Memphis Farmers Market dinner series

I feel sorry for Memphis chefs.

Last Sunday, Chef Andrew Adams of Brushmark at the Memphis Brooks Museum hosted the first of a series of dinners highlighting ingredients from the Memphis Farmers Market. Andrew set the bar very high with his dinner.

What is even more impressive than an excellent menu is the ability to create it at the mercy of the ingredients. Fortunately, farmers and producers from the market came through big time.

Broccoli
Gnocchi, broccoli rabe, braised radish tops and spinach, spring garlic
The Wolftrap Rosé, 2006, Cape of Good Hope, South Africa

Spinach
Tofu, quail egg, sugar snap peas, truffle, spinach
ABC Pinot Gris – Pinot Blanc, 2006, Santa Barbara

Roots
Braised breakfast radish, baby turnips, baby carrots, baby onions, sweet potatoes
Morgan “12 Clones” Pinot Noir, 2006 Santa Lucia Highlands

Cheese
Tomme, Parker, Chevre with lemon sauce and herb coulis
Ferrano-Carano Sienna, 2005, Sonoma County

Strawberry
Almond cake, strawberry ice cream, strawberry crème fraîche

We’re looking forward to the rest of the dinners. Keep checking the MFM website or sign up for their email newsletter for more details.

June
Date and location to be determined.

Don’t let me scare you, chefs. Someone step up for this one. Yeah, I’m blogging at you, Clay.

July
Date to be determined.
Restaurant Iris
2146 Monroe Avenue
(901) 590-2828

August
Sunday, August 17
River Oaks
5871 Poplar Avenue
(901) 683-9305

September
Wednesday, September 24
Felicia Suzanne’s
80 Monroe Avenue
(901) 523-0877

October
Date to be determined.
Interim
5040 Sanderlin Avenue
(901) 818-0821

Interim farmers dinner
Martha Foose at Davis-Kidd and on WREG