VIP Memphis Magazine Jan 2009

January 2009

足Happy足New足Year!

Contents

30

10 January 2009 Volume III • Number 4

EVENTS 8

Plenty of Pizzazz and Artistry at Theatre Memphis

10

A Great Night Out for Wings

12

Rounding up ReinDear for Charity

14

A Twenty-One Horse Salute

16

Giving the Gift of Sound

18

Reflections of the Past, Promises for the Future, Les Passees 2008 Cabaret Ball

8 FEATURES

A Beautiful Abode on South Main

36 Dr. Adam Baker on Body Contouring

Red, White & “The Blues” Define Downtown Aesthetic

41

VIP Outings: Shake it Up and Go

52 Cooking at The James Beard House by Ben Vaughn

REGULARS 6 Letters from the Editor and the Publisher

27 Just Out of the Spotlight, the Movie Lady reports

20 A Tradition of Enchantment

41

22 Around the World in 100 Wineries

24 Sole Restaurant Opening 26 Lausanne Lauds Movie Star Ginnifer Goodwin

BB King Live Po Monkey’s–

38 The Good Life: Castle Hill Resort

38

The Real Deal in the Delta

45 Old+New

28 World Food Tour to benefit the babies

30 The Art of Food, The Gift of Life

50 Cooking with Chef Johnny

32 Tool Box Bash 54 People and Places

34 ETA Launch Party

45

58 For the Love of Wine

PUBLISHER Kat Semrau

ADMINISTRATOR Lorne Semrau

EDITOR Anne Cunningham O’Neill

GRAPHIC DESIGN

Red

tie affair gala American Red Cross

Donna Donald, Director Ross Kyzar Kristina Only Ben Williams

WEB MASTER Robert Neilson

ADVERTISING Account Executives

February 14, 2009 6:30 p.m.

Harrah’s Event Center, Robinsonville, MS Emcee - Joe Birch

Mark Ramirez Jason Watson Ellen E. Westbrook

WRITERS/PHOTOGRAPHERS

Live Auction 8:30 p.m. - 8:50 p.m.

Jay Adkins Sarah Christine Bolton Lyda Kay Ferree Mark Ramirez Lindsey Satterwhite Christina Trask

Dance ‘til your feet can’t take anymore 9:00 p.m - 12:00 Midnight with Joyce Cobb

Andrea Zucker

Distribution Terry Lay

$75 per person or $500 per table of eight

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From the Editor

LEttErs

his issue was especially fun to put together because it meant that we had the privilege of attending a number of festive holiday parties which you will read about inside. Subsidium’s Carrousel of Shoppes, the Enchanted Forest gala at the Pink Palace, Les Passees with its beautiful living ads, and a round of holiday lunches and special trunk shows kept us “hopping”. Also the very special event at Theatre Memphis to celebrate Andre Bruce Ward’s talents and his fabulous new book was one of the arts highlights of the past month.

Our regular columnists will give you food for thought (no pun intended), beginning with Chef Johnny Kirk’s “Meat—It’s What’s for Dinner,” in which he describes his favorite winter comfort food. Arthur Kahn suggests how we can all save money and dine in relative luxury in the comfort of our own homes by sipping premier, but well-priced wines. Linn Sitler’s Movie Lady column,“Just Out of the Spotlight,” continues to provide “the inside scoop” on Memphis movie-making, and Lyda Kay Ferree in her “The Good Life” column reports on Castle Hill Resort in Oxford, Mississippi,which would be a wonderful getaway for some cozy winter pampering.

And speaking of Mississippi, I took a little trip down there myself last month with some good friends to visit Po Monkey’s famous juke joint in Merigold. It was a Southern experience extraordinaire ---the real deal in the Delta. Read all about it and dig the photographs of this special place and Monkey’s outrageous “getup.”

And what's more, my husband and I were graciously invited to take another jaunt to the country --- this time to Arkansas---to visit one of the fabulous duck hunting clubs in our area. If you are interested in reading about this club (which I can't name for privacy reasons) and others like it in the Mississippi Flyway, be sure to purchase a book entitled, First Shooting Light. It was recently published by ArtsMemphis with spectacular photographs by Murray Riss and lively text written by me—your intrepid editor.

You will also enjoy in this issue the private views, the artistic angles and the doors (yes doors) inside two downtown condominiums this month in our Old + New feature. I may be prejudiced, but I believe that our photographs are worthy of the highest quality shelter magazines.

I would like to end on a personal patriotic note. My husband became an American citizen last month, after over thirty years spent in this country. He took his oath with many others, who were all VIPs on their special day, and who surely in most cases had made great personal sacrifices to become Americans. One of my friends is a first class lawyer here in town and kindly took the time out of her busy day to attend the ceremony (she also happens to have been born on the Fourth of July). She passionately reminded me that no matter what others might say and despite some doubts we ourselves might sometimes have, this is the greatest country on earth. If you don’t believe it, just go witness new citizens being sworn in and taking their first pledge allegiances to the flag. You will realize that being a “flag waver” is not a bad thing.

T

Anne

From the Publisher

have been trying to remember the first time I stayed up on New Year’s Eve to watch the clock strike midnight and the “Big Ball” drop in New York’s Times Square. I suppose it was when I was a teenager, excited about staying out late beyond my curfew. To tell you the truth, I am not really sure what I expected of that moment, but I just knew it would be magical.

Fast forward, in later years I began taking naps in the afternoon and setting the alarm for 10:30 p.m. to give me time to primp and join in celebrating the last night of the year. As I think about New Year’s Eves past, I am sure you will agree that one of the most memorable was the year 2000, when rumors abounded of the world’s coming to an end, computers crashing, Y2K, and all the numbers changing to 2000. No naps for me that year! Now, at my age, unless there is a really special party to attend on New Year’s Eve, I am sorry to say that I find myself sleeping through midnight. Many of you, I feel sure, can identify with this.

But things were different this year. Organized by the Hard Rock Café, the “Big Guitar Drop” in Memphis at the stroke of midnight transformed Beale Street into Tennessee’s very own Times Square. According to Julien Salley Jr., the sales and marketing manager for the Hard Rock, the event was like New York’s, “only a little cooler because this is Memphis, the birthplace of Rock and Roll and home of the blues.”

And about those pesky new year’s resolutions…I always try to make them, but, despite my best intentions, I confess that I mostly take things one day at a time, and in fact, my dear husband likes to say that my list is a “honey you do” list. (He’s kidding of course) As I reflect on all the great things that happened to me in 2008, three stand out: becoming publisher of VIP Memphis Magazine last summer, having a new grandchild born in November and attending a BB King concert in Memphis last month that brought back old memories of listening to BB in Indianola, Mississippi on a lawn chair with my friends.

VIP Memphis saw many positive changes last year— -bold new covers, enhanced graphic design, livelier writing, and coverage of a wider variety of events, including those with an arts focus. And since art is such a very real part of my life, I am especially proud of our sophisticated and beautifully photographed special features, in particular the “Old + New” home articles.

We have a clear vision of where we are going with our magazine, and you will love what we are planning for 2009. Anne Cunningham O’Neill, our new editor, and I would like to offer a toast to each other and to the rest of our hardworking staff… and to YOU, our loyal readers, advertisers, and friends. VIP Memphis is a family, and we look forward to many years together.

Let’s all drink to that!

I

Kat About the Cover January 2009

6 • VIP

Memphis

Whether you say “santé,” “slainte,” “salud” or just plain old “cheers,” toasting is a common custom seen around the world. It breaks the ice, gets the ball rollin’ and kicks off the fun. Did you know that the word “toast” itself is derived from the old English custom of floating a piece of toast in a tankard of beer or wine that was passed around for everyone to take a sip. Finally, when it reached the host, he was expected to drain the last drops and eat the toast.

At the dawn of this new year, the champagne glasses superimposed over the colorful Memphis skyline, so skillfully photographed

by Andrea Zucker, represent a VIP Memphis toast to our entire town and all of its VIP citizens.

We wish you good health, happiness, peace and hopefully even a bit of prosperity in these trying times. For our part, we will work even harder in 2009 to bring you a great magazine to look forward to every month brimming with exciting events, witty and informative regular columnists and an array of colorful features. Here’s looking at you!

Theatre Memphis

Plenty of Pizzazz

and Artistry at Theatre Memphis Story by Anne Cunningham O’Neill and photos by Mark Ramirez

V

IP Memphis was thrilled to be a part of the recent elegant evening at Theatre Memphis to celebrate Andre Bruce Ward and the book

debut of Andre: Thirty Years of Costume Design at Theatre Memphis. We were also included in the pre-party for the 70+ angels who underwrote the publication. Debbie Litch, Executive Producer of Theatre Memphis, orchestrated a wonderful evening to celebrate the life and work of Ward, who has for over 30 years been the award-winning in-house costumer and sometimes set designer as well. Guests were treated to a cocktail buffet, cabaret per-

Daniel Kopera, Michael Compton & Joe Lackie

Andre Bruce Ward & Debbie Litch

formance and costume exhibition of some of Ward’s most outstanding designed costumes, sketches and photographs.

Whether it was for Follies, A Little Night Music, 42nd Street, Camelot and legions more, Ward’s artistry has dazzled theatergoers. As Randall Hartzog, Theatre Memphis’s director of marketing and communications expresses it, “Ward has proven to be the thread that holds together the high standards of excellence that Theatre Memphis has woven into the very fiber of the arts community in Memphis.” No embellishment needed to this proud testament to Ward’s talents.F

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Clark Opera Memphis Center

A Great Night Out for

Wings Story and photos by Mark Ramirez

U

ne Grande Soiree, which was a Wine Tasting and Art Auction benefiting Wings Cancer Foundation, was hosted by Dr. and Mrs. Ben Wheeler and emceed by radio celebrity Tom Prestigiacomo. The event featured wines from Simi Sonoma Winery, Raymond Napa Winery & Cellar and the Schmitt Sohne Winery along with food pairings from Chez Philippe, Café Society and Buckley’s to name a few. Silent and live auctions were held featuring winged hearts painted by local artists, wine lots and a Mike Maness original painting.

Music was provided by the Delta Nomads.

The Wings Cancer Foundation provides hope, education, research and support without charge to anyone touched by cancer.F

Dr. & Mrs. Ben Wheeler

Anita & Dr. Kurt Tauer

Jeanette Hollowell, Bruce & Diane Milner

Janis Kiel & Sandy Patterson

Cheryl Smith, Jeannie Fioranelli-Fortney, Gerry Finney & Paula Sandridge

Charlie & Rachel Campbell with Trudi & Reid Evensky

Dr. Linda Smiley & Tom Prestigiacomo

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Clark Opera Memphis Center

Rounding up ReinDear for Charity Story by Anne Cunningham O’Neill and photos by Mark Ramirez

N

o, this is not a typo in our headline, but rather a play on words. This annual holiday party is indeed called a “ReinDear Roundup,” and this year it was held at the Clark Opera Memphis Center and as always was filled with music and dancing and an abundance of good cheer. Some 17 ReinDear hosts generously welcomed their many friends to the event, and guests were invited to bring a new teddy bear for the benefit of the Child Advocacy Center—a small price to pay for such a great party. This year the ReinDears collected over 240 teddies. The back story of this ingenious event is that eleven years ago, a group led

by Mike McNeer, decided to hold a joint holiday party to which each host could invite ten couples. This year’s ReinDear members in addition to McNeer were: John and Wanda Barzizza, John and Sandy Brewer, Billy Britton, Jim Browning, Mike Cannon, Carol Edwards, Dave Everson, Dennis and Katrina Hall, Phyllis Kaplan, Ray and Pam Mattingly, Jerry Michie, Bill Raiford, Ed Stevens and Dianne Day, Mike and Lisa Schwie, Charlie Smith, and Sheila and Jim Wilson. F

Chuck & Mary Stewart

Sherri Alexander, Shirley Lawson, Jerry Michie & Janet Dodson

Ed Eich & Phyllis Kaplan

Bill Raiford & Ann Newell

Cathy Simpson & Dr. Oakley Jordan

Marion Marr & Bud Cowgill

Jim & Sheila Wilson

Margaret & Billy Babb

Janie Bouldin & Ron Kirkpatrick

Ellen Patrick & Mike McNeer

Robbie & Dr. Donnie Owens

Ray & Pam Mattingly

Lisa Schwie & Carol Edwards

Angela Bredden & Watt Bishop

Debbie & Dave Harwood with Terry Smithson

The Shops of Saddle Creek

A Twenty-One Horse Salute Story and photos by Mark Ramirez wenty-one brightly decorated horses

horses, which had been painted with unique de-

Wine and Liquors and food from Germantown

were corralled into the parking lot pad-

signs by talented local artists, was the highlight

area restaurants. The chairpersons for the event

dock of The Shops of Saddle Creek as

of the gala evening. Auctioneer Tom Prestigia-

were Tempe and Jimmy Chancellor, Richard and

part of the grand finale celebration of the 60

como kept the bidding at a lively canter and over

Susan Glassman and Virginia Walker. Colleen

anniversary of the Germantown Charity Horse

$100,000 was raised. The party included enter-

Capstick and Summer Godman were auction co-

Show. The auctioning of the life-size fiberglass

tainment by Trio Plus, wine provided by Trinity

chairmen. F

T

Becca, Summer & Cecil Godman with Virginia Walker

Catherine & Audrey Muscari

th

Jimmy & Tempe Chancellor with Colleen & Larry Capstick

Richard & Susan Glassman

Judy & Mark Holliday

Lauren, Holly & Dr. Larry Spiotta

Amy Beth Dudley & Kenneth Taylor

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January 2009 • 15

Agricenter International

Giving the Gift of Sound Story by Anne Cunningham O’Neill and photos by Mark Ramirez

S

ubsidium, Inc., the organization supporting the Memphis Oral School for the Deaf, held its annual three day Carrousel of Shoppes, which was as always an eagerly anticipated holiday highlight. It was kicked off with a gala at the Agricenter featuring: piano music by Charles Stewart and entertainment by the BB King Allstars with Preston Shannon; culinary tastings from a number of stellar restaurants; silent and live auctions; and of course fabulous finds from more than a hundred of Memphis’s favorite merchants.

The Carrousel Chairman was Paige Irby and 2008 Subsidium President was Lisa Busby. As a point of interest, if you are wondering what the word “subsidium” means in Latin, it translates as “troops stationed in reserve in the third line of battle.” And this is exactly how the dedicated members of this non-profit organization see themselves, which is to say they stand behind the parents and the faculty of the Oral School for the Deaf in the fight to help hearing impaired children in the Mid-South develop speech and language skills. F

Paige Irby & Lisa Busby

Staci Harmon & Colter Boatwright

Kathy Smith with Charlie & Maureen Smithers

Anna Kathryn & Missy Fleenor & Sophie Kalsi

Kim Jenkins, Lisa Bailey, Sheri Lunn & Stephanie Hooker

Jeremy Kreimer & Megan Bennett

Carmel Hopper & Nia Phillips

Linda Hegner & Kathy Bacherig

Nancy & Joel Wood

Tim Brahm & Cary McAlexander

Laurie Heinz & Barry Nix

Judy & Bernie Brown

Hilton Memphis

Reflections of the Past

Promises for the Future Les Passees 2008 Cabaret Ball Story by Anne Cunningham O’Neill and photos by Christina Trask

T

his year’s cabaret ball was a standout. It was held at the Hilton Memphis and included a silent auction, dinner and dancing to The Soul Shockers. As always the highpoint of the black-tie evening was the presentation of the 13 high school seniors, children of Les Passees members charged with representing area businesses and organizations as “Living Ads.” Together with their escorts and pages, the following lovely young women made grand entrances: Dorothy Reagan Bugg, Cayla Marie Jacobson, Elise Ann Lasko, Amanda Katherine Martin, Sarah White Oliver, Kelsey Allison Pidgeon, Lee Anderson Roper, Inglish Alexandria Starnes Maffitt, Julia Claire Stapleton, Lindsay Danielle Strafuss, Jordan Wynn Tedford, Sloane Hamilton Trezevant, and Sarah Jane Zanone.

Libby Hubbard is Les Passees Inc. President and her cabaret co-chairs were Beth Higginbotham, Susan Price, Mary Forsdick and Nancy Brooks.F

Jay & Lori Wehr

Nancy Brooks & Gina Douglas

Carol Chumney & Marc Kullman

Maggie Blackwell, Elise Ros, Lauren Rushing & Amanda Fortenberry

Dr. Michael & Toni Zanone

Margaret & Scott Edwards

Moacir & Elma Schnapp

Robyne Medlin & Jeff Sexton

Metcalf & Madeleine Crump

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Pink Palace Museum

A Tradition of Enchantment Story by Anne Cunningham O’Neill and photos by Christina Trask

L

e Bonheur’s Enchanted Forest Preview Party was, as always, one of the major parties on the holiday social calendar, complete with live music by the Gecko Brothers, a silent auction and some incredible food.

Of course this annual party was but one of the special events surrounding the Enchanted Forest Festival of Trees—- a winter wonderland of animated animals, gingerbread houses and avenues of beautifully decorated Christmas trees—-which has delighted children of all ages for decades. As a historical aside, it is interesting to recall that this festival incorporates the old Goldsmith’s Enchanted Forest attraction, which was such a memorable part of the holidays for the baby boomer generation.

Presented by TWIGS (Together We Initiate Growth and Sharing) a very dedicated group of volunteers and VIPs of course, all festival proceeds went to the Le Bonheur Children’s Medical Center. Looking to the future, we are all proud and tremendously grateful that Le Bonheur is building a new state-of-the-art hospital, scheduled to open in 2010, which will double the space for patient care, research and teaching. F

Elise Veazey & Stephanie Twiford

Robert & Karen Udovich

Jill Giles & Mike Schneider

Leo & Cindy George

Tim & Bridgette Flack

Shelley & Mike O’Connor

Megan Tackett & Aron Chary

Erin & Ryan Butterick

Rachel McAteer & Grayson Pruitt

Marcella & Richard Lawrence

Michelle & Jorge Salazar

Billie & Dan Work

20 • VIP

Memphis

Memphis Botanic Garden

Around the World

in 100 Wineries

Story and photos by Mark Ramirez

T

here was a line waiting to get inside the Botanic Garden on a recent fall evening which was a good sign that the 14th Annual “Sip Around the World� fundraiser for the National Kidney Foundation of West Tennessee was going to be a stellar party. And indeed it was. The capacity crowd had the

Aaron Kerr & Fiona Binder

Susan & Edwin Smith

Lane & Scott Franklin

amazing opportunity to taste over 250 fine wines from some 100 wineries located in the most sought after and emerging wine regions in the world. In addition, the guests were able to bid on a variety of vintage wines through silent and live auctions. Attendees meandered throughout the hallways "sipping" these

Ryan Radish, Colleen & Beth Smith with Peter Lucchesi

Tim & Victoria Disalvo

Jeff Pearlman & Brooke Ward

great wines provided by Athens Distributing Company, enjoying the music of the Kirk Smothers Trio and Disc Jockeys etc. and dining on an extensive buffet. Traveling around the world on the coattails of Bacchus is certainly the way to go! F

Marsha McDonald & Sloane Taylor

Terry Seal, Gina & Mike Aaron

Aubri & Michael Luckey

Allison Bloodworth & Lacy Hodges

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Westin Memphis Beale Street

Sole Restaurant Opening Story by Anne Cunningham O’Neill and photos by Mark Ramirez

I

Mike Zibby & Stephanie Morgan

Shaheera & Chris Bieber

Barbara Farmer, Charles Long & Marne Anderson

f the happening media preview party is any indication of future success, Sole Restaurant & Raw Bar, located inside the Westin Memphis Beale Street, will be a great Emily & Charlie Lawrence with David Watkins addition to the downtown eating scene. Guests swarmed into the renovated glossy white space to celebrate the grand opening of this upscale new restaurant which has a seating capacity of 160 people, although on this particular night it was standing room only, with everyone enthusiastically mixing and mingling and enjoying the great shellfish being served. The assembled crowd was unusually friendly and convivial and in fact, my husband and I made several new friends from Harbortown who later graciously included us in their holiday gatherings. Now that’s what I Debby & Rick Thompson with Anne Halloran call a good party!

Sole’s concept has been described as a combination of outstanding cuisine with a casual, yet classy ambiance. Matthew Crone is the Executive Chef and describes his cuisine as regional American with European influences. The restaurant is owned by the proprietors of the popular Interim Restaurant & Bar on Sanderlin in East Memphis. Ben Brock is the operating partner. And by the way, Sole is open for breakfast, lunch and dinner. Make a point to go soon and go often.F Elizabeth Turner, Mary Filice & Mary Turner

Manda Pickens, Matthew Crone, Ben Brock & Elizabeth Askew

June Ohlendorf

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Lausanne Collegiate School

Lausanne Lauds Movie Star Ginnifer Goodwin Story by Anne Cunningham O’Neill and photos by Mark Ramirez

O

ne of the great advantages (among many!) of having Linn Sitler working with us here at VIP Memphis is that we get insider tips on move-related special events which we otherwise might not have been privy to.

Just such a special occasion presented itself recently when Lausanne Collegiate School bestowed its 2008-09 “Chair of Ideas” award to Memphis native, Ginnifer Goodwin, a 1996 alumna and major movie star. Lorrie Jackson, Director of Communications and Marketing for the school, kindly invited me to attend the private alumni reception held afterwards where Ginnifer graciously mixed and mingled with all the guests. She is currently starring in HBO’s Big Love and has had leading roles in feature films including Walk the Line, Mona Lisa’s Smile and the soon-to-be released He’s Just Not That Into You with “the other” Jennifer (Anniston) and Drew Barrymore. Following her graduation from Boston University, and armed with a classical training in English theatre, Ginnifer was fortunate enough to quickly land a series of television roles and now resides in Los Angeles.

Naturally, I was star-struck by Ginnifer and also tremendously impressed with the Lausanne campus, its facilities, its students and its mission “to prepare each of its students for college for life in a global environment.” Since The Hutchison School is my own alma mater, I did feel like a bit of an interloper, though Headmaster Stuart McCathie seemed to take no offense and in the spirit of educational camaraderie graciously welcomed VIP with open arms.F

Linda & Ginnifer Goodwin with Stuart McCathie

Adrian Blocker & Peggy Reed

Jennifer Sexton & Molly Cook

Melanie Cook, Ginnifer Goodwin & Chad Rogers

Keife Hyland & Michael Christopher

Jennifer Jones, Kate Hendrick & Andy Wohlfarth

Just Out of the Spotlight

Lights…Camera…Action…

Memphis Filmmakers get ready for 2009!

The Movie Lady Reports by Linn Sitler

I

t’s January, and we’re all ready for a new year... determined to make the disappointments of last year into successes...and to create new successes in 2009! Speaking of which...what a devastating blow Memphis, the moviemakers’ mecca, suffered at the oh-so-screeching stop to the distribution of the made-in-Memphis feature, NOTHING BUT THE TRUTH. The bankruptcy of the distribution division of Yari Films temporarily has put the picture on the proverbial shelf.

However, many Memphians will still get the privilege of seeing the film. Later this month, Lurie will appear at multiple Memphis screenings of NOTHING BUT THE TRUTH — as a giant payback to our city which so welcomed the production last fall. The delay in distribution is especially tragic when you consider that the film premiered to a standing ovation at The Toronto Film Festival back in September.What’s more, both its star, Kate Beckinsale, and co-star, Vera Farmiga, have been nominated for Critics’ Choice Awards. The nationallybroadcast awards show takes place in Santa Monica on January 8th.

But let’s not rest on last year’s film production laurels...the ever-creative and Academy-Award-nominated Memphis filmmaker, Craig Brewer, is taking his huge MTV and cyberspace epic, $5 COVER, to SUNDANCE 2009 later this month. Look for Memphis musicians and Memphis filmmakers to pop up all over Park City! It’ll be the biggest Memphis presence since SUNDANCE 2005, when made-inMemphis movies, Ira Sachs’ FORTY SHADES OF BLUE and Brewer’s HUSTLE & FLOW, won the festival’s top prizes!

Craig Brewer in his Memphis production office with Deputy Film Commissioner, Sharon Fox O'Guin, & $5 Cover producer Erin Hagee

2nd Assistant Director, John Saunders worked on MILK, set and filmed in San Francisco

Ward Archer, Johnnie Walker & Mike McCarthy, “The Godfather of Memphis Film”

Another successful Memphis filmmaker who works mainly out-of town was in Memphis over the holidays to visit family and friends. When John Saunders is not with Mrs. Saunders and their children here, he’s working all over the globe on such award-winning, big budget films as MILK, INTO THE WILD, MAN ON THE MOON, VANILLA SKY. I’m personally proud to say that John got his start as a lowly production assistant right here in Memphis on THE FIRM, a mega-hit which The Memphis & Shelby County Film and Television Commission snatched from the rapidly-closing-jaws of The Chicago Film Office. It’s a little-known fact that —in spite of the Memphis setting— the John Grisham book-tomovie almost went to The Windy City. (The next time you run into the film’s producer Michael Hausman, Memphian Alonzo Woods, or Mayor Herenton, ask for the story-behindthe-story.)

Finally, Memphis musicians are “all shook up” (sorry, you knew I had to work Elvis in somehow) at the spectacular addition to the city’s music scene of former Def Jam Records Senior Vice-President, Johnnie Walker. After successful runs as a top executive with both Def Jam Records and DreamWorks Records, Walker has come home to become executive director of the Memphis & Shelby County Music Commission. Also known for her successful work with big-budget movie soundtracks (THE NUTTY PROFESSOR I & II), Walker’s even been only a few karate kicks away from another Memphian, Steven Seagal — Walker collaborated on the soundtrack of Seagal’s 2001 action film, EXIT WOUNDS. WOW. With the tools and whistles at Dean Deyo’s Music Resource Center on S. Main, the installation of Ms. Walker in City Hall, Craig Brewer’s ground-breaking $5 COVER, and the continuing (ahem) good work of The Memphis & Shelby County Film and Television Commission, I’d say 2009 should be a phenomenal year for film and music! F

Yari Film Group releases ©2008 Yari Film

Writer/director Rod Lurie on the set in Memphis of the dramatic feature, NOTHING BUT THE TRUTH.

NOTHING BUT THE TRUTH's U.S. Supreme Court set–created in the gym of a closed Memphis city school. Matt Dillon and the legendary Alan Alda strut their acting stuff as dozens of Memphis "extras" watch

Ronnie Grisanti and Sons Restaurant

World Food Tour to benefit the babies

Story by Anne Cunningham O’Neill and photos by Christina Trask

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he Maternal League of Memphis and La Famiglia di Rinaldo Grisanti celebrated the holidays at Ronnie Grisanti and Sons Restaurant with a menu representing foods from around the world. Chef David Cleveland and staff prepared the cuisine which ranged from South American fare of jicama and cilantro salad to salmon with chermoula, which is an herb and spice marinade from North Africa. Then it was “home again, home again jiggety jig” as Mother Goose would say with what else but apple tarts.

The event was the Maternal League’s annual celebrity wine auction, dinner and silent auction for the benefit of the organization’s “This Side Up” campaign to decrease infant mortality and other programs. The music of the Jim Spake Trio provided enjoyable entertainment for the many guests at the gala dinner. The committee co-chairmen for the evening were Denise Fabian and Debby Stephens.

Everyone joined in lifting a glass to Ronnie and Kay Grisanti, along with their son Alex and his wife Kim, in appreciation of their continuing support for the work of the Maternal League. They are surely true Memphis VIPs! F

Diane & Bob Leopold with Marie Murrah

Melody Cunningham & Michael Rohrer

Pam Graves

Flo & Bill Ryan

Debby & Tom Stephens

Randy & Gail Horner

Denise & Tim Fabian

Mary & Michael Hamm

Anne & Chris Fleming

Ken Neill & Jane Roberts

Peggy Killett & Wes Parker

The Peabody

The Art of Food

Pat Register

The Gift of Life

Story by Anne Cunningham O’Neill and photos by Mark Ramirez

he 18th annual Signature Chefs Auction to benefit the

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March of Dimes Birth Defects Foundation was held at The Peabody in the Grand Ballroom with 25 out-

standing chefs preparing some of their favorite dishes for appreciative party-goers. The evening also offered silent and wine auctions and a rollicking live auction with all manner of deluxe items and services going to the highest bidder. Purpledraped tables were topped with wrought iron trees bearing lemons and green and red apples and colored streamers.

Steve Conley was the Master of Ceremonies for the night and the auctioneer was special guest, John Roebuck. Michael

Robert Shaw, April Britt & Dan O’Brien

Karen Perrin & Steve Conley

K. Pigors, Senior Vice-President, Air, Ground and Freight Services, FedEx Express, was the Honorary Chair. March of Dimes executives told VIP how grateful and thrilled they were with the wonderful turnout and the commitment shown by the community to help ensure the health of mothers and babies in these difficult economic times. Stacie Tinkey of Pfizer, Inc., one of the event’s co-chairs, perhaps expressed it best when she said “with every bid you win, a baby wins too.” This March of Dimes event was truly a celebration of life. F

Ryan Radish & Colleen Smith 30 • VIP

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Stephanie Crowe, John Roebuck & Ceilia Petty

Jim & Jennifer Himes

Cindy Compton, John Shipp & Katie Brenner

Lisa & Michael Erhardt

Greg & Sharon Corley

Ben & Victoria Watkins

Dr. Kay & Dr. Clarence Davis

Karen & Rob Clark

Julie Knudson, Jennifer Owens, Jennifer Chase, Laine Royer & Lissa Long-Cannon

Paula Putnam, Jessica Thompson & Ashley Hardin January 2009 • 31

Hilton Memphis

Tool Box Bash Story and photos by Christina Trask

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abitat for Humanity held their 7th Annual Tool Box Bash at the Hilton. Hosted by Fox 13’s Joey Sulipeck and presented by GE Commercial Aviation Services, this year’s event featured jazz music from the Tom Lonordo Trio, a wine tasting, and silent and live auctions. F

Cyndi Long & Vicki Griffin

Bill & Joyce Hudspeth

Dalia & David Williams

Dennis & Shannon Manning

Greg & Cecilia Webb 32 • VIP

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Neta & Keith Wild

Lisa & Joey Sulipeck

Jeff Capps, Erica Gorman & Crystel Hardin

P.W. Burnett & Jessica French

Dirk & Judge Margaret Brakebusch

January 2009 • 33

Cadre Building

ETA

Story and photos by Lindsey Satterwhite

Launch Party any local advertising, production and fashion representatives descended upon the chic Cadre building office space to celebrate ETA’s launch. ETA (Elzemeyer Talent Agency) was started by native Memphian Abby Elzemeyer, 25. Don’t let her youth fool you! Elzemeyer has accomplished a great deal in her young and impressive career having been involved in the arts for many years as a model, actor, producer, talent agent, and casting director.

Elzemeyer attended Interlochen Arts Academy high school in Michigan as a theater major and then moved to Denver to work in the education department at the Denver Center for Performing Arts.

Kristen Lorentz, Abby Elzemeyer & Katie Clinton

She then attended New York University’s Tisch School of the Arts for theater before attending the University of Alabama and completing her degree in Telecommunications and Film. Elzemeyer has been working as an agent in the Memphis area for over 2 years now and her latest project is a full service agency supplying local and regional clients with their modeling, acting, voice over, and

Mary Catherine Tagg, Alexis Amorose, Mary Helen Holman & Pryor Lott

DeMarco Postelwaite, Allison Wells & Wendell Kinney

promotional talent needs. Most recently ETA model Allison Wells graced the cover of Memphis Magazine’s December issue. For more information visit www.elzemeyertalentagency.com. F

Christie Taylor & Jae Henderson

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Abby Elzemeyer with Dennis Philippi

Laurie & Bob McIntosh

More Magazines, More Places VIP Memphis Magazine is now available in more places and in greater numbers than ever before.

From Downtown, Midtown, East Memphis, Germantown, north through Cordova and Bartlett, south to Southaven and east through Collierville, VIP Memphis is available and is also covering events in those same areas. Consider advertising in our magazine and join the VIP Memphis family!

Arcade Restaurant, 540 S. Main, Memphis Arthur’s Liquor, 5475 Poplar Ave., Memphis Belmont Grill, 9102 Poplar Pike, Memphis Ben & Jerry's, 9155 Poplar Ave., Germantown Benchmark Hotel, 164 Union Ave., Memphis Blue Plate Café, 113 Court Ave., Memphis Blue Plate Café, 5469 Poplar Ave., Memphis Bola Pasta, 3160 Village Shop Drive, Germantown Bola Pasta, 2200 N. Germantown Rd., Cordova Borders Books, 6685 Poplar Ave., Memphis Busters Liquor, 191 S. Highland St., Memphis Children's Museum, 2525 Central Ave, Memphis Circa, 119 South Main, Memphis Clark Tower, 5100 Poplar Ave., Memphis Corky’s, 1740 N. Germantown Pkwy., Cordova Corky’s, 743 W. Poplar Ave., Collierville Davis Kidd, 387 Perkins Rd., Memphis Figuro’s Pizza, 3315 Hacks Cross, Memphis Fox & Hound, 5101 Sanderline Ave., Memphis Frank Grisanti’s, 1022 S. Shady Grove, Memphis Germantown Athletic Club, 1801 Exeter Road, Germantown Half Shell, 688 S. Mendenhall Rd., Memphis Half Shell, 7825 Winchester, Southwind/Memphis Happy Day Cleaners, 1649 Union Ave., Memphis High Pointe Coffee, 1680 Union Ave. , Suite 103, Memphis Huey’s, 4872 Poplar Ave., Memphis

Huey’s, 1771 Germantown Pkwy., Cordova Huey’s, 2130 West Poplar Ave., Collierville Kooky Canuck, 97 Second Street, Memphis Kroger, 540 S. Mendenhall Rd., Memphis Kroger, 3444 Plaza Rd., Memphis Kroger, 5995 Stage Rd., Bartlett Kroger, 7615 Hwy 70, Bartlett Kroger, 2130 Exeter Rd., Germantown Kroger, 676 Germantown Pkwy., Cordova Kroger, 1675 Germantown Pkwy., Cordova Kroger, 9050 Hwy 64, Arlington Kroger, 6660 Poplar Ave., Memphis Kroger, 1230 N. Houston Levee, Cordova Kroger, 3585 Riverdale, Memphis Kroger, 7942 Winchester Rd., Memphis Kroger, 2835 Kirby Pkwy., Memphis Kroger, 3685 Houston Levee, Collierville Kroger, 240 W. Poplar Ave., Collierville La Baguette, 3088 Poplar Ave., Memphis Lofts on South Bluffs, 505 Tennessee Street, Memphis Majestic Grille, 145 S. Main, Memphis Memphis Pizza Cafe, 7604 W. Farmington Blvd., Germantown McAllister’s Deli, 336 Market Blvd., Collierville Ms Cordelia’s Grocery, 737 Harbor Bend Rd., Harbor Town Natalie’s Liquor, 1009 Germantown Pkwy., Cordova Neely's Bar-B-Que, 670 Jefferson, Memphis

Old Venice, 368 Perkins Road Ext., Memphis Owen Brennan’s, 6150 Poplar Ave., Memphis Parking Can Be Fun, 79 Union, Memphis Poplar Wine & Spirits, 4615 Poplar Ave., Collierville Racquet Club, 5111 Sanderlin Ave., Memphis Republic Coffee, 2924 Walnut Grove, Memphis River Inn Hotel, 50 Harbor Town Circle, Memphis Schnucks, 7735 Farmington Blvd., Germantown Schnucks, 576 South Perkins, Memphis Schnucks, 1761 Union, Memphis Schnucks, 6100 Quince, Memphis Schnucks, 799 Truse, Memphis Schnucks, 3150 Village Shops, Germantown Schnucks, 1150 N. Germantown Parkway, Cordova Schnucks, 275 New Byhalia Road, Collierville Schnucks, Kirby Whitten, Bartlett Schnucks, 9025 Hwy 64, Lakeland Sheffield Antiques, 684 West Poplar Ave., Collierville Side Street Grill, 35 S. Florence, Memphis Stella, Main, 39 South Main, Memphis The Butcher Shop, 107 S. Germantown Pkwy., Cordova Wang’s Mandarin House, 113 S. Main St., Memphis What's Hot, 7685 Farmington, Germantown Whole Foods, 5022 Poplar, Memphis Women’s Exchange of Mem., 88 Racine Rd., Memphis

January 2009 • 35

VIPBeauty Dr. Adam Baker on

Body Contouring B ody Contouring is fast becoming one of the most popular cosmetic procedures in the United States. New technologies and enhanced techniques have produced greatly improved treatment results while also providing an experience that is far superior to that of even just a few years ago. Liposuction, for instance, has typically been viewed as a physically-demanding inpatient procedure with recovery times measured in weeks. Thanks to these advances however, it is now a minimally-invasive outpatient procedure performed right in the doctor’s office with recovery times of just a few days. Another issue confronting many people is the unsightly formation of cellulite. Its dimpled appearance and changed skin texture has traditionally been difficult to remedy.

As more and more people turn to cosmetic procedures for answers to these challenges, choosing the right option and the right provider become more important than ever. It is essential to choose a provider who strives not only to stay at the forefront of these technological advances but who also is passionate about utilizing the most effective methods when making decisions about how to achieve the results desired. One physician who has invested much time and effort in the latest advancements in minimally-invasive Body Contouring is Dr. Adam Baker, whose practice, Dermatology Realm, is located in the heart of Germantown. When asked several questions related to Body Contouring, Dr. Baker provided these responses:

“Body Contouring is fast becoming one of the most popular cosmetic procedures in the United States”

I think I need a tummy tuck, but major surgery scares me. I’ve also had friends tell of bad experiences with liposuction. Is there another option for me?

At our office, we offer several different body contouring treatment options to deal with unwanted fat. The first option is VelaShape©, a completely non-invasive procedure using a combination of infrared light energy, bipolar radiofrequency, and deep tissue manipulation.

A second option is ProLipo©, a laser-assisted version of liposuction that leaves virtually no scarring, requires no general anesthesia, and allows a return to general activity in just a few days. A third option is VASER©, an ultrasonic version of liposuction similar to ProLipo. All three options are performed on an outpatient basis directly in our office.

I am not overweight, but I do have a problem with cellulite. How can I get rid of it?

Cellulite is a very common problem. As many as 85 percent of women in the U.S. develop some level of cellulite, regardless of their weight. I would recommend our VelaShape treatment as it is the first and only FDAcleared, non-surgical medical solution for cellulite. It produces a gradual tightening and smoothing of the skin’s surface while also treating the fat layer underneath to normalize the cells that have become cellulite. Several treatments with our VelaShape system will provide a noticeable reduction in the amount of

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cellulite present, as well as circumferential reduction and reshaping of the treatment area.

Numbing and anesthesia are not necessary and, in fact, this procedure is conducted in our office during a normal appointment time.

Ever since my second child was born, my pudgy belly just won’t go away. I have tried diet & exercise and I have trimmed most parts of my body, but I still can’t lose fat in this stubborn area. What can I do?

I would recommend either the ProLipo or VASER procedure to easily remove stubborn areas that seem resistant to diet and exercise.

For the abdomen or belly area, the VASER option is particularly effective. Its ultrasound probe is very adept at disrupting and removing fat from areas containing larger volumes such as the abdomen, hips, chest, waist, thighs and back.

I don’t want to take much time off work. What is the downtime?

Since it is non-invasive, there is no downtime associated with VelaShape treatments. The procedure takes less than an hour and can be scheduled anytime during normal hours. The ProLipo and VASER procedures are minimallyinvasive and usually require 3-4 hours in the office. Patients are instructed to allow for 2 to 3 days of rest at home afterwards. It is common for a procedure to be scheduled for a Thursday morning with the patient returning to light duty or desk-work the following Mon-

day. Some soreness or tenderness may be experienced in the treatment area that first week.

How do I know which procedure is right for me?

Only a doctor will be able to give the best answer to this question. Each of the options outlined above has unique characteristics and benefits, but the location and amount of fat as well as your body type may determine which treatment option will be the most effective. At Dermatology Realm, our cosmetic consultations are always free, and we will do our very best to make sure you have ample time to ask questions, see before and after photographs, and allow for custom assessment of your needs. It is even possible that a combination of options will achieve the most desirable outcome.F

Dr. Adam Baker

Dermatology Realm, located at 2120 Merchants Row, Suite 2, in Germantown, is a full-service medical and cosmetic skin care center committed to superior patient care and an outstanding patient-provider relationship. Dr. Adam Baker is on-site full-time along with expert staff dedicated to making your visit to our office as pleasant and informative as possible. We would love to hear from you at (901) 362-7170 or info@dermatologyrealm.com.

January 2009 • 37

THE GOOD LIFE

Castle Hill Resort

A Secluded Retreat in Oxford, Mississippi Story by Lyda Kay Ferree, The Southern Lifestyles Lady Photography Courtesy of Jean Abrams of Castle Hill Resort

cold drizzling rain was falling as my cousin, Ann Turner Moore, and I drove to one of our favorite nearby towns—Oxford, Mississippi—late last fall. It was a perfect day to curl up with a good book and sip hot tea, and that was on my mind after lunch at McAlisters, located in a converted service station.

Next stop: Square Books. When I visit Oxford, I always spend time in Square Books and in Off Square Books, where I talk to Mamacita, the popular resident cat. A stroll around the vibrant downtown square is also always on my itinerary.

After a few leisure hours downtown, my cousin and I drove just five miles from Oxford to Castle Hill Resort, which is nestled in the rolling foothills of northern Mississippi. As soon as you enter the grounds, you sense that you are in for a treat. The inn’s secluded location offers undisturbed relaxation in a calm environment— just what we were seeking. The imposing,

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columned, classical Greek Revival-style house is reminiscent of Tara in Gone with the Wind.

Jean Abrams, the delightful owner of Castle Hill, enthusiastically greeted my cousin and me and escorted us to our guest rooms on the second floor of her former private residence. (She and her husband, Randy, now live nearby in a lovely condominium in Castle Hill Resort.)

Randy and Jean are natives of Mississippi.

“Nine years ago we pulled up our roots in Jackson, Mississippi for a life that we had dreamed of in a community that we love,” Jean said. They have invested themselves emotionally and financially in their home and their property in Lafayette County.

There are seven guest rooms at the inn, three of which are on the second floor of the Main House, and four are located in the Guest House.

Each of the private rooms has its own welcoming ambiance. My spacious guest suite, which consisted of a large bedroom, a plush bath and a sitting room, overlooked the front lawn with trees in their autumn splendor, and a small pond. Ann’s cozy, attractively appointed corner bedroom looked over the pool and courtyard.

We had time to kick off our shoes, read and relax before changing clothes to go downstairs (how convenient, especially in inclement weather) for dinner in the inn’s intimate café,

THE GOOD LIFE

The Windsor Restaurant. Attractive photographs and paintings, some of which feature The Ruins of Windsor, the restaurant’s namesake, surround the tables. (For readers who may not be familiar with this famous attraction, the Ruins, located near Port Gibson, was once considered among the finest houses in Mississippi. Built circa 1860, it was destroyed by fire in 1899. Twenty-two 45foot-high Corinthian columns are all that remain of Windsor.)

Ann and I began our leisurely meal with Cosmopolitan cocktails served with yummy fried green tomato crab cakes. The chef’s signature dishes are prime rib and snapper, but I ordered salmon, which was possibly the best I have ever eaten! Of course, we had to sample their chocolate lava cake with coffee. The restaurant’s flaming Bananas Foster, served tableside, is “very popular,” according to chef and restaurant co-owner, James “Bubba” Gross.

The Windsor Restaurant is open for dinner on Thursday, Friday and Saturday from 5 p.m. on (no closing time). Lunch is served on Friday and Saturday from 11 a.m.-2:30 p.m. A champagne brunch is offered on Sundays from 10 a.m.-2 p.m. Starting at 2 p.m. the Windsor Lounge serves tapas and drinks to football gamewatchers. Diners who want casual food may order burgers, salads and fried catfish starting at 5 p.m. on Sundays. The Lounge, which is Jean’s former residential kitchen, has the same operational schedule as the restaurant. “Not many people can say that their kitchen was turned into a lounge,” Jean said laughingly.

A continental breakfast is served at the inn.

Refrigerators are well-stocked with juices, water and soft drinks, and a variety of cereals, breakfast bars and muffins accompany morning coffee.

After a restful night’s sleep, I explored the Guest House behind the Main House. One could easily live in these large suites with all the amenities and comforts of home. In fact, nine years ago the Abrams moved into these quarters, which were built first. The courtyard, pool and

WHAT TO KNOW Castle Hill Resort is located at 120 Castlehill Drive, Oxford, MS. 38655.

Toll-Free: 866-236-9601; Phone: (662) 236-9601.

Fax: (662) 232-8666 Web site: castlehilloxford.com

main house came later.

“The interesting thing to most of our guests is that we built everything for our private residence,” Jean said. “We did not build it with the intention of operating an inn. I have a nursing degree, and Randy is a semi-retired owner of a building supply business.”

A lovely pool and gazebo often provide the backdrop for Oxford weddings, and the attractive inn is a perfect setting for a reception or party. “Castle Hill had a busy holiday season, and it has been the site of over 80 weddings and receptions in the last five years,” said Jennifer Gross, events coordinator.

Castle Hill Resort sells several packages: Sweetheart Retreat, Romantic Getaway Package (perfect for Valentine’s), Romantic Interlude, Girlfriend Getaway (really popular these days), Mini Vacation Special, Business Travelers, Military Appreciation Discount and Local Event Specials.

Last September Castle Hill garnered national media attention from a weight loss contest that was held in Mississippi. People Magazine followed eight people in the state and produced a magazine spread, which was shot at Castle Hill.

Then ABC-TV ran a one-hour special on the People Magazine contest, so the inn got double public relations exposure.

Within the next five years the Abrams have some exciting expansion plans on their drawing board that include the building of more condominiums, adding more guest rooms, lakeside cottage accommodations, and a spa. “We are also considering the addition of a swim and tennis club, which would be a membership club as well as a guest amenity,” Jean said.

For more information on Castle Hill Resort, call (866) 236-9601 or (662) 236-9601.F

Appetizer: Tuna Roulades 1 yellow fin tuna steak (1”-1.5” thick) 1 yellow onion 1 red onion assorted bell peppers (red, green, yellow & orange) olive oil balsamic vinegar salt and pepper lemon-infused sea salt Generously cover the steak with salt and pepper while your sauté pan is heating on the stove on medium/high. Lightly coat the fish with olive oil. Sear both sides lightly until the fish is still malleable. Allow to cool and slice thinly. Roll peppers and onions (cut julienne) in the pieces of tuna. Drizzle balsamic vinegar and olive oil over the rolls and sprinkle with lemon sea salt. It makes an easy, colorful and light appetizer!

Beverage: Back Porch Sunset 3 oz. vodka 3 oz. peach nectar Chambord (raspberry liqueur) sugar (for rim) Chill a martini glass with ice water. Fill your martini shaker with half ice, 3 oz. vodka and 3 oz. peach nectar and shake. Pour out the ice water in your martini glass and run the rim through your sugar. Pour your shaker mixture into the martini glass and lace with Chambord (let it run to the bottom). This colorful drink looks like a sunset as the red Chambord and peach nectar separate. Garnish with fresh pineapple or fruit of your choice.

Recipes compliments of: James “Bubba” Gross Executive Chef and Co-Owner The Windsor Restaurant & Lounge at Castle Hill Resort Oxford, Mississippi

Directions from the city of Oxford: Take highway 6 east towards Pontotoc approximately 5 miles from Lamar Ave. exit. The inn is located on the right, following the Punkin (that’s what it says; I couldn’t make this up!) Water Tower. Take a right into the parking lot.

January 2009 • 39

Wedding Bells are ringing in our February VIP Memphis issue.

Floral Designers, couturieres, caterers, wedding planners, gift shops, stationery stores, reception venues, jewelry stores, hairdressers, make-up artists, musicians and photographers are invited to advertise in this very special bridal issue.

Please respond to Lorne@vipmag.com 901-288-4067

VIPOUTINGS

SHAKE IT UP

© 2008 Andrea Zucker Photography

&GO

January 2009 • 41

VIPOUTINGS

King returned to Memphis to play before a jam-packed audience at BB King’s Blues Club.

Anxious partygoers stood in a line stretching around the building in hopes of ticket cancellations so that they could get in to the standing room only section of the Club. Prior to the con-

© 2008 Andrea Zucker Photography

© 2008 Andrea Zucker Photography

BB

cert, guests enjoyed a full-course meal prepared

by Oscar Pastrana, Executive Chef of Itta Bena Restaurant, which is on the third floor above the Blues Club. BB’s fans loved hearing the 83-yearold artist play some of his greatest hits, which filled the night with the best sounds that Memphis and the Mississippi Delta have to offer. F

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© 2008 Andrea Zucker Photography

Story by Lorne Semrau; photos by Andrea Zucker

© 2008 Andrea Zucker Photography

LIVE

© 2008 Andrea Zucker Photography

BB KING

© 2008 Andrea Zucker Photography

© 2008 Andrea Zucker Photography

© 2008 Andrea Zucker Photography

© 2008 Andrea Zucker Photography

© 2008 Andrea Zucker Photography

VIPOUTINGS

January 2009 • 43

VIPOUTINGS

PO MONKEY’S

THE REAL DEAL IN THE DELTA Story & photos by Anne Cunningham O’Neill good friend of mine first told me about Po Monkey’s juke joint in Merigold, Mississippi. It was near her home in Cleveland, and she had been a number of times over the years. With my curiosity already peaked, I then read a write-up about the place in the September/October ’08 issue of one of my favorite magazines, Garden and Gun, which incidentally is edited by Sid Evans from Memphis. Monkey’s was described as a “ramshackle testament to a bygone era” located down an unmarked dirt road off Highway 61.

When I googled Po Monkey’s I realized that this iconic establishment even has a Wikipedia entry and has been featured over the years in such esteemed publications as the NY Times, the International Herald Tribune and Esquire, among others. Blues fans from Japan and Europe routinely find their way down to Monkey’s seeking to experience this true Delta landmark. That cinched the deal for me, and a trip with a few Memphis friends was immediately planned.

As an aside, I had not realized that the word “juke” is thought to be derived from the African-influenced Gullah dialect of the Southeast United States coast in which “jook” means “disorderly” or “wicked.” I gathered from all of my reading that Monkey’s is considered to be one of the last true juke joints left in the Missis-

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sippi Delta, where once the landscape had been dotted with them. Officially open only on Thursday nights—this little joint has jumped with rhythm and blues for nearly 50 years. Po Monkey himself is Willie Seaberry, the 67-year old proprietor and a larger than life character.

When my friends and I arrived at Monkey’s, it was a cool, crisp moonlit night, and the old sharecropper’s shack was alive with twinkling Christmas tree lights. It was decorated with stuffed monkeys, beer posters and a silver disco ball hanging from the ceiling and was filling up with a high-spirited crowd. Seaberry himself was there of course keeping a watchful eye on his establishment, and he made frequent appearances throughout the night attired in an ever-changing wardrobe of outrageous satin outfits and wigs and chomping on his ever present cigar. He graciously sat down and chatted with us, and even later announced on the microphone that he had a visitor from Ireland– who was in actual fact my husband. We sat at shared tables, and the locals asked us all to dance and generally were very hospitable. Monkey kept asking if we were having a good time and of course we assured him that we were. The Late Show with David Letterman was playing on the television sets positioned up high in the corners of the smoky room, which seemed an odd

touch of New York sophistication in the middle of a cotton field and as you can imagine, no one was taking much notice.

Although Monkey’s is the kind of juke joint where the Delta blues was born, Seaberry does not really recall any big blues stars ever playing at his club, which has live music on special occasions, and the rest of the time, a great d.j. holds sway. However, Monkey adamantly characterizes his place as “a blues house, nothing but the blues.” The price is right too, with guests paying only $5 as an entrance fee and $3 for a beer. It costs 75 cents a game to play pool.

The next day we paid Monkey’s another visit and with no music and no lights, the nocturnal magic had disappeared. It looked just like any other little shack in the fields. Monkey himself–all six feet, seven inches of him–was standing outside in his overalls (quite a transformation from the snazzy threads of the night before!), and he greeted us warmly. We talked to him some more and took pictures of ourselves standing with him. He told us quite simply that “he planted cotton by day and partied by night” and that he hoped to operate Po Monkey’s “as long as I’m alive.”

If you are interested in following in our footsteps, there is a lot of fun to be had in the Cleveland area. The town bills itself as the “crossroads of culture in the Mississippi Delta.”

We visited the campus of Delta State University, shopped in the attractive stores of Cotton Row in the town’s center, bought antiques at Joyce’s Junktique, lunched at the Warehouse and visited McCarty pottery in Merigold. Alas, in less than a day’s time, we could not see it all and were forced to save a visit to historic Rosedale near the banks of the Mississippi River and Mound Bayou, the oldest town in America founded by former slaves, for another time. Bolivar County also offers a variety of outdoor recreational activities, but on this trip our pursuits were strictly of the indoor variety.

A visit to Po Monkey’s is not for the faint of heart, but it is an unforgettable adventure. After all, you will be experiencing a true piece of living Southern history that is disappearing all too fast. It is the genuine article, or said in another way, it is the real deal in the Delta. But do be sure to call before you go.F

OLD

+ NEW

Last month, we introduced a new feature showing how two downtown homes blended elements of the old and the new into a sophisticated decorative statement. This time we again photographed two condominiums, one on South Main and one at South Bluffs, whose homeowners have cleverly mixed the contemporary with the classic into their own eclectic and very personal styles. What’s more, we noticed that the two residences have one design aspect in common…unique doors. It is a fact that portals represent hope, opportunity, and liberation. This symbolism seems particularly appropriate at the threshold of a new year.

January 2009 • 45

OLD+NEW

A BEAUTIFUL ABODE ON SOUTH MAIN Story by Anne Cunningham O’Neill; Photos by Andrea Zucker hese homeowners live at 95 S. Main Street in the new part of a nineteenth-century building which is close to the old Goldsmith’s. The addition was built in 2005 and careful attempts were made to match the new façade to the older one. One of the owners is a part owner of the entire building, while the other is a decorator from Cleveland, Mississippi, who has a full-service interior design company, Judy Wilson Interiors. With her taste and professional talent, you can just imagine how fabulous this place is, although she hastened to modestly assure me that “she has barely started work on decorating it,” which I found very hard to believe. In fact, as a committee of one she planned the entire interior of the raw space which was transformed into this beautiful abode.

The first thing upon stepping into the condominium that immediately impresses is the spaciousness and the high ceilings which start at 9 feet and go up to 18 feet. It is a modified openplan design, on two floors, with the study and the bedrooms being separated by walls from the main living room and kitchen area. The owners

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were bent on finding a pair of old pocket doors, which obviously had to be very tall indeed. They were lucky enough to discover exactly what they wanted in New Orleans (just before Katrina hit) at an architectural salvage store called The Bank.

These impressive doors are made of cypress, and they are a focal point of the entire condo. Elsewhere in the home, additional antique pine doors have been used.

As for the furniture, it was a case of “his, hers and ours.” The colors utilized throughout are for the most part neutrals with accent touches of brown and coral. There are some beautiful antiques and also a number of less traditional and eclectic items. The decorating style uses pieces in unique, but balanced ways. For example, they have a table which is comprised of halves that fit together as a whole, but for now they are being used as separate tables. Similarly an antique screen has been broken into two parts to great effect. The old farm table has some serious cracks which only add to its appeal and is surrounded by antique leather-covered chairs.

Colorful African cloths in different patterns

are framed on the walls, and there is an antique African bench. A collection of turtle shells is displayed prominently, and a small samp mortar table made from an old tree trunk which was hollowed in the middle for grinding meal is highly decorative. The owners note that “there are a lot of copies of these on the market” but theirs is “authentic.” Shadow boxes display fiber designs, and an antique Viridian gold chandelier in the shape of a crown hangs from the ceiling of the study.

Stairs lead up to the rear deck that is 15 feet deep by 42 feet wide and has a river view. There is also a front balcony from which the owners and their friends and family can enjoy a splendid urban panorama. Although they maintain that it is a work in progress, this condominium already represents downtown living at its best and is a very clever and accomplished example of how old and new elements can be melded into an elegant whole. If you are interested in this building, I am told that there are “live-work” condos available, as well as a one/two bedroom condo on the third floor that has a balcony on the S. Main side. F

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OLD+NEW

RED, WHITE & “THE BLUES” DEFINE DOWNTOWN AESTHETIC Story by Anne Cunningham O’Neill; Photos by Jay Adkins

hen we walked into this condominium in the Lofts at South Bluff, it was immediately clear that we were in the presence of a homeowner who loves Southern folk art. There is a woodblock print of BB King and a tremendous painting of the Lorraine Motel with Jackie the protester in front which towers over the room. An old speaker is decorated on two sides with the words: “Take the A Train” and on the reverse, “God Bless the Child.” He proudly shows us a tambourine given to him by the Wild Magnolias, the Mardi Gras Indians who lead the Zulu parade, and is proud to be an honorary member of the group.

The old building has concrete floors, high ceilings and exposed brick walls. The owner told us that he likes architectural features, and in par-

W

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ticular, “I just like doors.” There is also a table topped with old New Orleans louvered doors with a greenish patina. There is a pair of tremendous arched doors with grill inserts, which were imported from India, and these have paintings of blues artists leaning up against them.

He describes his style as very eclectic with a mix of different textures. The furniture is both old and new. There is also an international flavor to the place with its old French cane chairs, carved oriental style chairs, kilim pillows and oriental rugs. Ancient Mediterranean jars have large red umbrellas from India rising out of them. The owner says that in Eastern cultures, “umbrellas mean royalty” and having some royalty around suits him just fine. Stalks of bam-

boo in the center of the living room form a natural screen and room divider. The walls are white but the color red, so beloved of both Valentino and Vreeland, is used everywhere.

There are interesting still-life groupings here and there, such as the new painting positioned over an antique tool box on an old chest.

When questioned about the funky, glittery lifesized alligator on the floor, the homeowner says that this was his attempt at creating folk art. It is made of iron and is painted cobalt blue with silver leaf and a mirrored surface. It was intended as a table decoration for someone else, but he decided to keep it. Clearly this is a gentleman who prides himself on mixing the old with the new and inventing his own unique red, white and “the blues aesthetic.” F­

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January 2009 • 49

CHEFJOHNNY

MEAT IT’S WHAT’S FOR DINNER Story by Chef Johnny Kirk; Photos by Jay Adkins

N

o offense to all of you vegetarians out there, but meat is what’s for dinner. This time of year when the temperatures are down and the football playoff action is heating up, people have parties and what do they serve? Meat!

Ok, there may be a couple of veggie trays, but nobody really eats those.

There are many different types and cuts of meat and each one has its own needs in terms of cooking techniques. Before we get into cooking times, techniques, and preparations, I want to discuss a little philosophy.

Men, women and animals have always consumed meat. Sociologically speaking, meat takes us back to the hunting and gathering societies. Throughout time, meat has always been and probably always will be the most prized food. Sorry vegetarians but that’s my story and I’m sticking to it. In On Food and Cooking, Harold McGee says, “Animal flesh and fatty bone marrow are more concentrated sources of food energy and tissue building protein than nearly any plant food. They helped feed the physical enlargement of the brain that marked the evolution of the early hominids into humans.” There you have it. While I understand and respect each person’s right to his/her opinion, I like–make that love–to eat meat. As a 50 • VIP

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chef, it is my favorite food to cook. Some people believe that the practice of killing animals in this day and age is morally unacceptable. To each their own. I do believe that we all should respect animals and the meat they supply us. I am talking about respect for food. This comes from how food behaves and how we react to food. This respect requires knowledge of the ingredient, including the best way to handle, cook and eat it. Take your time and be fully engaged in your cooking and it will behave as you would like it. “When you acknowledge as you must that there is no such thing as perfect food, only the idea of it, then the real purpose becomes clear: to make people happy.” - Thomas Keller, The French Laundry. Obviously, I could not have said it better myself. With that said, I should begin to tell you about a few common meat cooking techniques including brining, roasting, braising and sous-vide.

Brining A simple concept, brine is simply a salt and water mixture. Brining is done with poultry and pork and is typically done at a ratio of 36% salt by weight. The salt solution disrupts the structure of the muscle and creates a pathway for any herbs, seeds or other flavors in the

brine to be infused into the meat. This creates a greater water holding capacity in the muscle and water, in this case at least, equals flavor.

This is where it gets interesting: the interaction of the salt and protein result in a greater water holding capacity in the muscle. More water content means more flavor. Isn’t that cool?

After cooking, the muscle can’t coagulate which results in a tender piece of meat.

At Stella, I like to brine 1 ½ inch thick pork chops. For every 32 ounces of water, I add 2-4 ounces of kosher salt and 1-2 ounces of sugar. I think that the sugar is important as it balances the salt. I also like to add aromatics such as 1 Tablespoon of Fennel Seed, ½ Tablespoon Cumin Seed, 1½ tablespoons Black Peppercorn and 1 Bay Leaf. First toast the aromatics for a more intense flavor. Next combine a quart of water with the salt and sugar and toasted aromatics and bring it to a boil for a few seconds and stir to infuse the flavors and incorporate the salt and sugar. Remove from heat and add a few sprigs of fresh thyme and parsley. Now cool the brine in the refrigerator over an ice bath. Once cool, take the brine out of its ice bath and add the pork chops. Let the pork chops stand in the brine for two hours and then remove the chops and let them rest in the refrigerator, lightly covered for two hours. It is

CHEFJOHNNY important to let the meat rest out of the brine for at least two hours, as it is during this time that the salt evenly distributes itself throughout the meat. Resting also allows the outside of the meat to dry for a crispier crust.

Roasting Roasting was always my favorite cooking method before I discovered sous-vide. It is a technique best and probably the most often used for cooking tender cuts of meat like tenderloins of lamb, steak and pork. When roasting, the meat can be started in a hot oven or on the stovetop. My preference is to season the meat with salt and pepper and crisp it evenly on all sides in a saute pan over medium-high heat in just enough clarified butter to coat the pan before finishing it in a 400-degree oven. The stovetop sear, if done properly, will give a nice brown color and crispy texture to the outside of the meat and intensify the flavor. Am I the only one getting hungry?

Braising Mmm. For me, braised meats are the ultimate comfort food. While this technique is used for tougher cuts of meat (osso bucco, short ribs, veal or lamb shanks) the result is juicy, full-flavored, fall-off-the-bone goodness. Braising is basically cooking meat in a meat stock that covers ¾ of the meat at a low temperature for a long time. The longer cooking time breaks down the connective tissue and tenderizes the meat. I’ve got braised short ribs on the current menu at Stella. This is how I do it:

and add enough stock to cover the ribs by ¾.

Bring to a simmer, cover and put in a pre-heated 225-degree oven for 4-6 hours or until falling off the bone.

Timing is important. You do not want a tough undercooked piece of meat, nor do you want stringy overcooked meat.

When meat is falling off the bone, remove from oven, skim off any surface fat and refrigerate overnight to allow the flavors to meld. To serve reheat in a 225-degree oven for 20 minutes or until heated through.

Stella’s Short Ribs Ingredients: 5 lbs. beef short ribs 8 oz. clarified butter Kosher salt fresh cracked black pepper 2 cups all purpose flour ½ cup each of carrots, celery and yellow onion, diced 2 tablespoons tomato paste 3 cloves garlic, thinly sliced 2 bay leaves 1 teaspoon dried thyme Beef or Veal Stock

Method: Season all sides of the ribs with salt and pepper.

Dredge ribs in flour shaking off excess. In a 3 or 4 qt. Dutch oven, heat butter over med-high heat before adding ribs in a single layer. It is important that the butter stays hot so, if needed, add ribs one or two at a time. The butter should come up about a quarter of the side of the ribs. Cook ribs until browned on all sides. Remove to a rack to allow any excess oil/butter to drain. Add carrots, celery, onion, garlic, bay leaves and thyme to same cooking pot. As the veggies are browning and beginning to caramelize, add tomato paste and brown it as well. Now add the ribs back to the pot in a single layer on top of the vegetables

Sous-Vide Put simply, sous-vide means in a vacuum or vacuum-packed. Sous-vide is a relatively new cooking technique at least in the sense that it is becoming available to the masses. Similar to braising in that it requires cooking food for longer periods of time at low temperatures, it was first practiced by French chef George Pralus in 1974, and is more common in European than American kitchens. That is partly because the American regulatory system actually banned sous-vide cooking for a short time a couple of years ago. The worry was that improperly cooked foods and meat in particular could make people sick. Duh. But if you know what you are doing sous-vide is perfectly and deliciously safe.

The vacuum sealer actually modifies the atmosphere of a container by removing the oxygen.

This impedes the growth of some microscopic organisms. But as with any cooking and storage techniques, temperature control and handling is absolutely essential in avoiding the proliferation of bad bugs.

One benefit of vacuum sealing is that it gives you a longer shelf life and the most accurate cooking temperatures. I like it as a method of cooking steaks because it allows for even cooking all the way through the meat and eliminates the dryness that you inevitably get when

you grill a steak. Say you order a medium rare filet at a restaurant and it is cooked by traditional dry cooking technique (grill, saute).

What you get on your plate is a filet that is medium rare in the center but actually more cooked on the outer layers of the cut. The color of the outer 1-1-1/2 inches of the meat will be gray with the center being more pink. This gray coloration is an indication of water loss. And water loss equals dryness. With the sous-vide technique, the water, color and flavor are maintained throughout the cut.

I trained on this technique in San Francisco and am obviously a fan, but I am hesitant to tell you my methods for fear that someone will try this at home without the proper equipment and training. I don’t want to get sued. If you are interested, a great book is Sous-Vide Cuisine by Joan Roca and Salvador Brugués. Sous-vide and other technologically advanced cooking equipment can be found and bought at www.CuisineTechnology.com.

Happy New Year and Happy Cooking! F 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 downtown eatery Stella. Stella has garnered many accolades and been featured in Southern Living and The Wine Spectator.

January 2009 • 51

Special Feature

Cooking at The James Beard House: It’s All in a Day’s Work

By Ben Vaughn

I

think that it was in mid-May last year when I got the call from The James Beard House in New York City inviting me back to work my culinary magic. Naturally, I graciously accepted and began to think about my menu, travel plans, cooking, crew and everything else that goes with such a task. I have found that when you tell someone about going to cook at The James Beard House, they envision a huge, glamorous, well-lit kitchen like you might see on “The Food Network.” Unfortunately, nothing could be further from the truth.

Fast-forward six months to mid-November. I have written the menu and sourced all of the products with the help of my forever faithful and tireless long time sous-chef, Trey Allison.

Travel arrangements for five of us are taken care of, as well as hotel accommodations. The only thing left to do is to arrange to get every ingredient needed for a six-course meal and five hors d’oeuvres shipped to New York to arrive by 8 a.m. on December 3rd. The task is in itself a full day’s work. One must also keep in mind that airlines frown upon an arsenal of very sharp cutlery being loaded on to a plane. I decided with Trey that he would stay behind this trip to run the restaurant, and ensure that everything

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else gets there on time. The “everything else” are easily overlooked necessities such as salt, the aforementioned knives, a mandolin, spices, chocolate, hand towels, prep lists, and so on.

We rely a lot on local ingredients also, and those have to be packed to make the trip and iced accordingly. If I remember correctly, there were eight very large boxes totaling 60 to 80 pounds each. I am certain that there is a photo of me somewhere in Fed Ex Headquarters with a note attached saying “This is the man to thank for your bonus this year.”

The morning of December 2nd, my crew met at River Oaks, loaded into my SUV, and departed with excitement to the airport. This is my second invitation to cook in New York, but it is the maiden voyage for most everyone else, including my six-year-old daughter, Sarahgrace and my beautiful fiancée Audrey. The two with their enthusiasm alone brightens my morning and makes me thrilled to be returning to NYC. Flying into La Guardia airport is quite a sight to behold if you haven’t experienced it. It is a very small tract of land with several runways that are, scarily enough, surrounded by water. Sarahgrace comforts me and tells me that it will be all right and that we will be on the ground

soon. Thank goodness she was right. I now have about seven hours to finish procuring everything that is needed to make my list of ingredients complete. This job is considerably easier, though, than it would be in Memphis due to the abundance of corner groceries, specialty shops, and the overall pulse of the Big Apple.

Today I am the all-inclusive chef from River Oaks in Memphis, Tennessee who comes completely armed with all the ingredients, kitchen help, ideas and overall ability to complete this dinner. Imagine for just a moment if you had to move your entire array of favorite cooking utensils across the country to cook in a strange kitchen. Do they have a Robot Coupe? I don’t remember. Is there a large immersion blender there? Still….my memory fails me. Basically, you get there and have to make do with whatever you are stuck with. This is easily a two-day undertaking, but we can’t get into the kitchen until 8 a.m. on the morning of the dinner. We have talked, planned and discussed until we are blue in the face, and now it is time to make good on all of the promises. Everyone has been assigned a healthy list of important duties, each with a time allotment. You are starting from

scratch on absolutely everything. You are setting up an entirely new restaurant from top to bottom and have a little over nine hours before the first appetizers are served. Here is the cold, hard truth: the kitchen is small and somewhat cramped, poorly lit and with almost no counter space. They do, however, have a great in-house staff to help with most anything but the actual cooking, and they make great coffee.

The day progresses at a scary, rapid pace.

Stocks are reducing for sauces, braises are in the oven, herbs are being chopped and soufflés are being folded. Chaos has turned into something completely different--- harmony. There is absolutely no time for a break or really a bathroom visit, but there is that coffee. Once the food is almost ready, you have to take into consideration plating all six courses for 84 people.

Without organization at this time, you may as well throw in the towel. When everyone knows their job, and has the ability to pull it off, it is out of my hands. I have done my absolute best at creating the menu, executing the preparation, and plating the food. I can only hope that this evening’s diners will appreciate the combination of ingredients, cooking methods, flavor

profiles, and see each dish in the way I envisioned. It is now time for a deep breath.

Heading back to the hotel, everyone is quiet other than a few screams of terror as we ride in the taxi. We are spent and too tired to care about anything else but getting to bed and getting some much needed rest. Again the truth raises its ugly head, and the reality is that we have a flight in just over six hours. I lie in bed and re-think the day’s events, and specifically how I have to be at work tomorrow night, and how much this trip has cost since The James Beard House is a not-for-profit organization and absorbs absolutely none of the costs involved in bringing the event to life. That could be called the bittersweet “James Beard Blues.”

But I tell myself that it is an honor to even be

considered to cook here, and now I have done it twice.

The day has drawn to an end, with all of its hustle and bustle. After events like these, it is good to take a few moments to reflect and realize exactly what’s important. I look across the room and see my sweet girls, sleeping soundly.

Without a doubt they are my life. Sarahgrace’s dress that she bought with her own money for this night is neatly folded at the foot of the bed, and I see Audrey’s collection of James Beard menus and books with each page marked to show my event and my picture to hand out in Memphis. They are both so proud, and I am grateful to be able to share this special moment with them. F

January 2009 • 53

Lexus of Memphis and Howell Marketing Strategies Host Party

PEOPLE & PLACES

Lexus of Memphis and Howell Marketing Strategies recently hosted their Annual Clients and Friends Appreciation Party at the 2650 Ridgeway dealership location. As always it was one of the highlights of the holiday season.

Bridget Trenary, Amy Howell & Constance Grayson

Kinkade Unveils Graceland Painting

Vodicka Performs at Amro As part of its Steinway Saturday Series, Amro Music celebrated well-known recording artist Ed Vodicka and the Ed Vodicka Trio with a special afternoon of romance and jazz which featured a performance, cd release and autographing.

Sandra Miller of Amro & Ed Vodicka

Waterford Engraver Visits Gift and Art Paul Fitzgerald, a Waterford master engraver, was at Gift & Art recently to sign Waterford pieces that were purchased in the store on that day or pre-ordered for the event. A portion of all Waterford sales made in connection with this event went to benefit Le Bonheur.

Aylmarie Williams, Paul Fitzgerald (Waterford master engraver), Gina Webb, and Cindy Gambrell 54 • VIP

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As part of the Christmas lighting ceremony at Graceland, Thomas Kinkade, the well-known painter was present and unveiled his Graceland Christmas work of art, which will benefit St. Jude’s Children’s Hospital. Marlo and Tony Thomas Kinkade and his wife Nanette with Thomas were also present along with Bruce Hopkins and Dr. Mahir Awdeh, both several St. Jude patients to join in the St. Jude Board Members celebration.

Robilio at the Helm The Auxiliary to the Memphis Bar Association has elected Victor L. Robilio, Jr. as the first male and 50th president of this organization which is comprised of spouses of area attorneys who are members of the Memphis Bar Association.

Robilio’s wife is Circuit Court Judge of Div. 5 Kay Spalding Robilio. The Auxiliary had its festive Christmas Wine Tasting and Luncheon at Frank Grisanti’s restaurant in the Embassy Suites. Art Quinn, the new President of the Bar, was a special guest.

Marne Anderson of Victor L. Robilio Co., Inc. gave an interesting presentation on special holiday wines which was a highlight of the event.

Arthur Quinn and Victor L. Robilio

Mary Wood, Thomas Hobbs & Buff Adams

Hobbs is Hosted in Memphis A packed audience filled the auditorium at the Dixon Gallery and Gardens recently to hear Thomas Hobbs, the internationallyknown garden writer and photographer. He is best known for his two books on gardening Shocking Beauty and The Jewel Box Garden, and his home and garden in Vancouver have been featured in virtually every garden magazine. The lecture was part of the Phoebe Cook Lecture series held every year. It is hosted by the Dixon, sponsored by the Memphis Garden Club, member of the Garden Club of America, and made possible by a donation from Phoebe Cook Welsh, in honor of her mother.

Ronald McDonald House

Mednikow by Moonlight

The Board of Directors of Ronald McDonald House recently hosted a party to celebrate the grand reopening of Building A at Ronald McDonald House of Memphis.

What fun VIP Memphis and all the other guests had at Mednikow's recent gala Red Carpet Rendezvous and Designer Jewelry Showcase evening. Billed as "Mednikow by Moonlight," we entered first into a huge tent decorated with red roses and red paper lanterns where champagne and smoked salmon were being passed. A beautiful array of glittering jewels were for sale inside the store from such designers as Aaron Basha, Michael Bondanza, Christopher Designs, Roberto Coin, Jude Frances, Mikimoto, Pomellato, Penny Preville, Elizabeth Rand, Judith Ripka and Stephen Webster.

Sarah Lacy, Luca Linder, Jordan Proctor & Clint Cummins

Jay Mednikow & daughter, Sarah Jane

Donna & Hank Akers

Lulalyn Holiday Art Sale Lulalyn Gallery had a holiday show which featuring great art and jewelry. The artists included Cathy Burge, Carie-Wilson Newton, Paul Clements, Thaddeus Du Bois, Kathryn L. Parker, Jason Miller, Kevin Mitchell, Lauren Coulson, Matt Nielson, Michael Ethridge, and Tom Clifton.

Jennifer & Mike Adams

Ralph Dixon & Kevin Mitchell

Valerie & Al Brown

Henriette Fisher, John Owen, Mary Lou Guinle & Gail Thurmond

Tom Clifton

Jennifer Daniels & Lee Campbell

Board members Roz Willis and Chooch Pickard with June West, Executive Director of Memphis Heritage

Michael Ramirez Booksigning

Heritage Memphis Calendar Release Party

Two-time Pulitzer Prize winning (1994, 2008) editorial cartoonist Michael Ramirez held a booksigning for Everyone Has the Right To My Opinion at Ground Zero. This is a definitive collection of his award-winning work as an editorial cartoonist on the Los Angeles Times, the Commercial Appeal, and USA Today. Ramirez is nationally syndicated in over 450 newspapers around the world.

Memphis Heritage, Inc. held a Release Party for its 2009 calendar at Howard Hall. Also part of the festivities was a fashion trunk show by Stacie Waddell’s Blu Champagne. There was also a sneak preview of Memphis Heritage’s latest vintage photography collection, “Newman’s Memphis” by the late, local photographer Don Newman.To order calendars call (901) 272-2727

Michael Maness & Michael Ramirez January 2009 • 55

Red Hot & Hallelujah!

Chris Roan & Mary Iberg

Jamey Frewin, Debbie Butterick & Tim Quinn

Memphis Convention and Visitors Bureau Holiday Party The CVB held its holiday party at the the Botanic Garden which was very well attended. It is one of several events the CVB hosts every year.

The Salvation Army Women’s Auxiliary put on a really fabulous Christmas luncheon at the Memphis Country Club which VIP Memphis was honored to attend. The entertainment was truly outstanding with music by the Toscanini Ensemble of Suzuki violin students, a performance by Delta Cappella, the a capella ensemble formed by Jay Mednikow, and a truly memorable recitation by Florence Lefler of “The Night Before Christmas.” Kudos to Donna McManus and Tommie Pardue for co-chairing this great event.

Donna McManus, Jay Mednikow & Tommy Pardue

Holiday Open House at EMA

Steve & Lisa Doss, Tess Bailey & Lee Warren

Jean & Patrick Neely

Sandra Johnson, Dr. Kris Leventhal & Diane Turk

The striking looking staff of East Memphis Aesthetics Skin and Laser Center hosted a holiday open house for all their friends and many clients in their upscale premises on Poplar Avenue.

Dress for Success Celebrates New Space

Doris McLendon Trunk Show

Dress for Success Memphis held an open house and evening reception in celebration of its new space at 2730 Colony Park Drive. It had formerly been located in the Idlewild Presbyterian Church.

Doris McLendon’s Fine Jewelry held a holiday trunk show. Present at the party were several top designers, including Paula Crevoshay of Albuquerque, NM and Charles Krypell of New York. McLendon says the current trend is big, gold jewelry with colored stones.

Charles Krypell, Doris McLendon & Paula Crevoshay

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Dress for Success Memphis Executive Director Susan Kyles with Peria Gober, local shoe boutique owner and longtime supporter of the organization Morgan Clay, Martha Maples & Rita Coots

The Vibrant World of Botero

Peter D. Poole Trunk Show

As part of the opening weekend celebration for The Baroque World of Fernando Botero, the Brooks Museum of Art held a membersonly reception. Nearly 500 guests were on hand to tour the galleries brimming over with 100 brilliantly colored paintings and monumental sculptures by Colombianborn Botero, who is considered to be Latin America’s most popular living artist.

The exhibition will be on view through January 11, 2009. Story by Lindsey Satterwhite with photos provided by Brooks Museum

Peter D. Poole Fine Jewelers Inc. held a holiday trunk show in their elegant store furnished with beautiful paintings and fine porcelain. The famous designers Steve Mazza and Mauri Pioppo were present in person at the party to display their beautiful jewelry lines.

Kip Peterson & Bobby Jorgensen

Ann Thompson, Leigh Ann Poole & Cissy Shelton

Peter Poole & Mrs. Houston Moore

Karen Emmett, Alison Franklin & Marilyn Grisham

Phoenix Club Collects Toys

Gild the Lily

The Phoenix Club gathered for its annual holiday party at the Jack Robinson Gallery on South Main to celebrate the season. Admission to the event was paid in toy donations that were taken directly to the Boys and Girls Clubs of Greater Memphis to help families in need.

Laura Howell, owner of Gild the Lily in High Point Terrace, held a holiday trunk show featuring the Hazen Designs by native Memphian Taylor Miller who lives in Houston. Her wares are featured in over 30 stores throughout the United States.

Laura Howell & Taylor Miller

Katie Kallenberger, Jean Saxon & Sheryl Cassibry

Beth Rainwater, Ben Buffington & Olivia Buffington

Eleanor Higginbotham, Murff Galbreath, LeighAnne Elliot & Windy May

PEOPLE & PLACES January 2009 • 57

For the Love of Wine

In

Arthur’s Opinion…

By Arthur Kahn

“It’s possible to live really small for awhile.”

T

here’s a preventative for the emotional malaise that hangs over the present economic turndown like – well, putting it in the current parlance – carbon dioxide over a coal-generated power plant. (There’s a sentence that places us squarely in this year’s political lexicon.)

It’s possible to not buy that $2m McMansion in its gated or moated environs this year, to put off purchasing the 7-series BMW that seemed to have our name on the license plate just a few months ago, and to request that Harry Winston and Neiman Marcus remove us from their mailing lists until the next decade sets in. It’s possible to live really small for awhile.

But if we want to avoid the inevitable doldrums that attend this scaled-down lifestyle, we need to pad our comings and goings with reminders of the high life. Affordable reminders.

Dining at home offers the perfect respite from the nagging feeling that we’re cutting back, be-

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cause it doesn’t cost much more to eat well. If we’re eating out less, this is the time to treat ourselves to the meat department at Fresh Market and the vegetables section at Whole Foods.

And obviously this is the time to drink less wine, perhaps, but better wine.

Looking at wine lists around the country, I’m seeing (wine list price/Memphis retail price) the sleek, typically Tuscan Castellare Chianti Classico on the list at Ago in Los Angeles ($45/$24) and the Aldo Conterno Barolo, a fabulous dinner wine ($170/$80), as well as the Robert Mondavi Reserve Cabernet ($220/$125). I feel better already knowing it’s possible to drink precisely the same wines that movie stars are swilling in a west coast restaurant, at half the price they’re paying.

It gets better. Even in the relative sticks of Madison, WI, the prices at the Wine Spectator Award of Excellence winner, L’Etoile, hardly earn a star in comparison to Memphis shelf

prices. That flowers-and-resin little Italian white from Puglia, the Bortromagno Gravina ($36/$14) is just what we might sip with our roasted monkfish from the rehabilitated seafood department at Whole Foods, while the excellent, robust Catena Malbec ($45/$24) or Paul Hobbs Chardonnay ($82/$55) would grace a lamb leg or baked chicken prepared in the home kitchen.

Aquitaine in Boston, where we’d like to be dining this week on last year’s expense account, has the rich Kali-Heart Chardonnay ($58) but so do we ($19); and, at $25, the powerful Au Bon Climat Pinot Noir saves us $32 from the restaurant’s $57, which doesn’t include the tip, we hasten to add. And then there’s my brother Kenny’s Blue Rock Syrah, which, speaking of sibling rivalry, goes for $79 at Sibling Rivalry in Boston’s South End and a mere $39 in Memphis’ East End. Hey, I’m going to take that $40 and get a pedicure.F