Heirloom Tomato and Red Corn Shrimp Sauté

Summer screams for simplicity, especially when local produce is at its peak of brightness and flavor. Though I frequent the farmers markets, I'm especially impressed with Whole Foods' local produce selection, which features stunning vegetables, fruits and starches. I plucked a few ears of red corn and a pint of tri-colored sweet cherry tomatoes; and, alas, another 15-minute meal for two was born. Whip this up after work or on a Sunday evening, and don't forget to pair it with a bottle of crisp white wine from Whole Foods Germantown's new selection of wine!

Makes 2 servings

1/2 pound ruby red shrimp, peeled and deveined 2 cups spinach 2 ears red corn, husked 1 pint heirloom cherry tomatoes, halved 1 tablespoon olive oil 1 tablespoon fresh basil, roughly chopped Sea salt and black pepper 2 tablespoons crumbled feta cheese (optional)

1. Brush corn with olive oil and place on a hot grill pan. Cook for five minutes, rotating to grill evenly. Remove from heat and allow to cool slightly before cutting corn kernels.

2. Meanwhile, heat one tablespoon olive oil over medium heat in a pot. Season shrimp with salt and pepper. Add shrimp to pan and cook evenly, flipping after 2 minutes.

3. Add tomatoes to pan, cooking for 2-3 minutes. Add corn and basil, continuing to sauté until fragrant. Then, add spinach and toss until just beginning to wilt. Season combination with extra salt and pepper, and sprinkle with feta. Serve immediately with a crusty baguette and glass of chilled pinot grigio.

This post is brought to you by Whole Foods Market Germantown. Thank you for being supportive of my sponsors!

A Caramelized Conversation with Dr. Bean's Coffee

As you begin your second cup of coffee on this summery morning, I invite you to join a conversation with Memphis' own Dr. Albert Bean, founder of Dr. Bean's Coffee & Tea. Dr. Bean's is a member of the local MadeBy project, which seeks to connect Memphis makers and "craft a community" of creative movement.

(Photos courtesy of 387 Pantry)

How did you get started in the coffee roasting business?

My first real encounter with the coffee industry was a little backward  for those of us in the United States. My journey  started on a coffee plantation in Panama.  I was in the town of Boquete and scheduled a coffee tour between hikes.  Walking through the coffee farm, learning the process from seed to cup, and seeing all of the care that was involved growing coffee was inspirational.  I then went to barista school in Portland, Oregon, received training as roaster there and in Vermont. I then practiced two solid years before launching Dr. Bean's Coffee and Tea Emporium.

What's your perspective on the local maker movement?

I think that Memphis has incredible talent that  is on the cusp of greatness.  The inventors and makers of Memphis have such depth and talent that I am humbled. I have been fortunate to collaborate with other exceptional craftspeople.  A Friend/Welder/Artist creates on our property and I am amazed daily at what he produces.

How do you take your coffee in the mornings?

Black, no sugar  if hot.  If it's cold brew, I sometimes mix half cold brew/half cola. I like that subtle sweetness.

You've become known for your cold brew bike. What inspired the design?

My girlfriend Valerie and I were in the Netherlands buying our espresso machine. As you know, there are bicycles everywhere in Northern Europe and they are stylish.  We got our "Larry versus Harry" cargo bike from a flower shop on  EBay.  We are blessed to know a graphic designer who was able to make bike functional and beautiful. We like the two wheel design for speed and maneuverability.

What do you appreciate most about Memphis?

The thing that I like most about Memphis is its integrity and honest nature.  The people are genuine and the struggles that people have here are real.  It shows in our music, our food and art.

Where can we purchase Dr. Bean's coffee + tea? Is there an online component for those not living in Memphis?

Dr. Bean's Coffee and Tea is ever-expanding but can currently be found at 387 Pantry, Bed Rock Eats, Curb Market, Cosmic Coconut, Elwood's Shack, Juice Bar, Ms. Cordelia's, and Palladio's. We are always looking for new partners to build relationships. Our online presence should start by the beginning of August.

What's next for Dr. Bean's?

We hope to be an integral  part of the new coffee culture in Memphis. We want to create a shop that brings all the best that I have seen around the world as well as so the world the best of Memphis.

Peach and Pork Belly Pizza

Say hello to pork belly pizza; and it'll be difficult to ever say goodbye.

I've had my fair share of restaurant-style pork belly, whether on steam buns at Momofuku DC or in a piping hot bowl of ramen. Whole Foods' local meat offerings prompted a riskier Saturday routine: slow roasting pork belly until perfectly tender with a crackled caramelized crust. Though the finished product could stand alone or spotlight Asian-inspired dishes, I opted for an appetizer-style pork belly pizza.

The starter stole the hearts of every house guest -- I should have prepped three more pies.

Do not feel intimidated by the time frame for this show-stopping summer pork belly pizza. Enjoy the process!

Makes 6-8 servings

1 whole wheat "thin and crispy" pizza crust 1 peach, sliced 2 cups fresh arugula 4 ounces fresh buffalo mozzarella 2 garlic cloves, roasted 1 2 lb. pork belly, skin-on 3 tablespoons olive oil, divided Sea salt and black pepper

1. Prior to roasting, remove pork belly from paper packaging. Score pork belly skin and sprinkle sea salt generously over pork (skin side up). Leave uncovered to dry out for 2-6 hours.

2. Preheat oven to 325 degrees. Place pork belly on a roasting pan and massage 2 tablespoon olive oil into skin. Roast for 1 1/2-2 hours in oven. Then, turn up heat to 400 degrees to crackle and crisp skin for approximately 45 minutes. Remove pork belly and allow to cool on roasting pan for at least 30 minutes. Leave oven on 400 degrees.

2. Place pizza crust on a baking pan. Drizzle olive oil on base of pizza crust and top with fresh arugula and roasted garlic. Tear mozzarella into pieces and place over arugula. Arrange peach slices throughout.

4. With a sharp knife, cut pork belly (against the grain) into 1/2-inch slices. Arrange 8-10 slices on pizza. Save the rest for a homemade fried rice topper or bacon breakfast substitute.

5. Place pizza crust in 400-degree oven for 8-10 minutes until cheese is bubbly and crust is golden brown. Slice and serve immediately.

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

D.C. Must-Tastes + Must-Dos

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A long weekend in Washington offered, yes, new freedoms. Unlike the tour-led activities I had grown accustomed to during childhood and high school trips, this vacation offered a breath of fresh air and a pure appreciation for the patriotic capital. Alex, Lindsey, Dan and I spent hours walking and wondering, noting new spots and historic sites. We graced the patios of friends and long-lost cousins, cheered on the Nationals, drank countless cups of coffee (and later rosé) in park lawns, and experienced restaurants worth revisiting.

Below were the culinary highlights, categorized by meal and classified for their unique offerings...

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Breakfast at Ted's Bulletin, during which we splurged on not one, but two housemade strawberry pop tarts (with sprinkles, of course) and a full breakfast spread with runny eggs, crispy hashbrowns and peppery breakfast sausage.

Brunch at Table, an intimate one-room restaurant that reveals every step of the chef's process from a visible kitchen bar. I watched my shakshuka and Alex's duck eggs with polenta come to life through the focus of one chef, who modestly mastered initial preparation and final plating flourishes.

Lunch at Momofuku, the world-famous ramen bar with a wildly unique yet seemingly effortless execution of innovative noodle, rice and steamed bun dishes. The warehouse-style aesthetic complements its turn-and-burn demand for satisfying lunchtime soup service.

Oyster happy hour at Senart's, where we were perfectly tucked away in the window booth with a crisp glass of pinot overlooking the quiet, cozy neighborhood of Eastern Market.

Dinner at Tail Up Goat, a phenomenal gesture of young yet seasoned culinary talent. Shared plates of in-house pastas, adventurous toasts, lamb ribs and limited half roasted chickens grace the minimalist tablescapes on a corner of northwest Washington.

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Upon my next visit, I am pining for a classic Italian dinner at Fiola Mare in Georgetown, Duke's Grocery lunchtime sandwiches, and All Purpose Pizza for casual dinner fare. Food & Wine's esteemed mention of The Dabney also leaves me curious.

Where are your favorite D.C. dining destinations? Share in the comments.

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Last Minute Fourth of July Entertaining Tips

I'm heading to the beautiful Washington, D.C. to celebrate a patriotically perfect Fourth. But if you're in charge of your Sunday or Monday holiday gathering, have no fear -- my last-minute entertaining tips (featured today on StyleBlueprint) require neither a Party City haul nor messy DIY.

Let the ingredients fulfill your patriotic color palette. Rather than stress over striped and polka-dotted red and blue serve-ware that only suffices for the one-day holiday, use white and wood palettes as a canvas for a bold menu of blue and burgundies. A pitcher of sangria, watermelon and feta bruschetta on a wood board, and a blueberry compote baked brie on marble make for show-stopping holiday hues.

Picture above -- Radish Goat Cheese Toasts

Pictured below -- Cherry Crostinis

Celebrate your independence—from the kitchen. Save sautéing and simmering for another day. This Fourth of July is about no-mess menu planning! Provide room temperature-friendly bites, like a top-your-own crostini bar, cheese boards or mason jar stacked salads.

Pictured below -- Nautical Beach Picnic with Art in the Find

Ginger Ale Summer Cocktail

Let the pre-July Fourth week commence. Alex and I are heading up to D.C. for a long holiday weekend, where we'll be patriotically celebrating the Fourth as well as Alex's birthday and our five-year anniversary! Yes, what a doozy.

If you're hosting an outdoor gathering this weekend, I know just the right beverage to fill your coolers or mix into a cocktail -- the all-natural Bruce Cost Ginger Ale.

Photos by Christen Jones

Each bottle is made from whole fresh ginger (rather than the ginger oil or other manufactured products used for the gingery flavor). Naturally sweetened with pure cane sugar, the beverage line offers flavors from pomegranate hibiscus to jasmine tea and passion fruit.

Concepted in Bruce Costs's James Beard-nominated kitchen in San Francisco back in 1995 and later served in Chicago, the ginger ale is now brewed and bottled in Brooklyn. Now, it has made its way to my Memphis doorstep, and I'm finely impressed!

I'm making Fourth of July cocktails with my Bruce Cost twelve-pack, but note that you can sip the original flavor to alleviate nausea, aid digestion, and even fight the common cold. Talk about benefits!

Keep scrolling for my peach-infused summertime Moscow mule, served in darling copper tumblers that'll keep our cocktails plenty cold. Enjoy the celebrations this weekend -- Cheers to the simplicity and festivity of summertime.

Makes 2 cocktails

1 bottle of Bruce Cost ginger ale, chilled 3 ounces vodka, divided Juice of 1 lime 2 lime wedges, to garnish 1/2 peach, sliced

1. Divide vodka among two tumblers. Add two slices of peach to each and muddle. Then add a few cubes of ice.

2. Pour ginger ale in each tumbler, followed by a heavy squeeze of fresh lime juice.

3. Garnish with lime and peach. Cheers!

This post is brought to you by Bruce Cost Ginger Ale and Christen Jones Photography. Thank you for being supportive of my sponsors!