An interview with Chefs Paul Malcolm and Robert Brener of Johnson & Wales University Every chef, to one extent or another, is on a mission – mostly to feed people tasty food, to make them happy. But in recent times a number of chefs have realized they can have a greater impact and do something...

It’s 7 a.m. and my alarm clock is ringing – screaming, “Get up, get up.” I hit it once, go back to dreaming. Two scenes later and it’s at it again. I can’t win. I bite the bullet, pull it together and sit up. I sit still for just a moment, collect my thoughts and thank my God for another...

See the action at the 4th Annual Sexy Auction at Enso in the Epicentre. We raised over $10,000 for the Levine Children’s Hospital in about an hour. Fire and drumming started the evening and the auction ended it with sushi and drinks in-between. http://uptownclt.com/Video/EnsoAuction-Web.flv swfobject.embedSWF("http://uptownclt.com/wp-content/plugins/vipers-video-quicktags/resources/jw-flv-player/player.swf",...

James Bazzelle doesn’t look like your typical restaurant owner. He wears an oversized red Polo shirt with a black “G” patch piped in white across the left breast and a pair of baggy dark blue jeans. Even though he later affirms that he’s not a huge University of Georgia fan, he still subtly pays...

I found my niche. I have become an ice cream freezer, perhaps one of only a handful of people in the country who knows the ins and outs of freezing non-homogenized ice cream. I pour some liquid in a machine and make sure there is a cardboard box to collect the final product at the other end—sounds...