The Pipeline

The Pipeline in Memphis was a leather bar that came on the scene in the eighties. Owned by Dennis and Stan, they pushed me to develop recipes using all natural ingredients for the infamous Sunday afternoon buffet and beer bust. There were also special events such as the pool tournaments where they demanded excellent foods sourced from local super markets and wholesale venues.
There was always an event planned at the Pipeline and that involved the kitchen. Mr. Leather Tennessee brought in people from around the world to our little place and we went to great lengths to prepare! There were also seasonal events including Mardi Gras, Cookouts, the Pipette Fourth of July benefit and other big feeds. We also coordinated with Memphis In May with a month of selections from the cuisine of the recognized nation that year. That was a challenge for me and yet I expanded my horizons as more was asked.
The challenge for me was to being excellent cuisine on a small budget. I accomplished that by taking standard fare and expanding with noodles into casseroles and such. The big events called for me personally developing as a chef and putting out a varied international cuisine. The Pipeline kitchen was a pass through from the office to the back bar and it amazed me how we could turn out some fabulous meals in short order. I learned a lot there and am grateful for the Widow McCain, the Manager, Jeff Hardy and for the wonderful people of Memphis!

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