It’s all about trout this month in ASAP’s Get Local initiative, which shines the spotlight on a local food or group of foods each month. To celebrate, Tupelo Honey Café South — an Appalachian Grown partner and Get Local participating restaurant — officially turned its Tuesdays over to the fish this February.
The event series kicked off on Feb. 7, with trout prepared two ways and takes a romantic turn on Tuesday, Feb. 14, with the chef pairing trout with a complimentary glass of champagne. (Tupelo will offer chocolate-dipped strawberries, too). For the two remaining Trout on Tuesdays at Tupelo, the restaurant will continue to offer specials on the locally raised fish from Sunburst Trout Farms in Canton. All proceeds from the specials benefit ASAP.
On Tuesday, Feb. 21, the restaurant will host a trout-themed coloring contest for children 12 and under. Prizes include a restaurant gift certificate as well as $500 for the winner’s school or home-schooling parents. And on Feb. 28, the special trout celebration will include a silent auction for a private dinner party for eight, complete with fresh, local trout. Proceeds from the auction will also benefit ASAP. Trout specials and festivities run from 5 until 9 p.m. each Tuesday.
Tupelo Honey South is located at 1829 Hendersonville Rd.
Sautéed Sunburst red rainbow trout with caper beurre blanc and toasted almonds:
For executive chef Brian Sonoskus, featuring the fish isn’t a challenge. “We love the freshness of Sunburst trout,” he says. “It’s a true taste of our mountains and a wonderful palate for Tupelo flavors.” While the remaining trout specials are a surprise, you can get a feel for what to expect, and learn how to create Tupelo flavors at home, with this recipe:
1 8-oz Sunburst trout filet
1 tbs roasted garlic oil
1/2 tbs capers
1 oz roasted red peppers
1/2 oz baby spinach
1 tbs toasted almonds
3 tbs white wine
1 tbs heavy cream
1 tbs butter
Salt and pepper
Put the garlic oil in a 10-inch sauté pan and heat until hot. Sprinkle trout with a pinch of salt and pepper and sauté until cooked through, making sure not to overcook. Remove the trout to a serving plate and keep warm. In the hot sauté pan, add capers, peppers and spinach, cooking over high heat. Deglaze the pan with white wine, then add cream and cook for one minute until the liquid begins to boil. Turn off heat and add butter, swirling to melt and create an emulsion. Pour the spinach beurre blanc over trout and sprinkle with almonds. Serve immediately and enjoy.
Here's another recipe from Tupelo Honey, a quick and easy appetizer that serves four people:
8 oz softened cream cheese
4 oz smoked trout filet
1T lemon juice
1T roasted garlic puree
1T capers, chopped
1 pinch salt and pepper
Combine all ingredients in a mixer with the paddle attachment and mix on low to combine. Mix on high for 1-2 minutes till light and fluffy. Refrigerate for up to 14 days. Bring to room temperature to serve with crostini or crackers.
Tupelo Honey Café south isn’t the only restaurant thinking trout. The Morning Glory is another one of many Appalachian Grown eateries cooking with the fish in order to offer local options during the colder months. Their winter menu showcases the fish, also from Sunburst Trout Farms, in traditional preparations — like pecan-crusted — and the more unconventional: as a premium pizza topping.
Browse ASAP’s online Local Food Guide for a complete list of Appalachian Grown partner restaurants, as well as list of all the trout farms in our region. To learn more about the Get Local initiative, including which food is in the spotlight next month, visit this link
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