image Rachael’s Fave Five

In honor of Rachael’s birthday, we asked her to write about  any of her five favorite things! Luckily for us, she chose wine! Happy Birthday, Rachael!

I should start by clarifying that when I say “I love wine” what I really mean is “I love RED wine.” I have been known to make my food selection based on my wine, not the other way around. My first choice is always a full-bodied Cabernet Sauvignon from Napa Valley, Ca., (yes, I’m that partial) while a close second is either an Argentinian Malbec or a blend of some sort. Her are some of my favorites you can find on wine lists in Nashville.

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image Olive You. A Story of Tasting Olive Oil, falling in love and cooking better.

I woke up last night at 2 a.m. in a cold sweat, dreaming and thinking about olive oil. What can I make with my new olive oil and balsamic vinegar combinations? Would pork be perfect for my blood orange olive oil and dark chocolate balsamic vinegar? What kind of salad would go best with my lavender balsamic vinegar and lime olive oil?

This can happen to any foodie after a olive oil tasting experience at the Olive Oil Store in Green Hills. Recently, our friend Samara threw a party there with plenty of wine and hors d’oeuvres to cover in unique olive oil combinations.

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image Moto Cucina + Enoteca

As mentioned in our introductions, we all met while working together. Our employer at the time was in the Gulch, which looks very different now than it did six years ago. In fact if I worked in the Gulch right now, I’d have to be delivered to work on one of the train tracks that run through it. Most of the three or four restaurants we frequented have closed (and only one reopened; you go, McDonald’s). Now, it seems there are three to four restaurants per building, and each one is a hit.

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image Warehouse Experiment: Chef Stithem’s Dinner Lab

Ever been invited to a warehouse in the dodgy part of town for a “experience like no other?” Me neither, until recently when I found myself in my favorite cocktail dress in a gravel lot hoping not to be shanked.

This is Dinner Lab; unexpected locations, experimental menu with the South’s best chefs, and a foodie group ready to mingle and relish in the adventure.

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