A successful event greatly depends on the synergy between hosts, guests and often the difference maker is a special person behind the scenes who allows the host to entertain with seemingly effortless ease and charm. In the River City, many locals know to Just Call LH, a veteran of the event planning business who offers catering and bartending services with a heightened level of engagement and professionalism.
LH White has honed his craft in BBQ restaurants, landmark diners and fine dining establishments since his high school days. Most of his clients who think they know LH pretty well do not realize that he supported his food and beverage career for more than ten years by driving a freight truck, balancing his restaurant hours with weekly trips across the country.
It was at The Butcher Shop Steakhouse at age 17 that he first learned to perfect a grilled tenderloin. There, he was exposed to the full-service side of a restaurant, working his way up the ladder from busboy to dishwasher, to a prep station role, then on to meat cutter and waiting tables. Ultimately, they taught him to bartend and grill his first steak.
Next, he was invited by a longtime friend to work at the famous Arcade diner downtown. LH learned the art of fine dining while working at Paulette’s Restaurant in Overton Square and at the Memphis Country Club. He says local businessmen Ed Labry and Vince Smith have been mentors on his journey. After poring over Steve Harvey’s book Jump about taking a leap of faith, LH contacted his client Ed Labry for advice. Ed guided LH in developing his business and even coined the name, “Just Call LH.” Vince Smith, also one of LH’s clients, introduced him to a local lawyer and CPA to make Just Call LH, LLC official.
Today, LH’s specialties are grilled tenderloin, crappie cakes and his signature smoked salmon. The crappie cake recipe highlights his favorite freshwater fish and originates from a childhood love for his mother’s salmon croquettes. And the crappie cakes pair well with his second business as a fishing guide. LH splits his work week between catering events and taking groups on fishing expeditions nearby, mainly in Mississippi lakes. His newest venture is preparing and delivering whole salmon to his clients with a minimum two-day notice. After up to 30 hours of brining and seasoning, he smokes the fish at a very low temperature, then organizes an elegant platter with all condiments.
Clients herald LH’s ability to remain calm under pressure. He says, “Don’t panic when a situation occurs out of your control. Stay professional and, most importantly, never bring any unforeseen challenges to the guests’ attention.” From blazing hot temperatures at an outdoor wedding in August to welcoming over 100 guests into a home with broken water pipes after an ice storm, his culinary education extends well beyond a recipe book to the realities of working in various settings. LH says the way people entertain in the Midsouth area is unique in that Southern hospitality is valued, and many people also prefer to entertain at home instead of in other venues.
LH’s children – Simone, Amber and LH III – all support and learn from him on the job. Simone is currently in culinary school and plans to follow in her father’s footsteps.
If your appetite for arguably the best tenderloin in town or an elegant smoked salmon platter has been piqued, or you want to explore the Mississippi reservoirs on a guided fishing experience with one of our community’s favorite Memphians, Just Call (or text) LH at 901-734-6535.