Dining at The Grove

Grove Members are invited to explore great wines through our Wine Club. Wine Club members enjoy complimentary tasting events with the option to purchase the wines featured at a Wine Club rate of cost plus 15% and tax. Members can store their wine in their personal wine bin in the Manor House Cellar. Personal bins hold up to 12 bottles for enjoyment while dining at the Manor House or at The Bridge Bar. Members can choose from their own personal wine list comprised of the bottles stored in your bin and enjoy them with no corkage fee. For enjoyment at The Bridge Bar, members must pick-up the wine from the Manor House and provide it to The Bridge Bar staff for service in Bridge Bar acrylic drinkware. Glass/decanters are not available at The Bridge Bar. The Wine Club membership is a $750 per year fee, automatically renewed on the first of January each year unless you notify one of the Club Managers that you no longer want to be a part of the Wine Club. Please note that we do not allow outside alcohol to be used for private parties or club functions. [ngg src="galleries" ids="53" display="basic_slideshow"]

In the November edition of The Grove Magazine, Chef and Grove Resident, Melissa Brown, blessed us with her mouthwatering deep-dish pecan pie recipe. She has always been a romantic and loved the poem “Ode to Autumn” by John Keats which is the inspiration behind this flavorful pie. “The imagery of fall and its “season of mists and mellow fruitfulness” evokes the spirit of fall dishes in my kitchen. The smell of apple pies, and braised dishes warms my soul like my favorite cashmere sweater.” Melissa’s inspiration was not only from “Ode to Autumn” but also from a wonderful lady from her church that was famous for delivering delicious pecan pies whenever a newborn entered the world. Mrs. Ruby’s Deep Dish Pecan Pie is a vitamin packed, flavor explosion sure to please your southern cravings. Mrs. Ruby’s Deep Dish Pecan Pie Ingredients 1 cup light corn syrup 1 cup dark corn syrup 1 ½ cups firmly packed light brown sugar ⅓ cup unsalted butter, melted 4 large eggs, lightly beaten 4 egg yolks, lightly beaten 1 tablespoon vanilla extract 1 teaspoon salt 3 ½ cups pecan halves Deep Dish Pie Crust (already prepared) Instructions Preheat oven to 375°F. Whisk together corn syrup, brown sugar, and melted butter. Add eggs, egg yolks, vanilla, and salt, and stir well. Stir in pecans. Pour filling into crust Bake for 15 minutes and then reduce oven temperature to 300°F. Bake for 2 hours and 15 minutes or until set. *Watch for a jiggle in the middle because there will be some carryover baking. If necessary, shield pie with foil to prevent excess browning* Cool completely on a wire rack. Nothing says chilly weather comfort food like Mrs. Ruby’s Deep Dish Pecan Pie! This fall-flavored deliciousness is the sweet addition your family needs after a football filled Sunday supper. Thanks, Chef Melissa!

This marinated flank steak recipe of the month to have for lunch or dinner is brought to you from our Manor House Culinary Team at The Grove. It is paired with Japanese eggplant and roasted sweet potatoes. Not overly heavy, this meal is a healthy option for the family.    The recipe for the marinade will leave you with extra, so you can make the dish again or use them in a variation with chicken and green beans.    Our Manor House Culinary Team suggests this meal would pair well with a glass of white wine or a Japanese brand of beer like Asahi or Sapporo.  Marinated Flank Steak Recipe 4 to 5 pieces of flank steak or skirt steak - use a fork to tenderize the beef.      Marinade Parsley: 400g Oregano Leaves: 20g Green Onions: 20g Thyme Leaves: 20g Garlic Rough Chopped: 320g Chili Flakes: 10g Kosher Salt: 40g Olive Oil - (or a preferred oil of choice): 960g Rub tenderized beef and let sit overnight for maximum flavor. On a medium-high heated grill, place the marinated flank steak on the grill and flip after 5 minutes. Grill for another 5 minutes, pull the beef off the grill, and let it rest for 3 minutes before slicing.   Japanese Eggplant  Take 4 pieces of eggplant, cut off the stem, slice lengthwise, and place on a sheet tray—cut side up. Season with salt and pepper, drizzle with oil, and roast in the oven for 15-20 minutes at 350°. Remove and let cool. Then slice into about 3'' wide pieces and set aside.   Sauce for Eggplant Water: 218g Tamari: 125g Brown Sugar: 80g Sriracha: 62.5g Rice Wine Vinegar: 62.5g Roux Water: 5g Corn Starch: 5g 1. Combine water, tamari, brown sugar, sriracha, vinegar, and salt into a pot - bring to a simmer. 2. Whisk together water and cornstarch.  3. Add cornstarch roux to the simmering pot and whisk for 1 minute. 4. Remove sauce and let cool. Reserve for later. You will have leftover sauce for future use.   To Finish Eggplant 1. In a hot saute pan, add a small amount of oil and the eggplant. Saute for 2 minutes to get it hot. 2. Add 1 cup of sauce to the pan and bring to a boil with the eggplant. Let simmer for 2 minutes and serve.   Roasted Sweet Potatoes 4 Medium to Large Sweet Potatoes 3 oz. of Olive Oil Salt and Pepper  1 oz. of Sesame Oil .5 oz. of Sesame Seeds 1. Peel and cut the Sweet potatoes into large chunks. 2. In a mixing bowl, toss them with a small amount of olive oil, salt, and pepper. 3. Roast for 25-30 minutes at 375* until soft.  4. When you pull them out of the oven, scoop them into a bowl and drizzle sesame oil and seeds. Toss them and they are ready to serve.      We hope you enjoy this marinated flank steak recipe and stay healthy during this time.      Here are some words from our Chef:    "Now that we have been able to host members back in the Manor House with Dining Reservations, we are preparing to roll out our summer menu for both lunch and dinner. This coming weekend, we are launching the new menus and hoping that everything is going to be in our favor to open the pool with similar restrictions as the Manor House. We look forward to seeing familiar faces around the Manor House and pools this summer."    Click here to check out last month's recipe. 

Today, our Manor House Culinary Team has shared their secret gluten-free chocolate chip cookie recipe with us to show everyone. These cookies are perfect for any cookie-lover and are soft to the bite and tasty to the soul. Pair these with your favorite milk drink and you'll be in for a delicious treat this week. Ingredients 225g of Room-Temperature Butter 225g of Brown Sugar 170g of Cane Sugar 2 Large Eggs 5 Grams of Vanilla Paste or Extract 250g of Bob's Red Mill Gluten-Free Flour 62g of Milk Powder 4g of Baking Soda 4g of Kosher Salt 225g of Dark Chocolate Chips or Discs 100g of Cashews 80g of Unsweetened Coconut Flakes Instructions Preheat your oven to 325°F. Combine butter & sugars into a mixer with paddle, and cream for 5 minutes on medium speed. Scrape the edges and cream for another 5 minutes. Add eggs—one at a time, making sure to mix well before adding the next. Add vanilla paste. Mix to combine. In a separate mixing bowl, combine flour, milk powder, baking soda, and salt. Mix this together. Slowly add the flour into the mixer at low speed. Mix to combine. Add remaining ingredients and mix on low to get everything combined. Portion dough into 70 gram balls onto a baking sheet lined with baking paper, and lightly press down on the dough ball to flatten it out. Leave them about 1" thick. Chill flattened cookies for at least 1 hour before baking. Place the sheet tray into the preheated oven, and bake at 325°F for 5 minutes. Rotate and bake for an additional 5 minutes. Allow to cool on baking sheet for five minutes, and cool on rack. This gluten-free chocolate chip cookie recipe is sure to make everyone smile, so take our Chef's secret, and get to baking! Stay up to date with The Grove today.

This delicious and fresh salmon salad recipe comes from our very own our Chef at The Grove. This month's recipe features a mixed green salad, topped with seared salmon and a fresh ginger miso salad dressing. Chef calls this the Spring Love Salad. This recipe serves 3-4 people.  Salad Ingredients ~5 oz. of Arugula & Spinach Mix ~7 oz. of Romaine Lettuce ~5oz. of Toasted Cashews ~3oz. of Toasted Coconut Flakes ~6 to 8 Strawberries ~4 oz. of Crumbled Goat Cheese ~Ginger Miso Dressing—about 2oz. per person Ginger Miso Dressing Ingredients 1. Clean and coarsely chop ginger, then combine everything in a blender and hold back the oil. 2. Slowly add the oil while the blender is on medium to low speed. 3. Shelf life is good for up to 5 days in the refrigerator. Instructions for the Salad 1.) Rinse the greens and mix together in a large serving bowl. 2.) Slice strawberries into quarters and top the salad as desired. 3.) Coarsely chop cashews and sprinkle throughout. 4.) Garnish with coconut flakes. Seared Salmon Recipe             Ingredients 2lbs. of Organic Farm-Raised Salmon 1 tsp. of Pink Himalayan Salt Desired Amount of Coarse-Ground Black Pepper 2 tbsp. of Extra Virgin Olive Oil Instructions  Cut salmon into equal-sized fillets across the grain. Pat each fillet dry with a paper towel and season thoroughly with the salt and pepper.  Preheat a cast-iron skillet on medium-high heat and add olive oil. Once the pan is heated, place the fillets skin side up and sear for about 4 minutes. After searing for 4 minutes, flip to skin side for about 3 minutes or until proper doneness is achieved.   For salmon, you want a pink, flakey outside and a lightly translucent middle. For crispy skin, cook a bit longer. If you prefer to use a thermometer, doneness is achieved at 145˚F. Once you've cooked the salmon, place the fillets on the salad and drizzle the ginger miso dressing on top.   Here's a note from our Chef about this new salmon salad recipe:   "This salad and dressing are so fresh and vibrant. It reminds me of Spring and all of its fresh fruits and vegetables, now that the weather is warming up and the Farmers Markets are slowly starting to come alive. Using the fresh, local ingredients when making this salad will make all the flavors jump out at you. Ginger is great for immunity and overall health. The Ginger Miso Dressing goes will with the cashews and toasted coconut. It also pairs well with the goat's cheese and strawberries. Arugula is a naturally spicy type of lettuce, and spinach and romaine are very neutral which helps all the other components of the salad come together. If you are able to grill your protein for this dish, it will really tie everything together."

The inspiration for this curried cauliflower recipe came from The Grove’s Executive Chef's personal affinity for curry. He feels that the roasted cauliflower maintains a mild flavor that is not overpowering, so it complements the curry nicely. Let’s dive into Chef's take on this traditional side dish and find out how you, too, can make it for any occasion big or small—it’s sure to please. The Ingredients 3 average-sized heads of cauliflower (use four if they are on the small side) Sugar: 1 tablespoon Salt: 1.5 tablespoons Madras Curry Powder: 3 tablespoons Garam Masala 3 tablespoons Grapeseed Oil: 2 ¼ cup  Directions Grab a large bowl and combine the grapeseed oil, garam masala, curry, salt, and sugar. Then, thoroughly mix to form a paste.  Next, add the cauliflower and mix by hand to coat evenly. Only mix one batch at a time.  Spread the cauliflower out evenly on 1’’ sheet pans. Then, roast in the oven at 350º until caramelized and tender (about 8-12 minutes)—stirring every 3-4 minutes.  Serve and enjoy.  Pairing Suggestions for This Recipe Chef expressed that this side dish would pair excellently with any of the following entreés:  Seared Salmon Roasted Lamb Char-grilled Steak Any combination of roasted vegetables Complement with a nice white wine, and you’re good to go.  Local ingredients for this recipe can be found at the Nashville Farmers Market or Franklin Farmers Market—both within thirty minutes of The Grove.  

Love is in the air — along with the aromas of Executive Chef’s artisanal creations at the Valentine Prix Fixe Dinner. Members, make your reservations for a romantic night to remember with the one's you love in The Manor House! Featuring 6-courses of special preparations artfully crafted by Our Manor House Kitchen: AMUSE-BOUCHE Tuna Tar Tar  Capers, Onion, Chives, Quail Egg & Sesame { Henriot Brut Rosé } APPETIZER Fruits de Mer Oysters, Champagne Jelly, Poached Scallop, Prawn Cocktail, Seaweed Salad, Jalapeño Mignonette, Peppercorn Aioli, Citrus Tartar { Eric Chevalier Muscadet } SOUP Potato, Fried Leeks, Caviar, & Micro Herbs { Alexana Chardonnay } SALAD Nashville Greens Candy Striped Beets, Granny Smith Apples, Caramelized Walnuts, & Champagne Vinaigrette { Albert Boxler Gewurztraminer } MAIN COURSE Bison Grain Mustard Roasted Fingerlings, Bourbon Maple Glazed Carrots & Mushroom Demi { Miner Emily's Cuvée Cabernet Sauvignon } or Seafood En Papillote Scallops, Shrimp, Mussels, Clams, & Lobster in an Aromatic Broth { Sbragia Chardonnay } or  Muscovy Duck Breast Sautéed Spinach, Wild Mushrooms, Duchess Potatoes, & Orange Vanilla Glaze { Adelsheim Elizabeth's Reserve Pinot Noir } DESSERT Pink & Red Raspberry Macarons or Dark Chocolate Cupcake with Strawberry Buttercream, & Chocolate Dipped Strawberry

Whiskey, like fine wine, can be paired with different types of food to create a sophisticated culinary experience. Our Bourbon and Whiskey Dinner provided the perfect opportunity for members to learn the secrets to successful pairings. Woodford Reserve Ambassador, Angie Lunsford, used her 13 years of experience to guide us on how to analyze and enjoy the blend of aromas in each whiskey selection. Our Manor House Kitchen partnered with Chef de Cuisine, Austin Harrell, to artfully prepare a 5-course dinner perfectly paired with a selection of Woodford Reserve’s bourbons & whiskeys: APPETIZER Maple Bourbon Sous Vide Pork Belly  w/ Apple Chutney & Blackberry Brittle { Woodford Wheat Whiskey } SALAD Arugula, Beet Root, Bourbon Cherries, Goat Cheese, Marbled Rye Crouton Drizzled w/ Malted Bourbon Vinaigrette { Woodford Malted Whiskey } SEAFOOD Chorizo & Calamari Paella Over Bourbon Infused Rice Topped w/ Tempura Fried Fig { Woodford Rye Whiskey } ENTRÉE Bison Wellington w/ Apricot Mustard, Sweet Potato Lyonnaise & Grilled Romanesco Wedge { Woodford Distillers Select Bourbon } DESSERT Espresso Infused Chocolate Torte Topped w/ Caramel Meringue & Bourbon Ganache Cherry { Woodford Double Oaked } To experience the best of #GroveLiving, keep up with the latest at The Grove!

"Were taking a step back to the 20's and Gatsby and Jazzing it up for a fantastic evening for our Membership" - Manor House Team. What better way to round out another incredible year at The Grove than with a #Remarkable evening of fine cuisine by Chef, followed by festivities, a live DJ and dancing surrounded by those who made 2019 so special! This Roaring 20's style celebration is sure to be one you won't want to miss! RSVP by Friday, December 27th to enjoy this delectable 4-course menu: SPEAKEASY ENTRY Smoked Salmon on a Blini w/ Caviar & Crème Fraîche LET'S WARM UP Choice of: Lobster Bisque or Iceberg Wedge or Artichoke Truffle Soup THE BEE'S KNEES Choice of: Lemon Thyme Halibut w/ Green Pea Risotto, Blistered Cherry Tomatoes & Caper Butter Sauce or Filet Au Poivre w/ Sautéed Mushrooms, Butternut Mash & Truffle Butter or Chicken Marsala w/ Saffron Risotto & Roasted Winter Vegetables or Lobster Ravioli w/ Baby Vegetable Cognac Cream Sauce THE GREAT GATSBY Choice of: Pineapple Upside Down Cake or Lemon Chiffon Cake To experience the best of #GroveLiving, keep up with the latest at The Grove!

Another incredible Farm to Fork event is in the books! Featuring farm fresh cuisine & fantastic wine pairings, Our Manor House Kitchen collaborated with Silver Oak & Twomey Cellars to put on a fine dining event like no other! Jeff Flood of Silver Oak & Twomey Cellars used his 37 years of experience to showcase each wine alongside 1 of 5 remarkable courses your culinary team. Grove Living at its finest! The #Remarkable 5-course menu by our Manor House Kitchen featured: AMUSE BOUCHE Smoked Duck Breast with Candied Orange & Cranberry Sauce {Twomey Sauvignon Blanc} SALAD Seasonal Greens, Whisky Raisins, Candied Walnut, Shaved Fall Vegetables & Cranberry {Twomey Pinot Noir} CHICKEN Stuffed Airline Breast with Apricot, Fig, Over Celeriac Mash, Beet Root Carpaccio, Baby Zucchini & Herb Demi {Twomey Merlot} INTERMEZZO Persimmon BEEF Bone in Tenderloin with Crushed Purple Potatoes, Grilled Asparagus, Wild Mushroom Sauce & Red Pepper Cracker {Silver Oak Cabernet Sauvignon Alexander Valley, Silver Oak Cabernet Sauvignon Napa Valley} SWEET Nectarine Tart with Prosciutto & Brie Keep up with the latest at The Grove to be a part of future events. Don't forget to join us for the 4th Annual Art Walk on November 16th to experience the best of #GroveLiving! [ngg src="galleries" ids="37" sortorder="333,328,329,330,331,332" display="basic_slideshow"]

A favorite tradition among members of The Grove, our annual Farm to Fork Dinner continued this March. The Grove culinary team crafted a menu featuring harvests from their favorite local farms with optional wine pairings. In true Farm to Fork fashion, each course was designed and delivered with eclectic flavor profiles and a visual display that stimulated every sense of the mind and palate. I always judge a wine dinner by the most difficult course to pair— the salad course, said Club Manager Kris Garner. “I feel we hit a home run. The tropical and red berry flavors in the wine really enhanced the flavors of the watermelon and the peach whiskey dressing. In addition, there was just enough acidity in the wine and the dressing that neither was lost in translation which can be easy to do. I am super excited to have the opportunity to work on more dinners from The Grove's Culinary Team." Food & Beverage Manager, Jonny Houlihan, helped ensure that the chefs and their team executed the dinner flawlessly. “To see a team plan a vision and then execute it with perfection is what I love about hosting Farm to Fork dinners. I’ve planned many dinner events and participated in just as many, The Farm to Fork dinners at The Grove Manor House are at the top of my list when it comes to a perfect evening of dining and culinary expertise," said Houlihan. The 5-course menu by the Manor House Culinary Team: AMUSE BOUCHE Cucumber, Smoked Salmon {Perrier Jouet Champagne} SOUP Sun Choke, Crisp Leeks, Cilantro Oil {Boundary Breaks Riesling} SALAD Spring Greens, Watermelon Radish, Grilled Watermelon, Pistachio, Quinoa, Feta, Peach Whiskey Dressing {Flowers Rosé} INTERMEZZO Grilled Piña Colada Granita SURF & TURF Filet, Scallop, Shrimp w/ Sweet Potato, White Asparagus, Heritage Carrots, Green Peas, Sea Beans, Pea Tendrils, & Coffee Foam {Saldo Zinfandel & Brewer Clifton Chardonnay} SWEET Blueberry Cheesecake, Mint Whip

Thursday, February 28, 2019 Enjoy an evening of Signature dishes at our first Chef’s Table. Our Manor House Culinary Team will describe each dish tableside, explain its inspiration and give insights into their technique. It’s a reflection of their combined experiences from their schooling, mentors, and travels. The night will be interactive with questions, answers, and stories that will allow each member to feel more connected to the wonderful Culinary team at The Grove. Reservations Required: 6:00pm $65 per person {member charge bar will be available} WELCOME Lemongrass Shrimp SOUP Roasted Corn Chowder Popcorn, Cilantro GARDEN Spring Greens Fresh Berries, Radish, Serrano Pepper, Clementine, Candied Pecans, Roasted Butternut Squash, Heritage Carrots and Citrus Vanilla Dressing FISH Halibut Wild Mushrooms, Salsify, Broccolini, Herb Demi Glace, Quail Egg CHICKEN Chicken Beets, Fingerling Potatoes, Green Beans, Truffle Foam, Mustard Cream INTERMEZZO Strawberry Sorbet with Mint ROAST Short Rib Wasabi Mash, Charred Cauliflower, Green Onion, Rice Crisp, Sweet Chili Glaze  SWEET Coconut Black Rice, Plantain, Vanilla Gelato ................................................................ Childcare available (in The Sports Centre) - 6pm-9pm ages 5-12 / $10 per child (includes Dinner) * R.S.V.P. by Tuesday, February 26th at 5:00pm * [email protected] / 615.368.3960 .................................

[fusion_builder_container hundred_percent="no" hundred_percent_height="no" hundred_percent_height_scroll="no" hundred_percent_height_center_content="yes" equal_height_columns="no" menu_anchor="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" status="published" publish_date="" class="" id="" background_color="" background_image="" background_position="center center" background_repeat="no-repeat" fade="no" background_parallax="none" enable_mobile="no" parallax_speed="0.3" video_mp4="" video_webm="" video_ogv="" video_url="" video_aspect_ratio="16:9" video_loop="yes" video_mute="yes" video_preview_image="" border_size="" border_color="" border_style="solid" margin_top="" margin_bottom="" padding_top="" padding_right="" padding_bottom="" padding_left=""][fusion_builder_row][fusion_builder_column type="1_1" layout="1_1" spacing="" center_content="no" link="" target="_self" min_height="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" background_color="" background_image="" background_image_id="" background_position="left top" background_repeat="no-repeat" hover_type="none" border_size="0" border_color="" border_style="solid" border_position="all" padding_top="" padding_right="" padding_bottom="" padding_left="" margin_top="" margin_bottom="" animation_type="" animation_direction="left" animation_speed="0.3" animation_offset="" last="no"][fusion_text columns="" column_min_width="" column_spacing="" rule_style="default" rule_size="" rule_color="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id=""] This Chicken Tortilla Soup comes directly from our Executive Chef. Inspired by his time spent in the Arizona and Southern California area, this soup will warm you up with its flavorful spices and hearty texture during these cold, winter months. This is one of Chef's personal favorites, as it is healthy and can easily be modified to be a great vegetarian soup.  [/fusion_text][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container][fusion_builder_container hundred_percent="no" hundred_percent_height="no" hundred_percent_height_scroll="no" hundred_percent_height_center_content="yes" equal_height_columns="no" menu_anchor="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" status="published" publish_date="" class="" id="" background_color="" background_image="" background_position="center center" background_repeat="no-repeat" fade="no" background_parallax="none" enable_mobile="no" parallax_speed="0.3" video_mp4="" video_webm="" video_ogv="" video_url="" video_aspect_ratio="16:9" video_loop="yes" video_mute="yes" video_preview_image="" border_size="" border_color="" border_style="solid" margin_top="" margin_bottom="" padding_top="" padding_right="" padding_bottom="" padding_left=""][fusion_builder_row][fusion_builder_column type="1_1" layout="1_1" spacing="" center_content="no" link="" target="_self" min_height="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" background_color="" background_image="" background_image_id="" background_position="left top" background_repeat="no-repeat" hover_type="none" border_size="0" border_color="" border_style="solid" border_position="all" padding_top="" padding_right="" padding_bottom="" padding_left="" margin_top="" margin_bottom="" animation_type="" animation_direction="left" animation_speed="0.3" animation_offset="" last="no"][fusion_text columns="" column_min_width="" column_spacing="" rule_style="default" rule_size="" rule_color="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id=""] INGREDIENTS [/fusion_text][/fusion_builder_column][fusion_builder_column type="1_2" layout="1_2" spacing="" center_content="no" link="" target="_self" min_height="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" background_color="" background_image="" background_image_id="" background_position="left top" background_repeat="no-repeat" hover_type="none" border_size="0" border_color="" border_style="solid" border_position="all" padding_top="" padding_right="" padding_bottom="" padding_left="" margin_top="" margin_bottom="" animation_type="" animation_direction="left" animation_speed="0.3" animation_offset="" last="no"][fusion_text columns="" column_min_width="" column_spacing="" rule_style="default" rule_size="" rule_color="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id=""] 2 oz Olive Oil 1 Diced Yellow Onion 1 Diced Poblano Pepper 1-2 Diced Jalapenos (seeds removed depending on how spicy you like it) 3 Chopped Garlic Cloves 1 Tablespoon Cumin 1 Tablespoon Paprika 1 Tablespoon Chili Powder [/fusion_text][/fusion_builder_column][fusion_builder_column type="1_2" layout="1_2" spacing="" center_content="no" link="" target="_self" min_height="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" background_color="" background_image="" background_image_id="" background_position="left top" background_repeat="no-repeat" hover_type="none" border_size="0" border_color="" border_style="solid" border_position="all" padding_top="" padding_right="" padding_bottom="" padding_left="" margin_top="" margin_bottom="" animation_type="" animation_direction="left" animation_speed="0.3" animation_offset="" last="no"][fusion_text columns="" column_min_width="" column_spacing="" rule_style="default" rule_size="" rule_color="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id=""] 2 Tablespoons Salt (add more/less to taste) 1 Tablespoon Pepper 2 Tablespoons Tomato Paste 4 Diced Fresh Tomato 1-2 Chopped Cilantro Bunch 3 qt Chicken Stock 1 cup Roasted Corn 2 cups (1/2 Bird) Pulled Roasted Chicken   [/fusion_text][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container][fusion_builder_container hundred_percent="no" hundred_percent_height="no" hundred_percent_height_scroll="no" hundred_percent_height_center_content="yes" equal_height_columns="no" menu_anchor="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" status="published" publish_date="" class="" id="" background_color="" background_image="" background_position="center center" background_repeat="no-repeat" fade="no" background_parallax="none" enable_mobile="no" parallax_speed="0.3" video_mp4="" video_webm="" video_ogv="" video_url="" video_aspect_ratio="16:9" video_loop="yes" video_mute="yes" video_preview_image="" border_size="" border_color="" border_style="solid" margin_top="" margin_bottom="" padding_top="" padding_right="" padding_bottom="" padding_left=""][fusion_builder_row][fusion_builder_column type="1_1" layout="1_1" spacing="" center_content="no" link="" target="_self" min_height="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id="" background_color="" background_image="" background_image_id="" background_position="left top" background_repeat="no-repeat" hover_type="none" border_size="0" border_color="" border_style="solid" border_position="all" padding_top="" padding_right="" padding_bottom="" padding_left="" margin_top="" margin_bottom="" animation_type="" animation_direction="left" animation_speed="0.3" animation_offset="" last="no"][fusion_text columns="" column_min_width="" column_spacing="" rule_style="default" rule_size="" rule_color="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id=""] INSTRUCTIONS [/fusion_text][fusion_text columns="" column_min_width="" column_spacing="" rule_style="default" rule_size="" rule_color="" hide_on_mobile="small-visibility,medium-visibility,large-visibility" class="" id=""] In a large pot heat oil, add onions, poblanos, jalapenos, and garlic; sweat over medium heat until translucent Add cumin, paprika, chili powder, salt, and pepper. Cook for 5 minutes mixing occasionally Add tomato paste, tomato, cilantro, and stock; simmer over medium heat for about 20-30 min Add roasted corn and chicken then remove from the heat Enjoy right away or cool it down and it will last for 5 days in the fridge. Garnish with crispy tortilla strips, sour cream, shredded cheddar, and cilantro. [/fusion_text][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]

~ Farm to Fork Dinner ~ Saturday, November 10th, 2018   Business Attire (jacket required) {$75 per person}   ~Please R.S.V.P. by Thursday, November 8th~ [email protected] / 615.368.3960 Please join us for our Farm to Fork Dinner and Live Music. Dinner will consist of a five-course meal with wine pairings served beginning at 6:00pm in The Manor House. MENU AMUSE BOUCHE "Volunteer" Hush Puppy with Bonnie Blue Farms Chervil Goat Cheese and Roasted Pepper Crema Paired Wine: Forget Brimont Sparkling Rose Champagne - Fresh, lively aromas of ripe, red fruits with intense flavors of raspberry and red currant. It's sparkling acidity and persistent bubbles on the palate will awaken your taste buds for a culinary experience. SALAD Devlin Farms Romaine Crowns, Lump Crab, Ash Hill Farms Egg, Shaved Parmesan with Garlic Knot Dust and Devlin Farms Asparagus Vinaigrette Paired Wine: Château Ducasse Bordeaux Blanc - A blend of Sauvignon Blanc and Sémillon. The Sémillon provides the background to this blend, with a relatively full body and an oily texture to allow the wine to stand up to the Lump Crab. Sauvignon Blanc adds acidity and lots of bright fruit flavor, particularly white grapefruit, lime, and freshly cut grass which will complement the flavors in the Asparagus Vinaigrette. ENTRÈE Port St. Joseph Scallop, Devlin Farms Butternut Risotto with Pear Chutney and Peppadew Gastrique Paired Wine: J.L. Chave Celeste St. Joseph Blanc - A Rhone varietal blend comprised mostly of Roussanne, Celeste offers aromas of wildflowers and herbal tea. On the palate you will get a creamy feel with flavors of almonds, apples, and pears to complement the Pear Chutney. MAIN Bear Creek Farms Guajillo Crusted Fillet of Sirloin, Devlin Farms Mashed Parsnips, Swiss Chard and Port Reduction Paired Wine: Shafer One Point Five Cabernet Sauvignon - A powerful wine with incredible structure, this Cabernet Sauvignon offers flavors of peppercorn and savory herbs with enough fruit to stand up to the heat in the Guajillo Crusted Fillet of Sirloin. A great complement to any steak.  DESSERT Warm Apple and Pear Beggars Purse with Hatcher Dairy Chantilly Crème and Tennessee Whiskey Caramel Sauce Paired Cocktail: The Harvest Cocktail - The perfect Autumn cocktail with flavors of vanilla, nutmeg, apples, and pear to enhance the flavors of the Apple and Pear Beggars Purse. .......................

Members and their guests are invited to join us for our Farm to Fork Dinner and a Jazz Band Quartet at The Grove on Saturday, July 21st. Dinner will consist of a five-course meal with wine pairings which will be served beginning at 6:00pm in the Manor House. ~ Farm to Fork Dinner Menu ~ Amuse Bouche Saku Tuna with Grove Garden Blackberry Glaze, Palmer Farms Crispy Leeks and Togarashi Paired Wine: Forget Brimont Rose Champagne - Fresh lively aromas of ripe red fruits with intense flavors of raspberry and red currant that will complement the blackberry glaze. Its sparkling acidity and persistent bubbles on the palate will awaken your taste buds for a culinary experience. Soup Grove Garden Chilled Summer Squash Soup with Lavash Cracker and Sherry Crème Fraiche Paired Wine: Tor Durell Vineyard Chardonnay - A Burgundian style chardonnay that explodes from the glass with aromas of sweet butter, orange marmalade, and a hint of ocean air. A very rich wine on the palate, this wine will complement the flavors of the Grove Garden Chilled Summer Squash Soup. Salad London Farms Crimini and Lacinato Kale Salad and Aged Balsamic Vinaigrette Paired Wine: Domaine Serene Pinot Noir - Aromas of boysenberry, vanilla, and mushrooms with flavors of cola, raspberry, and black cherries on the palate. Soft velvety tannins and proportionate acidity from this wine will complement the aged balsamic vinaigrette. Main Bear Creek Farms Grass Fed Beef Short Ribs, Devlin Farms Black Garlic Potato Puree, Palmer Farms Broccoli Rapini and Pan Seared Atlantic Scallops Paired Wine: Behrens Family Labor of Love Cabernet Franc - A very elegant and fragrant wine with floral, herbs, spices, and fruit aromas. Coffee, mint, pepper, and herb flavors from the wine will complement the Bear Creek Farms Short Ribs and the firm tannins will help to cleanse the palate. Dessert Black Pepper Cheesecake with Lemon Curd Paired Cocktail: Mamie Taylor Cocktail - This classic cocktail offers ginger and citrus flavors that will complement the black pepper cheesecake. Tickets and More Information {$75 per person} Members please R.S.V.P. by calling 615.368.3960 or email [email protected]. For more information on The Grove, please call 615.368.3044. Meet The Grove's Culinary Team, HERE.

Members and their guests are invited to join us for our Farm to Fork Dinner at The Grove on Saturday, April 21st. Dinner will consist of a five-course meal with wine pairings which will be served beginning at 6:00 pm in the Manor House. Farm to Fork Dinner Menu Amuse Bouche Devlin Farms Spring Vegetable Carpaccio with Hatcher Dairy Lemon Ricotta & Endive Paired Wine: Flowers Rose Flowers Rose is a crisp, refreshing Rose made from Pinot Noir grapes with ripe cherry, citrus, and tropical flavors with a hint of earthy notes. Soup Herb and Plow Farm White Asparagus Vichyssoise Paired Wine: Rombauer Sauvignon Blanc Rombauer Sauvignon Blanc offers hints of fresh cut grass with a bigger style body known to many California Sauvignon Blancs. Salad Devlin Farms Grilled Romaine with House Made Cured Gravlax, Parmesan Granola, Copper Hen Farms’ Pickled Quail Egg & Sundried Tomato Vinaigrette Paired Wine: Ferraton Pere & Fils Hermitage Le Reverdy Ferraton Pere & Fils Hermitage Le Reverdy is a full-bodied wine made from Marsanne and Roussane grapes from the Hermitage Appelation of northern Rhone in France. Offering aromas of peach and toast with flavors of ripe fruit, vanilla, and toast. Main Taste of Elegance Award Winning Porchetta, Devlin Farms Charred Carrots with Tobasco Grove Honey and Duchess’ Potatoes Paired Wine: Bergstrom Gregory Ranch Pinot Noir The Bergstrom Gregory Ranch Pinot Noir is a Burgundian style Pinot Noir offering earthy flavors such as mushroom, minerality and floral notes. Dessert Nawlins’ Beignets with French Chocolate Coffee and Hatcher Dairy Vanilla Foam Tickets and More Information $75 per person ~ Members please RSVP by calling 615-368-3960 or email to [email protected]. For more information on The Grove, please call (615) 368-3044. Meet The Grove's Culinary Team, HERE

Two of the most iconic whiskey distilleries in the world, Jack Daniels and George Dickel are crafted one hour from the Grove. We Tennesseans are fiercely loyal to our whiskey and will quickly remind you that not all whiskeys are created equal. Here is what makes Tennessee Whiskey stand apart: All Tennessee Whiskey is from Tennessee, but not all whiskey from Tennessee qualifies as Tennessee Whiskey. It must be aged to be considered Tennessee Whiskey otherwise it is labeled as Corn Whiskey. Jack Daniel’s distillery is located in Moore County, in the city of Lynchburg, Tennessee. Moore County is a dry county meaning that it allows no alcohol sales at all. This law was set in place in 1910 and was never repealed by the citizens of Lynchburg. (Interesting, right?) Jack Daniel’s current Master Distiller is named Jeff Arnett and is only the seventh one in 146 years. (Talk about job security!) George Dickel is the only Tennessee whisky to chill the whisky before it goes into the charcoal vats to be mellowed Jack Daniel's and George Dickel go through a unique filtering stage where the whiskey is filtered through a layer of maple charcoal before it is put into new charred oak barrels for aging. So the next time you order a whiskey from our Manor House bar or go to pick up a bottle, remember that anyone can make whiskey but only a select few can call themselves Tennessee Whiskey.   #GroveLiving #TennesseeWhiskey

Early this June, we were honored to host the Tennessee launch of Retief Goosen’s own personal wine lineup. Retief ‘The Goose’ Goosen won the 2001 and 2004 US Open and in 2005 Goosen bought a small winery in South Africa and has been making his own wine ever since. His line ‘Fine Wines by The Goose’ has five varieties and will soon be available in local restaurants throughout Tennessee. While he was here he also played a round of golf with our very own Mark Enderle and resident homeowner John Frisk. The latter of the three won the round and Goosen stated “This is a beautiful country side, the course is tough but very well done”. Be sure to try Goosen’s line of fine wines at a restaurant near you, and if you don’t know which ones to try, sample Goosen’s two favorites, Sauvignon Blanc and the Shiraz.

Located less than 10 minutes down the road from The Grove is the Hatcher Family Dairy. This dairy farm has been family owned for five generations and they are committed to quality, family, and supporting local farming. They have recently opened a store on the farm where they sell their own pasteurized milk, offered in every option you can imagine. They also carry locally made foods such as fresh baked goods, cheese, eggs, and farm fresh meat. Have a lunch here while sitting outside and enjoying the surroundings of the farm! Be sure to take a tour of the farms to go into the barns where the cows are milked, travel the pastures, and visit the creamery. Get up close and personal with the sheep, goats, and cows too! But these walking tours are very popular so be sure to book in advance. Hatcher Family Dairy farms is a wonderful local gem that celebrate local history and flavor, stop by soon! #GroveLiving #OurNeighborSpotlight

Minutes from our gates is the famous Bluebird Café in Nashville, a listening room that has been recognized worldwide as one of the best venues to listen to songwriters perform their songs. Chart-topping artists have recorded these songs, but now you can listen to the “heroes behind the hits” who wrote the songs, play them live. Seeing multiple songwriters on the stage at one time harmonizing together and taking turns playing beautifully crafted songs is an experience that you will never forget. Many music stars have walked through these doors and played on the stage, and this café has even been on primetime television in the hit ABC drama series ‘Nashville’. Veteran and emerging songwriters alike play “In the round” and hone their craft in this intimate and enchanting atmosphere; this venue is rich in music history and guarantees an evening of moving music. Be sure to reserve your tickets because as you can expect from such a famous venue, this place gets packed. There are 90 seats available, and only 25 of them are available on a first-come, first-serve basis. #GroveLiving

Just 10 minutes outside of The Grove’s gates is Arrington Vineyards- a gorgeous 75-acre property located within the rolling hillsides of Tennessee. Since 2007, this premier vineyard has been providing the area award-winning wine selections for tasting and for purchase. Winner of the 2004 “Best of Show” at the Wines of the South Competition, their club member base is continuously growing and currently ships to over 35 states across the country. Be sure to pack a picnic and enjoy a few of our favorite activities offered at Arrington Vineyards: Wine Tasting There are various levels of wine tasting options to choose from. These sampling award-winning AV wines at the tasting bar, during a picnic tasting, or during a private tasting at the vineyards newly restored loft overlooking the property. Music in The Vines Music in the Vines provides live, free music every Saturday during the month of April. During the month of May, guests will have the opportunity to enjoy live music and breathtaking Tennessee sunset’s views while sampling wine every Friday, Saturday, and Sunday. Simply Living Life Although there are no restaurants on property, Arrington Vines offers a selection of gourmet picnic options catered by Simply Living Life. Four delicious picnic choices are available which include a signature cooler basket with wine glasses, dinnerware, and a tablecloth. Call ahead and have your meal ready for you upon arrival. Private Events If you are in need of a beautiful location to host a private event for any occasion, Arrington Vineyards offers several rental package options to choose from. Kix’s Wine Club There are four different club options to choose from to fit your personal taste in wine. Clubs include: Red Fan Club, White Fan Club, Mixed Fan Club, and Fan’s Choice Club. Arrington Vineyards is a little slice of heaven- and right up the road! When will your next visit be? #GroveLiving #OurNeighborSpotlight

Warm Tennessee nights are even more enjoyable when you have your very own outdoor patio to dine on. Turn your outdoor space into a beautiful gathering area with a few of our favorite tips for alfresco dining. Find Your Color Scheme To create a peaceful look for your outdoor dining space, consider the colors that are naturally present. If your outdoor area is reflecting upon a green lawn, try adding different shades of greens within a table runner or a throw rug. Accent your eating area with plants and vibrantly colored flowers for an elegant, serene look. Add a Touch of Glamour Accents like warm wooden floors, all white furniture, and touches of color like turquoise or coral add a touch of glamour to your outdoor eating area. Cream pillows, candles, and elegant tableware are the perfect combination to pull the look together. Play Up the View If you're lucky enough to have a backyard with a view- let it shine! Arrange your furniture where you can get the best view. Wide umbrellas can be used for sunny brunches, lunches, or dinner gatherings. Focus on Comfort Having a choice between chairs and benches is a good way to change things up. Add large, fluffy pillows onto your seating area for the ultimate kick-back-and-relax experience. You're guests will never want to leave! Mix It Up Create two spaces in one. Arrange your space into two segments- one spot for dining and one for a separate seating area to socialize with family and friends. Match the color schemes for both areas to tie it all back together. Which look will you choose for your outdoor dining area? #GroveLiving #HomeDecor  

Franklin offers many great restaurants, but if you want to experience the best 5-star restaurants in Franklin you have to check out Red Pony, Cork and Cow, Saffire and Stone River Steakhouse and Grill. As you sample our fine restaurants in Franklin you’ll be eager to share their hidden culinary delights with your friends and family.   Red Pony https://redponyrestaurant.com Price - $$$ Neighborhood - Franklin Cuisine -Traditional American Address – 407 Main Street Franklin, TN 37064 Red Pony has many traditional entrees to offer, from shrimp & grits to pork roulade, but if you are feeling adventurous the dish that sets them apart is their bacon wrapped elk medallions. These tender lean medallions are cooked to perfection and the blackberry mole sauce compliments pair nicely with the flavor of elk. The potato and cheese chile relleno served on the side add a flavorful kick to the meal and leave you feeling satisfied. You’ll enjoy a subdued southern chic atmosphere with rich leather booths, painted brick walls and enthralling, vibrant artwork. The wait staff is jovial and provide excellent wine-pairing recommendations. Cork & Cow https://corkandcow.com/ Price – $$$$ Neighborhood - Franklin Cuisine – Steakhouse Address – 403 Main Street Franklin, TN 37064 Whether you prefer filet mignon, a bone in ribeye or a dry aged New York strip, you will find the steak cooked expertly over a hickory and oak wood grill. If you aren’t in the mood for a steak their lemon herb marinated pan roasted chicken and pan seared grouper are also crowd favorites. You’ll enjoy a cozy pub style ambiance with attentive wait staff and a top notch bar. Saffire https://saffirerestaurant.com Price - $$$ Neighborhood – Franklin Cuisine – New American Address – 230 Franklin Road Franklin, TN 37064 The Saffire menu is as unique as it’s décor. Located in a converted factory the concrete floor and exposed ceiling stand apart from the average restaurant. Featuring fresh locally-grown produce, their menu is full of classic favorites with a modern twist. The vegetarian option, a farmers market plate, features seasonal vegetables and is not to be missed. Also, their pit-smoked peach glazed pork chop will leave you craving more. Finally, the wait staff is friendly and extremely knowledgeable. Stoney River Steakhouse and Grill https://stoneyriver.com Price - $$$$ Neighborhood – Green Hills Cuisine – Steakhouse and Seafood Address – 1726 Galleria Boulevard Franklin, TN 37067 Stoney River Steakhouse and Grill feature the best entrees from land and sea. Their aged well-marbled Ribeye is grilled on a high-temperature broiler and finished with maître d’butter for a tender melt in your mouth steak and their flaky Ahi tuna steak is paired with jasmine rice, sautéed spinach and topped with an unforgettable soy ginger sherry sauce. The candle lit tables and cozy fireplace give this contemporary restaurant a romantic vibe and the servers are known for giving professional advice about the best meals Stoney River has to offer each evening. Regardless of if you prefer traditional American cuisine, a tender, juicy steak, fresh seafood or fine local foods you can find an exquisite meal in the best restaurants in Franklin. Our fine 5-star restaurants offer great food, excellent service and luxurious dinning rooms. The Grove is an upscale, family-focused lifestyle community offering some of the best Franklin Tennessee homes for sale. Contact us to learn more.