Friday, June 23, 2017

Andrew Ticer and Michael Hudman to open restaurant at Old Dominick Distillery

Posted By on Fri, Jun 23, 2017 at 9:14 AM

Old Dominick Distillery
  • Old Dominick Distillery
Chef/restaurateurs Andrew Ticer and Michael Hudman will operate a restaurant in Old Dominick Distillery.
The restaurant, slated to open in late November or December, will be on the North side of the 50,000 square-foot facility at 305 South Front Street. Windows in the 100-year-old warehouse will overlook the Mississippi River.

Restaurant construction has begun and is expected to be completed before the end of the year.
Ticer and Hudman, owner of Andrew Michael Italian Kitchen, Porcellino’s Craft Butcher, Catherine and Mary’s and Hog & Hominy, were finalists for this year’s James Beard Foundation Awards Best Chef Southeast. They were Food & Wine magazine’s Best New Chefs in 2013.

The chefs and beverage director Nick Talarico will cater a private dinner Friday June 23 at the distillery. Accompanying the menu for the dinner, created for the evening by Ticer and Hudman, will be craft cocktails made with Old Dominick vodkas and the award-winning Memphis Toddy.

The dinner will be held the night before the distillery’s “Memphis Spirit Returns” grand opening celebration, which will be open to the public. The event, which will be held from 2 to 7 p.m. June 24, will commemorate the 150th anniversary of when Old Dominick Whiskey and D. Canale settled on Front Street.

Jose Gutierrez from River Oaks, Felicia Willett from Felicia Suzanne, Kelly English from Restaurant Iris and Second Line and Patrick and Deni Reilly from Majestic Grille will prepare food for the June 24th event. Craft cocktails will be created by Memphis bartenders Brad Pitt from Germantown Performing Arts Centre, Miles Epley from Cafe Society, Daniel Lynn from South of Beale, Colby Jones from Catherine and Mary’s and Dan Price, creator of Undercurrent Memphis.

Tickets are $30 per person and are available at olddominick.com.

Old Dominick Distillery opened May 1. “We’re in distribution at all your favorite local liquor and wine shops and your favorite bar,” said Old Dominick director of sales Clark Schifani.


Monday, June 19, 2017

UberEats Now Delivering McDonald's

Posted By on Mon, Jun 19, 2017 at 12:44 PM

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McDonald's has partnered with UberEats for what they're calling  McDelivery.

This is a relatively new development. UberEats launched a pilot program in Florida and then rolled it out to other cities such as LA, New York, and Chicago.

UberEats will deliver from 30 area McDonald's restaurants and will cover Midtown, East Memphis, the airport area, and some of Germantown.

The entire menu will be available, save for soft serve ice cream, and there's no minimum delivery. Folks have ordered just a coffee, a rep tells me.

They envision people ordering late-night, and busy families having dinner brought to them. They see deliveries being made to Little League games or to a park. They think the all-day breakfast promises to be a hit.


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Wahlburgers Opening on Beale

Posted By on Mon, Jun 19, 2017 at 10:59 AM

NICOLETTA AMATO PHOTOGRAPHY
  • Nicoletta Amato Photography


Announced this morning: Wahlburgers, the burger place run by chef Paul Wahlberg and celebrity brothers Mark and Donnie, will open at 349 Beale this fall.

From the release:

“We recognize just how lucky we are to bring Wahlburgers to Beale Street, the most iconic street in America where legendary artists have performed for decades,” said Mark Wahlberg. “We look forward to opening our doors and contributing in our own way to that rich history.”

Wahlburgers Memphis will boast 6,900 square feet over two floors and feature a wide selection of creative burgers as well as sandwiches, salads, vegetarian options, and home-style side dishes, such as Tater Tots, Mac N’ Cheese with Smoked Bacon, and Alma’s Classic Macaroni Salad. All burgers are made with a proprietary blend of beef, ground fresh, and topped with house-made condiments – 15 in total, including Chef Paul’s signature Wahl sauce, dill pickles, honey-garlic mayo, butternut squash, tomato jam, avocado spread, and more.

At Wahlburgers Memphis, guests will be able to choose to sit down and enjoy full table service, order quick-serve style at the counter, or grab take-out. A full-service bar with wide screen TVs will offer a wide selection of wine and beer, specialty cocktails, and an assortment of adult frappes.
Wahlburgers will occupy the space that was to be Sweetie Pies before that deal went kaput.

ERIC LUCIANO OF SOUSA DESIGN ARCHITECTS
  • Eric Luciano of SOUSA design Architects

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Wednesday, June 14, 2017

Curb Market Opens Quietly in Crosstown

Posted By on Wed, Jun 14, 2017 at 4:33 PM

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The new Curb Market opened today in the Crosstown Concourse. The space at 9,000 square feet is over three times the size of the old Cooper market at 2,200 square feet.

Owner Peter Schutt says the old building didn't have the floor space to facilitate a simple truth about most shoppers: they prefer one-stop shopping.

So, in addition to all the local goods Curb is know for (Judy's Pound Cakes, Dr. Bean Coffee, loads of local produce, Crazy Good items, and on and on), they now carry dry and can goods. But it's a carefully curated selection of dry and can goods — lines like Amy's and Amish and European butters, and organic and whole grain goods.

They also have a salad bar and a hot-food bar.

Schutt says once they get the kinks ironed out of the operation, they'll have a proper grand opening and start having classes.

One thing Schutt says is notable about the new Curb Market is its meat counter, which features local meats and corned beef and pastrami and bacon.

"It's the finest butcher between Nashville and St. Louis," he says.


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Is Meddlesome's 201 Hoplar in Bad Taste?

Posted By on Wed, Jun 14, 2017 at 11:29 AM

Y'all Meddlesome Brewing is opening in Cordova on June 30th, and among their their offerings will be an IPA called 201 Hoplar.

And, well, there's been some mixed reaction ...
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Does the name cross the line? Or is it cheeky in a Rockbone sort of way? Where do you stand?

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Thursday, June 8, 2017

Best Bets: Brisket

Posted By on Thu, Jun 8, 2017 at 4:04 PM

Barbecued brisket at Stanley Bar B Que - MICHAEL DONAHUE
  • Michael Donahue
  • Barbecued brisket at Stanley Bar B Que

I watched David Scott Walker prepare a brisket at the recent Memphis in May World Championship
Barbecue Cooking Contest. I wasn’t able to return 13 hours later to taste the finished product, but Walker told me the preparation and the cooking process was about the same as the way it’s done at his restaurant, Stanley Bar B Que in Overton Square.


Well, the restaurant version brought back memories of that smoky-meaty aroma and all the fun on the banks of the Mississippi River about a month ago. Except this time, I could linger over my meal at one of the long wooden tables inside Walker’s air-conditioned restaurant.

His brisket is cooked in the “hill country” style, Walker said. Ninety percent of his family lives in Texas, so they visited several cities there on summer vacations when he was growing up. “For the most part it’s salt and pepper and then you rely on A - having real good meat. And B - having real good wood. Those are the two flavor components. You really don’t want to add too much in your rub. A little paprika, whatever, that’s fine. But it’s mainly salt and pepper. And you let the meat and the wood shine through. That’s what we do on the river.”

You almost could cut Walker’s brisket with a feather. I asked him how he cooked it.

“We do it the right way,” he said. “We’ll start off in the morning with a charcoal chimney and let the creosote of the charcoal burn off. And then the rest of the day it’s nothing but wood. Depending on what meats we’re cooking depends on what kind of wood we’re using.”

With brisket, they start with cherry wood, Walker said. “That helps get a good smoke ring around it. Then we move to a fruitwood. We love peach. We love apple. Really love pear, but pear’s tough to get. Then after a few hours of that we switch over to hickory.”


Final cooking stage is to wrap the meat in parchment and plastic wrap and let it cook for 12 to 16 hours depending on the size of the brisket.

Walker learned how to grill growing up in Raleigh-Bartlett. “It was a really close-knit neighborhood. We had block parties all the time. We’d do Fourth of July parties. All kinds of things. Fireworks. But we were always grilling, whether it be barbecue or just straight-up grill - hot dogs, hamburgers. We built a pool so we were the house that everyone came to. So, I think that’s where it all started.”

I asked how popular his brisket was at the restaurant. “The pork is, obviously, king of Memphis, but there are a lot of people who really do love brisket. And you can’t really find it in a lot of places. And if you do find it, hopefully, it’s done right.

“If you’ve never had really good smoked beef, I think you’re missing out. A lot of people - especially around this area - when they visit Texas they’ll diss the barbecue. It’s mainly because they’ll try some pork barbecue in Texas. Which is their first mistake. Get what they do right. Go to Texas. Try some beef barbecue. Get their beef ribs. Get their brisket. And I think you’ll be pleasantly surprised.”

Walker originally opened his restaurant as a German restaurant, Schweinehaus, but switched to the barbecue format last April. People constantly told him they wanted a barbecue restaurant in Overton Square, he said. “They missed the Public Eye. They missed that something they’re familiar with. This town loves barbecue and we grew up doing it. So, we said, ‘Let’s follow our passion.’”

And, he said, “My father passed away at Christmastime. And he was a big barbecue guy.”

His dad was the one who did most of that grilling when they were growing up. “His name was ‘Stanley.’ Hence the name. I hope he’s smiling down on us. I hope he’s proud.”

Stanley Bar B Que is at 2110 Madison in Overton Square; (901) 347-3060

Brisket - Walker style from Michael Donahue on Vimeo.


Wednesday, June 7, 2017

The Cottage Becoming Thai Cottage

Posted By on Wed, Jun 7, 2017 at 11:11 AM

THE COTTAGE, FACEBOOK
  • The Cottage, Facebook

The Cottage restaurant soon will be known as “Thai Cottage.” Owner Lisa Prewett sold the restaurant at 4085 Summer to Tom and Tanatip Tongumpun of Collierville.

The restaurant, which opened 60 years ago, will continue to serve home cooking at breakfast and lunch. At night, the menu will change to Thai and Chinese food. Karaoke also will be featured.

In 2014, The Cottage moved from its long-time former location at 3297 Summer to the present location. “ I’ve had it since 2012,” Prewett said. “My dad, Billy Franks, had it from 2009 to 2012. I just wanted a boutique for a couple of years. I was trying to get out of the restaurant and, finally, someone wanted it.”

The Tongumpuns are excited about their new restaurant venture. “We’re going to switch over on June 15,” Tom said. “Then I’m going to start opening in the evening on July 1st.”

Tom will do the cooking at night. “This is my first restaurant, but I used to work in the food business in Johnson City, Tenn. I’ve been wanting to get The Cottage for the longest. That’s what I wanted. I don’t know why. But I’ve been wanting to own it. It took 10 years.”

Tom, who retired from teaching three years ago after working 25 years, taught math in the Shelby County School system. He taught at Humes Middle School and Cordova Middle School.

His wife is going to bring some appetizers to the restaurant before the change-over, Tom said. “She wants the customers to have some of the taste of Thai.”

Prewett and her daughter are opening the boutique, “Lisa Morgan,” which will feature women’s and some men’s clothing as well as accessories. Opening date is slated for July 28, but Prewett said they’ll probably open sooner.

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Monday, June 5, 2017

On the Scene at the Italian Festival

Posted By on Mon, Jun 5, 2017 at 3:23 PM

The 28th Annual Memphis Italian Festival was held in Marquette Park last weekend and photographer Frank Chin was there. Think grape-stomping, bocce ball, live music, cornhole, cooking demos, and gravy, gravy, gravy!

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Friday, June 2, 2017

Farmers Market News and more

Posted By on Fri, Jun 2, 2017 at 12:59 PM

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Memphis Farmers Market will launch a Wednesday afternoon market, 4-7 p.m., at Court Square downtown, starting Wednesday, June 28th.

It will be called MFM² and will run through September 27th.

• The famers market at the Memphis Botanic Garden is taking a "planning year," which means no market this year. They're looking for a better site for the market and hope to revamp their vendor list.

* Now done with its renovations, Tsunami will begin hosting Pau Hana Time, a happy hour Monday through Friday, 5-7 p.m. "Pau hana" is Hawaiian and means to "done working." It's a nod to chef/owner Ben Smith's time in Hawaii and, in keeping with the theme, Smith will offer new dishes with a Hawaiian inspiration.

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• The Hard Rock Cafe is bringing back its World Burger Tour for National Burger Month.

Among the burgers on the menu:

Tango Salsa Burger (Buenos Aires, Argentina) – shake it up with andouille sausage, Certified Angus Beef®, salsa criolla, garlic aioli, Monterey jack cheese, fresh arugula and a fried egg to top off the burger

Olé Burger (Barcelona, Spain) – a fury of red peppered Romesco sauce, roasted vegetables, with goat cheese crumbles and arugula, dancing on a Certified Angus Beef® and between a toasted bun

And and and ...

Tennessee BBQ Burger (Tennessee, United States) – like a good country ballad, this Certified Angus Beef® burger brings happy tears with BBQ dry rubbed premium beef topped with pickle slices, Memphis slaw, pulled pork, pig sauce, crispy onions and cheddar
The burgers will be offered through June 25th.

Ruth's Chris is hosting a five-course wine dinner with the historic Chateau Montelena Winery.

The dinner will feature the rare 2006 Estate Cabernet Sauvignon and the 210 Napa Valley Petite Sirah.

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