Shaya (New Orleans)

Do not be mistaken upon planning your New Orleans itinerary. Sure, you can tell yourself it's vital to squeeze in the cup of gumbo or po-boy; but in my opinion, those Creole rituals can be pushed aside. Shaya should be prioritized.

An homage to Chef Alon Shaya's (and my) nostalgia-inducing Israeli homeland, the highly-acclaimed restaurant exceeds expected cultural depths of today's modern dining experience while remaining ever-so humble and grounded from small plate to entrée.

"Pillows of perfection" is, after much thought, the most appropriate description of  Shaya's pita. The culinary canvas for shared tapas of spices, spreads and salads, each piece eludes a piece of art, honoring Mediterranean cuisine and reintroducing flavors once forgotten in the New Orleans neighborhood.

As the pita was kneaded and baked fresh in a blue-tiled oven in the main dining room, I quickly understood the need for three chefs in the exposed prep area. The unlimited pita service is a diner's challenge and, in my opinion, a reward.

A portion of the menu is dedicated entirely to hummus; topping ranged from lamb ragü to soft-boiled egg or butternut squash. We delved into the fried cauliflower version, which was drizzled in fresh cilantro and fragrant olive oil. I was reminded of Alon Shaya's last mark at Domenica, where the cauliflower side is a crowd favorite.

We also managed to dominate the table tasters of Israeli salad, brussels sprouts and tabouleh bowls, continuously dunking our pita in each to ensure full appreciation.

My absolute favorite portion of the meal was the crispy halloumi, plated perfectly atop celery root and pomegranate and balsamic reduction. The cheese is such a rarity in the United States, though it's celebrated at Shaya in a preparation similar to fried mozzarella...but so much more phenomenal.

Here's my opinion: Get a table on the patio for lunch during your next visit to New Orleans. Load up on the tapas and a couple of main courses, and you'll have plenty of room by 4 p.m. for a Creole app. Don't miss this spot; it's a national winner for reason.

Food as the Crossover

Originally published in the Memphis Daily News. Last week, upon experiencing SXSW in my old stomping grounds of Austin, I listened, networked, and ate far more in one concentrated period than I ever thought possible. The sights and tastes were exhilarating, and the opportunities were empowering.

Among panels on technology insights and digital engagement strategies, one session titled “Culinary Innovation: Tracking Food Trends” specifically stuck with me.

I was personally motivated by my food blog Caramelized to enter this Downtown Austin ballroom versus the other 40 panels that morning, though my intention to draw Memphis parallels pushed me into a deeper conversation.

Lucie Greene, worldwide director of J. Walter Thompson Intelligence, thoughtfully presented her findings and visions for innovative trends in the food and beverage industry. With pen in hand, I was eager to scribble down the “aha” moments to share upon my return.

Notably, Greene stated that research shows millennials spend more on food than anything else. This finding was no surprise considering my current spending habits. I wrote it down anyway.

Greene next stated that now, more than ever, food is serving as the ultimate cultural crossover, offering a convergence with other well-followed trends such as fashion, beauty, health, sports, and music. Food obsession is no longer a niche; rather, it’s a mass behavior.

The crowd of 500 was infatuated. I was perplexed.

Is this trend new for Memphis? No. It’s an old ritual, like a coveted index card from our grandmother’s recipe box studded with splattered sauces and spice smears. We’ve translated that ritual into gems like Andy Ticer and Michael Hudman’s Southern Italian standouts, Kelly English’s homegrown Cajun cooking and Wally Joe’s unmatched Asian-Southern fusion.

I do not believe our city is defined by food, though a Canadian conference attendee defined Memphis as “barbecue sauce” upon my asking for his perspective. Memphis’ flavors and the accompanying authenticity and hospitality, however, enhance and enliven the fabric of our city. Food serves as the binding element, the ingredient that reveals a resonant, familiar flair far beyond any urban or suburban market’s “trends” of the moment.

Sure, Bon Appetit editor in chief Adam Rapoport deserves his national recognition for the March “culture” issue, boasting food’s parallels to platforms from millennial dialect to travel, tech and novels.

However, I am confident that Memphis has been the unrecognized model for the appreciation for and association with food. We value a meal, and we value what goes behind it. Perhaps we’re almost so comfortable that we take the ritual – or trend – for granted. Let’s own it.

SXSW Through The Memphis Lens

SXSW, unsurprisingly, unleashed a whirlwind of unparalleled sights, beyond blog-worthy tastes, and memorable connections across all mediums--panels, parties, meals, and even social media hashtags.

Just as I packed my schedule to the brim with new restaurant trials, branding and tech discussions, and innovative keynotes, I opted to fill my bag with new apparel pieces and accessories to match the "Best Of" faces and places at SXSW.

Upon packing, I realized that my three-year-old Ray Bans weren't going to cut it, especially with Austin's sunny weekend forecast. I soon-after stopped into Eclectic Eye Memphis', a unique eyewear boutique in Midtown, for a wow-factor pair of sunnies. Naturally, I couldn't decide on just one pair...and with the store's superior customer service and high-quality recommendations of truly "art for your face," I walked out with three.

Each pair complemented the facets of my Austin agenda, from colorful meals and classic coffee dates to chic events. Similarly, the three eyewear brands represent a diverse offering of design and color for Memphis, whose vibes I intentionally brought along to my old stomping grounds. Which pair do you like best? Casual and classic, mod and black, or loud and bright?!

During the first full day of SXSW, I eagerly biked to the Whole Foods headquarters to try Tartinette, the latest Whole Foods test kitchen concept. My pop-up lunch of colorful veggies and tartine garnishes paired perfectly with New Orleans-based Krewe du Optic Josephine frames in blonde tortoise 24K. The chic cat eye literally mirrored a sophisticated yet approachable lunch: grilled bread topped with addictive ingredients such as crushed pea with parmesan and salmon; or avocado crema with assorted mushroom and shaved radish.

The super dreamy Camille Styles + Who What Wear party was a weekend highlight for every guest. We mingled over flutes of Veuve and passed bites from Launderette, nodding our heads to tunes by a local female DJ, who spun poolside overlooking the Austin hilly, golden and green landscape.

A pair of SALT Leif frames in Brushed Honey Gold accompanied my spring romper at the sunset event. Even The Darling Detail complimented the unique take on a 90s-esque classic aviator.

My panels and exhibitions throughout Downtown -- demanding detail-oriented attention among thousands of pedestrians -- called for a polished look during #SXstyle and #SouthBites tracks to a Neiman Marcus pop-up "School of Self-Expression." Thus, I brought along black oversized frames by Anne & Valentin, which seamlessly worked with every outfit from dawn at Café No Sé to dusk at Geraldine's (on Rainey).

Until the next Austin Caramelized critique, check out more SXSW snapshots on Instagram...

...and shop my SXSW wardrobe below!

[show_shopthepost_widget id="1472935"] This post is brought to you by Eclectic Eye Memphis. Thank you for being supportive of my sponsors!

Café No Sé (Austin)

Austin, Texas delivers yet again; this time, in the form of a minimalist, West Coast-inspired oasis with clean, crisp accents and perfectly ripe avocados.

Prior to a day of SXSW panels on food trends, creative capital and digital influencers, I clicked "accept" to an Uber Surge in order to properly kick off my day at Café No Sé in the heart of South Congress at the to-die-for boutique hotel. The refreshing experience was well worth the surge.

From an interiors perspective, the café masters textural elements, incorporating light oak tables, raw wood walls, curvacious chairs, and mint tile. An area of the space is dedicated entirely to coffee + pastries--the large countertop boasts piles of almond croissants, chocolate scones and butter croissants. Diners in a hurry can walk right up and order. A to-go cup of French Pressed coffee wonderfully compliments a late morning walk among the antique stores and boutiques on South Congress.

My waiter guided my ordering process since I (per usual) struggled to make a decision. The menu options are delicate, offering just the right number of ingredients per dish without overwhelming the concept. My café scramble, which I couldn't help but photograph from ten angles, folded in spinach and toasted pine nuts with a small dollop of fresh ricotta.

The side of avocado called my name to complement the eggs--Best decision of the weekend yet.

Alas, my plate was a sectioned dish from heaven: avocado slices, grilled whole wheat toast, arugula with a sea salt and olive oil, and the egg scramble. Breakfast has never been so good.

New Zealand Lamb with Pomegranate Chimichurri

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Spring is almost in full bloom, and thus my dinner plates are depicting a seasonal shift! Brighter colors abound from salad to entrée to dessert, and especially in my addictive chimichurri sauce. During my weekly run through Whole Foods Germantown, I've discovered a New Zealand grass-fed lamb loin. It's beautifully marbled, mild flavored, completely natural (no growth hormones or antibiotics--ever), and pairs well with bright colors, too. Whether for Sunday supper on the patio or an Easter gathering, I highly recommend this dish as the spotlight of your springtime introduction! And if you're in Memphis or Germantown, tell them that Caramelized sent you.

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Makes 4 servings

2 pounds New Zealand lamb loin chops 2 tablespoons canola oil Salt and pepper 1 tablespoon fresh rosemary 1 tablespoon fresh mint leaves 1 cup Italian parsley leaves 6 cloves fresh garlic, minced 1/4 teaspoon red pepper flakes 1 tablespoon pomegranate seeds 1/8 cup red wine vinegar 1/2 cup olive oil

1. Preheat oven to 400 degrees. Remove lamb from refrigerator and allow to reach room temperature, about 30 minutes.

2. Meanwhile, pulse rosemary, mint, parsley, and garlic in a food processor until coarsely chopped. Place in a small bowl and whisk in in red pepper flakes, vinegar, and olive oil. Cover and allow to sit at room temperature for at least one hour before serving.

3. Heat canola oil a large, oven-safe skillet over medium high heat. Season lamb loins with salt and pepper, and add to skillet face-down. Sear on each side for 2-3 minutes, ensuring a grilled exterior on each side.

4. Place skillet directly in preheated oven and continue to cook for approximately 8 minutes. Remove from oven and allow juices to settle, approximately 5-10 minutes.

5. Add pomegranate seeds to chimichurri, stirring well. Plate lamb with a spoonful of chimichurri, grilled bread and vegetables.

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This post is made possible by Whole Foods Germantown. Thank you for being supportive of my sponsors!

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Savor the Citrus

Our upcoming Daylight Savings holiday (only nine days away!) has instilled a sense of anxious excitement for the arrival of extended sunshine and outdoor splendor. I'm anticipating balcony sunsets with wine in hand, outdoor dinners in the side courtyard, and post-work walks along the River Bluff.

Until Spring officially arrives, though, I'm savoring winter citrus for breakfast bruléed, for dinner on salad, and for dessert on gelato. This low-maintenance salad boasts an obviously gorgeous presentation, but it tastes like heaven. The acidic pops of blood orange and creamy avocado are an undeniable combination.

Makes 4 servings

1 bag arugula 1 avocado, quartered and sliced 2 blood oranges, segmented 2 heirloom tomatoes, sliced into 1-inch pieces 1 handful crumbled goat cheese 1/4 cup of my favorite salad dressing

1. In a large bowl, carefully toss arugula with avocado, oranges, and tomatoes. Sprinkle with goat cheese. Serve with dressing on the side.