Caramelized Home Tour
I'm so excited to share snippets of my new home! Ashleigh Peak captured the light and warmth of the space so beautifully. As you can see, the most captivating feature of the townhome is the two floor-to-ceiling windows on the bottom floor and in the upstairs master bedroom.
The light encapsulates a new energy of the construction and interiors, and I especially love how it bounces off of the white subway tile backsplash, curated and handpicked among many other details by my friend and interior design extraordinaire, Ashley York Binkley of York Binkley Interior Design. Though the drapes and kitchen countertops were the initial (and well worthwhile) custom finishes, Ashley and I are already scheming a priorities list for the upcoming years...A handmade kitchen island? A Caramelized headquarters office upstairs? The furniture currently lacks, but the vision is only growing!
You can follow some of my townhome inspiration on my latest Pinterest board, which identifies a Scandinavian and white-washed rustic-inspired interior that complements the exterior architecture. Enjoy the photos, shop the post's furnishings at the bottom of the photo stream, and see if you can spot some of my favorite Thuyvi Vo creations.
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Oyster Mushroom Arugula Salad with Parmesan
It's tough to remit gratitude through a material gift. I've struggled, especially when attempting to thank others for their time. I now have learned that despite the excitement of opening a box, a thoughtful homemade meal is the ultimate token of appreciation. I served dinner to my parents last night in my new home. Through farmers market ingredients and diligent preparation, I thanked Mom and Dad for their incredible help with the house move and its hectic details. Caribbean sea bass and spiraled squash with a homemade tomato sauce took the main stage. To begin, I prepared this beautiful arugula salad with oyster mushrooms from Dickey Farms. The meaty, woodsy flavor accentuated peppery arugula leaves and sharp parmesan shavings. I think you'll love this one. Use the recipe to thank someone special this week.
Makes 4 servings
4 cups arugula 1 box oyster mushrooms 1 tablespoon breadcrumbs 1/3 cup olive oil 2 tablespoons balsamic vinegar 1 teaspoon honey 1/4 teaspoon salt Ground black pepper Shaved parmesan
1. Preheat oven to 400 degrees.
2. Toss mushrooms in 2 tablespoons olive on a baking sheet. Sprinkle with bread crumbs.
3. Bake mushrooms until golden, approximately 12 minutes.
4. In a small bowl, whisk remaining olive oil with vinegar, honey, and salt. Divide arugula among four plates. Top with mushrooms and garnish with parmesan and black pepper.
Memphis' Most Grateful
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My Sunday routine of coffee & quiet newspaper reading met an unusual and hard-to-believe occurrence this morning. Memphis Most winners were announced in a Commercial Appeal annual special publication. There I was (with martini in hand) next to the bolded phrase: Best Local Blogger/Blog.
Memphis, I've never felt more grateful for such recognition. The early morning alarms to conjure up recipes or write new entertaining tips are absolutely worthwhile. I am motivated more than ever to bring fresh and thoughtful Caramelized content.
Check out the full list of winners here; I am clearly in such great company. (Shout out to winning restaurant friends at Muddy's, Folk's Folly, and The Second Line!)
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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.
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!
