Table Talk: Thank you for being a friend
Monique "Chef Mo" Williams of Biscuits & Jams and The Juke Speakeasy chats with diners at Reharvest 2024. (Courtesy Project Green Fork)
Ellen Chamberlain
Ellen Chamberlain is a global citizen who is happy to call Memphis her forever home. The Michigan native has worked in media for nearly 25 years as a radio broadcaster, journalist and ghostwriter. As The Daily Memphian’s food and restaurant writer, she gives readers inside perspectives of their favorite restaurants and the people behind them, suggestions for the best bites around town and the latest food news from in and around Shelby County.
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I’ve taken my fair share of glimpses behind the curtains of restaurant operations and their broader economies.
I’ve written about Miami’s dining scene when Slip-n-Slide Records dominated the airwaves, Detroit restaurants during the worst of COVID-19 and ghostwritten for chefs from San Francisco to Puerto Rico.
It’s standard to see chefs, caterers and other food-related entities come together to create culinary experiences and luxe events for diners.
In my observations this past year, the same happens in Memphis. Local chefs collaborate to draw crowds and keep the doors open. But I’ve noticed a unique quality across Memphis’ food network: selflessness.
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