Sometimes it’s worth taking a step back from the high-end uptown venues, with the classy names and large price tags, to give a smaller venue a chance. Having enjoyed culinary skills of Chef Justin Young before, we decided to try his new place - Raven & Lily Restaurant - and see how his cooking skills have progressed.

So, on June 23rd we headed to the charming Memphis suburb of Collierville, where Johnson and Wales-trained Chef Justin and wife Amy had set up shop in a quaint turn of the century building fronting the relaxing tree lined town square. The evening’s weather was perfect for a casual event. An outstanding feast of unique entrees paired with fine wines welcomed us.

Bailli George Chandler and wife Dame de la Chaîne Robin greeted 39 guests with a “Welcome!”, a handshake, a hug, and a glass of Champagne Philippe Prié NV along with passed appetizers of house prepared duck prosciutto and crispy okra with house chow chow.

You could already tell; a fun evening had started.

After our Bailli’s welcoming remarks and acknowledgment of our guests, Vice-Chargé de Presse Dennis Meyer presented the final award to Chevalier Dr Tom Gettlefinger for his entry in our initial COVID-19 cooking contest.

Now, you could almost hear the dinner bell clanging!

Up first: Port-poached foie gras “au torchon” on brioche toast with strawberry vinegar gelee, perfectly paired with a 2013 Weingut Robert Weil Riesling Spӓtlese from Germany’s Rheingau region. Matching the sweetness of the wine with the luxurious texture and taste of the foie gras was a great way to start.

Next: New Bedford scallop, chilled lump crab, basil salsa verde and spiced kabocha pumpkin puree. This delicacy was complemented by 2018 Azienda Agricola Ronchi Di Giancarlo Rocca Langhe Arneis from Italy’s Piedmont.

Third course: duck leg confit, braised cabbage with rosti potatoes and well-matched with a Red Burgundy - 2012 Morey-Saint-Denis ‘Les Ruchots’ by Frédéric Magnien.

Followed by: Half High Farms beef short rib daube with mushroom and cumin carrot puree, complemented by a side-by-side comparison of 2008 and 1988 Clos du Bois Cabernet Marlstone Meritage (from Sonoma County, California).

Lastly ‘chocolate lovers’ dessert: honey milk chocolate, hazel praline dark chocolate covering a house crispy pastry on an espresso anglaise and a small glass of various Ports. Chef Justin complemented this with rum raisin palmiers and chocolate vindaloo candies.

With dessert served, Bailli Chandler introduced Chef Justin and his staff followed by some fun questions and answers.

To take home Chef Justin everyone gave croissants and jelly from his recently-opened bakery. I can personally attest that they were well appreciated the next morning.

At the end of the evening everyone agreed, “Raven & Lily Restaurant, it’s worth the drive!”

Vive la Chaîne!

Dennis Meyer
Vice-Chargé de Presse

Photographer: Dennis Meyer, Vice-Chargé de Presse