Fall Menu at TPH

I happily welcome fall. It's arguably my favorite season. (Spring offers such fun food, though). The richness of winter squash, and the return of artisan soups to regular menus make fall a great time to cook and eat. Fall is a comfortable time of year, the weather, the colors, the food. Most comfort food I know of is best in slightly cool weather. Apples are at their peak and winter squash is arriving, nutmeg, cloves, and allspice begin to show up in dishes. It's a great time to write a menu. I've tasted the drinks for the fall menu at TPH and having created the food menu I really think fall is going to taste great at 1711 Division. Check out the menu and come in October 6th as we unveil everything for you.

Autumn Blue Ribbon Sandwich - Roasted Wedge Oak Farms Chicken, Prosciutto, Apple-Brandy Butter, Emmentaler Cheese.

TPH Chips - Thinly Cut Potato Chips seasoned with salt and black pepper.

Cheese Sticks - Fried Brie, praline mustard dipping sauce

Butternut Squash Bruschetta - Roasted Butternut Squash, Mozzarella, Luxardo Cherry Gastrique.

Patterson House Dogs - Beef Merguez sausage, scotch whiskey sauerkraut, dill pickle, whole grain mustard, and parker house buns. Everything will be made from scratch at The Patterson House.

S'mores 2.0 - House made marshmallows with orange flower water and autumn spices, nutella, graham cracker, and atomized amaretto liqueur.

I'm excited about this menu. I think the heart of the TPH kitchen is really in this one. We are becoming more local, even more house made, and even more passionate about making every bite exciting for the customer.

I look forward to feeding you,

T. Ryan

Richer, Fatter, Delicous. . .

Is how pork is looking this week at TPH.

We smoked our short-cured berkshire pork shoulder for 5 hours and typically braise them in a blend of a few tasty local brews. This week however, we decided to try and confit a pork shoulder. Tomorrow ends the 14 hour confit process. I'll let you know if it kills anyone.

Ryan

Fall Menu Ideas. . .

So the wheels are turning as the fall menu is 8 weeks from being here.

I figured if I get my ideas out, I can get some feedback and make it great.

The menu will run from October through December.

- First, I want to do a winter-squash bruschetta - I'm thinking butternut squash, cooked down in a béchamel, with mozzarella and parmesan melted in to order. A touch of rosemary and nutmeg should round it out for a comfortable autumn bruschetta. It will be our first hot bruschetta. To add a little crunch I'm thinking toasted hazelnuts will do the trick.

- Secondly, I really want to make a Patterson House Hot-dog. We are working on making our own lamb or beef merguez sausage. We are making a few tasting, adjusting, making more tasting etc. Last night it hit me, that I want to make some sauerkraut to go on it. The way we can truly make it Patterson House is to add booze to the fermenting process of the kraut. I'm going to make a small batch of Scotch Whiskey Sauerkraut and see how it tastes. Finish it with a hearty whole grain mustard and homemade hot dog buns. This will be a task for a one man, hundred square foot kitchen, but I bet it will be worth it. If it is simply unmanageable to stay up on sauerkraut, I also thought about pickling onions to add as sweet, tart bite to the sausage instead.

- I want to try a risky sandwich for the fall to replace our summer bleu ribbon.

It would be white bean purée, grilled chicken, prosciutto, and bagna cáuda. I want to do our bagna cáuda with olive oil, anchovy, butter(or cream), rosemary, garlic, and a touch of cheese, likely parmesan. The bagna cáuda would be served on the side as a dipping sauce, since it was originally Italian fondue. It is a delicious dish, I just wonder if people will be receptive.

- For a small plate appetizer I want to do chili roasted broccoli, and cauliflower. Cooked a la minute ,hot and spicy, yet still with a crisp texture. They are easy to eat and a relatively healthy option for a bar menu. Or fatten it up with a side of the bagna cáuda.

- I also thought toasted pumpkin seeds would be a good snack, seasoned differently every week, or maybe even served slightly warm.

-Lastly, I was thinking of roasted beets, goat cheese, and butter poached pistachios on house made flatbread with some sherry vinegar and shallots. Again, the fall offers some exciting flavors that not everyone is used to.

That is where I stand right now, I'm sure things will change. I would like to do one more dish. I would love your feedback. Let me know what you crave in the fall.

Thanks,

T. Ryan

The Patterson House - Nashville

Huge thanks to Isaac Miller for helping me create some of these combinations.

Slow Food Bake Sale

Just a quick note to Nashville eaters.  The Slow Food campaign is have a chef-driven bake sale Saturday July 11th at the Nashville Farmer's Market on Rosa Parks Blvd (8th Ave N.) From 8am til they run out.  Numerous chefs and bakers have donated to the sale and all proceeds benefit the Nashville Area Slow Food Movement.  The Patterson House donated some loaves of brioche made with local dark honey and local farm eggs. 

Please go out and support slow food, and your local farmers.  Be picky and find the true local farmer that has what you need.

Summer at The Patterson House

Summer has arrived, the heat is here in Nashville.  It isn't bashful either. 

So the brains at the bar have developed exciting and refreshing new cocktails. They are delicious, I've tried them all.  The Summer Negroni is an amazing introduction to the world of Negronis.  It's light, semi-sweet, and barely bitter.  A great drink to sip with some food. 

Speaking of food, the Summer menu goes into effect this Tuesday! The additions to the food menu are as follows: 

Caprese Bruschetta - Tomato, Mozzarella, Basil, Balsamic Vinegar. 

- This dish replaces our Gazpacho Bruschetta.  I loved the gazpacho bruschetta, but I also love cheese, and basil.  It should be a nice treat.  I have a tomato plant thats growing like crazy if I can get a few more the tomatoes will be picked from the vine to order. 

Confit of Chicken Wing - Buffalo Sauce, Danish Bleu Cheese

- Basically the best chicken wing ever.  Wings cooked low and slow in bourbon scented bacon fat, deboned, then breaded and fried to perfection. 

Chilled Chicken Tacos - Patterson House Salsa, Fiery Fiest Cheese, Avacado, Tequila Crema

- Its a taco... with booze in it.  This replaces our chicken salad.  It will be delightful. 

Summer Blue Ribbon - Honey-whipped Bleu Cheese, Ham, Chicken, Green Apple

- This is simply a lighter and more summery version of a LCB Sandwich.  

Pietro Panini - Nutella, Peanut Butter, Benton's Farm Bacon

- It's like a fat-ass reese's cup in a sandwich.

PH S'more - Graham Cracker, Nutella, House-made Orange Flower Water Marshmallows, Atomized Gin

- We made our own marshmallows for cryin our loud.  I asked Toby, "How can we make a s'more better than a s'more?"  He answered perfectly saying, "Put booze in it."  So we took a risk added gin to a s'more instead of the obvious Rum option.  And it is surprisingly enjoyable. I think it will be a hot item this Summer.  

So there you have it.  Our wheels have been turning at TPH.  The booze menu is exciting, and I hope you like what you've seen for food.  This is my first big menu change at The Patterson House. I'm excited about it, and hope you enjoy it.  

Cheers,

Ryan

Drink notes from Toby Arrived:

So the summer menu will be starting on Tue. June 30th. We are very excited to get a few more under our belt. 

Things have been going well, the press has been very kind, and the response from the people of Nashville has been amazing. 


Gin - 

Summer Negroni...Tanqueray, Cinzano Bianco White Vermouth, Campari, Senior Orange Curacao, Angostura Orange Bitters

Pegu Club Cocktail...Beefeater, Lime, Senoir Orange Curacao, 3 types of bitters


Rum - 

Kelso Daiquiri...Prichard's Tennessee Crystal Rum, Lime, Simple Syrup
(should be placed above the Mai Tai


Whiskey - 

Summer Sazerac...Old Overholdt Rye, Chamomile Honey Syrup, Herbsaint, Summer Bitters

Jennings changes to "Peach Wood Smoked Cola"


Tequila - 

Tequila Mockingbird.. ....Lunazul Blanco, Lemon, Yellow Chartreuse, Peppermint


Brandy - 


Summer Sidecar...Maison Surrenne Cognac, Lemon, Senior Orange Curacao, Aperol, House Orange Bitters

Sunshine ...Inca Gold Pisco, Lemon, Egg White, Summer & Old Fashioned Bitters, Orange Flower Water

Cheers,

Toby

Nashville!

Nashville is home to Country Music, Honky Tonk Bars, The Grand Ole Opry, and a lot of other wonderful music related goodness.  The way I saw food in San Francisco is the way they see country music in Nashville.  I will be here for a while, as I am getting married here in July.  I also took a Chef's position at The Patterson House.  

Now that I am in Nashville I want to start blogging on broader topics.  I plan to discuss service in America, the agricultural climate, farm eggs, gin, mezcal, and a few others to start.  I may even use this as an idea pad for what we are doing at The Patterson House.  Check back soon, the wheels are turning.

La Folie

Wow....  that's all I can say.  I had an amazing meal with 5 friends at La Folie recently. 

So much food I can hardly remember it all.  I will instead give you the high-lights of the night. 

1. Foie Gras - I had heard Passot's foie preparations were unreal.  They are amazing... almost too big.  I had seared foie gras with roasted peaches and peach consomme.  It was amazing, but oh-so-rich. 

2. Warm Pig's Feet and Lobster Terrine on lentil Salad -  Talk about technique, this guy showed his master chef ability with a flawless terrine and interesting concept.  I was excited  to try it and not let down at all. 

3. Fondant - Not just any-ole-fondant but chocolate fondant with ice cream on the INSIDE of it!  I was baffled. . . and still am actually.  It was delicious.

I will be going back there as soon as my wallet is heavy enough, unfortunately at aroun $160 dollars per person it might be a while.