Downtown Memphis Dining Week on StyleBlueprint

Memphians: Mark your calendars for Downtown Dining Week from November 16-22! "While I have always been inspired by Memphis’ dining scene, new restaurants are popping up left and right, and old establishments are re-marking their culinary territory among loyal and interested guests. Our restaurants are booming in both quality and publicity, as the nation is starting to realize that our city’s culinary creativity goes well beyond barbecue spaghetti and ribs. So make your reservations and let the 40 participating chefs carry you through extra exclusive meals. Almost all of the menus are available on Downtown Dining Week’s website, but here are a few that grabbed our attention for their creative twists and fancied deals. . ."

Read more on the StyleBlueprint website, where I will be guest-writing monthly!

Muddy's Grind House (Memphis)

Rise and shine. And grind.

Memphis' famed Kat Gordon seems to sprinkle magic on all that she touches: her cupcakes, cookies, cakes, and the entire community, for that matter. Now, the magic has entered an extra hot vanilla soy latte, which I enjoyed last Friday at the new Midtown Muddy's Grind House before heading to work.

The space has quickly become Memphis' "happy place." While the color scheme isn't as bold as Kat's assortment of vivacious wigs, the pastel accents, dainty flower arrangements, and walls of curated merchandise (Paper & Clay and Flo's, to name a few) bring a fresh breath of air to the city's coffeehouse scene. You can't help but smile when walking through the yellow door on Cooper and Vinton.

I decided upon a few favorite details while sipping my latte and savoring my blackberry almond oat bar:

1. The to-go packaging (below). Maybe it's just my advertising/PR hat, but how fabulous is that logo? I love the mix of the Muddy's established frill and the bolder, masculine approach to coffee brewing.

2. The fireplace. Emphasizing the "house" in coffeehouse, the light brick fireplace at the front entrance is just wonderful. The patio is lovely for summer and autumn, but I can just picture visiting the Grind House in the cold of winter to cozy up by the fireplace and write.

3. The chalkboard of customer suggestions. Kat truly wants to hear customer feedback. The list has already begun with suggestions (I second the chai latte!). I admire Kat's commitment to customer satisfaction. Perhaps that is why she's the winner of Best Bakery and Best Dessert in the Memphis Flyer's Best of Memphis awards. Best Coffee next year?

Go give the Grind House a shot -- It's open from 6 a.m.-9 p.m. on Mondays-Saturdays. Let the staff know what you think!

Why The Memphis Food Scene Matters

Well, we're halfway through another month (how?), and the seasons are clearly a-changin'. I haven't experienced a true autumn in years and am already embracing the fall transition in and out of the kitchen. Yesterday afternoon, I whipped up a few heirloom tomato recipes and a fruity cobbler. . .Look out for those recipes soon. Last week, I was honored to attend the National Association of Food Journalists' annual conference in Memphis. As one of fewer than ten Memphian attendees, I took full advantage of the conference location and strolled from my apartment to the Peabody Hotel for three packed days of thought-provoking panels, empowering conversations, and first-class meals. Seriously, the food lineup was more impressive with each bite or taste of Memphis, if you will.

While I could write a novel about my new perspectives on the changing landscape of food journalism, new media, iPhone photography, restaurant transformations, etc., I will share five new lessons about my city's food scene. Despite previous dispositions or judgments on your behalf or mine, this city has a lot of history. And a lot to offer.

1. "All good Southerners do come home." -Chef Karen Carrier, Beauty Shop, Bar DKDC

It's true. There's a reason why Memphis-raised Karen Carrier left her Chelsea, New York restaurant (where Phillip Seymour Hoffman ate his last meal) and committed herself to never-seen-before Memphis dining and catering at the Beauty Shop and beyond. A gravity seems to pull us back to the place where we tasted our first homecooked meal, rich with history and passion and quality and purpose. Heck, it worked for me.

2. "Cooking is our cultural currency." -Kim Severson, New York Times

Cookbooks are still selling. Recipes are still circulating. People want touchstones to that tribal fire of cooking and eating in a community. Memphis is providing that cultural currency with inter-generational restaurants that value tradition above all else. Orange Mound Grill's 60-year-old sweet potato pie recipe will continue, according to founder Ms. Daisy Miller's granddaughter. The Folk and Boggs families are committed to refocusing Memphis' original steakhouse, Folk's Folly. Kat Gordon shares her mom Jan's toffee bar recipe with the entire city in Muddy's bake shops. The city is committed to continuing that "cultural currency" element that clearly holds us all together.

3. Barbecue may be our official food, but it's not our only specialty.

You can find an unbelievable slab of ribs at Charlie Vergos Rendezvous or a classic barbecue pizza at Coletta's; but the truth is, Memphis chefs are not settling with old-fashioned headliner dishes. They're making new headlines. They're pushing the envelope with innovation and recirculation of the city's most prized delicacies, such as two I just mentioned. Wednesday night's Taste of Memphis event at Stax illustrated the resurgence of culinary creativity and the rare unity found in a city's restauranteur scene. I walked past Coletta's barbecue pizza paired with Andy Ticer's modernized barbecue pizza popper (a take on our childhood frozen midnight snack). I watched Wally Joe take a gorgeous spin on Jonathan Magallanes' traditional-style quail tamale. Craft beers and Relevant Roasters are making a new name for Memphis' beverage offerings. Such creativity is placing Memphis on a much higher level than ever before. I only hope the public recognizes its quality as much as the James Beard house, who hosted a slew of my beloved Memphis chefs for a "Made in Memphis" dinner last Spring.

4. In Memphis, "Food is medicine." -Dr. Scott Morris, Church Health Center.

This city of soul views the family table as more than a literal dose of nourishment -- food is a tool of spiritual fulfillment, too. Chef Miles McMath of St. Jude has transformed a "cafeteria" approach into a farm-to-table creative warehouse for thousands of people every single day. The Church Health Center is teaching the alphabet to low income children through healthy foods. Baptist churches are changing the statistic and elevating the ritual of the meal through healthier options at social and religious events. People are clearly committed to making food a reference point -- and a game-changer.

I'm proud to be a part of this place.

Felicia Suzanne's Lunch (Memphis)

Felicia Willet and I go way, way back. She's the culinary goddess of Memphis and one of the first chefs who captured my teenage attention beyond the television screen. I spent my sixteenth birthday dining in the Felicia Suzanne kitchen and remember the private meal's spacial intimacy and flavor intensity almost perfectly. I became infatuated with the restaurant's behind-the-scenes perspective and, clearly, have never turned back.

Felicia then cooked my high school graduation dinner at my home, making my favorite short rib grilled cheese and peppermint ice cream mini ice cream sandwiches like no one's business (healthy, I know).

And now, I live directly next door to Felicia's magical Memphis-meets-New Orleans restaurant and patio. Could it be more perfect? I think not.

I have dined at Felicia Suzanne's countless times without taking the appropriate photographs. I cannot stand to scroll through my Critiques page anymore without seeing her name under the "Memphis" category, so here is a taste of the Southern kitchen. I plan to step back into Felicia's fairly soon and taste/photograph some house favorites. But for now, I will discuss my favorite Friday lunch items that keep me going back. Besides the 25 cent dirty martinis.

1. SHORT RIB GRILLED CHEESE. I am not afraid to claim this sandwich as a top 10 dish I have ever and will ever taste. Tender short ribs on the inside and melted, toasted cheese on the outside. That's right; there's a generous sprinkle of cheese in between the bread, but the outside Sweetwater cheddar cheese kicks this up so many notches.

2. GUMBO. Did you know that Felicia trained under Emeril Lagasse, to whom I attribute my pretend cooking shows as a little kid? She clearly learned his gumbo secrets, because the andouille sausage and chicken roux is legitimate. Felicia's country gumbo is much more savory than a seafood gumbo, but it's well-rounded, especially with a dollup of (not too creamy) potato salad right in the middle.

3. FSR SALAD + FRIED OYSTERS. The oysters are plump and piping hot, melting blue cheese underneath. The tartness of the muscadine grapes inspired me to buy my own crate at the Memphis Farmers Market last weekend, where I ran into Felicia herself selling her precious Flo's line (homemade bread and butter pickles, you guys). Oh, and her cornbread croutons make sourdough croutons look defeated and flavorless. Hers are crispy and slightly crumbly in the center. And sweet. . .just like every touch in her Downtown Memphis restaurant.

ECCO on Overton Park (Memphis)

A lovely little restaurant arrived in Midtown recently; and once I read that Memphis Magazine named the tuscan bean salad a top ten dish of the year, the image would not escape my ever-growing list of cravings. I became even more captivated by the new concept when I discovered its overtaking of the once-renowned sidewalk café, Fresh Slices, the ultimate weekend hangout of my good 'ole high school days. Seriously, what a transformation! The space was 100% gutted, and the originally dark, cracked wood walls are now lined with elegant pastoral paintings by local artists.

The tuscan bean salad set a standard of rustic simplicity, taking me back to my Italian travels in every spoonful. I asked for no red onion, which (in my opinion) elevated the smooth texture and highlighted the tones of olive oil and lemon. A chilled glass of white wine is an imperative with this starter.

This short rib, tender enough to fall apart with a fork, sat atop a subtle mashed cauliflower that would outdo the traditional carb-loaded mashed potato any day of the week. The carrots were nothin' special, but the red wine sauce naturally strung every component together.

Y'all know how I feel about pasta, porcinis, and parmesan. The three, while rightfully sumptuous in their own right, create a tasteful combination that I frankly could not live without. The porcini handmade ravioli, delicate and savory, was taken up a notch by the browned butter and snowfall of parmesan shavings. Divine.

The salad special hit a home run, and I hate to spend detail on a temporary menu offering that may not be around when you visit...But I must. The proscuitto-wrapped figs (which provide the best balance between sweet and salty) and haricot verts paired nicely with a housemade balsamic drizzle and bell pepper medley. The chef here clearly knows what he's doing, and I can't wait to come back.

The Second Line Cocktails (Memphis)

Chef Kelly English's newest restaurant venture may have opened over six months ago, but I'm determined to bring back the chatter after (finally) trying it for myself and instantly becoming obsessed. That's right. . .I'm obsessed with this restaurant concept, which highlights my second favorite Southern city with a curated, clever approach.

And, by the way, this is not just The Second Line -- it's his Second Line. Chef Kelly English's, that is. Every ingredient, every presentation and detail was chosen by Chef himself with complete authenticity. You can feel his downplayed yet utterly contagious and charismatic New Orleans flare as soon as you walk through the doors.

The renovated home serves as a welcoming entrance to the booming Overton Square neighborhood. It may be modeled off New Orleans fare and libations, but the "casual, honest, delicious, and true" traits seem to reflect Memphis perfectly, too. Personally, the fusion of New Orleans' finest foods with Memphis' funky atmosphere couldn't make me happier.

I arrived at 5:05 along with a swarm of preppy, post-work businessmen and women. The cocktail scene is clearly happening from open to close. Evan and I walked through the house and entered the fully-packed patio, taking a seat on turquoise bar stools. We showed up for a drink, but we obviously needed a taste of something, so the bartender recommended besh bbq shrimp. The peeled and made-to-order skillet is inspired by my favorite New Orleans chef, John Besh (see New Orleans under critiques, and you'll find I frequent his restaurants). You can soak up the sauce with a fresh French loaf, delivered from a family bakery in New Orleans.

But back to the cocktails. My "farmers market" gin and cucumber cocktail was excellent, naturally sweetened with honey and lemon. I felt refreshed after every sip, though I savored the drink for as long as possible. Evan's whiskey cocktail had hints of mint and peach -- it screamed summer without unnecessary frills and cheesiness.

I can't wait to revisit The Second Line for a full meal -- I'm already planning out my menu. Fried oyster salad. . .a mushroom debris po boy. . .Here we go, people. . .