On the Calendar for November 2013
NFM Farmhand Dinner
Thursday, November 7th, 2013
6:30 – 8:30 pm
Nashville Farmers Market
900 Rosa Parks Blvd
Nashville, TN 37208
I love the concept of this inaugural fundraiser event being held at (and benefiting) the Nashville Farmers’ Market later this week. Mayor Karl Dean and Troy Smiley of Smiley’s Farm will open up the dinner, and a dynamic team of culinarians and chefs will put their creative and innovative twist on the traditional farmhand dinner.
My friend Vivek of VEA Supper Club will kick off the evening by serving a “Water Break” with a twist – moonshine cocktails and hors d’oeuvres! After that, there will be dishes by Margot McCormack of Margot & Marche, Tyler Brown of Capitol Grille, Laura Wilson of NFM’s Grow Local Kitchen, Megan Williams of Etch, and Mindy Merrell & R.B. Quinn, The “Cheater Chefs”.
Mason’s James Beard Preview Dinner
Tuesday, November 12th, 2013
6:30 – 8:30 pm
Mason’s at Loews Vanderbilt Hotel
2100 West End Ave
Nashville, TN 37203
Cost: $75/person + tax & gratuity (Wine pairings optional for an additional $25)
In case you haven’t heard the news, Chef Brandon Frohne of Mason’s has been invited to cook Thanksgiving dinner at New York’s renowned James Beard House. While we’re proud and excited for him, it’s not likely that many of us could make the trip to NYC for this dinner. BUT- guess what?
Before leaving on his trip, Brandon will be giving us the opportunity to a preview his entire New South Thanksgiving Dinner right here in Nashville! So what’s on the menu? A pretty incredible spread:
Deviled Farm Eggs with Heritage Pork Belly Marmalade and Mustard Seed Caviar
Spiced Sweet Potato–Walnut Biscuits, Blackberry Mostarda, and Speck
Carolina Rice Arancini with Pickled Shrimp, Peanut Romesco, and Bottarga
Butternut Squash Soup with Foie Gras–Gingerbread Marshmallow, Pickled Apples, Crispy Sage, and Peanut Butter Espuma
Smoked Squab with Heirloom Carrots, German Einkorn, Maitake Mushrooms, Root Beer Leaf, Burnt Onions, Salt-Roasted Beets, and Figs
Grassfed Beef Cheeks with BLiS Maple Syrup–Kumquat Gastrique, Hominy, and Brussels Sprout Kimchi
Heritage Turkey Dinde Roulé with Buttermilk Bread, Sweet Potato Bubespitzle, Wilted Kale, Grana Padano, Tennessee Truffles, and Pickled Cabbage
Olive & Sinclair Chocolate Co. White Chocolate–Pumpkin Crémeux with Vanilla–Chestnut Beignet, Cranberry Conserva, and Espresso Salt
Seating is limited, so hurry and make your reservation now by calling (615) 321-1990.
Food, Wine and Design
November 12th & 13th, 2013
Omni Nashville Hotel
250 5th Ave South
Cost: $100/person (or $900 for table of 10)
Nashville Lifestyles magazine recently announced a new series they’re calling “Food, Wine and Design”. This month there will be 2 opportunities to participate and when you see the chefs for each, it’s definitely going to be hard to choose which one to go to! (at least that’s the case for me)
Tuesday, November 12th
Matt Lackey of Flyte World Dining & Wine and Karl Worley of Biscuit Love
“Feast of the Fish”
Wednesday, November 13th
Deb Paquette of Etch and Steven Robillo of Amerigo
“A Trip to Spain”
Tickets can be purchased here.
Sycamore: Barrel Aged Bash
Sunday, November 24th, 2013
5 – 8 pm
112 19th Ave. S
Tony and Caroline Galzin, the Sycamore dynamic duo, are working hard on their permanent location (opening in Nashville in 2014!), but in the meantime, they’re still hosting fun pop-ups from time to time.
While most of their pop ups have been more formal, seated affairs, this one coming up later this month is super casual, and definitely easy on the wallet. “Barrel Aged Bash” teams up Sycamore with Jackalope Brewing at Hattie B’s – sounds like a great combo to me! Jackalope is making specials brews aged in Corsair whiskey barrels just for this event and the oh-so-awesome Chef Tony will be whipping up house made sausages and fresh baked pretzels with Jackalope beer cheese.
Food and drink tickets, which guests can redeem for any beer or food item of their choosing, are included in the $20 price of entry. If you just want to eat, you can use all of your tickets for food. If you just want to drink, you can use all of your tickets for beer. My suggestion is that you do a little of both, because why would you want to miss out on either??
Entry purchased in advance includes 5 tickets, and while paying at the door is the same price, it only includes 4 tickets, so plan ahead. You know how the saying goes – “the early bird gets the extra sausage!” — Go ahead: buy your tickets in advance here.