McDonald's (Everywhere)

Having spent more mornings last month in transit than in my own kitchen, I consistently yearned for a savory breakfast that satisfied and simultaneously enhanced the Caramelized palate. Breakfast bowls simply weren't cutting it during travel and traffic.

Earlier this week, I trekked through the cumbersome security line in Cincinnati when, alas, I experienced a miraculous run-in with the golden arches. Good morning, McDonald's. Could it have been fate? Rightfully so.

Packed with caloric and crave-able options, the McDonald's morning menu--now available all day--boasts features from fluffy biscuits to housemade sausage and eggs. I was especially fond of the to-go packets of preserves and jams to top off and artificially sweeten those dreamy morning sandwiches. My sweet cashier knew exactly what I needed.

I struggled to choose just one plate, so I went for two: the morning platter with hotcakes, and the original Egg McMuffin. Intimidating? Yes. Exceptional? Obviously.

The hotcakes were, indeed, hot, hiding the spongelike texture of the short stack. Syrup added an extra decadence to the styrofoam serving piece, which epitomized classic table design. Savory breakfast sausage nestled perfectly in the accompanying biscuit. The fluffy scrambled eggs added a pop of color to the plate.

Then arrived the infamous Egg McMuffin, of which I now understand the reason for its global popularity. Melted American cheese, a slice of ham, and a disc of egg layer on a toasted English muffin. The "meal" McMuffin option even offers an addictive hash brown stick, which I daringly dunked in ketchup. What more could you want?

I'm lovin' it.

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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!

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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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For the Love of Bacon (Greenwood)

I thought I was going to Greenwood last weekend to share my love for my boyfriend Alex; but I left focused on my love for bacon.

Yes, the Rabbi's daughter spent Valentine's Eve at the Viking Cooking School in the Delta with a four-course menu of all-things bacon. The workshop-style dinner class, entitled "For the Love of Bacon," celebrated the ingredient through surf and turf, veggies and sweets.

Tucked into the Delta's Downtown square of Greenwood, Viking's state-of-the-art space sits across from the luxurious Alluvian hotel, which poises the town for the finest of hospitality and vacation vibes throughout its details. The Southern charm shines in the guest room flourishes and downstairs Giardina's cordials and cuisine.

Our mouth-watering cooking class menu was as follows:

- Glazed Pancetta-Wrapped Shrimp

- Baby Greens with Lobster, Avocado, Pink Grapefruit and Brown Sugar Bacon

- Bacon-Wrapped Beef Tenderloin

- Lobster Béarnaise

- Guanciale Mashed Potatoes

- Sauteed Brussels Sprouts with Bacon and Sherry Vinaigrette

- Chocolate Sponge Cupcake with Peanut Butter Mascarpone Mousse and Chocolate Covered Bacon

Jealous? Well, the class was fantastic -- And I know, we rocked the aprons. The technique was far from simple, especially for a hand-beaten béarnaise, though we laughed our way through the evening with flowing wine and new friends.

I quickly understood why bacon is not just for breakfast as an egg's complement. It's the perfect outer layer of a salted and peppered tenderloin, or a crunch to salad, or a sweet and smoky addition to dessert. I coveted the brown sugar coated bacon, which we baked on 350 degrees for 25 minutes until crisp. Heaven, y'all.

My favorite course of the evening was our salad, celebrating winter citrus with smooth avocado and the savory sweet undertones of bacon. Enjoy one of our Viking exclusive recipes, and get on down to Greenwood!

Makes 4 Servings

3 tablespoons red wine vinegar 1/4 teaspoon kosher salt 1/2 teaspoon granulated sugar 6 tablespoons extra virgin olive oil 1 teaspoon thinly sliced fresh chives

1/2 medium ruby red grapefruit 1 ripe avocado, pitted and diced Salt and black pepper, to taste 2 cups mixed baby greens 1 cup cooked lobster meat, cut into 1/2 inch pieces 4 slices brown sugar bacon, broken into 1/2 inch pieces

1. For the dressing, whisk together vinegar, salt and sugar in a small mixing bowl. Add the oil in a thin stream, whisking constantly and vigorously, until vinaigrette is emulsified. Add chives and adjust with seasoning salt and/or sugar as needed.

2. Working over the dressing bowl to catch juices, peel and segment the grapefruit. Place the segments into the bowl with the juices. Add the avocado to the bowl and toss gently to coat with dressing to prevent browning.

3. Add the baby greens, lobster and bacon to the bowl with grapefruit and avocado dressing. Toss until combined. Serve immediately.

Proper Bagel (Nashville)

Does anyone else wake up craving bagels? Anyone? Well, fully loaded with lox, veggies and herbs or simple with a slab of cream cheese, the bagel sandwich is coveted after late and sleepless nights. When home in Memphis, I pick up a massive order from City East for my neighbor friends; or if I'm thinking ahead, I special order a batch from my chef-friend Josh Steiner of Strano.

But Proper Bagel, recently opened in the Belmont neighborhood of Nashville, has quickly mastered (and capitalized upon) sleepy Sunday mornings, welcoming hour-long lines for a creative line-up of cream cheese and bagel flavors flown daily from Brooklyn. Its crisp white color palette refreshes the hungry audience, making the line amicable and (somehow) enjoyable. During a quick 24-hour girls' trip to Nashville earlier in the month, the Proper Bagel agenda line item pushed to the very top of our list.

If you thought the everything bagel represented variety, try their spinach everything, slightly dyed a natural green that instills some notion of healthiness. Or if you once tried a cinnamon cream cheese, go for the nutella peanut butter. You can try a spoonful while you wait in line, and no one will judge.

The upscale market menu moves beyond a bagel, though; its Instagram boasts brilliant challah avocado toast and kale salads. Barista Parlor blends are the brews of choice. Hold up, New York, cause these are my bagels of choice! And yes, Memphis, they're worth the drive alone!