20/12/2024
Season 16 Top Chef Winner Kelsey Barnard Clark is coming to Nashville with 2 special events in January with her cookbook Southern Get-Togethers. You'll have a chance to read more about Kelsey in our January/February issue!
FLORAL ARRANGEMENT DEMONSTRATION AND BOOK SIGNING
Saturday, January 11th, 12:00pm–2:00pm
WILLIAMS SONOMA HILL CENTER GREEN HILLS
4011 Hillsboro Pike Suite 501, Nashville, TN 37215
Tickets: $35 and includes admission to the event and a signed copy of Southern Get-Togethers
(https://southerngettogethers.squadup.com)
BOOK BRUNCH WITH MANEET CHAUHAN @ CHAUHAN ALE HOUSE
Sunday, January 12th, 11:00am–2:00pm
CHAUHAN ALE HOUSE
123 12th Avenue North, Nashville TN 37203
Tickets: $100 to join Chef Kelsey and Chef Maneet for a multi-course brunch featuring recipes from Southern Get-Togethers
(https://order.toasttab.com/online/chauhan-ale-and-masala-house-123-12th-ave-north)
In honor of National Sangria Day, we share Kelsey's Recipe for White Sparkling Sangria:
WHITE SPARKLING SANGRIA
MAKES 1 PITCHER (4 TO 6 DRINKS)
One 750 ml bottle dry white wine, such as Pinot Grigio,
Sauvignon Blanc, or Chardonnay
1 cup [240 ml] grapefruit juice
1 grapefruit, halved and cut into ¾ in [6 mm] slices
1 orange, halved and cut into ¾ in [6 mm] slices
2 cups [240 g] strawberries, halved
1 cup [140 g] chopped pineapple
One 750 ml bottle Cava or prosecco
In a large pitcher, combine the white wine, grapefruit juice,
grapefruit, orange, strawberries, and pineapple. Refrigerate for
at least 2 hours. When ready to serve, fill large, stemmed red
wine glasses with ice. Fill each glass halfway with the sangria,
then top with the Cava or prosecco.
