Our sister company, Peachtree Tents is a proud sponsor of Polo in the Pines. This event raises money for Leiomyosarcoma cancer research at the Atlanta Regional Polo Center, along the beautiful banks of the Chattahoochee River, in Vinings, GA.
Charlie Brown sits and waits for The Great Pumpkin. I wait for The Great Turkey. Thanksgiving is my favorite Holiday. The Macy`s parade, football, cool Fall weather , a crackling fire , friends and family gathered for one reason and one reason only . . . to celebrate the bounty of this great nation with a once a year feast centered around what was almost our national bird . . . the turkey! No hall decking, no fa-la-la, , no gifts, no sparkly sweaters and no need to be politically correct either. . . just say Happy Thanksgiving and pass the gravy please!
It`s early November and the Butterball Turkey hotline is being tested so it will be ready for the frantic phone calls from first timers hoping to produce that mythical Norman Rockwell bird. Me, I`m making sure my propane tank is full! Always looking for new ways to cook things, I have done the traditional roast turkey like my mom, in the old GE roaster. I have smoked turkeys, injected them with butter and wine, brined them and deviled them. I once totally boned a turkey, stuffed it, rolled and tied it and roasted it in a salt crust [using a hammer on the main course at the dinner table was dramatic but not worth the trouble] but my favorite and most fun way to cook a turkey is to deep fry it!
Some 15 years ago my late great friend and grill master George Payne described the method for Cajun Fried Turkey to me and though it sounded totally wrong . . . I was determined to try it. I didn`t have the nerve to try this method for Thanksgiving but as luck would have it there was a plan for several families with children to rent chalets in Gatlinburg for New Years. We were planning a serious feast for New Year’s Eve so George and I decided it was the perfect opportunity to try out a fried turkey.
Back then no one outside of Louisiana was frying turkeys. There were no Home Depot turkey cookers to buy and no web sites with times and temperatures to follow. This was to be a strictly seat of the pants operation. We loaded up a propane burner, my largest stock pot, 10 gallons of peanut oil a deep fat thermometer and a 15 pound turkey. The day before our grand experiment George made a highly aromatic blend of finely minced yellow onion, fresh garlic, a little green bell pepper, red bell pepper, and a generous amount of Tony Cachere`s Creole seasoning with just enough vegetable oil to make a nice thick paste. He carefully worked this mixture up under the skin of the turkey breast and thighs, being very careful not to tear any holes. The turkey was refrigerated until cooking time the next night. Every now and then the bird was turned and massaged to distribute the flavoring. George took the kids out to the woods to cut a small cedar tree which he stripped. With a larding needle and butchers twine we trussed our turkey to the tree and lowered it into the hot oil…..
Note to the wise: before you do anything to the turkey, place it in the pot and cover it with water, 2 inches over top of bird. Be sure cavity is filled with water as well. Remove the turkey and mark the water level with a sharpie. That will be your fill line for the oil. Skip this step, and like me, you will be dancing a hot greasy jig and possibly dodging flames as boiling oil pours over the top of the pot while you lower dinner into the hot fat!
Despite terminally greasy shoes, a few minor burns and the question of what to do with gallons of used oil at a rented house [don`t ask] it was the best turkey I had ever eaten! We fought over the crispy skin like fools. It was moist and wonderfully flavored. The men kept sneaking to the fridge in the night to pick at the carcass.
Today people inject their turkeys with all sorts of marinades but I think this just makes more holes for the seasoning to run out and makes odd pockets of overly seasoned meat.
You must have: 1 fresh 15 lb. plain turkey, sturdy propane burner, 40 – 60 quart heavy pot, 5 gallons peanut or canola oil, hot pads, old clothes, deep fat thermometer to attach to side of pot, heavy duty coat hanger to lower and remove bird , fire extinguisher and lid that fits pot in case of fire. [never fry a turkey on your deck..grease spots are forever!] You must do this outside away from the house! Place a chair and a reasonable quantity of your beverage of choice near turkey fryer since you will not be able to leave it until it is done unless spelled by a friend. If you have plenty of adult beverages, and a TV with the game on, maybe someone will come out and keep you company. Keep children and dogs way away until oil is completely cool! Let turkey begin to come to room temp while oil is heating up.
Heat oil to 350 degrees. Make sure turkey is as dry as possible. Try to pin skin to meat around cavity with tooth picks to keep oil out and seasoning in. I rub more Tony`s seasoning on the outside before cooking. Carefully lower bird into oil, slowly please, using the coat hanger hooked into the wire that trusses most birds or method that came with your cooker. Watch carefully and adjust the heat to maintain a temperature of 350 at all times. If you walk off and leave it to get too hot it can burst into flames.
Cook turkey 3.5 min per pound. A 15 pound turkey will be ready in 53 minutes!! Remove carefully, remembering that there is possibly very hot oil in the cavity. Tent turkey with foil and let rest 30 minutes before carving. Appoint a guard who will not allow family to pick off all of the turkey skin or you will have a tasty but sad looking naked bird at your table. I think turkey cooked this way is best if cooked just before serving time. While the turkey cooks, serve steaming mugs of corn and oyster chowder garnished with applewood smoked bacon and chives.
For dinner serve rice dressing with red beans and andouille sausage , collard greens cooked in chicken stock with a little bit of tasso ham and caramelized red onion, oven roasted sweet potatoes with dark brown sugar , butter and bourbon glaze . Pass baskets of hot White Lilly cornbread muffins and hot biscuits with fig preserves and soft butter.
For dessert hot apple dumplings with maple cinnamon ice cream, garnished with toasted pecans and hazelnuts. I have fried many turkeys since then but none as special as that first one with my friend George!
Happy Thanksgiving!
Anne Clayton is a lifelong Nashvillian. Her family has been in the restaurant business for many years as the Founders of Sperry’s. She has been a part of the Nashville food scene since the mid 70`s when she was a founding partner of Maude`s Courtyard Restaurant. From there she went on, with partner Mary Blackmon to open Nashville`s first gourmet market . . . The Richland Creek Market, which became Clayton-Blackmon Gourmet Deli and Catering in Green Hills. Clayton-Blackmon was voted Nashville`s best caterer 10 years in a row by the readers of The Nashville Scene. Although she does not cook professionally any more, Anne still enjoys sharing her love of food and entertaining by cooking for friends and co-workers and writing about food and family. She became director of food services and special events at Cheekwood Botanical Gardens and Museum of Art for seven years before joining Music City Tents & Events in 2008. In addition to catering, Anne has chaired many charity events over the years and brings a very useful perspective to the business of event rentals.
Anne ClaytonMusic City Tents & Events, LLC(W) 615-298-9222Email: anne@musiccitytents.com
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About the Show
Music legend Rayna Jaymes reigns as the Queen of Country, but after two decades, her grip on the throne is slipping. Rayna refuses to be steamrolled by her record label as they present a new arrangement. And in the face of an evolving industry, Rayna is struggling to adapt and reinvent herself, which she must do if she plans to stay relevant.
Juliette Barnes is sexy, sassy, and trails trouble in her wake— she’s also the country’s #1 crossover artist. In her climb to the top, Juliette's public image is threatened by circumstances she struggles to control. And while she is determined to sit on Rayna's throne, Juliette refuses to deal with her difficult past.
Offstage, things aren't much smoother for Rayna. Her father, Lamar Wyatt, Nashville's most influential businessman, continues to complicate her life. Their strained relationship is defined by years of resentment and secrets that come to a head when Lamar and Rayna’s sister, Tandy, push Rayna's husband to run for mayor. For husband Teddy Conrad, this marks an opportunity to share the spotlight with his wife instead of continuing to be the man behind the woman.
The city of Nashville is the stage for many hopefuls: Deacon Claybourne, Rayna's longtime bandleader whose unrequited love for Rayna prevents him from claiming success if he went on his own. Scarlett O'Connor, the beautiful and gifted songwriter, who's here to support her boyfriend Avery's talent while still unsure of her own. Avery Barkley, a struggling alt-country musician, who can't help but feel left behind when his girlfriend Scarlett's songs have a chance to find an audience before his own. And Gunnar Scott, a wholesome up-and-coming crooner, who finds a musical soulmate in Scarlett, coming in between her relationship with Avery.
Nashville is Music City U.S.A. It’s where today's top recording artists lay down tracks while tomorrow's undiscovered talent fight to be heard. With the backdrop of a thriving contemporary music scene, and a tense mayoral race, "Nashville" takes us into the cutthroat world of music and politics, showing what it really means to become a star and stay one.
“Nashville” stars Connie Britton (“Friday Night Lights,” “American Horror Story”) as Rayna Jaymes, Hayden Panettiere (“Heroes”) as Juliette Barnes, Powers Boothe (“MacGruber,” “24”) as Lamar Wyatt, Charles Esten (“Enlightened,” “Big Love”) as Deacon Claybourne, Eric Close (“Chaos,” “Without a Trace”) as Teddy Conrad, Clare Bowen as Scarlett O’Connor, Jonathan Jackson (“General Hospital”) as Avery Barkley, Sam Palladio as Gunnar Scott and Robert Wisdom ("Burn Notice," "The Wire") " as Coleman Carlisle.
R.J. Cutler (“The September Issue,” “The War Room,” “A Perfect Candidate”), Callie Khouri (“Thelma & Louise," Divine Secrets of the Ya-Ya Sisterhood"), Dee Johnson (“Boss,” “The Good Wife,” "E.R.") and Steve Buchanan are executive producers of “Nashville.” The pilot was written by Callie Khouri and directed by R.J. Cutler. The series is produced by Lionsgate, ABC Studios and Gaylord Entertainment.
Creating your own dream wedding with Music City Tents. We can help your wedding planner create the most memorable day of your life. Memorable weddings by Music City Tents.
by LINDSAY JOHNSON
People often are amazed at the amount of setup that goes into a private event at the Country Music Hall of Fame and Museum. We are a museum first and foremost, but when we begin setting up for after-hours events we move quickly. Last summer, this time-lapse video captured the transformation of our Curb Conservatory from Museum entry area into the site of a wedding reception for Megan and Joe Massa.
Credit goes to
Dove Wedding Photography, Elegant Weddings by Angela, Reveal Event Style, Music City Tents and Events, Nashville Event Lighting, Blue Nova Designs, FABU Event Decor, Chef’s Market, Maples Wedding Cakes, Photo Booth Nashville and Spangler Entertainment for such a dazzling evening!
by LINDSAY JOHNSON
As a nonprofit museum, we are always thrilled when fellow nonprofit organizations choose to support the Country Music Hall of Fame® and Museum by holding their events with us. A lot of planners are surprised to learn that we are glad to offer 30% off of venue rental for fundraising events hosted by nonprofits.
One recent weekend in October, we opened our doors for two stunning fundraisers.
As is the case for most fundraisers, the silent auction played a huge role in the success of this event. The planners really wanted to draw guests’ attention to some of the incredible auction pieces up for grabs. Large-scale replicas of the stunning paintings by local artists Murat Kaboulov and Amanda Norman were suspended from our Curb Conservatory ceiling so that guests could choose their favorite to bid on!
Anyone who has planned a fundraiser knows there is a fine line between selecting an innovative menu and sticking to a tight budget. After consultations with our Executive Chef, Jeremy Foy, and a tasting with the steering committee, assorted finger foods were chosen, featuring everything from BBQ sliders to bacon-wrapped shrimp. By far, the most unique dishes of the night were the chicken salad wontons and the sweet-potato chips with pulled pork and chocolate sauce! Delicious!
A trend that we have seen a lot recently with fundraisers is the Late Party. Nashville’s twenty- and thirty-something crowd is great about supporting the community’s nonprofits through attendance at late parties, which usually offer a lower ticket price than the larger event and of course, start a bit later. Second Harvest hosted their Late Party in the Rotunda, where guests enjoyed hors d’oeuvres and an open bar before joining the group downstairs.
No party at the Museum is complete without some live music! The Altanta Allstars kept guests tapping their toes all night!
We hope that we get the chance to work with our friends at Second Harvest next year!
The very next night Vanderbilt LifeFlight hosted their annual Golden Hour Gala, which is a benefit for the Trauma Survivors Network. This event has taken place in our Curb Conservatory for the past few years, and we were honored to have the opportunity to host it once again.
One tradition for this event is to close down Demonbreun Street for a VIP guest: the LifeFlight helicopter itself lands right in front of our building to greet guests as they walk the red carpet to the party. We will do whatever it takes for a grand entrance!
Guests raved over the food, once again provided by Chef Jeremy Foy and his team at Two Twenty-Two Grill and Catering. A mixed green salad with crumbled Boursin cheese, sliced poached pears, and a walnut balsamic vinaigrette dressing whetted everyone’s appetite before the main course was served. Hickory-smoked beef tenderloin with a rosemary demi-glace alongside pan-seared scallops dressed in brown butter, garlic, capers, and scallions accompanied stone-ground grits, smoked heirloom tomatoes with Gouda cheese and grilled asparagus, resulting in a plate just as beautiful as it was delicious! Rather than serve individual plated desserts, each table was presented with a platter of truffles and miniature cheesecakes, from which guests served themselves.
This event also had a Late Party in the Rotunda. The Late Party guests were treated to passed hors d’oeuvres including cheese-grit cakes, fried green tomatoes, crab cakes, and a variety of salsas and spicy queso dip.
After dinner, it was time for one important guest to make a formal exit. Looking through the glass ceiling from their seats in the Curb Conservatory, everyone bid adieu to the Lifeflight helicopter, as from its perch outside the Hall, it went up, up, and away!
We love being a good community partner and lending a hand to fellow nonprofits, not just in our own backyard, but nationwide. Call us today to check availability for your next fundraising event!
Lindsay Johnson
A native of Birmingham, Alabama (and proud graduate of Auburn University), Lindsay recently celebrated her fifth year in Nashville. She has spent the past three years at the Museum as event services coordinator, planning everything from bat mitzvahs to board meetings. Her creative flair, combined with a desire to keep things new and interesting, translate into fun, fresh events for her clients.
By Lindsy Johnson
We had a blast working with Danielle, Cade and their wedding planner, Angela Proffitt, on this recent wedding that took place at the Country Music Hall of Fame and Museum. The ceremony was held in the Rotunda, followed by an unforgettable reception in the Conservatory. It took so much planning and preparation to put this wedding together: watch it all come to life below.
Click here to watch wedding come to life
But don’t take our word for it. Read excerpts from a glowing thank-you letter from the mother of this beautiful bride:
I cannot “thank you” enough for the amazing job that you did for Cade and Danielle’s wedding. From the very beginning to the very end, everything was taken care of with precise care.
The chef and all those helping him in the kitchen did an overwhelmingly great job. The Texans/Oklahoma friends and family know more about the beef than the New Yorkers and THEY were commenting how exceptionally good it was.
People will be talking about this wedding for a very long time and we thank you all for this!! Please know that we appreciate you all immensely for a job VERY well done!!
-Therese, Mother of the Bride
Credit goes to Dove Wedding Photography, Elegant Weddings by Angela, Reveal Event Style, Music City Tents and Events, Nashville Event Lighting, FABU Event Decor, Maples Wedding Cakes, Connie Duglin Linens, BBJ Linens, Graceful Tables, Gary Musick Company, Village of Flowers, Draping Design, ANR Video, Front Porch Farms, Specialty Ice Carvings, Chef’s Market, Two Twenty Two Grill and Catering and Candilicious for such a gorgeous event.
LINDSAY JOHNSON
A native of Birmingham, Alabama (and proud graduate of Auburn University), Lindsay recently celebrated her fifth year in Nashville. She has spent the past three years at the Museum as event services coordinator, planning everything from bat mitzvahs to board meetings. Her creative flair, combined with a desire to keep things new and interesting, translate into fun, fresh events for her clients.