CITY HOUSE Nashville

Words To Live By…

kmiles — Thu, 02 Sep 2010 17:15:57 +0000

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bon appetit

admin — Tue, 31 Aug 2010 21:35:31 +0000

Pork Conserva with Green Tomato Agrodolce

This Italian spot in the city’s Germantown neighborhood is known for its house-made salami and mozzarella. And because this is the South, these folks know their pork. The rich, Italian-inspired pork terrine with the southern-style sweet-tart green tomato sauce is a delicious blending of what this restaurant does best. Timing note: The conserva needs to chill overnight.

Makes 24 crostini

PREP:1H
TOTAL:20H

Recipe by City House, Nashville, Tennessee

Photograph by Craig Cutler

September 2010

Ingredients

Pork Conserva

10 ounces 1-inch cubes pork shoulder (Boston butt)
2 ounces finely chopped salt pork (fatty parts only; about 1/4 cup)
2 garlic cloves, chopped
1/2 cup dry white wine

Green Tomato Agrodolce

2 teaspoons vegetable oil plus additional (for brushing)
1/2 cup chopped red onion
3 tablespoons sugar
2 cups chopped green tomatoes
1/4 cup distilled white vinegar
1/4 teaspoon dry mustard
24 flatbread crackers
Chopped fresh basil

What to Drink

A hard cider is a great match for the conserva.

Preparation

Pork Conserva

Mix first 3 ingredients in 9x5x3-inch glass loaf pan. Cover with plastic and refrigerate overnight.
Preheat oven to 300°F. Uncover pork mixture; mix in wine. Cover tightly with foil. Place in oven; cook until pork is very tender, about 2 1/2 hours. Cool to lukewarm. Uncover and mash with potato masher until finely shredded. Cover; refrigerate until cold. DO AHEAD Can be made 4 days ahead. Keep refrigerated.

Green Tomato Agrodolce

Heat 2 teaspoons oil in heavy medium saucepan over medium heat. Add onion; cook until translucent, stirring often, about 6 minutes. Add sugar; cook until juices are thick, about 4 minutes. Add tomatoes, vinegar, and mustard. Sprinkle with salt, increase heat to high, and bring to boil; reduce heat to medium and cook until tomatoes are tender but not falling apart, stirring often, about 7 minutes. Strain tomatoes in sieve set over medium bowl. Return juices to saucepan and boil until reduced to scant 1/2 cup, about 4 minutes. Mix tomato mixture and reduced juices in same medium bowl. Cover and chill until cold, about 4 hours. DO AHEAD Can be made 4 days ahead. Keep chilled.
Spoon 1 tablespoonful pork conserva on each cracker. Spoon rounded teaspoonful agrodolce on top. Sprinkle with basil.

Dine and Donate

City House — Sun, 16 May 2010 03:39:07 +0000

City House will be donating 100% of all proceeds made to The Leukemia Foundation’s “Man of the Year” this Monday, May 17th. Our regular menu will be offered. Please make your reservations today to celebrate your ability to help others.

City House on CNN

admin — Tue, 11 May 2010 20:35:30 +0000

Chefs rally to help Nashville after flood

(CNN) — Nashville chefs have cooked up plans to keep rescue workers fed and farmers in business and to whet the appetites of tourists to return once floodwaters subside.

“I grew up with the philosophy in my family that when you have a tough time in whatever area of life, a good hot meal makes a lot of things better,” said chef Tandy Wilson of City House restaurant.

Read full article…

New Year’s Eve Menu

admin — Sat, 19 Dec 2009 03:18:39 +0000

This year’s New Year’s Eve menu is going to be one of the best deals in town!
Tandy and the gang have come up with a menu that is local, sustainable and delicious.

Here’s just a sample of some of the wonderful items that will be available:

Anti-pasta:
House Cured Bresaola, Parmigiano
Butternut Squash Stromato, Creamed Collards, Fontina, Bread Crumbs
Smoked Trout, Trout Caviar, Mascarpone, Lemon, Corn Cake
Citrus Salad, GMRS, Almonds

Pasta:
Mallarados, Ricotta, Lemon Crab, Bottarga
Conchiglie, Duck Sugo, Pecorino

There will also be 3 Meadows Pork Meatballs and Carolina Fish, and some fabulous
desserts to finish your meal.

All of this and more for only – $49 a person! (Does not include tax and gratuity)

All courses will be served family style, so whether you are 2 or 20, there will be
more than enough food to go around.

We will also be opening sparkling wines to offer by the glass to go along with your meal.

Be sure to make your reservations early, as seats will fill up fast.

To make your reservations, visit www.cityhousenashville.com or call us at (615)
736-5838. (sorry but we do not accept reservation thru our email address)

We thank you for your support thru 2009 and can’t wait to see you in 2010!

The Crew at City House
City House is located at:

1222 4th Ave N
Nashville, TN 37208
Phone: 615.736.5838

New York Times Style Magazine

admin — Mon, 14 Sep 2009 14:59:03 +0000

CityHouse is featured in the NY Times Style Magazine’s Style Map.

New Pizza Artisans – Food and Wine

admin — Thu, 07 May 2009 20:11:20 +0000

Chefs and bakers are transforming pizza from greasy pies in cardboard boxes to Slow Food–worthy creations with crackly, charred crusts and ingredients directly from the farmers’ markets.

Featured in Food and Wine Magazine.

Slow, Dog, Slow

admin — Sun, 26 Apr 2009 14:35:14 +0000

Slow Food Nashville and I Dream of Weenie are teaming up for the second annual Slow Food Hot Dog Day on May 3.

City House chef/owner Tandy Wilson and F. Scott’s chef Will Ulhorn will make the homemade dogs, with a mixture of pork and beef most likely coming from Emerald Green and Hill View farms. Rumor has it that pitmaster Patrick Martin from Martin’s BBQ will be there smoking some of the dogs.

The event works like this: Buy a dog for $5, then make a contribution of any amount to Slow Food Nashville and you can sidle up to the toppings bar brimming with local ingredients such as homemade sauerkraut, slaw and pickles. Then cop a squat on the ground outside I Dream of Weenie and Art House Gardens and enjoy the first of the season’s dog days.

By Carrington Fox

Best Thing in Town

admin — Tue, 07 Apr 2009 13:36:05 +0000

Check out our “Best Things in Town” mention by Lee Stabert on nashvillescene.com.

Best New Restaurant – Nashville Scene

admin — Thu, 14 Aug 2008 14:35:08 +0000

Germantown residents should blame chef Tandy Wilson for their next property tax hike, because his coolly understated restaurant adds inestimable value to the historic neighborhood. The former art studio—with exposed brick walls, limestone and wood accents and a gleaming stainless-steel kitchen—mirrors a menu of exquisite simple ingredients, including house-cured meats, fresh pastas, local produce and imported cheeses. Sneak in alone and grab a pizza at the chef’s bar, cuddle in a corner and slurp spaghetti Lady and the Tramp-style, or bring a boisterous party and pass around the plates of trout with breadcrumbs, peanuts and raisins or skewers of mackerel, onion and bread with salsa verde. No matter where you sit, you’ve got the best seat in the House. —CARRINGTON FOX Nashville Scene