Flavors of Nashville 2009

 

 

 

My table from last year!

My table from last year!

 

 

...and me bringing home Best Table last year!!

...and me bringing home Best Table last year!!

 alf

 

 

Well think I have finally decided my menu for this year’s Flavors of Nashville which benefits the American Liver Foundation, Mid South Division. For the second year in a row, I have been selected as the chair chef for this great benefit! I think out of all the benefits and events I have participated in that this is my fav and probably the most fun as well!

This year’s event will take place Monday, September 14th in the Commodore Ballroom at the Vanderbilt Student Life Center. Tickets are $250 apiece or a table of ten for $2500. Contact Kristy Reuter @ 615.228.2202 or by email @ kreuter@liverfoundation.org to purchase tickets or for more info.

Here’s the menu for my table:

“Smoke hangs like haze over harvested fields,
The gold of stubble, the brown of turned earth
And you walk under the red light of fall
The scent of fallen apples, the dust of threshed grain
The sharp, gentle chill of fall.
Here as we move into the shadows of autumn
The night that brings the morning of spring
Come to us, Lord of Harvest
Teach us to be thankful for the gifts you bring us …”
-Autumnal Equinox Ritual

Reception

House-Made Pork Rinds; Crawfish Mousse

Black-Eyed Pea Summer Rolls with Marinated Radicchio & Late Summer Vegetables; Red Pepper Jelly 

Amuse-Bouche

Cast Iron Skillet-Seared Jumbo Scallop, Creamed Kimchee, Charred Peach, Candied Benton’s Bacon

 or

  BLT: Braised Heritage Acres Pork Belly, Bibb Lettuce, Cherokee Purple Tomato-Shallot Salad; Tarragon Aioli 

Salad

Roasted Baby Beets, Arugula, Sweetgrass Dairy Asher Blue, Pecans, Ice Wine Gastrique

 or

Late Summer Buffalo Valley Farm Heirloom Tomatoes, House-Made Mozzarella, Smoked Sea Salt, Basil Gelee; Aged Balsamic Syrup

 Main

Weisenberger Mill Cornmeal-Dusted Black Grouper, Rosemary-Orange Gremolata; Lima Beans, Gulf Shrimp, Cilantro; Garlic-Leek Broth 

Dessert

Apple Fritter Bread Pudding, Crispin Apples; Sweet Tea Caramel, Cruze Farm Buttermilk Anglaise, Cider Sorbet

Well now to narrow down the bouche and salad course-let me know which you think I should do..thanks!!

  

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~ by elevatedsouthern on 2009/08/17.

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