This week’s open thread has focused on well-known African-American Chefs.
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| The Neelys |
As co-owners of Neely’s Bar-B-Que, Patrick (Pat) and Gina Neely have turned their family restaurant into one of the most successful barbecue restaurants in the South. Now they share the secrets behind their favorite dishes and their passion for food, family and fun on Food Network’s Down Home with the Neelys.
After its February 2008 premiere, Down Home with the Neelys became the highest-rated series debut in the five-year history of Food Network’s “In the Kitchen” weekend block and continues to be a top ratings performer. Filmed in their Memphis home surrounded by family and friends, the show airs multiple times throughout the week on Food Network. In May 2009, the Neelys released their first cookbook, Down Home with the Neelys, which quickly earned a place on the New York Times best-seller list. Their second book, The Neelys Celebration Cookbook: Down Home Meals for Every Occasion, is due out in November 2011.
In 1988, Neely and three of his brothers (Gaelin, Tony, and Mark) opened a barbecue restaurant in downtown Memphis. They were aided by their uncle, Jim Neely, a legend on the Memphis barbecue scene and owner of Jim Neely’s Interstate Bar-B-Que. Jim’s sister, Beverly Neely (Pat’s aunt), is owner of Jay-Bee’s Bar-B-Que in Gardena, California, and her son, Curtis Williams (Pat’s cousin), is the general manager.
After a while, the restaurant emerged from behind the shadows of their uncle. Pat and his brothers began to gain their own acclaim, appearing on local TV in Memphis. Their barbecue sauce is now being distributed nationally with Wal-Mart.
The restaurant has thrived. According to their website, there are now four Neely’s Bar-B-Que locations: two in Memphis (downtown and Mt. Moriah neighborhood), and two in Nashville(including one at Nashville International Airport). Unfortunately on July 9, 2008 the Mt. Moriah location caught fire.
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| Bourbon Bread Pudding |