CHECK OUT SOME FABULOUS NEW RESTAURANTS IN COLLIERVILLE

It seems as if all of a sudden Collierville is welcoming quite a few new delicious places you should know about. Let’s welcome three of the newest rising stars!

BROOKS PHARM2FORK

120 East Mulberry Street – Farm-to-table dining / elevated comfort food

Pharm2Fork resides in what used to be the old Brooks Pharmacy on the Collierville Square. The brick and plaster walls remain in this eclectic casual eatery. There is a full bar located in the back and a gorgeous 15-foot farm table located up front for seating large groups. Mac Edwards, the owner, is no stranger to the restaurant scene. He also owns The Farmer and has helped to create McEwen’s.

The food is, as Mac states, “As local as we can be”. All vendors are from the Tri-State area. They use sustainable pasture raised meats poultry, as well as farm fresh vegetables and eggs. From starters to salads, sandwiches, and entrees everything looks and tastes delicious. Try the healthy Porto Burger, a twist on a Vietnamese Banh Mi made with brisket, or Pan Seared Scallops with Cauliflower mash, and roasted asparagus. Yum!

148 NORTH
148 North Main Street – Fine dining French / Southern Fusion

148 North has an open relaxed atmosphere and a gorgeous patio for dining. There is a spacious bar area for enjoying a delicious libation and a casual bite. Owner/Chef Brian Thurmond is no stranger to fine dining. Brian was Chef de Cuisine at Restaurant Iris before going out on his own, and I am sure you will all be glad he did when tasting the deliciousness he offers!

The menu offers plenty of healthy dining options. They use the freshest natural ingredients available. When choosing foods they try to keep ingredients local. All of their meats are hormone free and fish are boat caught. The menu will change up based on availability and patron preferences. Speaking of preferences, if you have a dietary restriction, they will do their best to accommodate. A vegetarian or vegan dish can be cooked up to order! Try the delicious 148 Salmon Cobb Salad or pan seared Tasmanian Ocean Trout with roasted cauliflower and butter beans . I love Brian’s motto – “ Comfortable meets healthy meets fine dining”

FRIDA’S MEXICAN RESTAURANTE
4610 Merchants Park Circle Carriage Crossing – Authentic Family Style Mexican Cuisine
The owners are the Gonzalez family, who own Frida’s in Midtown and have now brought another eating establishment to Collierville. The atmosphere is rich with elements from Mexico. They have a 15-seat bar area to order an appetizer or tasty margarita. Try the Pozole (Traditional Mexican Soup) or order from the vegetarian menu for a healthy option.

Frida’s supports local businesses when choosing suppliers. All recipes are authentically Mexican, using only the freshest ingredients. Future plans include lighter options to include nutritional content for those entreés.

TIPS FOR HEALTHIER GRILLING
• Choose leaner cuts of meat. Choose loin, round, or flank cuts of beef or pork. Choose boneless and skinless poultry. Trim any visible fat, as this will not only save calories but will reduce flare ups.

• Veggie power. Meat doesn’t have to be the main feature of every cookout. Try grilling vegetable kabobs brushed with a tasty marinade. Grill up thick portobello mushroom caps instead of meat.

• Cook meat safely. Try to avoid excessive contact with smoke and scrape off charred bits. You can wrap meats in foil to protect them from smoke. If cooking with coals, make sure they are additive-free (conventional coals may contain sawdust, sodium nitrate, borax, and additives such as paraffin or lighter fluid)!

• Use marinade. Marinate in the refrigerator. Studies show that marinating in an oil, vinegar, and spice based marinade can reduce the risk of potential bacterias. Coating meat will also protect it from burning and keeps carcinogens away.

• Keep it clean. Wash equipment that comes into contact with raw meat. Avoid cross contamination or when juices from raw meats make contact with ready-to-eat foods.

• Balance your plate. Aim for 1/4 plate lean protein, 1/4 plate healthy grains, and 1/2 plate of vegetables and fruits.

• Go for healthy, lower calorie sides. Avoid those mayonnaise laden potato and macaroni salads and opt for fresh vegetables instead. Visit a local farmers market to grab and cook what’s fresh and in season.

GRILLED STEAK MARINADE
1/3 cup olive oil
1/3 cup soy sauce
1/4 cup honey
2 cloves garlic, minced
1 Tbsp red wine vinegar
1-inch piece of ginger, sliced
1/2 tsp red chili pepper flakes
1/2 tsp ground black pepper

CHICKEN BREAST MARINADE
1 packet dry Italian salad dressing mix
1/4 cup cider vinegar
1/4 cup olive oil
1/4 cup soy sauce
2 Tbsp honey

Lisa Mullin is a Certified Holistic Nutritionist, whose passion is to help others eat for optimal health, weight, and wellness. She is an advocate of eating organic and local foods. She is a fitness enthusiast and has traveled the world. If you are interested in finding out more about her services, email her at lbmullin1@gmail.com or Like & Follow her Health and Wellness page on Facebook, where she shares nutrition, fitness, health tips, and nutritious recipes at Facebook.com/lbmullin1.