Woodbine Farmer’s Market
Al Fresco Pasta makes their pasta with local farm eggs, local meat, local cheese and local vegetables.
If you didn’t already know, the new Woodbine Farmer’s Market at the Coleman Park Community Center (384 Thompson Lane at the corner of Nolensville Road), could easily become one of the biggest and best markets in Nashville. Sure, they have your typical produce items that we all expect, but they also carry locally grown and farm-raised meats, artisanal breads, goat cheese, milk, coffee, dog treats and desserts, among other things.
They even have a playground there for the kids and they’re talking about bringing in live music and possibly yoga and dance classes. Sweet! Woodbine Farmer’s Market is open on Tuesdays from 4:00 – 7:00 p.m. and continues through Oct. 26.
Woodbine is not far at all from Stewarts Ferry. Here are directions…
- Start out going NORTH on STEWARTS FERRY PIKE toward LEBANON PIKE/US-70/TN-24. (0.0 mi)
- Turn LEFT onto LEBANON PIKE/US-70/TN-24. (1.9 mi)
- Merge onto TN-155 S. (6.7 mi)
- 384 THOMPSON LN is on the RIGHT.
(Photo Credit: Woodbine Farmer’s Market)
Mafiaoza’s 9th Annual Music City Brewer’s Festival
Who know’s how to spot a really good beer…and I mean reeeealy knows? There’s an art to it you know. In fact, there are five distinct categories to consider when evaluating a beer, including appearance (is it inviting?), smell (note the beer’s aromatic qualities, taste (note any flavors or interpretations of flavors), mouthfeel (is the beer flat or over carbonated?), drinkability (how likely are you to have another?).
Now that you’re on your way to becoming a beer connoisseur, you are ready for Mafiaoza’s 9th Annual Music City Brewer’s Festival at Hilton Park (121 Fourth Ave. S), only a short 15 minute drive from Stewarts Ferry. It’s going down on July 31 and tickets ($35/each) are going fast like Memphis BBQ at a Weight Watchers convention!
Admission gets you samples from the best local, regional, national, and import breweries in the world, all in your own handy souvenir mug. You can even purchase tickets on the event website. You’ll also enjoy lunch or dinner from some of Nashville’s best restaurants and admission to the official after party. Come on out and see why this was voted one of the top three festivals in Nashville by Nashville Scene!
Best fried chicken in Nashville
Did you know that today is National Fried Chicken Day? Neither did I until I saw it on the ‘net this morning. I can’t tell you how easy that made me decision about what to eat for dinner today (and maybe even the rest of the week…no need to cut such a great holiday short). I’m always looking for an excuse to down a two piece and biscuit.
My only beef with fried chicken is that I can’t make it. Fried chicken is extremely hard to perfect. EVERY time I try (which is at least once every 6 weeks), it doesn’t come out right. I swear I’ve tried everything. Gas stove, electric stove, vegetable oil, peanut oil, soaked in buttermilk, soaked in eggs and water…and a million different possible herb and spice combinations. It just never turns out the way I like.
So my dear friends at Stewarts Ferry, where can I get the best fried chicken in Nashville? Is it Monell’s (1235 6th Ave. N), Prince’s (123 Ewing Dr.), Southern Bred (1048 E Trinity LN.) or maybe Swett’s (2725 Clifton Ave.)? What say you?
Loading ...(Photo Credit: arndog)
Learning to Cook 101
You'll be putting one of these together in no time!
Not everyone can cook, but anyone can learn (except maybe my wife…jeesh). It just takes patience. Mostly you learn through trial and error. That’s how my mother taught me. Everytime you make a dish, you tweak the recipe a little bit more until it turns out exactly how you want it.
If you’re interested in learning, or maybe you just need some pointers as you aim to perfect your craft, catering chef Julia Helton may be just who you need in your life. Hailing from East Nashville’s Mitchell Delicatessen (1402 McGavock Pike, Nashville, 37216), Helton teaches cooking classes for those “people who know where their kitchen is located but have never really been inside.”
She starts her students off with eggs and then progressively moves up to other proteins. Pretty smart. You definitely don’t want to practice cooking on a $30 Filet Mignon. Helton’s words of wisdom, “Go slow and don’t fret. There’s a pizza man lurking around every corner to give you sustenance if you burn the family meal.” I can dig it.
Her classes are held every other week on Monday at 7:30 p.m., with a mid-level class starting in September. Best part: only 25 bucks. You can reserve your spot by calling 615.426.9517 or emailing catering@juliahelton.com. Bon apetite!
Who makes the best burger in Tennessee?
According to a new article on the Food Network, the best burger in Tennessee is made right here in Nashville at Rotiers. I’ve never been before but I figure that if it’s considered the best burger in Tennessee, a state that’s known for it’s ability to cook meat just right over an open flame, there must be something to them. They’ve also been voted “Best Cheeseburger” by the residents and students of Nashville for eleven years running, along with the second “Best Milkshake”. Hmmm…why haven’t I been there yet?
Rotier’s 2413 Elliston Place, Nashville “Cheeseburger” At this family-owned joint, a Vanderbilt favorite, cooks don’t bother with salt or pepper in the beef patties: Legend has it that the burgers get all their flavor from a big old piece of steel—the restaurant’s 64-year-old flattop grill. The seared patties land on poppy-studded French bread.
Would you agree with the Food Network’s decision? Surely there are other great burgers around just Nashville that should also be considered.
Farmers’ Markets in Nashville
June 3, 2010 by Chris
Filed under Food, Health & Fitness, Uncategorized
Hey all out there in Stewarts Ferry Land! I just saw this great article about local farmer’s markets. I’ve blogged before about the importance of sustainable living and eating local produce. This article gives further details about which are the best markets to go to in the area.
It’s often remarked that a great library makes a great city, but you could make the same case for farmers’ markets. Every stall stacked with heirloom tomatoes or wedges of artisan cheese is bountiful proof of a metropolis committed to sustainable living. With three recent additions beyond the original Nashville Farmers’ Market (open daily, 8 a.m. to 5 p.m.) and the East Nashville Farmers’ Market (3:30-6:30 p.m. Wednesdays through October at 210 S. 10th St.), Nashville can now boast five farmers’ markets in town teeming with fresh, organic, seasonal and specialty goods.
If you’re interested in learning more, check it out in the Nashville Scene.
Accidental Grilled Chicken Salad
We’re looking at an almost 50-50 chance of rain in Nashville this weekend folks, but don’t let that stop you from kicking off this BBQ season the right way. Memorial Day is about honoring those who fought to defend us and we do that by celebrating the freedoms that enjoy…like cooking out! So grab your tongs, your coals and your grill and get it cracking, Stewarts Ferry. Check out this great recipe for grilled chicken that I found on AllRecipes.com.
Accidental Grilled Chicken Salad
Ingredients
- 4 boneless, skinless chicken breast halves
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 2 teaspoons lemon pepper
- 2 Vidalia onions, thickly sliced
- 4 large mushroom caps, chopped
- 1 cup mayonnaise
- hot sauce to taste
- salt and pepper to taste
Directions
- Place chicken breast halves in a large resealable plastic bag with lemon juice, olive oil, and lemon pepper. Shake to coat, and marinate in the refrigerator for at least 1 hour.
- Preheat a grill for high heat.
- Lightly oil the grill grate. Place the Vidalia onions and mushrooms on the grill, and cook until lightly charred on both sides; set aside. Place chicken onto the grill, and discard marinade. Cook for 15 minutes, turning once, or until juices run clear. Remove from heat, cool, and chop.
- In a large bowl, thoroughly mix the onions, mushrooms, chicken, and mayonnaise. Season with hot sauce, salt, and pepper. Cover, and refrigerate until serving.
Out of salad dressing? No problem.
How many times have you prepared a nice salad, only to go to the fridge for some dressing that unbeknownst to you is not there. Ugh! I’m a last minute food shopper and unfortunately that occurance is not rare. Well, I think I have a new solution to that dilemma (besides keeping my cupbards packed with dressing). I just found this “do-it-yourself” dressing recipe online that uses pretty common ingredients. It sounds like it could be tasty, but I won’t know until I try it. Check it out yourself when you get a chance and let me know what you think!
‘Out of Salad Dressing’ Salad Dressing
Ingredients:
- 1 1/2 lemons, juiced
- 1 cup freshly grated Parmesan cheese
- 2 teaspoons garlic salt 3/4 cup mayonnaise
- 1 cup milk
Directions:
- Mix together lemon juice, parmesan cheese, garlic salt, and mayonnaise until smooth.
- Stir in milk, adjusting the amount or adding a little water, to make the dressing as thin or thick as you like. Cover and refrigerate 8 hours, or overnight.
In-Season Produce: Markets near Stewarts Ferry
April 12, 2010 by Chris
Filed under Around Town, Food, Go Green, Health & Fitness
Do you shop for your fresh food and produce locally? If not, you may want to give it some serious consideration. Although today’s global market allows us to buy foods grown almost anywhere in the world at any given time, this option is not the most sustainable.
Buying in-season fruits and vegetables that are locally grown helps to eliminate the environmental damage caused by shipping foods across the country – and in some cases – the world. Not only does your food dollar go directly to the farmers, but you’re able to enjoy the health benefits of eating fresh, better tasting, unprocessed produce. According to the National Resources Defense Council, in-season foods for the state of Tennessee (and surrouning areas) include:
| Asparagus Collards Gourds Greens Herbs Honey Indian Corn Mushrooms Blueberries (Georgia) Broccoli (Michigan, North Carolina) Cabbage* (Alabama, Georgia, Michigan) Carrots (Georgia) Green Peas (Missouri) Leafy greens (North Carolina) Lettuce (Missouri) |
Peanuts (North Carolina) Pecans* (Alabama) Scallions (Missouri) Snap Beans (Georgia) Spinach (Missouri, Virginia) Squash* (Alabama) Strawberries (Alabama, Georgia, North Carolina) Sweet Potatoes * (Alabama, North Carolina) Vidalia Onions (Georgia) Yellow Squash (Georgia) Zucchini (Georgia) |
Here is a short list of markets that sell fresh locally grown foods near the Stewarts Ferry area. If you can suggest any other markets, leave a comment and let the community know!
Are You Ready for Some BBQ?
February 25, 2010 by Chris
Filed under Around Town, Food
I hope none of you Stewarts Ferry residents gave up BBQ for lent! It looks like Martin’s BBQ is reopening their doors as of Tuesday, March 2. If you haven’t heard, Martin’s is one of the premiere BBQ spots in Nashville.
Apparently their remodeling plans hit a couple snags, but they’re back on track and have even expanded their kitchen.
If you’re in the mood for some great BBQ, make plans to head on over. And pick me up a slab of baby back ribs while you’re there. Hey, bloggers need to eat too!
Martin’s BBQ Joint
7238 Nolensville Rd.
