INFO & RECIPES
Just as the Country Music Hall of Fame® and Museum works to preserve and protect the heritage of country music, Two Twenty • Two Grill & Catering partners with local farmers to uphold the cuisine, hospitality, and culture of the South. Chef Jeremy Foy shops regularly at the Nashville Farmer's Market, selecting only the freshest ingredients grown and produced in Tennessee. Adding to its take on freshness, the team at Two Twenty • Two Grill & Catering tends to its personal herb garden on-property, overflowing with succulent Sage, Rosemary, Basil, Thyme, and Mint. The Grill prides itself on its quality, made-from-scratch cuisine, making your dining experience a unique and unforgettable one.
Carolina Coleslaw
Servings: 10
Categories: Lunch
1 Green cabbage, finely shredded
2 Large carrots, finely grated
1 Cup mayonnaise
2 Tablespoons granulated onion
4 Ounces apple cider vinegar
1 Tablespoon dry mustard
2 Ounces sugar
2 Teaspoons celery salt
Salt and pepper, to taste
Two Twenty ∙ Two Grill & Catering understands that coleslaw is a unique southern delicacy. So if our coleslaw has made its way into your heart, here's how it can make its way into your home....
Finely shred one head of green cabbage and mix with two finely grated large carrots, and set aside. In another bowl, mix two ounces of sugar with four ounces of apple cider vinegar, and whisk until the sugar is completely dissolved. Next, add the rest of your sauces and seasonings (mayonnaise, onion, dry mustard, and celery salt) and mix well with the vinegar/sugar mixture. Then, add it to the cabbage and carrots and mix until they are well blended. Voila! You now have enough Carolina Coleslaw to feed ten of your closest friends.....Enjoy!
Roasted Tomato & Basil Soup
Servings: 6 - 10
Categories: Lunch
3 Pounds plum tomatoes, cut in half
4 Ounces olive oil
1 Tablespoon salt
1 ½ Teaspoons pepper
2 Cups yellow onion, diced
6 Cloves garlic, diced
2 Tablespoons butter
¼ Teaspoon crushed red pepper
28 Ounces canned plum tomato
4 Cups fresh basil, chiffonade
1 Teaspoon fresh thyme, destimmed
1 Quart chicken stock
These days it seems like soup only comes in a can, but here at Two Twenty ∙ Two Grill & Catering, all of our soups are made-from-scratch, providing a homemade taste you are sure to love. For those of you enticed by our soup selection, we thought we'd show you how to make one of our bestsellers at home....
Cut fresh tomatoes in half and toss with salt, pepper, and oil, and arrange them in a pan. Roast them in the oven at 325 degrees for forty-five minutes. While they're roasting, sauté the onions, garlic, oil, butter, and chili flakes in a pot until the onions are golden brown. Then, add the canned tomatoes, basil, thyme, and chicken stock. Remove the tomatoes from the oven and add them and their juice to your pot, letting it simmer for forty-five minutes uncovered. Then, using a blender with a pulse setting (or an immersion hand blender) pulse eight to ten times to break up the tomato chunks. Remove from the heat and let it rest for ten minutes before serving. Congratulations, you now have a delicious soup that will feed six to ten hungry country music fans.....Enjoy!
