Fairy Tale in the Creek
Enchantment awaited guests of Flowings, our creek dinner in Leiper’s Fork, benefiting the Harpeth Conservancy
Water calls us to play in it, float in it, wade in it, gaze upon it, and, in Leiper’s Fork, to dine in it. On a humid, late June evening, guests slipped on rubber boots and gingerly stepped down into the cool, clear, knee-high waters of the Harpeth Creek. Awaiting them stood a fantastical table, its legs and chairs all sending the gentle stream’s current into little whorls. Probably one of the most unlikely of places to dine, but certainly among the most enchanting. Welcome to "Flowings-Edible Nashville’s Creek Dinner." We partnered with Harpeth Conservancy and artist Rachael McCampbellto raise funds for the Harpeth Conservancy in a fitting manner. The table and event were styled by Nora Melton, who deftly created beautiful tables which neither sank nor floated away. Chef Dylan Morrison of 1892 Restaurant had a make shift stove top set up on the bank of the creek where dinner was in process. On the fire, green onions, brussels sprouts, asparagus, and patty pan squash sizzled and singed. Ingredients that were sourced just a stone’s throw away on their farm. Local musician Blessing Offor was perched on a stage overlooking the creek where he debuted his new song, "Tin Roof.” And, last but not least, Rachael’s novel work of art depicting the watershed, Flowings, hung from the trees over the stream. Painted on a Möbius strip to symbolize the feedback loop of life-giving water, Rachael’s work of art will eventually be sold with the lion’s share going to benefit the Harpeth Conservancy.
The HARPETH RIVER
The Harpeth River is world class when it comes to containing a great variety of aquatic life. That is one reason why The Harpeth Conservancy’s work is so critical. The Harpeth River meanders through agricultural, forested, urban and suburban areas of six counties in the greater Nashville region until it joins the Cumberland River.”
1892
DEVILED EGGS
BY CHEF DYLAN MORRISON
Place eggs in cold water in a saucepan. Place over medium-high heat and cook for 15 minutes. Remove from heat and immediately place under cold running water. Peel. Cut eggs in half and press yolks through a sieve. Add Dukes mayonnaise, ground mustard, smoked paprika, salt and pepper to taste. Fill egg whites with yolk mixture, leaving some left over. Top with cooked bacon, gravlax. Place a dollop of egg yolk mixture onto platter and place filled eggs on top so they stay intact and don’t slide around.
1892
CHICKEN PANZANELLA
BY CHEF DYLAN MORRISON
Use any bread that might be going stale and cut into 1-inch cubes. Roast a small chicken in a large cast-iron skillet. Once chicken is cooked, remove and let rest. To the drippings in the skillet, add bread cubes, a couple garlic cloves, champagne vinegar, fresh dill and any fresh garden vegetables. Saute 5 minutes. Stir well. Place in a serving bowl and top with chicken.