Meet the Chef: Jonathan Steenerson . Ciao Bella

I wanted to introduce you to the chef for our next gathering, Chef Jonathan Steenerson. When one thinks of Italian Cuizine, "healthy" isn't always the first adjective used to describe it. Well that is about to change my friends. Chef Steenerson was recently featured in an  article about how, and why he decided to make a "healthy" change to the menu at Ciao Bella.  Their new menu will feature a few vegetarian, gluten free, and even vegan friendly dishes. We are going to get to try a few of the healthy changes at our gathering next Tuesday. I for one can't wait.

In our series "Meet the Chef," I ask the hard hitting questions that others are afraid to ask...probably for fear of appearing foolish. With that being said, here is my interview with Eagle Scout Jonathan Steenerson...

What is your cooking or educational background?

It was hard knocks since I was 14. My dad and grandfather owned restaurants and my great grandfather was a butcher. I got it by osmosis.

What/who are your culinary or gastronomical influences?
James Gentry and Erling Jensen were great local influences.

Are you from Memphis or the area?

Yes. I went to high school at Houston. I was gone 7 years and now I've been back home for 2 years.

Fact or fiction: I heard your menu is going to take a more healthy turn, with even a few vegan items.

We are looking into putting some vegan items on the spring menu. For now, we are trying to accommodate life choices by request, including whole wheat, vegetarian, vegan and gluton free.

Tell us the story of how you decided to join CB.

I was CB original chef from 10 years ago. When I moved back to Memphis recently, I ran into Judd Tashie and he later approached me to come back. The Tashie's are a good family and they provide good food. I wanted to be a part of that again.. It's rare that you work for a family who truly care and appreciates their employees.

What is the best thing about running your own restaurant/kitchen?
Feeding people. Is there anything more noble?

What is your favorite thing to eat on the menu?
Cheese pizza, but I add peppercinnis.

What is your favorite thing to make on the menu?
Kobe Beef Gnocchi. That's fun.

What special events do you have throughout the week? On the menu?

Sunday thru Thursday happy hour 1/2 price drink and food menu in the bar 4-7PM; Monday night 1/2 price pizza dine in 5-7PM.

Tell us something that most people wouldn't know about you…non-restaurant related?

I'm an Eagle Scout.

Anything else you want to say about your business that I haven't asked?
Support the little guy…we are the backbone

Ciao Bella
565 Erin Drive (located behind Huey's on Poplar)
901.205.2500

Hours of operation:
Sunday through Thursday
5 P.M. to 9:30 P.M.
Friday and Saturday
5 P.M. to 10:30 P.M.

Buon Cibo Photo Recap & Review

Magnifico! Splendido! Eccellente! That about sums up my feelings on Buon Cibo, my newest favorite restaurant in Hernando, MS…and possibly the world. Josh and Katie Belenchia might have created stampeding hord of pizza and sandwich loving Memphians racing south of the border for some Buon Cibo, which is Italian for good food. If that analogy makes me a cow, then let me say “Mooo!  Mooove on outta my way, I gotta get another slice of one of those pizzas!”

Our gathering at BC was one of my all time favorites. Josh and Katie just made us feel like one of the family. They came out spoke to the group, explained what we would be eating, answered any questions we may have had about the food or the restaurant. They both were very attentive, coming out multiple times throughout the meal to check on us and make sure the food was all right.

To say their food is all right is akin to saying Louis Kahn’s Kimbell Museum or Exeter Library are nice buildings, or for the non-architecure folk out there, saying the Mona Lisa is a pretty picture. What Josh and Katie are doing in their kitchen is a work of art. The food was amazing, and plentiful. Our menu consisted of the following.

foodiememphis tasting menu:

soup:

coconut chicken noodle soup

sandwiches:
The Cuban
The meatloaf sandwich
The Reuben
The turkey and cheese

pizzas:
nesbit- meat pizza with marinara
clarksdale - bbq chicken pizza
oxford - kalamata marinara, chicken, pepperoncini, pepperoni
hernando - pepperoni pizza
como - four cheese pizza
cleveland - vegetable pizza
starkville - mushroom with arugula and balsamic syrup
biloxi - three cheese sauce with ham and pineapple, jalapeños
fig and proscuitto (may be available, depending on figs)

dessert: katie’s home made tiramisu

 

 

Exit Survey Result Highlights

What dish(s) did you Like? 
”The soup was the bomb!”
”CUBAN!!”

“meatloaf sandwich and the soup”

“let me think…the soup”

“Clarksdale and the Cuban sandwich!”

“Cuban and the Meatloaf Sandwich…oh, I almost forgot the soup! ”

“Dessert was GREAT!”

“Fig Pizza all the way! Chicken soup”

“I ate too much…I can’t remember”

“Biloxi pizza”

What was your favorite part of the evening?

“eating”

“Seeing old foodie friends as well as meeting new foodies”

“Meeting new people and having a good time”
”Eating, eating, and eating. Oh yeah, eating.”

“the never-ending dishes”

“josh introducing himself  to us and then coming out to check on us later”

“camaraderie – friends & food”

“The food, I really like this place! Will be back, for sure ”

“the fellowship”

“friends”

“watching them make special pizza for someone w/ a dairy allergy”

“Dessert”

The winner of the "Group Favorite Award" is...

The Meatloaf Sandwich!  I don't know why our group has a tendency to vote for veggie dishes as the Group Favorite, but the Meatoaf Sandwich was the clear cut Group Favorite this go around. It received 7 more votes than the second place Coconut Chicken Noodle Soup. This was one AMAZING sandwich. It received my vote for group favorite, and no that is not why it won. it is just that good.

Please go by and pay Josh and Katie a visit. They are two of the nicest folks you will ever meet, and they also know how to run a great restaurant. Their Slogan is "Know Your Roots, Eat Local" They support local farmers and produce at their restaurant. Fresh ingedients = tasty meals. Look out for Josh and Katie at your local farmers market, you might find out that night's special a little early!

Hernando is only a 15 minute drive from downtown Memphis, so don't let that deter you. BC is worth the drive. For once it is good to go with the herd. While you are driving, look for me, because I'll probably be headed down there for another meatloaf sandwich!  

Buon Cibo
2631 McIngvale Rd
Hernando, MS 38632
662.469.9481
Hours: Tues-Sat 11AM-9PM

Buon Cibo: Meet the Owners, Josh and Katie Belenchia

I first found out about Buon Cibo through my friend Todd, who lives in Hernando. As he knew we support locally owned restaurants, he continued to rave about the AMAZING food being prepared at this small restaurant in Hernando, MS. Unfortunately for me, as it is a whole 20 minute drive from my house, I resisted trying it for a few months. Todd finally won me over with a description of the pizza below, and  boy am I glad he did. Those are fresh Hernando figs (grown and hand picked by my friend Todd) served on top of a layer of proscuttio, combined with pecans and cheese. If that isn't described as a true slice of Heaven, I don't know what possibly could be. Below is an interview with Josh Belenchia, the person behind the divinely inspired pizza.

Fact or fiction? You were a chef at interim.  I was the Executive chef of Interim from Oct. 2009 to Jan. 2011.

What is your culinary background? Katie's culinary background?  I graduated from the Culinary Institute of America in Hyde Park, NY in Sept 2005.  Katie has learned from me and from cooking at home.

Fact or fiction? You chose Hernando b/c of it's proximity to local foods. Where are you from, and how did you end up in Hernando? I chose Hernando because I was already living in Hernando and thought that Hernando needed a good restaurant.  I am originally from Cleveland, MS.  Katie is originally from Hernando.  I wanted to work for a restaurant in Memphis, but didn’t want to live there, so we moved to Hernando.

Fact or fiction? You work with your wife Katie. What are your roles in the restaurant? How did you two meet?  Katie and I work together.  She currently does the desserts, keeps the books, manages the front of the house staff.  I cook everything(with help of course), I manage my cooks, keep the books, and everything else that comes along with owning a restaurant.  Katie and I met at Southern Miss.

Fact or fiction? You are dedicated to the locally grown movement.  I am very dedicated to the locally grown movement.  There is nothing like getting fresh produce, or artisan meats and cheeses.  It gives me a little thrill every time a receive it because I know that it is the best product that I can find anywhere.  I love it.

Fact or fiction?  Buon Cibo means good food. Please explain the name...why you chose it. Are you Italian or Italian heritage?  Katie and I were driving home and I said something to the effect of “I just want to have a restaurant that serves good food, Katie, look up good food in Italian”  so she got out the itranslate, and looked good food up and it came up “Buon Cibo”  we both looked at each other and nodded our heads and said we liked it.  That is about it.  My father is Italian, my mother is german, but she cooked mostly Italian food when I was growing up. 

Have heard some of the recipes on your menu are from your mother. Was she the one that got you interested in food? Nonna’s pies are what we call them.  They are all her recipes. My mother was a great cook, and I grew up eating really good food.  Her pies were amazing, and we always were very excited when she would make them.  I do give her credit for getting me interested in cooking.  I didn’t know I was interested till I was 20, but some things take a little longer than others.

What is your favorite thing to eat on your menu? Katie yours? My favorite thing to eat is probably the Cuban sandwich, Katies is Ham and cheese

What is your favorite thing to make on your menu? Katie yours?  My favorite things to make are probably the breads for a couple different menu items.  I really enjoy making ciabatta, and brioche.  Something about working with dough, soothes the soul.  Katies is chocolate chess pie

What is your favorite thing about running your own restaurant? Katie yours? My favorite thing is the fact that it is all ours.  We succeed or we fail because of our decisions.  There is no blame to place.  It is a heavy burden, but when you’ve worked for owners before, and they don’t grasp the concept or they have crazy off the wall ideas about how they want you to run their restaurant, it is nice to know that I have no one to answer to but myself and Katie.  We work well as a team and complement each others actions.  Katies favorite thing is working with me and being able to have our family come and be a part of it.

Please tell the story of how Buon Cibo came about.  I had been wanting to open a restaurant for some time.  I was getting tired of the commute to Memphis, and I was getting tired of working for other people who didn’t see eye to eye with me.  We decided to look at the old Docs space in Hernando one cool December morning on a whim.  I was very suprised to see that everything was still there.  Booths, tables, chairs, plates, silverware, equipment, coffee grinds, cash registers, etc...I figured I could get a restaurant started here at minimal cost to me.  Everything fell into place and Bam! I had restaurant. Buon Cibo’s menu was created around certain pieces of cooking equipment.  Main pieces were a double decker conveyer pizza oven, and a toaster oven.  All the refrigeration was available, there was a stove and a grill in the back kitchen.  I didn’t want to come in to the space and take all the equipment out, so I fit the menu to what was there.  I added a couple pieces of equipment to make it more of a production kitchen and it just worked.  Can’t wait for ya’ll to come check it out.  See you soon. 

If you are interested in trying the Buon Cibo, we are going to have a gathering there on the 23rd of August. We would love it if you joined us at the table of brotherhood. All are welcome. Hope to see you there. See the menu on the "Upcoming Memphis" tab.

Buon Cibo

Highland CourtShopping Center

2631 McIngvale Road

Hernando, MS

662.469.9481

Hours:

Tuesday-Saturday

11AM -9PM

photos: again by sophorn aka norococo. thanks. they are beautiful.  

Trolley Stop Market Review and Photo Recap

One of my new favorite restaurants is reshaping the way Memphians think about fresh food. Trolley Stop Market is owned by Keith and Jill Forrester. If you recognize their names from somewhere, you may have met them at the downtown farmer’s market, selling produce from their farm, Whitton Farms. “Know your farmer, know your food” is their motto, and I for one,  am sure glad to know them.

Trolley Stop Market not only uses their own fresh vegetables in their recipes, they use as much local produce as they can. Here is a pretty impressive list of local farms/mills/bakery they are trying to mainstream:  

Whitton Farms, Jones Orchard, Neola Farms, Westwind Farms, Muddy Water's Seafood, Newman Farms, Top of the World Farms, Shoaf's Loaf, OC Vegan, MsKaskle Farms, McCarter Coffee, My Cup of Tea, Funder Farms, Wilson Farms, Kelly Farms, Matthews Farms, Donnel Century Farms, Richardson Vegetable Farm, King's Point Farm, and my personal favorite War Eagle! Mills (The auburn fan in me added the exclamation mark.)

They may not be Italian, but they make a mean pizza. They may not be Mexican, but they make an incredible taco (Taco Tuesdays) They may not be vegetables, but they make an awesome Vegetarian Lasagna. Okay the joke was bad, but the lasagna was still amazing.

Our menu included:

Appetizers

Shitake Mushroom Bruschetta

Creamy Tomato Basil Soup

Greektastic Salad

Entrees

Neola Farms Beef Lasagna

Vegetarian Lasagna

Old MacDonald Pizza

A variety of Wraps (Hummus or Chicken)

A variety of Hoagies (Jive Turkey, Philly Style, & Homemade Meatball Hoagies)

Desserts

Homemade Chocolate Chip Cookies

Peanut Butter Bomb Cake

Fresh Fruit Salad

From the looks on the faces at the gathering, I would have to write everyone had a wonderful time. The service was excellent. I really enjoyed hearing from where all of the ingredients originated. TSM went out of their way to make us feel welcome; they even put welcome signs on our tables. There is a reason people are returning to the TSM. They make everyone feel so welcome, and they make pretty good food as well.  Thanks to Jill, Keith, and the whole crew over there for a great gathering.

What would you try again?

“everything! (esp. the soup)”

“Old McDonald had a PIZZA!”

“tomato soup”

“Meatball Hoagie”

“Pizza, Meatball Hoagie”

“Everything was amazing, I can’t choose just one.”

What meal would you order again?

“Beef Hoagie”

“Veggie Lasagna/ Chicken Hoagie”

“Hummus Wrap/Tomato Soup/Pizza”

“Old McDonald Pizza”

“Lasagna-Great combo of veggies”

What was your favorite thing about the gathering?

“being introduced to food/plates AND where it came from.”

“Restaurant/people were so friendly and welcoming”

“My husband eating so many  veggies.”

“I love the local emphasis of this meal. Local = Awesome!”

“Having Jill and Keith come out & introduce themselves at the end of our meal, nice people”

Restaurant Suggestions?

“put the tomato soup on the permanent menu!”

“None, the food is great! Love the atmosphere.”

“the food was delicious and the service was excellent – I’ll definitely come again”


Trolley Stop Market
704 Madison Ave.
901.526.1361
blog
facebook

hours 8am-9pm


BREAKFAST, LUNCH, & DINNER.
Homemade, AWESOME PIZZA!
Draft Beer like: Ghost River
Daily Lunch & Dinner Specials
Farmers Market w/ 80+local food
& artisan vendors!
Family Friendly all the time!


Photos courtesy my lovely bride, Sophorn McRae (thanks!)