What’s Happening at Chef’s Market

The week is really flying by at Chef’s! We’ve been busy with corporate lunches and deliveries all week and on Saturday we’ll cater two beautiful early July weddings! Here’s what else is happening around the restaurant:

Wednesday, June 30th – We catered an amazing wedding back in April for Maje’ & Michael at The Frist Museum and today, Mary Alice Sublett, the awesome planner behind the beautiful celebration,  has  featured their wedding on her blog,  ‘A Delightful Day Event Planning‘! Check it all out here!

courtesy of Gregory Byerline Photography/A Delightful Day Event Planning

Friday/Saturday, July 2nd & 3rd – Chef’s Fourth of July Inspired Menu will be fantastic…lots of home cooked goodness! We’ll keep you posted on the details through our Facebook page!

Saturday, July 3rd – One of our weddings will be at The Frist Museum and the other at a private home in Franklin…both lovely lovely venues for a summer wedding!! We can’t wait!

Saturday, July 3rd – We’re putting together a sweet treat for customers this weekend…watch our Facebook Page for information on the FREE individual berry cobblers we’ll be handing out!

courtesy of myrecipes.com

Friday and Saturday, July 2nd & 3rd – It’s the perfect weekend for celebrating with family and friends and we can’t think of anything better to bring to a party than our homemade tortilla chips and Spinach Con Queso Dip!! Stop by and pick up a bag of chips and a quart of queso…your friends will thank you for it!!

What are your plans for the upcoming fourth of July???

Genna

Design VS Disaster: How to Successfully Prepare for an Outdoor Wedding Reception

Summer is the one season that will unapologetically book your calendar with weddings months in advance. Plans on the fourth of July? Canceled. Your sister’s getting married on the beach. A weekend trip to your favorite vacation spot? Sorry, you’ve got MOH duties. The wedding fever epidemic hits every year between June and September and it’s no surprise why. Summer is a gorgeous time of year to be married and it’s the perfect season to celebrate outside. So if the sunshine, fresh flowers and extra daylight have you dreaming of skipping through a field to say ‘I Do’ you’ll want to sit down and create a strategy that will keep you from falling head over heels in the mud when it starts to rain on the big day! Read on for 10 things to consider when planning for an outdoor wedding reception:

1. Pick a menu that can stand up to the heat -  if you’re getting married in July and you’re going to be eating at five o’clock there’s a good chance it’s going to be hot and humid while you’re guests are standing in the buffet line,  so you want to serve food that will stay fresh. Think non mayonnaise based salads and things like poached salmon that are typically served at room temperature. Rice salads, such as our Wild Rice Orzo, are a great option as well.

2. Hire a caterer who knows their way around an outdoor reception – Catering outside has a lot more logistical kinks to work out than a typical indoor reception. Make sure your caterer will not only be able to get the set up down perfectly, but will also have no problem serving foods the way they’re supposed to be served ( keeping cold foods cold and hot foods hot).

3. Have a back up plan – Plan B is never ideal, but knowing you’ve got a safety net in case Plan A falls through is comforting and will keep you from stressing out if you have to switch gears on your wedding day and set the reception up inside the nearest building. Have a go to list of who will move what, how you’ll rearrange the tables, chairs, decor and food in case of emergency.

4. Rent a tent or have one on hold – if you’re banking on clear skies and have skipped #3 then you’re pretty much guaranteed to have nature tease you with rain, wind and whatever else she can come up with. OK, maybe that sounds harsh but haven’t you ever heard of Murphy’s Law??? The point here, is that it’s smart to at least have a tent on hold in case inclement weather does show up…and if it doesn’t? Well, spend the night dancing under the stars!

5. Provide lighting for the catering tent/food prep area – This sounds so simple, but it’s because it seems so obvious that many people forget until it’s too dark to see anything and you have servers dropping dishes. Make sure that any space where your caterer will be unloading/packing up the food is well lit.

6. Keep bottled water on hand – The last thing you want on your wedding day is for your grandmother to get heatstroke…bottled water is an easy way to make sure your guests stay cool and have as much fun at your reception as you had planning it. You can even make sure that necessary items like bottled water get their own personalized spin by creating monogrammed labels to fit around the bottles.

7. Beverage stations – Much like the bottled water, a beverage station will ensure that your guests have something cool to sip on while they eat dinner, mingle with friends and enjoy the reception. Beverage stations are perfect for an outdoor reception. At Chef’s Market, we love to use large apothecary jars filled with different colored lemonades and teas. You can place flower wreaths around the jars or add sliced fruit to give the drinks more color and flavor!

8. Air Conditioning/Fans are important – Whether you’re under a tent or under the sky, bring something to keep the air circulating as your reception gets underway. Rental companies often carry large industrial fans for just such occasions and if you’ve got a tent and your budget allows for it, you can actually have air conditioning set up for your celebration.

9. Bugs – It doesn’t matter where you are, if your reception will be outside you’ve got to consider the bug factor. Think about using citronella candles or providing bug spray for guests to use prior to hitting the dance floor. Another trick to keep pests away, is to wipe down tables and chairs with a wet cloth before setting them up for the reception (this will get rid of any food/drink residue that might be lingering on the surface).

10. Wind – With an outdoor reception, the first step is to accept that there will be some things you just cannot control, like the weather. You’ve got a tent on hold in case it rains right? Make sure you’ve got a plan for rain’s best friend named wind. Even with a tent, wind can sneak up under the sides and wreak havoc on table settings and food arrangements. The best way to deal with this possibility? Have decorative weights that can be placed on tables to hold everything in place. For a cute and simple DIY tutorial click here.

The bottom line when it comes to planning an outdoor wedding reception? Accept that it will be a little more challenging than a traditional ballroom or indoor venue and then go for it! If your heart’s set on having an outdoor celebration in the middle of August then there’s no question that that’s what you should have, just be a little strategic, prepare for the unexpected and enjoy your day!

Genna

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What’s Happening at Chef’s Market

With summer officially underway, we are in party overdrive at Chef’s! Summer is always the perfect season for entertaining and whether we’ve got people at the restaurant enjoying dinner on our patio or we’re catering a large outdoor wedding reception, we love the opportunity to bring people together over a great meal! Here’s what’s happening this week at Chef’s Market:

Friday/Saturday, June 25th/26th:  This weekend our chef’s will be taking our guests on a tour of the French Riviera with a French inspired menu: Seafood Au Vent (Seafood Medley in a Sherry Cream Sauce served over a Golden Puff Pastry), Chicken Breast Mornay, Chef Carved Prime Rib, Savory Homemade Crepes – prepared to order and Potato Au gratin Soup!

Saturday, June 26th: We’re catering what are sure to be two amazing wedding receptions this weekend – it doesn’t hurt that the venues will be fantastic! One is at The Mill in Lebanon and the other will be at Belle Meade Plantation…gorgeous backdrops for two beautiful events!

Saturday, June 26th: The restaurant will be playing host to a baby shower this weekend. Our front dining room is the perfect place to hold a bridal shower, baby shower, brunch, rehearsal dinner, etc! Not only is it semi-private, but the ambiance of the restaurant makes it feel really warm and intimate!

Sshhhh…OK this last event is pretty exciting and although we can’t release any details we can tell you that we’re catering Country Stars Miranda Lambert & Blake Shelton’s upcoming engagement party! We’ll be sure to fill you in on everything once it all goes down!

Next weekend is the Fourth of July so stay tuned for how we plan on celebrating at Chef’s Market!!

Genna

Sweet Summer Recipes

Summer is all about the cook out, the cocktails and the people we share them with, so when Derek, our head chef, and I were asked to do a summer inspired cooking and design segment on the MidDay Live morning show in Bowling Green, Kentucky we were thrilled. We couldn’t wait to add a little more flavor to the traditional summer get together and show people what Chef’s Market is all about – great food and great presentation! Derek gave the classic summer cocktail a twist by cooking up Mojito Shrimp and he added color with a bright Quinoa Salad. I suggested a few DIY design ideas that are not only easy to make but also give the food a little more attitude! Below are a few pictures from the show along with the quick and simple recipe for the delicious Mojito Shrimp!

Mojito Shrimp

16/20ct Raw Shrimp cleaned x 1lb.

1pt Mojito Syrup

Let shrimp marinate for at least 4hrs before cooking. Marinate over night for

full Mojito flavor. You can grill, sauté, or roast at a high temperature

Mojito Simple Syrup

3cp. Brown Cane Sugar

(you can use any sugar you prefer)

1cp. Spiced Rum

(you can use any rum you prefer)

1cp Sparkling Water

(you can sub for more rum or water)

2oz Mint Chiffonade

Zest & Juice of 3 Limes

In a sauce pan, combine sugar, rum, & sparkling water and whisk together.Bring mixture to a boil.

With a pastry brush of ice cold water, clean sides of pot from crystals of sugar.

Keep at a boil until it reaches 250 degrees or forms a soft ball (a thick syrup).

Add mint, lime zest, & lime juice.  Cool fast.

Chef Derek’s Mojito Shrimp Displayed over Quinoa

Chef Derek putting the finishing touches on the shrimp

For the design segment, we took everyday household items and turned them into serving trays. It’s such a simple and decorative way to dress up a party…and so so easy! This is especially a great idea if you’re not wanting to go out and spend a lot of money for a small gathering but you still want it to look nice. The candle holder on the right is from IKEA. To turn it into an appetizer tray, we took small plastic dishes and filled them with our corn & avocado salad (any cold salad would work well). We then took a Mojito Shrimp and placed it on top. We added colored tea lights where we didn’t place the appetizers and we had a fun and unique way to present the shrimp.

We used our other candle holder for our Wild Rice Orzo salad. This was definitely one of the easiest ways to incorporate a non-traditional home item and turn it into something great for a cocktail hour or cook out. We placed our salad directly in the clean candle holders, added a couple of candles that would complement the colors in the salad and we had our serving tray!

Our last presentation idea was a little different than the other two but also very easy to put together. We took a decorative metal pan and filled it with black river rocks. This could then be placed in the oven and literally baked until the rocks are heated. Once hot, shrimp or other appetizers can be placed directly on the rocks keeping the food warm and creating a unique display for your guests to enjoy!

*Remember to thoroughly clean any household items before using them for food displays – you already knew that right?

We want to send a big thanks to WBKO/MidDay Live for letting us kick off summer with a spot on their show! We had so much fun and can’t wait to go back and bring some more recipes and ideas! We hope you’ll try out the Mojito Shrimp and let us know what you think!!

Genna

What’s Happening At Chef’s Market

Today, we are excitedly debuting a new post series that will give everyone a little peek into what’s going on around the restaurant/catering department once a week. Our ‘What’s Happening At Chef’s’ posts will fill you in on special promotions, catering events and other important Chef’s Market news! So what’s happening this week you ask? Check it all out below:

courtesy of friendsboston.wordpress.com

Saturday, June 19^th – Chef’s Market is celebrating the summer season with a FREE scoop of ice cream for kids 12 and under who eat at Chef’s. What does all of that mean exactly? It means you bring your kids for lunch or dinner on Saturday, June 19th and they leave with FREE dessert!! This isn’t just any ice cream either; Chef’s Market proudly serves Mike’s Ice Cream,  an amazing  local ice cream brand whose main store is located on Broadway in downtown Nashville! It’s the perfect way to spend a Saturday afternoon with your kids…we’d love to see you stop by and treat them to Chef’s Market!

More news will be hitting our blog in the weeks to come…we’ll keep you posted!

Genna

Catering to the Unexpected

When you get down to it, catering is all about providing clients with amazing food, excellent service and beautiful presentation. Ideally, every event will hit those three targets flawlessly without people ever wondering what went on behind the scenes. Which means in order for things to run that smoothly a caterer has got to have some serious skills in the problem solving/communication/creativity department. Misplaced centerpieces, unruly weather conditions, missing servers??? An experienced caterer will roll with the punches and make sure your meal is everything you’d wanted and more. With that in mind, we compiled a list of what it takes to cater to the unexpected:

- Additional Staff: Caterers should always have additional staff they can use in case a server or some other member of their event team comes down with that mysterious illness known as the hangover…seriously though, you never know when someone will have an emergency and not be able to make it to an event – having back up keeps things running smoothly without disrupting the flow of the party.

courtesy of uniform-ties.com

- Contact Information: Super basic but extremely important. A caterer should never have to call a bride on her wedding day…what bride wants to talk about hors d’oeuvres when their being zipped into their wedding gown? The names and numbers of key players are essential to have on hand in case a phone call is a must.

- Detailed Event Timeline: This is the event playbook and every caterer needs one on game day. What goes where, when do guests arrive, what time is food being served, who’s helping with the cake cutting etc, etc. You can’t keep the unexpected from happening but having a plan of action makes dealing with it much easier.

- Make it Work: A great caterer will be able to utilize what they have in any given situation and make something incredible. It’s all about being quick on their feet and thinking fast.

- Go with the Flow: You can’t control everything and a caterer whose good at what they do will be able to accept this and not let the little kinks leading up to an event throw the whole party out of whack.

- Build A Strong Team: Having a team of people who not only know what their doing but also work well with each other is key in making sure events go off without a hitch.

- Experience: The more events a caterer has done the more experience they will have in handling a variety of different situations, from small work spaces and time management, to staffing and beyond. Experience only makes a caterer better at what they do and it’s one of the best tools for dealing with the unexpected.

Genna

The Other Side of the Veil: Behind the Scenes with Nashville Event Lighting

Have you ever wondered why people use the phrase ‘mood lighting’? If it’s got you conjuring up visions of cheesy romantic comedies and candles that never seem to stay lit, think again. Lighting really does set the tone for an event and it changes the atmosphere of a room. No one knows this better than Blake Chaffin, the owner of Nashville Event lighting. Blake and his team have an amazing eye for design and presentation. Their ability to take an ordinary barn, outdoor tent, or indoor venue and create a truly mesmerizing space is unparalleled. NEL has been a regular on the Nashville wedding and event scene since it began and we knew starting our behind the scenes post series that we absolutely had to feature Blake and his amazing work on our blog! We couldn’t be more thrilled to bring you some insight into Nashville Event Lighting, enjoy!

What got you started in event lighting?

In my junior year of High School I spent $1,200 on a deluxe DJ Lighting package that included a smoke machine and mirror ball, embarrassingly enough!  That was the start I suppose. Then, after a couple years and I don’t know….a thousand gigs later, we ended up here with Nashville Event Lighting.

What effect does lighting have on a venue/event space?

Lighting creates an emotional response, the same way sound and scents do. So, it’s very important and you simply can’t throw a proper event without paying some attention to lighting.

What’s been one of your most technically challenging events?

We did a large wedding at the Cheekwood Museum of Art.  We coordinated all power for the heaters, caterer and band as well as lighting three huge tents. We had hundreds of lights and every light was on a dimmer and the whole event was first class.  It was one of our greatest challenges and so thrilling when you plan your work and work your plan!

We love reading your website’s ‘quote of the day’, what’s one of your favorite quotes?

“Hell, there are no rules here. We’re trying to accomplish something.”  – Thomas Edison

If you could do the lighting for one celebrity wedding (past or present) whose would it be?

I really enjoyed the events we did for Sara Evans and Sheryl Crow.  If we could take today’s LED technology and show up at Thomas Edison’s wedding, I think it would be cool to see the look on his face.

How do you see your business evolving in the years to come?

I see us developing a wider range of revenue streams through larger service and product offerings.  I can see us offering “do it yourself” rentals out of our warehouse.  I see us getting into touring acts and music festivals.  I can see us growing an install division to lend our creativity to restaurant chains, etc. that want us to consult with them.  I can see us turning into a video company.

Wow, see what I mean about transforming a room??? Gorgeous! Personally, I’m a sucker for string lights like the ones in the second photo from the top…love love love!!! A gigantic thanks to Blake for answering our questions and letting us go behind the scenes with  Nashville Event Lighting. Check out NEL’s blog to get the lighting 101 straight from Blake and his team as well as view more amazing photos!!

Genna

Wednesday Wish List 6/9/10

Rainy Wednesdays like today sometimes make the week seem even longer…so it’s a good thing I’ve got so much to wish for, it keeps me happy and hoping Here’s what made the list this week:

That I owned a lake cabin like the one below

courtesy of priestlakehaven.com

That the rain would stop in time for the weekend…pllleaasseee Mother Nature?

I could go sailing this summer…never done it but would love to try it!

courtesy of perfect visit

That my mom’s recipes would turn out as good when I make them as when she does…’no one cooks like mom’ is probably the truest statement ever made

That cherry season would last longer…if you have a chance to buy fresh organic American-grown cherries, take it! Support organic farmers, they feed us the good stuff

courtesy of mathewbarnson.net

What’s your wish of the week?

Genna

Registry Done Right

You’ve got the right guy, the right ring, the right date…but how do you get the right registry??? Picking out items for your post-wedding life that you’ll still love in ten years might seem like a daunting task but it doesn’t have to be. Registering for your wedding is a chance for you and your fiance to grow closer as a couple. It might take staring at a blender in the middle of Macy’s before you suddenly realize that a registry is much more than an expensive wish list – it’s one of the first steps in building a new life together. Below are a few suggestions on how to approach the scan gun with confidence.

courtesy of weddingpaperdivas.com

Register for what you want, not what you think you’re supposed to have

If you’re deciding between that digital camera you and your fiance have been saving for and the food processor your mom’s insisting you’ll need, don’t be afraid to stand your ground and go with what you really want. Gifts are a way to honor a newly married couple and help them as they begin their new journey together, so register for the gifts that will really build your home (like those photos from your honeymoon that you took with your new camera) not ones that will stay in their boxes for the majority of your married life.

You know how you have your own personal style? So should your house.

Select items that will reflect what your home means to you and your fiance. If you two see your new place as a retreat from the rest of the world, register for items that will have a soothing influence in your home. If you’re eclectic, go for more vintage inspired pieces and bright colors. Dress your house as if you were dressing yourself…if you wouldn’t be caught dead wearing a leopard print blanket then neither would your couch.

Just because it’s not a ‘typical’ item doesn’t mean it’s wrong

Do you love camping and hiking and being outdoors? Why not register for a great tent and some gear that will keep you on the trail for days? People love to buy gifts they know a couple will really use and really love, it makes giving that much more fun.

courtesy of melbourneweddingregistry.com

If you don’t need/want gifts ask for something else

More and more couples are coming into marriage with plenty of great furniture, appliances, bath towels, etc which means registering for wedding gifts might not even register on their list of priorities. If you’re in this predicament, consider having guests put money towards your honeymoon. Websites like Honeyfund make it super easy to send a couple to paradise. Another idea  that’s been growing in popularity, is to have guests make a donation to the charity of your choice.

Be true to who you and your fiance are and you won’t feel the pressure to register for all the ‘right’ things!

Genna

Burgers: The Summer Staple

Summer officially kicks off in less than two weeks and what better way is there to celebrate the warm weather and extra daylight than a night spent grilling outside? It’s no secret that behind every good cook out is a truly great burger. Whether you dress them up or down, get fancy or keep it simple, you can’t go wrong with this always popular summer staple. Below are a few recipes and pictures from epicurious.com an amazing site devoted to food lovers everywhere. Follow these instructions, and your burgers are guaranteed to have as much flavor as the summer up ahead!

Courtesy of Ben Fink/epicurious.com

Bacon Swiss Burgers with Tomato & Avocado

Ingredients:

• 8 slices bacon
• 1 pound ground beef chuck or sirloin
• 1 teaspoon Worcestershire sauce
• 1 or 2 dashes Tabasco sauce
• 1/4 teaspoon dried thyme leaves
• Salt and freshly ground black pepper, to taste
• Vegetable oil, for grilling
• 4 slices Swiss cheese
• 4 hamburger buns, toasted, for serving
• Thinly sliced ripe tomato, for garnish
• Thinly sliced red onion, for garnish
• Sliced ripe avocado, for garnish
• Boston lettuce leaves, for garnish

1. If you will be grilling the burgers, preheat a barbecue grill to medium-high.

2. While the grill is heating up, cook the bacon on the stovetop in a large skillet over medium-low heat until it is just crisp, 6 to 7 minutes. Transfer the bacon to a plate lined with paper towels and set it aside to drain. (If you prefer to panfry the burgers, reserve 2 tablespoons of the bacon fat in the skillet.)

3. Place the beef, Worcestershire, Tabasco, thyme, and salt and pepper in a bowl, and toss lightly with a fork to combine. Form the mixture into 4 patties, each about 3 inches in diameter and 1 inch thick.

4. When you are ready to grill the burgers, oil the grill grate well. Add the burgers and grill for about 3 minutes for rare, 4 minutes for medium-rare meat. Turn them over and grill for another 3 or 4 minutes, topping the burgers with the cheese in the last minute of cooking. (Or panfry the burgers in the hot bacon fat over medium heat for 3 minutes per side for rare meat, adding the cheese as described.)

5. Place the burgers on the toasted buns, and top them with the bacon, tomato, onion, avocado, and lettuce. Cover with the tops of the buns and serve immediately.

Black Bean Burgers

courtesy of Romulo Yanes/epicurious.com

Ingredients:

• 2 (14-ounce) cans black beans, rinsed and drained, divided
• 3 tablespoons mayonnaise
• 1/3 cup plain dry bread crumbs
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano, crumbled
• 1/4 teaspoon cayenne
• 1/4 cup finely chopped cilantro
• 3 tablespoons vegetable oil
• 4 soft hamburger buns

• Accompaniments: sour cream; salsa; lettuce

1. Pulse 1 can beans in a food processor with mayonnaise, bread crumbs, cumin, oregano, and cayenne until a coarse purée forms.

2. Transfer to a bowl and stir in cilantro and remaining can beans. Form mixture into 4 patties.

3. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Cook burgers until outsides are crisp and lightly browned, turning once, about 5 minutes total. Serve on buns.

Courtesy of Ramulo Yanes/epicurious.com

BLT Burgers

Ingredients:

• 1/2 pound bacon, cut crosswise into 1/2-inch pieces
• 1 1/2 pound lean ground beef chuck
• 4 hamburger buns, split and grilled

• Accompaniments: mayonnaise; mustard; iceberg lettuce; sliced tomatoes; dill pickles

1. Cook bacon in a 12-inch heavy skillet over medium heat, stirring occasionally, until crisp, then transfer with a slotted spatula to paper towels to drain. Cool to room temperature, about 5 minutes.

2. Holding one fourth of beef in your palm, make a depression in beef and add one fourth of bacon to depression. Pull beef over bacon to enclose completely, then flatten into a 3/4-inch-thick patty (4 inches in diameter). Make 3 more patties in same manner with remaining beef and bacon.

3. Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).

4. Season patties on both sides with salt and pepper. Oil grill rack, then grill patties, covered only if using a gas grill, turning over once, 5 to 8 minutes total for medium-rare. (Burgers will continue to cook slightly after being removed from grill.)

Assemble burgers with buns and accompaniments.

Is it just me or has summer cooking always looked this good?! What are some of your favorite ways to make your burger really stand out???

*To check out more amazing burger recipes from epicurious, click here!

Genna