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Destination Nashville: Fall Weddings

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Over the last twelve months, we’ve had the opportunity to work with some of the best venues in the Nashville area.  From The Schermerhorn Symphony Center and The Ryman to Fontanel and Cheekwood, the wealth of beautiful locations Nashville has to offer for your special day is truly limitless.  

One of our recent favorites is Front Porch Farms.  The 32-acre estate is perched atop the picturesque countryside complete with breathtaking views of the rolling hills and natural forests of the area.  Venue features include a 3-story Antebellum-style main house, a guesthouse, vintage barn, covered pavilion, pool area, manicured gardens, and a stunning natural acreage.  As you can see from the beautiful photos (provided by Erin Lee of The Collection), Front Porch Farms is a spectacular option for your wedding or next party.

Owners Kathy and Brian are some of the best in the business; creating an environment that allows you to concentrate on the moment instead of the details – Kathy has those covered.  This one-stop palatial space offers everything from seating and handcrafted tables to table decor and one-of-a-kind chandelier options.  Look no further, it’s here!

Don’t take our word for it.  Head over to frontporchfarmstn.com now and see for yourself.  They are currently booking for the 2014 season.  Get your date before it’s gone.





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Recipe of the Month: Potato Leek Soup

 

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Ingredient

  • Yield 8 servings (or 2 quarts)
  • 1.5 oz (3 Tbs.) + 2 Tbs. Butter
  • 3 oz. Flour
  • 1 large Potato (peeled and cut into a medium size dice)
  • ½ lbs. Mirepoix*(small dice)
  • ½ lbs. Leeks (washed and finely chopped)
  • 6 cups Chicken Stock
  • Sachet**: 1 bay leaf
  • ½ tsp. thyme
  • ½ tsp. crushed peppercorns
  • 4 oz. Dry White Wine or a good stout beer like Guinness
  • 4 oz. Half & Half
  • 1 lbs Sharp Cheddar Cheese (grated)
  • Salt (to taste)
  • Cayenne Pepper (to taste)

I love soup!! Especially in the fall and winter months when I can curl up on the couch & watch cartoons (yep – I’m still a big ole kid at heart). This particular soup pairs well with a big chunk of crusty bread – a good sourdough or baguette! Warning: there are several Parisian terms in the recipe. Not to worry – I have included the definitions at the bottom. Pretend you’re in Culinary 101 class – ready, set, cook!

This is a 3 pot recipe. The first is for the roux, the second for cooking the potatoes (in water) & the third should be a large one for the actual soup. First you want to make your roux. You will use this to thicken your soup later. In your second pot, fill it with water and bring to a boil. Toss in the potatoes and cook until tender. Drain the water and put the potatoes in ice water. Set potatoes aside.

Melt 1.5 oz butter in a small pot, add the flour, cook on low heat for 3 to 4 minutes. Put aside for later. In the large pot (needs to fit about 3 qt) put in the remaining 2 Tbs. butter, melt it down and add your mirepoix and chopped leeks. Sauté until the veggies are tender.

Add your chicken stock and roux, whip until it is mixed well. Bring to a simmer, add the wine (or beer) and half & half. Make sure you are whisking often. The roux likes to settle to the bottom of the pot and if you aren’t whisking (scraping the bottom the whole time) it can easily burn on you. When your soup thickens, turn off the heat and add the cheddar cheese and whisk until it is fully melted. Taste. If you think it needs salt, add it. If you like a little heat add the cayenne. Just remember, you can always add seasonings but you cannot take them out, so don’t add too much!! Fold the potatoes in and your ready to chow down!!!!


*Mirepoix (pronounced meer-pwa) is traditional a mixture of carrots, celery and onions. Generally it is 50% onion, 25% carrot 25% celery. Sometimes you will hear of a creole mirepoix or “Holy Trinity” that consists of 50% onion, 25% celery and 25% green peppers.

** Sachet (pronounced sah-shay) is French for “bag of spices”. A sachet is different seasonings tied up in a pouch made of cheese cloth and tied up with a string of some sort (I use butchers twine). I use these when I want the flavor of a seasoning in my soup, stock, sauce but don’t want the ingredients floating around in it for the finished product. You can just pull the bag out and toss in the trash when your done.





Venues We Love: Fontanel

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There is an endless list of places to enjoy your favorite band or solo act in Nashville but finding a great outdoor concert experience has become increasingly difficult… that is until now.  Enter The Woods Amphitheater at Fontanel.  This 4500 capacity venue sits on the one time family home of country superstar Barbara Mandrell.  

The open-air space hosted a bevy of musical giants over the summer, with plans for an even bigger lineup in 2014 .  Check out more details and remaining shows here:  http://woodsamphitheater.fontanelmansion.com


 Upcoming Show: Sigur Ros