In the past 15 minutes I just came across a wire story about the woman who won the $1 million Pillsbury prize for a cookie recipe that starts with refrigerated peanut butter cookie dough, and ran across the article about Baltimore’s Berger cookies in the May issue of Saveur.

I’ve never been tempted by a peanut butter cookie, although I surely wish I’d created this one. But the Berger cookie is another matter. It’s a vanilla cookie topped with a fudgy icing and looks dee-vine. What I miss the most about Seessel’s is the turtle cookies. I loved them from when I was a kid until they served the last one–and I would love them still if I could get my hands on one. What’s your idea of the quentessential Memphis cookie? We get many requests for the Memphis City Schools butter cookies, and Makeda’s makes one that’s nearly a deadringer.

I found a recipe online for what might be the turtle cookies from McKenzie’s Bakeries in New Orleans, which were nearly as good as Seessel’s. Here’s the link, if you want to take a look: http://herbsaint.wordpress.com/2006/01/13/turtle-cookies/ (here’s the picture, above). I’ll let you know if I try the recipe.

It’s a nice night for a crisp white and I’m ready to get home, get the grill going and start tasting wine. So I’ll see you back here at 7 p.m. and we’ll get going. I, for one, will be working from the porch. Remember, we talk in the “live blog” box below.

I’m looking forward to tonight’s tasting with Arthur Kahn of Athur’s. One of the guests on the Louisiana tour was a big fan of pinot noir and I believe I had a taste of a different one almost every night. I’m ready to see how this one compares.

Arthur suggests a pork, veal, chicken or a sturdy fish dish. I’m going to make modified spaghetti carbonara. Instead of pancetta, I’m going to use slivers of the tasso I bought back with me.

I know it’s not May, and I know it would make sense to hold the best barbecue forum until then. But I’m heading out on a culinary tour of Louisiana tomorrow and I’m going to take a week off from the “Best of” lists. I’ll be posting about my trip, the Thursday night wine tasting will proceed without a hitch, but I’m going to be working 16-hour days and something’s gotta give for a bit… So enjoy this week to discuss barbecue, from your favoriute sandwich to the best chicken. Barbecue bologna. Best sauce. Best beans. Pulled or chopped. Ribs. Go crazy if you want to and talk brisket. But keep coming back, because like I said, I’ll be sharing Louisiana stories and pictures with you.

(Photo credit to our own barbecue guru Dave Darnell for this plate at Ray’s World Famous in West Memphis)

Sorry, folks. A la Carte was inadvertently omitted from today’s Food section. Here it is: 

Wine dinners and tastings
-Wines of Estancia are presented by Lauren Culp at Palm Court’s wine tasting tonight at 6:30; $20.
John Arnold with the Victor L. Robilio Company and  Mesquite Chop House Downtown will host a four-course wine dinner March 26, 6:30 p.m. $50; please call 527-5337 for reservations. 

-A four-course dinner at The Majestic Grille tonight features the wines of Francis Ford Coppola. Jay Koeller of the winery hosts the dinner. $55; call 522-8555 for reservations.

-D Vine Wines & Spirits hosts a wine tasting featuring Bogle Vineyards wines from Clarksburg, Calif. on Thursday,  on the patio at Huey’s-Southaven, 7090 Malco Blvd. 6:30 p.m.; $15. Cheese and sausage plates will be included. Call (662) 536-2940 for reservations.

-Great Wines & Spirits hosts a tasting of wines from Israel on Saturday from 1-3 p.m. at Salsa restaurant, 6150 Poplar Avenue in Regalia.  Informal, drop-by format. $5 per person, credited towards any same day purchase at Great Wines. Call 682-1333 with questions.

-Joe’s Wine’s hosts a wine tasting of about 35-40 South American wines at The Vine, 1819 Madison, on April 3rd from 6:30- 8:30 p.m.  Light appetizers will be served.  $35 per person.  Stop by Joe’s Wine’s, 1681 Poplar, or call 725-4252 to purchase tickets.

-John Adams of Star Distributors hosts a five-course oyster dinner with Jeff Dunham, chef/owner at The Grove Grill on April 3.  Kevin Voisin of Motivatit Seafood in Houma, La. will be there to talk about all things oysters. $75; 6:30 p.m. Call 818-9951.

Now, this is cool. A regular blogger sent this link to a map of local barbecue spots that s/he (not getting anything from me!) routed on a Google map. By clicking on the name of the restaurant, you’ll get directions, a brief description and usually an opinion. This is a great tool for both locals and for folks from out of town looking for a good slab or ribs or a sandwich. Click here to go to the map and please, share your opinions, too. Let me know if something’s missing and I bet our blogger will add it.

Have you seen the story online at our home page? Seems that there’s a renewed push from Tennessee grocers to allow the sale of wine in grocery stores. Of course, it seems likely that we’ll find a push back from liquor stores.  Here’s the link to the story :(click here). Sound off, people! Will it happen? If it means we get a Trader Joe’s–I say pass the law, man!

I mentioned that the upcoming “Tuesdays on the Terrace” at Memphis Botanic Garden is this coming, um, Tuesday, in A la Carte on Wednesday, but I just got an e-mail asking me to get the word out that MBG is pushing for a big crowd because they’re announcing the new and improved Tuesdays they’re starting in March. A few highlights of upcoming events include March Madness, a basketball-theme event with wine, beer and game food; Salsa dancers and Latin wines and food in April; and Oktoberfest in the 10th month.

Head over this coming Tuesday and hear more about it. Add your two cents.

I just got this email in. MFM is looking for a volunteer to perform the following duties. Keep reading to find out how to contact them if you’re interested.
1. Maintains and updates farmer and producer applications, regulations, and price structure each season. Sends vendor packets upon request and as needed.
2. Maintains farmer and producer mailing lists.
3. Actively recruits new and diverse local farmers and producers.
4. Works with Vendor Committee to select incoming farmers and producers each season.
5. Works with the Shelby County Health Dept. and TN Dept. of Agriculture on health-related issues, inspections, and fees pertaining to prepared foods, dairy, meat, seafood, and produce.
6. Enforces all MFM regulations, collects stall and other fees, creates weekly schedule, and assigns vendor stalls.
7. Interacts and interfaces with all MFM farmers and producers each week during the market season, in coordination with the Market Manager and Vendor Committee.
8. Maintains the farmer and producer section on the MFM website and writes vendor profiles in coordination with the Market Manager.
9. Works with the Market Manager to visit farmers and producers to ensure product quality, quantity, and locality.
10. Conducts a farmers and producers meeting once a year.
 
If you are interested in learning more about this important role within a dynamic team, visit: www.memphisfarmersmarket.org
 
Click on “Contact Us”
Click the  ”General Information” button
Fill in your name, email address, and phone number
Type ”Vendor Chair Position” in the “Questions/Comments” box
 
You’ll be contacted to further discuss this vital, rewarding position within our nonprofit organization.

Robert Dean of United Liquors would like for all of us to eat duck with his selected wine, a 2005 Carpineto Dogajolo, and I think I might pick a duck up on the way home Thursday. But here’s a beef recipe from tastytuscany.com that sounds good and can be thrown together quickly. Serve it with buttered noodles and a green salad. 

• 3 tablespoons extra-virgin olive oil
• 2 scallions, thinly sliced
• 4 beef flank steaks, about 4 ounces each, pounded to 1/4-inch thickness
• salt and freshly ground pepper
• 1/2 cup red wine
• 1 28-ounce can crushed tomatoes
• zest of 1/2 lemon
• 1/4 cup pitted and chopped black olives
• 1 tablespoon chopped parsley
• 1/2 cup beef stock
• 1 teaspoon sugar

In a large skillet over medium-high heat, warm the olive oil. Add the scallions, and sauté for 1 minute. Season the flank steaks with salt and pepper, and add them to the skillet. Sauté until they brown, then flip, and add the wine. Sauté until the steaks are cooked through. Remove the meat to a plate, and keep warm.

Prepare the sauce: Add the crushed tomatoes, lemon zest, olives, parsley, beef stock and sugar. Cover and cook for 10 minutes, stirring often with a wooden spoon. Serve the sauce over the steaks. Serves 4