After a long travel day, filled with many of the minor insults afforded by modern travel, we arrived in Memphis some 2 hours late, and had to scramble to clean up and dress to make a reservation at Kelly English’s Restaurant Iris (that’s Kelly, above). Ace wheelman Ervin Yarbrough (Silver Fox Transportation, left) was waiting in front of the Madison Hotel to whisk us uptown.
Dinner was superb: the New Orleans-trained chef had made a trout Amandine with a remarkably light but flavorful sauce, and perfectly cooked pork tenderloin with maque choux and cornmeal pasta. We have arrived for a 10-day swing from Memphis and down through the Mississippi delta…
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