We hope you will make plans to join us for our upcoming event at Saffire Farm. We will have dinners on Friday and Saturday and a brunch on Sunday. For those who did not attend one of our past events, we thought it would be helpful to describe how our event is different from the farm to table restaurants in Nashville. Our version of farm to table is an experience not just a meal where almost all of the foods of which you will be partaking were raised within a few yards of where you will be dining.
Guests for the dinners may begin arriving at 5 pm (sunset is around 6:15 for fall events and 7:30 for spring events so there should be plenty of daylight). As soon as you drive through the wood and iron gates at the front pasture you will begin to relax and prepare yourself to settle into an evening of atmosphere and delicious fresh foods. Upon arrival there will be a variety of appetizers as well as a welcome cocktail (or mocktail) available. While partaking of the appetizers and beverages guests may view cattle, sheep, goats, and chickens in the pasture just behind the house and enjoy the music of local musicians. During this time, one can go for a stroll down to Big Spring creek where you might see one of the blue or green herons and snowy egrets who reside there, relax by the fire on the back porch or sit on the front porch and take in the views of the pasture and Jennings Knob–the 1100+ foot hill topped with an old fire tower. Guests can also see the garden where the fruits and vegetables for the evening meal were picked and the herb garden which was used for the evening’s spices. There will be signs set at various places explaining what things are if one wants to do a self-guided tour. There will also be a guided farm tour during this time if that is of interest. We will begin sitting down for the next four courses around 6:00 pm. Tables will be set up in the back where one can catch a glimpse of the sun setting just across the creek and with oil lanterns glowing, guests may gaze up at Mercury visible in the evening sky (clouds permitting). There will be carafes of red and white wine, water and tea along with a bread basket on each table. The seated portion of the meal will begin with a trio of soups, followed by a fresh picked garden salad, a main course with both beef and lamb coupled with fresh vegetables and finally a sweet finish. As each course is served, local foodie (and Grand Ole Opry clogger) Jessica Fain will describe the courses and their preparation such that guests can take notes on the menu located at their seat on the spices, textures and nuances of each dish. There will be a little something for each guest to take home and enjoy at a later time.
Sunday’s brunch will be served buffet style out on the back porch with farm fresh eggs, salads, beef sausage and other treats for all to enjoy. Beverages will include mimosas, bloody marys, tea, water and lemonade and muffins and tarts will be available to curb your sweet tooth. Guests can do a self-guided tour of the farm before or after enjoying their meal. There will also be guided farm tours, music and a croquet and badminton set up in the yard for your enjoyment. Who doesn’t love a good Sunday brunch!
Your hosts at Saffire Farm are Daren and Jamie Nicholson. Daren is a patent attorney as well as a farmer using his master degree in forage to sustainably manage the pastures on the farm. Jamie is also an attorney and a fourth generation cattle farmer who still enjoys showing and judging Angus cattle at shows across the country. In addition to farming they love to travel and find wonderful places to eat interesting and unique foods. They are grateful that you might choose to spend an afternoon or evening with them and hope you enjoy your experience at Saffire Farm as much as they do.