Find Dishing Issue 13 on Stands Now


Today we bring you the winter 2017-18 issue of Dishing. As you read this, we are busy getting out the 13th volume to racks around town, as well as hotel lobbies and rooms and many more free distribution spots.

Inside Dishing, you will find some of your favorite recipes in the Ask for It section, for everything from the popcorn at Yippy I-O to my personal favorite, the decadent mussels from Trio American Bistro.

Trio Musssels

This Dishing magazine have some new additions to the restaurants listings (welcome Copper Bar and Bar Enoteca) to help you decide where to dine, as well as a lesson on how to make your own buttermilk, crème fraiche and butter with Joel Hammond from White Buffalo Club.

Hammond Lesson

If you are looking to amp up your fry game, Dishing brings you our five favorite fries in town. And finally, we also convinced chef Joel Tate from Fine Dining Restaurant Group to show us how to throw the ultimate winter “hot dog” party, complete with homemade sausages from Bovine and Swine.

Brats Grand Pan

Keep your eyes peeled to get your hands on a copy. If you have a minute, leave us a comment below to let us know what you think.


About Author

Also originally from the South, Cara Rank discovered cooking was a creative outlet that helped her relax after long days writing magazine and newspaper articles during the past eight years in Jackson. Really, she just missed Southern food. A lot. During a 12-year career as a journalist, Cara has won numerous awards for her work and has written about everything from rodeo queens to Dolly Parton tomatoes. She spends her weekends making jars of pickles and jam and amazing dinners for friends. She loves shishito peppers, Chicago-style hot dogs and elderflower-spiked cocktails.

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