Wednesday, November 4, 2009
Restaurants Reimagineering the Hors D'oeuvre at Flyte
Posted by Nicki Wood on Wed, Nov 4, 2009 at 12:01 PM
Flyte was the site of a Nashvillepost.com party last month so we were pretty stoked for getting there early and checking out the eats.
Turns out it was hors d'oeuvres, but some noshes they were. Blue cheese gougere so petite they went down in a single bite and collapsed in the mouth with a roquefort-flavored puff. Amazing buffalo chicken spring rolls cut on the diagonal and hearty enough for the man-beasts in the crowd. My personal favorite was dainty cubes of homemade pâté skewered with a sliver of cornichon and a dab of quince.
I loved the way they reinterpreted three concepts: a French pastry, a bar snack and a highbrow starter. It sent me to the cookbook shelf in search of innovation that would turn traditional foods into hors d'oeuvres. If it were summer, I'd serve cherry tomatoes stuffed with a dollop of homemade garlic pimento cheese, and maybe mini BLTs.
What about fall? Parsnip chips with clam dip? Skewered pumpkin ravioli? Fried sage leaves with blue cheese?
Comments (3)
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Flyte used to (& probably still does) have the super fab buffalo spring rolls on the bar menu & they pretty much make a meal.
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The bar menu may be divine, but I think that the menu itself is lacking. The last time I ate there three of us all ordered the salmon. It was seared with hardly any flavorings added, and when I asked to substitute for their sweet potatoes, what came out was a smear on the edge of the plate. Literally a paper thin smear of potato puree, maybe three inches long and about half an inch wide. Maybe other items on the menu are better and I simply those unknowingly?
As for autumn hors d'oeuvres, I'm a big fan of Deb Paquette's recipe for sweet potato hummus.
http://whatscookingamerica.net/Appetizers/SweetPotatoHummus.htm
But I always decrease the amount of orange zest and increase the cumin and cayenne.
