Puckett’s Among Inc. 5000 America’s Fastest Growing Companies of 2014

Can you believe it?! A. Marshall Family Foods–which owns and operates our Puckett’s Gro. & Restaurant locations, Puckett’s Boat House and GRAY’S on Main in Franklin–was recognized this month on the 2014 Inc. 5000 list of America’s fastest growing companies, y’all!

With 300-plus employees, our family-owned restaurants and hospitality venues have created more than 260 jobs over the past three years, a 450% level of growth that earned A. Marshall Family Foods the 978th spot on the list!

We’re incredibly grateful for the recognition, and Andy Marshall (he’s the owner of A. Marshall Family Foods) will be the first one to tell you we couldn’t have done it without y’all’s help and support:

“The Puckett’s family is honored to be included on a list as prestigious as this one. Of course, our success is really thanks to the community that supports us and the teams that manage and run the restaurants, helping uphold our good name.”

Other cool notables? A. Marshall Family Foods is Tennessee’s only top-20 honoree in the Food & Beverage category, and of the 80 Tennessee companies on the list, we had the 12th most growth and ninth most in the Nashville metro area.

“[A. Marshall Family Foods is] A family-owned restaurant business that offers live music in addition to a Southern food menu. It hires from within the community it serves when expanding its business,” reads the Inc. profile on the company.

Needless to say, Andy knows a little something about growing a business! A Tennessee native, he grew up in the grocery business. At age 26, he purchased his first grocery store—an investment that quickly led to four additional locations, and eventually the title of president of the Tennessee Grocers Association and the Piggly Wiggly Association.

Though the Puckett’s name started as a little country store 60 years ago in Williamson County, we’ve evolved into the popular restaurant and music venue serving you the same Southern favorites and great service since Andy took ownership in 1998.

“Each of our eateries upholds the tradition of quality food tied to our Tennessee roots, and a gathering spot for friends and family members to catch up relax, or business associates to make a deal,” says Andy. “It may be a birthday party or a songwriting session, but through it all, we want to maintain that feeling of sitting in your own kitchen.”

Profiles of the top 500 companies will appear in the September issue of Inc. magazine. For a full list of Inc. 5000 honorees, go here.

Andy Marshall, owner + Claire Marshall Crowell, director of operations

Andy Marshall, owner, and Claire Marshall Crowell, director of operations

Puckett’s Boat House Wine By The River

On Wednesday, August 20, Puckett’s Boat House is hosting another wine tasting event and you don’t want to miss it!

This event features the Opolo Petite Sirah, a big and bold red with rich flavors of black pepper and mint, and the Arturo Fuente best-selling Hemingway Short Story cigar.

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As you sample wine and cigars, you’ll also enjoy house-made paired hors d’oeuvres. Join us at 7 p.m.

Tickets are $25 a person. Call and make your reservations before it sells out! (615) 790-2309

#NashvilleRestaurantWeek August 2014: Puckett’s Family of Restaurants

It’s that time again y’all: the bi-annual Nashville Restaurant Week returns Monday, August 18 through Sunday, August 24! 

Make plans to leave the kitchen clean and come eat with Nashville Originals members, who are offering affordable two- and three-course menus.

Puckett’s Gro. & Restaurant locations in downtown Nashville and Franklin are participating–as always!–as well as Puckett’s Boat House in downtown Franklin.

Check out our special, lip-smackin’ good menus below, and make your reservations. Warning: we are not responsible for any drool!

Established by Nashville Originals, a non-profit restaurant association, the bi-annual Restaurant Week is an excellent excuse to get out and enjoy some of the city’s new and classic restaurants. Learn more at http://nashvilleoriginals.com/.

Puckett's Boat House - #NashvilleRestaurantWeek August 2014

Puckett’s Boat House – #NashvilleRestaurantWeek August 2014

Cool Off With Our August Drink Of The Month!

It’s officially August—the month where we say goodbye to the laid-back days of summer and hello to another busy school year. But that doesn’t mean the fun has to stop, y’all!

Beat the lingering summer heat with our drink of the month: the Cucumber Watermelon Fizz! It’s the perfect drink for parents to come and soak up the last few moments of summer relaxation or unwind from the hectic first days of school.

We use local ingredients to create this delicious concoction, mixing Corsair Gin, sweet and sour, ginger ale and cucumber with muddled watermelon, lime and simple syrup for a refreshingly light cocktail. Served in a Mason jar and garnished with lime, this beverage is the perfect summer’s farewell.

Come share a toast to another wonderful Tennessee summer with the Cucumber Watermelon Fizz anytime this month. We assure y’all it’s as good as it looks!

Cucumber Watermelon Fizz-3

Want to make the drink yourself? Here is the recipe:

INGREDIENTS:

1 1/2 oz Corsair Gin
3 oz Fresh Watermelon
1 oz Ginger Ale
1 oz Soda Water
1 oz Sweet n Sour
1/2 oz Simple Syrup
1 Slice Lime
2 Slices Cucumber

DIRECTIONS:

In a shaker, muddle watermelon, lime & simple syrup. Pour in mixers, cucumber and gin with a light amount of ice and gently shake. Add ice to halfway in a Mason jar. Pour all contents of shaker into Mason jar. Add lime garnish.

BBQ Bacon IS the Jam!

We love those folks over at News Channel 5’s “Talk of the Town,” and seems like they love us right back! Come to think of it, maybe it’s the food they’re after……

Puckett’s Brand Chef Keith West appeared on the show this morning to show ’em how to make BBQ Bacon Jam. Yes, you read that right: Barbecue. Bacon. Jam.

Watch the Channel video here, or find the recipe below that mouthwatering picture.

Talk of the Town

INGREDIENTS:
1 Lb. Bacon
1 Large Yellow Onion
2 T Minced Garlic
1/3 c Cider Vinegar
1/3 c Packed Light Brown Sugar
2 T Maple Syrup
3/4 c BBQ Sauce (for traditional Bacon Jam substitute coffee)
Pinch Black Pepper

INSTRUCTIONS:
Chop bacon into 1 inch pieces and sauté in a stock pot until crispy, remove bacon and reserve 1 Tbl bacon grease. Move to higher heat, add onions and garlic and begin to sweat. Add the remaining ingredients, bring to a boil, after 2 minutes reduce and add the bacon pieces. The mixture should be thick and syrupy. Let stand for a few minutes. Add the mixture to a processor and pulse a few times, until the jam is a spreadable consistency.