A celebratory Natchez Hills Vineyard Christmas Dinner Concert will be presented by Natchez Hills Vineyard on Saturday, December 6, 2014
This Musical Christmas Event will be held at the vineyard’s 4,000 sq ft Event Hall located on the property at 109 Overhead Bridge Rd
(off Hwy 412), Hampshire TN 38461.
Tickets for the Christmas Dinner Concert are $25 and are available for purchase securely online at www.natchezhills.com
Or, call 931-285-2500.
All Seating is reserved and limited to 100.
Dinner is included in the ticket price.
Old-world, handcrafted, Natchez Hills Vineyard wine may be purchased, by the bottle, in the Tasting Room and beer and soda will also be available for purchase by ticket holders.
Parking is complimentary and plentiful.
The Events: Kids on Stage Choir and Singer/Songwriter Jill Brooks
Hills Vineyard is proud to host the Kids on Stage Choir from Mt Pleasant Middle School who will open the evening with selected holiday songs.
The Kids On Stage Foundation (KOS) of Maury County is a nonprofit organization which was founded in 1999 by Jim Barrier and is patterned after Kids On Stage Foundation, Inc. in Williamson County, founded by Aubrey Preston in 1996.
KOS Foundation of Maury County was founded in an effort to make a difference in the Mt. Pleasant and Maury County community.
The goal of Kids on Stage is to provide an arts-based curriculum that focuses on visual, performing and technical arts through process, performance and production, thus empowering students to be self-disciplined and lifelong learners, with a well-rounded appreciation of the arts.
Jill will mix her favorite Christmas songs with her best original compositions as listeners are taken on a journey through song.
The evening will conclude with a special pairing of the Kids on Stage Choir and Jill Brooks as they share traditional holiday favorites with the listeners.
The concert is intimately staged, to give each ticket holder a personal experience.
Covington’s Sweet Potato Vodka from North Carolina is America’s Vodka. Actually, it makes every cocktail the best!
Vodkas around the world should take notice! There’s a new vodka on the horizon distilled from sweet potatoes and it is exquisite! Covington Gourmet Sweet Potato Vodka is a beautiful reflection of our proud Southern heritage and the fruits or sweet potatoes from North Carolina. Covington is actually the name of the species of sweet potatoes that make the vodka.
The wildly popular 2014 Music City Food and Wine Festival in Nashville hosts many new products on the market, especially artisan spirits. The Covington Gourmet Sweet Potato sign caught my eye and I couldn’t resist finding out more because I am passionate about artisan small batch spirits that reflect the local farmers, especially in the South.
On the left is Mary Rich, PR and Marketing. The gentleman in the photo is Jimmy Burch’s son, Jared Burch and on the right is Elizabeth Revell, who helps with the Vodka brand and helps run Burch Farms. The owners are Jimmy Burch and Bobby Ham, who live in eastern North Carolina. They have a 7000 acre farm in Faison, NC, on the way to Wilmington, just off of I-40 where the famed, Covington Sweet Potatoes are grown.
How I drink sweet potato vodka….
Lately, I have enjoyed creating cocktails with vodka because that’s what I like! Little did I know that this gourmet vodka from North Carolina would kick my Moscow Mules in the beautiful Oggi Moscow Mule Copper Mugs way up at to the top of my cocktail list. Or, a couple of splashes over ice is another way to enjoy it. I can’t say that I have enjoyed that experience with other vodkas. You don’t even need an olive to enjoy the velvety mouthfeel and delicate creamy flavors. Keep a chilled bottle of this exceptional vodka so you can share an authentic flavor of the South with your friends.
Listed below is my favorite Moscow Mule recipe. Covington Gourmet Sweet Potato Vodka adds a rich, balanced layers of flavor that pair well with a exceptional Bundaberg Ginger Beer that has big flavors of fresh spicy ginger and lots of bubbles. I do like to add freshly made ginger syrup to give it yet another layer of flavor and because I love ginger! A splash of fresh lime juice and mint leaves completes this recipe for a refreshing vodka cocktail.
Along with Dustin & Justyne Noble, these happy goats want you to enjoy their pure and natural goat cheese products for the holidays or any day!
Goat cheese has always been my favorite type of cheese. I love it for the creamy, tangy flavors, slightly pungent earthiness and the versatility in recipes. Noble Springs Goat Cheese is one of my favorite local products and I am happy to share my enthusiam about these Tennessee products! Just Plain Chèvre makes me happy. It’s the purest of pure heaven. You will find this fresh,creamy and tangy goat cheese in my salads, on crostini and in just about any recipe that I can put it in.
Noble Springs Goat Cheese can be enjoyed thorough the year and you don’t need a special occasion. BUT, the Holiday Season is just around the corner. A Holiday Cheese Platter with these cheeses will surely make everyone happy too!
Sweet, Salty, Tangy and Creamy Need I say more? Try this with a Spanish Rioja.
8 Slices of your favorite locally-made Artisan Bread.
Salt and pepper
6 slices of your favorite smokey bacon
Southern City Flavors Fig Jam
Fig Balsamic Glaze
Heat the oven broiler.
With a silicon brush, slather each piece of bread on one side with olive oil.
Sprinkle with salt and pepper.
Cook bacon until crisp, then crumble into pieces.
Broil until the bread until lightly browned.
Remove from oven.
Fold crumbled bacon into a 5 oz tub of Noble Springs Dairy Pimento Goat Cheese
Warm in oven for a few minutes until goat cheese is warmed through.
Remove from oven.
Spread spoonfuls of Southern City Flavors Fig Jam over each piece.
Lightly squeeze Fig Balsamic Glaze over each crostini.
Serve with your favorite wine.
Cortijo is 100% Tempranillo from the prestigious Rioja Region of Spain. This lush red wine with smooth flavors of blackberries, silky tannins and spice, paired well with the complex flavors of the crostini.
Local, original and most of all, tasty and delicious! Just in time for your Southern-inspired holiday meals!
Southern City Flavors have soooo many unique all-natural products that are inspired by the flavors of the South! Here a just a few of the tasty sauces, jams, butter and BBQ sauces. Southern City Flavors is a family-owned local business based out of Franklin, Tennessee.
Family is where it all began. The collaboration of recipes from friends, family and traditions that have been passed throughout the years and the Weeks family Southern City Flavors Company was created.
Add new and exciting flavors…..
One of my all time favorite tastes of the south are figs! Just Wait until taste the all-natural in a non-traditonal and unique pasta dish!
Southern City Flavors are of course the perfect match with traditional Southern recipes but will enhance any of you global dishes such as the Spanish-inspired Pasta Chicken dish (recipe below) that was amazing with the Fig Jam!
Fig Jam: This jam is loaded with figs and would be delicious over warm pumpkin bread, served with a blue cheese and fig crostini with balsamic fig glaze or in my Spanish-Inspired Pasta with Figs.
Sweet Potato Butter : Warm buttery biscuits can be slathered with sweet tangy butter and spices such as cinnamon and nutmeg for breakfast or dinner.
Cranberry Chipotle Sauce : Tart sweet cranberries with a hint of heat from Chipotle can be brushed over roasted cornish hens with seasoned with thyme and sage or a traditional roasted turkey breast for a delightful holiday dinner.
Spicy Pineapple Rum Sauce Tangy, sweet heat with with tropical flavors from pineapple and rum would be great for a ham or pork roast glaze.
Stone Ground Grits: As you know, grits are just perfect for a holiday breakfast or brunch or stir in your favorite cheese (such as my favorite local goat cheese) for a real treat and top with spicy seasoned shrimp for a delicious Shrimp and Grits real southern treat!
Follow the links to Southern City Flavors Recipes for all the products!
Inspired by Spain:Tagliatelle with Roasted Chicken Thighs and Figs
Author: Lisa Mays
Recipe type: Entree
Roasting the chicken thighs gives a richer roasted flavor from the chicken as well as an added depth of flavors and texture from the crispy, caramelized skin. This is a pasta dish that will remind you of Spain. It is rich,warm and satisfying with complex flavors thanks to a sauce made from roasted chicken broth that’s reduced until silky and luscious. Finishing touches of dried figs and marcona almonds add sweetness and crunch.
2 tablespoons olive oil
2 pounds skin on, bone-in chicken thighs
1 carrot, chopped
1 onion, chopped
2 celery ribs, chopped
½ small tomato, chopped
2 tablespoons Madeira *splash in more if you would like!
In a large enameled cast-iron casserole, heat the oil. Season the chicken thighs with salt & pepper.
Add the carrot, onion and celery to the casserole and cook over moderate heat
Stir occasionally, until golden, about 5 minutes.
Stir in the tomato and cook until it breaks down and is lightly caramelized, about 5 minutes.
Add the Madeira and cook until evaporated
Then add the chicken stock, Southern City Flavors Fig Jam & garlic.
Arrange the seasoned chicken thighs and nestle into the sauce.
Roast in oven for 40-45 minutes.
Add more broth if the sauce gets to dry.
The chicken should be browned and crispy on top.
Using tongs, transfer the chicken to a plate to cool.
Separate the crispy chicken skin from the thighs and slice.
Shred the meat; discard the bones.
Strain the cooking liquid into a bowl, pressing on the solids.
Return the liquid to the casserole and bring to a boil. Simmer briskly until thickened to a saucy consistency, 5 to 7 minutes. Add the butter, shredded chicken,crispy skin and figs and cook just to warm through.
Meanwhile, in a pot of salted boiling water, cook the pasta until al dente.
Drain, reserving ½ cup of the pasta water.
Add the pasta and reserved pasta water to the casserole and toss. Remove from the heat and stir in the grated Manchego. Serve in bowls topped with the almonds and Manchego shavings.