Project Green Fork's Spring Supper

Project Green Fork is one of the most vital organizations we have. They help lead restaurants to become more environmentally conscious. They help them recycle, compost, replace their take-out containers with compostable containers & much much more. I absolutely love eating at PGF certified restaurants. I can take pride in the fact that my $ is supporting those who are doing their best to be good stewards of the planet. What better way to help support Project Green Fork than to eat & drink? I'll be crafting the welcome cocktail using Corsair Artisan Spirits!

Purchase tickets here.

Dinner with Trey Busch at Napa Cafe

I was thrilled to learn that Trey Busch, winemaker of Sleight of Hand Cellars in Walla Walla, would be coming to town. The icing on the cake was finding out that Napa Cafe was hosting a dinner pairing his wines with some fabulous courses. Napa's wine dinners are always so well thought out & paired in very interesting ways. Chef Rick's food is truly some of the best in the city. Match that with Sleight if Hand's fantastic wines & this was sure to be an awesome Tuesday night.

As an aperitif we were poured both Renegade Wine Co. Chardonnay 2009 Columbia Valley & Renegade Wine Co. Red Wine 2008 Horse Heaven Hills. The chardonnay was steely & bright with lots of tingly acidity that got my mouth watering & ready to take a bite out of something. The merlot had dark lush plum & blackberry fruit with a nice hint of fennel & dusty tannin. They are both lovely & inexpensive introductions to the Trey Busch style.

First Course: Smoked Trout & Granny Smith Apple Salad

Paired with Sleight of Hand "The Magician" Evergreen Vineyard Gewurztraminer-Riesling, Columbia Valley 2010

This dish was lovely way to begin. The smoky briny flavors of the trout balanced against the crisp tart-sweetness of the apple were perfect together. The dish itself was almost like a pate or terrine that was creamy & spreadable. The wine's acidity cut through the richness like a laser. This blend is floral without being like perfume & has gorgeous notes of jasmine, ginger, honeysuckle, mandarin orange with a bright racy palate. Even though the pairing itself was done so well I could easily see having either the dish by itself of drinking this wine without any food. They were matched well but could stand alone.

Second Course: Littleneck clams with bacon, parsley, olive oil & white wine

Paired with Modern Wine Co. Chardonnay Columbia Valley 2008

I was very interested in tasting wine because I was hoping it would continue my belief that Washington wines have much more age-ability than California. Typically consumers might shy away from a four year old white wine. However, this chardonnay did live up to expectation & showcased that even Washington whites are have longevity without sacrificing anything like texture or flavor. The clams were beautifully tender with a clean savory, ocean sweetness that were amplified by my best friend bacon. The chardonnay took it to the limit of almost overwhelming the clams but then seamlessly intertwined with the flavors the dish. I love clams so I adored this pairing. I try not to make prejudiced statements such as "I hate chardonnay" because I hate people who say that. However, I typically am not going to reach for a chardonnay when I'm selecting white wine. This wine would definitely be one I would go for. It has power & depth but is balanced by vibrant acid without which would change it completely.

Third Course: Venison Loin, rosemary, cherries, sweet potato

Paired with Sleight of Hand "The Spellbinder" Red blend Columbia Valley 2010

It isn't often that one sees venison on a menu which is strange given that the Memphis area is filled with so many avid hunters. Regardless, I was happy to see it & even more excited to taste it paired with this wine. The venison had a very tender texture but still some toothsomeness to keep it from being almost too tender. The rosemary & cherries brought out the mild gamy quality of the meat which matched up so well against the round, gripping dark fruit & fine grained tannins of the Spellbinder. The wine itself doesn't need food to help it along but it was a seriously delicious match with the venison. I hope to see venison more often.

Fourth Course: Chile Rubbed flank steak, Bone Marrow, Parsnips, Red Wine Sauce

Paired with Modern Wine Co Malbec Columbia Valley 2005 & 2007

It's always a special treat to taste side by side vintage comparisons. Malbec is a rising star grape in Washington & it's easy to see why. It has the texture & bold fruit of Argentina but a hint of earth & age-ability of Cahors. Marrow. Marrow. Marrow. I love love LOVE marrow. Whats not to love? It's meat butter! This was easily one of the most beautifully plated dishes I've had in a while. The steak was lovingly draped over a sawed open marrow bone that cradled the perfectly seared meat. It tasted outstanding too. The flank was cooked perfectly medium rare with a nice hit of chile that was soothed by the rich creamy marrow. Both vintages dark fruit & earthy spice notes lifted up the chile & smokiness of the meat. The 2005 had begun to mellow but still had years & years of life in it. The 2007 was almost a baby with bold dark depth that spoke of years to come of unraveling flavors. Trey is a very cool down to earth guy & his wines are fantastic. It's always so wonderful to meet winemakers whose wines I adore. It's even better when they turn out to be as friendly of a person as Trey. Napa Cafe rocked this dinner. I can't wait to see the new bar! All of the above wines are available at Joe's Wines & Liquors, 1681 Poplar, 901.725.4252. Follow Joe's on Twitter @joeswines or find them on Facebook.

Meet the Winemaker Tonight!

They Better Win

Kelly & I decided to go to a play with our very good friends Marlinee & Max this past Saturday. If you haven't seen God of Carnage at the Playhouse on the Square then you have to go immediately. It was FANTASTIC! Since the play started at 8 we had to make very early dinner reservations. Dining with the blue hairs so to speak. We went to one of my favorite restaurants, Andrew Michael Italian Kitchen. Chefs Michael Hudman & Andrew Ticer have been nominated for a James Beard award AND they were nominated for People's Best New Chef by Food & Wine Magazine. These two deserve to win for many reasons but mainly because their food is fantastic & they are such genuinely nice guys.

We sat outside to enjoy the wonderful Memphis spring. Before it gets oppressively hot & sticky which I'm sure will happen any day now. For my starter I ordered the Parmiggiano Sformato with neck bone gravy & a quail egg.

The texture of the sformato was so luxurious & rich. The neckbone gravy contrasted that with a savory earthy umami characteristic. Go order this immediately before they change the menu for Spring!

Sidney Street Cafe in St Louis

Back in February I was a judge for Cochon 555 here in Memphis. It was a once in a lifetime experience that I will never forget. If I ever get the chance to do it again I will absolutely do so. One of the competing chefs was Kevin Nashan from Sidney St Cafe in St Louis. I was very impressed with what he & his team put out especially their menu presentation. Since we were going to StL for a Radiohead concert last weekend I figured we should also go check out Kevin's restaurant. We got a reservation for 8 so we were able to spend the day bouncing around town & basking in the wonderful weather. When the time came to depart for dinner our friend's Crystal & Okan decided to come along with us. I figured that was fine since of our 4 top one dropped out so we were left with 3. When we arrived at the restaurant we were informed that they didn't have a table to accommodate the extra person. I said we didn't mind if they just pulled a chair up to our original table if that would work. The manager said that they couldn't do that because it runs the risk of backing up into another table. I said we didn't mind but he explained that they didn't want to compromise another table's comfort & space.

At first I didn't quite get why they couldn't add a chair. However, we went to the bar to wait for a table & ordered a bottle of Bethel Heights Pinot Noir 2009. After relaxing with my glass of wine for a bit I realized that the manager's response is exactly what it should have been. In fact, I wish that more restaurants would have that same policy. I realized that if I were at an adjacent table & another chair was added that backed up into me or my guests I wouldn't appreciate it. That policy is obviously in place to make sure that ALL the guests are comfortable. After a short wait at the bar we were seated in the back room where a small table top chalkboard was set listing the specials. It was cute & more importantly unobtrusive. Our server was blunt & direct but not unfriendly. We ordered a sampler of all the starters which arrived split up on a small plate for each of us. The lobster turnover was outstanding. Rich & creamy with a briny sweetness from the crustacean. The sweetbreads were luscious, creamy & unctuous. I adore a sweetbread.

For my main course I ordered rabbit. Rabbit is always a draw for me because it's a very mild protein therefore a chef's technique really shines through. It was rabbit multiplied! Confit, rilletes, sausage...oh wow. I left all manners aside & just picked up the confit leg with my hands & chowed down. The rilletes were rich & luscious & I wished I could've ordered a jar to go. My dish paired perfectly with a bottle of Van Duzer Pinot Noir 2008 Willamette Valley. The earthy texture dried cherry fruit of the pinot played so well off the savory, rich, umami of the rabbit dish.

I can't wait to go back.

Blog to Book...Next up Beard?

We are so rich with culinary talent here in Memphis. I hope it's never taken for granted. My friends Justin & Amy of The Chubby Vegetarian are putting the finishing touches on their cookbook as we speak. Meanwhile my friends Paul & Angela Knipple are out on the road promoting their new cookbook The World in a Skillet.

Pick up a copy of their cookbook & join them at Restuarant Iris this Sunday at 6:00 p.m. Cost to attend is $60 plus tax & tip. Chef Kelly English will be putting his spin on some of the recipes from the book & both Paul & Angela created cocktails especially for this dinner. Come eat some delicious food, drink some tasty beverages & support some Memphis culinary cool kids. For reservations call 901.590.2828.

Swine & Wine 2012

It's no exaggeration that Andrew Michael Italian Kitchen's annual Swine & Wine event is my most favorite meal of the year. Pig & vino. Need I say more? Each year I always leave thinking "how are they going to top that next year?" & each year they do. Swine & Wine is not just a delicious meal but its also paying respects to the pig. To use only part of an animal & throw the rest out is disrespectful of the life it gave for us to be fed. It's truly obscene. Chefs Andrew Ticer & Michael Hudman not only pay respects to such a delicious animal, they elevate it.

Starting a meal with charcuterie sets a nice tone. Everyone reaching into the same platter of porky goodness sparks conversation, a convivial attitude & its just plain fun. Burning River Meats' Aaron Winters produced some deliciousness on this butcher board. Blood sausage, guanciale, lardo, mortadella, corn nuts, pork rinds....wow. Every bite was fantastically porktastic.

I loved the whimsy of pairing the charcuterie platter with PBR. Sure a wine could have gone with it but honestly an ice cold beer & piggy treats are a perfect match.

I was so in love with the pig ear salad that I wolfed it down before I could snap a pic so I'm jumping ahead to the cannelloni. What you see here is spinach soubise wrapped in braised pig skin with trotters in a ham brodo. Yes I said pig skin. It was rich, succulent & almost creamy. Paired with the Cooper Mountain Reserve Pinot Noir 2009 Willamette Valley, wow. The wine exploded with fruit, earth & acidity after a bite of the rich cannelloni. The savory porkiness of the dish really paired well with the pinot noir. I'm so glad the guys were wide open to pairing non-italian wines with their dishes. I was really proud of this pairing.

I also unfortunately didn't snap a photo of the garganelli with offal ragu. Damn. That dish was so delicious. After that course we had crepinette of pig heart & snout over a sauerkraut puree with whole grain mustard "caviar". There was sweet, sour, spice, brininess that was bracing against the rich texture of the heart & snout. I am not a fan of sauerkraut at all. However the puree really worked here as a counterbalance against the pig. The leathery, dusty earthy darkness of Montecillo Rioja was brilliant with the mineral nature of the heart & snout.

Next was jowl of pork with a blood & beet risotto. It was a gorgeous plate. The bright red color was so vibrant against the rich jowl. Some may find this dish strange but honestly it was just like eating bacon or pork belly. The fat was creamy & succulent while the risotto brought an earthy sweetness. The last course of popcorn gelato with pork fat caramel, chocolate blood torte with peanuts was rich, sweet & just plain fun. Paired with the sweet unctuous Felsina Vin Santo was like a dream. I wish more people were into dessert wines. 2012 Swine & Wine. Wow! Thank you Chefs Andrew Ticer & Michael Hudman. Thank you Nick Talarico & the entire staff at AMIK. I'm already salivating for next year!

Meet the Winemaker at Napa Cafe

I just received this email from Glenda Hastings owner of Napa Cafe. Rodney Strong wines are consistently some of the best in Sonoma/Alexander Valley. What a great opportunity & a great deal!

Napa Café & Rodney Strong

Special Guest Winemaker, Rick Sayre

Wine Tasting with Four Wines

Rodney Strong, Alexander's Crown, Cabernet Sauvignon Brother's Ridge, Cabernet Sauvignon Rockaway, Cabernet Sauvignon Symmetry Meritage

Appetizer Tasting

Mini BLT on Toasted Brioche Delta Grind Grit Cake, Fontina Cheese, Braised Beef Short Rib Sausage & Ricotta Canneloni, House Made Marinara

Monday, March 5, 2012 6:00-9:00 p.m. drop in, reservations recommended $15.00 per person includes Wine & Appetizer Tasting!

Reservations 683-0441 Napa Café 5101 Sanderlin Avenue Memphis, Tennessee 38117

Full Circle with Lachini Vineyards & Restaurant Iris

A few years ago I remember sitting down with Chef Kelly English, Jeffrey Frisby (GM/Wine Manager of Iris), & Elizabeth Mall (CSW at Delta Wholesale). Before Kelly & Restaurant Iris worked so hard to win such acclaim & well deserved accolades there was just the four of us tasting through an impressive lineup of wines. One of the standouts was from a small family owned winery in Newberg, Oregon. As we all sipped the Lachini Vineyards Estate Pinot Noir 2005 each of our eyes lit up & smiles spread across our faces. This wine was truly astonishing. The earthy tones, dark fruit, hedonistic yet elegant texture, & haunting sensuality. All four of us were changed after sipping what was in our glass. Shortly thereafter Ron Lachini came into town & Restaurant Iris very first wine dinner ever was to be with Ron. Unfortunately they didn't get their occupancy license yet so the dinner had to be switched to another restaurant.

Flash forward to last Friday when we all had a trip down memory lane with Lachini Vineyards.

Both Chef Kelly English & Jeff Frisby spoke to their love of Ron's wines & how that first sip stuck with them. Ever since they opened the doors Ron's wines have been on their list. Now they finally had a chance to show Ron how talented they were. Chef English's menu was absolutely perfect up against the gorgeous pinot noirs. The lucky 21 people in the room got a rare retrospective of 2005-2009 vintages along with a sampling of his Washington State projects La Bestia & Spur.

As we sipped we all engaged with one another & commented on each wine. Each glorious bite of food & each mouthful of elegant pinot was met with more oohs & aaahs & eyes rolling back into heads.

Ron is a very cool guy whose passion about his wine is infectious. When he got up to address the room he had everyone's undivided attention. We all wanted to hear from the man whose wine's we had fallen for.

Thankfully he didn't talk too long because I really wanted to dig into this alongside his 2010 Pinot Noir Port.

The rich creamy dark chocolate brownie with maple bacon....yes I said maple bacon...ice cream & caramel. Oh my god. With a sip of the Pinot Port it was absolute heaven. I ran a finger through the melted ice cream after all was said & done. It was pure delicious gluttony at its best. Thank you Restaurant Iris for the unbelievable meal. Thank you Jeff for the incredible service. Thank you Ron Lachini for the absolutely gorgeous wines.

A Tale of Two Pinots at Majestic Grille

This past Wednesday two outstanding Oregon wineries, Elk Cove Vineyards & Lachini Vineyards, squared off in a head to head battle for Pinot Domination!.....ok not really but it sounds so fun that way. Chef Patrick Reilly prepared a stellar menu to pair with these delicious wines. It was obvious from the first bite that Patrick thought about each & every layer of flavor to match up & elevate each wine.

From Lachini Vineyards we sampled:

Rose of Pinot Noir

Pinot Gris

Estate Pinot Noir 2009

"S" Pinot Noir 2010

& Ron Lachini even brought some secret treats such as his La Bestia Cabernet Sauvignon, Cuvee Giselle Pinot Noir & Pinot Noir Port. A stunning lineup.

Todd Stewart from Elk Cove poured:

Dry Riesling

Pinot Blanc

Willamette Valley designate Pinot Noir

Mount Richmond Pinot Noir

Each of them presented their wines in a way that the diners could understand & be comfortable with. They discussed differences in their vineyards & school of thought when it comes to winemaking. This night was an absolute treat. Thank you Majestic Grille for all your hard work! Thank you Deni Reilly for your love of Oregon wines!

Oregon Wine Week - Memphis 2012 (unofficial)

This week was jam packed with dinners, our HUGE Oregon winery showcase tasting & of course Swine & Wine 2012 at Andrew Michael Italian Kitchen. What I've learned from this week is that I do still have the stamina of a 20 something & that Memphis is thirsty for good wine especially from the Northwest. Memphis is my home & my home is a delicious city filled with lovers of good food & great wine. We may not be flashy like Nashville & we may not have the same level of mainstream media support, which quite frankly is inexcusable for a city of our size. Food sections in other cities, such as Charleston, are well put together, professional & coveted. What we have needs work. Regardless of that we are making amazing things happen here. Next year I expect more support & I expect a city wide Oregon Wine Week culminating in a huge tasting event. Memphis is in for a treat!

A Tale of Two Pinots

This is a dinner for Oregon lovers. Go to this!

Not A Wine Post

This morning I got to work at 7:30 a.m. to a box full of puppies that had been dropped at the back door like trash. My heart broke into a million pieces as I stared down into a cardboard box filled with 7 sweet fuzzy faces.

The person who left them to freeze & starve in our parking lot is obviously a sub human. Actually much much worse than that. If there is a hell there is a special place for this person. My co-worker & I sprang into action. He ran across the street to get food & I sent emails, tweeted, posted to FaceBook & hoped & prayed that someone would respond.

I held each one & whispered to them that everything was going to be ok. I kissed them on top of their sweet little heads.

Their sweet puppy fragrance was intoxicating & it truly took every fiber of my being not to take them or at least one of them home with me. But we have 3 dogs already & I knew Kelly would kill me if I brought another home.

Almost immediately phone calls & emails started coming in. One by one homes were found for each of them. Every time a puppy left I had to choke back tears. This is why I love Memphis. People have big warm hearts here & they open their homes to creatures in need that have been so horribly mistreated.

My faith in humanity was severely shaken before I even had a sip of coffee this morning. By 2 p.m. it was restored & stronger than ever. One of the guys who took 2 of the pups texted me this: "Hey, it's Alex. My parents are going to adopt both dogs. They named them Laverne & Shirley". These puppies hit the lottery.

Cochon 555 Porks Up Memphis pt 3

Andrew Michael Italian Kitchen was the final stop for the judge crew. We began with Kelly English & ended with Andy & Michael. This amazing experience was bookended by our hometown boys. I was electrified with pork & pride by the time we got to AMIK. Regardless of how proud I was of all three of them I still kept in mind that I was there to do a job & be an unbiased judge. Honestly it wasn't difficult to be unbiased. Every chef there brought their A game & produced piggy dishes that were insanely delicious. But I digress.

The look & design of the menu itself was super cool & practically jumped off the table. It popped. As we judges gathered around the tables the chefs & sous chefs were finishing off our plates. There was this beautiful creative energy that was palpable & almost intoxicating. The plates themselves were works of art.

Everything they put out was outstanding but for me the spiedino & the chocolate blood torte were some of the best bites of the day. The spiedino was rich, succulent, savory & earthy. The torte had the mysterious mineral note that came from the blood which really worked well against the bittersweet lusciousness of the chocolate. I was blown away by this entire experience. Cheers to all the chefs who competed! But a special shout out goes to Andy & Michael & Kelly English. You all did Memphis so proud!

Cochon 555 Porks Up Memphis pt 2

Kevin Nashan & his Sidney Street Cafe crew threw out an amazing plate full of pig. I loved the scrambled egg mousse & I gotta say that the Memphis nod with the "Elvis" was absolutely delicious & gave me a little home turf pride.

Up next was Lee Richardson with Ashley's at the Capital Hotel in Little Rock. I imagine there was a bit of a friendly rivalry between Chef Kelly English & Chef Lee Richardson since they used to work together years ago. However, both chefs seemed too focused on their dishes to really give any play to that possible rivalry. I have to hand it to Chef Richardson for his mortadella stuffed in a pig head.

As we continued on we began to see that each chef was operating on very different wavelengths. Yes there was pork belly, trotters & ears, even blood but each chef produced distinctively different dishes.

Chef Chris Hastings of Hot & Hot Fish Club in Birmingham had somewhat of an Asian style going but with somewhat of a Spanish-French infusion. I flipped over the heart crudo. So creamy, lush & supple but with a brightness from the capers. The blood sausage was absolutely to die for. It had a beautiful mineral earthiness & reminded me of my grandmother's cooking.

Cochon 555 Porks up Memphis pt 1

When I first heard that Cochon 555 was coming to Memphis it was on the down low. I was told "whatever you do DO NOT TELL ANYONE". At least until the official announcement. I will say that usually I have absolutely no self control when it comes to situations like this. However, this time was quite different. Cochon 555 coming to Memphis was, the way I saw it, a high profile spotlight illuminating the world-class food scene we have here. I didn't want to do anything to screw that up so I kept my mouth shut. Well....I kept my mouth shut until I got to Cochon 555 & stuffed it full of pork! Much to my surprise I got the overwhelmingly cool honor of being one of the judges. At 3:40 p.m. this Saturday I arrived at The Columns & walked into what is sure to go down in history as the most amazing food event in Memphis history.

I wandered around & talked with a few chefs, fellow judges & friends. The space was absolutely gorgeous. I think it was a perfect location for it because it underscores our attempts at adaptive reuse here in Memphis. The time came for us to gather for a judges meeting with Brady Lowe, founder of Cochon. He gave us a run down of what to expect, how to go about the judging process & what he expected from us. Off we went to see the first chef.

Chef Kelly English & his Restaurant Iris team had a lovely little cocktail awaiting us. Cracklin skewered Luxardo cherries garnishing a bacon infused manhattan. Ab-so-lutely delicious. He presented his food, what he was trying to accomplish & his thought process behind the theme.

The basket presentation was whimsical but not silly. It worked quite well with the "takeout" theme. After a sip of the manhattan I was ready to dig in. The first plate was box of cold noodles (some made of fat back) pork shoulder & chilled pork belly. Normally I've only had pork belly hot so this was unique for me. Each layer of meat & fat was so distinctive of each other. It was crisp & super rich & succulent. I loved the juxtaposition of the fresh crisp greens against the tongue/cheek pate like schweinkampf crostini. Texture is always something I find to be of the utmost importance. Chef Kelly's next dish was a reference to our beloved Grizzlies: Heart, Grit & Grind. The grits were super creamy but still toothsome from being stone ground. I was really pleased to see such utilization in Kelly's dishes. From the hearts in the ragu over the grits to the blood in the ganache on his eclairs. It all worked.

This has to be the most unique menu presentation I've ever seen. It's attached to a pig skin backing using barbed wire. That is beautiful & yet another utilization of the pig. Chef Kevin Nashan looked like a pretty cool, laid back guy but it was obvious from the plate that he was passionate about pig. With a little bit of whimsy thrown in.

Elk Cove Pairing at Sweetgrass Thursday February 2nd

Chef Ryan Trimm of Sweetgrass is creating a special small plates tasting to pair with the gorgeous wines of Elk Cove Winery. On Thursday February 2nd between 5 - 8 pm you can get a special tasting of small plates paired with 4 different Elk Cove wines. Todd Stewart will be on hand direct from the winery to engage with customers, answer questions & share stories about each unique wine. This is not a typical wine dinner. No hard start time. No single presentation or conversation. You can come anytime you want between 5 & 8 pm & order this unique pairing for only $35 plus tax & tip. This is a special opportunity to sample the delicious food of Chef Ryan Trimm paired alongside the excellent wines of Elk Cove. Come out to Cooper-Young on a Thursday & have an experience!

O Oregon

With a month away from the first annual Joe's Wines & Liquors Passport to Oregon we are nearly sold out. It's truly amazing to me that there has been so much support &, quite frankly, demand for this. It shows me that this region whose wines I love so dearly has fans all over this city. I can't wait to see the looks on people's faces when they take in a mouthful of earthy, sensual, gorgeous pinot noir. I can't wait to show the Oregon folks why I love this city so much. Get ready for some Oregon love Memphis!

Elk Cove Vineyards Tasting

One of my absolute favorite wineries is coming to town a couple of times in February. First they will be in town for one of the hottest tickets in town Cochon 555. Joe's Wines & Elk Cove will also be partnering up for a tasting at Sweetgrass that week but the details haven't been worked out yet. Stay tuned for that. Last but not least they will be here for Joe's Wines Passport to Oregon event on February 23rd. Tickets for that event are $40 & can be purchased at Joe's, 1681 Poplar, 901.725.4252. Tickets are almost gone so go get yours NOW!

Adelsheim Winery & Andrew Michael Italian Kitchen

Andrew Michael Italian Kitchen is hosting a dinner with Adelsheim Vineyards on Friday February 3rd. Adelsheim, founded in 1971, is one of the most respected & celebrated wineries in the U.S. Their pinot noirs are sensually textured and absolutely gorgeous and express so much of what is unique about the Willamette Valley. Chefs Andrew Ticer and Michael Hudman will be preparing a 5 course tasting menu to not only match but amplify these elegant wines. Seating is extremely limited. This is a rare opportunity to taste wines with Michael Adelsheim himself paired with courses from 2 of the best chefs in Memphis. Don't miss this one! Cost to attend is $85/person plus tax & tip. Please call 901.347.3569 for reservations. Call now!