#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.

Marsha Blackburn Visits Puckett’s Franklin

Representative Marsha Blackburn paid a visit to our downtown Franklin location Monday, July 7!

The US congresswoman enjoyed a Puckett’s lunch after hosting state travel leaders, local elected officials and area business leaders at the Franklin Theatre for a roundtable discussion on the economic benefits of tourism in Tennessee.

But before she sat down to eat, Blackburn helped out in the kitchen a bit by preparing a customer’s lunch order and hand delivering the plate herself. Y’all wouldn’t believe the surprised look on their faces!

Y’all can read more about her visit and the roundtable discussion in the Tennessean here.

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Be Real. Get Local. Whiskey Tasting Tour At Puckett’s Columbia

Come guess me this riddle, what beats pipes and fiddle,

What’s hotter than mustard and milder than cream?

What best wets your whistle, is clearer than crystal,

What’s sweeter than honey and stronger than steam?

It’s whiskey, y’all, and beginning on Tuesday, July 17th we’ll be hosting monthly spirit tastings at Puckett’s in downtown Columbia for a “Be Real. Get Local. Tasting Tour!”

Join us from 6:30-8:30 p.m. to sip on some of our favorite regional whiskeys: Knob Creek, George Dickel No. 8, Old Hickory, Corsair Triple Smoke, Grandaddy Mimms and Collier and McKeel among them!

Tickets are $15 per person and include a series of themed appetizer pairings, like: smoked & sliced pork belly with grilled pineapple, moonshine glaze and bourbon candied walnuts; grilled BBQ chicken on a house-made flatbread with fresh arugula and tobacco onions; and a BBQ cheese plate.

We’ll also be hosting giveaways throughout the event—y’all won’t want to miss this!

To make your reservation, call