River Oaks Club Special Event

James Beard Dinner

On July 16, 2008, River Oaks Restaurant and Chef Ben Vaughn are pleased ot host the Friends of James Beard Benefit - Best of Memphis Dinner. Join Ben and the River Oaks staff, along with other of Memphis' finest chef's for a culinary delight. Seating is limited, so please reserve your tickets soon by calling 901.683.9305.

 

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Special Offer

  • Monday Night Wine Night River Oaks Bistro*Wine*Bar


    All Bottles, 50% OFF Listed Prices
    300 labels to select from

Hot Recipe

Frozen Key Lime Soufflé


· 6 egg yolks
· Finely grated zest of 1 Key lime (or other lime, as available)
· 6 Tablespoons freshly squeezed Key lime juice (or other lime juice, as available)
· 1 cup sugar
· 3/4 cup water
· 2 teaspoons light corn syrup
· 3/4 cup heavy cream
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This Weeks Fish Alaskans Copper Salmon River Salmon

The cold rushing waters of the Alaskan river’s produce some of the richest, most naturally succulent salmon in the world. Wild Chinook (King), Sockeye (Red) and Coho (Silver) salmon-with their rich color, firm texture, and wonderful flavor are renowned throughout the world.

 

The Alaskan river’s terminate in the Gulf of Alaska and are the most pristine river system in the world. Because of their hundreds of miles in length and the challenge is of their many rapids, the salmon that originate here are noted for the firm, bright red flesh, nutty flavor and the extra oils and fat that they carry to fuel them on their migration to their spawning grounds. The Chinook and Sockeye salmon, arriving in early May, are the first salmon of the season to return to the rivers and streams of Alaska. Fortunately for those of us who appreciate their rich flavor and firm texture, the fats and Omega-3 oils are the kinds that our cardiologist would recommend.

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