Pinewood Social (Nashville)

I had always heard about Pinewood Social, the brilliant 13,000-square-foot collaboration of breakfast, brunch, lunch and dinner; coffee and alcoholic drinks; bowling, dining, and lounging. It's dubbed "a place to meet;" and oh, did I meet a fine selection, both on and off the menu.

Upon entering the vast space, the 360-degree bar may first grab your attention. Yet turn left, and you'll see a mini Crema shop (Nashville's popular espresso spot) with apron-clad baristas and a tiny curated pastry counter. I withheld the initial intention to order a vanilla almond milk latté and saved it for the way out, since we were immediately hitting the road back to Memphis.

Although I am a major brunch fan (especially sunny side up eggs), my mother and sister prefer lunch. So, off we ordered at 11:30 a.m.: a lobster roll, kale salad with grilled shrimp, chicken and biscuits with no gravy (rookie mistake, but we didn't feel as stuffed), and fried broccoli.

The chicken on the biscuits was divine -- not too greasy or breaded, but perfectly crisp upon a dense biscuit. I managed to mention that this put Chick Fil A to shame...and I never thought I'd utter those words.

The lobster roll was different than expected, especially since it wasn't "roll," but more of a sandwich on texas toast. The lobster itself was meaty and flavorful. I could have done without the bun and cauliflower salad. Lobster meat on a plate, please?

The kale salad was mountainous and marvelous, especially with shrimp. I recommend it, though I could have enjoyed a small portion rather than regular (they give you the option). I loved the parmesan and mix of greens and purples atop the plate. It went nicely with the flash-fried broccoli with vegan almond aioli (which I could have eaten alone).

The cinnamon sugar doughnut special...oh goodness. Three dips: bourbon vanilla, salted caramel, and Nutella. Because the dessert was served as doughnut hole, one bite felt like no harm! So I ate three. One for each dip. No regrets.

Next time, I'm bowling and trying the dinner menu. I cannot wait to return and Pinewood Socialize.

Caramelized Food-Inspired Resolutions

I'm currently writing this post on a couch at Manhattan Jack in Uptown New Orleans. In the past week, I have traveled through Nashville, Jackson, and now New Orleans, and the multiple, peaceful car rides have given me a meditative opportunity to look ahead to this new year. Resolutions are a funny thing; cynics note that they typically lack in execution, but I value them any way. Resolutions are not just another list to me. They're a driver of change in perspective and creativity.

1. Explore the South. Now that I live in the hub of Memphis, fine food cities such as Oxford, Atlanta, Greenwood, Nashville, and New Orleans are at my fingertips! I will value weekend road trips with an effort to discover new culinary inspirations and charming neighborhoods.

2. Learn more about cheese. I just left St. James Cheese Company in awe of the dozens of fine cheeses, three of which I enjoyed on the patio with my friend Riley. I'd like to arrange a cheese board beyond basic brie and cheddar. Bring on the good stuff!

3. Exercise on pasta days. Rather than give up the delicacy completely (since I crave it almost daily), I've decided I must cancel out the carbs with a good cardio workout. Let's see how this works out.

4. Cook with one new ingredient each month. I tend to stick with foods with which I'm most comfortable: spinach and artichokes, basil and thyme, pastas and fish. I admire eccentric menus and tend to try new ingredients at restaurants, so why not bring them into my own kitchen?

5. Start a supper club. After hosting a Christmas brunch for some girlfriends with an oatmeal topping bar and mimosas, I have decided to make this gathering deal a reality. I am excited to be a hostess with the mostest!

The Eleven Best Dishes of 2014

Because I couldn't choose just ten. Here's to a year of too many fabulous meals, new restaurants, and memorable gatherings. Five months of 2014 spent in Austin. Two months in Watercolor. Five in Memphis. Cross-country weekend getaways. Food always as the main agenda. Join me in my round up of this past year's favorite plates. What do I need to try in 2015? Let me know!

In no particular order:

1. Pad thai taco (right) from The Peached Tortilla (Austin).

2. Shrimp toast from Clark's Oyster Bar (Austin).

3. Barramundi from The Beauty Shop (Memphis).

4. Everything sampler from Franklin Barbecue (Austin).

5. Chicken burrito from The Fold (Little Rock).

6. Migas from Tiny's no. 5 (Houston).

7. Tofu and avocado bahn mi from Elizabeth Street Cafe (Austin).

8. Fried, stuffed green olives from Strano (Memphis).

9. Black pasta from Moto (Nashville). Review coming soon!

10. Lobster roll from Shrimp Shack (Seaside).

11. Shroom pizza from Hog & Hominy (Memphis).

Pineapple Coconut Cake

As if you have not eaten enough sweets this holiday season; boy, do I have the most fabulous dessert for you. Coconut is a favorite of mine and my mom's, so we spent our Christmas Eve whipping up this Martha Stewart-worthy of a recipe. Disclaimer: This cake, which whimsically resembles the wintry mix outside your window against the summery sweetness of pineapple, is not simple nor easy. The stunning cake, courtesy of Taste of Home, requires attention and patience. Yet the effort is absolutely worthwhile when you carefully slice and plate that first piece. I can't wait for you to try it yourself!

Makes 12 servings

Cake:

5 eggs, separated 1 20-ounce can crushed pineapple 1 1/2 cups flour 2 1/2 teaspoons baking powder 1 1/4 cups sugar, divided 1/4 cup butter, melted 2 teaspoons coconut extract 1 teaspoon vanilla extract

Mousse:

4 cups heavy whipping cream 1 1/2 cups confectioners' sugar, divided 2 8-ounce packages cream cheese, softened 5 cups flaked coconut, divided

1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Drain pineapple, reserving 1 cup of juice. Set aside.

2. Preheat oven to 350 degrees. In a small bowl, combine flour and baking powder. In another bowl, beat egg yolks until slightly thickened. Gradually add 1 cup sugar, beating on high speed until thick and lemon-colored. Beat in butter, extracts, and 1/2 cup reserved juice. Add dry ingredients; beat until well-blended.

3. Beat egg whites with clean beaters on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Fold into batter.

4. Transfer to two greased and floured 9-inch round baking pans. Bake 18 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely.

5. In a large bowl, beat cream until it begins to thicken. Add 1 cup confectioners' sugar; beat until stiff peaks form. In another bowl, beat cream cheese, pineapple, and remaining confectioners' sugar until blended. Stir in 2 cups coconut. Fold in whipped cream. Cover and refrigerate at least 1 hour.

6. Cut each cake horizontally into two layers. Place bottom layer on a serving plate. Drizzle with 2 tablespoons reserved juice. Spread with 2 cups mousse. Repeat layers twice. Top with remaining cake layer and drizzle with remaining juice. Spread remaining mousse over top and sides of cake. Press remaining coconut onto top and sides. Refrigerate at least one hour before serving.

recipe by taste of home magazine

Holiday Pamplemousse Punch

Merry Christmas Eve, y'all! Since I do not celebrate the holiday at home, I was thrilled to help plan Monday night's company holiday party at doug carpenter & associates. To kick off the evening, we enjoyed a festive holiday punch (because what's a party without punch) named after our favorite flavor of Le Croix: Pamplemousse. The refreshing gin and grapefruit combo is quite heavenly, and the backdrop of our modern Christmas tree wall elevated the experience even more so. I highly recommend this drink -- adapt it for two, or serve to your entire New Years Eve guest list. Cheers!

 Makes 12 servings

16 ounces club soda, divided in half 16 sugar cubes (or 1/3 cup sugar) 16 ounces Tanqueray gin 8 ounces grapefruit juice 8 dashes Angostura bitters 2 lemons 1 grapefruit, sliced

1. In a large punch bowl or pitcher, muddle sugar and 8 ounces of club soda until sugar is dissolved. Add gin, grapefruit juice, and juice of 2 lemons. Add 6-8 slices of grapefruit.

2. Fill pitcher generously with ice. Top off with remaining ounces of club soda.

3. Serve over ice with a grapefruit slice.

These fresh and fabulous ingredients were made possible by The Fresh Market. Thank you for being supportive of my sponsors!

A Caramelized Conversation with Ricki Krupp

I still remember the weekly errand to Ricki Krupp's home as a child. During winter breaks, Mom would let me pick out my favorite loaf of challah among the hundreds lining her living and dining rooms. Ricki's challah has been the epicenter of our family dinner table for over a decade; and while apart from my family in Austin, an occasional surprise delivery of Ricki's cookies, challah, and biscotti would grace my doorstep, much to my excitement. With tonight marking the final day of Chanukah, I find it appropriate to feature the woman behind the family celebrations, holidays, and sweet moments: Ricki Krupp. Join us in our Caramelized Conversation -- and if you haven't visited the Memphis store before, head over to Eastgate to stock up on Christmas staples, holiday presents, and treats for yourself! You can order online, too.

How did you first discover your love of baking? Did it begin with challah?

I grew up watching my mother bake and busy herself in the kitchen. Since baking and cooking were her passions, we always had company, especially for Shabbat meals. The menus were always lengthy, and the desserts were always a-plenty. She also made her own challah. My four-year-old granddaughter, Abigail, already bakes with her Mom, Aviva, who works with me everyday at the bakery!

At what point did you decide you could no longer bake challahs in your own home?

The idea of baking for a living came out of desire to stay home more with my kids, giving up my office job, and still bring in some income. I really started with cookies for the Christmas season. I did corporate gift tins. A cousin of mine asked me to bake challah for her family, and somehow it grew from there. People would stop by every Friday to pick up challah – my 12-foot-long dining room table would be covered in orders until right before I had to light my Shabbat candles. It got to be so busy, that I decided I either had to move the business out of the house or give it up. So I took the plunge and never looked back. We doubled the size about 8 years ago. I have been here for almost 15 years.

What do you love most about Memphis?

I was born and raised in Memphis, so it is truly the only home I have ever known. Both my daughters married Memphis boys, so they also still live in Memphis. Because of that, I have six grandchildren that live close by! I like the fact that there is, relatively speaking, very little traffic in Memphis compared to other larger cities. I also really enjoy the closeness of the Jewish community here. If you hang around my bakery on a Friday you will meet Jews from every congregation in Memphis. I also have many other wonderful and devoted customers from all walks of life who buy baked goods all week long. One of the best bonuses of living in Memphis is the pleasure of working everyday with my daughter Aviva. We have a very unique relationship, and it makes my "job" a pleasure.

Let us in on your daily routine.

When I am not in "Holiday Mode,” I prefer to start my day exercising at 6:30 am before work. I leave the bakery by 7 p.m. on most weekdays, but Wednesdays are later since we sell pizzas. On Wednesday nights we sell pizzas, so it is a late night for me and my husband, Mike. Right now, since we are busy preparing for Christmas, I start baking at 6 a.m.

How do you add sweet touches to everyday experiences?

Personally, I like to have a little something sweet every day! Some days more than others! We bake so many different types of goodies, that you can always find a bite that will put a smile on your face. One of the best things about being in this business is that, usually, everyone leaves here happy. Either they have purchased something for themselves to enjoy, or found a gift to bring or send someone. We love brightening customer’s days.

photos from the commercial appeal and rickis's cookie corner