Linda's Recipe Collection: The Catbird Seat

Sommelier Jane Lopes

Last night was an amazing dining experience. We went to a new restaurant in Nashville called The Catbird Seat. You arrive and are whisked up an elevator to your seat around the chef’s kitchen. There are 22 seats at the bar and 2 side tables of 4 each. The side tables do not have a view of the cooking. It was this, along with communication with the chefs, that make this experience extra special. The above photos that Jim took during the night show the courses but don’t come close to describing the taste or experience. The first and last Oreos looked the same, but have completely different ingredients. The beginning is porcini mushroom filled with parmesan cheese. The last is a coffee flavored Oreo. The incredible preparation that goes into each dish and the attention to plating and taste is worth a gold medal at the Bocuse d’Or. James Beard awards pay attention! I wish I could do justice to describing each dish but you just have to go and experience it yourself. I will say that the pigeon course was hands down my favorite. It was accompanied by hay infused yogurt. I asked Chef Eric how it was made, and with his explanation knew that, I was in the presence of cooking geniuses. There was also a mushroom based “cracker” provided to eat your pigeon moose. The cracker had been shaped to resemble the pigeon’s claw. Jim also loved the beef course. They cook the beef using the hot water bath. Those of you who get Williams Sonoma magazine have probably gasped at the cost, but after last night I can report they are worth the weight in gold they cost. The sauce that the beef was topped with is Juniper infused and it is hiding a fabulous creamed spinach moose. Sorry about that photo, but Jim started to eat it before he remembered to take the photo.

What could possibly be wrong with a restaurant that has three dessert courses? We did not catch the pastry chef’s name, but she is at the head of the class. The egg shell has a heavenly custard topped with maple syrup and, yes, bacon. Jim could not get over the ice cream course with bourbon balls. I think he thought these could be made at home as he questioned the chef in detail as to their making. The red crisp topping the last dessert is made from cherries.

We chose to have the wine parings to go with each course and were delighted with Sommelier Joan Lopes’ choices. The first paring was a drink that was made with a sugar cube softened with beer, then topped with sake and sparkling wine. This one I can make at home and will. Next we had a Rose’ form Languedoc, France. Jim commented that it was very pale and had not been on the skins long. The next white wine was from Tuscany followed by a Beaujolais Villages. The red that accompanied the beef was from Spain. We also had a house made gin cordial that was wonderful. This I could not even come close to making. Our dessert wine glasses were rinsed in bourbon prior to filling. That was a sensation I want Jim to remember when he next serves a dessert wine at home. Jim delighted in discussing the wines as they were served with the Seemlier and was introduced to the owner of Village Wines of Nashville who was dining with friends that night. The words “Bon Appetite” have never more applicable than while dining in the catbird seat.