Eat Drink Sleep
E AT I N NA S H V I L L E , T N
Fried Broccoli “Rather than jamming as many tables as we can into Pinewood Social, we provide things to do. There’s a coffee shop and six bowling lanes, and this summer we’re adding a pool, an Airstream turned tiki bar, and bocce ball. When we were creating the menu, Randall Pruden, one of the sous chefs, asked if I had ever had fried broccoli. ‘Not battered, just fried, so it’s caramely and crispy on the outside and soft on the inside,’ he said. He added sea salt and lemon juice, and it was just awesome. We wanted to have a vegan appetizer, so we came up with the dipping sauce. People are always impressed by how simple—but how good—it is.” WHO Josh Habiger, culinary director WHERE Pinewood Social WEB pinewoodsocial.com
canola oil 2 heads broccoli, cut into florets zest of 2 lemons sea salt
1. Fill saucepan with 2 inches
canola oil. Heat to 375 degrees.
2. Fry broccoli until edges appear crispy, about 30 seconds. Remove, and set on a paper towel. Top with lemon zest and sea salt. ½ ¼ 3 1½ 1 1 ½ ½
cup raw almonds cup golden raisins tablespoons red wine vinegar tablespoons Dijon mustard shallot, chopped clove garlic, chopped cup olive oil cup water juice of 1 lemon half
3. Using a food processor, puree
STYLING BY ROBIN FINLAY
ingredients until smooth.
36 SPIRIT MAY 2014
f1_eat_bh.indd 36
PHOTOGRAPHY BY ADAM VOORHES
4/11/14 11:18 AM