Thursday, June 25, 2015

Paradise Café's Café Au Lait Shake

Posted By on Thu, Jun 25, 2015 at 11:54 AM

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Sure you can grab a great sandwich or salad from Paradise Café, but have you noticed their entire shakes section? The shakes aren’t what you’re thinking… they’re HEALTHY! Normally you don’t hear the words healthy and shake in the same sentence, but Paradise Café’s shakes are all made with fat free frozen yogurt. There’s a wide variety, from a Carrot Shake to a Chocolate Monkey Shake. When I went to the counter to order and asked an employee what the best shake was, she said that the Café Au Lait was her favorite.

The Café Au Lait Shake ($3.79) is gourmet roast chilled coffee blended with vanilla frozen yogurt. Yes, it’s as good as it sounds. It’s served ice cold and goes down like a creamy, thick milkshake. There’s a hint of vanilla that quickly vanishes and turns into a coffee flavor. Think of it as a creamy iced coffee. The coffee taste is light and not overpowering at all. I completely forgot that I was drinking a yogurt shake. I instantly felt better about myself and guilt-free.

You can even do what I’ve done before which is take the shake home and put it in your freezer. It solidifies and you can just grab a spoon and go for it later when you’re craving it! It’s a great, light lunch.

This shake is perfect for the Memphis summer weather we’ve got going on right now.

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Monday, June 22, 2015

Guess Where I'm Eating Contest: Win Tickets to Margarita Festival!

Posted By on Mon, Jun 22, 2015 at 10:16 AM

Terrific prize for this week's contest: a pair of passes to the Memphis Flyer Margarita Festival, Saturday, June 27th, 3-6 p.m. at the Overton Park Greensward. 

A ticket gets you 15 margarita samples from area restaurants. You can also vote for best margarita; competitors are Molly's, Happy Mexican, Agave Maria, Tin Roof, Swanky's, Slider Inn, Blind Bear, Blue Monkey, Rockhouse Live, Rafferty's, Babalu, 3 Angels, and Young Avenue Deli. 

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The first person to correctly ID the dish and where I'm eating wins the tickets. To enter, submit your answer to me via email at ellis@memphisflyer.com

The answer to GWIE 68 is the ginger scone from Muddy's Grind House, and the winner is ... Jarrod Taylor!

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Wednesday, June 17, 2015

Cookies on Tap Thursday

Posted By on Wed, Jun 17, 2015 at 11:24 AM

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Beer and cookies ... what's not to like?

Cookies on Tap, at High Cotton Brewery, Thursday, June 18th, 4-7 p.m., offers a flight of four Girl Scout cookies paired with four High Cotton beers: 

Samoa - Hefeweizen,
Tag-A-Long - Scottish Ale
Savannah Smile - CTZar
Thin Mit - Baller Brown Ale

The event serves as a launch party for the newly formed Girl Scouts Heart of the South-affiliated Troop 901

Troop 901 is for group for young (21-39) professional women focused on networking and philanthropy. 

According to Kristen Posey-Russell, Heart of the South director of communications, the idea is to take the mission of the Girl Scouts and take it to the next generation. The goal for Troop 901 is to provide college scholarships.

So why Cookies on Tap? 

"We were thinking of what we like to do," says Posey-Russell. "We've enjoyed the craft beer in Memphis, and Girl Scouts cookies are our thing."

 

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Tuesday, June 16, 2015

Cafe Eclectic's Diablo Wrap

Posted By on Tue, Jun 16, 2015 at 10:58 AM

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I normally go to Café Eclectic for their amazing coffee menu and desserts, but their food menu is extremely diverse. I wanted to be bold and try their Diablo Wrap ($9).

The Diablo Wrap is filled with cream cheese, chicken, fresh spinach, caramelized onions, and garlic with extra spicy sauce. Let me just say this, WHEW! I grabbed my water right away. This wrap isn’t for the faint of heart. There’s a lot of extra spicy sauce in there, which is a mix of sriracha sauce, garlic, and light olive oil.

The chicken is chunky and tender and the fresh spinach adds a different, smooth texture. You can’t taste the caramelized onions or garlic and the cream cheese only appears at the bottom of the wrap. I wanted it to be mixed in throughout the entire thing. The extra spicy sauce definitely takes over and lingers on your tongue after you’re done eating.

If you like it hot, the Diablo Wrap is definitely for you.

Also, the Diablo Wrap comes with your choice of one side, so I picked the macaroni and cheese. It was thick, creamy, cheesey and had a light sprinkle of pepper. The noodles were soft. Everything melted in my mouth. A delicious bonus.

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Monday, June 15, 2015

Guess Where I'm Eating Contest 68

Posted By on Mon, Jun 15, 2015 at 9:43 AM

A morning treat for this fine morning ... 

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The first person to ID the dish and where I'm eating wins a fabulous prize. 

To enter, submit your answer to me via email at ellis@memphisflyer.com

The answer to GWIE contest 67 is Tops Bar-B-Q on Jackson, and the winner is ... Dabney Ring.

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Friday, June 12, 2015

Truck Stop Not Going Forward

Posted By on Fri, Jun 12, 2015 at 11:23 AM

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Michael Tauer confirmed today that the Truck Stop, a restaurant planned for the corner of Central and Cooper will not go forward. 

Tauer and partner Taylor Berger had been working for two years on the Truck Stop, described as "a hybrid concept that combines a restaurant serving small plates, adult beverages, and desserts with parking space for a rotating cast of three food trucks."

The project was met with some resistance. A community meeting was held where some questioned the design and the effect on traffic. 

Tauer said the decision not to pursue the project was made in the last two weeks or so. 

"It got to the point where it was cost prohibitive," he says. 

He says it was not one issue that was causing an overrun, but was a cumulative effect, involving zoning, landscaping, engineering, site grading, curbs ... 

Tauer says that he and Berger are "sad and frustrated." "It was a concept unique to Memphis."

Tauer calls the corner of Cooper and Center an "amazing location." The future of the site remains with Loeb. 

There are no plans to put the Truck Stop at another site. 

"This is a big blow to us," says Tauer. 

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Thursday, June 11, 2015

Tom's Tiny Kitchen Pimento Cheese Popovers

Posted By on Thu, Jun 11, 2015 at 2:16 PM

Tom's Tiny Kitchen was first sold at the Agricenter's Farmers Market and that was it. Today, you can get the original recipe and the chipotle (swoon!) at 130 stores, spanning five states in the southeast. Locally, it's available at Kroger, Miss Cordelia's, Superlo, High Point Grocery, Easy Way, John's Pantry, Charlie's Meat Market, and Whole Foods. 

In honor of their hard-won success the TTK folks have shared their drool-worthy recipe for pimento cheese popovers.
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Tom's Tiny Kitchen Pimento Cheese Popovers
Start to finish: 35-40 minutes
Prep time: 5 minutes
Servings: one dozen

Ingredients:
3 large eggs
1 cup whole milk
1 cup all-purpose flour
Pinch kosher salt
2 tablespoons butter, melted - plus additional for greasing pan
1/2 cup Tom's Tiny Kitchen Pimento Cheese

Step 1: Preheat oven to 450 degrees.
Step 2: Add a generous 1/2 teaspoon of butter to each cup of a popover pan or muffin tin.
Step 3: Put the buttered pan in the oven to warm for one minute.
Step 4: In a large bowl, lightly beat eggs with a whisk. Add the milk, melted butter, flour and salt, and stir with the whisk just until smooth.
Step 5: Fold in the pimento cheese, stirring lightly to combine.
Step 6: Ladle the batter into the heated pan, filling each cup about 2/3 full.
Step 7: Bake the popovers for 12-15 minutes at 450 degrees. Turn the oven down to 350 degrees and continue to cook for 12-15 more minutes until you reach your desired amount of browning.
Step 8: Remove the popovers from the oven; immediately take a sharp knife and pierce the top of each popover. This will allow steam to escape and keep your popovers from getting soggy.
Step 9: Eat immediately or at room temperature. (May be reheated in 350-degree oven for 5 minutes.)

Adapted from Lisa’s Food Life.

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Wednesday, June 10, 2015

Famous Folk’s Folly Freeze

Posted By on Wed, Jun 10, 2015 at 10:24 AM

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The second you walk into Folk’s Folly Prime Steak House, your mouth starts to water from the smells of the delicious meats. Well, trust me when I say that your eyes will open wide with delight if you make it to dessert!

My server recommended their Famous Folk’s Folly Freeze ($9). You can customize the dessert to your preference of liqueur: Amaretto, Chambord, Frangelico, Godiva, you name it! The Folk’s Folly Freeze I had consisted of Brandy Alexander with crème de cacao blended with soft vanilla ice cream.

This dessert drink is a sneak attack! On the first sip all you taste is ice cream. The liqueur creeps in after you get the feel of a vanilla milkshake. After the vanilla, there are hints of the crème de cacao. The Folk’s Folly Freeze is thick, not very sweet, and you can feel the ice particles freeze on your tongue on the last part of the sip. It’s an alcoholic milkshake where the alcohol is present, but an afterthought. I went out to dinner with a group of people and there were other deserts on the table. My dessert was the one that was passed around. Everyone wanted more sips!

Drink this bad boy and then go home and take a well-deserved nap!

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Monday, June 8, 2015

Guess Where I'm Eating Contest 67

Posted By on Mon, Jun 8, 2015 at 9:51 AM

I think this is the first time landscaping was the clue for GWIE ... 

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The first person to ID where I'm eating wins a fabulous prize. To enter, submit your answer to me via email at ellis@memphisflyer.com.

The answer to GWIE 66 is the veggie tacos from the Fuel food truck, and the winners are ... Tate Parker and Cory Prewitt. 

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Thursday, June 4, 2015

Lunch at Burrito Blues

Posted By on Thu, Jun 4, 2015 at 11:12 AM

The place is called Burrito Blues. So, I went for the burrito. (Same reason I get the chicken at Gus’ Fried Chicken.)

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I went simple. Chicken, peppers and onions, rice, and salsa verde. Delicious.

I’m no stranger to these big burritos, but as the nice line cook rolled my pile of ingredients into burrito form, I wondered if I could handle it. (I couldn’t. Read on.)

But, see, I got this thing with nachos. (First time I saw barbecue nachos was at a RiverKings game years ago. I moved to Memphis because it’s great but I stay for the nachos.)

So, when nachos arrived at the table, my burrito took a back seat while I took a drive straight to Nachotown. (I’m def gonna eat the rest of the ‘rito soon. It’s in the work fridge.)

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The chips are made on-site and dusted in a dry barbecue rub. The nachos were topped with guacamole, veggies, and mucho, mucho melted cheese. These nachos were serious. As I guy I used to know once said, it was like "a party in my mouth and flavor was the guest of honor.”

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Fun side note: saw and tried this hot sauce for the first time. It’s (if you can’t read the label) from Blues City Cafe and called Beale Street Bad Hot Sauce. It was like Tabasco on the front end with a slightly sweet and barbecue-y twist at the end. If you see it, try it.  

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Wednesday, June 3, 2015

Sprock n' Roll — new Midtown Party Bike

Posted By on Wed, Jun 3, 2015 at 2:45 PM

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Sprock n' Roll
, a party bike company based in Midtown, will launch on June 12th. Reservations are available online at www.sprocknrollmemphis.com.

They are starting with two bikes and a Midtown route going between Cooper-Young and Overton Square. 

According to Ashley Coleman, who owns the company with her husband, Sprock n' Roll hopes to add additional routes to Overton Park and eventually downtown. 

The bikes hold a minimum of 8 people, maximum 16. Prices range from around $20 to $40 per person. Tours take 2 hours. 

Monday, June 1, 2015

SkiMo’s Grilled Cheese Marshmallow Sandwich

Posted By on Mon, Jun 1, 2015 at 12:12 PM

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SkiMo’s grilled cheese marshmallow sandwich is on the kid’s menu. Don’t worry if you’re an adult. You can still order the sandwich, and it’s actually going to be added to the regular menu soon!

For $4.50 you get a yummy and gooey grilled cheese sandwich. It’s a large size for a child. The portion was perfect for me. Not complaining here! When I first heard about this sandwich, I didn’t think I’d like it. I prepared for a heavy taste and to experience flavor overload. That wasn’t the case at all!

The bread is crunchy and buttery. With each bite you get sticky, buttery sweetness. There’s a lot of melted marshmallow and you taste a hint of the cheese at the end after the sweetness fades away. As for the fries, they were a nice bonus on the plate. They weren’t salty but fried just right and focused on the heartiness of the potatoes. Eating the grilled cheese marshmallow sandwich is messy but in a fun way, like eating smores after you’ve melted them over a fire pit. This is a grilled cheese with a treat in the middle! 

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