Rustic-Luxe Barn Dinner with Flair and J&M

Photos by Justin and Mary Marantz

The adage that pretty food tastes better is absolutely proven by this amazing feast from Chase Rivers.  Through his styling company and Magazine, Flair, Chase creates and shares delectable goodness in Nashville and beyond.  We had the good fortune to collaborate with Chase and Justin and Mary Marantz during their Nashville  ”Walk Through A Wedding with J&M” photography intensive at Cedarwood this summer.

Chase created  a southern-inspired gourmet dinner, taking classic dishes to an Epicurean level.  He termed the cuisine “South meets East”  and you will definitely love trying the tasty recipes at the end of the post.  We had so much fun with Chase and J&M’s  Julia Gargano going through Cedarwood’s collection of antique china, mason jars, milk glass, furniture and props to set up a romantically gourmet rustic-luxe barn dinner.  Chase is also an amazing floral designer, and we tip our hats to his romantic styling on this shoot.  Infusing beautiful details  and gourmet food with a rustic setting like the Cedarwood Barn is right up our alley!  Rustic-Luxe is a style perfectly suited for Historic Cedarwood.

Be sure to enjoy these tantalizing images by the award-winning J & M Photography duo of Justin and Mary Marantz, two of the most sincerely nice people you could ever meet.   Julia Gargano J&M office manager extraordinaire, is pretty darn talented herself and comfortable both behind and in front of a camera. We certainly enjoyed all the detailing Julia, Justin and Mary did for their “He Brings Her Flours” styled shoot and our fun day together. For more inspiration head on over to the J&M Blog, and to  Chase Rivers Flair for beauty overload on just about everything from food to flowers, gardening and songs!

With Thanksgiving  just around the corner, we thought you might be inspired by the recipes Chase created for our J&M event.  We can assure you that Chase’s food tastes as good as it looks (we love our job!)   Thanks Justin and Mary Photography for these amazing images.  Thanks also to Chase Rivers Flair, for sharing your talents.  We are fans for sure!

Linda & the Cedarwood Event Team

South Meets East, by Chase Rivers Flair

With this unusual pairing of Southern fried coconut chicken and a red curry, cherry and blackberry slaw.  I’ve fused these flavors together for a meal that will tickle the taste buds and sizzle the senses.

Cherry, Blackberry Slaw

6 cups shredded purple cabbage

2 cups fresh blackberries

3 cups fresh cherries pitted

1 cup toasted pecans (bake at 400 degrees until they are crisp and aromatic. About 10 to 15 minutes)

Dressing

 1 cup mayonnaise

4.5 ounces gorgonzola crumbles

1/2 cup pineapple juice

1/4 cup dark cherry balsamic vinegar (Whole Foods)

1/4 teaspoon red curry powder

1/2 teaspoon ground coriander

3 to 4 large basil leaves chopped

For dressing, mix all ingredients together well and pour over top of cabbage, blackberries, cherries and pecans.  Gently mix with hands.

 Coconut Chicken with Plum Sauce

 8 chicken breasts

Garlic salt

Peanut Oil for frying

Coating – Recipe will coat around 8 chicken breasts

2 1/2 cups all purpose flour for dredging

1 cup unsweetened coconut

1 cup ground cashews (pulse in food processor)

2 tablespoons corn starch

2 teaspoons kosher salt

2 teaspoons orange zest

Mix coconut, ground cashews, cornstarch, kosher salt and orange zest together in a medium sized bowl.

Preparation

1 cup milk

2 eggs

In a medium sized bowl, whisk eggs and milk together.

Season chicken breast with garlic salt and pound with a mallet to tenderize.  Heat 1 1/2 inches of peanut oil over medium low in a deep skillet.  One at a time, dredge chicken breast in flour, then dip chicken breast in milk/egg mixture and then coat each side with coconut, cashew mixture and place in hot oil.  Cook each side about 5-7 minutes per or until cooked through.  Place on plate lined with paper towel and let rest.  Serve with plum sauce.

Plum Sauce

5 ripe plums chopped

1/2 cup sugar

1/4 cup Chambord Liqueur

Dissolve sugar with Chambord over medium low heat.  Add chopped plums and bring to a simmer.  Cook 12-15 minutes or until plums are tender.  Let cool and pulse 2-3 times in a food processor.

Enjoy!

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