A Caramelized Conversation with Abby Larson

I'm so thrilled to share my conversation with the exquisite Abby Larson, Founder and Editor of Style Me Pretty and Style Me Pretty Living. The sites reflect her stance on creating sweet touches to everyday experiences -- effortless, elegant, and approachable. I personally have found myself pinning images from SMP on my Pinterest boards for dreamy wedding decor or whimsical, girly DIYs. I hope you'll take away a thought or two from this admirable lady who manages to do it all (with a memorable flourish, of course) with style and poise. Join me and Abby in our Caramelized Conversation... photos courtesy of white loft studio

What inspired the launch of Style Me Pretty? 

I started Style Me Pretty 8 years ago in a world where inspirational blogs were just beginning to pepper the web. As someone in the wedding community, I saw that brides were waiting three months for the next seasonal wedding magazine to come out. Within those coveted magazines, perhaps five weddings were actually shown. I decided to create a space for the hundreds upon thousands of other weddings that weren't being shown in the glossies, but that in terms of style and taste, most certainly should have been.

How have you expanded the brand to include, home, kitchen, and entertaining? 

The goal of launching Style Me Pretty Living was to create a field guide to inspired living; a home for all things after (and before) the ring. A place where SMP girls how to throw a seamless party, how to decorate their home no matter what their budget, how to cook the VERY best chocolate cake and what to gift on every occasion. Style Me Pretty Living content ranges from parties and celebrations, DIYs, recipes, travel, home tours and more.

How do you constantly fuel yourself with creative inspiration for the site's content? 

I don't have to leave home, that's for sure. Just clicking around the web to the amazingness that is out there - with most of it coming from novices who are overjoyed to be creating - is more inspiration that I could ever hope.

Your most unforgettable restaurant experience? 

Great question. The lasagna at Da Silvano in New York is absurd. I'm not sure whether I was just starving or it really was purely divine but it definitely left a good mark. Sorrelina here in Boston is another where I never eat a bad meal. Same with House in San Francisco. I dream about their simplest appetizer, pickled cucumbers and my husband and I still talk about it 8 years later as one of the best. But my most craved food experiences are usually by way of food truck, Mexican dive bar or by these two hands. The funny thing is that most of my favorite meal memories also include my favorite people, my favorite moments or one helluva party. So there's that too.

Every home cook needs...

A wooden spoon.

Any entrepreneurial advice?

Someone once told me to always hire people that are smarter than you. Give your business that gift. I thought that was kind of a clever outlook. It’s important to acknowledge that you aren't good at everything. Not even close. Sometimes the best investment is in hiring people that are good at the areas that you aren't.

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

I put my kids to bed at 6:30pm. People think I'm joking, especially in the summer when it's still light out. But those 2 hours on the couch, computer in hand, hubby beside me, glass of wine on the table and the TV playing Homeland or Shameless or Orange is the New Black. Priceless.

Swine and Wine

A brilliant concept, a state-of-the-art chef lineup, and a heartfelt contribution.

Benefiting the infamous Cozy Corner BBQ (as a result of their recent fire and temporary closure), Swine & Wine singlehandedly gathered a community for a successful evening of gratitude and gastronomy. While this evening is an annual event, 2015 struck loud chords of purpose and passion throughout the chef roster and 150 attendees.

Andy Ticer and Michael Hudman hosted the ultimate progressive dinner in their Brookhaven trifecta -- one that you and your neighbors would dream of for decades! Seventy-five guests began at Hog & Hominy, while the other 75 were seated at Andrew Michael Italian Kitchen. Three chefs were featured at each with a small plate to taste and savor; while over at Porcellino's, other chefs and barbecue mavens were preparing for the block party finale with pick-up food and drinks.

I first arrived at Andrew Michael and grabbed a gin and (house made) tonic at the brand new bar, which reminds me of my dream kitchen interiors: neutral palette, rustic finishes, and Southern hospitality in every accessory. If you're ever in Brookhaven and need a sophisticated cocktail, here's your new neighborhood spot.

All courses obviously included the "swine" and "wine," so pork took center stage in all six plates. The wine pairings, hand-picked by Andrew Michael's sommelier, were no short of wonderful. Chef Patrick Reilly of Majestic Grille served a plump, perfectly pan-seared scallop with cannelloni beans and pancetta. I love the rich, buttery texture of the white beans, proving that a carb or starch isn't always necessary.

...Though the carb Andy and Michael prepared next was basically the best pasta I've ever put in my mouth. A spinach raviolo surrounded an egg yolk, which oozed out upon the first forkful and created a rich wave of color amongst the parmesan garnish and brown butter. It was light yet so decadent. I would've eaten five!

Jackson Kramer (of Bounty) prepared a remarkable pork shank version of a crab cake (called a crepinette) with unusual yet wildly flavorful texture. Hazelnut and charred broccolini decorated the plate, pairing with a rich cabernet. A winter wonderland of a plate, if you ask me.

The seventy five of us strolled over to Hog & Hominy, where communal tables were awaiting with bottles of wine and large plates for sharing and passing. The Hog & Hominy team provided a variety of vegetables, ranging from ribboned rainbow carrots to kimchi brussels and butter beans. Chef Ryan Trimm (of Sweet Grass) served a kick-ass tamale with sweet, pepper-studded hominy and a mole verde salsa. Fabulous.

Chef Kelly English's (of Iris and The Second Line) Newman pork belly with flash fried bok choy, peanut, and black fungus was un-freaking-believable. The szechuan spice lightly numbed the mouth, taking everyone's palates on a daring adventure of sweetness and spiciness. The dish (among all others) proved these local chefs' wide range of talent and skill beyond their individual restaurant's focus. Chef Kelly, who is known for his sophisticated cajun cuisine, wowed me with a Southern-Asian infused concept. Swine & Wine clearly provided a platform for Memphis culinary talent to create and innovate. I was thrilled to witness such experimentation and variety.

I'm proud of the Memphis food scene (as I tend to say over and over again) and its pure, authentic Southern camaraderie. As a result of Swine & Wine, Cozy Corner has announced their reopening across the street from the original location. I, along with the rest of the city, am rooting for the Cozy Corner family.

Olivia (Austin)

I placed Olivia on the Brunch section of my Austin city guide because, case in point, it has mastered the "New American," French-inspired brunch menu. Sweet or savory, light or rich, hot or cold; you'll find what you want here.

Our larger party ordered quite the variety on the patio and practiced the good 'ole taste-and-pass method so that everyone could get a bite.

I ordered the spinach florentine with prosciutto. Hello, beautiful presentation! The spinach overwhelmed the biscuit a bit, making it soggy rather than flaky and buttery. But the poached eggs were perfect, and the side of grapefruit brûlée was divine (Think crystals of sugar glazed atop juicy grapefruit segments). I will buy a torch just for my future grapefruit halves at home.

You can't go wrong with the vanilla french toast, lightly sugared with a vanilla syrup. The thinly sliced green apples were a nice crunch atop the pillowy toast halves. The sides of bacon were less crispy than I prefer, though the portions were mighty generous.

The salmon plate was the winner in my book! A gorgeous wood tray held smoked salmon, capers, whipped cream cheese, and the works. The lemon zest sprinkled atop the platter was my favorite part; It brought out so much flavor in the other components. The toast was crisp and dense enough to carry the salmon. Delicious!

I heard from across the table that the soft shell carb benedict was as tasty as it was perfectly presented. Radishes, carrots, and greens from the restaurant's garden studded the plate with just enough pops of color.

Better than Pie Pecans

"Established in 1981. Craved ever since."

Billie's Pecans' slogan speaks to me. I've been constantly craving the chocolaty, nutty goodness of Stacy Crenshaw's handmade wonders ever since the sampler box miraculously arrived on my doorstep on National Chocolate-Covered Nut Day. Yes, the holiday exists -- as if I coincidentally needed an excuse to treat myself.

Since tin seems to be the history "norm" in pecan packaging, I really enjoyed the crisp, white paper box that carries an assortment of milk, dark, chocolate amaretto, and praline covered pecans. I was most amused by the decadent chocolate amaretto flavor, which offers a small punch of almond-flavor Italian liqueur to finish. Unbelievable. Smaller bags were delivered with Billie's signature cinnamon-spiced pecans. I'm saving these to top a cheesecake or baked treat of some sort...

Every single homegrown pecan is baked, sugared, and shipped worldwide out of a Main Street shop in Crenshaw, Mississippi. The Southern authenticity, while expected, turns a treat into a treasure. I'm impressed with the family's ability to balance growth in product and distribution without jeopardizing the core values of quality and family. It's rare and, to me, truly admirable.

So, I want you to try them and begin craving them, too. How does that sound?

And guess what? Billie's wants to offer us a deal! This March, my first 50 orders of $40 or more will receive $10 off their entire order. Enter discount code CB10 at checkout. Hello, corporate gifts, party favors, or simple pick-me-ups!

This post is in partnership with Billie's Pecans. Thank you for supporting our sponsors!

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.