Project Green Fork Restaurant of the Month: Felicia Suzanne's
(WMC TV) - PROJECT GREEN FORK RESTAURANT OF THE MONTH: Felicia Suzanne's Downtown Memphis, 80 Monroe Ave., Memphis, 901-523-0877.
Sustainable and fresh. Locally farm-raised -- right to the customer's table.
"It's the freshest," said customer Jeff Sanford. "This is farm to table."
This is why Felicia Suzanne's is certified Project Green Fork.
"Probably 80 percent of my produce and my protein and my cooler is from local farmers, Mid-South farmers," said owner and Executive Chef Felicia Suzanne, a former Scorecard Chef of the Week and whose Smoked Salmon Deviled Eggs are a former Scorecard Top 5 Appetizer.
"She gets all her stuff from farms," said customer Irene Barksdale of East Memphis. "You can taste it in her food. It's very fresh. It's light."
A sample of Felicia Suzanne's foods and farm support:
PRODUCE: Whitton Farms (near Dyess, AR)
BUTTERMILK, WHOLE MILK: Rock Springs Dairy (Wildersville, TN)
FETA, GOAT CHEESE: Bonnie Blue Farm (Waynesboro, TN)
SMOKED CHEDDAR, SHARP WHITE CHEDDAR: Sweetwater Valley Farm (Philadelphia, TN)
STRAWBERRIES, CABBAGE: Woodson Ridge Farms (Oxford, MS)
EGGS: West Wind Farms (Deer Lodge, TN)
SUSTAINABLE FISH (Shrimp): Mississippi/Alabama Gulf Coast
GRITS: Delta Grind (Water Valley, MS)
"My shrimp and grits wouldn't be shrimp and grits without Delta Grind," Suzanne said.
"These are family farms, for the most part," said loyal customer Rod Bailey, "and that's something that we all support whole-heartedly."
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