River City, TN October 2023

October 2023

PUBLISHER

Christian Owen | christian.owen@citylifestyle.com

EDITOR

October 2023The Foodie Issue

October just may be my favorite month of the year. The weather is glorious with highs in the 70s and plenty of sunshine, enabling us to enjoy Memphis’ wonderful outdoor parks and restaurants. Our city’s natural beauty is showing off with fall foliage on display. Football is in full swing, providing opportunities to support our favorite local and regional teams and get together with friends and family to cheer them on. With the cooler weather and plenty of social gatherings to attend, we turn our attention to food and drink. Whether we are preparing a tried and true family favorite or trying a new recipe, we are likely spending more time in our kitchens.

October is River City Lifestyle’s foodie issue and we appropriately highlight a beautiful kitchen created by the folks at Kitchens Unlimited this month. In this issue, we also feature several food-related organizations that grew from mom-and-pop shops to full storefronts, including K&B’s Smooth Nutrition and Lulu’s Café and Bakery. Enjoy perusing our chili recipe roundup that shows the variety of this stalwart fall dish that we will pair with some favorite wines to enjoy this October and beyond. Our editor encourages us to plan ahead as she provides a step-by-step guide to getting those holiday cards in the hands of friends and loved ones with help from the experts at RSVP Stationers. Fall is here and we are excited to enjoy some of the traditional comforts while also exploring some new opportunities to embrace the season such as the round-up of favorite local coffee shops we have included in our Business Monthly section.

Make it a point this fall to visit one of your favorite haunts while looking for a new seasonal menu item or specialty cocktail. Visit a new restaurant – maybe in the Downtown or South Main areas. Head to one of our local wine bars or visit Joe’s Wine and Liquor or Great Wines to stock up on your favorite elixirs.

Cheers to a food and fun-filled October from River City Lifestyle,

Lindsey Tonkin | lindsey.tonkin@citylifestyle.com

PHOTO EDITOR

Sarah Bell, Sélavie Photography

PUBLICATION DIRECTOR

Jeannie Tabor | jeannie.tabor@citylifestyle.com

PUBLICATION MANAGER

Kit Garrott | kit.garrott@citylifestyle.com

MARKET AREA COORDINATOR

Malise Culpepper | malise.culpepper@citylifestyle.com

STAFF WRITERS

Amy Birdsong Golden, Margaret Ledbetter

STAFF PHOTOGRAPHERS

Bonner Morgan, Izabella Sandoval

CONTRIBUTING WRITER

Amy Birdsong Golden

CONTRIBUTING PHOTOGRAPHER

Sarah Bell, Sélavie Photography

Corporate Team

CHIEF EXECUTIVE OFFICER Steven Schowengerdt

CHIEF OPERATING OFFICER Matthew Perry

VICE PRESIDENT OF SALES Tiffany Slowinski

EXECUTIVE DIRECTOR OF HR Janeane Thompson

DIRECTOR OF FIRST IMPRESSIONS Jennifer Robinson

TECHNICAL DIRECTOR Josh Klein

CONTROLLER Gary Johnson

AD DESIGNER Evan Deuvall

LAYOUT DESIGNER Rhiannon Coffman

JEANNIE TABOR, PUBLICATION DIRECTOR

@RIVERCITYLIFESTYLEMAGAZINE

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Learn 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 accuracy of all information cannot be guaranteed.

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business monthly

A round-up of exciting news from local businesses.

Park + Cherry

If you like your latte with a side of art, then look no further than Park + Cherry by Chef Phillip Dewayne. The cafe, located just inside the Dixon Gallery, offers seasonal dishes, including lunch and small bites alongside their always-fresh coffee and teas. As the temps begin to cool, get your order to-go and sip al fresco in the picturesque gardens. Dixon.org/ParkAndCherry

Belltower Coffeehouse

This coffeehouse was founded by friends in 2016 as a way to pursue pottery careers. The appropriately named Belltower, a beacon on the Highland strip, is both a meeting place and creative space promoting the creative economy in Memphis. Local coffee and tea from My Cup of Tea, Vice & Virtue, Dr. Bean's Coffee & Tea Emporium and J. Brooks will bring you in, but you'll enjoy the crafty community that thrives here, too. BelltowerCoffee.com

Comeback Coffee

Comeback Coffee boasts a beautiful and unique space (both indoors and outdoors) on North Main Street where the owners and staff care deeply about caffeinating and their patrons. Pull up a chair and stay a while. ComebackCoffeeUS.com

Photography Belltower

The Hub

Just off I-240 and Poplar on the Mission Church campus, you'll find convenient parking, comfy seating and exceptional service at The Hub. Here, many Memphians set up shop daily and through their patronage help to build a better Memphis and beyond through Serve Local and Serve Global partnerships. TheHubCoffee.org

Otherlands

Otherlands Coffee Bar and Exotic Gifts is not only a coffeeshop, it's a "cultural oasis in a plastic wasteland." As the weather turns cooler, enjoy their shaded back deck with a hot latte. A midtown destination for caffeination turns into a live music venue on Fridays and Saturdays featuring talented folk, singer/ songwriter, bluegrass and rock musicians passing through Memphis. OtherlandsCoffeeBar.com

Ramblin' Joe's

Looking for drive-through cup of coffee without the international franchise vibe? Ramblin' Joe's on the corner of Poplar and Perkins is your answer. With signature seasonal drinks and scrumptious baked goods, you can fill up here and keep your day moving quickly.  RamblinJoesCoffee.com

French Truck

Hailing from Louisianna, French Truck, with their two local locations, are keeping Memphians caffeinated. Their daily brews are flavorful and sustainably sourced with beans coming from Columbia to Peru. Keep an eye out for their signature yellow in Crosstown Concourse and on Highland Street.

FrenchTruckCoffee.com

Crazy Gander Coffee Company

Crazy Gander Coffee located in a former bank building along South Main hopes to serve as "the fresh start for a day and the spot to regroup on break, recharge at days end or pause for intermission during the downtown adventure." The commissioned "Crow Lady" mural adorning the building was painted by native Memphian Brandon Donahue, contributing to the overall unique vibe.   CrazyGander.com

Vice & Virtue

If you love bourbon, try the delicious "Devil's Cut" roast by Vice & Virtue coffee shop located inside the Arrive Hotel in Downtown Memphis. Made from specialty-grade green coffee carefully aged in Memphis' own (recently emptied) Blue Note Bourbon barrels, this is a distinct flavor sure to please coffee and bourbon lovers alike.  ViceVirtueCoffee.com

City & State

Located in the Broad Avenue Arts District, City & State is equal parts coffee and retail shop situated in the heart of Memphis. Taste everything from espresso classics and filter coffees brewed up with expert knowledge to their unique crafted seasonal drinks and a mouthwatering selection of fresh-baked pastries. CityAndState.us

Want to be featured?

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

For the Love of French Cuisine The Inspired Series

ARTICLE BY JEANNIE TABOR

Anyone who has spent time with River City Lifestyle photographer Sarah Bell knows that she is French, through and through. Being in her presence is magical for many reasons, but her lyrical accent is probably at the top of the list. Everything Sarah says takes on an added sophistication as she mixes French and English words while her sentences

courgettes, or zucchini beignets. In the fall when I was a kid we would eat what was seasonal. I remember eating clementines and loving the smell when you opened one. Now when I eat one it brings me back to my childhood.” Corsica is full of chestnut trees, the nuts from these trees are also referred to as breadfruit. “Cooking with chestnut flour

glide into one another. When she asks me to fix someone’s hair for a photo shoot, it feels exotic and important.

Love of French food is a natural extension of Sarah’s affinity for her home country. “Growing up in Corsica, my mom cooked a lot. Her signature dishes were boeuf bourguignon and beignet de

Eating clementines takes Sarah back to her childhood days in Corsica.

One of Sarah's mom's signature dishes is zeignet de courgettes, or zucchini beignets.

Boeuf bourguignon, traditional beef stew cooked in red wine with onions, carrots and mushrooms.

is a tradition and widely used in French recipes. It is naturally sweet and gluten free. It brings flavors to cakes and pancake batter and is also used for savory dishes like polenta. It is sweet, hearty and a tiny bit smoky,” says Sarah.

Recently, Sarah took a trip to Paris and was able to immerse herself once again in true French cuisine. “After being gone for several years, I was drawn to simple food like warm bread with butter and crunchy radishes that they serve you before you

choose the menu. I love to eat leeks in vinaigrette and foie gras torchon served with toasted brioche. I did not used to like snails but I am thoroughly enjoying escargot now – here and in France.”

When in Paris, Sarah enjoyed the simplicity of leeks with vinaigrette.

Bishop Restaurant offers two versions of escargot.

Sarah loves the creative approach that our local restaurants take to serving French cuisine. Bishop, located in Memphis Central Station on South Main, serves escargot two ways: country fried escargot with watermelon rind pickle and hot sauce and escargot persillade with country ham, lemon butter and popovers.

After living in the United States for 15 years, Sarah says it is sometimes difficult to still feel French. Being able to enjoy the wide assortment of wonderful French restaurants here in Memphis and in other American cities she visits has become an increasingly important connection to her heritage.

River Oaks Restaurant has also impressed Sarah with its southern interpretation of some French cuisine favorites. Housemade whipped ricotta with toasted bread and olive oil is reminiscent of the warm bread served at the beginning of a traditional French meal. When she is missing steak frites, she satisfies that craving with River Oaks’ version which includes green peppercorn sauce.

In France, meals often begin with fresh bread served with butter and radishes.

Chestnut cake is made using chestnut flour, which is naturally sweet and gluten free.

Sarah satisfies her craving for french steak frites at River Oaks Restaurant in East Memphis.

Start to Storefront

MEMPHIS' FOOD ENTREPRENEURS: STORIES OF PASSION, RESILIENCE AND CULINARY INNOVATION

ARTICLE BY KIT GARROTT

PHOTOGRAPHY BY KIT GARROTT AND PROVIDED

Years Behind the Scenes

When you enjoy a meal at a new restaurant or cafe, you experience the realization of many years worth of dreams and hard work. The bagel that reaches the customer’s hands comes from dozens of tweaked recipes. The smoked brisket that falls off the bone is the result of hours in the barbeque pit in the Memphis heat. The brick-and-mortar storefront you meander through is the by product of immense behind-the-scenes effort.

The food and beverage industry in Memphis is unique: welcoming yet competitive, innovative yet traditional. The Memphis customer is discerning. Those who are brave and steadfast enough to enter the food and beverage space in the River City strive to exceed expectations and deliver an exceptional product that simultaneously excites and comforts.

Many Memphis food and beverage businesses have navigated quite the journey to arrive at the store fronts we visit today. Bain Barbeque, Feast & Graze, Lulu’s Cafe and Bakery, Kinfolk and K&B’s Smooth Nutrition are prime examples of the passion required to succeed in the food and beverage industry.

Bain Barbeque, located at 993 Cooper, opens its doors at 11 am Wednesday through Sunday.

Bain Barbeque

For Bryant Bain, co-founder and Pitmaster at Bain Barbeque, barbeque is a passion that has been developing since childhood. Over the years, Bryant has returned to his love for barbeque time and time again. Bryant describes the beginnings of the Texas craft barbeque joint, “One day, I posted a picture of some food I had prepared on a local Memphis food group on Facebook. The positive response was overwhelming, and soon, people started reaching out to buy plates of my BBQ. It was an unexpected yet welcome turning point, marking the start of my business journey in 2019.”

Running a barbeque restaurant in Memphis invokes years of food history and droves of customers with well-seasoned palates for all things smoked. Bryant reflects, “Being a part of Memphis’s culinary tradition is truly special. There’s an inherent appreciation for our craft, which allows us to innovate and create in ways that might not be as readily accepted elsewhere.”

Starting and maintaining a restaurant is no small feat. For many restaurants, Bain Barbeque included, the team is the foundation of their success. Collaboration, trust and open communication have contributed significantly to the growth of Bain Barbeque. Bryant stresses the importance of the team and of doing your homework before diving into the food and beverage industry. “Understand the local food culture, the preferences, the established players and what makes Memphis unique. It’s not just about creating good food; it’s about creating food that resonates with the locals and reflects the city’s spirit.”

The Bain Barbeque team sets out each day “in pursuit of the perfect bite.” Offering Texas Twinkies

- brisket, pepper jack cheese and cream cheesestuffed pepper wrapped in bacon and smoked - and more traditional barbeque fare such as brisket and pulled pork sandwiches and bulk meat, Bryant and his team find the balance between innovation and consistency. “Our pursuit of consistency is intertwined with our commitment to continuous growth and innovation. Our goal isn’t just to maintain a static level of quality, but to persistently seek ways to better our product,” describes Bryant.

"We’ve built our business on resilience, passion and dedication to craft. We remain committed to serving Memphis with our unique BBQ, each plate a testament to a personal journey of overcoming and growth."

- Bryant Bain

"Staying positive and being polite to everyone you meet is a non-negotiable part of this journey."

- Bryant Bain

Lulu’s Cafe and Bakery

Lulu’s Cafe and Bakery, located at 3119 Poplar, began as a farmers market business operating at the Cooper Young Farmers Market on Saturdays. For three and a half years, Lulu’s sold plant-based baked goods at the farmers market. The bakery focuses on seasonally and locally sourced ingredients, contributing to its ever-evolving menu. With their unique offerings at the farmers markets, the Lulu’s team built a loyal customer base, allowing them to open their brick-and-mortar location in February of 2023.

In response to their loyal customer following, owner Don Gaines says, “Memphis is a city that shows up for you. We have a special community with other small businesses. So many other owners are willing to share information and talk shop any time.”

With such a unique product, plant-based bakery items that consistently sell out, Lulu’s tapped into a need in the food industry in Memphis. “We always strive to do our best in every aspect of the business. Whether that’s customer service or making a sandwich.”

Kinfolk

On their carefully curated Instagram page, Kinfolk’s bio reads, “Country breakfast and lunch. Voted best biscuits in Memphis by my mom.” Their feed invokes a Wes Anderson vibe and a Southern appeal. Kinfolk began in December of 2017 and has evolved over the past six years as they prepare to open their restaurant in Harbor Town Square this fall. “We went from a food hall stall to a pop-up in Comeback Coffee, and now we are opening a flagship location with wholesale, catering and retail verticals that have recently been added to the business model,” says owner and chef Cole Jeanes.

When Cole reflects on his journey to this flagship location, he offers this advice: “Continue your education even if it’s a little a day. Be a little delusional in your ideas and reach high, but make realistic goals and be disciplined and consistent to bring those alive. Be so good and humble they can’t deny you.”

Kinfolk was built on high expectations and “doing simple things well.” With consistency, talent and ideas that are a bit "delusional," Kinfolk will open the doors to their next adventure in Memphis.

Lulu's Cafe and Bakery creates a wonderful assortment of plant-based baked goods.

Owner and chef of Kinfolk, Cole Jeanes photographed by Averell Mondie.

K&B’s Smooth Nutrition

For K&B’s Smooth Nutrition, the start was fast, the demand was there and the goal was within reach. Founder and smoothie aficionado Sondra Kaye King launched K&B’s online in June 2022. “My goal is to bring nutrition and wellness back to the forefront. Health matters, food matters and your life matters,” says Sondra.

Sondra has learned quickly and relied on the community of fellow business owners in Memphis. “Never be afraid to become uncomfortable. Do what you love and what you’re passionate about. Have confidence in who you are and what you represent," Sondra says.

Sondra’s smoothies range from a flavorful blend of acai, blueberries and banana to collagen and protein powder-packed refreshers. Sondra has grown from working out of her kitchen to a commercial kitchen space at Memphis Kitchen Co-Op, with products for purchase throughout Memphis. “You can purchase my smoothies online or at any of my grab-and-go locations: Core Collective Broad, Sundara Wellness, Neighborhood Barre, Brwnsknyoga or CycleBar.”

Feast & Graze

Cristina McCarter is a  foodpreneur  to her core. From Feast & Graze's brick-and-mortar on South Main to the Craft Food and Wine Festival, Cristina's passion for all things meat, cheese and eating local is a beacon in the Memphis food community.

Since 2016, Cristina has shared her love for food with the city of Memphis. While leading visitors to Memphis' food hot spots through City Tasting Tours early in her career, Cristina knew she had more to give to the Memphis food scene. In 2019, Cristina recognized the universal love for charcuterie boards and catering opportunities and Feast & Graze was born. Cristina has reinvented her business and ideas a few times over, but her love of a good local meal has never wavered.

Cristina McCarter in all her glory at the 2023 Craft Food and Wine Festival.

Sondra Kaye King - founder and owner of K&B's Smooth Nutrition - Photo by Taylor Hampton.

MAXIMIZING MODERN

A

WELL-INFORMED KITCHEN DESIGN

ARTICLE BY CHRISTIAN OWEN PHOTOGRAPHY BY SARAH BELL, SÉLAVIE PHOTOGRAPHY

The best kitchen designs maximize form and function while minimizing an aesthetic departure from other rooms. Today's kitchen stands alone in its purpose as a command central, and the most successful looks typically build upon a home’s overall mood, reinterpreted with an emphasis on elements that uniquely serve a family’s routine.

Terri and Scot Struminger’s contemporary kitchen, designed by Jacquelyn Cummins, CKBD of Kitchens Unlimited, and Carley Keel, director of interiors with Shapiro & Co., is purposefully uncluttered and direct. Because it is visible from most angles downstairs, the kitchen truly had to master form as much as function. Terri and Scot appreciate the foundations of good design. As Principal and Chief Operating Officer of the hospitality and entertainment design firm, HBG Design, Terri has an informed opinion regarding function in an interior space.

When Scot is not on duty as Executive Vice President and CEO of Aviation for FedEx Express, he is on site at the Lamp Shade House, his family’s 50-year-old business, located on Summer Avenue. There, he participates in all operations with other family members, but he especially enjoys the three-dimensional design process of customizing lamps with, at times, unusual objects and memorabilia. For example, a recent lamp design he is proud of incorporates a shoebox and an NBA basketball shoe, a one-of-a-kind lamp created for a basketball enthusiast.

In summary, this couple brings experience to any design dialogue. When questions of renovating a kitchen were presented, they responded with clarity. “We wanted light; we wanted openness; and while we didn’t state that we wanted a ‘minimalist’ style, we knew we didn’t want a lot of clutter,” Terri explains.

Jacquelyn asked all the right questions throughout their planning stages related to the Strumingers’ priorities for their kitchen. Her answers to their preferences for a clean background and modernity include cabinetry concepts from the German company Poggenpohl and a bold combination of lines and textures that complement the home’s contemporary black-and-white palette, which provides the ideal background for this couple’s extensive, colorful art collection.

The European cabinetry from Poggenpohl along with professional appliances from SubZero and Wolf are in keeping with a sleek, elevated theme throughout the home. Led by Carley, the interior design team of Shapiro & Co. managed the renovation of the Stuminger’s home, a complete re-do they took on to remain in

an East Memphis neighborhood they love.

“The Struminger’s collect art from their travels all over the world, so we wanted to transform their existing home into a modern canvas that would allow their art to come alive,” Carley shares, adding, “We wanted the kitchen to translate as a piece of art itself, with the focal point being the custom oversized stainless steel range hood with grand, linear reveals.”

Carley and Jacquelyn’s solutions for the kitchen include a dimensional, stainless-steel backsplash, which contrasts against grand, dark cabinetry and ties into geometric features, an approach similar to the rest of the home. “These intentional design elements are woven together to create a sculptural feature within the client’s residence,” Carley describes.

Throughout the kitchen, subtle choices have significant

impact. Opening the cabinets and drawers reveals the highest level of storage design. Jacquelyn points out that extending the cabinetry to the ceiling achieves the proportion this space needs to match the scale of vaulted ceilings in surrounding rooms.

This kitchen is equipped with the most up-to-date equipment, and its modern appeal extends into the living room, the bar and dining areas nearby and even the outdoors, all of which are constantly on stage due to the home’s open floor plan and grand windows. In the spotlight of soft, natural light on all sides, the kitchen is a dramatically linear space where all things are clean, neat and efficient. The final product is an inviting room that is cohesive in style with the residence’s broader goal to reflect the Strumingers’ well-informed love for the contemporary as well as their modern, streamlined lifestyle.

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From the River City Kitchen

CHILI TWO WAYS

ARTICLE BY KIT GARROTT

Cooler temps mean it's chili weather, finally! This month we bring you two distinct ways to enjoy this simple, go-to hearty dish.

Turkey Chili

This turkey chili recipe comes together perfectly in a slow cooker.

Prep Time : 20 minutes | Cook Time : 3-4 hours or 6-8 hours | Serves : 6 people

Ingredients :

• 1 tablespoon olive oil

• 1 cup chopped yellow onion

• 1 pound ground turkey

• 3 cloves garlic minced

• 1 tablespoon of chili powder

• 1 tablespoon ground cumin

• 1 teaspoon dried oregano

• Salt and pepper to taste

• 3 tablespoons tomato paste

• 2 cups low sodium chicken broth

• 28 ounce can fire roasted crushed or diced tomatoes

• 15 ounce can kidney beans rinsed and drained

• 15 ounce can black beans rinsed and drained

• 15 ounce can pinto beans rinsed and drained

Toppings : Green onions, sour cream, shredded cheddar cheese, Fritos

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add the onion and cook 2 minutes, until onion starts to soften. Add ground turkey and cook until browned. Add the garlic and cook, stirring, for 30 seconds.

2. Turn off heat and add the chili powder, cumin, oregano, salt, pepper and tomato paste. Stir to combine. Add the broth and stir. Transfer the mixture into your slow cooker insert.

3. Add the crushed tomatoes and then beans to the slow cooker and stir.

4. Cook on high for 3-4 hours or low for 6-8 hours.

Turkey Chili

White Chicken Chili Wine Recs:

by

Prep Time : 20 minutes | Cook Time : 35 minutes | Serves : 6 people

Ingredients :

• 1 small yellow onion, diced

• 1 tablespoon olive oil

• 2 cloves garlic, finely minced

• 2 (14.5 ounce) cans low-sodium chicken broth

• 1 (7 ounce) can diced green chilies

• 1 1/2 teaspoon cumin

• 1/2 teaspoon paprika

• 1/2 teaspoon dried oregano

• 1/2 teaspoon ground coriander

• 1/4 teaspoon cayenne pepper

• Salt and pepper to taste

• 1 8 ounce package light cream cheese, cubed

• 1 1/4 cup fresh corn

• 2 15 ounce cans cannellini beans

• 2 1/2 cups shredded chicken

• 1 tablespoon fresh lime juice

• 2 tablespoon chopped fresh cilantro (plus more for garnish)

Toppings :

Shredded Pepper Jack cheese, avocado slices, cilantro and tortilla strips

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Add onion and saute for 4 minutes. Add garlic and saute 30 seconds longer.

2. Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil then reduce heat to medium-low and simmer for 15 minutes.

3. Drain and rinse beans in a fine mesh strainer or colander then measure out 1 cup. Set whole beans aside, transfer 1 cup beans to a food processor along with 1/4 cup broth from soup, puree until nearly smooth.

4. Add cream cheese to soup along with corn, whole beans and pureed beans and stir well. Simmer 5 - 10 minutes longer.

5. Stir in cooked chicken, fresh lime juice and cilantro.

Pair your Turkey Chili with a Beaujolais region wine.

Great Wines and Spirits

Explore a Spanish Grenache with your White Chicken Chili

Try this Mont Rubie: a stunning, vibrant Spanish garnatxa.

A lighter take on a cold weather classic, this chili is perfect for game day or weeknight meal prep.

White Chicken Chili

Hark! Hassle-Free Holiday Cards with RSVP Stationers

'TIS (ALMOST) THE SEASON

While we are enjoying all things spooky and pumpkin-spiced at the moment, the holidays are quickly approaching. Once we clear away the cobwebs and the candy, our attention quickly turns toward turkey, pageants, Christmas lists and merrymaking. Checking the mailbox and receiving warm wishes from friends and family both near and far is a seasonal signal I look forward to most each year.

While it can be a stressful season, our friends at RSVP Stationers are here to help ensure that "holiday cards" don't fall into that category. Owner and expert Curry Blanton shares her tips for a flawless, hassle-free ordering process - so that you can soak up a little more magic this year.

Having worked in the business for 12 years and counting, Curry, who has owned RSVP with her husband Todd since 2017, has truly seen it all. One unforgettable order was accidentally seized by U.S. customs agents, resulting in a two week nightmare and a frantic bride. Even in 2023, we all know that shipping timelines are something only Mother Nature ultimately controls. And while we have come to expect the unexpected, being prepared and giving ourselves plenty of time and grace is paramount this holiday season and beyond.

1. Make your appointment this month: October is actually the perfect time to get the ball rolling. Many vendors offer discounts through the end of this month in anticipation of the holiday printing rush, so there is even more incentive to get the process underway now. Even if you do not have all of the elements together, Curry suggests carving out about thirty minutes to make your selections with one of their staff. They always try to accommodate walk-ins, but want to be sure they can devote as much time as needed to achieve your vision.

2. Quantity: Have your list updated and revised so that you know approximately how many cards you need to order. This means changing addresses of people who may have moved throughout the year and adding and/or replacing your children's new classmates, teachers and coaches as well as any new colleagues. Curry always recommends ordering extras, just in case! "At the last minute, my husband alerted me that we we needed to add ten people to our list," she says. "I was so glad I had my extras on hand."

3. Be photo-ready: Most people like to share a family photo along with their merriest wishes. Have your photo selected and present (even if only on your phone) at the time of your meeting. This will dictate orientation of the card, color palette and many other design elements. If all of this sounds overwhelming, there are also lots of customizable options within the RSVP arsenal that simply require your digital photo to be popped in, names changed and voila!

4. Timeline, timeline, timeline!: Engraved, thermography, flat or foil, oh my! When customizing your holiday card, it is important to understand that the printing times will vary depending on your selections. Having your design finalized by late October to early November is a good general rule, allowing for the time necessary to proof, print, ship and address your cards.

5. Addressing: If addressing by hand, consider selecting a complimentary colored ink pen (who doesn't love new supplies) and also be sure to order your coordinating USPS holiday stamps in the quantity that you require before they sell out!

ARTICLE BY LINDSEY TONKIN PHOTOGRAPHY PROVIDED BY THE DIXON

Join Us For the HOTTEST NIGHT OF THE YEAR on October 21st

River City Lifestyle is proud to partner with the Dixon Gallery and Gardens for Art on Fire 2023. Each year, hundreds of guests gather on the Dixon’s South Lawn for this highly anticipated fundraising event. Attendees enjoy tastings from favorite local restaurants, complimentary beer and wine, live music and entertainment, an art sale and yes, college football streams on the big screen as the iconic bonfire roars.

A few of the restaurant participants include Automatic Slim's, Bain BBQ, Bosco's, Capital Grille (Hot Spot), Central BBQ, Dory, Frost, Grey's Fine Cheeses, Maciel's, Magnolia and May, Mahogany, Memphis Pizza Café, Napa Café, New Asia, Patrick's, Taziki's, Tonica and more.

In addition to the party on the lawn, the Hot Off the Wall Art Sale, the Dixon’s only annual art sale featuring paintings, prints and photographs by local, regional and international artists happens inside the museum.

Art on Fire directly supports the Dixon’s education and horticulture programs which combined reach over 125,000 Memphians each year. Educational programs are designed for all ages and walks of life, including children, teens, families, seniors, and teachers. Outreach programs, exhibition tours, horticulture talks and now free admission, connect seniors, students and children of all ages to the Dixon. We hope to see you later this month!

For tickets, please visit: Dixon.org/ArtOnFire

Dixon’s Art on Fire Fundraising Event

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THE FLAVOR OF FALL

Apples are the trademark fruit of fall, and with the many varieties to choose from, there is an apple that is sure to please any palate. They can be included in both sweet and savory dishes and are delicious and incredibly healthful. We all have heard the saying, “An apple a day keeps the doctor away.” While they aren’t a cure-all, apples are packed full of polyphenols, antioxidants, vitamin C, B vitamins and fiber. Make the most of autumn’s best produce and the flavors of fall with this simple recipe.

APPLE GALETTE WITH CARAMEL DRIZZLE

Easier than pie but with all the same textures, this gooey warm dessert is sure to please. For simplicity, this can be made with a premade crust.

INGREDIENTS:

Crust:

• 1 1/2 cups flour

• 1/4 cup sugar

• 1/4 teaspoon salt

• 1 stick cold unsalted butter, cubed

• 1/4 cup iced cold water

Filling:

• 2 apples, peeled and sliced into thin slices

• 1/4 cup packed dark brown sugar

• 1 1/2 tablespoons flour

• 1 1/2 teaspoons lemon juice

• 1 teaspoon cinnamon

• 1/4 teaspoon ground nutmeg

• Caramel sauce

• Optional: 1/4 cup chopped walnuts or pecans

INSTRUCTIONS:

Crust:

(Note: If running short on time, store bought crust works great, too.)

Mix flour, salt and sugar together in a bowl. Cut in the butter. Add water and mix until moistened. Lightly knead the dough and then form into a ball. Next, flatten dough into a thick circular form and refrigerate for one hour.

Filling: Mix the apples, flour, lemon juice, cinnamon, nutmeg and brown sugar together in a bowl.

Assemble and Bake:

Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Roll the dough into a circle and set on parchment paper. Arrange apples in center of dough, leaving about one inch of space for the edges. Fold crust over the apples and press to seal edges. Drizzle with caramel sauce and sprinkle with pecans or walnuts. Bake for 35 minutes. Serve with caramel sauce and ice cream.

ARTICLE BY ANGELA BROOCKERD

PHOTOGRAPHY BY JANIE JONES

Go-To Groceries

COOKING AT HOME WITH MEMPHIS CHEFS AND RESTAURANTEURS

Some of our favorite local chefs and restauranteurs reveal which pantry staples and grocery items are always in their cart. They might act as a secret ingredient or a start to a simple, but elevated home-cooked meal.

Alex Boggs , of Huey’s Restaurants and Sweet Cheeks BBQ , admits, “When I get a chance to cook these days, a lot of the time it is much more about convenience and timeliness than it is about what I actually want. With three young kids, life gets in the way, but everyone still needs to eat.” His freezer staple is a frozen bag of high-quality shrimp.

“There are endless possibilities and a very minimal cook time with frozen shrimp,” he says. “Thaw out in the sink with running cold water and you are ready to cook in less than a half hour.  While a Shrimp Scampi pasta, Oven Tray Nacho or Pad Thai come to mind, my favorite of these quick dinner dishes is a play on my mom’s BBQ Shrimp.”

BOGGS BBQ SHRIMP

Start with one glass, ovenproof dish. Ideally with at least an inch deep in height

1 stick of butter, sliced

1 smoked sausage cut in 1/2 inch portions

1Lb frozen shrimp, thawed

Diced red potatoes, to your desired quantity

1/2 White onion, sliced not diced

20 dashes of Worcestershire (We use Lea and Perrins)

10 dashes of hot sauce (We use Cholula)

Liberal coating of your favorite seasoning (We use Huey's Seasoning or Lawry's)

1 clove of garlic

Squeeze of 1 lemon, then cut lemon into quarters and leave in pan

Mix all ingredients and bake at 400 for 12 minutes.  Stir and cook for 5 minutes more.

Josh Steiner recently opened Hive Bagel and Deli downtown on Front Street. He and wife, Wallis, are beekeepers. They use their honey, and other local varieties, to make Hive’s bagels and for cooking at home.

“I never use a lot of it at once but adding a little here and there makes a huge difference,” says Josh. “The great part about honey is that you can add it to something simple like a little drizzle on top of a piece of peanut butter toast or you can add it to a savory stir fry to add a little sweetness.”

JOSH’S BEEF & BROCCOLI CASHEW STIR FRY

Combine Ingredients and Sauté:

3 tablespoon soy sauce

3 tablespoon sambal chili paste

1/4 cup snow peas

1 head of broccoli, sliced

1 red onion, diced

1 red bell pepper, cut into thin slices

3 tablespoon sesame oil

2 tablespoon peanut oil

5 garlic cloves, chopped up

1 cup of cooked Jasmine rice, pre-cooked

3/4 cup toasted cashews

10 oz or more of beef strip or filet, sliced thin

2 tablespoon honey

1 teaspoon butter

1 tablespoon fresh ginger, chopped

1/4 cup cherry tomatoes

1 tablespoon rice wine vinegar

Walker Taylor, owner of Germantown Commissary, always picks up chicken thighs from the grocery for grilling.  "They are really hard to mess up - and burn!" he laughs. His secret ingredient, Strawberry's BBQ Seasoning, which used to only be available at the illusive Price Chopper, in Hardy Arkansas.

Jules Jordan is a founding partner of Belle Meade Social and manages operations for the restaurant. “I always keep pine nuts in my pantry,” she says. “They are the perfect buttery crunch to add to so many meals.”

Her current dinner on repeat is a kale salad. She combines chopped lacinato kale, goat cheese, toasted pine nuts, lemon juice and a drizzle of olive oil.

Glenda Hastings, owner of Napa Café, uses her home kitchen to test out recipes for the restaurant. “I grind dried rice to use as a binder for gluten free meatballs,” she says. “First you toast the rice and grind with a mortar and pestle.”

Private Chef Martavious McGee (@bluffcitychefmar) repurposes day-old rice with one of his favorite grocery store items – sesame oil. He starts with a pan and a tablespoon of sesame oil, minced garlic, ginger, scallion and ground red pepper flasks.

“After sautéing on low add soy sauce and brown sugar and a bit of oyster sauce, and then add precooked chicken breast, scrambled eggs and the day-old rice,” Martavious guides. “Stir until well combined and serve right away.”

Tuyen Le of Tuyen’s Asian Bistro echoes Chef McGee. “My ‘go-to’ item in my home kitchen is Kadoya Pure Sesame Oil, a product of Japan. I use it at home to quickly sauté veggies like green beans, to which I add fresh garlic and oyster sauce,” Tuyen says. “I buy my oil from the Asian market, in a large can, since I also use it at my restaurant. In my opinion, it's the only brand that's good.”

CONTINUED

Riccardo Marciano, co-owner of Little Italy East, is a Memphian by way of Calabria, Italy.

He stocks imported cheeses for making pesto. “I always use fresh Pecorino Romano combined with fresh Grano Padano cheeses – not parmesan, which is most commonly used here.”

Riccardo recommends adding fresh spinach leaves with the basil. “You’ll have a brighter color, richer texture and flavor,” he says.

For lasagna he suggests layering in a bechamel sauce with a touch of nutmeg. “The bechamel makes the whole dish hold together better and enhances the flavors of the homemade Bolognese sauce,” says Riccardo.

"My go-to grocery store item is the entire spice section," says Chef  Kevin Sullivan of Tsunami and  Ki Kitchen.  "It’s kind of a cheat but it’s the truth. All types of inspiration hide in those little jars of spices. Most recently I picked up some dill pickle seasoning from Trader Joe's. And it tasted great- exactly like a dill pickle!" He used it for a dill pickle vinaigrette combining 2 tablespoons of the seasoning, 2 tablespoons of rice wine vinegar and 1/3 cup of oil. He uses over a salad of cucumbers, tomatoes and shallots.

"So peruse the spice aisle. Pick up something interesting and experiment the next time you’re in the kitchen," Kevin encourages.

DAVID LUSK GALLERY

97 Tillman . Memphis

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Hallmarked Estate Jewelry Show

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Tiffany & Co.

Cartier

Raymond Yard

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Van Cleef & Arpels

We are pleased to offer our customers an opportunity to shop and enjoy this million dollar collection of superb estate jewelry gathered and brought to our store by an important purveyor of signed estate jewelry.

October 9-14

Monday - Saturday

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