November 14th | 5:30pm-8:30pm
The Food & Beverage Issue
We've turned the page to October and fall is in full swing. Students, families and local organizations are back to business after enjoying summer hours and vacations. Routines have been established and calendars filled in with college football schedules, fall breaks and Halloween parties. Fall can also be a time of change. The weather is getting cooler, the leaves are changing colors, the days are a little shorter and we may be looking to spice up our culinary endeavors as well.
For the foodie issue, our team at River City enjoyed some fun new ways to savor a meal together. An outdoor picnic made for a beautiful backdrop to relax, sip some wine and enjoy the beauty of Shelby Farms before indulging in a lakeside dinner at Coastal Fish. Stepping out of our local boundaries, we took a girls’ trip to Oxford to shop, eat and explore. The new chef at City Grocery, Memphian Jon Davis, prepared a light, healthy grilled shrimp salad among other luncheon delights for us, all paired with a crisp sauvignon blanc. Included in the issue is Jon’s original recipe for crawfish and onion dip, sure to be a crowd pleaser at your next fall get-together.
Kit Garrott hosted our team for an evening with Moondog Makers & Bakers full of delicious oven-fired pizzas, grilled salad, smoked pork and berry cheesecake. We visited JEM (Just Enjoy the Moment), a new Edge District restaurant with a wonderfully creative wine list, and caught the Arsenal premier league opener at the Brass Door Irish Pub.
We also peeked into a couple of cool local fridges and explored the best way to build a fragrance wardrobe. This month we encourage you to step outside your normal routine to experience all there is to love about Memphis. And make sure to fuel your endeavors with creative food and beverages, of course!
Finally, in the feature story Generations of Trousseau published in our September 2024 issue, we referred incorrectly to co-owner Amy’s daughter Miriam. Miriam is Amy’s niece, and the daughter of Amy’s sister, Pesha, and all are central to the family legacy that continues to adapt and thrive at Trousseau.
JEANNIE TABOR, MANAGING EDITOR
October 2024
PUBLISHER
Christian Owen | christian.owen@citylifestyle.com
EDITOR
Lindsey Tonkin | lindsey.tonkin@citylifestyle.com
MANAGING EDITOR
Jeannie Tabor | jeannie.tabor@citylifestyle.com
PUBLICATION DIRECTOR
Kit Garrott | kit.garrott@citylifestyle.com
PHOTO EDITOR
Bonner Morgan
MARKET AREA COORDINATOR
Malise Culpepper | malise.culpepper@citylifestyle.com
STAFF WRITERS
Amy Birdsong Golden, Margaret Ledbetter, Morgan Zanone
ADMINISTRATIVE ASSISTANT
Maude Burrow
CONTRIBUTING WRITER
Matt Gossett
Corporate Team
CHIEF EXECUTIVE OFFICER Steven Schowengerdt
CHIEF OPERATING OFFICER Matthew Perry
EXECUTIVE DIRECTOR OF HR Janeane Thompson
AD DESIGNER Evan Deuvall
LAYOUT DESIGNER Andi Foster
Learn how to start your own publication at citylifestyle.com/franchise.
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THE BRASS DOOR SERVES UP FOOD, DRINK AND EUROPEAN FOOTBALL
Irish Hospitality
ARTICLE BY JEANNIE TABOR | PHOTOGRAPHY BY BONNER MORGAN
Owners Seamus Loftus, Shawna Engle, Meg and Scott Crosby in front of the bar's eponymous entrance.
On a recent Saturday, I walked into the Brass Door Irish Pub just behind a father-son duo sporting matching Arsenal Football Club uniforms, right down to the red and white socks. It was 9 a.m. on the morning of Arsenal’s season opener in the Premier League against the Wolverhampton Wanderers. The Arsenal flag was flying and Seamus Loftus, one of the pub owners, was greeting patrons at the door by name. Inside, the bartender asked each customer for their drink of choice, in a lilting Irish accent. The customers were nearly all dressed in a variety of Arsenal gear, including a group of young men seated on bar stools right in front of the TV. Arsenal scored and the entire bar “high-fived” and sang a lively chant in unison, including travelers from Australia and London who had been searching for a place to watch the game. During a commercial break, one patron stood on a table to thank Seamus for his hospitality, predict a glorious season and invite everyone outside for a group photo.
What started as a libation-infused discussion among four friends about owning a bar has turned into a magical community of international sports enthusiasts and the 8th ranked best Irish pub according to USA TODAY. Seamus says, “Our concept from the beginning has been to create a house for the people, where everyone feels safe and loved and we have not wavered from these standards.” The other major owners are Scott Crosby, Meg Crosby and Shawna Engel. They describe the pub as a family friendly outpost, a third place for their patrons to congregate, after their homes and offices. Shawna, considered the pub matriarch, stopped to hug nearly everyone in the place as we headed to our table to watch the game and cheer. Scott describes the bar as a “hidden gem that started with romance, as all good relationships do, and turned to good, hard work.” Meg adds, “We will turn on any international game at nearly any hour, including a Formula 1 race where we opened the bar at 6 a.m. for some customers and brought donuts.”
Answering my question about how much experience they had in the industry before opening the bar, Seamus says, “Nearly none, besides doing a lot of drinking in pubs.” Meg jokes, “As a fairly intelligent foursome, we mused, ‘How difficult can it be to run a pub?’ Turns out it can be hard.” Scott clarifies, “All kidding aside, the reason for our success is Seamus’ hands-on management. You can’t be an absentee owner and expect things to go well.” Seamus counters, “I’m not a particularly good manager, but I am a heck of a good coach. The staff respond well to that and basically do what is asked the first time.”
Scott seconds that they have an incredible staff, most of whom are former European football players. “If you are feeling short of kindness or joy, hang out with Tony Posner, who played right midfield for Manchester United back in the day, and you will feel replenished. He’s basically everyone’s dad.” The wait and bar staff that day hailed from Ireland, Sicily and Norway. Father and son duo, Fidel and Ricardo Perez, were manning the kitchen.
Meg adds, “The food is actually surprisingly good; kind of an elevated bar food menu with an Irish twist.” The crowd favorites are fish and chips, the Irish breakfast, which includes black and white pudding, banger and rashers, and Meg’s personal favorite, the Irish nachos with caramelized onions, corn beef and beer cheese. I tasted the French fries with homemade curry sauce and indulged in a Carlsberg on tap to match the vibe.
The décor, which includes wooden barrels with seals representing the four Irish provinces, makes it easy to imagine that you could be sitting in a bar in Ireland. Meg says, “Gwen Driscoll and Ann Prince did a great job of creating an authentic and beautiful aesthetic.” Carissa Hussong from the Metal Museum was instrumental in crafting the decorative ironwork, including the large brass door and some creative air conditioning vents that blend right into the design work.
The basement is called the Cavern, named for the Liverpool establishment where the Beatles rose to fame. Pete Best, original drummer for the Beatles, inaugurated the Memphis Cavern in 2010 by playing at the pub, as evidenced by a photo behind the bar with Pete, Meg, Scott and Seamus. In addition, they have hosted weddings, corporate meetings and other large parties in the pub. For big events, they rent out the whole space and can even close the alley to add an
additional bar. Live music is played most Thursdays in the Cavern which resembles a jazz bar.
Meg recalls with a laugh a recent conversation with Scott about this big adventure. Scott apparently said, “If we’d known then what we know now, we never would have opened an Irish pub. And that would have been a big mistake.” Meg concurs, “Whatever our original vision was for the Brass Door, we are thrilled about where we are today.”
GINGER MOSCOW MULE
ARTICLE BY KIT GARROTT PHOTOGRAPHY BY BONNER MORGAN
Spice Up Your October Cocktail
While a Moscow Mule in a copper mug is a bar menu standard, this version adds an extra punch of gingery spice, perfect for an October evening.
“The best Moscow mule I ever had was in Madrid. It’s such a simple cocktail, so I ordered something else, but everyone else ordered the mule. When the drinks came, I tried a sip and regretted my order immediately,” explains Sisco Larson of Joe’s Wines and Liquors. “The bartender used a house-made ginger syrup that gave it all the spice you would want while also adding true digestive qualities. That was a game-changing experience with a super simple cocktail.”
ingredients:
• 2 ounces of Vodka
• 2 ounces of Ginger Beer
• 2 tablespoons of Memphis’ own Cane and Herb Ginger Syrup
• 2 ounces of Tonic
• Fresh lime juice to taste
• Limes for garnish
directions:
Step 1. Add vodka, ginger syrup and lime juice to a shaker with ice.
Step 2. Pour into your ice-filled mug, and top with ginger beer, tonic and fresh limes!
All Cane & Herb products are made in Memphis by a husband and wife team! Find it at Joe's or the downtown farmer's market.
THE MAGIC OF MOONDOG MAKERS AND BAKERS
Crafting Unforgettable Meals and Memories with Southern Charm
ARTICLE BY KIT GARROTT | PHOTOGRAPHY BY BONNER MORGAN
Moondog Makers and Bakers, based in Corinth, MS, is a catering company born from the passion of Joey Thompson, a seasoned chef who sought to branch out from traditional cooking in 2015. What started as a venture focused on shelf-stable pantry items quickly evolved into more, driven by word-of-mouth and a community-centric approach. Alongside Joey, Grill Master Wayne Richardson brings a unique flair to the team, perfecting the art of fire-cooked dishes while also crafting visually stunning desserts. Bradley Davis, the Alfredo sauce maestro, completes the trio, blending his love for music with culinary artistry. Together, they create unforgettable dining experiences. From beloved community events to creating handcrafted seasonings like Moondust,
their dedication to innovation and community never ceases to shine through.
The River City Lifestyle team recently enjoyed an evening with Moondog Makers and Bakers. The autumnal scene was set with a Babcock Gifts tablecloth and a centerpiece by Kevin Coble of Le Fleur. From well-plated appetizers to perfectly cooked okra and wood-fired pizzas, the night felt full in more ways than one. The men of Moondog bring with them an atmosphere of togetherness, an uplifting attitude that spreads through every guest. Joey, Wayne and Bradley cook with a jovial energy and genuinely look forward to sharing their food with new people. There was a tangible and contagious energy that had us enjoying slice after slice until the sun had long since set, and we were fighting over leftovers.
JOEY
WHAT INSPIRED YOU TO START MOONDOG MAKERS AND BAKERS BACK IN 2015, AND HOW HAS YOUR VISION FOR THE COMPANY EVOLVED OVER THE YEARS?
Joey: I wanted to branch out from the day-to-day cooking that I was doing at the restaurant where I was the Head Chef at around that time. I was focused on making shelf-stable pantry items and growing more of a lifestyle brand with a culinary focus. That vision was pretty clear-cut for the first year, but I eventually started getting catering requests from friends and family. Word of mouth spread, and we started cooking in locations and for people all around. Everything Moondog has become is from organic growth and has been an incredible experience.
CAN YOU TELL US ABOUT A MEMORABLE MOMENT OR TURNING POINT IN MOONDOG’S JOURNEY THAT SOLIDIFIED YOUR UNIQUE CULINARY APPROACH?
a gratifying experience for me. It shows the power of a great community and the support we have earned by working hard and staying true to our integrity.
HOW DOES YOUR ROLE AS A COMMUNITY CHEF INFLUENCE HOW YOU CONNECT WITH YOUR CUSTOMERS AND CREATE A SENSE OF FAMILY AT MOONDOG?
Joey: I’m a Corinth transplant. I have now lived here longer than in my hometown (New Albany, MS). I have grown to love this small town and have developed friendships with folks from all walks of life! I’m a chatty person (to a fault, some may say). I enjoy connecting with new people as well as maintaining old friendships. I try to give back to my community every chance I get.
We cook for the local sports team for cost, provide cooking demos and assistance with our local culinary classes, and try to look out for our local firefighters and law enforcement when we have a surplus. It’s so rewarding for me to be in a position to offer our talents and experiences to our locals. Giving back to the community that has given so graciously to me is one of my greatest points of pride.
Joey: My most memorable moment was getting our first pizza oven in 2020. I had made pizzas for years, but making a Neopolitan-style pizza in a wood-fired oven was quite a learning curve. Nailing that down and having it validated by pizza lovers all over has been such CONTINUED
Kevin Coble of Le Fleur added fruits, vegetables and feathers to the arrangement to create a autumnal look.
“Every dish has its challenges, but we cook whatever, wherever with Moondog, so the location and climate are our biggest challenges.” - Wayne
CAN YOU SHARE THE INSPIRATION AND PROCESS BEHIND CREATING YOUR LINE OF SEASONINGS AND RUBS - MOONDUST?
Joey: A well-rounded BBQ rub was 100% on my radar as I worked on my initial Moondog game plan. Woodfired grilling was a great outlet for me, and BBQ was top on that list. I sold Moondust the first time I set up at our local market - the Corinth Green Market.
We still use the traditional recipe, which is almost ten years old. We have packed up more Moondust dust by hand than I want even to recount. Moondust, Moonrocks, our salt, pepper, and garlic blend, and Mooncrust, an Italian seasoning blend to complement our regionally famous pizza, are co-packed for us in Denver now.
SOUTHERN HOSPITALITY IS A BIG PART OF MOONDOG’S CHARM. HOW DO YOU INCORPORATE THIS INTO YOUR DISHES AND OVERALL CUSTOMER EXPERIENCE?
Joey: I have embraced the Southern moniker I tried so hard to shed in my youth. I’m a lot like my dad and brother. We don’t meet strangers; we try to find common ground with everyone and are always looking for a laugh.
I start any new catering conversation by asking, “What do you guys want to eat? Is there anything we have cooked in the past that you would like, or something completely different?”
I want to be as true to the vision for each event as possible. We don’t operate off of a set menu. We like to cook all types of food, from Tex-Mex to fine dining and from old-school Italian to traditional Southern food. Having that versatility and a fresh approach to our ingredient sourcing and preparation is an unspoken form of our hospitality. That may not be obvious at first glance, but the end product hopefully can suffice
as our way of blessin’ your heart, pinching your cheeks and telling you how much you look like your mama.
WAYNE
CAN YOU TELL US ABOUT YOUR JOURNEY TO BECOMING THE GRILL MASTER AT MOONDOG MAKERS AND BAKERS AND WHAT DREW YOU TO THIS CULINARY PATH?
Wayne: I remember being about seven or eight and my grandmother teaching me how to use the stove to make my breakfast. From that moment on, I was fascinated. I would cook bacon and eggs anytime I got the chance. It gave me confidence in cooking, and from then on, whenever I liked a meal, I would just learn how to make it for myself. I’d cook it repeatedly until I got good at it.
I worked with Joey at Pizza Grocery starting around 2010, and we became close friends. We shared many of the same interests in cooking. Eventually, I left Pizza Grocery, and some years later, I got a text from him saying that he had bought a pizza oven, and he asked me if I’d like to make some pizzas with him sometime. That was in 2020, and we’ve branched out to more than pizzas since then.
WHAT TECHNIQUES OR SECRETS DO YOU USE TO ACHIEVE THAT PERFECT SMOKY FLAVOR IN YOUR DISHES?
Wayne: I’ve always liked camping, and my favorite part is cooking over an open fire. With a traditional stove or oven, you turn a knob to set the temp, but with a fire, you have to figure it out through trial and error. If you do it enough, you can notice small things like how the smoke is acting or what the coals are doing. Grilling is just the best. No matter how much I know about it, there will always be more to learn and improve upon.
To Finish: Cherry pistachio cheesecake with graham crust and topped with lemonhoney whipped cream.
To Start: Wood Grilled okra with Tabasco aioli, crispy prosciutto and pickled shallots.
To Start: Grilled Romaine Salad topped with tomato, pesto vinaigrette and fresh mozzarella.
A tablecloth from Babcock Gifts set the scene for this fall table scape.
To Start: Korean barbecue baby back ribs with kimchi.
Joey ThompsonFounder of Moondog Makers and Bakers
Centerpiece provided by Le Fleur.
“Be sure to check out the Moondog Makers and Bakers playlist on Spotify so you can feel like you’re in the kitchen with us!” - Bradley
WHAT HAS BEEN ONE OF YOUR MOST MEMORABLE OR CHALLENGING DISHES TO CREATE AT MOONDOG, AND WHAT MADE IT STAND OUT TO YOU?
Wayne: Every dish has its challenges, but we cook whatever, wherever with Moondog, so the location and climate are our biggest challenges. We cook outside a lot. I’ve made food in thunderstorms, blazing heat, and snow, and one time, we made hamburgers while standing in the middle of a creek.
BRADLEY
WHAT INITIALLY SPARKED YOUR INTEREST IN THE CULINARY WORLD, AND HOW DID YOU FIND YOUR WAY TO MOONDOG?
Bradley: A few years before I joined Moondog, I had a brief period of unemployment. I started using my extra free time to teach myself how to cook properly, and I quickly realized how much I enjoyed it.
Initially, I got involved with Moondog through Wayne, who I have been friends with for several years now, and he had already been working with Joey for a while. At the time, I was working nonstop at a job I hated and was looking for a fresh start doing something new. Wayne sometimes showed me pictures of the food they were making, and I knew I had to get involved. Not long after, I was introduced to Joey and quickly changed careers. Now, I’ve been with Moondog for three years.
YOUR MASTERY OVER ALFREDO SAUCE HAS GAINED QUITE A REPUTATION. CAN YOU SHARE YOUR SECRETS TO MAKING THESE DISHES STAND OUT?
Bradley: Alfredo has always been a favorite of mine. I would try to make it before I knew how to cook well. I’ve learned a lot from Joey, and his guidance, mixed with my love of the dish (and maybe a tad extra parmesan), makes it stand out.
HOW DO YOUR MUSICAL TALENTS INFLUENCE YOUR WORK IN THE KITCHEN, AND WHAT PARALLELS DO YOU SEE BETWEEN COOKING AND PLAYING MUSIC?
Bradley: Some key factors for music and kitchen work are listening, timing and concentration. I am a drummer, and all three things are super important aspects of being a good musician. You have to concentrate on staying in time and playing your part correctly while also listening to what your other band members are doing; it’s like its own form of communication. That translates directly into the kitchen, where you have to concentrate on what you’re cooking and get the timing right so everything is cooked and fresh while listening to the other chefs communicate food orders, changes or general directions.
WHAT IS YOUR FAVORITE MOONDOG MEMORY?
Bradley: I don’t know if I could pick just one, but I love traveling with Moondog. Most of my previous jobs have been in a warehouse or office, so I love having a job where I get to travel to new places and cook some awesome food!
Centerpiece floral arrangement provided by Le Fleur. @moondogmakingandbaking
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
Area Rugs Available Only at Walnut Grove Location kisers.com @kisersfloorfashions
Photography by Kristy Dorman
SAVORY SOURDOUGH SLICES
Elevate your fall sourdough with these simple, satisfying toppings
ARTICLE BY KIT GARROTT
PHOTOGRAPHY BY BONNER MORGAN
Sourdough has seemingly taken over the world of bread. Those blessed with a family sourdough starter had a jump on the naturally fermented trend. For those still deciding whether to dive into the world of proofing and kneading, great sourdough loaves can be found at Lulu’s Bakery. La Baguette offers seasoned French bread toasts, a bagged and ready-to-eat option - no toasting required.
Here are two ways to serve your toasted sourdough slices this fall, but the options are endless!
PESTO PERFECTION
Ingredients
• Basil pesto
• Toasted pine nuts
• Shaved parmesan cheese
• Sliced cucumber
• EVOO
Directions
After toasting your bread, spread pesto and sprinkle toasted pine nuts and cheese on your slice. Top with cucumber slices, salt and pepper to taste and drizzle with EVOO.
TOASTED MEDITERRANEAN
Ingredients
• Either homemade or store-bought roasted red pepper hummus - spicy hummus is a great option, too!
• Feta cheese
• Olives
Directions
Spread your hummus, sprinkle with feta cheese and top with olives of your choice. Add salt, pepper and a squeeze of lemon to taste!
The Little Easy
OXFORD’S CULINARY IMAGINATION AS SEEN FROM A TABLE AT CITY GROCERY
ARTICLE BY CHRISTIAN OWEN | PHOTOGRAPHY BY BONNER MORGAN
The appealing lifestyle of Oxford, Mississippi, emanates from its sometimes quiet, seasonally bustling downtown Square. This cultural center is one of the South’s most endearing destinations, filled with genteel tradition and college-town energy. One restaurant on The Little Easy stage is a telling reflection of Oxford’s ever-growing appetite for innovation. Located at 152 Courthouse Square, City Grocery opened its doors in 1992 when Oxford’s culinary scene was relatively underdeveloped compared to what it would soon become.
City Grocery’s rugged charm and eclectic cuisine strike a dependable balance between Oxford’s old and new. Within the year, I have personally attended impromptu dinners for two, post-game celebrations and ladies’ lunch outings at City Grocery plus one lively birthday party in the restaurant’s separate venue, The Upstairs Bar at City Grocery. Each occasion has been on par with the authentic, elevated experience that is “City Grocery.”
Then
In the early 1990s, Chef John Currence added culinary greatness to a wake of nationally known firsts in Oxford, such as Nobel Prize-winning author William Faulkner, Civil Rights icon James Meredith and celebrity quarterback Archie Manning. At that time, the town was still significantly small, with a population of approximately 10,000. The University of Mississippi’s students, faculty and visitors generated transient activity, but the Square was still a gathering spot for locals more than a destination for outsiders. Within this context, City Grocery played a pivotal role in the vitalization of downtown Oxford.
Currence’s City Grocery introduced a fresh culinary vision. He pushed the boundaries of what Southern food could be. City Grocery’s menu has always featured familiar and surprising dishes and local ingredients blended with global influences. In turn, this original dining option quickly attracted a broader audience. For his impact in this realm, Currence won the James Beard Award for
Best Chef: South and the Charleston Food and Wine Festival’s Iron Chef Challenge in 2009. City Grocery and Currence’s subsequent restaurant concepts put Oxford on the map as a culinary destination. It drew attention to the town’s potential as a food culture hub. Today, Oxford is often referred to as The Little Easy, as in a smaller version of Currence’s native city, New Orleans –The Big Easy.
In his mid-30s, Chef Jon Davis already has an impressive repertoire of knowledge from professional kitchens of local establishments and high-pressure restaurant environments in faraway places. His culinary journey reached a new height in the spring of 2024 when he became City Grocery’s head chef. He maintains the restaurant’s forward-thinking take on tradition by telling a story with every dish. He uses the fresh flavors of his Southern roots enhanced by experiences gathered along the way. For example, his recently developed tomato cobbler recipe is a contemporary twist on peach cobbler, a staple Southern dessert and a fond childhood memory for Chef Davis.
And Now
Growing up in Memphis, Tennessee, Davis was no stranger to a place where food is integral to culture. He recalls the aromas of Sunday dinners and the flavors of family gatherings, all of which inspired his culinary imagination. “There was something about those big family gatherings, with fried chicken and peach cobbler on the table, that just stuck with me,” he shares.
After moving to Oxford to attend the University of Mississippi, where he initially pursued a degree in history, he discovered a passion for culinary arts. “I found cooking while I was in college, and that was it for me,” he says. “I just fell in love with it and didn’t want to leave.”
Davis began his culinary career at another John Currence restaurant, Bouré. He credits Bouré as his first real taste of what it means to work in a professional kitchen. There, he honed his skills, learned the intricacies of kitchen operations, and set his sights on the lofty goal of working as a chef at Currence’s flagship restaurant, City Grocery. “If you were a cook that cared, that’s where you wanted to be.”
City salad
Davis learned to merge Italian ingredients with Southern sensibilities at Oxford’s Saint Leo. Midway through his advancement as a chef, he served in a job at Winslow’s Tavern in Cape Cod and says the experience was invaluable. “It was intense,” he admits. “Every day felt like a Double Decker weekend in Oxford with the volume and the pace.”
Upon returning to Oxford he worked in management at the Blind Pig. “This taught me crucial management skills and how to run a restaurant from all angles. It gave me the confidence to manage a kitchen, write menus and understand the business side of things.”
Davis’ statement recipes are personal in character. “I think food is a unifier,” he explains. “It’s comforting, and it reminds you of where you come from. Food tells a story; for me, it’s often about revisiting those memories and bringing them into the present. It’s everything I hoped it would be and more.”
The City Grocery menu, which changes every six weeks under Davis’ leadership, offers both familiar and unexpected tastes, plus the consistent main ingredient of this chef’s passion for the art, business and storytelling of food: “I love feeding people. It’s what I’m meant to do.”
Davis’ Crawfish and Onion Dip is an upscale version of a classic favorite. He describes it as a “bougie” French onion dip. While playing around with crème fraiche and mascarpone, he decided to add crawfish tails, roasted artichokes and homemade benne seed crackers.
Crawfish & Onion Dip ingredients: mascarpone (2 cups), crème fraîche (2 cups), roasted garlic paste (3 Tbs.), sliced chives, (1.5 cups), chopped parsley (2 Tbs.), chopped roasted artichokes (.5 cup), crawfish tails, chopped (1 cup), juice and zest of 2 lemons, and pepper to taste
Combine ingredients in a bowl and mix until fully incorporated. Chill before serving.
Zucchini fritters with lemon-caper aioli
Caesar salad with blackened shrimp
Crawfish and onion dip / Photo credit: Christian Owen
Gourmet Getaway
From comfort food to modern faire, Oxford satisfies every palate.
ARTICLE BY CHRISTIAN OWEN | PHOTOGRAPHY BY BONNER MORGAN
Our River City team recently visited culinary destination Oxford, Mississippi. With original menus, local recommendations and outstanding customer service guiding our steps, our favorite experiences included the featured City Grocery and seasonal combinations enjoyed on the terrace at Kingswood in The Oliver Hotel. Also inside the Oliver, we found an intriguing speakeasy, Nightbird. And at Italian-inspired Saint Leo, every course was a contemporary delight.
Sunset at Kingswood
Nightbird
Homemade ice cream at Saint Leo
Where Memphis Comes to Smile
Photography by Bob Bayne
NEIGHBORHOOD GEM
ARTICLE BY MARGARET LEDBETTER
PHOTOGRAPHY BY BONNER MORGAN
JEM is a dream come true for Chef Josh Mutchnick and his wife, Emily. A combination of their initials, JEM stands for “Just Enjoy the Moment,” a philosophy that drives every component of their accessible, intentional fare and outstanding service. The staff are friendly, knowledgeable and genuinely passionate about making each guest’s experience memorable.
New Upscale Dining in the Edge District
Owners Josh and Emily Mutchnick
Since
in
April,
opening
JEM has already become an essential part of the Edge District
Whether recommending a wine pairing or sharing the story behind a dish, the team at JEM goes above and beyond to ensure that every diner feels at home.
A professionally trained chef, Josh began his career at the Culinary Institute of America and trained under top chefs in large markets including Michelinstarred restaurants in Washington, DC and Chicago, IL, but it was always the plan to open his own restaurant since he was a young aspiring chef in Mobile, AL.
When the couple moved to Memphis in 2020, they started small scale, cooking in private homes and hosting pop-up supper clubs at the James Lee House in Victorian Village, where they built a following for their fare. Then they came across the Edge
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A unique relationship with their next-door neighbor, Rootstock Fine Wines, has helped the Mutchnicks to build an exceptional wine cellar with interesting, exciting wines.
District property tucked in between Downtown and Midtown and got to work. With the help of John Halford and Patrick Brown with cnct. design, they gutted the 3,400 square foot space, put in a state-of-the-art open concept kitchen, but kept lots of the original materials and details for an authentic feel with layers of patina. Dining should be an “experience” says Josh. “The open concept allows guests to see the cleanliness and professionalism of the process and we also get to see people enjoy our food.”
Sourcing the freshest, most local products available, JEM offers a seasonal menu with options for omnivores, vegans and vegetarians alike. “The menu is very intentional,” says Josh. Everything down to his famous chocolate cake and cookies is made in-house – except for the daily delivery of Lucy J’s bread. A favorite dish on the menu this fall is a River City-inspired Short Rib Adobo with an international flair. It’s a four bone, crosscut short rib braised in Filipino adobo glaze, which is an exotic mix of coconut milk, soy sauce, cane vinegar, chicken stock and bay leaves, served with
jasmine rice, roasted vegetables and preserved lemon. “The fall menu will feature a seasonal bounty and lots of root vegetables and heavier proteins,” according to Josh.
A unique relationship with their next-door neighbor, Rootstock Fine Wines, has helped the Mutchnicks to build an exceptional wine cellar with interesting, exciting wines. They host regular wine dinners pairing meals with a variety of wines to give guests an opportunity to “try something new and different,” explains Josh. JEM’s adventurous wine list is easily navigated, however, with descriptions such as “savory, leathery” to describe the Giovanni Rosso barbera from Alba, Italy and “crisp, clean, thirst-quenching” to depict the Jean-Luc Colombo rosé of syrah.
In a city know for its food and culture, JEM stands out as a reminder of the importance of local, community-focused dining. It’s not just a place to eat, but a place where neighbors can connect, celebrate and enjoy the simple pleasures of good food and good company.
ARTICLE BY AMY BIRDSONG GOLDEN | PHOTOGRAPHY BY BONNER MORGAN
BECAUSE WHAT’S MORE FUN THAN STANDING IN FRONT OF YOUR OWN FRIDGE? THE SOFT GLOW OF SOMEONE ELSE’S REFRIGERATOR LIGHT.
COOL FRIDGES
Cara Greenstein @cara_melized
“I LIVE OFF PRETZELS, SALSA AND PROSCIUTTO. AND PLENTY OF V8 AND CAFFEINE,” JOHN MARK SAYS.
Cara Greenstein of Caramelized always keeps one thing in her fridge that isn’t a grocery staple – a chilled bottle of Veuve Clicquot.
“I was wisely advised years ago to have a chilled bottle of champagne on hand when a surprise celebration is in order,” she notes. “I most recently gifted it for a friend’s new job.”
When she isn’t running her lifestyle brand, you’ll find her at downtown communications firm DCA. After work, she tries to answer everyone’s question… what’s for dinner?
“During the week, I have a few proteins on hand that I can prepare ‘dinner on a whim’ style based on the flavor or format I’m feeling that day. I ended up brushing the Blackberry Farm smoked onion jam on the salmon fillet before roasting in the oven and saved the leftover bites for my son’s dinner,” says Cara.
Her son’s lunch box has become a creative morning exercise. “I shop and style with my eyes, so a colorful mix is expected. He dabbles in leftovers, a freezer stash of peas or edamame, and, as many parents can relate — so much fruit. He’s much more adventurous and patient at school than at home for dinner, so I introduce as many flavors as possible for his school lunch,” she says.
John Mark Sharpe @johnmarkenterprises
New to the fridge is the just-released Rendezvous marinade. “Anna Vergos Blair introduced me to the notion that it is great on more than just ribs. I marinated tofu overnight per her recommendation, and it was the perfect sponge,” Cara recalls.
The cheese drawer overflows to another shelf. “I don’t think it’s possible for me to go grocery shopping without grabbing one,” she confesses.
Floral designer John Mark Sharpe’s biggest refrigerator is not at home.
“The biggest one is 26 feet by 11 feet – and is filled a lot more than this one,” he smiles.
At his retail store and warehouse, multiple sliding door coolers and walk-ins house florals and faunas ready for the next over-the-top wedding or client event.
“I live off pretzels, salsa and prosciutto. And plenty of V8 and caffeine,” he says. Next to the caffeine, you’ll find chilled undereye patches to counter those late-night events.
When there is a quiet night at home, he’ll make fish in the air fryer with rice, pan-seared steak with a baked potato or chicken and spinach pasta made with chickpea noodles.
“I grew up doing church flowers with my grandmother,” he recalls. “She instilled my love for flowers, decor and table settings. So, I do still make time to sit down for dinner when I can.”
mobile: 646-898-6901
office: 901-754-0800
margaret@modernmemphishomes.com www.modernmemphishomes.com
Scent Wardrobing for Fall
Fashion may constantly be evolving, but fragrance remains the same.
Fragrance is more personal than style. People might remember a blouse, a tailored suit or maybe a pair of shoes. A scent can teleport someone back to a time when you were together. It might have been in a moody jazz club or on your wedding day.
When choosing fragrances, it’s important to “date” them. Spraying the initial spray is the meet-cute. You get that top note that intrigues you, but you have yet to learn the scent profile. Let the scent blossom, and that’s your second date. You’re getting to know more about the scent and feel it out for relationship status. After you’ve worn it for a while, it bonds with your body’s chemistry, and you know if it’s time for marriage. You have to find what truly works for you.
The world of “scent wardrobing” is not just about having a signature scent, it’s about having a scent for every occasion.
Building a scent wardrobe usually revolves around an ingredient that you love in most scents. You can also build around scent groups such as Gourmand, fresh, floral, etc.
SCENT WARDROBING TIPS:
1) Find a trusted rep to guide you to your PERSONAL fragrance needs and wants. Never let anyone push you into a scent.
2) Ask for a sample or purchase a sample online. This way, you can make an initial introduction and date the fragrance.
3) If you’re always on the go, try to find a travel size or an atomizer. We don’t need any broken bottles or mishaps when you’re investing in a scent wardrobe.
4) If a scent has a body cream, that’s a win. You can layer the two for a long-lasting, full-body scent.
5) Embrace the adventure of scent “dating.” You are the one wearing it, and it should represent you!
DAVID LUSK GALLERY
Untitled , 2023, archival pigment print, 38 x 26”
A
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Thursday, Friday, and Saturday
October 10, 11, and 12
Open 10am-5pm
Please join us for the exciting grand opening of our first-ever, in-store boutique featuring our most popular jewelry designer!