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Contents
22
12 February 2009
14
Volume III • Number 5
EVENTS 8
WE ARE ONE Inauguration Day 2009
10
Partygoers Preview Scott Joplin and Treemonisha
12
Bobby Rush Returns to Benefit Center for Southern Folklore River Oaks Reprises Beard House Menu
16
Ushering in 2009 with Prayer and all that Jazz Local Literary Lions Gather at the Bayou
20 South Main Association Meeting with “Sole”
22 Eight to Tango – Historias Breves at the Buckman
26 Germantown Athletic Club Open House
28 Presidents' Gala Celebrates Liberty Bowl's Half-Century
FEATURES 34 VIP Beauty Achieving the perfect wedding hair style
4 • VIP
Brinkley means Bridal
The Perfect Pair: Wedding rings from top Memphis jewelers Wedding Necessities
14
18
Capture the day: Wedding photographs by Jay Adkins and Andrea Zucker.
36 VIP Outings
Memphis
51
36 39 Old+New Photographs of traditional and more contemporay settings for weddings: Calvary Episcopal, Church, Hope Presbyterian Church, Memphis Botanic Garden, Brooks Museum of Art
39
Love at First Bite. Chefs Johnny Kirk, John Bragg, Chris Windsor, Oscar Pastrana and Ben Vaughn share their favorite chocolate recipes
51
REGULARS 6 Letter from the Editor 24 Just Out of the Spotlight, the Movie Lady reports
56 People and Places 58 For the Love of Wine
PUBLISHER Kat Semrau
ADMINISTRATOR Lorne Semrau
EDITOR Anne Cunningham O’Neill
GRAPHIC DESIGN Donna Donald, Director
Red
tie affair gala American Red Cross
Ross Kyzar Kristina Only Ben Williams
WEB MASTER Robert Neilson
ADVERTISING Senior Account Executive Mark Ramirez Account Executives Melvin Little
February 14, 2009 6:30 p.m. Harrah’s Event Center, Robinsonville, MS Emcee - Joe Birch
Jason Watson Ellen E. Westbrook
WRITERS/PHOTOGRAPHERS Jay Adkins
Live Auction 8:30 p.m. - 8:50 p.m.
Sarah Christine Bolton Lyda Kay Ferree Mark Ramirez Lindsey Satterwhite Christina Trask Andrea Zucker
Dance ‘til your feet can’t take anymore 9:00 p.m - 12:00 Midnight with Joyce Cobb
Distribution Terry Lay
VIP MEMPHIS MAGAZINE Suite 212 4711 Poplar Ave. Memphis, TN 38117 901.766.2999 901.766.2977 (fax) memphis@vipmag.com www.vipmag.com
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Sponsors COMING NEXT MONTH Sports, Fitness and Beauty Call now to reserve space for your advertisement!
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LEttEr From the Editor
eddings can be a tremendous source of fun and good-natured humor. Just look at the new major Hollywood motion picture Bride Wars which was out last month starring Kate Hudson and Anne Hathaway as battling best friends and brides-to-be. Then of course there are our own Delta authors, Gayden Metcalfe and Charlotte Hays, who have written with such hilarity in their book Somebody is going to die if Lilly Beth doesn’t catch that Bouquet. But of course, weddings are serious business, both in terms of the vows being taken and the costs and complexities involved in the event itself. This month in our Old + New feature you will see beautiful photographs of both traditional and more modern settings for weddings in our Memphis area. Also, “The Perfect Pair” sets out ring choices from our top jewelers demonstrating both modern and vintage styles. In our VIP Beauty section, Master Design Salon owner, Sheila Zaricor-Wilson provides some wedding dos and don’t so that a bride will definitely not have a “bad hair day.” Since love and chocolate seem to go together like love and marriage, our “Love at First Bite” feature provides us with recipes for such delicious desserts as chocolate panna cotta and chocolate crème brulee. Be sure also to read about our VIP Outing to Brinkley, Arkansas which included a highly enjoyable visit to Low’s Bridal and Formal, the famous dealer of fine bridal attire. That 70s song keeps running through my mind. You remember it: “Love is in the air---everywhere I look around. Love is in the air–– every sight and every sound…” Clearly, whether due to wedding excitement or Valentine’s Day sentiments, love is in the air this month. One more thing. I would like to take this opportunity to urge everyone to go see the production of Edmond Rostand’s classic love story Cyrano de Bergerac, being performed later this month (February 13 – March 1) at Theatre Memphis. It is a unique collaborative effort between Theatre Memphis and the University of Memphis Department of Theatre and Dance to perform a play which has captivated the hearts of romantics for more than a century. It is definitely a “must see.” We kicked off the New Year at Councilman Myron Lowery’s famous prayer breakfast and jazz brunch, which was followed by the Liberty Bowl Presidents’ gala that night. Of course there are no words really to express the historic significance of Barack Obama’s inauguration as our 44th President of the United States. There were celebrations all around Memphis in countless churches, private homes and public spaces, including the National Civil Rights Museum. Be sure to see our spread inside on the gala “Miracle in Memphis, Yes We Can Inaugural Ball,” which was held at The Peabody. We have covered several wonderful cultural events this month, including Bobby Rush at the Center for Southern Folklore, Historias Breves tango troupe at the Buckman Center, and the preview party for Treemonisha at the Clark Opera Center. If you want to hole up with a good book, look no further than the volumes by four Memphis VIPs, which I write about in “Local Literary Lions Gather at the Bayou.” And do not miss Linn Sitler’s special take on the Sundance Film Festival. Oh, and by the way, if you are wondering who that charming couple is in the picture alongside this column, I won’t keep you guessing any longer. It is me, your editor, and my husband (in his Royal Ascot racing attire of top hat and tails) at our wedding in the chapel of St. Mary’s Episcopal Cathedral 24 years ago this month. One daughter and a lot of water over the dam later, I can report that we are still here and happy together–– a blessing indeed.
W
About the Cover
Evarist & Anne O’Neill
Anne The bell has been an iconic symbol associated with weddings for centuries. It may be going from the sublime to the
February 2009
ridiculous, but in this regard that old barbershop quartet song, “Wedding bells are breaking up that old gang of mine” pops into one’s head. It was therefore natural that we would select this striking cover image for an issue with a weddings/ “love is in the air” theme. This particular bell is located on the grounds of the National Ornamental Metal Museum. When our two VIP Memphis staffers arrived at the museum to take the picture along with photographer, Andrea Zucker, the gates were locked tight, since alas it was Monday and like most museums this one was closed. Then serendipitously, out of nowhere, a small red truck appeared, and the driver was able to open the gates. Naturally our little group dashed in, but wait, the story continues from there. As they were setting up the shot, a shadow suddenly appeared across the bell– in the shape of a cross. Now, whatever your faith may be, weddings are spiritual and sacred ceremonies, and we could not help but take this as a sign that this particular photograph was meant to be. You could call it coincidence, luck, good karma or just plain shifting shadows, but
LOVE IS IN THE AIR
6 • VIP
Memphis
see for yourself what we saw that day under a wintry blue sky on the bluffs of the Mississippi.
VIPEvent
WE ARE ONE Inauguration Day 2009 Story by Anne Cunningham O'Neill and photos by Christina trask
t
he National Civil Rights Museum hosted “From History to Victory” with a live showing of the inauguration of Barack Obama, the 44th United States President, on two giant screens. Later in the evening there was a formal “Miracle in Memphis, Yes We Can“ inaugural ball at The Peabody Hotel sponsored by the newly formed Memphis Business Executives for Change. It was a gala night with a simulcast of the Inaugural Ball from Washington D.C and performances by the Bar-Kays, and the Watoto de Afrika dance troupe among others. Proceeds were to go to the Memphis Food Bank and Bridges, Inc. F
Valerie Calhoun, Quartella Burchett & Marybeth Conley
Glenn Edwards & Kay Privett
CleArthur Morris Jr. & Gail M. Watkins
Judith & Roger Stone
Linda Goodwin-Parkinson & John Parkinson
Eloise & Bill Boykin
Linda Key & Konstance Hines
8 • VIP
Memphis
Lesandra Barksdale & Tajuana Hughlett
Samonia & Ronnie Parker
Rochelle Stevens & Beatrice Davis
Chris & Crystal Gilreath
Shannon Gardner & Nicole Gates
Larry Israel, Bobbie McGee, Stephanie Hollamon & Karl Anderson
Sharon Warren & Alfredia Parr
Michael Johnson & John A. Winder
Doris Holman & Charlotte Tuggle
Dr. Freda Williams & Kim Wilson Bond
Shawanna Stokes with Tommy & Sherron Myles February 2009 • 9
VIPEvent
Antzee Magruder & Alex Felgar
Jane & Jamie O’Neill
Partygoers Preview Scott Joplin and Treemonisha Story by Anne Cunningham O’Neill and photos by Mark ramirez
V
IP Memphis is a big fan of Opera Memphis, and we always make every effort to cover their events. Last month, we attended the wonderful Scott Joplin and Treemonisha Preview Party at Clark
Opera Memphis Center, which was hosted by Opera Memphis and WKNO.
Dixie Brown, Cherry Hawken & Jean Hallahan
Partygoers were treated to a reception and colorful performances including highlights from the opera’s most famous pieces and commentary from principal artists and Opera Memphis staff. Scott Joplin and Treemonisha, the second production of the 08-09 season and being performed in late January at the Orpheum Theatre, was planned to coincide with the inauguration of Barack Obama and the celebration of the life of Dr. Martin Luther King. In case you are not aware of the back story of this opera, the truth is that famous ragtime composer Joplin was never able to convince a producer to produce Treemonisha during his lifetime. Years later, following the rediscovery of the piano vocal score in 1970, the opera has been presented in Houston, Atlanta, St. Louis and elsewhere. In the Opera Memphis adaptation by Artistic Director Michael
Jeannie Tomlinson-Saltmarsh & Mary Catherine Floyd
Ching, the opera, which tells the story of an African-American girl in postCivil War Texarkana, was tightened by reordering and cutting scenes and by adding new scenes about Joplin’s life to heighten the dramatic conflict. Guests at the preview party also enjoyed a special lobby art show by the National Ornamental Metal Museum Artists in Residence, Mary Catherine Floyd and Jeannie Tomlinson Saltmarsh. Now a news flash. At the kind invitation of Opera Memphis Board member, Diane Levy, my husband and I were able to attend the gala opening night of the opera on January 24th. The production was beyond fabulous.F
10 • VIP Memphis
Deborah & Stephen White with Joan Alperin
Bill & Erin Daniels
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February 2009 • 11
VIPEvent
Bobby rush returns to Benefit Center for Southern Folklore Story by Anne Cunningham O'Neill and photos by Christina trask
B
Frank Lilly
Judy Peiser & Bobby Rush 12 • VIP Memphis
obby Rush performed a rare solo acoustic benefit concert for the Center for Southern Folklore recently which included two sets of music and a question and answer segment conducted by Center Director, Judy Peiser. Rush, a star of the past two Memphis Music and Heritage Festivals, is best known for his bawdy R & B stage shows. However his deep blues roots go back to his youth in the north Louisiana town of Homer where he built his first instrument, a primitive guitar. He appeared at juke joints in his teens and in the mid-‘50s moved on to Chicago. The rest is history, and now our Mayor has proclaimed January 9, 2009 as Bobby Rush Day. Johnnie Walker, Executive Director, Memphis & Shelby County Music Commission, presented the official proclamation. It was a jumpin’ party with fried catfish from On the River, barbecue from Neely’s and other fixins’ from downtown restaurants, Majestic Grille and Circa. The beverages were provided by Southwestern Distributing and A.S Barboro. We must all celebrate and applaud Bobby Rush for his generous support for the Center for Southern Folklore which he deeply believes unites Memphis’s culture, music, history and arts. Right on Bobby Rush. F Lisa & Dr. Kriner Cash
J. Sergei Sawchyn & Ching Mei Chu
Amy Moore & Andrew Falls
Fred & Marilyn Taylor
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February 2009 • 13
VIPEvent
river Oaks reprises Beard House Menu B
Story by Anne Cunningham O'Neill and photos by Mark ramirez en Vaughn, the talented chef/owner of River Oaks restaurant, was invited back to the James Beard House in New York City to work his culinary magic late last year. Vaughn was kind enough to describe this exciting but exhausting adventure in his "It's All in a Day's Work" story for VIP Memphis in last month's issue. The photos of the food he prepared were downright mouthwatering, but the details of exactly what he served were not included. That is, until now. Vaughn decided to reprise this fabulous gourmet menu recently at his Memphis restaurant for some 70 of his best and most appreciative customers. It is hard to write these words without positively salivating, however, following is a sampling of what was served at this very special dinner: smoked quail spring rolls with ginger-scented orange gelee, braised Neola Farms beef short rib ravioli with sweet garlic coulis, carpaccio of beets, port poached pears with toasted pecan goat cheese, seared sea scallops, sweet potato and morel risotto, bob white quail, rosemary crusted Colorado rack of lamb, and black cherry-Valhrona chocolate soufflĂŠ. Doesn't get any better than that folks. F
Darryl Gresham & Lisa Adee
Marva & Brett Steiner
Madonna Bond & Dr. Susan Murrmann
Steve & Mary Stone
Robin & Ken Chandler with Janice Ritchey 14 • VIP Memphis
Cindy & Graves Goforth
Pat Herndon & Greg Griffith
Lowry Dozier & Tasha Wilburn
The Attorneys, Paralegals and Staff of the
Rice Divorce Team congratulate
Larry Rice the only Certified Family Law Specialist designated to be a
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VIPEvent
Ushering in
2009 with Prayer, and all that Jazz Story by Anne Cunningham O’Neill and photos by Evarist O’Neill
C
ongressman Steve Cohen was the featured speaker at City
Council Chairman Myron Lowery’s 18th Annual New Year’s Day Prayer Breakfast at the Holiday Inn Select at Airways and De-
mocrat. Calling 2009 a “year of hope,” Cohen addressed some 280 church leaders, business people, and officials at the event. VIP Memphis magazine was kindly invited to be a guest at the jazz
champagne brunch which followed a bit later in the day. I quickly accepted with pleasure, as I am a real fan of jazz brunches, which used to be a highlight of my Sundays when I lived in London years ago. They are a longstanding tradition in city pubs there and a delightful way to spend an afternoon. Anyhow, back to the present. My husband and I were graciously greeted by Councilman Lowery and his lovely wife Mary upon arrival and jazzily entertained throughout the afternoon by Earl Randle, The Peacemakers and the group, Intermission. We were given a prime table at the event and treated to a splendid buffet with ribs, chicken, black-eyed peas and—-naturally—-generous amounts of champagne. Door prizes were continually being awarded to lucky recipients, but alas no luck for us. Lowery is proud of the fact that some 175 local organizations have received donations as a result of these non-profit prayer breakfasts and jazz brunches over the past years. On behalf of VIP Memphis, I would like to thank him heartily for this good work and for arranging this meaningful day for all of us.F
Mary & Myron Lowery 16 • VIP Memphis
Orlando Deloach & Janice Massey
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119 South Main @ Gayoso 901.522.1488 www.circamemphis.com
Marilyn Jennings, Tammy Bradford, June Jointer & Allyson Topps February 2009 • 17
VIPEvent
Local Literary Lions Gather at the Bayou Story by Anne Cunningham O’Neill
A
gala book signing party was held not long ago at the Bluff City Bayou Restaurant that starred not one, but four Memphis VIPs and their recently released volumes. Les Carloss, the restaurant’s
owner and award-wining chef and cookbook author, signed The Best of Creole Cooking, which features secrets behind the delicacies served at his Louisiana café. Carloss has been the driving force behind a number of Creole restaurants across America, and we are extremely fortunate to have him back in his hometown. I would also like to take this opportunity to mention that Carloss’s restaurant will be reopening in a new location in early March at 2121 Peabody (at Cooper) and will open just for dinner, as opposed to the lunchtime only hours in its previous incarnation. Jack Kenner was on hand to sign his second entry in a series of art photography collections entitled Dogs I’ve Nosed II. He first began working with dogs as his models when nerve damage affected his voice, and he discovered that he did not need words to communicate with his twin Westies, just calm body language and a few squeaky treats and toys. When his voice fortunately returned, Kenner re-established his commercial photography business shooting human models but at the same time developed a coast-to-coast dog portrait business. John Elkington, the well-known personality about town who needs no introduction, helped to rebuild Beale Street into the leading entertainment complex and tourist attraction that it is today. He signed his
new book, Beale Street: Resurrecting the Home of the Blues, which takes the reader along with him on the incredible journey that brought the blues back to the street that W.C.Handy called their home. Last but by no means least, Bob Levy, the multi-talented owner of Oak Hall store and haberdasher turned mystery writer, was happy to greet his fans and autograph two books, Past Tense and Broken Hearts. Oh, and did I mention that two therapy dogs were also at the signing to leave their John Hancocks (aka paw prints) on the photography book. F
John Elkington, Les Carloss, Jack Kenner & Bob Levy 18 • VIP Memphis
fleming’s dinner Enjoy five courses of Fleming’s finest fare by Chef William Kloos, each perfectly paired with featured wines from the Spring Mountain District of California located above the Napa Valley. Representatives from Spring Mountain Vineyard, Terra Valentine, Keenan Winery, and Schweiger Vineyards will be pouring their signature wines amidst silent and live auction items sure to excite! All proceeds from the evening directly benefit the Brooks Museum. Reserved seats may be purchased online at www.theartofgoodtaste.org or by calling Lindsey, 901.544.6209.
Sunday, February 22, 5 pm Fleming’s Prime Steakhouse & Wine Bar 6245 Poplar Avenue Memphis, TN 38119
presents
WINE DINNER PRESENTED BY
Hosted by The Parker Family, in memory of Tony M. Parker, Sr.
Sponsors: Acura of Memphis · Pinnacle Airlines Corp. · Stanford Private Wealth Management · The Parker Family, in memory of Tony M. Parker, Sr. · Fleming’s Prime Steakhouse & Wine Bar · Wyatt, Tarrant & Combs · David Lusk Gallery · Buster’s Liquors & Wines · Hart Davis Hart Wine Co. · Oak Hall · Memphis Magazine · Paulsen Printing · RAM Entertainment · Thomas Chu, M.D. · Athens Distributing Co. of Tennessee · Delta Wholesale Liquors · Southwestern Beverage Distributing · Star Distributors · United Liquors · The Victor L. Robilio Company · VIP Memphis Magazine · DCI Gallery · Michael Carpenter & Switch Creative · Graphic Systems, Inc.
to purchase tickets, visit www.theartofgoodtaste.org or call 544.6209
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VIPEvent
South Main Association Meeting with “Sole” Story by Anne Cunningham O’Neill and photos by Mark ramirez
Yvette Jackson, Marcy Sierbert & Kay Woodard
Christine & Tom Shelton
I
f you perused VIP Memphis last month (and I hope you did), you would have read about the grand opening of the Sole Restaurant & Raw Bar in the Westin Memphis Beale Street. This new restaurant is quickly becoming a hub of downtown activities and as a case in point, the South Main Association had its January meeting there. The gathering was billed as a 2009 kickoff and membership drive and was a great party to boot. Di Anne Price provided the lively music both before and after the meeting, and the wine was flowing throughout. Jeff Sanford, the esteemed President of the Center City Commission, spoke on “the state of downtown.” Wouldn’t it be great if all meetings were this much fun. F
S. with Sue Layman
Paul & Jennifer Sciubba
Lee Warren, Barbara Bradley, Joan Robinson with Jeff Sanford
Kyle Maness & Amanda Lott
Rebecca & Hunter Lard
20 • VIP Memphis
George & Emily Blasingame with Don McLean
Brandon Herrington & Carol Lott
Terre Gorham & Linda Granell
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February 2009 • 21
VIPEvent
Eight to tango:
Historias Breves at the Buckman Story by Anne Cunningham O’Neill and photos by Mark ramirez
W
e at VIP Memphis magazine have become aficionados of the tango, mainly because one of our staff members, Mark Ramirez, is a member of the Memphis Argentine Tango Society and has impressed us with his en- Guillermina Quiroga thusiasm for the dance. You can imagine his excitement when he heard that Historias Breves, which is the creation of Guillermina Quiroga, was coming to the Buckman Performing and Fine Arts Center at St. Mary’s Episcopal School in January. In addition to its performance, the group was to offer a free master class for advanced tango students, as well as a school show for Memphis young people. For Ramirez and tango enthusiasts everywhere, Quiroga is just simply the greatest tango master there is. This renowned dancer was the choreographer of Forever Tango and has appeared in movies and live performances around the world. The New York Times has said that she “possesses a lyrical grace, pliant back and floating arms in conjunction with almost incredibly deft, snappy footwork and a subtly undulating torso.” While it may take two to tango (sorry, couldn’t resist it!), Historias Breves features eight award-winning dancers accompanied by live music. The tango is a sensuous, adult dance, which originated in working class neighborhoods of Buenos Aires and Montevideo in the late nineteenth century and which later became the craze in Paris, London and New York early in the twentieth century. While not exactly x-rated by today’s cultural standards, the rich language of the tango illuminates fiery passions, and the popularity of the dance and its music has ebbed and flowed over the years. Since the 1980s, tango has been experiencing a renaissance, and I think you will agree that Ramirez’s outstanding photographs have captured some of the grace and beauty of this amazing dance form. F 22 • VIP Memphis
February 2009 • 23
Just Out of the Spotlight
ten Years at Sundance and Still Counting the Movie Lady reports by Linn Sitler
T
won HUGE awards: Sachs' film won The Grand Jury HE SUNDANCE FILM FESTIVAL. Just the name Prize. Brewer's won the Audience Choice Award -- plus for me evokes visions of Robert Redfordesque a Paramount distribution deal! men striding down Park City's Main Street in And what about SUNDANCE 2007,when Conhiking boots and jeans...days ending with a roaring fire gressman Harold Ford, Jr. honored The Memphis & in a rustic restaurant...and Memphians seemingly Shelby County Film and Television Commission with a everywhere! Park City's become like a pricey Destin to beautiful Park City brunch, attended by dozens of many of us-- just snow instead of sand. Memphians visiting or living there, and dozens of TenCertainly the success of made-in-Memphis films nessee filmmakers from at the Sundance Film FesKnoxville, Nashville, Chattival over the years has tanooga, and Memphis. Many made Park City popular were at SUNDANCE with their with Memphians as a vafirst film – proud and grateful to cation spot...even as a secbe invited (not to mention get a ond home. My first time at good meal). Memphian Kendall Sundance was 10 years ago Morgan (principal, Cherry Road when the shot-in-Holly Films) spoke to each and every Springs/partied in Memfilmmaker– offering words of phis filmmakers of encouragement and profesCOOKIE'S FORTUNE insional advice. Plans were made vited Ms. Ruby Wilson and that day for many Sundances to me to the film's premiere come! at SUNDANCE 1999. Now that I've given you a Memphis' most entertainlittle Memphis-at-Sundance hisingly ribald chanteuse, tory, let's look at SUNDANCE Ruby opened the Robert 2009 through the eyes of Altman film with her Deputy Film Commissioner bawdy self strutting across Memphis model/actress Clare Grant looks Sharon Fox O'Guin, who took out from the poster of $5 COVER the big screen. Ruby's juke all the photos on this page. joint scene probably lasted Once more, Memphis five minutes, but it was was a SUNDANCE hit, with long enough to catapult Craig Brewer's digital webseries, $5 COVER, creating a Ruby and me on that opening festival weekend to the big buzz all over town. heights of Sundance society! Harry Belafonte (staying Watch for news right here of $5 COVER'S big as a houseguest of the Altmans) became our constant launch in March at SOUTH BY SOUTHWEST (and in companion -- even accompanying us on a visit to cyberspace!).You can keep up with the webseries at the Memphian Melinda Gomez's Deer Valley “Uberfilm's webpage: Or, go to to see videos shot by cast & House." Thanks to Ruby's star power from the film, we crew alike documenting the fun, the excitement, and ate lunch with screen legend (and former Knoxvillian) the artistry which was SUNDANCE 2009 Patricia Neal...ate dinner with Olympic gold medalist Closer to home, look for one big screening in Carl Lewis and the Irish actor Stephen Rea (THE CRYMemphis of Rod Lurie's "NOTHING BUT THE ING GAME). TRUTH," tentatively set at press time for February 25th But nothing can compare to SUNDANCE 2005 at a Malco Theatre. Invitations to go out soon -- to cast, when the festival premiered not one, but two made-increw, journalists, lawyers, students, filmmakers. Rod's Memphis films: FORTY SHADES OF BLUE by Memeager to discuss the ethical and legal questions exphian Ira Sachs (the younger Ira Sachs -- the plored in the film at a "Q & A" following the screening. filmmaker, not the legendary party host)and Craig Sounds like a cerebral but very cool evening. See you Brewer's HUSTLE AND FLOW. Both filmmakers were there! F honored at parties hosted by Memphians. Both films 24 • VIP Memphis
Memphis filmmaker Craig Brewer on a SUNDANCE 2009 panel of digital producers –– describing his made-in-Memphis MTV New Media webseries, $5 COVER
Celebrating at SUNDANCE 2009: $5 COVER Memphis crew members: Production Accountant Les Edwards; Director of Photography Nathan Black; Editor Josh Swain.
David Gale, MTV New Media Executive Vice-President; Memphis' Erin Hagee, Producer, $5 COVER; Jen Ringel, MTV Manager; Memphis' Craig Brewer, Producer-Director, $5 COVER; David Harris, MTV Producer.
$5 COVER star, Memphis musician, Amy LaVere; MTV New Media Executive Vice-President, David Gale; $5 COVER Producer-Director, Memphian Craig Brewer; $5 COVER Producer, Memphian Erin Hagee; $5 COVER star, Memphian Clare Grant
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February 2009 • 25
VIPEvent
Germantown Athletic Club OPEN HOUSE Story and photos by Lorne Semrau ermantown Athletic Club held an Open House in their Great Hall welcoming a variety of local vendors specializing in health, fitness and beauty. Among the businesses represented were Beyond Colour, which specializes in laser, skin and spa treatments and Forty Carrots, the well-known culinary retail store. At the same event, numerous attendees availed themselves of the opportunity to sign up for a trial membership in the Germantown Athletic Club. F
G
Phyllis Cline & Julie Ray
Debbie Keaton, Pam Flannery & William Brewer
Derek Chaput, Donna Legault, Sondra Lawrence, Jonna Danis, Amy Larusso, Scarlet Jones & Bob Gragg
What’s
Dr. Stephanie Halcomb & Dr. Mark Wallace
Connie Lopez
Eric Flanders & Stewart Crais
Margaret Mahoney, Janet Miller, Suzanne Vrbas & Judy Hardcastle
lurking
in your
basement? NEW SEASON Mondays | 7 PM
26 • VIP Memphis
wkno.org
re-opening soon in a new location. February 2009 • 27
VIPEvent
Presidents' Gala Celebrates Liberty Bowl's Half-Century Story by Anne Cunningham O’Neill and photos by Mark ramirez
E
ast Carolina University and University of Kentucky fans enjoyed dinner and live music at the AutoZone Liberty Bowl Presidents’ Gala at the Peabody on January 1, 2009. It was a fabulous start to a brand new year with Sara Evans, Academy of Country Music’s Female Vocalist of the Year, being featured as the star headliner at the event. Recognized as one of People magazine’s “50 most beautiful people”, this talented entertainer was presented with the AutoZone Liberty Bowl’s Outstanding Achievement Award by this year’s President, Mike Longo. Evans, whose hit songs include “Born to Fly,“No Place that Far, “Suds in the Bucket and “As If,’ also performed the next day during the game’s halftime spectacular. Shelby County Mayor Wharton was one of many VIPs in attendance at the gala, and he movingly invoked the importance of the precious liberties that we enjoy and which the bowl game’s name pays tribute to. The evening’s continuous music was provided for everyone’s enjoyment by Hudson and Saleeby, The Andy Childs Orchestra and Rene Koopman. This is a very special year for the Liberty Bowl game (originally started in Philadelphia in 1959), which is celebrating its 50th anniversary. And the really great news according to a Commercial Appeal editorial is that this annual game is “hitting its stride as a competitive matchup that benefits the local economy.” Of course this is not to mention all the “fun and games” it has provided to college football boosters in our fair city and elsewhere. Here’s to 50 more birthdays! Hip, hip, hooray. F Steve & Paula Beussink with Christine & Mike Deflippo
Ross Pickle & Anna Hurst 28 • VIP Memphis
Traci & Jim Gallman
Celeste & Mike Longo
A.C. Wharton & Trow Gillespie
Corraine & Harry Fogle
Karen & Rich Brooks
Sara Dupuy
Chandler, Pam, Evan & Jack Grace
Tara Osseck & George Handwerker
Harry & Pat Montgomery February 2009 • 29
VIPEvent
Judy & Alfred White
Regena Bearden & Ernie Ward
Belinda Anderson, Brenda Duckett & Ella Davis
April & Terry Pounders 30 • VIP
Memphis
David & Kelly Laundre
Becky, Taylor & Kim Webb
Sheila & Isaac Varon
Clinton & LaShell Vaughn
Delightful temptations await you at Napa Café! Thank you Memphis for voting Napa Café for Best Business Dinner, Best Salads, and Best Wine List.
Accepting Reservations for Valentine’s Day and the Tennis Tournament. For Lunch Monday through Friday and Dinner Monday through Saturday.
5101 SANDERLIN • 901-683-0441 •
W W W.
N A PAC A F E.C OM
James Gattas Jewelers 4900 Poplar Avenue • Memphis, Tennessee 38117 • 901.767.9648 Hours: Mon-Fri. 10am-5pm, Sat. 10-4
February 2009 • 31
VIPEvent
Pam & Billy Kimery
Lauren & Bill Hackney
Mary Earhart, Buck & Deb Taylor, Michael & Donna Eddins
Mark & Pat Luttrell 32 • VIP
Memphis
Pam & Tom Pegram
Chuck Strong, Fred Davis, Calvin Anderson & Greg Duckett
John & Shawna Hearn
Laurel & Steve Childs
Since 1885
Woman’s Exchange Fine Hand Sewn Children’s Clothes Gift Shop and Tea Room
Specializing in Heirloom Christening Gowns
• MICHAEL ARAM • LENOX • ANNIE GLASS
Invitations, fine and everyday china, unique gifts, and more for the
BRIDE and her groom!
Register today! 4704 Poplar Avenue Memphis, Tennessee
901.682.1621 9 - 5 Mon-Sat
• ROYAL CROWN DERBY • HAVILAND • GINORI • PICKARD • RAYNAUD • WATERFORD • WEDGWOOD • GIEN • ROSENTHAL
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88 Racine Street • Memphis, TN • 901-327-5681 10:00-4:00- Lunch 11:30-1:45 www.womans-exchange.com
February 2009 • 33
VIPBeauty
Sheila Zaricor-Wilson on Achieving
The Perfect Wedding Hairstyle Today’s bride has a myriad of options for her nuptial locks…the one thing you don’t want is a “bad hair day”. Every bride wants her hair to look more beautiful than it ever has…...after all this photograph will be the most looked at photograph you will ever have made.
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o you want your hair up or down? Elegant or natural? When determining your wedding hairstyle, you should consider the type of gown you will be wearing. For example, if you choose a medieval look, a sleek French twist might not look as good as wearing your hair loosely curled with a wreath of
flowers. On the other hand, if your dress is very streamlined and sophisticated, then a French twist and tiara would be a fabulous look. There are several things to consider before making the decision on whether to wear the hair down or up. What about the neckline of the dress? Will the hair cover the neck-
line? If there is special jewelry being worn, you want it to be seen. What about the longevity of the hairstyle? Will it last through the evening? Remember, there are lots of pictures taken at the reception and if you are dancing, you do not want your hair to look wilted before the end of the evening.
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WEDDING HAIR “DOs” Choose your dress first – Match your hairstyle to the gown in degree of formality
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WEDDING HAIR ‘DON’Ts” Make major hair changes the week of the wedding
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Dye your hair at home
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For a trial run visit your hairstylist at least six months before your wedding or as soon as you have the dress.
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Go overboard with tendrils
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Consider extensions or a hairpiece to add more volume or to aid in putting your hair up.
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Choose a headpiece that will take away from the star…You!
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Play with a few styles before finalizing your look.
Wash your hair right before the ceremony– because it might be too clean.
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Have your stylist practice with the veil and headpiece.
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Have your hair styled too early before the ceremony…it can be a long day.
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Touch up your hair color and have your hair trimmed two weeks before the wedding. A good cut always gives a firm foundation for a lasting style.
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Use unfamiliar products on your hair as you may be allergic
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Overload your hair with products and spray.
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Decide if you want the veil taken off for the reception and if so you will need to adjust the hairstyle accordingly.
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If you are planning a destination wedding and there will be no one to help with your makeup and hair: Talk to your stylist and about services that will make you feel secure in any weather or any setting and with a minimal effort you will be looking radiant. Have your eyelashes dyed a week before the wedding or have lash extensions the day before you leave. If you shed a few tears of happiness or battle drops of perspiration from being on the beach, your lashes will look wonderful, and when you wake up in the morning, you will look divine! Have a microdermabrasion facial the week before. This will make the skin glow for weeks. Purchase a product like Guinot Eclat Vials to use to give long-lasting staying power to any foundation or powder. This product is used for photo shots and on runway models to keep the makeup fresh for hours under adverse situations. Drink more water when traveling. This will keep you from being dehydrated, which directly affects the hair, skin and emotions. Ask the make-up consultant to give you a written procedure for the placement of your colors. Ask your stylist for referrals of stylists in the city of your wedding. If possible then have someone who will be at the wedding come with you to learn how to put on and take off the veil. Most important, relax, and enjoy the day! F
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Photographed by FrozenZen at HRH Vineyards, Crown Winery
Here are a few more beauty tips that have been “life savers” for brides!
Sheila Zaricor-Wilson is owner of Master Design Salon & Wellness Studio at 5149 Wheelis Drive, telephone 901.685.2351. She is also a partner in a new venture, Crown Winery, which is located near Humboldt, Tennessee. One day she hopes to add a destination spa on the grounds, which would use grape seeds and extracts in skin-care procucts.
Beautiful Wedding Gowns for Every Style Personal Consultant for Each Bride Thousands of Gowns in Sizes 2-32 Special Plus Size Boutique Area REGISTER TO WIN A NIGHT'S STAY IN MEMPHIS' PREMIER LUXURY HOTEL
WIN a one night stay in a King Suite at the luxurious Madison Hotel, chosen by readers of Condé Nast Traveler as one of the Top 75 U.S. Hotels and by Travel & Leisure as one of the Top 500 Hotels of the World. Visit www.vipmag.com/Vip_Memphis.html to enter to WIN Contest Guidelines: One entry per valid email address. Winner will be drawn 03.02.09 and announced via email to contestants entered. Certificate will be presented to winner. No purchase necessary to enter. Restrictions on date of use may apply.
CALL FOR AN APPOINTMENT
Madison Hotel
870.734.3244 www.lowsbridal.com
Vi s i t w w w. v i p m a g . c o m / Vi p _ M e m p h i s . h t m l TO W I N February 2009 • 35
VIpOUTINGS
Brinkley
Bridal
Story by Anne Cunningham O’Neill & photos by Lorne Semrau
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t seemed a good time for a post-holiday jaunt to get some fresh country air and clear the head. While I assure you that I am many moons away from being a blushing bride (see my Editor’s column this month), two friends and I decided to make the short car trip to Brinkley, Arkansas to pay a visit to Low’s Bridal and Formal, the famous certified dealer of fine bridal attire. I had long heard of this amazing establishment through word of mouth and was curious as to how --let’s be honest---such a “girly place” had wound up located amidst the fields, farms and duck hunting clubs of the Arkansas Delta. One of my travelling companions, like so many others in the Mid-South and beyond, had purchased her own wedding gown and her daughter’s at Low’s and was eager to make a return visit. That settled it. We were going. Located halfway between Little Rock and Memphis off I-40, Brinkley is a charming small Arkansas town. As we passed through the Low’s entrance at 127 West Cedar Street, we found ourselves in front of a beautiful large red brick building decorated with striped awnings, antique lampposts and a stunning winged sculpture, which was surrounded by pansies, holly bushes and ivy topiaries. It did not have a “commercial look” and was frankly not what I was expecting. Noticing the brass plate denoting that it was on the National Register of Historic Places, as well as the nearby old train depot, I was certain that this architecturally significant old edifice had surely long ago been a railroad hotel. Once inside we were mightily impressed by the high tin ceilings, the old-fashioned tile floors, the vases teeming with flowers, and of course the sea of wedding dresses arrayed before us. We had called ahead to say that VIP Memphis was planning a visit, and as a result the charming Dorcas Prince, a second generation owner of Low’s, welcomed us graciously
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and passed along some interesting historical background on the building and her family’s company. Indeed the building, which had its grand opening in 1915, had once housed Rusher’s Hotel. The Prince family in later years had operated it as a small hotel and then eleven years ago, after extensive renovations, they moved the Dorcas Prince bridal business into the distinguished old building. The back story of the company is that it had gotten its start when Prince’s mother set up a small business in 1976 over her husband’s drugstore. She was a home economics teacher with sewing talents, and she thought “it might be fun.” It was all that and profitable too, and this little entrepreneurial idea over time morphed into the booming Low’s business of today. Dorcas herself is a pharmacist by trade, but it was inevitable that she would be enticed into the family enterprise. While seven railroads no longer junction here, nor do 63 passenger trains pass through town, on a recent Saturday, Low’s literally was forced to turn customers away. Appointments are booked for two hours (an hour and a half on busy Saturdays), and there are often as many 20 sales consultants available to work “one-on-one” with the future brides to help them choose from a mind-boggling selection. The price range of wedding dresses and bridesmaid dresses is from
$300 into the thousands of dollars, and Low’s carries around 3,000 dresses at a time from size 2 to size 32 within 25,000 square feet of display area. The upstairs is devoted to gowns from some 60 well-known top designers, including Monique Lhuillier, Lazaro, Stephen Yearick, and Pronovias of Barcelona. There is also a wide selection of plus-sized dresses to fit the special needs of Low’s customers. Dresses are not sold over the Internet for several reasons, chief among them being that wedding dresses must be custom-fitted and the fabrics personally inspected. As Prince says, “our customers come here for a purpose; they are on a mission.” As to bridal trends, Ms. Prince told us that “anything goes these days.” Popular styles vary from an extremely simple, slim and elegant look to fuller ball gowns with “Gone with the Wind” slips to everything in-between. She also informed us that wedding dresses which, I confess, all looked “white” to us, varied in shades from ivory, to champagne, to pearl to light gold. Who knew? We were told for the most part that brides come to Low’s with a pretty good idea of what they would like for their wedding gown and are often armed with magazine clippings. Keenly aware that many of their clients have driven long distances to shop with them, Prince says that most of the time Low’s is able to offer discounted prices, which has given the company incredible “staying power.” She also told us stories of shipping dresses to places as far away as Lebanon, Scotland, the Dominican Republic and South Africa. It was really hard to tear ourselves away, but after sampling cookies and coffee from the little Low’s entryway café, we said our goodbyes. As we departed, my companions and I could not help but notice all the thank-you notes preserved under the glass tabletops. Addressed to “Mrs. Goldie” and “Mrs. Dot” for example, we were very impressed that so many brides had taken the time to personally thank their Low’s consultants for helping them purchase dresses for their special wedding day. To my way of thinking, there could be no better testimony to the fact that Low’s literally furnishes its customers with “the stuff that dreams are made of.” F
The Largest Selection Limousines in the Mid South!
Limoexpressinc.com 901.566.5594
February 2009 • 37
This year consider the Esplanade banquet and conference center when selecting that perfect setting to host your function. We offer incomparable services and amenities, and magnificent interior and exterior spaces. Our facilities can accommodate from 50 to 500 people. Our smart, knowledgeable, & friendly staff can help you plan your next event. If you can't come to us...let us come to you. Our offsite catering is second to none. Whether in your home, office or venue of your choice, we can provide exceptional food, beverage and service. Call us at 901-753-3333, and experience the difference. The Esplanade. You owe yourself the memories.
OlD + NEW
Story by Anne Cunningham O’Neill; Photography by Andrea Zucker
or this month’s feature, we offer you beautiful photographs of both traditional and more contemporary settings for weddings. Calvary Episcopal Church at Second and Adams downtown was founded in 1832 and the current red brick building was consecrated in 1844. Its beautiful architectural details––stained glass, carved pews, and needlepoint kneeling benches ––and a plaque outside attest to its historic nineteenth century origins. By contrast, Hope Presbyterian church was started
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in 1988 with a vision to minister to East Shelby Country and built its first permanent home on Walnut Grove in 1996. Located in some 90 acres of grounds, it has been one of the fastest growing churches in America and is the second largest church in Memphis. Hope’s immense, ultra-modern space with its state-of-the-art facilities reflects these modern realities. Both of these churches represent communities of faith which welcome new members. And interestingly enough, these two great churches will be connected
this year through Calvary’s Lenten Preaching Series, which is its “gift to the city.” Dr. Craig Strickland, Founding Pastor of Hope Presbyterian, will be speaking at Calvary on March 13th at noon. In addition to these sacred spaces, there are many other unique locations here in town for wedding ceremonies and receptions, including the Memphis Brooks Museum of Art with its classical galleries and expansive marble rotunda and the Memphis Botanic Garden, with its lush surroundings and gorgeous spaces. F February 2009 • 39
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40 • VIP
Memphis
Calvary Episcopal Church
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February 2009 • 41
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Memphis
Hope Presbyterian Church
Hope Presbyterian Church
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February 2009 • 43
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Memphis Botanic Garden
Photo by Jerry Borwick
Photo by Jerry Borwick
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Memphis
Photo by Jerry Borwick
Memphis Brooks Museum of Art
OlD+NEW
Photo by www.youreyesphotography.com
www.bellphotoart.com
February 2009 • 45
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Jay Adkins Photography 901.679.1162 jayadkinsphotography.com
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Memphis
Capture the Day
Capture the Day
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Andrea Zucker Photography Studio: 901.722.5407 Cell: 901.494.7022 azphoto@sprynet.com http://azphoto.home.sprynet.com andreazuckerphotography.com
February 2009 • 47
OlD+NEW
The Perfect Pair
BOB RICHARDS JEWELERS, INC. 7730 Wolf River Blvd # 103 | Germantown, TN 38138 | (901) 751-8052 www.bobrichardsjewelers.com
Top: Ladies platinum diamond ring set with princess cut & half moon diamonds and a 2.01 D color oval brilliant cut center diamond Bottom: Mans 18k white gold wedding band with seven round brilliant diamonds totaling 1.05 carats
CHARLOTTE MEMPHIS 7615 W Farmington Blvd. Germantown, TN 38138 | (901) 754-0111
Top: Hand engraved wedding bands in Platinum, Palladium and 18k Gold. We suggest the personal accent of his and her signatures. Bottom: Left or Right? Designed with human anatomy and comfort in mind. Gabrielle Diamonds set in 18k Gold, Platinum or Palladium.
48 • VIP
Memphis
The Perfect Pair
OlD+NEW
JAMES GATTAS JEWELERS 4900 Poplar Ave | Memphis, TN 38117 (901) 767-9648 | www.gattasjewelers.com
Top: Ladies Diamond Semi-set Engagement Ring; Mans Hand-woven Wedding Band; Bottom: Genuine Onyx and Diamond Engagement Ring; Genuine Onyx and Diamond Gents Band
MEDNIKOW 474 Perkins Extended | Memphis, TN 38117 901-767-2100 | www.mednikow.com
Left: Traditional diamond solitaire rings; Right: Dramatic dual-Asscher diamond 'by-pass' ring in platinum. The perfect partner for either ring, a traditional platinum wedding band for him, also available at Mednikow.
February 2009 • 49
OlD+NEW
Wedding Necessities
Social Butterfly 4826 Poplar Ave Memphis, TN 38117 (901) 685-5888
Kittie Kyle Collection 3092 Poplar Ave # 14 Memphis, TN 38111 (901) 452-2323
Gift & Art Shop 4704 Poplar Ave Memphis, TN 38117 (901) 682-1621 www.giftandart.com
Woman's Exchange of Memphis 88 Racine St Memphis, TN 38111 (901) 327-5681 www.womans-exchange.com
Charese Feliciano Design 165 N Main St Collierville, TN 38017 (901) 221-8040 www.charesefelicianodesigns.com
Rambling Rose Photography
50 • VIP
Memphis
Kittie Kyle Collection 3092 Poplar Ave # 14 Memphis, TN 38111 (901) 452-2323
Love At
FIRST BITE
CHEFJOHNNY
CHOCOLATE The Prozac of Plants Story by Chef Johnny Kirk; Photo by Jay Adkins
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alentine’s Day is just around the corner. Do you know what you are getting your sweetheart? Jewelry might be a little too expensive given the current economy. Flowers are good, but the price always goes up this time of year for some reason. I think that chocolate is a safe bet. Because of its longstanding reputation as an aphrodisiac, chocolate is a traditional gift for lovers, is almost universally liked and it’s affordable. Well, unless you need three cups of mocha just to wake up in the morning like I do. Chocolate comes from the cacao tree. Botanically it is known as Theobrama cacao. Translated from the Greek, theobroma means literally “food of the gods”. And chocolate is indeed divine. In the hands of a talented chocolatier, this little bean is transformed into a gastronomic treasure that is as versatile as it is delicious. These trees grow in the hot, humid conditions of the Caribbean and Latin America. Chocolate actually started being consumed as a drink, but not the way we are used to drinking it. It was not until the Spanish explorers brought cacao beans back to Europe from their New World expeditions that chocolate began to resemble the confection that we know and love today. It was actually by accident that Ghirardelli of San Francisco discovered a way of making a low-fat chocolate powder that could be easily dissolved in liquid. A bag of ground cacao beans was left hanging on a hook overnight. When it was discovered the next day, the solid butterfat had seeped through the cloth bag and onto the floor. What was left in the bag was the powdery substance that would become Ghirardelli’s Sweet Ground Chocolate and Cocoa that is still sold over 200 years later. Hot chocolate anyone? 52 • VIP
Memphis
Like coffee beans, there are many different types of cacao beans. Also like coffee, there are subtle differences of flavor in each type of cacao bean with the final flavor obtained by blending the different types of beans after roasting. Like winemakers, chocolatiers use their experience and knowledge of the raw ingredients to combine, manipulate and sometimes add what is needed to produce the final delicious product. These recipes are closely guarded secrets passed down from generation to generation. There are many types of chocolate on the market and finding the perfect one can be confusing. If you are baking, you probably want a different chocolate than if you just want a quick chocolate fix. When eating, it is simply a matter of taste. In the kitchen, all chocolates are not created equal and cannot be indiscriminately interchanged. If a recipe calls
for bittersweet chocolate do not try to substitute milk or white chocolate.
Types of Chocolates Plain Chocolate-Also known as bittersweet, this is the most common choice for the home baker. Plain chocolate must contain a minimum of 34% cacao solids. Generally speaking, the quality of the chocolate is in direct proportion to the percentage of cacao solids. The higher the percentage of cacao solids, the better the chocolate. The exception to this rule is White Chocolate. White Chocolate is all cacao butter and no solids, thus the white color. You don’t get the depth of flavor with white chocolate as you do with dark chocolate. White chocolate is sweeter as well. The darker the chocolate, the less sugar (and fat) that it contains. Chocolate
CHEFJOHNNY
needs sugar like food needs salt. You need a little to bring out and enhance the flavor but must be careful not to add so much that the flavor is destroyed. Milk Chocolate-Invented by the Swiss, it is the most common eating chocolate. Lots of mass-produced milk chocolate candy contains only 20-25% cacao solids and contains vegetable oil instead of cacao butter which is much more expensive. Look for a minimum of 35%-45% cacao on the label when you buy milk chocolate. While researching this article, we bought and tasted LOTS of chocolate bars. We started at 35% cacao and went up to 88%. Cindy liked the 54% African the best to eat, but I need at least 70% cacao added to my coffee in the morning. The tasting was fun. In fact, Cindy decided that we should have a chocolate tasting party for Valentines. Sounds good to me, and it brings up an interesting point regarding the proper way to taste chocolate and what to serve with it. We discovered that it is best to taste chocolate on an empty stomach and that it needs to be the proper temperature (66-77-degrees). Smell the chocolate first just as you would wine. You don’t want it to smell overtly sweet. Allow the chocolate to sit on your tongue for several seconds before chewing several (5-8) times. Next, let the chocolate rest on the roof of your mouth. This technique allows you to catch the full range of flavors. Let those flavors linger as long as possible. This will allow you to eat less chocolate while getting the maximum amount of satisfaction out of what you do eat. Professional chocolate tasters-yes that’s a real job and no, I don’t know how to become one-recommend drinking cold water while tasting as it cleanses the palate. Water sounds a little boring for a party beverage though so you might try cognac, whiskey, bourbon or coffee. Wine really competes with chocolate and I don’t like the combination. At the restaurant, we recommend a malt beverage called Lambic Framboise. It’s a raspberry flavored beer and it pairs perfectly with chocolate as does all fruit. The health benefits of eating chocolate are hotly debated. Some people contend that chocolate is an inflammatory food that should be avoided. I tend to agree with Dr. Andrew Weil who believes that “a daily ounce of high-quality dark chocolate is a healthy addition to the diet.” According to Dr. Weil, recent studies show that eating 1.5 ounces of dark chocolate may improve blood flow to the heart, which would lower the risk of heart attack. It just takes a quarter of an ounce to lower blood pressure and bad cholesterol. The fact is that Cacao nibs contain lots of antioxidants that are cardiac protectors, and I don’t think anyone would argue the fact that chocolate enhances mood. Eating chocolate causes the brain to release endorphins, and endorphins make us feel good. It’s this moodelevating property of chocolate that led Debra Waterhouse to refer to chocolate as “the prozac of
plants” in her book Why Women Need Chocolate. I love that prozac of plants line. The moral of the story is moderation. In the same way a glass-not a bottle-of red wine is good for you, an ounce-not a king size candy bar-of good dark chocolate is good for you, too. Valentines Day offers the perfect opportunity to try cooking with chocolate. Unless you want to try doing a fancy chocolate mold, which requires tempering, a process that requires quite a bit of knowledge and practice, working with chocolate is fairly simple. A couple of things to be aware of: Melt chocolate slowly taking care not to burn it. Milk and white chocolates burn more easily than dark chocolate as they have more milk solids than cacao solids. I prefer to melt chocolate using a double boiler because it requires less attention. You can melt chocolate in a microwave, but you must stop every 20-30 seconds to stir it to make sure that you don’t burn it. With either method, it’s best to chop chocolate up into smaller pieces for easier melting. You must also be careful when you are storing chocolate. While the chocolate trees need heat and humidity to flourish, these conditions are not good for processed chocolate. The ideal storage conditions for chocolate are dry and cool (60-65-degrees). Airtight containers are also a good idea since chocolate absorbs other odors easily. I don’t recommend freezing chocolate. There’s really no need since the shelf life is several months. If you haven’t eaten it by then, shame on you. White chocolate only has a shelf life of 6-8 weeks. You will know if chocolate has suffered bad handling if there is a grey coating on the surface of the chocolate. This indicates that the sugar crystals have been drawn to the surface, dissolved and recrystallized. If you see this, you may want to think twice before eating as the taste and texture have definitely been negatively affected. Life is too short to eat bad chocolate. Chocolate does not like water either. It only takes a tiny drop of water to turned molten chocolate into a solid paste. Make sure that your tools, surfaces and bowls are completely dry before working with chocolate. Keeping those caveats in mind, grab some bittersweet and get cooking. Chocolate is fun to cook with because it is easy to work with and very versatile. You don’t have to relegate it to your dessert course. You could design an entire meal around this ingredient. I sometimes use a little bit of high quality dark chocolate to finish a braise of veal or lamb. It is also a key ingredient of mole sauce. Mole is very popular in Latin American countries, but I admit that I personally find it a sauce with too many chiefs and not enough Indians. However, I do like the Latin American tradition of adding spices to chocolate, even in dessert applications. A great example of this is the crème brulee that we offer at the restaurant. Whatever you do be sure to put your heart into it because chocolate is a very passionate ingredient. Happy Valentine’s Day. F
Mexican Chocolate Crème Brulee Serves 12 1 qt. whole milk vanilla bean 1 2 ancho chiles, halved and seeded 4 whole eggs + 2 yolks 1 c. sugar 1 ½ c. 58% Cacao chocolate Sanding sugar (granulated sugar may be substituted) Split the vanilla bean down the middle and scrape the seeds out of the pod. Reserve seeds. In a heavy bottom pot, heat milk, vanilla bean and seeds and the chilies over medium heat, stirring with a wooden spoon, until just before boiling point. Be careful not to let mixture boil as this will scald (and ruin) milk. Stir in chocolate until fully incorporated. Remove from heat. Cover and let steep for at least 30 minutes. While chocolate mixture is sitting. Whisk eggs, yolks and sugar until combined. Place over double boiler until slightly warm (about 110-degrees). Remove from heat. Uncover milk mixture and give it a stir before adding a small amount to egg mixture. The purpose of this is to ensure that both mixtures are approximately the same temperature. Now stir the egg mixture into the chocolate until combined well. Strain through a fine mesh sieve and pour into brulee molds. Set dishes into a hot water bath and bake in a non-convection oven at 325-degrees for 25 minutes. To check for doneness, gently bump the dish and should move only sluggishly. Take out of water bath and let come to room temperature before refrigerating until completely cooled through. 5-10 minutes before serving, sprinkle a thin layer of sugar over surface of custard and brulee evenly being careful not to burn the house down or, heaven forbid, the sugar. Crème brulee may be topped with your choice of garnish. Note to readers: Chef Johnny is happy to provide recipes for any occasion. You can contact him at jkirk@stellamemphis.com
Johnny Kirk, named a rising star of American cuisine by the James Beard Foundation, is the chef/owner of the eatery Stella. Stella has garnered many accolades and been featured in Southern Living and The Wine Spectator. February 2009 • 53
lOVE AT FIRST BITE
Several of Memphis’s other top chefs share their favorite chocolate recipes.
John Bragg of
CIRCA
Chocolate Truffles 1#
High Quality Semi-Sweet Chocolate, such as Valhrona 70% Cacao Heavy Cream 2 c. 4 Tbsp. Butter, Unsalted 1 Vanilla Bean 3 Tbsp. Grand Marnier 1 c. Sifted Cocoa Powder Ground Toasted Hazelnuts 1 c. 1 c. Sifted Powdered Sugar
Equipment: Mixing bowl, latex gloves, pan of hot water, saucepan, bowl of Ice Water, small Ice Cream Scoop (1⁄2 oz.), whisk, small baking pans (for decorating). Directions: Measure out all ingredients before beginning. Break chocolate into small bits and put in the mixing bowl. Split and scrape vanilla bean and add to cream in saucepan. Put cream in a saucepan onto low heat until just before boiling. When cream is almost boiling, remove vanilla bean pod and pour onto chocolate. Add liqueur to the mixture. Leave to sit for a few minutes, then stir slowly. Try not to “whip” as this introduces too much air into the mixture When the chocolate and cream mixture is
smooth, shiny and well mixed but still warm, gently stir in the butter and stir slowly until it is completely incorporated. Pour the mixture into a small container and refrigerate until firm. A brownie pan works well and allows the mix to cool quickly. When the mixture is fully cooled, overnight is best, begin to portion the truffles by scooping a ball with the ice cream scoop and drop it into the ice water. This makes the truffles stay cold and not deform. Clean the scoop in a dish of hot water and repeat until you have portioned all the truffles. Wearing a pair of disposable latex gloves, gently roll the truffles in your hand to make them nice and round, put back into the ice water until finished. When all the truffles are portioned and shaped, remove them from the water and place on paper towels to dry off in the refrigerator. To decorate, assemble three pans, one each with the powdered sugar, cocoa, and hazelnuts. Place several truffles in each and gently roll back and forth to coat the truffles, and that is it. When finished, using latex gloves, remove the truffles and arrange on a tray or box to serve. Tightly sealed, these keep for months in the freezer and for at least a week in the refrigerator - but it is unlikely they will be around that long! Happy Valentines Day.
photo by Jay Adkins
Chris Windsor
GRILL 83
Chocolate Panna Cotta, with Port Infused Cherries Makes 6 Canola oil 1 cup Milk 2 tsp Unflavored Gelatin 2 cup Heavy Cream ½ cup Sugar 8 oz Chocolate (Use the highest quality you can afford) 1 ea Orange 1 cup Port 2 oz Honey 1 cup Dried Cherries
ing. Bring cream to a boil. Remove from heat. Add chocolate, (broken into small pieces) and whisk until smooth. Add milk mixture and whisk. Divide mix evenly among the ramekins and place them in the refrigerator at least 5 hours. Zest the orange and squeeze the juice into a small sauce pan. Add the port and honey. Place over high heat. Once mix comes to a boil, add the cherries and reduce the heat to low. Cook for 5 mins; remove from the heat and then chill.
Brush oil lightly inside six 6 ounce ramekins or small coffee cups. In a small bowl mix cold milk and gelatin; let sit at least 5 mins. Mix cream and sugar in a medium sized sauce pan. Put over med-high heat while whisk-
To serve: run a small knife around the edge of each cup and invert over a plate. Shake lightly until custard falls out. Top with cherries and any remaining juices. Top with whipped cream as well if desired.
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photo by Jay Adkins
lOVE AT FIRST BITE
Oscar Pastrana of
Itta Bena Cafe Molten Chocolate Ooozy Cake Makes 12 cakes 11 ounces butter (2 ¾ sticks) ounces bittersweet chocolate, chopped 10 6 eggs 6 egg yolks 3 cups confectioners’ sugar 1 cup all-purpose flour Garnishes: Vanilla Ice Cream Raspberry Sauce on Top Fresh Strawberry Mint Leaf
Meanwhile, in a separate bowl whisk together the eggs, yolks, and sugar. Whisk the egg mixture into chocolate mixture; then whisk in the flour. Fill the tins with the batter and bake for 4 to 5 minutes. (Alternatively, refrigerate the cakes until ready to bake, up to a day in advance. If baking cold, do so for 5 to 6 minutes.) Immediately unmold the cakes onto the plates. Place a scoop of vanilla ice cream on top of each. Drizzle the raspberry sauce on top and around each plate. Garnish with fresh strawberry and mint leaf.
Equipment: 12 (8-ounce) foil tins Make the cakes: Preheat the oven to 450 degrees F. Grease the tins and set aside. In a bowl over a saucepan of simmering water, melt the butter and chocolate together, stirring occasionally. Cool slightly.
photo by Andrea Zucker
Ben Vaughn of
River Oaks Restaurant
Ben’s Very, Very Good Chocolate Cake 1
⁄2 c. dutch process cocoa powder ⁄4 c. boiling water 1 c. sour cream 1 ⁄2 tsp. baking soda 2 c. sifted cake flour 1 ⁄2 c. butter (unsalted ) 2 c. white sugar 3 egg whites 2 tbsp. vanilla extract or fresh vanilla bean (1) 6 tbsp. butter, softened 3 ⁄4 c. cocoa powder 2 2⁄3 c. confectioners' sugar 1 ⁄2 c. heavy cream 1 vanilla bean scraped, or 2 Tbsp Vanilla Extract 3
1. In a small bowl, mix together 1⁄2 cup cocoa and 3⁄4 cup boiling water; set aside.
3. In a large bowl, cream the 1⁄2 cup butter and 2 cups sugar. To the butter and sugar mixture, alternately add the sifted flour and the cocoa mixture with the sour cream mixture. Beat until fluffy. Beat the egg whites until stiff and fold in the egg whites and 2 tablespoons of vanilla. 4. Grease a 9x13 inch pan and pour the batter into it. Bake at 325 degrees F for 60 minutes. 5. To Make Ben’s Chocolate Frosting: Cream 6 tablespoons butter in a small bowl. Add 3⁄4 cup cocoa and confectioner's sugar alternately with heavy cream; beat until spreading consistency. More or less cream can be used depending on the texture you want. Blend in the vanilla. This yields about 2 cups of frosting.
photo by Jay Adkins
2. In another small bowl, dissolve baking soda in the sour cream by stirring them together. February 2009 • 55
River Oaks Garden Club Luncheon The River Oaks Garden Club held a holiday luncheon at the Memphis Country Club. The cochairs of this festive event were Gwen Montague and Janice Akins.
PEOPLE & PLACES
Anne Piper, Kathleen Pender, Claudia Efird, Rose Garrett, Carol Fuss, Mary Ann Machin
Grisanti Family Restaurants Celebrate 100 Years
Dinner Tour Stops at Hunt Phelan As part of the Memphis Farmers Market Dinner Tour, The Inn at Hunt Phelan held a sold-out affair. Chef Stephen Hassinger treated those attending to a delicious menu of dishes prepared with locally grown produce and meats from market vendors that included beef from Neola Farms, chicken from West Wind Farms, and produce from Whitton Farms.
Elfo's Restaurant in Germantown recently hosted a very special "birthday" event which celebrated the 103rd birthday of DAR member, Eugenia Smith, as well as the 100th anniversary of the Grisanti family restaurants being in continual business.
Suzie Stilwell, Eugenia Smith & Clarene Russell Amelia Barton, Maysey Craddock & Margaret Craddock
Maryanne Lessley & Catherine Dunavant
Rice Selected as ‘08 Super Lawyer LeBonheur Club Gold Tag Luncheon
Theresa Adams & Peggy Lovell
Debbi Freeburg & Judy Burkett 56 • VIP
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The Le Bonheur Club held its Gold Tag luncheon to kick off the annual fundraising drive. The funds will benefit the Parent and Family Resource Room in the new Le Bonheur scheduled to open in 2010. The luncheon was special this year because all of the previous Gold Tag chairs were in attendance. It is important to recall that this club began as the sewing circle that raised the $2 million needed to build the first hospital in 1952.
Memphis divorce attorney Larry Rice has been selected for inclusion in 2008 Mid-South Super Lawyers. He is the only certified Family Law Specialist selected for the 2008 Super Lawyers. Rice recently returned from giving a lecture at The Nashville School of Law for Barristers. In February he will be lecturing on divorce practice in the Caribbean and in April to attorneys in Vancouver, British Columbia, Canada. Rice, who is the senior partner at Rice, Amundsen and Caperton, PLLC, is certified as a Family Law Specialist by both the National Board of Trial Advocacy and the Tennessee Board of Specializations. He is the second of three generations of lawyers and practices with his son, Nick Rice, and a team of associates and paralegals who work only on divorce and family law. Rice shares his expertise through his lectures and his book, The Complete Guide to Divorce Practice: Forms and Procedures for Lawyers 1st, 2nd, and 3rd editions. This year marks the 31st year that Rice has been practicing law.
Premier Bridal Show The Memphis Premier Bridal Show was recently held at Hilton Memphis. It was sponsored by Premier Bride Magazine and the Pink Book. Over 100 very qualified wedding professionals participated in the show. The next one will be held in August of this year.
Shelton Clothiers Shelton Clothiers is located in heart of downtown on South Main. They recently held an open house for charity which attracted a large crowd to their lovely store.
Mary Iberg, Ann Slowiak, Adrianne Iberg & Shaina Slowiak
Kristen & Jearra Myers
Steve Coffman & Betsy Bird
Stan Joyner, Mayor of Collierville; Greg Bridgers, Karen Pennington, Lisa Rose, the Lewis family, Kevin White, Kevin Yoon& Dr. Susan Aguillard Cullen Morgan, David Kerekes, Robert Giardino, David Jordan, Marilyn Hughes, Sandra Brown & Tom DeFreece
Hilton Donates to Agape Hilton Hotels Corporation recently donated $10,000 dollars to Agape Child & Family Services’ FIT (Families in Transition) Program which serves pregnant, homeless women and their children. This donation is part of Hilton Hotels Corporation’s focus on breaking the cycle of poverty and homelessness through education and life skills development.
St. Jude Dream Home There were alot of shovels in the crowd when Southern Serenity Homes LLC recently broke ground for the 2009 St. Jude Dream Home Giveaway. The home this year is being built in the Wolf River Ranch subdivision of Collierville. $100 tickets to win the Dream Home (valued at approximately $525,000) will be available in March 2009. The Giveaway benefits the work of St. Jude Children's Research Hospital.
February 2009 • 57
FOR THE lOVE OF WINE
In
Arthur’s Opinion… By Arthur Kahn
W
ine’s advance into the mainstream of American culture has been as dramatic as, and just about contemporaneous with, the disappearance of cigarettes from polite public life. We would submit that a bad national habit has given way to a good one which, partaken in moderation, advances the public health and state of mind. Recalling those bad old days I’m reminded, however, that the lack of competition among drinkers allowed for a much more interesting (if less varied) wine experience in restaurants and at home. Back then, wine wasn’t so squarely situated in a dynamic international commerce, so wines weren’t “scored” by Spectator readers and consumed before their time (Bad Old Days commercial refrain from Paul Masson: “No wine before its time). There were all kinds of dislocations in the wine market, so the savvy retail shopper could stumble across magnums of 1970 Chateau Lafite Rothschild, say, as I did, for a mere $60 per. And restaurant lists – particularly in Europe but also at such local spots as the late great Justine’s and Grisanti’s — often offered numerous old vintages that had been purchased by the case and sold slowly over the years. The 1967 Jaboulet Chateauneuf-du-Pape “Les Cedres,” consumed on two glorious occa-
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Fine, old bottles have largely disappeared from both restaurants and the retail shops for the simple reason that they’ve become too expensive to keep until maturity. sions in 1983-4 at The Priory in Bath and a halfbottle of 1970 Chateau Gruaud-Larose served in the then-pleasantly dilapidated lobby of the Algonquin Hotel on West 44th Street are enshrined in my own pantheon of wine memorabilia. All purchased well into the 80s, these wines (I can’t fail to mention the divinely complex, lithe bottle of 1978 Chappelle-Chambertin that transformed At the Sign of the Angel in Lacock, Wiltshire into my own personal Disneyland of wine and food) all showed the complex aromas and flavors of properly aged great wine. Fine, old bottles have largely disappeared from both restaurants and the retail shops for the simple reason that they’ve become too ex-
pensive to keep until maturity. I don’t know of a Memphis restaurant that offers good older wines at affordable prices (how could they?), so we order what’s current and drink wines that are hugely grapey in relation to what was the norm 25 years ago—which means these wines are powerful, fruity, fat, oaky, oily, all the qualities that for this wine-lover aren’t what wine is about. If you can buy age-worthy wines and keep them to maturity, it’s a great pleasure to take them to Memphis’s best restaurants, all of which are agreeable to opening your wine in return for a modest corkage. I take wine with me most of the time, for lunch or dinner, and am happy to pay this fee or, if one isn’t charged, to overtip the server accordingly. Do not bring a bottle of Kendall-Jackson to a restaurant! Do bring a bottle of 2000 Chateau Bahans-Haut Brion ($68.99) which is hitting its plateau of maturity very gracefully and which, adding a corkage and tip, comes in way under that brand new bottle of Opus One or Caymus Cabernet that will put your palate through the fruit-and-tannin grinder. Oh, and by the way, the lobby of the Algonquin has been prettied up and internationalized, and you’d be arrested for putting a match to a delightfully retrograde Marlboro red. F