A Culinary Tour of Nashville
City House
Our first night we visited City House,
where Chef Tandy Wilson has created
an inventive Italian menu laced with
Southern reinventions. The space,
which has a cool industrial vibe, also
has a wonderful outdoor space for
warmer months. We ordered the octopus from the antipasti menu, which
featured a hot rub, white beans, celery,
red onion and lemon. It was a favorite
of the group—we all wanted more!
City House offers fresh herbs from the
back garden, handmade pasta and an
in-house charcuterie.
CITY HOUSE’S SAUSAGE, APPLES,
RED ONION AND PARSLEY
6 sausage links (your favorite),
preferably from a local butcher
Peanut oil
1 lemon, sliced
½ of a red onion, sliced
¼ cup parsley leaves
1 apple, sliced
Heat a large skillet over medium heat.
Add enough peanut oil to film bottom
of pan and follow with sausages. Cook
to golden brown on one side, flip and
put in oven for 7 minutes. Remove
sausage to rest.
Distribute lemon slices on the bottom of
the skillet, followed by onion slices, and
cook briefly. Add parsley and apples,
remove from heat and fold together.
To serve, slice sausage in half and top
with lemon/onion/apple mixture.
Tandy Wilson
52
PEACHYTHEMAGAZINE.COM