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Jenn Davis
2 of 2
Jenn Davis
One of the culinary guidelines at Adele’s in the Gulch is simplicity.
There should not be too many ingredients on the plate, executive chef Sean McTiernan says. After working around the world (Paris, San Francisco, Miami), and from high-end, fine dining to catering, McTiernan came to Adele’s nearly two years ago.
But long ago, while attending high school in Nashville, he got his start at Dessert Designs, led by pastry chef and wedding cake expert Leland Riggan, “scrubbing caramel out of pots,” he laughs. When he and his wife were looking for a place to raise a family, Nashville was a natural fit.
“At Adele’s,” he says, “our style of food is very simple. The simpler the better.” This butternut squash salad, for example, requires just a quick toss of the salad ingredients, and a smear of good, creamy goat cheese. “This is one of those dishes that [anyone] can easily do at home,” he says.
Adele’s, 1210 McGavock St, 615-988-9700; adelesnashville.com
Shaved Butternut Squash Salad
• Courtesy of executive chef Sean McTiernan
• Makes one serving
¼ cup fresh butternut squash, shaved (use a peeler or mandolin)
¼ cup fennel, shaved (use a peeler or mandolin)
¼ cup arugula
¼ cup Granny Smith apple, sliced thin (use a peeler or mandolin)
1 tablespoon fresh or dried cranberries
1 ½ teaspoons toasted pumpkin seeds
2 tablespoons white balsamic vinegar
2 tablespoons extra virgin olive oil
2 tablespoons creamy goat cheese
1 teaspoon honey (chef recommends a chestnut or local honey)
½ tablespoon bee pollen (found at The Turnip Truck)
- In a large bowl, add butternut squash, fennel, arugula, pear, cranberries, and pumpkin seeds. Pour white balsamic and olive oil over top, and gently toss until evenly distributed.
- On serving plate of choice, spread creamy goat cheese across bottom. The goat cheese will be the base for your salad. Place dressed salad on top of goat cheese. Drizzle honey over top, and sprinkle bee pollen to finish.