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.

Sycamore featured in April issue of Nashville Lifestyles Magazine

The newest Nashville Lifestyles (the restaurant issue), features a nice little write-up about Sycamore.
Page 86 for easy reference!
We are honored to be mentioned alongside three other great popup concepts here in Nashville.

As a reminder, tickets are going fast for our April 21st dinner at the Catbird Seat.
$130 a ticket is all inclusive for 6 courses of locally raised rabbit and spring vegetables, with wine pairings from one of the nation’s premiere  collectors, Tom Black.  (The wine parings are seriously over the top!)

We are very happy to be partnered again with Hands On Nashville, and all proceeds from the dinner benefit the Hands On Nashville Urban Farm.

Tickets can be purchased via the following link: http://events.r20.constantcontact.com/register/event?oeidk=a07e77zms0wcea47d5d&llr=xjo5r6kab

Spring Menu and Wine Pairings

Our friend Tom Black has selected some seriously amazing wines to pour at our spring dinner- we couldn’t be more excited about these!


Rabbit & Spring Vegetable Tasting

Charcuterie
rabbit liver pate, potted rillette, spring herb terrine
1995 Perrier Jouet “Fleur de Champagne”, Champagne
NV Bruno Gobillard Brut, Champagne

Spring Vegetables
baby artichoke, shaved carrot, pickled ramp, pea shoots, ramp top vinaigrette
-
warm asparagus, salt cured egg yolk, preserved lemon, tarragon, rabbit crackling vinaigrette
2005 Didier Dagueneau Silex, Pouilly-Fumé
1996 Chateau de Fieuzal Blanc, Sauvignon Blanc-Semillon, Pessac-Leognan

Pasta
morel tortelli, fava beans, rabbit confit
-
strozzapreti, spicy rabbit sausage, dandelion greens
1995 Louis Jadot Clos Vougeot, Grand Cru Pinot Noir, Burgundy
2000 Louis Jadot Corton Greves, Grand Cru Pinot Noir, Burgundy

Entree
roast leg & pancetta wrapped roulade, peas, radish, nettles, lemon thyme jus
2004 Beringer Vineyards Private Reserve Cabernet Sauvignon, Napa Valley

Cheese
select spring cheeses from The Bloomy Rind
pickled green strawberries, house lavash, local honey
2001 Trimbach Clos Ste. Hune Riesling, Alsace

Dessert
Rhubarb bavarois, strawberry sorbet, basil, black pepper shortbread
1995 Far Niente “Dolce”, Late Harvest Semillion-Sauvingnon Blanc

Tickets can be purchased via the following link: http://events.r20.constantcontact.com/register/event?oeidk=a07e77zms0wcea47d5d&llr=xjo5r6kab