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The Nashville Culinary Experience menu
We’re having The Nashville Culinary Experience with chef Hal Holden-Bache on January 19. This is a chance to eat some inspiring and delicious food and listen to the amazing Suzi Ragsdale perform for us in her music room after the dinner.
There are only 16 seats available so please be sure to RSVP. I hope
you can join us.
Cost
$35.00 per person
Schedule
Social time 6:00-6:30pm (appetizers)
deviled eggs, pimento cheese and chicken salad
4 courses 6:30-8:00(soup, salad, entrée, dessert)
soup: pureed butternut squash
salad: cauliflower, broccoli with buttermilk dressing
entree: grilled pork with collared greens and mashed potatoes
dessert: apple crisp with nuts
Suzi Ragsdale will be performing from 8:30-10:00pm
Location
1034 Woodvale Drive
Nashville Tn
Corey Webb
The Nashville Experience
615-484-5894
corey@nashvilleexperience.com
Nashville Restaurant Week!
Where are you eating this week? Click on the banner above to see the participating restaurants and their menus.
Nashville Restaurant Health Scores
High Scores:
Wendys
802 Vantage Way
Date Inspected: 1/5/2012
Score: 96
Low Scores:
Mt. Fuji Steakhouse
801 Rivergate Parkway
Date Inspected: 1/4/2012
Score: 45
Major Violations:
* Employee rinsed hands at faucet used for cooking on the grill line
* Employee rinsed off knife with water only
* No hot water available at hand sink in sushi area
Roma Pizza/House of Gyros
3706 Hillsboro Road
Date Inspected: 1/5/2012
Score: 58
Major Violations:
* Gyro meat on shelf by grill at 79 F
* Chemicals stored with single service items
Updates:
There are no updates this week.
Restaurant Roundup this week
I made a visit to Martin’s recently and absolutely loved and devoured the Redneck Taco and a beef brisket taco. The Redneck Taco is a big cornbread cake with pulled pork, beef brisket, smoked chicken or smoked turkey. They top it off with some cole slaw and a splash of sauce and you are ready to feast.
I decided to do the traditional Tennessee style of pulled pork and I’m gonna tell you that it was so delicious. It had that good juicy, smokiness to it that is a perfect combo with the corncake. When you add the slightly sweet cole slaw on top of all of that it truly is something that will make you close your eyes and you let out a safisfied “hmm” and sigh.
With the owner Patrick Martin and his pitmaster Bo you’ll find two people who love to live life to the fullest, eat good food and enjoy every day. Isn’t that what it’s really all about? Here’s the thing, they have been on Diners, Drive-Ins and Dives and so for the last year and a half they are often busy with a bit of a wait. Don’t stress but realize there is a reason for the crowds and the food is well worth the wait.
It’s not like the days when it was a much smaller crew in there original location but they are growing and thriving because of their commitment to the preparation of their food and the quality they promise.
If you ever get a chance, the thing to see, taste and just experience is when they pull a whole hog off the pit on Saturday afternoons. It’s been sitting there on the grill for close to 24 hours and the low heat and smokiness permeates the meat and you’ll taste it when you get to have a fresh piece of meat. It’s heaven for your tastebuds and afterwards you’ll become a loyal Martin’s fan. Is it the best bar-b-que in Tennessee? I’ll let you decide but I know what I think.
We visited this cool restaurant for a casual business meeting. The atmosphere is awesome and the food is delicious. I had the Hummus Envy which includes two flavors of hummus and I chose honey chipotle and garlic. It also comes with pita chips, goat cheese, black olives, pico, pesto, peppers and balsamic reduction. This is such an interesting combination of flavors, textures and colors. This is an amazing dish and the serving is big so you will not go away hungry after this meal. I absolutely loved it!
The rest of our meeting had a Big Jerk and a Teriyaki Cowboy sandwichs. The Big Jerk is made with sliced jerk pork tenderloin, jack cheese, a spicy remoulade and caramelized onions and it comes as two sandwiches on small yeast rolls. The Teriyaki Cowboy is made with marinated sirloin. jack cheese, lettuce, red pepper, caramelized onions and chipotle teriyaki sauce on a ciabatta bread.
Chef Joe Shaw’s turnip greens recipe
Chef Joes Turnip Greens
3 turnip greens stemmed, washed, chopped
6 rashers bacon in julienne
1 large onion in julienne
1/2 C chicken stock
red wine vinegar
granulated sugar
salt
black pepper
In a large pot or roaster over low heat, render the chopped bacon. Add all the onion, increase heat and cook until the onion begins to brown, add all the greens and the chicken stock and cover the pot for 2 minutes. Open the pot and stir the veggies down. Cover and cook for 10 minutes more, add 1/4 C vinegar, 2 T sugar and salt and black pepper to taste.