River City, TN October 2025

need a bank that moves at the speed of life.

Tara, proudly independent for 10 years.

As a spouse, parent, and business-owner my life can be a bit challenging. That’s why I chose i-bank. They understand my needs and have yet to let me down. From handling my small business banking needs to replacing a debit card last-minute before a trip—and even helping me find a gold coin for a special gift—i-bank has always served me heroically. Thanks i-bank, I couldn’t have done it without you.

Tara Miller Owner, Midtown Taekwondo

Start your story with i-bank today, and find out why being proudly independent is the most rewarding way to bank.

i-bankonline.com

AMI AUSTIN - BABCOCK GIFTS - BLU D’OR INTERIORS

CHICO’S - COLLECTED BY ELIZABETH MALMO - COTTON TAILS

DINSTUHL’S - EAST MEMPHIS ATHLETIC CLUB - FLEET FEET SPORTS

FROST BAKE SHOP - GOETZE ART & DESIGN - HIGHTEE

HOT YOGA PLUS - J. MCLAUGHLIN - JAMES DAVIS - J. JILL

JOSEPH - JOSEPH MEN - KING FURS AND FINE JEWELRY - KITTIE KYLE

LIBRO - LISA MALLORY · SARAH SPINOSA INTERIOR DESIGN

LORI JAMES - NOVEL - ORVIS - PANERA BREAD - PAVO SALON

PIGTAILS AND CREWCUTS - RESTAURANT IRIS - SACHI

SISSY’S LOG CABIN - STOVALL COLLECTION - ZÜPMED

The Food & Beverage Issue

October sits at the sweet spot of fall, tucked neatly between the rush of back-to-school and the whirlwind of the holidays. The weather in Memphis this time of year is about as good as it gets: crisp mornings, golden afternoons and, at last, a break from the heat.

There’s an energy to the season, colored by Halloween anticipation, football Saturdays and the first hints of year-end festivities. But October still stands apart—a moment to slow down and savor. Our calendars aren’t quite overloaded yet, unless of course you’re wrangling a child who changes their costume idea every week. In that case, smile, nod and quietly stash away some of their Halloween candy for yourself.

This year’s Food & Beverage issue is a celebration of the flavors and gatherings that define fall in the River City. Whether you’re whipping up a spooky dessert for the school party or planning the perfect tailgate spread, we’ve packed these pages with inspiration to make it memorable. With recipes ranging from on-theme desserts to classic spaghetti, as well as the perfect savory roll with honey butter, we hope these pages offer a starting point for some fun in the kitchen.

As the days grow shorter and the sun lingers just past six, we are grateful for the gathering places in our city. From your own kitchen to coffee shops where new friendships begin to breweries where old ones are rekindled, food and drink are at the center of so many memories. They connect us and transport us. A glass of wine might transport you back to Italy, a bowl of pasta might evoke memories of a family tradition and a beautiful tablescape or centerpiece can spark inspiration.

This issue is also a tribute to the chefs, pit masters, baristas, mixologists and tastemakers who pour their creativity and hospitality into every dish, every drink and every moment. They give us far more than nourishment; they give us experiences and reasons to gather.

Here’s to October, to slowing down just enough to enjoy it, and to the people who make Memphis a city worth savoring.

Cheers!

KIT GARROTT, PUBLICATION DIRECTOR

PUBLISHER

Christian Owen | christian.owen@citylifestyle.com

PUBLICATION DIRECTOR

Kit Garrott | kit.garrott@citylifestyle.com

MANAGING EDITOR

Jeannie Tabor | jeannie.tabor@citylifestyle.com

EDITOR

Lindsey Tonkin | lindsey.tonkin@citylifestyle.com

PHOTO EDITOR

Bonner Morgan bonnermorganphotography@gmail.com

EDITORIAL COORDINATOR

Amy Golden | amy.golden@citylifestyle.com

MARKET AREA COORDINATOR

Malise Culpepper | malise.culpepper@citylifestyle.com

STAFF WRITERS

Margaret Ledbetter, Morgan Zanone

ACCOUNT MANAGER

Jeff McMillen

COPY EDITOR

Jo-Ellen Sharpe

STAFF PHOTOGRAPHER

Uday Sripathi | uday@goldensparrowstudios.com

Corporate Team

CEO Steven Schowengerdt

COO Matthew Perry

CRO Jamie Pentz

CTO Ajay Krishnan

VP OF OPERATIONS Janeane Thompson

VP OF SALES Andrew Leaders

AD DESIGNER Josh Govero

LAYOUT DESIGNER Andi Foster

QUALITY CONTROL SPECIALIST Hannah Leimkuhler

inside the issue

SPENCER W. HAUSER, MD

Fellowship Trained Spine Surgeon rated 5/5 stars by patients

Dr. Spencer Hauser specializes in helping patients with spine-related pain get back to doing what they love, utilizing both non-operative and surgical treatments to do so. He works collaboratively with other members of the OrthoSouth Spine Center team, including physiatrists and physical therapists, to identify the causes of pain and tailor personalized solutions to each unique individual's situation.

Call us or book your appointment online today!

Creepy candy-coated peanut butter eyeballs that make Halloween snacking frightfully fun and deliciously spooky

TRICK or TREAT

These spooky peanut butter eyeballs are a fun, no-bake treat perfect for Halloween parties. Sweet, creamy and creepy, they’ll impress every little goblin and ghoul!

INGREDIENTS

• 1 cup creamy peanut butter

• ½ cup unsalted butter, softened

• 2-2 ½ cups confectioners’ sugar

• 1 (12 oz.) white chocolate chips

• 2 T. coconut oil

• 2 tubes red decorating gel

• 1 tube green decorating icing

• 1 tube white writing gel

• 36 brown M&Ms

DIRECTIONS

1. Line a baking sheet with waxed paper and set aside.

2. Using a handheld mixer, stir peanut butter and butter in a medium bowl until smooth. Gradually fold in confectioners’ sugar until thick, smooth

and well-combined. Shape the mixture into 36 1-inch balls and place on the prepared baking sheet. Refrigerate for about 1 hour or until firm.

3. Meanwhile, melt white chocolate chips and coconut oil in a double boiler until smooth. Carefully drop the chilled peanut butter balls into the chocolate to coat, then scoop them out with a fork, letting the excess drip off through the tines. Return the balls to the waxed-paper-lined baking sheet. Refrigerate until set.

4. With scissors, snip off the end of each tube of decorating gel. Pipe the red gel from the center down over the eyeballs for veins. Squeeze one ‘dot’ of green decorating icing on top of the eyeball, over the red icing. Place an M&M on the green icing. Squeeze one white dot on top of the M&M.

5. Refrigerate until ready to serve.

Peanut butter eyeballs coated in white chocolate bring spooky, sweet fun to every Halloween celebration.

ARTICLE BY MORGAN ZANONE | PHOTOGRAPHY BY BONNER MORGAN

MARGARET MIKKELSEN modern memphis homes

WHERE MODERN LIVES IN MEMPHIS

mobile: 646-898-6901 office: 901-682-1868

margaret@modernmemphishomes.com modernmemphishomes

The Southern Soul of Italy

Sunny Peaks and Sicilian Swagger

Like its counterpart in the United States, southern Italy has a less dense population, is known to be sun-kissed, and is dotted with villages and farms that embody the agricultural soul of Italy. The mountains and hills are characterized by heat, both from the sun and several volcanoes, adding to the unpredictability of this portion of Italy’s Boot. When in southern Italy, the road signs are like polite suggestions, and lanes are “interpretive” (think three-lane highways that become six). That sun-drenched spirit spills into the food, the hospitality and the regional pride — worn like a badge and served with a generous pour of Greco.

Most well-known in southern Italy is Naples, the capital of Campania, and home to the ubiquitous pizza. Naples is nestled between two volcanoes, including nearby Vesuvius and the city of Pompeii. Campania is filled with favorites, including the Amalfi Coast and Limoncello. A visit could include a boat ride to the island of Capri or a tour of the Amalfi coast. Visitors will be familiar with sun-ripened San Marzano tomatoes, spaghetti and mozzarella di bufala, and will be delighted to pair them with wines of the region, including Aglianico, Taurasi, Greco di Tufo and Fiano. Mangia!

If the North sets the table with silver cutlery, the South, especially in Puglia, hands you a warm loaf of bread and invites you to tear in. In the heel of Italy’s Boot, Puglia is the home of the olive tree. There are nearly 60 million

ARTICLE BY ANNA GSANGER

trees planted in this region, which account for 40% of Italy’s olive oil production. When traveling inland through the region, visitors have an expansive view of rustic olive orchards separated by low stone walls. The capital of Puglia, Bari, is a charming port town where the water is dotted with fishermen and trattorias in which to enjoy their bounty with a glass of jammy Primitivo, naturally.

Agriturismi,  farms that offer vacation stays, can elevate a visitors’ experience. Living with and among the people who work on the land, visitors are encouraged to find an agriturismo that suits their interests. Alberobello (beautiful tree) is a charming community in Puglia, known for its stone homes, which are made in the round with self-supporting domes, all without mortar. Staying in one for a night or two is a great way for visitors to immerse themselves in Puglian culture. Another stunning sight is the village of Ostuni. Known as the “White Town” (La Cittá Bianca), the ancient buildings of the city radiate from afar.

In the arch of Italy’s Boot is the region of Basilicata. The most mountainous area of southern Italy, it is challenging to navigate, but a trip to the town of Matera and its cliff dwellings is well worth the effort. These unique homes, called Sassi, are believed to be among the world’s longest continuously inhabited dwellings with records from the 10th century BC. The local food in Matera focuses on peasant traditions: horseradish is used instead of truffles, breadcrumbs serve as a substitute for cheese, and the regional star is a dried pepper called peperone crusco, best paired with a crisp Falanghina wine.

The toe of the boot, Calabria, is dominated by agriculture. Olive oil production is second only to Puglia, and citrus groves abound, with lemons, oranges, mandarins, clementines

and 90% of the world’s Bergamot oranges. Local markets abound with food packed in olive oil: olives, citrus, and fish. The culinary star of the region, the Calabrian chili, is a spicy, smoky pepper that has heat without being overpowering. The flavorful cuisine pairs well with a refreshing bottle of Greco, a dry white wine that is widely available.

A tour of southern Italy isn’t complete without a visit to Sicily, an experience like no other. With its stunning coastline and groves of Sicilian lemons, Sicily is brimming with energy, a bit of chaos and the subtle undercurrent of adventure. In a small beach town, fishermen show off their buckets of octopi, and it’s no surprise that the food is focused on the sea and is outstanding! If possible, head to the village that created cannoli, Piana degli Albanesi, or venture further to Mount Etna. Street food abounds and includes arancini the size of baseballs, as well as sfincione, a flatbread with a multitude of toppings. At the end of the day, wash everything down with Nero d’Avola, Sicily’s most beloved grape. With aromas and flavors of plum and black cherry with a hint of pepper and minerality, it is the perfect beverage while touring the island.

THE HEART OF THE BOOT: WHERE NORTH AND SOUTH EMBRACE

The center of Italy is filled with many of the most well-known and visited locales. Places that combine the precision and industry of the North with the arid, wildness of the South, while at the same time displaying their own uniqueness and charm.

The Adriatic Sea and the Apennine mountains border the central regions of Abruzzo and Marche. The picturesque fishing villages that dot the coast are the best places to visit to lose your sense of time. The cuisine is focused on the sea, and the wine also has a touch of salt air. Verdicchio wine displays fruity acidity and salinity from its environs. It is the perfect wine pairing for food from the Marche region. In Abruzzo, the well-renowned Montepulciano d’Abruzzo and Trebbiano wines pair perfectly with the lamb, truffles, and homemade cheeses found there.

Tuscany and Umbria are dream-worthy, characterized by rolling hills filled with grapevines, as well as the bounty of central Italy. Shades of umber, Siena, ochre, and verdant green dominate the landscape. Visit an ancient villa and learn the art of handmade pasta, or drive through the twists and turns that cut through the hills for a thrill.

“To taste Italy is to understand contradictions — the precise and the passionate, the Alpine and volcanic, the elegant and rustic.”

A visit to Tuscany must include a visit to Florence. Wandering the medieval streets of the ancient, walled city center is a delight. Whether you are crossing the Ponte Vecchio while admiring the shopkeepers’ stalls, or stopping to listen to classical music played in one of the city’s cathedrals, Florence is a step back in time with more art per square foot than most museums, without the velvet ropes.

Crave the countryside? Venture outside the walls of Florence to Siena. The town center, Piazza del Campo, hosts a medieval horse race twice each year where municipalities compete for the coveted banner bearing the image of the Virgin of Saint Mary. Stop by the cathedral in Siena, a visual treat with its white and black horizontal facade and breathtaking interior. Rounding out a visit to Tuscany is a trek to Pisa, including the requisite “holding up the tower” photo! While there, stop by one of the many other historic churches in the city.

The true center of Italy, Rome is magical, overwhelming, romantic, and lovely. It is a city that contains a country (Vatican City) and personifies a country (Italy). Visiting historic treasures is as captivating as wandering the streets in search of an espresso. There are the mustsees: the Colosseum, the Pantheon, the Spanish Steps, the Trevi Fountain, the Vatican and the Roman Forum. However, some notable, lesser-known options include Piazza Navona, the National Roman Museum, Campo de’Fiori, Museo Leonardo da Vinci and Alfredo alla Scrofa, the birthplace of the beloved Fettuccini Alfredo.

WHAT IT MEANS TO TASTE A COUNTRY IN PIECES

While Italy oozes ancient charm, its real magic lies in the way it defies being understood all at once. Like any great meal, it’s best savored in courses — one city, one sip, one plate at a time. To taste Italy is to understand contradictions — the precise and the passionate, the Alpine and volcanic, the elegant and rustic. Each region doesn’t just have its own cuisine; it has its own heartbeat. When you put your fork down and raise your glass, you aren’t just sampling flavors — you’re sharing in a centuries-old conversation. No matter the time of year or the frequency of your visits, Italy always has something new and fun on offer.

MUST-EAT DISHES FROM SOUTHERN ITALY:

• Fresh polpo (octopus)

• Peperone Crusco

• Olive oil that glows

• Sicilian lemons

• Bucatini con le Sarde

• Original ‘Spaghetti o’s’, anelletti

• Orecchiette with cime di rapa

• Arancini

• Sfincione

• ‘Nduja - a spicy, spreadable pork sausage

• Scamorza cheese (a favorite!)

WINE NOTES:

• Whites:

• Greco di Tufo

• Fiano

• Marsala, fortified wine made with added grape spirit

• Reds:

• Negroamaro ( meaning black and bitter)

• Primitivo

• Aglianico

• Aglianico DOC/DOCG or Taurasi DOCG.

• Nero d’Avola

MUST-EAT DISHES FROM CENTRAL ITALY:

• Fettuccine Alfredo

• Black truffles

• Pecorino cheese

• Bruschetta

• Spaghetti all’amatriciana

• Spaghetti alla carbonara

• Spaghetti alla chitarra (hot chili)

• Seafood directly from a local fisherman

WINE NOTES:

• Whites:

• Orvieto

• Verdicchio

• Fiano

• Trebbiano

• Greco Bianco

• Reds:

• Sangiovese

• Chianti: Chianti DOCG or Chianti Classico

• Brunello di Montalcino

• Cesanese, preferred grape of the Romans

• Montepulciano d’Abruzzo

• Sagrantino

• Super Tuscan, blend of French Bordeaux grapes (Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, or Syrah)

• Travel notes:

• The 2026 Winter Olympics will take place in northern Italy. Venues will be:

• Milan,

• Cortina d’Ampezzo,

• Valtellina,

• Val di Fiemme, and

• Verona.

• While in Cortina, don’t miss the chance to drink a Bombardino, a warming cocktail made with Advocaat and Brandy.

A Tuscan vineyard experience

RIVER CITY SELECTS

COMMUNITY EVENTS

RIVER ARTS

riverartsmemphis.org

RiverArtsFest, October 18 & 19, 10am-5pm, the nation’s top 15 arts festival returns to Riverside Dr. with 180+ artists featuring original works, live music and demonstrations.

ENTERTAINMENT

Riggs

ENTERTAINMENT

RiggsTalent.com

info@riggsentertainmentllc.com

A boutique entertainment agency, representing the 901 Heavy Hitters, The Neon Mooners, Joyce Cobb, Breeze Cayolle, the Beale Street Flippers, and many more!

Whiskey, Wine & Dine

Benefiting Special Olympics

Get your tickets today! specialolympicsmem.org

Join us Nov. 8 at The Kent for Memphis’ best event for great food and fundraising. Help fund our local athletes and make them smile by supporting Special Olympics.

Walk/Run for Autism Awareness, 8am, Nov. 1, 2025, in scenic H.W. Cox Park, Collierville. Contact founder LaToya Humphrey to discuss participation and sponsorship. Go to EventBrite.com and search Stride for Impact.

Need a unique way to display your kids’ art? Let Katie Hill Art help you by creating a custom collage!

katiehillart.com @katiehillart katiehillart@gmail.com

FOOD & DRINK

Buster’s Butcher

bustersbutcher.com (901)695-1128 199 S Highland St

Our skilled butchers offer 100% Prime Beef hand-cut steaks and specialty cuts you won’t find anywhere else in Memphis. Come learn why Every Cut Counts at Buster’s Butcher!

“Best Butcher in Memphis” – Memphis Flyer’s Readers’ Poll

Loflin Yard is a downtown Memphis bar, restaurant and venue that accommodates both large and small events. Enjoy our spacious, relaxed indoor and dog-friendly outdoor areas.

ARTICLE BY AMY BIRDSONG

INVITING KITCHENS

Design your kitchen as a welcoming room, where utility yields to atmosphere. We visited these designer kitchens for major inspiration.

“No matter what -  everyone always ends up in the kitchen,” says Jessie Cate, of M. Cate Interiors.

“I love a showstopper range, but it can feel like putting a car in your living room,” she admits. Here, Jessie layers cabinetry with two different hues of white oak for dimension. The tower cabinetry hugs the range to soften the space. She added fluted legs to the island to treat it like a piece of furniture.

“With all of the hard materials, you have to work to make a kitchen cozy,” Jessie advises.

Designer Ann Prince reminds us to bring in the personality to your kitchen. “Don’t forget the ceiling! Adding wallpaper overhead introduces color and pattern,” she says.

Ann borrows lighting principles from the living room. “Task lighting is a must, but layering in a lamp adds warmth and ambiance. A small table lamp on the counter or a shaded sconce can instantly soften the space. One client also uses the lamp to signal –the kitchen is closed for the evening,” she adds.

Beyond the counter or island, she often incorporates a preferred kitchen seating.  “Everyone loves a cozy banquette at their favorite restaurant—so why not enjoy the same charm at home? It’s inviting, space-saving, and makes everyday meals feel special,” notes Ann.

Designer Sarah Spinosa worked on a mid-century design project in which it was important to honor the era’s ethos throughout the house, so that the kitchen space opens seamlessly to the dining area and living room and cabinetry reads as built-in furniture.

“This kitchen exemplifies mid-century modern elegance, blending clean lines and natural materials for a timeless, functional space. Working from John Jones’ meticulous plans, we focused on

optimizing utility without sacrificing aesthetics,” says Sarah. “The cabinetry, beautifully crafted by Tom Archer, frames the kitchen in warm wood tones, while built-in shelves behind the range offer convenient, discreet storage for spices and cooking utensils. A stainless steel backsplash lifts the space with a sleek, contemporary touch, ensuring easy cleanup and visual contrast,” she explains.

Whitney Joiner of Story Interior Design elevated a recent kitchen renovation of an older home. “We combined two rooms of the original floorplan, making the kitchen the true center of the home. While the scheme is neutral, we really dressed it up with soapstone and marble counters, a brass sink and lighting that felt like jewelry,” she says.

She guides clients to incorporate art in the kitchen as well. “It’s just as important here as it is in a dining room or bedroom. We commissioned Memphis artist, Frances Berry Moreno to work with this family’s motto of Take it Easy,” notes Whitney.   These kitchens remind us to let zones for prep, cooking, and cleanup mingle with curated objects and soft textiles, so the space feels as poised for gatherings as it is efficient for daily tasks.

GAME DAY FLAVOR

Celebrate football season with Memphis style, bold flavors and unforgettable Southern hospitality.

ARTICLE BY MORGAN ZANONE

PHOTOGRAPHY BY BONNER MORGAN

Nothing says fall like football season. Tailgating and pre-gaming are the Southern way to boost our enthusiasm for cheering on our favorite teams. In Memphis, we also embrace the local culture of great food and good music as an integral part of who we are. Barbecue, soul food, blues and Southern hospitality are staples here.

BB King, the music legend synonymous with Beale Street, curated that same local vibe in his famous blues club and restaurant, BB King’s Blues Club, founded in the early 1990s, and later in his fashionable restaurant, Itta Bena. For many years, parent company Beale Street Blues Company has been hosting private events and parties in both spaces. Kathrine Corvelli, National Sales Director of BSBC, describes how the catering business evolved from that, saying, “We started doing offsite catering for our current clients and deliveries for the Grizzlies and visiting NBA teams. We knew that was something we could and would love to develop further.” So, in 2024 Beale Street Blues Company (BSBC) Catering was launched to thoughtfully combine the BBQ cuisine at BB King’s with the upscale menu at Itta Bena, appealing to a broad clientele.

Top: Tailgating supplies - Faribault Mill blankets, Vista picnic blanket, Yeti Camino Carryall and Roadie hard cooler, rattan tray table provided by Babcock Gifts.

Often, hosts celebrating football season want to integrate our city’s local flair into their parties. When asked specifically about creating a local vibe with a tailgating menu, Kathrine says it’s most important to keep it casual, easy and fun. Hiring a caterer for such an event lightens the load for the host by simplifying the to-do list. For the menu, she suggests, “Shrimp and Grits and our Gumbo on a cold day is the perfect combination.” She also recommends adding a few simple menu items like pimento cheese and homemade pita chips, a sausage and cheese platter, sliders and chicken tenders. They also offer their own BB King’s barbecue sauce and rub to complement the menu, incorporating the signature Memphis flavor.

If you want to host a memorable pre-game or watch party at your home, Kathrine advises going bigger. After all, their motto is, “Let’s make your event legendary!” She suggests using any of their chef-attended stations: Whole Hog with pork belly and pulled pork, Jambalaya, Macaroni and Cheese bar, Flame Broiled Oyster Rockefeller Trio or Panseared Chilean Seabass. BCBS Catering offers any favorite items served at BB King’s Blues Club or Itta Bena. Kathrine adds, “No event is too small or too large for us. Oscar Pena, BSBC Catering Head Chef, and our catering teams love to create a fun, on-theme menu.” Kathrine says,” If you really want to take it to the next level, you can choose to hire live music, like BB King’s All-Star Band, a classic rock or a jazz trio. Our teams and entertainers are the heart and soul of Itta Bena, BB King’s and Beale Street.” She adds, “We are proud to bring that BB King energy, feeling and authenticity to guests’ special celebrations.” When using BSBC Catering for the full-service experience, their teams do it right. Kathrine adds, “With setup, we have a Southern rustic detail in mind, with the fun of BB King’s but the display of Itta Bena’s style. It’s the perfect combo!”

“We are proud to bring that BB King energy, feeling and authenticity to guests’ special celebrations...the fun of BB King’s, but with the display of Itta Bena’s style. It’s the perfect combo!”

BB King himself would have celebrated his 100th birthday last month. Hayley Heard, BSBC Director of Marketing, describes how they honored his milestone birthday last month. “We partnered with Memphis Tourism to launch the 100 Days of Blues, leading to what would have been BB King’s 100th birthday on September 16th.” This summer-long event included music performances, like a free, family-friendly music festival on Beale Street, and dinners to commemorate BB’s influence on our city and Beale Street culture. Hayley adds that during an afternoon hosted by Kontji Anthony and DJ Stan Bell, they celebrated with “entertainment from Eric Gales, Rodd Bland and Friends, Corey Lou and the Davillage Band, Mr. Sipp, Stax Music Academy, Whitehaven High School band and the Beale Street Flippers.”

Perhaps you’re looking to give your guests a spectacular memory this fall, or you just want to create a down-home, laid-back afternoon with friends. Either way, entertaining on a crisp fall day during football season is made all the better by bringing the authentic Mid-South flavor and atmosphere to your event. Caterers such as  Beale Street Blues Company Catering can make building that atmosphere easy.

DELICIOUS

TAILGATE SPREAD PROVIDED BY BSBC CATERING:

• Smokehouse Sliders with caramelized onions - enjoy with a Tiny Bomb in the other hand.

• Select Sausage and Cheese Plate - pairs perfectly with a crisp glass of rosé; add a jalapeño for more spice!

• Pimento Cheese and Caramelized Onion Dip - scrumptious with homemade, crunchy pita chips and crostini.

• Barbecue Riblet Platter - season with the savory BB King’s signature barbecue rub and sauce, for a true, down-home flavor.

FALL FLORALS: A BOUNTY OF BEAUTY

Inspiring

Centerpieces from Rachel Johnson, Dreamscape Florals and Tastemaker

Mimsie Crump

Mimsie Crump uses lemons and roses from the grocery store with basil from her garden to fill this versatile footed bowl from Collected, by Elizabeth Malmo that would also be perfect for an orchid or moss mound.

Rachel Johnson of Dreamscape Florals loves the unexpected when creating organic farmto-table looks. Emphasis on farm. She counts The Flower Farm in Arlington as a favorite micro-farm in the city for florals. These arrangements also include a harvest from the Cordova International Farmer’s Market and a trip through a friend’s home garden.

“If all flowers are on the same, flat visual plane, there isn’t as much visual interest. I use vegetables in all forms to add shadows and color play,” says Rachel. The result is a beautiful still life with tomato vine, gourds, sweet corn, heirloom okra and snap beans. She wired turnips to connect a visual line between the magenta celosia and purple cabbage.

Micro-farms in Memphis are growing flowers you can’t get wholesale. “More delicate flowers like cosmos and zinnias don’t travel well. I find the colors are more vibrant and varied, and it’s a lower carbon footprint,” Rachel explains.

“The flowers that you can buy locally and straight from our farmers tend to have more variety in unique characteristics—from stem shape to color—from flower to flower. I find that this natural edge gives more personality to my flower arrangements—making them more like living sculptures,” she adds.

CONTINUED >

@dreamscapeflorals_

Variegated snap beans and wild grass add to the rhythm in the arrangement. “I like the florals to appear floating up to kiss the sun like a flower naturally would,” Rachel muses.

Mimsie Crump, who dabbles in flowers for fun (and sometimes for hire), is an ally of the grocery store floral stalwart - the carnation. “You can easily manipulate them by opening them up to look like a totally different flower. And they also last for about 100 years,” she highlights. She makes it look deceptively easy to create stunning, traditional arrangements with a short trip the grocery.

“My motto is let the flowers do the work for you, so that you don’t have to,” says Mimsie. Step one for this approach is choosing the right container. Different vessels can transform even the most familiar flowers and materials. When working with grocery store flowers, it’s best to stick with three to five types of flowers since you are buying in larger quantities, she advises.

“The simplest way is to start with a large background flower like the hydrangea or the rose in each of these arrangements. You would then follow up with smaller accent flowers,” adds Mimsie. “Figs and artichokes act as a smaller accent component with the hydrangeas and mums. Adding greenery creates softness. But it could also be a flower, such as lisianthus, a branch of Japanese maple from your backyard or even basil with the lemon and rose mound. Look for something that has a lot of movement.”

And when the grocery store flowers are looking a little tired? “A quick run through the produce section adds some color, texture and playfulness - perfect for a dinner party,” notes Mimsie.

That’s

There’s

COFFEE

ROUNDUP SHOP

ARTICLE BY JEANNIE TABOR

PHOTOGRAPHY BY UDAY SRIPATHI

A caffeinated tour through Memphis’s most unique and inviting coffee spots

What better way to judge the state of affairs in your city than a roundup of local coffeehouses. Whether you aim to hold a meeting, gather with friends or spend some quiet time with a tasty beverage and a good book, we offer a few choices to satisfy your caffeine craving from downtown to east Memphis. With hot cortado in hand, buy some beans, play some chess or take in a sermon. There’s a coffee shop for everyone!

CITY AND STATE

City and State wins the multi-tasking award. Plug in your laptop, order a drink and peruse the wide variety of unique gift items, including their line of Boy Smells candles. An ideal stop after taking in a pilates class at Core Collective Broad.

2625 Broad Avenue

OTHERLANDS

Otherlands offers something for everyone. Hippie hangout (with fish tanks and secret gift shop) meets cozy workspace, including lamplit desks. Hang out on the vine-covered patio and tune in for live music on the weekends.

641 Cooper Street

BELLTOWER

Belltower takes academic top honors. Located in the Highland Strip near the University of Memphis, it offers plenty of spots to get your study on. Leave with their eponymous coffee beans to bring the flavor home and visit their sister spot at Shelby Farms after a brisk walk around Patriot Lake.

525 S. Highland

MEMPHIS CHESS CLUB

Memphis Chess Club is the rec room of coffee shops. On a recent Saturday, I witnessed a son teaching his mother to play as well as several groups of young adult chess enthusiasts. You don’t have to play chess, of course – there’s a full menu, cozy seating and a piano!

195 Madison Avenue

THE HUB

The Hub cup ‘a joe may have you singing praises. Located adjacent to Mission Church, it feels like the virtual work community has found its haven in east Memphis. A variety of seating arrangements, including a conference room, provide ample opportunity for inspiration.

6000 Briarcrest Avenue

RAMBLIN JOES’

Ramblin Joes’ is the little brother of coffee shops. This pint-sized grindhouse has a small amount of indoor and outdoor seating, but most of their business is drive-thru. Don’t let the long line fool you, though: the baristas will have you on your way before you can say “latte!” Look for their new location on Sam Cooper.

4610 Poplar Avenue

Jalapeño Cheddar Rolls

AND SALTED HONEY BUTTER - BEST SERVED WARM

These cheesy, melt-in-your-mouth rolls are perfect for a crisp October day. Drizzle with honey butter, and you’ll be making another batch before the first one is gone.

ingredients:

• 21/3-22/3 cup all-purpose flour

• 1 ½ tsp Rapid Rise yeast

• 1/3 tsp kosher salt

• 1 1/3 cup grated cheddar cheese

• 2/3-1 1/3 jalapeños, seeded and chopped

• 2/3 cup warm whole milk

• 2 tbsp honey

• 2 2/3 tbsp salted butter, at room temperature

• 2/3 large egg

directions:

Step 1. In the bowl of a stand mixer, stir together the flour, yeast and salt. Add the shredded cheese and chopped jalapeños and toss to combine.

Step 2. Pour in the warm milk, honey, egg and melted butter. Using the dough hook attachment, mix on low speed until the dough comes together, about 4–5 minutes. If the dough feels too sticky, add an additional 1/4 to 1/2 cup of flour. Cover the bowl and let the dough rest at room temperature for at least 15 minutes or up to a few hours.

Step 3. To make the honey butter, mix the softened butter, honey and a pinch of salt until smooth in a small bowl.

Step 4. Preheat the oven to 350°F. Lightly grease a 9x9-inch square baking dish.

Step 5. Lightly flour your work surface and turn out the dough. Punch it down and divide it into two equal portions. Roll each piece into a 12-inch square, about 1/4 inch thick. Brush both squares generously with the honey butter, reserving any remaining butter for serving. Slice each square into 6 strips. Roll each strip into a spiral, then place them seam side down in the prepared baking dish.

Step 6. Cover the dish and let the rolls rise in a warm spot for about 30 minutes, or until puffy. Alternatively, cover and refrigerate overnight.

Step 7. Bake for 20–25 minutes, or until the rolls are golden brown. Remove from the oven and brush with the remaining honey butter. Serve warm.

Recipe inspired by Tieghan Gerard of Half Baked Harvest.

CHEDDAR

S

P A G H E T T I

P O M O D O R O

BY AMY BAILEY

ARTICLE AND PHOTOGRAPHY

Enjoy this simple, flavorful food for the soul. ‘Pomodoro’ means  tomato in Italian, and that’s what this dish is - a fresh tomato sauce with basil, garlic, onion, and olive oil.

INGREDIENTS

• 1 Tbsp salt

• 3 Tbsp. extra-virgin olive oil

• 1/4 cup onion, finely diced

• 4 garlic cloves, finely diced or minced

• 1 lb fresh tomatoes, halved or chopped (I use garden cherry tomatoes if in season or Roma tomatoes are a good choice)

• Pinch of crushed red pepper flakes

• 3 basil sprigs, divided

• 1 lb. spaghetti

• 1 cup Parmesan, finely grated, divided

• 1 Tbsp butter

DIRECTIONS

1. Heat medium-size Dutch Oven or large skillet over medium heat then add extra virgin olive oil and a pinch of salt. Once hot, add chopped onion then saute until tender, 2-3 minutes. Add fresh garlic and saute until golden but not brown, another 30 seconds.

2. Add the chopped tomatoes to the pan with a pinch of sugar then simmer on medium-low for 20-25 minutes. Stir and press the tomatoes against the bottom and sides of the pan to make saucier. If sauce begins to pop too much, turn down even further. (If sauce starts to thicken too much add pasta water as needed.)

3. Meanwhile, bring a pot of water to boil for the pasta and season generously with salt.

4. When sauce is almost ready, add fresh basil leaves torn into small pieces, plus butter, remaining salt, and freshly cracked pepper. Add more salt to taste if needed.

5. Cook the pasta until it’s just shy of al dente then transfer it to the sauce pot with tongs to finish cooking directly in the sauce. Add splashes of pasta water if needed to cook pasta all the way and to keep it saucy.

6. Toss pasta and sauce with 1/2 Parmesan cheese. Serve in pasta bowls and sprinkle remaining cheese on top. Garnish with fresh basil.

DAVID LUSK GALLERY celebrating thirty years of art

David Yurman

John Hardy

Gurhan

Roberto Coin

Elizabeth Locke

Monica Rich Kosann

Penny Preville

Hulchi Belluni

Raymond Yard

Antique Jewelry

Memphis Diamond Company