tag:blogger.com,1999:blog-84900593382388047072024-03-08T05:34:01.090-06:00Old Red BootsLauren- Old Red Bootshttp://www.blogger.com/profile/09735618486584976000noreply@blogger.comBlogger37913tag:blogger.com,1999:blog-8490059338238804707.post-9900356844210570662014-11-21T15:24:00.000-06:002014-11-21T15:24:35.179-06:00Nashville Food Friday: Thai Esane<div class="separator" style="clear: both; text-align: center;">
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I love Thai food. I can always get behind a good pad thai or drunken noodles. Nashville has a fair amount of places were you can get your sticky rice fix, but new comer <a href="http://thaiesane.com/">Thai Esane</a> gives them all a run for their money.<br />
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A nice bright dining room greets you upon entry. I really like how open and clean the main space is. We were seated in a smaller room off to the side, and that had a more intimate, warm feel. I also really like their location 12th Ave, being very close to many things. (I went to a show at Cannery Ballroom after- a few blocks away). </div>
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We started off by sharing the springrolls with shrimp. The roll itself was my least favorite part of the dinner. They were very cold- like they were pre-made and they were sitting in the refrigerator for who knows how long. Because of this the rice paper was very chewy. Combined with an over-abundance of lettuce made this an appetizer you can pass on. I'll just try something else next visit.</div>
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Because the weather has been incredibly cold I opted for a soup and opted for my favorite Thai option Tom Yum. This soup was lovely and had a really nice sweet heat. There were tons of fresh veggies in here and I was sad when the bowl was empty. I highly recommend this soup.</div>
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For my entree I ordered dry Sukiyaki- a skinny noodle dish with celery, cabbage, egg and a special sauce. The menu didn't mention that this came with egg, but I asked, and I was very happy that it came with an abundance of egg. I asked for this dish medium spicy and that was the correct level for me. I will say that most of the food from Thai Esane comes out SPICY. You should be really honest about how hot you want it, knowing that if you order it hot or medium, you will certainly feel it. But back to the entree. I was so happy with this dish that I totally finished the whole plate like a boss. </div>
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I really liked Thai Esane, and I'm really jealous that I'm too far away to take advantage of their 3 mile radius delivery service. If you are looking for quality Thai food in a good atmosphere at a reasonable price- this is your place. </div>
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<a href="http://www.urbanspoon.com/r/47/1888052/restaurant/The-Gulch/Thai-Esane-Nashville"><img alt="Thai Esane on Urbanspoon" src="http://www.urbanspoon.com/b/link/1888052/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a></div>
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Lauren- Old Red Bootshttp://www.blogger.com/profile/09735618486584976000noreply@blogger.com9tag:blogger.com,1999:blog-8490059338238804707.post-41357023890430786072014-11-07T09:51:00.001-06:002014-11-07T09:51:53.873-06:00Nashville Food Friday: Watermark<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijrTzqORDZ15ocfebsgtBP0w4ic-lWfYQwOwJIJfQZNcC4qNYichaWsW10xaJkeLqz9Ujg5uUuoyXExI19J38kpn_HwTw8jV0UH29P-e6kj0ihlp5p9J3C0vtQIAkP2HpLtfEt76-YkhU/s1600/IMG_2229.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Dinner at Watermark in the Gulch in Nashville, Tennessee " border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijrTzqORDZ15ocfebsgtBP0w4ic-lWfYQwOwJIJfQZNcC4qNYichaWsW10xaJkeLqz9Ujg5uUuoyXExI19J38kpn_HwTw8jV0UH29P-e6kj0ihlp5p9J3C0vtQIAkP2HpLtfEt76-YkhU/s1600/IMG_2229.JPG" title="Dinner at Watermark in the Gulch in Nashville, Tennessee " width="600" /></a></div>
This past week I was lucky enough to be one of a small group of bloggers to attend a tasting dinner with wine pairings at <a href="http://www.watermark-restaurant.com/">Watermark</a>. Although being a Nashville staple, I have never been to this gulch restaurant. I was pleasantly surprised by the quality of the food and the thoughtfulness that went into the wine selection.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioBa8tIcLXkfMeH1Nu8OUgVw_QShdB-_xGXpv0tp0vQKHSoKygKkBDCGYu2neDBQ1ve9tuOaNnZ7OgMr90a0UW98guYKUH_YgMRxL7c3Zr9yD2n6PYhGvF9xCAbZI-q7NAvKkPIKhai1Y/s1600/IMG_2228.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Dinner at Watermark in the Gulch in Nashville, Tennessee " border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioBa8tIcLXkfMeH1Nu8OUgVw_QShdB-_xGXpv0tp0vQKHSoKygKkBDCGYu2neDBQ1ve9tuOaNnZ7OgMr90a0UW98guYKUH_YgMRxL7c3Zr9yD2n6PYhGvF9xCAbZI-q7NAvKkPIKhai1Y/s1600/IMG_2228.JPG" title="Dinner at Watermark in the Gulch in Nashville, Tennessee " width="600" /></a></div>
The restaurant, which is located up a flight of stairs, is a clean take on a modern loft. Everything is sparkling and the light table cloths play off of the dark chairs and flooring. The best part (which I could not enjoy because of the cold weather) is their lovely outdoor patio overlooking the gulch. I'm going to have to come back in the spring to test that out.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkrcGT3oZFkpe-mJyBA9BC8Hpf6q6GfOSJ_zb6bVNBxHCUAbEXtK9Ci9D7loR10nFCI2yqEOQ-GWW0FqlEt1RLyR8Ugg_K0iU_f_pE3oN9fmZGj04-rQwPoHuXQli1LIiKfmx8MMv6_u0/s1600/IMG_2230.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Shrimp and Spoon Bread at Watermark in the Gulch in Nashville, Tennessee " border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkrcGT3oZFkpe-mJyBA9BC8Hpf6q6GfOSJ_zb6bVNBxHCUAbEXtK9Ci9D7loR10nFCI2yqEOQ-GWW0FqlEt1RLyR8Ugg_K0iU_f_pE3oN9fmZGj04-rQwPoHuXQli1LIiKfmx8MMv6_u0/s1600/IMG_2230.JPG" title="Shrimp and Spoon Bread at Watermark in the Gulch in Nashville, Tennessee " width="600" /></a></div>
The first course was a gulf shrimp with spoon bread and apricot persimmon butter. This was the Watermark's take on shrimp and grits. While I was told the shrimp was cooked with butter, I couldn't really taste it. While the shrimp itself didn't knock my socks off I really loved the texture of the spoon bread. I'm not a expert on spoon bread, but I have a feeling I'm going to have educate myself on this delicious subject.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7jgiE0KZvVC6Ho1EtpMwqLxd4StwQM1qfLfO7Rhwh5sS5EbAgG6BCH1iH1bNU3vqZpM6psEEsfVWSBSt9vNH2ld_sru86ZN4cktY_7ZfuD0DwwYDmsZKrypARnLjaLhyphenhyphenb7zx3TjlH3So/s1600/IMG_2231.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="flounder and crab cake at Watermark in the Gulch in Nashville, Tennessee " border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7jgiE0KZvVC6Ho1EtpMwqLxd4StwQM1qfLfO7Rhwh5sS5EbAgG6BCH1iH1bNU3vqZpM6psEEsfVWSBSt9vNH2ld_sru86ZN4cktY_7ZfuD0DwwYDmsZKrypARnLjaLhyphenhyphenb7zx3TjlH3So/s1600/IMG_2231.JPG" title="flounder and crab cake at Watermark in the Gulch in Nashville, Tennessee " width="600" /></a></div>
I must say that pacing and order of this dinner was outstanding. As was our amazing waitstaff. They were friendly and very knowledgeable about the cuisine and were really invested in the success of the restaurant.<br />
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Our second course was pan roasted flounder with lump crab cake, potato and beet puree. This fish was flown in fresh from the gulf, and you could taste it. It was seasoned and cooked simply, letting the flavor of the flounder shine. The potato was really tasty and had just a little bit of crisp edges. I'm always a sucker for a perfect potato. But he best part of his dish was the crab cake. It had a solid flavor and you could really get at the chunks of crab. I would be remiss if I didn't mention the surprise joy I had when finding a tad bit of kick to the beet puree! I was afraid that it might be a bit bitter much like raw beet juice, but this was thick and had nice spice.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinRZE2hqnLrmtGAH02A_vUQ-CNfzmwJBBJvVejPCLcX_CbLITyA4K8Dck-h9KGpJdIPQWiEybdtRrCJWfXBgumvVXbNoHbItMKG_-xW9UJ2QJprwmuXsfP4HwTVIgpUC21DKtZ8xjnk8A/s1600/IMG_2233.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Quail at Watermark in the Gulch in Nashville, Tennessee " border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinRZE2hqnLrmtGAH02A_vUQ-CNfzmwJBBJvVejPCLcX_CbLITyA4K8Dck-h9KGpJdIPQWiEybdtRrCJWfXBgumvVXbNoHbItMKG_-xW9UJ2QJprwmuXsfP4HwTVIgpUC21DKtZ8xjnk8A/s1600/IMG_2233.JPG" title="Quail at Watermark in the Gulch in Nashville, Tennessee " width="600" /></a></div>
My favorite dish of the night was the Watermark's take on thanksgiving- wood grilled quail with sweet potatoes and a currant sauce. I was in heaven when I found this half quail still on the bone. So much so that I threw down my utensils and went full cave-woman on this small bird. The currant sauce was a nice spin on that cranberry gel thing that I normally abhor. Throw in some smooth sweet potato and you have fully won me over.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT8Z1qs8wpUGpFGtGTug2fpgDGTwUmDQ-FAcFhB2rLl8AUY5Fq9qflovTKfsblFDkqbnAe8v0oksg2J2bSsgTiDqm8RHLVpxjVZJ1oJV0jcqMVAz_Isc_VQq-7Ge1vIVzJqxnObM44KBY/s1600/IMG_2234.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="venison at Watermark in the Gulch in Nashville, Tennessee " border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT8Z1qs8wpUGpFGtGTug2fpgDGTwUmDQ-FAcFhB2rLl8AUY5Fq9qflovTKfsblFDkqbnAe8v0oksg2J2bSsgTiDqm8RHLVpxjVZJ1oJV0jcqMVAz_Isc_VQq-7Ge1vIVzJqxnObM44KBY/s1600/IMG_2234.JPG" title="venison at Watermark in the Gulch in Nashville, Tennessee " width="600" /></a></div>
The fourth and final meat course was venison with escarole and a potato bacon cake dressed with a blackberry Syrah demi-glace. The side dish was amazing and could be served on its own. The potatoes were cubed and still firm and very woodsy from the bacon. The bitter escarole on the top was a nice fresh compliment. I think escarole is very underrated green and I wish I could see it on more menus. The venison itself was just ok. While it was still raw in the center the way it should be, I still found it generally tough. Perhaps it is just the type of meat- but I wasn't crazy obsessed with this as I was with the quail. BUT THAT POTATO BACON CAKE THOUGH.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyUMLLRNYP_cuu-2lD5rQDoN_khlCUztfdfV4ExTTOLdxtleMblkXXk8uoxThZLLuuB6j9wNURzMGFYbIuoKnmtgT791uKCtjCD-krYVCJHXSCr96H2P64y9bWIWo_Zy9BjuKGGvtkaj0/s1600/IMG_2235.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="goat cheese cake at Watermark in the Gulch in Nashville, Tennessee " border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyUMLLRNYP_cuu-2lD5rQDoN_khlCUztfdfV4ExTTOLdxtleMblkXXk8uoxThZLLuuB6j9wNURzMGFYbIuoKnmtgT791uKCtjCD-krYVCJHXSCr96H2P64y9bWIWo_Zy9BjuKGGvtkaj0/s1600/IMG_2235.JPG" title="goat cheese cake at Watermark in the Gulch in Nashville, Tennessee " width="600" /></a></div>
The goat cheesecake with plum and date puree was a nice light ending. This was more like a cheese course than your traditional sweet dessert. The cake was smooth and light and picked up the sweet fruit puree. I was really impressed with the dessert and I think they have got a really talented pastry chef on their hands!<br />
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All in all, I was pleased with my dinner at <a href="http://www.watermark-restaurant.com/">Watermark</a>. I know that this was a special event, but everything was handled with care and you can really tell that the chefs and staff care about what they do. I'm really excited to come back, sit on that lovely patio, and order something off the regular menu!<br />
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<a href="http://www.urbanspoon.com/r/47/511900/restaurant/The-Gulch/Watermark-Nashville"><img alt="Watermark on Urbanspoon" src="http://www.urbanspoon.com/b/link/511900/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a></div>
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** While dinner and drinks were complimentary, the opinions are 100% real and my own***</div>
Lauren- Old Red Bootshttp://www.blogger.com/profile/09735618486584976000noreply@blogger.com1tag:blogger.com,1999:blog-8490059338238804707.post-13233970667508018952014-10-26T20:43:00.000-05:002014-10-26T20:43:53.192-05:00Music City Food and Wine Festival 2014: Harvest Night<div class="separator" style="clear: both; text-align: center;">
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Finally- Harvest Night. This was the big show for the <a href="http://www.musiccityfoodandwinefestival.com/">Music City Food & Wine Festival</a>. All of the star-power chefs prepare dishes, followed by a intimate concert by some of country music's biggest names. I arrived at the gates as soon as they opened and made my way down the line to try some hotly anticipated items.<br />
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After seeing <a href="http://www.ironchefmorimoto.com/">Chef Morimoto</a> give a talk on sushi earlier in the day, I went to try his dish first. Chef Morimoto presented his take tuna ceviche. From what my tongue could tell, this was less like a traditional ceviche and more like really good raw fish dusted with some citrus, soy sauce,spice, and cilantro. Whatever this dis actually was- it was delicious. While it might not have been plated the prettiest- the taste made up for it. </div>
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Next was my fellow New Yorker- <a href="http://andrewzimmern.com/">Andrew Zimmern</a> who's sign simple stated "Dead Baby Cow Sandwich." What we got was a a veal sandwich on a toasted buttered bun, with some special "rocket" sauce on it and some peppery greens. The meat was succulent and the sauce really enhanced the sweetness of the meat. This sandwich was so large, that I could probably have just eaten this, and called it day. But I'm not a wuss when it comes to food- so I pushed on.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-DiiTrmyHLZLRG0zSVdDWBtFVlaJmoTX3wuBE9cGKey5SIErtZ4vjqQrb772PslMeijjGTfPEG0aOMoW_g1A_rE08BwOI6sK2YqAeXHk-J9XTozCUfvk5AsvjK-nuKRLaK1OnKqJ6wyA/s1600/MusicCityFoodWineFest-2014-79.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-DiiTrmyHLZLRG0zSVdDWBtFVlaJmoTX3wuBE9cGKey5SIErtZ4vjqQrb772PslMeijjGTfPEG0aOMoW_g1A_rE08BwOI6sK2YqAeXHk-J9XTozCUfvk5AsvjK-nuKRLaK1OnKqJ6wyA/s1600/MusicCityFoodWineFest-2014-79.jpg" /></a></div>
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Chef <a href="http://www.huskrestaurant.com/sean-brock-2/">Sean Brock'</a>s Nashville outpost of <a href="http://oldredboots.blogspot.com/2013/08/food-friday-husk.html">Husk</a> is one of my favorite places in town. I've never met the celebrity chef in person, so I was happy to meet him and find out that he is super nice and very friendly. Chef Brock gave us a grilled pork rib with peanuts and pickled peaches- I succulent take on the typical southern rib. I was already won over by the whole "meat on a bone" thing- but the combination of the peanuts and peaches added in a nice thai-like element while still remaining wholly southern.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr1jGQLcRC-WrDoepoMeWa27xBybARBUbQNwEDaYPnTcf5y5wTFzxqJZ0AI2KoBssQ5h6cuWdnFGSrXhuBkMNiwW8hwpoEz6e-X8aEySUfP6GtfxN_4dNo0uFLnEgBTY2CH-6Rm4rfjWA/s1600/MCFWF-SaturdayNight-iPhone-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr1jGQLcRC-WrDoepoMeWa27xBybARBUbQNwEDaYPnTcf5y5wTFzxqJZ0AI2KoBssQ5h6cuWdnFGSrXhuBkMNiwW8hwpoEz6e-X8aEySUfP6GtfxN_4dNo0uFLnEgBTY2CH-6Rm4rfjWA/s1600/MCFWF-SaturdayNight-iPhone-1.jpg" /></a></div>
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Making my way down the booths I tried <a href="http://www.eatatfig.com/about/view/mike_lata/">Mike Lata's</a> grilled squid salad. The reason why this dish was such a winner was that the quality of the squid was high- and Chef Lata did not over cook it. The squid was tender and as a bonus to me came with a lot of tentacles. This dish had a distinct citrus flavor- and would probably go well on a menu with Morimoto's ceviche. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYUtCwB01hc4O9HKx68HEk2O8TDHuNFhz5lPKOf_6lew5_gvn7QC6lSo8ResVkst35qzqTwUvvkxSmXO4kgnSd3LyNU7MMS3AdvZCfoWLsfKat3plTJN2jN-kPkHScAP_VF9zHOzpizFk/s1600/MusicCityFoodWineFest-2014-83.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYUtCwB01hc4O9HKx68HEk2O8TDHuNFhz5lPKOf_6lew5_gvn7QC6lSo8ResVkst35qzqTwUvvkxSmXO4kgnSd3LyNU7MMS3AdvZCfoWLsfKat3plTJN2jN-kPkHScAP_VF9zHOzpizFk/s1600/MusicCityFoodWineFest-2014-83.jpg" /></a></div>
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For me the dud of the nigh would have to be <a href="http://www.foodnetwork.com/chefs/michael-symon/bio.html">Chef Michael Symon's</a> zucchini fritter with feta and dill. First of all, it was presented like a lone turd on an empty plate. I think visually this dish would have been better if there was some form of garnish on the plate. The fritter itself was really soggy in the center- making the texture questionable. This was not my thing- so I moved on.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwbpc1XAGZAmrbXoxAOiXIgp4vaqEcphJuFzOyDLkgrCqnj7nvH1QKLGRRiXj9NGnZF4Cno5x6aJmR6sA1Ws2j8auY2l77L3twayRcSUI8-A37NgpnTbYcyBIw15rnooPFsc2Jq49-1So/s1600/MusicCityFoodWineFest-2014-85.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwbpc1XAGZAmrbXoxAOiXIgp4vaqEcphJuFzOyDLkgrCqnj7nvH1QKLGRRiXj9NGnZF4Cno5x6aJmR6sA1Ws2j8auY2l77L3twayRcSUI8-A37NgpnTbYcyBIw15rnooPFsc2Jq49-1So/s1600/MusicCityFoodWineFest-2014-85.jpg" /></a></div>
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<a href="http://www.proofonmain.com/about/team/">Levon Wallace's</a> BBQ quail leg with Ethiopian berbere spice, watermelon and buttermilk curds was a masterpiece. There was so much going on in this dish that I just keep taking bites trying to figure it out. And even despite the huge lines and fast pace- the plating on this dish was lovely. I guess I'll have to make a trip back to Louisville!</div>
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<a href="http://barbuto.tumblr.com/">Jonathan Waxman's</a> chicken tacos with spicy cabbage was just that- chicken tacos. I was expecting so much from this master of chicken and all around nice guy- but I wasn't that impressed by this. It kind of reminded me of what I can do at home.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3FytbhYoamv5VauxqyxPZUG9fNovzzCInJAYXLIdcjZ9d_KIgUxXxjjoTFzq8Bn8eDcFK7uP0hIOPsxuDR11po8Tbqn-FgQROM4u3dfv41GfBpTteeohvDcATl6kWow8SPzKRE_Uo5IU/s1600/MusicCityFoodWineFest-2014-87.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3FytbhYoamv5VauxqyxPZUG9fNovzzCInJAYXLIdcjZ9d_KIgUxXxjjoTFzq8Bn8eDcFK7uP0hIOPsxuDR11po8Tbqn-FgQROM4u3dfv41GfBpTteeohvDcATl6kWow8SPzKRE_Uo5IU/s1600/MusicCityFoodWineFest-2014-87.jpg" /></a></div>
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<a href="http://cheftimlove.com/">Chef Tim Love's</a> short rib had a really nice heat about it. Couple that spice with a thick fat layer and you are talking my language. This was a huge portion that yet again I forced into my belly just because it was so good. I remember not being a fan of Chef Love's food last year, but this really made me change my mind about his cooking!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCBf3ynog5JuS4SkPgR9MJKivP-1NGPfnareT1PyhZavhItY2rwpK1A36Wdj8DrnniJlnslueJhkuoQXPQfkxCeaIx8LybX5SgZ_enukrGrL6HvYh02G0XrowX_QcwWrnxxVF_eSCBY1U/s1600/MusicCityFoodWineFest-2014-89.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCBf3ynog5JuS4SkPgR9MJKivP-1NGPfnareT1PyhZavhItY2rwpK1A36Wdj8DrnniJlnslueJhkuoQXPQfkxCeaIx8LybX5SgZ_enukrGrL6HvYh02G0XrowX_QcwWrnxxVF_eSCBY1U/s1600/MusicCityFoodWineFest-2014-89.jpg" /></a></div>
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<a href="http://www.tylerflorence.com/">Tyler Florence</a> presented fresh corn shrimp and grits with smoked pepitas. It was basically a smoked corn puree with shrimp and a light micro green salad. I really liked this dish and I feel inspired to combine corn and shrimp more often. They really do go together!</div>
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Chef <a href="http://chefaaronsanchez.com/">Aaron Sanchez</a> offered a more traditional take on seafood ceviche with pickled jalepeno and plantain chips. The flavor of the ceviche was hot and comforting, but the plantain chips were just kind of soggy. Perhaps I hit this booth up too late in the evening.</div>
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Harvest Night was an amazing evening. I got to spend it eating great food and drinking good wine under the stars while listening to some pretty damn good music. Is it too early to start counting down for next year's Music City Food and Wine Festival?</div>
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*Special thanks to the staff of the <a href="http://www.musiccityfoodandwinefestival.com/">Music City Food and Wine Festival</a> for letting me attend a second year in a row. Special thanks to Sarah Abell*</div>
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Lauren- Old Red Bootshttp://www.blogger.com/profile/09735618486584976000noreply@blogger.com3