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March 15th Recipes Start Here
Mar 15th Podcast
Link to Buzzsprout Podcast
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Nashville a Culinary Hotspot
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An engaging blend of tradition and innovation is bursting out in Nashville, Tennessee. Most of us know of its hot chicken, barbecue and Southern comfort dishes. However, at Charlie Trotter’s recent “Nashville in the North” dinner, we experienced the city’s offerings of impressive upscale dining paired with creative twists on classic recipes served to us in the Windy City. Celebrity Nashville chefs including Chef Trevor Moran, Chef Sam Jett, Chef Josh Habiger, and Chef Erik Anderson; demonstrated why food enthusiasts are flocking to Nashville to savor fresh regional ingredients, elevated with flair and paired with its lively music culture.
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Nashville Celebrity Chefs
Photo Courtesy of Dylan Trotter – Celebrity Nashville Chefs Up North – includes Trevor Moran, Sam Jett, Josh Habiger, and Erik Anderson
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Chef Sam Jett of Audrey Restaurant
Terrine of Potatoes, Cabbage & Rodrick’s Truffle
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Chef Josh Habinger of Bastion Restaurant
Bear Creed Beef Scallop with Bergamot & Brown Butter
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Chef Erik Anderson – Michelin Starred Chef
Roasted Duck Magret with Orange Confiture & Fennel
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Chef Trevor Moran – Locust Restaurant Nashville
Photo Courtesy of Chef Trevor Moran, Food and Wine Magazine and Photo Credit Alex Lau
At the dinner, we spotted award-winning Chef Trevor Moran—an iconic Irish chef known for his time at The Catbird Seat and now at his Michelin-starred Locust in Nashville. He prepared dishes that appeared surprisingly simple… but oh, they were anything but!
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Tuna Sandwich
As prepared by Trevor Moran at Charlie Trotter’s Dinner Series.
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About the Recipe: First, his appetizer: the “Tuna Sandwich” but not the one you expect! It has beautifully stacked layers: delicate flatbread, fresh tuna, crisp avocado, bright tomato, and herbs. Every bite felt like a playful, elevated hug from the sea. Chef Moran has that magical way of taking something familiar and turning it into something amazingly inventive. That sandwich looked deceptively simple; but packed with so much flavor. Genius!
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Tea Ice
Trevor Moran’s Version of an Exotic Snow Cone.
As prepared by Trevor Moran at Charlie Trotter’s Dinner Series.
About the Recipe: Then the dessert that made us say “Wow!”: his towering “Tea Ice”—a 12-inch-high shaved ice creation created with Ariel Welch, filled with silky custard and layered with more surprising flavors than you can imagine (lavender tonka syrup, apricot, orange with delicate tea notes). Each spoonful brought a brand-new taste experience! Light, refreshing, and utterly unforgettable. I’m still thinking about that one—pure mind-and-spirit magic in a bowl! He prepared dishes which appeared surprisingly simple, like this towering dessert: a 12-inch-high kakigōri-style of shaved ice filled with custard and layered with more flavors than you can imagine. Each spoonful brought a new taste experience! And guess what, we ate the whole thing!
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Make at Home Trevor Moran Recipe
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Honey Ice Cream with Macerated Strawberry
Photo Courtesy of Trevor Moran and the Arena Group/Relish Website
About the Recipe: Let’s talk about one of Chef Moran’s favorite-style recipes you can make at home: “Honey Ice Cream with Strawberries”. Creamy custard vanilla ice cream sweetened with pure honey—the flavor is amazing, and the honey adds a silky-smooth texture that melts on your tongue. It’s the perfect complement to basil-blushed, juicy fresh strawberries cascading around the frosty treat. Nothing better than fresh vanilla ice cream from your own kitchen—body happy, mind calm, spirit lifted!
pdf for Copy of Recipe – Honey Ice Cream with Macerated Strawberry
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St Patrick’s Celebrations Chicago Style
Chicago Area Plumber’s Union sponsors the dyeing of the Chicago River in preparation for the St. Patrick’s Day Parade. River is dyed from Congress Street to the Lake Michigan Locks to encourage wide attendance at the event.
Then, A Number of Boats Swirl the Water to Evenly Mix the Dye Solution.
‘zzz
And now, we are ready for the St. Patrick’s Day Parade. The dyed color will remain for almost a full week before it fully disperses.
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GloriaGoodtaste Inspired Recipes
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Mini Irish Soda Bread
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About the Recipe: A clipping of this recipe tagged it as a “winner.” The bread is sweet and moist with a background flavor of caraway butter. It is excellent to serve with salads or for a brunch.
To Serve: Brush baked bread with butter. Let breads cool 10 minutes. Remove from pans to cooling rack. Let bread cool before slicing.
Yield 2 mini loaves
pdf for Copy of Recipe – Mini Irish Soda Bread
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Corned Beef Spiced Salmon with Cabbage and Romanesco Rice
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About the Recipes: We also have a recipe with the salmon I really love in an Irish style.: “Corned Beef Spiced Salmon with Cabbage and Romanesco Rice”. Just right for an updated celebration of Irish green month: pickling spice on salmon for a corned-beef-like crust, lightly pan-fried, served with bright lime-green Romanesco “rice” mixed with buttery soft cabbage. Lighter, beautiful, and nourishing!
pdf for Copy of Recipe – Corned Beef Spiced Salmon with Cabbage and Romanesco Rice
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Irish Colcannon Corned Beef Pizza
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About the Recipe: Don’t forget the pizza! We have “Irish Colcannon Corned Beef Pizza”—creamy mashed potatoes with cabbage, corned beef bits, and mustard on a pre-baked caraway crust, topped with melty cheeses, red onions, corned-beef rounds, bright greens (dill, parsley, onions), capers, and ranch drizzle. March magic on a plate!
Cook’s Note: To make this recipe easier, buy already prepared mashed potatoes that just need to be rewarmed. Our recipes used all the loaded add-ins. Add your favorite add-ins. The apple-mustard glaze is easy to make and adds a wonderful flavor to the corned beef.
pdf for Copy of Recipe – Irish Colcannon Corned Beef Pizza
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Irish Peppermint Coconut Cupcakes
Brighten your day with fudge frosting and a green coconut accent.
About the Recipe: Dark chocolate cupcakes get a hint of coffee and vanilla for depth. They’re filled with a smooth emerald-green peppermint coconut cream cheese layer and crowned with fudge frosting plus a delightful bright green coconut dollop; sweet festive joy for body, mind, and spirit!
Cook’s Note: Use gel or natural green coloring for vivid emerald hue without thinning batter/filling. If you use Pandan paste it adds a subtle tropical note.
pdf for Copy of Recipe – Irish Peppermint Coconut Cupcakes
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