Tag Archives: Food & Wine

Nashville: Lockeland Table

As I mentioned in many blog posts, I spent a weekend in Nashville a couple of weeks ago.  It was a girls weekend trip planned last June to run the Rock ‘n Roll Half Marathon.  Although we had pretty horrible weather for the trip, I was glad to experience Nashville’s delicious food!

Whenever I travel to new places, I like to have a good grasp on the city: popular bars, good restaurants, the streets that you need to walk on, or the beautiful parks.  This time around I wasn’t as prepared as I wanted to be.  But with the amount of rain falling on the city, I was just fine with exploring the great food and music.

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There are many bars such as this one on Broadway, filled with local beers, live music, and an entertaining crowd.  Don’t worry, that was a box the girls and I definitely checked off- but we also wanted to try delicious food!

My friend Becky, who resides in Boston and is a new blogger, and I flew into Nashville on Thursday before everyone else.  Back in the January issue of Food & Wine, we noticed Top 10 Plates of Nashville.  After browsing the menus and reviews, we chose Lockeland Table as our Thursday girly date night location.

Nashville: Lockland Table

Lockeland Table opened in August of 2012, so it’s a fairly new restaurant- but I couldn’t tell that by the excellent service and delicious dishes.  The building used to be a small grocery store, and Chef Hal Holden-Bache and General Manager Cara Graham wanted to keep some of the historical details- the original phone number, the 30-foot rafters, and they even replicated a similar sign that once hung in the original store.  The ambiance is relaxing and intimate, with a wood-fire oven as the centerpiece of the room, a repurposed original stamped-tin ceiling, and the recovered barn wood decorating the space.

The restaurant is situated in the East Nashville residential district, a couple of miles away from the bars and music halls.  We took a cab ride from the Sheraton, where we were staying, and it was about $10- definitely worth the trip!  Per website recommendation “reservations are highly recommended”, we had made one about 2 months ago!

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The menu is local, with purveyors for produce and meat given credit on the menu, and seasonally inspired, which makes it hard to choose your dish- but that’s a good problem to have!  The low-carbon footprint extends to the bar, with just American vodkas, local bourbon and whiskey, as well as Tennessee beers such as Yazoo, Fat Bottom and Jackalope.  There are a couple of exceptions, the bar does have scotch and international wines.

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Chicken Liver Pâté in a Jar: Benton’s bacon fat, grilled Tuscan bread, and smoked peach preserves

The pâté is served in a small mason jar, with the layer of bacon fat on top.  The liver was smooth and velvety.  The thick-cut grilled toasts are perfect for the spread, and the overturned lid holds the smoky preserves.

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Cox Farms Roasted Bone Marrow: grilled Tuscan bread, Italian parsley, pickled red onion salad

The pickled onion isn’t just there for decoration, it’s to add to the dish.  Interestingly enough, it is pickled by Holden-Bache’s mom, his friends, and himself from his garden!  Rubbing the marrow on the crisp toast, and sprinkling with parsley and pickled onions, was dazzling and finger-licking delicious!  The straight-forward presentation fit the ambiance of Lockeland Table.

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Carolina Mountain Trout with Honey Bourbon Glaze: spring hash, lemon spring cream, crispy prosciutto

Although the trout is always on the menu, the sides depend on the season- the start of spring is vivid with the fresh green peas, light cream and dill.  The trout was perfectly seared with a crispy skin, not overwhelmingly heavy, but still full of flavor.

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Steak and Frites with Roasted Tomato Aioli: Hereford hanger steak with balsamic, cipollini butter, arugula

The steak was cooked just as I asked, medium rare.  Seared, crispy on the outside and tender on the inside.  The aioli was balanced, rich and savory- great to spread on the steak, or to dip your fries into!

We were too full for dessert- but the sweet ricotta doughnuts and the rhubarb strusel cake did catch my eye.  I think this just means we have to visit Nashville for another (sunny) weekend!

Monthly Review: April 2013

I feel like April went by in a flash, where did it go?  Fortunately, it looks like spring is (finally) upon DC, and I’m looking forward to some warmer weather!  Check out what photos I have capture on my iPhone this month!

Interested what we did in the past?
2013: January February March
2012: May June July August November December

Monthly Review: April 2013 1

After running the Rock ‘n Roll Half Marathon in DC, I needed some new shoes.  For running apparel, one of the best places to go in DC (or Virginia) is Pacers.  After trying out a bunch I chose these Mizuno‘s- they’re probably a little flashier than I prefer, but fantastic to run in!  What races are others running?  Any favorites one’s you’ve done before?

While training for a full or half marathon it’s important to get some delicious food, here are some suggestions for great fueling: Garlic Hummus, Chocolate Chip Banana Bread, Fall Granola, Sausage, Egg & Cheese Breakfast Casserole.

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Spring days are the best for exploring new neighborhoods and restaurants.  Which is exactly what we did when we stopped by Union Market’s Rappahannock Oyster Bar- check out what we ate in our blog post recap!  I also mentioned Union Market in the March review, see what I got then!

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I had a great Sunday night dinner party with some DC bloggers (Anne, Ericka, Sarah, Sarah, Amy).  Sarah, of Why Food Works, wanted to spread the word about her new business in DC, and we got to see how her dinner parties work.  Definitely check out the post-  Why Food Works: A Dinner Party, and call Sarah to book a fun Friday night activity!

Monthly Review: April 2013 4

This month was busy for our new house, we had a housewarming with our friends, a brunch housewarming with Sam’s family, and both of our families came to check out the new digs!  It was a little hard to choose recipes for people to snack and nibble on (so many choices)!  Here are some links to what we made for our visitors: Herbed Almonds, Cream Cheese and Arugula Baguette Bites, Mediterranean Turkey Balls with Herbed Yogurt Sauce, Creamy Ranch Dressing, Lemon Bars, lox and cream cheese, Smokey Quiche, No-Bake Coconut “Cheesecake”, vegetables, fruit.  What are your favorite go-to ideas when you host parties?

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Thanks to some expert advice from Emily, we tried making a pizza on the grill!  So delicious- would anyone be interested in a post on how to do it?  What are your favorite pizzas?  Some of our creations include: Apple & Smoked Cheese on Whole Wheat and Mushroom & Broccoli Pizza.  The one in the photo above is actually a “clean out your fridge” pizza.

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When my parents were visiting DC, we took a day trip to Annapolis.  As we wandered through the cute city, we stumbled upon Seasons.  It’s an olive oil and vinegar taproom- a way to sample delicious oils and vinegars.  After trying out some, we each bough a couple to try out in our salads!

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Coincidentally, salads have been taking over our Food Matters Project posts!  But they are all so delicious!  Check out the Bulgur Wheat Mango Salad with Avocado (above) or the Spinach Cobb Salad with Caper-Anchovy Vinaigrette.  Or see what other recipes we’ve made from the Food Matters Project.

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I went to Nashville, Tennessee this past weekend to run the Rock ‘n Roll Half Marathon.  Thanks to a great Food & Wine article and from Lindsay of Love and Olive Oil, we got some great food recommendations.  I’ll be doing a post about the delicious meals soon.

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Lastly, while at the expo- we got to hear Kara Goucher speak and take a photo with her!  It was really exciting for all of us.  The girls running weekend turned out great, even though we had some crummy weather.  Thanks for an awesome time: Becky, Beth, Cassie, Katie, Katie, Lianne, and Sarah!  (two of these ladies are bloggers, so definitely check their blogs out for more Nashville fun)

Almond & Coconut Rice Pudding

I get excited when a fresh issue of a cooking magazine shows up in our mailbox- so much inspiration, so many recipes to try out!  Check out which magazines we like to flip through on our “Blogs, Books & Magazines” page.  I also like it when I have ingredients to make particular recipes, without having to break the bank- or keep visiting the grocery store.

When I was flipping through the January issue of Food and Wine, I spotted a recipe for Almond-Milk Rice Pudding.  Knowing that I had about the exact amount of sushi rice in our pantry I’ve been wanting to use up, I thought this would be the perfect dessert, or snack, throughout the week.

Almond & Coconut Milk

The week prior, we had access to a car (thanks Carrie!) and I had bought various (delicious) items at Trader Joe’s.  Two of them were almond and coconut milk.  Not too familiar with these liquids?  Almond milk is made from ground almonds, and a great substitute if you have dairy allergies.  Coconut milk is made from grated coconut, also a great milk substitute, and used in many vegan and vegetarian dishes.  I recommend using the unsweetened versions, making this a little healthier, and not overly sweet.

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Almond & Coconut Rice Pudding
Adapted from: Food & Wine (January 2013)

1 1/2 cups of sushi rice, rinsed
1/3 cup sugar
pinch of salt
4 cups of almond milk
4 cups of coconut milk

In a large bowl, or pitcher, combine the almond and coconut milks together.

In a large saucepan, combine the sushi rice, sugar, salt and 1 cup of the milk mixture.  Cook the ingredients over low heat, stirring, until the milk is absorbed- about 5 minutes.  Then add in another cup of milk, stirring until the liquid is absorbed, about 5-10 minutes.  Gradually, every 5-10 minutes add another cup of milk and keep stirring, until you use all but 1 cup.  By then, the rice mixture should be thickened, and the rice will be cooked.  Lastly, turn off the heat, pour in the last cup of milk, stir, and allow it to cool.

Almond & Coconut Rice Pudding

Serve with preserves, defrosted fruit, or fresh fruit (berries would be best).

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