Peaches and Granola

No produce completes a meal more perfectly than late summer peaches. Extra juicy with a punch of tartness, these sweet discs of color are my go-to plated produce for breakfast, brunch, lunch, or dessert. For an added textural component, I sprinkle the fruit with sliced almonds and a mild, sweet granola. Admittedly I do not make my own (though I should), because I'm hooked on Whole Foods' honey vanilla granola in the bulk section.

Despite the low level of difficulty with this minimalistic side dish, your guests will feel like you accomplished a culinary, creative feat upon spooning the peaches on their plates!

Makes 6 servings

2 peaches, pitted and sliced 1 inch thick 1 tablespoon sliced almonds 2 tablespoons granola 1 tablespoon créme fraiche, optional

1. Arrange peach slices on a serving tray. Sprinkle almonds and granola atop peaches. Drizzle with créme fraiche, if desired.

photos by Ashleigh Peak

A Generous Pour at The Capital Grille

Wouldn't anyone prefer a generous pour? Well, The Capital Grille poses the term not simply for quantity (eight glasses, that is), but more importantly for the experiential quality of a truly differentiated wine offering. Rather than being forced to marry into an expensive bottle, the restaurant offers a $28 buy-in with eight outstanding Californian 3 oz. wine tastings to complement your steakhouse meal.

With an emphasis on all-female winemakers, the mini wine dinner gives tasters a chance to see the contrasts between grapes and advance wine palates. A sauvignon blanc and cabernet are rarely placed at the same place setting, yet The Capital Grille offers the opportunity, if desired. Waiters exercise their wine pairing ability; if you select the porcini-rubbed bone-in filet with aged balsamic, the Matanzas Creek benchmark Sonoma merlot could suit your fancy. The Chilean seabass might be joined by the Galierie "Naissance" Napa Valley Sauvignon Blanc by winemaker Laura Dîaz Muñoz.

I was lucky enough to be walked through the Generous Pour offerings by Master Sommelier George Miliotes. Only 215 masters exist in the world since the program's 1958 inception. Pretty impressive, huh?

Our table's favorite was the 2007 Kinton Syrah, whose purity is usually savored for the end of the meal. 2007 marked a storybook vintage in California. The experienced finish is a can't-miss opportunity at the restaurant. As George noted, "We drink our wines so young! Seldom do we enjoy a perfectly aged glass. Here's your chance."

The restaurant's signature summer event, now in its 9th year, is available through the end of August. I highly recommend the experience!

Tennessee Whiskey Peach Smash

Happy Sunday! Social media most likely informed you of an exciting Caramelized feature on Camille Styles. I am so grateful of the opportunity to share my Memphis home and entertaining style on such a well-versed, well-done publication. I, of course, could not have pulled it off without Ashleigh Peak's photography, Brit McDaniel's handmade ceramics, Ashley York Binkley's interior design, and Jill Forrester's ingredients, among many others' assistance.

Click here for my latest cocktail featured on the Camille Styles spread. The fresh peach and dark yet beautifully palatable Tennessee liquor complement a weekend brunch and a late summer barbecue. An outdoor meal al fresco is calling your name, so please whip this up, snap a picture, and share your #caramelizedblog tags on social media!

Heirloom Tomato and English Pea Zucchini Noodles

The beauty of the zucchini noodle (also referred to as "zoodles") has managed to almost 100 percent transform my perception of pasta. I used to crave fettuccine, and now I crave green vegetables in a new shape? Odd, yet satisfying, I know.

Though the recipe below seems simple enough, it's truly elevating in terms of texture and taste. Plump farmers market heirlooms are sweet as sugar at this time of year, and English green peas dot the plate in a personified form of summertime. The zucchini in noodle form provides a starchy yet familiarly mild taste--until you add truffle infused basil pesto and parmesan, of course. I am a huge fan of this dish for a side item, a lunch entree, or a base for seafood or grilled chicken. You may also serve this cold for antipasti, if desired.

Makes 1 serving

1 medium zucchini, spiralized 1/4 cup English peas 1/4 cup heirloom tomatoes, cubed 1 teaspoon olive oil 1 tablespoon basil pesto Truffle oil, to garnish Shaved parmesan, to garnish

1. Heat a saucepan over medium heat. Add tomatoes and olive oil and sauté for 2-3 minutes. Add zucchini and peas to the pan and sauté for an additional 2 minutes.

2. Remove from heat and stir in pesto. Plate zucchini and top with parmesan and truffle oil.

LYFE Kitchen (Memphis)

"LYFE begins today" in Memphis, Tennessee. And we welcome that notion with open arms. The all-natural, healthy restaurant concept with a "fast-fine" disposition is already showing our city that whole and authentic ingredients do not require a hefty wallet. The concept is truly refreshing; the East Memphis floor plan flips a once-stuffy Sharky's seafood spot into an open walk-up ordering counter, bar/lounge, dining room with floor-to-ceiling windows, and vast patio. I particularly loved the herb planters lining outdoor patio booths. Though the chefs are not rushing outside to pick fresh rosemary for an order of Art's Unfried Chicken, it's nice to note the details of healthy living throughout the restaurant.

I typically do not focus on price points upon sharing restaurants on Caramelized, though I simply cannot get over that my quinoa crunch bowl was just over $7. It's a usual complaint around town that a "good" salad with beautiful toppings and protein can't be found under $13. LYFE closes the door to that old salad life.

The bowl boasted garlicky edamame hummus, steamed quinoa and barley, crisp radish, arugula, broccoli, cherry tomato, half of a perfectly ripe avocado, and a few dashes of hot sauce. Truly, it was excellent.

After speaking with LYFE's founding Chef Art Smith (who used to be Oprah's private chef), I learned that the bar, in fact, has much to offer, too. The largest bar concept of all locations, Memphis will offer all-natural cocktails such as grapefruit palomas, margaritas with agave, and a Memphis Mule with housemade pungent ginger beer and Tito's vodka. I'm especially excited for the Mule, which I'll have to enjoy during LYFE's Social hours (4-6 p.m.) for the $6 deal. I'll have to get accustomed to order a cocktail at the same counter as others ordering a salad or smoothie; though I have already decided that late Summer afternoons on the patio will be the spot to sip these libations.

I hope you'll enjoy your first LYFE experience as much as I have. Downtowners, get ready for the second location in the Chisca on Main!

Bounty on Broad Brunch (Memphis)

The past four days have been a bit of a blur, as I managed to lug every furniture piece, kitchen gadget and clothing article from the apartment to my new house in Downtown Memphis. 95-degree weather tempted our patience, but friends and family diligently pushed through to bring the new space together beautifully, like effortless magic. Ashley York Binkley is gracefully styling and coordinating the interiors, which Ashleigh Peak will capture through her Well Worn Co. lens next week. I cannot wait to give you a full tour in the coming days. Until then, I hope the iPhone social media snaps suffice! A traditional Aldo’s pizza picnic on the kitchen floors commenced on Friday evening after successfully closing on the property. Though once we hit Sunday morning, our tensed muscles did not stand a chance on the concrete. My family instead treated me to a brunch spread at Bounty, complete with six must-try seasonal favorites. I’m tempted to test these out in the coming weekends, where I will (surprisingly) soak up as much of Memphis as possible versus traveling.

The shrimp salad stole my heart (and a majority of space on my shared plate). Avocado crema graced the bottom of the bowl with plump pink shrimp, zucchini, arugula, yellow heirloom tomatoes, and fragrant olive oil. I plan to buy these ingredients at the now next-door farmers market and make a rendition next week. I’ll share the recipe if successful!

Smoky potato hash with fried duck egg, smoked bacon and haricot verts was wonderfully light on the palate. I am used to extra greasy, dense hash browns with too much seasoning, but these were simple and additive to the rest of the dishes. I’m still in hysterics after my sister was turned down when she asked for ketchup—Bounty’s ingredients are so authentic, Heinz cannot be found in the building!

The scrambled eggs with garden vegetable and shaved parmesan were fluffily fabulous. You could just tell that these eggs were well watched over the heat by the chef downstairs. I need to learn Chef Jackson Kramer’s technique for my morning routine!

Most notably were, in fact, the simplest of them all: peaches and blueberries with shaved almonds and crème fraiche. The platter was an eye-pleaser and palate refresher to open and/or close the meal.

Now, off to plan a brunch of my own!