How to Host Holiday Guests with Room & Board

The middle of November has already arrived, and it's about time to turn your hostessing preparations from holiday stress into holiday cheer! Thanks to Room & Board, this collective list serves as your tool for out-of-town visitors throughout the season. From sprucing up the apartment with flowers, to serving bites and sips upon their arrival, these stress-free ideas will provide ultimate memories and the utmost holiday comfort. It's all in the details, too, which makes the tasks totally doable and (surprisingly) enjoyable. You might even be lucky enough to treat your home to a Room & Board accessory of your own...Scroll through my hostess list, note the accessories (all made in the United States by artists), and pick your favorite piece for the enter-to-win giveaway, which will arrive just in time for the holidays!

1. Freshen up with florals.

Arranged in the shore rectangle planter, I tend to choose softer floral colors since a) I'm such a matching maniac, and b) The flowers will not overwhelm or clash with merry holiday decor. I have found plump white hydrangeas to work well with any occasion, whether casual or formal.

2. Stock the pantry.

It is never a bad move to restock the pantry for any possible situation. Sweet, salty, crunchy, and smooth. . .I recommend using good bowls for easy clean-up snacks to hold over guests until dinnertime. My go-to stockers, right now, are wasabi peas, dried berries, almonds, and yogurt- or chocolate-covered raisins.

3. Serve a signature drink.

Remember those nostalgic instances while visiting grandparents? Without fail, I was always offered a glass of lemonade. The gesture, while traditional in fashion, expresses ultimate hospitality -- and a reason to toast! Of course, adding liquor is an option, especially depending upon the person and time of his/her arrival. A lovely morning mimosa after an early flight could be the ultimate relief of jet lag, and a cider wouldn't hurt for a colder evening. Whether drinks are placed on the kitchen counter, coffee table, or guest room nightstand, use the ply walnut tray to transfer any glasses and garnishes.

4. Create ample warmth and lighting.

A lamp and a candle do wonders in any setting; they not only physically brighten the room, but they brighten moods and ambiances. I tend to choose a more natural candle scent, such as lavender, for the therapeutic aroma. And a modern, minimalist table lamp would look fabulous in any guest bedroom. To keep guests extra cozy during winter nights, these horizon throws are made of soft, strong wool, which insulates without the bulk.

5. Make the "list."

Rather than being overwhelmed with questions on nearby locations and must-see spots, provide your guests with an easy-to-follow, reliable list for family favorites and new discoveries. Name your favorite nearby local cafés, shops, etc. The "list" will be reused countless times, even if it only took you a few moments to put together. I like to place my list on top of a stack of magazines, which can vary according to your guest. Bon Appetit for relatives...Vanity Fair or InStyle for the girlfriends...pick and choose nighttime reads as your guest would like.

Guess what? If you're on our "list" -- meaning you follow Caramelized and Room & Board on Facebook (or Instagram, if you're feeling fancy) -- you are in the drawing for a Room & Board giveaway. The winner will choose the accessory of her choice from my holiday list, just in time! The entire Caramelized collection is on a Pinterest Board, for easier access. Follow the instructions for your chance to win:

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A Caramelized Conversation with Eugenia Bone

I’m sitting down with nationally-acclaimed cookbook author Eugenia Bone, who just released her fourth book, The Kitchen Ecosystem. Eugenia is resourceful and innovative, intuitive and noteworthy. Her work has circulated in dozens of publications, including Saveur and Food & Wine Magazines. We are lucky to have her in Memphis next weekend, where she will be signing books, cooking at the Memphis Farmers Market, and preparing a tasting at The Elegant Farmer! Read below to discover her cooking philosophy and why she chooses to continuously visit our city… 

This post can also be found on Choose901.com.

What inspired your most recent cookbook? We love the concept!

I am so glad you do! The concept is really an articulation of an observation. This is the way people used to cook, and the way people who cook a lot, cook now. But here’s what got me thinking about this notion of a kitchen as an ecosystem: Years ago, some friends put together a little party where everyone made dishes from my first cookbook, At Mesa’s Edge. They followed the simple recipes exactly, and everyone enjoyed them very much. However, I was disappointed. I found the dishes weren’t as intense as mine. The flavor wasn’t as punchy. A little investigation and a few phone calls later, and I realized most everyone had used store-bought chicken broth, where I had used homemade. Or store-bought mayonnaise where I had used homemade. That’s when I started to think, hmm, all the components of a dish are like individual species, and the healthier those species are (and in food terms that would mean fresh, regional, and homemade), the healthier the ecosystem. 

What are your five favorite farmers market ingredients for this time of year?

I love the fall foods: brussels sprouts, cauliflower, cabbage, broccoli, beans, potatoes…oh, that’s more than five. Why five? Why not fifteen? How about cranberries, apples, pears, walnuts, broccoli rabe, baby ginger, wine grapes, fennel, and the mushrooms! Hen of Woods are under the Oak trees now.

Every home cook needs…

Fresh water. Which is why every home cook should be out there fighting to protect her local water resources.

How did you begin writing about food, in particular? 

Before I started writing about food I was writing about whatever I could get an assignment for: celebrities, movies, metro, humor…I was an omnivore career-wise. But food was something that I knew a lot about, having grown up in a food family (my dad is Edward Giobbi, who wrote cookbooks and hung out with a lot of terrific chefs) and one of those people who would brave the mankiest little joint in Chinatown if it meant I might get to taste a really rocking jelly fish appetizer. That, and I cooked at home constantly (on a hot plate) and shopped in all the boroughs (on a ridiculously low budget). I began writing about food when I caught a look at an early copy of Saveur Magazine at my butcher’s and realized someone out there thought about food the way I did. I started writing for them and never looked back.

What are you most looking forward to in Memphis?

I love eating in Memphis. The food is fabulous. My mother is from Memphis (Elinor Turner is her name) and I spent a lot of my childhood sitting in my grandmother's kitchen learning how to make corn pones, butter beans, turnip greens, and a proper leg of lamb. I used to go to The Little Tea Shop with my grandfather, who’s office was nearby, and my grandmother used to take me to the polo club to eat peppermint ice cream. But lately when I’ve come to visit, I’ve been floored by the new cooking that is going on here. So I am looking forward to the restaurants, especially Mac’s Elegant Farmer. We are doing some cooking together next Sunday night, November 23.

Here in Memphis, food is a big part of life, and what we eat is such an indication of our culture. What do you think food says about people and, more broadly, cities and their cultures?

Food reflects so many things: the nature of the local economy (Is it regional? Is it global?), the traditions of the people (the holidays foods, and food prohibitions), the values of the society (insular and family oriented, or all about guests?). You can break down a cuisine into these component parts and explain a place. The food in the city of Memphis is the city of Memphis in food.

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

It always changes. Lately I have been serving up a little plate of sliced feta cheese and dressing it with good olive oil and freshly ground black pepper. The cheese is wonderful as a garnish on stewed meat, vegetables, salads, and pastas. It is a simple, quick, and totally charming addition to a dish (and feta is made from sheep’s milk, which lots of people can manage). All last summer I was making beet granita (recipe in The Kitchen Ecosystem) and serving it before a meal, in the middle of a meal, and after a meal. It was refreshing, always. Come winter, I don’t know. Probably something with nuts. Stay tuned!

Meet Eugenia next weekend at the following events: 

• Book signing at Booksellers at Laurelwood, November 20, 6:30 p.m.

• Book signing and cooking demo at Memphis Farmers Market, November 22, 9:30 a.m.

• Tasting (with wine and a signed copy) at The Elegant Farmer, November 23, Time TBD ($45/ticket). Call the restaurant to reserve your seat at 901-324-2221.

photo courtesy of huffington post

A Journey of Nonsense with ArtsMemphis

Two weeks ago, I was lucky enough to sit in a dream kitchen for four hours and, with a glass of wine in one hand, sample over a dozen dishes, whose wildly wonderful flavors will stick with me forever. As the exclusive writer for ArtsMemphis' culinary series, I am challenged to capture each evening -- solely dedicated to local arts -- in a storytelling approach. What better story to tell than one entitled "A Journey of Nonsense!"

Chef Ken Vedrinski, a successful Italian chef from Charleston, “jumped at the chance” to cook alongside Memphis’ beloved Wally Joe once again. The two had cooked together among the top 40 chefs in America at Rockefeller Center decades ago, and Wally Joe invited Vedrinski regularly to cook in his KC’s kitchen in Cleveland, Mississippi among the “best of” chefs 15 years ago.

The culinary duo took over hosts Melissa and Kevin McEniry’s state-of-the-art kitchen, designed by the talented Anne Parker. Anne renovated the entire home as a representation of the family’s art, travel, and music collections. Its vibrant yet elegant eclecticism inspired the dinner’s theme – “A Journey of Nonsense” – which included an outdoor array of colorful umbrella fixtures, a dozen vintage sofas (courtesy of Propcellar), and abundant candlelight. The décor, both permanent and temporary, was remarkable.

Guests arrived to the front of the home for cocktails and passed hors d’oeuvres: foie gras grilled cheese on brioche, General Tso-inspired sweetbreads, and truffle deviled eggs. Besides the unbelievable wine service, the signature drink, entitled “Mad Hatters Hunch Punch,” matched the whimsical theme. The party listened to Opera Memphis before finding their places at the single, long banquet table.

Family-style service transformed the invited guests into a community, collectively appreciative of the plates in front of them and the people & organizations behind them. The entire evening celebrated a sense of genuine camaraderie among the Memphis arts scene, focusing upon relationships, both old and new.

With almost all cuisines covered, Chef Wally Joe explained the menu as a seasonal, meat-centric feast with the McEniry’s favorites from Acre, including his signature quail and shortrib. Chef Ken Vedrinski brought his Italian game (from restaurants Trattoria Lucca and Coda de Pesce) and with out-of-this-world handmade pastas and simple Northern Italian-inspired dishes such as beet carpaccio and white bean salad.

The plates were both inventive and reflective. As I watched Wally Joe plate the pork belly over a risotto-style sprouted rye, he laughed to himself and muttered, “I would cook pork belly twelve years ago before anyone would touch it. Now, it’s the trendiest menu item of establishments, old and new.”

Fanciful culinary touches included mushrooms flown in from Oregon, goat butter rather than the usual (which is an entirely different taste…20% less saturated fat and twice the flavor), and brioche baked just that morning in the Acre kitchen. All throughout the four hours of feasting, Wally and Ken laughed and joked with each other and the guests.

It was truly magical…a journey of nonsense, all thanks to the coordination of ArtsMemphis, Anne Parker Design Studio, Opera Memphis, the Metal Museum, the McEnirys, and – of course – Chefs Wally Joe and Ken Vedrinski.

First Course

Hoisin glazed quail with BBQ balsamic glaze on five spice sweet potatoes

Heirloom tomatoes, mozzarella, pesto

Rabbit rillettes with blistered shishito peppers, scuppernong jam and country toast

Brussels sprouts salad, Benton bacon with roasted shallot vinaigrette

Carpaccio of golden beets, tangerines, pickled garlic, and smoked ricotta

White acre pea salad, Moscato vinegar, Taggiasca olives, and grilled mortadella

Second Course

Pork belly, sprouted rye with miso-maple sauce

Beef shortrib, smoked potatoes, hen of the woods mushrooms, and red wine soy

Gnudi with crushed broccoli, housemade duck Italian sausage, and buffalo milk parmesan

Tortellini, porcini mushrooms, and browned goat butter

Third Course

Chocolate peanut butter crémeux

Sticky toffee date cake

Coconut panna cotta, toasted almonds, mango

A Caramelized Conversation with Margot McNeeley

To change the way chefs think about their food and container waste is one thing. But to change the way the city of Memphis thinks about green eating and environmental sustainability is a far greater challenge that proves to continuously succeed every single day, thanks to Margot McNeeley. Since the 2008 inception of Project Green Fork, a well-known nonprofit in town, millions (and I'm not exaggerating) of gallons of plastic, glass and aluminum have been recycled by certified restaurants. I sat down with Margot at Otherland's Coffee Bar in the heart of Midtown (a PGF-certified spot), where we instantly clicked over our passion for good food and good attitudes in our city. Join us in our Caramelized Conversation and read about the exciting upcoming anniversary event in October. . .

Why did you start Project Green Fork?

My husband and I like to eat out. I began to notice the lack of recycling at some of our favorite restaurants, and I could not stop asking myself, "why?!" Then, there's that turning point where you begin to get sick of hearing yourself complain, so you must either shut up or do something about it. You know what I'm talking about? Well, I decided to do something about it.

How many restaurants participate?

Since starting Project Green Fork, we have totaled 72 certified restaurants (although some are no longer open). Tsunami in Midtown was our first; and when the Memphis Flyer heard the news and wrote a story, we received more and more interest. I'm not one to knock down doors asking for participation. I work with restaurants who see and are ready to experience the benefits of signing on with Project Green Fork and completing the six steps of certification.

What do you love most about Memphis?

When I moved to Memphis 23 years ago, people didn't go downtown. But clearly, people aren't willing to settle. Things happen constantly, and the community is not sitting back. These people, both tough and creative, want to help the city be great. The Brewery is a great example. There is so much potential in this place, and we are consistently finding it.

image via memphis daily news

What are your thoughts on being an entrepreneur?

While it's hard to get it all done alone, seeing the results make the hard work and running around town worthwhile. People now tell me they decide where to eat based on the Project Green Fork restaurant list. For that reason alone, the payback is there!

Your most unforgettable restaurant experience?

On the coast of Italy. My husband and I encountered a shack on the beach where you order whatever is there that day. The man placed the ingredients in a basket and trolleyed it up to the kitchen. Ten minutes later, a meal came back down the trolley with the most delicate handmade pasta and seafood so fresh, the cook must have put his hand in the ocean and pulled out the newest catch just for us. Unbelievable.

Can you name a favorite Memphis restaurant?

Of course not. But since I am vegan, I have found Memphis restaurants to be very receptive if I call ahead of time and request a vegan dish the following night. I've never been told no. So, for all of you who complain Memphis does not cater to vegans -- you're just not asking!

So what's this October 4 event?

Our fifth annual fundraiser, "Loving Local," is coming up this October 4 from 6-9 p.m. The Malco Summer 4 Drive-in Theater is hosting the event with games, mini golf, an auction, movie showings, a set from Impala band, and movie-theater snacks taken up a notch. SOB popcorn, Fuel Cafe vegan nachos, Roaring Tiger vodka slushies with Cosmic Coconut, Relevant Roasters coffee. . .The list goes on. We're providing the best of entertainment in hopes that people will put their phones down, pick up food, a drink, or a golf club, and simply interact!

How do I buy my ticket?

Purchase your tickets online; and in the meantime, follow me on Instagram to see a daily auction item sneak peek!

featured image via this is memphis

A Caramelized Conversation with The Everyday Adventurer

Meet Austin's most precious sisters, Lindsey and Haley Chandler, who just launched an Austin lifestyle blog that brings dream vacation inspirations and mindsets to an everyday reality. I continuously find myself scrolling through their jaw-dropping photographs, taken in cities from Santorini to San Fransisco. It doesn't hurt that Lindsey and Haley work in travel marketing and boutique styling, respectively, so their transition from day job to blog "play" is seamless in form and fashion. I was so honored to be featured for my gazpacho recipe earlier this month, so I just had to bring them on Caramelized. Thank you for joining me, ladies!

Your most unforgettable restaurant experience?

LINDSEY: A beachside meal at Parador La Huella in Jose Ignacio, Uruguay. My friend and I had been on a business trip to Montevideo and rented a car to go out to the coast for the weekend. The sandy floors and fresh seafood were divine.

HALEY: I also have to go with a beachside meal, but this time in Mykonos, Greece. I really got on a mussel kick at the time, and these mussels, steamed in a white wine and Dijon mustard sauce, were the best I had ever tasted. With a crystal clear water view, I also enjoyed an authentic Greek salad and what I am convinced is the world’s best calamari.

What inspired you to start blogging?

Prompted by our recent move to Austin and a brand new apartment, we felt inspired to share our mutual love of style, travel and food. Living together allows for ultimate convenience when bouncing new blog ideas with one another.

What do you love most about Austin?

The never-ending list of must-try restaurants, and the ability to hop on a hiking trail in less than twenty minutes while still living in the heart of downtown.

How do you add sweet touches to everyday experiences?

It's the little things that make life sweeter. . .we listen to feel-good music in the office, plan healthy meals ahead of time for a post-work creative outlet, and always grab a few minutes outside for fresh air.

Let us in on your daily routine.

LINDSEY: My day begins early with an overdose of coffee. I work in travel marketing, so my work days are filled with content creation, campaign tracking and launching, and client meetings. It's really nice to know that I'm the playmaker of a client's next awaited vacation!

HALEY: My mornings actually begin even earlier than Lindsey’s since I enjoy watching the news with a cup of coffee in hand. I am about to begin a new job at an upscale Austin boutique, so I will spend work hours styling clients and adding merchandise to the store. Lately, Lindsey and I unwind our evening ritual with a glass of wine while cooking dinner. If the sun is still up after working on blog content, we love to walk around Lady Bird Lake.

Your next dream destination or adventure?

Again, almost impossible to choose! We’ve been dreaming up either Italy and Croatia or Italy and Austria next year.

A Caramelized Conversation with Elizabeth Chambers

Elizabeth Chambers may wear many hats -- television personality, model, wife of The Social Network's Armie Hammer, and journalist, to name a few -- but owner of San Antonio's most beloved sweet shop is the icing on the cake, in my book. BIRD Bakery, Chambers' precious confectioners paradise that will soon ship nationwide, reflects Elizabeth's roots in every made-from-scratch recipe. I admire her ability to juggle so many career moves (including entrepreneurial ones) at once with the utmost poise and passion. As a fellow UT-Austin College of Communication alum, I only hope to model one of her successful ventures! Please join me and Elizabeth in the latest Caramelized Conversation. . .

YOUR MOST UNFORGETTABLE RESTAURANT EXPERIENCE?

I think my most unforgettable restaurant experience has to be a dinner at Le Bremner in Montreal. It wasn't a special occasion and we didn't have any particular reason to celebrate, but my husband and I were filming in Montreal at the time and several of our friends flew in for the weekend. It was the first Friday night everyone was in town, we dined outside on a perfect summer night and the food and drinks were epic. It's Chuck Hughes’ second in Montreal and one of my most favorite restaurants of all time.

HOW DID YOU FIRST DISCOVER YOUR LOVE OF BAKING?                      

In my family, you come out of the womb being a cook, a baker or both. My grandmother owned an incredibly successful catering company and for as long as I can remember, I would try to help her bake. I like to cook, but love to make desserts and have always loved to eat them. *Below is a photo of me (scantily clad) baking in my grandmother's commercial kitchen when I was young.

WHAT DO YOU MISS MOST ABOUT SAN ANTONIO?

The people in San Antonio are incredible. They are not only wonderfully loyal customers, but they are genuinely lovely people. If someone says, "it's nice to know you" in San Antonio, they don't mean, "it's nice to know what you can do for me," they genuinely mean it's nice to know you for who you are. There's something incredibly refreshing about that.

WHAT DO YOU LOVE MOST ABOUT LA?

I love every single thing about Los Angeles. There's truly nothing I don't love. I love the people here and the creative vibe of the city.

WHAT, IN YOUR WORDS, IS THE VISION OF BIRD BAKERY? We're so excited it's spreading nationwide soon!

Our mission is to create the freshest, finest, from-scratch, most delicious nostalgic American desserts each and every day (with the exception of Sunday). Almost all of our recipes are family recipes and I love that people are instantly brought back to their childhood when they take that first bite.

EVERY HOME COOK NEEDS. . .

Passion. And someone to share their creations with. When I've had a particularly stressful day, you know it because there will be stacks and stacks of cookies in the kitchen.  I love packaging them and giving them to people because everyone loves cookies. Baked goods are like currency--no one's going to turn them down.

HOW DO YOU ADD SWEET TOUCHES TO EVERYDAY EXPERIENCES?

By always focusing on the details. It's the little things that people notice and the little things that matter.

LET US IN TO YOUR DAILY ROUTINE.

My daily routine changes incredibly each day. Whether I'm in a foreign country on assignment for the Human Rights Foundation, on a plane, working in LA or in San Antonio at the bakery, it's always a balancing act. I think it's incredibly helpful to compartmentalize priorities, which is one of the reasons that I don't plan on opening a location in LA--I like the geographic delineation of the two worlds.  With the expansion of our San Antonio store, future opening of our Dallas location and a baby on the way, there are a lot of balls in the air, but with technology and an amazing staff, all things are possible.

WHAT IS YOUR PERSONAL FAVE BITE FROM THE BIRD BAKERY MENU?

My favorite BIRD bite usually changes every 4 to 6 months. Lately, I'm absolutely obsessed with our Lemon Squares. I cannot get enough and when I'm not in San Antonio, I crave them immensely. I think I've tried every single lemon bar, square and tart in LA and none of them achieve the perfect tartness and texture that ours do. In fact, I would put our Lemon Squares up against any--they're truly the best.