I don't know about you, but when I think about bourbon, I think of Italian food. All kidding aside, I know from personal (painful) experience that the folks at Amerigo on West End looooove their bourbon. And they'e not afraid to share it.
On Wednesday, Sept. 1 from 6-8 p.m., they are having a tasting of four award-winning Kentucky bourbons. You can enjoy live music and bourbon samples, paired with Chef Hrant's featured appetizers for just $13 per person. And, be sure to mention you saw this on Bites to receive a special fifth sample for free. Reservations are not necessary.
Here's what they're pulling from the private stash:
(OK, it's really just behind the bar)
Kentucky Straight Bourbon Whiskey
W.L. Weller 12-Year-Old
90-proof "Wheated" Kentucky Straight Bourbon
Elmer T. Lee
90-proof "Rye Recipe" Kentucky Straight Bourbon
Eagle Rare Single Barrel 10-Year-Old
90-proof "Rye Recipe" Kentucky Straight Bourbon
They wouldn't tell me what the mystery sample will be. I guess that's why it's a mystery.
Amerigo - Nashville
1920 West End Ave.
To find out for sure, though, you'll have to show up Monday, Sept. 13 at the Hutton Hotel on West End between 10 a.m. and 3 p.m., when the network will host its first open casting call in Nashville. As casting associate Julie Boskoff writes:
"We are looking for people who are full of life, passionate about cooking, and knowledgeable about food to meet us in person at our open casting call. Please help us spread the word to any chef, home cook, caterer or culinary enthusiast who might be interested in becoming the host of his or her own cooking show on Food Network!"
Sound like anyone you know? Pass this along. Or indulge in a little armchair casting in the comments thread below. Press release after the jump.
Shame on you, but it's not too late to catch a fun night of music in the park, featuring Tommy Hans, with Tristen and the Incredible Heat Machine.
Plus, you can enjoy the ultimate lazy man's picnic. 12South food merchants are preparing $8 box dinners and even a $4 kids' meal for your enjoyment. Participants include Green Light Market & Deli, 12South Taproom and Grill, The Blind Pig, Burger Up, Frothy Monkey and Rumours. Orders need to be in a day in advance, so today is your deadline. Click on the menu for a bigger view and contact info.
The fun starts at 6 p.m. tomorrow. See you there!
Nashville's restaurants have absolutely outdone themselves this summer — I can't even count the many exceptional plates slipped before me, loaded with intelligently prepared local summer produce.
Macke's in Green Hills certainly outdid itself with this green tomato and broiled goat cheese starter (photo right).
Just add good company and a glass of wine and it's pure contentment.
Here's another happy — Macke's notes on its website that if you text the word "indulge" to 21534, you're automatically entered to win a $100 gift card. How happy would that make someone? Very, very.
Bring your summer happies here and share — Weekly Open Thread is the gathering place.
Despite the fact that I do, indeed, bake often, I trash a lot of what I make. Why? Because I'm haphazard. I experiment. I run out of vanilla extract so I put in mint. I substitute regular milk for buttermilk. I halve ingredients, I add stuff that I think will taste "fine" to the recipe. It doesn't. I don't have cooking skills. I need recipes. And more importantly, I need to follow them.
No one has ever accused me of being a perfectionist. In baking, I try to use the least amount of dishes and really common (and often generic) brands and ingredients. Since my repertoire is small, I've spent much time perfecting the simple pleasures (read: recipes) in life. I believe these treats are the perfect way to say "thank you" or "screw this diet" without having to do anything fancy and without having to take much time or energy.
On occasion, I'd like to share my honed recipes on Bites. Most aren't original to me — but I've done the legwork for you. I've tested and tested (and my colleagues have eaten) many a sweet, and these are the best recipes I can find.
Today: the classic chocolate chip cookie.
The itinerary includes lots of fun wandering, writing and eating:
That memory surfaced on a visit to my 92-year-old grandmother's house. She'd baked black walnut cookies, a toffee cookie like your basic chocolate chip dough base, but instead of chips, the dark, complex, rich flavor of black walnuts. When we went out for ice cream on a hot evening, she ordered wild cherry and my uncle ordered blackberry.
I wanted to ask, "Why order wild cherry when there's rocky road and Heath crunch and fudge with peanut butter ribbon?"
It's all about the age-old practice of blending different wines to achieve the perfect flavor, and the class gives students the chance to actually try their hand at blending. Class begins at 7 p.m. tonight (Wednesday, Aug. 25) at Fido in Hillsboro Village, and the cost is $20 plus tax and tip. Call Fido at 777-3436 to reserve a spot.
Here's the description:
Wine 101 Week Four — Blending
What are the key differences between a range of wines?
How can you work with these wines to produce a better “blended wine”?
Why is it best not to blend some varieties?
In this class you will get a chance to be a winemaker for the evening and make your own blends.
Check out the seven wines and luscious, locally sourced accompanying dishes after the jump.
First of all, he'll be doing a big cooking event at Le Creuset in Hill Center Green Hills on Sept. 14 at 7:30 p.m. The menu wasn't set, and really, it's a demonstration, not a cooking class, using his Nonna's Gourmet Foods Marinara and Spicy Marinara and Chianti Jelly.
Attend the event free, and once you try the sauce, you can buy it. Maggipinto has been making and selling Nonna's Gourmet sauces from his grandmother's recipe for seven years. You may have seen them at Publix. The proceeds all go to a brain-cancer research foundation named for his late daughter Zoe Marie, benefiting St. Jude's Children's hospital. Maggipinto guesses he's raised around $25,000 so far.
Food Network Magazine will be featuring Maggipinto and his products later this year, he says, so buy before the stampede. The sauces are available on his website, nonnasgourmetfoods.com, and at Produce Place, Turnip Truck, and coming to Whole Foods (and possibly still a few jars at Publix). Nashville Cash and Carry has the whopping huge food-service size jars.
Maggipinto will also conduct a cooking class at Whole Foods on Oct. 27, 6:30-8:30 p.m. It's called Fall Italian Feast with Cafe Nonna. The menu is exceptionally bountiful and varied and promises to be pretty unforgettable:
This year's list of competitors represents some of the most creative minds behind the bar in Nashville:
Brad Bartels, Watermark
Michael Carter, The Palm
Eric Cooper, Morton's The Steakhouse
Charles Fields, Rumba
Riley Graham, Whiskey Kitchen
Bonnie Johnson, Cantina Laredo
Stephani Johnson, Prime 108
Sam King, Sperry's (Cool Springs)
Matt Proctor, 1808 Grille
Mike Reynolds, Sambuca
Ashley Thompson, 360 Wine Bar and Bistro
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