The Best Memphis Cheese Boards

Ask anyone who knows me--My last supper will forever be a cheese and charcuterie spread. The quintessential appetizer that draws together dinner guests and gets the evening going, a cheese board takes many forms but holds true to its foundation. I enjoy experimenting with different spreads, jams, cheeses and meats; though the magic is truly in the pairing. My best cheese board bets are below; which is your preference?

1. BARI RISTORANTE The luxurious antipasti opportunities are extraordinary, offering a la carte ordering service with two full pages of salumis, cheeses and accompaniments. Let your waiter help craft a perfect palette for two, four or eight. And don't skip the prosciutto.

2. LOFLIN YARD Perhaps it's the rocking chair and Coach House porch view, or the French bottle of red that I plucked from the shelf of the Safe House--Nonetheless, it's a package deal at Loflin Yard. The cheese plate offerings are selected collaboratively between Loflin's executive chef and bar lead to ensure wine and barrel-aged cocktails match appropriately. Earlier in the Spring, I especially enjoyed the picked red onion and watermelon with the brie.

3. ECCO ON OVERTON PARK The cheese and antipasto plates--offered separately or together--pile high with rich berries, cheese blocks, nuts and tapenades. The starter is truly a feast in itself...And we don't mind it.

4. ANDREW MICHAEL ITALIAN KITCHEN I usually boast about the cheese; but in this case, the freshly baked bread slices and irresistible olive tapenade make this appetizer a home run at the original Andy Ticer and Michael Hudman establishment. Andrew Michael's new-ish bar lounge is a can't-beat backdrop for this cheese and charcuterie plate.

5. 387 PANTRY (do-it-yourself) I love to take inspiration from restaurant experiences into my home. Thus, I cannot finish this list without recommending an outpost to create a show-stopping cheese board in the comfort of your own abode. I trust 387 Pantry on South Main to hand over the fresh cheese, salumis from Porcellino's, fancy crackers and spreads (like Flo's tomato jam). You might even walk out with a cutting board.

6. SOUTH OF BEALE SOB's seasonally inspired snack plate offers pre-cut cheeses with hearty sides--a hummus of sorts, fried deviled eggs (hello), glazed pecans and toast points. Their Downtown patio calls my name on an almost weekly basis, and I can never go wrong with this snack of champions.

A Caramelized Proposal

I staged and styled my own proposal.

Thus was the vision of my now fiancé Alex, whose clever and sweet disposition prompted the most epic engagement I could have ever imagined. Two weeks later, and I'm still on Cloud Nine (and still in disbelief). My mother, whose Shindigs by Sheril portfolio can now appropriately expand from weddings and events to perfected proposals, instrumented details from the dress and decor to the luncheon following.

Here's now it unfolded...

My esteemed recipe partnership with Whole Foods entered a new chapter in preparation for Memorial Day. I was asked to style a picnic shoot and work with Donny Granger of Creation Studios for final imagery. Little did I know that a) Alex and my mother were blind copied in the emails with Whole Foods' Marketing Manager, and b) The lens would quickly turn its focus from the hamburgers and apple pie to a stunning ring and family.

I had an extremely busy work week leading up to Friday, April 15, therefore allowing plenty of excuses to turn down manicure dates or errands for the picnic shoot itself. I kept assuring my mother that this shoot was not a big deal--I could be in a t-shirt on my front lawn, if needed, as long as we got the right shot.

The morning beforehand, Creation Studios' Donny Granger gave me a call, offering an additional perspective for the photo shoot -- Why not take advantage of the partnership opportunity and pull off a behind-the-scenes video of how a Caramelized shoot is executed?

"Just wear a cute dress -- like what you'd wear to a picnic -- and we'll shoot it during your lunch break."

Naturally, I called my mother in panic mode -- I didn't have a cute dress nor the time to go browse for one. She, unsurprisingly, offered to stop by Anthropologie and Madewell and bring ten dress options to my house to try. I procrastinated until late Thursday evening, sending mirror selfies from my bedroom to my mom, who was hosting my three best friends from college at my parents' home. Again, clueless. She pushed me to pick the white dress; and since mother knows best, I obliged.

I left work Friday mid-morning to prep the food and primp myself. I slipped on the white dress and touched up my hair, hoping that the rainy forecast would push back. I texted Donny asking if it'd be better to push the shoot to the following week; he replied that his schedule was booked full. Rain or shine, it was happening.

Thanks to Creation Studios, here's the proposal video. It offers just a glimpse of the surreal shock I experienced when Alex got down on one knee. Alex and I are so, so thrilled for our future, and we can't wait for you to follow along with #caramelizedwedding on Instagram!

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A St. Louis Grand Getaway

More like a gooey butter cake getaway. Earlier this month, I had the wonderful opportunity to experience a refreshed Downtown St. Louis experience at the recently remodeled Marriott St. Louis Grand Hotel on Washington Avenue.

Swanky and sophisticated, the towering hotel nods to its classic origins of the Statler Hotel (opened in 1919) while tactically attracting the modern business traveler. Through refreshed details in amenities and atmosphere (hello gold lamps and charging outlets at every reach), I was grateful to enjoy a concierge-level city view in my suite. We also snuck up to the rooftop Crystal ballroom during a wedding set-up to explore unbeatable views and elaborate restored architectural details.

The weekend's open slate prompted me and Madeline to enjoy as much of the city as possible; our daylong timetable led us to Soulard Market, brunch at Winslow's Home, Central West End for Jeni's ice cream and a stroll, and a wine flight happy hour on Washington Ave. at Robust. So much to eat in so little time! We made a pit-stop at the Arch for a photograph, obviously.

For our evening dining experiences in St. Louis, Madeline and I drove to The Hill for authentic, historic Italian at the original Charlie Gitto's. It was unbelievably filling -- the St. Louis-famed toasted ravioli and a good bottle of red wine kicked off our dinner, followed by lobster linguine, Seabass, and sausage rigatoni. We were essentially rolled out of the restaurant by our waiter, Tony.

Saturday's dinner at the Zenia Bar & Grill was joined by a group of other regional bloggers, whose camaraderie was enjoyed over with dishes upon dishes from the seasonal menu. I consistently recommend venturing away from a hotel for meals upon visiting a new city, but the 8th Street Pantry grab-n-go market at the Marriott St. Louis Grand was impressive. The Pantry prepares paninis and salads for the business traveler. Locally-sourced sweets, sips, and other snacks are available for pick-up.

If you're ever searching for a quick weekend trip, I highly recommend St. Louis in the springtime! Follow more of my adventures on Instagram with #caramelizedtravels.

This Caramelized getaway was brought to you by the Marriott St. Louis Grand Hotel. Thank you for being supportive of my sponsors!

Passover Survival Guide

Passover is approaching this Friday, and thus I must part with the breads and pastas and pastries sprinkled throughout my kitchen. Though the point of the Passover diet (no leavened bread) is to empathize with the Exodus' story of courage and the struggle for freedom, I choose to not suffer next week and, instead, bask in culinary creativity.

Matzah doesn't have to taste like cardboard; and yes, croissants can wait until May. Here are a few Caramelized tips to appease your cravings:

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1. Kick-start the day with avocado matzah toast.

2. Appease the sweet tooth with a homemade coconut almond macaroon.

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3. Avoid bakeries (sorry, Porcellino's).

4. Invite friends for a bring-your-own wine and cheese night -- Who needs crackers, any way?

5. Throw a matzah s'mores soiree with a fire pit.

6. If you're in Memphis and tiring of eating at home, try the Passover menu at Strano.

Tofu Avocado Lettuce Wraps

Daylight savings and this seriously addictive spring weather have prompted a post-work routine of River-view runs (when I'm not at Loflin), followed by creative dinners on the patio. During the last documented occurrence, I toyed with a one-pan chicken sausage sauté. This time at Whole Foods, however, the tofu caught my eye. I was initially intimidated by the cooking process of tofu, but my friend  Jeanine Donofrio appeased my suspicion through her new Love and Lemons cookbook. I felt immediately inspired by the pages' bright colors and wholesome ingredients. Here's my attempt at Jeanine's well-followed style and technique...

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Makes 4 servings

Bibb lettuce leaves 1 14 ounce box of extra firm tofu 1 tablespoon olive oil 2 tablespoons soy sauce 1 glove garlic, minced 1/8 teaspoon black sesame seeds 1/2 teaspoon sesame oil 1 lime 1 teaspoon honey Heirloom carrots, shaved Radishes, shaved 1 avocado, cubed Srirarcha

1. Remove tofu from package and slice into 1-inch cubes. Carefully blot tofu with a paper towel to remove water.

2. In a small bowl, whisk olive oil, soy sauce, garlic, sesame oil, sesame seeds, juice of a lime, and honey. Toss tofu in oil mixture and allow to marinade for 15 minutes.

3. Heat oil in a medium saucepan over medium-high heat. Add tofu in batches, ensuring that tofu pieces have at least once inch between them. Cook untouched, until pan-facing side is caramelized and golden. Flip and continue to cook. Remove tofu from pan and add remaining batches until all is prepared.

4. Layer carrots, tofu, avocado and radish on lettuce leaves. Top with srirarcha and serve.

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Girl Scout Cookie Crust Cheesecake

Does anyone else have an unbearable number of sleeves of Girl Scout cookies in their pantries? I managed to get a bit ahead of myself when receiving an order form from my coworker's daughter. Samoas? Sure. Thin Mints? Obviously. Shortbread? They'll go well with hot tea.

Nonetheless, I found myself with far more cookies than I needed. I searched for a solution to diminish the count of shortbread wafers on my shelf--and this cheesecake quickly solved it. Avoid the late-night cookie temptation and, instead, trot this beauty to a dinner party for others to enjoy!

For the shortbread cookie crust:

1 sleeve Girl Scouts shortbread cookies, finely ground 1/2 stick unsalted butter, melted 1/4 cup sweetened dried coconut

1. Preheat oven to 350 degrees. Place cookies in a medium bowl and, with a rubber spatula, gently combine butter into cookie crumbs. Add coconut and incorporate.

2. Transfer cookie mixture into greased pie plate. Press firmly and evenly against bottom and sides. Bake for 8 minutes until fragrant and toasted. Allow to cool completely before filling.

For the cheesecake:

1 8-ounce package cream cheese, room temperature 1/4 cup lemon juice 1 teaspoon vanilla extract 2 tablespoons honey 3/4 cup greek yogurt Pinch sea salt

1. Whisk cream cheese until fluffy and smooth. Fold in lemon, vanilla, honey and yogurt. Sprinkle with sea salt. Pour filling into prepared crust. Freeze for two hours, or refrigerate overnight before serving with berry compote and a sprinkle of extra coconut.