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LOAF - Modern Memphis Cuisine

@eat.loaf

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🍞 Pop-ups, Catering, Consulting
🍞 Serving on Chickasaw Land
🍞 Benefiting @firstcongofood
🍞 Featured on @foodnetwork
#Halal #LGBTowned #POCowned

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Hey yall! We do catering!!

If you haven't heard of us, Loaf is a New American popup & catering service. We started out in 2021 as what the @ilovememphisblog called "The Most Interesting Food Truck in Memphis" and have since been featured by the Daily Memphian, the Commercial Appeal, the Memphis Flyer, Edible Memphis, and even Diners, Drive-ins, & Dives with @guyfieri on the @foodnetwork

We specialize in catering to a wide variety of different events, as well as being able to work with most allergies and dietary restrictions. We pride ourselves on our creativity and versatility and our ability to provide a menu perfectly customized to the needs of your event or occasion. We've done everything from thirteen course omakase style dinners to crawfish boils to charcuterie boards to corn dogs at Cooper Young Fest.

We have done weddings, birthday parties, end-of-life celebrations, gong fu tea ceremonies, Eid dinners, mehndis, sangeets, memorial day cook outs, large family style & plated dinners, casual corporate lunches delivered in office, and private in-home dinners for two. In addition to food our expert bar/FOH team can provide drink pairings for our menus ranging from cocktails, wine, beer, coffee, tea, and a wide variety of both alcoholic and non-alcoholic beverages.

Whatever your catering needs are, we're the folks to make it happen! DM us or email loafmemphis@gmail.com today to learn more. taken in Memphis, Tennessee by @eat.loaf

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2 years ago

A ton of folks hit us up saying they couldn't make it to the tomato popup yesterday so we wanted to spread the love and give you nine to fivers a chance to get your hands on the grand mother of grandmama tomato sammies that swaps out classic cracked black pepper for a crumble made out of Oaxacan style black mole.

If you've never had mole, it's a deeply rich, savory, and complex sauce from Southern/Central Mexico that has 30+ ingredients including heirloom tomatoes, tomatillos, a ton of rehydrated chiles, fruits, seeds, herbs and spices. We use some incredibly rare chile chilhuacle negros that Chef Kale smuggled back from Oaxaca a while back for our mole, as well as a couple non-traditional ingredients like black mole and black cardamom to boost the blackness as much as possible

We are also doing a VERY limited run of chicken sandwiches, one with the mole and one with our classic Memphis style honey gold. If you want a chicken sammy make sure you get there early.

We've also got this amazing tomato ceviche with a tangy, savory, slightly spicy leche de tigre made of tomato water, cucumber, garlic, and aji amarillo, as well as a fun lil veggie tostada made with huitlacoche and heirloom cherry tomatoes.

We'll be serving tomorrow from 11-4! Pull up! 🍅🍅🍅 taken in Memphis, Tennessee by @eat.loaf

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3 months ago

I really let tomato season fly by me last year, so I've been thinking about tomatoes a lot this past week.

Savory, plump, you get that explosion of flavor in every bite, a perfect balance of sweet and umami growing right off the vine. You can do so much with it, from the classic southern tomato, mayo, salt and pepper sandwich that your grandmama made ya, maybe some caprese, gazpacho, or even something a little more intricate like this tomato ceviche I got going here, it's soaking in a leche de tigre made of tomato water & aji amarillo, some seasonal stone fruit and a lil bit of the salsa macha to give it some bite.

I'm gonna be serving this ceviche and some other fun tomato focused dishes all over Memphis this tomato season, but if you want to be first in line to try it swing by Cxffeeblack this Friday July 17th from 11am to 5pm

I'm also working on some fun dishes for Memphis' inaugural tomato festival coming up this August, and this is one I'm particularly excited about, along with our famous spin on the classic tomato Sammy, so get ready for a LOT of tomato based content from me over the next month or so. by @eat.loaf

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3 months ago

We're doing a very special menu to celebrate tomato season this year!

For all those who were big fans of our "tomato tomate" we are pulling it out of the vault again for the first time in years. If you never tried the vegetarian cornerstone of our menu it was a play on the classic southern tomato sandwich(tomato, mayo, salt, and cracked black pepper) except we swapped out the cracked black pepper for our 30+ ingredient oaxacan style black mole sauce that we have dehydrated and turned into a crumble; we also swapped the standard Duke's southern mayo for a Mexican style mayonesa.

Many of the subtle flavor notes in a really nice black pepper are present in the overt flavor profiles of many black mole sauces. This takes the familiar southern classic that everyone whose grandma had a tomato garden knows and loves and packs it up with a major punch.

We'll also have the classic version of the sandwich, a version using West African cameroon pepper and an aioli(fancy mayo) made with red palm oil, and an option with the salsa macha we infused with hibiscus/flor de jamaica for the Cxffee con Leche event last month. If you haven't had flor de jamaica it's a West African ingredient that made its way via the trans-Atlantic sl*ve trade into being a culinary staple in Latin America, typically served in the form of an agua fresca.

If sandwiches aren't your thing we'll also have a vegan/gluten free tomato ceviche absolutely bursting with flavor in a tomato water and aji amarillo leche de tigre with a little bit of stone fruit mixed in to balance the acidity served with some of our salsa macha as well as a classic loaf style gazpacho with scotch bonnet peppers, iru(fermented West African locust beans), and thickened with powdered egusi seeds and red palm oil taken in Memphis, Tennessee by @eat.loaf

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3 months ago

FRIDAY NIGHT! 6pm to 10pm! We are bringing back two of our biggest crowd favorites, the BART, which is basically an egg & cheese with Jamaican beef patties instead of bread and a creamy aioli made with Jamaican pickapeppa sauce.

We are also bringing back our famous HONEY GOLD fried chicken sandwich in a very rare appearance. We only do this publicly like twice a year so you seriously don't want to miss the reason why we are the only people in the history of the @memphisflyer to be nominated for best fried chicken and best vegan food in the same competition 🙌

We'll also be bringing back the maafe toast, a delicious vegan West African peanut & palm oil sauce seasoned with Cameroon pepper, scotch bonnet, dawadawa and filled with some seasonal summer veggies, and doing a fun salad with pickled black eyed peas, thin sliced quick braised collared greens, and a dressing made with tamarind and palm oil.

We'll be serving during a double screening of the two documentaries made about @cxffeeblack. There will be food, music, films, and community for all. We've been real busy with some other projects this year but we've missed y'all so much and we're so excited to serve again. Seriously, pull up by @eat.loaf

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4 months ago

Just some delicious and adorable hors d'oeuvres from an event we catered for the Decorative Arts Trust last month!

If you're ever in need of some top notch and competitively priced snacks for a casual event we are the best in town. We also offer plated dinners, buffet service, boxed meals, charcuterie boards, meal prep, and more for anything from corporate lunches, cute casual get togethers with friends, backyard BBQs, 500 person weddings, or pretty much any social gathering a person could think of. Slide in the DMs if you're in need of some great bites at a great price!

The pictures apps are:
- Pearl Couscous Salad Bites w/ dill, welsh leeks, fresh thyme, crunchy sunflower seeds, and heirloom cherry tomatoes in a rich bacon aioli
- Mushroom Crostinis w/ pickled shimeji shrooms, roasted walnuts, and a mushroom & walnut pâté
- Stuffed Dates w/ goat cheese, pistachio, and a gorgeous bright sumac taken in Memphis, Tennessee by @eat.loaf

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4 months ago

hey fam, we've finally got a rain date for our tasting menu dinner with chef becky githinji of @_kulachakula

this dinner is a particularly special one for us as kenyan food has been a big influence on chef kale's cooking since they spent a couple months in kenya studying the cuisine back in 2019

for this tasting menu we'll be doing some artistically plated takes on classics like kenyan samosa, nyama choma with sukuma wiki/ugali, and mandazi, as well as a fun spin on ndengu, a curried lentil dish commonly served with a flaky crispy chapati, and samaki, a seared fish dish served over rice

we'll also have some creative beverage pairings by @sy.dni & @cxffeeblack

the dinner series at cxffeeblack has been the most fun we have had as a collective and we are so jazzed to share another night of food, drink, music, art, and culture with all you beautiful folks in our community

you really don't want to miss this one, make sure you grab your seat quick from the link in our bio! by @eat.loaf

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5 months ago

Just a reminder that we have one of the most customizable catering services in the city of Memphis! We can provide a unique high quality menu perfectly catered to any event no matter how big or small from 300+ person weddings to intimate private dinners for 2.

We made these adorable little mini Bandeja Paisa bowls and plantain/guava tarts for some Colombiano friends who were having a baby shower last week!

Holler at us to see what we can make happen for you! taken in Memphis, Tennessee by @eat.loaf

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5 months ago

We are so excited to partner with a handful of the best chefs in the city to bring folks together over community, music, and delicious soup to benefit our food justice efforts in Midtown Memphis.

In the wake of a large amount of federal funding cuts to food assistance programs we are growing increasingly reliant on community support in regards to both financial and material donations, and we have been so touched at the response we have received from y'all!

We'll be hosting the event in our fellowship hall at 1000 S. Cooper where we do our community meal every Tuesday thru Thursday

Tickets are at the link in our bio. If you can't make it to the event and want to donate directly to our food justice efforts, there's a link to that too.

ALSO we are still looking for a few more musical acts so if you're interested please reach out! 🩷🎶 taken in First Congregational Church (Memphis, TN) by @eat.loaf

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8 months ago

Besides the BART, this is our number one most requested collab dish with @cxffeeblack

Fresh salmon cured with salt, brown sugar, and Cxffeeblack's flagship guji mane roast. It is served on a slice of toasted sourdough with fresh Ethiopian style cheese, berbere chili crisp, and cilantro micros

We''ll be here till 4:00, come and get it! by @eat.loaf

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10 months ago

If you haven't had Banga it is an incredibly complex and rich sauce/stew from Nigeria made of various types of fresh and dried seafood rehydrated into a rich broth with scotch bonnet pepper, red onion, a variety of spices and fermented legumes, then thickened with concentrated palm nut, that creates one of the most unique and powerful flavors I have had in ages.

The fish was red snapper, one of the more commonly consumed fish in Nigeria, dusted in fufu flour and scaled with thinly sliced African yams then seared in red palm oil.

We will be serving this and some other amazing Nigerian inspired dishes at our "decolonizing palm oil" dinner at @cxffeeblack on December 7th. Tickets are available at the link in my bio! by @eat.loaf

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a year ago

Kibbeh stuffed artichoke, leek & freekeh risotto, @alard.usa evoo, pine nuts, thyme, sumac, chile Aleppo

I know y'all are probably tired of hearing me gush endlessly about the quality of this olive oil, but if you still haven't ordered a bottle from al'ard then u ain't heard it enough. @getgraza could never.

Testing this recipe that's part of a 4 course private dinner for a long time client. If you weren't aware we cater events of literally every size, from an elegant & intimate 2 person dinner to a 300 person gala, plated dinners to hors d'oeuvres to grazing boards. If you want delicious and expertly curated food for your next special moment, holler at us! taken in Memphis, Tennessee by @eat.loaf

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a year ago