Help us send #PuckettsLove to Gatlinburg

CC Image courtesy of Sarath Kuchi on Flickr

The devastation caused by the fires in Gatlinburg has been debilitating to families and businesses. As a community, we all want to assist our East Tennessee neighbors in any way we can, and any contribution and demonstrations of kindness are incredibly empowering to those who need immediate aid. We at A. Marshall Family Foods and the Tennessee Hospitality & Tourism Association (TnHTA) team are working together to help our friends in Sevier County.

Throughout the month of December, all of our restaurants in Middle Tennessee will be accepting a wide range of toiletries and non-perishables. We will be taking the donations to the Pigeon Forge/Gatlinburg area, to the former Boyd’s Bears/American Bandstand facility, which is now serving as a donation HQ for the community. The first round of donations will be delivered the week of Dec. 12!

Additionally, we will allow diners to add a donation to the TnHTA’s “Together We Prepare” fund to their total bill, and we’ll match a portion of contributions. Separate donations by cash or credit card will also be accepted.

Please join us in helping our East Tennessee friends in their time of desperate need.



Santa Claus is leaving his operations at the North Pole in the hands of his elves and making a special visit to Hattie Jane’s Creamery this Wednesday, Dec. 7 from 4:00 – 6:00 p.m. for an afternoon of festivities including photo opportunities and holiday treats!

The man in the red suit (Franklin native Pat Petty) will spend a couple of hours at our artisan ice cream shop in downtown Columbia, and the community is invited to stop by to have a photo taken with Santa and enjoy his favorite snack — Hattie Jane’s homemade cookies and milk provided by local Hatcher Family Dairy. We’ll have freshly brewed coffee on hand for the adults, too!

$25 at the door includes one photo with Santa, cookies and milk or coffee. Additional photos are $5 apiece, and both a digital and printed copy will be provided of each photo taken.

If you’ve already put in a good word with Santa this year, we’d still love for you to come by! We’ll be open during the event and serving our full menu– including our new winter flavors Peppermint Cocoa, I Heart Eggnog and non-alcoholic Mulled Wine sorbet!

WHO: Hattie Jane’s Creamery

WHAT: Milk & Cookies with Santa

WHEN: Wednesday, Dec. 7; 4:00 – 6:00 p.m.

WHERE: 16 Public Sq., Columbia, TN

COST: $25 at the door includes one photo, milk and cookies / $5 per additional photo



This holiday season, it only feels right to look back on the many blessings, honors and privileges we’ve been afforded in the past year. As a family-owned company, we always want to remember what’s important in life and to recognize that we wouldn’t be where we are today without the support and encouragement of countless people who have helped us along the way. So, without further ado, here’s a roundup of what we’re thankful for — and Puckett’s fried turkey goes without saying!

We started off the year with big plans for expanding the company into new areas. In the spring, we announced plans to open a fifth Puckett’s Gro. on the Murfreesboro Square, which will open early next year. We are so excited to be a part of the community there and can’t wait to fling open our doors!

The summer was extra busy for us as we opened Scout’s Pub in Westhaven and Hattie Jane’s Creamery in Columbia within a month of each other. What a whirlwind! Luckily, we have amazing teams at both concepts who helped us pull it off! Oh, and did we mention we’re turning around and opening a second Hattie Jane’s in Murfreesboro, too?

Not long after we got the two newbies up and running, we broke the news that we’d be expanding our footprint in downtown Nashville with a “New South” steakhouse concept in late 2017! We have yet to name this one, but some think it’s our most exciting venture to date. Stay tuned!

We were blown away in August to have been named for the third year in a row to the prestigious Inc. 5000 list of Fastest Growing Private Companies in America (and the 5th fastest-growing in Tennessee!) WOW! When we look back on our grocery store roots in the small town of Leiper’s Fork, we are truly amazed at how far we’ve come and appreciate every single member of our team for their tireless efforts in getting us here.

In September, Puckett’s Gro. placed in the top three of The Tennessean’s Toast of Music City Awards in the “Best Meat & Three” category and we’ll tell you what — the competition was stiff! It’s always an honor to be in the running with some of Middle Tennessee’s most renowned eateries, and we sure had a good time meeting other restaurant folks at the awards ceremony!

While we’re proud of our growth and the awards our company and restaurants receive, but we LOVE to brag on the outstanding people who make up our team! The following awards were given to members of our A. Marshall Family this past year:

Nashville Business Journal “Women of Influence” Award (Jan 2016)
Claire Crowell, COO, Family Business Category

Girl Scouts of Middle Tennessee’s Inaugural Outside of the Box Award (Feb 2016)
Claire Crowell, COO

Nashville Business Journal Williamson County IMPACT (Mar 2016)
Andy Marshall, CEO and Claire Crowell, COO

Greater Nashville Hospitality Association Stars of the Industry Awards (June 2016)
Autumn Friese, Restaurant Manager of the Year, Puckett’s 5th & Church

Greater Nashville Hospitality Association Stars of the Industry Awards (June 2016)
Claire Crowell, COO, Young Professional Emerging Leader of the Year

Nashville Emerging Leader Awards (Aug 2016)
Rachel Layton, Director of Marketing, Hospitality & Tourism Finalist

Nashville Business Journal “Most Admired CEOs” (October 2016)
Andy Marshall, CEO

Now, that’s impressive! And all the while, we partnered with handfuls of local organizations (Center of Hope TN, Williamson County CASA and the Nashville Rescue Mission, to name a few) to support their missions to make a difference in the communities in which we’re planted. To top it all off, we welcomed three new babies into the Marshall family alone, and many of our extended team members’ families grew, too!

2016 has given us a LOT to be thankful for and from our family to yours, we wish you the happiest of Thankgivings and a wonderful holiday season.

#Repost by Style Home Page: How I cooked Thanksgiving dinner for my entire family in under three hours

Let us take care of the cooking and alleviate your holiday stress! Cathi Aycock of Style Home Page shares below how she gets the most out of her Thanksgiving by leaving the food up to Puckett’s! 

Puckett’s Gro. and Puckett’s Boat House are accepting orders for Thanksgiving to-go catering through Sunday, Nov. 20. Place your order online or by calling the restaurants.



When my family rolls in town for Thanksgiving, I refuse to miss a minute of face to face time.

I don’t want to be stuck in the kitchen preparing food, but I do want a homemade meal that will still feel homey and warm. (And, yes, satisfy my 80-something year old Daddy who is an all things Southern and homemade eater that would never eat high brow foodie food.)

Last year, I prepared Thanksgiving dinner for my entire family in under three hours: turkey, dressing, cranberry sauce, green beans, squash casserole, rolls and pie. Homemade and yummy, I was relaxed and rested when it came time to say grace. (Instead of years past when I nearly nodded off from exhaustion.)

Who wants to get up a o’dark hundred to put the turkey in the oven for a mid-day meal? Not to mention a smoked turkey (over cherry wood) is way more flavorful than my attempt at roasting. I add roasted root vegetables and plate the turkey on a beautiful platter for a homemade vibe.

Am I superwoman? Yeah, not so much. But I have finally gotten over my overachiever tendencies by squashing that evil Martha Stewart-meets-Pinterest voice. The one that whispers you must grow your own herbs, bake your own bread and every dish must be from scratch or you are not showing your family love.

And that other voice? The false vanity voice that loves to moan and kvetch to others about all of the work that I do had to be silenced too.

I kept this liberating experience on the down low for a few years, but I am truth telling so that you can experience the same joy this Thanksgiving and Christmas. I order my turkey, dressing, squash casserole, rolls and pies from Puckett’s Grocery and Restaurant. 


I love that ordering part of my Thanksgiving meal allows me to have fun cooking the things I love. And I make everything my own with unique spices and fun flourishes.

No one cares if the yummy green beans were prepared by me. What they care about is spending time with the happy-me. (And not the martyr-me who is secretly pissed that I do most of the work and starts slamming pots and pans around.)

I am not lying when I say, with a straight face, that my Thanksgiving dinner is homemade. Because while those magic fairies at Puckett’s prepare most of the dishes, I add a touch of my own culinary love so that it is still, technically, made in my kitchen. (My story, people, and I’m sticking to it.)


Have a non-turkey lover? Puckett’s Boat House offers holiday catering with a seafood spin. Oyster dressing anyone?

My hubs picks up the food the afternoon before Thanksgiving, all items come chilled and are packaged with reheating instructions, and I add my own flourishes.

First, I replate everything into my own serving pieces. And I am not above tasting and reseasoning to my own taste. A pinch more sage and a splash of chicken broth makes the dressing taste more like home to me.

For the squash, a yummy mix of yellow squash, onion and seasoning, Puckett’s sends a separate container of bread crumbs. I bake a pan of cornbread and use a herb and cornbread crumble, with a healthy dose of cheese, as a topping instead.


A huge pan of squash casserole from Puckettt’s becomes my own with a cornbread crumble topping. (But if you want to use the breadcrumbs that are included, along with easy to follow heating instructions, the squash casserole is still yum.)

I make real whipped cream, with a generous dose of  pumpkin rum, and pipe the pumpkin pie with the sinfully good topping.


Making a homemade pie crust is scary. I let Puckett’s make the pumpkin pie and I make a yummy pumpkin rum infused whipped cream to go with.

I roast in-season root vegetables and serve them alongside the (amazing) smoked turkey.

I make a few from scratch items. Things I really love to make like homemade cranberry sauce with ginger and orange and decadent macaroni and cheese. But everything, including arranging flowers for the centerpiece and setting the table, is done in less than three hours.

Not going to lie. I love fluffing flowers and arranging the table more than pulling giblets and other mystery items from the innards of a turkey. Ordering from Puckett’s Grocery and Restaurant lets me play and have fun at the holidays. (And still serve an amazing meal!)

Not going to lie. I love fluffing flowers and arranging the table more than pulling giblets and other mystery items from the innards of a turkey. Ordering from Puckett’s Grocery and Restaurant lets me play and have fun at the holidays. (And still serve an amazing meal!)

And the dinner tastes totally homemade. Because Puckett’s is sort of that home-cooked-Mama-made-this eatery so everything they offer for holiday catering tastes legit.

I put my martyr and overachiever in the closet for Thanksgiving. And liberate a relaxed woman who serves a delicious Thanksgiving dinner without spending hours in the kitchen.

If my sweet Daddy gives Puckett’s turkey and dressing a thumbs up–you know it is Southern good.

If my sweet Daddy gives Puckett’s turkey and dressing a thumbs up–you know it is Southern good.

Those hours, spent with my precious Dad, college kiddos who rarely come home and sweet husband (who would rather eat a cold hot dog that suffer through my whiney phase) can never be replaced. I’m determined not to waste those hours on anything less than living in a moment filled love.

The latest date that Puckett’s will accept Thanksgiving orders for to-go or office catering is Sunday, Nov. 20. The full to-go menu — consisting of all Thanksgiving favorites, from sliced turkey to cornbread dressing and sweet potato casserole — can be viewed and ordered online at

Have a seafood lover–oyster dressing anyone? Puckett’s Boathouse also offers a full catering menu for Thanksgiving and Christmas. Thanksgiving orders accepted through Sunday, November 20. Pickup is available 11-5 p.m. on Wednesday, Nov. 23 and 8 a.m.-10 a.m. on Thursday, Nov. 24.

Christmas orders accepted through Sunday, Dec. 18. Christmas pickup is available 8 a.m.-10 a.m. on Saturday, Dec. 24.

Gobble Gobble: Scout’s Pub Invites You To Our First Thanksgiving!


Ya’ll didn’t think we were going to keep our neighborhood friends from enjoying an A. Marshall Thanksgiving, did you?! Let Scout’s Pub do the cooking so you can focus on what’s really important (family and football, of course!)

We’re taking the holiday meal to the next level and adding our elevated twist to a special menu, curated just for our Scout’s Pub family! From traditional dishes like herb dressing to Scout’s spins on classic favorites like stuffed turkey breast with sage and sausage filling, served with gravy, guests who dine at Scout’s will be able to choose a main, three sides and one dessert from the following options:

-Brown sugar & bourbon-glazed ham
-Rosemary & garlic prime rib
-Stuffed turkey breast with sage & sausage filling, served with gravy

-Balsamic green beans with crispy shallots
-Mashed butternut squash and sweet potato with pecan crumble
-Scout’s Pub mac ‘n cheese
-Garlic herb au gratin potatoes
-Herb dressing
-Spicy corn pudding

-Pumpkin bread pudding with spiced whipped cream
-Apple cake with Corsair spiced rum caramel topping

Complimentary sourdough bread and cornbread will also be served at each table, complete with molasses butter and local jams, as well as one non-alcoholic beverage.

Adults can enjoy our special Thanksgiving meal for $30/person, children ages 12 and under for $15/person, and children under the age of three eat free.

Scout’s Pub is offering guests three reservation times to choose from on Thanksgiving Day: 11AM, 12:30PM and 2PM. Secure your spot at our table by calling the restaurant at (615) 721-5993 today!