Cooking at home a lot right now? Missing Nashville cuisine?
Inspiration for meal creation is sure to be at an all-time low with the same recipes being cooked repeatedly. That’s why the Nashville Convention and Visitors Corp. released Recipe Notes: A Taste of Music City, a digital cookbook featuring recipes for dishes created by some of your most beloved local chefs and proving that Nashville’s culinary scene is more than hot chicken and biscuits.
The free, downloadable cookbook highlights over 35 entrees, side dishes, desserts, and drinks from local restaurants and cafes that are sure to get your mouth watering and your stomach growling.
“At a time when traveling just isn’t an option, we wanted to give our friends and visitors a chance to create a little of Nashville at home,” said Deana Ivey, Executive Vice President and Chief Marketing Officer at the Nashville Convention and Visitors Corp.
In the side dishes section, you’ll find the secrets behind Peg Leg Porker’s green beans, Martin’s broccoli salad, chef Deb Paquette’s famous roasted cauliflower from Etch, the nachos at Bastion, and Henrietta Red’s Poppy’s caviar.
Entrees include the Drunken Noodles from Thai Esane, Chef’s Market’s Honey Butter Chicken, and the Pumpkin Seed Risotto with Seared Scallops from E3 Chophouse. No meal is complete without dessert, so the book includes sweet treats from Christie Cookies. Nashville mixologists also pitched in with recipes for cocktails and punches.
And the good eats don’t just come from local restaurants. Arts organizations like Cheekwood Estate & Gardens, Country Music Hall of Fame and Museum, and Frist Art Museum contributed recipes — such as the White Cheddar Pimiento Cheese Dip from the Hall of Fame’s in-house eatery, 222. Nashville’s sports community also contributed, with game day recipes from the Tennessee Titans and the Nashville Sounds.
Other notable recipes include:
- Bourbon Fruit Tea Punch, Tailor Nashville (Bon Appetit Hot 10 List 2019)
- Cluster Buster Bars, Goo Goo Shop
- Avocado Hummus, Café Roze
- Onion Bisque, Chef Derek Brooks of Capitol Grille in The Hermitage Hotel
- Tomato Pie, Jennifer Justus of Nashville Eats Cookbook
“We hope people will prepare the recipes in their kitchens, enjoy a meal with loved ones, and when it is safe to travel once again, we hope the recipes inspire them to visit Nashville and enjoy the restaurants, attractions, and museums found among these pages,” Ivey says.
Each week, NCVC will feature a different appetizer or side dish, entrée, dessert, and beverage on its website. If you just can’t wait a week and want to cook all the recipes tonight, view the complete Recipe Notes cookbook for free. Then, share a picture of your creations on social media using the hashtag #NashvilleRecipes.
Now get cooking!