Welcome back to Table Talk, where Daily Memphian food and dining editor Jennifer Biggs sends the latest food news (along with a dash of this and that) to your inbox every Wednesday.

As I wrap up 2021, I looked back over the stories I’ve written and the food I’ve eaten as I prepare to write my year-end stories. Something kept nagging at me and finally I remembered: I forgot to tell you about this:

José Andrés was in my kitchen. I have the photo to prove it, and OK, OK — it was Zoom. But can’t we agree that’s as close as we get for some things these days?

José Andrés on the phone, talking from Spain, with Amy Davidson. (Jennifer Biggs/Daily Memphian)

This had nothing to do with me, by the way. It was nothing official and I just lurked in the background, though was happy to speak up and talk to Andrés when he spotted me on my cousin’s phone, which she was using to Zoom.

His mission was noble and he was charming. We invited him to Memphis, and as I found myself slipping into the hard-sell of all we have to offer, I pulled back and let them finish what they were there to do, which was to look in the refrigerator and see what was there that could make a dinner.

I have enough food in my house to feed the neighborhood at any time, so it wasn’t much of a challenge. It happened to be during the time when I spent days trying to perfect a version of the Sakura sauce from Edo, the closed Japanese restaurant that was on Summer Avenue, and he was surprised by how many eggs there were. (Nominal luck on the recipe, but I’m not giving up.)

Andrés, a world-renowned chef and humanitarian, has teamed up with Hellman Foods for the Fridge Hunters campaign, which raises awareness of food waste and how to avoid it. My cousin, Amy Davidson, entered a sweepstakes to have a virtual visit with him. She won — she always wins, from trips to New York to see Jon Stewart and the Westminster Kennel Club Dog Show to cruises — and asked to use my kitchen.

They talked about how his mother stretched leftovers by making croquettes out of whatever was on hand, about how Amy’s family (also mine) spent Sundays gathered around my grandmother’s table, about the work she does to feed hungry mouths on Fridays at A Betor Way, a charitable organization for which she volunteers.

And that’s what happened the day José Andrés came to my kitchen.

Now, let’s catch you up before the Christmas break, make sure you’re up to date on what’s going on.

First, Rob Moore reports we’re getting a Hy-Vee grocery, though the when and where is iffy. Iffier still is whether we’ll be excited about. I’ve never been to one. Have you? If you have, I want all the details on what it’s like and how it compares to Kroger, Publix and my favorite, H-E-B. Fingers crossed. 

COVID numbers are rising, and one local restaurateur has proactively closed his dining rooms and gone back to takeout only for now. Mike Garibaldi, the owner of Garibaldi’s Pizza, says no more dining in for right now; he wants everyone to stay safe. At least three other local restaurants have been closed in the past week because of employees testing positive. Please wear your mask, keep your distance and get some home tests. They’re simple to use and much more convenient than waiting in line to get tested. 

In happier news, McEwen’s opened to the public on Monday, and the food is as good as it ever was, the space fresh and bright — and much larger with a second dining room.

McEwen’s reopened on Monday, Dec. 20. The pecan miso salmon is back, along with the squash casserole, mashed potatoes and the fried okra. (Jennifer Biggs/The Daily Memphian)

Last minute gifts? Well, OK, now you really are cutting it to bone, but still no judging. Have a look a gift guide of local items for your food lover and hop to it. Like now. 

Measuring spoons and enamelware bowls at the National Ornamental Metal Museum. (Jennifer Biggs/Daily Memphian)

And a group of five buddies brought the Guinness World Record for longest team barbecue marathon to Memphis with a weekend event that lasted 42 hours. It’s not official yet, but that’s all a matter of paperwork and certification. 

Addison Fordick, left, and Robert Hammons, right, check their food while attempting to break a Guinness World Record for longest team barbecue. (Brad Vest/Special to The Daily Memphian) 

And happy holidays to Ally Luciano, who has been asking for Café Roux’s recipe for praline bread pudding. We knew there was a small book, a pamphlet, floating around somewhere with recipes from the restaurant, but I couldn’t find it at the library. Linda Shaw Barry Urhahn had it and posted the recipe on Table Talk. Thank you so much! Now I’m sharing it with you, so click here and get moving if you want it for Christmas. 

I hope you have a wonderful long holiday weekend with your family and that if you have a pool, it’s clean and heated: The forecast for Christmas Day is 77 degrees, and nothing says Christmas like pool volleyball.

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