Later this summer, Church and Union will open in downtown Nashville on 4th Avenue between Church and Union streets.
Chef Jamie Lynch, a two-time Top Chef competitor, and his partners at The 5th Street Group also own beloved Charlotte and Charleston restaurants including 5Church, Tempest and La Belle Helene. But now it was time to make their mark on a new town.
“We opened 5Church in Charlotte almost ten years ago and since that time I’ve opened a farm and opened a seafood restaurant,” says Lynch. “Church and Union will be the evolution and culmination of the last decade I’ve spent honing my craft. We’re eager to make our Nashville debut this summer and bring a new kind of dining experience to Music City.”
Among the menu’s mouthwatering items—a delicious selection of contemporary American cuisine—is Lynch’s signature burrata.
“Our burrata recipe is the perfect summer dish because it’s light and fresh, but still satiating because of the oils in the pesto,” said Lynch. “Also, this recipe is hard to mess up, making it perfect for home cooks. There are a couple of different ways to do burrata, but our burrata is a buffalo milk mozzarella that’s stretched and wrapped around the mozzarella cream. Burrata is the perfect dish for entertaining because who doesn’t love its creamy, cheesy deliciousness?”
Fresh Burrata, Frisee, Country Ham, Pistachio Pesto, Marinated Bell Peppers
Courtesy of Jamie Lynch, Church and Union
- 4 3-ounce balls burrata
- 1 head blond Frisee
- 4 slices country ham, crispy
- 1 1⁄2 cups basil
- 1 cup olive oil
- 1 cup pistachios
- 1⁄2 cup cilantro
- 1 lemon zest
- 3 garlic cloves
- 2 peppers, roasted and peeled julienne 1⁄2 cup oil-cured black olives
- 2 tablespoons preserved lemon oil
- Pesto
1. In the bowl of a food processor, combine basil, pistachios, cilantro, lemon zest, and garlic cloves. Process the mixture while drizzling in the olive oil. Season with salt and pepper. In a mixing bowl, combine the peppers, black olives, lemon juice and season with salt and pepper.
2. Place a large dollop of the pesto in the center of a plate. Press it with the back of a spoon to spread it out. Place a ball of burrata in the center of the pesto. To one side, place a small pile of the marinated pepper mixture. Arrange a few pieces of frisee and shards of the crispy ham around the plate. Dress the plate and burrata with lemon oil.