Fire, Cracker

If Peeps brûlée turn up on the menu at the Catholic Charities dinner next March, I will be ecstatic. It’s an extreme long shot but at least I planted the idea in the mind of Christopher Moore, executive chef for the Knoxville Convention Center.

Tennessee Food & Wine Festival -  Executive Chef Christopher Moore of the Knoxville Convention Center Chef Moore was on stage at the Tennessee Food & Wine Festival, preparing beef brisket soft tacos. As emcee, I was making small talk and asking questions about the recipe. Our conversation turned to the tortillas, which the chef buys uncooked. We talked about ways to cook them, including over an open flame on a gas grill, which is the same way I toasted the Peeps brûlée. The chef said he wanted to try Peeps that way. A snippet of our conversation turned up on SMOMOtv on Saturday.

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Tennessee Food & Wine Festival - Royal Chef Darren McGrady The headliner at the festival was Royal Chef Darren McGrady, who told stories about Queen Elizabeth while preparing one of Prince William’s favorite tea cakes. The no-bake recipe calls for crumbled McVitie’s Classic Rich Tea Biscuits and melted chocolate. He used Ghirardelli. The chef said that we Americans could find the McVitie’s biscuits on I mentioned that some local supermarkets have a British shelf. From my perspective, the broken tea biscuits looked vaguely familiar. I asked if we could substitute animal crackers for McVitie’s. He thought about it for a moment and, to my surprise, said yes. Animal crackers were probably a fairly close match.

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