Tennessee Brewery: The Revival (Memphis)

It's back by hopular demand. Yesterday, on #NationalBeerDay, hundreds received a sneak peek of the Revival. Twenty-two taps of local, regional, and national brews flowed in support of Habitat for Humanity. Hundreds exchanged words and nods of approval in Goldcrest Gardens amidst an elegant waterfall and true beer garden landscaping. Hundreds posed in the Memphis art installation by Adam Exelbierd, the first of eight Atrium artists-in-residence.

As if in unison, the chorus of the crowd sang, "This is why I love Memphis."

My public relations role at doug carpenter & associates has allowed me to experience the creative process of the Revival from its initial brainstorming with Brewery partners Benjamin Orgel, Logan Scheidt, and Paul Stephens, to its landscaping installation and community engagement. It's pretty spectacular, and I'm honored to be working alongside outstanding creatives and business thinkers.

A few food- and beverage-related items (with the Caramelized seal of approval) to try upon your arrival to the Revival:

1. Food trucks. Hot Mess' sweet potato burrito (on a homemade tortilla) and Central BBQ nachos are a few of my personal favorites, but you'll get a taste of trucks that Fuel, Stickem, Corky's, Farm 2 Cart, Mr. Frazier's Fish, Taco Shack, Fresh Gulf Shrimp, and more. Don't just make it a drink. Make it a meal. The trucks rotate daily.

2. Sunday crawfish boils. That's right. Every single Sunday. Who's excited now?

3. Luke McLuke. The American Pale Ale beer brewed exclusively for the Revival by Memphis Made Brewing Company. Its brand identity celebrates the complementary revival of Tennessee Brewing Co. owner John Schorr's Belmont Stakes-winning Thoroughbred. Over one century later, we're toasting again. Now go buy a beer, and then a t-shirt.

Stay tuned for more.

artwork by doug carpenter & associates

Porcellino's Craft Butcher (Memphis)

This post was originally featured on StyleBlueprint! If I could choose one Memphis restaurant to consistently spend sixteen hours of my day (7 a.m. to 11 p.m., the approximate closing hour), I’d hands-down pick Porcellino’s.

Admittedly, I was skeptical of the hours of operation etched onto the doors of James Beard Award nominees Andy Ticer and Michael Hudman’s latest dining home run of Brookhaven Circle. Coffee “program,,” full-service bar, bakery, butcher counter, and complete breakfast, lunch, and dinner menus. The concept, while seemingly impossible, is brilliant and well played from sunrise to sunset. The passion can be tasted, sipped, and seen in every single detail.

I’m a huge fan of the space, a polished, subway-tiled Brooklyn-esque butcher shop with dark and dainty wood tables and chairs. The black and white branding ties together the entire vision of the chefs, bakers, baristas, and bartenders.

Though I’d gladly be compensated to spend an entire day at the window-lined bar seating to muse upon the kitchen and customers (any takers?), I have successfully witnessed three prime-time occasions inside of the brick establishment: Saturday brunch, Friday night dinner, and an afternoon pit-stop. The recent Swine & Wine fundraiser for Cozy Corner Barbecue was a memorable hit, too.

Brunch was bustling with diners of all ages; some in line for an exclusive nitro-brewed coffee; others for a fried egg on in-house baked crusty bread with house-cured bacon or sausage. You can grab a loaf or croissant on the way out, too.

On a Tuesday late afternoon, I ran by to scope out the product and take-away offerings. I left with some finely shaved prosciutto, hand rolled fresh gemelli pasta, and the “Lil Ray” spice blend of salts, sugars, and zests. I was tempted to pick up a soft-cotton branded t-shirt, though I might cave in soon. The array of cookbooks, specialty foods, and butcher cuts was truly remarkable!

A dimly lit late dinner with ambient music completely elevated the surrounding space. The limited number of tables welcomes intimacy and comfort. Portions are shareable yet small enough to give you the opportunity to try multiple menu items (my kind of place!). The golden dim-sum-inspired bar cart, which graces tableside throughout the meal, covets perfectly plated daily specials. Whimsical and adventurous, the cart brings a treasure and leaves a memory. Oh, and the Relevant Roasters coffee custard dessert (served in a mason jar) is a must-get.

Swine and Wine

A brilliant concept, a state-of-the-art chef lineup, and a heartfelt contribution.

Benefiting the infamous Cozy Corner BBQ (as a result of their recent fire and temporary closure), Swine & Wine singlehandedly gathered a community for a successful evening of gratitude and gastronomy. While this evening is an annual event, 2015 struck loud chords of purpose and passion throughout the chef roster and 150 attendees.

Andy Ticer and Michael Hudman hosted the ultimate progressive dinner in their Brookhaven trifecta -- one that you and your neighbors would dream of for decades! Seventy-five guests began at Hog & Hominy, while the other 75 were seated at Andrew Michael Italian Kitchen. Three chefs were featured at each with a small plate to taste and savor; while over at Porcellino's, other chefs and barbecue mavens were preparing for the block party finale with pick-up food and drinks.

I first arrived at Andrew Michael and grabbed a gin and (house made) tonic at the brand new bar, which reminds me of my dream kitchen interiors: neutral palette, rustic finishes, and Southern hospitality in every accessory. If you're ever in Brookhaven and need a sophisticated cocktail, here's your new neighborhood spot.

All courses obviously included the "swine" and "wine," so pork took center stage in all six plates. The wine pairings, hand-picked by Andrew Michael's sommelier, were no short of wonderful. Chef Patrick Reilly of Majestic Grille served a plump, perfectly pan-seared scallop with cannelloni beans and pancetta. I love the rich, buttery texture of the white beans, proving that a carb or starch isn't always necessary.

...Though the carb Andy and Michael prepared next was basically the best pasta I've ever put in my mouth. A spinach raviolo surrounded an egg yolk, which oozed out upon the first forkful and created a rich wave of color amongst the parmesan garnish and brown butter. It was light yet so decadent. I would've eaten five!

Jackson Kramer (of Bounty) prepared a remarkable pork shank version of a crab cake (called a crepinette) with unusual yet wildly flavorful texture. Hazelnut and charred broccolini decorated the plate, pairing with a rich cabernet. A winter wonderland of a plate, if you ask me.

The seventy five of us strolled over to Hog & Hominy, where communal tables were awaiting with bottles of wine and large plates for sharing and passing. The Hog & Hominy team provided a variety of vegetables, ranging from ribboned rainbow carrots to kimchi brussels and butter beans. Chef Ryan Trimm (of Sweet Grass) served a kick-ass tamale with sweet, pepper-studded hominy and a mole verde salsa. Fabulous.

Chef Kelly English's (of Iris and The Second Line) Newman pork belly with flash fried bok choy, peanut, and black fungus was un-freaking-believable. The szechuan spice lightly numbed the mouth, taking everyone's palates on a daring adventure of sweetness and spiciness. The dish (among all others) proved these local chefs' wide range of talent and skill beyond their individual restaurant's focus. Chef Kelly, who is known for his sophisticated cajun cuisine, wowed me with a Southern-Asian infused concept. Swine & Wine clearly provided a platform for Memphis culinary talent to create and innovate. I was thrilled to witness such experimentation and variety.

I'm proud of the Memphis food scene (as I tend to say over and over again) and its pure, authentic Southern camaraderie. As a result of Swine & Wine, Cozy Corner has announced their reopening across the street from the original location. I, along with the rest of the city, am rooting for the Cozy Corner family.

Cafe Keough (Memphis)

I try not to take neighborhood spots for granted--you know, the ones where you can effortlessly pop in to pick up a latte, or shmooze with out-of-town guests on weekend mornings, or meet with colleagues for a power lunch.

I feel lucky that my neighborhood spot happens to be a French-inspired café with extra buttery croissants on display and delicate, always photogenic menu items.

Cafe Keough's atmosphere is calm and full of natural light. The high ceilings are refreshing. The staff is sweet. It was only Friday morning (on National Croissant Day) when I realized I haven't shared my Cafe Keough obsession with you...How could it have taken seven months?!

Better late than never.

For breakfast, I'm a big fan of the classic coffee and croissant combination, as mentioned above.

Lunch -- always hustling and bustling with business-people -- proves difficult for menu decision-making, since I'm essentially a fan of every item on the wall-sized chalkboard. I usually recommend the soup du jour with a hot-pressed panini, though the salad nicoise never, ever disappoints.

Happy hour is highly enjoyable for a glass of wine and tapas or two. When my dad's various board meetings occur downtown, we typically meet right after 5 p.m. for a post-work catch-up. The roasted bruschetta, citrus and herb olives, and roasted red pepper-draped hummus are our favorites.

In fact...I'm off to Cafe Keough right now! Have a splendid week, ladies and gents.

Where to Book Valentine's Day Dinner in Memphis

The highly anticipated Valentine’s Day is less than a month away; yet believe it or not, our city is already gearing up for date night! Before reservation slots are filled, I'm giving you an insider list of our recommendations for celebrating this special occasion. Ordered by neighborhood, this variety of sophisticated cocktails, wine lists, dishes and ambiences will, without a doubt, impress your significant other. Perhaps one of these restaurants will become your new regular date spot. Pick up your cell and reserve early -- Tell them Caramelized and StyleBlueprint sent you!

See more in the StyleBlueprint feature...

EAST MEMPHIS

Acre: Though it might still be too chilly to enjoy the patio, the beautiful bar and true farm-to-table menu at Acre always please. Wally Joe knows what he’s doing, especially for special occasions! (901) 818-2273

Andrew Michael Italian Kitchen: The most elegant of Andy Ticer and Michael Hudman’s Brookhaven Circle trifecta, Andrew Michael Italian Kitchen features an impressive wine list and award-winning spin on Italian classics. (901) 347-3569

Interim: Memphians have been raving about Interim’s new menu, which shows off American classics from a visible, state-of-the-art kitchen. (901) 818-0821

River Oaks: Dimly lit, yet glowing with special dishes left and right, River Oaks offers the premier service and Southern hospitality consistently shown by the Gutierrez duo. (901) 683-9305

MIDTOWN

Bari Ristorante: A cozy, classic dining room and a mighty happening bar await you at Bari Ristorante. The cheese board, olives and carbonara (or any pasta feature) are musts! (901) 722-2244

The Beauty Shop: The Beauty Shop is sophisticated and clever in both style and service. I’ll never get enough of that space (or sea salt monkey bread)! (901) 272-7111

ECCO on Overton Park: ECCO on Overton Park offers new, fresh and simple in the heart of a Midtown neighborhood. Go for the porcini ravioli with browned butter. (901) 410-8200

Sweet Grass: Southern and swanky dishes are made with the freshest ingredients at Sweet Grass. Hello, piping hot grits on a chilly evening! (901) 278-0278

DOWNTOWN

Felicia Suzanne's: Make some time for a fried Gulf oyster (of love) or two at Felicia Suzanne’s before catching The Orpheum’s The Lion King. (901) 523-0877

McEwen’s: The small plate menu option at McEwen’s is ideal for sharing, though I’m partial to the decadent Chilean sea bass! (901)527-7085

photo by micki martin

Better Ice Creamed

My darling friend Mary Catherine Hughes is no short of brilliant. She's a woman who wears many hats: A bubbly Southern Belle in New York City, a Broadway star-to-be and Nanny extraordinaire. But when the KitchenAid ice cream attachment turns on, MC brings a whole new level of mastery. Epic mastery.

It's called Better Ice Creamed; "it" being MC's latest hobby and newest business venture, which is easily warming the hearts of freezing New Yorkers despite frozen temperatures outside. The concept is magnificent: Take a delicacy and turn it into ice cream form. It tastes better as ice cream any way...Right? Right. And we're not talking about the ingredients of pumpkin pie (cinnamon or pumpkin spice ice cream), for example. We are talking about literal slices pumpkin pie infused into a creamy vanilla base that Mary Catherine is perfecting daily. Or a cronut-better-ice-creamed and presented to the cronut (croissant + donut) creator, Dominique Ansel.

When MC visited Memphis for the holidays, the ice cream bowl came with her. The two of us conversed via text message throughout December, spitting out random ideas for unique Memphis pint flavors. We came down to three flavors: Prozac (from Muddy's), Bread Pudding (from The Second Line), and Chocolate + Cinnamon Glazed Donut (from Gibson's).

Holy wow.

I missed out on the Prozac chocolate cupcake flavor while in Nashville over Christmas, but the other two surprisingly graced my doorstep last week before she headed back to New York! I couldn't believe my taste buds. The velvety smooth dessert is rich yet so irresistible and memorable. Chef Kelly: Not to offend your current dessert menu, but I'm thinking a Better Ice Creamed version of your scrumptious bread pudding should be on the list!

Now, if only we could figure out standard shipping to Memphis...If you live in New York, lucky you!

Thanks for sharing with me, MC!