With its chef-driven, seasonal menus and a comprehensive beverage program featuring hand-crafted cocktails, the 1799 Kitchen & Cocktails inside The Harpeth Hotel in the Downtown Franklin Historic District is a welcome addition for visitors and residents alike.
Executive Chef Thomas Tuggle describes the overall ambience as one of “refined comfort.” “We want our residents and visitors to feel welcomed to our home, providing high-quality services with the caring, comforting familiarity of The South.” The dinner menu spans from classic Creole offerings to prime cuts of meats to innovative, Southern-inspired mains, and for many of these dishes, the crispy Brussels are the perfect complement. “We like to pair it with our grilled pork chop,” Tuggle says. “It goes exceptionally well with steaks and roasts. It would also be great with any braised dish.”
You can sauté the brussels in a pinch, but The Chef recommends deep-frying them until the outer leaves reach a deep, rich brown and start to pull away. “Use a thermometer and a wide, deep pot,” he says. “Bring the oil to 350 degrees; carefully place the brussels in the oil using a strainer or slotted spoons to avoid splashing, and gently stir the brussels to promote even cooking.” If you’re looking for something to sip alongside this savory side, Tuggle recommends a malty beer like a porter or Märzen, or an oaky chardonnay. (130 2nd Ave. N., Franklin, 615-786-0840; harpethhotel.com)
Crispy Winter Brussels Sprouts with Charred Onion Vinaigrette
Courtesy of Executive Chef Thomas Tuggle, 1799 Kitchen & Cocktails
- 1 pound brussels sprouts, cut in half, lengthwise
- 3 tablespoons feta
- 1⁄4 cup bacon lardons
- 1⁄4 cup oranges supremes
- 2 tablespoons torn mint
- 1⁄4 cup grilled green onion vinaigrette
Grilled Green Onion Vinaigrette
- 1⁄2 cup charred green onion 1⁄2 cup red wine vinegar
- 1⁄4 cup honey
- 1⁄2 cup water
- 1 teaspoon garlic
- 1 teaspoon thyme
- 1 egg yolk
- 2 cups blended oil
For the Vinaigrette:
- Char the green onion over the grill with light oil, salt, and pepper. Remove them when you have achieved a deep char.
- Measure all remaining ingredients while onions are charring.
- Add ingredients to a blender in half batches, using the oil to emulsify the vinaigrette.
To Plate:
- Deep fry (preferred) the brussels at 350 degrees for 2-3 minutes (or sauté in oil until crisp).
- Toss the charred scallion vinaigrette with the sprouts and season with salt to taste.
- Garnish with feta, bacon lardons, orange supremes, and mint.