Deli House

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Hi friends! We are excited to announce our next project- check it out:
 
Deli House, a Chicago style Italian deli, is popping up for the first time this Friday at Boone & Sons (1201 Porter Rd., East Nashville). Deli House will feature a selection of sandwiches and lunch items, including an Italian beef with house made giardiniera, from scratch focaccia, and a Bear Creek cold cuts sandwich with house made capicola, prosciutto cotto, & salami. 
 
Deli House will be open from 11-2 every Friday at Boone & Sons, and will be adding a Saturday service as well in the coming weeks.
 
 We hope to see you there, Chicagoans and Nashvillians alike!
 
Bear Down-
Tony & Caroline

Holiday Desserts

Holiday Cakes and Pies are $20 each. Orders are available for pickup any day except Christmas Day. Email carolinegalzin@gmail.com to place your order!

Custom order pricing based on the job.

Pies- 10” Serves 6-8

*Crusts are made with butter & Bear Creek Farm lard (unless requested vegetarian)

-Bourbon pecan

-Cinnamon Apple

-Cardamom scented apple & cranberry

-Orange spiced pumpkin

Cakes- 8” Serves 6-8

-Chocolate buttermilk layer cake with milk chocolate buttercream frosting

-Aunt Nan’s caramel cake

Christmas Desserts & Holiday Help

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Happy Holidays Everyone!

We hope you had a great Thanksgiving, and are gearing up for a wonderful holiday season in the weeks to come. We are glad to offer some assistance to make your life a little easier this time of year.

First, we are both available for in home parties! Bartending, serving, cooking, menu planning, shopping, and holiday baking & cocktail classes are just a few of the services available. We are happy to work with your event and budget to make any celebration a stress free success.

Second, Chef Tony is creating some special desserts available for order. The past few years in Chicago Tony had the privilege of making the holiday desserts for Both Mayors Daley and Emmanuel as well as some of his favorite customers at mk the restaurant, and he is glad to be able to keep up his holiday baking tradition here in Nashville. He is offering a few of his favorite selections, but if there is something special you want he is glad to fill custom orders as well.

Pies- 10” Serves 6-8

*Crusts are made with butter & Bear Creek Farm lard (unless requested vegetarian)

-Bourbon pecan

-Cinnamon Apple

-Cardamom scented apple & cranberry

-Orange spiced pumpkin

Cakes- 8” Serves 6-8

-Chocolate buttermilk layer cake with milk chocolate buttercream frosting

-Aunt Nan’s caramel cake

For dessert orders and party inquiries please contact Caroline Galzin at carolinegalzin@gmail.com.

Cheers & Good Tidings!

Tony & Caroline

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Announcing Our New Sponsor: Native

We are thrilled to announce our partnership with Native for our upcoming event at Hattie B’s.  The good people at Native continue to support many of Nashville’s independent cultural happenings, and we look forward to working together to make this a great event.

Ticket sales are off to a great start, and we anticipate a sold out event. 
Space is limited, so reserve your spot in advance here: https://squareup.com/market/sycamore

Stay tuned for more details in the coming weeks!

Celebrating Fall at Hattie B’s with Sycamore and Jackalope Brewing

Hi Friends!

Happy fall, we hope you are enjoying the season as much as we are so far. We have been flying under the radar a bit lately, working hard on our permanent location which will be open in Nashville in 2014. We can’t share that news quite yet, but hang tight. In the meantime, we have another fun pop up for you.

On Sunday, November 24 we are teaming up with Jackalope for the “Barrel Aged Bash.” They are aging some special brews just for us in Corsair whiskey barrels, and we are whipping up some tasty snacks to pair with the beers. Chef Tony will be making two kinds of sausage (perhaps one venison and a kielbasa with kraut?), and his amazing soft pretzels with Jackalope beer cheese.

We’re also keeping things more casual this time, and instead of a sit down dinner, we’re selling entry to the event for $20, and everyone will get tickets that can be redeemed for any beer or food item that you like. Just want to nosh? Use all your tickets for food. Want to get sloppy? Use all your tickets for beer (not that we’d encourage sloppiness but you’re grown-ups). We suggest going 50/50 on food and beer, but it’s your party so you can consume however you like!

Entry purchased in advance is $20 and includes 5 food and drink tickets. Entry at the door is still $20, but only includes 4 tickets, so be smart and buy yours in advance here.

Cheers!

Caroline and Tony

Meet Your Maker – Cheesemaker Dinner & 2013 Southern Artisan Cheese Fest

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We are looking forward to being a part of this year’s Southern Artisan Cheese Festival.

Please Join us on Friday, September 27 at 7 p.m. for an exclusive dinner and meet & greet with the fabulous cheese makers of the festival.

The four course dinner, prepared by Chef Tony Galzin will feature many of the delicious cheeses that are being celebrated at this years festival. Dinner includes wine parings with each course.

First course
Charcuterie; seasonal preserves, pickles, breads
Salad; local apples and pears, seasonal greens, pecans, Asher Blue

Second course
Pasta; maltagliati pasta, pancetta, egg yolk, kale, Calvader Asiago

Third course
Roasted + Smoked; rosemary-garlic pork sausage, applewood smoked brisket
Sides; caramelized brussel sprouts, Fortsonia Gruyere
baked mashed potatoes, Prodigal Farm Chevre

Fourth course
Cheese, Chocolate, Sweets; assorted small bites of cheese and sweet stuff

Purchase tickets to the Cheesemaker dinner here.

We hope to see you!

To learn more about The Southern Artisan Cheese Festival and to purchase tickets, please visit the website at www.southerncheesefest.com.

Sycamore in June: Charcuterie and Collabos!

We have an awesome June planned for you- kick off your summer right, with beer and pork!

Sycamore will be teaming up with Nashville chefs to offer charcuterie at the Jackalope brewery taproom every weekend in June. Each plate will feature two selections of fresh and/or cured charcuterie- one prepared by Chef Tony Galzin of Sycamore, and one prepared by a local guest chef. Plates will also include a cheese from The Bloomy Rind, and a beer pairing from Jackalope.  All charcuterie will be made from one purebred “Red Wattle” hog from Phillips Pharm here in Davidson County.

The lineup of partner chefs is as follows:

May 30-June 2: Matt Lackey, Flyte
June 7-June 9: Gary McComas, The Yellow Porch
June 14-June 16: Zack Maddox, Coffee/Lunch
June 21-June 23: Vivek Surti, Viviek’s Epicurian Adventures
June 28-June 30: James Peisker & Chris Carter, Porter Road Butcher

Charcuterie and cheese plates with a beer paring will be $20 each, and will be available at the Jackalope Brewery Taproom during normal business hours Friday-Sunday, while supplies last.