Chef, Tink';s Cafe

By Lora Arduser

Photo By Graham Lienhart

Jimmy Wilhelm

Chef Wilhelm calls his food at Tink's Cafe "Innovative Southern." He says, "I tend to go with a rustic style. Fresh ingredients are the biggest key to my way of doing things." Wilhelm says that some contemporary cuisine goes overboard with ingredients, so much so that sometimes you can't tell what you're eating. "I prefer to focus on a couple ingredients and let you know they&'re there." (Lora Arduser)

CityBeat: What's the last great meal you ate and what was it?

Jimmy Wilhelm: Thanksgiving dinner at home. I made a good old fashioned American Thanksgiving with turkey and stuffing, sweet potatoes and mashed potatoes.

CB: You mentioned that Tink's will have a menu change in the next month or so, but what's your current favorite dish?

JW: My favorite thing at the moment is the gumbo. I make it with white cheddar grits. I don't like rice in my gumbo; the grits make it heartier.

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TINK'S CAFE, 3410 Telford Ave., Clifton, 513-961-6500

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