DivingIn2Memphis - Food

Wait, How Could You Even Think Of...

Fri, 20 Apr 2007 11:59:58 -0400

Don't Mess with Our Chocolate!

Help save our chocolate! Did you know the FDA is considering changing the standards for what does and doesn't qualify as chocolate? Right now cocoa butter is required otherwise it's just not the real thing. Other fats are cheaper so of course chocolate manufacturers want to be able to replace the good stuff with other fats that don't belong in chocolate. The public has the right to weigh in on the subject, but you must submit your comments by April 25th (go to www.dontmesswithourchocolate.com). Tell them that you don't want to lose real chocolate in a sea of wax and tropical oils! Hats off to Guittard for hosting the Don't Mess with Our Chocolate campaign to keep chocolate, chocolate!

Mantia's Spring Cooking Classes

Wed, 25 Apr 2007 16:36:58 -0400

We know we promised this sooner, but we've been SO busy! But we think you'll be pleased with the variety of classes we are offering. We are pleased to welcome back the very popular Demitrie Phillips, and are delighted that Jeffrey Dunham will be rejoining us for one class. We've had lots of requests for skills and techniques classes, so we are offering several that have been the most requested. We are fortunate to have Chefs Sam Dunkel and Matt Gelinas to help us. All classes are at 6:00 PM, and cost $35 per person unless otherwise indicated. Advance reservations are required! Give us a call to sign up or for more information!

Restaurant Review: Marena's Mediterranean Is Fantastic

Tue, 13 Feb 2007 14:46:10 -0500

It really was the perfect way to start a weekend that was following a kick in the pants type week. I was all set up to go to Marena’s and do a restaurant review of a place that had not only intrigued me, but had also been highly recommended by my father. I called and made the earliest possible reservation for a Friday night, knowing good and well the place would be packed by the time I finished my meal (which it was) and relegating my bevy of note taking devices (notepad and voice recorder to name a few) with me back to the car before I looked like the homeless version of Michael Donahue (without the legendary hair). As I walked in the beautifully decorated interior I was met by the two most important people of the night- Chef/ Owner Morteza Gerani who would be preparing my meal and server extraordinaire Alice Reed who, well, we’ll get to that in a second. Like I said, the décor was perfect for someone who had a hectic week. I sat down next to the window in the front room and took a huge sigh of relief as a glass of Nero D’Avola was brought to my table. Things were looking up mightily already.

Sauces Restaurant Opens

Wed, 25 Apr 2007 16:22:49 -0400

Sauces, a hip new eatery with a chic, relaxed style has opened up in Downtown Memphis along historic and newly renovated Main Street. Serving updated cuisine inspired by traditional American recipes, Sauces will soon be one of the most happening places in town (95 South Main; between Gayoso and Union Avenue; 901.473.9573).

With a fun, flexible and accommodating menu, Sauces' tag line is "our plate, your canvas." Rosemary Basil Halibut, Pork Dijonaise and Thai Grouper are just a few "Our Plate" entrees. "Your Canvas" is for the artistic diner who can choose from an array of perfectly prepared fish pairing them with one of the restaurant's featured sauces.

New Orleans Finest Food~ Court of Two Sisters Recipes

Wed, 25 Apr 2007 16:35:07 -0400

Upon the conclusion of one of my very good friends bachelor party a few weeks ago, a weekend that was spent exploring the finer parts of New Orleans, we needed a great deal of sustenance before we got back in the car and made the grueling trek six hours north to Memphis. After strolling around for too long looking for a suitable Sunday brunch, a concierge at one of the hotels on Bourbon Street gave us directions to what he stated was the finest brunch in the city. While we were a touch skeptical at first (the best brunch in New Orleans is a fairly lofty perch), after eating at The Court of Two Sisters, it may have been the finest brunch I’ve eaten anywhere at any restaurant.

Be Your Own Barrista!

Fri, 15 Dec 2006 12:50:18 -0500

Once again Lucia Heros, whose family owns the plantation in Nicaragua where the wonderful Las Flores coffee is grown, joins us to give tips and a demonstration of how you can save tons of money by not having to go to a "designer" coffee shop for great coffee drinks. And she will provides tastings of all of them!

The class begins at 2:00 on Saturday, December 2. Although there is no charge, we would like to ask that you make a reservation. If that session fills up, we will do another one later that afternoon.

Tsunami Restaurant Cookbook Strikes — Awakening Taste Buds Worldwide

Wed, 25 Apr 2007 16:46:41 -0400

A few weeks ago I volunteered at a New Orleans benefit event. My job was to sell $1 raffle tickets for a chance to win numerous Memphis-themed prizes. The prizes included many gift certificates to well-known Memphis restaurants, handmade pieces of art provided by Memphis College of Art students, etc. But there was one item that really caught my eye. A cookbook. But his was not an ordinary cookbook. This was a cookbook that made my body tremble when I laid my eyes on its cover. A cookbook that was so unexpected, yet so overdue. This was Memphis’ own Tsunami Restaurant Cookbook. From the moment I saw it, I started to wonder how badly karma would kick my ass if the raffle girl were to rig the contest. Much too worried that I would be caught and forever known as the girl who fixed a raffle to benefit victims of Katrina for her own guilty pleasures, not to mention the complete guilt that would consume me of committing such an offense, I began to simply wish those who gave to charity the best of luck in winning such a wonderful gift.

The Perfect Meal

Tue, 06 Jun 2006 19:51:31 -0400

So, you’re in the mood for some great food and secretly you want to astonish your friends with your culinary expertise. Unfortunately for you, burning spaghetti might just be the best meal you’ve made in years. Your friends know you have Papa John’s on speed dial and the girlfriend has scarfed down enough of your hamburger helper that you somehow have screwed up time and time again to know that cooking just might not be your thing. Because we want you to succeed in all your endeavors, especially anything related to this fine magazine, I found four of my favorite dishes from four of my favorite places to eat and got the recipes to save you from yourself.

Turducken — The Ultimate in Thanksgiving Gorging

Mon, 13 Feb 2006 15:02:57 -0500

We the people have been known to take our eating habits to the extreme. From fad diets such as Atkins and South Beach, to having the highest obesity rate in the world, we either love to starve ourselves or strive to be the most gluttonous people on the planet.

Let’s talk Turducken. A turducken is a turkey stuffed with a duck, stuffed with a chicken. Turducken is the latest Thanksgiving craze and is on its way to becoming more popular than the much loved fried turkey. However, the Cajun concocted turducken has been around for quite some time, it has only recently become something to serve at the Thanksgiving table.

A Worthy Burger

Wed, 25 Apr 2007 16:47:33 -0400

Last night at about four in the morning, I had a hankerin’. A hankerin’ for a cheeseburger. No mom, I’m not pregnant and I wasn’t doing any illegal drugs, I really just had a desire to stuff my face at a time when we’re all told that stuffing our faces will make us fat. I wanted a big ol’ burger and I wanted it now.

As fat as Americans are these days, I wouldn’t think I’d have a problem finding a burger at that hour, but it did take some time. Fast food seemed like it would be the only option and I was almost heartbroken that I would have to finally break my oath of never eating at Krystal (which is no offense to Krystal…I’m sure their burgers are really good…I just have this deep hatred for their commercials, so have sworn them off). Though I love to have a little Mickey D’s, Wendy’s or Taco Bell every once in a while, I really wanted to find a burger worthy of my time, and knew I wouldn’t get that at any of those places. At four in the morning, every minute is precious. You never know when a kitchen is going to close.

Hog Wild Spring Recipes

Mon, 13 Feb 2006 15:19:43 -0500

This month, Hog Wild Catering has come up with some of their best recipes for the spring and if you know anything about their operation, you know it’s top notch. Ernie Mellor (Owner of Hog Wild) and Tristan Jackson (Ernie’s right hand man) constantly are coming up with great catering events and their barbecue is absolutely fantastic (I know because I mooched food out of their tent all last BBQ fest). Besides that, it’s about that time you uncover the grill and invite some friends over for a great weekend barbecue. It’s getting beautiful out and there are only a few more weeks left before the grill is not the hottest thing in your backyard. So, without further ado, Hog Wild gives you a salad recipe, an entrée recipe, a pork marinade recipe, a side recipe (which is vegetarian) and a great dessert recipe that will put you in favor of any woman who walks into the room. As always, have fun and keep grilling!

Recipes By Roderick - November

Tue, 10 May 2005 15:33:12 -0400

Roderick Bailey and Shane Clark
Sous Chef’s, The Grove Grill

For this month’s recipes, we recruited Shane Clark to team up with Roderick to bring you five soups for the upcoming colder months. The first three soups can be made for a single meal and are great as an appetizer or an entrée. The followong two soups are made in larger batches and are therefore great for serving the same day or for saving for use throughout the week. As always, hope you enjoy the recipes.

Postcards from the Dining Room

Mon, 13 Feb 2006 15:18:05 -0500

Every few weeks, we will deploy some of the DivingIn2Memphis.com crew out and about on the town to give us a report from various restaurants around Memphis. At times, such as this month’s installment from Tsunami, you’ll find well-known restaurants that we feel deserve some extra attention. At other times, such as with The Barbecue Shop, we’ll be revealing some of our favorite under the radar restaurants. Either way, we’ll do our best to highlight one restaurant good for a date, business or just fun with friends and another restaurant we think our readers are obliged to know about because it’s just that good.

Recipes by Roderick - September

Fri, 08 Oct 2004 04:24:55 -0400

Roderick Bailey
Sous Chef, The Grove Grill
Special to DivingIn2Memphis.com

This month Chef Rod doles out five recipes for the end of the Summer. Some of these dishes can be served with last month’s recipes as sides, add-ons to the dishes, or as complimentary desserts. In this installment, Chef Rod gives the needs and methods to a salad, a pasta, mushrooms, Crème Brulee and Nouget excellent in cakes, desserts or as a snack. Enough with the ramblins, let’s get it on…

Recipes by Roderick

Fri, 03 Sep 2004 01:18:00 -0400

Roderick Bailey
Sous Chef, The Grove Grill
Special to DivingIn2Memphis.com

Editors Note: For this inaugural edition (and every subsequent issue of DivingIn2Memphis.com) we have brought in longtime friend and certified badass in the kitchen, Roderick Bailey, to draw up a few recipes for the readers of this here website. What Mr. Bailey has come up with this month is two salads, two entrees and two sides. Chef Rod has added his notes where necessary to help out a touch for those of us who are, well, let’s say a touch averse to the kitchen. These recipes taste fantastic and look like you just spent the entire day cooking. Hey, kudos aren’t the worst thing people can bestow on you.