Serving Up Sunday 

For those of you whose idea of a perfect Sunday doesn't include cooking, here are a few new options:

At Sweet, the Exquisite Desserterie, brunch isn't the usual eggs and pancakes.

"I asked customers and friends what they would like to see for brunch," says Paula Pulido, the restaurant's chef and owner. "Everybody wanted something different from the standard eggs Benedict, French toast, and Belgian waffles."

Sweet's "something different" includes an antipasti buffet to start and a dessert buffet to finish. In between, diners can nibble on fresh popovers with potato/leek soup, followed by a baby-greens salad, a mimosa "intermezzo," and a choice of beef or vegetable en croute, all for $21.

Sunday brunch at Sweet is available from 11 a.m. to 3 p.m.

Sweet, 938 S. Cooper (726-4300)

Currents, a fine-dining restaurant at the River Inn of Harbor Town, also recently started offering Sunday brunch. The more traditional items include cinnamon French toast, Monte Cristo with vanilla-stewed berries, Golden Apple pancakes, and a chèvre omelet with roasted mushrooms, artichokes, and heirloom tomatoes. Other dishes are pan-roasted Tasmanian salmon, grilled Nyman Ranch pork loin, saffron risotto with lobster, and grilled filet of beef.

Sunday brunch at Currents is available from 11 a.m. to 2 p.m.

Currents, 50 Harbor Town Square (260-3300)

If you want to grab a couple of friends for a relaxed, end-of-weekend dinner, try the Majestic Grille's Sunday Suppers. One supper, served family-style, feeds four.

"This is something we have wanted to do for a while, and we thought the holidays would be a perfect time to try it out," says Deni Reilly, who owns the restaurant with her husband Patrick, the Majestic's chef.

The menu changes every week and typically includes home-cooking favorites with a twist, such as braised pork loin with roasted apples and cider and mashed root vegetables. The Sunday suppers are served during regular dinner hours and cost $60.

The Majestic Grille, 145 S. Main (522-8555)

The Flying Fish is offering a "Preacher's Special" to all oyster lovers. Every Sunday, all day, you can satisfy your oyster craving for 25 cents per oyster. If oysters aren't your thing, the restaurant offers plenty of other seafood dishes, such as catfish, tilapia, snapper, salmon, and crawfish.

The Flying Fish, 105 S. Second (522-8228)

Need a dash of culinary inspiration for your holiday cooking? Stop by Williams-Sonoma this month for free demonstrations, technique classes, and a taste of some of the store's holiday favorites.

On Sunday, December 9th, discover the secrets to throwing an elegant holiday cocktail party. Demonstrations about the best cup of cocoa, holiday confections, easy desserts, gifts for the cook, festive drinks, super stocking stuffers, and more are offered almost every day throughout December from 11 a.m. and 3 p.m. Call the store for a detailed scheduled.

Williams-Sonoma, 7615 W. Farmington (737-9990)

You have until Saturday, December 15th, to cast your vote in support of a local farmer, chef, restaurant, or food-related business or person for the Edible Communities 2007 Reader's Choice Local Hero Award.

Edible Memphis, a quarterly magazine that debuted last spring, is one of 30 "Edible Community" publications around the United States that focus on local foods and farmers.

Each Edible Community will vote on its heroes, and the winners will be announced in January at the Edible Communities annual publisher's dinner in Charleston, South Carolina. Winners will then appear in the spring 2008 issues.

Eligible locally for the award are the places and people featured in Edible Memphis throughout the year: Downing Hollow Farms (Lori Greene), Neola Farms (Michael Lenagar), Whitton Farms (Jill and Keith Forrester), Delta Grind (Georgeanne Ross), Tripp Country Ham (Charlie Tripp), Magevney Kitchen Garden, the Southern Food and Beverage Museum, Tom Singarella (baker), Jose Gutierrez (Encore), Karen Carrier (Automatic Slim's, Beauty Shop), and Nancy Kistler (Entourage catering).

Go to to cast your vote.



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