Folklore Blackberry Brew Cocktail

It's Friday. Who needs a cocktail? Consider this blackberry brew my weekend gift to you. The cocktail's bold color and bourbon punch match the spooky and sophisticated All Hallows Eve dinner party details revealed yesterday. I cannot fathom that Halloween is only two weeks away; so let's get planning and partying already, people. Make the guest list, grab your proper West Elm props, and pour yourself one of these in the meantime!

Stay tuned for a first course and entreé reveal early next week.

Makes one serving

Half of one lemon 4 plump blackberries 2 sprigs rosemary 2 ounces bourbon 1 ounce simple syrup

1. In a cocktail shaker, muddle simple syrup with 1 sprig of rosemary and 3 blackberries. Save the remaining blackberry and rosemary for garnish.

2. Add bourbon, lemon juice, and ice. Shake and strain into a short glass with ice.

At the Table - Host an All Hallows Eve Dinner Party

My favorite and most stylish San Diegan Conni, of Art in the Find, and I have been dreaming up this holiday dinner party for months now. The third installment of our "At the Table" series is finally complete, and we could not be more thrilled to share it with you! This spooky, intimate All Hallows' Eve dinner breaks the traditional trick or treat gathering and, instead, uses Halloween concepts to bring the ultimate menu and decor to life. Conni shares spooky yet sophisticated secrets for table styling and easy DIY elements, and I will provide details behind each plate and beverage at the table.

P.S. If you host your own Hallows' Eve dinner, post on Instagram with the hashtag #allhallowsevedinnerparty. Conni and I would love to see your creativity!

Instead of slamming you with four detailed recipes, I will serve the menu (above, courtesy of Wedding Paper Divas) in courses, if you will. We'll begin today with dessert (because who wouldn't want dessert first?), and the blackberry brew will be up tomorrow. Pumpkin soup and lamb will follow early next week. Your Hallows' Eve Dinner party palette will unfold before your very eyes in the upcoming week!

I have titled this one "A Figment of the Imagination." Black mission figs are baked and caramelized with sugar crystals, then placed onto a whipped spread of honeyed mascarpone. The light components create a smooth finale to the holiday feast. Hints of honey are folded into the tart sweetness of the Italian cheese, which is rich yet extremely decadent. I've found a new favorite, carb-free, gourmet dessert that can be prepped and plated in a matter of minutes.

Makes 4 servings

1 cup mascarpone 1 tablespoon honey, plus extra to drizzle 8 figs, butterflied 1 teaspoon granulated sugar

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper for easy clean-up. Place butterflied figs on baking sheet and sprinkle with sugar. Bake for 8-10 minutes until sugar crystallizes.

2. Meanwhile, in a small glass bowl, whisk mascarpone with honey until consistently is light and whipped. Spoon approximately 1/4 cup onto a plate, smoothing the top of the mascarpone with the back of your spoon to create a small nest for figs. Repeat for remaining dessert plates.

3. Top each mound of mascarpone with figs. Drizzle with extra honey, if desired.

Top two photos and featured image by xoxo wedding studio

Mylo Coffee Company (Little Rock)

You've already heard about my latest coffeehouse discovery in Midtown Memphis, but my frequent trips to Little Rock have called for a new spot for the weekend cup of joe. While Alex was working Saturday morning, I ventured to Mylo Coffee Company in Hillcrest with laptop in tow. The rainy, somber morning kept my work mind on-point. But, of course, the latte and homemade (extra buttery) croissant were the sunshine I needed.

I will let the pictures speak for themselves. The artistic pastries and beverage pours against clean white dishware. . .it's just beautiful.

Enjoy your week, and please take a few minutes to watch this adorable video of second-grade restaurant critics. Happy Monday!

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!

Tuscan Spinach and White Bean Bruschetta

Presentation, in my opinion, is the key to creatively entering the hearts and stomachs of my readers. Since I sadly must serve a plate on an Internet platform rather than personally in kitchens across America, I must convey the tastiness in a single photograph. That's why I called Brit McDaniel, owner of Paper & Clay. She's the designer and potter behind her modern and minimalist ceramic line, with which I (and my food) have fallen in love. In fact, America has collectively fallen in love with her color-dipped mugs and Danish-inspired dishware, as Brit is currently a finalist for Martha Stewart's prestigious American Made awards. You can vote through the photo in the top right corner of my page -- click on Brit's mug to lead you to voting (6x per day acceptable)!

After enjoying croissants and coffee, reminiscing on years as an Austinite, and brainstorming business ideas, Brit and I visited in her Midtown studio last week. I picked out a few pieces on which to plate my latest recipes, so look out for the variety of inventory (Brit solely creates each by hand) in the following recipes this week.

Before scrolling further for a delicious fall hors d'oeuvres, vote for Paper & Clay in the Marta Stewart American Made Awards!

Leafy greens and white beans are a classic Tuscan combination. And they're not just great on crostini -- they work well with pasta, in a bowl of chicken soup, or on their own with some balsamic vinaigrette. You will enjoy leftovers, if you have any!

1 baguette, cut into 1/2 slices and toasted 2 bags baby spinach 1 tablespoon course salt 1/4 cup extra virgin olive oil 2 cloves garlic, chopped 1 15 ounce can cannelini beans, rinsed Shaved parmesan cheese

1. In a large saucepan, heat 1 tablespoon olive oil over medium heat. Add spinach and cook for 2-3 minutes, or until spinach is wilted.

2. Puree half the spinach with remaining oil, garlic and salt in a food processor to form a paste. Mix in remaining spinach with pureed spinach in a bowl. Add cannelini beans and toss until beans are well-coated.

4. Spoon spinach and bean mixture onto each toasted baguette slice with a sprinkle of parmesan.

Rose Bros. Soda Fountain (Rosemary Beach)

Fall break is soon arriving for the Memphis school scene -- are any of you traveling to Santa Rosa Beach? Watercolor or Rosemary, perhaps? I somehow I have yet to share the cozy new diner I tried this past summer in Rosemary Beach, Rose Brothers Soda Fountain. Unlike most trendy spots that try to out-do the good 'ole American hot dog and fries, the simple classics are celebrated in this far nook of the central neighborhood square. It's perfect for the whole family, the picky eater, and the burger expert -- all will be wowed by the speedy service and hit-the-spot taste. In fact, if you're not into the diner menu, a cup of coffee or malted milkshake would bookmark your vacation day routine nicely.

Don't be mistaken by the crimped french fries that resemble packaging from the freezer section. These were piping hot, crispy, and accompanied a buttery bun with grilled portabello mushroom slices and swiss cheese. The homemade lemonade didn't hurt either.

Rose Brothers doesn't serve you as you may expect. . .you're handed a 1-inch laminated card with an iconic American character typed across the front.

Mine was The Fonz. The 50-year-old male next to me was Lindsay Lohan.

And do not think you can hide your Rose Bros. identity, as the server will shamelessly yell out the name on the card until you shyly raise your hand for the rest of the diner to see. Quite humorous and very memorable.