Monday Menu: Block Parties and Beer Edition

Clearly spring has sprung, because most of the events in this week’s Monday Menu are planned to be outdoors. Longtime residents know that means to bring a raincoat, mud boots, sunscreen, sandals and a flask if you want to be truly prepared. Onward with the info!

The first event for your attention is Sips for Species at the Nashville Zoo, coming up Friday, April 26, from 6:30 until 9:30 p.m. This is a Rhizome Productions event, so you know it will be first-class, featuring tastings from more than 40 adult beverage vendors as you wander the paths among the zoo’s habitats. There will also be close-up animal encounters along with keeper talks focused on the zoo’s conservation efforts. Food trucks will provide the eats, and attendees can enjoy live music from Cay Aliese, Colby Deitz and Bella Raye.

General admission tickets are available for $85 from the event website.

On Sunday, April 28, your paisanos at Frankie’s are hosting a big block party to thank Nashville for welcoming them so warmly after they expanded from Brooklyn. To accommodate the anticipated crowds, Frankie’s is closing their Spuntino, Pizzeria and Bodega for the day and opening up all the patios to make room for a day of fun from noon until 5 p.m.

The family-friendly event is free to attend, and the team will be grilling up porchetta, slicing salumi and baking pizzas for sale, along with a wine bar, cold beer and spritzes. There will also be live music and lawn games. They have a rain plan in case Mother Nature isn’t cooperating, so you can mark this one in ink on your calendar.

On a more serious note, The Nashville Food Project is kicking off a series of panel discussions that they’re calling The Future of Food Conversations with a forum on Thursday, May 2, starting at 6 p.m. at their headquarters in the Nations at 5904 California Ave. The series will address the uncertainties associated with our food systems and offer predictions and potential solutions from industry experts.

The first panel will be moderated by Maris Masellis and feature Kia Jarmon, Amanda Little and Samantha Veide in conversation, followed by time for audience Q&A. The event is free and open to the public.

Fans of sour beers and cask-aged brews will be flocking to Yazoo Brewing’s secret facility at 1871 Elm Tree Drive for the 2024 edition of their Funk Fest on Saturday, May 4. In addition to world-class funky, wild and sour beers from around the globe, the festival will also offer amazing cheeses, food from acclaimed chefs and guest speakers who are leaders in the brewing industry. All About Beer Magazine’s John Holl will lead the discussions, and the first two announced panelists are Phil Wymore of Perennial Artisan Ales in St. Louis and Tomme Arthur of The Lost Abbey. They’ll be opening bottles starting at noon, and the fun will last until 4 p.m.

Finally, Edible Nashville invites guests out to McKinney Farm outside Franklin for their Spring Farm Dinner May 3 and 4. Attendees will feast on a seasonal five-course meal prepared by chef Skylar Bush and the chefs of 1 Kitchen Nashville: Chris Crary and Tyler Lee. There will also be cocktails courtesy of Corsair and a local beer and coffee bar.

Live music will feature the soulful sounds of The Gubernaughts on Friday and Saturday and music from Steven Bosco Saturday night. If you need more convincing to pull the trigger on buying a ticket, check out the planned menu:

Appetizers

Rabbit Roulade, Nduja, Chow-Chow

Bourbon BBQ Pork Belly Yakitori, Soy Pickled Cucumbers

Lamb Arrosticini with Mint Salsa Verde, Lemon Agrodolce

Green Pea Gazpacho, Thai Bird Chili Relish, Coconut Milk

Radish, White Chocolate, Lime, Bourbon Barrel Smoked Togarashi

Starter

Seared Turnip Tataki, Braised Turnip Greens, Bacon, Chopped Egg, Cornichon, Dijonnaise, Chervil and Dill

Salad

Grilled Chalupa Romaine, Smoked Trout, Tomato, Red Onion, Ricotta Ranch

Main

Grass-Fed Beef with Black Garlic Bagna and Charred Onion Marmalade

(Vegetarian option: Grilled Gulf Snapper, Okra Soffritto, Fregola, Hazelnut, Herbs)

Family Sides

Orecchiette, Calabrian, Roasted Cherry Tomato, Lemon Ricotta, Basil and Puntarelle                                               

Creamed Collard Greens, Potlikker, Sheeps-Milk Feta, Roasted Garlic, Tobacco Onions 

Charred Cauliflower, Tarragon Gremolata, Toasted Pecan, Honey

Bread

Castelvetrano Olive Bread

Olive Oil, Za'atar Orange

Dessert

Strawberry Rhubarb Tarte Tatin with Orange Tarragon Mascarpone