Cooper Street 20/20
Commercial Appeal: Whining & Dining
Southern Tastes: Eggs
by Jennifer Biggs
August 28, 2013

Kathy Katz, Cooper Street 20/20

 I am like Marisa -- when in doubt, put an egg on it. At home I make 
"Sconset" eggs. That's what we call them because we first had them on  Nantucket
in an area named Siasconset. They are easy and delicious.  Basically, you are
making scrambled eggs with cream cheese and chopped  green onions. I love them
with a toasted English muffin. Wasabi deviled  eggs at Tsunami are also a hit in
my book.

Read all responses here.

I'm lazy.

We all know this. 

I love cooking, but I have to be in the right mood. If I'm not, well...let's just say a lot of peanut butter sandwiches get eaten in my house. 

And I'm often busy, or at least have a kind of weird schedule.

So when I found out about Cooper Street 20/20, run by Kathy Katz, who used to cook for the Southern College of Optometry, I had to go. Kathy makes already prepared, frozen or refrigerated entrees, sides, soups, and sauces that you can basically grab, go, and thaw/cook at home. I was offered several things to try, plus it's super close to my neighborhood, on the northern edge of Cooper-Young (800 S. Cooper), maybe 5 minutes from Overton Square.

They have a pretty basic set-up: go in, to the right are fridges and freezers full of prepared foods, a jams and jellies display, and to the left there's a little counter with biscotti, crackers, and various other goodies, and the cash register. They also have a little table with a ton of Memphis magazines (including Edible Memphis, one of my faves - I even have a couple of their food illustrations hung in my dining room!), newsletters, and announcements. 

View full review at History and Pearls blog.

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