Holiday Pie Class: November 13th at POP!

Please join us Thursday, November 13th for Tony’s holiday pie class at POP Nashville!

As the holiday season approaches, it’s time to start planning your Thanksgiving and Christmas menu.

Chef Tony Galzin worked in the pastry departments at some of the most awarded restaurants in Chicago including Naha, and a 3 year stint as the Pastry Chef at mk the restaurant. Upon moving to Nashville in the summer of 2012, he accepted a job as Pastry Chef at Flyte, and the same year was named best pastry chef in Nashville by Nashville Lifestyles magazine.

Tony will demonstrate techniques for making crust, fillings, baking tips, and even has some hints for what to do with the leftover turkey!

$30 includes class, recipes, pie samples and a complimentary cocktail.



Whole Hog Fall Dinner at POP

We have been hard at work these past few months on our new project, a restaurant opening this winter in Nashville…stay tuned for details coming soon!

In the meantime, please join us at POP on October 19th for a fall feast, featuring a menu designed around a whole hog from KLD Farm (Ashland City, TN).

House Charcuterie- country pate, guanciale, coppa, lardo

Crispy Pig Ear Salad

House Sourdough & Whipped Ricotta

Pappardelle- whey braised pork shoulder ragu

Wood Grilled Pork Belly

Trotter, Shank & Shoulder Crepinette

Roasted Loin

Autumn Vegetable Sides

Tennessee Whiskey & Apple Crostada- leaf lard crust, burnt honey ice cream

Tickets are $40 and can be purchased online by clicking this link:

Spiedini & Hearth at POP on August 23rd


Please join us on Saturday, August 23rd at POP Nashville

Spiedini & Hearth
An evening of food, wine and Italian grill

First Course
Things With Bread

Grilled Caponata zucchini, squash, capers, olives
Burrata, Pepperonata e Coppa house-made burrata & coppa,
grilled peppers
Cavolfiore Piccante pickled cauliflower, chile bread crumbs

Served with grilled baguette and house made sourdough foccacia

Second Course
Spiedini di Pesce

Spiedini di Gamberi grilled olive oil marinated shrimp,
caramelized lemon
Grilled Mussels lemon, smoked sea salt
Whole Fish celery, fennel and caper relish

Third Course
Spiedini di Carne

Abruzzo-style Lamb Skewers herb-hazelnut pesto
Grilled Meatballs spicy tomato sauce
Grilled Quail fresh herbs, lemon

Grilled Stone Fruit & Olive Oil Cake marscapone whip, cherry coulis

The Italian word “spiedini” refers to meat cooked on a skewer. The regional dish in Abruzzo, Italy, spiedini is goat meat, lamb, chicken or beef on a skewer.

Tony will be firing up the grill and we will be teaming up with Nashville wine and food blogger Lisa Mays of “Wine With Lisa” for an evening of Italian regional specialties, all cooked over an open flame.

Dinner is $45 per person, Email to reserve your seat today!

THIRSTY THIRD: Ditch Day at Jackalope

Happy summer everyone! 

Beer, Hattie B’s hot chicken, and a giant jenga tournament are all coming your way on Thursday, July 3rd to kick off the long July 4th weekend. Uncle Sam says ditch work on the 3rd and get your party started early! 

We will host a kickoff to the July 4th weekend, “Thirsty Third: Ditch Day” at Jackalope Brewery Tap Room. Jackalope’s brews will be served alongside Hattie B’s hot chicken and Tony’s waffles. Zolli Koffee, which adjoins the Jackalope taproom, will also be open and offering coffee & specialty drinks. The event will take place on Thursday, July 3rd from 2:00 – 4:00 pm at Jackalope Brewery (701 8th Ave. S., Nashville).

 A “Giant Jenga” competition will also be taking place during the event. Signup for the jenga completion will take place the day of the event, and is limited to ten teams of two. 

Entry to the event is $15 in advance, $20 at the door, and includes three food & drink tickets. Food and drink tickets can be redeemed for any combination of food and beer, and additional tickets will be available at the event for $5 each.


Entry may be purchased at the event, or in advance directly through this link:

Menu for Our June 8th Fundraiser

We can’t wait for next weekend- our talented friends in the food and beer world have put together an amazing evening for such a great cause! Check out the menu below, and buy your tickets here:


Welcome Beer- Fat Bottom Ginger Wheat


First Course

Summer Roots Panzanella

Roasted spring onions with goat cheese & aged balsamic

Chef Tony Galzin, Sycamore

Pairing: Yazoo Summer Ale



Second Course

Rotolo Di Spinaci

Ricotta & Spinach Pasta Rolls, Sage Butter, Pomodoro

Chef Tom Lazzaro, Lazzaroli Pasta

Pairing: Jackalope Thunder Ann


Third Course


Wood fire roasted pork belly & loin

 Chef Jim Garvin, Crankees Pizza

Pairing: ‘Leroy Brown’ American Brown Ale by David Wingo



Orange Sherbet Marquise

Strawberry, pistachio, praline, white chocolate 

Chef Audra Dykes, Slow Hand Coffee Company

Pairing: Stiegl Radler


Summer Fundraiser for Hands On Nashville!

We are so excited to announce our next big event: a summer beer dinner to raise funds for the Hands On Nashville Urban Farm. The four-course dinner will highlight seasonal produce from the farm and feature beer generously donated by Jackalope Brewery and other local brewers. The evening will be a collaborative effort, with appetizer from Tony, a pasta course from Tom Lazzaro of Lazzarolli Pasta, a wood fired entrée from Jim Garvin of Crankees Pizza, and dessert by pastry chef Audra Dykes. Beers from Jackalope Brewery and other local brewers will pair with each course. The dinner will take place on Sunday, June 8th at 6:00 pm at POP Nashville (604 Gallatin Ave., Ste 202).

In partnership with Mayor Karl Dean’s Office and the Metropolitan Board of Parks and Recreation, Hands On Nashville’s Urban Farm engages volunteers – primarily young people – in service and learning. This dinner will go towards funding their youth summer camp program, which teaches Davidson county children about nutrition, sustainability, and healthy food choices.

Entry to the event is $50 and includes dinner and beer pairings.

This is our fifth fundraiser for the Hands On Nashville Urban Farm- and we are thrilled to be partnering with some of our favorite people to make it happen. We both look forward to another fun and delicious evening for a great cause.

We hope to see you there!


Seating to this event is limited to 40 spots. Tickets may be purchased directly through this link: