Top Notch Restaurant

Two years after Sam Venable became the outdoor editor for the Knoxville News-Sentinel, he began receiving photographs of fish marked with only a phone number and the mysterious words "top-water Hubbard." Curious, Venable called the number and reached Ray Hubbard, a lay preacher, sewing machine repairman, and top-notch bass fisherman. Thus began an extraordinary twenty-seven-year friendship between two men who had little in common but a serious love of fishing and the outdoors. Venable wrote a story about Hubbard for the newspaper and began joining him for more fishing trips. Armed with unusual homemade lures and a friendly smile, Hubbard taught Venable the art of buzz-baiting, the joys of fishing pungent "slop holes, " and the secrets of a bass-catching technique Hubbard called "mesmerizing." Soon the two men were subjecting one another to practical jokes and merciless teasing, but according to Venable, attempting to best his buddy was "like trying to argue with the captain of an international championship debating team." They also developed an intricate verbal shorthand for the launch ramps, restaurants, and fishing spots they encountered. Venable soon discovered that the upstanding reverend was not averse to telling an occasional white lie, especially if it protected a prized location or coveted angling secret. Over the years, the size of their catches ceased to matter. Hubbard, a straitlaced country preacher, and Venable, a veteran journalist fluent in the language of the newsroom, simply enjoyed each other's company, overcoming differences in age, educational background, and vocational calling. (It was Hubbard who continually suggested that Venable say "rock-elephant" in place ofsaltier expressions.) What they experienced together, Venable believes, was best understood by Henry David Thoreau, who observed that "many men go fishing all of their lives without knowing that it is not fish they are after.

Reinvent your culinary imagination with The Appetizer Atlas " Comprehensive and eminently useful . . . great for lifting your party from the doldrums of predictability. I am already stealing ideas." – Anthony Bourdain, author of Kitchen Confidential and A Cook’ s Tour " A must read. . . . Every restaurant kitchen and home should have a copy of The Appetizer Atlas." – Dean Fearing, chef and author of The Mansion on Turtle Creek Cookbook and Dean Fearing’ s Southwest Cuisine " Meyer and Vann deliver a dazzling array of little treasures with big flavors. Browsing through their creative recipes made me want to nibble my way around the world." – James McNair, bestselling cookbook author, International Association of Culinary Professionals Award of Excellence honoree " The excellent recipes . . . are matched by a top-notch bibliography and a glossary that instructs and inspires.

Restaurant (magazine) Top 50 - Restaurant magazine produces an annual list of the 50 best restaurants in the world based on a poll of international chefs and critics.

Suprasternal notch - The suprasternal notch (Incisura jugularis sternalis) also known as the jugular notch, is part of the human anatomy and is a large visible dip where the neck joins the sternum. It is located at the top of the breastbone (sternum).

Pomaire - Pomaire is a restaurant in New York City located along Restaurant Row. It is regarded as one of the top three Hispanic restaurants in NYC.

Genex Tower - Genex Tower, or Western City Gate, is a 35 floor skyscraper in Belgrade, (Serbia), which was designed in 1980 by Mihajlo Mitrovic in brutalist style. It is formed by two towers connected with revolving restaurant at the top.

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