The Catbird Seat

The Catbird Seat 

1711 Division Street 

Nashville, TN 

thecatbirdseatrestaurant.com

Your adventure begins thirty days out at midnight, when they open up the reservations online. Yes, you should wait up for this. The thirty-two seat restaurant fills up fast! Once you book all you need to do is show up a month later, prepared to be swept away by three hours of fabulous food, drink and five-star treatment by some of the best chefs on the planet. 

The menu is ever-changing so your experience will be different but here's a peek at the kinds of delights that await you from the night I was sittin' pretty in The Catbird Seat... 

Savory "Oreo"
porcini mushroom cookie with parmesan cream filling

For me, it was love at first sight. This grew stronger with the first bite. Apparently I'm a sucker for clever, delicious takes on popular snack foods because I fell hard for you right away with this one Catbird. And it just got better from there. 

Left: Scallop Cone (parmesan cream, roe, chive)
Middle: Jelly Roll (jalapeno jelly, cream cheese)
Right: Hot Chicken (crispy hot chicken skin with Wonder Bread purée)

Picture a scallop, in every form you've ever eaten one. Now, picture turning it into a waffle cone. Insane, yes? And incredible. As was the whimsical jelly roll and their version of the Nashville favorite "hot chicken." 

Heart of Palm Salad
coconut, pineapple, habanero, nasturtium 
  
Pairing: Joel Falmet Brut Rose - Champagne, France

Sake Cocktail
TY KU, gin, ginger, lemon

As you enjoy the last of your champagne a new cocktail promptly arrives to accompany the rich dish below. My favorite sip of the evening. 

Monkfish Liver
steel head roe, spring onion, ponzu, cucumber, avocado 

   

Shrimp & Onion
truffle, celery, crispy potato, lemon, tarragon 
   

Pairing: Verdicchio dei Castelli di Jesi "Podium," Garofoli 2009 

Grilled Chicken
red pepper, broccoli, oyster mushroom, pea purée
   
Pairing: Penner-Ash Pinot Noir 2010 - Willamette, OR

This was a crowd favorite. The chicken was deboned and pressed together mixing the white and dark meat so you get a bit of both.

Veal Tender
swiss chard, potato, oyster cream agnolotti, parsley, lemon 
   

Pairing: Le Grand Bouqueteau Reserve Chinon 2009 - France

I know the veal is supposed to be the star of the show here but the oyster cream agnolotti with lemon dots completely upstage it. Two of the most memorable bites of the evening. 

Hudson Red
mustard seeds, fried shallots, cornichon, honey vinegar, 
beer & pretzel mustard
   
Pairing: Shneider Weisse, Hopfen-Weisse - Germany 

This was the most stunning cheese dish I've had in quite some time. It's a semi-soft cow's milk cheese that is incredibly rich, elevated by all of the flavors on top. 

Coconut

Coconut - Inside
milk chocolate ice cream, coconut, eucalyptus crisp,
sweet plantain, tangerine

Egg
bacon, maple, thyme, custard 

Bourbon
pineapple gelee, vanilla cake, cherry crisp, 
charred oak ice cream, bourbon beads
   
Pairing for Desserts: Royal Tokaji 2008 in a glass soaked with 
Black Maple Hill Bourbon

The entire night I couldn't help but feel that this restaurant just completely gets me, as if they had me in mind when designing the menu. This feeling grew stronger at the tail end of the dinner, when they served cheese followed by three courses of dessert. 

The filling in the coconut, unexpected and refreshing. The bacon in the egg, paper thin and delicate. The bourbon beads, a playful surprise. And wine in a bourbon-soaked glass? Genius.

Sweet "Oreo"

chocolate cookie with espresso cream

Oh, and before you go they end the meal as cleverly as they began it - with a parting Oreo, this time sweet. 

SF Eats: Nopalito

I've lived in California all my life. This has influenced me in many ways: I talk fast, say the word "like" more times than I'll ever admit, and I have a deep, undying love for Mexican food. It makes up a solid 60% of my dining out experiences as it is and if I lived a little closer to this place, that number would skyrocket... 

306 Broderick St. - San Francisco
nopalitosf.com

It's a quaint, casual spot with a menu meant for sharing and a small but potent cocktail list. The margaritas are a given but I found this little gem to be the perfect way to kick off the meal:

El Diablo
Pueblo Viejo Blanco, Cassis, Bundaberg Ginger Beer, Lime

Totopos con Chile
Tortilla Chips, Salsa de Arbol, Cotija Cheese, Crema and Lime 

It's hard to go wrong with their sustainable, organic menu but there are two things you shouldn't skip out on. The first is this incredible take on "nachos." The chips are drenched in the fiery salsa and the cool sour cream with fresh lime is the perfect complement. You'll be tempted to resist this one so as not to "fill up" before the main courses, but my advice? Just come hungry! You won't want to miss out on anything because it's all spectacular...

Ceviche Verde de Pescado
Marinated Fish, Lime, Tomatillo, Jalapeno, Cilantro, Avocado

Empanada con Desebrada de Res
Fried Masa Pastry, Grass-Fed Beef, Tomato, Jalapeno, Cabbage, Avocado,
Queso Fresco and Salsa Frita de Guajillo 

Carnitas
Braised Pork, Orange, Bay Leaf, Milk, Cinnamon, Beer, Cabbage Salad,
Pickled Jalapeno and Salsa de Tomatillo 

Carnitas is basically my favorite thing on every menu it makes its way onto, and it's especially good here. The same goes for ceviche. I've ordered both every visit and plan to continue this trend. 

Whatever you choose though, be sure to pace yourself because the second thing you mustn't skip out on (no matter how much you've had to eat or drink) is dessert. 

Mexican Coffee: Siete Leguas Anejo, Araku, Whipped Cream, Orange, Canela
Popsicles: Cafe con Leche & Dark Chocolate Cinnamon

The popsicle flavors rotate but the dark chocolate cinnamon has been on the menu every time I've been and it's incredible. They also serve Blue Bottle coffee, which is fantastic by itself but I highly recommend the tequila spiked version above. I'm not really a "dessert cocktail" type of person, shy away from the sweet drinks for the most part, but this is one I could begin AND end every day with. 

Mexican Wedding Cookies

Oh, and did I mention dessert comes in two courses? They save their amuse-bouche for the end of the meal! This single, perfectly crumbly bite will put a smile on your face as you walk out the door, already dreaming about your next trip back.

Facebook Friday: Tabitha Bastien's Ice Cream Cone Vegan Cupcake & Vegan Frosting Recipe

You ever see pictures of amazing looking food on Facebook but don't see a recipe? I'm taking it upon myself at Girls on Food to start asking for the actual recipes so we can all recreate them. This week's  image and recipe comes from Seattle actress/musician Tabitha Bastien. Tabitha and I both appear in the indie horror film "The Anniversary" (which you can read about and watch the trailer here: http://www.facebook.com/TheAnniversaryMovie). 
Although we shot separate scenes, we became social media pals through promoting the film. In addition to performing, Tabitha is very passionate Vegan and Animal Rights Activist. When I saw these adorable ice cream cone cupcakes on her Facebook page, I had to get the recipe from her. Although I love my meat and dairy, I also love my veggies and trying out different Vegan recipes. I don't know if I could permanently make the transition right now, but after seeing I could still enjoy a creamy, chocolaty dessert... it could happen. 

Ice Cream Cone Vegan Cupcake Recipe:

For my fun Ice Cream Cone Cupcakes, I started with the basic vegan chocolate cupcake recipe from the book "Vegan Cupcakes Take Over the World" as the base of the cake and they turned out delicious!

INGREDIENTS:

•Ice Cream Cones (box of 12 flat bottom cones)
•1 cup soy milk
•1 teaspoon apple cider vinegar
•3/4 cup granulated sugar
•1/3 cup canola oil
•1 teaspoon vanilla extract
•1/2 teaspoon almond extract, chocolate extract, or more vanilla extract

•1 cup all-purpose flour
•1/3 cup cocoa powder, Dutch-processed or regular
•3/4 teaspoon baking soda
•1/2 teaspoon baking powder
•1/4 teaspoon salt
•Vegan Frosting (See below - Pillsbury has many frostings that happen to be vegan if you don't want to make from scratch)

INSTRUCTIONS:
1. Preheat oven to 350°F and line cupcake pan with aluminum foil.
2. Poke holes in aluminum foil and place flat-bottom cones in holes to prevent tipping while baking.
3. Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and other extract, if using, to the soy milk mixture and beat until foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK).
4. Pour into cones, filling 3/4 of the way. They will rise quite a bit. Bake about 20 minutes, until a toothpick inserted into the center comes out clean. Let cool completely before frosting. Makes about a dozen.

Basic Buttercream Vegan Frosting Recipe from "Vegan Cupcakes Take Over the World"

Ingredients:

1/2 cup nonhydrogenated shortening
1/2 cup nonhydrogenated vegan margarine (Earth Balance is a great brand)
3 1/2 cups powdered sugar, sifted if clumpy
1 1/2 teaspoons vanilla extract
1/4 cup plain soy milk or soy creamer

Instructions:
Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes.
Add the vanilla and soy milk, and beat for another 5 to 7 minutes until fluffy.

To learn more about Tabitha, check out her website: http://tabithabastien.com/

Beachy Brunch: Geoffrey's Malibu

The drive to Geoffrey's Malibu on the PCH is one of the best drives you could ever experience. If the weather is behaving or not, to your left (if driving from Venice) is a beautiful view of the California Oceanside. Malibu has many beachside spots but I had read the Geoffrey's Malibu had the best view, and that was no lie! Plus, you have to have seafood if you're eating on a shoreline! 

Geoffrey's Malibu 

27400 Pacific Coast Hwy

Malibu, CA 90265

http://www.geoffreysmalibu.com/

https://twitter.com/GeoffreysMalibu

http://www.facebook.com/pages/Geoffreys-Malibu/113367325036?fref=ts

We were a little concerned we wouldn't get the best seat, since we came here on a busy Sunday brunch, but look at the view to your left. That was the view we scored, in fact, I can't imagine there's any "bad view" here. All of their patio seating had a breathtaking view. My favorite items are below and I cannot wait to come back!

We started off with a Mimosa and the Golden Beet Salad with  Herbed Goat Cheese, which was a perfect portioned appetizer to split. The Goat Cheese looks like a smaller portion, but it spread out among the beets evenly. I'm also a sucker for candied walnuts. 

This is Geoffrey's Lobster Quiche, this was a risky choice for me since I'm not usually a fan of quiches. What makes this dish stand out to me is the Lobster Vanilla sauce. I never considered mixing the two together, but it creates a sweet and salty perfection. Also, Geoffrey's Lobster Quiche's crust is light and wonderfully buttery. The egg mix was baked to a perfect texture as well. I also love that they pair their items with a light mixed green salad, so you leave feeling stuffed to a miserable degree. 

My Mom ordered the Seafood Paella and thankfully, she shared some with me. Prawns, Mussels, Manilla Clams, Scallops, Chorizo, Chicken and Saffron Rice are stewed in a Seafood Broth with a light blend of veggies. 

Homemade Cheese Class: Latin Cheeses

So I've decided to become a cheesemaker. I got the idea wandering about a cheese shop in LA and when I found classes in San Francisco taught by someone known as "The Milk Maid," that sealed the deal. My new hobby was born. 

To prepare for my first class I decided to dedicate the entire day to cheese. This wasn't hard to do as the classes are held at the Ferry Building, which is like a mecca for the creamy delicacy. My first stop was Hog Island Oyster Co. where for the first time I managed to resist their amazing Kumamotos for a shot at their ultra rich grilled cheese...

Mezzo Secco, cave-aged Gruyere and Fromage Blanc
w/house made pickled vegetables

This is a serious sandwich. It's not all doctored up with clever fillings, just fabulous bread stuffed with a perfect combination of sinfully delicious cheeses. The pickled vegetables are a brilliant side too (and my next hobby - stay tuned!). 

Cheese Left to Right: Capriago (Sebastopol, CA),
Herbiette Tomme de Bordeaux (France), Pleasant Ridge Extra Aged Reserve (Wisconsin),
California Crottin (Redwood Hill Farms)

That's right, I kept going. I followed a meal of bread and cheese with a snack of, well, bread and cheese. I did swap the Cava for Pinot Noir though. And it was after a couple hours of shopping, maybe one. My favorite was the Capriago, an Asiago-style cheese made from goat's milk. 

After a long afternoon enjoying all the Ferry Building has to offer, it was time for class. Just outside the doors a table of illustrations and smiling faces led me to the CUESA Dacor Outdoor Teaching Kitchen, where Urban Kitchen SF holds the events. Here's a peek at my first adventure with queso... 

Meet Louella Hill, the Milk Maid. She's my cheese hero.
In her hands, fresh Queso Blanco. They were slicing and frying this upon arrival! 

Fried Cheese: the perfect way to start, well, anything. 

Reacting to perfectly set milk.  

My fellow classmates cutting the curds. 

Heating and stirring the curds. This takes 20 minutes so while switching off
stirring duty we enjoyed a taco intermission... 

Freshly grilled tortillas from Mijita (in the Ferry Building) topped with avocado, 
cilantro, lime and Queso Fresco.  

Draining the whey. (Save it! There are several uses for whey,
Louella made ricotta with it after class.) 

Salting the curds. 

After squeezing and working the curds thoroughly, packing the fresh cheese.
At the end you can add flavors, this batch has dried peppers. 

Take Home Kit: Lipase, CaCl, Rennet

This week I'll begin my Queso Fresco/Blanco experiments. I'm feeling pretty confident but this may be because Louella is a fantastic teacher and made it look very easy. These are good starter cheeses though, and I'm determined. Once I get the hang of it I'll post my favorite recipes. Wish me luck! 

Friendly Friday: Briana Rawleigh's Cheesy Mushroom Pull Apart Bread

What's up Foodies, 
We love it when readers submit recipes for the site whether it's from our Facebook page (http://facebook.com/girlsonfood) or our Twitter (http://twitter.com/girlsonfoodblog). Today's comes from Briana Rawleigh who resides in Sacramento, CA. 

I wanted to post this one because it's Friday, and Fridays should be all about fun finger foods you can share with your friends and co-workers. Also, any recipe with lots of butter and mushrooms deserves a serious shout-out. Enjoy! 

CHEESY MUSHROOM PULL APART BREAD - you'll need:

*For the mushrooms:
12 oz sliced mushrooms or 1 8oz can of mushrooms
1 Tbsp butter
1 Tbsp thyme

Drain water from the mushroom can, take a towel to dry them, put mushrooms in a bowl and set aside. Heat a medium skillet on medium. Add the butter. Once the butter is melted, add the mushrooms. Cook 4-5 minutes until they start to sweat. Add the thyme and continue to cook another 2-3 minutes.

Set mushrooms aside and allow to cool.

*For the bread:
1 unsliced "loaf" or "round" sourdough bread
12 ounces Provolone or Mozzarella cheese, thinly sliced
1/2 cup butter, melted
1/2 cup finely diced green onion
1-2 Tbsp of "crushed" or "minced" garlic (depending on your tolerance)

Preheat oven to 350 degrees. Cut the bread lengthwise and widthwise without cutting through the bottom crust. This can be a little tricky going the second way but the bread is very forgiving. Place loaf on a foil-lined baking sheet.

Insert cheese slices between cuts. Pour the mushrooms between the cuts and use your fingers to push the mushrooms down into the loaf. Combine butter and onion and drizzle over bread. Wrap in foil; place on a baking sheet and bake at 350 degrees for 15 minutes.

Unwrap the bread and bake another 5-10 minutes or until cheese is melted.

California Love: Wurstkuche

I'm dieting. It's lame. It's terrible. I have to allow myself one day a week where I can eat all I want and enjoy a beer with it. 

Los Angeles is a town crammed with junk food options- and they are all trying to one up each other with something crazy. I just relocated form Seattle to Venice and apologize for not keeping up with the GOF bloggin' as of the past couple of weeks, but I am back with a foodie vengeance. 

Wurstkuche Venice

625 Lincoln Blvd
Venice, CA 90291
http://www.wurstkuche.com

My thighs are not going to like that I live walking distance to this place. The draft beer, Koestrizter Schwarzbeir, was the perfect blend of malty and sweet and it's only 6 dollars. Wurstkuche is known for incorporating exotic meats in their sausages, such as Rattlesnake and Rabbit, Crocodile and Pork, and Buffalo with Beef and Pork. I was feeling a little less adventurous but I decided to go with a Greek vibe. I got the Lamb with Mediterranean Spices (which was super flavorful) topped with Sweet and Spicy Peppers. I also had a side of Tzatziki to add on top, which took me back to Athens. The fries are thick cut (that's a "small" order in the picture, FYI) they were steaming hot and I dipped them in their Blue Cheese, Walnut and Bacon dip. Everything I ate was amazing. I know there's another location in downtown LA, but I prefer Venice's quieter vibe. 

Also, an hour after I ate here, a car crashed into the building! Close call, am I right? Since the incident they added an awesomely ironic sign out front: