Memphis Wine & Food Series

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Cocktail Time

The warm weather is upon us & what better way to toast to it then with some hand-crafted cocktails! Here are a few recipes that we've been enjoying lately. All liquors are in stock now.

Spring Green

1 oz Thatcher’s Cucumber Organic Artisan Liqueur ($19.99)

3 oz Corsair Artisan Gin ($28.99)

½ oz lime juice

2 dashes Regan’s Orange Bitters ($7.29)

Pour in an iced filled shaker, stir until chilled then pour into an iced highball glass, garnish with cucumber or lime peel or both



Red Agave

1 oz Thatcher’s Blood Orange Organic Artisan Liqueur ($19.99)

3 oz Milagro Reposado Tequila ($30.99)

1/2 oz of lemon juice

1 dash Peychaud’s Bitters ($7.99)

Pour in an iced filled shaker, shake until chilled, then pour into a chilled martini glass. Sprinkle with sea salt.



Euro Blanc

1/4 oz Luxardo Maraschino ($28.99)

2 oz Dolin Blanc Vermouth ($12.99)

1 dash Regan's Orange Bitters

squeeze of lemon

Dry Sparkling Wine (Segura Viudas Brut $9.99 or Zardetto Private Cuvee Brut $15.99 or Montaudon Brut Champagne $35.99)

Add first four ingredients to ice filled shaker, shake until chilled, pour into champagne flute or wine glass, top with sparkling wine or champagne. Garnish with lemon twist.

Wine Racists

I have wonderful customers, especially the wine club members. These people have no resistance to "going there" with me. Cotes du Rhone blanc? Sure! Washington State lemberger? Bring it! Corvina? Yes please!

I love that. Its what keeps me working so hard, helps fuel my passion, & quite frankly just thrills me.

But there is one thing that makes me cringe, makes me angry, & sends shockwaves of irritation throughout my body: Wine Racism

Wine Racism manifests itself in a few ways.

"I don't drink white wine. I only drink red."

"Uggh, I HATE riesling"

"Rose? eww isn't that, like, white zin or something?"

"I only drink white because all the sulfites in red wine give me a headache"

oh....my...god

Look, first & foremost I truly believe you should drink what you like but don't use that as an excuse to not explore other wines.

Open your minds a little & if you trust your retailer then listen to them. Ask questions, be inquisitive, take a chance.

But for the love of god DON'T BE A WINE RACIST!!!

Overheard At Easter Brunch

"good afternoon ma'am. Do you have a reservation?"

"No! But we are first on the wait list!"

"well ok ma'am. But do you have a reservation?"

"No! I said we are first on the WAITLIST!"

"well ok. I'll go get the hostess."

What in the hell is wrong with people? I truly believe that people should have to take a class on how to behave at a restaurant.

Andrew Will Winery Dinner at Napa Cafe

I wish Napa Cafe was closer to where I live because I would walk there on a weekly basis.

Chef Ben rocked out an absolutely delicious meal for a dinner with Chris Camarda of Andrew Will Winery. Chef is creative & engaged I definitely get the impression that he is always open & wanting to learn & experiment. Chris' wines are some of the most bold yet expressive & lingering wines I've ever tasted. Together the food & the wine sang a beautiful chorus. I had the pleasure of sitting with Chris & Robin Pollard, Executive Director of the Washington Wine Commission. We talked about everything from David Ramey to UC-Davis & Tuscan wine law. Those of you who missed it better start paying close attention to the events coming up in the next few months!



Course 1:Duo of Kumamoto Oysters. Honeysuckle & Mango, Coconut & Lime
paired with Cuvee Lucia Semillon Last In Line Vineyard 2009
&
Cuvee Lucia Sauvignon Blanc-Semillon Velvet Canyon 2009



These oysters were perfectly dressed with bright accompaniments. What the chef topped each one with was a playful take on mignonette. The oysters were never overshadowed, just enhanced. Both wines were brightly acidic with citrus notes, and an especially lanolin like quality in the blend. Absolutely one of the best starts to a meal I've ever had.

Course 2: Handmade Potato Gnocchi with a Tomato Portugaise Sauce
paired with Cuvee Lucia Sangiovese Ciel du Cheval Vineyard 2008.

The gnocchi were crisp on the outside & pillowy-creamy on the inside. The sauce played off the acidity & herbaceous qualities of the sangiovese quite nicely. I'm always shocked by how traditional Italian varietals come across from Washington. They shine with beauty.


Course 3: Duck Confit, Delta Grind Polenta, Wild Game Sauce
paired with Champoux Vineyard 2006




I love love love duck. Absolutely adore it. This confit was rich & unctuous which led into the rich, creamy polenta & the earthy suace. It was a little salty but not too overpowering. The red blend from Champoux Vineyard was a lesson in balance. Fruit was there, weight & texture were there, tannins were present & everything was tied together by the acidity.

Course 4: Tea rubbed Lamb Loin, Sunburst Squash, Candy Stripe Beets, Natural Jus
paired with Annie Camarda, May's Discovery Vineyard Cabernet Sauvignon 2007

Wow, this pairing was out of control. The tea & earthiness really matched up well with the grip & tannin of the cab. The acidity cut through the lamb so perfectly. A new flavor was created in my mouth. Excellent.

Course 5: Harris Ranch Beef Tenderloin, Wild Mushrooms, Red Wine Sauce
paired with Ciel du Cheval Vineyard 2005 & 2006

I don't like tenderloin. It's too soft, no texture, almost flaccid. However, this came out with some nice toothsomeness to it. It was cooked to a perfect medium & was livened up with the earthy mushrooms & bold red wine sauce. The wines were.....perfection. I can't really describe them because I "felt" them more than "tasted" them. They were the kind of wines that made me close my eyes & lose grip on my surroundings for just a moment.

Napa Cafe knows how to do it. Their food is delicious, their wine list is super cool & unique & the service is comfortable yet professional. If you haven't been in awhile you need to go back immediately. If you've never been....well what the hell is wrong with you??!

One last thing. Even though the event was great I was disappointed in the attendance. The smaller crowd made it intimate which is always nice but I wish more people would have gotten on board with this. We as a city need to support our independent restaurants because they are the ones doing the unique events such as this. They are the ones taking risks & keeping true to their passion. They are the ones hosting world class wine makers from around the country & around the world. Yet for some odd reason, they don't get the press. There was a very short & completely bland one or two sentences in the newspaper about the dinner. Nothing talking about how Chris Camarda makes less than 5000 cases a year & produces some of the most sought after wines in the market. Nothing about how down to earth, driven & intelligent he is. Certainly nothing about how Napa Cafe was pulling out all the stops for this event. Yes they used twitter, facebook & email. But if we are truly going to elevate our city to the world culinary stage we as a food loving community need to stop talking about chain restaurants & how expensive a bag of chips are & start talking about what our very own food & wine loving independent restaurants are doing.

Chris Camarda of Andrew Will Winery

I had the pleasure of doing a little email interview with Chris Camarda, the brilliant winemaker/owner of Andrew Will Winery. Join us at Napa Cafe on Monday April 11 for a wine dinner with Chris & his amazing wines. More information here.


What is it like being thought of as one of the best wineries in America? What drawbacks are there if any?

"Notoriety is good for sales especially when you are from Washington. I would prefer that people are talking about Washington and not me. No drawbacks"

What is one of the most recent food pairings you had with one of your wines that just blew your mind?

"At my home we had 2007 sorella with a prime rib purchased form Bryan Flannery."

In Memphis we industry professionals don't seem to get as much as hesitation from consumers regarding Washington wines as we did even 5 years ago. Are you seeing that industry wide in other markets as well?

"The place. Washington State.We are starting to get into people’s minds. They are starting to realize that we can produce very fine and even great wines. The challenge is to create a psychology that competes with Bordeaux’s. We already know that we are over all a superior place to grow fruit. Getting others to even contemplate the possibility is a great hurdle. Of the 2500 to 3000 Chateau in Bordeaux only a few hundred are producing wines worth looking for. In Washington we thousands and thousands of acres that can produce wines which can compete with the 250 top Bordeaux ch if the winemakers are up to it."

palaTABLE 4.3.11

Can you still call something underground if it is mentioned in print? No matter how we refer to this supper club-underground restaurant-chef showcase it continues to increase in quality, uniqueness, nerve, creativity & attitude. Joe Morris who is kitchen workhorse at Tsunami & lords over the bar on Sundays at Cafe 1912 was the chef for what he dubbed last night "palaTABLE". I saw a menu in progress but that by no means prepared me for what I was to experience. This man took me on a culinary journey the likes of which I will remember for a very long time.



1: pea, lavender



What a way to start! Beautiful but most importantly-delicious. So creative yet not overpowered with manipulation.

2: spinach, black tea, olive oil, milk



The spinach was meaty & creamy with a bright freshness.

Course 1&2 were paired with Ken Forrester "Petit" Chenin Blanc, Stellenbosch, South Africa

4: beet, young garlic, arugula



I love beets, I love beets, I love beets. As far as garlic is concerned, the younger the better!

5: mushroom, milk, soil



I want a tall glass of this every afternoon as a pick-me-up. It was invigorating & so purely tasted of mushroom.

Course 4&5 were paired with Siduri Pinot Noir 2009

6: duck eggs, mustard green, smoke, whey



This was like duck egg creme brulee or egg re-imagined as it's own custard.

7: cheese, honey, pecan, apple



The cheese with the apple & the pecan butter "powder". Seriously? My my my. So rich & delicious & showcased Joe's talent at molecular gastronomy. He did it right in that he employed techniques but didn't allow the dinner to become ABOUT the techniques. The way in which he presented everything was to amplify the freshness of what he had available to him locally.

Course 6&7 were paired with Alto Almonzora "Este" 2008

Course 8 was rosewater with blueberry & white pepper paired with my cocktail of Creme de Violette, Eva's Limoncello, & Segura Viudas Brut Reserva. Gorgeous.

What a stupendous meal. I want to eat Joe's food on a regular basis.

AZ Wines

Tool, A Perfect Circle & wine fans in general, rejoice! The wines of Maynard James Keenan & Eric Glomski are in stock at Joe's Wines & Liquor. There is a gorgeous rose(Dayden, $16.99), an earthy Rhone Blend (Nachise, $22.99), a Bordeaux style cabernet sauvignon (Dala, $24.99) & a California mystery red blend (Merkin Chupacabra, $24.99). Joe's is the only store in town to have the rose so get it while you can!

Do Sushi

Since Do Sushi opened in Cooper-Young next to the Beauty Shop it has been one of the top sushi joints in town. The innovative rolls, good service, & unique atmosphere keeps me going back for more. My friend Alison & I recently chowed down on some dishes that were lovely.



We started with pork gyoza with beautifully briny black seaweed. The texture of the pork was rich & unctuous & the dish had beautiful hints of ginger, sesame, chili. So delicious.

Behold our platter of sushi:



From traditional to modern they run the gamut but they were all delicious. I appreciate the simple, clean presentation & the fresh garnishes. The sushi chefs at Do really know whats up.

Ron Bunnell @ Tsunami

Tsunami has been around for 12 or 13 years I believe. It continues to be one of my favorite places to eat & drink at in all of Memphis. Recently Joe's Wines & Liquors hosted a wine tasting with Ron Bunnell of Bunnell Family Cellar in Washington State. Ron's wines are absolutely stunning. From lithe, aromatic whites to bold, rich, gripping reds. He lets the vineyard sites come through to produce magic. Now pairing a Pacific Rim style restaurant with a winemaker who specializes in Rhone varietals might not seem like the best idea. On the contrary, it was delightful.

I worked with Rumi, the manager, to pair the tasting portions with the wines we were pouring. Rumi coordinated with Joe & Donny in the kitchen & they created dishes that matched up beautifully with each wine.

We started the evening off with a glass of the zesty, aromatic, bracing River Aerie Gewurztraminer. It makes for a perfect aperitif & I could easily see myself kicking it with this wine all summer long. Which in Memphis is unfortunately a very very long time!

First Tasting Plate: bacon wrapped dates in a spicy red sauce paired with Bunnell Family Cellars Grenache
Beautiful pairing, the sweet gelatinuous nature of the date & smoky meaty bacon played off the grip & dark fruit of the grenache.

Second: Smoked Salmon Bruschetta with herb-mango salsa & parsley salad paired with Bunnell Family Cellars Lia
Salmon is a very versatile fish for red wine & both came together in a lovely way. The Rhone style blend just popped with the smoky briny quality of the salmon & the acidity of the tomatoes

Third: Orange-Chili glazed beef satay paired with Bunnell Family Cellars Mourvedre
This mourvedre is dark & deep but also has a distinctive citrus, almost kumquat, flavor note that is just so cool & unique. The beef in chili-orange glaze brought out more fruit & dark bittersweet notes in the wine. So tasty.

Fourth: Walnut Crusted Lamb Loin with Blueberry Coulis paired with Bunnell Family Cellars Syrah Clifton Hill Vineyard
Syrah & lamb are a no brainer right? But what they did here was sublime. The nut crust played off the texture of the wine while the blueberry sauce & the gaminess of the lamb were a beautiful contrast to the weight, gaminess & blue-smoky fruit of the syrah. Joe used some lamb kidney in the coulis that gave it such a rich mouthfeel. Superb.



Fifth: Coriander Crusted Beef Tataki with White Bean puree, Newman Farm Bacon & Mizuna paired with Bunnell Family Cellars Syrah 2004 Boushey Mcpherson Vineyard & 2007
Wow. I mean....wow! The 2004 syrah is gamy, meaty, smoky, earthy & has all this dark heady espresso notes to it that just grab me. It grabs ahold of me every time I sip it. Its the kind of wine that you close your eyes while sipping it. The perfectly tender texture of the beef & the coriander crust were a lovely, earthy match with both wines.



Thank you Tsunami! I love you!

Andrew Will's Chris Camarda at Napa Cafe

Arguably some of the most highly sought after, critically acclaimed & overwhelmingly delicious wines in the U.S. come from Andrew Will Winery. They produce elegantly rich & bold wines from some of the best vineyard sites in America. Napa Cafe, one of Memphis' restaurant gems, hosts Chris Camarda's first visit to Memphis. He will be here for just one night so this will be your only chance to experience these wines with the master who crafted them. Napa Cafe will be pairing a menu of outstanding cuisine alongside these exquisite wines. $75 per person plus tax & gratuity. Call 901.683.0441 for reservations.

Willamette Valley Vineyards at Restaurant Iris

I've said it before & I'll continue to say it. I'm obsessed with Oregon. It's food, its landscape, its people but mostly its wine. Willamette Valley Vineyards is one of the larger wineries in Oregon & they produce delicious bottles that really reflect the Oregon style & especially its soil & climate. Winemaker Don Crank just so happens to be a Memphis boy too! Restaurant Iris hosted Don for a dinner paired with wines from Willamette Valley Vineyards.

First Course:
Tennessee Foie Gras paired with Champagne "caviar" & pickled cauliflower paired with Riesling

This is a riesling that will win over naysayers. It has a nervy acidity with mouthwatering fruit & a nice mineral hit. This wine is seriously quaffable & cut right through the rich, earthy, unctuous & delicious foie gras. I'm more than thrilled that we can get fresh foie gras so close to home.

Second Course:
escargot & housemade gnocchi paired with Pinot Gris



Shockingly, I have never had escargot before. Not because I avoided it but just because any opportunity I might have had to order it I've always opted for something I found more intriguing. Kelly English's gnocchi is one of the best dishes I've ever experienced. His gnocchi is pillowy, light, creamy, & so very comforting. They are a beautiful contrast to the toothsome yet tender snails. These little guys were earthy & briny which the garlic laced buerre blanc elevated & amplified nicely. The pinot gris' acidity contrasted quite well with the sauce & briny snails. The dish really brought out a hazelnut-like nuttiness in the wine.

Third Course:
Newman Farms pork with grits in a chardonnay ragu paired with Chardonnay



Newman Farms pork is some of the best out there & in the hands of such a talented chef the true natural flavor just sings. The roasted pork easily gave way to my fork due to its tenderness. The sauce was rich but not heavy & the creamy grits were near perfect. Most chardonnays would overpower a dish like this but thats the beauty of this bottle. It is more Meursault in style with a round texture but elegance & acidity as well. I'm not a chardonnay basher but I just don't drink them. This bottle I would drink!

Fourth Course:
Dueling Brulee-Strawberry Buttermilk Creme Brulee & Chocolate Creme Brulee with a pecan cookie paired with Whole Cluster Pinot Noir

This wine was beautifully translucent with a nice ruby color. The aroma was intoxicating with earthiness, a hint of mushroom, cherry & tea. The fruit & acidity in the wine was a nice match with the strawberry buttermilk. It didn't pair up with the chocolate as well, they seemed to clash. However, it's quite difficult to pair "dry" wines with dessert. I know most people will say cab & chocolate always works. Yeah it works if its new world cab (i.e. Cali or Aussie) because you are putting sweet with sweet. But an elegant pinot with dark chocolate didn't sing. No matter. This dinner was out of control delicious!

Andrew Michael Italian Kitchen's Swine & Wine 2011

If there ever was a holy animal I think it would be the pig. Chefs Michael Hudman & Andrew Ticer of Andrew Michael Italian Kitchen took that holy animal & gave us a truly spectacular meal that drove my porkaholism to a new disturbing level. These guys have done this dinner 3 years running to celebrate the pig slaughter in Italy. Last year's meal was impossible to top...or so I thought.

#1
Snout: Frito Misto, Deviled Egg, Popcorn paired with housemade Bacon IPA
What we have here is a lesson in rustic snack food made with pork love. Fried snout is now my new obsession. I want it in salads, chocolate bars & with my eggs in the morning. The housemade pork rinds were crisp, light & perfectly seasoned. I'm not even kidding, these guys made a bacon infused IPA & it was really good. More elegant than you would expect & with just an undertone of smoky, bacony goodness.

#2
Head: Pastrami, Crouton, Brown Butter paired with Cooper Mountain Tocai Friulano 2009 Willamette Valley
The pastrami was made with some super tasty part of the head & the croutons were made with head cheese. I could have popped those croutons in my mouth all night, crunchy yet unctuous & perfectly crisp with the right amount of salt. I love the Cooper Mountain Tocai with its bracing acidity & hint of nuttiness which sliced through the tongue pastrami. So good.



#3
Shoulder: Pork, Pot Pie, Offal, Apple paired with Coltibuono Cancelli 2008 Tuscany
This course was the closest thing to "cute" that we ate that night. It looks like an egg doesn't it? The rich filling of shoulder & various organ meats was a nice contrast to the brightness of the apple based sauce on top. Of course the pasty was made using lard. Delicious, delicious lard. What is needed with the boldness of offal is acidity & the Cancelli had that in spades.



#4
A/M "Ramen": Pork Belly, 63 degree egg, brodo paired with Boroli Barbera d'Alba 2008 Piedmont
Two words; skin noodles. Yep. The "ramen" was made from pig skin. Ingenious. I don't know how they got those noodles to be so tender & succulent. The broth was some serious stuff. I wanted to jump in the bowl & swim around. The pork belly needs no words because of course these guys rocked out some good belly. The egg was sublime. Creamy, rich & soooo luscious. The barbera brought spice & darkness which played nicely off the asian spice laced brodo.



#5
Pasta: Smoked flour, Lardo, Tomato Sugo paired with Taurino Salice Salentino 2006
Really? Smoked flour? Really? Who thinks of this??! If it wasn't evident before its obvious that Michael & Andrew are quite creative. When the plate was set down what I saw was a simple plate of ravioli. Therein lies the beauty. Simplicity gave way to earthy porky flavors with an undertone of smoke, luscious risotto filling & rich tomato sugo. The wine brought a figgy quality to the party & matched up nicely with a smokiness all its own.



#6
Ham: Hay, Polenta, Red Eye Mustard paired with a housemade Smoked Porter
The sweet, savory, ham was cooked in hay which lent it a grassy note that played off the sweet-salty nature. I love ham & this was truly a new way of looking at it. The creamy polenta contrasted the firm ham. Again, they rolled out a housemade beer. Where the Bacon IPA was elegant the Porter was bold & super tasty.



#7
Tail: Risotto, onion ash, leeks paired with Marchesy di Gresy Nebbiolo 2008 Piedmont
Braised....pig...tail. Whoa. It's fatty, rich, hardcore. Imagine pig flavor times 20. This showed a lot of guts. To me it was as if they threw down the gauntlet & said "ok guys, you like pig? Show me." It was very rich & was a gorgeous match for the heft, spice & tannin of the nebbiolo.



#8
Zeppole: bacon, chocolate paired with Tenuta Sant'Antonio Ripasso 2007
Bacon & chocolate is a combination that is one of my weak spots. Kelly gets me the Vosges Haut Chocolat Bacon Bars at Christmas in my stocking because he knows how much it gets me. The zeppole was crisp yet fluffy with salty little bits of heavenly bacon. I'm not sure but I think there was bacon fat in the chocolate sauce. This was a pig lovers dessert but more importantly a really damn good finish to a great meal. For me, cabernet & chocolate is kind of boring. Doesn't really work. However, ripasso & chocolate? Heavenly.



Thank you Andrew Michael Italian Kitchen for a meal that I will be talking about & salivating over for a very long time.

Tasting at Majestic

I just returned from a tasting of Gundlach Bundschu wines at the Majestic Grille. The Majestic is one of those places that simultaneously feels cosmopolitan & comfortable due to a sleek design & welcoming staff. Obviously, I've waxed poetic about their brunch & dinner but they also hold very fun & cool events. This Gundlach Bundschu tasting was a chance to taste some of their current releases as well as view a gallery style showing of the art of Betsy Bird. Chef Patrick Reilly created a selection of pairings that not only matched up with each wine but also was a unique play off the Gundlach Bundschu name. If you haven't been to one of Majestic's events before you should go to the next one.....& the next one after that....& the next one...& so on.

Wine Tasting March 3rd

The list of wines is starting to shape up for Joe's Wines "Bang For Your Buck: Best Wines Under $20" tasting. Thursday March 3rd join the Joe's staff at Playhouse On The Square from 6:30 pm to 8:30 pm for this awesome wine tasting. You'll be sure to find a few new favorites. Tickets are $35/person & can be purchased at Joe's Wines 1681 Poplar or call 901.725.4252. In addition to the 40+ wines on hand to taste we will be serving some hearty appetizers to balance out all the wine. Don't miss it!

Dinner at Bari

I'm thankful that we have so many delicious restaurants in Memphis such as Bari. Honestly it has been quite some time since we sat down & had a full meal there. Bari has become something of a favorite watering hole for us due to their brilliant Martini Mondays. Marlinee & Max invited us to come dine with them & we of course accepted. There are numerous vegetarian options for Kelly & seafood/meat options for myself.

I started with a bracingly delicious glass of Nino Franco Rustico Prosecco because really, what better way is there to start a meal? Kelly & Max both started with Hendrick's Gin martinis, their poison of choice. There is something about Hendrick's that is simultaneously savory & sweet with a super refreshing hit of cucumber.

Our first course was an antipasti platter of grilled eggplant, roasted mushrooms, calabrase salami, speck, & a selection cheeses. I'm blanking on the cheeses but quite honestly you can't go wrong with just about any of Bari's cheese selection. Their selection is extensive & the staff is very well versed in each of them.

Next up for me was the Orecchiette alla Pugliese: handmade “little ear” pasta, sauteed rapini, tomatoes, salt cured anchovies, and garlic. The handmade pasta was tender but toothsome with an unctuous creamy texture. The dish hits on all centers of the palate, with a combination of flavors that was absolutely delicious. Savory, salty, sweetness from the tomato & earthiness from the garlic & anchovy. One of the best dishes in Memphis in my opinion.



When ordering my next course it was a difficult decision between the pork special (roasted with honey, chilis & garlic) or the Piedmontese Montana Strip Loin (garlic, olive oil, herbs). I went with the steak.



It was perfectly medium rare & so ridiculously tender presented in a very simple & straightforward way. The beef is the star here & that is a hallmark of Italian cooking: let the ingredients shine through. I'm craving this steak right now as I'm writing this.

We had to have dessert of course, along with a little Tuaca on the side, & I am obsessed with chocolate. Naturally, I went for the Torte di Cioccolato:house made dark chocolate espresso cake with dark chocolate mousse and chocolate ganache. A good dessert can help cleanse the bad memories of a not so good dinner. But in this case, this rich, velvety, earthy chocolate dessert helped continue the smile on my face that started with the first sip of prosecco. Every single morsel of food that evening was near perfect & more importantly, truly delicious. Get to Bari now & have dinner. You owe it yourself.

This Tuesday Feb 22

You won't want to miss this event. If you are in Memphis this Tuesday do yourself a favor & check this out. This progressive tasting is a great opportunity to taste the delicious food of Majestic Grille & some great Sonoma County wines. Get into it!

F&W People's Best New Chef

Click here & vote for Ryan Trimm of Memphis' very own Sweetgrass Restaurant for Food & Wine Best New Chef 2011. Sweetgrass has quickly become one of my favorite restaurants in town. If you haven't checked it out, do so. If you have, then go vote for Ryan. Voting concludes March 1.

Willamette & Iris

Tuesday March 1st Restaurant Iris is hosting a wine dinner with Willamette Valley Vineyards. Winemaker, & former Memphian, Don Crank will be greeting guests, answering questions & sharing insight into the beauty of Oregon wine. Cocktails & passed appetizers begin at 6:00 with dinner following promptly at 6:30. Cost is $65/person plus tax & gratuity. For reservations please call 901.590.2828.

Friday February 18th & Saturday February 19th Andrew Michael Italian Kitchen is hosting their annual “Swine & Wine Dinner”. Chefs Michael Hudman & Andrew Ticer are getting free range, heritage breed pigs from venerable producer Newman Farms in Missouri. These rock stars of the pork world are the stars of the show in this seven course snout to tail wine dinner. Every year this event sells out so call immediately if you want a reservation. $100 person, cocktails at 6:30 p.m. with dinner starting at 7:00 p.m. Call Andrew Michael Italian Kitchen at 901.347.3569 for reservations.