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Nashville’s Culinary Spotlight
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It’s the real deal with fresh dough, signature sauces, award winning chefs, and new ways to prepare food. Nashville Tennessee is bursting into the culinary scene building new hotels, restaurants, and a Centennial Sportsplex. Young successful chefs and experts pushing the envelope, developing unique and daring food. The best part is that the top experienced pitmasters are there too, twirling out the best barbecue in the country.
National newspapers, magazines, and media stations are taking note and loving the creative blend of favorite cuisines and the new creative energy.
One of a Kind Culinary Adventure
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New Culinary Hints and Pop-up Ideas
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All-Purpose “Workhorse” Marinade
Chef Vivek Surti uses this marinade for all types of protein and vegetables.
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About the Recipe: The idea for this recipe came from Chef Surti’s Indian culture, blended with his Southern upbringing. Yogurt-marinated chicken always yielded consistently tender, juicy chicken, but lacked the bronzed crispy skin he loved from Western styles of roasted chicken. Using this marinade, the meat will be moist and tender with a crispy, brown crust.
Chef Vivek Surti at James Beard Dinner Nashville Mar 28th
See More – All-Purpose “Workhorse” Marinade
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Music City Sweet Potato Chili
Roasted sweet potato chunks are the secret ingredient used by Chef Julio Hernandez.
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About the Recipe: This Sweet Potato Chili is deliciously thick, rich, and full of an assortment of colorful vegetables. The roasted potato chunks add a light caramelized flavor and are stirred in at the end. It’s seasoned with warm spices and topped with a contrasting flavor taste of chilled red onions and sauteed greens. It makes a large pot so part of it can be frozen for another dinner. Great vegetarian chili that’s full of flavor!
Chef Julio Hernandez outside one of his Taco restaurants in Nashville.
Chef Julio Hernandez Interview
See More – Music City Sweet Potato Chili
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Honey Ice Cream with Sundae Sweet Strawberries
Honey makes it special – inspired by Chef Trevor Moran
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About the Recipe: Creamy custard vanilla ice cream is sweetened with pure honey and the flavor is amazing. The honey seems to magically add a silky-smooth texture. It’s a perfect complement to the basil blushed, juicy fresh strawberries that cascade around the frosty sweet treat. There is nothing better than fresh vanilla ice cream that you can make in your own kitchen.
Chef Trevor Moran at James Beard Dinner Nashville. March 28th.
See More – Honey Ice Cream with Sundae Sweet Strawberries
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Interview with Pitmaster Pat Martin
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Pat Martin’s Bar-B-Que Joint in Nashville.
Pitmaster Pat Martin shredding pork from a fully roasted pig at James Beard dinner – Nashville March 28th
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BBQ Sides, Sauces, Meats, – Pit Master Pat Martin
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Bar-B-Que Broccoli Salad
Recipe uses white BBQ sauce from Pitmaster Pat Martin.
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About the recipe – One of Martin’s Bar-B-Que Joint’s most famous and popular side items is the Broccoli Salad. It’s cool and crunchy with bacon and cheese in it. After coleslaw, it’s just about the perfect thing to eat with some pulled pork or smoked brisket. This isn’t the exact recipe that is served since that is a secret recipe from Martin’s grandmother. It uses the Alabama BBQ White Sauce as a dressing and is easy to make at home if you aren’t near the Bar-B-Que Joint location.
See More – Bar-B-Que Broccoli Salad
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Sour Cabbage Coleslaw with Pulled Pork BBQ Sandwiches
Super-simple, probiotic-boosted kraut addition to coleslaw
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About the Recipe: Fermented kraut mellows together with carrots and green onions, which is topped with a golden mustard sauce. It’s tangy with a little touch of sweetness. The gold sauce gives the coleslaw a sweet tart taste and adds that mustard flavor peppery punch to your favorite pull-pork BBQ sandwich.
See More – Sour Cabbage Coleslaw with Pulled Pork BBQ Sandwiches
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Bar-B-Que Tennessee ‘Que Potato Salad
Inspired recipe uses gold BBQ sauce from Pitmaster Pat Martin
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About the Recipe: Golden mustard BBQ sauce flavors this potato salad, which is mixed with chopped boiled eggs, celery, onions, sweet pickles, and cooked potato chunks. The BBQ Gold Sauce makes plain potato salad very special.
See More – Bar-B-Que Tennessee ‘Que Potato Salad
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Rotisserie Chicken with Alabama White Sauce
Adapted from Pat Martin, Life of Fire cookbook – uses Alabama White Sauce.
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About the Recipe: This recipe is the answer for a busy cook that wants to serve a flavorful, grilled chicken that is topped with a delicious glaze. Make the white BBQ sauce ahead of time and store it in the refrigerator. Since you are using a cooked chicken, this is easy, easy, easy, but so delicious.
See More – Rotisserie Chicken with Alabama White Sauce
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Southern Hickory Ham Glaze
Helpful hints to dress up your store-bought ham from Chef Pat Martin.
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About the Recipe: Hickory syrup has a unique smoky flavor, being made from the bark of the tree and not from sap. It doesn’t have any sweetener, so it will need an addition of sugar. If you use dark corn syrup, it will be sweet. Remember to apply it for the last fifteen minutes of cooking.
See More – Southern Hickory Ham Glaze
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James Beard Award Chef Recipes
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Easy Seaweed Butter
Makes your food taste gourmet – adapted from Chef Philip Krajeck.
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About the Recipe: Since seaweed snacks are roasted and flavored with teriyaki seasoning, it makes this recipe easy to make. The compound butter combines onion, garlic, sesame, and tamari soy sauce flavors into the unsalted butter, and since they can be frozen, they’re ready in a moment to power up your dinner dishes.
Chef Philip Krajeck at James Beard dinner Nashville March 28th.
Chef Phillip Krajeck Interview
See More – Easy Seaweed Butter
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Cracklin’ Cornbread
Recipe by Chef Sean Brock that adds crispy cooked pork or meat.
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About the Recipe: The South is known for making and enjoying delicious cornbread. Chef Brock developed this recipe for a unique cornbread, which uses any sort of ham, bacon, or sausage, which is cooked until the fat is rendered and the crispy cooked pork flavors the golden cornbread loaf.
Chef Sean Brock at James Beard dinner Nashville on March 28th.
See More – Cracklin’ Cornbread
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Apple Blueberry Buckle
Old fashioned apple blueberry recipe inspired by Chef Sean Brock
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About the Recipe: This is a fantastic recipe because it can be used throughout the seasons. We used blueberries with our apples and loved the flavor of the dried and fresh fruit. We also used almond brandy, but apple juice can be substituted.
See More – Apple Blueberry Buckle
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Southern Vintage Buttermilk Pie
Easiest pie with simple ingredients inspired by Chef Sean Brock.
About the Recipe: During the Depression and WWII, Southern women made pies with ingredients that were available. These vintage pies were simple, featuring pantry staples. Buttermilk pie is sweet and slightly tangy with a creamy, smooth texture. Simple lemon and vanilla extract were occasionally added along with a generous amount of sugar.
See More – Southern Vintage Buttermilk Pie
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