As a public service, we've gathered pumpkin-flavored beers and rated them.
This is a build-your-own six-pack from Cash Saver, so you can play along at home.
I thought there may be potential there as a sort of Bloody Mary-esque mixer, but this carbonated savory drink is truly awful.
Lester Fixins specializes in "food" drinks, including a bacon soda and a sweet corn soda.
On the upside, Sweet Noshing began serving ice cream about a month ago. Flavors include peanut butter fudge.
In April, Jack Daniel's will introduce its Tennessee Fire, a cinnamon whiskey, to three test markets, Tennessee (of course!), Pennsylvania, and Oregon.
Tennessee Fire is the latest to grab for a share of the FireBall market. Canadian Mist introduced a cinnamon whiskey last year.
The whiskey is 70 proof and will cost between $22 and $23, comparable to Tennessee Honey, Jack Daniel's other flavored whiskey.
The company sent a sample bottle with the suggestion that it be served chilled. I'm no FireBall fan, but Tennessee Fire is quite good, and tastes just like Red Hots candy. Coworkers who tried it with me agreed that they liked it better than FireBall.
According to a rep, Pennsylvania and Oregon were chosen for the Tennessee Fire's market tests because they "successful control states." No timeframe was given for how long the market test will take place.
Yes, indeed, it was one of those must-be-tough assignments that had us heading out to Collierville to investigate a cocktail. But this is no ordinary cocktail — it's the Cold Snap Cosmo, which is served in a glass made of ice. Mittens are involved!!!
The Cold Snap Cosmo was introduced last week at Bonefish Grill. The drink, created for restaurant chain by mixologist Charlotte Voisey, includes Reyka vodka, Solerno blood orange liquor, and blood orange juice and is served in a glass made of ice.
"I like it," says restaurant manager Allison Smith. "It's different, not too sweet."
Memphis Mojo Cafe opened in Bartlett in January, a Midtown sort of place, says owner/chef Steph Cook, for people who don't want to drive all the way to Midtown.
Memphis Mojo's menu was designed for a food truck, and so while the menu isn't particularly extensive, it does have a creative bent.
Like, say, those Fruity Pebbles-crusted Tiger Tenders, which Chef Steph created as something fun for the kids.
Cook says you can definitely taste the Fruity Pebbles. They come served with complementary sauces, including a blueberry barbecue.
The next move for Mojo is putting its drive-thru window to use. Cook says the window won't be operated in the traditional drive-thru sense. Instead, customers can call in orders ahead of time and pick up their orders at the window. It should be ready to go in the next couple weeks.
Image courtesy Steph Cook
New York City baker, Dominique Ansel, ignited a craze over his croissant-donut fusion this past May, which the chef trademarked the “Cronut.”
With people willing to wait in line for hours and scalpers selling the baked good like a pair of Yankees tickets, Ansel’s sweet treat received enough hype to warrant TIME Magazine to list the Cronut as one of The 25 Best Inventions of the Year 2013.
Due to the trademark, legally speaking the Cronut only exists in New York, but that has not dissuaded cooks throughout the world from trying to master their own versions of the pastry crossover, including one local Mid-South business.
Rick Brenneman and his wife Jennifer purchased the Donut Hutt (formerly Oh Susanna’s) in Collierville this past summer and began to sell the croissant-donut, "Croughnut," the first of this year.
“Whether it is an imitation of the real thing or a facsimile,” he said. “Just like the first person that ever made lasagna, it follows suit. After a while everybody starts making it and putting their own take on it, their own little twist.”
The donut hybrid sells out every week and Brenneman said people have called the Donut Hutt from 45 minutes away and asked him to save a few. Besides the taste, Brenneman said he attributes the pastry’s popularity to its mystique.
A mystique created by the multi-day preparation and baking process, which makes them both a challenge to perfect and a scarce commodity to find.
Offered only on Saturdays, Brenneman bakes two to three dozen of the croissant-donuts, which are sold for $2.75 and limited two per customer. Flavors include: glazed, caramel chocolate, and chocolate with ultra light pastry crème.
“It takes me about the same amount of time to make those (croissant-donuts) as I can make probably 40 dozen donuts,” Brenneman said. “It’s time consuming and they tend to be a little temperamental so it takes all of my concentration to get them done.”
Local Collierville resident, Jessica Ballard, a regular at the bakery, said she had never heard of a croissant-donut prior to seeing them in the Donut Hutt, but after trying one, said they were “absolutely delicious.”
“It is very different from your average donut and it is just very rich and has lots of flavor,” she said. “The mix of the dough and the pastry, I mean it’s just awesome.”
With a distinct crunch on the outside and unmistakable moistness on the inside, it is hard to resist eating this breakfast delicacy layer-by-doughy-layer.
The Donut Hutt is located at 1016 W. Poplar Ave. Suite 111, and is open Tuesday to Friday from 5 a.m. to 2 p.m., Saturday from 5 a.m. to 1 p.m. and Sunday from 6 a.m. to 1 p.m.
“Rarely do you come into a donut shop and leave mad,” Brenneman said. “That is a wonderful thing about this business.”
Craft beer has made its way into the national beer market and into the national consciousness, a fact evidenced by small-batch beer's inclusion in pop culture, especially television and movies.
The Indie Memphis Film Festival will screen “Drinking Buddies” at Circuit Playhouse on Friday, Nov. 1. It’s a complicated love-at-work story about Kate (Olivia Wilde) and Luke (Jake Johnson) who work together at a Chicago craft brewery but are both in relationships. Nothing fuels a complicated love story like endless supplies of high-gravity beers.
Wild Ophelia is a Chicago-based candy bar outfit specializing in unusual flavor combos and ingredients sourced from farms across the country.
And so ... on to the All Natural Beef Jerky Milk Chocolate Bar.
The description from the company's site: "Flavor Profile: Natural smoked fruit woods and peppered spices perfectly match our rich milk chocolate."
And the reaction from everyone I had try it: It's chocolate-y, but hardly at all beefy. The jerky flavor only comes in the salty, spiced after-taste.
Other Wild Ophelia bars include Peanut Butter & Banana, the New Orleans Chili, and Smokehouse BBQ Potato Chips.
I picked up the Beef Jerky bar at the Walgreen's downtown on Union, for $3.99 for a 2 oz. bar.
Sascha Parker, owner of Eggcellence, says she came to the deviled egg business via her office job.
For one of the office's frequent potlucks, she volunteered to bring deviled eggs. "But I didn't want to do just plain-old deviled eggs," she says. So, in addition to traditional deviled eggs, she brought a batch of BLT eggs, topped with tomato, bacon, and lettuce.
Her office workers went nuts for Parker's gussied up version of the traditional party treat, and that led to more deviled eggs with more imaginative toppings. Eventually, her coworkers began asking if they could buy them from her, and so Eggcellence was launched.
Eggcellence's lineup includes the traditional paprika-topped Classic Southern; the BBQ with chicken, barbecue sauce, and cabbage; the Hawaiian with pineapple and Teriyaki sauce-glazed spam; and the California with crab, cucumber, and avocado.
I'm a fan of Made from Scratch cookies, but my favorite is the Rich Chocolate Brownie ($4.99 for a package of 3).
Packaged brownies tend to taste like a square of vaguely chocolate-y chemicals, but Made from Scratch's are rich and moist.
Amerlia Young sells the Made from Scratch cookies (which include chocolate chip, spiced ginger, and an excellent peanut butter) and the Rich Chocolate brownies at the Agricenter farmers market and Miss Cordelia's.
She also offers a larger line of cookies, brownies, and dessert bars via the Made from Scratch Facebook page.
Brownies include Nutty Chocolate, Cappuccino, Cocoa-Nut, and Peppermint & White Chocolate. The dessert bars are Lemon, Cheesecake, and Chess.
After some brainstorming, they came up with an idea they thought fitting for a beer-centric event held in the waning days of summer: the Hops-icle, popsicles made with beer.
CFY created two flavors: the Lunar Linen with Belgian Ale and hard lemonade, and the Angry Bird, made with a lager and hard cider.
In addition to the Hops-icles, there will be beer from Wiseacre, Boscos, Ghost River, the Bluff City Brewers, High Cotton, and many others. Food will be provided by Bar Louie, One & Only BBQ, Frost Bake Shop, Gus's, Rock 'n' Dough, Las Delicias, and Boscos.
Art on Tap is Friday, Sept. 6th, 6 p.m. Tickets are $40. Wine-tasting tickets are an additional $10.
When Coworker B told me that he preferred pancakes over waffles, I realized that I did not know him at all.
Then, then ... he confessed that when it comes to frozen desserts, he could take 'em or leave 'em. Over frozen yogurt, ice cream, custard, gelato, et al, and during the hottest of days, he would opt for a cookie. A cookie!
I think of him now and about this mango sno cone from Parker's Water Ice. It is the perfect treat for a muggy day like today.
I went for straightforward with one flavor, but witnessed a customer create a crazy-colorful cup with multiple flavors of ices. There are some 30-plus flavors ranging from grape lemonade and tropical splash to banana and root beer.
Parker's also offers about two dozen flavors of soft serve — pistachio nut, cheesecake, blackberry, etc. — all of which can be made into a milkshake.
Local pimento-cheese maker Tom's Tiny Kitchen (TTK), which debuted at farmers markets before expanding to grocers like Miss Cordelia's and Superlo, spread its reach considerably on Monday when it hit the shelves of six area Krogers.
Ross Flournoy, of Tom's Tiny Kitchen and the son of Tom, took time to talk pimento cheese with Hungry Memphis.
Hungry Memphis: There are a lot of pimento cheeses out there ... What sets TTK apart?
Ross Flournoy: Taste AND texture! Obviously I'm not impartial, but I've never experienced a tastier PC than ours. And the texture is unique — it's thick and chunky, not smooth and processed like most. That's because we grate all of our own cheese and mix every single batch by HAND. You hear that??? By hand! No machines involved!
When you were working out the Kroger deal, did you insist on being in specific Krogers ... Baby Kroger, Sexy Kroger, Good Kroger?
My one condition for going into Kroger was that they guarantee me as many Reese's Big Cups as I want, free of charge, for the rest of my life. Which they granted.
In all seriousness, we were just thrilled to go into ANY Kroger at all, so to start in six is a dream come true.
This Mid-South Coliseum cake was made to commemorate local filmmaker/artist Mike McCarthy's 50th birthday.
It was made by the folks at Caminos De Michoacan.
Image courtesy Robin Tucker