iron fork

“Oh my God,” was all she said when the Secret Ingredient was revealed at last night's Iron Fork competition. Then Zola restaurant's chef Deb Paquette got to work on a potato brandad with beef tenderloin and shrimp and an apple turnover—both showcasing fiddlehead ferns—to take home the coveted Golden Fork.

See you tonight at Iron Fork! Doors open at 6 p.m. at LP Field—I mean, Kitchen Coliseum. Tune in tomorrow for complete coverage, and be sure to say hello if you see us.

We have two winners in our concurrent contests for the Iron Fork tickets.

As much as we hate to reward anyone for introducing the notion of pork belly-flavored pig rectum into the collective consciousness, we gotta give it up for Molly F.

I must have been blinded by hunger while shopping for groceries today, because I mistakenly picked up a bag of cherry-flavored Craisins in lieu of the regular dried cranberries.

While canned bananas, high fructose corn syrup and pig rectum all sound delicious, we've decided to save those Secret Ingredients for another day—possibly for a future installment of Madwiches.

The countdown has begun to the April 30 debut of Iron Fork, the Scene's culinary death match among kitchen titans Deb Paquette, Will Uhlhorn, Bobby Benjamin, Sean Norton and Clay Greenberg.

i just wrote an entire post on this dish, hit publish and

IT WAS LOST FOREVER. 

Since you’re no doubt planning to attend Iron Fork, the Scene’s culinary showdown in which we pit kitchen gladiators from five of Nashville’s best restaurants against each other, you may as well try to get in for free.