FULLY BOOKED!! Barista Parlor, Baguettes and MORE to come!

To save you all from the potentially embarrassing amount of gushing I want to do about our Buttermilk Road Sunday Supper at Barista Parlor last night, let me just summarize: Fourteen loaves of freshly baked baguettes. The prettiest centerpieces you've ever laid eyes on craftily constructed by brilliant mastermind and dear friend Heather Routh. Wines thoughtfully picked by our good friend Will Motley at Woodland Wine Merchant. Sazeracs and Vieux Carre  to DIE for made by two of the best bartenders in Nashville, Alisa Martin and Jaime Miller. Gorgeous menu posters designed and printed by Mike Conway at Stickhouse Press. A killer New Orleans soundtrack provided by my fella, John Donovan, filling a space more gorgeous than words could do justice to, Barista Parlor, provided by the most laid back and convivial man you may ever meet, Andy Mumma. The ambience was just lovely. The crowd was even lovelier.

The menu was a reflection of everything that I love about New Orleans and the deep south in general. It was incredible fun playing with spices and pickling watermelon rinds to go with the country pate. Any reason one can find to buy pounds of andouille and tasso and crawfish and make gumbo and handpies with it all is a good reason, I'd say. And that's just what I did. And then, of course, I was afforded the gift of getting caught up in baking baguettes.

Indulge me for a moment, maybe?

The picture's a bit blurry, I think because my hands were trembling with geeky joy. I used to bake baguettes frequently. I started this whole cooking thing as a total nerd baker. I could go on at length about how happy baking this bread made me this weekend. I really could. I, again, will summarize and just say: It's been almost a year since I've baked real bread. That's a long time for me. And, even as I write this, my heart feels a little fluttery. This is what my hands were meant to do. And my heart knows that. I'm very happy I was able to serve it all to a room full of such great folks.

I have to say thanks, again, to every single person that joined us. It really was such a spectacular night largely in part to the crowd. You all were just a joy to feed.

We have only ten seats available for our September 2nd Sunday Supper at BurgerUP. Miranda has graciously opened her kitchen and beautiful restaurant to us and we look very forward to getting in there and having another great night. Robin Ridell is back from Mississippi and back in action as our wine expert and she'll be gearing up some fabulous wines that I'll post soon!

Seats for this Supper can be reserved by making a donation of $80/seat with wine pairings and cocktails or $65/seat without cocktails/wine. You will then receive an email confirming your seat which will include more details about our event. I've reposted the menu with a reservation button below - getcha' a seat!

I'm so looking so forward to our next evening and hope to see you there! -LD

September 2nd, 2012

(Wine Pairings TBA)

Appetizers and Cocktails:

Bourbon and Fresh Ginger Beer Soda with Peach Swizzle

Pimento Cheese, Summer Ham and Pickled Shallot Crostini

Pulled Pork Gougeres w. Spicy BBQ Sauce and Local Cabbage Slaw

Edna Lewis' Cheese Straws

Spicy Boiled Peanuts

First Course:

Lemon, Salt and Olive Oil Rubbed Kale Salad 

with Savory Benne Cracker Bits, Grated Kenny's Farmhouse Norwood Cheese and Pickled Peaches

Second Course:

Roasted Avalon Acres Quarter Chicken

with Creamed Fennel, Leek and Red Potatoes

Sides for the Table to Share:

Lisa's Biscuits and Yeast Rolls

Sour Milk Cast Iron Corn Bread

Roasted Local Okra with Olive Oil and Benton's Bacon Bits

Skillet Charred and Buttered Corn w. Tarragon and Shallots

Lady Pea and Lima Bean Salad

Sweet Pickled Cucumber with Vidalia Onion 

Third Course:

Drew's Brews Coffee Service

Cornmeal Buttermilk Custard Cake with Vanilla Roasted Cherries and Cream

This Supper is fully booked! Thank you and please check back - we will be posting a later September Supper date and menu soon! If you aren't following our blog, please do. And you can also follow us on FB and twitter. Thanks again!