The Brushmark: Seasonal and Farm Fresh Summer Menus

It’s the end of summertime and the living is easy. Inspiration comes from many sources for us in the Brushmark. First and foremost, our menus are influenced by the changing seasons. As chefs, freshness is the key to our cooking. With summer comes a bounty of fresh fruits and vegetables. We are so lucky to be surrounded by farmers who bring us their goodies “fresh from the farm”. Our popular burger comes from Andrew Donnell of Donnell Century Farm outside of Jackson, TN. Most of our vegetables such as tomatoes, baby beets, green beans, & summer squash comes from Elizabeth Heiskell of Woodson Ridge Farm in Oxford, MS. She is also a good friend from our hometown of Cleveland, MS. We love the Heritage Pork that our friend Mark Newman of Newman Farm brings us from a couple of hours north of Memphis. Our accounting department’s own Debbie Sullivan’s nieces provide us with fresh eggs that are served from the popular weekend brunch menu.

As we prepared for the beautiful new exhibition “The Impressionist Revolution”, we wanted to include a few French influenced items to the summer menu. If you haven’t dined in the Brushmark in awhile, now is the time to come sample the new menu. Spend the day at the Brooks enjoying the exhibition. Take a lunch break to enjoy delicious new items such as Chicken Provencal or a Vegetarian Salad “Nicoise”. A perfect way to spend the day out of the Memphis heat.

This post is written by Wally Joe Executive Chef at the Memphis Brooks Museum of Art.


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