Alisa Huntsman, Bart Pickens, Daniel Dillingham, and George Harvell with members of their team in the Beard House kitchen
Pimento Cheese Profiteroles with Bread-and-Butter Pickles
Hickory-Smoked Trout with Lemon Aïoli, Mustard Seed Caviar, and Micro-Dill on Potato Planks
Loveless Cafe Pulled Barbecued Pork with Sweet Sauce and Sour Slaw on Blue Corn Hoecakes
Behind the scenes in the Beard House kitchen
Iron Skillet–Fried Green Tomatoes with Farmhouse Cheese
Behind the scenes in the Beard House kitchen
Chef Bart Pickens with butter for Loveless Cafe Biscuits
Shrimp and Stone-Ground Tennessee Cheese Grits with Braised Southern Greens and Sorghum Drizzle
Behind the scenes in the Beard House kitchen
Blue Ribbon Salad > Baby Bibb Lettuce with Spiced Pecans, Crisp Vegetable Ribbons, Blue Cheese, and Peach Vinaigrette
George’s Watermelon Ribs with Squash Casserole and Fried Squash Blossom with Bonnie Blue Farm Tennessee Goat Cheese
Fried Squash Blossoms with Bonnie Blue Farm Tennessee Goat Cheese
Grilled Peach Preserve–Glazed Pork Loin
Loveless Cafe’s Famous Fried Chicken
Chocolate–Raspberry Short Stacks
Chef Alisa Huntsman plating dessert in the Beard House kitchen
Chefs Alisa Huntsman, Bart Pickens, Daniel Dillingham, and George Harvell at the Beard House
Dinner

Valentine’s Day Celebration

Bart Pickens, Daniel Dillingham, Senior Pitmaster George Harvell, and Pastry Chef Alisa Huntsman
The Loveless Cafe, Nashville

Originally known as the Harpeth Valley Tea Room, the Loveless Cafe began serving its famous fried chicken and biscuits in 1951. Over the years the historic eatery has expanded its menu to include house-smoked hams and pit-cooked meats, much to the delight of the hundreds of thousands of visitors it welcomes each year.

Event photos taken by Joan Garvin.

Related Info:

MENU

  • Hors d’Oeuvre

    • Pimento Cheese Profiteroles with Bread-and-Butter Pickles
    • Hickory-Smoked Trout with Lemon Aïoli, Mustard Seed Caviar, and Micro-Dill on Potato Planks
    • Loveless Cafe Pulled Barbecued Pork with Sweet Sauce and Sour Slaw on Blue Corn Hoecakes
    • Chowchow-Deviled Eggs
    • Iron Skillet–Fried Green Tomatoes with Farmhouse Cheese
    • Yazoo Brewing Company Beer
    • Fantinel Prosecco NV
    • Charles & Charles Red 2010
    • Moonshine Cocktails   
  • Dinner

    • For the Table > Loveless Cafe Biscuits with Homemade Preserves
    • Shrimp and Stone-Ground Tennessee Cheese Grits with Braised Southern Greens and Sorghum Drizzle
    • Famiglia Cielo Pinot Grigio 2011
    • Blue Ribbon Salad > Baby Bibb Lettuce with Spiced Pecans, Crisp Vegetable Ribbons, Blue Cheese, and Peach Vinaigrette
    • Stock & Stein Riesling Trocken 2011
    • George’s Watermelon Ribs with Squash Casserole and Fried Squash Blossom with Bonnie Blue Farm Tennessee Goat Cheese
    • Black Dog Cellars Syrah 2009
    • Grilled Peach Preserve–Glazed Pork Loin and Loveless Cafe’s Famous Fried Chicken with Creamed Corn, Marinated Cucumbers and Onions, and Fran’s Carrot Pudding
    • Champagne Duval-Leroy Brut NV
    • Chocolate–Raspberry Short Stacks
    • Whisper Creek Tennessee Sipping Cream Liqueur
    • Take-Home Gifts > Red Velvet Cheesecake Brownies, Desserts from The Famous Loveless Cafe cookbook, and Loveless Cafe Homemade Preserves

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Thu, 02.14.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

October 2014

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