A Peek Inside the Collards & Carbonara Launch Party

Behind the Scenes, Meet

A Peek Inside the Collards & Carbonara Launch Party

Last weekend our team went down to Memphis to celebrate the release of the new book Collards & Carbonara, by rising star chefs Andrew Ticer and Michael Hudman. The guys are so humble that they didn’t feel comfortable throwing a party for themselves, so they arranged for the event to be a fundraiser for the Southern Foodways Alliance, a local charitable organization that works to keep old food traditions alive. About 100 people joined in the celebration, full of love from friends and family.


The party spanned both of the chefs’ restaurants, starting out with drinks and passed appetizers in the backyard of Andrew Michael Italian Kitchen and later moving across the street for dinner at Hog & Hominy. A host of celebrated chefs were behind the menu: Kelly English of Restaurant Iris, John Currence of City Grocery, Tien Ho of Montmartre and Mike Lata of F.I.G. Many of them contributed to the book, as well — Lata wrote the foreward, while Currence and Ho are quoted on the back cover. Here’s a taste of what we ate!




Smoked oysters with coriander creme fraiche, albino paddlefish caviar (Lata)

Fried green tomatoes with barbecued pork belly, refried hominy (Andy and Michael)


Herb-butter poached shrimp, pickled celery, butter bean puree, heirloom cherry tomatoes (Currence)

Shishito peppers, smoked almonds, lemon zest, ricotta salata, beef jerky (Andy and Michael)


Charred broccoli, tofu, miso romesco (Ho)

Short rib with radish, cilantro, pickled onions, lime, avocado (Andy and Michael)


Lamb belly, onion fondue, tomato marmalade, brown butter vinaigrette, radish gremolata (English)

Collard greens, pork belly ends, hominy, pepper vinegar (Andy and Michael)


One comment about “A Peek Inside the Collards & Carbonara Launch Party

Leave a Reply

Your email address will not be published. Required fields are marked *