People | Parties | Places
November 2013
80+
PERFECT PICKS HOLIDAY GIFT GUIDE
Big Bad
Chef
OXFORD'S JOHN CURRENCE ON THE EVOLUTION OF SOUTHERN FOOD
WINTER FASHION
BOLD, YET VERSATILE ESSENTIALS
GRATEFUL GATHERINGS
TRADITIONS OF THE MIDSOUTH’S TOP CHEFS AND RESTAURANTEURS
gurleys
“It’s very important for Baptist to be involved with the people they serve. They know what the community needs and provide resources to those who need it most, whether it’s free flu shots, health screenings, or even fresh vegetables at wholesale prices. As a banker, I
baptist
believe in both fiscal and physical fitness. Baptist
does too. They ‘get it’. Changing the world generally begins in our own backyard, whether it be in
banking by helping someone fulfill their dreams, or health care by helping people make real lifestyle changes. I admire the ownership Baptist takes of our community’s health. Their support of organizations like Palmer Home, Habitat for Humanity, and the food banks are impressive because they are sharing in solid partnerships for the betterment of others.”
desoto.baptistonline.org
Sunny Stuckey First Vice-President, Memphis Metro Division of BancorpSouth and Baptist DeSoto Advisory Board Member
myclickmag.com | NOVEMBER 2013 1
2 NOVEMBER 2013 | myclickmag.com
CONTENTS November 2013
FEATURES 17 Big Bad Chef
In his trademark candor, John Currence discusses his new cookbook, and the evolution of southern food
77
37 Wondrous
77 Grateful
89 2013 Holiday
Baby it’s cold outside! Gear up for the crisp weather ahead with luxe layers and a few bold yet versatile essentials
Thanksgiving traditions of the MidSouth’s top chefs and restauranteurs
80+ perfect gift ideas for everyone on your list this season
Winter Fashion
Gatherings
Gift Guide
OUT & ABOUT 47 2013 BLUES BALL 51 BADDOUR FASHION SHOW 52 CATFISH & KHAKIS 55 DENIM & DIAMONDS GALA 56 ZOO RENDEZVOUS 57 THREE POINTS OF VIEW
58 ART OF CARING 59 LAUGHS FOR LE BONHEUR 60 BROOKS MUSEUM AVANT GARDE 61 4TH ANNUAL FIBER-TO-FABRIC
On the cover: John Currence cooks up one of his signature dishes at Andrew Michael Italian Kitchen in Memphis. Photo by Rupert Yen.
CRAFTSMEN FESTIVAL
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CONTENTS
NOVEMBER 2013 • VOLUME 7 NO. 11
24
DEPARTMENTS
20 FOOD
A Long Journey to a Southern Kitchen
24 MUSIC
Through Thick and Thin
Vishwesh Bhatt: from India to Oxford.
Standout songwriting from musician Jason Isbell's breakout solo album. Southeastern, soothes southern ears
28 ARTS
A New Type of Canvas
Walt Andrade’s artistic journey is one paved with mud, sweat and tears
32 BOOKS
Holiday Magic in the Kitchen
34 DRINKS
Swirl, Sip, Savor and Share
64 CAUSES
Heart and Sole
Four of the year’s best new cookbooks
Q&A with local wine writer, Ben Carter
Edward Bogard’s SoGiv line of apparel and footwear gives back
70 AT HOME
103
64
Entertaining Notions
Warm interiors and gourmet touches provide the perfect venue for serving up some southern hospitality
112 ENTERTAINING
A Harvest Table
Set the stage for a perfect meal with seasonal color and a few carefully considered details
110 FOOD
Where There’s Smoke...
Popular turkey trends from grilling to smoking
96 LIVE WELL 114
Rise of the Super Athlete
How to be part of the growing, obsessive mob of marathoners, triathletes and extreme cyclists
IN EVERY ISSUE Editor’s Letter 6 Calendar 12 Recipe 108 See & Do 120 4 NOVEMBER 2013 | myclickmag.com
37
CLICK People | Parties | Places Publisher Jonathan Pittman Associate Publisher Angie Pittman Editor in Chief Hallie Mckay Art Director Detric Stanciel Managing Editor Casey Hilder
Diamond b r i da l
c o l l e c t i o n
COPY + FEATURES Copy Chief Tonya Thompson Events Maggie Vinzant events@myclickmag.com Home & Garden Editor Cara Sievers Cara.Sievers@myclickmag.com Contributing Writers: Josh Cannon, Dana Carman, Tess Catlett, Julia Crowley, Michelle Hope, Matthew M.F. Miller, Paul Knipple, Emily Davidson Nemoy, Samuel Prager, Shana RaleyLusk, Jeff Schnaufer, Mary Buchanan Sellers, Cara Sievers Intern: Jennifer Rorie ART & PHOTOGRAPHY Creative Director Nick Howard Contributing Photographers: Robbin Carnell, Donny Granger of Creation Studios, Casey Hilder, Sherry Ross, Detric Stanciel, Cassie Smith, Terry Sweeney, Maggie Vinzant, Maidson Yen, Rupert Yen ADVERTISING Sales Director Lyla McAlexander lylamc@phpublishingllc.com Jamie Sowell jamie@phpublishingllc.com Melanie Dupree mdupree@desototimestribune.com Jeannette Myers jmyers@phpublishingllc.com Ashley Herbert ashley@phpublishingllc.com
HOW TO REACH US 2445 Hwy 51 South | Hernando, MS 38632 website: myclickmag.com Customer Service/subscriptions: P: 662.429.6397 | F: 662.429.5229
©2013 P.H. Publishing. Click Magazine must give permission for any material contained herein to be reproduced in any manner. Any advertisements published in Click Magazine do not constitute an endorsement of the advertiser’s services or products. Click Magazine is published monthly by P.H. Publishing, LLC.
custom designs at W h o l e s a l e P r i c e s
We buy gold, silver, d i a m o n d s, a n d c o i n s
SUBSCRIPTIONS Call 662.429.6397 or subscribe online at myclickmag.com. Annual subscription rate: $32.95. Click Magazine is published 12 times a year. Postmaster: Send address changes to Click Magazine, 2445 Hwy. 51 South, Hernando, MS 38632. We make every effort to correct factual mistakes and omissions in a timely and candid manner. Information can be forwarded to Hallie McKay; Click Magazine, 2445 Hwy. 51 South, Hernando, MS 38632 or by email to editor@myclickmag.com.
SUBMIT YOUR EVENT Interested in having your next party featured in Click Magazine? Submit your event by going to myclickmag.com or email us at events@Myclickmag.com.
Platinum Jewelers 545 S Perkins Ext Memphis, TN 38117 | 901-680-0020 2200 N Germantown Pkwy Cordova, TN 38016 | 901-387-1005 790 Jordan Rd ste 105 Franklin, TN 37064 | 615-771-9810
myclickmag.com | NOVEMBER 2013 5
HALLIE MCKAY
editor’s letter
Friends, Family & Food This month, our magazine pays tribute to our rich food culture and Southern culinary traditions. In this issue of Click, we introduce five local chefs with a passion for Southern food. Step into the kitchen with Chris Lee, Jackson Kramer, Josh Belenchia, Keith Neely and Dovid Cenker for entertaining stories about family and time-honored Thanksgiving traditions. On page 17, read our interview with James Beard Award-winning chef John Currence as he discusses the publication of his first cookbook Pickles, Pigs, and Whiskey: Recipes from My Three Favorite Food Groups and Then Some. The cookbook features 135 recipes and food stories from his 30-year journey. Currence, owner and chef of City Grocery in Oxford, is the recipient of numerous awards including the Foodways Alliance "Guardian of Tradition" award in 2006, and in 2009, the James Beard Foundation as "Best Chef South." In his book, he’s quoted: "I'd rather punch you in the mouth with kick-ass flavors than poke you in the eye with complicated presentations. Hard work, dedication to quality and respect for tradition and history have carried me forward; the 130 recipes in Pickles, Pigs & Whiskey paint that picture." Currence is one reason for Oxford’s growing reputation as a landmark for Southern food. The town’s culinary obsession has been driven, too, by the prolific food writer John T. Edge, who directs the Southern Foodways Alliance, a part of the Center for the Study of Southern Culture at the University of Mississippi. There are many gems inside this November issue, including a review of Jason Isbell’s breakout solo album Southeastern (page 24) from our music writer Samuel Prager, winter fashion (page 37) and Click’s 2013 Holiday Gift Guide (page 89).
Enjoy the issue.
Editor in Chief
6 NOVEMBER 2013 | myclickmag.com
WRITE TO US: Email editor@ myclickmag.com or send us a letter and at Click Magazine P.O. Box 100, Hernando, MS 38632.
myclickmag.com | NOVEMBER 2013 7
contributors NO VEMBER 2013
Michelle Hope Jaime Newsom
Owners and lead designers of Social Butterflies, LLC, Hope and Newsom have a combined 20 years of experience in the wedding and special events industry. Check out their latest party on page 103, “A Harvest Table,” for some great ideas at your next gathering. Together, Hope and Newsom have planned numerous notable events including celebrity weddings, charity galas and Super Sweet 16s for the hit MTV show. To see more of their work, visit sb-events.com
Julia
Joshua
Cannon
Joshua Cannon is a born-and-bred Memphian with a breadth of experience writing about the music, arts and culture of the MidSouth. A third-generation performer and musician, Cannon’s passion lays in documenting the unique underground sounds of the South. When he isn’t writing, Cannon tours the country alongside his band, Pillow Talk. He can also be seen partaking in the “Absent Friends” shadowcast of The Rocky Horror Picture Show that occurs when the clock strikes midnight on the second Friday of every month at the Evergreen Theatre in midtown Memphis. This month, Cannon dives into the world of Walter Andrade’s Mudworks (Page 28).
Mary B.
Paul
Knipple
A talented cook and devoted advocate of food issues, Paul is an expert on the region’s culinary food scene. Paul studied Spanish at the University of Memphis and first expressed his combined love of food and writing as arts and entertainment editor and food critic for The Daily Helmsman at the University of Memphis. Since then, Paul’s writing has appeared in numerous local publications including The Commercial Appeal, The Memphis Flyer, Taste of the South Magazine and Edible Magazine, where he wrote a travel column, detailing foodbased day trips. Last year, the father-wife duo authored their first book The World in a Skillet: A Food Lover’s Tour of the New American South, published by University of North Carolina Press. Read his story “A Long Journey to a Southern Kitchen” on page 20 of this month’s issue.
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Crowley
Considered one of the top 20 wine writers in the world, Julia Crowley has been in the wine industry for nearly twenty years. First though creating European wine tours, then opening her own wine bar in Oregon’s Willamette Valley, Crowley now loves to write about wine on her award-winning wine blog, WineJulia.com. She’s also the Food and Wine Editor for Eugene Daily News, the Senior Writer for South Willamette Wineries Association and a Snooth Mentor on Snooth. com. Read her interview with wine writer, Ben Carter on page 34 of this month’s issue.
Sellers
In “Big Bad Chef” (page 17), contributing writer Mary B. Sellers interviews James Beard Award-Winning Chef John Currence on the publication of his first book Pickles, Pigs & Whiskey: Recipes from My Three Favorite Food Groups and Then Some. A recent graduate of the Ole Miss Honors College, Sellers currently works for the Oxford-based label, Fat Possum Records, and plans to attend University of Mississippi’s MFA program for fiction writing in Fall 2014. Her interests include a love for Sonic breakfast toasters, Wes Anderson, reading, writing and listening to sappy audio books on long car drives. Sellers is also the author of a collection of short stories called The Beautiful Little Fools: A Collection of Fables about Females.
Cara
Sievers
Our home feature, “Entertaining Notions” (page 70) was written by Click’s new Homes & Garden editor Cara Sievers. Sievers’ work has appeared in At Home Tennessee magazine and Culture & Leisure, as well as several trade magazines in telecommunications, business, sales and marketing arenas. A freelance writer, editor and consultant for more than 10 years, as well as a trade journalist and magazine editor for nearly seven years, most of her writing background in home and garden comes from real-world practice — decorating personal spaces and spending countless hours studying and reviewing the design of others’ spaces.
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901.763.3921 I dorondiamonds.com myclickmag.com | NOVEMBER 2013 9
SOCIAL AGENDA November 2013
Your monthly resource for what’s happening around town
1
ST Sip Around the World
Memphis Botanic Garden Guests can taste more than 300 wines while enjoying music and a silent auction. Food and wine pairings, along with handcrafted wine cocktails, will be featured this year and the event will benefit the National Kidney Foundation of West Tennessee. Event time is 7 – 10 p.m. Tickets $85. Visit siparoundtheworld.org.
9
List Your Event:mag.com
lick events@myc
Magical Night in Overton Park TH AOverton Park Formal Gardens The formal gardens will be transformed into a stunning gathering space for a fantastic party in the park. Entertainment will be provided by Breeze, Jamille JAM Hunter and Mood Swing. Event time is 6 – 9 p.m. Tickets $100. Call 901.214.5450 or visit overtonpark.org.
1-2
Holiday Market Oxford Conference Center, Fri. 6 – 9 p.m., Sat. 9 a.m. – 7 p.m. The fourth annual market in Oxford will host vendors like Be Free Revolution, Honey Bee’s, Rocky Mountain Chocolate Factory, The Travelin Trunk and more. Call 662.232.2367 or visit oxfordconferencecenter.com
2
ND Murder at the Mansion: Polter-Heist
The Banks House Featuring local talent and special guests, the Desoto Arts Council in Hernando is bringing back their famed “murder mystery” performance. Everyone is invited to check out Polter-Heist, a murder mystery comedy driven by audience participation. Event time is 7 – 10 p.m. Tickets $50. Call 662.404.3361 or visit desotoarts.com.
7
TH
Fresh Tracks at the Stax Museum Stax Museum of American Soul Music, 6 – 8 p.m. Seasoned and up and coming artists have the opportunity to perform in front of a crowd on the first Thursday of each month in Memphis. Call 901.942.7685.
Art for Hope Clark Opera Center The 12th annual Art for Hope fundraiser in Memphis will benefit children at Hope House and will feature work by Paul Edelstein. Guests can see and purchase works from local artists, enjoy live music and sample fine wine and delicious food. Event time is 5:30 – 9:30 p.m. Tickets $20. Visit hopehousememphis.org.
Mid-South Heart Walk AutoZone Park, 9 a.m. The annual 5K walk in Memphis will benefit the American Heart Association. Prizes will be awarded to participants who fundraise $100 or more prior to the event. Call 901.383.5406 or visit midsouthheartwalk.org
3
RD Barnyard Ball
Memphis Farmers Market Attendees can enjoy food from local restaurants, live music and silent and live auction items. Come out and celebrate the close of another great season in Memphis. Event time is 4 – 7 p.m. Visit memphisfarmersmarket.org.
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Memphis Music Hall of Fame Induction Ceremony & Celebration Gibson Showcase Lounge Guests are invited to attend a musical tribute and celebration of the year’s 13 Hall of Fame inductees, including Johnny Cash and The Blackwood Brothers. Event time is 7 – 9 p.m. Tickets $50-100. Call 901.205.2536 or visit memphismusichalloffame.com.
8
TH
9 10
Curtain Up: Carnival Noir Playhouse on the Square This annual Memphis event is sure to be one of the most unique and eclectic parties of the year. Guests can travel from room to room and sample different sights, tastes and sounds. Enjoy delicious drinks, food and entertainment all night long. Event time is 7 – 11 p.m. Tickets $75. Call 901.726.4656 or visit playhouseonthesquare.org.
22
ND
Methodist Cancer Center Luncheon Peabody Hotel Academy Award-winning actress Sally Field will speak candidly about her life and art, and how she balances the demands of family and career. Proceeds will benefit the Methodist Cancer Center. Event time is 11:45 a.m. – 1:15 p.m. Tickets $125-500. Call 901.516.0500 or visit methodisthealth.org.
Zoo Lights Memphis Zoo 5:30 p.m. – 10:00, dates vary check online Themed “Jungle All the Way,” this year’s exhibition will combine family favorite light displays with new LED lights and more on select nights through December 30 in Memphis. Attendees can also explore the new 200-foot-long light tunnel. Tickets $6-8. Call 901.333.6500 or visit memphiszoo.org.
TH Old Towne Christmas Open House
Old Towne Olive Branch Come see what gifts local merchants have to offer and enjoy discounts and refreshments while shopping in Olive Branch. Event time is 10 a.m. – 3 p.m. Call 662.893.0888 or visit olivebrancholdtowne.com.
TH Senatobia Christmas Open House
Senatobia The holiday season is underway and local merchants in Senatobia are ready to meet your gift-giving needs. Event time is 1 – 5 p.m. Call 662.562.8715.
23
RD
Anderson Pottery Annual Studio Show and Sale Anderson Pottery Come check out Jim Anderson’s handmade, wheel-thrown, functional stoneware pottery in Hernando. Event time is 9 a.m. – 4 p.m. Call 662.429.7922 or visit jimandersonpottery.com. Through Dec. 30
Memphis Zoo on Ice Memphis Zoo Guests can glide across Memphis’ only tinted ice skating rink on select nights through December 30. Ticket price includes skate rental. Tickets $5. Call 901.333.6500 or visit memphiszoo.org.
28
TH
14
TH
36th Annual Hernando Christmas Open House Hernando Courthouse Square Visit dozens of shops in Hernando while listening to carolers and enjoying wonderful food. Children can even get their picture taken with jolly old Santa Claus. Event time is 1 – 5 p.m. Call 662.429.9055 or visit hernandoms.org.
Chef’s Celebrity Gala Holiday Inn, University of Memphis This year’s gala will feature a gourmet dinner and entertainment by Andy Childs and his band, as well as a small silent auction. Proceeds will benefit the Memphis Child Advocacy Center. Call 901.888.4383 or visit memphiscac.org.
16
TH Cocktails and Keys
The Banks House Concert pianist Scott Carrell will entertain guests with a baby grand piano performance, including classical and ragtime music selections. Cocktails and delicious hors d’oeuvres will be available. Event time is 7 – 11 p.m. Tickets $50. Call 662.404.3361 or visit desotarts.com.
Red Boa Ball Memphis Botanic Garden Guests at the fourth annual ball in Memphis, hosted by the Mid-South Chapter of the American Red Cross, can enjoy a seated dinner, auction items, live entertainment from The Soul Shockers and more. Call 901.672.6350 or visit redcross.org.
29
TH
Through Dec. 31
15th Annual Southern Lights Central Park, Southaven Drive through Central Park’s 116 acres lit up with 500,000 twinkling lights complete with Christmas music. Open Thanksgiving evening through December 31. Proceeds benefit local charities. Event times are Sunday – Thursday 6 – 10 p.m., Friday & Saturday 6 – 11 p.m., and closed Christmas day. Tickets $5-25. Call 662.890.7275 or visit Southaven.org.
Starry Nights Shelby Farms Park, 6 p.m. More than 2.5 million lights illuminate the night sky at the largest light show and festival in the Mid-South. Experience that magic of the holidays in Mistletoe Village in Memphis with hot chocolate, holiday shopping and more through December 27. Call 901.767.7275 or visit shelbyfarmspark.org.
Art Trolley Tour and Grill Out Special South Main Historic Arts District, 6 – 9 p.m. There’s no better time to browse the stores and galleries in Memphis’ historic district for something one-of-a-kind. Attendees can enjoy burgers, beer, hot dogs and wine while shopping or riding the trolley. Tickets $10. Visit southmainmemphis.net. Through Dec. 21
Choose and Cut Cedar Hill Farm, 10 a.m. – 5 p.m. Visit Cedar Hill’s Christmas tree farm in Hernando and pick out a holiday tree. A hayride will take guest to and from the field and the trees are priced per foot. $8-99. Call 662.429.2540 or visit gocedarhillfarm.com.
myclickmag.com | NOVEMBER 2013 11
ON THE SCENE November 2013
Art
2nd
29TH
Día de los Muertos Fiesta
North MS Allstars w/ Lightnin’ Malcolm
Memphis Brooks Museum of Art 7-11 p.m., Tickets $45 901.544.6200, brooksmuseum.org
Minglewood Hall 7 p.m., Tickets $20 901.312.6058, minglewoodhall.com
8th - 9th
DeSoto Arts Council Winter Art Show & Sale
29
TH
DeSoto Arts Council 662.404.3361, desotoarts.com
Through 10th
A Different Kind of Landscape: Maysey Craddock and Erin Harmon Memphis Brooks Museum of Art 901.544.6245, brooksmuseum.org
Through Jan. 5th
Justin Timberlake FedExForum, 8 p.m. 800.745.3000, FedExForum.com
Music 9th
Drive by Truckers w/ Old 97s
Ashe to Amen: African Americans and Biblical Imagery
Minglewood Hall 8 p.m., Tickets $25 901.312.6058, minglewoodhall.com
Dixon Gallery & Gardens 901.761.5250, dixon.org
23rd
Through Jan. 5th
Orpheum Memphis Tickets $29-$37, 8 p.m. 901.525.3000, orpheum-memphis.com
Shared Vision: The Sondra Gilman and Celso Gonzalez-Falla Collection of Photography Memphis Brooks Museum of Art 901.544.6245, brooksmuseum.org
16th - Jan.12th
#MemphisShared
Memphis Brooks Museum of Art 901.544.6245, brooksmuseum.org
Theater
23rd
Hairspray Ford Center for the Performing Arts, Oxford 7:30 p.m. & 2 p.m. Showings, Tickets $17 662.915.2787, fordcenter.org
4
Fahrenheit 451 by Ray Bradbury Ford Center for the Performing Arts, Oxford 7 p.m.-9 p.m., Tickets $22 662.915.2787, fordcenter.org
MGMT
29th
John Mayer With Special Guest Phillip Phillips FedExForum, 7 p.m. 800.745.3000, FedExForum.com
23
An Evening with Willie Nelson and Family Bluesville at Horseshoe Tunica, 8 p.m. Tickets $40-$100 800.745.3000, horseshoetunica.com
5th - 10th
West Side Story Orpheum Memphis Tickets $20-$90 901.525.3000, orpheum-memphis.com
8th - 23rd
The Musical of Musicals (The Musical!) Theatre Memphis Tickets $15-$30 901.682.8601, theatrememphis.org
15th - 24th
Willy Wonka Kudzu Playhouse Hernando Performing Arts Center kudzuplayers.com
11.22-1.5
Peter Pan Playhouse on the Square 901.726.4656, playhouseonthesquare.org
11.29-12.15
Beauty and Beast Landers Center, Southaven 662.280.6546, dftonline.org 12 NOVEMBER 2013 | myclickmag.com
Methodist Healthcare Foundation presents
Lunch with Academy Award-winning actress
CANCER CENTER LUNCHEON Friday, November 22, 2013 11:45 a.m The Peabody Hotel Memphis, TN For the benefit of
To purchase tickets, visit www.methodisthealth.org/cancerluncheon or call 901-516-0500.
Presenting Sponsor
myclickmag.com | NOVEMBER 2013 13
Indoor Market Debbie Williams, owner
NEW
Arrivals 29 vendors
New Holiday Hours: Open Mondays thru the Holidays
(Fea Cody and Co tured Booth) mpany Rust ic Christmas Owners Davis and Kathy Cody
Stop by
At Loose Ends Backwood Toys BB Creations Bent on Iron Clara Morgan Cody Companies Rustic Furniture Creative Blessings Cross My Heart Jewelry DMA Computer Repair Good Stuff by Tammy Marshall Hammer -n- Heels La Bella Vita Jewelry Ladybug Blessings Lights of Home Magpie Art MAH Creations
Mud Pie Painted by Holly Perri Lorrice Refined Jewelry Sew Personal Monogramming Shirley Frames Southern Sisters Gourmet Surrendered Life Art Tanshe Pillows and more Terry Town The Pink Frog Two Chics Decor Yesterdays Tomorrow Made Ya Look Kiwi Blue
135 E. Commerce | Hernando, MS 38632 | 662.469.9418 | T - S 10 -5
14 NOVEMBER 2013 | myclickmag.com
UP FRONT A RT S , C U LT U R E A N D P E R S O NA L I T I E S
people
Big Bad Chef In his trademark candor, John Currence discusses his new cookbook and the evolution of southern food.
Current
Story by MARY B. SELLERS Photography by RUPERT YEN
myclickmag.com | NOVEMBER 2013 15
up front
“The South is about the African, and Caribbean, and the French and Spanish influences on New Orleans; it’s about Indian and English influence on Charleston; it’s about the Scotch-Irish that moved into Appalachia. It’s the Croatians that were fishermen that came here, the Italians and Germans... all of them have these foods that are now identified with the South because they were dishes that were indigenous to the homelands of folks that they were recreating, here, with the ingredients that were available to them. But they all have a very clear thread that ties them back to something thousands of miles away.” — John Currence
J
John Currence understands the South. We are a varied people — a mishmash of cultures and ideas and, most importantly, foods. To call the South stagnant or onedimensional is exactly what the author of Pickles, Pigs & Whiskey: Recipes from My Three Favorite Food Groups and Then Some, is writing — and cooking — against. He “gets” the region, in the sense that his recipes represent so much more than the stereotypical Sunday supper at grandma’s house. His take on southern cuisine is audacious in the freshest possible sense. His pairings are at once familiar and innovative. The cookbook reads like a colloquial religious discourse on food, simultaneously explaining how his recipes are intrinsic to his most personal memories and experiences. Currence’s voice engages, and actually reading the book is a pleasure. This book has heart and soul — Currence’s heart, and thank God, he’s agreed to share it with the masses. The cookbook boasts 130 recipes and readers can download a matching playlist that goes along with
16 NOVEMBER 2013 | myclickmag.com
the book on Spotify. Q: So, how does it feel to have your first cookbook published? JC: I couldn’t be any happier that it’s done. It’s very satisfying. I was convinced that by the time I got to being done with it, and, you know, working through all of the edits, all of the layout stuff and doing all the photography, that I would just absolutely hate it. I’d be sick of looking at it. And I’m not; I’m kind of at peace with it. I’m very proud of what we did. All of the chapter introductions and recipe headnotes all piece together the story of where I came from, and what the past 30 years of my life have been like, through food stories. And it’s gratifying because for the longest time, I didn’t know what would come of it. I didn’t know what it was going to say, what it was supposed to say. I didn’t feel like I brought anything more to the academic discussion of Southern food or American regional food in general. And so, I finally gave up trying to do that, or torture myself with figuring out what that was, and I just started writing stories, and it all came very naturally. It’s sort of part cookbook and story book, but it’s also, if you look through it, part high-school yearbook, too, because I mention a lot of my friends — chefs and otherwise — who are influences to me and who influence specific recipes in the book. Q: What made you decide to organize the book according to technique? JC: I find traditional chapter structure tired. It’s 99 out of 100 cookbooks that do that, and I wanted to come up with some other way to tell the story. I wanted the
$28, Amazon book, too, to be the kind of thing where you can open it to any page and find something interesting to read or look at. Q: And the songs — what gave you that idea? Were they chosen after the book was written? JC: Music plays a big role in my life. I’ve been in a band for about seven years and my first business I started was a deejay business. Me and my best friend deejayed for about three years when we were in high school. So, music has always been there. I reference several things in the book where I talk about specific songs that transform me the same way that food does. Some of them were very obvious, and others, if you listen to them and think about them, make sense. But others are very personal. It’s also sort of poking fun at the cookbooks where there are different wines suggested. You know, you’ve got a hundred recipes in a cookbook — do you really expect somebody to go out and find an O’brien 1968 and curate a hundred different bottles to go through a cookbook with? It’s kind of silly and pretentious, so you know, I thought I’d do something easy. So if you go and get the playlist off of Spotify, you just turn the playlist on and it’s like you’re taking a walk around in my brain a little bit. I also make it very clear nobody out there is going to like every song on that playlist. So it’s kind of funny to think that folks will judge it. I don’t think I put “Tiny Dancer” in there. I’m
up front sort of unapologetic about liking Elton John because I think he was a brilliant songwriter. Q: And do you have a favorite of your recipes? JC: There are a number of things in there that I think represented incredibly well on paper. There’s an Italian sausage pasta in there…I don’t typically look at my food and it makes me hungry. My food, it’s just ugly and it tastes good, and I mean, that’s sort of always been the way it is with me. But that Italian sausage…every time I look at that picture, I’m like, “I want to eat that right now.” It’s hard to pick a favorite. That book is the “greatest hits” of everything, in my mind, from my experiences — going from a kid in the kitchen, and working on a tugboat in 1983, until now. Every one of those recipes has some sort of very specific meaning. Q: Is there, in your opinion, a “most” important or unique thing about Southern food and cooking? JC: Southern food has always evolved from the very beginning of our history. It tells a very clear story of our history, of the dozens and dozens of immigrant populations that have settled in this area of the country, and how their food has sort of been folded into this canon of what is Southern food. There’s very little you can say that is originally from here. You look at boiled okra — that’s from the West Coast of Africa, and that didn’t exist in the states until the slave ships brought it over. Same thing with collard greens, same thing with sweet potatoes. All of those things that folks look at and go, “This is what the South’s all about,” are really what the slave ships were all about, and it’s become part of our food. And that’s interesting to me. Food has always been a very celebrated part of life. It plays a huge role in the family, church life — you name it — and with every aspect, there’s something to do with food. It’s well-documented and has always been celebrated, and I think there’s a fierce pride about it. Because, if you step back for a second and look at the rest of the country, folks don’t talk about Northern cuisine; they don’t talk
about Midwestern hospitality. There are certainly things that make those regions unique but I can’t think of anywhere else in the country that claims an entire massive collection in the Library of Congress that is dedicated to the food of the South. And it’s continuing to change, that’s the beautiful thing about it. We are a very welcoming people, so now we’re seeing a huge influx of Latin and Vietnamese influences that are taking over commercial fishing along the Gulf Coast, and their dishes are becoming part of the landscape. Q: In one interview, you commented on your book “making a case for the South being forward-thinking.” Can you elaborate on that? Was that a main goal in this project? JC: I think that’s what’s happening now with Southern food. When I say forward-thinking, that thought is incomplete; it’s more forward-thinking than most people give it credit for being. Folks look at us and think of a prosaic, slow, “we don’t like no change” and “we don’t like new stuff” people. I’m not picking on Paula Deen but folks just want it to be that easy: we just put a lot of butter on it, fry it up and it’s real good. And that’s it. Again, this is the only area of the country that has this giant canon of foods that belong to us and that we’re proud of. There’s a nation of young chefs out there that are embracing it. Thirty years ago, you just didn’t put cornbread on a white linen table — that was what you ate on Sunday after church. Now, there are guys that are taking collard greens and chitlins to another level in order to celebrate them. And that, to me, is very exciting.
myclickmag.com | NOVEMBER 2013 17
up front NOLA-Style Barbecued Shrimp with Creole Cream Cheese Grits Serves 4
There are two popular versions of barbecued shrimp in New Orleans and, oddly, neither is what most people might think. New Orleans barbecued shrimp never see open fire, charcoal, or smoke. The most common version you see today was pioneered by Gerard Maras at Mr. B’s Bistro in the French Quarter and is a stovetop sauté heavy on Worcestershire and garlic and finished with a healthy dose of cold butter, which gives it a spicy and creamy texture. The other was born on Napoleon Avenue at Pascal’s Manale and is a butter-baked version heavy on black pepper, rosemary, and garlic. Both versions are perfect for sopping up with cloud-light Leidenheimer’s French bread, but the former lends itself to much greater interpretation when it comes to sides to serve it with. I worked the station at Mr. B’s that turned out this dish as well as an outstanding pasta jambalaya. It was insanely busy. Prep for my station on a regular weekend night included cubing up two cases (72 pounds) of butter to finish these two dishes. It was a monster, but if you could work that station, you could work just about any one, anywhere. You will not need 72 pounds of butter for this, but trust me, use exactly what I tell you; though fatty, this is a perfectly acceptable occasional treat, especially if you get your hands on some good fresh shrimp. As much as I love a contrasting texture in my dishes, the creamy grits here are a great counterpunch to the boldness of the Worcestershire. The Creole Cream Cheese (a south Louisiana primitive farmer’s cheese) paired with a hint of raw garlic stand up to the bold flavor of the shrimp. INGREDIENTS 20 head-on, unpeeled shrimp (26 to 30 count) 1½ teaspoons salt 2 teaspoons freshly ground black pepper 2 tablespoons pure olive oil 1 tablespoon bacon fat 2 shallots, sliced 4 cloves garlic, thinly sliced 2 teaspoons black peppercorns 1 lemon, sliced (rind included, but stem and blossom ends discarded) 2 cups Worcestershire Sauce or store bought 1 tablespoon chopped fresh rosemary 2 teaspoons fresh thyme leaves 2 teaspoons red pepper flakes 2 dried bay leaves ½ cup dry white wine ¾ cup Veal Stock 3 tablespoons clarified unsalted butter 3 tablespoons heavy cream ½ cup cold unsalted butter, cubed 3 tablespoons chopped fresh flat-leaf parsley ½ cup thinly sliced green onions DIRECTIONS 1 To cook the shrimp: Remove the shrimp heads and peel the shrimp, leaving the tails attached. Reserve the shells. Cut a groove down the spine of each shrimp (this will cause them to “butterfly” when they cook and increase the delicious surface area). Sprinkle the shrimp with the salt and pepper 18 NOVEMBER 2013 | myclickmag.com
and set aside. 2 Heat the olive oil and bacon fat in a medium saucepan over medium heat. Add the shrimp shells and heads and stir until they all have turned pink. Add the shallots and garlic and sauté until they turn transparent. Stir in the black peppercorns, lemon slices, Worcestershire, rosemary, thyme, red pepper flakes, bay leaves, wine, and stock. Bring to a boil, lower the heat, and reduce by half, 12 to 15 minutes. Strain the reduced shrimp stock and reserve. 3 In a large sauté pan over medium heat, heat the clarified butter until it begins to shimmer. Add the shrimp and cook, turning once as the shrimp begin to turn pink. Add the reserved shrimp stock to the pan. Bring to a simmer and reduce the sauce until it is thick and syrupy. Swirl in the cream and combine completely. Whisk in the cold butter until completely combined, and then blend in the parsley. 4 Serve the shrimp and accompanying sauce over the grits and scatter with the green onions. GRITS INGREDIENTS 2 cups Dark Chicken Stock 2 cups whole milk 1 cup stone-ground grits (not instant or quick) 4 tablespoons unsalted butter 2 teaspoons minced garlic 2 teaspoons salt 1 tablespoon freshly ground black pepper ¾ cup Creole cream cheese, substitute commercial cream cheese, if need be DIRECTIONS In a medium saucepan, bring the stock and milk to a boil over medium heat. (Be careful as this approaches a boil, since it will foam up in a hurry and spill over.) Whisk in the grits and lower the heat slightly. Continue whisking for about 10 minutes. Taste to make sure the grits are cooked through and tender. Stir in the butter, garlic, salt, pepper, and cream cheese and set aside, keeping warm. -From Pickles, Pigs, & Whiskey: Recipes From My Three Favorite Food Groups (and Then Some) by John Currence/Andrews McMeel Publishing, LLC 2013
As one of the older guys who’s still working in the business, I’m proud of it because 25 years ago, when I really started cooking professionally, the movement was just starting. We were just starting to get legitimized and if you knew anything about Southern food, it was really something to be proud of. It seems that everybody did as much as they could to look outwardly. Then, these guys grew up and realized, “wait a minute, we got something right here at home that’s worth studying and looking at.” And we really began digging into what the food of the South is all about, and why it existed, and what was wonderful about it. You don’t have to invent the next Caesar salad that nobody’s thought of before to be a great chef. Simple is better. The thing that I tell my guys all the time now as I work with them and try to work through the creative process, is that the best things that you will cook are the things that you have to think the least about. And that’s really what the food of the South is all about — it’s about minimalism. You know, folks talk about how it takes up so much time and energy and whatnot, but man, no it didn’t! Southern food is simple; you can whip up a batch of cornbread in two or three minutes and get it in the oven. And that’s what folks had to do because they were working the fields. It’s just simple food for simple people, and when it’s done well, it’s absolutely transcendent. Q: Was there a more difficult part in writing your cookbook? JC: Just getting started — finding the voice, because for forever, I felt obligated to write something that would contribute to a greater conversation. As a result, I was writing in this voice that wasn’t necessarily preaching, but overly academic. Everybody that read for me when I was writing it was like, “no, that’s not you.” And I really didn’t understand it until my agent was finally like, “Just write about food the way that you write me emails. They’re sharp and acerbic and they’re full of foul language and they’re funny.” When I finally let go of that feeling that I had to write something scholastic, and instead, just started writing stories, my wife told me that it was insane how fast I wrote the book. Q: What about aspiring Southern chefs out there? Any general advice you’d like to have known when you were just starting out? JC: Don’t over think things. Release yourselves to the things that most deeply touch you and transport you to places in your life that you love. Embrace where you’re from and let that inspiration flow through you when you think about food; and then, just take every opportunity to soak up as much knowledge as you can.
myclickmag.com | NOVEMBER 2013 19
up front food
A Long Journey to a Southern Kitchen Vishwesh Bhatt traveled from his native India at age 18 to attend college in Kentucky, but his path ultimately led to Oxford and a chef’s coat
Story by PAUL KNIPPLE | Photography by TERRY SWEENEY
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Virtually all southern chefs grew up watching their mothers and grandmothers cook. That early start is what instilled in them a love of food and started many of them on their careers. Chef Vishwesh Bhatt of Snack Bar in Oxford is no different, except instead of having a "Granny" or a "Mamaw," he had a "Ba." Bhatt grew up in India and speaking Gujarati, Mahatma Gandhi’s native tongue. He moved to the United States with his parents in 1986 when he was 18, but his love of food began long before then. “I was in my mother’s kitchen from around age seven or eight. It wasn’t really cooking but I wanted to be there. Inevitably, I would get in the way because I would want to know how 20 NOVEMBER 2013 | myclickmag.com
“I was in my mother’s kitchen from around age seven or eight. It wasn’t really cooking but I wanted to be there. Inevitably, I would get in the way because I would want to know how soon we could eat.” soon we could eat,” Bhatt says. His mother and grandmother cooked for everyday meals and for holidays.
“I remember my grandmother cooking for Diwali [the five day fall festival of lights]. She would go and get all the fresh ingredients and fresh spices from people. This was the 1970s and these connections were dying slowly,” Bhatt says. His own talents as a cook began to emerge while he was in college at the University of Kentucky. “My greatest memories involve cooking for friends, especially when we got tired of the college cafeteria. I had a Korean roommate. I started out cooking for the two of us. Eventually, it was 15 or 16 friends. They bought the groceries. I would cook and we’d all drink a bunch of cheap beer,” Bhatt says. Soon, word of his talent spread beyond his friends. “One day, my advisor asked
up front if I would cook dinner for his wife’s birthday. I was hesitant at first, but he said, ‘Oh, we’ll pay you, of course.’ I agreed and it went well,” Bhatt says. Bhatt took his first restaurant job in Oxford in 1992. He worked for six years before deciding to go to culinary school. After cooking at different spots around the country, he returned to Oxford in 2001 to work with John Currence at City Grocery. In 2009, he opened Snackbar, another of Currence’s projects. At Snackbar, Bhatt prepares his blend of Southern and Indian cuisine, as seen in the accompanying recipes.
DAL FRY INGREDIENTS: 1 ¼ cup red lentils 2 hot green chili peppers 1 tsp grated ginger 1 tsp minced garlic ¼ tsp turmeric For tadka, or the spice mixture: 3 tbs Clarified Butter/oil 1 tsp mustard seeds 1 tsp cumin seeds 1 sprig curry leaves 1 tsp garam masala 1 onion minced 1 tomato chopped For garnish: 2 tbs lime juice 3 tbs chopped cilantro 2 tbs Butter
DIRECTIONS: 1. Rinse the lentils in cold water. Combine the lentils, chilies, ginger, garlic, turmeric and salt to taste with 5 cups of water and (pressure) cook until the lentils are tender. Remove and discard the chilies and whisk the lentils until smooth. 2. Heat the oil in a heavy-bottomed pot. Add mustard seeds. Once the seeds start popping, add cumin, curry leaves and garam masala. Add the onions and cook until translucent. Add tomatoes and cook until they start to break down. Add the cooked lentils, simmer and check the seasoning.
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up front music
Through Thick and Thin Singer-songwriter Jason Isbell keeps on truckin’ with much praise for his breakout solo album, Southeastern. Story by SAMUEL PRAGER
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This past year was a long one for singer-songwriter Jason Isbell to say the least. He spent two weeks in Nashville’s alcohol-anddrug treatment center, Cumberland Heights, won best Americana Song of the Year from the Americana Music Association for his single “Alabama Pines” and started writing what many critics cite as his best album yet. Now, more than a year later, the ex-“Truck Driver” is touring the country making a stronger, and for the first time sober, comeback. Southeastern is song driven, and, compared to the older stuff, it’s a little more acoustic-based,” says Isbell. “The album is a record of events, that’s what I try to do when I make an album; I try to record where my life is at a certain point of time.” Isbell’s fourth studio album, Southeastern was released in June of 2013 and is a follow up of his 2011 release, Here We Rest. The album’s soulful set of ballads has received rave reviews by critics since its debut, even receiving a three and a half star rating from Rolling Stone magazine. “I write about anything that interests me — sometimes relationships, sometimes death, sometimes trust. Inspiration is
24 NOVEMBER 2013 | myclickmag.com
easy if you pay attention to what’s going on around you, it’s always there,” says Isbell. “The motivation to write it is the part that people have a hard time with sometimes. Inspiration isn’t really hard to find, it’s just doing the actual work that trips people up sometimes.” Isbell’s raw emotions can clearly be heard throughout his latest offering. The artist sings of bar scenes and breakups portrayed through poetic melodies. Emotion, ranging from lovelorn loneliness to a solemn feeling of hope that mirrors Isbell’s recent journey of recovery, can be heard ringing throughout the album’s tracks. Isbell notes “Elephant,” “Traveling Alone” and “Cover Me Up” as some of his standout recordings. “Right now, I’m enjoying the new material a whole lot, the songs off the new record have really been resonating with people, and the crowd reacts really well, which is a really nice feeling,” says Isbell. Along with being a solo artist, Isbell has written songs, belted out tunes and played guitar with a number of groups, including his old act Jason Isbell and the 400 Unit and The DriveBy Truckers, an alt-country based in Athens, Ga. From 2001 to
up front 2007, Isbell was a primary song writer in The Drive-By Truckers, writing some of the bands most notable tunes, including the title track from the band’s 2003 release, Decoration Day. Isbell has gained national recognition over his past 12 years as a singer and songwriter. This year, he has performed on The Late Show with David Letterman and Conan, as well as being interviewed on nationally recognized public-radio talk show Fresh Air with Terry Gross, Rolling Stone and Billboard. Isbell says that Bob Dylan, Neil Young and Bruce Springsteen have been a major inspiration in helping him develop his signature heartfelt style of songwriting that has spoken to thousands of people across the country. “I really try to let the songs speak for themselves, but I don’t think about what people think of my songs too much. I guess if there is something they can relate them to in their personal lives, that’s really important to me,” says Isbell. “It’s just another way of communicating; it’s a way for me to explain myself to me and to the listeners. If they can recognize something in the song to their own daily life that is about the best I can hope for.”
“I don’t think I’d be the same musician if I was from anywhere else. I write about things that I know and I’m a Southern person, the region tends to find its way into the music I make.” Isbell, a proud native of Green Hill, Ala., makes many references to the South in his new album, as well as his previous releases, and credits his heritage as a major influence in his songwriting. “I don’t think I’d be the same musician if I was from anywhere else. I write about things that I know and I’m a Southern person, the region tends to find its way into the music I make,” says Isbell. “I think your interests are different depending on how and where you grow up. I’m from the South, so I know more about that way of life as opposed to any other place.” Averaging at a couple hundred shows
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up front
a year, the 34-year-old frontman has spent most of his adult life on the road playing music across the country, and most of the world, touring with the likes of rocker Ryan Adams and many others over the course of his 12-year touring career. “Touring is a job, if you want to be successful at it you have to look at it like it’s a job. The actual time you spend on stage is the reward you get from constantly traveling, being away from your family and dealing with all the logistics of the whole tour,” says Isbell. “I still enjoy being on stage as much as I ever have, that has never really been work for me, but the traveling aspects can be hard.” Isbell’s 2013 tour, which is in support of his new album, has a unique opening act in singer and violinist Amanda Shires, who earlier this year also became Isbell’s wife. “It’s been a nice treat. She has a record out that’s really good, and it’s just great to be out on the road with my wife,” says Isbell. Along with touring with his wife and perfecting a fresh batch of songs off his new record, Isbell also played at the Ryman Auditorium in Nashville, which is a first and a personal honor for the musician, to a sold out crowd of 2,200 people. “People call it the Mother Church of Country Music, even though they still have a lot of rock shows there,” says Isbell of the legendary venue. “It was really special, that room means a lot to a lot of people. The place sounded great, looked great — you just feel good when you’re in it.” So far, Isbell says that this has been one of his best tours yet and he’s gained some cherished memories along the way. This month, Isbell continues his tour throughout Europe.
26 NOVEMBER 2013 | myclickmag.com
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up front Arts
A New Type of Canvas Sir Walt Andrade’s hard-fought journey is one paved with mud, sweat and tears
I
Story by JOSHUA CANNON Photos by NATE PACKARD
It’s a muggy Memphis afternoon on the corner of Tutwiler Avenue and Merton Street. From behind his front door, the sound of two yelping poodles “Chewy” and “Baby Boy” pull Walter Andrade, or “Sir Walt,” from the front porch of his yellow and white studio, an archaic house in an aging neighborhood, into his home. Standing in the center of his living-room-turnedart-studio, Andrade immerses himself in a world of his own creation known as “Mudworkz,” a series of threedimensional graphic art pieces constructed from salvaged sheetrock, mud, wood and paint that would have typically found their way to a landfill. Andrade affixes the discarded materials to a canvas through glue, cement or whatever else the artist finds handy. He paints his new, makeshift canvas in rich, earthy tones from a mixture of discarded house paint and mud. The result is a result is a rich, textured work of art that can only be described as an Andrade original. At 53 years old, his grey dreadlocks hang like wilted wildflowers and flow down the center of his back. His hands
28 NOVEMBER 2013 | myclickmag.com
Andrade with his dogs, Chewy and Baby Boy.
bear the unique roughness of a man that has spent years creating and laboring with them. Andrade’s art, as well as his entire life, are led by inspiration and positivity. A large Ankh, an Egyptian symbol representing eternal life, hangs from his neck, reminding him to maintain positivity and not “carry his problems into tomorrow.” The room smells similar to a construction site – but for Andrade, this room is sacred. Its purpose is to fulfill a different kind of construction. Here, Sir Walt’s passion comes to life. In this room, his salvaged supplies from construction jobs transform into Mudworkz. Pieces of his art surround him in every direction, nearly covering the entirety of his walls. Various portraits of famous Memphians such as Mayor AC Wharton and B.B. King lay stacked upright on the floor against dozens of
his other previous and current works. “Mudworkz is inspired from greatness,” he says. And with his materials in tow, Mudworkz has taken Andrade to places he had only dreamed of. One of his most recent exhibits, “Mudworkz With Memphis,” depicts a collection of his Memphian muses in the form of paintings of icons like Isaac Hayes and slain police officer Martoiya Lang. With a series of more than 20 paintings of prominent locals and renowned celebrities, Andrade’s work is a celebration of life in the city and emphasizes the beauty that can come from unexpected avenues. “My inspiration is people, places and organizations that are pushing the envelope and are at the top of the game. Doing negative images can’t inspire me,” he says. When Andrade was 12 years old, he sat with his best friend
up front at his mother’s kitchen table in Bridgeport, CT., competing to see who could sketch the best picture of their favorite comic book superhero. At that moment, an artistic spark ignited in him that would inspire his entire life. Growing up, Andrade wasn’t motivated to pursue his passion for art. He’s never had any formal teaching and never attended art school. According to him, his parents’ priority was being able to see their son support himself rather than becoming a starving artist. “My parents always thought that being a doctor or lawyer – you know, these high-end jobs – were the way to go,” he says. “But there are groups of people that have to do creative stuff. We can’t go to school for certain things we aren’t going to be happy with. I got a job to just pay the bills, not realizing that art is the basis of everything in existence.” In an effort to still use his hands and be able to create something, Andrade began finishing drywall to support himself. Eventually, this led to what would become a 30-year career in the construction field as a selfmanaged interior designer. Working construction, he began to see that nearly everything aside from the plants and trees started as an idea in someone’s mind. While art had always just been a hobby for Andrade, it was slowly taking over his entire outlook on life. While he now focuses his sights on positive energy, it was destroying the demons plaguing his journey that brought him to where he is today. After overcoming a battle with alcoholism, the artist began to truly harness his talents – transforming them from a occasional pastime into an active part of his everyday life. “Nothing was coming out of me,” he says. “I was
A completed Mudworkz piece of Mayor AC Wharton.
myclickmag.com | NOVEMBER 2013 29
up front
Sir Walter friend and fellow artist, Alex Jankowski.
30 NOVEMBER 2013 | myclickmag.com
paying the bills, but I wasn’t being productive. When I stopped drinking beer, I lost seven pounds. My mind started shifting to positive things. I started sitting down at my sketch table. I started putting things out instead of taking things in.” At 40 years old, Andrade finally decided to take his passion for art to a level he hadn’t previously imagined. He enrolled at Bauder College in Atlanta, GA, and received his Associate’s degree in graphic design. Conquering programs like Adobe Photoshop and Illustrator, Andrade learned how to take his visions into uncharted territory. He wasn’t set on using his degree to get him a good job. In fact, he despised the idea. He didn’t want to work for Hallmark creating greeting cards, and he didn’t want to sit behind a desk following the orders of someone else. He also didn’t want to sell prints of computer art on T-shirts. In his mind, that had been overdone far too many times. In 2004, He moved to Detroit, MI, and after having trouble finding steady construction work, he began brainstorming for a fresh idea. Looking around at the collected scraps from his job sites, he experienced an epiphany. “I had been working with mud and textures for the last 30 years,” he says. “That’s when it came to me: Mud works. That’s how I came up with the name for my company, too.” In 2009, he began his very first Mudworkz project: a series that would continue to evolve and gain much attention once he found himself in the city of Memphis – a city where he had “roots,” due to visiting his grandparents as a child, who once lived here. Stepping through Andrade’s backdoor is a bit like walking through a closet and entering Narnia. On his tiny back porch, a towering Mudworkz of Isaac Hayes’ “Black Moses” stands glorified on a tall cross, overlooking a backyard that feels otherworldly when compared to the disparate North Memphis neighborhood trappings surrounding it. Pebbled rocks cover the ground and scatter their way to the front door of a three-story building that looks more like a work of fiction than anything else. “Mississippi Cain” grows along the entirety of the fence, making it impossible to see into the
yard from the other side. A giant tree canopies over the yard, and makes its way through a wooden balcony that extends from the doors of a third floor room belonging to an elderly man, Alex Jankowski, who yells a loud “Hey Walt, come here!” as he pokes his head from the front door of the building. Once again, Andrade finds himself engulfed in another world as he steps into Jankowski’s dwelling. Roaring jazz blares at high volume, bouncing off of the walls where Jankowski’s art hangs. “This place has served as a home for starving artists since 1987,” Jankowski says with a cigarette perched between his lips. From studying ballet to working as a set designer on films and to traveling through Northern Italy, Jankowski has done a little bit of everything. Andrade is not shy to admit that Jankowski is the mentor he never had. Neither of them have a vast amount of wealth to their name, but in a generation dominated by technology and computers, they are breathing proof that the human brain and the hand are still incomparable roles in the artistic process. “There’s one thing no one can ever take away from you, and that’s your knowledge and imagination,” Andrade says. “Sheetrock and mud, you know, that may not be considered fine art. I may never get into the Brooks Museum, but that doesn’t bother me. Obviously, I would like to make money and for Mudworkz to be marketable, but my main drive is just to show people that you can make something out of anything.” For Andrade, there is no longer any separation between his construction work and his artwork – it all runs together as one. While he’s had no formal artistic teaching, everything he does in his “Mudworkz” comes from what he has learned to do in people’s homes over the years. His art is the product of a lifetime of learning from the construction business. “I’m happier now than I’ve ever been,” Andrade says as a crooked smile spreads across his face. “Follow your passion, It took me 40 years to find mine and bring it out, and now I’m thinking about a new project every day. We’ve all got something to offer.”
Making Your Visions Come to Life myclickmag.com | NOVEMBER 2013 31
up front books
Holiday Magic in the Kitchen Four of the year’s best new cookbooks give inspiration and tempting recipes for holiday entertaining this season
W
Review by SHANA RALEY-LUSK
With the holidays just around the corner, there is no time like the present to prepare for those annual parties and gatherings. For the hostess, that will most assuredly mean creating a menu that has something for every guest to savor. To help make the party planning process a little bit simpler this year, we have compiled a list of the year’s best cookbooks, each offering a unique spin on the classics. With these newly released volumes in hand, crafting the ultimate holiday menu will be easier and more exciting than ever before. Come Home to Supper by Christy Jordan From the author of Southern Plate comes a true celebration of the comforting family meal. The book juxtaposes the reality of a hectic modern lifestyle with the need to gather as a family around the table and shows readers that it can be done with ease. While many of the book’s recipes are aimed at everyday use for the nightly family meal, they can also easily be used to feed a crowd for holiday entertaining. For those looking for the perfect dish to bring to a holiday meal being hosted away from home, Come Home to Supper includes many versatile casserole dishes and variety of cakes and desserts which are sure to please at any get-together. Christy Jordan is a leading expert on Southern cooking and this book showcases her own family’s most loved recipes, all sure to satisfy that ever-present comfort food craving. Her down-home wisdom and unpretentious writing style make it a fun read as well as a great resource for home cooks.
32 NOVEMBER 2013 | myclickmag.com
The Kinfolk Table: Recipes for Small Gatherings by Nathan Williams In this 400-page collection of nearly 100 delicious recipes, Nathan Williams aims to provide readers with recipes that are ideal for the small friendly gathering this season. While entertaining on a large scale may seem fussy or intimidating and home cooking feels a bit casual and lacking in flourish, the small gathering has something special to offer both guest and host alike. As such, these intimate get-togethers require a certain kind of recipe and those are just the kind that Williams traveled the world collecting for The Kinfolk Table. Featuring unique recipes such as Pumpkin Bread with Maple-Cinnamon Glaze and Nuts, the book features the recipes of tastemakers from around the world. It’s simple but elegant style and rustic format make it both appealing and easy to maneuver. A must have for the hostess looking to offer up delicious dishes with a special twist, The Kinfolk Table makes it simple to get creative with your entertaining this year.
One Good Dish: The Pleasures of a Simple Meal by David Tanis The premise of this simple and beautiful new release by David Tanis is that there is more to food than fuel. The idea behind the book is that good food should always be enjoyable and satisfying. Not only should the meal itself be pleasing, Tanis reminds us, but the journey of creating
up front it should be as well. Full of inspiring recipes sure to please any palate, One Good Dish is an ideal choice for those looking to create a memorable meal for just a few guests. Recipes featured include Spanish Pork Skewers and Figs with Thyme and Honey as well as a wide variety of soups, sweets and cocktails. This book is a perfect choice for those looking to learn some new techniques and reach outside their comfort zone for some delicious new options this entertaining season.
Seriously Bitter Sweet: The Ultimate Dessert Maker’s Guide to Chocolate by Alice Medrich For those cooks with a sweet tooth and a love of all things chocolate, this large compilation of exciting new chocolate recipes is a sure winner. Hosts of holiday gatherings cannot go wrong with these rich and delicious offerings. Seriously Bitter Sweet features a variety of ways to make chocolate center stage this season, including some much loved favorites such as Chocolate Cheesecake and Chocolate Pecan Pie. In addition, it has some innovative and exciting new ways to use chocolate as well as some tempting candies such as Cold Creamy Truffles. This book shows home cooks how to finish off any gathering with a picture-perfect sweet chocolate treat.
myclickmag.com | NOVEMBER 2013 33
up front drinks
Swirl, Savor and Share Tennessee wine writer extraordinaire, Ben Carter, sips and writes for thousands of readers Story by JULIA CROWLEY
B
Blogging since 2005, the Memphis-based writer and wine aficionado Ben Carter spends his workday in quality assurance for a large corporation — and his nights blogging about wine. In just eight years of writing, Carter has had numerous mentions in local and national newspapers, including a recent mention in the Wall Street Journal as a favorite read by internationally acclaimed wine writer, Lettie Teague; a 2012 finalist for “Best Wine Reviews on a Wine Blog” at the Wine Blog Awards and a winner for “Best Wine Reviews Blog” by HomeWetBar.com and most recently, Benito’s Wine Review was chosen as the Favorite Wine Tasting Blog by Millesima USA 2014 Blog Awards. Benito’s Wine Review boasts approximately 30,000-plus viewers a month and more than 1,000 posts since it was launched in 2005. From pairing a Yuengling with a turkey sandwich to Christmas dinner suggestions, there’s always something to learn from Carter’s blog, especially this time of year. Click’s resident wine expert, Julia Crowley, considered one of the top wine writers in the world and author of WineJulia.com, sits down with Ben Carter to talk wine, writing and his favorite local haunts.
the world of gourmet food and wine in the 1980s and then became an educator for a local distributor. In the early 2000s, I had the chance to attend tastings with him where, for the first time in my life, I could try a dozen wines and learn about them. Building upon that, I started attending every free wine tasting I could, which sometimes meant sampling 20-30 wines each weekend hosted by different stores. At the time, wine shops could not hold tastings in-house, so they had to work out a deal with a nearby restaurant or hotel. Many of those tastings were conducted in a small dining room directly above the kitchen of a Mexican restaurant. Tasting wine is easier than getting into, say, French films of the 1960s. You can go through a dozen and help educate your palate in an hour rather than devoting an entire weekend to a movie marathon. One thing I always encourage is for people to be honest when they don’t like a wine. It doesn’t mean that you’re stupid or wrong — it’s just not working for you. My own tastes change over the years and with the seasons. Years ago, I thought that Alsatian wines were boring and now I find them fascinating.
Julia Crowley: What’s the wine scene like in Memphis? Ben Carter: It’s certainly evolving. There is a small but passionate group of collectors, writers, distributors, retailers and enthusiasts who bump into each other frequently. I’d imagine that it’s the same as any city with a subculture of stamp collectors or model train fanatics — the wine lovers did not have great numbers or really define the city. However, unlike other hobbies, wine is getting a lot more popular and socially encouraged, though we still can’t purchase wine on Sunday and if you drive 50 miles, you’ll encounter dry counties where no alcohol is sold.
JC: What encouraged you to create your wine blog? BC: If there had been an online wine database app in 2005 and smart phones were around at the time, the blog would have never been created. I really just wanted an easy way to list all of the wines I’d tried with links to the wineries, prices and brief notes. I chose Blogspot.com, which had been owned by Google for two years. Unlike an Access database I could only read at home, I figured that I could access the notes anywhere with an internet connection. Note that since I didn’t have a laptop at the time, this meant that I was still writing the wine details in spiral notebooks, on the backs of envelopes, or in the margins of tasting sheets. I still prefer to work that way, though I compose most of the story/background/ramblings on the computer.
JC: Before writing about wine, did you attend local wine tasting events in Memphis? BC: One of my father’s childhood friends from when he first moved to Memphis is a man named Mike Whitfield, who got into 34 NOVEMBER 2013 | myclickmag.com
JC: Where are your favorite Memphis wine spots?
up front BC: One thing about being a wine writer is that at some point, you start getting more samples than you could ever possibly consume, and when you’re driving home knowing that there are a dozen bottles that need to be opened and described and photographed, you’re not really tempted to stop and buy a bottle. That being said, I do have a few favorite shops when I’m craving something that hasn’t shown up at the house or when I need a gift. Kirby Wines and Liquors, Great Wines and Spirits, and Joe’s Wines and Liquors are my top three and the ones that I most frequently recommend to friends and colleagues, because they’re great at accommodating everyone — from the novice to the serious wine enthusiast. I’m friends with the managers of all three and usually I let them pick something for me after a brief conversation. They know what I like and will point me toward little treasures that I would have otherwise missed. JC: Can you tell us a little bit about the wineries of Tennessee? BC: Winemaking started in California in the 1600s, but even just before Prohibition, some of the most popular grapes were Mission and Charbono, which mostly exist as curiosities today. California didn’t start making world-class Chardonnay, Pinot Noir and Cabernet Sauvignon until the 1960s and 1970s. That’s 400 years to dial in the right combination of grapes, soil and production — still, a blink of the eye compared to thousands of years in Greece or Italy. Aside from small, rural production in the 19th century, the first modern and legal Tennessee winery opened in 1980. Most of our wineries produce French-American hybrids that are going to be foreign to most wine shoppers and even many wine bloggers: Vidal Blanc, Seyval Blanc, Marechal Foch, Traminette and Chardonel, as well as indigenous American varieties like Catawba, Muscadine and Concord. The hybrids and natives are best suited to our environment but can have rough edges and are often made in a very sweet style. We also have a long tradition of fruit wines like strawberry, blackberry, apple and pretty much anything sugary and acidic that will ferment safely. I love a really good Muscadine wine but I’ve found that the unique aroma is almost solely loved by those who grew up picking and eating the big, musky grapes that grow wild around these parts. Find Ben Carter’s wine blog, Benito’s Wine Reviews, at wine-by-benito.blogspot.com
myclickmag.com | NOVEMBER 2013 35
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1 36 BP_Equity_Click.indd NOVEMBER 2013 | myclickmag.com
4/11/13 3:48 PM
STYLE
N E W S, T R E N D S A N D T H I N G S T O W E A R
Jacket Sugar Plum Consignments, shirt Past & Presents, skirt Hollywood & Vine, scarf The Bunker, clutch The Ivory Closet
Photography By Rubert Yen myclickmag.com | NOVEMBER 2013 37
Left: Vest Chocolat at La Maison, Top Sugar Plum Consignments, jeans and boots Lola B Boutique, purse On A Whim Right: Vest Hollywood & Vine, top On A Whim, skirt Sugar Plum Consignments, boots Paisley Pineapple, purse Janie Rose Boutique, bracelets Lola B Boutique
38 NOVEMBER 2013 | myclickmag.com
fashion
Left: Coat and dress The Attic, purse Janie Rose Boutique, necklace Mimi’s on Main Right: Coat Sugar Plum Consignments, dress Cynthia’s Boutique, purse Janie Rose Boutique, sunglasses Center Stage Fashions, necklace Chocolat at La Maison
myclickmag.com | NOVEMBER 2013 39
fashion
Top More Therapy, coat and earrings Center Stage Fashions, bag Lola B Boutique, necklace Jane Rose Boutique, ring Past & Presents
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fashion style
Coat On a Whim, dress and necklace Janie Rose Boutique, leggings Sugar Plum Consignments, boots Past & Presents, purse Paisley Pineapple, sunglasses Center Stage Fashions
myclickmag.com | NOVEMBER 2013 41
Sweater Lola B Boutique, skirt Pink Zinnia, boots On A Whim, necklace and earrings Janie Rose Boutique, bag Cynthia’s Boutique, bracelets Ultimate Gifts
42 NOVEMBER 2013 | myclickmag.com
fashion
Jacket Janie Rose Boutique, sweater Pink Zinnia, jeans Center Stage Fashions, scarf Jackibel’s, boots, bracelets and necklace Lola B Boutique
Models: Rose Turner and Allie Woodson Photography: Rupert Yen, Yen Studios Styling: Michael Lopez and Hallie McKay Makeup: Dominique Chaney Hair: Katie Ropper and Caroline Hurst, Great Lengths Hair Salon myclickmag.com | NOVEMBER 2013 43
Shop the Issue The Attic
2121 Madison Ave. Memphis, 901.628.9599
The Bunker
2424 Mount Pleasant Rd., Hernando, 662.470.4843
Home Medical
Solutions
A Bra and Mastectomy Boutique Home Medical Equipment Company
Center Stage
FREE Bra Fittings
324 West Commerce St., Hernando, 662.429.5288
Chocolat at La Maison
4768 Poplar Ave., Memphis 901.537.0009 chocolatatlamaison.com
Cynthia’s Boutique
2529 Caffey St., Hernando, 662.469.9026
Hollywood & Vine
5960 Getwell Rd., Ste. 112, Southaven 901.496.9949, shophollywoodandvine.com
The Ivory Closet
103 Harbor Town Square, Memphis 901.527.9538, ivorycloset.com
Jackibel’s
9094 Goodman Rd. Olive Branch, 662.890.4686
Janie Rose Boutique
5627 Getwell Rd. Ste. A10, Southaven 662.510.5577, janieroseboutique.com
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2070 Clifton Rd., Hernando, 662.429.7029
Lola B. Boutique
5847 Getwell A9, Southaven 662.253.8081, lolabb.com
Mimis on Main
432 W. Main St. Senatobia, 662.562.8261
More Therapy
3092 Poplar Ave. Memphis, 901.452.4940
On A Whim
9067 Poplar Ave. Ste. 1010 Germantown, 901.485.2648
Paisley Pineapple
6515 Goodman Rd. #2 Olive Branch 662.895.2111, Paisleypineapple.net
Past & Presents Collective Boutique
307 W. Poplar Ave., Colliverville 901.853.6454, pastandpresentsonline.com
The Pink Zinnia
134 West Commerce St. Hernando, 662.449.5533
Sugar Plum
6100 Primacy Parkway Memphis 901.763.7799, sugarplumconsign.com
Ultimate Gifts
3075 Goodman Rd., Ste 16 Southaven, 662.349.2717 myclickmag.com | NOVEMBER 2013 45
46 NOVEMBER 2013 | myclickmag.com
OUT&ABOUT A RO U N D T OW N O N E PA RT Y AT A T I M E
David Newman Elizabeth Hutton and Chad Cunningham
2013 Blues Ball E
ach fall, partygoers from across the globe come to Memphis for The Blues Ball, a fundraising event celebrating Memphis’ musical heritage and honoring the city’s musicians. For the past 20 years, the Blues Ball and Memphis Charitable Foundation have celebrated Memphis’ musical history, while supporting numerous charities and providing funding for Memphis musicians through programs and scholarships. Themed “Hallelujah Homecoming,” the Blues Ball celebrated 20 years at the Gibson Beale Street Showcase on September 21. This year’s event honored legendary soul man Sam Moore of Sam and Dave and the “Patron Saint of Memphis,” Reverend Al Green. Photos by CASEY HILDER
myclickmag.com | NOVEMBER 2013 47
parties
Kristy Street, Alyssia Webster, Kristen Hunter and Agatha Broyles
Bob and Ellan Terry
Zach Weinberg and Allie Gutin
Megan Arthu
r and Leigh
Taylor White
John and Angie Pit
tman
Christina Vranich, Abby Phillips and Jessica Toliuszis
Jerry and Cindy Schilling 48 NOVEMBER 2013 | myclickmag.com
Michael and Liz Grivetti, Taylor Thornton and Ben Ricketts
parties
Tom and Anna Palazola
Molly and Jason Wexler
Kristi na Ca rr and S unny oll Hugh es
Weatherley Tanner, Mike Moffatt, Rusty and Caresse Hyneman
Melissa Rye,
Ted and Pam
Mackey, Jes Sh
ea
Rudi and Honey Scheidt, Lisa Doss
Joffre and Dianna Disad
tino
Nancy Lee Andrews, Nancy and Jimmy Tashie, Mary Unobsky
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parties Are you looking for a place to host your next corporate event? Impress your guests at Danny McGreger, Jack Call Jr, Loliri Call
Willy Seaton, Carol Stroud
4th Annual
Fiber-to-Fabric Craftsmen Festival & Chili Cook-off
• Business Meetings • Corporate Picnics
T Pat and Carol McGarrity
riety of tailors and seamstresses during the Fiber-to-Fabric Craftsmen Festival. The free
event featured live demonstrations of fiber processing, dying of fiber, spinning, felting, knitting and weaving.
This fourth annual event was the first to incorporate a chili cook-off into the mix. Photos by SHERRY ROSE
• Company Parties • Team Building • Retreats Ask about our special corporate rates! Spitfire Acres is a 5.5+ acre retreat and botanical garden in the heart of Southaven, Mississippi comprised of over 9,000 sq. feet of interior/exterior entertainment areas. Our meeting/dining area doubles as an art gallery featuring original artwork by local artists. The property is a very secluded oasis located in the middle of the city. We offer a variety of services which include catering, photography, live music, disc jockey or karaoke, tent rentals, table and chair rentals, custom cakes and many others.
he DeSoto Arts Council played host to a va-
nda ight, Ama Ragan Kn g in n n u D and Scott
Mark, Alicia and Johnathan Parr
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events@spitfireacres.com 5198 Tchulahoma Road Southaven, MS • 38671
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Steve B
eene
Sandy Talley, Cat Williams
parties Lilly and Sara Whitton Atwood
David Holland, Susan Stewart and GloriaPolston
PatsyHawks and
Gloria Mock, Carol Mock and Carol Moncrief
PamWhite
RamonaYarbrough, Joe Frost, Sharon Skeenes and Robin Orr
Baddour Fashion Show
Latonya Daniels, Fairystein McClatchy and Joyce Avant
F
edEx hosted the 34th annual fashion show and silent auction benefitting The Baddour Center, a center for adults with intellectual disabilities, on September 16 at
the Hilton Memphis. The luncheon program included a performance by The Miracles, the Baddour Center’s popular singing act, and featured a showcase of women’s fall fashions by Seriously FUN! of Germantown and Gloria’s Mother-of-the-Bride of Memphis, as well as children’s fashions by Special Daze of Senatobia. Photos by MAGGIE VINZANT
Keren Wells, Margorie Whi ttington and MelindaBe nnett
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parties
Brianne Howard, Amanda White, Andrea Robertson, Alanna Bunker and Elisha Robertson
Bob McGregor and Maggie Vinzant Catie Young and Beth Turner
Catfish & Khakis
S
nowden Grove House was home to the Junior Auxiliary of DeSoto County’s thirteenth annual Catfish and Khakis fundraising event on September 14. About 500 attendees enjoyed
fresh catfish, flowing drinks and live music by Dr. Zarr’s Amazing Funk Monster, as well as auction events. Proceeds from the event went to-
ward children in need throughout DeSoto County through service projects with House of Grace, the Palmer Home for Children and others. Photos by CASEY HILDER
Tracy and Cherie Nelson and Deana and Jack Weathers
Brian and
Ally Otto
52 NOVEMBER 2013 | myclickmag.com
Candace Holland, Jennifer Eddins, Shelly Wenner and Brandi Birkhead
Teresa and RandyPaton and Sibonie Swatzyna
Philip Berry and LeeHarrison
Cathy and Rich Galtelli, Angela Sweeney, Kathy Briner, Ray Sweeney and Chris Adamson
parties
Catie Young and Beth Turner
Susanne and Jerry Coubouillard
Ellen, Dan and Lewis Gaw
Chris Adamson, Rich Galtelli and Kathy Briner
uck Jolley sk Ch andLu yrah Sa err Shd CJ an
Terenz and Lorraine Chatman and Jlahna and Tyrone Chatman
Courtney Booker, Amanda Trusty, and Candace Benson
Brianne Howar d, Amanda W hite, Andrea Ro Bunker and El bertson, Alanna isha Robertson myclickmag.com | NOVEMBER 2013 53
parties
Patrick Moore, Catherine Erb and Stephanie Tuiford
Davant and Natalie Latham Colleen and Larry Capstick
Diamonds & Denim Gala
M
emphis Botanic Garden celebrated 60 years with the Diamonds and Denim party presented by The Roots on the Memphis Botanic Garden’s 96-acre grounds on September 13. Sponsored by Jeweler’s Choice and Oak Hall, the gala featured live music from 240 Loop and a one-of-a-kind diamond giveaway. All proceeds from the event benefitted the Memphis Botanic Garden. Photos by MADISON YEN
Madison and Rupert Yen
Chris Pugh, Jennifer Jaudon, Nicole Fox 54 NOVEMBER 2013 | myclickmag.com
Lynda Nance, John and Jessica
Marie Burgess and Patrick Callan
Margaret Ann Burnett and Bridget Barek
Lukens
Jason and Sam Ripper, Mary Alice Ruleman, Michelle Heck
Larry J. Smith an d Jessica A. Butte rmore
blue olive ad
myclickmag.com | NOVEMBER 2013 55
parties
Zoo Rendezvous
T
his members-only event on September 7 was the Memphis Zoo’s biggest single-night fundraiser of
the year. Attendees at this year’s Zoo Rendezvous were entertained by four live bands and were able to choose from offerings by
Mike and Breeze Mau, Monica and Brandon Dardeau
more than 80 restaurants and bars, including B. B. King’s, Corky’s Bar-B-Q and
Ashley Shellhart and Peter Watson
Joseph Qualls and Jana Leoncavallo
Richard and Angela Block
Anne Glankler and Casey Tidwell
56 NOVEMBER 2013 | myclickmag.com
Kooky Canuck Photos by CASEY HILDER
Blake and Leigh Anne Elliott, Christina, Jeffrey, Sam and Bess Bl ock
Darin and Laurie Ballew
Darin and Laurie Ballew
John Arnold, Anna Ditulio and Tyler Smith
Reggie and Amy Manning
parties
alone
ade, Howard M
Steve Beene, Joan Ferguson
Janet Farrow, Annie Billings, Della Chambers
Three Points of View
T
Pat Evans, Jan W
he last art show in the series Three Points of View x Tros featured art by Donna Shankman, Gwen Luttrell and Madison Sherman. Each artist brought a unique use of medium and individual artistic flair to the showing. Around 125 people attended the event hosted by the DeSoto Arts Council at the Banks House on September 8. The final installment ran from September 6 to October 25, and the artwork received an estimated 2,000 views.
n and Chip Johnso s lin w Ra Stacye
Lisa Ales, Miram Crotwell
Photos by CASSIE SMITH Michael Pope and Abby Lillge Lisa and Steve Beene
Terri and Madison Sherman, Cheryl Simon
Donna Shankman and Pat Evan
Pat Evans, Jan Wade, Howard Malone
Derrill and Helen Argo
Purchase pics at
g.com myclickma
s, Cynthia
Will Savannah
Wills
Miriam Crotwell, Gwen Lutrell, Jim and Meg Anderson
myclickmag.com | NOVEMBER 2013 57
parties Jason and Allison Little
Art of Caring
B
aptist Memorial Health Care Foundation commemorated 100 years of caring for the community this year. The foundation hosted their annual Art of Caring event at the Memphis Botanic Garden on August 17. The reception and silent auction featured the original artwork of special guest artist Helen Stahl and many others, including Matthew Hasty, Mimi Dann, Eszter Sziksz, Kenneth Lecco, Alex Walter and Mary Lawrence. Proceeds from the annual fundraiser benefited Baptist Trinity Hospice and the Kemmons Wilson Family Center for Good Grief.
Brian and Janelle Burns-Stephens
Photos by CASEY HILDER
Jenny Nevels, Eliot and Lee Morris
58 NOVEMBER 2013 | myclickmag.com
Stinson and Patty Liles
Pat McRee and Carol
Gaudino
parties
Laughs for Le Bonheur
P
hiladelphia 76ers’ Thaddeus Young and the Memphis Grizzlies’ Quincy Pondexter hosted the second annual Laughs for Le Bonheur comedy event at the New Daisy Theatre in Memphis on August 31. Presented by The Gray Rule, the evening included entertainment by Gary Owen, Jermaine “Funnymaine” Johnson and Ambrose Jones III. Proceeds from the event benefitted Le Bonheur Children’s Hospital.
Tenina Holman , James and Jamille Bernard Chris and Rachel Allen
Photos by ROBIN CARNELL
Event Organizers Lisa Lilly and Nate Hall
Comedian G
ary Owen
Hollywood & Broadway ARE COMING TO MISSISSIPPI
LooKING For YoU!!!!
Showcase Of the Rising South
Models, Actors, Singers, Songwriters, Writers, Dancers ages 4 and up
Spend 4 Days with the Country’s top 20 Scouts
NoveMber 20-23
Whispering Woods Hotel & Conference Center 7300 Hacks Cross Road • Olive Branch, MS 38654 email: angie.risingsouth@gmail.com
For Schedule of events and times visit our website: www.showcaseoftherisingsouth.com or Like us on Facebook Showcase of the Rishing South Contact Number: Angie Grant: 214-587-7910 w w w. S H O w C a S e O F t H e R i S i n g S O u t H . C O M
myclickmag.com | NOVEMBER 2013 59
parties
Brooks Museum
Avant Garde Party
T
he Brooks Museum in Memphis hosted its largest social gathering of the summer in the Avant Garde Party. This year, the theme of the party was inspired by the recent major exhibition The Crossroads of Memory: Carroll Cloar and the American South. Hosted on the final day of the exhibit, the Avant Garde party served as a way to send off Cloar’s work in style.Art enthusiasts were entertained by Memphis’ own Star & Micey and several lucky patrons were granted exclusive invitations to “Cocktails Photos by CASEY HILDER with the Curator.”
Nicky Hitching and Stacy Wright Steven Eaton and Pamela Davis
Nancy Willis, Lane Moten, Shawn Hayden and Taylor Vaughn
Patrick Foley and Mari Askew
Nancy Robertson, Barry and Glenda Owens, Annette Askew Ellen Roberds, Jeff and KC Warren
Dan White and Mary Keith
60 NOVEMBER 2013 | myclickmag.com
Andrew J. Breig and Jenny Hornby
parties
Eric and Elizabeth Montesi
Elizabeth Murphy, Willie Chandler and Laura Beth Davis
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All loans subject to credit approval. Rates and fees subject to change. Mortgage financing provided by PrimeLending, a PlainsCapital Company. Equal Housing Lender. Š 2013 PrimeLending, a PlainsCapital Company. PrimeLending, a PlainsCapital Company (NMLS: 13649) is a wholly owned subsidiary of a state-chartered bank and is an exempt lender in MS. V070213.
myclickmag.com | NOVEMBER 2013 61
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causes
causes
Heart and Sole
For every pair of custom sneakers sold, Edward Bogard’s SoGiv line of apparel gives back to charities and nonprofits around the world
I
Story by EMILY DAVIDSON NEMOY Photos by CASEY HILDER
In the same way that Michael Jordan’s iconic sneaker inspired his love for shoe design, Edward Bogard hopes his Global Awareness shoe will inspire others to give. Bogard launched SoGiv in October of 2009 with the intention of creating a brand that matters. A percentage of profits from every SoGiv purchase goes toward select charities, many of which are based locally in Memphis. “I felt I needed to create something that was more than just another cool shoe design,” Bogard explains. “I wanted to change the world one design at a time.” At the college level, Bogard graduated on a full golf scholarship and instead chose to pursue his dreams. He attended Savannah College of Art and Design, one of the most renowned design schools in the country, on a portfolio scholarship. “It
64 NOVEMBER 2013 | myclickmag.com
wasn’t really that tough of a decision,” he says. “Savannah is one of the most beautiful cities in the country. I was thrilled to be there.” Amid the oak-lined streets and cobblestone squares of the town, Bogard studied architecture. Later, he switched to photography and eventually landed in product design. His degree was put to use when he created the SoGiv product line, especially the shoes, as Edward had spent a great deal of time in school studying Tinker Hatfield, the designer of many of Nike’s most popular and innovative athletic shoes. In creating the brand, Edward made a decision to give back from the very beginning and launched a product to do just that. The SoGiv product line is comprised of shoes, T-shirts and
causes bracelets. SoGiv products can be found in select boutiques throughout Memphis or purchased online at sogiv.org. A key item in the line is the Global Awareness shoe — a multicolored, unisex athletic shoe that features the organization’s logo, a swoosh-like mark comprised of the seven continents and the acronym WAMIMS, meaning “Walk A Mile In My Shoes.” The SoGiv Classic is another bestseller. This pair of Chuck Taylor-inspired, low-top sneakers comes in red but is also available seasonally in a variety of colors associated with different causes (pink for breast cancer awareness, green for Earth Day, camouflage to support and recognize veterans, etc.) Awareness T-shirts and velvetier bracelets are also available in a number of different styles and designs. SoGiv recently submitted their products to the Walmart “Get On The Shelf” contest, where businesses and individuals compete to receive the opportunity to sell their products through Walmart.com. Although SoGiv did not win the contest, a deal with Wamart
Bogard’s one-of-a-kind line features several variations on classic sneakers, as well as his own urban-inspired designs.
is in the making for shoes to be carried in-store, with the possibility of apparel and bracelets to follow. When the products debut, they will first launch in Memphis at the 5255 Elvis Presley Boulevard Walmart store. Bogard isn’t one for sitting around and waiting, however. While the potential deal with Walmart is being defined, he spends his time out in the community doing what he does best — making a difference. “For every pair sold, we give, but not just through monetary donations, also through countless time and effort,” he says. SoGiv’s
myclickmag.com | NOVEMBER 2013 65
causes
SoGiv’s Global Awareness Sneakers are geared toward raising awareness for a variety of causes.
philanthropic endeavors include feeding the homeless, helping victims of natural disasters, working to stop animal cruelty, mentoring at-risk youth, supporting veterans, sponsoring children in need, and providing better medical care and nourishment to the community through partnerships with outside organizations. SoGiv provided 300 free haircuts for inner-city children, thanks to a partnership with Remix Barbershop. Together with Starbucks Coffee, The Westin Hotel and Blu Restaurant and Lounge, SoGiv was able to offer students at Memphis’ Hanley Elementary School backpacks and school supplies. SoGiv also taught an introduction to HTML class to fifth grade students at Cherokee Elementary in Memphis. As part of the organization’s Random Acts of Giving campaign, where SoGiv randomly chooses a cause to donate to, SoGiv partnered with Lifeblood for World Blood Donor Day. The groups worked together to sponsor a blood drive benefitting those in need throughout the MidSouth. In total, SoGiv supports 17 different causes, some of which are global initiatives. SoGiv also has future plans for a series of national community gardens and a mission trip to Africa. Bogard’s passion for design and enthusiasm for giving is unflinching. It’s not hard to imagine him as a young man, redesigning his Air Jordans, manipulating them to make them his own and creating what he called “Air Bogards.” With so many prospects on the horizon, including potential partnerships with multinational retail corporations, and limitless drive and ambition, the potential for SoGiv is unlimited. “You’re not living if you’re not giving,” Bogard says.
66 NOVEMBER 2013 | myclickmag.com
myclickmag.com | NOVEMBER 2013 67
Behind every great bank… there are great people.
We’re different. We’re just like you.
Longtime North Mississippi resident Susan Barton is a friendly face when you want to talk about a construction or commercial 6040 Highway 51 North loan. Starting or expanding Horn Lake, MS 38637 your business? Turn to (662) 393-3277 Susan at DeSoto Bank… 5740 Getwell Road, Building 13 she’s behind you Southaven, MS 38672 (662) 349-6333 all the way. www.desotobank.com (662) 349-6333.
68 NOVEMBER 2013 | myclickmag.com
Susan Barton
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myclickmag.com | NOVEMBER 2013 69
Photos courtesy of Christie Jones
at home
Above: Rich marble flooring leads to a grand sunken living room perfect for hosting crowds of five or 50.
ENTERTAINING
NOTIONS
Warm interiors, gourmet touches and loads of gathering space come together to provide the perfect venue for serving up some southern hospitality. Story by CARA SIEVERS
70 NOVEMBER 2013 | myclickmag.com
at home
T
The meaning of the term “party house” might evolve for us throughout the seasons of life but the fundamental definition never changes. Most people want their home to be a welcoming place for fellowship and making memories with loved ones, and the Paul Family home just outside of Memphis is a prime example of the ultimate entertaining space. Situated on a little more than an acre on Germantown’s picturesque Carters Grove Lane, the beautiful brick home is nestled in an abundance of mature trees and well manicured botanicals. The house was built in 1986 by custom homebuilder Don Willis for the Goodman Family and had one more owner before Darlene and Glen Paul purchased it in 1999. Through the years, the family has done a handful of renovations to the home, including adding hardwood floors to the main living area; completely revamping the gourmet kitchen; and building a custom, temperature-controlled wine cellar. Having traveled all over the United States and Europe to explore their love of wine and the study of viticulture, the Pauls decided their home would not be complete without an area dedicated to one of their favorite modes of entertaining. The cellar, which holds approximately 4,000 bottles of wine and a rustic, reclaimed wood tasting table, is adjoined to a redesigned tasting room where guests can relax, mingle and sip libations. The family would often invite vintner friends from California and Oregon to lead tastings in their home, and gatherings too large for the cellar and tasting room would flow freely into other areas of the home, including the large, sunken living room in the center of the house.
Many are introduced to this living room through the gorgeous marble-laden foyer. Just past a majestic winding staircase is an elegant, yet cozy space flanked by a classic baby grand piano and an antique Baroque fireplace gilded in a brilliant gold filigree design. Floor-to-ceiling windows, reaching a lofty 22 feet, let a flood of natural light into the space and allow for a peek at the backyard’s centerpiece: a European-style garden fountain. The scale of the room also enables the family to enjoy a striking 15-foot Christmas tree every holiday season and has even served as a dance floor for a living room performance by the famous local party band, The Bouffants. The expansive windows invite visitors into an outdoor oasis, complete with a large, heated saltwater pool with a waterfall, a hot tub, a separate children’s play area and a quaint little pool cabana and grilling pad. “Our outdoor living space is a delight yearround, but everyone particularly loves visiting in the Spring when our ages-old cherry tree is in bloom,” said Darlene. “The tree is so gorgeous, you have to see it to believe it. It’s like a canopy of flowers over the backyard. It’s magical.” Sometimes, after a hot day in the sun, the family retreats back inside to enjoy the media room, equipped with an HD projector, surround sound and a 73-inch screen. The room, which offers theater-style recliner seating, is lined with autographed movie posters the family has collected over the years. The 10,000-square-foot home offers several other features that are often enjoyed by guests, such as a sauna, a wet bar and a cardio room with a steam shower. There also is a regal billiard room,
myclickmag.com | NOVEMBER 2013 71
at home
The high-end gourmet kitchen serves as the heart of the home, and was recently renovated in warm, rich hues to create a custom and cozy space.
“The most important part of this dining room is not all of its bells and whistles but just that it fits our entire family comfortably.�
72 NOVEMBER 2013 | myclickmag.com
at home which shares a two-sided fireplace with the adjoining study. But this grand house is no exception to the rule that tends to apply to anyone’s home—everyone gathers in the kitchen. “Our family lives in this kitchen. Day in, day out, this is where you’ll find us,” explained Darlene. “That is why we did the most extensive renovation and redecorating in this area of the house.” A chef’s dream, the kitchen boasts what seems like miles of counter space and food prep area. The family has often had a catering staff in to serve for various occasions and they have used the kitchen’s vast island as both a staging area and a buffet. A veritable epicurean playland of high-end appliances, the Pauls’ kitchen boasts a Wolf convection oven, warming drawer and six-burner gas range with a grill. The custom cherry cabinetry contrasts with the stainless steel, sub-zero refrigerator and freezer; and the rich, earthtone granite and delicate wrought iron, Murano-style pendant lights add stylish touches to the transitional space. Also on hand for easy entertaining are double dishwashers, double sinks and double walk-in pantries. The kitchen’s stunning travertine floors continue into the vaulted breakfast room crowned by an imported carved-wood chandelier. More exquisite wood carving can be found in the keeping room, where the family can often be found gathering to watch sporting events. Also off of the kitchen is a luxurious grand dining room, with a banquet-sized dining table and a butler’s pantry for temperaturecontrolled silver storage. “The most important part of this dining room is not all of its bells and whistles but just that it fits our entire family comfortably,” said Darlene. With six bedrooms and nine-and-ahalf baths, there is plenty room for family and friends to come stay a spell at the Pauls’ home. “It has been a true blessing to be able to share our home with those closest to us,” said Darlene. “No matter how big this house is, it’s really the closeness of the people gathered inside it that makes it feel like the warm and loving home that it is.” This Germantown home is currently listed with Crye-Leike Realtors, Connie Lester. Please call 901-757-2500 for more information.
myclickmag.com | NOVEMBER 2013 73
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www.olemiss.edu/desoto 76 NOVEMBER 2013 | myclickmag.com
feature
$
Grateful Gatherings Thanksgiving traditions of the MidSouth’s top chefs and restauranteurs
$
Story by CASEY HILDER | Photos by RUPERT YEN
myclickmag.com | NOVEMBER 2013 77
feature
Chris & Natalia
LEE Memphis Street
Red Square and Memphis Street
I
f there’s one thing Chris Lee knows, it’s how to prepare a great piece of meat. Chris can
usually be found chopping steaks at Red Square Meat and Fish Market, while his wife Natalia runs Hernando’s Memphis Street Café. “We’re
doing
everything
fresh,” he says. “Big, brown eggs, good pieces of meat— the works.” Chris’
culinary
educa-
tion at London’s prestigious Cordon Bleu Cooking School means that he’s more than willing to turn usual cooking methods upside down. “How many dry turkey breasts are cooked around Thanksgiving? Not ours,” Chris says. “We cook our turkey breast-down to let the juices flow downward, since the other side is the dark meat and it’s gonna’ stay moist regardless. It doesn’t have that Griswold Family-style presentation; but once you cut it up, it doesn’t matter anyway and you can really taste the difference.” But turkey isn’t the only bird cooked at the Lee family’s gathering. Chris cooks whole fried Cornish hens and glazed duck, all accompanied with his special smoked
oyster
dressing.
When it comes to serving, quantity over quality is the Chris and Natalia Lee 78 NOVEMBER 2013 | myclickmag.com
motto. The Lees’ planned
feature spread includes five entrees, 10 side dishes and six desserts. “We do smaller things so we can get a lot of dishes on the table,” Chris says. “It also gives me a chance to do a little bit more cooking and try new things.” Natalia’s heritage plays a role with Chris’ take on tabaka, a traditional Russian dish comprised of a young, partially deboned chicken or Cornish hen marinated in cilantro, ginger and garlic, with a dash of ketchup and a few other select spices. “Something like that takes a few days, so I definitely plan to get started a while in advance,” Chris says. “The best Cornish hens are cooked under a flat griddle under an iron press. It cooks a little quicker, seals in all the juices and gives it a wonderful caramelized look.” Other Russian delicacies include roasted duck blini and salmon kulebiaka, both of which are savory pastries packed with meats native to the region.
“The best Cornish hens are cooked under a flat griddle with an iron press. It cooks a little quicker, seals in all the juices and gives it a wonderful caramelized look.” In addition to a tantalizing and varied table spread, the couple has been known to get in the spirit by decorating their house with festive flair, even going so far as to deck out a Christmas tree with Thanksgiving-themed decorations to usher in the holiday spirit. “We go with kind of a harvest theme;
This is the season where we share “Thanks” with friends and family from far and near at Thanksgiving. We would like to take this opportunity to say “thank you” for your business but most of all for your trust in us! Our blessing to you is to find your loved ones healthy and happy during the holiday season. From your friends at First Security Bank
it’s got a big turkey at the top and it’s a little silly,” Chris laughs. “But they don’t do Thanksgiving in Russia, so Natalia gets as excited as a kid when she gets a chance to celebrate.”
firstsecuritybk.com
First Security bank
662.563.9311 myclickmag.com | NOVEMBER 2013 79
feature
Jackson
KRAMER Interim Restaurant
Interim
A
s chef
executive of
East
Memphis’ Interim
Res-
taurant, Chef
Jackson Kramer is used to being in the center of the action. Jackson attended Western Culinary Institute in Portland, Oregon, but he doesn’t flaunt his carefully crafted culinary knowledge at family gatherings. “I’ve done the turkey a few years but usually, I like to sit back,” he says. “I don’t want the family to be all ‘oh, Jackson the big chef’s here.’” The 33-year-old chef meets with his family in the Lakeland area for their annual feast. Popular dishes at the Kramer gathering include his mom’s signature pumpkin casserole, which is derived from an old family
recipe
passed
from
mother to daughter; and another family favorite, the congealed salad. Jackson assures this fruity, gelatinous mixture is way more appetizing than it sounds and includes bits of pineapple and other fresh produce. “It’s an important holiday for us because food is at the center,” he says. “Christmas is similar but the food isn’t at the focal point.” Jackson’s
family
prefers
their turkeys farm fresh and well raised to bring out the true flavor of the bird. “The biggest thing wrong with turkeys now is all the nitrates Jackson Kramer 80 NOVEMBER 2013 | myclickmag.com
and preservatives added to
feature them. So when you get a pastureraised bird from a local farmer, you get the real flavor of the turkey,” he says. According to Jackson, the ideal turkey isn’t about flash or substance. It’s getting it nice and brown, crispy on the outside and tender on the inside. “The part I like best is the skin,” he says. “It’s important to get it nice and crispy.”
“It’s a nice break to hang out and eat other people’s food for a change.” He admits to being much more involved in the cooking process in his younger years, but now, the onceeager apprentice to his mother and aunt is content to kick back and enjoy the fruits of his family’s labor. “It’s a nice break to hang out and eat other people’s food for a change,”
feature
he says. However, Jackson can’t resist packing at least one dish for his family affair every year: Interim’s signature
macaroni
and
cheese,
concocted by Jackson himself in the restaurant’s early years. Featuring three cheeses, diced country ham and breadcrumbs with a creamy béchamel sauce, parmigiano, white cheddar and fontina cheese, this traditional Thanksgiving dish with a twist is among Interim’s most popular offerings. “I always said ‘when I have a restaurant, I’m gonna serve mac and cheese — probably before that sort of thing was even allowed in upscale restaurants,” he says. It’s become such a hit among local diners that Jackson’s macaroni is likely the only thing on Interim’s menu that hasn’t been tweaked over the years. “It’s funny — it’s pretty much become my signature dish. It hasn’t changed since day one. Along with the burgers, it’s one of our biggest sellers. We’re hesitant to take it off the menu; I think the people might revolt against me,” he jokes.
myclickmag.com | NOVEMBER 2013 81
feature
Josh & Katie
BELENCHIA Buon Cibo
Buon Cibo
W
hile
Josh
and Katie Belenchia regularly concoct
daring new dishes at Buon Cibo,
Hernando’s
health-
conscious Italian eatery, their Thanksgiving is a decidedly traditional
affair.
Although
Josh attended New York’s Culinary Institute of America, he takes most of his holiday cooking cues from his mother, Donna, who made nearly every one of her signature Thanksgiving
dishes
from
scratch. “A lot of our traditions began way before I was a chef, so we don’t change things up too much,” Josh says. Homemade yeast rolls, green bean casserole and hash brown potatoes can all be found at the Belenchias’ table, with their recipes honed to perfection and
passed
down
through
generations. “They’re definitely staples,” Katie chimes in. This year, Josh plans to cook a heritage breed black turkey from a local farmer, a wellraised bird that makes for a savory centerpiece when cooked just right. “I just got a Green Egg so I definitely know where I’ll be putting my turkey,” Josh says.”The Egg is more like an oven than a grill, so it’s one of those cookers where you can get the temperature just right. It’s not grilling like a piece of steak; it’s more like slow roasting, which provides a reJosh and Harper Belenchia 82 NOVEMBER 2013 | myclickmag.com
ally great flavor.”
feature Belenchia’s cooking credentials include a life in the restaurant industry and a stint as former head chef at Interim. However, Italian food doesn’t play a role in the Belenchias’ Thanksgiving. “We save that for Christmas,” he says. “We make fresh, homemade pasta with meatballs every year. But for Thanksgiving, we try to keep it pretty traditional. Cranberry sauce, that sort of thing — what most people want to eat for Thanksgiving, we do it well.”
“Every Thanksgiving is a memory for my family. It’s one that I look forward to — there’s no presents, no consumerism — you’re focused on the time you spend together.”
feature
The couple hosts an annual Thanksgiving puzzle assembly with their two children, a family bonding activity instilled by Josh’s parents that provides a welcome break from the warm glow of the television. This extra time to be close to friends and family is the product of careful planning and preparation on Josh’s behalf. “If you’re smart, you start the Monday before Thanksgiving,” he says, noting that he picked a turkey around the beginning of October. “You can make all of your casseroles and stuff ahead of time so all you need to do is bake and serve when the day comes. You don’t wanna do it all at the last minute — you just won’t be able to enjoy yourself.” In addition, grilling a turkey also provides
much-needed
extra
oven
space for the 20-plus guests the Belenchias expect this year. “Every Thanksgiving is a memory for my family. It’s one that I look forward to — there’s no presents, no consumerism — you’re focused on the time you spend together,” Josh says. “It’s about food and fellowship.”
myclickmag.com | NOVEMBER 2013 83
feature
Keith
NEELY Neely’s Interstate BBQ
Neely’s Interstate BBQ
T
he Neelys are
a
big
fam-
ily in both name and
volume — so much so that Keith, son of the MidSouth’s
legendary
barbecue pitmaster Jim Neely, splits his holiday two ways. “We divide it up between two houses with about 20 or 30 guests apiece, so I have to monitor how much we eat at the first house to still have room for dinner at the second house,” he chuckles. “After we strap on the old feedbag and chitchat with my brother, Kelvin, we head over to my father and stepmother’s house for another round.” Keith’s Thanksgivings are typically all-day affairs that see him racing across the Bluff City to attend each gathering and spend some brief quality time with family. “The family’s so large that
they
each
have
their own segment and their own family meal,” he says. “It’s a long day and I wish I could say it’s relaxing.”
Keith leaves
most of the cooking to his brother’s wife and his stepmother. “I head up the cooking all year, so it’s a little break for Keith Neely and Interstate BBQ employee Andrew Franklin 84 NOVEMBER 2013 | myclickmag.com
me in a way.”
feature Popular dishes at the Neely table include sock-it-to-me cake, a butter poundcake with cinnamon and nuts under a glazed sugar icing.
"Party Time"
“My brother’s wife usually makes a pretty mean red velvet cake, as well,” he says. Keith’s Interstate Barbecue on Stateline Road cooks and serves nearly 1,500 pounds of pork shoulder a week, but the Neelys tend to give the pits a break on the holidays. “We use the oven to cook our turkey. You’d think that we smoke ‘em at the store but we don’t—it would just be too much work,” he says. “Sometimes by brother’s wife likes to switch it up and prepare a Cornish hen instead of a turkey.” Southern standbys are a prominent part of the Neely dining experience, with plenty of collard greens, deviled eggs and pasta prepared like only the pioneers of barbecue spaghetti can. “It’s just the standard fare
136 Norfleet Drive • Senatobia, MS 38668 662.562.4294 Upstairs Closet
for the most part; we don’t put too much of a spin on it,” Keith says.
“The family’s so large that they each have their own segment and their own family meal.” As the final stop in the Neely holiday tour, Jim Neely’s Thanksgiving dinner provides the perfect escape after a whirlwind day and a prime opportunity to watch a Turkey Day football game. Keith’s stepmother usually prepares her special gumbo, a Creole-inspired dish popular with the family. “I couldn’t really tell you what’s in it. I try to stay away from anything that might come with eyes and claws,” Keith jokes. “But she cooks up a big pot of it every year and the family goes through it like a knife through butter.”
myclickmag.com | NOVEMBER 2013 85
feature
Dovid & Shoshana
CENKER Table 613
Table 613
F
or kosher cuisine
experts
Dovid
and
S h o s h a n a Cenker,
this
Thanksgiving represents a series of firsts. November marks the first birthday of their
youngest
daughter,
Lyla, as well as the couple’s first-ever “Thanksgivukkah.” “We’re both foodies and we both love to entertain, so Thanksgiving is usually pretty special for us,” Shoshana says. A attendee of Johnson and Wales College of Culinary Arts and head chef of Table 613 in East Memphis, Dovid is no stranger to long hours in the kitchen. “He started from the bottom and went on up working in kitchens since he was 10 years old,” Shoshana says. “I’m just a home cook, but that brings something to the table and we work well together.” The Cenkers’ Thanksgiving is unique in that the dietary laws of the Jewish faith dictate that meat and milk cannot be served together, which means that the family dinner is served entirely dairy-free. “There are lots of neat tricks that you pick up working in a kosher kitchen,” Shoshana says. “For our green bean casserole, we use non-dairy creamer or soymilk. As long as you get the quantities right, the texture Dovid, Shoshana, Aiden, Akiva and Lyla Cenker 86 NOVEMBER 2013 | myclickmag.com
and consistency remain the
feature same.” A lifetime of kosher cooking experience means that finding worthy substitutes comes second nature to the pair. “We don’t do butter—nondairy margarine always works,” Dovid adds. And, of course, the holiday ham is shoved to the side, replaced with lean specialty recipes crafted through Dovid’s extensive education. “It’s just little substitutes. If you’ve been doing it awhile, nobody can ever tell the difference,” Shoshana says. In addition to bold variations of traditional Thanksgiving recipes, the Cenkers take special care to give their turkey a flavor that makes it stand out from the crowd. “Last year, we made a kind of citrusbased turkey. We stuffed it with orange and lemon, then added a little bit of rosemary — lots of flavor in there,” Dovid says.
“We’re both foodies and we both love to entertain, so Thanksgiving is usually pretty special for us.” Desserts include pumpkin pie, pumpkin rolls, pecan pie and a special cranberry crunch—a cobblerlike creation of Dovid’s that blends peaches and oatmeal with a tangy sweet cranberry sauce. In addition to a crisp and zesty turkey and some delectable sweets, the Cenker family’s special stuffing is one to remember. Cenker stuffing is made using a bit of challah, a sweet, braided bread usually eaten on the Sabbath and holidays. “It’s kind of our secret ingredient. The dressing usually clears out pretty fast every year and it’s really yummy,” Shoshana says.
myclickmag.com | NOVEMBER 2013 87
Enjoy the
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Holiday
uide G ift G2013 Finding the perfect gift is a challenge even for the most seasoned of shoppers. Luckily, Click’s annual guide to giving is here to alleviate some of the stress associated with the holiday hustle.
myclickmag.com | NOVEMBER 2013 89
gift guide Butterfly Twist Fold Up Flats $35-42 The Attic
Advanced Dermatology
Daphne Diamond Pendant Necklace $99 Robert Irwin Jewelers
Eye Treatment - $150 Gift Certificates available
for
HER
for her
Lola Tummy Tuck Jeans Buttonless pull on $79 The Ivory Closet and The Attic
Sweater $50 Janie Rose Boutique
Lolly and Lou Pearl Necklace & Earring Miller Station
Black Boots $86 Keepsakes by Melony Weekender Bag $500 On A Whim
Mighty Purse Authentic Leather, charges your phone $89 The Ivory Closet & The Attic
90 NOVEMBER 2013 | myclickmag.com
gift guide Big Buddha Handbag, $85 Clutch $28 Lola B Boutique
Pear Shaped Diamond Stud Earrings $1,900 Platinum Jewelers
Texting Gloves $18 Keepsakes by Melony
Gold necklaces Stella Ivy Boutique
Necklaces $32 Bracelet $28 Stella Ivy Boutique
Vintage Chanel Necklace, $415 Vintage Channel Bracelet, $410 On A Whim
for her Boots $210 Upstairs Closet
Julio Designs Vintage Bracelet $22 Jackibel’s
Envelope Purse $25 The Bunker
Julio Designs necklace $92 Jackibel’s
Silk Blouse $187 each La Maison
myclickmag.com | NOVEMBER 2013 91
gift guide Daphne Diamond Pendant Necklace $99 Robert Irwin Jewelers
Christian Livingston Bag $86 Upstairs Closet
Personalized Bracelet $25 The Bunker
for
Printed Scarf $20 Upstairs Closet
HER
Gameday Boots $399 The Other Side Gifts
Boot Socks $26 Lola B. Boutique
Cinda B Weekender $95 Train Case $65 The Square Cupboard
Papers of Peace Necklace $30 Janie Rose
Ronaldo “Jesus Loves Me” Bracelet $136 each The Other Side Gifts
92 NOVEMBER 2013 | myclickmag.com
Jenny Krauss Purse $98 Mimi’s on Main
gift guide PANDORA’s New Winter Collection $35 Robert Irwin Jewelers Infinity Scarf $16 The Bunker
Aveda Rosemary Mint Shampoo & Conditioner Indulgence Salon & Spa
Sondra Roberts Handbag $210 Upstairs Closet
Billy Frazier, D.V.M. Tim Fleming, D.V.M. & Associates Medicine Dentistry Laser Surgery Digital Radiography Boarding Grooming
Southern Gates Earrings $75 Custom Jewelry Casserole Carrier with monogram $35 Hernando Flower Shop
Weekender Bag $28 The Bunker
Rock’N Diamonds $179 Robert Irwin Jewelers
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myclickmag.com | NOVEMBER 2013 93
gift guide Sugarboo “Enjoy Yourself” Wall hanging $250 Mimi’s on Main
Crown Royal Gift Set $29 DVine Wine & Spirits
Monogrammed Baseball Cap $20 The Bunker
Drake EqwaderPlus Camo Quarter Zip Jacket $74-$100 The Bunker Dubarry Leather Flask $69 Tommy Bronson
for
HIM
Camouflage Recliner $699 McCrary’s Furniture
Dubarry Sweater $149 Tommy Bronson
MSU Throw - (Ole Miss, UT, and Arkansas available) $38 Olive Branch Florist
94 NOVEMBER 2013 | myclickmag.com
gift guide
White Wing Rifle Case $207 Mimi’s on Main
Fall and Winter Shoes & Clothing
Arriving Daily! • clothing • children’s shoes • accessories • unique toys & gifts
5847 Getwell Rd., Ste A8 | Southaven, MS 38672 | Ph 662.510.5015 | Fax 866.393.7205 M,T,F, Sat 10 - 5 W & Th 10 - 7
Needlepoint Baseball Caps $33 La Maison
myclickmag.com | NOVEMBER 2013 95
gift guide Reindeer Shirt and Pants Set $59 Jack Anna Beanstalk
Elf on the Shelf $30 Ultimate Gifts
for the
KIDS Kids Christmas Outfit $64 Lindy Lou’s Boutique
Pink Rocker Toy $88 Mimi’s on Main
96 NOVEMBER 2013 | myclickmag.com
gift guide
Zoku Popsicle Maker $31 The Other Side Gifts
ANTEBELLUM HOME
~ Southern elegance at its best ~
Plush Tool Set $32 Mimi’s on Main
Kids Yoga Pants $29 Lindy Lou’s Boutique
BUILT FOR A BRIDE IN 1858, Coffee mug with peppermint coco $16 Ultimate Gifts
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myclickmag.com | NOVEMBER 2013 97
gift guide Blue Bamboo Candle $60 Magnolia Lighting
Ribbonwick and Woodwick candles $20 and up Olive Branch Florist
for the
HOME
Kudzu Pottery $18 and up Olive Branch Florist
Holiday by Nouvelle Candle $38 Ultimate Gifts
Holiday by Nouvelle Candle $25 Ultimate Gifts
Annieglass Gold Ruffle Salad Bowl $242 The Other Side Gifts Wooden chip & dip $33, La Maison
Burlap Lamp $229 Designer Fabrics Gifts & Accessories
98 NOVEMBER 2013 | myclickmag.com
gift guide Three Edesign Set $410 Cynthia’s Boutique
NDI floral $298, Jolie Maison
Reindeer decor $34 each Accents on the Square
Wooden plate $19, Pottery Napkin rings 4/$29, Orange dot napkins 4/$44, Pottery bowl $14 La Maison
Burlap Monogramed Table Runner $38 Magnolia Lighting
Holiday martini glasses 4/$45 La Maison
Leather book boxes $150-180 La Maison
Giclee Print “Family Reunion” $399, Designer Fabrics & Accessories Glass Compote $350, La Maison
Juju Bee Frame $80 Paisley Pineapple
myclickmag.com | NOVEMBER 2013 99
gift guide Screen print door hanger $40 Ultimate Gifts
Cat Studio MS Pillow $158 Mimi’s on Main
Peter’s Pottery The Courtyard
for the
HOME
Vietri Santa pitcher $86 Two Doors Down
Claire Burke Candle $17 Olive Branch Florist
Etta Braturity plate $83 Terri Hannah
Custom Tray, Fingerprint Pottery $80 Paisley Pineapple Marty Roberts Christmas Fairy $110 Designer Fabrics Gifts & Accessories
100 NOVEMBER 2013 | myclickmag.com
Shop the Gift Guide Accents on the Square
300 W Commerce St. Hernando, 662.429.8050
Advanced Dermatology
Lindy Lou’s Boutique
5070 Goodman Rd Ste. 105 Olive Branch, 901.827.9302
Lola B. Boutique
7658 Poplar Pike Germantown, 901.759.2322, advanceddermatologymemphis.com
5847 Getwell A9, Southaven 662.253.8081, lolabb.com
The Attic
470 Highway 51 N., Hernando 662.429.0416, magnolialighting.com
The Bunker
425 W Main St., Senatobia 662.562.7661, mccrarysfurniture.com
The Courtyard
119 Ward St. S. Senatobia, 662.301.8540
Custom Jewelry
9067 Poplar Ave. Ste. 101 Germantown, 901.485.2648
2121 Madison Ave. Memphis, 901.628.9599 2424 Mount Pleasant Rd. Hernando, 662.470.4843 5036 Goodman Rd., Ste. 120 Olive Branch, 662.420.7358 1055 E Goodman Rd., Southaven 662.349.9070, customjewelryms.com
Miller Station On A Whim
Olive Branch Florist
Designer Fabrics
122 Norfleet Dr., Senatobia 662.562.7349, shoptheothersidegifts.com
DVine Wine & Spirts
6515 Goodman Rd. #2 Olive Branch 662.895.2111, Paisleypineapple.net
Hernando Flower Shop
545 Perkins Extd., Memphis 901.680.0020, platinumjewelers.com
The Ivory Closet
35 W Goodman Rd., Southaven 662.349.8880, rijewelers.com
Indulgence Salon & Spa
3845 Goodman Rd E, Southaven stellaivyboutique.com
Jack Anna Beanstalk
328 W. Commerce St. Hernando, 662.449.2686
577 E Goodman Rd. Southaven, 662.536.2940 141 W. Commerce St. Hernando, 662.429.5281
103 Harbor Town Square, Memphis 901.527.9538, ivorycloset.com 210 E. Commerce St., Hernando 662.469.9080, getindulged.com 2556 HWY 51 S., Hernando 6515 Goodman Rd., Ste. 5, Olive Branch 662.298.3673
The Other Side Gifts Paisley Pineapple
Platinum Jewelers
Robert Irwin Jewelers
Janie Rose Boutique
Two Doors Down Tommy Bronson
Jolie Mason
964 June Rd. Memphis, 901.761.9133 tommybronsonsportinggoods.com
Keepsakes by Melony
3075 Goodman Rd., Ste. 16 Southaven, 662.349.2717
2070 Clifton Rd. Hernando, 662.429.7029
Health 1st Family medical clinic
131 Hwy 309 S Byhalia, MS 38611 662-838-5565, phone 662-838-4770, fax
Terri Hannah
210 Merchant’s Row Germantown, 901.257.2965
3040 Forest Hill Irene Rd., Germantown 901.759.9196, joliemaison.biz
Walk-ins Welcome!
We accept all insurances, Medicare, Medicaid, MS Cans program.
Square Cupboard
Jackibel’s
5627 Getwell Rd. Ste. A10, Southaven 662.510.5577, janieroseboutique.com
Hours: Mon. thru Fri. • 8am-5pm
Stella Ivy Boutique
2110 Merchants Row #1, Germantown 901.257.2965, terrihannah.com
9094 Goodman Rd. Olive Branch, 662.890.4686
2670 Mcingvale Rd, Suite H & I Hernando, MS 38632 662-429-4988, phone 662-429-4966, fax
McCrary’s Furniture
9120 Pigeon Roost Rd., Olive Branch 662.895.2761, olivebranchmsflorist.com
9215 Hwy. 178 Olive Branch, 901.854.6079
Family Medical Clinic
Magnolia Lighting
Cynthia’s Boutique
2559 Caffey St. Hernando, 662.469.9026
Hernando
Ultimate Gifts
Upstairs Closet
Hours: Monday thru Friday 8am-5pm
Walk-ins Welcome!
We accept all insurances, Medicare, Medicaid, MS Cans program.
136 Norfleet Dr., Senatobia, 662.562.4294
myclickmag.com | NOVEMBER 2013 101
102 NOVEMBER 2013 | myclickmag.com
FOOD &
ENTERTAINING
food entertain
ENT RTAINING
A Harvest Table For hosts who enjoy feeding family and friends, expert party planner Michelle Hope suggests tips for a stress-free, beautiful Thanksgiving.
Photography by Donny Granger, Creation Studios myclickmag.com | NOVEMBER 2013 103
entertaining
I
n
1863,
when
President
Abraham Lincoln proclaimed Thanksgiving as a national holiday, Americans embraced it and have celebrated it in
full force ever since. Now, the tradition continues with a day that is all about enjoying food while gathering with family and friends. Spice up your celebration this year with a few special details to make the day especially memorable.
Houseguest Handbook • Consider renting tables to create a long, dramatic table either outside (weather permitting) or in a room where everyone can sit together. • Add linens and chairs and chargers to dress up the table or go casual and use high-end disposable plates and utensils. • Engage your guests in a game that asks each person to write on a card what they are most thankful for; place their cards in a basket; and then take turns drawing cards, reading them aloud and having everyone guess who said what.
• Have a pot-luck dinner and ask everyone to bring a dish, along with the recipe to share. Then, use a chalk board or poster board in a pretty frame to write the menu by hand so everyone can see what will be served. • Embrace the holiday and as the hostess, let your guests know how thankful you are for each one of them. You can leave a written note in lieu of a place card at each person’s seat, or you could add a special tag to a parting gift (such as gourmet chocolates) to simply say you are thankful to have each person in your life. After all, it’s the thought that counts.
Easy Fall nts Arrangeme
• Use containers you already have; it’s good to mix and match. • Allow the flowers to bring it all together. • You can purchase fresh, inexpensive flowers locally at The Fresh Market or Costco. Both have a great variety. • Spray paint pumpkins or gourds in metallic colors for an easy DIY project. 104 NOVEMBER 2013 | myclickmag.com
entertaining
Entertaining Sources: Photography Creation Studios 2854 Stage Center Drive, Bartlett, TN 901. 283.3902 creationstudiosgallery.com Design & Details Social Butterflies, LLC901.828.9321, sb-events.com Floral Design Ashlye McCormick Design 832.226.1568 Ashlyemccormick.com Rentals Mahaffey Tent & Party Tables, chairs, chargers, linens 901.457.1909, mahaffeytent.com Chocolates by Phillip Ashley 901.258.7274, phillipashley.com
myclickmag.com | NOVEMBER 2013 105
entertaining
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recipe the dish
Pumpkin Perfected Bake from scratch without stress with a few simple suggestions
B
Baking pie from scratch may not seem like the best way to lighten the Thanksgiving to-do list. According to chef Millicent Souris, however, that’s the best way to your best pumpkin pie and, really, she assures, it’s not as laborious as it sounds. Souris, author of How to Build a Better Pie: Sweet and Savory Recipes for Flaky Crusts, Toppers, and the Things in Between (Quarry Books, 2012), has offered some of her expert advice for the would-be baker along with a recipe that puts a new spin on the old classic. What makes a “perfect” pumpkin pie? Pie is an intersection of crust and filling and baking, so it’s about all three being harmonious. Where do most people go wrong with their pies? People overwork their crust so it ends up being chewy, rather than flaky and tender. They don’t use enough salt, in general, to flavor the filling or the crust (salt informs flavor). Pies are generally underbaked and people use criminal amounts of cinnamon and nutmeg. What are your secrets for making your own crust? The best crust, hands-down, is half unsalted butter and half leaf lard. The butter adds that lovely richness that only butter owns (sorry, vegans) and leaf lard, the holy grail of pastry fat offers a clean flavor and tender flake. Shortening was invented to mimic leaf lard, but Crisco is evil. Certainly all lard or all butter work, or any variation of. Handle the crust the least. Don’t overwork it. Make it with your hands for the most control. Be quick – every
motion should have a purpose. Do you prefer real pumpkin or canned? I think canned pumpkin is where pumpkin pie gets gross. Using pumpkins is not a big deal — buy one. Turn your oven on 400 degrees. Cut the pumpkin into big pieces and take the seeds out. Toss with some olive oil, sprinkle with salt, add some aromatics like cinnamon stick, star anise, nutmeg, a vanilla bean husk – these lightly inform the flavor. Roasting food brings out lots of flavor. Roast the pumpkin until it is done (when a butter knife slides through easily). Scrape the pumpkin from the skin. Mash or put through a colander. We think all this stuff is hard, but it’s not. You can prep the pumpkin days before you need it. Do you have any suggestions for those looking to “spice up” their pumpkin pies? That’s where the praline comes in [see
recipe in sidebar]. I also think nuanced seasoning, such as using whole spices, changes the game. Nutmeg, cinnamon, mace, allspice – everything should be balanced. I like to add fresh ginger to brighten it, along with lemon zest and juice. A shot of whiskey never hurt anybody or anything. How far in advance would you recommend baking your pumpkin pies before Thanksgiving? Ideally the same day, but Thanksgiving is a tough one. Everything can be prepped, the filling can be made ahead of time and the crust can be pre-baked the night before. If you must, bake it the night before, and just let it cool down and stay out at room temperature overnight. Room temperature is the best way to serve food; you get the entire flavor. If you refrigerated it, warm it a bit to take the chill off.
myclickmag.com | NOVEMBER 2013 107
recipe Thomas Insurance Agency, INC.
VARIATION ON A THEME:
Sweet Potato Pie with Sesame Praline (Editor’s note: Pumpkin may be substituted for sweet potatoes and pumpkin seeds for sesame seeds but in all cases, the author recommends using fresh ingredients over canned.) CRUST Single Pie Crust, chilled
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FILLING 2 pounds sweet potatoes or 3 cups roasted and put through a sieve 2 large eggs, room temperature 3⁄4 cup heavy cream, room temperature 3⁄4 cup packed light brown sugar 1 teaspoon kosher salt 1⁄8 teaspoon ground mace 1⁄8 teaspoon fresh nutmeg (about 15 grates) 1⁄8 teaspoon cinnamon 1 1⁄2 tablespoons fresh ginger, zested across a grater Zest and juice of 1 lemon Shot of bourbon PRALINE 6 tablespoons unsalted butter 6 tablespoons packed brown sugar 6 tablespoons heavy cream 2 teaspoons kosher salt 3⁄4 cup sesame seeds, toasted WASH 1 egg white Prebake tools Aluminum foil Baking beans Preheat the oven to 425 degrees F. BOTTOM CRUST Roll out your chilled piecrust to 1⁄8-inch (3 mm) thick and about 15 inches in diameter. Place in your pie pan and trim the edges so there is no more than 1⁄4 inch of overhang. Lift and crimp the overhang along the rim of the pie pan. Chill your crust in the freezer for at least 15 minutes or chill in the refrigerator for at least 20 minutes. It is important for the crust to be very cold and the fat to re-form and firm up. Pull your pie plate out of the refrigerator and place your foil in it. It should sit flush with the plate, come up along the rim, and fold down to cover the edges. This foil protects the crust from overbrowning, but do not press the foil to the edges. Place your baking beans in the bottom and level them out. Put the crust in the oven. Bake the crust for 20 minutes at 425 degrees F. Then pull out the crust, lower your oven to 375 degrees F, and carefully lift the aluminum foil by the edges off your crust with the beans in it. Put your crust back in the oven for 15 minutes. Check at 7 minutes and turn it 180 degrees F. Check your crust. The edges may be a little darker than the rest, but it should be set and very light in color. The bottom is more than
108 NOVEMBER 2013 | myclickmag.com
likely a little bit bubbly and looks shiny. Let it cook a bit more, 5 minutes at the most, if the bottom is more shiny than matte. Then take the crust out and let it rest for 10 minutes. Lower the oven to 350 degrees F. FILLING Roast your sweet potatoes (as much as 3 days in advance). When the potatoes are still warm, slip them out of their sleeves and push through a medium-size colander. If you have a high-power blender or food processor, use that, but in lieu of said equipment, push the sweet potatoes through a colander with a wide wooden spoon. This is an essential step, because the texture informs the loveliness of this pie. If you have a blender or a hand mixer, pull it out. If not, wield your strongest whisk and your dominant hand. Don’t use the blender or hand mixer on the first step of ricing the potatoes; they don’t have enough horsepower, and you’ll just end up with a gluey mess. Mix together your eggs and cream until homogenized. Add the 3 cups of sieved potatoes and mix until it’s all together. Add the sugar, salt, spices and bourbon. Mix until smooth. BAKE Pour your sweet potato mixture into your cooled, partially baked piecrust. Put it in the oven. At 30 minutes turn it 180 degrees F. Check the pie at 45 or 50 minutes. This takes about an hour to cook. The best way to check it is to put a butter knife in the middle or give it a shake. If the knife comes out pretty clean, it is good. For the same measure, if it’s only the very middle of the pie that is jiggly, the pie is done. Pull it and let set for at least an hour. See steps 6 and 7 below to add cooled praline. PRALINE Yield: 1 pie (8 servings) To make the praline, melt your unsalted butter in a medium saucepan over medium heat. Add the brown sugar when the butter begins to bubble and whisk them together. Watch your heat, you don’t want this to burn, but you want the brown sugar to dissolve into the butter, to cook together. Add the heavy cream in a steady stream, whisking the whole time. Stop whisking and let this bubble a bit to come together. It’s done when it ceases to taste just like butter, sugar and heavy cream, it’s still raw. It will taste like a creamy caramel, about 5 or 7 minutes. Add the salt to finish and whisk. Finish with the sesame seeds. Mix the sesame seeds in so everything is well dispersed. It is very important to let this praline sit and cool a bit. If you pour on the pie hot it will spill over the sides. Pour the cooled praline over a cooled pie. Let it firm up a bit, about 30 minutes. It should coat the entire top. Recipe reprinted with permission from “How to Build a Better Pie: Sweet and Savory Recipes for Flaky Crusts, Toppers, and the Things in Between” by Millicent Souris (Quarry Books, 2012).
myclickmag.com | NOVEMBER 2013 109
cook
Where There’s Smoke… Oven? Not this year. Follow two of the most popular turkey trends to the great outdoors: grilling and smoking your bird
B
Story by MATTHEW M. F. MILLER
reaking with tradition is always a test of the home cook’s mettle, especially around the holidays. Loved ones have expectations and when they aren’t met, disappointment causes upset even Tums can’t relieve. For those looking to make the leap from the oven to the outdoors this year, there are a few general guidelines to make sure that the holiday turkey turns out well done – and not charred or dry. The USDA Food Safety and Inspection Service recommends the following pointers for successfully smoking a turkey: Whole turkeys that weigh 12 pounds or less are the recommended size for safe grilling or smoking. A larger turkey remains in the “Danger Zone” – between 40 degrees F and 140 degrees F – too long. If a larger turkey has been mistakenly
purchased, detach the dark meat sections (leg and thigh portions) from the breast and smoke/grill the turkey parts separately. This procedure should result in the best possible results. When purchasing a whole turkey or turkey breast, the structure is as important as the weight. Generally, a turkey that is broad and flat will fit better under the covered smoker or grill than one that protrudes too high in the breast area. Remember there should be at least one inch of space between the turkey and the lid. Do not stuff the smoked turkey. Because smoking is at a low temperature, it can take too long for the temperature of the stuffing to reach the required temperature of 165 degrees F. Also, smoked stuffing has an undesirable flavor. Following, a recipe for a grilled turkey and one for a smoked turkey, courtesy the National Turkey Federation.
SMOKED TURKEY
1. When using a charcoal smoker, fill the liquid pan with water, wine, apple juice or the liquid you desire. 2. Fill the charcoal pan with a good quality charcoal. Light the charcoal and place the cover on the smoker. When the smoker has reached an internal temperature of 250 degrees F to 300 degrees F, quickly place the turkey on the smoker rack and replace the cover. (Some smokers have built in temperature indicators. If not, place an appliance thermometer on the smoker rack before starting the heat.) 3. Add charcoal every hour, as necessary, to maintain 250 degrees F to 300 degrees F. Replenish the liquid as necessary. Heat and liquid are critical to maintaining the hot smoke that cooks the turkey. 4. When cooking with a smoker, start with clean equipment. Place the smoker in an area shielded from winds to maintain a consistent cooking temperature. To enhance the flavors, add chunks or chips of water-soaked hardwood or fruitwood. DO NOT use softwood (pine, fir, cedar or spruce) as it gives the food a turpentine flavor and coats it with a black pitch or resin. 5. Smoking time depends on many factors: the size and shape of the turkey, the distance from the heat, temperature of the coals and the outside air temperature. Estimate 20 to 30 minutes per pound if using a smoker. Always use a food thermometer. The whole turkey is done when the food thermometer, placed in the inner thigh, reaches 180 degrees F. The breast is done when the internal temperature reaches 170 degrees F. 110 NOVEMBER 2013 | myclickmag.com
cook
SAVORY GRILLED TURKEY: The Ultimate Grilled Turkey
Delight holiday guests’ taste buds with a new take on the holiday bird.
Miller Station
662.934.8730
119 Ward Street Senatobia, MS 38668 Hours: 10-6 | Tuesday-Saturday
INGREDIENTS: 1 (12 pound) whole turkey 1 cup unsalted butter, cubed 1/2 cup cider vinegar 1/2 cup freshly squeezed lemon juice 1 tablespoon Worcestershire sauce 1 tablespoon A.1. steak sauce 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1 teaspoon Louisiana-style hot sauce DIRECTIONS: 1. Remove giblets from turkey (discard or save for another use). 2. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan in the center. Skewer turkey openings closed. 3. When the grill temperature has reached about 350° F, place turkey on the grill rack, directly over the drip pan. Grill, covered, over indirect medium heat for 1 hour. 4. Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; simmer for 10 minutes, stirring occasionally. Remove from the heat. Set aside and cover 2/3 cup for serving. 5. Continue to grill turkey 1 hour-2 hours longer or until a meat thermometer reads 175° F in the thigh, basting frequently with remaining sauce. 6. Cover turkey and let stand for 15 minutes before carving. Serve with reserved sauce.
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*
ION MENT FOR AD THIS ECIAL A SP OTION! PROM details at location
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Antiques, Accessories and Gifts for your home
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4768 Poplar Avenue | Memphis, TN 38117 901-537-0009
E OF HOM E TH IPPI SISS IE MIS OP WHO S! PIE
Great Christmas Gifts Available!
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662-470-6202 1076 Goodman Road E. | Southaven MS The-Sweet-Boutique-Mississippi myclickmag.com | NOVEMBER 2013 113
health live well
Rise of the Super Athlete How to be part of the growing, obsessive mob of marathoners, triathletes and extreme cyclists
M
Story by JEFF SCHNAUFER
Mike Kukuchka does not consider himself a super athlete, even though he has completed 41 marathons ... since 1978. He’s 56 years old, by the way. “I consider myself somebody who has my own goals and who tries to exceed them,” says the Lake Balboa, Calif., freelance photographer and graphic artist. Martin Vogel, 46, does consider himself a super athlete, having completed 70 marathons worldwide – in a wheelchair. “I race cars, I race wheelchairs, I race go carts,” says Vogel, an artist based in Pasadena, Calif. While both men may differ on the definition of a “super athlete,” one thing is clear – they both share the qualities of fitness, endurance and drive to make them among the elite athletes often associated with endurance events like marathons, triathlons and long-distance cycling. And the number of people attracted to these sports is growing, experts say. “The number of finishers in half marathons and marathons has increased each year since 2001 (when the numbers were skewed in light of the tragedy of Sept. 11),” says Chicago-based endurance running coach Brendan Cournane. “There has also been a tremendous increase in the number of half marathons, marathons and ultramarathons as well as the increased number of finishers.” Cournane, who has trained more than 6,000 people for the Chicago Marathon, says in some of his recent sessions, approximately half of the group is training for their first marathon. Many of these people are in their 40s, 50s and 60s who spent years raising families and/or building careers and now wish to become healthier and find en-
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joyable activities, he says. This is balanced by about 25 to 35 percent trying to qualify for the Boston Marathon or significantly improve their performance. There are a several ways to work your way up to endurance sports, experts say. One way is to find a coach or trainer, like Cournane. Another is to join a local running group, which are easy to find in almost any community and provide encouragement and support for new runners. Charity runs and charity partner programs also are a growing force in the world of endurance sports. “If the training group is a charity like AIDS Project LA, you raise funds for the charity and work with the training group towards a specific running goal, like a 10K or half marathon or mara thon,” says Larry Blaylock, a coach with Alpha Running in Los Angeles. “Many of the larger marathons have Charity Partner Programs where the event coordinates with one or several designated charities that receive fundraising benefits for the mission of the respective charity,” Cournane says. “For example, the Bank of America Chicago Marathon, held on Oct. 9, 2011, had over 160 charity partners this year, with more than 10,600 runners.” Kukuchka and Vogel both discovered marathons when their lives took a dramatic turn. An inner ear infection forced Kukuchka to take blood thinners in 1978, prompting his doctor to recommend more exercise. “It made me start to run. I started easy, ran around baseball diamonds and built up a base of running,” Kukuchka says. “I would run 4.5 miles to get to work, 9 miles round trip. Then, later, I was doing 10K races in the 1970s. They were all the rage.” After 41 marathons, Kukuchka says running is less about endurance and more about personal satisfaction. “A lot of it has to do with staying fit, proving to myself that my body can sustain it, like a fitness test,” he says. “You get the satisfaction of completing each marathon and testing myself every time and coming away with the feeling of becoming a good, healthy person.”
health For his part, Vogel found himself having to switch gears (and sports) in 1986, when he broke his back during a freak pre-race accident caused by another professional motorcyclist. Vogel was
“A lot of it has to do with staying fit, proving to myself that my body can sustain it, like a fitness test,” he says. “You get the satisfaction of completing each marathon and testing myself every time and coming away with the feeling of becoming a good, healthy person.” only 21 and paralyzed from the waist down. But he wasn’t done – not by a long shot. Encouraged by a fellow paraplegic, Vogel entered and finished the Los Angeles Marathon in a wheelchair, only two months into his recovery. Since then, he has set the world record in the 5,000- and 10,000-meter indoor wheelchair races. “I’m partially paralyzed and everything is brand new,” Vogel says. “So I just say, I’m 25, so I don’t have to put pressure on myself. It makes everything a learning experience. You can’t dwell on what you were. You have to snap out of it and start a new life.”
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health
Is Extreme Exercise For You? Endurance-running coach Brendan Cournane’s three tips before deciding whether to embark on a marathon or other endurance sport: 1. Get a physical “Explain to your doctor that you want to train for a marathon, triathlon or century (100-mile) bike ride (or whatever the desired event). Many athletes are unaware of physical conditions, some of which may be congenital and dormant in everyday life activities (but exacerbated with vigorous exercise). Be sure the doctor is knowledgeable with athletes (I always recommend seeing doctors whose practice area includes athletes and/or who are athletes themselves – this provides a better understanding of the purpose of the physical examination and the upcoming training), supportive and understands both the rigors of the training and the importance of knowing medical history and performance – and how important it is for you to exercise.” 2. Examine your motives “Ask yourself, ‘Why am I embarking on this journey?’ For example, it could be for health reasons; it could be to handle a loss in life (marriage, job, death of a loved one, etc.); it could be to develop a healthy alternative to ‘life as you know it’; it could be to re-connect with a sport in which you have not participated in years; or it could be one of several other reasons. But each of us brings something that stirs the soul. Identify the motives and the passion in order to keep the goal in sight and the exercise enjoyable. By understanding our motives, it is easier to stay with the goal when we face setbacks, inertia or injury.” 3. Set a goal that is specific, measurable, achievable and realistic – and which has a definite time period “By setting this ‘SMART Goal’, the athlete can measure progress. Any new endeavor brings highs and lows. There is a sense of euphoria when starting an exercise program, and this often leads to running ‘too much, too soon,’ resulting in injury or burnout. With a SMART Goal, it is easier to handle any temporary setback in training. It will take 6 to 8 weeks for a person to get into a routine of running. During this period, many runners fall off the wagon because they are injured or unfocused. By establishing SMART Goals, it is easier to keep an eye on the target until running becomes a regular part of life.”
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SEE&DO ONE THING NOT TO MISS THIS MONTH
Mingle
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Starry Nights More than 2.5 million lights illuminate the night sky from November 29-December 27 for the largest holiday light show and festival in the MidSouth. Shelby Farms Park is transformed into a holiday wonderland where visitors can view enormous holiday displays and festive lights while listening to holiday tunes from local musicians. A holiday tradition for many MidSoutherners, Starry Nights is an experience to be enjoyed throughout the season. All proceeds from Starry Nights and the Starry 4k Fun Run benefit Shelby Farms Park Conservancy, the nonprofit organization that manages and operates Shelby Farms Park + Shelby Farms Greenline.
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