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The Farmer & The Chef

Sunday, April 12th, 2015
4 – 9 pm

Green Door Gourmet
7011 River Road Pike
Nashville, TN 37209

Cost: $150

On April 12th, some of Nashville’s best chefs will gather at Green Door Gourmet to raise money for St. Jude:

Deb Paquette, Etch

Tandy Wilson, City House

 Tyler Brown, Capitol Grille

Kristin Beringson, City Winery

Todd Alan Martin, The Treehouse

~ and ~

St. Jude Executive Chef, Miles McMath

The 6-course (sure to be amazing) meal the chefs prepare will be inspired by St. Jude Sr. Executive Chef Miles McMath, who provides healthy, nutritious options for patients every day.

So I’ve got some good news and I’ve got some bad news. How about the bad news first? The bad news is– the event is sold out! Well, I guess that’s not really bad news for St. Jude, because it’s great that they’ve already sold all of the seats!

But, it’s bad for you if you wanted to go and don’t already have a ticket. That’s where the ‘good news’ part of my blog post comes in. I have been generously gifted with two (2) tickets to give away to one lucky reader!

~Giveaway~

To enter, all you have to do is this:
Mandatory

1. Leave a comment telling me which of the participating restaurants and/or chefs is your favorite. -OR- if you haven’t been to any of them before (wha???) then tell me which one you’d be most excited to try.

For up to 2 additional entries, you can do either or both of the following. Note: You must leave a separate comment for each optional entry.

2.  Follow me on Twitter (@betheats) and tweet “St Jude’s  dinner at Green Door Gourmet is sold out, but @betheats has tickets to give away! http://bit.ly/1FQWXiL”, then leave a comment telling me you’ve done so.

3.  Like Eat.Drink.Smile. on Facebook and come back and tell me you did so (or just tell me you already do if that’s the case!)

Contest ends on Friday, March 27th at noon DST. Once the winner is chosen, I’ll make contact via email and post the name here on the blog. If they don’t respond within 48 hours, I’ll be forced to choose another, so be sure to check your email!

 

If you haven’t already purchased tickets, but are feeling generous and want to help support St. Jude, click here to make a donation!

FWD-logo

A couple of weeks ago, I shared some details for Nashville Lifestyles’ upcoming Food, Wine and Design dinner in my March Food & Drink Happenings round up. Well, I’m back today to give you a few more specifics on the menu+ a chance to win spots at the event!

Food Wine and Design

Tuesday, March 24th, 2015
6 pm cocktail hour
7 pm dinner seating

Mason’s
Loews Vanderbilt Hotel
2100 West End Ave
Nashville, TN 37201

Cost: $75/person

I’m excited to see some of my favorite local fashion bloggers will be creating the tabletop designs for this event:

Cassie Kelley of Womanista
Brenna Mader of Wanderlust and Glitter Dust
Caroline Acree of Caroline Margaret Studio
Kelly Henderson and April Bermudez of Velvet’s Edge
Daniel Bear Hunley of Daniel Bear Hunley

The ticket price of $75 includes a four-course dinner prepared by Mason’s Chef Brandon Frohne, cocktails and wine pairings. This very special event is limited to 80 guests, so hurry and get your reservation soon! Contact Lacey Keally at lkeally@nashvillelifestyles.com or 615-881-7034 for tickets and/or more information.
Menu:

Cocktail Hour

Grilled Shrimp Skewers

Served with

Jack Danile’s Tennessee Honey Cocktail

 

Beets and Burrata

With Fennel, Pistachio, & Iberico Lomo

 

Charred Carrots

With Fig Mole, Cochonita, Pickled Radish, & Fermented Buttermilk Cheese

 

Beef and Broccoli 2.0

Beef Aged for a Bit, Broccoli Pudding, Spicy Bokchoy & Peanut Puree

 

Coconut Panna Cotta

Lime Gelee, Passionfruit, Crispy Meringue

 with Dessert Cocktail

~Giveaway~

Contest Closed

The Winner is….

#26 Cate Scott

Now for the really fun part~ I’ve got two (2) tickets to give away to one lucky reader!

To enter, all you have to do is this:
Mandatory

1. Leave a comment telling me which fashion blogger’s table design you’re most excited to see. I love this idea of combining food & fashion!

For up to 2 additional entries, you can do either or both of the following. Note: You must leave a separate comment for each optional entry.

2.  Follow me on Twitter (@betheats) and tweet “Food, Wine and Design is next week and @betheats is giving away spots at the table! http://bit.ly/191iDMg”, then leave a comment telling me you’ve done so.

3.  Like Eat.Drink.Smile. on Facebook and come back and tell me you did so (or just tell me you already do if that’s the case!)

 

Contest ends on Saturday, March 21st at 2 pm CDT. Once the winner is chosen, I’ll make contact via email and post the name here on the blog. If they don’t respond within 24 hours, I’ll be forced to choose another, so be sure to check your email!

Hot Parmesan and Artichoke Dip with Tomatoes

Hot Parmesan and Artichoke Dip with Tomatoes

Today is National Artichoke Heart Day. And I really cannot believe I’m posting a recipe that coincides with one of these silly food holidays, but sometimes the stars align and it’s just what you’ve got to do.

Honestly, I’ve been meaning to share this for like a bajillion years. Okay, so maybe not quite that long, but if you knew how long I’ve been making this appetizer, you might think that I’m pretty close to a bajillion years old. (20 years. Yes, TWENTY YEARS that I’ve been making this awesome dish.)

Over the years I’ve strayed from time to time and tried other recipes for artichoke dip, but none ever measure up, and I always end up coming back to this one. When I posted a pic of it on Instagram on Superbowl Sunday, a few people asked me for the recipe and I had really great intentions of getting it up on the blog shortly after.

Fast forward to this weekend. There I was, attempting to clean out my inbox and organize my calendar. I just happened to notice on Monday’s little square that it was “National Artichoke Heart Day” (please don’t judge me, but a few years ago when I started my blog, I actually added several recurring food holidays to my calendar. You know, back when I had extra time on my hands and apparently thought those dates were super important). It dawned on me that I still hadn’t posted this recipe, so I knew right then and there that I absolutely would make this dip, photograph it, and have it ready for this very special holiday.

So! Here you go. You can now celebrate National Artichoke Day as it should be celebrated. You know — with this dip that I am telling you is the most delicious, cheesy artichoke dip you’ll ever eat!

Print

Hot Parmesan and Artichoke Dip

Makes 18 servings. Adapted slightly from Kraft.

Ingredients:

1 14 oz can artichoke hearts, drained, chopped
1 cup Grated Parmesan Cheese
1 cup mayonnaise
2 cloves garlic, minced
3-4 Tbsp chopped tomatoes (optional)

Directions:

Preheat oven to 350 F. In a large bowl, mix first 4 ingredients. Spoon into shallow ovenproof dish or 9-inch pie plate.

Bake 20 to 25 minutes or until hot and bubbly. Turn oven to broil (HI) and let top of dip brown for 2-3 minutes, watching to make sure it doesn't burn. Remove from oven and allow to cool slightly.

Sprinkle with tomatoes (optional). Serve with crackers and/or pita chips*.

*I enjoy it best with Stacy's Simply Naked Pita Chips

You’ll notice that in the first photo above, I added the topping of chopped tomatoes. Below is a version without the tomatoes. I absolutely love it both ways. You really can’t go wrong with either. Enjoy!

Delicious Parmesan and Artichoke Dip

Hot Parmesan and Artichoke Dip

Food-for-thought-2015

Food for Thought

Friday, March 6th, 2015
6:30 – 9:30 pm

Nashville Farmers’ Market
900 Rosa L. Parks Blvd
Nashville, TN 37208

Cost: $50

Note: This is a 21 and over event.

Food for Thought, a “culinary celebration” fundraiser, will feature Margot Cafe and Bar, Riffs Fine Street Food, Edley’s BBQ, Monell’s, Catering by Suzette, Fabulous Wings, Dough Works, Buttercake Babe, Bosses Burgers, Galen’s Gluten Free Donuts and more!

The event will also feature live entertainment and a silent auction. Proceeds will benefit Benton Hall Academy, where teachers are dedicated to educating students in grades 3 – 12 who learn differently*.

To purchase tickets, click here.

 

* About Benton Hall
Benton Hall Academy offers students a learning environment that is as individual as they are.Founded in 1977 in Franklin, Tenn., the teachers and administration of BHA understand and celebrate that all human beings are different: in the ways they perceive the world, express feelings, relate to others and have distinct learning styles.Benton Hall Academy is accredited by SACS (Southern Association of Colleges and Schools) and approved by the State of Tennessee, serving approximately 80 students in grades 3-12.For more information, please visit: http://www.BentonHallAcademy.org.

 

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BBQ Bash

Saturday, March 7th, 2015
11 am – 3 pm

Sheraton Music City
777 McGavock Pike
Nashville, TN 37214

Cost: $20 at the door

The National BBQ Association will host its annual conference in Nashville, March 4th-7th, and locals are invited to a BBQ Bash Saturday, March 7th from 11 a.m. – 3 p.m. The BBQ Bash will feature demonstrations, outdoor exhibits and vendors, a Steak Cookoff Association competition, a Kansas City Barbecue Society-sanctioned barbecue competition, and a people’s choice sauce sampling and competition.

 

PalmLogo_TOYOTIIL8431_Brown

Lafite Around the World Wine Dinner

Tuesday, March 10th, 2015
6:30 pm reception
7 pm dinner

The Palm
140 5th Ave S
Nashville, TN 37201

Cost: $155 (does not include tax and gratuity)

The Nashville Palm will showcase fine wines from Lafite Rothschild’s French and Argentinean estates at its upcoming wine dinner on Tuesday, March 10. The Lafite Around the World Wine Dinner will begin with a reception at 6:30 p.m. showcasing signature Palm passed hors d’oeuvres, followed by dinner at 7 p.m.

The menu looks amazing! Check it out:

Course One, paired with Lafite Reserve Speciale Blanc 2013

Seared jumbo sea scallops, served with English pea and truffle puree and maque choux

Course Two, paired with Los Vascos Chardonnay 2013
Roasted beet and baby arugula salad with toasted pecans and feta cheese tossed with champagne vinaigrette

Course Three, paired with Bodegas CARO Cabernet Sauvignon/Malbec 2010 Braised beef short rib with parsnip puree and wild cherry drizzle

Course Four, paired with Lafite Reserve Speciale Pauillac 2011
Ancho chili and espresso rubbed lamb rib chops with braised mustard greens and fresh mint sauce served with family style creamed spinach and Lyonnaise potatoes

Course Five, paired with Paired with Chateau de Cosse Sauternes
Apple strudel with crème caramel and vanilla ice cream beef short rib with parsnip puree and wild cherry drizzle

 

Seating is limited and reservations are required. To make a reservation, contact Paige Dixon at 615-742-3193 or pdixon@thepalm.com.

 

tn_flavors_banner

Tennessee Flavors

Thursday, March 12th, 2015
5:30 – 8:30 pm

Nashville State Community College
120 White Bridge Road
Student Services building
Nashville, TN 37201

Cost:

$50/person
$150 for VIP tickets

Tennessee Flavors, a benefit for the Randy Rayburn Culinary Arts Program at Nashville State Community College, is a fantastic sampling event of over 60 local food and drink artisans. With some of my favorites like Etch, Red Pony, City House, Amerigo, Strategic Hospitality (Pinewood, Patterson House, Catbird Seat, Merchants), Germantown Cafe, Holland House, Martin’s BBQ, and Yellow Porch making up the list of participants, this is one event I’m certainly not going to miss!

For a full list of the participating vendors, click here and here to purchase tickets in advance. Oh! and I have a giveaway going on right now that you might want to enter — Try your luck at getting 2 free tickets by clicking here. Hurry, because the contest closes at noon on Tuesday!

 csa-vegetables

CSA Fair

Wednesday, March 18th, 2015
6 – 8 pm

Nashville Farmers’ Market
900 Rosa L Parks Blvd
Nashville, TN 37201

Cost: FREE

Team Green, the Nashville Farmers Market, and Local Table Magazine are putting together a CSA* Fair at the NFM on Wednesday, March 18th. At 6:15 pm, there will be a short program explaining what a CSA is and how it works. After that, attendees will be given the opportunity to meet one on one with local CSA farmers servicing the Nashville area.

Each of the farmers will have a booth with photos of their farms, lists of the products they grow, how they grow and the locations of their pick ups. If you don’t know much about CSAs, this is such a great free opportunity to  learn about them and to help you find the one that is perfect for you (and your family)!

 

*Community Supported Agriculture

 

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Rise Pop Up Restaurant

Friday, March 20th and Saturday, March 21st, 2015
6 pm and 8 pm seatings

Martha O’Bryan Center
711 South 7th St
Nashville, TN 37206

Cost: $75

Martha O’Bryan Center is hosting two nights of pop up dinners to raise money for a class of six trainees in their Second Rise Kitchen. Second Rise Kitchen provides job skills and culinary training for adults who are difficult to employ, unemployed and underemployed.

Dinner Menu

smoked trout and black bean cakes 

served on a bed of arugula lightly tossed in a raspberry vinaigrette

 butternut squash bisque 

with pancetta crisp, garnished with sherry glaze

  mojo duck breast 

with pomegranate “molasses, sweet potato and poblano cake, and roasted brocolini

 “cookies by keith” a la mode 

chocolate chip cookie, topped with vanilla ice cream, finished with a mixed berry coulis

Dinner includes wine.

 

 

The Martha O’Bryan Center does great things in our community and I love the idea of the Second Rise Kitchen. Let’s help them send more students through for training! Make reservations by clicking here.

 

FWD-logo

Food Wine and Design

Tuesday, March 24th, 2015
6 pm cocktail hour
7 pm dinner seating

Mason’s
Loews Vanderbilt Hotel
2100 West End Ave
Nashville, TN 37201

Cost: $75/person

Some of our favorite area fashion bloggers will be creating unique tabletop designs that are inspired by their looks for the spring at this delicious dinner where food, wine and design come together.

The ticket price of $75 includes a four-course dinner prepared by Mason’s Chef Brandon Frohne, cocktails and wine pairings. This very special event is limited to 80 guests, so hurry and get your reservation soon! Contact Lacey Keally at lkeally@nashvillelifestyles.com or 615-881-7034 for tickets and/or more information.

TNFlavors-HomePageImage

The “Tennessee Flavors”, a benefit for the Culinary Arts Program at Nashville State Community College, is coming up soon! With over 50 local food and drink artisans (see below) already signed on to prepare  “Homegrown Tennessee Products”, this is certainly a tasting event you don’t want to miss.

What:
Tennessee Flavors

When:
Thursday, March 12, 2015
5:30 – 8:30 pm

Where:
Nashville State Community College
120 White Bridge Road
Student Services building

Cost:
$50/person

$150 for VIP tickets

For more information and to purchase tickets, visit www.tnflavors.org or call the Nashville State Community College Foundation at 615-353-3222.

Participants:

8 Lavender Lane Catering & Events
55 South
1808 Grille
Amber Falls Winery
Amerigo Italian Restaurant
Arrington Vineyards
Bacon & Caviar BBQ
Beachaven Vineyard and Winery
Cabana/Midtown Café
Cielo Tequila
City House
Cork & Cow
Corner Market Catering Company
Corsair Distillery
Cumberland Cask
Eastland Café
Edible Nashville
Etch
Fido
Gaylord Opryland Hotel
George Dickel
Germantown Café
Goo Goo Cluster
Heroes Vodka
Hidden Jewel Wines
Holland House Bar & Refuge
Jack Daniels
Kickin Coffee and Tea
Lonely Cow Vineyards
Loews Vanderbilt Plaza Hotel
Margot Café & Bar
Martin’s BBQ Joint
McConnell House
MistaDale’s Specialty Foods
Music City Center
Napa Smith Brewery
Nicoletto’s Pasta Co.
Noble Springs Dairy
Nola Snacks
Noshville
Old Hickory Whiskey
Pick Tennessee Products
Popcorn Sutton Moonshine
Prichards
Provence Breads & Café
Puckett’s
Puckett’s Boat House
Rainforest Café
Randy Rayburn School of Culinary Arts
Red Eye Bloody Mary Mix
Red Pony
Renaissance Nashville Hotel
Ruth’s Chris
Saturday Night Red
Second Harvest Food Bank of Middle Tennessee
Short Mountain Distillery
Stonehaus Winery
Strategic Hospitality (The Patterson House, Merchant’s Pinewood Social, Catbird Seat)

 

So now that you’ve seen that impressive vendor list, you want to go– right?!?! Well, as luck would have it, I’ve got a set of tickets to give away!

 

~Giveaway~

Contest Closed

The Winner is….

#7 Jess

 

To enter, all you have to do is this:

Mandatory

1. Leave a comment with your favorite memory or story about any of the participating food and drink artisans listed above.

Optional

For up to 2 additional entries, you can do either or both of the following. Note: You must leave a separate comment for each optional entry.

2. Follow me on Twitter (@betheats) and tweet “Get a taste of @TennesseeFlavor by winning a set of tickets to the event from @betheats! Enter here: http://bit.ly/1zHxXEV” then leave a comment telling me you’ve done so.

3. Like Eat. Drink. Smile. on Facebook and come back and tell me you did so (or just tell me you already do if that’s the case!)

Contest ends on Tuesday, March 3rd at noon CST. Once the winner is chosen, I’ll make contact via email and post the name here on the blog. If that person doesn’t respond within 48 hours, I’ll be forced to choose another, so be sure to check your email!

 

 

freekeh-brussels-sprouts-cherries-pecans

 

Get your freekeh, get your freekeh.  Yes, it’s pronounced freak – uh, and I’m channeling Missy Elliot as I sing that over and over in my head.

Never heard of freekeh? It wouldn’t surprise me. Until I participated in Whole Grains Sampling Day last spring and was sent a bag, I’d never actually used it myself. I’d seen it on a few food blogs here and there, but none of the recipes I’d seen excited me enough to run out to the store and buy it.

So thank goodness for that free sample because now I’m a huge fan!

Higher in protein and fiber than quinoa, it’s my new favorite super grain. Nutty and earthy in flavor, freekeh is a bit chewy (in a good way) — almost meaty — so for me, it makes a great ingredient in Meatless Monday dishes.

This particular recipe was created for our recent Nashville Food Bloggers post-holiday potluck and was quite a hit. I had just enough left over that I was able to eat it again a couple of days later for lunch, and I’m happy to say that it holds up well and tastes great even after being in the fridge a few days.

 

Print

Freekeh with Brussels Sprouts, Apples, Cranberries, Cherries and Pecans

Serves 8. Adapted from Food Wanderings.

Ingredients:

1/2 cup wholegrain Freekeh
1 lb Brussels sprouts, outer leaves peeled, stemmed and halved
4 Tbsp oil
1/4 cup dried cranberries
1/4 cup dried cherries
1 medium onion, diced
1 large Granny Smith apple, peeled, cored and diced
Juice of 1/2 medium lemon
2 Tbsp honey
1/8 tsp salt
freshly ground black pepper, to taste
1/3 cup parsley, finely chopped
1/4 tsp salt
Freshly ground black pepper
1/4 cup toasted pecans

Directions:

In a small saucepan, place 1/2 cup of freekeh and 1 1/2 cups of water and bring to a boil. Stir, reduce heat to simmer. Cover and cook for time noted on freekeh package. Remove from heat and let stand for 5 minutes. Drain any remaining water.

Pre-heat the oven to 400. Toss 2 tablespoons of oil with the Brussels sprouts, spread on cookie sheet and roast for 25-30 minutes while turning once with a spatula at the 15 minute mark. Remove from oven and sprinkled with a little sea salt. Set aside.

In a small bowl, soak the cranberries and cherries in hot water for 5 minutes. Drain and set aside.

On low/medium heat add 2 tablespoons oil into a large sauté pan. Add the onions and sauté for a few minutes until the onions are soft and translucent. Do not caramelize onions. Add the diced apple and lemon juice to the onions and continue sautéing for a few minutes longer until the apples are soft but not mushy. Add the honey, 1/8 teaspoon of salt and some freshly ground black pepper and continue sautéing for a couple of minutes longer.

Remove from heat and, in a large bowl, add the freekeh, brussels sprouts, apple mixture, dried cranberries, cherries, and parsley. Mix and adjust for salt and black pepper. Add toasted pecans. Serve warm or at room temperature.

 

Note:

The brand of freekeh that I have used is Freekehlicious. It is available at Harris Teeter stores nationwide. I’ve also seen freekeh at our local Whole Foods as well.

snake-handler-nashville

 

Snake Handler Week-Long Celebration

Tuesday February 10th – Saturday, February 14th, 2015

This week Good People Brewing Co of Birmingham, AL launches their most iconic and sought after beer, “Snake Handler”, here in Nashville with a week-long celebration at various establishments around town.

All events start at 5pm:

  • Tuesday, 2/10: Good People Tap Takeover at 12 South Tap Room.  Snake Handler on draft as well as other Good People brews: Bearded Lady, Fatso, Pale Ale, IPA, and the Coffee Oatmeal Stout.
  • Thursday, 2/12:
    • Beer dinner at Rudie’s Seafood and Sausage, including seven different food + Good People beer pairings.
    • Brewhouse Midtown will be offering a pint glass giveaway and three Good People beers on tap.
  • Friday 2/13: Good People Tap Takeover at Flying Saucer featuring Snake Handler and four other Good People beers.
  • Beginning Friday 2/13, 3 Crow Bar and Five Points Pizza will offer Snake Handler on draft.

 

 

masons

James Beard House ‘Nourishing Past’ Preview Dinner

Saturday, February 14th, 2015
Seatings at 6:30 p.m. and 8:30 p.m.

Mason’s at Loews Vanderbilt Hotel
2100 West End Avenue
Nashville, TN 37203

Cost: $75 per person plus tax and gratuity. Wine pairings included. Reservations are required and can be made by calling (615) 321-1990.

 

I don’t typically post Valentine’s Day specific menus because pretty much every restaurant has one. However, this one is a little different, so I wanted to highlight. Chef Brandon Frohne of Mason’s has been invited back to the acclaimed James Beard House in New York to cook on February 21st (his second visit there) and he’ll be making a very special meal that draws on his family heritage.

The ‘Nourishing Past’ dinner tells his grandparents’ love story, and those of us here in Nashville can experience it ourselves on Valentine’s Day when Chef Frohne hosts a special preview of the dinner at Mason’s!

 

STORY BEHIND THE MENU:

The dinner will explore Frohne’s grandparents’ European roots and the story of their journey through Germany, Sicily, Bulgaria, Switzerland and Canada, which ultimately shaped his family’s food heritage and influenced Frohne’s approach to Southern cooking.

The tasting menu takes diners on a journey, starting with his grandfather’s experiences in WWII of repeatedly escaping enemy capture and caring for his mother in war-torn Germany, continuing with his grandmother’s childhood in Bulgaria and early adult life running a bed and breakfast in Switzerland, and ending with their own love story of meeting in Canada and falling in love over pie and coffee dates.

MENU:           

Escape Artist & the Sea (Tunisia/Sicily 1938)

Djerba-Style Prawns with Harissa, Preserved Lemons, Tomatoes, Mediterranean Sea Water

Pfifferlinge & Pflaumen (Germany 1940)

Semmelknodel with Chanterelles, Plums, Pancetta, Herbs

Handshakes & Gypsum (Bulgaria 1943)

Lamb Guvech with Labneh, Okra, Mint

Rustico (Switzerland 1945)

Luganeca Piacenza Sausage with Floriani Red Flint Polenta, Blistered Grapes, Pickled Fennel, Crispy Hen Egg

Toronto Love Story (Canada 1954)

Apple Hand Pie with Messmör, Powdered Apple Streusel, Rosemary-Coffee Semifreddo, Roasted Coffee Beans

 

 

flip-burger

Richard Blais Book Signing

Tuesday, February 17th, 2015   To Be Rescheduled Due to Inclement Weather – stay tuned!
5 – 7 pm

Flip Burger Boutique
4111 Charlotte Avenue
Nashville, TN 37209

As most of you know, FLIP burger boutique opened here in Nashville recently. I haven’t had a chance to go yet, but plan to very soon. In fact, I’m going to try to get over there next Tuesday, as Richard Blais, the concept chef (and Top Chef alum) behind the restaurant, will be visiting to socialize with guests and sign copies of his James Beard Award-nominated cookbook, Try This at Home: Recipes from My Head to Your Plate.

Copies of Try This at Home will be available to purchase for $30.

 

 

regsitetop

Wined Up!

Friday, February 27th, 2015

6- 9  pm
6 pm Silent Auction, Wine Tasting, Bites
8 pm Live Auction and Live Music

The Rosewall
1207 McGavock Street
Nashville, TN 37203

Cost: $125 per person ($90 is tax deductible)

The Thursday Private Vintner’s Dinner and the Saturday Pairings event sold out quickly, but there is still time to get tickets to Friday night’s Wined Up! event. Party with the vintners and sample delicious bites from Kayne Prime, Saint Anejo, Moto, Tavern, Virago, and Whiskey Kitchen while sipping fabulous wines.

For a list of featured wineries, click here and to purchase tickets, click here.

 

 

Food-for-thought-2015

Food for Thought

Friday, March 6, 2015
6:30 – 9:30 pm

Nashville Farmers’ Market
900 Rosa L. Parks Blvd
Nashville, TN 37208

Cost: $50

Note: This is a 21 and over event.

I know it’s February, and typically I only post events one month at a time, but this one is happening in early March and I want to make sure you have plenty of time to get it on your calendar. Food for Thought, a “culinary celebration” fundraiser, will feature Margot Cafe and Bar, Riffs Fine Street Food, Edley’s BBQ, Monell’s, Catering by Suzette, Fabulous Wings, Dough Works, Buttercake Babe, Bosses Burgers, Galen’s Gluten Free Donuts and more!

The event will also feature live entertainment and a silent auction. Proceeds will benefit Benton Hall Academy, where teachers are dedicated to educating students in grades 3 – 12 who learn differently*.

To purchase tickets, click here.

 

* About Benton Hall

Benton Hall Academy offers students a learning environment that is as individual as they are.Founded in 1977 in Franklin, Tenn., the teachers and administration of BHA understand and celebrate that all human beings are different: in the ways they perceive the world, express feelings, relate to others and have distinct learning styles.Benton Hall Academy is accredited by SACS (Southern Association of Colleges and Schools) and approved by the State of Tennessee, serving approximately 80 students in grades 3-12.For more information, please visit: http://www.BentonHallAcademy.org.

IMG_4270

 

The first time I walked into Prima, I was immediately struck by the stunning light installations. Truly breathtaking.

I knew instantly they were the work of Bruce Munro. Did any of you see his exhibit at Cheekwood a couple of years ago? Beautiful.

Located on the ground floor of the Terrazzo on 12th Avenue South in the Gulch, the sleek dining space has extremely high ceilings, giving it the potential to feel cavernous, but the gorgeous LED sculptures warm the space and certainly made me fall in love. Okay, so maybe that’s not all that I’ve fallen in love with. After three visits, in which I’ve sampled much of the menu, the cuisine is really what sealed the deal and secured Prima a spot on my favorites list.

 

prima-octopus

Prima Octopus
corona beans, olives, orange zest

Oh, but wait. I should also mention the service. This is definitely a fancy place, so one would probably expect the service to be great — and it is. What tickles me is that the servers are attentive without being over-the-top. I have to admit that I’m not always a big fan of fancy-schmancy places, and it’s usually because the servers are dry and even a bit snooty on occasion. Not like that here…at least from what I’ve experienced. The staff I’ve encountered have had great personalities and are knowledgeable without being pretentious.

They also score high points for offering a choice of white or black napkin. It’s the small things!

 

prima-lobster-gnochetti

Prima Lobster semolina gnocchetti with cashew lemon cream sauce

 

Now back to the most important topic– the food! Described as a Contemporary American restaurant, the menu really has something for everyone. I’ve dined at Prima with vegetarians, pescetarians, meat-loving carnivores, picky eaters and adventurous eaters, and every single one of them has left there happy. Every one.

The kitchen is led by executive chef Salvador Avila, who, in the past, has spent time at 360 Bistro, Burger Up and City House. I have to admit, I didn’t know of the chef before he started at Prima, but man, oh man, I’m impressed. He is definitely one to watch in this town.

photo 3

Prima’s endive salad, house made chorizo and salmon

Most menu offerings at Prima are meant to be shared, which (as you may know) is my favorite way to eat. The flavors in many of Chef Avila’s dishes are inspired by his Latin American heritage, adding a little spice and heat when you least expect it. Again, just one more reason that I’m enamored with this place.

Of everything I’ve eaten at Prima so far, the lobster gnocchetti with cashew lemon cream sauce is probably the one I’m most obsessed with. It is so incredibly delicious, and the textures so unique, that there is just no way that I could go there and not order it.

 

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Prima Arugula Salad – turnips, grana, herb vinaigrette

Other standouts include the duck breast; the foie gras home fries with garlic mayo; oyster mushrooms in a beef fat vinaigrette; the octopus; the endive salad; and the charred cabbage with field peas, garlic bread crumbs and pork fat/mustard dressing.

I know, that’s a lot of items I just listed off, but honest to goodness, there is just SO much on the menu that I’ve been impressed by!

 

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Prima’s BBQ Duck Breast

Somehow I’ve managed to leave room for dessert on a couple of visits too, and would recommend you do the same. If you like coffee and chocolate, order the affogato and you’ll enjoy the unexpected surprise you get when you cut into it. Trust me.

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Desserts at Prima

Last but certainly not least, the bar offerings. They’ve got an extensive wine list (and a 3,000 bottle wine cave), so if you’re into wine, they’ve definitely got you covered. For those of you that prefer a good cocktail (me!), you’re in luck too, because the cocktails at Prima are excellent!

While Prima is certainly at the top of my list of places to go when celebrating a special occasion, I also suggest that you not overlook it for a simpler meal, or just a place to relax and grab a drink.

Drop by for an after-work drink and spend a little time at the bar. Heck, just grab a bite to eat right there. Sometimes we don’t feel like a multi-course meal that takes two hours to get through. Believe me, I get it. Sitting at the bar, you’re still a part of the beautiful space, you’re getting great service, but you can order something as simple as a burger. Well, I probably shouldn’t describe their burger as simple. Weighing in at a half pound, and topped with mushrooms and Swiss cheese on a house made onion bun and finished with foie gras butter, it sounds a bit decadent. But seriously, swoon. I need it.

 

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The bar at Prima
image courtesy of Prima’s Facebook page

Prima

700 12th Avenue South
Nashville, TN 37203
(615) 873-4232

Sun – Thurs: 5p – 10p
bar open until 11p

Fri – Sat: 5p – 11p
bar open until 12a

~Giveaway~

Contest Closed

The Winner is….

#92 Cash

Do my words and photos have you itching to go check out Prima now? I hope so. I’m even going to help one of you experience it without putting a very big dent in your pocketbook!

The fine folks at Prima have given me a $100 gift card to give away to one lucky reader!

To enter, all you have to do is this:

 

Mandatory

1. Leave a comment telling me what dish at Prima you’re most excited to try. You can take a peek at their menu if you want a few more ideas than what I’ve provided already. Or if you’ve already been, share your favorites!

For up to 2 additional entries, you can do either or both of the following. Note: You must leave a separate comment for each optional entry.

2. Follow me on Twitter (@betheats) and tweet “I really want to eat @PrimaNashville and @betheats has a $100 gift certificate to give away! http://bit.ly/1tXZX9Y”, then leave a comment telling me you’ve done so.

3. Like Prima on Facebook and come back and tell me you did so (or just tell me you already have if that’s the case!)

 

Contest ends on Sunday, February 8th at noon Central. Once the winner is chosen, I’ll make contact via email and post the name here on the blog. If they don’t respond within 48 hours, I’ll be forced to choose another, so be sure to check your email!