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2 NOVEMBER 2014 | Click magazine


CONTENTS

November 2014

55

FEATURES 27

2014 HOLIDAY GIFT WRAPUP Our Annual Guide to giving and receiving

OUT & ABOUT 33 | FRONT PORCH JUBILEE 36 | ZOO BREW 37 | 12TH ANNUAL TRI-STATE

55

GRATEFUL GATHERINGS WITH FELICIA SUZANNE Felicia Suzanne Willett tells a story the same way she cooks a meal, a slow simmer with a lot of heart

60

BLUES FESTIVAL

38 | VIN-A-QUE 39 | ART ON TAP 40 | COOPER-YOUNG FESTIVAL 41 | MEMPHIS BURGER FEST 41 | ROCK FOR LOVE

DELTA DELIGHTS A practical guide to the sweet spots of the MidSouthd

On the cover: Photo by Yen Studios.

Click magazine | NOVEMBER 2014 3


CONTENTS November 2014 • Volume 8

24

No. 11

DEPARTMENTS 11 | INTERVIEW A Communal Kitchen Bri Rogers, head chef of Whole Foods Market’s Salud Cooking School, offers seasoned advice for preparing a holiday meal

11

14 | FOOD The Cosmo Cook Chef Ragan Oglesby brings savoir faire to Southern food

16 | MUSIC With New Strength From the depths of his own personal hell, John Kilzer is a musician reborn in the church’s glow

18 | ARTS Craft and Consumerism

20

Memphis-based jeweler Lauren Carlson hones her craft while exploring the philosophy behind fabulously frivolous consumer culture

20 | DRINKS A Place for Pairings Kevin Brooks of Oxford’s Wine Bar talks pairings, wine red the importance of flavor

22 | BOOKS Cool Weather Comforts For everything from the recipe classics to fresh takes on old Southern standbys, turn to these cookbooks for an array of food ideas that this season has to offer

24 | CAUSES Keeping the Capital The fight to save the Mid-South Coliseum draws a crowd

60 | STYLE Legends of the Fall Riding boots, knee highs, wool and cashmere to complete any transitional wardrobe

83 | ENTERTAINING Going Once, Going Twice… Planning a successful silent auction gala

88 | RECIPE A Tropical Thanksgiving Tantalizing tips for a nontraditional holiday dinner, courtesy of Chef Albert Morgan of AC’s Steakhouse

92 | ON THE MONEY Hills & Valleys Mortgage rates are slated to rise in 2015, but when and by how much?

94 | LIVE WELL Healthy Holidays Tips for a happy and hearty Thanksgiving

IN EVERY ISSUE Editor’s Letter    6 Contributors    8

Calendar    44 See & Do    96

4 NOVEMBER 2014 | Click magazine

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Click magazine | NOVEMBER 2014 5


CASEY HILDER

editor’s letter

Warning: Do Not Open When Hungry My family’s never been one for a traditional Thanksgiving. My grandmother, or “abuelita” as she’s known in the kitchen, is a retired Mexican food chef. For the past few years, we’ve opted to shove the turkey to the side in favor of a table spread consisting of tacos, nachos and Mexican pizza. This month, I’ve been inspired by our killer collection of MidSouth chefs and foodies to try my own hand at preparing a Thanksgiving dinner for my kinsmen. No worries, we’ll make sure to have plenty of fire extinguishers on hand. And in the spirit of kicking things up a notch, this month’s cover feature focuses on Chef Felicia Suzanne Willett, one of Memphis’ top cooks and former student of Emeril Lagasse. Felicia was nice enough to cook a marvelous table spread for my staff, all the while sharing delicious recipes and tips with the ever-articulate writer, Doug Gillon, as well as my ever-hungry photographer, Rupert Yen. Take a peek at page 55 to see what’s up in Felicia’s Kitchen. Novice cooks like myself can find solace in our interview feature this month, which casts a spotlight on Chef Bri Rogers from Whole Foods Market’s Salud Cooking School. Bri was nice enough to share a few basic how-tos for preparing an elegant table spread. Culinary rookies are definitely advised to check out her interview on page 11. Of course, that’s not all. In addition to all the great arts, music and literature coverage you’ve come to expect, we’ve also got a stellar fashion feature with plenty of plaids to prepare your wardrobe for the winter.

PRESENT THIS AD TO RECEIVE:

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CLICK

People | Parties | Places Co-Presidents Jonathan Pittman & Angie Pittman Publisher Dick Mathauer Editor Casey Hilder editor@myclickmag.com

COPY + FEATURES Copy Chief Tonya Thompson Events Maggie Vinzant events@myclickmag.com Contributing Writers Tess Catlett, Charles Gray, Casey Hilder, Michelle Hope, L. Taylor Smith, Shana Raley-Lusk, M.B. Sellers

ART & PHOTOGRAPHY Art Director Jennifer Leonard Graphic Design Jennifer Rorie Contributing Photographers Brian Anderson, Frank Chin, Casey Hilder, Harrison Lingo, Sam Prager, Kandi Tippit, Yen Studios

ADVERTISING Sales Director Lyla McAlexander lylamc@phpublishingllc.com Joseph Abraham Joseph@myclickmag.com Melanie Dupree mdupree@desototimestribune.com Jamie Sowell jamie@phpublishingllc.com

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SUBSCRIPTIONS Call 662.429.6397 or subscribe online at myclickmag.com. Annual subscription rate: $32.95. Click Magazine is published 12 times a year. Postmaster: Send address changes to Click Magazine, 2445 Hwy. 51 South, Hernando, MS 38632. We make every effort to correct factual mistakes and omissions in a timely and candid manner. Information can be forwarded to Casey Hilder; Click Magazine, 2445 Hwy. 51 South, Hernando, MS 38632 or by email to editor@myclickmag.com.

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©

Click magazine | NOVEMBER 2014 7


contributors

November 2014

Charles Gray

Doug Gillon A graduate of the University of Missouri and native Memphian, Doug Gillon is a freelance writer whose ten-year career includes writing on everything from sports to music to food to Internet comedy. In 2009 Gillon founded his own branding firm, GillonCreative, which specializes in branding, public relations, social media promotions, web and SEO advertising, among other things. In addition to making fantastic promotional creative work, Doug enjoys playing guitar, writing about sports, and constantly continuing his education. Read his cover story on Felicia Suzanne Willett on page 50 of this month’s issue.

Music writer Charles Gray is an Internetbased author, sound producer and digital curator. He has covered music in the MidSouth for more two years and is actively involved in the Memphis experimental music scene through being a member of the Spoiler Alert art collective. Gray currently runs Lavender Town Press— a firm for avant-garde electronic music. When he’s not writing press releases or music articles, he can be found researching and discussing internet culture, modern music production and digital art. Read his story “With New Strength” on page 16 of this month’s issue.

Shana Raley Lusk A lifelong reader and writer, Shana RaleyLusk is a freelance writer and book reviewer with a focus on Southern literature. A native of East Tennessee, Lusk holds an English degree with a concentration in literature from the University of Tennessee Knoxville and her work has appeared in a number of publications including At Home Tennessee magazine, The Knoxville News Sentinel and various others. This month, Lusk reviews three seasonal Southern cookbooks on page 22.

L. Taylor Smith L. Taylor Smith is a Jill of all spades when it comes to journalism. She’s been a reporter for multiple publications in the MidSouth, including The Daily Helmsman, The Leader and The Commercial Appeal. She recently graduated with her bachelor’s in Spanish and Journalism from the University of Memphis and currently works as the content creator for City Gear Clothing. This month, Smith puts her sweet tooth to work in “Delta Delights,” (page 71).

Marcie Kay Seccombe Hairstyling for this month’s fashion spread, “Legends of the Fall” (page 60), was done by Mississippi native Marcie Kay Seccombe. In Memphis, Seccombe works her hair magic in a downtown studio four days a week. When out of the studio, Marcie travels as a National Educator for John Paul Mitchell Systems teaching across the country. Her experience includes styling hair on Fifth Avenue in New York, as well as Cosmopolitan magazine. 8 NOVEMBER 2014 | Click magazine

Rupert Yen This month’s cover and fashion spread was shot by Memphis-based photographer Rupert Yen. With an extensive career spanning more than 30 years, Yen, founder and head photographer of Yen Studios, specializes in advertising, portrait, wedding and fashion photography. Rupert and his wife Debbie have been married for 29 years, and they have two beautiful daughters. When not looking for the next great shot, he enjoys playing tennis and traveling the world, taking pictures as he goes.


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10 NOVEMBER 2014 | Click magazine


UP FRONT ARTS, CULTURE AND PERSONALITIES

Current

A Communal Kitchen Bri Rogers, head chef of Whole Foods Market’s Salud Cooking School, offers seasoned advice for preparing a holiday meal Interview by CASEY HILDER

Click magazine | NOVEMBER 2014 11


up front

people

C

OOKING A LAVISH HOLIDAY MEAL FOR friends and family this Thanksgiving might seem daunting, especially for first-timers. Fortunately, Chef Bri Rogers of Whole Foods’ Salud Cooking School is available to offer tips, tricks and instructional advice to novice cooks, as well as weekly group cooking classes and demonstrations all year round.

with a few friends. We have up to 12 people in a class, and for hands-on classes, we prepare dishes in groups. And at the end of a class, we push all the tables together for one big familystyle dinner table. We’ve actually started a little love connection between a few of our attending singles here. I’ve definitely seen some numbers exchanged! CM: Does Salud ever feature any guest chefs from the area? BR: So far, we’ve had Justin Fox Burks, co-author of The Chubby Vegetarian, Jonathan Magallanes from Deli Mexicana

Click Magazine: How did the idea of a communal kitchen

and Chef Elle Green. Coming up in November, we’ve got Vicki

become the backbone for Salud?

and Lynette from Viking Cooking School. These two have a

Bri Rogers: We try to offer something for everybody here. It’s

huge following and they’ll be helping out with a cocktails

something that you can easily pick up for a date-night class or

and hors duerves class in preparation for Thanksgiving. And in December, we’ve got Jennifer Chandler and Phillip Ashley Rix stopping by. CM: Tell us a little about your own background as a chef. BR: I attended the Art Institute of Tennessee at Nashville for culinary school and I also worked retail at Williams-Sonoma. That’s actually where the cooking bug really got me. They got me started doing cooking demonstrations on Saturday mornings and I noticed that I really enjoyed it. When I finished up with school, a friend of mine, Neely Draughon, a pastry chef with Off The Square Catering in Midtown Memphis, called me down to help her out. I moved down here and a year later, I found myself working at Whole Foods in the prep department. When the new store opened, I found myself in the role of cooking coach here at Salud. This was always kind of my goal. My dad’s a teacher, so I guess it’s in the blood.

12 NOVEMBER 2014 | Click magazine


CM: How do you guys train new chefs

little detail can be captured. Of course,

who might only be used to microwave

we’re not doing molecular gastronomy

meals?

here – we’re not using liquid nitrogen

BR: That’s the thing about cooking – you

or anything like that for a cooking class.

have to do it to survive. Some people, I

The goal here is for people to be able to

think, seem to be scared to get back into

take these recipes home and be able to

their kitchen. We’re all used to picking

recreate them at their leisure.

up readymade means and drive-through stuff, but a few simple tips can go a

CM: Do you have any quick tips for

long way. You know, basic directions on

people who plan to host their first

how to properly sauté, poach and roast.

Thanksgiving dinner this year?

Learning those simple things can go a

BR: I would say preparation is key. Know

long way toward increasing your confi-

your menu, have it planned a few weeks in

dence in the kitchen.

advance. That way, you can start shopping for ingredients as you need them. The

CM: What kind of equipment does

big things will be the heavy cream and

Salud offer for enterprising chefs?

butter. Those are the things that people

BR: We’re stocked will all Electrolux

typically use a lot of in their recipes and

appliances, Cuisinart mixers, a whole array

they’re often the first to go out of stock at

of super-sharp knives. In many cases, this

the grocery stores. Start by filling up with

will probably be the best and smoothest

canned goods and things with a lot of

knives many of our clients use. So basically,

shelf life. Also, pre-ordering a turkey is a

really high-end, top quality cookware,

good idea. I do this every year for my own

which really makes a difference when

holiday meal. They’re fresh, not frozen, and

renowned cooks come through the door.

come in a lot of different sizes. That way,

We also have four camera and two TVs,

you don’t have to worry about defrosting a

along with microphone setups so every

giant ice brick of a turkey.

This Month at Salud November 6

6:30-8:30 p.m. Autumn Cocktail Party w/ Vicki & Lynette

November 8

5-8 p.m. Fall Harvest Bounty

November 18-21

6:30-8:30 p.m. Thanksgiving 101 featuring Bobby Maupin and Justin Fox Burks

November 24

4-6 p.m. Wine & Design: Holiday Centerpieces November 25, 6-9 p.m. Holiday Pies & Tarts

Click magazine | NOVEMBER 2014 13


up front

food Oglesby got her first taste of catering nearly two decades ago when she was a college student at the University of Memphis. “You know, you always want to impress a boy. Well, a lot of my girlfriends didn’t know how to cook, but I did, so I would cook and set up a meal in the dorm and then sneak out. I loved to cook and make people happy. It was instant gratification,” says Oglesby. Despite her flare for food, Oglesby ended up in corporate America. “I worked as a Human Resources director, but people were still calling me to cook for them. I was doing weddings, bar mitzvahs, and baby showers. More and more people called. I would leave my job, change into a uniform and go cater lunch somewhere.” Soon she started considering catering full-time. “As an HR director, it felt good to give people jobs. That made me happy,” says Oglesby, “but I would drive home and think this is not what I’m supposed to be doing.” She enrolled in a culinary arts program and the rest was history. “I knew it was what I was supposed to do for the rest

The Cosmo Cook

of my life. My phone rang and I worked non-stop the entire summer, without one day off.” That was 13 years ago and Oglesby says she is just as thrilled with her decision now as she was then. “At an event, I’m like a hawk. As soon as the first person takes that first bite and smiles, I am happy. I have won. I am filled with nothing but joy. They’re happy, I’m happy. I love doing what I do and you’re the best at it when you love it.” Despite Southern roots, Oglesby’s fondness for French food

Chef Ragan Oglesby brings savoir

culture carried over into her work. “[The French] do not eat fast

faire to Southern food

food,” she says. “They enjoy it. It’s slow. It’s an event. They take time, going to butchers, bakers, going to get the best cheese.

Story by ELIZABETH ARGO | Photography by REGIS LAWSON

Here, we are in such a hurry.” She does note a few things the French have in common with Southerners, however. “They

A

clean the plate. They will take a piece of bread and they will

LTHOUGH SHE WAS BORN AND RAISED IN THE BLUFF

wipe it all across the plate,” says Oglesby. “They cook with a lot

City where hot, buttered biscuits and barbecue ribs

of love, like we do, and they’re engaged with the person with

abound, Chef Ragan Oglesby will tell you that while

whom they are eating. If they’re alone, they are engaged with

traditional Southern cooking “kicks butt,” she loves a good

the atmosphere.”

béchamel, too. Oglesby, owner of the popular Ladyfingers

That’s a message she wants to share, especially with the

Catering Company in Memphis and the author of The Single

holidays approaching. “It’s not about being tied to a stove, it’s

Girl’s Guide to Great Cooking, has been cooking since she was

about having a meal together,” she says. As a sunny, Southern

barely tall enough to reach her mother’s kitchen counter. “My

girl, Oglesby is setting goals, savoring, and seeing the world.

mother is a great cook. She always made a Sunday dinner every

“Life is good. I am overjoyed.”

day and there was always something sweet. I’m not a soul food girl, though. I always wanted to make it fancy.” With a menu comprised of internationally influenced dishes like beef empanadas, lobster Wellington and Swedish meatballs, Ladyfingers offers something for nearly all tastes. This well-rounded and worldly take on cuisine was no accident, as this comfort food concierge has traveled the world honing her craft. Oglesby just returned from a long-desired three-week trip to Paris, where she celebrated her birthday, got engaged to her fiancé Mario Phillips, and studied with French chef, Dominique Dury. “I loved it! It’s only my first day back and I made Croque Madame for breakfast.” 14 NOVEMBER 2014 | Click magazine


Click magazine | NOVEMBER 2014 15


up front

music

With New Strength From the depths of his own personal hell, John Kilzer is a musician reborn in the church’s glow

propelled by energetic piano work and overdriven guitars, and “Graveyard Jones” employs has a come-together-flavored swagger topped with slide guitar solos. The range of emotions spelled out through the 12 tracks cover a large tract of ground. From the opener “Lay Down” encouraging social change, to the story-driven “Sleeping in the Rain” shedding light on the lows of alcohol abuse, Kilzer humbly puts forth his wisdom, but that knowledge didn’t come easy. The success of his first two albums led him to living a life in

Story by CHARLES GRAY

the fast lane. Years of living a risky lifestyle began to damage

F

his career. After enough time living on the edge, Kilzer found

journey. Kilzer has emerged from the other side of

nearest church, broke and ignorant of the local surroundings.

a winding road of struggle with the humility and grace to

“After hours of fumbling around the city, I crested a hill and

produce Hide Away.

saw the lights of Notre Dame—they were beautiful,” Kilzer

OR JOHN KILZER, THE ROAD TO RECOVERY IS A TRIP

himself at rock bottom in the middle of a tour traveling

where the destination is of equal importance to the

through Paris. Desperate for sanctuary, Kilzer searched for the

Kilzer’s first notable release in the late 80s was his record

says. “As I arrived at the church, I felt a harmonic convergence

Memory in the Making. The rocker is most recognizable as

for what was going on in my own spirituality and the world

the singer of “Red Blue Jeans,” a hit that catapulted him

around me, and suddenly realized there are worse things

outside of his native bluff city and into the active rivers of the

than real-world death.”

mainstream. Memory in the Making and the 1991 follow up

Inspired by that epiphany, Kilzer returned to the states

Busman’s Holiday secured Kilzer MTV and radio play through

with a fresh perspective. He began studying theology at

a sound soaked in Americana and soul, blending Bob Dylan

the Memphis Theological Seminary and was granted an

with Marvin Gaye via a twangy Memphis filter. His sound

opportunity as a songwriter that in the following years would

hinged on a prowess of the English language and an ability to

have him pen tunes for Roseanne Cash and Trace Adkins.

tell emotional tales through song. This past October saw the release of his third full-length album, Hide Away. It was released through Archer Records, a label that has produced music ranging from folk sensation Amy LaVere to expert classical guitarist Lily Afshar. The new album still has an Americana vibe to it, though the time has blunted Kilzer’s edge in lieu of a more well rounded sense of composition found in the mellow crescendo of “Crescent Moon” or the delicately plucked “Eyes of Love.” The album isn’t completely subdued, though: “Babylon” is 16 NOVEMBER 2014 | Click magazine

After achieving a PhD at Middlesex University in London and stints of pastoral work at churches in Crocket County,

“As I arrived at the church I felt an harmonic convergence for what was going on in my own spirituality and the world around me and suddenly realized there are worse things than real world death”


Kilzer returned to Memphis to work at St. Johns for a then-new weekly Friday worship session called “The Way.” In the time since, “The Way” has become Kilzer’s main avenue for music. In 2013, a trip to Arlington hotel in Hot Springs, Arkansas would turn into a fruitful writing session. “I threw my guitar in my car as sort of an afterthought, but as soon as I got to my hotel room and sat down with it, all of these songs came bubbling up,” Kilzer says. He would pen the majority of the work in that hotel and bring it back to Memphis to show Archer Records executive Ward Archer, who then suggested producer Kevin Houston. Houston and Kilzer worked on the songs until 2014, then formed a backing band and begin the process of recording. Behind Kilzer’s soulful crooning sat Lucero’s Rick Steff on keys, as well as A-list session players Sam Shoup on bass and Greg Morrow on drums. More than just a solid rhythm section, Kilzer wanted the best guitar work possible, and not just from one guitarist. To accomplish this, he pulled North Mississippi Allstar’s Luther Dickinson, Solo Artist Alvin “Youngblood” Hart, and The Hold Steady’s Steve Selvidge. In the spirit of Rock & Roll, the majority of the album was cut live to magnetic tape, and it comes through to the listener. You can hear the room in the background of each recording and each of the musicians playing off each other, melting the sound into a buttery mix of tape warmth and live feels. Though Kilzer is a pastor, the record isn’t angled as a Christian record. It does have a moral compass in line with the teaching of the New Testament, but avoids direct instructions to follow Christianity. Instead, the album’s sense of right and wrong can be inferred through its stories and tales—one could even call them parables. “I consider myself a stealth evangelist, the music that I write has a wider

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scope because I want it to resonate with everyone,” Kilzer says. “But talking about writing music is like putting quantum mechanics to the sniff test.” Click magazine | NOVEMBER 2014 17


up front

arts

Craft and Consumerism Memphis-based jeweler Lauren Carlson hones her craft while exploring the philosophy behind fabulously frivolous consumer culture Story by L. TAYLOR SMITH

I

N THE MODEST CONFINES OF HER SUNROOM-TURNED-

spotted at Memphis Fashion Weekend and in some of the

studio, Lauren Carlson paints ornate sugar skull pendants

chicest boutiques in the city.

on a table she and her grandfather built from bubblegum

Carlson says she’s always been drawn to “frivolous” things like

boxes. Small bottles of opalescent pinks and greens are

jewelry, and the name of her brand reflects that. “It just came

perched on the window sill while clipboards hang with notes

from never accepting something for the face of what it seems,

for orders. A pegboard with handsaws, spools of wire and

always dig deeper,” Carlson says. “What void is this filling? Why

flint spark lighters hangs above the tabletop where she crafts

do you really need this? Is it something you’re missing in your

delicate bangles and necklaces.

life? It’s definitely something worth looking into.”

Carlson, 26, graduated from the University of Memphis

The original Question the Answer line began with Carlson

with a Bachelor of Fine Arts degree, and although she didn’t

cutting wooden pendants in her grandfather’s shop and filling

specialize in a particular medium, her passion for painting

in details with India ink. One of the more popular pieces—a

and fashion led her to jewelry. “I was always interested in

wooden diamond pendant — embodies the conflict at the

fashion and knew that I wanted to depict that in some way.

heart of her craft. “Depicting that diamond on the piece of

It wasn’t satisfying to paint things about fashion — I wanted

wood was good enough for me,” Carlson says. “It relates to the

to be a part of it,” Carlson says. “I found a lack of things that

material desire thing — who needs a diamond when you have

I thought were more my style, so I decided to make some of

a depiction of one?”

my own.”

Her most iconic designs are her take on wooden calavera

Her attention to detail and design has paid off; Carlson was

or “sugar skull” pendants. Sugar skulls are decorated

recently nominated in the Martha Stewart American Made

during the Mexican Day of the Dead to honor loved

contest, which aims to honor entrepreneurs and craftspeople,

ones who have passed on, and Carlson’s creations are

for her jewelry line, Question the Answer, which has been

inspired by humanity’s need to fill invisible voids in life.

18 NOVEMBER 2014 | Click magazine


Carlson cuts and sands each pendant into the proper shape at her grandfather’s wood shop, then free-hands the intricate design in pencil before going over it with India ink and acrylic ink for the pearlescent colors. A pastel stone on the forehead of the skull completes the muted, edgy look. “They’ve really progressed in the past three years and gotten smaller and cuter,” Carlson says. “It took me a long time to get where the skulls are and the inclusion of metal has really helped me.” Carlson started working with metal about a year ago and currently takes classes at the Memphis College of Art to learn more about metallurgy. “It’s a new material, and there might be designs I know I’m capable of making but it’s a little harder because I’m still learning about what exact thickness to use or how to cut it exactly or how much pressure to put on it,” Carlson says.

“I was always interested in fashion and knew that I wanted to depict that in some way. It wasn’t satisfying to paint things about fashion — I wanted to be a part of it” She also works as a waitress at Young Avenue Deli, which gives her the perfect opportunity to test her pieces’ durability. “If it can survive a night at the Deli, it’s durable enough for anything,” Carlson says. “I definitely want to make sure every single piece I make is going to be quality. I can’t stand to buy something that breaks the next day.” Carlson plans to add more variety to her work as she learns more about metals and how to use them in jewelry. As always, though, she creates for herself first. “I try to hone in on what people want, but I haven’t made anything I wouldn’t wear,” Carlson says. “It just makes me love them more.” Click magazine | NOVEMBER 2014 19


up front

drinks

A Place for Pairings Kevin Brooks of Oxford’s Wine Bar on the importance of flavor Story by M.B. SELLERS | Photo by CASEY HILDER

T

HE WINE BAR IS ONE OF THE NEWEST ADDITIONS to the Square in Oxford, Mississippi. Its “art deco overtones with speakeasy undertones,” as described

by Kevin Brooks, the restaurant/bar’s own certified wine and whiskey expert, aid in setting The Wine Bar apart from the other establishments on the Square. “The owners, Dr. Valentine and his children, all love going to wine bars,” explains Brooks. “The Valentines had known me for quite a while, and they approached me last October about coming in and doing something like this.”

is inspired by its native area. There may

Brooks holds a degree in interior design, and

be all Spanish wines for a few weeks and

with his knowledge of wine and whiskey,

then a switch to Italian or French wines.

he brought a great deal of knowhow to the

But regardless of region, The Wine Bar

table in terms of planning. “We just wanted

holds an extensive collection of wines

to do something like a real wine bar—

offered. “We have a specific wine list

all small plates. There are no entrees, just

weekly. There’s not just one—there are

wonderfully inspired dishes that pair well

several. I know I have at least 24 wines

with wines and whiskeys. We want to put a

on the wine list right now,” Brooks says.

tap in with some custom beers from several other people that

For fall, Brooks recommends the heavier reds. “Cabs, merlots,

want to do those for us. Our food is all inspired by the wines

syrahs and the blends of those, also, are excellent for the fall.

and liquors that we have.”

They pair well with heavier game. And in Mississippi, you’re

When it comes to the art of wine pairings, Brooks explains that there are different sorts of foods that complement wine. “When

going to get a lot of guys who are hunters—they’re going to have a lot of venison, a lot of turkey, a lot of quail and dove.”

you have exceptional foods, you have to find wines that have

For the whiskey and cocktail lover, The Wine Bar also

that same quality across the board.” This is why Brooks enjoys

offers an impressive list of liquors. “We handcraft our

the challenge of finding wines with flavors that can form a

cocktails. We make our own mixes, just like several other

union with that of their food counterparts. “To a certain point,

places in town. I’ve got a couple of bartenders here that

when you’re looking for complementary wines, you have to

are working towards being master mixologists,” Brooks

understand that varietals of wine have flavor profiles in the

adds. “We specialize in whiskeys: Scotch whiskeys, Irish

first place. Then you have to understand where they’re from

whiskeys and American whiskeys.”

in the world, like California or from Washington State, or from

In general, the planning and now subsequent opening of The

New Zealand… you have to understand that there’s another

Wine Bar seems to have been both rewarding and successful

quality that comes from those wines just from being grown

for Brooks and the Valentine family. “The family wanted to do

and made in those areas,” Brooks explains.

something for Oxford and Ole Miss,” concludes Brooks. And it

Another unique factor about how The Wine Bar operates their

seems to have worked, bringing a unique sophistication and

pairings and wine months is that they choose their wines

appreciation for alcohol, and its marriage to various foods

regionally, and attempt to pair the chosen ones with food that

and flavors, to the Oxford community.

20 NOVEMBER 2014 | Click magazine


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Click magazine | NOVEMBER 2014 21


up front

books

Cool Weather Comforts For everything from the recipe classics to fresh takes on old Southern standbys, turn to these cookbooks for an array of food ideas that this season has to offer Story by SHANA RALEY-LUSK

The Southern Pantry Cookbook: 105 Recipes Already Hiding in

meals of all sorts. Chandler addresses ways in which the

Your Kitchen by Jennifer Chandler

modern Southern cook can simplify the process, one step at

“I am a Southern girl through and through. All I have to

a time. For instance, she suggests using shortcut ingredients

do is open my mouth and my drawl gives it away,” begins

(like rotisserie chickens), working on things in advance

Jennifer Chandler on the opening page of this must-have

when possible, and strategically stocking your kitchen for

guide to simplifying the art of the Southern cook. Born in

creating last minute meals. She even provides readers with

Louisiana and raised in Tennessee, Chandler has a lot to

a “Well-Stocked Pantry” list which is organized into specific

offer readers in terms of experience and knowledge about

categories, making it easy to use. With recipes ranging from

making comfort food delicious and, perhaps even more

down-home staples like meatloaf to mouthwatering seafood

important these days, easy. She recounts her love of sitting

like “Horseradish Encrusted Grouper” and “Showstopper

down at the table, of both her grandmothers for delicious

Salmon,” there are plenty of delicious ideas here.

22 NOVEMBER 2014 | Click magazine


Cowgirl Creamery Cooks by Sue Conley and Peggy Smith A

captivating

beautiful

story

photography,

swirled recipes

with and

plenty of handy knowledge about cheese making and tasting, this book has a lot to offer in its 256 pages. Sue Conley and Peggy Smith are known for producing some of the finest cheeses in the

LI G H T U P

the N I G H T

WIT H A PAN D ORA H OL IDAY

GI F T S E T

AVA I L A BL E S TA RT I N G N OV E M BE R 1

United States, and Cowgirl Creamery Cooks is an extension of that. This is the perfect book to look to for getting a bit creative in the kitchen and perhaps getting outside your comfort zone recipe-wise. Featuring recipes such as “Ricotta-Asparagus

Soufflé” and

“Rustic Cheese and Onion Galettes,” it is an ideal resource for creating a menu for parties and gatherings this holiday season. It also includes an absolutely dreamy recipe for “Classic Mac and Cheese” complete with a photo. Well written and loaded with information for the home cook, this one is a great addition to any cookbook library.

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Southern Cakes: Sweet and Irresistible Recipes for Everyday Celebrations by Nancie McDermott

Purchase the "Starlight" Gift Set for $125*

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10/12/2014 11:51:07 AM

For those with a sweet tooth or a love of old Southern recipes, this book provides the perfect marriage of recipes and

heritage.

Nancie

McDermott

describes her childhood memories of baked goods prepared by her mother with fondness and love when she says “I grew up nurtured, body and soul, by wonderful Southern home cooking.” Deeper into the book, readers are bound to find at least a cake or two that reminds them of their own childhood, particularly if they grew up in the South. With pound cakes and coconut cakes galore, and one particularly enticing chapter entitled “Antiques and Heirlooms,” this book is the real deal on Southern sweets. Mississippi Mud Cake and a tasty looking stack cake are included here alongside many other classics, as well as a scrumptious looking recipe for caramel cake If you are on the hunt for old-fashioned, authentic recipes that remind you of your family favorites, Southern Cakes certainly will not disappoint. Click magazine | NOVEMBER 2014 23


up front

causes

“We as a community need to leave something behind for future generations to see how we lived”

Keeping the Capital The fight to save the Mid-South Coliseum draws a crowd Story by TONYA THOMPSON

I

N THE FINAL MEMPHIS PERFORMANCE BEFORE HIS

future generations to see how we lived,” says Schaeffer.

death, Elvis Presley stood on the stage of the Mid-South

“From a fiscal standpoint, the Coliseum could be saved and

Coliseum and told the audience, “I’ll sing all the songs you

repurposed for much less than demo and rebuild of another

want. It’s the end of our tour and I have as much time as you

facility. We need to start thinking beyond our own short

want tonight.” As any king should, he kept his word and sang

lifespans here and think of future generations…leave some

until just before midnight to a crowd of 12,000 devoted fans.

of our significant cultural icons as living examples of our

No one in that audience could have known it would be the last

time as Memphians.”

“hometown” performance of a living legend, nor could they

Mike McCarthy, a Memphis filmmaker and tour guide, recently

have guessed that in just 30 years, the iconic building they were

published an op-ed piece in the Commercial Appeal asking

standing in would be at risk for demolition by the city—a plan

city leaders to rethink their plans, and repurpose rather than

that a growing number of MidSouth residents hope to stop.

destroy. “We know that the MidSouth Coliseum is rare and

Scott Schaeffer, a Southaven resident and member of the

one of a kind. It cannot be replaced, and when it is gone, we

group “Save the Mid-South Memphis Coliseum,” is using the

have destroyed another sense of place in Memphis, Tennessee.

power of social media and grassroots organization to do his

When a sense of place is gone, urban blight and crime follow.”

best to change the city’s mind. Since authoring an online peti-

Ideas for repurposing include dividing the building into

tion requesting that the demolition be stopped, Schaeffer

smaller performance spaces, making it a multi-use sportsplex,

has gathered over 2,000 signatures from MidSouth residents

and allowing the circular hallway to showcase exhibits that

hoping to save the building that has been the setting of every-

would draw both local and non-local tourism visiting the city

thing from college graduations to Tiger basketball games to

to experience Memphis music and civil rights history. Money

music performances forever engrained in local memory and

spent toward repurposing rather than leveling would preserve

Pop culture.

the building’s iconic past, while ensuring its enjoyment and

“We as a community need to leave something behind for 24 NOVEMBER 2014 | Click magazine

use for future generations of MidSoutherners.


In a city that gave the world Rock and Roll, the venues where those early performances were heard should be especially valued. When tourists come to Memphis and the MidSouth region, they gravitate to locations that attracted the music that put Memphis on the map, making

the

region

world-renowned

for its art. Beyond tourism demand, maintaining and preserving Memphis history builds civic pride and provides that sense of ‘place’ to which McCarthy refers. “Young people want to see older people honor tradition,” he says. “They want to walk the hallways where their parents and grandparents walked.” Although awaiting an uncertain fate, the Coliseum’s now-dark hallways once echoed with the sounds of Elvis, The Beatles, The Rolling Stones, David Bowie, Bob Dylan and Jimi Hendrix. They were crowded with generations of excited MidSouth college graduates and Tiger fans, as well as lucky spectators watching that infamous wrestling match between Andy Kaufman and Jerry Lawler. Most of all, they make up a space that has been shared by local residents as the “Entertainment Capital of the MidSouth,” an irreplaceable piece of Memphis history that should be preserved and valued instead of leveled and replaced with generic retail or hotel space.

“We know that the Mid-South Coliseum is rare and one of a kind. It cannot be replaced” “The heart and soul of urban ‘think local’ or ‘think green’ or ‘smart city thinking’ is historic preservation,” says McCarthy. “What purpose is there to a new strip mall or multiple sports fields in a ‘tourism zone’? None that I can see. As a tour guide, I can tell you that tourists want to have an experience that is real and within the authentic structure itself. You can’t tear down a one-ofa-kind mid-century modern building where so much history happened, and then call that area a ‘tourist development zone.’” Click magazine | NOVEMBER 2014 25


26 NOVEMBER 2014 | Click magazine


2 01 4 ❄

Holiday Gift Wrapup our annual guide to giving and receiving 3

5

1 4 2

15

6

14

13

12

8

16

7

10

9

11

1.Smocked boys outfit $52, Little Feet 2. Baby Santa hat $20, Jack Anna Beanstalk 3. Smocked girls outfit $56, Little Feet 4. Christmas tree hat $20, Jack Anna Beanstalk 5. Boys Elf outfit $44, Lindy Lou’s 6. Starburst statue $149, Main Street Decor 7. Glitter Christmas trees $15-$29, Blue Olive Shop 8. Wooden Christmas tree $34, Accents on the Square 9. “Cinnamon Cider” Aromatique gift set $26, Holiday Decor 10. Reindeer $26-$30, Blue Olive Shop 11. Vintner’s Cottage Candle $15-$25, Olive Branch Florist 12. Burlap present bag $18, Jack Anna Beanstalk 13. Elf puppet $12, Jack Anna Beanstalk 14. Reindeer puppet $12, Jack Anna Beanstalk 15. Baseball dog pillow buddy $52, Jack Anna Beanstalk 16 Light up Christmas tree $40, Accents on the Square Click magazine | NOVEMBER 2014 27


gift guide

FOR TH

Decoratin g Diva E:

Zebra Pillow $175, Main Street Decor

Window Pane Lantern $90, Holiday Decor

Lamp $268, Magnolia Lighting

NJ Woods “White Feathers & Green Leaves” painting $500, Sheffield Antique Mall

Vintner Cottage Candles $15-$25, Olive Branch Florist Monogrammed Towel set $20, Hernando Flower Shop

Decorative Box set $25-$50, Main Street Decor

Storage Box $265, Sheffield Antique Mall 28 NOVEMBER 2014 | Click magazine

Burlap Pillow Wrap $24, Magnolia Lighting

Oxford Candle Co. candles $24 (each), Cynthia’s Boutique


gift guide

Wind & Willow Spinach Parmesan Dip $5, Southwest Queso Dip $5, Old Santa Fe Cheeseball & Appetizer Mix $5, Ultimate Gifts

Initial Wooden Barrel Wine Accessory set $16, Hernando Flower Shop

“The Gathering of Friends” Cookbook $30, Ultimate Gifts

HE:

T FOR

Hinkle Creek mugs $20 (each), Accents on the Square

ss e t s Ho ostess M E

TH WITH

1. Bear Archery Domain Bow $699.99

Cheeseboard $38, Ultimate Gifts

Spoon Fruit Bowl $66, Holiday Decor

Captain Rodney’s Boucan Glaze $12, Captain Rodney’s Steak Rub $10, Captain Rodney’s BBQ Rub $10, Paisley Pineapple

Veuve Du Vernay $11, Grapevine Wine & Liquor

Hinkle Creek “Redemption” platter $50, Accents on the Square Click magazine | NOVEMBER 2014 29


gift guide

Guys & Gals FOR TH

E:

Men’s Brooks running shoes $150, Full Motion Running & Cycling

Shot Gun Coasters $28, Blue Olive Shop

Glenlivet Single Malt Scotch 1-Liter $48, D’Vine Wine

Bartender set $84, Main Street Decor

Collegiate canvas $19, Paisley Pineapple

Garmin watches $130, Full Motion Running & Cycling

Magnifying Glass & Letter opener set $32, Accents on the Square Peter’s Pottery platter $75, Peter’s Pottery vase $108, The Courtyard

Nicole Boots $200, Cynthia’s Boutique 30 NOVEMBER 2014 | Click magazine

Katie Kalsi purse $368, Paisley Pineapple

Aveda “Rosemary Mint’ Shampoo & Conditioner $13 (each), Aveda Blue Oil $18, Indulgence Salon & Spa

Miraval Provence Rosé $25, The Wine Cellar


SHOP THE ISSUE ACCENTS ON THE SQUARE 300 W. Commerce St. Hernando, 662.429.8050 BLUE OLIVE SHOP 210 E. Commerce St. Hernando, 662.449.1520 THE COURTYARD 5036 Goodman Rd. #120 Olive Branch, 662.420.7358 CYNTHIA’S BOUTIQUE 2529 Caffey St. Hernando, 662.469.9026 cynthiasboutiquems.com D’VINE WINE 577 Goodman Rd. E. Southaven, 662.536.2940 FULL MOTION RUNNING & CYCLING 6399 Goodman Rd. Olive Branch, 662.408.4977 fullmotion662.com GRAPEVINE LIQUOR & WINE 5847 Getwell Rd. Southaven, 662.253.8836 grapevineliquor.com HERNANDO FLOWER SHOP 141 W. Commerce St. Hernando, 662.429.5281 HOLIDAY DÉCOR 790 S 4th St. Memphis, 855.513.0105 holidaydecordiv.com INDULGENCE SALON & SPA 210 E. Commerce Sté Hernando, 662.469.9080 getindulged.com JACK ANNA BEANSTALK 2556 Hwy 51 S Hernando, 662.298.3673 JACK ANNA BEANSTALK 6515 Goodman Rd. Suite 5 Olive Branch, 662.874.5511 LINDY LOU’S BOUTIQUE 5070 Goodman Rd. Olive Branch, 662.874.5541 lindylousboutique.com LITTLE FEET BOUTIQUE 5847 Getwell Rd. Southaven, 662.510.5015 MAGNOLIA LIGHTING 470 Hwy 51 N. Hernando, 662.429.0416 magnolialighting.com MAIN STREET DÉCOR 1209 Ridgeway Rd. Memphis, 901.521.1350 mainstdecor.com OLIVE BRANCH FLORIST 9120 Pigeon Roost Rd. Olive Branch, 662.895.2761 olivebranchflorist.com PAISLEY PINEAPPLE 6515 Goodman Rd. #2 Olive Branch, 662.895.2111 paisleypineapple.net SHEFFIELD ANTIQUES MALL 684 W. Poplar Ave. Collierville, 901.853.7822 sheffield-antiques.com ULTIMATE GIFTS 3075 Goodman Rd. E. Southaven, 662.349.2717 THE WINE CELLAR 5218 Goodman Rd. #105 Olive Branch, 662.895.9463 obwinecellar.com

Click magazine | NOVEMBER 2014 31


Water Tower 2014

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SPECIAL THANKS TO OUR 2014 SPONSORS

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32 NOVEMBER 2014 | Click magazine


OUT&ABOUT A RO U ND T OWN ONE PARTY AT A TIME

all things social

Lucas Leigh

Front Porch Jubilee

H

eld at the Clifton Cotton Gin in Hernando, the inaugural Front Porch Jubilee celebrated blues, rockabilly, rock and roll and folk artists from across the region on September 20. Nashville recording artist Garrison Starr, Music City Roots keyboardist Lucas Leigh and the Brohamptons were among the acts in the All-Star tribute.

Photos by BRIAN ANDERSON

Click magazine | NOVEMBER 2014 33


out & about

parties

Judith Brown, Jerry Lee Lewis & Robert Long

Kenny Brown

Shannon Mcnally & Garry Burnside

Robert Long, Mary Dickinson & Steven Pittman

Purchase Pics atom .c myclickmag

Duwayne Burnside

34 NOVEMBER 2014 | Click magazine

Mary Lindsay Dickinson


Shannon Mcnally

Garrison Starr

Fall and Winter Shoes & Clothing Arriving Daily!

Judith Brown & Jerry Lee Lewis

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Click magazine | NOVEMBER 2014 35


out & about

parties

Tiffany Ray, Pam West, Clare Myers, Lauglin Tagg & Scott Pritchett

Marc & Madonna Paul, Matt & Julianne Burns & Jason & Anna Eckhardt

Glenn & Cheryl Neilson, John & Lisa Mcalvin

Zoo Brew

T

he Memphis Zoo had a full house during its last Zoo Brew of the season on August 29. The beer-tasting event offered up the best

brews from around the world alongside first-class

entertainment by MidSouth music veterans Twin Ryan & Roger Nichols & Audra Brown

Daniel & Amanda Lewis

Brian & Linsday Califf, Dr. Lisa Usdan & Dr. David Portnoy

Russ Graham & Jennifer Kuehn

Soul and Hollywood. Photos by HARRISON LINGO

Jenny & PJ Koltnow

Zoo Rendezvous

M

ore than 3,000 people came out for the Memphis Zoo’s largest fundraiser of the year, Zoo Rendezvous, on September 6. Lavish

to the very end, the “Great Catsby”-themed event featured fare from more than 80 restaurants and bars,

as well as entertainment across four stages. The Brian Breeze Cayollo Trio kicked off the evening with a set straight out of the 1920s, with music from 2 Hipnotic, Bueller, Sensations Band and Entice following suit. Photos by FRANK CHIN 36 NOVEMBER 2014 | Click magazine

Edie Miller, Katie Stubblefield, Jack Lillard, Ryann Byrd & Jessie Davis


parties

out & about

12th Annual

Tri-State Blues Festival Ramon Teamer & Peggy Teamer

T

he longest-running event to be held at the Landers Center in Southaven, the annual Memphis Tri-State Blues festival, celebrates the region’s rich musical heritage. Held on August 17, this year’s “Battle of the Sexes”

lineup included Bobby Rush, Millie Jackson, Shirley Brown, Denise LaSalle, Sweet Angel, T.K. Oul, Mel Waters and Sir Charles Jones. Photos by KANDI TIPPIT

Sonya McClarty, Mary Thompson & Kelly Thompson

Katasha Poindexter, Larry Vanderbilt & Lynette Conner

Thurman Rodgers & Casino Madison

Patricia Herron & Terri C. Hill

Click magazine | NOVEMBER 2014 37


out & about

parties

Richard Hudman, Tony Brown & Michael Hudman

Paulina Williamson, Lizzy Newton & Mary Anne Young

Vin-A-Que

P

resented by First Tennessee Foundation, Vin-A-Que drew scores of people to the Brooks Museum in Memphis on September 26 to support the museum’s

education programs. Boasting a mix of traditional and nontraditional Memphis barbecue from some of the city’s finest

chefs and restaurants, Vin-A-Que also showcased locally made gifts and artwork. Photos by FRANK CHIN Jennifer Casey & Sarah Leonard

Clark Schifani & Brittany Russell

Sharon & Jim Turner

DeJuan & Joy Bowen

Maurene Roberts, George Roberts & Lassie Lee

Diane Guererro & Anna Wallace

Nike Odusanya & Toya Graves

38 NOVEMBER 2014 | Click magazine

Brooke Clausen & Tommy Gibbs

Micah Rapoport, Sean Gould, Amanda Rach & Dawn Rapoport


parties

Ted & Lisa Mellinger

Allison & Christoper Cook

Collin, Kelcie & Trip Fountain & Mark Vives

out & about

Joseph & Angela Grai

Kim Moon, Elly Deyhle & Amy Beard

Art on Tap

S

ponsored by Jim Keras Subaru, Art on Tap welcomed a wide-reaching audience to the Dixon Gallery and Gardens in Memphis on September 5. Lager lovers and wine aficionados alike enjoyed drinks and live entertainment from

premier party band Hollywood. A selection of fabulous food was also available, with

offerings from Rock ‘N’ Dough Pizza, One and Only BBQ and Gus’s Fried Chicken. Alanna Hickey & Andrew Bruns

Maggie & Billy Harris, Andressa Santos & Sergio Soares

Photos by CASEY HILDER

Andrea Vandervort, Kevin Schwarz & Artee Nanji

Click magazine | NOVEMBER 2014 39


out & about

parties

Justin Bloss, Kenyon & Denise Hawkins

Elisabeth Ann, Tori Williams, Madison Ray, Austin Howell, Christina McKinney & Matt Gilliam

Joshua, Audrey & Jeff Cannon

Cooper-Young Festival

M

emphis’ most anticipated outdoor celebration, the Cooper-

Young Festival drew more than 100,000 people to the historic district on September 13. The festival showcased an eclectic

mix of art, music and crafts by more than 400 artisans hailing from across

Angie Grossman & Nichol Moore

the country. Photos by HARRISON LINGO

Virginia Cook, Melissa Blankenship & LisĂŠ Murray

Brittany Church, Conrad Bennett Hughes & Julie Opiel

Robin Grattidge, Robert Allsup & Vickie Miller

40 NOVEMBER 2014 | Click magazine

Katzia Finlayson-Roberts, Taylor Smith & Morgan Caitlin Smith

Cole Kelly


parties

out & about

Memphis Burger Fest

T

he third annual Memphis Burger Fest took place on September 21 at Minglewood Hall and featured eating contests, food trucks, animal adoptions and more. The fest benefitted several area

animal nonprofits, including Streetdog Foundation, Tunica Humane Society and Fayette County Animal Rescue. Photos by SAM PRAGER

Nicole Harris, Jordan Saliba, Ashley Olberding, & Jody Saliba

Adrian Nguyen, Jennifer Pollack & Renato Isovic

Robert Witt & Darla Wood

Amy Alford and Grace Price, Denise & Jewell Kirksey

Frank Ricks, Henry Turley & Ann Longston

Kelly Davis, Dawn Watkins & Wyn Bonner

Sarah Labes & Becca Hampton

Rock for Love

F

Kerry, Hannah & Erin Timbes

Sam Goff, Sarah Goff & Maria Hafey

ounded in 2007, Rock for Love has transformed from a stand-alone concert to a three-day festival hosed at several notable music venues in Memphis. The annual music showcase benefitting the

Church Health Center has raised more than 200,000 for the Center since its inception. Mason Jar Fireflies, Al Kapone and Knowledge Nick with Chinese Connection Dub Embassy were among the performers at this

year’s fest from September 5 to 7. Photos by BRIAN ANDERSON

Scott Lewis, Linda Barnes & Sharon Fryman

Marvin Stockwell & Kelly Krisinger

Antony Sheehan, Ellie Sheehan & Katy Langston

Click magazine | NOVEMBER 2014 41


42 NOVEMBER 2014 | Click magazine


Click magazine | NOVEMBER 2014 43


out & about

calendar

SOCIAL AGENDA

November 2014

Your monthly resource for what’s happening around town

FIRST

A Magical Night in Overton Park Overton Park Formal Gardens 6-9 p.m. Bask in dramatic lighting and whimsical décor while enjoying great libations at Overton Park Conservancy’s signature fundraising event in Memphis. Admission $100. Call 901.214.5450 or visit overtonpark.org.

9

37th annual Hernando Christmas Open House Hernando Courthouse Square 1-5 p.m. Visit the shops in Hernando, take pictures with Santa and listen to carolers. Admission free. Call 662.429.9055 or visit hernandoms.org.

Photo by Nathan W. Berry

1

Walk Like An Egyptian The Avant Garde Party ­ Brooks Museum of Art 7-10 p.m. Walk in the footsteps of Cleopatra, Ramesses and Nefertiti in Memphis at the Brooks Museum’s exclusive event for museum supporters. Admission $300-$500. Call 901.544.6200 or visit brooksmuseum.org.

7

Art for Hope

List nt Eve Your clickmag.com

Junior League of Memphis @my events Community Resource Center 5:30-9 p.m. Works by local leading artists will be on display in Memphis to benefit the children at Hope House. Admission $20. Call 901.272.2702 or visit hopehousememphis.org.

15

Tunica Arts Council Southern Soiree The Tunica Museum 6-9 p.m. Appreciate works by artist Paul Edelstein and enjoy jazz by Brian Cayolle in Tunica. Admission $50. Call 662.363.6611 or visit tunicamainstreet.com.

2

Harbor Town Dog Show Nursery Park Noon-4 p.m. Support the Humane Society of Memphis & Shelby County at the annual dog show in Harbor Town. Admission $35-$45. Visit harbortowndogshow.com.

44 NOVEMBER 2014 | Click magazine

18

Mid-South Wedding Show Whispering Woods Hotel & Conference Center 7-9 p.m. Register for bridal seminars, watch the fashion show, play games and more in Olive Branch. Admission $15. Call 901.368.6782 or visit midsouthweddingshow.net.


calendar

21

Methodist Cancer Center Luncheon Peabody Hotel 11:45 a.m. Iconic film and television actor Rob Lowe will speak in Memphis about his life and career, as well as his family’s struggles with cancer. Admission $125-500. Call 901.516.0500 or visit methodisthealth.org.

27 through Dec. 31

out & about

CEDAR HILL FARMS

Southern Lights

Call 662.429.2540 or visit gocedarhillfarm.com.

Central Park Thurs.-Sun. 6-10 p.m., Fri.-Sat. 6-11 p.m., closed Christmas day Experience 500,000 twinkling lights set to Christmas music while driving through the 116-acre park in Southaven. Admission $5-25. Call 662.890.7275 or visit southaven.org.

28 THROUGH DEC. 20 Cookies & Milk with Santa

1-5 p.m. Black Friday, Sat. Sun. Take pictures and visit with Santa in Hernando. Admission $7.95.

29 THROUGH DEC. 13

22

Catfish Dinner with Santa

5:30 p.m. Sat. Enjoy an all-you-can-eat dinner buffet, including catfish filets, hush puppies, chicken tenders and peach cobbler, with Santa in Hernando. Admission $12.95-$17.95.

Red Boa Ball

29 THROUGH DEC. 20

Memphis Botanic Gardens 6:30-11 p.m. Enjoy live and silent auctions, a delicious dinner and music by Jimmy Church Band in Memphis while benefitting American Red Cross of the Mid-South. Admission $150-$275. Call 901.672.6350 or visit redcross.org.

Breakfast & Brunch with Santa Breakfast 9-10 a.m. Sat., brunch­­­ 11 a.m.-Noon Sat. Enjoy an all-you-can-eat country breakfast buffet, a signed Christmas book and time with Santa in Hernando. Admission $12.95-$17.95.

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out & about

calendar

Photo by Joe Bielawa

ENTERTAINMENT

November 2014

15

through 1

Old Crow Medicine Show

Wood Engravings by Thomas Bewick

The Orpheum Theatre, Memphis 8 p.m., Admission $19.50-$35 901.525.3000, orpheum-memphis.com

21

Memphis Brooks Museum of Art, Memphis 10 a.m.-4 p.m. Weds., 10 a.m-8 p.m. Thurs., 10 a.m.-4 p.m. Fri., 10 a.m.-5 p.m. Sat., 11 a.m.-5 p.m. Sun., Admission $3-$7 901.544.6200, brooksmuseum.org   

An Evening with Willie Nelson and Family

9 DeSoto Arts Council Holiday Open House

MUSIC

Horseshoe Casino, Tunica 8 p.m., Admission $40-$190 800.745.3000, ticketmaster.com

6

21-22

Mötley Crüe: The Final Tour

Gone To The Dogs Festival

Landers Center, Southaven 7 p.m., Admission $44-$124 800.745.3000, ticketmaster.com

Hi-Tone Café, Memphis 8 p.m. Fri.-Sat., Admission $10-$15 901.278.8663, hitonememphis.com

12

6-9

22

Triggerproof

6th annual Pre-Thanksgiving Music Festival

Painted Pigeon Gallery & Gifts, Olive Branch 6-8:30 p.m., Admission free 662.404.2787, obarts.com

Stage2 at GoldStrike Casino, Tunica 662.357.1111, goldstrikemississippi.com

7 Neal McCoy Horseshoe Casino, Tunica 8 p.m. Admission $16.50-$102 800.745.3000, ticketmaster.com

Landers Center, Southaven 6:30 p.m., Admission $53-$113 800.745.3000, ticketmaster.com

28 North Mississippi Allstars Annual Thanksgiving Reunion

Charley Pride

Minglewood Hall, Memphis 8 p.m., Admission $20-$22 901.312.6058, minglewoodhall.com

GoldStrike Casino Tunica 8 p.m., Admission $59.95-$79.95 800.745.3000, ticketmaster.com

VISUAL ARTS

8

Olive Branch Arts Council Membership Reception

through 30 Master Metalsmith: Myra Mimlitsch-Gray National Ornamental Metal Museum, Memphis 10 a.m.-5 p.m. Tues.-Sat., Noon-5 p.m. Sun., Admission $4-$6 901.774.6380, metalmuseum.org

through December 18 A Light Passage by Lee Renninger The University of Mississippi Museum, Oxford 10 a.m.-6 p.m. Tues.-Sat., Admission $3-5 662.915.7073, museum.olemiss.edu

Mike Epps: After Dark Tour Landers Center, Southaven 8 p.m., Admission $48.75-$99 800.745.3000, ticketmaster.com

through December 31 Delta in Blue

13-16

Delta Cultural Center, Helena, AR 9 a.m.-5 p.m. Tues.-Sat., Admission free 870.338.4350, deltaculturalcenter.com

Triggerproof Stage2 at GoldStrike Casino Tunica 662.357.1111, goldstrikemississippi.com

through January 17

14

Bloomingdale’s Fashion Touchdown

Schoolhouse Rock Live!

The University of Mississippi Museum, Oxford 10 a.m.-6 p.m. Tues.-Sat., Admission $3-5 662.915.7073, museum.olemiss.edu

The Orpheum Theatre, Memphis 6:30 p.m., Admission $15-$25 901.525.3000, orpheum-memphis.com Wood Engravings by Thomas Bewick

46 NOVEMBER 2014 | Click magazine

DeSoto Arts Council Galley & Gardens, Hernando 1-4 p.m., Admission free 662.404.3361, desotoarts.com


PERFORMANCE ARTS

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7 through 22 Tintypes Theatre Memphis, Memphis 7:30 p.m. Thurs., 8 p.m. Fri.-Sat., 2 p.m. Sun., Admission $15-$30 901.682.8323, theatrememphis.org

21-23 A Fairy Tale Nutcracker Presented by Ballet DeSoto Hernando Performing Arts Center, Hernando 7 p.m. Sat., 2 p.m., 6 p.m. Sat., 2 p.m. Sun., Admission $12 662.349.6422

21 through Jan. 4 Peter Pan Playhouse on the Square, Memphis 7 p.m. Fri., 2 p.m., 7 p.m. Sat., 2 p.m. Sun., Admission $15-$40 901.726.4656, playhouseonthesquare.org

25-30 A Christmas Story: The Musical The Orpheum Theatre, Memphis 8 p.m. Tues. 7:30 p.m. Weds., 2 p.m., 8 p.m. Fri.-Sat. , 1:30 p.m., 7 p.m. Sun., Admission $20-$125 901.525.3000, orpheum-memphis.com

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GRATEFUL

Gatherings

Felicia Suzanne Willett tells a story the same way she cooks a meal, a slow simmer with a lot of heart Story by DOUG GILLON | Photography by RUPERT YEN

50 NOVEMBER 2014 | Click magazine


C

Chef Felicia Suzanne Willett spent most of a Tuesday cooking

a hearty holiday meal in a trendy downtown apartment building, easily switching between her custom penthouse kitchen and a photographer’s studio nook. In either environment, she has a relaxed bounce to her movements. There’s a constant energy tempered by familiarity. Nothing in either kitchen is new to her, but everything is exciting. In between searing duck breasts, she describes the first time

she met Emeril Legasse, the New Orleans celebrity chef who achieved national fame through his show on Food Network, and who she worked for eight years before opening her Memphis restaurant 12 years ago. “Honestly, I didn’t know who he was,” she remembers. “We had a major chef coming from every state, and I was just excited about Mark Abernathy from Arkansas.” She has to pause. Temperatures need to be adjusted. Ingredients added. She quickly moves from one immaculate plastic container to another, sprinkling some of this, and adding a dash of that. As she goes, she announces the name of every ingredient with the enthusiasm of a guest on Sesame Street. Butternut Squash! Spiced Pecans! Duck confit! All set for the moment. Back to Emeril. The event Willett mentions was a celebration of Southern chefs, held by Louis Osteen at the Charleston Hotel in South

makes it seem the French word was somehow invented in Hot

Carolina. One chef represented each Southern state, and

Springs. “Their wedding gifts to each other were matching his

each chef would be paired with a Johnson and Wales culinary

and hers gas stoves.

student. Willett was finishing her culinary degree, and as the

“And my stepmom was always finding an excuse to cook by the pool. That was a bigger family, so there was always a

top student, she got to pick her partner first. “People around were all excited about Emeril, but I couldn’t go

birthday or something to cook for.”

with anyone but Mark Abernathy,” she says. “These were the

And Willett was right in the middle of all of it. She poured

guys. I mean, when I was growing up, some of the kids were

over her stepfather’s impressive cookbook collection. She

reading… what’s the magazine… Teen Beat or Tiger Beat? I was

made something every day at every house, and never had any

reading Bon Appetit. These guys were my rock stars.”

doubt about what she would do for a living. “I would have

Pause. Cooking to be done. Leave that story on low. Willet isn’t kidding about the early obsession with food and cooking. She

DUCK “This is maple leaf duck breast, based out of Pennsylvania, it’s just the flavor is so delicious it tastes like candy. I just use a little salt and pepper, no fat in the pan because duck fat has such a great flavor.”

gone to culinary school at 18, no question,” she says. “But mom wouldn’t allow it.”

was raised by essentially

So Willett earned a business and marketing degree from the

two families: her mother

University of Memphis before heading to Johnson and Wales.

and stepfather, and her

Which brings us back to Emer… wait a second. Some deviled

father and stepmother,

eggs are coming out. These particular deviled eggs use

who

in

chowchow, a type of relish made from green tomatoes. Never

Jonesboro about a mile

heard of it? No problem, because apparently it can be used

apart. Both houses were

on anything.

both

lived

havens for food and food prep.

“Chowchow is sort of a balance. It’s not real sticky-sweet, but it’s not real tart. And so you just use it in substitute for where

“My mom and my step-

pickle relish was. So on brats, hot dogs, burgers, in your tartar

dad were gourmands,”

sauce, tuna fish, chicken salads, or just something simple

she says in an accent that

over white beans and cornbread.” Click magazine | NOVEMBER 2014 51


CHOWCHOW DEVILED EGGS “In our family we always bring something to the table. The deviled egg is a very basic sort of start point. One, they’re very delicious, and two they’re classically Southern, but three they’re really easy and cheap to make. So all the girls and boys who are new to the family, we teach them how to make the deviled eggs.”

Willett has started her own line of canned goods, Flo’s, to make ingredients like chowchow more accessible. The chowchow is made at the restaurant, and today we’re getting it in our deviled eggs instead of salmon. It tastes amazing. Back to Emeril, then. “It wasn’t until he arrived at the event that I kind of figured out who he was,” she says. “And after meeting him, I knew exactly who I wanted to work for.” Willett called Emeril’s restaurant every day for thirty days before finally speaking to him one-on-one. She needed an internship to finish her culinary degree. Emeril didn’t take interns. But he took Felicia Willett.

SAVORY BREAD PUDDING

“I was doing the menu and I needed another side item. I needed another starch. People love side items. So I just made a savory pudding because you can use whatever you want, sausage, jalapenos, there’s a lot you can put in it. This version has the brioche.”

Suddenly she was thrust into one of the hottest kitchens in the country. This premier New Orleans eatery was full of chefs from the Northeast and Midwest, serious chefs with “normal accents.” For the first few years, she made less than $3 an hour, and did the most menial of jobs. During this time she found personal warmth in a cold place, the restaurant’s cooler. “If I cleaned the cooler sometimes,

I could be productive but alone,” she says. “And, the cold gets rid of tears pretty quickly which, in a kitchen with more than a dozen men and only two women, could be really helpful.” For eight years, Willett watched and worked for Emeril, earning the nickname “Flo” because she was always moving in the kitchen, flowing from 52 NOVEMBER 2014 | Click magazine


one end of the room to the other. That’s also where the name of her canned goods line comes from. When Willett remembers Emeril, her bright eyes shine as she describes his technique as an expediter, or expo. “You could hear a pin drop in that kitchen,” she says. “The only talking you heard was ‘yes, chef’ or ‘no, chef.’ It wasn’t an ego thing. It was about accuracy and professionalism. There are enough sounds with plates and everything that talking can make the room confusing.

GUMBO “In Louisiana, I don’t think you’re allowed to stay in the state if you can’t make a good roux. So all the new chefs would go learn from Steve at NOLA to make the roux. And Emeril had a ‘two beer rule’ for roux. Once you finished two beers, your roux would be done.”

But Emeril was a master up there.” And after eight years of watching, Willett felt it was time to open a place of her own. She wanted to open a place close to home, but chose Memphis because, well, Jonesboro is in a dry county. Willett

instantly

found

a

loving

community in local restaurant owners like Thomas Boggs, Charlie Vergos and the Grisantis. It was Boggs and Vergos who convinced her of downtown’s potential (it did not look like it does now 12 years ago), and within six months, Felicia Suzanne’s was open. Wait a minute. You have to try the gumbo. It’s a chicken and sausage gumbo, but you can make it with anything. Really. Listening to Willett rattle off substitute ingredients does make it seem like anything can be made with anything, as long as the ingredients are choice. Which is interesting, because choice ingredients are the most consistent things Willett discusses. Oh that spinach on the salad? She’s using that this week because the Vu’s stopped growing the iceberg. And this comes from Woodson Farms and this comes from Whitton Farms and this is from the Farm that is now Claybrooke.

BABY SPINACH SALAD

“The spinach is in season because they’ve stopped growing the iceberg. With the dressing, it’s sort of a play on Caesar. I’m doing a garlic paste in place of the anchovies.”

Click magazine | NOVEMBER 2014 53


SWEET POTATO CHIFFON PIE W/ BOURBON WHIPPED CREAM

“My mother has been making this pie for more than 30 years. You have to follow the instructions specifically, because baking is a science. The savory stuff is more like suggestions, but baking has to be exact. We used sweet potato here, but pumpkin also works.”

“When we started the restaurant, I had to take a little clown car out to the farmer’s market,” she says. “They didn’t deliver,

sure what kind of group this was going to be.” The pie is delightful, but the vegan, spiced pecans steal the dish.

and you could only get there on Saturdays. So I would go

Our meal, like her restaurant, is an accurate amalgam of

out there with my manager at the time, Steve, and we would

Willet’s various personas. There’s Felicia Willett the little girl

fill our little clown car to the brim. I think we were some of

from Jonesboro who admired the science of baking in the

the only ones buying the real fresh ingredients because the

sweet potato chiffon. There’s Flo speeding around that New

other places just couldn’t get away on Saturdays. But then

Orleans kitchen and cleaning the cooler showing up in the

they started delivering, and that gave us a lot more options.”

shrimp and grits and the chicken gumbo. And then there’s

And Willett will rattle off those options like the South’s

Felicia Suzanne the Memphis celebrity with a ponytail

most charming savant. She writes a new menu every week,

draping over her immaculate chef’s coat, and bangs hovering

sometimes every day. It takes a mix of logistics, creativity

over her eyes, mostly green with a dash of brown, as if God

and business sense to put it together.

himself had to give this chef a little garnish, present in the

“You want something fresh and you want to do new and

service, the décor, the wine and the experience.

fun things, but you have to keep certain things that are

She tries to provide the same thing at the restaurant, and

expected,” (read: shrimp and grits) she says. “But then you

also with those new canned goods. It was a natural thing,

also have to make adjustments for seasons and prices and

to start Flo’s,” Willet says. “I didn’t want to open another

availability.”

restaurant, but I did want to keep growing. So we had the

Better to have good stuff than the same stuff.

kitchen certified as a production kitchen and we added that

Wait a minute. Here’s the chiffon. She didn’t include

to the business.” It’s the latest addition to this local success

bourbon in the whipped cream today because she “wasn’t 54 NOVEMBER 2014 | Click magazine

story that, as of now, is still simmering.


RECIPIES from FELICIA'S KITCHEN SAVORY BREAD PUDDING

egg yolks, cinnamon, nutmeg, and salt, mixing well. Place over medium

4 large eggs

heat and cook for 10 minutes, stirring

2 cups half and half 1 loaf of white bread, crusts removed & cubed

constantly. Remove from the heat

pinch of salt

then stir in the vanilla extract. Cover

Dash of hot sauce 1 cup caramelized onions 1 cup grated Parmesan Cheese 2 tablespoons butter Preheat oven to 350°F. In a large bowl, whisk the eggs until well beaten. Whisk in cream. Fold in bread cubes. Season with salt and hot sauce. Stir in the onions and cheese. Pour into prepared pan. Bake until the pudding is set in the center, roughly 35 to 40 minutes. Remove from the oven and allow to cool slightly before serving.

and sprinkle gelatin into the mixture.

2 tablespoons roasted garlic

Whisk until the gelatin dissolves,

2 tablespoons freshly ground black pepper

and refrigerate for an hour. Beat the egg whites with an electric mixer in a medium-size mixing bowl until stiff peaks form. Fold the egg whites into the sweet potato mixture. Spread evenly over the pie crust and refrigerate for about 2 hours. With an electric mixer, beat the heavy cream with the sugar until medium peaks form. Stir in the bourbon. Spread the whipped cream over the top of the pie and garnish with pecan halves.

2 cups mashed cooked sweet potato (2 medium sweet potatoes, roasted & mashed) 1 cup firmly packed light brown sugar 3 large eggs, separated ½ teaspoon ground cinnamon pinch of nutmeg pinch of salt 1 envelope unflavored gelatin 1 teaspoon pure vanilla extract 1 baked deep dish pie shell or graham cracker pie shell 1 cup pecan halves, roasted

For the Bourbon Whipped Cream ¾ cup powdered sugar 2 cups heavy cream 2 tablespoons bourbon In a large sauce pan, combine the eggnog, sweet potato, brown sugar,

mustard 1 tablespoon honey ½ cup apple cider 1 cup olive oil salt ¼ cup Greek yogurt In a mixing bowl, combine the ingredients in a blender and puree until smooth. MAKES: 2 cups dressing

CHOW CHOW DEVILED EGGS BABY SPINACH SALAD

1 ½ cups eggnog

2 tablespoons Creole or Dijon

MAKES: 8 servings

MAKES: 8 servings

SWEET POTATO CHIFFON PIE W/ BOURBON WHIPPED CREAM

BLACK PEPPER & APPLE CIDER VINAIGRETTE

12 cups packed fresh baby spinach 1 recipe Black Pepper & Garlic Dressing salt freshly ground black pepper ½ pound raw bacon diced and cooked until crisp, ( you can save the bacon and add to the dressing) 4 ounce piece Parmesan Reggiano Cheese

1 dozen large eggs salt freshly ground black pepper ¼ to ½ cup mayonnaise ½ cup Flo’s Chow Chow Hot Sauce Flo’s Tomato Jam to garnish In a saucepan, add the eggs and cover with water. Add a pinch of salt. Bring the water to a boil and cook for 2

In a mixing bowl, toss the spinach with

minutes. Remove from the heat and

1 cup of the dressing. Season with salt

cover for 11 minutes. Remove the

and pepper. Add more dressing ¼ cup

eggs from water and place in a bowl

at a time until you have your greens

of ice water. Allow eggs to sit for 8

tossed to your liking. Or the dressing

minutes. Remove and peel the eggs.

can be served on the side. Add the

Slice each egg in half and add the

bacon, gently toss. Using a potato

yolks to a bowl. With a fork, smash all

peeler, shave the cheese into the salad

of the egg yolks. Add the mayonnaise,

and gently toss. Reserve a little of the

one spoonful at a time and mix until

cheese to garnish each salad if you are

smooth. Season with salt and hot

serving them individually.

sauce. Fold in the chow chow and mix

**Tip: Whisk in the reserved bacon fat

well. For extra creamy eggs, add a little

for more of a bacon flavor.

more mayonnaise. Place on a serving tray and garnish with a dollop of Flo’s

MAKES: 8 servings

Recipes courteous of Felicia Willett

Tomato Jam

Click magazine | NOVEMBER 2014 55


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Click magazine | NOVEMBER 2014 61


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Click magazine | NOVEMBER 2014 63


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64 NOVEMBER 2014 | Click magazine


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Click magazine | NOVEMBER 2014 65


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L T A E D

Delights Story by L. Taylor Smith​ Illustrations by Jordan Nikki Watson Photography by Harrison Lingo

A PRACTICAL GUIDE TO THE SWEET SPOTS OF THE MIDSOUTH

With barbecue, sweet tea and cornbread come irreplaceable times with family and friends and that question—“Do you have room for dessert?”—that begs for a resounding “Yes!” Southern chefs and bakers across the MidSouth have perfected the art of sugar-laden treats, and we’ve managed to come up with four families of sweets that’ll make everyone show off their sweet teeth.

Click magazine | NOVEMBER 2014 71


Cupcakes 72 NOVEMBER 2014 | Click magazine


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CUPCAKES HAVE TAKEN OVER THE DESSERT SCENE IN THE PAST FEW YEARS as bakeries experiment with new ingredients and create new twists on the go-to treat.These innovative cupcake connoisseurs each bring something new to the table. Just off the railroad tracks in Hernando is Ladybugg Bakery, a cozy cottage with a well-stocked display case and a friendly atmosphere. While you try to decide on a cupcake, check out their collection of knick-knacks and soak in the down-home atmosphere. Of course, they’ve got the greats—chocolate and vanilla—but they also bring some international flair with Italian creme cake and Mexican chocolate. Gigi’s got its start in Nashville back in 2008, and Gigi’s Cupcakes of Memphis is always adding new twists to the standard cupcake fare. This fall, they’ll have some of the sweetest seasonal treats this side of the Mississippi including spiced apple cider and hot cocoa. Famous for making cupcakes almost too pretty to eat, Gigi’s is perfect for those of us that know the icing is the best part. Muddy’s is a Memphis-born bakery that makes it a point not to advertise, letting their from-scratch goods do the talking and they sure don’t shut up. “We work really, really hard to make high-quality treats using old fashioned, tried-and-true methods,” says Kat Gordon, owner of Muddy’s. “Customers may not know we use free range eggs and real butter or that we dedicate many hours a week to training, but they can taste and feel the difference it makes.” Their famous Prozac cupcakes are made from moist devil’s food cake with chocolate buttercream frosting. AnneOlivia’s Cupcakes in Southaven are hard to miss. Each one is sprinkled with edible glitter, making these some of the glitziest sweets you’ll ever sink your teeth into. What started as a home-based cake business has become one of the hottest (and sparkliest) bakeries in the MidSouth. YoLo maybe be known for their frozen yogurt, but this Memphis-based sweet stop is delving into the world of baked good with the addition of YoLo Bakes. Pick up a couple of their chocolate strawberry cupcakes topped with chocolate dipped strawberries for a romantic night in, or snag a dozen of their Oreo cupcakes drizzled with chocolate for a birthday surprise.

The Sweet Boutique

Gigi's Cupcakes of Memphis 4709 Poplar Ave Memphis, TN 901.888.2253 gigiscupcakesusa.com

Muddy's Bake Shop 5101 Sanderlin #114 Memphis, TN 901.683.8844 muddysbakeshop.com

AnneOlivia's Cupcakes

1139 Holly Springs Rd Hernando, MS and 5627 Getwell Rd Southaven, MS 662.288.1600 annolivias.com

YoLo

559 Erin Dr Memphis, TN 901.683.0190 yolofroyo.com

The Sweet Boutique 1076 Goodman Rd E Southaven, MS 662.470-6202

Click magazine | NOVEMBER 2014 73


Dairy Treats 74 NOVEMBER 2014 | Click magazine


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SWELTERING HEAT STICKS AROUND LONGER THAN NECESSARY BELOW the Mason-Dixon line, and naturally we’ve learned to bring out the best in ice cream. Now it’s good whatever the weather, so whether you just need a sweet respite or to round out a meal, check out these dairy desserts. Velvet Cream, better known as “The Dip,” has been in business since 1947 and family-owned and operated since the ’60s. This walk-up restaurant’s menu is always expanding and includes more than 200 different flavors with who knows how many possible combinations. “Everything in the dipping cabinet is hand done,” says Tommy Flinn, whose father purchased the little restaurant in 1962. “Our ice cream mix has a shelf life of two weeks, versus the 90-day shelf life of other places’ ice cream. You can taste the difference.” Jerry’s may have been a hidden gem of Memphis once, but now the secret is out about this tucked away snow cone hut. Just make sure you get your snow cone supreme style, which combines soft serve ice cream with the syrupy goodness of a snow cone, meaning you get the best of both. Though it doesn’t look it, Young Avenue Deli is home to one of the most Southern ice cream treats imaginable–a deep fried MoonPie served with two scoops of vanilla ice cream. The warm crunchiness of the MoonPie, made in Chattanooga, contrasts beautifully with the creamy vanilla. It just goes to show that if you keep it simple, you can’t go wrong. Bop’s Frozen Custard can be found all across the country, but the original Bop’s store still stands in Jackson, Mississippi. Unlike ice cream, custard contains egg yolks and the air is whipped out instead of whipped in. While they’ve got the house favorites like Bop’s Favorite–strawberries and chocolate flakes—you can also pick your own toppings for a completely customizable custard experience. Holli’s Sweet Tooth in Oxford, Mississippi, has enough candy to rival Willy Wonka, but they’ve got the ice cream to go with it. “We live in a time—and town—where options are growing, especially with folks turning to online stores to buy goods,” says Holli Ratcliffe, owner. “That is why we want to offer more than just a product. We want to offer our customers an experience, a childhood memory or just a place to brighten their day.”

Jerry's Sno Cones

Velvet Cream

2290 Highway 51 South Hernando, MS 662.429.6540 dipmenu.com

Jerry's Sno Cone 1657 Wells Station Rd Memphis, TN 901.767.2659

Young Avenue Deli 2119 Young Ave Memphis, TN 901-278-0034 youngavenuedeli.com

Bop's Frozen Custard 1173 E. County Line Rd Jackson, MS 601.952.0661 bopsfrozencustard.com

Holli's Sweet Tooth 400 S Lamar Blvd Oxford, MS 662.236.7505 hollissweettoothoxford.com

Click magazine | NOVEMBER 2014 75


Pies 76 NOVEMBER 2014 | Click magazine


T

THERE’S SOMETHING EXTRA SPECIAL ABOUT PIE FROM SOMEONE ELSE’S kitchen. Maybe the crust is flakier, the filling is sweeter or maybe it’s just the fact that you don’t have to do the dishes. Even better is that there’s a pie for everyone’s tastes, whether fruit-filled or packed with chocolate. The Pie Folks keep it straight and to the point with dishes that could only come from a delta kitchen. Their nationally award-winning 'Slap Yo Mama' chocolate pie is thick like Mississippi mud and as sweet as they come with a creamy white icing piped across the top. You’ll want to call ahead and reserve a whole tin because once you’ve had one slice, you’ll find room for seconds. There’s some debate about whether cheesecake is cake or pie, but City Hall Cheesecake sets the record straight with thick slices of their fork-licking delicacy. “A lot of cheesecake is thick and crumbly, and ours is smooth with a lighter texture,” says Diane Bishop, who owns the restaurant with her husband Ronald. “The nice thing about cheesecake is that it’s richer, so you eat it slower and enjoy it more.” While they have set menu items like the chocolate caramel cheesecake with Snickers pieces on top, they also have special flavors like the pumpkin spice cheesecake, available only during the fall. The smoky scent of barbecue clings to every inch of Cozy Corner in Uptown Memphis, but it’s their pies that keep diners coming again and again. Their sweet potato pie takes the simple recipe to extraordinary with a buttery crust and a smooth filling that’d put the family recipe to shame. Country cooking may be hard to come by in some big cities, but Memphis isn’t one of them with places like The Cupboard around. A slice of their lemon icebox pie is a great way to round out a hearty meal or as a quick respite from the hustle and bustle of Downtown. Enjoy it after a hearty helping of their golden fried chicken for best results. Who says you have to serve pie by the slice? At Bottletree Bakery in Oxford, their Humble Pie is a modern mini pie made fresh daily with seasonal fruits. “The original vision for the bakery was to create a community place for students, retirees and students,” says owner Cynthia Gerlach. “The Humble Pie is made with seasonal, local fruit, shortbread and streusel. It’s so simple but so good.”

The Cupboard

The Pie Folks

7781 Farmington Blvd #103 Germantown, TN 901.752.5454 thepiefolks.com

City Hall Cheesecake 2465 Highway 51 South Hernando, MS 662.469.9117 and 114 North Main Collierville, TN 901.457.7149 cityhallcheesecake.com

Cozy Corner

745 N. Parkway Memphis, TN 901.527.9158 cozycornerbbq.com

The Cupboard

​1400 Union Ave Memphis, TN 901.276.8015 thecupboardrestaurant.com​

Bottletree Bakery 923 Van Buren Ave Oxford, MS 662.236.5000

Click magazine | NOVEMBER 2014 77


Doughnuts 78 NOVEMBER 2014 | Click magazine


D

DOUGHNUTS MAY HAVE STARTED OUT AS A BREAKFAST FOOD, BUT IT’S NIGH impossible to keep something so delicious restricted to before noon. Glazed, covered in chocolate icing or coated in sprinkles, doughnuts are undeniably tasty any time, and these downhome doughnut shops have you covered. Gibson’s Donuts is practically a historical landmark in Memphis. College students, night owls and tourists all know it’s the only place to be at 11 p.m. when it’s $1.40 for six doughnuts. It’s on first come, first serve basis, so make sure you pop in to see if they’ve still got a tray of their infamous maple bacon doughnuts or the classic chocolate glazed (with Tiger Blue sprinkles, naturally.) Shipley Do-Nuts is based in Houston, but the Oxford storefront has a local charm that makes it easy to get comfortable. Owner Bobby Oliver says that although his shop is part of a franchise, he has the freedom to serve customers what they want. “Two years ago, I was in Destin, and when I went by The Donut Hole, there was a line out the door,” Oliver says. “People were buying these doughnuts that were filled with cream or chocolate completely coated in powdered sugar. We brought it back to Oxford and they’ve been great.” If you’ve got a crazy doughnut idea, make sure to stop by and share it. Hernando Donuts may be hard to spot from the road, but once you’ve found the place, it’ll be even harder to drive by without stopping in for a quick snack. This locally owned shop is the go-to doughnut dispensary for Hernando, and their fluffy fried dough keeps everyone coming by for more. Howard’s Donuts in Memphis rivals any of the big breakfast chains with friendly service, no matter how early you come in. Pop in to pick up a dozen for the office on the way to work or start your day off with a quiet cup of coffee and a freshly baked powdered doughnut. Either way, you’re welcome to sit and stay a spell at Howard’s. Charlie’s Donuts in Olive Branch hasn’t been open as long as some of the other shops on this list, but they’re making their presence known with great customer service and the doughnuts to back it up. Their Bear Claws are as big as an actual bear’s paw and their Hawaiian delight, a pineapple fritter, has fresh pineapple pieces and shredded coconut.

Gibson's Donuts

Gibson's Donuts 760 Mt Moriah Rd Memphis, TN 901.682.8200

Shipley Do-Nuts

1750 Goodman Rd W #100 Horn Lake, MS 662.393.6992 shipleydonuts.ws

Hernando Donuts 417 E. Commerce St Hernando, MS 662.429.0888

Howard's Donuts 8130 Bellevue Pkwy Cordova, TN 901.213.1100

Charlie's Donuts 6781 Mississippi 305 Olive Branch, MS 662.895.2500

Click magazine | NOVEMBER 2014 79


CHANGE YOUR WATER. CHANGE YOUR LIFE.

Alkaline Water The “Right Choice” for all of your outpatient rehab needs

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Click magazine | NOVEMBER 2014 81


Questions: Shannon@shwlawfirm.com 5960 Getwell Rd., Suite 212-B Southaven, MS 38672

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82 NOVEMBER 2014 | Click magazine


FOOD & ENTERTAINING

ENT RTAINING

Going Once, Going Twice… Planning a successful silent auction gala

Photography by PETER CONREY

Click magazine | NOVEMBER 2014 83


food & entertaining

E

ACH YEAR, THE LOCAL MEMPHIS CHAPTER OF

The Decor

the National Association of Catering & Events

The event decorators, Angela Watson of Mahaffey Tents & Party Rentals

(NACE) hosts a silent auction and gala for a

and Holly Burris of The Hardin House, wanted a non-traditional USO

nonprofit organization. The beneficiary of this year’s

1950s-themed event, opting for khaki-colored linens and lots of Army-

charity was the Wounded Warrior Project, a nonprofit

green details like Army bullet containers, pictures of pinup girls, Uncle

that holds a special place in many of the NACE mem-

Sam posters and assorted patriotic memorabilia. A large American

bers’ hearts. WWP supports those wounded soldiers

flag hung from the middle of the the Atrium ballroom to be the focal

fighting the war on terrorism and helps them rebuild

backdrop of the bar. An authentic parachute was hung in one corner

their lives. NACE members went all out to create the

of the room and a lounge area provided by Wade & Co. Catering and

perfect setting for the annual gala.

PropcellarVintage Rentals. Up-lighting around the room created ambiance and lit the archways within the Atrium and surrounding walls.

The Food Guest arrived to an outdoor flaming rotisserie grill manned by Blake Carson of Rodizio Grill, serving chicken and waffles alongside pork kabobs. Once inside, the guests enjoyed passed appetizers presented by Simply Delicious Catering. The menu consisted of mac and cheese bites with a bacon/black pepper Aioli, spiced pecans and imported cheeses with fresh fruit. Food stations were placed around the room, serving toasted Israeli couscous with roasted summer vegetables, tri-color potato salad, honey-glazed BBQ chicken with grilled pineapple salsa, Andouille-stuffed pork loin with wild mushroom sauce and vegetables julienne sautéed with herb butter. Dessert was banana pudding and pecan pie.

The Details Each guest had the opportunity to dance the night away to the sounds of Jeremy Shrader & the Octocats, as well as take a fun photo in the Phancyphoto booth. Guests were encouraged to dress up in 1950s attire for the event as pinup girls from Memphis Bombshells mingled with the crowd and posed for pictures with the guests. With all the components of a successful event for guests, the silent and live auctions raised money for the cause. The patrons of many local Memphis businesses donated items like dinner for two, hotel stays, cookies for a year, etc. With all these details, the night was truly a success for both Wounded Warrior Project and NACE. 84 NOVEMBER 2014 | Click magazine


SPONSORS: PHOTOGRAPHER Peter Conrey

pfconrey.com 901.488.5986 FLORAL DESIGN Ashlye McCormick Designs

ashlyemccormick.com 832.226.1568 Holliday’s Flowers and Events

hollidayflowers.com 901.753.2400 CATERER Simply Delicious Catering

sdcaterings.com 901.682.9997

Blake Carson with Rodizio Grill

CarsonRodizio.com

COOKIES Whimsy Cookie Company

whimsycookieco.com 901.343.0709 RENTAL/DESIGN Mahaffey Tent & Party

mahaffeytent.com 901.363.6511 Propcellar Vintage Rentals

propcellar.com 901­­.654.6737 The Hardin House

thehardinhouse.com 901-299-4571 Elegant Chair Solutions

elegantchairsolutions.com 901.347.2473 VENUE The Atrium

theatriummemphis.com 901.866.1124 LIGHTING Techline/Area One

901-438-4980

Click magazine | NOVEMBER 2014 85


MidSouth Medicine Internal Medicine: Doctors for Adults Amy Gaskins, CFNP

Dr. Ciao Newman

Carrie McGrath, CFNP

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Click magazine | NOVEMBER 2014 87


food & entertaining

recipe

A Tropical Thanksgiving Tantalizing tips for a nontraditional holiday dinner, courtesy of Chef Albert Morgan of AC’s Steakhouse Photography by CASEY HILDER

Grilled Filet and Tropical Shrimp served with Sautéed Asparagus Ingredients: Grilled Filet and Tropical Shrimp served with Sautéed Asparagus 8 oz Filet Mignon (best grade of meat you can find) 4-6 Jumbo Shrimp (recommend 16-20 size shrimp for tenderness with this cooking method) Salt and Pepper to taste 3 ounces Olive Oil Tropical Salsa (recipe below) 6-8 Spears Asparagus (blanched) 1 Clove Garlic

Tropical Salsa makes 4 portions 1 ½ Cups Mandarin Oranges - segments 6 Large Fresh Strawberries - sliced 1 Medium Poblano Pepper - diced ¼ cup Red Onion – finely diced 3 cloves Garlic - chopped Fresh Lime Juice - 3 limes 3 ounces Olive Oil Salt and Pepper to taste

Combine all ingredients into mixing bowl and gently combine. Store in a refrigerator for a minimum of 2 hours for flavors to combine. 88 NOVEMBER 2014 | Click magazine

1. Begin by brushing the filet mignon with olive oil and season with salt and pepper. Place on a hot grill and do not touch for two minutes. 2. After 2 minutes, rotate the steak 45 degrees to form perfect grill marks. 3. Cook an additional two minutes before flipping the steak. Continue cooking until desired steak temperature is reached, which varies depending on the type of grill. 4. After steak is completed and resting, brush cleaned and deveined shrimp with olive oil and season with salt and pepper. 5. Grill shrimp for 3-4 minutes, making sure to turn them so they don’t burn. 6. While grilling the shrimp, heat a sauté pan to medium high heat for the asparagus. 7. Add olive oil and chopped garlic to the warm pan along with the pre blanched asparagus. 8. Sauté for approximately 2 minutes until asparagus is hot but still firm. 9. Assemble all items on your serving dish and top shrimp with the tropical salsa.


Click magazine | NOVEMBER 2014 89


90 NOVEMBER 2014 | Click magazine


CLICK

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Click magazine | NOVEMBER 2014 91


Special Advertising Section

on the money

The rate on 30-year fixed-rate mortgages, for example, is typically tied to the yield on 10-year Treasury bonds. The yield is the rate of return expressed as a percentage. When the yield goes up or down so do interest rates. Rates on adjustable rate mortgages (ARMs), meanwhile, are tied to the Federal funds rate. This is the rate at which a depository institution or bank lends funds maintained at the Federal Reserve to one another overnight. When the economy is ailing the Federal Reserve keeps interest rates low to encourage borrowing and stimulate spending among consumers. This is what happened after the financial and housing markets collapsed and why rates have remained at historical lows. Quantitative easing got the ball rolling on low rates. Following the collapse of the markets, the Federal Reserve began a quantitative easing (QE) program in late 2008. In an effort to boost the economy and housing markets it began buying U.S. Treasury bonds and mortgage-backed securities, which helped lower mortgage rates. When the Federal Reserve begins backing off of their QE

Hills & Valleys Mortgage rates are slated to rise in 2015, but when and by how much?

program, rates are expected to rise. Many experts are saying that should happen over the next few months as the economy begins to strengthen. Strengthening economy. Other factors contributing to an anticipated rate increase include a strengthening economy. Economic growth is expected to average 3.3 percent in 2015, according to Freddie Mac. The unemployment rate is also falling and is expected to continue to do so. Remember, when the economy is struggling

A

interest rates are kept low to stimulate growth. S WE APPROACH THE END OF 2014, MANY POTENTIAL

The bottom line

home buyers, buyers who have been sitting on the

If you’re a potential homebuyer and you’re waiting on an

sidelines waiting for either an interest rate drop,

interest rate drop from our current rates, it’s probably not

home price drop or just waiting until the new year, have been

going to happen. That’s the bad news. The good news? If

asking me, and asking me, and asking me, what my thoughts

you’re waiting on the sidelines simply because now is not the

are for mortgage interest rates in 2015. My first reaction, as

optimum time to purchase your new home, it shouldn’t be a

always, is to gaze into my crystal ball.

problem, if rates do rise it should be a small rise.

All kidding aside, no one really knows but we can offer

Barring another financial and housing market implosion,

some suggestions for everyone who is sitting on the home

and if the economy continues to improve, many experts

buying sidelines. First, some historic perspective. Mortgage rates have been

believe that we should see interest rise in 2015 to around 5 percent.

at historical lows since 2008 following the financial crisis, but the general consensus, by the experts who should know, is that they will rise in 2015; it’s just a matter of how much and when. The average rate for a 30-year fixed-rate mortgage has fluctuated between just above 4 percent and 4.5 percent for most of 2014. What causes rates to rise or fall? Interest rates on fixed-rate mortgages are linked to Treasury bond rates. Treasury bonds are issued by the U.S. Treasury Department to pay for debt. 92 NOVEMBER 2014 | Click magazine

Brian Walters is a Vice President of Iberia Bank Mortgage Company. For more information on refinancing your existing home loan contact Iberia Bank located at 1240 Goodman Road in Southaven or call 662.349.5544. This article is not intended to be legal advice. Legal advice is dependent upon the facts of any particular situation and the state of the law at any given moment. The information provided should only be used as a guide regarding the issues individuals may face and should not be relied upon as legal advice. Free background information available upon request.


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Click magazine | NOVEMBER 2014 93


Special Advertising Section

live well

Healthy Holidays Tips for a happy and hearty Thanksgiving

I

T’S THAT TIME OF YEAR AGAIN - A TIME FOR OVEReating and over-indulging. I often get asked by my clients,

“What kind of food should I eat over the Holidays?” My

answer is eat what you enjoy, just eat in moderation. You

don’t need to starve yourself, just be aware of what and how much you are eating. We all remember sitting around the table enjoying all the wonderful food, watching football, saying “I don’t think I can eat another bite, but that pumpkin pie sure looks good.” Relax, it is possible to continue to be a part of these wonderful events and maintain your health. Here are five simple tips to help uneasy eaters enjoy the holiday in moderation. 1. BE REALISTIC - This is not the time to begin a new diet. Think about maintaining your weight, not about losing weight during the holiday season. Forget about the idea of being “perfect.” It is impossible to be perfect during the most ideal circumstances, much less during a time of endless foods.

Whole Body Health & Wellness is your personal advocate for living an energized and passionate life. We work with our clients to help

2. EAT BEFORE DINNER - Never arrive hungry. Eating a light,

them create a happy, healthy life that is flexible, fun and free of

healthy snack such as raw vegetables with salsa, or an apple

denial and discipline. By working together, we can discover the food

before dinner, will leave you better equipped to make better

and lifestyle choices that best support you. Join Kandi Tippit for a

food choices.

complimentary one-hour health consultation to discuss your unique situation and determine how she can help you reach your personal goals.

4. BRING A HEALTHY DISH - At least you know you’ll have

She is here to create a supportive environment and explore what really

one thing to eat and others will probably be thankful for the

works for you. Working on the principle of

healthy option.

bio-individuality, she will support you to make positive changes that are based on

5. AVOID SECONDS – I know this can be a challenge,

your individual needs, lifestyle preferences,

especially when there is an abundance of delicious foods. To

and background. She can be reached by visit-

avoid going back for seconds, chew your food slowly, so that

ing their website at: www.treatwithnature.

you can savor the taste and be more satisfied. Chances are

com, email kandi@treatwithnature.com or

you will be full by the time you’ve finished eating.

calling 901.734.2114

94 NOVEMBER 2014 | Click magazine


Click magazine | NOVEMBER 2014 95


SEE&DO ONE T H ING NOT TO MISS THIS MONTH

S D

A Magical Night in Overton Park Bask in dramatic lighting and whimsical décor while enjoying great libations and delicious food at

Mingle

Overton Park Conservancy’s signature fundraising event in Memphis. Launched in 2012, A Magical Night in Overton Park transforms the formal gardens into a breathtaking gathering space that celebrates the conservancy’s year-round efforts to build a brighter future in Overton Park. Photography by NATHAN W. BERRY

96 NOVEMBER 2014 | Click magazine


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Click magazine | MAY 2014 1

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