The Memphis Flyer posted the story “Ana Gonzalez takes the Farmers Market Challenge” by John Klyce Minervini.
Have you ever stood in front of a crazy-looking vegetable and thought: What the heck is that? Well, good news. Chefs do it too. That’s what happened the other day, when Ana Gonzalez and I stopped by Memphis Farmers Market.
“They’re called muscadines,” a helpful vendor explained. “They’re like red grapes, but the skin’s a little tougher, and they’ve got one to four hard seeds inside.”
As a proud Colombian, Gonzalez can be forgiven for not knowing about muscadines, which are native to the American South. At five foot six she’s a fireball, and she has the endearing habit of calling her friends “baby.” She also happens to be the executive chef at Bleu in the Westin, where she specializes in small, shareable plates packed with bold, fresh flavors.