Monday, July 31, 2017

Crafts & Drafts, etc.

Posted By on Mon, Jul 31, 2017 at 2:35 PM

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• A few years back, my niece had some time after whipping up a batch of Spam Musubi for a family gathering, so she crocheted everybody a hat. I about fell over because I have always wanted to be CRAFTSY. Always.

It's not meant to be, alas, but I find some comfort in the Funlolas and babycreeps of the world and the upcoming Crafts & Drafts.

Y'all know the drill: tons of local crafts (think soaps and jewelry and ceramics and food stuffs and stuff you never knew you needed) paired with local beer. A perfect match to be sure.

Happening November 11th in the Crosstown area. And vendor applications are now being accepted through August 15th.

* The Best Memphis Burger Fest is set to return October 7th, and this year will include a burger-bobbing contest. We have no idea what that is, but it sounds like good, messy fun. Star & Micey are set to perform.

UPDATE ON BURGER BOBBING: From a Burger Fest rep: "It's sort of like bobbing for apples - but in place of apples are inflatable burgers and instead of water, the burgers are submerged in ketchup."

• A new location of French Truck opened in the Crosstown Concourse a few weeks back, and now it's got its breakfast and toast menu up and running, served until 2 p.m. seven days a week.

(It's taken a long time for Memphis to catch up with toast, and before you scoff, read this, the greatest story on the toast trend ever told.)

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Featured on the menu is a waffle sandwich with egg, prosciutto, and goat cheese; a sweet quinoa bowl with strawberries, ricotta, and candied hazelnuts; avocado toast; and the B.N.B. toast with bacon, Nutella, and basil.

French Truck in Crosstown is open Monday through Friday, 7 a.m. to 6 p.m. and Saturday and Sunday, 8 a.m. to 6 p.m.

• I'm pretty much an iced coffee freak, and one of the best I've ever had is the Thai Iced Coffee at the newly open Edge Alley.

The Thai iced coffee has both condensed milk and coconut milk, so this may have to be a special treat for me. Also indulgent is the biscuit-centered menu.
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The biscuit was dense hearty thing, but oh-so-flaky and stuffed to perfection with egg, avocado, and cheese.

Check it out and let me know what you think.

* You know what is opened? Margaritas on Second across from the Peabody in the old Kooky Canuck space.

One word to sum it all up: colorful.
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 •Some new folks are in charge of the Dixon's Park + Cherry.  Kristi and Kevin Bush of CFY Catering have taken over the spot from Acre's Wally Joe and Andrew Adams.

JUSTIN FOX BURKS
  • Justin Fox Burks
The Prosciutto and peach sandwich served on a croissant sounds dang good, as does the veggie sandwich with lemon hummus. Park + Cherry also a good selection of coffee drinks and I heard tale of a cookie-dough stuffed cookie sandwich.

• And and and, you can now buy sauce and rub at Williams-Sonoma created by BBQ master and all-around legend Melissa Cookston.

PLUS, UberEATS is now delivering Corky's.

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Wednesday, July 26, 2017

Royal's Yvonne Mitchell Cooking Up Hits

Posted By on Wed, Jul 26, 2017 at 1:00 PM

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A couple things to know about Yvonne Mitchell, daughter of the legendary founder of Royal Studios Willie Mitchell: She can cook and she can cook for crowds.

"My mother always had musicians living with us," Mitchell explains, saying she recruited to help feed the masses when she was around 8 or 9.

So consider Mitchell prepared for Friday's "Rhythm on the River (Poppa Willie's Night)," the first in a trio of events in celebration of Royal's 60th anniversary. Mitchell will be cooking dinner for the crowd.

"I'm making salmon croquettes with a special sauce I made up. Chicken with mushroom gravy, rice and greens, black-eyed peas, homemade cornbread, lemon poundcake, peach cobbler, and a 150-year-old recipe for chow chow," Mitchell says.

Mitchell has worked for the studio for nearly 50 years, doing everything from being an administrator to doing copy writing to cleaning the machines and staging photo sessions for the musicians. She and her sister formed A&V Enterprises, and they worked with Ann Peebles and Hi Rhythm.
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When Willie Mitchell passed away in 2010, the family had to regroup and figure out how best to serve the studio. They decided to make Boo Mitchell the face of the studio, with Yvonne providing a little TLC for the musicians.

Musicians often stay in the studio from 10 a.m. to 2 a.m., says Mitchell. She would bring them her famous lemon pound cake and then feed them a proper Sunday dinner, so they would have some comfort food after days of burgers and barbecue.

She cooked for Bruno Mars, John Mayer, and Boz Scaggs. She cooked for Melissa Etheridge for seven days. She's catered the Memphis Music Hall of Fame inductions.

For the Rhythm on the River event, held at the studio, Don Bryant will perform with the Bo-Keys. It's Bryant's first time back to Royal since the 1960s.

As for Mitchell's 150-year-old chow chow recipe, it's her grandmother's, and she's getting the grandkids in on the act because she messed up her shoulder and needs help with all the chopping. She says they're doing pretty good.

So, does anyone ever cook for Mitchell? "Not really," she says. "My sister can't boil water."

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Wednesday, July 12, 2017

Burger Week!

Posted By on Wed, Jul 12, 2017 at 3:27 PM

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Guys, I need you to do something for me. I hardly ever ask for anything. One (more!) of you HAS to go to Growler's and report back on their Memphis as Chuck burger. It's beef ground up with pulled pork topped with cheese sauce topped with pork rinds. Do it!

The Memphis as Chuck burger is just one offering from the 15 restaurants participating in Memphis Flyer Burger Week. All Burger Week burgers are $5!

Myself, I've got plans to meet friends at Huey's later in the week. For those of you out there burgering, make sure to check in with us on Instagram and Twitter @memphisflyer using #FlyerBurgerWeek. There will be prizes!

Burger Week runs through July 18th.



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Friday, July 7, 2017

French Truck Now Open in Crosstown

Posted By on Fri, Jul 7, 2017 at 11:59 AM

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French Truck Coffee
has opened in the Crosstown Concourse.

The new location in the Central Atrium offers a healthy selection of coffee drinks from Cafe Au Lait and Cappuccino to iced. They are now serving a few pastries like coffee cake and croissants.

The New Orlean-based coffee company teamed up with Jimmy Lewis' Relevant Roasters on Broad last year, merging operations under the name French Truck.

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According to Lewis, French Truck will begin roasting at Crosstown as soon as they get all the necessary equipment. Visitors to Crosstown will be able to view the process through giant windows.

French Truck will also serve a full menu featuring breakfast and lunch in about two weeks.

Lewis says, "We've been vitally inspired by others, by that I mean Crosstown. We're just a little speck on this big screen."

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Thursday, July 6, 2017

Cold Brew Throwdown Friday!

Posted By on Thu, Jul 6, 2017 at 1:51 PM

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Competitors will be vying to make the best cold brew and non-alcoholic cold brew cocktail during the Cold Brew Throwdown this Friday, 6-9 p.m. at City + State.

Roasters are coming from from Louisville, Nashville, and Atlanta to flex their coffee muscles and to best roasters from Memphis.

A panel of judges will decide the winners, but there's a People's Choice Award as well.

There will be beer from Wiseacre, and El Mero and Say Cheese will be there as well.


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Wednesday, July 5, 2017

Bruster's Coming to Highland

Posted By on Wed, Jul 5, 2017 at 2:44 PM

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Loeb Properties announced today that Bruster's Real Ice Cream will open a store on Highland Strip late this year.

From the release:

Bruce Reed, the “Bruce” in Bruster’s, created the Bruster’s Real Ice Cream brand in 1989 with a commitment to freshness and quality ingredients that remains today. They are known for premium, artisan, small batch ice cream made fresh daily in stores and served in a wide variety of innovative flavors. Bruster’s is made the old-fashioned way, from ingredients that are slow kettle processed and designed specifically to create the distinctive Bruster's flavor. It all starts with their proprietary home-style mix, delivered fresh from their dairy to each store, where small artisan batches are crafted daily by their Certified Ice Cream Makers.

At least 24 ice cream flavors are always ready to be enjoyed in crunchy, handmade waffle cones, sundaes, candy-filled blasts and thick milkshakes. Freezes, Italian ices, sherbets, sorbets and frozen yogurt, as well as fat-free and no-sugar-added treats, are also available. Cakes and pies are offered for every occasion, along with pints, quarts and half gallons.

There are nearly 200 independently operated Bruster’s locations in 20 U.S. states, South Korea and Guyana.
The new store will be at 571 Highland and will be 1,300 square feet.

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