I was surprised - and pleased - when I clicked Instagram on my phone March 11 and saw a painting of the “We Saw You” logo. The painting was on display at Spirit Fest, which was held that day. I contacted Jennifer Drew, who posted the photo and, eventually, found the artist, Anatheresa Palermo. I called Palermo and told her I had to have that painting. I love it.
It was doubly flattering to be surrounded by paintings of Elvis at the event. The King only could be shown from the waist up when he sang “ Don’t Be Cruel” in 1957 on “The Ed Sullivan Show.” In my logo, I’m only shown from the nose up.
Well, the painting now graces the blank wall that faced me every day at the office. But I wanted to find out more about Spirit Fest.
Norma Dejesus filled me in.
“It is a holistic fair, festival, where different holistic practitioners come together and offer their services and educate the public about the different services and modalities,” said Dejesus, the Spirit Fair coordinator.
The event - the fourth - was held March 10 and 11 at Unique Catering Event Center in Bartlett.
It was hosted by The Circle, a non-denominational store owned by Dejesus at 2465 Whitten Road Suite 105. The store, which offers holistic services, is open Wednesdays through Sundays. “Basically, it is a center that is geared toward helping people connect to spirituality,” Dejesus said. “And empower them with that connection.”
The next Spirit Fair will be held Nov. 10 and 11 at Unique Catering, Dejesus said.
For more information, go to thecirclememphis.com
The City Block Salumeria Butcher’s Dinner featuring Lucky Cat owner Zach Nicholson, Memphis chef Fotunato Oliva and a team of friends was a success. The five-course meal was one of a series of monthly meals.
“It was memorable experience,” Nicholson said. “We did a really elegant grille cobia dish over glass-like cucumber gelee cubes plated on a clear glass brick. That was visually stunning.
"We had some of the best beef available for purchase in the world. We had the highest grade of Wagyu beef you can buy.
“The first course was fun, too. We did blood sausage and sea urchin. The way we prepared it was we made a butter with the roe from the sea urchin and froze it. The fun part of that course was we took the frozen butter pieces and we grated them over the blood sausage right in front of each guest like pottarga.”
Phillip Ashley of Phillip Ashley Chocolates assisted with the desserts. Former Hog & Hominy bartender Aaron Hanna and Jon Neizer of Hog & Hominy created saki cocktails.
The monthly dinners were begun by City Block owners Nick Scott and Brad McCarley to “raise awareness” for City Block Salumeria, Nicholson said.
Each month, a guest chef will prepare a five-to-seven course dinner that will highlight charcuterie from City Block Salumeria.