Tag Archives: Chef Ben Vaughn

Home and Family

Chef Ben Vaughn Cites an Interesting Study on Low Fat vs. Low Carb Diets

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During his career, Chef Ben Vaughn has seen the culinary debate swing back and forth between different dieting trends. For a time, says Chef Ben Vaughn, it may seem that low fat diets are best for fitness and weight loss. Then a new rhetoric emerges, notes Chef Ben Vaughn, and low carb diets get touted as the most effective diets for health and weight loss.

It is Chef Ben Vaughn’s strong desire to restore balance to the way people think about eating. In light of this goal, Chef Ben Vaughn reports on a study published in the Annals of Internal Medicine. This journal published a study that compared the efficacy of low carb diets to low fat diets.

The study found, says Chef Ben Vaughn, that neither diet is better than its competitor. Chef Ben Vaughn says the study revealed that neither a low fat diet nor a low carb diet produced lasting healthy weight loss. The two-year study, notes Chef Ben Vaughn, followed the efforts of 307 people diagnosed as obese. These people were divided into two groups based on their diets.

Chef Ben Vaughn reports that both groups experienced comparable average weight loss, about 22 pounds. What’s more, says Chef Ben Vaughn, both groups gained nearly 1/3 of the weight back during the second year. Being restricted to low fat or low carb diets, says Chef Ben Vaughn, also had an effect on the health and morale of the participants.

Side effects of the study, reports Chef Ben Vaughn, included hair loss, bad breath and constipation. Chef Ben Vaughn says that the study was also illustrative of the shortcomings of diets in another way, namely dropout rate. Chef Ben Vaughn notes that over one third of the participants in the study dropped out because the diet was too difficult or unpleasant to stick with.

Professional Profiles

Chef Ben Vaughn Steps Up the Art of Southern Comfort Cuisine

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The mark of an artist like Chef Ben Vaughn is that he constantly strives toward new creations. This is clear in Chef Ben Vaughn’s latest addition to Memphis restaurant culture, Au Fond Farmtable. Based on the philosophy of artful nutritious food from local producers at cafe prices, Chef Ben Vaughn has launched another eatery that is sure to make its mark on the Midtown Memphis scene.

Many patrons already associate Chef Ben Vaughn with his restaurant in Memphis, called Grace. Au Fond Farmtable, explains Chef Ben Vaughn, caters to a different niche. Chef Ben Vaughn says that Au Fond Farmtable is a counter service breakfast and luncheon house. At Chef Ben Vaughn’s Au Fond Farmtable, patrons can get brunch, coffee, dessert, or afternoon snacks, all at their own pace. Au Fond Farmtable offers the relaxed atmosphere of a cafe, adds Chef Ben Vaughn, with a menu of much greater range and quality than any cafe.

While Au Fond Farmtable operates on a scale of less formality and opulence than Grace restaurant, Chef Ben Vaughn makes sure the welcoming atmosphere and quality of the food are equally excellent. Customers order at the counter after reading from the quaint chalkboard menus that hang above. Chef Ben Vaughn believes in small menus with no mediocrity, so the chalkboards fit everything, and everything tastes fabulous.

From the formidable open-faced turkey sandwich to the delicate and savory charcuterie plate, Chef Ben Vaughn’s Au Fond Farmtable has something for every taste. For diners with more home-style palettes, says Chef Ben Vaughn, Au Fond Farmtable has a selection of gourmet comfort foods sure to please. It may be hard to choose, adds Chef Ben Vaughn, between the shrimp and grits or the red beans and rice with house made andouille sausage, but either way the results are delicious. Don’t forget a side of fried okra or delightfully dirty rice.

Au Fond Farmtable
Cooper-Young next to Grace Restaurant
938 South Cooper Street
Memphis, TN, 38104
901.274.8513

Home and Family

Chef Ben Vaughn Teaches About Curries and the Magic Ingredient

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Chef Ben Vaughn has been making diners full and happy for years. Often, Chef Ben Vaughn gets questions from food lovers about how to work kitchen magic at home. Here are several of Chef Ben Vaughn‘s suggestions on the perfect curry, the magic ingredient, and how to correct over-salting.

Many home chefs, notes Chef Ben Vaughn, ask about curries and casseroles. They are sometimes too chewy and it is hard for the home cook to tell when the curry is done. Chef Ben Vaughn explains that it’s important to watch the fat. All meat dishes have a fat or oil content that is released when the meat is cooked. Keep an eye on your curry, says Chef Ben Vaughn. When the oil rises to the top, your dish is done.

Chef Ben Vaughn’s readers also ask about a magic curry ingredient. It seems that, even following all the instructions perfectly, the meal often comes out missing something. Chef Ben Vaughn suggests that when the flavor of your curry or casserole is missing something that you can’t quite put a finger on, it may be sugar. Chef Ben Vaughn says to add a tiny amount of sugar to your stewed dish. You will be surprised by how much harmony this little secret adds to your dish. A tiny touch of sugar often helps the flavors all get along.

When bustling around the kitchen, we have all at one time or another made the mistake of adding too much salt to a pot. It’s a tense moment, remarks Chef Ben Vaughn, when the salt escapes into the pot and you wonder if it is ruined. Chef Ben Vaughn warns against adding sugar to correct over salting. The best way to counteract over salting, Chef Ben Vaughn informs, is to add a touch of lemon juice. Just a squeeze ought to do the trick.

Look for more kitchen wisdom from Chef Ben Vaughn.