It’s a country-style feast in the heart of Nashville, one of America’s music meccas, on this episode of Moveable Feast with Fine Cooking. Host Pete Evans hits the road with Nashville food legends Matt Bolus and Trevor Moran. First stop is the Rocky Glade Farm in Eagleville, where Pete learns about this local family farm and sources fresh produce for the night’s feast. Then they head to Wedge Oak Farm in Lebanon to collect eggs, mushrooms, and duck, and then settle in because this is where all of the cooking and dining takes place. The menu features baby collards and Swiss chard salad with gribiche and grilled onions; grilled suckling pig stuffed with green onions and green garlic; fire-grilled vegetables with sorrel salsa verde and smoked farm eggs; wood-fired roasted duck with wild farm greens and beer yeast sauce, served with fried duck eggs; and chamomile ice cream for dessert.
MOVEABLE FEAST : SEASON 3, EP. 10
Nashville, Tennessee (310)
Recipes from this episode
If you can’t find the edible flowers for the macerated strawberries, you can substitute minced fresh marjoram, oregano, and basil leaves.