Kathy Katz wants to make your life easier.
After years of selling her food at Memphis-area farmers markets, she opened a storefront in Cooper Young last month. The shop, called Cooper St. 20/20, isn't a full service restaurant. It's more of a commercial kitchen that's got a fully stocked refrigerator, ready for the raiding.
It's pretty simple: you go in, open one either the fridge or the freezer and pick out a tray or container of something to take home with you. The fridge is full of soups ($6 for small / $9 for large), dips and pimiento cheese. The freezer has stacks of lasagna, quiche, pasta and side dishes (the prices vary, but I didn't see anything more than $20).
The cooking instructions are on the packaging, and just about everything can be cooked in its container. If you give them two days notice, they'll cook your order in your dishes so that you can pretend like you made it yourself.
I took home a small container of vegetable soup, a small container of mashed potatoes and turnips and a tray of spanikopita. The soup is really good, and it's packed with almost an entire produce section's worth of vegetables. The mashed potatoes and turnips are creamy and filling (and made even better by a little bit of salt, pepper and shredded cheddar).
The spanikopita, though, is what's going to keep me coming back. After 20 minutes in the oven, the little triangles of frozen phyllo, spinach and feta had turned into flaky, golden brown bits of creamy, cheesy perfection. If you're having a party and serve these, know that when they go missing, one of your guests is probably hiding in a closet, hoarding the whole tray.
Here it is, before and after cooking:
Cooper St. 20/20 is open Monday through Friday from 12 p.m. until 7 p.m., and Kathy still plans to sell her food at the Memphis Farmers Market, Tsunami Market and Memphis Botanic Gardens Farmers Market.
800 S. Cooper
Memphis, TN 38104