Post your wackiest or unconventional Wine Pairing and enter for a chance to win!
(photo courtesy of Carrabba’s Italian Grill)
HOW TO ENTER THE CONTEST:
POST YOUR PHOTO on INSTAGRAM AND/OR TWITTER tagging @winewithlisa and @carrabbas, #wackywinepairing by Thursday, March 30th at 9pm Central. Check out MY wacky wine pairing on both!
Remember to TAG: @winewithlisa @Carrabas #wackywinepairing
Carrabba’s invites you to sip, savor and celebrate Spring at Carrabba’s Food & Wine Festival. Join us for endless tastes of over 40 wines paired with Chef-selected appetizers and small plates. Spanning Carrabba’s patio and bar, the festival also will feature a Prosecco fountain and Bellini Bar, along with a host of giveaways and prizes, including a chance to win a Vespa scooter.
Saturday, April 1, 2017
Noon – 5 p.m.
Carrabba’s Italian Grill
2101 Greenhills Village Drive
Nashville, TN 37215
Advance Purchase: $30 per person
At the Door: $45 per person
To Purchase Tickets / For More Information:
To purchase tickets online, visit www.carrabbas.com/festival. For more information, please call the restaurant at (615) 463-3000.
Not so long ago, we (locals) could only dream of legit brunches to spend our hard-earned leisurely Saturday’s and Sunday’s buttering our biscuits with friends. And, NOW, we have another option that will just keep you coming back for more. Party Fowl is a labor of love, passion, perseverance that was born from a chance comment (Party Fowl!) by Austin’s father, which changed his life. Ask Austin, he’ll tell you the story! Austin Smith, one of the owners and founders of Party Fowl, has given us another way to immerse ourselves into the impressive Nashville culinary scene. Party Fowl represents the cool, hip culinary scene of Nashville balanced with a touch of twang. Have I mentioned the food? Well, let me tell you the crispy, savory hot chicken IS legit and will keep your fingers red-tinged and just enough heat to enjoy a great selection of local beer or cocktails available.
And, it makes brunch just that much better!
Check out the Brunch Menu. For the brave of heart, or, just really having righteous hunger pains, you can sip and plow your way through to the Brunch Bloody Mary by chowing down on the BRUNCH FOR TWO ($50). (Photos above)
It’s a 55oz Bloody Mary (Whoa!) topped with two whole fried Cornish Game Hens, two whole scotch eggs, eight fried okra, and 1/2 avocado. We experienced it through someone else’s eyes. What a culinary and visual treat to behold!
*******Limited quantities on Saturday and Sunday so order ahead******** I dare you!
Well, we decided that we will have to come back of the massive Bloody Mary feast on another weekend so we could enjoy several of the brunch items that we sampled at a Nashville Food Blogger’s media event the week before.
The bacon-infused vodka Bloody Mary’s hit the spot that began our brunch. I hear that the chef is currently working on a “bacon surprise” addition to these already awesome Sunday morning cocktails. So, watch for an update at @winewithlisa Instagram.
I recommend getting different brunch entrees so you can “mix and match” with your friends. You WILL want to sample all. It is everything it says it is and more. The bourbon sauce is addictive! The HOT CHICKEN & STUFFED FRENCH TOAST is a thick cut, house-made cinnamon brioche stuffed with apples and bourbon cream cheese, dipped in orange custard, skillet fried, and served with hot chicken and you can choose what heat level you want: southern fried, mild, medium, Nashville Hot or Poultrygeist. Medium was just the perfect level. Tongue-tingling but not too hot; just right.
This was awesome! the LOADED HOT CHICKEN BISCUIT starts out with scratch-made, open-faced buttermilk biscuits topped with hot chicken sawmill gravy, two eggs prepared your way, and lyonnaise potatoes. Their house-made jalapeño strawberry jam was the perfect sweet|salty|spicy accompaniment to the warm biscuits.
Underneath the perfectly cooked eggs is the CHICKEN HASH WITH FRIED EGG: Diced sweet potato, diced vidalia onion, and pulled smoked chicken sautéed in garlic, green onion butter, topped with smoked gouda, and finished off with two sunny side-up eggs. Maybe just a bit lighter than the other entrees but just as tasty and satisfying.
No really, I am just holding this for someone else………
First, I want to thank Lodge Cast Iron for supplying this awesome 15 inch seasoned carbon steel paella pan! WOW! It is the very best paella pan that I have used so far. I am a Paella Chef in Nashville, TN called MY PAELLA TRAVELS. I expertly create succulent, intensely flavored authentic Spanish paellas with a Nashville-inspired twist. I have cooked for many in the Nashville and surrounding area and even won FIRST PLACE in a paella contest last September. I won the popular vote. Everyone loved my Nashville-inspired paella!
I recently received this great pan from the Lodge Cast Iron Company. I was delighted to find that it is already seasoned and cooks the paella evenly which creates the most flavorful and uniform socarrat (crispy bottom crust) ever! It’s small enough to finish in the oven to get the crispy, caramelized rice crust and large enough to feed 6 to 8 people!
Put an egg on it!
Brunch seems to be very popular here in Nashville and we now have many great brunch places to choose from. But the only place you will find this is with My Paella Travels! Most brunches include several dishes with eggs or topped with a poached or fried egg. Soooo, I was thinking…..
There is always a plate or two of paella leftover from the events I host. I always tell the group to warm it up for brunch the next day, put a fried egg on it and serve with a side of tangy and smokey Romesco sauce. Well, it’s about time for me to do that too. But why wait until the next day. Why not have a Paella Brunch today!
Saveur Magazine has great Paella articles and recipes. I found this Paella Mixta recipe and thought this would be just perfect for today’s Sunday Paella Brunch. I was very inspired by the recipe but I did modify the recipe to fit my own flavor profiles. This recipe worked great for the 15-inch paella pan but I did use 2 cups of Bomba rice instead of 2 1/2.
The Romesco Sauce (modified) is the perfect accompaniment with the fried egg and paella. Spanish Romesco sauce is a tangy, smoky blend of roasted red peppers, smoked paprika, garlic, olive oil and the freshness is enhanced by the sherry vinegar. It is often served with tapas of grilled seafood or even with a paella.
Kosher salt and freshly ground black pepper, to taste
1⁄2 cup extra-virgin olive oil
4 oz. dry-cured Spanish chorizo, cut into 1⁄4"-thick coins
1 tbsp. smoked paprika
3 cloves garlic, minced
3 dried bay leaves
Pinch of dried thyme and oregano leaves
3 medium tomatoes, minced
1 small onion, minced
7 cups chicken broth
Juice from 1 medium lemon
2 cups short-grain rice, BOMBA RICE
8 oz. fresh or frozen peas
3 jarred roasted red peppers, torn into 1⁄2"-thick strips
12 mussels, cleaned and debearded
1 (9-oz.) box frozen artichoke hearts, thawed
1 egg per person
For the Romesco Sauce:
2 large bell peppers or 2 jarred and drained roasted red peppers in a jar
3 large cloves garlic cloves, crushed or fine minced
1 cup blanched white almonds (I used Marcona almonds)
2 tbsp. extra-virgin olive oil
2 tbsp. tomato paste
1 tbsp. sherry vinegar
1⁄4 tsp. crushed red chile flakes
1⁄4 tsp. smoked paprika
Put saffron and 1⁄4 cup hot water in a small bowl; let sit for 15 minutes.
Season chicken and shrimp with salt and pepper.
Heat oil in a 15 inch Lodge Cast Iron Carbon Steel seasoned paella pan over medium-high heat. Add marinated chicken, shrimp, and chorizo and cook, turning occasionally, until browned, about 5 minutes.
Transfer shrimp to a plate, leaving meats in pan.
Add paprika, garlic, bay leaves,thyme, oregano, tomatoes, and onions to pan and cook, stirring often, until onions soften, about 6 minutes.
Add reserved saffron mixture, lemon juice and broth, season with salt, and bring to a boil over high heat.
Sprinkle in rice, distribute evenly with a spoon, and add artichokes, peas, and peppers.
Cook, without stirring, until rice has absorbed most of the liquid, 10–12 minutes.
(If your pan is larger than the burner, rotate it every two minutes so different parts are over the heat and the rice cooks evenly.)
Reduce heat to low, add reserved shrimp, and nestle in mussels hinge side down; cook, without stirring, until mussels have opened and rice has absorbed the liquid and is al dente, 5–10 minutes more.
Remove pan from heat, cover with aluminum foil, and let sit for 5 minutes before serving.
Fry one egg per person for each serving of paella.
Make Romesco Sauce while Paella is cooking:
Place the drained red bell peppers and garlic in a blender along with the almonds, olive oil, tomato paste,sherry vinegar, chile flakes, paprika, and 1⁄2 cup water, and purée until smooth. Scrape into a bowl, season with salt and pepper, and refrigerate until ready to use.