who know me well). Ok, here's goes. This pasta dish is both savory & sweet. Bet you weren't expecting to hear that. Sometimes being caught off guard, is a good thing...in the case here, it's a GREAT thing. Discovering mid bite that the walnut panna gratta that finishes off this dish is actually sweet, was what made this dish so special. And definitely something, I would love to recreate at home. (Michael & Andy: I would love to know how this was made, if you are willing to school me, I would be honored & delighted). The complexity of flavors from savory to sweet, made this my favorite dish of the evening.
Want more from Andy & Michael...
a NEW restaurant from Andy & Michael
Hog and Hominy, 707 W. Brookhaven Circle
Memphis, TN 38117
Join us on April 29 for the kickoff event, can't wait to see ya there!!
Facebook Page Invite (more info)