The Mojito

I was first introduced to the precious Thuyvi Vo through Madewell's co-hosted Caramelized holiday shopping night. She's the store director by day and the watercolor artist extraordinaire behind Dear Sir Paper Co. by night. I'm so drawn to Thuyvi's collection of prints, calendars and greeting cards, primarily because of her minimalist style and attention to detail. A "you're grate" card with painted cheese grater image is my favorite Dear Sir keepsake thus far. I believe it'll remain a greeting card to myself. After a coffee date at Cafe Keough, we conspired to stir up some cocktail recipes beyond the point-and-shoot perspective. Thuyvi's hand lettering and painted ingredient array introduce a fresh, curated approach to some of our essential seasonal beverages. What do you think?

The first? A mojito. Coincidentally, Thuyvi and I are boarding varying cruise ships this upcoming Saturday for quick trips to paradise. Despite chilling temps, I can already feel the exposed Caribbean spirit! So whether you'll sip yours beach-side on Spring break or fire-side at home, jot down these ingredients and mix away.

Oh, and if you're interested in a printed version of Thuyvi's cocktail cards (I'm envisioning bar cart art or kitchen art series!), comment on this post or send me a note! We'd love to share these with you in-person.

Cheers!

Makes 1 cocktail

1/2 ounce mint syrup (see recipe below) 2 ounces white rum 1 ounce fresh lime juice, plus spent lime half Crushed ice 2 ounces chilled soda water 1 bunch fresh spearmint, for garnish

1. Place mint syrup in a chilled pint glass. Add the rum, lime juice, and spent lime half.

2. Fill glass with crushed ice and finish with the soda water and spearmint. Serve with a straw.

Mint syrup:

12 ounces water 12 ounces sugar 5 large fresh mint sprigs

1. Gently heat the sugar and water while stirring to dissolve the sugar, and promptly remove from the heat once all the sugar is dissolved. Let the simple syrup cool to room temperature.

2. Blend the mint leaves and simple syrup in a blender for 1 minute. Strain through a fine-mesh strainer or cheesecloth, pour into a bottle, and refrigerate; it will keep for about 1 month. You'll have enough syrup for 12 drinks.

adapted from food52

A Caramelized Conversation with Caitlin Dupuigrenet

This extra-chilly February may not mark strawberry picking season, but over one dozen farmers' booths will line the parking lot of First Congo church tomorrow morning with freshly plucked mushrooms, eggs, meats, breads, and kale. The year-round Cooper Young Community Farmers Market in Midtown Memphis supports and celebrates the everyday harvests and goods of local farms and shops on. You can feel the warmth of the people as soon as you turn the corner on any given Saturday morning; and you'll most likely be greeted by Caitlin Dupuigrenet, the naturally charismatic and delightful Parisian-turned-Memphian market manager. Join us in a charming Caramelized conversation, and go meet her tomorrow at the market!

What initially attracted you to the farmers market scene?

While studying English Literature and Philosophy in college, I became completely enamored with Southern literature, especially Faulkner. Meanwhile, my philosophy classes led me to search for what I thought would be the most "authentic" and "ethical" life (oh, to be a 20-year-old liberal arts student...). The summer of my senior year, I decided to travel down South (having never been down further than D.C.) and work on an organic farm. I ended up working for room and board at Downing Hollow Farm, a family owned sustainable farm in Hardin County, TN, owned by Lori and Alex Greene, two of the most generous and adventurous people I have ever met.

That summer, I met so many people in the Memphis restaurant and farming scene and made so many lasting friendships that I returned to the farm as soon as my senior year ended. That one summer farming with the Greenes changed my life forever. So when Lori, asked me to help her start the Cooper Young Community Farmers Market in 2010, I jumped at the opportunity and moved to Memphis permanently. The food and farming community in Memphis is so exciting and dedicated. I've never looked back.

Let us in on your Saturday routine. How do you pull off running a year-round market, week by week?

Every week is a mad scramble to organize that Saturday's market. I try to plan markets and events as far ahead as I can, but being a one-woman show does lend itself to last minute changes and 5 a.m. phone calls to farmers. I usually get to First Congo Church by 6 a.m. and immediately start making coffee in the church kitchen (An uncaffeinated farmer is an unhappy farmer!). Then I set up tables, chairs, tents, the fire pit etc. Volunteers usually show up around 7:30 to help set up so I can review that week's stall map with vendors. By 9 a.m., everyone is set up and ready to sell, and my favorite part of the day begins: connecting with our amazing patrons and hearing all of the latest news from everyone's farms! Human connection really is the core of what I do.

How, in your opinion, can a farmers market create community?

Community is at the heart of our market. The vendors, the patrons, the community organizations who participate in the market every week all form distinct groups while sharing so many values and concerns. We all want to be better stewards of the land; we all want to be better educated about food; we all want to support the local economy; we all want each other and the community at large to succeed. No matter how different our backgrounds are, coming together around common values fosters an incredible sense of purpose and power. We also have an ever-growing number of baby dogs, lambs and humans at market; and everyone, no matter how different, can agree that that's a good thing!

Every home cook needs...

Five recipes they can always count on. For ideas, check out the market-inspired recipes in our weekly newsletter!

Your most unforgettable restaurant experience?

I was born and raised in France; and although I have had countless amazing restaurant experiences in Memphis, I have to say the most memorable one, for me, was a recurring lunch date I had with my father at the Closerie des Lilas in the 13th arrondissement in Paris. Hemingway was a regular there, and I did always feel like I was stepping into a different era every time I passed the threshold. My parents divorced when I was young, so I would only see my dad every other weekend. When I was old enough to navigate the city on my own, we started meeting at restaurants for Saturday lunch. We didn't meet at the Closerie every Saturday, but it did become a bit of a tradition. I would begin with either oysters or escargots, accompanied by a glass of muscadet, followed by table-side prepared steak tartare, my all-time favorite food. I don't remember what dad ordered, but I do remember that if we were having an especially good time, he would order his favorite baba au rhum for dessert.

What do you love most about Memphis?

I literally came here to spend a summer and never left, a testament to the amazing pull of the city. I love the small town feel and friendliness of Memphis. No matter how lofty my goals or ambitions, everything somehow always feels within reach. Want to start a farmers market? OK! Launch a crowd-sourcing campaign to better your neighborhood? Let’s do it! Go from the least bike-friendly city to one of the most improved in a year? Done! The amount of work and commitment the citizens of Memphis put into their city is truly inspiring.

How do you add sweet touches to everyday experiences (the mantra of Caramelized)?

A family cuddle session with my husband Stephen, our kids Chloe, Theo and Julien, and our coon hound Stella!

Also... Sorghum on everything.

Cheesy Peasant Potatoes

Following the ArtsMemphis culinary series dinner at the James Lee House, I luckily learned a few culinary secrets in the kitchen of Master Chef Jose Gutierrez. Chef Jose, a mentor and friend, is known for his thirty plus years of experience in and influence of the Memphis fine dining scene. I'm a raving fan of his work and his culinary philosophy: "simultaneously feeding the body, the soul, and the intellect."

Chef Jose understands my desire for simplicity on one's plate and palate, hence why my first private cooking lesson revolved around the simple stove-top filet with shallot, mushroom, and to-die-for cheesy peasant potatoes. Minimal ingredients, minimal equipment and time, and maximum quality.

A few tips I took with me (that I'll gladly share with you!):

1. Soak potatoes in water once they're sliced. They'll stay bright white, and the extra starch (that usually makes them stick together) will remove itself.

2. Just because you pour a bunch of oil in the pan doesn't mean you have to eat it. The more oil, the more crispiness; but drain the pan throughout cooking, and you'll be avoiding the unhealthy foundation.

3. Everything needs parsley. Trust Jose.

Oh, and FYI: A sprinkle of cheese completely elevates the following side dish. No need for more than an ounce.

Makes 2 servings

1 potato, peeled and sliced super thin 1 tablespoon parsley, finely chopped 2 tablespoons canola oil 1 ounce shredded mozzarella Salt and pepper

1. Heat canola oil in a small saucepan over medium-high heat. Meanwhile, place sliced potatoes in a small bowl of water to remove extra starch.

2. Add potatoes to pan and spread evenly. Sprinkle with salt and pepper. Do not flip until underside begins to get crispy, approximately 3-4 minutes. Once crispy, flip allow other side to cook evenly.

3. Once potatoes are fully cooked, turn off stove and add mozzarella. Quickly toss potatoes until cheese begins to melt. Add generous sprinkle of parsley and remove from pan. Serve warm.

 

A James Lee House Affair for ArtsMemphis

Master Chef Jose Gutierrez explained his ArtsMemphis culinary series menu inspiration wisely: “Let the space inspire you.” This “space” – the historic James Lee House – was recently renovated into a state-of-the-art bed and breakfast, reserved on a Wednesday evening in January exclusively for ArtsMemphis dinner guests. The vast white mansion, with storytelling facets in every nook, now houses five bedrooms of varying size and design. As guests entered the home and picked up a cocktail, they were whisked throughout the two floors to explore and discover such architectural beauty.

Because of the existing furniture’s fine detailing, stylist JJ Keras added small, complementary pieces to tie the evening together. Candlelit tables, gold dishware, and Ashlye McCormick floral design created a breathtaking backdrop for the four courses.

Prior to the first course, seated guests enjoyed a performance by the Prizm Ensemble, a mixed chamber ensemble committed to chamber music education and young musical development. The program has been introduced to schoolchildren in underserved communities, where, in strong partnership with ArtsMemphis, lives have been transformed and impacted immeasurably.

As one student musician proclaimed in the James Lee House parlor: “I had a spark—Now I have as spectrum.”

The James Lee House’s classic and elegant atmosphere, paired with a mature audience who admires the classic arts, prompted Chef Gutierrez to reflect his surroundings on his plates.

The butternut squash bisque, served in gorgeous white china with gold spoons, introduced a slightly sweet first bite. Yet with studded mozzarella squares and basil ribbons, savory tones came through to create a beautiful balance of taste and texture.

The crispy, almond-crusted mild trout posed atop a “pimientos de piquillo piperade,” which reminded me of a ratatouille with an enfolded lightly scrambled egg. The burst of flavor in the roasted tomatoes, onions, ham, and spices was addictive.

Beef bourguignon has been Chef Gutierrez’s signature dish since Julia Child sealed it with approval upon first bite at the Peabody Hotel. The beef is braised for 12 hours on low heat (Chef places it in the oven at 10 p.m. at takes it out at 10 a.m. the following morning!) to bring out the natural juices and flavors. Caramelized pearl onions tasted like fine sugar, and a wild mushroom medley brought hearty earth tones to the table. All was served on a bed of house made fettuccine, which held the medallions of beef nicely. The accompanying pinot noir was divine.

As guests settled before dessert, globally renowned soprana Kallen Esperian and organ prodigy and concert pianist Gary Beard (now an artist-in-residence at Lindenwood Church) provided a jaw-dropping performance of pure artistic talent. Guests demanded an encore upon hearing her rendition of “Somewhere over the Rainbow,” which rang richly throughout the James Lee House.

The echo of Kallen’s voice complemented River Oaks Pastry Chef Frank Oysdel’s quince and golden raisin tart with rich, buttery almond ice cream and caramel sauce. The dessert placed everyone on a much-deserved high note.

Bravo to ArtsMemphis, Chef Jose Gutierrez, Chef Frank Oysdel, PRIZM Ensemble, Kallen Esperian, Gary Beard, Jay and JJ Keras, Cara Greenstein of Caramelized, Ashlye McCormick, Melissa Sweazy, Kathy Buckman and J.W. Gibson, Gwen and Michael Driscoll, and Sasrah and Philip Spinosa.

Passed Hors d’oeuvres

Chorizo with potato crisps

Biscuit croque monsieur

Basil wrapped potato lace shrimp

First course

Butternut squash bisque with fresh mozzarella and basil

Qupe Bien Nacido Cuvee

Second Course

Crispy trout with pimientos de piquillo piperade

Qupe Bien Nacido Cuvee

Entrée

Beef Bourguignon with housemade fettuccini, pearl onions and wild mushrooms

Clos Pegase Pinot Noir

Dessert 

Quince and golden raisin tart with almond ice cream and caramel sauce

B&B

Photos by Melissa Sweazy

Skillet Shortcut Shakshouka

This one-dish dinner became the culmination of a "Chopped"-like personal challenge. My fridge was bare on a Monday evening (I had yet to make my weekly grocery run), and I was only left with four ingredients: an avocado, tomato, half a sweet onion, and eggs. Being the kitchen nerd that I proudly am, I found myself in the Williams Sonoma outlet the morning beforehand and collected some cute-but-totally-unecessary gadgets. Amongst the pile of new linen napkins, a spiralizer, and spoons, I bought a 6-inch mini cast iron skillet. Adorable and affordable, might I add! The low and slow cooked onions and tomatoes created a rich base for boiled eggs and diced avocado, all of which I could prep, cook, and eat in one skillet. The result? A shortcut shakshouka, my official go-to dinner for one.

Makes 1 serving

2 eggs 1 roma tomato, diced 1/2 sweet onion, diced 1/2 avocado, diced 1 tablespoon olive oil Sprinkle of mozzarella cheese Fresh herbs on hand, minced

1. Heat olive oil in a small cast iron skillet on medium heat. Add onions, cooking until translucent, about 5 minutes. Then, add tomatoes and continue to cook for another 5 minutes.

2. Turn broiler on high. Create two spaces in the skillet to carefully crack the eggs. Leave skillet on the stove for 2 minutes, then turn off stove and add to the broiler for 2 more minutes, until egg whites are cooked through.

3. Return skillet to the stove and top with sprinkled cheese and herbs. Add avocado and enjoy immediately.

Snow Day Simplicities

The wintry mix has dusted over the surface of Memphis and, similarly, dusted a calm over my typical Monday stresses. After a lazy morning of perusing on Pinterest, I've created a mood board to, well, match my mood...and I hope match yours! Enjoy the day, friends.

Donna Hay buttermilk panna cotta Tassike vanilla bean tea Paris Paper & Clay danish mug Lemon almond cakelets The Faux Martha carrot cake donuts A cake for no occasion