food

No-Holds-Bari

Bari Ristorante e Enoteca celebrated its 12th anniversary with a seafood-filled four-course dinner and wine pairing this past Veterans Day. The sold-out event, hosted by owners Jason and Rebecca Severs, delighted restaurant regulars and newbies (like myself) with an expertly-curated Mediterranean meal.

Located in Overton Square, Bari could be considered a fixture given its decade-long tenure in the revived arts, dining, and entertainment district. Typically known for skillfully crafted cocktails (Hey, Brad Pitts!) and artisanal cheese plates, Bari also offers noteworthy wines and high-brow fare.

The vino selection was moderated by Tiffany Werne of Frederick Wildman & Sons. Tiffany prefaced each course with a botanical and geographic description of authentically Italian wines. “Tonight is about giving and rewarding experiences…these types of dinners expose people to new things they won’t always get,” Tiffany said. “You end up learning about a new recipe and are able to be at eclectic and fun places.”

Her favorite pick? The pairing of the Le Ragose Amarone, Veneto with the pan-roasted barramundi and monkfish. A 1,200-foot elevated Ragose vineyard produced this bold, yet supple, red wine that complemented the pescetarian dish due to the owners’ “out-of-the-box thinking,” Tiffany said.

“They served red wine with two fish courses,” said Lee Eilbott, an event guest. “I was pleasantly surprised. I got to experience and taste things that you would never order on a menu,” she added.

The evening ended three hours later when Chef Jason Severs and his wife and co-owner Rebecca thanked the attendees for their support of the restaurant over the last several years. “I love it when the restaurant is full,” Rebecca said. “We host these dinners about twice a year. It’s always nice for others to get what you’re doing.”

While this was a special occasion, several items including the wines can be ordered on your next visit. But if you have a penchant for the connoisseur’s tour, be on the lookout for future wine dinners at Bari. This one cost $75 and was certainly worth it for the quality of rare ingredients, impeccably paired wine, and the familial ambience.

Special thanks to Lauren Edmonds for the food photography and Lisa A. and Catherine H. for this spontaneous house-warming gift.

Guest Post: “Summer Canning” by Caroline Carrico

It’s summer time in Memphis, which means that my house has seen us buying the air, grabbing a beer, and getting the water bath canner boiling. Four years ago, I decided that I wanted to learn how to make dill pickles. My Mema has always made what I consider to be the gold standard of pickles–salty with a hint of garlic and so vinegary they make your eyes squint. She passed her recipe down to me, and after a few early mistakes, I have at least come close to her perfect pickle. I will also be making dilly beans, pickled jalapeños and rosemary pickled cherry tomatoes.

Lest you think our house has only smelt like vinegar this summer, we’ve also been peeling, hulling, chopping and crushing our way to jam. The half pints of strawberry jam are finished, paving the way for peaches, blueberries and blackberries. With the help of a friend with a raised burner stove, we’ve bust out the pressure canner and put up tomatoes to use this winter.

Living in the Mississippi Delta provides a home food preserver and aspiring gardener with an astounding variety of produce with which to work. My mom, husband, and I grow some of the vegetables that we’ve used at our plot at the Shelby Farms community gardens. I will pick up the fruit from Jones Orchard and Nesbit Blueberry Plantation. There is no shortage of farmers at the local markets who can supply anything I want that I have not grown myself.

Whenever I tell people that I can food, I get asked why I bother. It’s simple really. I like having jam that actually tastes like fruit and pickles that make my eyes water. But most importantly, I like sharing a skill with my grandmother and being able to ask her for advice. It made us closer. The good food is just a bonus.

Thanks to Caroline for this reflection on Southern cooking culture. For more harvesting ideas, subscribe to her blog, “Ideas and Thinks.”