Socializing Throughout Shelby County
Now serving Dinner 7 days a week.
5871 Poplar Avenue • Memphis, Tennessee 38119 • 901.683.9305 www.riveroaksrestaurant.com
10 November 2008 Volume III • Number 2
A Night at the Opera –Season Preview Gala
Tennessee Shakespeare’s As You Like It
Southern CharmVIP interviews well-known jewelry store owners
Woman’s Exchange 75th Anniversary Party
VIP Special Section: A New Kind of Thanksgiving
Ballet Memphis-Connections: Food
20 Symphony League “Perfect Party”
22 U of M Journalism Alumni Awards
24 Dancing with the Docs for Le Bonheur
42 Cooking with Chef Johnny
26 Purple Reign Ball
54 People and Places
28 Zoo Rendezvous
From the Editor
58 For the Love of Wine
32 Vesta Home Show 34 Red Carpet Bash Pre-party 36 Madison Hotel Rooftop Reception Tiki Time on Collierville Town Square
50 MIFA Feed the Soul Iona Crystal at Gift and Art 51
Lulalyn First Birthday Encore Wine Dinner
52 Girls Just Wanna Have Fun 56 Les Passees Stock Exchange 2008
4 • VIP
From the Editor irst of all, I have to confess that I live and breathe magazines. From my first teenaged epiphany when I discovered Ingenue (does anybody remember that one?), I was hooked for life. I am in heaven in the magazine aisles of drugstores, supermarkets and bookstores and can frequently be found in the Benjamin Hooks Library combing through the latest shelter magazines. By great good fortune, I have had the opportunities during my editing and writing career to work on Embassy Magazine in London, The United Nations Monthly Chronicle in New York, and ArtsMemphis here at home. And now I am thrilled to have the privilege of working as Editor of VIP Memphis. But enough about me. We will get to know each other better in the weeks and months to come. This magazine is about socializing throughout Shelby Country and about you, our readers. This is your magazine and to us you are all very important people (vips of course!). As our Publisher, Kat Semrau, said in her letter in last month’s issue, we are tweaking things a bit to strive for more creativity in our covers (which we hope you have noticed) and in our coverage. Of course we will always be about people and events, but start to look for a creative “remix” of these standards along with an increased focus on the arts, more special features on, for example, travel, art and architecture, and wider reporting on what’s going on in downtown Anne Cunningham O’Neill Memphis, in Germantown and all around the town. I know you will enjoy our special section this month entitled “A New Kind of Thanksgiving” that includes great recipes from some of our leading chefs and fabulous photography from Andrea Zucker and Jay Adkins, both of whom we are thrilled to welcome to our VIP team. For more details on this see “About the cover” below. While the jewelry stores in our “Southern Charm” feature are well-known, VIP wanted to go beyond their sparkling, jewelry-filled windows and talk to the owners themselves. James Gattas, Doris McLendon, Jay Mednikow, Peter D. Poole, Bob Richards, and Sarah Worden, are great people—14 carat you could say—-who pride themselves on their personalized customer service. They graciously welcomed us with open arms to discuss some of the current trends in the jewelry industry, as well as “that something special” that sets each of them apart from the competition. Enjoy getting to know them and be sure to visit their fine stores to see “the stuff that dreams are made of.” Tell them that VIP sent you! Quoting Shakespeare reminds me that VIP covered several exceptional cultural events this month, including the new Tennessee Shakespeare Co.’s initial offering, As You Like It, as well as Ballet Memphis’s Connections: Food fundraiser and the Opera Memphis gala. The VIP team is always striving to be accessible and available to our readers and to our advertisers, and we want to get to know you better and respond to your needs. Kat and Lorne Semrau and myself look forward to meeting more of you when we are out and about. So please, if you see us or our photographers at events, tap us on the shoulder and say hello. In the meantime, I wish all of our VIPs a very happy Thanksgiving.
About the Cover
ADMINISTRATOR Lorne Semrau
EDITOR Anne Cunningham O’Neill
GRAPHIC DESIGN Donna Donald, Director Ross Kyzar Kristina Only Ben Williams
WEB MASTER Robert Neilson
ADVERTISING Sales Manager Gary Wyatt Account Executives Tammy E. Frazer Janna Fite Herbison Mark Ramirez Jason Watson Ellen E. Westbrook
WRITERS/PHOTOGRAPHERS Jay Adkins Sarah Christine Bolton Lyda Kay Ferree
S o c i a l i z i n g T h r o u gghout hout Shelby C ount y
Lesley Harris Colvett
6 • VIP
onventional wisdom tells us that a round dining table is the most conducive to great conversation. If this be the case, wouldn’t you just love to hear what our “six chefs of the roundtable” are talking about. Recipes maybe, but whatever it is, they sure do seem to be having a jolly old time. They are among Memphis’s culinary superstars whose restaurants are also loyal VIP Memphis advertisers. Pictured are: Ben Vaughn of River Oaks, José Gutierrez of Encore Restaurant and Bar, John Bragg of Circa, Craig Neal of Napa Café, Johnny Kirk of Stella and Chris Windsor of Grill 83 at the Madison Hotel. Andrea Zucker took this amazing photograph (doesn’t it just make you smile) in front of the Tennessee Brewery building in downtown Memphis, and the inside “chefs shot” was at The Lofts at South Bluffs. We would also like to thank the Gift and Art Shop for loaning us the gorgeous silver chalices which the chefs are hoisting. In our “VIP Special Thanksgiving Section”, our chefs have shared some of their favorite recipes as a gift to our readers. While not necessarily what we think of as traditional Thanksgiving fare, these culinary specialities are tempting and delicious and set off to mouth-watering perfection by Jay Adkins’s stunning photographs. Even if you can’t cook ‘em yourself, you sure can enjoy looking at them!
Mark Ramirez Lindsey Satterwhite Christina Trask Andrea Zucker
Distribution Terry Lay
VIP MEMPHIS MAGAZINE Suite 212 4711 Poplar Ave. Memphis, TN 38117 901.766.2999 901.766.2977 (fax) email@example.com www.vipmag.com
VIP @ Clark Opera Memphis Center
A Night at the Opera Story by Anne Cunningham O’Neill and photos by Mark Ramirez
pera Memphis’s recent first annual Season Preview Gala was a glamorous and well-attended black tie affair at Clark Opera Memphis Center, which offered cocktails, a silent art auction, dinner by Felicia Suzanne and a guest appearance on stage by Kallen Esperian with other season performers.
Partygoers were greeted by Michael Ching, General and Artistic Director of Opera Memphis, to the sounds of the Tony Thomas Trio. Warner Moore, one of the two Chairmen along with Suzanne Gibbard, did a magical job on the decorations which included table centerpieces of red and pink flowers, ostrich plumes, and peacock feathers with chairs covered in zebra stripes. Mednikow showcased beautiful jewelry pieces including the exclusive “Rebecca” line, and graciously donated a portion of its evening’s sales to Opera Memphis. Later in the evening, the tempo was turned up, and guests danced to the rollicking sounds of the Bouffants.
Anne & Marsh Gibson with Nancy Middleton
Wayne & Leslie Coleman
Nayla Nassar & Warner Moore 8 • VIP
Jean Mathews & Dann Crawford
Suzanne Gibbard, Felicia Suzanne & Doc Gary
VIP @ Clark Opera Memphis Center
Sarah Squire & William “Jack” Horner
Allison Merritt & Michael Ching
Louis & Dottie Pounders
Tanisha Ward & Dr. Nancy Chase
Brad & Dina Martin with Margaret & Pierce Ledbetter
Manning & Molly Whitmore with Milton Knowlton
Kallen Esperian November 2008 • 9
VIP @ St. George’s Episcopal Church and the Apperson Amphitheatre
Tennessee Shakespeare Company’s Inaugural As You Like It and Opening Night Party Story by Anne Cunningham O’Neill and photos by Christina Trask; above production stills by Don Putnam he inaugural performance season of the new Tennessee Shakespeare
Co., based in Germantown, kicked off recently with William Shakespeare’s comedy As You Like It. The advertisements for the produc-
tion suggested that everyone should “come outside and play” and that is literally what the enthralled audiences did. The performances began inside St. George’s Episcopal Church and then everyone was ushered merrily outside to the rainbow-lit woods of the forest of Arden for the rest of the play. Celtic music was very much a part of the “rustic revelry”, and it was joyously provided by, among others, Susanna Perry Gilmore, Concertmaster of the Memphis Symphony Orchestra, and her husband, Barry Gilmore. Many of the
Virginia & Barbara Apperson
Carolyn & Nick Buoni
actors are familiar faces in Memphis including Jenny Odle Madden of Voices of the South and opera singer Stephen Len White. Dan McCleary, who is a native Memphian and the Tennessee Shakespeare Company’s Founder and Artistic Director and by the way also an actor in the play, was of course on hand at the opening night party held at Yia-Yia’s Eurocafe, as was E. Frank Bluestein, Executive Director, and Barbara B. Apperson, season sponsor and founding member of the Board of Directors. The arts scene in Memphis will be greatly enriched by having a theatrical company dedicated to the plays of the Bard of Avon, and we all wish the Tennessee Shakespeare Co. great success for the future. Cindy & Gary Sturni 10 • VIP Memphis
Bob Lanier with Alyce & Ernest Chism
BOOK YOUR HOLIDAY EVENT NOW! PRIVATE DINING ROOM FOR UP TO 25
Frank Bluestein, Susanna & Barry Gilmore
Named one of “Our Favorite Bars” by Memphis Magazine “Best of Memphis, Best Restaurant” by Memphis Flyer 2008 “Best of Memphis, Best Chef” by Memphis Flyer 2008 “Best of Memphis, Best New Restaurant” by Memphis Flyer 2007 “Best Wine List” by Memphis Magazine 2007 “Best Special Occasion/Romantic” by OpenTable.com Diners Chris Parnell, Caroline Harrison & Dan McCleary
Stephen & Deborah White
Jenny Odle Madden & Brittany Morgan
119 South Main @ Gayoso 901.522.1488 www.circamemphis.com
Will, Melia, Andrew & Drew Murphy
Daily Drink Specials, $5 Small Plates Reverse Happy Hour Friday and Saturday Nights Starting 10PM November 2008 • 11
VIP @ the Hunt & Polo Club
The Woman’s Exchange 75TH ANNIVERSARY PARTY Story and photos by Christina Trask
he Woman’s Exchange of Memphis
celebrated its 75th Anniversary at the Hunt & Polo Club. Partygoers
enjoyed dinner, dancing and live and silent auctions. Musical entertainment from Captain Phil McGee and his band added to the festivities. Chairman for this special gala was Anne Piper and Bobbie Lovelace is President of the organization. The Woman’s Exchange on Racine is a fabulous place to enjoy a delicious Southern lunch and shop for one-of-akind items. Happy anniversary to a wonderful organization!
Earle W. & Hope Cook
Nina Wilson, Mary Elkin & Jean McSwain 12 • VIP Memphis
Carroll White & Anne Piper
Bill & Bobbie Lovelace
Leslee & Mike Pascal with Lisa Holliday
Lola & Bob Llewellyn
Linda & Bill Woodmansee
Elise Wilson & Cristina Ward
FINE JEWELRY Trunk Show Sunday, November 30th 12:00 - 6:00 Meet Paula Crevoshay-The Artist Wear the Light, Live the Beauty From the outset of Paula Crevoshayâ€™s career as a jewelry designer, her mission has been to define jewelry as fine art. In this age of mass production, it is refreshing to meet the rare talent who is consistently dedicated to the highest ideals of quality and excellence. Her one of a kind, highly collectable jewels have attracted award-winning attention and her work has been shown at such museums as the Smithsonian, the Carnegie and in many important public and private collections. Artistic vision and creativity flows abundantly through her gorgeous finished product and the qualities that exemplify her work are timeless style, beautifully cut extraordinary stones, harmonious compositions, exquisite craftsmanship with the masterful use of color, and highly versatile use.www.crevoshay.com
Meet Charles Krypell Entrepreneur, designer, and artisan extraordinaire. The goal of Charles Krypell is to create a silver and gold collection that is the finest the earth has to offer. This is evident in his Pastel and Precious Pastel gold collections. The Pastel line features pendants, rings and earrings using the very best gemstones that can be found anywhere. Rare pink, blue, and yellow diamonds that are set in platinum exemplify his Precious Pastel collection. His creation of a one-ofa kind 5-carat pink diamond signature piece is a long way from the day when he started out as a sculptor and crafted his first piece, a ceramic necklace on a silk cord. His talent and craftsmanship is amazing and is evident in his exceptional and stunning designs.www.charleskrypell.com
9387 POPLAR AVENUE (NEXT TO THE FRESH MARKET) â€˘ GERMANTOWN, TN 38138 901.758.8605 WWW.DORISMCLENDON.COM
VIP @ The Bridges Center
Ballet Memphis, Connections: Food Story and photos by Mark Ramirez allet Memphis, under the direc-
tion of Dorothy Gunther Pugh, held its annual fundraiser at
BRIDGES Inc. Connections : Food began with an outdoor cocktail hour accompanied by the music of Gary Johns and his band. Once indoors, each food course was paired with an original work from Ballet Memphis. The meal was designed by Karen Carrier and some of the
Charles & Marne Anderson-Warner with Chris Peck & Katie Duignan
Ann & Mason Hawkins with Lee Anne Cox
regionâ€™s most creative chefs. The three-hour event was hosted by Commercial Appeal Editor, Chris Peck and his wife, Kate Duignan. The special guest chairman was Scott Peacock, part owner and executive chief of Watershed restaurant in Decatur, Georgia, and author of The Gift of Southern Cooking.
Dianne & Myron Mall
Scott Peacock 14 â€˘ VIP Memphis
Kelly Morice, Anne Cunningham & Cynthia Saatkamp
Cathy Allen, Dorothy Gunther Pugh with Alnita & Jesse McClure
Mary Padron & Danny Richardson
Private gatherings at Napa Café
Roger Johnson, Sue Layman & Stephen Lightman
Private rooms available for 2 or up to 60 guests.
LUNCH and DINNER
Katherine Clubb-Brown, Hannah Burton, Virginia Preston, Simone Levine & Erika Holmes
5101 SANDERLIN 901-683-0441 WWW.NAPACAFE.COM Hugh, Mary Ann, Kathleen Carey & Joe Loveland November 2008 • 15
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16 • VIP Memphis
50 Harbor Town Circle
Story by Anne Cunningham O’Neill & photography by Jaffe Studio
VIP Memphis recently interviewed the owners of six highly-regarded jewelry stores in our area to discuss trends in the industry, as well as “that special something” which sets them apart from the competition..
The Only Jeweler You’ll Ever Need
Welcome to the World of Interchangeable Jewelry
Bob Richards Jewelers, Inc.
7730 Wolf River Blvd, Suite 103 | Germantown, TN 38138
7615 West Farmington Blvd, Ste 27 | Germantown, TN 38138
Bob Richards, his wife Polly and Anthony Richards, their son, warmly welcome us into their store, and our first impression is that this is a family that really loves working together. In fact Bob Richards Jewelers represents a family-owned and operated business spanning three generations of jewelers and watchmakers going back to 1927. Bob and his wife moved to Memphis in 1970 from the small town in Tennessee where they were high-school sweethearts. First working at Brodnax, Bob later opened his own store in the Hickory Hill area before moving to the current Germantown location. Bob Richards Jewelers specializes in fine jewelry, watches, and giftware from Waterford among others and carries designer product lines from Jewels By Star, Martin Flyer, Simon G, Hidalgo, Sequoia, and Morcea D’Amour. This is a full-service store where three certified Rolex specialists and two bench jewelers handle all repair needs on premises. The store manufactures custom jewelry and two GIA graduate gemologists perform in-house appraisals. In fact, as Bob is quick to say, “we are the only jeweler you’ll ever need.” Bob Richards shops hundreds of companies to bring his customers alternatives to the standard jewelry found elsewhere, and “we know our customers tastes and don’t deviate too far.” Naturally the jewelry also reflects his own personal preferences, which are mostly “classic,” and he handpicks everything “down to a single item.” While speaking to him, we cannot take our eyes off the impressive gold signet ring that he is wearing. Surely nothing spells “classic” more than a heraldic piece of jewelry. His bridal offerings are comprehensive, and include the top-of-the line Tacori. He tells us that today’s couples are choosing the “micro pave and shared prong” settings but most always with a traditional white diamond. Yellow gold is definitely coming back but platinum and white gold remain staples. Bob Richards Jewelers proudly offers good value for your dollar, personal attention, and the ability to service your cherished items. And as Bob says, “one of the three of us is always in the store,” so that we can provide our customers with personal service.
The intriguing back story of Charlotte Memphis begins in Sweden, where Wolf-Peter Schwarz, the German designer of this jewelry line, was commissioned by the royal family to use some of their jewels in new ways. And voila, his idea for “interchangeable jewelry” was born. Today Charlotte has a number of stores in Europe, in Singapore, and three in the United States. Sarah J. Worden is the Managing Partner of the Memphis store, and she is a talented “crafter” herself, making handbags out of oilcloth to unwind. The real surprise though—- think that old television show “What’s My Line” —-is that she is a retired golf professional who worked for the PGA tour. What sets Charlotte jewelry apart is that it allows women to express their individual styles and personalities by designing their own jewelry using interchangeable parts. The jewelry is built on the concept of accent discs which fit into a variety of settings via a spring pin system to form unique rings, necklaces, bracelets and earrings. Think legos for girls (although the age range is from age 13 to 75). Yet with all this Germanic functionality and contemporary streamlined design, some of the Charlotte jewelry is a throwback to Victorian sensibility with its nature-inspired enameled flowers, dragon flies, gingko leaves, and sea-themed designs. Old-fashioned materials such as pearls and cameos are used in bold new ways. The jewelry is designed by Wolf-Peter in his atelier in Ulm, Germany and is a family-owned business. As an aside, it must be mentioned that his beautiful wife, Ann-Charlotte, is a huge Elvis fan and perhaps Worden just might get them to visit Memphis again one day. This line has interesting innovations such as special rings designed specifically for the left or the right hand. The jewelry is made out of gold, sterling silver, platinum, and stainless steel and utilizes other beautiful, often unique materials including wood, amber, and mother-of-pearl and a variety of gemstones such as aquamarines, amethysts and peridot. Worden says that she has some very affordable pieces, including a starter kit to introduce the interchangeable line to newcomers. For customers with young children, a gigantic stuffed bear, “Mr. Browser” will keep them occupied, as will the colored pencils and paper which he keeps nearby. Truthfully this jewelry must be seen to be believed.
November 2008 • 17
So ut hern C h a r m
Expect to be Impressed
Doris McLendon’s Fine Jewelry
James Gattas Jewelers
9387 Poplar Avenue | Germantown, Tennessee 38138
4900 Poplar Avenue | Memphis, TN 38117
Dripping in eyecatching fine jewels, Doris McLendon graciously welcomes us into her elegant store. She is a walking advertisement for her gorgeous inventory, and her staff tease, “Doris you’d sell anything.” You betcha she would! Her passion for jewelry dates back to school teaching days when she worked summers at a fine jewelry store in Jackson, Mississippi. Then, some 15 years ago, she started her own jewelry business with $5,000, and later moved from an in-town, appointment-only operation, to her current store in Germantown six years ago. She likes to encourage others to take risks, and her daughters have clearly taken this advice to heart, since one, Mandi Block, is becoming a jewelry designer, and the other, Leyla Dougher, was a pilot before family responsibilities took over. Surely in part due to her teaching background, McLendon makes every effort to educate her customers, to the point of offering them a “10 power loop” to examine jewelry pieces for themselves. She is also very proud of her helpful and knowledgeable staff and names Martha Maples, in particular, as her “right-hand woman.” McLendon has built her business on personalized customer service, honesty, integrity and plain old hard work. What sets her apart is the high end, unique, and often “one-of-a-kind” pieces she offers which, like beautiful paintings, never go out of style. On general trends, “the look now is big, gold jewelry with colored stones,” and she sells several hot new designers, including Paula Crevoshay of Albuquerque, NM, who will be featured, along with the New York-based Charles Krypell, in an upcoming trunk show in McLendons’ store. Also the “Sophia by Design” is an outstanding line designed by an Italian designer but based in Pennsylvania. Bridal offerings are a cornerstone of McLendon’s business, and she points to the outstanding Catherine Ryder line. McLendon has won awards for her antique pieces, such as a 100-yearold platinum and diamond necklace she has for sale, although vintage is not her main focus. She advertises widely, and her business is mostly based on customers that she has worked with for years and referrals. She does, however, remind us that Doris McLendon’s Fine Jewelry is located right next door to Germantown’s Fresh Market store, and she encourages visitors to stop by and see her.
James Gattas greets us with a friendly and welcoming smile. His is a familiar face around Memphis, as he and his wife, Linda, have deep roots in the community and generously participate in many philanthropic undertakings. James started work at the age of 12 in his father’s downtown department store, Fred P. Gattas Co., and after its closing James opened the current jewelry store. He is himself a gemologist and diamond specialist and is happy to provide some interesting background on the provenance of the diamonds on the market today. They are mined in South Africa and Russia of course, but they also come from Canada and Australia, which is perhaps less well-known. Gattas also explains about synthetic diamonds, such as those produced in the Chatham lab, which he says “have a place in the industry.” He sells only certified diamonds, adding however that “a diamond certificate is the beginning point not the ending,” and purchases must be based on sound advice which he makes every effort to provide. Staying educated and informed is therefore essential for him, and he proudly points to the personal relationships he has developed over the years with his loyal customers. Gattas says he has the largest selection of bridal sets in the city and names two popular design lines, Diamanti and Timeless Design. Unlike in “the olden days,” more and more couples are now coming in together to select their rings, and he encourages them to buy the stone and the setting as a two-step process. Overall, Gattas has a broad array of merchandise which is handpicked by himself and Linda, who also helps out with marketing. He says that “the antique look” is popular today, as are heavier, chunkier pieces with exotic colored stones. The Andrea Candela line is marketed as “inspired by the passions of Spain” and offers the mixed silver and gold cable look that Gattas says is a current trend. Also “Pandora” is a popular new line offering a bracelet to which charms and beads can be added. James Gattas Jewelers offers trust, an exceptional staff and the Gattas reputation. James likes to say that he gives his wonderful customers exceptional value that “exceeds their expectations.” Oh yes, and don’t forget that he insists that they all have fun in the process. In this connection, mark your calendars that Gattas will be hosting a trunk show of estate jewelry—-Yesterday’s Heirlooms at Yesterday’s Prices—- on November 14
18 • VIP Memphis
So ut hern C ha rm
Bringing 21st Century Innovation To Old World Service
Selling Happiness Itself
Peter D. Poole Fine Jewelers, Inc.
474 Perkins Extended | Memphis, Tennessee 38117
5101 Sanderlin Avenue, Suite 117 | Memphis, Tennessee 38117
“Mednikow” is a medieval Russian name that translates as “coppersmith,” and Jay Mednikow likes to say that his family has been making jewelry for many centuries. We do know for certain that Mednikow has been serving the South since 1891 when Jacob Mednikow established his original jewelry store in downtown Memphis. The jewelry business is in Jay’s blood, which is no surprise considering that the “the price of gold was standard dinner table conversation” for his family. While he explored other professional options, the siren call of the family business proved too strong. Jay is thriving on his job and is gratified to be President of the company, working alongside his father, Bob, the CEO. Put simply, Mednikow offers the finest jewelry pieces available anywhere, which reflect a special quality and aesthetic and which his customers will buy, since as Jay wryly notes, “we are a store, not a museum.” Part of what makes Mednikow so special is that on its second floor, there is a manufacturing operation with skilled craftsmen creating fabulous jewelry. There are several registered jewelers on staff, as well as trained watchmakers, and both Bob and Jay have completed the course of study leading to the designation of Certified Gemologist. There is also an American Gem Society (A.G.S.) certified gem lab on the premises. Jay points with obvious pride to his expertly-trained sales staff, who are treasured resources in the company and who skillfully assist their customers in building “jewelry wardrobes” over a lifetime. According to Jay, designer jewelry exploded on the scene in about 1990, and a brand name is “a guarantee of quality, design level and image.” Customers appreciate this extra measure of assurance, and Mednikow offers such prestigious jewelry designers as David Yurman (Mednikow has the largest selection in the country), Judith Ripka, John Hardy and many others. At the same time, Jay tells us that he is always scouting out new designers, as for example the “Rebecca” line, which he describes as “the David Yurman of Europe.” Even so, this jewelry represents a distinct departure from the usual Mednikow carriage-trade merchandise as it is gold-overlay on bronze but according to Jay, it is well-designed, fashionable and popularly price. Since all work and no play can be detrimental to a serious jeweler’s health, Jay assures us that he has a fun-loving, even whimsical side, as evidenced in his performances with the a cappella group DeltaCappella, which he formed. He is having a great time with this merry band of 12 harmonious voices, although it is a safe bet that given his heritage, jewelry is never too far from Jay’s mind.
Peter Poole and his wife work together in a small, elegant store beautifully decorated with colorful paintings (including artwork by Flo Campbell), fine porcelain and Lalique swans. They are independent jewelers, who have had their current business since 1994. They are particularly proud of their unique merchandise, every piece of which they hand select—-“cherrypick” in Peter Poole’s words. In fact, his wife, Leigh Ann, notes that she literally tries on the various pairs of earrings to see just how they will look on the wearer. Also because they are a boutique-sized jewelry business, Poole says that “our customers can truly get greater value for less of an investment.” Poole started at Brodnax, the fine old Memphis jewelry store which was the training ground for many Memphis jewelers. His wife, Leigh Ann, is the daughter of esteemed Memphis antiques dealer and jeweler, Vance Boyd. Together they are partners in Peter D. Poole Fine Jewelers, Inc. For the most part they think alike and are dedicated to buying quality, classic pieces that never go out of style, and which people will proudly hand down to their children. Sometimes, however, Leigh Ann’s perspective is a bit different, and she suggests unique new lines such as the “LoveLetters” by Mauri Pioppo, a favorite of Hollywood starlets and now Memphis’s younger generation. In speaking of other trends in jewelry these days, Poole says there is a real turn towards yellow gold, with the exception being in the case of engagement rings where platinum and white gold still hold sway. He sells only GIA-certified diamonds, which is important to his increasingly discerning customers, and offers “knowledge, experience and integrity” and of course the highest ethical business standards. Poole obviously takes special pride in the loyalty of his customers with whom he has built long-term relationships. In fact, when the Pooles make a jewelry selection for the store, they often know exactly who back home will “take one look and fall in love with it.” Since people only buy jewelry for those they care deeply about, usually to mark a special occasion, Peter and Leigh Ann feel particularly privileged to share some of the best moments that life has to offer “with some of the nicest people you’ll find anywhere in the world.” They both agree that what they are selling is “happiness itself” and, perhaps best of all, they get to do it together.
November 2008 • 19
VIP @ The Peabody
Symphony Perfect Party Story and photos by Christina Trask
he Memphis Symphony League held its annual party at the Peabody. Billie Jean Graham chaired the event which was sponsored by Mednikow and Peter D. Poole Fine Jewelers. The evening featured Mrs. Jean Carter Fisher, the 1958 Maid of Cotton, and shared memories with Babbie Lovett. Joyce Cobb and the Doctorâ€™s Band entertained guests over dinner, dancing and the live auction. All proceeds benefited the Memphis Symphony League.
Elise & Mike Frick
Mark & Debbie Field 20 â€˘ VIP Memphis
Lewis & Lunida Holland
Jean & John T. Fisher with Billie Jean Graham
Ryan Fleur with Lydia & Jack Gibson
Janet & Bill Zimsneyer
November 2008 â€˘ 21
VIP @ The Racquet Club
University of Memphis Journalism Alumni Awards Story by Anne Cunningham O’Neill and photos by Mark Ramirez he University of Memphis Journalism Alumni Club presented its outstanding alumni awards at a banquet recently at the Racquet Club of Carolyn & Clyde Head with Dr. Shirley Raines Memphis. Charles E. Thornton Awards went to Walter Leavy, who is currently co-managing editor of Ebony Magazine, and to Paul Jewell, Marketing Director for The Commercial Appeal. Deanie Parker, past President and CEO of Soulsville, which includes the Stax Museum of American Soul Music and the Stax Music Academy and Performing Arts Center, was presented with the Herbert Lee Williams Award. It was a wonderful night all round, which was enthusiastically summed up by 2008 journalism alumni board member, Ron Buck, who said “the depth of experience in this room just takes your breath away.” Mary Ellyn Duncan & Paul Jewell with Dr. Evelyn Jewell
Ron Buck, Kini Plumlee, Tommy Towery, Dr. Elinor Grusin & Dr. Ron Speilberger
Rebecca & Ron Jewell 22 • VIP Memphis
Tammy Hedges & Fariss Adams- Ivey
Carol Ptasienski & Steve Wiley
George & Vera Clark
Elyse Kennard-Leavy & Walter Leavy with Phyllis Jones
Dan Hoag & Dr. Lurene Kelly
Diane Hampton & Deanie Parker
Home Theater Promo Thru November 30th!
INTERNATIONAL CONTEMPEMPORARY FURNITURE FOR HOME AND OFFICE
November 2008 • 23
VIP @ The Cook Convention Center
Dancing with the Docs Jorge & Michelle Salazar
Story and photos by Christina Trask
he Dancesmiths’ 6th Annual Charity Ball, hosted by Fred Astaire Dance Studio, was an evening to remember. The ballroom dance
floor at the Cook Convention Center couldn’t have been livelier as the most anticipated part of the evening, “Dancing with the Docs”, took place. This Tracy Hannon & Benji Smith
dance showcase featured surgeons, cardiologists and specialists from Le Bonheur. The entertainment was accompanied by dinner and auction items donated from local merchants. All proceeds from this event benefited Le Bonheur Cardiac Kids Camp. The Cardiac Kids Camp allows children with heart conditions to experience play in a monitored environment, and events such as this make it available free of charge to all. Dima & Matt Turpin
Greg & Kim Lambert 24 • VIP Memphis
Dr. Michael Edgecomb, Dr. Roxane McKay & Dr. Umar Boston
Holly Knight, Beth Smith & Crystal Thomas-Hughey
Dr. Gaye Economides & Dr. John Wasileski
Lindsey Harris, Macy Blurton & Bethany Gooch
Gloria & Marc Parker
Chasity Shelton & Kelly Bobo
Lisa Churchladee-Madden, Katrina Clear & L. Johnson
U.S. Pat. No. 7,007,507 • © • All rights reserved
James Gattas Jewelers 4900 Poplar Avenue • Memphis, Tennessee 38117 • 901.767.9648 Hours: Mon-Fri. 10am-5pm, Sat. 10-4
Stevie Crain & Angelo Lucchesi
Edwyna Bonner & Trinna Herron November 2008 • 25
VIP @ The Pink Palace
Purple Reign Ball Story and photos by Christina Trask
he YWCA’s Purple Reign Ball was held at the Pink Palace Museum and was a smash hit. Partygoers danced the night away while enjoying live music and impressive array of auction items. The ball supports Abused Women’s Services and the YWCA mission of eliminating
racism and empowering women. Sharon Taylor-McKinney & Janna Herbison
Lorna & Peter Pace
Denise Richardson, Cleo Hayes, Joyce Collins & Anne Mitchell-Hinton
Patti & Tom Marsh 26 • VIP Memphis
Lydia & Christian Johnson
Melissa Eagan, Ben & Monica Morgan
Richard Westbrook & Della Adams
Cynthia Anthony, Nikki McIntosh & Sojourner Selmon
Louise Smith & Grace Durham
Lisa Hirschman & Ken Wright
November 2008 â€˘ 27
VIP @ The Memphis Zoo
Caresse & Rusty Hyneman
Zoo Rendezvous Story and photos by Christina Trask
he Memphis Zoo held its largest fundraiser of the year with the 25th Anniversary of
this members-only event. The theme, “eat, drink & be seen”, was easily accomplished with over 75 different restaurants and bars for partygoers to choose from. Live entertainment was provided by The Dempseys, The Venus Mission, Kathryn Stallins Band, and Gary Goin & G3, and guests were dancing throughout the evening. All proceeds from the event benefited the Memphis Zoo.
Dr. Heath & Liz Grisham
Andrea & Boyd Perry 28 • VIP Memphis
Eric Dunwoody, Mark Poole, Richie Gentry, Bill Crawford & David Man
Jada McNeil, Ramona & Simpson Hughes with Lisa Riley
Jeri Ryan & Dan Tucker
Christmas dinners & Parties
Private rooms 10-100 Banquet seating 300
Cari Baird, Robin Enck & Jacque Beeson
*danCe floor * video sCreen *Caterers welCome
downtown Private room uP to 200 semi Private uP to 100
Butcher Shop Gift certificateS “a deliciouSS Gift for friendS and family”
Gina Allen & Charlie Lundy
Tim Garrett & Maria Lapuente
Jenna Talarico, Andrew Vescovi, Lisa Talarico & Debbie Durso November 2008 • 29
VIP @ Saunders Creek
Vesta Home Show Story and photos by Lorne Semrau he Memphis Area Home Builders Associ-
ation presented the 2008 Vesta Home Show at Saunders Creek Development
located in Fayette County. This was the 25th year of the Vesta Show and included 7 magnificent homes constructed by 6 different builders from the Memphis area. The Bordeaux home, built by Johnny Williams Construction Com-
Sally Brown & Don Glays
pany, was the only “Green” certified home by the National Association of Home Builders in the show. This home was decorated by Millennium Home Furnishings, Collierville. Don Glays, the Executive Director of the MAHBA, was heavily involved in the project, as was Mack Andrews who served as Chairman of the Vesta Home Show. Sally Brown, Director of Special Events of the MAHBA, helped plan a preview party as a kick-off to the Home Show.
32 • VIP
Eric Triche, Robert Bowden & Johnny Williams
November 2008 â€˘ 33
VIP @ Big Foot Lodge
Red Carpet Bash Pre-party Story and photos by Lorne Semrau ig Foot Lodge was the scene of the
Pre-party for the Red Carpet Bash which will be held at the Holly-
wood Casino, Tunica on November 8th. Sponsors of the upcoming gala gathered along with friends of St. Jude Children’s Research Hospital. Of course, St. Jude’s Hospital is the beneficiary of the gala and the pre-party helped build momentum and excitement for the upcoming event. Lana and Shawn Danko graciously hosted the evening festivities.
Susan Rose & Kristen Larkins
Danielle, Jadyn, Mike & Sawyer Redlick
David Cera & Elise Veazey Carrie & Jeff Strang
Kurt Weil & Kat Semrau 34 • VIP Memphis
Nicole Shafer, Nikki Jimenez & Melanie Tuncay
Ray Butler & CC Myers
Lee Gattas Proctor & Joan Matthews
Shawn & Beth McCarty
Los Pilares greaftood
Authentic Mexican Cuisine • Live Music• Family Atmosphere
TOUGH! BUT… the cost for an ad in VIP Memphis Magazine is
30-50% LESS than any other major Memphis magazine.
Contact VIP Memphis Magazine for rates: firstname.lastname@example.org or call 901.766.2999 or 901.288.4067
November 2008 • 35
VIP @ The Madison Hotel
Rooftop Reception Story and photos by Mark Ramirez he Madison Hotel introduced a dynamic new sales team beneath a star-filled sky on its rooftop terrace. The celebration was filled with great company, food and drink, which included a sushi station and hand-shaken cosmos. With the mighty Mississippi as the backdrop, partygoers were able to take in the best view in the city, while experiencing exactly what separates the Madison Hotel from the pack. The new sales team represents a diverse background in the hospitality industry and is looking forward to representing the Madison Hotel throughout the community. The new team members are: Liese Leonard, Joshua Spotts, Dannah Scott and Mehri Ahmadzadegan.
Lorne Semrau & Joshua Spotts
Angela Miller, April Wilson & Markova Reed
Cynthia Wimberley, Melany Auricchio & Kate Pera
DeeDee Crowell, Niese Sullivan, Nancy Regidur & Dannah Scott
Johanna Ellis & Mehri Ahmadzadegan
VIP @ Collierville Town Square
TIKI TIME Story and photos by Mark Ramirez ain Street Collierville held its 16th Annual Partners in Preservation Party & Taste of the Town in September on Collierville’s Historic Town Square. The theme for this year’s event was “Tiki Time on Town Square’’ which transformed the square into a luau party.“ The purpose of these events is not only for the community and social aspect,” stated Laura Todd, Executive Director of Main Street, “but also to bring focus to the Square and Historic District. The annual fundraiser enables our program to continue to preserve , promote , and protect the Historic District of Downtown Collierville.” Guests enjoyed wide selection of food booths and entertainment provided by the band Van Gogh’s Ear. Attendees voted and chose Ann’s Bakery for best decoration and Bonefish Grill received the Taste of the Town –People’s Choice award.
Brian & Betty Edmunds 36 • VIP
Carmen Vincent & Teresa Donahue
Megan & Curt Vaughn
Jewel Britton & Kristin Hicks
Kyle & Stacy Curran
Please join us for a Sunday Brunch reception 11am to 2pm Nov 23rd
-RGPYHMRKEVXTSXXIV] LERHQEHINI[IPV]JVSQEREVVE]SJÂ¼RIEVXMWXW 0MZI,SPMHE]XYRIWJIWXMZIVIJVIWLQIRXW ERHQYGLQYGLQSVI
3VN $UDMHMF 2GNVR
*VMHE](IGIQFIVTQ 1EHMWSR%ZIRYIÂˆ1MHXS[R1IQTLMW RI\XXS*MRSÂ³W Âˆ[[[PYPEP]RGSQb)\XIRHIH;IIOIRH,SYVWXLVSYKLXLI,SPMHE]W3TIRSR7YRHE] November 2008 â€¢ 37
“They tell me I might have breast cancer. And I’m Scared!” Especially when they tell me it might take weeks to resolve the particular problem. By the way, most of the time it turns out to be nothing after needless worry and surgery.
To alleviate your anxiety you can come to the Mroz Baier Breast Clinic. You can have a diagnosis in approximately ONE hour with ONE office visit with our breast specialist. Q: What is a breast specialist? A: A breast specialist is defined as a single individual that is FDA approved to interpret mammography; an ultrasonographer and a general surgeon. In truth only a handful of physicians in the United States meet that criteria. Q: Do I need a referral to come to MROZ BAIER CLINIC? A: You should keep your Primary Care Physician informed but most insurance companies do not require it.
Mroz Baier Breast Care Clinic, P.C. A CENTER OF EXCELLENCE
A COMPREHENSIVE BREAST CLINIC
Diagnostic Mammography • Ultrasound • Surgery • Bone Density Studies • Stereotactic Biopsy 38 • VIP
Woman’s Exchange Fine Hand Sewn Children’s Clothes Gift Shop and Tea Room
Specializing in Heirloom Christening Gowns 88 Racine Street • Memphis, TN • 901-327-5681 10:00-4:00- Lunch 11:30-1:45 www.womans-exchange.com
November 2008 • 39
Photography by Jay Adkins & Andrea Zucker
VIP SPECIAL THANKSGIVING SECTION
Cooking with Chef
JOHNNY KIRK Stella 39 S. Main Street Memphis, Tennessee 38103
Thanksgiving is the quintessential American holiday. What a great idea it is! A day set aside to come together with family and friends to give thanks for all the blessings that we enjoy. When you add football into the mix, you have the makings of a perfect day. I love everything about Thanksgiving. Everything, that is, except turkey. I admit it. Even though it borders on being un-American, I just don’t like turkey. It’s so boring. Every other day of the year it is considered diet food. Have you ever gone out for a nice meal at a fancy restaurant and seen turkey on the menu? There’s a reason for that. Yet on this one nationally food-focused day, turkey is the main ingredient. Thanksgiving is even referred to by some as Turkey Day. Dare I go against the Norman Rockwell grain and leave turkey off the table? I would, but my grandmother would have the proverbial fit. So what to do with the most uninteresting meat that I can think to name? Roast it and smother it with gravy? Been doing that for years. Fry it? Frying makes everything better. I grew up in the Mississippi Delta with family in New Orleans and was greatly influenced by Creole and Cajun cuisine. While we always had the traditional turkey for both Thanksgiving and Christmas there was also a roasted ribeye with rice and gravy. Every food is soul food; it just depends where your soul resides. Roasted ribeye with rice and gravy is my ultimate comfort food. So I will always include it in my holiday meals. But I still have to face the turkey. This is where 42 • VIP
that Louisiana influence comes into play. Have you ever heard of turducken? Not to be confused with tofurkey (heaven forbid), turducken is a turkey stuffed with a duck that has been stuffed with a chicken—A REALLY STRANGE looking creature when served whole. Picture a fat six-legged avian-like creature. The great New Orleans’ chef, Paul Prudhomme, is sometimes credited with the invention. There are many who would argue that point, but of course, it is almost impossible to verify the origins of any dish. Everyone seems to be able agree that the turducken originated in Louisiana. According to wikipedia, in an article in the 2005 issue of “National Geographic” magazine, Calvin Trillin traced the American origins of the dish to Maurice, Louisiana and “Herbert’s Specialty Meats”. Herbert’s has been commercially producing turduckens since 1985 when an unnamed local farmer brought in his own birds and asked Herbert’s to prepare them in the now familiar style. The company says that it sells around 5000 turduckens a week around Thanksgiving. I like turducken. It is infinitely more interesting than turkey alone and anyone willing to debone the birds can do it. Of course, you do have to debone each bird in order to stuff them inside of each other. Turduckens can be braised,
roasted, grilled or barbequed. Frying is not ideal as you could never hope to have each bird cooked evenly. Cindy pointed out to me that most people probably don’t know how to debone poultry. Say it ain’t so! So for those of you who want to do something besides plain old, boring, run-of-the-mill turkey and yet are intimidated by poultry surgery, I’m going to share my turducken roulade recipe. The roulade only calls for the breast of each bird-no deboning and no stuffing of birds inside of birds inside of birds. So you can purchase turkey, chicken and duck breast or you can get down and dirty with some whole birds and have some real fun. It’s your call. I like to buy whole birds as it is cheaper, and I can use the legs for confit or other preparations and the carcasses to make a rockin’ poultry stock. In fact, I use some of the stock to reduce down for the sauce. I always get at least one call from a friend every holiday season in a panic over the dinner that they are responsible for cooking for the entire family. If you don’t want to leave the in-laws hungry, then plan ahead. This is not a meal that you are going to put together in a couple of hours. It takes planning and a little more time than your average throw something in the microwave after a long day at work dinner. However, if you are lucky enough to have a
grandmother as strong-minded as mine, who absolutely insists on Thanksgiving resembling a Saturday Evening Post cover (you know the one with three generations gathered around the table gazing admiringly at the perfectly browned bird), you might try deep frying your turkey.
Deep Fried Turkey First, Sobriety should be a prerequisite to turkey frying. DON’T try to fry a turkey inside. Do make sure that your fryer is on good even terrain. If it is raining or windy you might want to set the fryer up in the garage, but make sure the door is open. If you are setting up on concrete, protect it with some cardboard or a painter’s
cloth as the oil will leave a stain. Use enough oil. I’m talking 5-6 gallons. Any cheap vegetable oil will do. Just make sure the oil completely covers the bird with a couple of inches to spare. Do heat your oil to at least 400-degrees before adding the bird. Which brings up another point: have a meat and deep-frying or long candy thermometer handy. You want to keep your oil temperature at 325-350-degrees. The turkey, when added, will lower the temperature of the cooking oil that’s why you want to heat it beyond the requisite 325-degrees. As for frying time, a good rule of thumb is 3 ½ minutes at 325-degrees per pound of meat. Never fry a stuffed turkey. Clean it out just as you
Chef Johnny Kirk of Stella
would if you were roasting, drying it thoroughly. Be sure to remove any plastic ties from the legs. And a final frying tip: be VERY careful when lowering the turkey into and taking it out of the hot oil. Nothing will spoil everyone’s appetites faster than the smell of your forearm hair and skin burning.
Johnny’s Turducken Roulade Makes 2 roulades, Serves 4 2-3 lb. 8.5 oz. 8.5 oz. 2 tsp. 2 tsp. 1 tsp. ½ lb. 2 Tbsp
Turkey breast meat (skin on) Duck breast meat (skin on) Chicken Breast meat (skin on) Fresh Sage Fresh Flat Leaf Parsley Fresh Oregano Italian Sausage, removed from casing and rolled out flat Clarified Butter
Skin all of your breasts. Place skin flat on a sheet pan that is covered in ¼” of salt. Cover poultry skins with another ¼” salt and place another sheet pan on top. Weight the top sheet pan down with some food cans or whatever you have handy so that salt is pressing into both sides of the skins. Refrigerate for 24 hours. Rinse the salt off of the skins laying them out on a towel to dry completely in the refrigerator. Cut duck breast in half on the long bias starting at the head. The object here is to have two long flat pieces of meat. Repeat this process with the chicken and the turkey. With the turkey, you may need to cut it into three pieces. Lay one half of the duck breast on a cutting board covered in plastic wrap. Put another piece of plastic wrap on top of the breast. Using the teethed side of a mallet, gently tenderize both sides of duck taking care not to tear holes in the meat. Using flat side of mallet, gently pound out breast, flipping it over a couple of times as needed until it is approximately 6”x4” and ¼” thick. Repeat with other duck breast as well as chicken and turkey.
zontally, feather side down, so that they are slightly overlapping. Take a piece of pounded out turkey breast and lay on skin leaving ½” border of skin showing around meat. Don’t be afraid to trim edges of meat so that it fits nicely inside your skin. Add a thin layer of sausage on top of turkey. Add duck breast smooth side down on top of sausage and lightly season with salt and pepper. Add another thin layer of sausage. End with chicken layer and sprinkle with half of the herb mixture. Pulling plastic wrap taught, roll so that skin is completely covering meat. Make sure that the ends of the skin meet. The skin will stretch if you need to adjust it. The plastic wrap will help you achieve a nice tight roll. Cut a piece of extra turkey skin into three ¼”-wide strips so that you can use them to tie roulade in the middle and at each end. You may also use kitchen twine, but if you do, remember to remove before serving. Repeat above so that you have two roulades. Heat clarified butter in cast iron skillet over med-high heat. Place roulades in skillet seam side up and cook for 2-3 minutes per side until all sides are equally browned. With roulades seam side down, place skillet in a 400-degree pre-heated oven and bake for 15 minutes flipping roulades every 5 minutes. Remove from oven and insert meat thermometer into one end of roulade. Thermometer should read 160degrees. If not, put it back into the oven for another few minutes and re-test. Let roulades rest on a wire rack for 15-20 minutes before serving.
Coursely chop the sage, parsley and oregano and divide equally. Cover cutting board with a fresh piece of plastic wrap. Lay duck skins out flat, hori-
*Note: If you have a convection oven, use it. Convection heat works best when cooking layered things because of the air circulation.
November 2008 • 43
VIP SPECIAL THANKSGIVING SECTION
Chef John Bragg of Circa
JOHN BRAGG Circa 119 S. Main Memphis, TN 38103
Apple Spice Cake 1c. dried cranberries 2 c. all-purpose flour 3 eggs sugar 1 1⁄2 c. 1 c. vegetable oil 1 tsp. salt 1 tsp. baking soda 1 tsp. cinnamon 1 ⁄2 tsp. ground nutmeg 1 ⁄2 tsp. ground allspice 1 tsp. pure vanilla extract 2 c. granny smith apples, peeled, cored, and cut into 1/2-inch chunks 1 c. chopped hazelnuts Rum Glaze, recipe follows Glaze: ⁄2 c. 1 c. 2 c.
rum warm water powdered sugar
Equipment: 9’’x13’’ cake pan, buttered and floured (or use nonstick) or use mini-bundt muffin pan Place the cranberries in a bowl and toss them with 2 tablespoons of the flour until lightly coated (this will prevent them from sinking in the cake batter during baking). Heat the oven to 350 degrees F. Beat the eggs and sugar in a mixer fitted with a whisk attachment (or using a hand mixer) until fluffy. With the mixer running, slowly pour in the oil. One by one, mixing well after each addition, add the remaining flour, salt, baking soda, cinnamon, cloves, allspice, and vanilla. Mix in the apples and nuts, then stir in the dates by hand, distributing them evenly in the batter. Pour into the prepared pans and bake about 25 minutes, until springy and dry in the center. Let cool in the pan on a wire rack, then turn out. To make the glaze, stir together all ingredients, if glaze is too thin, add more sugar. Glaze the cooled cakes by spooning it around the tops of the cakes and letting it drip down the sides.
44 • VIP
Proscuitto Wrapped Asparagus, With Bleu Cheese 1 bunch fresh green asparagus 1-2 gallons water 4 Tbls. salt 1 6 oz. package sliced proscuitto Olive Oil Baby Lettuce, Flat leaf parsley Your favorite bleu cheese dressing Equipment: Large deep pot for boiling water Bowl of Ice Water Skimmer or Colander Cookie Sheet Prepare the asparagus by trimming the woody ends, about 1 ½ inch from the bottom. Put water and salt into a large deep pot and bring to a boil. When the water is at a full boil, gently add the asparagus and cook for 2-3 minutes. Be careful not to overcook, asparagus should become a brighter shade of green. Immediately remove the asparagus from the water with a skimmer and plunge in to the ice water bath to stop the cooking. (Alternatively you can dump water and asparagus into a colander to drain, but this sometimes damages the tips) Leave asparagus in the ice water for five to ten minutes until they are cold. Dry the asparagus on paper towels. Tightly wrap each spear with a slice of proscuitto and place on the cookie sheet. When ready to serve, sprinkle with olive oil and place in a hot oven (450F) for about 5-7 minutes until proscuitto begins to brown. Serve on a tray garnished with a little spring mix and flat leaf parsley and a bowl of bleu cheese dressing.
Butternut Squash Bisque 3 Tbsp. Olive Oil ½ Large onion/chopped 1 Large butternut squash/peeled, seeded and chopped ½ c. Sundried tomato ½ tsp. Harissa 4 c. dry white wine 5 c. vegetable stock 3 c. Heavy cream 2 Tbsp. ginger, peeled and minced ½ tsp. Cardamom seeds In a medium size pot, heat oil and chopped onion, cook until translucent. Add squash, sundried tomato and harissa. Mix well, add wine, vegetable stock and cream. Bring to boil and add ginger and cardamom. Let simmer for 35 minutes. Place in blender until very smooth. Season with salt and white pepper to taste. Optional: Serve garnished with thin sliced basil and a slice of fresh mozzarella.
Caramelized Salmon with Asparagus and Cauliflower Risotto Yield: 6 Servings 6 6 oz. Salmon Filets ¼ c. Sugar 1 Tbsp. Spanish Paprika 2 Tbsp. Olive Oil Salt and pepper to taste 30 Medium Asparagus, cut evenly 1 Head Cauliflower 1 ½ c. Cream 2 c. Shredded Mozzarella ½ c. Balsamic Vinegar 1. Cook the asparagus in salted boiling water until al dente. Rinse with cool water. 2. Dice cauliflower, place cream in medium pan, add cauliflower and cook until tender. Add cheese, salt and pepper. Set aside. 3. In a small pot, reduce balsamic vinegar by half. Set aside. 4. Using a filet knife, make a half slit in center of salmon. Place asparagus in the middle. Trim if necessary. 5. Season salmon with salt, on both sides. Mix sugar with paprika and sprinkle on top of salmon. 6. Heat oven to 350 degrees. 7. Heat olive oil in medium ovenproof sauté pan and cook salmon on top until golden brown. 8. Place in oven and cook 10-12 minutes.
JOSÉ GUTIERREZ Encore Restaurant and Bar 150 Peabody Place, Suite 111 Memphis, TN 38103 Chef José Gutierrez of Encore Restaurant & Bar
To Serve: Place a spoon of warm cauliflower risotto in middle of plate and top with filet of salmon. Drizzle a thin line of reduced balsamic vinegar around cauliflower.
November 2008 • 45
VIP SPECIAL THANKSGIVING SECTION
CRAIG NEAL Napa Café 5101 Sanderlin Memphis, TN 38117
Potato Layered Mahi Mahi with Swiss Chard & Chive Oil 2 Peeled and thinly sliced Red Bliss Potatoes 2 Tbls. Olive Oil Pinch granulated garlic Salt & Pepper 1 Bunch Swiss Chard 1 clove Fresh Garlic Chive Oil 1 ⁄ 2 cup Olive Oil ½ Chopped Fresh Chives
1. 4 8 oz.portions of Mahi Mahi. Season with salt and pepper. Layer thinly sliced red bliss potatoes (shingle). Preheat oven to 400 degrees. 2. Preheat sauté pan to medium heat. Add Olive oil. 3. Add Mahi potato side down to sauté pan. Cook until lightly brown. Turn for another minute. Place in oven seven to 9 minutes until potatoes are crispy and desired doneness. 4. Rinse large pieces of Swiss chard and drain well. 5. Preheat skillet to medium heat. Add olive oil, heat
thoroughly and add chard. Wilt chard and add 1 clove of fresh chopped garlic. Saute for 2- minutes. Season with salt and pepper. Remove from heat. Chive Oil- make ahead 1. ½ c olive oil and ½ cup fresh chives and add to blender and emulsify.
Seared Diver Scallops, Watercress Salad, Fontina Risotto Baby Cakes & Balsamic Reduction Fontina Risotto Baby Cakes
Dressing for Watercress
3 c. (about) 2 Tbsp. 1 ⁄2 c. 1 c., 2 Tbsp. 1 ⁄4 c. 6 Tbsp. 2 Tbsp. (1⁄4 stick) 1 1⁄2 c.
low-salt chicken broth olive oil finely chopped onion arborio rice dry white wine grated Manchego cheese butter panko (Japanese breadcrumbs), divided 1 ⁄2 c. (packed) coarsely grated Fontina cheese (about 2 oz.) 1 ⁄4 c. chopped fresh parsley 3 Tbsp. chopped fresh chives 1 large egg yolk 2 large eggs Canola oil (for frying)
½ c. lemon juice ½ c. olive oil ¼ c. thinly sliced fennel ¼ c. thinly sliced red onion Salt & Pepper Minced shallots
Bring 3 cups broth to simmer in small saucepan. Reduce heat to very low; cover and keep warm. Heat olive oil in heavy medium saucepan over medium heat. Add onion; sauté until translucent, about 5 minutes. Add rice; stir 1 minute. Add wine; stir until absorbed, about 30 seconds. Add broth, 1/3 cup at a time, and simmer until rice is just tender and risotto is creamy, allowing broth to be absorbed before adding more, and stirring often, about 18 minutes. Remove from heat. Mix in 6 tablespoons Manchego and butter. Season generously with salt and pepper
White Balsamic Reduction Place 4 cups of White Balsamic Vinegar in saucepan and heat over medium heat and reduce until clings to a spoon. This will take 20 minutes.
46 • VIP
Dry Scallops (make sure they are not packed in any solution) Orange segments white balsamic vinegar
16 4 c. Olive Oil Salt and Pepper Watercress Salad Watercress – hydroponic Balsamic Reduction
Heat olive oil in sauté pan over medium heat. Season scallops and slowly add scallops. Caramelize (seared until brown) on each side. Make dressing using olive oil, lemon juice, S & P, and shallots.
Arrange Plate Place orange segments in middle of plate. Toss dressing with watercress and lay on top of oranges, layer with fennel and red onion. Place baby cakes on either side of salad and place scallops on top. Drizzle plate with balsamic reduction.
Napa Café owner Glenda Hastings & Chef Craig Neal
Chef Ben Vaughn of River Oaks
Arkansas Roasted Quail with Madeira and Tomato Pudding 1 2
⁄3 c. ⁄2 c. 1 ⁄2 c. 1 ⁄3 c. 1 ⁄4 tsp. 1 ⁄4 tsp. 1 ⁄4 tsp. 1 c. 1 ⁄2 stick (1⁄4 c.) 1 1
BEN VAUGHN River Oaks 5871 Poplar Avenue Memphis, TN 38119
Tomato Pudding Recipe 1
⁄2 c. 1 can (14.25 oz.) 3 ⁄4 cup 1 Tbsp. 1 pinch 10 slices 1 ⁄4 c.
water tomato puree brown sugar dried basil salt to taste white bread, cubed butter, melted
In a saucepan over medium heat, stir together the water and tomato puree. Mix in the brown sugar, basil and salt, and bring to a boil. Simmer over low heat for 5 minutes, and then set aside. Preheat the oven to 375 degrees F (190 degrees C). Coat a 2-QUART casserole dish with cooking spray. Place the bread cubes into the dish, and drizzle with melted butter. Pour the tomato sauce over all. Cover with a lid or aluminum foil. Bake for 1 hour in the preheated oven. Remove the lid for the last 10 minutes.
12 12 slices
12-ounce bag fresh or thawed frozen cranberries (about 3 1⁄4 c.) firmly packed dark brown sugar apple juice cranberry juice Madeira freshly grated nutmeg ground ginger dry mustard chicken broth unsalted butter the zest of orange (removed with a vegetable peeler) 5 to 6 oz. quail (rinsed, patted dry, and the legs tied together with kitchen string) homemade-type white bread (each slice toasted and cut into a decorative shape)
In a saucepan combine the cranberries, the brown sugar, the apple juice, the cranberry juice, the Madeira, the nutmeg, the ginger, the mustard, 1/2 cup of the broth, 2 tablespoons of the butter, the zest, and salt and pepper to taste, bring the liquid to a boil, and simmer the mixture, stirring occasionally, for 25 minutes, or until it is thickened and the berries have burst. Strain the glaze through a fine sieve into a bowl, pressing hard on the solids and discarding them. The glaze may be made a day in advance, kept covered, and chilled, and reheated. Transfer 1/2 cup of the glaze to a small bowl and reserve it. In a large ovenproof skillet heat remaining 2 tablespoons butter over moderately high heat until the foam subsides, in it brown the quail, turning them, for 4 minutes, and arrange the quail breast side up. Baste the quail generously with some of the remaining glaze and roast them in the top third of a preheated 450°F. oven for 10 minutes. Reduce the heat 400°F. and roast the quail, basting them with some of the remaining glaze every 10 minutes, for 40 minutes more, or until the leg meat is no longer pink. Transfer the quail to a plate, discard the string, and pour off the fat in the skillet. Deglaze the skillet with the remaining 1/2-CUP broth over moderately high heat, scraping up the brown bits, stir in the reserved 1/2 cup glaze, and boil the mixture, whisking, until it is thickened. Strain the sauce through a fine sieve into a heated sauceboat and season it with salt and pepper. Arrange 2 of the toasts on each of 6 dinner plates, top each toast with 1 of the quail, and serve the sauce with the quail.
November 2008 • 47
VIP SPECIAL THANKSGIVING SECTION
CHRIS WINDSOR Grill 83 at the Madison Hotel 79 Madison Memphis,TN. 38103
Grilled Gorgonzola, Apple & Caramelized Onion Tarts (makes 8)
pizza dough (premade or the recipe that follows) 1 oz. Extra Virgin Olive Oil 2 ea Large onions, Peeled, and Sliced 2 ea Grany smith apples, peeled and sliced 1 Tbsp. Sugar 1 ½ c. Gorgonzola Cheese, room temp 1 c. Walnuts or Pecans, toasted 3 Tbsp. Chopped Parsley or Basil
Chef Chris Windsor with Josh Spotts, Catering Sales & Conference Service Manager of the Madison Hotel
Form Dough into 8 balls and flatted out into disks. Roll evenly until about 4 ½ inch in diameter. Brush one side lightly with oil. Using med-low heat sweat off onions and apples in half of the remaining oil, add the sugar and season with salt and pepper. Cook until golden brown about 15 mins. Oil a clean, hot grill. Put dough oil side down on grill for 2-2 ½ mins. Brush the top with oil. Remove with tongs and flip over onto a plate. On the grilled side add 1/8 of the onions, Cheese, Nuts and parsley. Return to grill for 2 more mins or until bottom turns brown and cheese is starting to melt. Serve with a light salad. 48 • VIP
¼ oz. 1 Tbsp. 1 c. 3 c. 1 tsp. 1 Tbsp.
3 oz. 2 oz. 1 ½ lb. 11 oz. 2 ea 1 tsp. 1 tsp. 1 pinch 2 oz. 20 oz.
Yeast Honey Warm Water Flour Salt Olive oil
Mix yeast, honey and ½ of the water in a small bowl, let rest at least 15 mins. Combine the salt and flour. In a stand up mixer with a dough hook, add the flour, turn on slow and add the yeast mix, slowly. Add the remaining water and oil. Continue on slow until dough forms a ball and pulls from the side. Put dough on flat work table and kneed 2-3 mins. Place dough in bowl coated with oil or pan spray and top with wet towel. Proof in warm area 30 mins or until it has doubled in size. Cut into 8 balls 2 oz each. Shape into small balls and proof again for 15 mins.
Graham Cracker Crumbs Butter, melted Cream Cheese, room temp Sugar Large Eggs Vanilla Extract Cinnamon Nutmeg Cream Canned Pumpkin
Mix Cracker Crumbs and butter. Press mix into spring form pan or 10 small cake pans to make a crust. Beat Cheese and sugar in a stand up mixer on med for at least 20 mins. Add eggs, vanilla, spices and cream and mix thoroughly. Add Pumpkin and mix until incorporated. Pour over crust and bake for 2 hours at 200 degrees in a warm water bath.
ANDREAZUCKER photography Weddings & Portraits The Arts & Entertainment Commercial & Fine Art Actor & Model Headshots
one pearl, two pearl, three pearl, more…
Studio: 901-722-5407 Cell: 901-494-7022 email@example.com http://azphoto.home.sprynet.com www.andreazuckerphotography.com
Contemporary Jewelry Gallery
pearls and leather
Join us on Fabulous Friday Night November 28th, 7 to 9 pm with Wendy and her new collection of pearls… artist will be present also on Saturday from l0 to 1
112 East Lafayette Street • downtown Jackson, TN • 731-427-2472
November 2008 • 49
VIP @ The Warehouse
Feed the Soul Story and photos by Christina Trask
he Metropolitan Inter-Faith Association celebrated its 40th anniversary at the Warehouse in downtown Memphis. Presented by SunTrust, “Feed the Soul” featured entertainment by Raiford, as well as a silent auction of original artwork by local artists. Sponsors for the evening included ServiceMaster, Brown Missionary Baptist Church, Kroger and CS2. MIFA serves more than 60,000 people annually through nine programs that sustain the independence of seniors, stabilize and transform families in crisis and equip urban teens for success.
Laura Miller, Michelle Simkin & Alam Sharifi
Sid & Mary Selvidge
Andy & Jana Lamanna
Joey & Amie Marsh
Yvonne & Riley Anderson
VIP @ Gift and Art Shop
Iona Crystal Artist Event Story and photos by Mark Ramirez wen McGuire, owner of the Gift and Art Shop at 4704 Poplar Ave., in celebration of 51 years of business invited Iona Crystal Master Designer, Eugene Young, to give a demonstration of crystal cutting and design. Iona Crystal is an Irish Company, based in County Waterford, which is located along the southeast coast of Ireland. Guests were given the opportunity to consult with Mr. Young about custom crystal designs.
Kathy Greene & Vici Bates 50 • VIP
Margaret Stokes, Eugene Young, Joanie Phelan, Matthew McGuire, Mary Mitchell, Betty Barker & Al Huggins
Stella Crone, Carol Garbuzinski, Aylmarie Williams & Pat Ellis
VIP @ Lulalyn Gallery
LULALYN First Birthday Party Story and photos by Mark Ramirez ulalyn Gallery at 1859 Madison in Midtown celebrated its first year in business with an AfterBrunch Birthday Party hosted by owners Ralph Dixon and Kevin Mitchell. Featured in the festivities was a group art show, and small plate hors d’oeuvres by “the red-headed chef,” Alyssa Ruggiero were provided. Lulalyn Gallery is a great little gallery showing some of the region’s premier artists.
Kevin Mitchell, Paul Clements, Matt Neilson, Lauren Coulson, Jason Miller & Ralph Dixon
Justin, Brooklyn & Dotty Coulson
Chris Miller & Alyssa Ruggiero
Chris John & Ellen Brewer
VIP @ Encore Restaurant and Bar
Wine Dinner Story and photos by Mark Ramirez
hef José Gutierrez of Encore Restaurant and Bar hosted a wine dinner featuring the wines of B.R. Cohn’s Sonoma Valley Olive Hill Estate Vineyards. Mark Harris of Athens Distributing and Brian Fowler, Central Region Sales Manager of B.R. Cohn, paired the wines for each of the four courses prepared by Chef Gutierrez.
Emma & Ed Sterling
Mark Harris, Chef José Gutierrez & Brian Fowler
Colleen DePete & Lattie Michael
Joy Miraflore & Cosmin Boboc
Lynn & Steve Day
Lori & Bob Ridder November 2008 • 51
VIP @ The Premiere Palace Ballroom
Girls Just Wanna Have Fun Story and photos by Amber Reagan enny Smith, Executive Producer of Marketing for WMCTV Channel Five News, gathered with friends recently at the Premiere Palace Ballroom to celebrate her 30th birthday. Guests were delighted to participate in the royal occasion by wearing formal attire, plastic tiaras and diamond rings. Of course, Jenny’s pink gown was the most breathtaking garment at the party. Along with pink décor and the signature “Pretty Pretty Princess” drink created in her honor, a spectacular “Princess Castle Cake” was made for Jenny Smith’s 30th Birthday Ball. Partygoers enjoyed drinks and hors d‘oeuvres while coloring in the princess cartoon coloring book. A diverse playlist kept everyone on their toes as they waited for the brilliant balloon drop to shower down on the “princess of honor.”
Jeremy Jones & Anna Marie Hartman 52 • VIP
Jenny Smith & Julia Hinson
Rachel Cupo & Phoebe Moore
Gary Narvid, Danny Zellers & Matt Jones
Rebecca Bates, Scott O’Hara, Lacey Hudspeth, Derek Warham & Jane Kilgore
Emily Hefley & Geoff Fetzer-Gill
November 2008 â€˘ 53
People & Places
30 Years of Hope, The Baddour Center Fashion Show and Silent Auction
signer Steve Bengel. Story by Anne Cunningham O’Neill & photo by Jimmy Tual
Children’s Research Hospital which featured works donated by 12 Mid-South artists. Compli-
The Baddour Center recently held its 29th annual fashion show and silent auction at the Hilton Memphis. Celebrating the center's legacy were many supporters who attended the much anticipated event featuring silent auction items, a lovely luncheon and fall fashions on the runway from Oak Hall, Chessie's, Gloria's Mother of the Bride, as well as children's clothes from Cotton Kasandra Berry, Jill Klobe & Stacey Holifield Patrick Crump & Mary Jane Fuller
Cooper - Young Festival The Cooper-Young Festival transformed this cozy little neighborhood into a funky mix of hip urban dwellers. The festival celebrated its 21st year as one of the largest single-day such events in the city. There were a record 370 vendors hailing from
mentary food and beverages were provided by this popular fondue restaurant. Story and photo by Mark Ramirez
MUS 40th Reunion A 40th Memphis University School reunion for the Class of 1968 was kicked off recently at the lovely East Memphis home of Bruce and Janie Hopkins. Over 75 people attended the reunion
Mary Claire McClure, Debbie Perkins & Rita Sparks Tails. This year's event underscored the “30 Years of Hope” that the Baddour Center community, located in Senatobia, MS, has provided for adults with intellectual disabilities. The center is a place where happiness abounds, independence and freedom take on new meaning and dreams come true, and each year this fundraising event helps the center accomplish its mission. Story & photo by Lindsey Satterwhite
Hobson hosts Party at the Lexington Hobson Realtors Mary Jane Fuller and Patrick Crump recently hosted a reception at the elegant Lexington Condominiums at Sanderlin and White Station, conveniently located just steps away from the Racquet Club of Memphis. It was a beautiful evening and a great opportunity for people living in the fabulous complex, developed by Bryan-Turley Properties and designed by Looney Ricks Kiss, to mix and mingle with the other residents. Guests were treated to drinks and delicious food catered by the Racquet Club, and they particularly enjoyed touring the model apartment, which was stylishly decorated by well-known de54 • VIP
Tom Hutton & Bruce Hopkins Katie Curtis, Chrissy Chandler & Monica Summerfield across the Mid-South and 17 bands on three stages. The money raised by the festival will help fund community beautification and other projects within the Cooper-Young district. Story & photo by Mark Ramirez
The Art of Giving The Melting Pot at 2828 Wolfcreek Pkwy hosted “The Art of Giving”, an art exhibit and silent auction. The event was a benefit for St. Jude
festivities for MUS Homecoming Weekend. Classmates came from near and far, including from California, Texas, Florida, and New York. A great time was had by all as the old friends took a trip down memory lane. Photo submitted by Katie Hutton.
Shades of Autumn Over 250 guests attended the recent Salvation Army Women’s Auxiliary fundraiser luncheon and fashion show at the University of Memphis Holiday Inn. The fashions were by
People & Places “Seriously Fun,” and Ron Childers of Channel 5 was the emcee and auctioneer for the live auction. Internationally-known Christian author, Carol Kent, was the featured speaker, and as one person in the audience enthusiastically remarked afterwards, everyone was so inspired by her words that “you could have heard a pin
empower individuals with disabilities to achieve their full potential. Story & photo by Christina Trask
Italian dinner in the ballroom. Each year, UNICO contributes to the well-being of local
Margie Brooks, Regina Walker & Merle Smith
Dianne Champlin, Carol Kent & Pat Massengill drop in the room.” Story by Anne Cunningham O’Neill & photo by Hilda Mullen
UMNC Gala The United Methodist Neighborhood Centers celebrated over 100 years of service with their annual fundraiser at Colonial Coun-
The Levitt Pavilion
Sharon Thompson & Thelma Signaigo communities throughout the nation by making significant contributions to deserving local and national charities. Story & photo by Christina Trask
Tiara Tea Society
Levitt Pavilions and the Mortimer Levitt Foundation brought back the excitement and sense of community of the historic Overton Park Bandshell with a complete renovation. A
Dr. William Novick spoke to the Tiara Tea Society at their meeting at the Hunt Phelan House about the work of the International Children’s Heart Foundation which is based in Memphis. Dr. Novick and his fellow surgeons have been operating on children around the world who could not otherwise afford the expensive
Becky & Wolf Foote
Lisa Paccasassi & Josh Cohen crowd-pleasing schedule of free concerts were enjoyed at the Levitt Pavilion this fall, and we can't wait to see next season's upcoming events! Story & photo by Christina Trask
The 13th Annual Arc Ball The Arc of the Mid-South held its annual Arc Ball at the Hilton in East Memphis. The evening began with cocktails and a silent auction, followed by a seated dinner and live auction in the ballroom. Awards and honors were bestowed upon individuals, groups, organizations and businesses who have given their utmost to the community by continuing to
try Club. Guests enjoyed dinner and cocktails, live music by Mark Bagley, and a fashion show hosted by 2 Girls & A Trunk. UMNC serves tens of thousands of individuals each year through a variety of educational efforts, assistance programs and social services throughout the Memphis area. Story & photo by ChristinaTrask
UNICO's Columbus Day Banquet UNICO celebrated the thirtieth anniversary party of the Memphis Chapter at the Doubletree Suites in East Memphis. The awards banquet began with cocktails and hors d'oeuvres in the foyer, followed by a fabulous
Lynn Bishop & Dr. William Novick cardiac procedures. The Tiara Tea Society is sponsoring such children, and Dr. Novick was able to share stories about the children who have been helped with the generous gifts of the Society. F
November 2008 • 55
VIP @ PERIMETER MALL
LES PASSEES Stock Exchange 2008
Story and photos by Christina Trask
es Passees kicked off their fundraiser, Stock Exchange 2008, with a preview party at Perimeter Mall. The event is a consignment sale featuring antiques, collectibles, silver and china, among other items. Proceeds from the sale, which lasts for six weeks, benefit the John Calipari Basketball School, Les Passees Kids on the Block, and several other local charities.
Pat Tanner & Liz Gwatney
John Calipari, Libby & John Hubbard with John Robic
Linda Dever & Suzanne Oliphant
Lori Tucker, Linda Berry & Laura Bergstrom
Jayne Frank & Robert Stephenson
Nancy & Aubrey Earnheart with Rena Baker
Courtnee McKim & Blake White 56 â€˘ VIP
Susan Nicholas, Josie Walker & Pam Williams
Vera & Pete Rosato
Our newest baby line Come and meet the designer and review her entire collection of daygowns
Sleepwear & Bedding Don't miss our pajama giveaways
November 2008 â€˘ 57
For the Love of Wine
Arthur’s Opinion… By Arthur Kahn
Election Year Toasting Guide for
DEMOCRATS & REPUBLICANS s this goes to press, the outcome of the 2008 presidential election isn’t known. Accordingly, we should make plans for toasting (or roasting) the candidates, depending on whether ours wins or loses. Given the miserable state of Wall Street, hold the Dancing Bull Zinfandel ($10.99), flavory as it is, until well after November 4. If John McCain pulls off an eleventh hour win, we might go back to one of our favorite mid-weight Chardonnays, De La Guerra ($32.99), with its martial implications, but we would pass on the outstanding Estancia Pinot Noir ($17.99) despite its delightful cherry and smoke character, because it might remind supporters of that weak moment of the campaign when he was unable to put a number on his estancias in Arizona and California. And we love the Chasseur Pinot Noir ($39.99), “Chasseur” translating from the French to “hunter,” which is a species of
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American sure to support the NRA-backed candidate. It would certainly be a Landmark (Chardonnay) ($27.99) election if an Indonesian/Hawaiian/African-American becomes president (and the wine is long and elegant, too); but we can all agree that, even with 96 Wine Advocate points, the Mollydooker “Blue Eyed Boy” Shiraz sounds the wrong note on all accounts. And, for the candidate who, when quizzed about whether he had “inhaled”, answered “That’s the point, isn’t it?”, we counsel staying away from Smoking Loon Merlot ($11.99). Go, instead, with Liberty School Cabernet ($15.99) or Turning Leaf Pinot Grigio ($7.99), both with their intimations of “change that matters” and enlightened liberalism. Finally, recalling that all Hebrew prayers begin with the word “Baruch,” meaning “Blessed” and springing from the same root as “Barack,” and, further, that the prayer for wine ends with the word “Hagafen,” the Hagafen Chardonnay ($28.99) is what
kosher-drinking supporters of Obama want to be drinking in the event that any of them actually voted Democratic this year. With Sarah Palin as our vice-president, avoid that off-dry Oregon wine, Evolution ($19.99), which really doesn’t agree with her palate, and go, instead, with the solid Washington State Cabernet, Genesis ($14.99), a “winner” of a wine even if from a blue state. Joe Biden’s Catholicism points the guys to the rich and deeply flavored Franciscan “Magnificat” ($52.99), with its slightly pompous aura, or the expensive Dominus ($120) wines, while their spouses try the Maddalena Chardonnay ($14.99), a soft, buttery wine that’s priced for the middle class —- which will be in for a tax break, right? If we have offended everyone equally and covered the range of political possibilities, then from A to Z (Pinot Gris) ($14.99), a versatile, fruit-forward wine, might be the appropriate choice to start a conversation at the dinner table.