BMR 4th of July Pies at JENI’S ICE CREAM!

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We’ve teamed up with Jeni Britton and her wonderful team to serve as both a pick up site for our pre-ordered whole 4th of July Pies AND…… Drumroll please:

Jeni has made a special small batch of her Lemon Frozen Yogurt to sell by the pint! These will be on a first come first serve basis so those of you picking up your pies will have to plan to get there early to beat your pie purchasing comrades! In conjunction, for those of you casually looking to stop by to grab a scoop, BMR will be selling a small amount of whole pies AND a bunch of Pearson Farm/Peach Truck Roasted Peach Hand Pies, both individually and by the dozen. Be there or be… without pie and ice cream! That’s no way to be on a holiday weekend.

We will be ready to hand you over your pies at The Jeni’s location on 12south at 1pm on Friday, July 3rd and we will be there until 230pm.

We *still* have some pre-order availability – we have room to crank out about a dozen more pies. I will close all ordering by Monday, June 29th at 4pm. Get in there and get some pie!

Whole pies will be 10″, enough to feed 8-10 folks and your options are below.

Pies are $40 each.

Pie pick up will be on Friday, July 3rd at a designated pop-up location.

*Special early pickup On Thursday for those of you who are travelers can be accommodated upon request.

TO PLACE YOUR ORDER, CHOOSE FROM THE OPTIONS BELOW AND PRESS THE “ORDER HERE” LINK FOLLOWING THE MENU. YOU WILL BE REDIRECTED TO THE BMR PAYPAL SITE. PLEASE SPECIFY WHICH PIES YOU’D LIKE TO ORDER IN THE “INSTRUCTIONS/NOTE TO SELLER” SECTION OF YOUR CHECKOUT.

PIE OPTIONS FOR 4TH OF JULY, 2015

 CRUZE’S BUTTERMILK PIE

DOUBLE CRUST PEACH

O&S CHOCOLATE CHESS PIE

CHERRY LATTICE

APPLE AND GA PECAN&CANE SYRUP STREUSEL

TO ORDER YOUR 4TH OF JULY PIES, CLICK HERE! 

4TH OF JULY PIES! LAST CALL!

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4TH OF JULY PIE ORDER IS NOW!

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I’ll be using the best ingredients I can find, which I hope goes without saying. My buttermilk pies will be made with Knoxville’s own Cruze’s buttermilk. Peaches from our friends at Parson’s Farm/ThePeachTruck. Apples dried from Floyd, Virginia. Chocolate from those jokers at Olive & Sinclair. And, I think put up enough Strawberries and Rhubarb that I think I can cover a handful of orders. As such, Strawberry Rhubarb Pie orders will be a little more limited than the rest.

Since I’m a small operation, I’ll be only taking up to 100 orders. They do sell out fast, and because of this, we will be sending out emails either confirming your pie order or refunding your payment. We will confirm pies in the order that they are received. Thank you for your understanding.

Photo courtesy of Matt Fern

Photo courtesy of Matt Fern

Whole pies will be 10″, enough to feed 8-10 folks and your options are below.

Pies are $40 each.

Pie pick up will be on Friday, July 3rd at a designated pop-up location.

*Special early pickup for those of you who are travelers can be accommodated upon request.

TO PLACE YOUR ORDER, CHOOSE FROM THE OPTIONS BELOW AND PRESS THE “ORDER HERE” LINK FOLLOWING THE MENU. YOU WILL BE REDIRECTED TO THE BMR PAYPAL SITE. PLEASE SPECIFY WHICH PIES YOU’D LIKE TO ORDER IN THE “INSTRUCTIONS/NOTE TO SELLER” SECTION OF YOUR CHECKOUT.

PIE OPTIONS FOR 4TH OF JULY, 2015

 CRUZE’S BUTTERMILK PIE

DOUBLE CRUST PEACH

O&S CHOCOLATE CHESS PIE

CHERRY LATTICE

APPLE AND GA PECAN&CANE SYRUP STREUSEL

ORDER YOUR PIES HERE! 

Thank you and have a happy June!

LD and the BMR Team

Photo courtesy of A. Behrends and J. Justus

Photo courtesy of A. Behrends and J. Justus

ORDER YOUR 4th of JULY PIE! It’s Not TOO SOON!!

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4TH OF JULY PIE ORDER IS NOW!

I know! It’s still a month out, but I’m not back in action in Nashville from New York until far too close to the date and by then, it’ll feel like a knife fight to try to get this post made, arrangements made for kitchen rental, assistants hired and ingredients sourced.

I’m planning ahead (be proud, this is so contrary to every instinct I have) and now I know, after all these years, what my father meant when he said “a well planned and organized battle becomes the metaphorical high ground for the victor”. He was a field artillery man. As proof, he’s completely deaf in one ear from when the howitzers would go off. We had lots of tactical advice growing up. And, we always have to shout at family dinners.

I leave for New York in a week and perhaps, by now, you all are sizing up your holiday plans for the 4th of July. If you’re not, see above and be a victor and go ahead and check one thing off your to-do list. I’m selling pie. Lots and lots of pie.

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I’ll be using the best ingredients I can find, which I hope goes without saying. My buttermilk pies will be made with Knoxville’s own Cruze’s buttermilk. Peaches from our friends at Parson’s Farm/ThePeachTruck. Apples dried from Floyd, Virginia. Chocolate from those jokers at Olive & Sinclair. And, I think put up enough Strawberries and Rhubarb that I think I can cover a handful of orders. As such, Strawberry Rhubarb Pie orders will be a little more limited than the rest.

Since I’m a small operation, I’ll be only taking up to 100 orders. They do sell out fast, and because of this, we will be sending out emails either confirming your pie order or refunding your payment. We will confirm pies in the order that they are received. Thank you for your understanding.

Photo courtesy of Matt Fern

Photo courtesy of Matt Fern

Whole pies will be 10″, enough to feed 8-10 folks and your options are below.

Pies are $40 each.

Pie pick up will be on Friday, July 3rd at a designated pop-up location.

*Special early pickup for those of you who are travelers can be accommodated upon request.

TO PLACE YOUR ORDER, CHOOSE FROM THE OPTIONS BELOW AND PRESS THE “ORDER HERE” LINK FOLLOWING THE MENU. YOU WILL BE REDIRECTED TO THE BMR PAYPAL SITE. PLEASE SPECIFY WHICH PIES YOU’D LIKE TO ORDER IN THE “INSTRUCTIONS/NOTE TO SELLER” SECTION OF YOUR CHECKOUT.

PIE OPTIONS FOR 4TH OF JULY, 2015

 CRUZE’S BUTTERMILK PIE

DOUBLE CRUST PEACH

O&S CHOCOLATE CHESS PIE

CHERRY LATTICE

APPLE AND GA PECAN&CANE SYRUP STREUSEL

ORDER YOUR PIES HERE! 

Thank you and have a happy June!

LD and the BMR Team

Photo courtesy of A. Behrends and J. Justus

Photo courtesy of A. Behrends and J. Justus

A BMR Sunday Supper Resurrection in the Name of Virginia Willis!

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I was fairly certain that we had put the BMR Sunday Supper to bed. But, admittedly, I had always hoped someone would come around with a good enough reason for me to strike up the band once more. Virginia Willis has done just that. She’s ignited a spark and I’m kind of beside myself that we get to have one more pow-wow.

I first met Virginia god knows where but I know for certain food was involved and we were likely knee deep in it. Immediately, I felt a kinship for her. She’s easy to love upon first site. She’s honest, affable, a great chef and one of the nicest people with good stories (my favorite kind of nice people) you may ever meet. I’ve put her proper and official bio down below – and, you should read it – but, all I want to say is that I just like her a whole bunch. I enjoy the way she speaks of food. I enjoy the way she cooks it. She speaks of simple southern cookery without 1. deflating it to a big-haired caricature of itself or 2. aggrandizing to a status that makes people feel all of a sudden disconnected from it. She talks about it because it’s her food. It’s our food. And it’s that plain.

When she contacted me to tell me she was coming to Nashville to talk about her book and maybe offer some classes centered around her book signing, we agreed almost immediately that this was one of the finest reasons to reengage in a Buttermilk Road Sunday Supper.

I wouldn’t go as far as to say that good people are hard to find – I seem to be pretty phenomenally gifted at bumping into some of the best folks on this planet (they make the nasty ones you meet so much more palatable and forgettable). But, in Ms. Willis, I feel quite lucky to have stumbled upon such a gem of a person and am so glad that I get to share her with some of you fine Nashville folks in the way of a meal together.

In addition to our Sunday Supper, Virginia will be hosting a chef’s demo, market lunch and book signing at our very own Nashville Farmer’s Market on Saturday, July 11 from 11:00 a.m. to 1:00 p.m.. Details are here!

Courtesy of the ever gracious Matt Bolus, we’ll be taking over the 404Kitchen on Sunday, July 12th. We will follow the traditional BMR style with a cocktail hour between 630pm-730pm and we’ll sit down to a family style meal together with wine pairings from the incredible Robin Riddell Jones of Raising the Glass (if you missed her series of wine classes, you should do everything in your power to make the next series – truly inspired!). Parnassus will be on hand to offer you a glimpse of and a chance to purchase (and have signed) a copy of Virginia’s book after our meal. Also, key words: Belle Meade Bourbon, Peach Truck Peaches, Crema Coffee.. I feel like all I have to do is show up and pretend to stir something since those jokers make it so easy.

The variation of this dinner is that we’ll be cooking a whole meal from Virginia’s aforementioned new book Lighten Up Y’all. You can find the menu below.

For those of you that may be new to BMR, you can reserve your seats by hitting the RESERVE YOUR SEATS HERE link after the menu. You will be directed to the BMR paypal account. You will, then, receive a confirmation or a refund (our max seat capacity is 40 and we typically fill up within a couple of days, if not immediately) within 24-48hours.

So, without further ado, ladies and gentlemen, a Buttermilk Road Sunday Supper w. Virginia Willis.

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Cocktail Hour

BMR and Belle Meade Bourbon Punch

Smokey Eggplant Dip w. Benne Seed Saltines

Lisa’s Biscuits w. Benton’s Ham and Pickled Summer Peaches

Family Style Service/Main Course

(wines chosen by RRJ/Raising the Glass)

Peach and Tomato Gazpacho

Field Pea and Bean Salad

Vegetable Cornbread

Bourbon Grilled Heritage Pork Loin w. Peach BBQ Sauce

Sauteed Green Beans w. Summer Corn

Lisa’s Yeast Rolls

Dessert

Crema Coffee Service

Brown Sugar Shortcakes w. Summer Strawberries and Cruze’s Buttermilk Cream

TO RESERVE A SEAT: We have to keep reservations tight at 40 people as the 404Kitchen is not suited for many more bodies than that. The prix fixe amount for this evening with multiple cocktail offerings, a wine pairing, heavy appetizers and three courses is $85 per person. Once you donate, you will receive an email from us confirming your seat and filling you in on further information. You will find the reservation button on the bottom of this post below the menu.

Grab yourself a seat and we’ll see you at the table!

THIS EVENT IS FULLY BOOKED! THANKS GUYS! 

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You can find out more about Virginia here and below. She’s good to know, y’all. She’s good to know.

About Virginia Willis

 

Georgia-born French-trained Chef Virginia Willis has cooked Lapin Normandie with Julia Child in France, prepared lunch for President Clinton, catered a bowling party for Jane Fonda, and harvested capers in the shadow of a smoldering volcano in Sicily — but it all started in her grandmother’s country kitchen.

 

As a popular Southern food authority and writer, Virginia is the author of five cookbooks, including: Bon Appétit, Y’all and Lighten Up, Y’all. She is the blogger for Down-Home Comfort on FoodNetwork.com. Named by the Chicago Tribune as one of “Seven Food Writers You Need to Know,” her fans love her knack for giving classic French dishes a down-home comfort feel and reimagining Southern favorites.

 

She’s a contributing editor for Southern Living and writes for Eating Well, Fine Cooking, and All Recipes. She has been featured in Country Living, House Beautiful, and USA Today. Learn more about Virginia and follow her traveling exploits at www.virginiawillis.com.

Pie Dough Coast to Coast/More Summer Classes in Nashville!

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San Francisco has been, and continues to be a ridiculous wonderland of the most beautiful produce, the nicest folks, the finest quality EVERYthing. Somehow I bamboozled my way into coming to talk about a little ol’ thing like pie dough and biscuits with the lot of them. For a city that sneezes out the finest bread products I’ve ever seen in my life with, seemingly, great ease – they are incredibly excited about learning some things from our Southern cannon of baking. I’m having more fun than is really fair to write down. As soon as I figure out how to talk about it without coming off as a beaming braggart, I’ll do so tout suite. I’m still out here and – it sounds terrible, I know – but am about to go eat oysters straight from the water at Tomales Bay with the La Cocina family (people I love so dearly and have so much endless respect for). See. It’s just too good to share at the moment.

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In the meantime, I wanted to share some pics of the baking classes we did out here. The students were so wonderful and charming and we had a blast. Thank you to all who came out. And, Danielle (the sweet girl who came to visit me at 18Reasons at the end of class – I hope I’m remembering your name correctly), I’m SO sorry I did not get to say goodbye! But I’m so glad you were able to snack a piece of pie. Thank you to 18Reasons and San Francisco Cooking School for having me – your facilities are a dream for a girl like me who is always hustling to find a decent place to teach people about baking. I enjoyed working with you all so incredibly much.

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And, Nashville, I’ll be home soon, with a renewed energy for MANY things and, hopefully, an ability to talk about it beyond my dumbfounded state of being currently. I wanted to remind you of some classes coming up in May that still have some seats available (Mother’s day gifts anyone??) and tell you about some classes for June that I’ve scheduled. Get you a seat, join me, and let’s make some things out of butter and flour. It’s more fun than I can handle sometimes.

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MAY CLASSES!

SATURDAY, May 30th, 10AM-1PM: CHILDREN’S BAKING BASICS, AGES 8+

The most requested class of all time! We will cover basic baking skills such as accurate measuring, leavening, understanding butter through cookie baking, and we’ll bake and build a mini-layer cake like grandma used to make. Class will be capped at 10 students. $85/per student, snacks and all materials included. REGISTER HERE! 

SOUTHERN BAKING BASICS, ADULT CLASS: Saturday, May 30th, 3pm-6pm

Come learn the secrets of a Southern Baker. Biscuits, pie dough, hand pies and her well loved Buttermilk Pie will be covered. Supplies will be provided and you get to take home everything you make! Seats will be limited to 10 students. $80/per student, all materials included. REGISTER HERE!

JUNE CLASSES!

SATURDAY, June 27th, 3pm-6pm: PIE DAY! ALL DAY!

We’re gonna get down and dirty about all things pie. Ingredients, dough, building techniques to include crimp styles, lattice styles and hand pies, filling (how to get the perfect fruit viscosity) and variations. Seats will be limited to 12 students. $80/per student, all materials included. REGISTER HERE! 

ONCE REGISTERED, YOU WILL RECEIVE AN EMAIL CONFIRMATION WITHIN 48HOURS WITH FURTHER INFORMATION ABOUT OUR CLASS TOGETHER. TICKETS ARE NON-REFUNDABLE AND NON-TRANSFERABLE TO OTHER DATES OR CLASSES. WE USUALLY HAVE A WAIT LIST, SO IF SOMETHING COMES UP, LET US KNOW AND WE CAN USUALLY HELP. THANKS FOR YOUR UNDERSTANDING! 

SEE YOU AT THE TABLE!

LD

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May Classes!

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In a week, I’m San Francisco Bound to teach classes at 18 Reasons and a workshop at The San Francisco Cooking School. Much to my humility, I’ve also been invited to partake in the La Cocina 10th Anniversary Gala Dinner honoring the incomparable Diana Kennedy.

In June, I’ll head to New York and teach some classes at Haven’s Kitchen and some exciting chit chat with the badass that is Alex Raij has been happening about doing a dinner together while I’m in town.

I’m beside myself.

In my last baking class here in Nashville, a student asked if there were going to be more baking programs available this summer and, at the time, my answer was no. Finding a kitchen space to work out of and hauling bags of flour and butter around from location to location is, to say the least, cumbersome enough that I’ve been keeping these classes to a minimum.

While I feel pretty excited about an opportunity that has presented itself to me in regard to a consistent place to hold these classes, I am too superstitious to talk about it. BUT, what I can say is that it has encouraged me to do another round of classes in May, between my SF and NYC excursions, just to keep the good feelings coming.

Join us, if you can. And if May is not looking good for you, stay tuned Nashville, I’ll have more coming to you soon hopefully for the end of the Summer season. **I’m planning some week long, sequential baking workshops and would love input on what kind of classes and availability (do Tuesday mornings work for some? Are week nights best?) most of you all have. I’m hoping that this allows for more advanced workshop material, more detailed courses (like layer cakes!) and more ability to grow with these lessons. Please email me directly at: buttermilkroadsundaysupper@gmail.com and let me know your thoughts!**

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MAY CLASSES!

SATURDAY, May 30th, 10AM-1PM: CHILDREN’S BAKING BASICS, AGES 8+

The most requested class of all time! We will cover basic baking skills such as accurate measuring, leavening, understanding butter through cookie baking, and we’ll bake and build a mini-layer cake like grandma used to make. Class will be capped at 10 students. $85/per student, snacks and all materials included. REGISTER HERE! 

SOUTHERN BAKING BASICS, ADULT CLASS: Saturday, May 30th, 3pm-6pm

Come learn the secrets of a Southern Baker. Biscuits, pie dough, hand pies and her well loved Buttermilk Pie will be covered. Supplies will be provided and you get to take home everything you make! Seats will be limited to 10 students. $80/per student, all materials included. REGISTER HERE!

 

ONCE REGISTERED, YOU WILL RECEIVE AN EMAIL CONFIRMATION WITHIN 48HOURS WITH FURTHER INFORMATION ABOUT OUR CLASS TOGETHER. TICKETS ARE NON-REFUNDABLE AND NON-TRANSFERABLE TO OTHER DATES OR CLASSES. WE USUALLY HAVE A WAIT LIST, SO IF SOMETHING COMES UP, LET US KNOW AND WE CAN USUALLY HELP. THANKS FOR YOUR UNDERSTANDING! 

SEE YOU AT THE TABLE!

LD

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VEA Supper Club, Biscuit Love and BMR Mashup!

Friends! Join us if you can! I’ll be playing around with new spices, new methods, new recipes and new ideas. Vivek has invited me to do the desserts at his popular VEA pop-up dinners! We’ll be hanging out at Biscuit Love with the really lovely Sarah and Karl Worley and it’s bound to be a ridiculous love fest full of amazing Indian Food! Go on and grab a seat – only a handful left. xoLD

04.04.2015
at Biscuit Love, 6 pm 

The next VEA Supper Club will be at Biscuit Love in the Gulch on April 4, 2015 at 6 pm. The menu is a lot of fun and will be great to share, especially the whole roasted leg of lamb (yay, Easter!) I’m really excited to have my good friend, Lisa Donovan of Buttermilk Road, come cook with us and make dessert. So grab a few friends, get your tickets and come hang out with us on Saturday!

Cheers,

Vivek

Buy Your Tickets

 MENU

Crunchy Grain Salad
Cucumber | Radish | Mint | Peanuts | Tamarind

Spicy Chicken Wings
Cumin | Kashmiri Chili | Serrano | Yogurt

Hariyali Roasted Leg of Lamb
Green Herbs | Ginger | Garam Masala

Basmati Rice | Saffron | Lamb Fat
Roasted Cauliflower | Pistachio Butter | Grapefruit

Indian Dessert Plate by Lisa Donovan
Rice Pudding with Pistachio Brittle | Saffron Shortbread | Carrot Halwa

Masala Chai

$45 per person
Vegetarian Options Available