Spoon Spring 2011: Music

The soul of

Stax

chats in Elvis’ Jungle Room about the future of Memphis rock

+ The legacy of Sun Studio

SPRING 2 0 1 1 | $ 10.95 US

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Ingram Hill

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Discover the flavors of Memphis

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11

The soul of

Stax

n M AG A Z

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issue -S

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11

o d m o e c m n o o t op v y e

music

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SPRING 2 0 1 1

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+ The legacy of Sun Studio

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chats in Elvis’ Jungle Room about the future of Memphis rock

s

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Ingram Hill

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Discover the flavors of Memphis

memphis music >> soul / funk / r&b

james and evelyn alexander

by holly whitfield | PhotograPhy Joey Miller

the bar-kays

At At rendezvous rendezvous downtown downtown

or over thirty years, James alexander has lent his bass guitar skills to the r&b and Funk band oF international Fame, the bar-kays. the group started out backing stars like otis redding and isaac hayes. only James and trumpeter ben cauley survived aFter the plane crash that claimed the lives oF redding and the others in 1967. the two started over and the sound oF the bar-kays evolved to high-energy Funk and r&b. James still tours with the bar-kays, along with his wiFe evelyn. “we could live anywhere we wanted, but we choose memphis,” he says.

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it’s true... soMe would argue that fate brought JaMes and the barKays to the international scene by way of MeMphis. he was born in a hospital at 925 McLemore avenue, grew up around the corner, and later recorded at 926 McLemore avenue: stax records.

JaMes and his bandMates were still in high school when they were discovered by otis redding playing his tunes at a club on beale street. their parents made them wait until after graduation before they joined him on the road. “it was that very day,” James recalls. “We were on the plane to tour with otis redding.”

evelyn and JaMes Met in Junior high, when JaMes played the tuba. “i hated carrying that thing home everyday!” he jokes. he credits the informal mentoring of the older Memphis musicians in his neighborhood for sparking his interest in the electric bass.

“the thought of having a day Job is what Keeps Me going,” laughs alexander. the bar-Kays have created dozens of hits over the years, have released nearly twenty albums, and still perform around the country.

you would not believe the

positive impact that growing up and living

in MeMphis has had on our lives and careers.

32 | spoon Magazine | sPring 2011

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memphis music >> rock ‘n’ roll

by Holly WHitfield | PhotograPhy Joey Miller

jimi jamison

AtAt soul soul fish fish midtown midtown

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iMi JaMison is a legend in the world of rock ‘n’ roll. he has been the lead singer of crowd-pleasing bands like cobra, target, and survivor, and an indispensable vocalist with the likes of ZZ top and many others. considered one of the top male vocalists of our time, the voice of “eye of the tiger” and “high on you”, Jimi sat down with some soul food in midtown to talk about the past and present of memphis music through his eyes.

it’s true...

i don’t think good music will ever stop coming from MeMphis.

groWing up in MeMpHis Was a strong influence in His Music. being surrounded by a vibrant music scene planted the seed for his future career. “i can remember being very young and standing in the front seat of my parents’ car, singing ‘hound Dog’. When we started playing music in high school, everyone in town just wanted to play for any amount of money or none at all.”

JiMi’s latest release is a duet albuM with friend and longtime toto frontman, bobby Kimball, out in the spring of 2011. he’s been doing some recording locally at young avenue sound, as well, and is planning to work with billy gibbons later in the year. but the studio isn’t necessarily his favorite place to be. “recording is important, but i would always rather be doing a live show!”

WHen it coMes to His HoMetoWn, JiMi Has a lot of pride. While he insists visitors make the obligatory stop at graceland, he hopes they do a little more exploring. “there are a lot of historical places to visit, and so much to do.” and you can’t leave without sampling the food. “i love the simple soul food places.”

28 | spoon Magazine | sPring 2011

61 east memphis

na pa ca fé

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AWARD-WINNING is only the beginning

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First Course

Smoked Salmon Dip served family-style, with ginger honey julienned apples, house made potato chips Duck Confit Polenta with wild mushrooms, creamy Delta Grind polenta, balsamic game sauce reduction Venison Carpaccio thinly sliced venison loin, pickled cucumber with lavender-scented sea salt, crostini Jumbo Lump Crab Cakes warm remoulade sauce and sautéed sweet corn relish with Nueske’s bacon Short Rib Sliders slow roasted beef short ribs with jicama and red cabbage slaw, caramelized onions, bacon aioli, toasted brioche

Soup

$11

Shrimp and Grits $24 grilled colossal shrimp, pancetta and shiitake mushroom demi-glace, creamy Delta Grind grits

$10

A La Carte

$13 $10

$6 $8 $8

The Napa Salad

$7

our signature salad with Bibb lettuce, toasted almonds, mandarin orange segments & tangy vinaigrette Goat Cheese & Pine Nut

Main Course

Filet Mignon grilled Harris Ranch filet mignon, roasted garlic puree, fingerling potatoes,

$9

$8

$32

truffle red wine sauce Short Ribs

$28

braised with sauteed spinach with pearl onions, crisp bacon, natural jus & mashed potatoes Lamb Loin $30 grilled marinated lamb loin, candy-striped beets, butternut squash gnocchi, baby carrots, honey thyme gastrique Duo of Pork Berkshire pork tenderloin, lentils, chorizo, cider vinegar jus, braised pork belly with

$26

cranberry hazelnut compote Chicken

$24

free range Ashley Farms chicken breast filled with brussels sprouts and parsnip pureé

Napa Café has been stocking our kitchen with fresh, local, and environmentally responsible ingredients since 1998. As an annual Wine Spectator Award winner and a Memphis Magazine’s Best of Memphis Reader’s Poll winner, Napa Café is a gem in the heart of East Memphis. We offer wine cellar dining, a full bar and patio, private dining rooms, versatile lunch and dinner menus and a hospitable staff to guide your meal from fresh beginning to award-winning end.

Yellow Fin Tuna black pepper seared tuna fillet, soy, ginger & kaffir lime reduction, & sauteed sweet corn with bacon, red & green bell pepper, onion, cilantro

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Salmon pan-seared wild Scottish salmon with sauteéd leeks and yellow corn, chive and smoked chili oil

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Monkfish fresh monkfish wrapped in herbs with sliced fingerling potatoes, local shiitake mushrooms, napa cabbage, soy applewood bacon broth

$28

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*prices subject to change - menu subject to change seasonally

TURNIPS & MELTED LEEKS SAUTEED SPINACH SWEET CORN SAUTÉ with crisp bacon MASHED POTATOES LEEKS & CORN ROOT VEGETABLES FINGERLING POTATO with mushroom SAUTEED ASPARAGUS CREAMY NAPA Delta Grind GRITS

Chef Ben Adams

mixed greens, warm bacon & sun-dried cherry vinaigrette, toasted pine nuts, goat cheese Walnut & Pear $8 baby spinach, Roquefort cheese, house candied walnuts, sliced pears, port vinaigrette Romaine & Gorgonzola hand cut romaine, honey roasted garlic dressing, gorgonzola, spiced pecans

$26

$10

Seasonal Lobster Bisque Fresh Tomato with basil & dill

Salad

Diver Scallops caramelized diver scallops, cauliflower puree, melted leeks, red wine gastrique

“Good simplicity disguises necessary complexity.”

$4