August 2017

Our Wedding Issue

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CONTENTS AUGUST 2017

28 HOME: Warehouse 67 designs and decorates a Germantown home with the perfect balance of beauty and functionality for a family.

38 DESIGN: With wedding season in full swing, At Home sat down with

Ann Marie Shivers of Details Rentals in Oxford, MS to get the top tips when it comes to wedding rentals.

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CONTENTS

AUGUST 2017

52

26

F O R YO U

84.

16 healthy you Diet vs. Exercise 98 on a good note Memphis Tilth - Bring It Food Hub

HOME & DESIGN 26 at home with Molly Farrell 28 home feature Striking a Balance 38 design Here Comes the Rentals 44 home trends Create a Water Garden in a Weekend

T R AV E L & C U L T U R E 46 getaway Austin, Texas 52 travel Let's Go To New Zealand 60 experience this End Summer with a Bang! (or Splash!)

66 weddings 80 arts Norbert Putnam

FOOD & DRINK 84 entertaining Celebrating the Bridemaids 90 dining out Catherine & Mary's 92 happy hour Pickin' n' Grinnin' 94 in the kitchen Grilled Peaches

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IN EVERY ISSUE 14 | PUBLISHER'S NOTE 97 | SOURCES

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AUGUST 2017 • VOL. 16 NO. 5 PUBLISHER / EDITORIAL DIRECTOR MARGARET MONGER | mmonger@athomemms.com

ART DIRECTOR ANNA LEPPERT | aleppert@athomemms.com

EDITORIAL AND PRODUCTION MANAGER GINNI JONES | gjones@athomemms.com

COPY EDITOR TERRI GLAZER

IMAGING COLOR MANAGEMENT CHARLES REYNOLDS | cr@colorretouching.com

ADVERTISING SENIOR ACCOUNT EXECUTIVE HILARY FRANKEL | hafrankel@comcast.net

ACCOUNT EXECUTIVES MEGAN EIDT | meidt@gmail.com BRITTANY MCDONALD | brmcdonald45@gmail.com

BUSINESS DIRECTOR OF OPERATIONS TRIP MONGER | tmonger@athomemms.com

MARKETING AND CIRCULATION HARRIET W. DEATON | hdeaton@athomemms.com

HOW TO REACH US 320 South Walnut Bend, Suite 11 | Cordova, TN 38018 901.684.4155 | FAX 901.684.4156 WEBSITE: athomemms.com

At Home Memphis & Mid South doesn't accept unsolicited manuscripts. To inquire about freelance opportunities, send a letter, resume and three writing samples to—Editor, At Home Memphis & Mid South: 320 South Walnut Bend, Suite 11, Cordova, TN 38018.

SUBSCRIPTIONS Call 901.684.4155 or subscribe at athomemms. com. Annual subscription rate: $19.95. Single copy price: $4.99. At Home Memphis & Mid South is published 12 times a year. Postmaster: Send address changes to At Home Memphis & Mid South, 320 South Walnut Bend, Suite 11, Cordova, TN 38018. We make every effort to correct factual mistakes or omissions in a timely and candid manner. Information can be forwarded to Trip Monger; At Home Memphis & Mid South, 320 South Walnut Bend, Suite 11, Cordova, TN 38018 or to tmonger@athomemms.com.

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publisher’s note As summer starts to wind down, we are excited to bring you our August issue, which includes some of the most beautiful weddings I have ever seen. You might think that I am partial to one in particular, and you would be correct. The marriage of our son, Duncan, to Aubrey Ann will forever be remembered as one of the happiest days this mom ever experienced.

As parents, many of us pray for the perfect companions for our children and my prayer was answered on June 24, 2017. I am proud to include a small peek at our special day and thank the other couples that allowed us to share their wedding with you.

As always, we are thrilled to bring you another beautiful Mid South home, adventurous travel options and a plethora of other ideas from healthy lifestyle tips to delicious food and libations. I hope you always check out our ON A GOOD NOTE article that continues to bring you stories on the positive things our Memphis and Mid South families do and how they help our area thrive.

I hope you enjoy this last summer issue for 2017 and for those of you with school-age children, I wish you safe and happy memory making before your children return to the classroom. In a blink, they too will be grown and planning a wedding. Then you are doubly blessed because they bring an additional member into your family to love and make new memories with.

Best wishes to all!

Publisher

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healthy you

VS.

diet Vs. Exercise Text and photo courtesy of Michelle Johns

During a recent conversation I had with a friend on the topic of diet vs. exercise, he commented that he exercises so he can eat whatever he wants. I replied, “I don’t think exercise is going to keep cheese dip from clogging your arteries.” Before I go any further, let me tell you that I LOVE salsa, chips and Text by Michelle Johns cheese dip with a margarita! I indulge at least once a week. The point is, as the American Heart Association will note, “you can’t outrun a bad diet.”

I see people every day working their hearts out. They are putting in the time, but not achieving the results they want and I know it’s because they’re not being mindful of their daily diet. I have a diverse exercise mix. I run, bike, practice yoga and do high-intensity interval training (HIIT) workouts. I burn about 300 calories on a six-mile bike ride, 270 calories on a three-mile run, 500 calories on an average day at Orangetheory Fitness (HIIT-style workout), and 600 calories in a hot yoga class at Sumits Yoga. I typically burn 600 to 700 calories a day and I eat 2,000 to 3,000 calories a day. Are you starting to see how the scale is tipped?

While many will say calories don’t matter, they are the unit of measurement most used to measure the energy we burn and the fuel we take into our bodies. A 32-ounce Coke contains about 310 calories, while a handful of walnuts contains about 190 calories. The walnuts are rich in omega-3 fatty acids, vitamins E and B, and magnesium—all things the body needs to refuel. The soda contains a lot sugar and ingredients that fatigue the body and are hard on the digestive system. Whole foods like walnuts provide energy for workouts; they take longer to process and digest and work in the body longer. Junk foods are processed much faster in the body, making us sluggish and zapping us of the energy we need to function throughout the day. Eat healthy proteins that give the body the amino acids it needs to refuel.

A diet doesn’t have to be a strict routine. My favorite way to balance the plate is to keep it simple by eating a healthy portion of protein, a healthy carb, and fruits and vegetables. I estimate portion sizes by what looks like a handful of each food. Keep it simple; find healthy, whole foods you enjoy and eat them most of the time.

EXERCISE every day! It’s important to keep the body healthy and strong. Eating the right foods matters, but you also need a good cardio and strength training workout routine.

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healthy you Quinoa Bowl

1 cup quinoa 2 cups vegetable broth (organic –I use the Whole Foods brand) 1 red onion 1 red or green pepper 1 clove garlic 1 can black beans (drained) Corn (optional) ¼ teaspoon Mexican seasoning (I use Frontier brand) 1 cup arugula ¼ cup cilantro Avocado oil A pinch of salt and pepper

Topping Options:

Hot sauce Guacamole Avocado Pesto (I use Veganase pesto) Chicken

Directions:

Saute the garlic, red onion and the pepper in avocado oil and salt and pepper. Add two cups of vegetable broth and quinoa. Cook for about 10 minutes. Add the black beans, corn and Mexican seasoning. Cook for additional 10 minutes and simmer to cook down the liquid.

Top arugula with the quinoa and any additional toppings you desire. I like guacamole, hot sauce and Veganase pesto.

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at home with

At Home With

Molly Farrell Owner of Maggie Louise Bridal Boutique

Text by Ginni Jones Photography by Annabella Charles Photography

Since opening for business in 2012, Maggie Louise Bridal Boutique has been named one of the Top 50 Bridal Salons in the Country by Brides Magazine and included in The Knot’s Hall of Fame: Best of Bridal. We recently sat down to chat with Molly Farrell, owner of Maggie Louise. Meet the woman behind Memphis’ elegant wedding boutique and every “bride’s best friend.”

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Q&A

at home with

At Home Memphis & Mid South: Tell us a little bit about your background, both professionally and personally.

Molly Farrell: I grew up a Mississippi gal and made Memphis my home after attending the University of Memphis. Throughout high school and college I worked alongside a local photographer, Allison Rodgers, photographing weddings, and during those years two things happened: I fell in love with serving behind the scenes to ensure the bride’s big day was as joyous as she’d dreamed and I fell in love with a handsome boy I’d met at Silky O’Sullivan’s on a random Friday night. After graduating and witnessing several of my engaged friends search for the gown of their dreams, I realized the supportive role I loved playing was desperately needed by others having the bridal shopping experience. In 2012, at 24 years old, I made two of the best decisions I’ve ever made: I opened Maggie Louise and said “yes” to my very own groom. Eric joined me fulltime in 2015 and became not only my life partner but also my business partner. We are in awe of all the ways in which the Lord has used Maggie Louise over the years and the number of women He has brought through our doors.

AHMMS: What is your favorite thing about your job?

MF: The fact that it is so much more than selling wedding gowns and that it truly never feels like a “job.” Eric and I not only get to live out our mission together in the workplace, but we get to work with two incredible women who believe wholeheartedly in the mission as well and are our best friends. Our “job” is to be calm in the chaos and love women well in a season full of deadlines and overwhelming decisions. Finding a dress is such a small portion of what we do—we get to help women see their true beauty as a bride and walk alongside them on their journey to becoming a wife. One of our brides recently described Maggie Louise as “a bride’s best friend” and we feel that is truly the best job description God could ever give us.

AHMMS: What are your plans for the future?

MF: There is always something up our sleeves … my husband has the dreamer’s disease. But our next big leap is a new home for the boutique! We’ve recently purchased a property off the town square in Collierville and we are really excited to see this project come to life over the next two years. Our dream as a team is to operate out of what feels like a home; a space where brides, their families and our coworkers can feel like they are a part of our family.

AHMMS: What advice could you give to people who want to succeed in their dreams?

MF: Start today! When I was wrestling with the idea of Maggie Louise and weighing risks versus reward, someone I admired shared a quote by Karen Lamb on social media: “A year from now you will wish you had started today.” I knew that there was no better time and truly felt God had laid this vision on my heart. It wasn’t about what I was capable of doing, but what He was going to do. That quote stuck with me during the long nights and all the unknowns, but I knew that I’d rather fail than look back and wonder “what if.” Once I started, there was no looking back and I think those wise words helped me to remember that everything wasn’t just going to fall into my lap … you have to start somewhere and start now. The other thing I’d add is that you can’t do it alone. Maggie Louise wouldn’t be remotely what it is today without the team that works behind our doors. They are absolutely irreplaceable and they are so much of the reason I wake up excited to walk through the doors every morning.

AHMMS: What do you do when you aren’t working?

MF: Our lives changed in the most amazing way this March when we welcomed our baby girl into the world, so my time outside of the boutique looks a little different than before. Aside from doing the “mom” shindig, I am refueled by fellowship, a hot cup of coffee and fitness endeavors. Saturdays after hours are often spent watching one of our brides walk down the aisle and our most favorite Sunday activities include pizza night with the ones we love most.

AHMMS: What are your favorite places in the Mid South?

MF: Our boutique, of course! Honestly, we like to pretend we are professional “foodies,” so our favorite places would end up being a list of local restaurants (ACRE, where Eric and I were married, all of the Andrew and Michael establishments, as well as anything new and adventurous that pops up).

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home feature

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home feature

STRIKING A BALANCE In Germantown home, Arlington’s Warehouse 67 creates perfect harmony between trendy and traditional design.

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home feature

F

or designer Kim Loudenbeck of Warehouse 67, a one-stop home décor and design service destination, the key to building a good design plan is consistency. When designing a home, she says, “it is important to first look at the big picture so you can break it up piece by piece to reach the direction you are headed.”

When Loudenbeck was approached by a Germantown-based family looking for help designing their new five-bedroom, 6,622-square-foot home in Maplewood, she knew this was the approach to take. Coming in at the beginning of builder John Duke’s construction, Loudenbeck and her team were prepared to help the client find the perfect design line along which to walk.

The homeowners, parents to both a ‘tween and a teen, wanted a comfortable house that was also well set up for frequent largegroup gatherings. They sought, “a comfortable, casual feel that was inviting to family. It needed to be beautiful yet functional and unpretentious,” says the designer.

Before any other decisions could be made, Loudenbeck explains, her team began by “focusing on the flow from inside to out, including input with the pool and patio.” They also reviewed the plans to ensure that lighting placement, outlets and the kitchen layout made sense with their overall design plan, incorporating classic elements in a distinct way.

This principle is evident throughout the home. While the overall color palette is a classic mix of greige and beige, Loudenbeck says she added serene accents of blue and green to give the home the feel of the beach.

The covered patio, complete with outdoor kitchen, reflects that beachy vibe, yet this most modern space also gives a nod to tradition. Loudenbeck chose a surprisingly affordable red brick to accent the porch’s entry hall. And, adding yet another layer of balance between modern and traditional, she made an of-the-moment decision to lay the brick in a creative herringbone pattern.

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home feature

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home feature

For the home’s interior, not only did Loudenbeck strike notes between contemporary and classic, she also selected a mix of splurge and budget-friendly items. “One thing we have mastered over the years,” she says, “is knowing what elements of a room to focus the client’s budget on—saving where you can and splurging when necessary.”

In this Maplewood home, for example, Loudenbeck gave the kitchen “the unique features it needed,” with a custom pecky cypress wood hood and antique mirrored glass accented cabinets that add elements of texture and reflection. To help rebalance the budget, however, Loudenbeck opted for less expensive tile but installed it in an unexpected pattern to maintain a sought-after custom look.

In the great room, a simple red brick fireplace and wooden mantle helped keep things traditional and affordable, while custom built-in bookcases with a unique gray finish tied the space into the sleek and modern kitchen side of the open space.

The master bath (one of five full and two half-baths in the home) was also a wonderful mix of high and low. Although “the builder almost killed us,” Loudenbeck laughs, she sourced a 500-pound cast iron tub with a vintage feel, a major splurge piece in more ways than one. In contrast, she helped her clients select a simple white subway tile for the master shower but took the glass partition all the way to the ceiling to add a wow factor in keeping with the focal-point tub. “We feel that the best designs come from a good collaboration between client and designer,” Loudenbeck notes.

Other areas of the home struck a different type of balance—one that swung between rich texture and sleek appeal, a perfect mix of cozy and chic. “We layered in materials piece by piece,” Loudenbeck explains.

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home feature

In the gallery hall between the kitchen and dining room Loudenbeck hung a reclaimed iron gate, allowing the rustic natural patina to give both texture and gravitas to the clean white wall beneath it. A farmhouse-inspired table plays perfectly in the dining room against the crisp white breakfront that could work just as well in the neighboring kitchen.

Authentic barn doors lead into a sleek and modern study in the front part of the house, and link it seamlessly to the entryway thanks to a large-plank wood coffee table and a wooden chandelier given prime placement in the center of the room.

The master bedroom, which sits on the first floor behind this study, continues the interplay of textures to perfection.

A vaulted ceiling with exposed wooden beams plays against richly patterned window treatments, lushly upholstered seating and a refreshingly clean and simple carpet in the most neutral of gray tones.

For Loudenbeck and the Warehouse 67 team, the key to the perfect balance achieved in the home was, simply, effort.

“We paid special attention in each space to think through the final details,” she says. “Thinking through every little detail of each room is what makes this home special.”

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design home feature

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design

Here Come the Rentals: An Expert Guide to Rentals for the Best Wedding Ever

Text by Jordana White | Photos courtesy of Details Rentals and Taylor Square Photography

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Planning a wedding can be stressful— especially when you consider the growing number of couples who choose to marry in non-traditional venues.

Beautiful and unique? Sure, but also lacking in some of the most basic necessities, like tables, chairs…even roofs! Enter rentals, the solution to pretty much every wedding décor crisis.

Couples who choose to rent wedding items often find the options can be overwhelming, so At Home Memphis & Mid South sat down with Ann Marie Shivers of Details Specialty Rentals in Oxford, MS, to nail down the dos (and don’ts!) of wedding rentals.

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design At Home Memphis & Mid South: What types of brides/venues are best suited to wedding rentals?

Ann Marie Shivers: Any type of bride or venue can benefit from a rental company. At Details we carry everything from wood plates and McCarty china to copper, silver, glass, gold and Annieglass.

AHMMS: What advice would you offer engaged couples about choosing a rental company?

AMS: When picking a rental company it’s crucial to make sure that they have a variety of options for all budgets, and that they are willing to work within your budget. Everyone has a budget; it doesn't matter how small or large, and everyone’s wedding is just as important, regardless of that budget size.

AHMMS: What is the biggest mistake a couple can make when choosing rentals and how can they avoid this problem?

AMS: The biggest mistake we see is when couples spend above their means. We want the experience to be a pleasant one for everyone involved. The rentals are not the only thing that will be important in the wedding. A bride and groom still have to remember the cake, food, alcohol and dress, just for starters. It is awful to see rentals get out of hand—sometimes it’s best to step back and reduce wherever possible to stay within budget and make everyone happy, especially the couple and the father of the bride!

AHMMS: What are the must-have wedding rentals at the moment?

AMS: More than anything else, people are renting furniture and lighting installations right now.

AHMMS: What's the hottest new tent design today?

AMS: I would say the newest is the sailcloth tent. It is beautiful and makes a lasting impression.

AHMMS: How can a couple take their event to the next level with rentals? What kind of extra items are you seeing people use?

AMS: To take an event or wedding to the next level, I highly recommend renting furniture, rugs and lighting. These items give the wedding reception a more intimate and fun atmosphere.

AHMMS: Should tables and chairs be reserved before decorative items?

AMS: The order of rentals is really determined by your individual event plans. It is always a good idea to touch base with the rental company you are interested in using, and make sure to coordinate with your florist, caterer and venue just to get the ball rolling, especially if you want specialty items, to make sure that the things you need will be available.

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AHMMS: In addition to delivery and pick-up, what kind of services does your rental company offer?

AMS: We tell our clients that we really do not want or need to talk to them the week of their wedding. We should be finished with all of the planning and paying the week before so that they can enjoy the time leading up to their special day. We then will be prepared to go and set everything up according to the CAD (floorplan) of the chairs, tables, lighting, draping, etc… exactly the way we discussed in our previous planning meetings. We want the bride to walk into exactly what she envisioned in all of our meetings—that is our goal. After the event is done we come and remove everything.

AHMMS: What are some of the most unique wedding items you’ve rented?

AMS: Some of the most special rentals we’ve seen are our hanging table (used for cakes, bar, appetizers), lucite cupcake tower (we can add different colored lights to each of the levels), chandeliers (we have many different styles to pick from), and pinspot lights (we have different styles to choose to highlight cakes, flowers, furniture…whatever we really want to pop).

AHMMS: What types of trends are you seeing in wedding design?

AMS: Gone is the oh-so-trendy use of burlap—thank goodness! We’re seeing everything more natural, simple and elegant: more greenery than flowers and candles, and, of course, brides love the furniture!

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home trends

Create a Water Garden in a Weekend Text and photos courtesy of P. Allen Smith

Who doesn’t love to hear the bubbling sound of water? A water feature is the perfect solution, providing pleasing ambience and a focal point, and the promise of a cool drink is the perfect invitation to welcome birds and other wildlife into your garden.

When I say the word fountain, people often envision something large, permanent and laborious to install, but water features can be small and simple. No matter the size of your space, you can still enjoy the relaxing sound of water.

Water features are not difficult to design and create yourself. All you need is a water pump, tubing, a watertight vessel or space, decorative cover or rocks and a few thirsty plants.

Step1: Decide what type of vessel will showcase your DIY water feature. The container that holds your water can vary greatly; it’s all up to your imagination. The easiest and least expensive containers are the ones you choose to recycle from around your home. I once made a DIY water feature from an old galvanized washtub I found in the barn.

I was amazed at how it brought an element of whimsy to a neglected corner of the garden.

If your home has a formal architectural design, try creating the look of classic fountains or pools in geometric shapes like circles, rectangles or squares. For a rustic or cottagestyle home, look for wooden tubs, whimsical fountains and pools with curved and sinuous shapes. For contemporary homes, choose a water feature with minimalist appeal, such as a boulder or large rock with natural indentions in which water can collect.

If you want a smaller water feature for an intimate garden space, decorative ceramic vessels are always a good choice because they are watertight and tend not to vibrate from the pump. If there is a hole in the bottom of your vessel, simply fill it with plumber’s putty, which can be purchased at a 44 | At Home Memphis & Mid South • August 2017

local hardware store. For the best results, choose a container that’s at least eight to 16 inches across in diameter. And make sure to provide a depth of at least four to six inches.

Inadequate size and depth will require that you fill the vessel with water more frequently.

Step 2: Place the pump near the center of the vessel, and then fill it with fresh water. You will need tubing as well, the size of which will depend on your feature, but the most common size is 1/2” inner diameter, 5/8” outer diameter.

Cut the tubing length to fit your design. Slip the tubing onto the pump spout and get about eight inches or more of the tubing to elevate the water. The water will need to cover the pump; otherwise, it will burn out.

Turn on the pump and experiment with water patterns.

Decorative stones can accentuate rippling sounds and bring more depth and beauty to your water feature. While covering the pump with rocks is not necessary, it does make it easier to conserve room in a smaller container and it helps muffle any humming noise. You may also choose to place larger rocks around the pump first and then fill it in with other, smaller rocks.

home trends Step 3: Place your water feature in an area close to an outdoor outlet as you’ll need this power source to operate the water pump. Surrounding plants make a good cover to conceal the power cord.

Water pumps are also available in a variety of types and styles. The most common types of submersible pumps are in-line, utility, solids, axial and solar pumps. In-line pumps pull water from a remote water source, such as an inlet or creek.

Utility pumps filter water to screen out debris, mostly used in pond-size water features. Solids pumps allow small amounts of debris to pass through without clogging.

Axial pumps will accommodate high-flow, low-pressure features because they tend to be large and require large piping. And solar pumps, which come in a variety of sizes, are a good option when there is not a voltage power source nearby. Solar-powered pumps will need plenty of sunshine, however, to work at an optimum level. Another disadvantage to solar pumps is that water flow is not as lively as compared to those utilizing an electrical power source. The pump you choose will depend on the size and design of your water feature.

Step 4: You spent time and effort creating the perfect water feature for your garden, so to keep it running beautifully, a little maintenance is required. Monitor your water level to keep the pump completely submerged at all times. Water should be added when needed, making sure the water level does not drop below the height of the water pump.

Also ensure that you remove any windblown clippings or dead foliage to keep water clean and the pump clear. Debris like this can block the water flow through a pump, causing it to overheat. While most pumps are designed to shut off when they get too hot, it still may cause your pump to malfunction.

Trolley Tour

" Investing time into this small amount of maintenance will keep your DIY water feature looking beautiful and working properly."

— P. Allen Smith

Davenport House

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getaway

Austin, Texas

Text and photos courtesy of Cara Greenstein

Zilker Park

Texas’ capital city is home to eclectic and iconic sights, vibrant music (culminating in the annual South by Southwest experience), and what Memphians refer to as the “other” barbecue. Austin is booming, both geographically and from a culinary perspective.

Opportunities to eat, drink and indulge in the “Keep Austin Weird” culture are approachable and accessible.

THE GREAT OUTDOORS Austin’s dry, usually sunny and hot weather makes the Mount Bonnell climb or lake loop not only bearable, but also enjoyable.

The downtown waterfront, known as Lady Bird Lake, boasts countless bikers and joggers on the dirt trail—you might even catch athleisure-clad “yogis” practicing on stand-up paddleboards.

Between April and November, the South Congress Bridge over Lady Bird Lake hosts a spectacular nightly ritual when 1.5 million bats emerge at sundown in a dynamic aerial display. For daytime fun, try out the natural Barton Springs Pool, a public swimming hole where the perennially 68-degree water is fed by underground springs. Zilker Park, site of the annual Austin City Limits music festival, welcomes thousands to enjoy litter-free leisure. On any given weekend, dogs, Frisbees, picnics and playdates dot Zilker’s perfectly grassCafe lawns.

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Lady Bird Lake

getaway BOUTIQUE HOTEL SCENE South Congress Hotel, which boasts expansive Spanish-style living room spaces, graces the heart of Austin’s quirky shopping, dining and entertainment district, home to antique shops, Allen’s cowboy boots and even an old-timey candy store. The boutique lodging houses coffee and all-day café spots, including Café No Se (with out-of-this-world avocado toast) and Mañana. A few blocks down, the 14-room Hotel Saint Cecilia reverberates an eclectic and elevated ambiance through the halls of the white Victorian house. Visitors seeking a classic feel in the heart of downtown Austin find the Driskill Hotel’s 1886-built bones inspire an old-yet-renewed charm.

Perla's

DAYTIME DINING A midday outdoor dining experience is a must in Austin. The nautical upscale seafood mecca Perla’s offers the most decadent lobster roll and lump crab cake, served by a Vineyard Vinesclad waiter. McGuire Moorman Hospitality, which operates Perla’s and others, recently opened June’s All Day, a quaint but perfectly polished café on South Congress with plates and pastries appropriate for 9 a.m. or 4 p.m.

For a more casual bite, grab Torchy’s Tacos to go and savor them while you head to the East side to join the animated crowd waiting in a line that often stretches for three hours to get a plate of Franklin’s BBQ. The Easy Tiger bake shop and beer garden on East Sixth showcases a small display of artisan breads, pretzels and sweets before leading downstairs into the expansive community table backyard and ping The Olde House pongPink set-up.

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getaway HEALTHFUL SNACKING The Whole Foods Market world headquarters on West Sixth seems to inspire a healthful, wholesome style of living and experiencing the city. Grab a juice bar special or a snack from the extraordinary cluster of micro restaurants and food booths, and then walk up to the building’s rooftop oasis to enjoy an unmatched view of downtown Austin.

With numerous locations around the city, JuiceLand specializes in smoothies with extra-fresh, next-level ingredient combinations.

Easy Tiger

Lady Bird Lake

COCKTAIL CLOUT

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For a creative beverage pre- or post-dinner, step onto Rainey Street, a converted residential strip now studded with restaurants and bars and anchored by the Hotel Van Zandt. Enjoy a casual drink at the Container Bar, take a seat at the bar of awardwinning Emmer & Rye, or sip a cocktail by the pool of Geraldine’s, the Van Zandt’s swanky dining and drinking establishment. A few blocks down on the darling Second Street, Second Bar + Kitchen’s wines on tap go exceptionally well with a flatbread pizza or cheese board.

Emmer & Rye

SWEET ENDINGS At Launderette, the laundromatturned-trendy-restaurant on the East side of Austin, the birthday cake ice cream sandwich is craved (and Instagrammed) by countless fans. The Bananarchy food truck is fun for the entire family, serving frozen bananas in milk and dark chocolate or peanut butter with dipped toppings ranging from cookie crumbles to sprinkles and toffee. Housed in a converted Airstream trailer, Gourdough’s serves the ultimate late-night splurge—extrahot doughnuts loaded with creative topping combinations. Perhaps the most decadent item on the menu is the “funky monkey,” bananas foster atop cream cheese frosting and a gooey, justfried doughnut.

Lauderette

Cara Greenstein is author of the award-winning, Memphis-based food and lifestyle brand Caramelized. A bona --fide foodie and entertaining expert, Cara shares a wealth of inspiration for the kitchen and home, as well as guides for outings in Memphis and across the South. Her latest venture, the Caramelized Supper Club, offers a “dinner party in a box” subscription service for convenient and creative at-home entertaining. Learn more at caramelizedblog.com.

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travel

LET’S GO TO

NEW ZEALAND! Text by Joe Crews | Photos courtesy of Regency Travel, Inc.

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travel

A

ir New Zealand flies nonstop from Houston, Los Angeles or San Francisco to Auckland and beyond, and the airline boasts excellent in-flight service. Business class passengers experience the only true “flat bed” in the air. After dinner, flight attendants make the bed with a mattress, sheet, two pillows and a blanket, allowing travelers to sleep their way to New Zealand.

After a comfortable rest and a nice onboard breakfast, it’s time to begin the Kiwi journey. Auckland’s Skycity Grand Hotel, located in the heart of the city, provides comfortable accommodations in a convenient spot from which to discover the excitement of Auckland. Day One could include a ferry ride to Motuihe Island with its nice beaches and walking trails. The ferry terminal has several good places to eat overlooking the bay. Try the Harborside Restaurant for fine seafood selections and wine choices.

Some travelers opt to arrive in Auckland and connect with a domestic flight to either the north or south and begin their journey. The arrival process in Auckland is quite simple with smooth processing through immigration, baggage claim and customs. The domestic terminal is easily accessible and the check-in process for domestic flights is brief; one hour is more than ample for check-in and the luggage screening process.

Spectacular glaciers, picturesque fiords, rugged mountains, vast plains, rolling hillsides, subtropical forest, volcanic plateau and miles of coastline with gorgeous sandy beaches can all be found in New Zealand. It is no wonder the country is becoming such a popular location for tourists.

Lying in the southwest Pacific, New Zealand consists of two main islands, the North Island and the South Island.

Stewart Island and many smaller islands lie offshore. New Zealand is approximately the size of California. The North Island has a spine of mountain ranges running through the middle with gentle, rolling farmland on both sides. The central area of North Island is dominated by the Volcanic Plateau, an active volcanic and thermal region.

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Geothermal activity

The massive Southern Alps form the backbone of the South Island.

To the east of the Southern Alps are the rolling farmlands of Otago and Southland, and the flat Canterbury Plains. Recognized for its clean and green environment, New Zealand is made up of many beautiful landscapes; from immense mountain chains to grand volcanoes, from sweeping coasts and expansive beaches to deep fiords, from lush rainforests to grassy plains and rich thermal areas.

Accommodations in New Zealand run the gamut from international hotels to intimate and luxurious lodges, beach resorts and health spas.

Begin with the stunning Lodge at Kauri Cliffs in the Bay of Islands area of the North Island. The main lodge overlooks the spectacular Cavalli Islands and the resort includes an award-winning golf course. Another impressive area is the Lake Taupo and Rotorua region with the world-famous Huka Lodge, located on the banks of the Waikato River. Step outside your suite and fish for trout—the lodge’s chef can prepare your catch for your dinner in the evening. Stroll down a scenic path to beautiful Huka Falls.

Huka Falls

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travel Other notable stays include the Farm at Cape Kidnappers. Play a round at the resort’s golf course, named one of the top 20 in the world, or visit vineyards in the nearby Napier area. The southern tip of the North Island is home to Wellington, the luxurious Wharekauhau Country Estate, and Weta studios, where director Peter Jackson created his renowned film trilogy The Lord of the Rings.

Farm at Cape Kidnappers

Otahuna Lodge, just outside Christchurch, is a Victorian estate with lovely gardens and “farm-to-table” dining.

The lush and historic property makes a perfect lodging choice for a New Zealand vacation that begins or ends in Christchurch.

Queenstown should not be missed. It can be used as a hub for activities in the area including a visit to Milford Sound, a helicopter ride with a landing on a glacier, the Dart River Jet Boat experience, exploration of vineyards and wineries and, of course, world-famous bungy jumping. The adrenaline-pumping activity originated near Queenstown on the Kawarau Bridge, which is “the” place to jump.

Queenstown boasts an array of accommodations. Downtown, the Spire and Eichardt’s Private Hotel are convenient for strolling along Lake Wakatipu and enjoying local restaurants. Matakauri Lodge is a welcome respite from the city. Nearby Blanket Bay provides panoramic views of the lake. Multiple companies offer helicopter tours over Milford Sound, landing on the glacier and walking. The jewel in Fiordland National Park’s crown is Milford Sound. Queenstown has attractions for all seasons like tandem parachuting, parapenting and paragliding, jet boating and whitewater rafting on the famous Shotover River, kayaking and four-wheel drive experiences.

Vacationers seeking an unforgettable luxury adventure will find it in New Zealand, set amidst breathtaking backdrops.

Activities can include heli-picnics atop soaring mountains, private tastings at the country’s best wineries, or a trip on a chartered boat, complete with a personal chef. The country is home to an array of fine lodges, where nature meets luxury and hosts are warm and genuine. Exciting outdoor adventures abound—parasailing over the Bay of Islands, rafting on the world’s highest rafted waterfall in Rotorua, climbing New Zealand’s highest mountain, (Mt. Cook), or exploring White Island, the country’s only active marine volcano. Adventurous travelers will enjoy caving, extreme skiing, surfing and windsurfing. Zorbing (rolling down a hill in a large, transparent plastic ball) was invented here and provides a surreal trip from hilltop to valley.

Matakauri Lodge

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New Zealand’s oldest rocks are over 500 million years old. The massive supercontinent started to split about 160 million years ago and New Zealand separated from it about 85 million years ago.

Plentiful subterranean activity blesses New Zealand with spectacular geothermal areas and hot springs, as well as providing electricity and heating. Rotorua is the main hub for geothermal attractions, with plenty of mud pools, geysers and hot springs, not to mention its trademark “Sulphur City” smell. Maori, New Zealand’s indigenous people, used the hot springs for cooking and bathing.

Whakarewarewa Geothermal Valley, with a Living Maori Village and a wealth of geothermal features, is a traditional focus for tourists.

Geothermal activity is extensive in the country; 85% of the energy in New Zealand is provided by geothermal and hydraulic sources.

Southern Alps of the South Island

Remnants of the Ice Age cascade from the Southern Alps on the South Island to the rainforest. The combination of ice and temperate rainforest is a unique feature of New Zealand’s glacier country and it is an ecosystem found nowhere else in the world. New Zealand’s Southern Alps have a number of glaciers, the largest being Tasman Glacier, only a short walk from Mount Cook village.

The Franz Josef Glacier and the Fox Glacier are the most famous glaciers on the South Island’s west coast and were created by moving ice over thousands of years. These spectacular glaciers are easily accessible to hikers.

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WINE TOURISM Wine-related tourism in New Zealand is on the rise. The long growing season and cool maritime climate create ideal conditions for grape growing, and the country produces distinctive, premium-quality wines. Sauvignon Blanc, which propelled New Zealand onto the international wine scene in the 1980s, now accounts for 85 percent of the country’s wine exports, yet Kiwi wine is about so much more than its fruity flagship. There are small batch Merlots on tiny Waiheke Island, multilayered Pinot Noirs in Martinborough, and bold, spicy Pinot Gris from Hawke’s Bay. New Zealand’s major grape growing areas are in the dry, sunny eastern regions, with the three main areas Gisborne, Hawke’s Bay and Marlborough. Other key wine-producing areas are Auckland, Martinborough, Nelson, Waipara and Central Otago. For comparison, the Northern Hemisphere equivalent of New Zealand’s wine country would run from Bordeaux down to southern Spain.

Chardonnay is New Zealand’s most widely grown variety, thriving in all of the major wine-growing regions. Pinot Noir also has a strong international reputation and is the country’s second most exported wine after Sauvignon Blanc. Tohu Wines was the first indigenous branded wine to be produced for the New Zealand export market. The company is wholly owned by Maori people who believe in the shared ancient traditions of spirituality and harmony with the land.

Wharekahau Country Estate

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travel New Zealand’s relaxed and friendly people are the true jewels of the country. Striking up a conversation along the journey or participating in a casual chat at a bar, restaurant or local market are the best ways to get insider knowledge about the area. It also provides the chance to pick up the local Kiwi lingo and make a new friend or two!

For information on a New Zealand vacation call the travel advisors at Regency Travel, Inc. at 901.682.9065 or visit www.regencytravel.net.

Lodge at Kauri Cliffs

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experience this

The Grand Finale: Seven Ways to End Summer with a Bang ( or a Splash! )

Text by Lee McAlister | photos courtesy of Lee McAlister and Lana Robison Photography

Summer might be winding down, but there are still plenty of things to do before the kids go back to school. Whether you want to beat the heat at a local splash pad or spend quality time in the great outdoors, there’s plenty in the Mid South area to keep you and your children entertained the last few weeks of summer.

Check out these fun attractions and activities the whole family can enjoy together.

1.

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experience this 1. Bartlett Splash Pad – Bartlett Memphis in August is always hot, so cool off at this family-friendly attraction.

Located at the Bartlett Recreation Center, the splash pad features fountains and interactive sprays that will keep your kids entertained for hours. The Splash Pad is open until Labor Day; admission is free to BRC members and at a discounted rate for Bartlett residents. Check out www.cityofbartlett.org/1208/Splash-Pad for operating hours and passes.

2. Shelby Farms – East Memphis Summer is prime time to take advantage of Shelby Farms Park; it’s 4,500 acres of activities and attractions for the whole family to enjoy. Ride your bikes along the Shelby Farms Greenline or bring your fishing poles and fish in one of the park's many ponds and lakes. On Sunday, Aug. 13, you can take part in the monthly Family Fun Hike. This event, led by a Park Interpretive Docent, is the perfect mix of education and fun.

2.

3. Movie Night at Carriage Crossing – Collierville All summer the Shops at Carriage Crossing have been hosting free movie nights every other Friday. The show begins at dusk in Central Park. Bring your lawn chairs and either pack a picnic basket or pick up dinner from one of the many restaurants at Carriage Crossing and settle down for a fun evening with your family.

The remaining schedule includes Storks on Aug. 11 and Sing on Aug. 25.

3.

4. River Play Pop-Up Park – Downtown This new project from the Fourth Bluff is a temporary public community and recreation space. The pop-up park, located along Riverside Drive between Jefferson and Court Avenues, is free and open through August. River Play features basketball courts, playing fields, a skating rink and a spot for food trucks. Planned events include skate nights, yoga classes and live music. Go to https://thefourthbluff.com/riverplay for a full list of activities.

4.

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5.

6.

5. Memphis Botanic Garden – East Memphis

The Memphis Botanic Garden has fun activities all summer long including Adventure Fridays and Mudpie Mondays.

Join the Memphis Botanic Garden for an Eclipse Party on Aug. 21. Pick up some of the special viewing glasses that will be for sale at the event so you and your family can watch the moon cover the sun. There will also be crafts and an on-site astronomer. The party is free with garden admission.

6. Jones Pick-Your-Own Orchard – Millington Nothing says summer like fresh fruit. At Jones Orchard, you can pick your own peaches, blackberries, nectarines, pears and apples. While you’re there don’t forget to take home some of their homemade jams, jellies and preserves. Check out the orchard’s website, http://jonesorchard.com for more information and to see what’s in season.

7.

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6.

7. The Children’s Museum of Memphis – East Memphis The Children’s Museum of Memphis has plenty to enjoy and explore in their permanent inside and outside exhibits which include a playground and splash pad. The museum’s craft studio features different activities every week. A special Stroll with the Trolls event is scheduled for August 19; call 901.458.2678 for reservations.

6.

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Stingray Bay

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weddings

Elizabeth Gibson Robert Margeson February 4, 2017 Memphis, Tennessee Parents of the Bride: Kim & Lee Gibson Parents of the Groom: Margaret & Jack Margeson 66 | At Home Memphis & Mid South • August 2017

weddings

W EDDING SOU RCES Event Planner: Mona Dunlap Events Ceremony: Independent Presbyterian Church Reception: The Memphis Country Club Rehearsal Dinner: Felicia Suzanne's Photographer: Taylor Square Photography Videographer: Cardboard Films Florist: The Garden District Caterer: The Memphis Country Club Baker: Cakes by Mom and Me Band: Infinity Show Band & KLF Pro Entertainment Dress: Maggie Louise Bridesmaids' Dresses: Bella Bridesmaids Hairstylist: Annie Coates Makeup: Kendrick Simpson Invitations: RSVP Stationers Engagement & Wedding Rings: Harlin Diamonds Tent & Rentals: White Door Events & Mahaffey Tent and Event Rentals

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weddings

Cara Greenstein Alex Shindler March 4, 2017 Memphis, Tennessee Parents of the Bride: Rabbi Micah & Sheril Greenstein Parents of the Groom: Julie & David Shindler 68 | At Home Memphis & Mid South • August 2017

weddings

SOURCES Wedding Planner: "Shindigs by Sheril" - Sheril Greenstein Ceremony Venue: Temple Israel Reception Venue: Propcellar Rehearsal Dinner: 409 South Main Photographer: Brandon Chesbro - Nashville, TN Selavie Photography - Memphis, TN Videographer: French Film Co - Little Rock, AR Florist: Holliday Flowers & Events Caterer: Chefs Andrew Ticer & Michael Hudman of Andrew Michael Italian Kitchen Band: Side Street Steppers and Party Planet through REG Dress: Maggie Louise, Anne Barge Bridesmaids' Dresses: BHLDN Hairstylist: Rod Henson Makeup: Kendrick Simpson & Alicia George Invitations: The Stovall Collection Design & Creative: Doug Carpenter & Associates Calligraphy: Collectively Meriweather Tent & Rentals: Mahaffey Tent and Event Rentals, White Door Events, and Classic Rentals

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weddings

Merrell McQueen Clay Hubbard April 8, 2017 Birmingham, Alabama Parents of the Bride: Leah & Bubba McQueen of Corinth, MS Parents of the Groom: Lisa & Jeff Hubbard of Jackson, MS 70 | At Home Memphis & Mid South • August 2017

weddings

WEDDING SOURCES Event Planner: Anita Kanellis of AK Brides Ceremony: Reid Chapel at Samford University Reception: The Club Rehearsal Dinner: Clubhouse on Highland Photographer: Jenna Adams - Jenna Nicole Photography Videographer: A Little Long Distance Florist: Lillie Jane Florals Caterer: The Club Baker: "Baby Bites" - Pastry Arts Cake Toppers - Mary Michael Miles of 3oth Street Cakes Band: Mo'Sol - Atlanta, GA Dress: Ivory and White Bridesmaids' Dresses: BHLDN Hairstylist: Irrelephant - Joanna Ballentine & Molly Stilley Makeup: Emmy Carswell - Emily Hunt Makeup Invitations: Minted Engagement & Wedding Rings: Michael Baker of Direct Gemstone Importers Tent & Rentals: Trolley - Rare Transportation

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weddings

Ashleigh Lancaster Daniel Powers March 25, 2017 Charleston, South Carolina Parents of the Bride: Kim & Adam Lancaster Parents of the Groom: Tracie & Tony Powers 72 | At Home Memphis & Mid South • August 2017

weddings

WEDDING SOURCES Event Planner: Angela Mazanti of Angela Mazanti Event Design Ceremony: Boone Hall Plantation - Charleston Reception: Boone Hall Plantation - Charleston Rehearsal Dinner: The Cotton Dock at Boone Hall Plantation - Charleston Photographer: Elsy Photography - Memphis Florist: Angela Mazanti of Angela Mazanti Event Design Caterer & Baker: Duvall Catering - Charleston Band: The Travis Allison Band - Charleston Dress: Maggie Louise - Memphis Bridesmaids' Dresses: Bella Bridesmaids - Memphis Hair & Makeup: Blushair - Charleston Invitations: Mrs. Post - Memphis Tent & Rentals: Snyder Event Rentals - Charleston

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Aubrey Ann Barton

Duncan Monger June 24, 2017 Oxford, Mississippi Parents of the Bride: Tori & Miles Barton Parents of the Groom: Margaret & Trip Monger 74 | At Home Memphis & Mid South • August 2017

weddings

WEDDING SOURCES Day of Coordinator: Claire Kiammie of One Fine Day Events Wedding & Reception: The Jefferson Photographer: Elizabeth Evans of Eliza Kennard Photography Videographer: Shelby Wilson Hartman of 22 Magnolias Florist: Angela Mazanti Event Design Caterer: My Michelle's Baker: Frost Bake Shop Wedding Dress: Maggie Louise Bridal Bridesmaids' Dresses: Bella Bridesaids Hair & Makeup: Saige Matthews Bride's Engagement & Wedding Band: Doris McLendon's Fine Jewelry Groom's Wedding Band: belonged to his Great Grandfather Invitations: Paper Source Band: Entice Rentals: Details Rentals

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weddings

Aubrey Ann Barton

Duncan Monger June 23, 2017 Oxford, Mississippi Rehearsal Dinner at Castle Hill 76 | At Home Memphis & Mid South • August 2017

weddings

REHEARSAL DINNER SOURCES Photographer: Elizabeth Evans of Eliza Kennard Photography Loacation: Castle Hill Caterer: Tess Harris at Castle Hill Flowers: Angela Mazanti of Angela Mazanti Event Design

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arts

Norbert Putnam

Learning the Lessons of Life through Music Text by Claire Peeler | Photos courtesy of Norbert Putnam Book photo courtesy of Jean Fogelberg

N

orbert Putnam never planned to be a professional musician. But according to the legendary bassist, you never know what life is going to throw at you. After quitting school to become a bass player, and later a producer, Putnam learned much more from creating music with countless artists than he did from sitting in a college classroom. From playing bass in Elvis Presley’s studio to producing tracks for musicians such as Dan Fogelberg and Jimmy Buffett, it seems Putnam’s adventurous life has been more than he could have ever expected.

Putnam grew up in Florence, Alabama, which is located near Muscle Shoals, a hotbed of Southern music. His father played the bass, but the younger Putnam never had a curiosity to learn the instrument until he joined a local band. He recalls, “I’m 15 years old. I have no ambition to be musical at all. Some kids in my neighborhood were putting together a band to play early Elvis rock. One of them remembered my father owning an acoustic bass. They told me, ‘You need to play in our band because no one else in school has a bass.’” Putnam initially doubted his capability to learn the instrument, let alone perform with a group in front of an audience. But learn he did, and playing the bass became not only a hobby but his life’s work.

At the young age of 18, Putnam was attending the University of North Alabama when he was chosen to play with Arthur Alexander, a singer/songwriter who wrote songs for the Rolling Stones, Tina Turner, Jerry Lee Lewis and many more. The record made the Top 20 in America and Putnam’s career as a musician was kickstarted. He dropped out of college to play bass in the Muscle Shoals Rhythm Section and for the next five years the band cranked out hit after hit. An early career highlight came when they opened for the Beatles’ first concert in the United States in 1964.

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After some time, Putnam wanted to expand his musical career by moving out of Muscle Shoals. He sought to play with bigger artists who would have never come to his small hometown. He says, “In ‘64 or ‘65 we decided to leave Muscle Shoals and go to Nashville to try our luck at the big time. It was frightening. Nashville was a real music town with professionals who had been doing this for ten, 15 years.

We were just trying to sit in long enough to become as good as those guys.” Putnam blended well with the Nashville stars and eventually grew to join their ranks. By the time he was 28 years old, he was playing with Presley and producing for Joan Baez and Dan Fogelberg. A few years later he found young Jimmy Buffett and produced “Margaritaville.”

After a storied career playing with and producing for countless artists, Putnam declares that his favorite star to work with was Elvis. “The reason why we loved him was because he convinced us that he was just a normal kid.

When I sat and talked with Presley, it was like sitting and talking with someone I had grown up with,” he remembers.

Although Presley was a down-to-earth friend, Putnam recalls that there was no hiding his talent. According to Putnam, Elvis could take only five to ten minutes to learn a song, play it once and then give “the world’s greatest performance.”

scenes goings on in the music industry.

Putnam will take part in an event called A Band of Legends Remembers Elvis on Monday, August 14 during Graceland’s Elvis Week. Audiences will have the chance to hear stories and music from the artists who played alongside Presley. Putnam’s book will be available for purchase at the concert. For more information about Elvis Week 2017, visit www.graceland.com/elvisweek/.

By the 1970s Putman had hung up his bass to become a record producer. He reminiscences about producing for Jimmy Buffett as he was just beginning his career. “Jimmy Buffett comes along in 1977. He has got all these songs about sailing and living in the Caribbean. I talked him into going to Miami with me to record, and while we were there working on the record, he was writing ‘Margaritaville.’”

A career in the music industry was not a part of Putnam’s plan, but the path he ended up taking offered a life he never imagined for himself. “You prepare a road that you want to take, but be ready for a left turn or a right turn. I hardly ever got to where I wanted to go, but the turn I took was better for me,” he admits.

Putnam just released his first book, Music Lessons Volume 1, a warm and comical memoir that delves into his life and times. It’s a must read for anyone interested in behind-the-

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arts

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entertaining

Celebrating the Bridesmaids Text by Ginni Jones | Photography by Elsy Photography | Event by Angela Mazanti

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entertaining

Event planner Angela Mazanti shares a fun bridesmaids’ brunch from a recent destination wedding in Charleston, South Carolina. Colorful yet simple, this brunch was all about celebrating all the bride’s “girls.”

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entertaining

The Inspiration

This bridesmaids’ brunch took place the morning of Ashleigh Lancaster and Daniel Powers’ destination wedding in Charleston.

It was held at the beach house on the Isle of Palms where the bridesmaids all stayed.

The Decor

The decor was simple due to the fact that it was the wedding day and all of the focus was on getting ready and on the bride spending time with her best girlfriends. Mazanti had napkins and frosted cups printed as well as lavender creme French macarons in a pretty blush color that had the couple’s monogram in gold.

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The Flowers

Mazanti created one long centerpiece— a mirrored trough full of beautiful multicolored ranunculus blooms and garden roses.

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entertaining

Create your own:

The first step in planning a bridesmaids’ brunch or luncheon is deciding what type of food you want. It can be easy pick-up items like finger sandwiches and fruit. If you want a more structured event Mazanti suggests holding it a day or two before the wedding to give you the time and space needed to sit down and enjoy a meal. If the luncheon is the same day as the wedding, opt for fun printed cups and napkins and whimsical metallic straws, personalized favors for the girls and one or two pretty floral centerpieces The menu consisted of seasonal fruit to add to the celebratory mood of the day. That will salad, green salad and quiche from keep the fuss and prep work to a minimum and the Poogan’s Porch in Charleston. main focus of the day on the wedding and reception to come.

The Menu

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Tips from the Designer

Mazanti says, “I love bridesmaids’ luncheons and brunches simply because they are smaller and more intimate, which allows you to spend more time and thought on the small details.

They are usually happy and emotional events for the bride and her 'girls.' I suggest keeping it simple if you are holding the event on the same day as the wedding— just do a pretty centerpiece.

If it is on the same day as the wedding, chances are it will be in the location that the girls are getting ready, which means little space to have a full set table and fullscale decor.”

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dining out

Text by Claire Peeler | Photos courtesy of Catherine & Mary’s

O

ver the last few years the Memphis restaurant scene has transformed itself in a big way. Building on the city’s Southern roots and deep history, innovative chefs combine old and new to create an authentic dining experience visitors and locals alike appreciate. Andy Ticer and Michael Hudman embraced the Memphis way to integrate past with present in their latest venture, Catherine and Mary’s. From signature cocktails to an impeccable and ever-changing menu, this historically located eatery is a must-see.

Catherine and Mary’s is not the first restaurant these lifelong friends have established. Ticer and Hudman have four other restaurants, three located in Memphis, including the nationally recognized Hog and Hominy. But their newest place is unlike any of the others the two have founded.

The restaurant’s location is one of its distinct features. Situated on the corner of South Main Street and Dr. Martin Luther King Avenue, Catherine and Mary’s inhabits the ground floor of the old Chisca Hotel, a circa 1913 building that was home to an AM radio station where Elvis Presley’s “That’s All Right (Mama)” was first broadcast. Though the Chisca is newly renovated as an apartment community, the restaurant keeps the original character of the building intact. With exposed air ducts and unfinished walls, the decor doesn’t disguise the space’s history. Floor-to-ceiling windows on the northwest side allow full views of the lively South Main district.

The inviting atmosphere is only a small part of the reason to visit Catherine and Mary’s. Ticer and Hudman named the restaurant after their Italian grandmothers, and the menu reflects the homage to the two inspirational women. The cuisine combines traditional Tuscan and Sicilian flavors with a little Southern twist.

The menu offers a multi-course dining experience, from snacks and small plates to pastas, entrees and, of course, dessert. One of Catherine and Mary’s signature cocktails paired with the salumi board, an assortment of cured meats, horseradish-dijon sauce and breadsticks, will leave your taste buds just satisfied until the next plate arrives. Small plates are perfectly sized to share with the table and vary from crisp vegetables prepared in a variety of ways to delectably fresh oysters served with caviar.

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Italian food, specifically pasta, is the real star of the show. From classic spaghetti and meatballs to out-of-thisworld agnolotti, Catherine and Mary’s choices are on point. For something a little heartier, order from the assortment of fish and meat entrees. One of the standouts in this category is tuna served with couscous, shrimp, mussels, clams and lobster brodo. Classic Tuscan and Sicilian desserts made in-house by pastry chef Kayla Palmer are the grand finale to a wonderful meal. The restaurant’s menu changes often, but never disappoints.

Catherine and Mary’s serves dinner Monday through Saturday from 5 to 10 p.m. with late night on Friday and Saturday until 11 p.m. Happy hour at the bar runs daily from 4 to 6 p.m. and the bar features $4 draft beers on Grizzlies and Tigers game days. Valet parking is available every night. Catherine and Mary’s private dining room can accommodate up to 20 guests. For more information about reservations or private party bookings, please visit catherineandmarys.com.

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happy hour

Pickin’ N’ Grinnin’ Text and photo by Brad Pitts

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During these dog days of summer in the South an Icepick always hits the spot.

It’s a simple drink to make as it only requires vodka and iced tea and most people have the basic ingredients already in their cabinet at home. Cool and refreshing, this cocktail gets a little kick from the new Old Dominick Honeybell Citrus Vodka made here in Memphis and light herbal notes and dryness from the Italian Aperitivo and the Elderflower tonic. This combination with the tea and lemon is the perfect summer beverage.

happy hour

Recipe • 1.5 oz. Old Dominick Honeybell Citrus Vodka • 1/2 oz. Peychaud’s Aperitivo • 1/2 oz. Jack Rudy Elderflower Tonic Syrup • Fresh brewed iced tea • Lemon Wheel Directions Combine Vodka, Aperitivo, and syrup in a large glass with ice.

Top with unsweetened iced tea and stir until blended.

Add a lemon wheel for garnish and a straw.

Enjoy.

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in the kitchen

Grilled Peaches

with Balsamic Syrup and Crumbled Blue Cheese

Summer peaches aren’t just for snacks and desserts.

They make a yummy appetizer when served hot off the grill with a drizzle of balsamic vinegar and a little blue cheese crumbled over the top.

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By Jennifer Chandler Excerpted from Simply Grilling by Jennifer Chandler Photo by Justin Fox Burks | Food Styling by Jennifer Chandler

Ingredients •

1 cup balsamic vinegar

•

Vegetable oil, for the grates

•

6 peaches, halved and pitted

•

2 Tbsp. canola oil

•

½ cup crumbled blue cheese

•

¼ cup chopped fresh basil Directions

Place the balsamic vinegar in a small saucepan. Bring to a boil over medium-high heat. Reduce the temperature to medium and simmer until the liquid is syrupy and reduced by half, about 10 minutes. Set aside.

Preheat a clean grill to medium with the lid closed for 8 to 10 minutes.

Lightly brush the grates with oil.

Brush the cut side of each peach half with the canola oil.

Place the peaches on the grill, cut side down. Close the lid and cook until grill marks appear, about 3 minutes.

Turn and cook until the peaches soften and are just heated through, 4 minutes more. Remove the peaches from the grill.

To serve, place the peaches on a platter and drizzle with the balsamic syrup.

Sprinkle with the blue cheese and the chopped basil.

Serves 6.

Cooking Tip: When buying peaches for grilling, look for firm, slightly underripe peaches.

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Sources 26 | AT HOME WITH Special thanks Molly Farrell, Owner Maggie Louise Bridal Boutique 3670 Houston Levee Road, Suite 11 Collierville, TN 38017 www.maggielouisebridal.com 28 | HOME FEATURE Special thanks Kim Loudenbeck, Designer Warehouse 67 Arlington, TN 38002 901.867.6767 John Duke Construction, Builder 901.761.4113 38 | DESIGN Special thanks Ann Marie Shivers Details Specialty Rentals Oxford, MS 38655 662.234.7122 84 | ENTERTAINING Special thanks Angela Mazanti Angela Mazanti Event Design www.angelamazantidesign.com 90 | DINING OUT Special thanks Catherine & Mary’s 272 S. Main Street, Suite 105A Memphis, TN 38103 901.254.8600 92 | HAPPY HOUR Special thanks - Brad Pitts 98 | ON A GOOD NOTE Special thanks Memphis Tilth & Bring It Food Hub www.bringitfoodhub.com August 2017 • athomemms.com | 97

on a good note

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Memphis based nonprofit promotes local farms and helps families in need

Text by Lee McAlister | Photos courtesy of Memphis Tilth and Joram Mondie

ince 2013 Bring It Food Hub, a program of Memphis Tilth, has been partnering with small to medium farms in the region to provide the Mid South with fresh, locally grown produce at an affordable price. Bring It helps local farms and the community by collecting produce, packaging it and delivering it to individuals and larger institutions such as nonprofits, congregations and restaurants. The organization also gives bags of fresh produce to families in need through the Pay It Forward program.

What’s better than fresh fruits and vegetables packaged up and ready to be made into a delicious meal? When those fruits and veggies are from a local farm that uses sustainable methods, and are packaged by people who are committed to community engagement. Josh Conley, Food Hub manager, says the program was started to benefit local farmers and the community.

“Unlike a traditional CSA (community-supported agriculture),” Conley says, “We partner with several farms. That allows us to aggregate what they grow, giving our subscribers more options, and allows us to provide (subscribers) with the best of the best produce.”

Individuals can sign up for a weekly share of produce from local farms that they can collect at one of 30 pick-up locations around the Mid South or have delivered to their home­. The fruits and vegetables included weekly vary with the season. Subscriptions start at $20, with several optional add-ons such as bread, eggs and grains, and are customizable.

“You can get a share for as long as you want,” Conley explains. “You can get a share for a month and then decide to take a break until the fall season, it’s completely up to you.”

“Right now is a great time for produce,” Conley says. “It’s been a great tomato season. We also have other great summer fruits and vegetables such as squash, peaches, green beans, peas and eggplant.”

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Along with fresh, local food, Bring It provides subscribers a wealth of tips and recipes, as well as useful information for storing produce and making it last as long as possible.

Bring It Food Hub isn’t simply a produce distributor; the group also endeavors to help families in areas with food insecurity. With every $20 donation Bring It can provide a week’s worth of fresh fruits, vegetables and locally grown grains to families in need. They collect excess produce from farmers as well as any produce that is edible but has a less than appetizing appearance and connects it to a food recovery program that gives it to families in need.

“We have access to fresh fruits and vegetables and a city with a food insecurity problem,” Conley says. “So we said, ‘Why not help others?’ We live in a city where it’s not always easy to find fresh local produce. We provide the same service for those in need as we do for those who can pay.”

To subscribe or make a donation, go to bringitfoodhub. com. The site includes a list of distribution center locations, as well as information about the produce and the farmers who grow it. Bring it Food Hub’s fall season will begin September 5 and will feature the best of late summer and early fall produce.

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