Tuesday, September 18, 2012

V.I.P. Backstage Pass to Stax Museum

Welcome to Cooking With Chef Gary.  This week we take you behind the scenes on a Catering Special Event.  This is your V.I.P. Backstage Pass to The Stax Museum of American Soul.  On McLemore Street in south Memphis Tennessee is where it all begins.

The Stax Records Company is the home of some of the biggest Icons in American Soul Music.  Isaac Hayes, Sam and Dave, Ike and Tina Turner, Rufus and Carla Thomas, the MadLads, The Memphis Horns, The Staple Singers, Johnnie Taylor, Booker T. and the M.G.'s, Albert King, Otis Redding and the World Famous Barkays.  In addition to the great Soul Singers there are Spectacular music Producers like William Bell, and David Porter.  

What a better backdrop for the Culinary Arts of Chef Gary Williams, than the show memorabilia, and the Record and Album Collections hanging in the Stax Museum.  Isaac Hayes is the first black to win an Oscar, and that Oscar along with the Famous Gold Cadillac of his is probably the most famous attraction in the Stax Museum.  The Cadillac sits on a spinning rotunda with the show lights, as well as his sultry voice telling the story that now is the history behind the purchase order of his famous car.

Meanwhile Chef Gary and Chef James Moore Jr. has their own little creation that they have cooked up in the back tunnel of Stax Museum.  We find Chef Gary and James Moore carting a ton of fresh fruit to be unveiled like a red carpet at the foot of Ike and Tina Turners' 60's wardrobes.  Chef Gary is well know and Famous himself for the beautiful fruit displays he produces.  There are bright red luscious strawberries, pineapples, grapes,honeydew melons, cantaloupes, various cheeses, carrots, brocolli, cherry tomatoes, carrots, all laid out on a bed of curly endive lettuce.  What a beautiful organza.  Food of the Gods you may say.  This is only the beginning the reception area.

Now, the party brings us to the main event, where there is a Pasta serving area, of Sundried Tomato Pasta with Portabello  Mushrooms, and A Special White Creme Pasta full of shrimp, and Crayfish.  Next we have a bounty of  Fried Catfish Fingers,  with Tartar Sauce and Spicy Chili sauce.  One of the nights favorite was the grilled Chicken Breast served with a spicy mixed Sauce, it was utterly delicious.  At the adjacent table you could fill you plate with the thin slices of Beef Round from a Lighted Carving Station, also there was A'Jus Gravy and Rice to top it off, and bite size servings of DeJavu Veggie Rolls.  Now the evening would not have been complete without DeJavu's Famous New Orleans Bread Pudding with Whiskey Sauce.

 The guest mingled and nibbled on these delectable bites while enjoying a complimentary bar of many wines and the memorable tunes associated with the Stax Family.  The Director of the Stax Museum, Henry Nelson, and his employees extended every courtesy to our staff, as well as assisted us in set up and carry thru.  The Stax Museum is available for Special Events, and what better place to be than in Memphis Tennessee, with Food, Music, and Soul.

These facilities are the foundation to maked anyone feel famous including the mere staff of a small little hole in the wall called DeJavu Restaurant.

Wednesday, September 5, 2012

A Taste For 4Memphis Magazine


Recently DeJavu Restaurant was one of five restaurants chose as The Best in Memphis, Memphis Magazine February 2012 issue.

Now, 4Memphis Magazine has chose DeJavu Restaurant to do a story on.  Sandi Butler Hughes, writer, and editor at 4Memphis Magazine stopped by for a tasting; with her was Anthony Scarlati, photographer to the stars.

You know how we roll at DeJavu, so we put the DeJaVu    Do, on them.  We served the Big Easy Pasta, Our Famous Seafood Gumbo, the Arkansas Outlaw, Veggie rolls, and for dessert it was vegan banana nut bread, Bananas foster Cheesecake, and delicious bread Pudding with whisky sauce.  We talked\, ate and did a whole lot of laughing like we do at the Vu.  A good time was had by all.

My Sous Chef James Moore Jr was awesome, as he assisted me in the kitchen.  On a day to day basis James is side by side in the kitchen working with me to get the orders out, and as some of you know our kitchen is just a little hole in the wall.

Check back with us Cooking with Chef Gary to find out when magazines hit the newstand.  I cant wait, see you in the news.
Good news DeJavu is now in 4Memphis Magazine's February 2013 edition.  http://www.pageturnpro.com/4Memphis-Magazine/48352-February-2013/index.html#26  Don't take my word for it visit the site and check this great magazine out for yourself!  Thanks Sandy for all the Love <3