Connie Pearson

Connie is a native Alabamian with a veterinarian husband, 3 married children and 14 grandchildren. She has traveled extensively in the U.S. and around the world and lived in Ecuador for 4 years. She loves eating where the locals eat, interviewing chefs, photographing beautiful food presentations and learning new preparation methods, ingredients or flavor combinations. Connie's book "Telling It On The Mountain: 52 Days in the Life of an Unlikely Missionary" was published in 2016 and is available on Amazon. In addition to her blog, www.theregoesconnie.com, she is a regular contributor to The Yums, Trip101.com, The Alabama Baptist weekly newspaper, Senior Scene Magazine (Athens News-Courier) and other print and online travel publications.

etc. in Nashville – Upscale in the Green Hills Neighborhood

Chef Deb Paquette’s newest location in the Green Hills neighborhood of [amazon_textlink asin=’1631212605′ text=’Nashville’ template=’ProductLink’ store=’theyums-20′ marketplace=’US’ link_id=’ba9c7c75-a9e2-11e7-900c-c11efca956c3′], Tennessee, is only a year old but is gaining loyal fans among the locals as well as long-time lovers of Chef Paquette’s creative and tasty dishes. Etch, which has been open in downtown Nashville since 2012, now …

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Windy Corner Market and Restaurant: Chef Ouita Michel’s Popular Spot in Lexington, KY

In the middle of famous horse farms in northern Kentucky sits Windy Corner Market and Restaurant, one of seven restaurants owned by Chef Ouita Michel. Its popularity is completely unhindered by its off-the-beaten-path location. Hungry diners form a line snaking out the door to order breakfast, lunch, dinner or a homemade sweet treat. Location: 4595 Bryan …

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Slightly North of Broad: Fine Southern Lowcountry Restaurant in Charleston

Slightly North of Broad, affectionately referred to as S.N.O.B., is consistently listed among the best restaurants in a city known for outstanding food. Chef Frank Lee started out at the helm of SNOB’s kitchen and catapulted it to prominence by using locally- sourced produce and seafood with a farm-to-table mindset long before the concept was …

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