Bounty on Broad (Memphis)

Broad Avenue has been buzzing for over one year now; but now, it's booming. Much can be attributed to the brilliance of Chef Jackson Kramer and restauranteur Taylor Berger, who completely renovated a two-story, one hundred-year-old dry goods store into the most sought-after dining experience of its kind in Memphis.

I have been a Jackson Kramer fan since his days at Interim, and the farm-to-table approach only enhances my appreciation for his culinary creativity. His menu formation is innovative and, to me, totally makes sense. Rather than appetizers and then entrées, categories of vegetables, fish, and meats are listed from lightest to heaviest in flavor and size. My friend and I opened our bottle of pinot noir while strategizing on our menu choices. We wanted a little bit of everything, and Bounty makes that system absolutely doable.

The forest mushroom salad (served warm with juicy grapefruit segments) and cornmeal-dusted fried gulf oysters arrived first. Mushrooms are a top five food group in my book, and I was pleased by the wild mushroom assortment that I have yet to see served anywhere else in the city. The oysters were absolutely awesome, served slightly sweet with an apple cider vinegar aioli.

The stuffed mountain trout (which mimicked my feelings by this point in the meal) was cooked perfectly, melting in your mouth with every bite. I could distinctly taste the rosemary, which worked wonderfully with the fish rather than getting lost in the other flavor components.

The beef bavette over brussels sprouts was my favorite dish of the night. A fancied skirt steak, velvety smooth and topped with a bleu cheese butter, sat nestled atop baby balsamic-glazed brussels. I can't wait to go back for this one. The smoothness of this dish is even smoother than a fine glass of red wine. I believe you'll be just as impressed!

Beyond the menu, the customer service is excellent. We were well-attended for the entirety of our two-hour feast by a well-versed waiter. Next time, I hope to sit at the kitchen bar to watch Chef Jackson work his magic, plate by plate. It truly is magic, I tell you.

Bravo, Bounty!

Pumpkin Seed Encrusted Lamb

The finale of next week's All Hallows Eve dinner menu is finally complete! I am currently warming up to a latte at a coffee shop (I'm simply not used to weather below 60 degrees), but this aubergine entrée is sure to "chill you to the bone." While the pumpkin seed crust was an intended seasonal touch, the buttery flavor and crunchy texture elevates any protein for your main course. I am a big fan of pumpkin seeds on my fish (especially halibut), and they aren't a bad afternoon snack, either.

While I did not provide step-by-step instruction, chopped japanese eggplant with a splash of olive oil and sprinkle of sea salt is a lovely nest for your rack of lamb. The rich color complements the table (styled by Art in the Find) like an accessory. I look forward to consistently serving eggplant this winter now that the Farmers Market is extending through the end of the calendar year.

Makes 3-4 servings (depending how hungry you are!)

Rack of lamb (approx. 8 lollipops) 1 tablespoon Dijon mustard 1 splash red wine Garlic powder Salt and pepper 1 teaspoon fresh rosemary 1/4 cup pumpkin seeds

1. Toast pumpkin seeds in a small skillet. Remove from heat and transfer to a cutting board. Chop coarsely with a large knife. Mix with rosemary and set aside.

2. In a large Ziploc bag, pour mustard, wine, garlic powder, salt, and pepper over rack of lamb. Tightly seal the bag and massage the lamb until it is well coated and ingredients are combined. Allow marinade to sit on countertop for 30 minutes (directly before roasting), or place in refrigerator for the day.

3. Preheat oven to 400 degrees.  Remove lamb from Ziploc and place on a broiler pan. Pat pumpkin and rosemary mix over lamb in an even layer.

4. Roast at 400 degrees for 7 minutes, then lower heat to 300 degrees. Cook for 7-15 minutes longer (depending on the size of the rack of lamb), until a meat thermometer inserted into the thickest part of the meat 125°F on a for rare or 135°F for medium rare. Remove from oven, cover with foil and let rest for 5-10 minutes.

5. Slice and serve over roasted eggplant -- you are sure to be "chilled to the bone!"

Harvest Pumpkin Soul Soup

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Eleven days until the thrilling holiday arrives, so pumpkin must be the primary ingredient for the first course of my and Conni'sAll Hallows Eve Dinner party. While we have already taken note of the fig and mascarpone dessert and blackberry brew cocktail, I think you'll love the remaining two Halloween plates, both involving the most coveted element of the season. The soothing richness of this broth (without the cream!) will warm you up as temperatures drop. Sprinkle the top of each bowl (by Paper and Clay) with toasted pumpkin seeds and nutmeg.

Makes 4 servings

1 15 ounce can of canned, unsweetened pumpkin 2 14.5 ounce cans vegetable stock 1 teaspoon olive oil 1 cup onion, chopped Pinch of ground nutmeg Salt and pepper, to taste

1. Sauté onion in olive oil, until tender. Add 1 can of vegetable stock and bring to a boil. Cover, reduce heat and simmer for 15 minutes.

2. Add remaining can of vegetable stock, canned pumpkin, and ground nutmeg. Stir well before bringing to a boil again. Cover, reduce heat, and simmer for an additional 10 minutes, stirring occasionally. Season with salt and pepper.

3. Ladle into soup bowls and top with roasted pumpkin seeds.

adapted from the beauty bean

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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!