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We Recommend We Saw You

Eggleston, Finders Keepers, Wild Game Dinner, Pegasus

It was great hanging out with the great William Eggleston at a reception prior to his show, ‘William Eggleston and Jennifer Steinkamp: At Home at the Dixon,’ at Dixon Gallery and Gardens.

William Eggleston was the guest of honor at a reception, which was held January 25th, for his family, friends, and supporters at Dixon Gallery and Gardens. The reception was held prior to his show “William Eggleston and Jennifer Steinkamp: At Home at the Dixon.” The exhibit juxtaposes floral, garden, and still life imagery in late-19th and early-20th century paintings with Eggleston photos and Steinkamp computer animations.

Guests greeted the dapper Eggleston, 80, who sat on a sofa during the reception.

They knew Eggleston was coming to the reception, says Chantal Drake, Dixon director of development and communications. They were anticipating his visit, she says.

People enjoyed meeting him and “being in the room with him and his work.”

Dixon director Kevin Sharp says, “It was an honor to have William Eggleston attend the reception for our current exhibitions at the Dixon. And, speaking personally, it was very special to meet and have a little time with a figure of his importance in the history of art.”


Michael Donahue

Jennifer Steinkamp

Michael Donahue

William Eggleston reception

Michael Donahue

William Eggleston reception

MIchael Donahue

Zane Myer-Thornton and Bren Pepke at Finders Keepers

Bren Pepke and Zane Myer-Thornton carried a massive 48-inch-by-60-inch abstract painting out of Memphis College of Art during the school’s Finders Keepers event. The sale and auction consisted of the school’s entire collection of artwork.

She was carrying the painting for her father, Mark Pepke, who bought the Mary Reed painting on the first night of the sale, which ran January 25th to the 29th.

“We were carrying it to the car ’cause it wouldn’t fit in their car,” Bren says. “And it ended up not fitting in our car, either. We had to get another car. But we got it home.”

The Pepke family — Mark and his wife, Amy, and Bren’s sister Karis — showed up early. Mark spotted the painting, which he immediately recognized. “It was in my office for five years,” he says.

Mark, who was director of student life and housing, says, “I didn’t know it was there. I knew the collection was being sold. I wasn’t necessarily looking for that particular painting. But when I saw it on the wall I was like, ‘It’s going home with me.’”

The painting has sentimental value for him, but Mark says he also likes it. “I’m not much of a fan of abstract art, but I like the line quality in the painting with the color.”

He likes the “heavy dark line contrasted with the red and orange.” And, he says, “It has a definite focal point, so your eyes go right to it and wander around a few areas.”

It was a bit stressful after he saw the painting at the sale. “The students were putting up a ladder. I thought they were putting up a ladder to get it off the wall ’cause there was a lady with them.”

Mark put his hand on the painting as if to say, “Hey, it’s mine. Stand back.”

It turned out the woman was interested in something else.

The College of Art also meant a lot to his children, Mark says. The sale had “an element of a sad passing of time for us. The College of Art has been a big part of their lives since they were probably 3, 4, and 5 years old. They’ve grown up down in the hallways with me in my office. They’ve taken classes there. We’ve gone there almost every year for Holiday Bazaar.”

So, where is the painting going? “It’s too big for the house. It’s contrary a little bit to her (his wife’s) color scheme. So I’m putting it in my office now.”

Opening night resembled a Black Friday sale of very cool items. People crowded around tables filled with artwork.

Reed Malkin, one of the guests on the jam-packed opening night, says, “The art was getting in the front door.”

Memphis College of Art president Laura Hine estimates 1,000 to 1,500 people attended  opening night. “It’s very hard to say how many people were here on Saturday night,” she says. “Before we opened the doors, the line was down the front stairs wrapped around the south side of our lawn all the way to the Brooks Museum.”

And, Hine says, “A 30-year faculty member said he’s never seen the gallery as crowded.”

As for how much money was raised, Hine says, “We are not disclosing the amount of money raised during the sale. The sale proceeds are being added to MCA’s operating budget while we teach our remaining students who will graduate in May.

“It was a very emotional experience for the MCA community, especially in the preparation phase when we had to catalog decades of artists’ work. The only thing that made it palatable was that the artwork would find homes and that people will preserve and appreciate it for decades to come.”


Michael Donahue

Finders Keepers

Michael Donahue

Finders Keepers

Michael Donahue

Jimmy Crosthwait at Finders Keepers

Michael Donahue

Laura Hine, David Lusk, Henry Doggrell, and Carissa Hussong at Finders Keepers

Michael Donahue

Finders Keepers

Michael Donahue

Mystic Krewe of Pegasus Mardi Gras Ball XVII

Joseph Osment Is king Pegasus XVII, and Jane Pratt Park is queen Pegasus XVII of the Mystic Krewe of Pegasus.

They were announced at the Mardi Gras Ball XVII “A Night Under the Big Top,” which was held January 25th at Minglewood Hall.

Mystic Krewe of Pegasus is “a Mardi Gras krewe here in Memphis,” says Ball Captain Jesse James. “We are a gay Mardi Gras krewe, but we are way more than a gay Mardi Gras krewe.”

And, he says, “We run the whole gamut. We have straight people. We try to have the most diversity possible.”

About 500 people attended the event, which was a fundraiser for the Shelby County Drug Foundation, says Ball Captain Jesse James.

James didn’t have the total amount of money raised at the ball, but, Jesse says, “We will do a check presentation in April because we still collect money for them through the end of March.”

And, he says, “Up to this year, not knowing what we raised [at the ball], we’ve raised over $300,000 for charities over the past 17 years.”


Joseph Osment and Jane Pratt Park at the Mystic Krewe of Pegasus Mardi Gras Ball XVII

Michael Donahue

Mystic Krewe of Pegasus Mardi Gras Ball XVII

Michael Donahue

Mystic Krewe of Pegasus Mardi Gras Ball XVII

Michael Donahue

Laura and Nick Scott at the Mystic Krewe of Pegasus Mardi Gras Ball XVII

MIchael Donahue

Conrad Phillips at Season’s End Wild Game Dinner & Fundraiser

Conrad Phillips hosted his first dinner at Caritas Community Center & Cafe, where he is chef de cuisine.

His Seasonal Wild Game Dinner, which was held January 25th at the center, featured hors d’oeuvres and four courses paired with wine. Guests began with bacon-wrapped quail breast with a porcini glaze and alligator poppers with chipotle ranch and continued with elk bolognese, duck confit/duck fat Yukon mashed potatoes, and herb-crusted rack of wild boar with smoked gouda grits and roasted asparagus.

Dessert was chocolate Grand Marnier duck crème brûlée. Linda Smith, one of the guests, says, “It was one of the best I’ve ever had.”

During his remarks, Phillips told the diners, “I like to give people something they’re not familiar with. And do it in a way they can accept it — not have to be afraid to try it.”


Michael Donahue

Season’s End Wild Game Dinner & Fundraiser

                                  WE SAW YOU AROUND TOWN
Michael Donahue

Lester Quinones Jr. of the University of Memphis Tigers and Scout at Gibson’s Donuts

                           

MIchael Donahue

Holly Long, Lindsey Gammel, Shawn Whitworth, Lauren Poteet, and Laura Davidson at Gibson’s Donuts. They work or have worked at Ella David Salon.

Michael Donahue

Autozoners from Brazil and Memphis at lunch Downtown

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We Recommend We Saw You

Science of Beer, Homebrewer’s Dinner, Carnival Memphis, Jewish Chinese Culinary Mashup, Iris Orchestra

Jason Viera

This beer has quite a head on (in) it.

Usually, when you go out to grab a cold one at your favorite drinking hole, you don’t get a lecture. Until maybe after you get home.

The seventh-annual Science of Beer, which was held January 17th at the Pink Palace Museum, featured mini-lectures, as well as talks with brewers and other beer-themed activities, along with more than 20 beer stations and almost the same number of food stations.

Each guest received a 16-ounce glass along with other items you don’t get at your local pub: a tasting card and a map of the event.

The combination beer tasting and education workshop raises money for the Pink Palace’s Education Department.

About 500 people attended and $30,000 was raised, says Pink Palace manager of marketing Bill Walsh.

Michael Donahue

Brandon Closson, Doyle Schaeffer, and Amanda Rast at Science of Beer.

Michael Donahue

Science of Beer

Michael Donahue

Bridgett Hauer and Clinton Ward at Science of Beer

Michael Donahue

Nate Oliva, Spencer Coplan, Gerald Darling, Spencer McMillin, and Conrad Phillips at the Homebrewer’s Dinner.

And speaking of beer…

If measured in karats, Caritas Community Center & Cafe dinners would be way up there. Take the Homebrewer’s Dinner, which was held January 17th. Former Caritas chef de cuisine Spencer McMillin was at the helm.

“I created this dinner with Michael Lee of Midsouth Malts (a home brewers supply store) to honor the underdog heroes of the Memphis brewing scene,” McMillin says. “The big boys – Wiseacre, High Cotton, Memphis Made, etc. – get all the credit – and they produce amazing beers – but there are people in the background making good stuff, too.

“The hit of the night was the 22-year-old barley wine aged for six months in a Jack Daniels barrel served with my dessert.”

That dessert was a parfait of coconut-caramel custard, almond toffee, white chocolate mousse, and candied bacon beer.

Also in the kitchen were Caritas chef de cuisine Conrad Phillips, Spencer Coplan and Gerald Darling from Wok’n in Memphis, and Nate Oliva.

Meet the 2020 Carnival Memphis king and queen: Ray Gill and Carter Stovall.

Ray Gill is king and Carter Stovall is queen of Carnival Memphis 2020.

Carnival Memphis will celebrate the commercial real estate development industry. The Business and Industry Salute will be held February 13th at Hilton Memphis.

Gill, founder of Gill Properties, and his wife, Betha, are the parents of three children, Brown, York, and Lizzie, who were members of the Carnival Memphis Royal Court.

Stovall, daughter of Baylor and Howard Stovall IV, is a junior at Cornell University, where she is studying pre-med.

The queen comes from a long line of Carnival Memphis lineage. William Howard Stovall II, her great-grandfather, was king in 1948; her grandfather, William Howard Stovall III, was king in 1976; and her father was king in 1976. Her mother was queen in 1993.

Carter and her brother, Quint, were Royal Pages in 2008. She served as the University Club of Memphis princess in the 2018 Royal Court.

Gill and Stovall will be presented at the Crown & Sceptre Ball, which will be held May 29th at the Hilton Memphis.

Hugh Mallory is Carnival Memphis’ president.

Boy Scouts Scouting Deserts Program, Red Zone Ministries, and Thrive Memphis are the recipients of this year’s Carnival Children’s Charity Initiative.

Michael Donahue

Spencer Coplan and Cara Greenstein at the Jewish Chinese Culinary Mashup dinner.

If you were lucky enough to attend the Jewish Chinese Culinary Mashup dinner, which was held January 19th at Puck Food Hall, you would have tasted matzo ball wonton soup and matzo encrusted amberjack fish, among other delicacies.

Spencer Coplan, chef/owner of Wok’n in Memphis, and Cara Greenstein joined forces for the dinner, Coplan says: “I’m Jewish. She’s Jewish. Jews love Chinese food.”

Chinese restaurants are “open on Christmas. It’s always been a thing. So, we talked about doing this for a couple of months now.”

They figured January was the first time to do the dinner, which is the inaugural event for Coplan’s Culinary Artisans Dinner Series. “Each month we’re going to do a collaboration with a chef, blogger, or someone who is involved in the food scene. We’re going to do a dinner with them.”

He and Greenstein met two weeks ago “and went over some fun ideas for the menu – bringing Chinese food and Israeli food together. This is what we came up with. It was mainly my food ideas.”

The next Culinary Artisans Dinner Series will be held February 24th at SoLa restaurant in Oxford, Mississippi. Coplan will team with SoLa chef/owner Erika Lipe. “It’s going to be more of an la carte. Guests can order what they want. She and I are collaborating on the menu. We both do Asian-inspired food with Southern twists, so we’re going to come up with some fun food ideas together and both our teams will execute the dinner.”

For information on the SoLo dinner, call (662)-238-3500.

Michael Donahue

Ashley Phoummavong, Amaia Johnson, Spencer Coplan, Gerald Darling, Omar Hernandez, and Ben Curtis at the Jewish Chinese Culinary Mashup dinner.

MIchael Donahue

Nick Manlavi and Zach Jennings at the Jewish Chinese Culinary Mashup dinner.

Michael Donahue

Melissa Peeler and Nancy Bogatin at Irish Orchestra party.

January 26th was a great day for the Iris. That night, members of Iris Orchestra were guests at a party at the home of Milton Schaeffer. They got to carry wine and food instead of musical instruments.

“Milton has thrown numerous parties for Iris over the years, and they are all over-the-top fabulous,” says Marcia Kaufmann, Iris Orchestra executive director.

The recent party was “a thank you for donors who had stepped up for the Iris 2020 Vision challenge – to increase their giving by 20 percent in honor of our 20th season and for the musicians who make it all worthwhile.”

About 115 people attended.


                 

                                        WE SAW YOU AROUND TOWN

Michael Donahue

Joshua and Janina Cosby at Antique Warehouse.

MIchael Donahue

Daniel Bonds, David Bonds, and Jansen Swift at Gibson’s Donuts.

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Food & Wine Food & Drink

Chef Conrad Phillips Is Carving a Niche at Caritas

Conrad Phillips began cooking at 4 years old. Then, he enjoyed watching PBS in the kitchen in his house in Cordova. “They did some sort of an episode on kid-friendly desserts,” he says, “with Nutella and peanut butter. They layered it in a cupcake tin and threw it in the freezer. I [recreated] it, and that’s when I knew I wanted to be a chef.”

He got into carpentry when he began building fences for money at age 15.

Phillips, 25, now combines all his talents as chef de cuisine at Caritas Community Center & Cafe.”I believe God’s got a plan, and he’s got a lot of moving parts in my life that are all slowly coming together,” he says.

Michael Donahue

Conrad Phillips

Phillips’ Season’s End Wild Game Dinner & Fundraiser, a four-course dinner with hors d’oeuvres and wine and beer pairings, will be his first Caritas fundraiser. The date coincides with the end of duck hunting season so area hunters can attend. The menu will include elk bolognese, duck confit, and venison steak Diane. “I’ll be doing a chocolate grand marnier crème brûlée using duck eggs,” he says.

The dinner is only one of his plans for Caritas.

Phillips, who already built new shelving and menu boards, wants a “full transformation” of the center. That’s “from the ground up, inside out. I want to redo the floors and paint everything so it doesn’t look like a facility. And all these paneled lights need to go.

“The outside will be painted white or a whitewashed brick. All of the windows, we’ll have planted boxes underneath them,” Phillips continues. “We’ll have a pergola, a seating area with big, farm-style family tables that will sit maybe 30 people. We’ll have picnic tables inside a fenced-in area. Fenced for aesthetics, not for security.”

He wants to grow edible plants for the community. “Instead of having a box where people can go grab a can of some crap processed stuff, I’m going to have a tree out there where they can go pick some superfoods.”

Phillips also has plans for an “aquaponic system” so Caritas can raise its own fish. Cutting down costs will allow Caritas to “provide more for the community.”

They’ve already applied for grants, he says, so more money will come from fundraisers and donations.

Phillips describes himself as “the straight-A student who was always in trouble” in school. “I was thinking about work or starting a company or doing this and that, and I’d finish my schoolwork a little too early and have nothing else to do.”

He had his own lawn-cutting business when he was 14. The following year he went to work at KFC.

Phillips dropped out of high school. “I realized I could make more money if I wasn’t in school. And I had already, in my adolescent opinion, learned what I needed to learn to make money and do okay.”

He began his own catering company when he was 18. He now is a partner with 901 Thyme Catering Company. 

While at L’ecole Culinaire, Phillips acquired his “passion for agriculture and farm-to-table and sustainability.” And, he says, “That blossomed [thanks] greatly in part to Spencer McMillin.”

McMillin, a veteran chef and former Caritas chef de cuisine, introduced Phillips to Tim Ammonds at Oleo Acres Farm. “We would go every Saturday for a few hours and help out on the farm,” Phillips says.

He worked at various restaurants, and he also made jams, jellies, pies, cakes, syrups, and cookies at Jones Orchard.

Phillips now owns his own construction business, Phillips Enterprises, where he makes fences, decks, and other outdoor structures.

He went to work for Caritas after he saw a Facebook post from McMillin, who was looking for cooks.

Phillips had been to some Caritas wine dinners and is a fan of the center — and its vision: “If you’re hungry, I’ve got food.”

Season’s End Wild Game Dinner & Fundraiser, 6:30 p.m., January 25th, at Caritas Community Center & Cafe, 2509 Harvard. $75. 327-5246.

Categories
Food & Drink Hungry Memphis

Spencer McMillin Steps Down as Caritas Chef de Cuisine. Matthew Schweitzer is New Chef De Cuisine.

MIchael Donahue

Kristin and Spencer McMillin

Michael Donahue

Matthew Schweitzer

Michael Donahue

Conrad Phillips

Spencer McMillin is stepping down November 18th as chef de cuisine of Caritas Community Center and Cafe. Matthew Schweitzer will be the new chef de cuisine.

McMillin says he will now “assume more of a mentoring role in café operations effective Monday November 18th.

“I will work with the new team to ensure continuity of the Caritas culinary and community missions, which are both to serve the highest quality food to those who can afford to pay and to those who can’t and to nurture the human spirit through meaningful interaction,” McMillin says.

“The reasons for this tough decision were numerous. I have severe tendonitis in my left arm which makes it difficult to give 100 percent and the pain has gotten incrementally worse over the course of the last few months. Unfortunately, my knees are not far behind.”

McMillin says he’s going to return to teaching part time at the Kemmons Wilson Culinary Institute. “Which is less taxing on my body and quite enjoyable.”

And, he says, “I am also currently in the middle of writing recipes and narrative for The Caritas Cookbook which I hope to have completed and for sale by January 2020. There will be stories, action photos and recipes.

“Additionally, I will still partner with my chef buddies for the Chef Partnership Dinner series and be a Walmart greeter of sorts at the café but my days of fighting daily battles in the Caritas kitchen (as documented in the Edible Memphis piece A Day In The Life at Caritas Village) are drawing to a close.

“My wife, Kristin (Caritas executive director) and I have chosen a capable successor in Chef Matthew Schweitzer and we look forward to seeing how his youthful energy and love of farm to table cooking takes the Caritas culinary mission to the next level. In that spirit, the Caritas menu will reflect the past with dishes Mac Edwards (former Caritas executive director) and I made popular and look toward the future with dishes that reflect Matthew’s philosophies and cooking style. Customers should expect the cuisine to be both familiar and exciting in the days and months to come.”

Schweitzer, 32, is excited about his new position. “If I wasn’t a chef, I would be a social worker,” he says. “I want to help people.”

He previously worked at restaurants, including Andrew Michael Italian Kitchen, Restaurant Iris, Interim, and The Beauty Shop Restaurant.

Schweitzer began working in the Caritas kitchen November 11th. He helped out at the Nov. 14th Chef Partnership Dinner, which featured McMillin and Kelley English from Restaurant Iris and The Second Line.

“We feed people not based on their ability to pay. So, if someone’s in need of a plate, they can come up and get a meal for free and it would be comparable to most fine dining restaurants in the city.”

On Schweitzer’s first day McMillin says, “I need you to make soup, an entree with two sides, a vegetable and starch.”

Schweitzer made a curried butternut squash soup, coq au vin (wine-braised chicken), with rigatoni and collard greens. “People loved it,” he says.

Schweitzer describes his style as “thought provoking. Definitely locally inspired. Utilizing what I have around me but putting a modern touch on it. The majority of everything we use is from the farmers. We have these really great relationships. And he (McMillin) is going to introduce me to these other farmers I don’t know and we’ll go from there.”

Conrad Phillips will become sous chef. “(He) is also a very skilled carpenter and has updated the cafe’s look in recent days with reclaimed wood,” McMillin says. “He’s also a hell of a cook. The two of those guys with little direction from me will kick the cuisine up a few notches.”