Getting to Know: Perre Magness of The Runaway Spoon

Despite the weird name, I think blogging is totally cool. Before I ever started to write this one, I was always scoping out awesome things in Google Reader, and what really struck me was that there are a lot of people out there that like parts of the things that I like. Many of them are even way more enthusiastic about it, so they could be great resources for me to learn. Blogs are like a daily  (or in Eat Local Memphis’ case, a couple time per week) subscription to news/insights/commentary on pretty narrowly focused topics. So, I’m pro-blog in any case.

As I’ve been writing, I have also found more of Memphis’ sweet blogs, and I’m excited to bring an interview with one of Memphis’ best bloggers. Not only is Perre Magness of The Runaway Spoon incredibly prolific, she isn’t just commenting on pop culture, she is sharing her best recipes. Her work makes our culinary lives better. Find out why. I’ve added some extra photos of her food to the flavor. Enjoy!

Part 1 – The Obligatory Memphis Questions

What do you like most about Memphis?

I like that Memphis still retains its small town feel, with some big city amenities. I love running into people I know all over town, but also meeting new people from all over the country and the world.

Have you always been a Memphian?

Born and bred.  Went away to Connecticut and England for school but came right back.  You can tell I’m a Memphian, because I still shop at Seessel’s, Goldsmith’s and Stepherson’s

Part 2 – The Part Where I Ask About Your History

Tell us a little about your cooking history.

I have studied food and cooking around the world, mostly by eating, but also through serious study.  Coursework at Le Cordon Bleu London and intensive courses in Morocco, Thailand and France have broadened my culinary skill and palate.  But really just being in the kitchen.  My family cooks – my Mom made a great dinner every night when I was kid, and my Dad was a great one for kitchen projects like making bread or pasta or cooking Chinese food in a wok.  I visited my grandparents for camp every summer and my aunt would loan me her 1950s Betty Crocker Boys and Girls cookbook and let me choose what we would cook on the weekend.  We even did the fun cakes shaped like teepees and drums.

But I had this cookbook from a Junior League in South Carolina that came with colored metal measuring cups and spoons.  The drawings in the book showed you when to use 1 red cup, or 1 green tablespoon.  I cooked for my family from that book – I still use some of the recipes. It is one of my most treasured possessions.

Perre's pimento biscuits and tomato soup (click photo for recipe)

Part 3 – You Blog Too? Woohoo!

What caused you to start up The Runaway Spoon?

I wanted an outlet to hone my skills as a writer and recipe developer and get noticed.  I started it all in aid of hopefully publishing a cookbook, and I still hope to, but the website has proven to be so satisfying and interesting that I am incredibly content with it.  The interaction with readers and other bloggers is so immediate and rewarding, and I am accessible for questions and ideas.  I get to cook all the time and share my experiences in this big internet kitchen.

What is your favorite part of your blog?

It is such a creative space for me.  I am constantly thinking about food (even before blogging) and this gives me an outlet for it all.  Having a space to showcase my writing, and share recipes, is a dream for me.  I love it most when people respond, either in comments, or email or Facebook. (TR’s note – me too!)

I imagine people are constantly sharing their stories about cooking your recipes, that must be awesome to get their feedback!

One of the best parts of blogging.  I haven’t been harshed on too much yet, so I still get excited when a recipe gets a comment or a reader sends an email, or a recipe makes its way around the internet on other sites.  I love hearing that someone served a dish successfully at a special occasion, or altered it to fit the tastes of their friends and family.  Keeps me going.

Part 4 – Zen and the Art of Recipe Maintenance Development

What is your method of developing recipes? Some people make something then tweak it to suit their needs, others just invent things on the spot. How do you go about it?

In a whole lot of ways.  Sometimes I am inspired by something I eat at a restaurant or while travelling and want to recreate it. Sometimes I just feel like there is a dish I want to know how to make, or simplify.  I read cookbooks like novels – and novels about food – and I get inspired to try new ingredients or techniques.  I love working on “recipes” from family and friends and taking those instructions and translating them into a format we can all enjoy. Sometimes an idea will come to me during a sleepless night, and sometimes I’ll think for months about how to use ingredients, or create something unique.

Where do you currently find inspiration to create new things?

When I started the blog, I knew I needed to delve into Southern cooking some, and I am now constantly reminded of the food I grew up with and readers and friends are always telling me stories about their food memories, so perhaps surprisingly, I am really finding inspiration in my culinary roots.

If you could go on a 10 day food journey, where would the plane out of Memphis take you?

Some place I haven’t been yet. Other than cooking, travelling is my favorite thing to do and I am very, very lucky that I have travelled all around the world and had amazing chances to eat and learn along the way.  I have yet to visit China, I’d love to explore more of South America, and West Africa interests me. Or Northern Europe.  Frankly, there’s no telling what far-flung place I’ll head to next.

Perre's Sweet Tea (click photo for recipe)

If you are cooking for a serious dinner party for 8 (like I hope to be able to do someday), what would you fix, and can you share these recipes?

I love the dinner party, and there are times I go all out and pull out the silver and the china, make a big tenderloin, serve four courses.  But mostly I like to invite a group of friends over for something less involved.  And when I have people in my home, I want to spend as much quality time with them as I can, so I tend to go for things that can be made ahead so I am not chained to the stove. Stews and casseroles are always a good bet – and I like family style eating among friends.  Chicken Prosciutto Lasagna and Butternut and Sage Lasagna are good choices, or a baked pasta like Pastitsio, which is Greek.  Maybe a Belgian Beef and Beer Stew, Chicken Enchiladas with Pumpkin Sauce, Shrimp and Grits, or Shrimp Creole.

Chicken Enchiladas with Pumpkin Sauce (see above)

Part 5 – Memphis Eats or Eat Memphis

Okay, let’s talk about food for a few minutes.  Brunch is one of my favorite activities of the week.  What local spots do you enjoy for the weekend’s ultimate meal?

I go old-school.  I love biscuits and gravy and grits and country-fried steak.  I love Brother Junipers, Byrant’s for a quickie or The Arcade.  Café Eclectic and Coffee Republic have great breakfast food.  I haven’t made it to the new brunch at Trolley Stop yet, but I can’t wait!

What are the last 3 local restaurants that you went to?

This winter has been a home-cooking, recipe developing extravaganza for me, so I haven’t ventured out as much.  But I guess Trolley Stop, Las Delicas, Café Eclectic.

What is the best kept secret concerning Memphis’ food?

The diversity – we are so much more than barbecue.  Great ethnic restaurants, amazing chefs and a growing fresh and local movement.  As an actual place, the Winchester Farmer’s Market – my favorite shopping experience in Memphis.

Bread and butter or toast and jam?

Bread and butter.  I could live off it.  It would kill me, but I’d die happy. (Make it a Shoaf Loaf and some butter from Evergreen farms, and I’d be really happy)

How do you like your steak cooked?

Medium.

Perre's Fried Chicken (click photo for recipe)

Part 6 – The Grand Finale

Last question, for real! If you had the chance to create your ‘last meal’ using food from Memphis restaurants, what would you pick?

Chips and Blue Cheese Dip from Cantral BBQ, Tuscan Butter from Grisanti’s to start, followed by African Peanut Soup from The Brushmark.  Then on to a Gus’s fried chicken breast, some barbecue spaghetti from Interstate, lima beans from Alcenia’s, macaroni and cheese from Interim, gingered carrot salad from the late Crumpets, pommes frites from Cafe 1912 and some mexican corn on the cob from Las Tortugas.  A basket of Brother Juniper biscuits and popovers from Paulette’s on the side.  Dessert would be sweet potato cobbler from Alcenia’s, a snickerdoodle cupcake from Muddy’s Bakeshop and a wedding cake sno-cone from Jerry’s.  I’d wash it all down with some fruit tea from Davis-Kidd and a watermelon margarita mixed by David Parks.

The End

Whether you cook seriously or not, you should seriously go check out Perre’s blog. You can learn a LOT, but if you just fall into the “I wonder what the cool people are eating, but I’m just going to stick with what I’ve got” category, this is the place to find out. I’m going to try to start sharing links/recipes from her space over here in the future, as what is more local than using the recipes from one of our own. Think of it as your mom’s Junior League Cookbook on steroids.

Thanks so much to Perre for sharing her story and her awesome food with me and with all of us!

-Thomas

You want to go to there:

The Runaway Spoon