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Letter From The Editor Opinion

Cabinet of Horrors

When I’m on a plane, I like to catch up with the magazines that have gotten stacked up on my bedside table. I always stuff a bunch in my backpack and consume them with my pretzels and club soda while hanging out back in 21C. On a flight last week, I was reading a New Yorker story about VA Secretary David Shulkin, and I was well into it before I realized it wasn’t about Treasury Secretary Steve Mnuchin.

Shulkin/Mnuchin. Tomato/Tomahto. When it comes to President Trump’s cabinet, it’s getting really hard to keep up with who’s who and who’s in and who’s out — and who’s spent the most taxpayer dollars on lavish travel. These guys sure aren’t sitting back in Row 21, that I can tell you.

Honestly, it’s easy to get Shulkin confused with Mnuchin. Not only are their names sort of weirdly synchronic, they both like to take their wives on lavish vacations on taxpayer money.

Shulkin and his wife enjoyed a 10-day European vacation on our dime last summer and lied about it by having a staffer alter an email. They also accepted free tickets to Wimbledon, and Shulkin had his government staff act as his travel agency, planning all the fun places he and the missus could go visit. After an Inspector General’s report was released last week, Shulkin says he was fired. The White House said he “resigned.” Tomato/Tomahto.

Mnuchin, you may recall, took his babe-ish wife on a military jet jaunt to watch last summer’s eclipse. After that, he requested a military plane to take his wife to Europe for their honeymoon. He still has his job.

And there’s EPA head, Scott Pruitt, who has spent hundreds of thousands of taxpayer dollars on first-class travel because, well, someone might recognize him and bother him back there in the cheap seats. He’s also had his own private phone booth built at our expense (not weird, at all) and is under an ethics investigation for a sweetheart luxury apartment deal with a major lobbyist. And, for good measure, he went around a White House denial to engineer massive raises for two young female staffers.

Interior Secretary Ryan Zinke? He spent $12,350 on one charter trip to Montana, and tens of thousands more of our money island-hopping the Caribbean on a “fact-finding” tour in a private jet.

But the king of tax-paid travel is former secretary of Health and Human Services, Tom Price, who spent more than $1 million of our money on domestic and international flights between May and September 2017. In addition, Price used White House-approved military jets for international travel to Europe, Africa, and Asia.

Proving that even Washington has limits, Price was forced to resign, but only after receiving the Presidential Medal of Honor for Chutzpah.

Speaking of chutzpah … HUD secretary Ben Carson decided it was a good idea to spend $31,000 on a dining room suite for his office, then blamed it on his wife. Energy Secretary Rick Perry has billed taxpayers $58,000 in travel expenses, including one flight that cost $31,000, which, to be fair, is chicken feed for this bunch.

To her credit, Education Secretary Betsy DeVos has not been busted for improperly using government money, but it may only be because she’s too dimwitted to figure out how to do it.

I could go on about Dr. Trump’s Cabinet of Horrors, but really, I think the point is made. The common denominator connecting Trump’s administrators is that they are all rich, privileged, and used to living the high life. Unfortunately for them, federal officials are supposed to travel coach class on commercial air carriers whenever feasible. For folks used to flying first-class or on private or chartered aircraft, this is a major blow to their sense of self-worth. Coach is for the hoi-polloi munching on dry pretzels in the back. You know, like you and me — the ones footing the bill for this brazen corruption.

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Food & Wine Food & Drink

Checking In

Penny McGraw, who headed the kitchen at the Brooks Museum’s Brushmark for several years, has recently taken a position with Starwood Hotels & Resorts to be the executive chef at the Westin Hotel downtown, which is scheduled to open in May.

After leaving the Brushmark last year, McGraw briefly took charge of the kitchen at McEwen’s on Monroe before she decided to pursue her dream of owning her own restaurant.

What McGraw had envisioned was a small neighborhood restaurant with a great wine bar and simple, affordable food — a place where lasting relationships with customers can be built. “I’ve been to so many great neighborhood restaurants like that in Chicago,” McGraw says. “I always thought of the concept as affordable fine dining.”

McGraw was close to taking over an already-established restaurant in Midtown, but the deal fell through. And though she’s taken the position at Westin, McGraw hasn’t given up owning a restaurant so much as postponed it. “It’s just not going to happen now, and I’m really lucky to have gotten this opportunity with Westin,” McGraw says. At the hotel, she will oversee the food for banquets, meetings, weddings, and special events.

Westin Hotels and Resorts was founded in 1930 as Western Hotels, an alliance between two hotel competitors who happened to have breakfast at the same diner one morning and decided, over coffee, to work together. As the hotel group began to grow from a hotel chain with 17 properties in the Northwest to a world leader with more than 120 properties in 24 countries, it began to set standards for the hotel industry. It was the first to offer 24-hour room service, develop in-house training for executive chefs, and implement comprehensive credit-card reservation and checkout systems.

The Westin Memphis offers rooms for guests with special needs, and almost an entire floor is designed for the extra-tall, so that NBA players staying there don’t have to feel like they’ve entered a dollhouse. “It’s really amazing,” McGraw says. “The standard that most people are used to gets taken to a completely other level. I have a state-of-the art kitchen and full creative freedom, and the NBA players who choose to stay here have larger beds, bathrooms, and door frames.”

The hotel’s restaurant is the Daily Grill. Spence McMillan, who most recently cooked at Grill 901 in Collierville, will be the chef, and Neil Heaslett, a New Orleans native who most recently worked for Brinker International Restaurant Chain (Chili’s, On the Border Mexican Grill & Cantina, Romano’s Macaroni Grill, and others), will be the restaurant’s general manager.

The Daily Grill — which will feature popcorn shrimp, spinach-artichoke dip, charbroiled steaks and chops, braised short ribs, cedar-plank salmon, chicken potpie, and meatloaf — has its roots in a Beverly Hills restaurant opened in the ’80s called the Grill on the Alley, which prided itself on being a “bastion of straightforward classic American cuisine.”

The Grill on the Alley became one of the L.A. area’s hot spots, and its founders decided to make their concept available to a larger crowd and thus developed the Daily Grill. It opened in Brentwood (a fashionable L.A. neighborhood) and spread through California and, after merging with Magellan Restaurant Systems in 1995, throughout the United States. The Grill’s trademark is big portions of classic American cuisine for affordable prices.

In addition to the Daily Grill and special-events catering, the Westin will offer its guests the option of dining at a lobby bar, which will serve lighter fare. There will be a Starbucks as well.

The Daily Grill is scheduled to open on April 9th, with the hotel ready to accommodate guests on May 1st.

The Westin Memphis, 170 Lt. George W. Lee (334-5900)

Wendell Price of Wendell’s World Beat Grill has opened Wendell’s 24/7 Nouvelle Soul Bar & Grill in the space that used to be Las Magaritas Mexican Bar and Grill inside the Artisan Hotel at Union and McLean in Midtown.

Price, a native of Texas, inherited his love of cooking from generations of passionate cooks in his family. After serving in the Navy, Price settled in Los Angeles, where he was a sought-after caterer and where he eventually opened a soul-food restaurant called Ya Mama’s. He opened Wendell’s World Beat Grill in Memphis’ South Main Historic Arts District in the summer of 2002.

Wendell’s 24/7 offers breakfast, lunch, and dinner as well as a buffet and room service. It’s open from 8 a.m. to 1 a.m.

Wendell’s 24/7 Nouvelle Soul Bar & Grill, 1837 Union (729-2442)