Tag Archives: flavor
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A Very Merry Flavor Christmas

This year, Jackalope Brewery, Crankees Pizza, Jeni’s Ice Cream, and our beloved Flavor staff made for the best Christmas Party yet.

Below are a few snaps from our little fiesta!  Enjoy!

Cheers,

Flavor Catering

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Smoked Pork Tenderloin with Cherry Apple Chutney

Listen! the wind is rising, and the air is wild with leaves.
We have had our summer evenings,
now for October eves.
– Humbert Wolfe

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There are times when it feels as though summer’s end may never come — but with this first crisp in the Nashville air, we are finally feeling that fall is upon us. Sweaters and changing leaves and football and … smoked pork tenderloin with cherry apple chutney: that’s what we are really thinking of here at the Flavor kitchen.  It is one of our favorite dishes to serve, and ever-popular for September and October weddings.  But most importantly, it makes for a great dish to serve at home on these cool autumnal evenings…

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CHERRY APPLE CHUTNEY RECIPE

serves 4

  • 2 1/2 tablespoons unsalted butter
  • 2 tablespoons brown sugar
  • 2 large gala apples
  • 1/4 cup dried cherries
  • 2 tablespoons rosemary, finely chopped
  • 1 cup bourbon (your favorite regional variety!)
  • 1/2 cup apple cider vinegar
  • pinch of salt

To prepare, dice apples into 1/4 inch cubes.  

Melt butter in a large sauté pan.  Once butter is hot, add diced apples and cook on high heat until apples are fully caramelized.  Take pan off of heat and add bourbon. Replace on heat for the fun (and fantastically photogenic!) part:  the flambéing of the apples!  

Once flames die down, add dried cherries and continue to cook until the liquid is reduced by half.  Add brown sugar and vinegar and cook on medium heat until apples are soft.  Mix in rosemary and salt at the last, and your chutney is ready to serve!


SMOKED PORK TENDERLOIN RECIPE

serves 4

  • 1 large pork tenderloin
  • 1 1/2 teaspoons smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 2 teaspoons granulated garlic
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • cherry wood chips, soaked for 4 hours

Add soaked wood chips to smoker, and turn on.  

Mix smoked paprika, cayenne, garlic, sugar and salt in small mixing bowl.

Trim fat and silver skin off of the pork tenderloin.  (Note: the “silver skin” is the thin white layer of fat on top of the loin.  It is important to trim this off, because it contracts when cooking as opposed to melting away as regular fat does.) 

Once the tenderloin is ready, rub spices onto meat and smoke for 15 minutes.  Finish cooking pork in the oven for approximately 5 to 10 minutes, or until meat reaches 150 degrees.   Let pork stand for 5 to 8 minutes before slicing.  Cut meat at a bias and top with chutney, to serve.  

 

 





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Month in Review: April

Flavor - April 2014

 

Brides and bands and…food trucks, oh my! 

We kicked off this April with a plated wedding at Cannery Ballroom for newlyweds Maia and Brian.  The guests dined on beef tenderloin wrapped in Benton’s bacon and stuffed with Stilton bleu cheese, white cheddar and rosemary potatoes au gratin, and a medley of mixed seasonal vegetables.  Wedding Season continued throughout the month, with weddings at two of Nashville’s most significant (and beautiful) landmarks, The Parthenon and War Memorial Auditorium.  

Business as usual continued here in Music City, USA:  our backstage adventures ranged from seeing Weezer’s back to back sold out shows at the Ryman to watching Tom Jones swoon the ladies at the Schermerhorn Symphony Center.  The Robert Cray Band and living legend B.B. King also played at the Schermerhorn, and our good friends at tsp. pie and comfort debuted their phenomenal tea pies at the Ryman’s Rob Thomas concert.   We also had the opportunity to live a bit of that high fashion lifestyle at the Symphony Fashion Show, featuring designer Christian Siriano and a performance by The Band Perry.

April also presented us with the chance to honor some people truly worth honoring. Lipscomb University held a reception to recognize their Academic Honors Students at the historic Longview Mansion, and Caterpillar treated their administrative staff to a luncheon of marinated and grilled salmon with mango-cilantro salsa, basmati rice with fresh herbs, and sauteed green beans with caramelized red onions.  

And perhaps the most exciting part of April 2014?  Well, you know. . . the food truck!  Flavor Catering and Special Occasions has officially expanded it’s business to include our mobile food truck services.  This month we made appearances at both local brewery Tennessee Brew Works, as well as the Montgomery Bell Academy Endada Arts Festival.  We served up our signature Hot Chicken Tacos with homemade pickles and jalapeno slaw, Mexican Rice, white beans with chorizo, and hot water cornbread.  We are honestly so excited for this fun addition to our company, and can’t wait to roll into an event near you!  So stay tuned!