River City, TN October 2022 by City Lifestyle

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901. 40 9. 6 79 3 | 30 8 0 Pop l a r Ave · M e m p h i s , T N

ca meron @ ca m eron h owel l i n t eri ord esi g n . com

VBE

CARRIE BENITONE

A L A N C R E N S H AW

REBECCA REID

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October 2022 PUBLISHER

Christian Owen | christian.owen@citylifestyle.com

LIFESTYLE LETTER

The Food & Beverage Issue As a Memphis native, fall has always been my favorite time of the year. Not only are the leaves and the weather changing, but it also means new activities, changing wardrobes, and a fall food scene of hearty and robust creations. For me, dining out in the fall is one of the wonderful things about living in Memphis. There is an art to creating a flavorful dish that not only satisfies our taste buds but evokes memories. The aroma of certain spices and foods can bring us right back to our childhood kitchen table, which can be incredibly powerful and comforting, no matter what the season. Food brings us all together, and whether we are sharing a meal with loved ones or enjoying a night out on the town, the time spent while enjoying food is invaluable. We have an extensive variety of restaurants in every direction, with some of the most creative chefs in the country and sophisticated mixologists who make an evening out even more fun. Memphis bartenders tantalize us with cocktails that make taste buds tingle. If cocktails aren't your thing, then visit one of the many local breweries where knowledgeable brewmeisters are able to share information about flavors, processes and the history of beer while providing a sample of the world's ales, lagers, malts and stouts. Last, but certainly not least, we have arguably the best barbecue in the world. This unique and comforting food is always perfect for gatherings of friends or family. Thankfully, our city has a place to satisfy any culinary experience you crave. Our Bluff City restaurant and bar owners are among the most generous in this community, quick to answer any call to action for a cause, crisis, or special event. Our restaurants attract tourists and keep our city vibrant. Our local restaurants also rely on us locals to keep their waiters and chefs busy as loyal customers buzzing about their favorite foods and libations. The relationship between restaurants and their clientele is one of the many indicators of the strength and soul of a city. So let's dine out this fall and help keep Memphis strong as we eat, drink and toast to the city of soul.

EDITOR

Lindsey Tonkin | lindsey.tonkin@citylifestyle.com PUBLICATION DIR ECTOR

Jeannie Tabor | jeannie.tabor@citylifestyle.com PHOTO EDITOR

Sarah Bell, Sélavie Photography EDITOR IAL COOR DINATOR

Sawyer David Schafbuch

MAR KET AR EA COOR DINATOR

Kim Lowrance

STAFF WR ITER S

Amy Birdsong Golden, Margaret Ledbetter COPY EDITOR

Lisa Moyer INTER NS

Leon Bell, Nina Rossi AD DESIGNER

Evan Deuvall

LAYOUT DESIGNER

Eva Tucker

CONTR IBUTING WR ITER

Ruthie Richey

CONTR IBUTING PHOTOGR APHER

Uday Sripathi

Corporate Team CHIEF EXECUTIVE OFFICER Steven Schowengerdt CHIEF SALES OFFICER Matthew Perry CHIEF FINANCIAL OFFICER DeLand Shore CHIEF OPERATING OFFICER Randy Radosevich DIRECTOR OF SOCIAL MEDIA Mindy Hargesheimer ART DIRECTOR Sara Minor OPERATIONS DIRECTOR Janeane Thompson AD MANAGER Chad Jensen WEB APPLICATIONS Michael O’Connell

K I M LO W R A N C E , M A R K E T A R E A C O O R D I N ATO R @RIVERCIT YLIFEST YLEMAGAZINE

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Learn how to start your own publication at: citylifestyle.com//franchise Proverbs 3:5-6 River City Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the River City area’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle Publications’ opinions. No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors. Information in River City Lifestyle™ is gathered from sources considered to be reliable, but the

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accuracy of all information cannot be guaranteed.

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D E S I G N

MONDAY - FRIDAY | 10AM - 5PM

(901) 791-0138 169 Racine St, Memphis, TN 38111 | gregbaudoin.com | info@gregbaudoin.com

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inside the issue The Food & Drink Issue

F E ATU R E D

D E PA RTM E NTS

18 Avni Shines

Lifestyle Letter

Business Monthly

Open House

HO ME + DES I GN

Happy Hour

FO O D + B EV ER AGE

Off Road

Our Town

Chef ’s Selection

Culinary Creations

Locally Sourced

Giving Back

Hometown Hero

Successful restaurant design emphasizes ideal flow and efficiency

24 Couture Cocktails

Cheers to new craft cocktail bars in Memphis

32 Two Brooks Farm Just Food in Sumner, Mississippi

50 Park It: Your next Yardy (Yard + Party = Yardy)

Book these favorite River City food trucks and throw a “yardy” with your neighbors

O N T H E C OV E R

Photography: Erin Mosher Creative Cocktail photo by Erin Mosher for Bar Ware

LI FE + C U LT U R E HO ME + DES I GN FO O D + B EV ER AGE EV ENT PLA NNI NG + SE RV IC E S

S HO PPI NG

LO CA L S ERV I C ES WELLNES S

HAPPY PLACE :

the court

Kelly | 41 - wrist injury | Dominating her matches every week.

Enjoy more moments in your happy place.

ORTHOSOUTH.ORG

Fabulous Fa

Come See a the Pre y Finds CHRISTMAS OPEN HOUSE Save The Date November 12 • 6-8 PM

Social

A Shop for gracious Living

0 1 o t Y s e r a e r e s! h C Toasts and Tastes OCTOBER 19 • 6-8 PM Surprises • Trunk Shows • Special Discounts

901.766.6746 www.social-memphis.com • @socialmemphistn 600 South Perkins Road Memphis TN 38117

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business monthly A round-up of exciting news from local businesses. Conservation Through Art ArtsMemphis and Ducks Unlimited will host this biennial celebration spotlighting two of the Midsouth’s greatest assets: the arts and outdoors. This unlikely partnership has brought together outdoor enthusiasts and arts supporters to raise $6 million to sustain community treasures that enrich lives from generation to generation. This year’s series includes a luncheon on October 14 and an Honoree Dinner on November 10. The rescheduled Conservation Through Art event, Fête in the Field, is on October 29. ConservationThroughArt.org

Pictured: Woodworking artist Dennis Paullus

Cheers to 10 Years In October of 2012, Carmen Bond introduced a fresh approach to gracious living with the opening of Social in a little house on Perkins. Her engaging inventory of antiques, gifts, jewelry, linens, specialty foods, tableware, bridal registry and much more quickly developed a loyal following locally, and even earned national attention, such as being described by USAToday as a “must visit.” Join their 10-year Toasts and Tastes event on October 19, 6 to 8 p.m. Social-Memphis.com

Welcome to Goetze Art & Design Amanda Goetze’s gallery opened in September with a warm welcome from the community and a show featuring New Orleans artist Ida Floreak. Her new home featuring a hand-curated gallery and art concierge services is located at 682 S. Perkins Road. Amanda’s gallery continues her stated mission to help establish a new generation of art collectors and unite people with pieces that bring them joy. GoetzeArtAndDesign.com

Ida Floreak, Sparrow, 2022, oil on panel (24” x 36”)

B USIN E SS M ON T H LY

River Arts Fest Enjoy cooler temps and a picturesque Riverside Drive filled with over 150 fine artists from around the country offering original fine art. The 2022 River Arts Fest will be October 22-23. Proceeds from ticket sales, donations and sponsorships support community art projects, area college art scholarships, Art in the Making residency programs in city and county schools, their Special Resources fund for local art teachers, and other arts-related organizations and events throughout the year. RiverArtsMemphis.org

More Than Pink, Walk Where You Are It’s Breast Cancer Awareness Month, Memphis. Gather friends for the Komen More Than Pink Walk Where You Are on October 29. According to the organization’s event description, “We will walk for the people who can’t. For those too weakened by treatment to join. For those who are suffering. For those we have lost. Together we will fight back against breast cancer.” Event information: info@komen.org Komen.org

Memphis Food & Wine Festival Memphis’ premiere food and wine celebration returns for its fifth iteration on October 15, 6 to 10 p.m. at the Memphis Botanic Garden Radians Amphitheater. At the Memphis Food & Wine Festival, patrons interact face-to-face with leading chefs and vintners from across the nation. Since its inaugural event in 2016, the Memphis Food & Wine Festival has donated over $375,000 to local charities. This year the festival’s primary beneficiary will be the Mid-South Food Bank. MemphisFoodWineFestival.org

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Halloween Potluck: Creepiest Food Party October in Memphis is about local fun with food and beverages, so let's change up your traditional neighborhood Halloween party with a potluck contest. Participants should bring Halloween-themed foods or desserts. Place a numbered card next to each dish. Then have everyone fill out a ballot for the cutest, grossest, funniest and scariest food. Once the winners are announced, everyone can dig in and eat the yummy dishes and treats. (concept by Kimberly Blaker)

The Pumpkin Patch at Cedar Hill Farm Enjoy the fall colors, take a tractor-drawn hayride out to the pumpkin patch and let the kids pick their own, right out of the patch. Complete with festival treats, corn maze, pony rides and farm animals to pet, Cedar Hill Farm just south of Memphis in Hernando, Mississippi, should always be a tradition for Midsouth families. This year’s Pumpkin Patch is open through October 30. (ticketed event) GoCedarHillFarm.com

Want to be featured?

Get in touch by heading over to our landing page to connect: CityLifestyle.com/RiverCity

B USIN E SS M ON T H LY

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Avni Shines Avni - incorporating dreams into designs

ARTICLE BY JE ANNIE TABOR PHOTOG R APHY BY SAR AH BE LL , SÉ L AVIE PHOTOG R APHY

O PE N H OU SE | HOM E + DE S I GN

Working packaging and colors into the overall design of Bluff City Toffee's store front

Designing a restaurant is about much more than pretty fabrics and original art. For a restaurant to be successful, not only should it be aesthetically pleasing, but the layout needs to be designed for ideal flow and efficiency. The kitchen and wait staff need to be able to navigate the floor with ease, and the bar and seating areas should be placed thoughtfully for optimal use of space and overall ambiance. “These critical components can make or break your space,” according to Avni Pathak, a local designer who specializes in restaurants. What Avni loves most about working with restaurant owners is bringing their dreams to life. “I get to be the one that puts all of those inspiration photos and ideas into a vision and turn them into an actual space. It is an ever-changing landscape, and I get to change with it. I work with so many brilliant people with whom I get to collaborate. Walking into that finished space and seeing a client’s joy is indescribable!” Jackie Mau and Kurt Mullican were inspired to create Greys Fine Cheese and Entertaining after a trip to Paris. “Our vision was to create a warm, inviting shop for customers to come and enjoy cheese and wine. We wanted the restaurant to have an international flair, so our customers would feel transported to Europe when they walked into our space.” After researching fromageries, Avni was able to incorporate custom-designed shelves and cabinets and a hand-crafted bar that turned Jackie and Kurt’s vision into a reality. With Avni’s help, Greys Cheese provides the Memphis community, and soon Nashville as well, with a unique opportunity to learn about and enjoy artisanal cheese and support small creameries throughout the world. Avni worked with Stephanie Upshaw, owner of Bluff City Toffee, to turn her small space into a European-style confectionary, complete with a commercial kitchen, fulfillment and storage areas, and a retail store. Branding is very important to Stephanie, and Avni was able to take Bluff City Toffee’s existing colorful, striped packaging and work it into the overall design concept. The floor tiles mimic the products’ colors, the dots from the gable boxes appear on an accent wall, and decorative art and a hand-painted Memphis skyline all reflect the Bluff City Toffee brand. The Tashie family, owners of Ciao Bella, hired Avni to help make their move to the Sanderlin Centre seamless. They told Avni, “We want to grow, but we don’t want to lose our foundation.” Avni was able to creatively incorporate elements from their existing restaurant to stay true to their Memphis legacy and loyal customer base, CONTINUED > OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM / R I V E R C I T Y

while adding new spaces, including a speakeasy and bakery, and custom lighting and acoustics. Avni designs unique spaces for each client by getting to know them and understanding the story behind their concept. She makes it her job to listen and tap into the unique experiences clients discuss and incorporate those into the design. “Avni spent lots of time with us making sure she understood what we wanted for our cheese shop. She took our vision and brought it to life,” says Jackie. Stephanie adds, “Avni was delightful to work with and wanted to really understand the process of how toffee is made and how we move throughout the space.” Avni works with a variety of different clients and all of her designed spaces have turned out completely different. Avni says, “I tell my clients early on that when the project is completed this space needs to be yours, not mine. I ask my clients questions throughout the process and design a space they fit into.” Avni makes sure that each designed space reflects the owners; however, she brings her expertise in creating custom lighting and furniture to every project. She enjoys every aspect of the restaurant design process, including graphics, signage, menu design, art selection and flooring. Working on the restaurant’s overall theme and style, while curating all of the incredible details, is where Avni shines. With a bachelor’s in Interior Design and a master’s in Interiors and Architecture, Avni is well prepared and excited to take on any challenge!

Customers feel transported to Europe in Greys specialty shop.

Bluff City Toffee's European-style confectionery

O PE N H OU SE | HOM E + DE S I GN

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901.216.4771 | info@thestudymemphis.com | 600 South Perkins Road | Memphis, TN 38117

Dr. Carey Faber Campbell, MD Dr. Melissa A. Kath, MD

Breast Cancer – Awareness Month 2022 –

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CALL 901.295.7478 OR VISIT MEMPHISPLASTICSURGERY.COM 80 HUMPHREYS CENTER DRIVE #100 MEMPHIS, TN

C o u t u re C o c k t a i l s Cheers to new craft cocktail bars in Memphis ARTICLE BY MARGARET LEDBETTER PHOTOGRAPHY BY SARAH BELL, SÉLAVIE PHOTOGRAPHY

Cameo offers 80 drinks on their menu from the classics to wildly creative original cocktails.

H AP PY H OU R | FOOD + BE VE RAGE

COCKTAIL Memphis may have been late to the craft cocktail party, but a few new local watering holes are catching up quickly with wildly creative drinks and thoughtful small plates. There is an air of speakeasy in all these haunts and so much to drink! Spirits overtook beer as the world’s largest alcohol category during the pandemic according to the Wall Street Journal. Even as the global economy struggles, high-end spirits remain an affordable luxury and lifestyle indulgence. And since the world re-opened, people are looking for inspired gathering places. Recent newcomer, Cameo, tucked into The Citizen in midtown, was conceptualized by veteran bartenders Paul Gilliam, Mary Oglesby and McKenzie Nelson. The first-ever restaurant in Memphis designed by bartenders, its décor is moody but playful with cozy banquettes and plenty of seats at the bar, making it the perfect spot to sip a classic cocktail or try one of the wildly creative house specialties like the ginbased “The Right Amount of Rodeo” or the mysterious “Rage Quit.” Asked about the inspiration for the names, Paul says, “It’s just stuff that is random and amusing to us.” Cheeky names aside, these bartenders take their mixology seriously with select spirits

BA R S

SPIR ITS CONTINUED >

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Tonica’s seasonal cocktails include a spiced Bombay, pink peppercorn, cardamon and grapefruit gin and tonic, a red sangria and a bourbon-based concoction.

H AP PY H OU R | FOOD + BE VE RAGE

Cameo, tucked into The Citizen in midtown

“Bar Ware is a nice local watering hole right in the middle of downtown,” says Wunderlich. Photo by Erin Mosher

Bar Ware cocktail photo by Erin Mosher

Young and talented mixologists at Tonica

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and fine wines. True to their slogan, “Fancy Drinks Party Time,” the bartenders deliver a playful bar experience. “Bars should be fun,” Paul adds, “but also treat everyone with equity and respect.” Sabine Bachmann, known for her multiple River City restaurants with her signature European flair, opened Tonica this year just down the block from her Overton Park restaurant Ecco. She transformed the corner space with a stunning new bar and Mediterranean décor. Her inspiration was a trip to Spain where cocktails and “fun little appetizers” is how people start their evening. A “gin y tonica” in Barcelona is a popular aperitif and doesn’t even necessarily include gin, Sabine says. Among her young and dedicated staff is mixologist Mary Connor Jones who uses herbs and spices and housemade bitters to create original concoctions. In addition to

four distinctly different gin and tonics, the menu features multiple Sangrias, Spanish wines and specialty cocktails. “We keep adding on and changing the menu with the seasons,” Sabine says. And this fall they are introducing live flamenco music on Sunday evenings. New downtown is Bar Ware, opened by Libby Ware Wunderlich on South Front Street. “It was just a great space,” Libby says, who with Natalie Lieberman of Collect + Curate Studio, built a gorgeous bar and inviting patio to offer cocktails and a dreamy menu. “This is not your average bar food,” she adds. Chef Kevin Quinnell is getting creative with small seasonal plates to complement sexy and sophisticated drinks like the “EmerGINcy Helicopter.” Drink up Memphis, the cocktails are waiting and like Paul of Cameo says, “Everyone needs to find a bar they care about.”

“Bars should be fun but also treat everyone with equity and respect.”

H AP PY H OU R | FOOD + BE VE RAGE

901-683-4313

LeFleurMemphis@gmail.com

www.LeFleur.org

Photo credit: Kristyn Hogan Photography

Kevin Coble AIFD | 660 South Perkins Road, Memphis, TN 38117

432 South Grove Park

Memphis, TN

901-452-2323

kittiekyle.com

NEW YORK · TENNESSEE VARNERMACASKILLINTERIORS.COM

PHOTOGRAPHY: STEPHEN KARLISCH

TWO BROOKS FAR M JUST FOOD IN SUMNER, MISSISSIPPI ARTICLE BY CHRISTIAN OWEN PHOTOGRAPHY BY SARAH BELL, SÉLAVIE PHOTOGRAPHY

Mike Wagner and his daughter, Abbey, who oversees Two Brooks Farm product sales and marketing

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Single estate rice, grown, planted, cultivated, ripened, threshed and winnowed, milled, and packaged, all on the farm. Product details: TwoBrooksFarm.com

Michael L. Wagner, owner of Two Brooks Farm, will be honored with the prestigious Swisher/Sunbelt Expo Southeastern Farmer of the Year Award for the state of Mississippi at the next Sunbelt Ag Expo, October 18-20, 2022. Wagner’s unique farming operation, his emphasis on stewardship of the earth, and the Two Brooks focus on quality over quantity earned him the nomination. Interpreting food justice for the Mississippi Delta and other agricultural communities is often lost in theoretical conversations that lack real solutions and initiatives. Commercialized terms such as going green, local eating, opting for organic, as well as more philanthropic concepts of food insecurity, food deserts and food sovereignty can create confusion on supermarket shelves. There is no single solution to these complex issues, but farmers such as Wagner are turning well-intentioned concepts into actionable steps with mitigative, sustainable, agricultural practices. Two Brooks is located in Sumner and benefits from the rich, highly organic, blue gumbo clay soil or ‘terroir’ of the Mississippi Delta. His family can count an unbroken line of

10 generations of farmers back to 1742. Their prodigious, consistent labor has produced a whopping 281 consecutive harvests of rice and other crops. Wagner says, “While ours is primarily a rice farm, we also grow Non-GMO soybeans and manage several acres of woodlands, lakes, bayou and river frontage for the benefit of wildlife and plants growing there. Our main goal is to strike a balance between the long-term needs of healthy natural habitats and the daily caloric needs of consumers. It’s ingrained in me and my two children, Lawrence and Abbey, to work with and through nature to produce the highest quality food for those who rely on us.” Two Brooks Farm has seven full-time and three parttime employees. It has grown from 400 acres at its inception to 3,100 acres currently operated, with 1,700 acres of rice yielding 140 bushels/acre and 100 acres of soybeans yielding 60 bushels/acre. Part of the rice is marketed through normal channels such as the Farmer’s Grain marketing pool and direct sales. The Rice Company buys a large amount as well. Through Two Brooks Rice, Wagner markets his on-farm milled rice directly to consumers,

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Sable black rice with blue crabs and periwinkles

Wild red rice, traditionally rejected, is one of Wagner’s favorite products.

to food services, and through second-party channels for national distributions. The farm reserves about 80,000 pounds of milled rice for food banks annually. The finely textured, predominately clay soil of the Delta is rich in nutrients that lend themselves to the flavor of Two Brooks Farm rice. The terroir’s physical properties and structure resist degradation, leaching, wind erosion and depletion of the nutrients required by rice. Products from Two Brooks Farm fall into the general sizes (short, medium, and long grain) and categories of white, brown, jasmine, basmati, red and black rice, along with a number of varieties of rice grits and rice flour. Some have distinctively colorful names like Blue Jasmoon White Mississippi Jasmine Rice, Original Mississippi Middlins White Rice Grits and Delta Belle Rice Flour Stone Ground White Rice Flour. Wild red rice, traditionally rejected, is one of Wagner’s favorite products. It is herbaceous with a malty aroma and firm, springy chew; very distinct, nonsticky kernels. Wagner adds, "It’s fine rice to cook and looks wonderful on a chef’s plate."

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Two Brooks offers the public a wide array of products in terms of taste and nutritional value. For example, brown rice has more bran than white rice. But their scarlet rice has five times the antioxidants of their brown rice, and their Sable or black rice has eight times the antioxidants of brown rice. Wagner first learned about low-input sustainable agriculture (LISA) as a student at Mizzou. The unique rice cultivation system at Two Brooks Farm adheres to nature’s rhythm, lending to and taking from it the means to produce whole, healthy, glycemic friendly, non-glutinous and non-GMO food. Rice yields are comparable to conventionally grown rice with fewer environmental costs and match or exceed many of the advantages of organic rice without the disadvantage of generally lower yields along with corresponding demands of land and water usage. Wagner says regenerative is the key term in progressive agriculture, which refers to a conservation and rehabilitation approach to food and farming systems. For example, one-third of Two Brooks rice is produced conventionally,

Wagner purchased the Two Brooks mill from a Mennonite plantation in Brazil.

Abbey Wagner pauses to greet one of their two Great Pyrenees farm dogs.

Which variety is owner Mike Wagner’s favorite? It is the Missimati Bayou Bouquet Fragrant Mississippi Basmati in white or brown.

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Delta Belle white rice ready to plate

Chef Walt Norwood preparing two dishes at The Sumner Grill using Two Brooks Farm products

At The Sumner Grill, Chef Norwood cooked Sable black rice (sweet, aromatic with light, springy chew) and Delta Belle white rice (a buttery, sweet, springy chew). He combined black rice with blue crabs and periwinkles and, with the white, his pièce de resistance ingredient was a Southern favorite, pork belly!

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“We are all stewards of the land’s resources and must continually restore what we take out of it. It truly does take a village for our farm family to meet our collective social and environmental obligations.”

and two-thirds are produced on continuous rice fields (or permanent rice culture), thus requiring no insecticides or fungicides. Since the farm is in the Mississippi Flyway area, more than 300 species of birds drop their natural fertilizer on the rice fields. They also consume many lost and undesirable seeds left after harvest and rogue spring seedlings. Two Brooks Farm conservatively uses the many inputs nature allows—rich soil and a unique on-farm ecological system with a minimum of manmade inputs—to produce rice. “It’s a lowtech approach to address many highly visible problems confronting our world today,” he adds. Recycling water on the rich, composted, perfectly flat continuous rice land reduces the need for aquifer water and the energy to pump it. Some years it requires no additional irrigation, being rainfed. Farm-emitted water is at least as clean as it was when it entered the fields, especially free of silt and fertilizer. This is accomplished through the filtering action of a connected labyrinth of continuous (up to five or six) rice fields. Wagner explains, “Over half the land has no slope, and this land is divided according to elevation to impound water so that none accidentally escapes. These water-miserly fields act as giant

bladders during Mississippi rains by storing all water for future use. So, our flat, ecologically farmed fields yield at least 50 percent more rice per unit of water used than our conventional fields and at least 70 percent more rice per unit of water than our small acreage of organically grown rice produced on flat land.” He adds, “These types of fields and aquatic life also do a great job of filtering and recycling any excess resources, and thereby mitigate environmental pollution. The goal is to send clean water back through the meandering streams into the Gulf of Mexico after it has nourished the farm’s crops.” Wagner summarizes his family’s approach to rice growing: “We continue to meet our goals through our unique systems of rice and soybean production by reinserting our farmland back into our local ecology. We also improve water quality, use fewer carbon inputs, and improve organism habitat on multiple linked levels that serve the environment. These practices allow for lower diesel expense through complete no-till and waterfowl activity, lower fertilizer inputs, and low water use on irrigated farmland.” And rather than continually expanding land ownership, Wagner decided to usher in his

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Mike Wagner and his daughter, Abbey, in a rice field

family’s next generation of farming through the art of vertical integration. “That is,” he notes, “we decided to build our own rice mill so that our employees could not only grow but mill and market our plantation’s rice production, ensuring an extra layer of freshness and therefore flavor in the product. Most rice is stem ripened in field, enhancing grain flavor while reducing drying costs.” The single estate rice is stored and small-batch milled on-site in a kosher-certified, highly sanitary rice facility situated among the fields from which it was harvested. This practice minimizes food miles and saves transportation costs. Wagner reflects, “We are all stewards of the land’s resources and must continually restore

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what we take out of it. It truly does take a village for our farm family to meet our collective social and environmental obligations.” As to the rewards of farming, Wagner says, “I’ve been fortunate to have space in this enterprise for my children to enter and build their lives. I also cherish my employees, vendors and customers who are an integral part of the operation.” He confirms, “Above all, there’s the unquantifiable blessing of experiencing an ever-deepening relationship with God, developed while walking, working, and praying on my farm. Stewardship over such fertile land is a gift that keeps me in awe and gratitude for the opportunity. It takes an earth and a sky full of faith, hope and love to do what I do, and I’m richly blessed with each.”

We Are Moving! Come visit us in Regalia in November 2022!

Regalia Shopping Center 6150 Poplar Ave. Suite #110 Memphis, TN 38119

shopindigo.com 901.755.6909 V @indigo_memphis

MARGARET WEST COMPREHENSIVE

BREAST CENTER

Here at Margaret West Comprehensive Breast Center, we walk hand-in-hand with patients through their breast health journey. Our team offers a full suite of services to ensure that everyone entering our ofﬁce is equipped with the necessary resources and education regarding their unique risks and circumstances, as well as information on breast cancer and the importance of early detection. Services include: Mammography 3D / Tomosynthesis Breast Biopsy Breast MRI Breast Ultrasound DEXA Bone Scan

Breast Radiology Breast Surgical Oncology Medical Oncology Radiation Oncology Clinical Research Genetic Counselor

Plastic Surgery Reconstructive Surgery High Risk Breast Clinic Lymphedema & Rehab Nutritional Counseling Supportive Care

901.692.9600 l margaretwestbreastcenter.com Available for physician referrals, 2nd opinions, and self-referrals.

ARTICLE BY JEANNIE TABOR | PHOTOGRAPHY BY SARAH BELL, SÉLAVIE PHOTOGRAPHY

INSPIRATION PURE ELEGANCE

O UR TOWN | HOM E + D ESI GN

When you spend your days photographing beautiful homes, businesses, and people, you can find inspiration all around you. Sarah Bell, esteemed River City Lifestyle photographer, hails from Corsica, France, and has worked all over the world. Along the way, Sarah has photographed a myriad of kitchens, and one of her favorites is this beautiful, contemporary Mississippi kitchen designed by Lana Zepponi Meyers. Describing it as exemplifying a “pure form of elegance,” Sarah examines Lana’s vision and process used to create this luxurious space.

WHAT IS THE INSPIRATION BEHIND THIS BEAUTIFUL KITCHEN THAT SEEMS TO EXUDE MINIMALISM AND LUXURY AT THE SAME TIME?

DESCRIBE THE THOUGHT PROCESS BEHIND USING AN ALLURING MIX OF MATERIALS, INCLUDING WOOD, MARBLE AND BRICK, IN THE SAME SPACE. The design of the entire home is full of elegant contrasts, found in the use of old and new materials, and the incorporation of technology, art and eclectic furnishings. My favorite mix of materials in the kitchen is reflected by the dynamic between the warm, massive, grain-matched mahogany elements and the light, reflective, high-gloss white base cabinetry.

L ANA ZEPPONI ME YERS

The best inspiration always comes from the clients. This project was designed for and along with a special family. Empty nesters with sophisticated taste built a smart home that was at once completely contemporary but softened with the use of reclaimed materials in the architecture, such as the beams and brick. The kitchen is both sleek and soft, old and new. European design principles drove the plan with integrated, paneled appliances and linear breaks to carry the eye and create quiet continuity. The mahogany is grain-matched floor to ceiling. This kitchen is full of surprises, such as the hidden broom pantry, and technology is woven into the design. There are paneled appliances, a knock-toopen dishwasher and an induction cooktop that talks to the hood to control the ventilation level.

DESCRIBE HOW THE FLOOR PLAN AND STORAGE DESIGN HELPED MEET THE CLIENT’S OVERALL DAILY LIVING NEEDS. Highly customized kitchens are best created when the clients know how they like to live and cook. This is a kitchen built for two. He likes to prep, and she likes to cook and bake. They have separate stations so that they can work at the same time. This kitchen was a delight to design, with the client's special wishes in mind.

OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM / R I V E R C I T Y

FULL-SERVICE F LORIST IN THE HEART OF EAST MEMPHIS

5040 Sanderlin Avenue 9 0 1 - 7 6 1 - 3 2 7 7 | H o u r s : M - F, 9 - 4 O N L I N E O R D E R I N G AVA I L A B L E : w w w. g a rd e n d i s t r i c t m e m p h i s . c o m | @gardendistrict_memphis

G Brady 44

3092 Poplar Avenue | Chickasaw Oaks Village | Memphis, TN 901.249.6144 | @gbradyboutique

Memphis native Carter Wolfe, founder and CEO of WolfePack Designer Services, specializes in services supporting the interior design community and their clients, offering installations and warehousing services in both residential and commercial settings. WolfePack is also a designer’s source for bespoke wood furniture that realizes the client’s dreams while showcasing the natural beauty of wood. Through exceptional quality, care and attention to detail that decorators and their clients can trust, WolfePack is guided by only the highest standards when fulfilling interior designers’ professional visions.

Carter Wolfe // Founder & CEO // 901.570.0289 // WPdesignerservices.com v@wolfepackds WPdesignerservices@gmail.com // 207 Cumberland Street Memphis, TN 38112

C HE F ’S SE LE CT ION | FOOD + BE VE RAGE

FROM THE

RIVER CITY KITCHEN SH AV ED C A R ROT A N D BEE T SA L A D Ready in: 20 minutes | Serves: 4 INGREDIENTS • 3 medium beets, any variety • 5 large carrots, in a variety of colors • Juice of two limes • 2 teaspoons honey • 2 tablespoons extra-virgin olive oil • Kosher salt and freshly ground black pepper • 1/3 cup roasted pistachios, roughly chopped • 3 ounces feta cheese, crumbled • 1 cup fresh mint

METHOD 1. Fill large bowl with ice water and set aside. Under running water, scrub beets and carrots thoroughly. Trim stem ends and, using a mandoline, make paper-thin slices of each. (A sharp vegetable peeler may also be used.) Transfer shaved vegetables to ice water bath and let soak for 5 to 10 minutes. 2. In a serving bowl whisk together lime juice, honey and olive oil. Season to taste with salt and pepper. 3. Drain shaved vegetables and pat dry thoroughly. Transfer to serving bowl and top with pistachios and feta cheese. Toss to coat in dressing and tear mint leaves over top before serving.

ARTICLE BY CHRISTIAN OWEN OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM / R I V E R C I T Y

6150 Poplar Avenue | Suite 114 Memphis, tennessee 901.682.3822

Antique, Estate and Vintage Jewelry. We will also repurpose jewelry to create a modern keepsake for the next generation. Look for us around Memphis and the Midsouth at pop-ups or trunk shows.

Please contact Nikki McVean for information or appointments. (901) 219-1312 danesroadantiques.com 48

Let us help you achieve your vision of a clutter-free, beautiful life. 901.219.5673 / bluepencilhome@gmail.com bluepencilhome.com

boys. THE BEST FOR

Early Childhood Coffee & Conversation: Nov. 3 & Dec. 6 at 9:30am • pdsmemphis.org

OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM / R I V E R C I T Y

POK CHA’S EGGROLLS KOREAN COMFORT FOOD AND OUT-OFTHIS-WORLD HOMEMADE EGGROLLS. @pokchaseggrolls

ARTICLE BY AMY BIRDSONG GOLDEN

PARK IT: FOR YOUR NEXT YARDY (YARD + PARTY = YARDY)

C ULIN A RY C R E AT ION S | E VE NT PLANNI NG + S E RVI CE S

YIPPIE TRIPPIE THE BEST PULLED PORK (ON OR OFF A TRUCK). MOST INVENTIVE MENU. @yippietrippieandtheporkstars

SMASHED EATS FROM SIGNATURE SMASHBURGERS TO SOUTHERN TWISTS ON THE GRILL. @smashedeats901

HAPPY GLAZE DONUTS HOT AND FRESH MINI DONUTS FOR COFFEE HOUR - OR ANY HOUR. @happyglazedonuts

CONTINUED > OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM / R I V E R C I T Y

HOT-N-HEAVY DOGS CHICAGO-STYLE DOGS MADE WITH BUNS FROM ANOTHER LOCAL FAVE, RICKI’S COOKIE CORNER. @hotnheavydogs

FRESH GULF SHRIMP THE FLUFFIEST FRIED SHRIMP. THEIR PO-BOY PROMISES TO NOT “SKIMP ON SHRIMP.” @freshgulfshrimp

C ULIN A RY C R E AT ION S | E VE NT PLANNI NG + S E RVI CE S

9DOUGH1 FROM CLASSIC CHEESE PIZZA TO A LOBSTER NUMBER TO SERVE WITH YOUR NICE WINE. @9_dough_1

EL MERO TACO BEST SOUTHERN MEX. DON’T MISS THE ROASTED CAULIFLOWER QUESADILLA AND BRISKET TACOS. @elmerotaco

OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM / R I V E R C I T Y

8125 Center Hill Road | Olive Branch, MS 38654 Nursery Hours Mon. - Fri., 8:00am - 4:30pm (CT)

www.BrusselsBonsai.com

ELIZABETH KUHLO

THE REAL IN REAL ESTATE

Mar x -B ens dor f, R E ALTOR S Of f ice: 901- 6 8 2 -1 8 6 8 e x t. 3 2 8 C el l : 901-35 6 -5 4 5 2 w w w. el i z ab e t h ku h l o. c om B el i z ab e t h ku h l ore a ltor 5860 Ridgeway Center Parkway, Suite 100 Memphis, TN 38120

Vietri Ambassador Event

Meet Peyton Nichols Saturday · October 22nd · 11am - 3pm Find us in Laurelwood Shopping Center:

4538 Poplar Ave., Memphis Open Monday - Saturday 10a.m. - 6p.m. or by appointment (901) 763 -0700 · BabcockGifts.com VB @BabcockGifts

pre-order your cheese & charcuterie board online at feastandgraze.com

Empowering wellness in our community of men and women through whole body, mindful movement that can be sustained throughout life. We are a fully equipped Pilates studio offering multilevel athletic small group sessions as well as private sessions tailored to specific needs & goals. Our focus is on optimal alignment, incorporating the Pilates principles to create ease and efficiency in movement.

Visit our website to get started with the Intro Private Special.

901-646-0073

corecollectivebroad.com

ccbteam@corecollectivebroad.com OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM / R I V E R C I T Y

SUPERMARKET SWEEP WHERE YOUR CART IS DEFINITELY CALLED A BUGGY.

Big River Market Upscale bodega meets boutique grocery. Stop in for a coffee and grab some staples and dinner from local purveyors. It will feel semi-homemade, and your fridge will be curated.

516 TENNESSEE STREET

High Point Grocery Going there reminds us of simpler times with just enough modern conveniences. We most appreciate the butcher counter and small packages of fresh produce and fruit. We come back for a rotation of the best locally prepared foods.

469 HIGH POINT TERRACE

Superlo Foods A true local chain and employee-owned. Yes, chicken and wine. But we love the meat and three and hard to find products that your grandmother used to stock – and familiar faces at check-out.

4744 SPOTTSWOOD AND OTHERS

Cordelia’s Market A full-service grocer with supreme customer service. Did you know Las Delicias serves up the hot bar and you can find Muddy’s Bake Shop products too?! It’s island shopping at its best.

737 HARBOR BEND ROAD

ARTICLE BY AMY BIRDSONG GOLDEN

LOCA LLY SOU R CE D | SH OPPI NG

OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM / R I V E R C I T Y

I F YO U A R E READING THIS... S O I S YO U R B E S T C L I E N T.

2 O UT O F 3 of our readers regularly purchase from our ads.

ADVERTISE WITH RIVER CITY LIFESTYLE™ CITYLIFESTYLE.COM/RIVERCITY

the schaefer atkins team

C a r r i e S c h a e f e r At k i n s

901-238-4848

S u s a n M c C au ll S c h a e fe r

901-598-3400

U s i n g O u r Roots to H elp Yo u G row Yo u rs “WHAT A DELIGHTFUL EXPERIENCE TO WORK WITH CARRIE ATKINS AND SUSAN SCHAEFER! I KNEW I WAS IN KNOWLEDGEABLE AND PROFESSIONAL HANDS FROM START TO FINISH WHEN SELLING MY FORMER HOME AND BUYING MY NEW HOME. BOTH TRANSACTIONS WENT SMOOTHLY AND QUICKLY - THANKS TO CARRIE AND SUSAN’S DEDICATED EXPERTISE!”

901-853-5077 | main-street-realtors.com 140 East Mulberry Street Collierville, Tennessee 38017

MIDTOWN 3050 Walnut Grove Rd. Memphis, TN 38111 (901) 458-8000 GERMANTOWN 9155 Poplar Ave. Suite #25 Germantown, TN 38138 (901) 624-6773 CORDOVA 7980 Fischer Steel Cordova, TN 38018 (901) 754-6161

kisers.com @kisersfloorfashions

Samad rugs, sold exclusively by Kiser’s, at our Walnut Grove location.

Creating a Fusion of Classic and Modern Dwellings

LP As Memphis’ premiere developer, LP3 partners with local architects and designers to build or renovate timeless spaces. Single Family Residential Leading Edge Apartments and Townhomes Micro-community developments LP3 HOMES www.lpthree.org • 901.647.1176

Ann Prince Interiors Photography: Kristy Dorman

OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM / R I V E R C I T Y

G IV IN G BAC K | LOCA L SERVI CE S

Food Station 901 INTRODUCTION BY CHRISTIAN OWEN

ARTICLE BY RUTHIE RICHEY PHOTOGRAPHY BY SARAH BELL,

Guest writer Ruthie Richey is one of our community’s young leaders, a change-maker, and an advocate for change who is eager to educate others about the impact an apple a day can have on a child’s life. On July 10, 2021, Ruthie captured the national title of USA National Jr. Teen. She used her national title to impact others with projects focusing on food insecurity and research on how it correlates with bullying among children. Ruthie is working to ignite her movement and adjust the demographic of children living in food deserts. Her long-term goal is to construct food stands at gas stations across her state to bring accessible, healthy food options to people who frequent quickstop convenience stores for food because their proximity to larger grocery stores is limited. Since winning her national title, Ruthie has donated to 10 food banks in eight different states.

SÉLAVIE PHOTOGRAPHY CONTINUED > OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM / R I V E R C I T Y

“All I’ve ever wanted to do in life is make a positive difference, and I’ve learned that all you need is hope, drive and passion to make the world a better place.”

— Ruthie Richey

She’s also a dedicated volunteer for the Mid-South Food Bank and other neighborhood pantries. Notably, she participates in an annual Day of Warmth on New Year’s Day every year in which she partners with her parents’ local restaurants to provide breakfast, clothing, haircuts and more to Memphians. Enjoy her inspiring words, an important message to hear within the pages of our local food and beverage issue.

“Serving your local community creates positivity.” Having food on the table is a luxury for most families in Memphis, and realizing this issue motivated me to make a difference. When I was 12, I learned about the Mid-South Food Bank through my school, but before then, it never occurred to me that many needed aid in supplying food to their families. It was hard for me to grasp this idea since I grew up with a mom who loves to cook and a dad who is heavily involved in the restaurant business, so eating good meals was all I ever knew. I took this opportunity to research more about food insecurity, food deserts and general hunger in Memphis, and I wanted to help.

G IV IN G BAC K | LOCA L SERVI CE S

For two years, I had been competing in pageants, which emphasized community service. My local food insecurity research combined with a deep appreciation for the food that is available to me led me down a path of discovery developing a new passion for helping people in need put food on their tables. The statistics that accompany food insecurity are alarming, so I wanted to join in the fight to combat this issue and give back. Pageant titles are meant to be used as a catalyst for change. I strived to use my reining year to make a positive difference by addressing food insecurity in Memphis. My organization, Food Station 901, raises awareness and explores how children are affected mentally when they are malnourished. Stories shared on our website and blog educate readers about food insecurity in everyday life and how it can lead to bullying. Food Station 901’s primary mission is to establish Food Stations filled with nutritious food in gas stations throughout Memphis so that those who live in food deserts can have access to healthy options. I have loved growing into my community service role, and I hope that my passion for food-focused work will inspire others in my community to find their passion and give back in ways that excite them.

OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM / R I V E R C I T Y

715 S. Mendenhall Rd Memphis, TN 38117

shelbyjewel.com

Intentionally Different! Pharmacogenomics is the study of how genes influence your unique response to medications. Our goal at ZüpMed is to personalize your care. We can use your specific genetics to identify the safest, most effective treatments for you, optimizing your treatment.

Call today to learn more about Pharmacogenomics. 901.701.7010 | zupmed.com Laurelwood | 4576 Poplar Ave. | Memphis, TN 38117 *To ensure the highest level of service, ZüpMed does not accept insurance and requires payment at time of service. Every patient guest is provided a “super bill” which may be submitted to insurance for direct reimbursement.

WELCOME TO GUARDIAN CONCIERGE SERVICES Transportation for one person to hundreds in a variety of SUV’s, sedans, and passenger shuttles. Valet Parking for Events Restaurants, Hotels and Venues | Event Planning | Parking Lot Management

901-275-8527 ◆ 4guardianservices.com OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM / R I V E R C I T Y

IN MEMORY

Liza Wellford Fletcher The light shines in the darkness and the darkness has not overcome it. JOHN 1:5

H OM E TOWN H E R O | WELLNE S S

DAVID LUSK GALLERY fine contemporary art 97 tillman . memphis

Robert Yasuda, Vapor, 2021, acrylic polymer on fabric on wood, 26” x 18”