The Farm House Restuarant + a recipe for Blue Cheese Sausage Balls
The Farm House opened over 2 years ago, and while I often verbally recommend it to people as a great downtown dining destination, for some reason I’ve never written about it before!
A little background on The Farm House:
Owner/Chef Trey Cioccia, a native of the area, spent time in the kitchens of Capitol Grille and Cantina Loredo before opening this, his first restaurant, located on the bottom floor of the Encore in SoBro.
The focus is on Southern cuisine with locally-sourced ingredients that come from over 20 farms in Tennessee and several more products from close surrounding areas.
Roasted Brussels sprouts, fennel, sliced apples, and peanuts in mustard vinaigrette topped with aged white cheddar at The Farm House
Because I work downtown some days of the week, I’ve eaten there for lunch more than I have for dinner. While lunch never disappoints, I think where they really shine is dinner…or as they (and my parents) say, supper.
In fact, on my most recent “supper “visit a couple of weeks ago, I was absolutely blown away by how delicious everything was. Every single dish was outstanding, starting with the Brussels Sprouts Salad. Oh my goodness, this salad can convert any Brussels sprouts hater, I’m sure of it.
Seared Scallops over cauliflower pureé with charred fennel, shredded corned beef, and arugula/brown butter cream at The Farm House
In addition to the Brussels, my other favorite dishes were the scallops, fried green tomatoes, lamb shank on sweet potato gnocchi, and the pumpkin cake (made by pastry chef Jessica Collins).
Needless to say, I highly, highly recommend The Farm House. I also highly recommend making reservations before going because on the Monday night we were there, the place was packed and I actually saw them turning people away at the door. On a Monday night!
Oh, and important to note because we all know that parking downtown can be a bit insane these days– they have free valet.
Pumpkin Cake. Brown sugar icing, cranberry compote, coffee chicory pudding, molasses vinaigrette, root beer sherbet at The Farm House
Another fun little tidbit is that Trey and staff are currently at The James Beard House in New York preparing to cook a “Tennessee Christmas Dinner” tonight! Inspired by old local menus (particularly Christmas party menus from Riverwood Mansion), the 6-course meal will feature sweet breads, rabbit stew, brussels sprouts, squab and a short rib hand pie.
“We looked at menus from local Christmas parties going as far back as the late 1800s to the present,” Cioccia said. “Our Beard House menu showcases how several local dishes have evolved over the years from family to family and also with a little twist from our kitchen. I love Christmas time because it’s all about family, friends, food and drink, and there’s so much history and tradition behind the food we eat at the holidays so I wanted this menu to reflect not only some history of Christmas in Tennessee, but Christmas with my family and friends.”
You can see the full menu and even watch a live stream of the event on The James Beard website.
The Farm House was kind enough to share a really great holiday party recipe with me, so I wanted to share with you. I love sausage balls, and I love blue cheese, so you better believe these Blue Cheese Sausage Balls are going to be on my next party menu!
210 Almond St
Nashville, TN 37201
Dinner: 5 – 10 pm
Tues – Fri
Lunch: 11 am – 2:30 pm
Dinner: 5 -10 pm
(Happy Hour 4 to 6 pm Mon-Fri)
Dinner: 5– 10 pm
Sun (brunch only):
10 am – 2 pm
The Farm House Blue Cheese Sausage Balls
1 1/4 cup white lily flour
1/2 tsp salt
1/4 tsp pepper
1/4 tsp red pepper
1 1/2 tsp baking powder
2 cups crumbled blue cheese
1 lb breakfast sausage
1 Tbsp sage
3 Tbsp melted butter
1/4 cup buttermilk
Preheat oven to 350 degrees.
In a bowl, add flour, salt & pepper, red pepper, baking powder, sage and blue cheese. Mix well and add sausage; mix again. Last, add the butter and the buttermilk and mix well.
Spoon the mix into balls and place on a sheet pan until all mix is used. Bake at 350 for 15 minutes.
TIPS: Dipping your hands in a bowl of ice water will keep the mixture from sticking to your hands and allow you to mold a perfect ball.
NOTES: You can use All Purpose flour, as well as subbing any cheese that you prefer.
Note: first 2 photos on this page are courtesy of The Farm House Instagram, as the restaurant was so dark when I was eating that my own pics did not do the dishes justice.