Free Slice Day at Five Points Pizza on Tuesday, October 21st from 5pm to 7pm to Celebrate 3 Years of Business and Loyal Customers !

Nashville’s FIRST late night slice window will serve up a slice of FREE PIZZA for you to celebrate three years of business thanking their loyal customers for continuing to enjoy the hot pizza and cold beer since 2011!

Tuesday, October 21st 5pm to 7pm (window service only)

Five Points Pizza 1012 Woodland Street | Nashville, TN 37206
Awarded Nashville Scene’s Readers Choice Awards 2012,2013,2014

 

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Stop by the new walk-up pizza slice window on Tuesday for a slice of cheese or pepperoni !

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David and Tara Tieman’s dream came true of bringing New York-style pizza by-the-slice to Nashville located in East Nashville.They dedicated themselves to learning the art of creating the best pizza by the slice by traveling across the Southeast, New York and Austin (Home Slice) and then attended Goodfellas Pizza School in New York.

The result, some of the most authentic and best pizza I have had! Come by and check out the new window and expansions that have made due to the ever-growing popularity of New York-style pizza.

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Stop in and watch the dedicated staff create! It’s more than just a job; it’s an artisan creation of pizza pies in unison making the best pizza in town for their loyal customers who appreciate quality and authenticity.

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Hours of operation:

Sunday thru Thursday: 11am to 1am  

Friday and Saturday 11am to 3am!

 

 

 

 

 

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10 2014

Stop By Hot and Cold Coffee Bar Located in Hillsboro Village to Enjoy a New Fall Espresso Created by Barista Jordan Thompson

Enjoy the flavors of fall with the hand-crafted Equinox at Hot & Cold Coffee Bar !

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Jordan is dedicated to making a great coffee drink and is showcasing his newest coffee creation with the handmade Sweet Potato Marshmallow floating on top of rich and nutty espresso, honey and then torched which brings out the spices and aromas from this handmade treat! It is actually his secret concoction of sweet potatoes, spices and sugar. From the syrup, he then makes the marshmallows—genious!

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Here is another way to enjoy the fall and espresso. The rich and nutty flavors of the espresso are not covered up by milk but enhanced by the sweet and spice from the torched i.e. caramelized marshmallow. Jordan created this unique recipe to for his customers to enjoy and experience how the intense flavors complement each other without any other ingredients.

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The Equinox is one of my new favorites! During the warmer months, I drink up to three shots of espresso over ice, without much else. I happen to love the nutty, bitter, creaminess of a great espresso pull. Just in time for cooler weather, the warm espresso simply topped off with a fluffy, sweet potato and spiced marshmallow was just right.

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As a matter of fact, I’m heading that way today!

 

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CHEERS!

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10 2014

Chef Tim Love Demonstrates the Art of Burning Food at the 2014 Music City Food + Wine Festival in Nashville

Grab your cast iron skillet and rediscover the art of burning food without the grill. 

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Big flavors come from burning or caramelizing the sugars in vegetables and meat until they are richly browned with a nutty flavor and golden color, which is a great way to pull flavor out of the simplest of foods. Chef Tim Love  demonstrates how to get the most flavors from vegetables and meats from this method of cooking.

He has been perfecting the art of his signature urban western cuisine  as chef and owner of beloved Texas restaurants, Lonesome Dove Western Bistro, Woodshed Smokehouse, Queenie’s Steakhouse and Love Shack, as well as the storied White Elephant Saloon, his inspired and innovative dishes have earned critical and popular acclaim.

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From “burnt” zucchini and carrots to steak and beets, caramelization deepens the flavors of just about everything. Tim poached the shrimp in burnt wood chips placed in boiling water to enhance the flavors before adding them to the skillet.

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Nathan Followill, drummer for the Kings of Leon and one of the original collaborators of the Music City Food + Wine Festival, joins Tim during the demonstration to finish up the beat and goat cheese salad along with laughter and shots of tequila.

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Chef Tim shares his passion for Tennessee’s football. Check out the boots!

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You are also likely to find Chef Tim Love at the fabulous Austin Food + Wine Festival playing with fire! Be sure to check the schedule for next year!

Cheers!

 

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10 2014

Chef Michael Symon Puts a Nashville Spin on Paella Perfection at the 2014 Music City Food and Wine Event

Hattie B’s Hot Chicken, Nashville’s Signature Dish, is the finishing touch

to Chef Michael Symon’s Paella Perfection at the Red Bud Demo for the

Music City Food + Wine Festival in Nashville 2014

Paella, the most vibrant rice dish of Spain, is making its way front and center in the culinary scene all across America. Chef Michael Symon demonstrated how to make a authentic Seafood Paella with a a touch of Nashville’s regional cuisine.

Hattie B’s Executive Chef John Lasater and friend, joins Chef Michael on stage to bring his favorite Nashville dish to add in the paella.

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Paella is a communal dish shared by friends and family in Spain. Cooking paella is a celebration of friendship, family events and love.

Cooking is all about using your hands as tools as Chef Michael demonstrates by crushing fresh tomatoes for the sofrito. Cooking can be sexy. Yep. That’s right. Use your hands! Get your “hands dirty” by immersing yourself into the dish. Feel the juicy ripe tomatoes break up into the pan. Not only is it sensual, it becomes your dish, your signature dish that you have created with your own hands to share.

IMG_8573In the pre-event article that I posted, Chef Michael told me how much he loved Nashville: the people, the combination of  music, the food scene and, of course, Hattie B’s Hot Chicken. He would be celebrating his birthday while he was here for the event and would celebrate with hot chicken. As we discussed the types of paella he might prepare, I suggested a Hot Chicken Paella and I am glad  I did!

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As you might know, I am a paella chef in Nashville (My Paella Travels) and having the opportunity to speak to Michael Symon in a  phone interview and then attend the  Paella Perfection demo was full-circle!

photo: Lisa Mays, Wine & Food Blogger, Paella Chef,  Chef John Lasater and Chef Michael Symon!

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CHEERS YA’LL! 

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09 2014