She's redone a room off the bar with a retro vibe to beckon folks to enjoy after-work cocktails and introduced a new happy hour — 4 to 7 p.m. Monday through Friday — and a special bar menu of small plates in the $5 to $7 range.
Mambu’s sliced-pork sliders come on toasted focaccia bread with pomegranate barbecue sauce for $7. A longtime favorite on the dinner menu, shrimp and pork dumplings with a spicy dipping sauce, pop up on the bar menu for $6. There’s also a margherita pizza topped with mozzarella, parmesan and fresh heirloom tomatoes from Hartel’s garden.
The Nashville Palm will host “Get Your Boots On, Nashville,” a benefit for Stars for Stripes and The Boot Campaign for Lone Survivor Foundation. Charlie and his wife Hazel will host the event on Monday, Sept. 13, along with special guests Marcus Luttrell, author of the best-seller Lone Survivor, and Karri Turner, star of the TV series J.A.G.
The event's MC is Storme Warren of the Great American Country network and begins at 6 p.m. with a cocktail reception and silent auction. The Palm will serve a signature “Surf & Turf” dinner at 7 p.m., followed by dessert and a live auction at 8 p.m.
Proceeds from the evening will support active duty service members and veterans through the selected charities, Stars for Stripes and The Boot Campaign for Lone Survivor Foundation.
Tickets are $250 per person. Tables of eight are available for $1,800, and VIP Boot Tables are $3,000. For tickets, call Paige Dixon at 742-3193. For more details on the charity, see the press release below:
We took our camera phone to a great wedding last weekend, one of those wonderful affairs that mixed fun, music, good location, good food, and surprises, like a 10-foot candy bar (as in a bar serving up candy) some 110 pounds of multicolored, but color-coordinated, fruit-flavored, sucrosey bliss that was beautiful to behold.
The kids' pockets were bulging, and when you grabbed their sticky hands to dance, you worried you might not come unstuck. Even adults went back to the table for discreet handfuls.
It's about okra.
Last week at the Woodbine Farmer's Market, a surprise monsoon sidelined all but two vendors, one being Delvin Farms. To thank them for braving the elements, I bought a pound and a half of okra, planning to fry it up in some cornmeal and bacon grease once I got home. Then it hit me: I've never fixed fried okra with fresh okra. I've always used a freezer bag and counted on the thawed slime to hold the breading.
So here are my questions:
1) Am I safe in cutting up the okra tonight, or should I wait and cut it right before use tomorrow?
2) If I cut it tonight, should I soak it in water?
3) Does it cook roughly the same amount of time?
4) Can you use buttermilk alone instead of egg-dip breading?
Any secret tips, recipe variations, etc. would be welcome. I bow to your expertise.
Tonight also happens to be Pint Night, with a free Yazoo pint glass if you order a nice Yazoo brew. Now if it were me, I'd focus more on the beer and giant pretzel sandwiches than the football, but that's why I write for a food blog, not a sports blog.
Village Pub is at 1308 McGavock Pike, near the Riverside Village retail strip. Check out their news on Facebook.
Grundy County, southeast of Nashville, has about 14,000 residents and is intermittently the poorest county in Tennessee. But what it lacks in funds, it makes up for in colorful characters and memorable places.
Now Tea on the Mountain joined the surprise list. This unassuming storefront in Tracy City offers tea and luncheon on weekends, served on white linen tablecloths with silver and beautiful china. And the food, particularly the baking, is outstanding.
Owner and cook Myrna Nesbit has the knack for picking a great recipe and executing it well. Serving just three days a week must give her the luxury of taking time for hand-making items like quiche crust and Scotch eggs, which are so time-consuming but so rewarding.
Lunch is chicken salad, Scotch eggs, rich creamy quiches, highly seasoned crab cakes or the day's special, composed into pretty plates.
As most folks in the know are already aware, local face-melting rockers Paramore played their hometown this past weekend. Not only was the crowd spotted with many Hayley Williams lookalikes, but one local confectioner showed their love with a backstage delivery.
Behold, Paramore in cupcake form courtesy of the Painted Cupcake downtown on Fourth Avenue:
In a feature titled "Small-Batch Superstars," Olive and Sinclair's Scott Witherow is profiled for his bean-to-bar approach to chocolate creation. The editors appreciated Witherow's old-school methods and his collaborative efforts with other Nashville artisans including using Bongo Java espresso beans and sharing their cacao shells with Yazoo for the production of a special porter.
In another piece on spice importer Behroush Sharifi, Food & Wine mentions that Tyler Brown of the Capitol Grille uses some of Sharifi's $2,500-per-pound saffron to create a layer of saffron cream for his coconut cake. Then Chef Brown is nice enough to share his recipe. You know, just in case you have some extra saffron laying around the house...
I think I'll go ahead and let Tyler handle the cake baking. But it sure is nice to see these artists getting the recognition they so rightly deserve.
Wednesday, Aug. 25
$40 per person
RSVP by calling Marché at 262-1111.
Meanwhile, Grand Cru has a couple of fun events planned during the next couple of weeks. First off is their Tequila Tasting at Tequila's Restaurant.
Saturday, Aug. 28
Tequilas Mexican Restaurant
3736 Annex Ave.
$15 per person
6 Tequilas and a Top Shelf Margarita
Here's one: the Chinese adore fried chicken from KFC, and there are a billion Chinese. KFC's chicken sells really well in China, and unlike McDonald's and Starbucks (reports fool.com), Yum! has been able to adapt its menu to suit Chinese tastes with items like preserved Sichuan Pickle and shredded pork soup, Beijing duck wrap with scallops and hoisin; and congee.
Well shoot, if they served that at KFC here, I'd go.
That's my take on the world of food this week. What's yours?
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