Dear Friends,
We hope you and your family have been making the most of this fabulous summer and had a safe Fourth of July celebrating America's 246th birthday!
We certainly miss seeing you and want to say thank you all so much for being the greatest guests in the world! We truly believe that and know that we wouldn't have been able to enjoy our recent summer vacations without you! Thank you so very much for all of your support and we look forward to seeing you tomorrow!
We are so thrilled to highlight the outstanding wines from Famiglia Pasqua in our Hastings' Tastings feature this month! Famiglia Pasqua is a family-owned, historic winery that produces high-quality Veneto and Italian wines and is one of the main players in the Italian and international wine market.
For almost 100 years Famiglia Pasqua has improved on wine-making techniques originating from the Roman age, showing wide winery experience, and is now present in 65 markets worldwide. Be sure to have a glass the next time you dine with us!
We are thrilled to be offering an exclusive menu in celebration of Bastille Day on Thursday, July 14th. Our Bastille Day menu will consist of three courses of authentic French cuisine including, vichyssoise, dover sole meunière, & Grand Marnier crème brulée. Scroll to see more information about each dish and to reserve your table!
Our daily dinner menu will also be served this night for those who are looking for a more traditional Napa Café dinner. Make it celebratory by enjoying a French 75 with your meal!
With the Memphis heat in full swing, we want to ensure we can provide you with a recipe that you can enjoy even while sitting next to the pool. See our July featured recipe below!
Have a recipe in mind that you are hoping to see? Let us know- we would love to hear from you!
If you've recently dined in or ordered delivery, we'd love for you to share your dining experience with us by posting a review to our OpenTable or Google page!
Here's what you can look forward to in this newsletter:
- Thank you for Dining with Us!
We look forward to seeing you for dinner soon!
Cheers!
Glenda Hastings and the Napa Café Family
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Hastings' Tastings: Famiglia Pasqua |
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We are excited to highlight Famiglia Pasqua and the wide selection of high-quality wines they offer! These wines express both enological culture and family tradition, renovating the great Veneto wines and the Italian classics.
They are represented by Tiffany Werne, a veteran renowned wine educator in Memphis with over 30 years in the industry. With Tiffany's wines having a presence on Napa Café’s wine list for decades, including Prosecco by the glass, she and Glenda have formed a wonderful friendship over the years!
Tiffany was also very influential with the first-ever Heart Full of Soul fundraiser for Stax Music Academy in 2012, hosted by Napa Café. She helped formulate the original idea of pairing music and wine to create a terrific and memorable dinner! We were so lucky to have the opportunity to feature her wines from the portfolio she represented at the time- Frederick Wildman and Sons.
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Hey French | Brasa Coèrta | 11 Minutes | Mai dire Mai | PassioneSentimento |
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11th Annual Heart Full of Soul |
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Heart Full of Soul is BACK for the 11th year!
Join us on Wednesday, November 9, for Napa Café’s Signature Benefit Wine Dinner & Concert for Stax Music Academy. It was so great to be back in-person last year, and we can't wait to make this year's the biggest and best Heart Full of Soul yet!
In celebration, check out some of the fun from last year.🤩
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Bastille Day is considered France's national day and is celebrated on July 14th. In French, it is formally called Fête nationale française.
The National Day is the anniversary of the Storming of the Bastille on July 14, 1789, a significant event of the French Revolution, as well as the Fête de la Fédération that celebrated the unity of the French people on July 14, 1790. Celebrations are held throughout France, but the "oldest and largest parade in Europe" is held in Paris!
In celebration, we will be featuring an exclusive French menu! This authentic three-course menu will include vichyssoise, dover sole meunière, and Grand Marnier crème brulée for dessert. We are excited to also be featuring an extra special French 75 for the evening as well!
(Our Bastille Day Menu will be offered along with our daily menu.)
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Chilled soups were invented for summer days in Memphis. Vichyssoise is a chilled creamy potato & leek soup.
It was introduced to America by French chef Louis Diat at the Ritz-Carlton in New York in the summer of 1917, to help keep patrons cool.
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Dover sole meunière highlights the simple flavors of fresh fish, butter, lemon, & parsley.
It is found in the Eastern Atlantic Ocean, from the south of Norway to Senegal, & in almost all of the Mediterranean Sea.
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Grand Marnier Crème Brulée |
The first printed recipe of crème brulée is from 1691. Crème brulée translates to “burnt cream” & is one of the most raved about French desserts of all time.
Grand Marnier is an orange-flavored liqueur that was created in 1880 by Alexandre Marnier-Lapostolle. It's made from a blend of Cognac brandy, distilled essence of bitter orange, & sugar.
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Recipe of the Month: Key Lime Pie |
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Nothing screams Summer quite like Key Lime Pie!
We have a brand new recipe that has become a favorite amongst guests and we are so excited to share it with you!
We present to you our Key Lime Pie with Bavarian Cream recipe!
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Brown Butter Graham
Cracker Crust
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• 1 3/4 cups crushed graham cracker crumbs
• 1/3 cup powdered sugar
• 7-8 TBSP brown butter
• 1/8 tsp. salt
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• 1/2 cup key lime juice, fresh if possible
• 1/4 cup heavy whipping cream
• 1/3 cup Mascarpone cheese, room temperature
• 1 can (14 ounces) sweetened condensed milk
• 1-2 teaspoons finely grated lime or key lime zest, divided
• 5 egg yolks
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Vanilla Bean Bavarian Cream |
• 1 packet powdered gelatin(around 2 1/4 tsp)
• 1 cup cold water, divided
• 3 large eggs, separated
• 1/4 cup granulated sugar, divided
• 1 cup heavy whipping cream
• 1 vanilla bean, split, seeds removed, pod discarded
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Brown Butter Graham Cracker Crust Instructions: |
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1. In a large bowl add the graham cracker crumbs, powdered sugar, and salt.
2. Add about 7 TBSP melted butter.
3. Mix until combined. If it seems like it needs more butter,
add the remaining TBSP (I use the full 8).
4. Pour contents into a 6 1/4-Inch Springform pan and press to form a shell.
The crust will go very high up the sides…you want this.
5. Bake crust for 15 minutes at 325°F. Set aside.
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Key Lime Pie Filling Instructions: |
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1. Whisk sweetened condensed milk with egg yolks.
2. Whisk in Mascarpone cheese.
3. Stir in whipping cream and lime juice.
4. Stir in 1-1 1/2 tsp lime zest.
5. Pour into a prepared graham cracker crust & bake at 325° for 35-45 minutes.
This is far longer than you would bake a traditional key lime pie,
but due to its thickness, it will take much longer.
6. Let cool to room temperate and then put in the fridge for 30 minutes.
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Vanilla Bean Bavarian Cream Instructions: |
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1. Place 1/4 cup of the water into a small bowl.
2. Sprinkle gelatin over and let dissolve.
3. In a saucepan, whisk together egg yolks and 1/8 cup granulated sugar.
Do not place over heat, yet.
4. Bring the remaining water to a boil in a small saucepan.
5. Once boiled, remove from heat.
6. Temper egg/sugar mixture with water, slowly adding the water to the egg/sugar mixture and whisking the whole time.
7. Move to stove top add gelatin and heat and simmer, stirring constantly, until sauce coats the back of a spoon.
8. Place saucepan into a large, heat-proof bowl filled with ice. This will help the mixture cool quicker. Watch to make sure the gelatin doesn’t start to set. Once cool, remove from ice bath and set aside.
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9. Whip 1 cup of heavy cream into stiff peaks. Add the vanilla beans and whip
until fully incorporated. Set aside.
10. Whip egg whites and the remaining 1/8 cup granulated sugar until stiff peaks form.
11. Carefully fold the egg whites with whipped cream.
12. Then fold the mixture into the cooled gelatin mixture.
13. Pour on top of the cooled key lime pie layer and smooth with the back of a spoon.
14. Put in the fridge covered in plastic wrap to set at least 4 hours.
We hope you love it!
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Thank You for Dining with Us! |
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Little Gem Salad
baby Japanese romaine-like lettuce, avocado, radishes, Campari tomatoes, miso vinaigrette, toasted black & white sesame seeds
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Sea Bass
soy-ginger butter, soy ginger vinaigrette, black forbidden rice, sautéed spinach
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Carpenter Art Garden Yard Hearts |
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Decorate your yard this spring season with a Carpenter Art Garden yard heart- available at Napa Café!
Yard Hearts help raise funds for the children of Carpenter Art Garden and awareness for Le Bonheur Children's Research Hospital for $30.
Carpenter Art Garden is a non-profit organization dedicated to working with the children of Binghampton to promote each one's creativity and self-worth through exposure to artistic, educational, and vocational programs.
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In Case You Missed It - Links to Past Newsletters |
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From time-to-time we get requests from guests to see past newsletters so we thought we would include links to past newsletters in our newsletter! Enjoy! |
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Ways to Support Napa Café |
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Have Dinner
at Napa Café
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Ask about our private dining rooms including Jan’s Room and the Wine Cellar. |
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One of our staff members will bring it directly to your car or home, whichever is best for you!
Add a bottle of wine that we’ll pair with your meal!
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Purchase Gift Certificates |
Purchase a gift certificate for yourself or to gift to someone else. There’s no better gift than to give to others! 💛
Call 901-683-0441 to purchase!
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Write a review of your Napa Café experience on OpenTable, Facebook, or Google. Reviews are very helpful in being able to spread the Napa Café cheer! |
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