The old Loveless Cafe was my favorite restaurant in Nashville back in the early 1980s. We’d drop in on Sunday for country ham omelets, homemade biscuits and peach jam.
Now, Food Network has discovered this little gem. During the premiere of chef Alton Brown’s “America’s Best” series, the made-from-scratch biscuits at the Loveless were announced as the best in the country.
According to the episode, the cafe, southwest of downtown Nashville, opened in 1951. It was part of a roadside motel, with the cafe off to one side of the parking lot.
It didn’t take long for Nashville to take note. Country music stars, politicians and just regular folks have their pictures hanging on the walls.
Even after the motel closed, the cafe remained a favorite. It’s changed hands through the years but continues serving the quality comfort food multiple generations have loved. The Loveless Cafe is at 8400 Highway 100 near the entrance to Natchez Trace Parkway.
Cruise and cook
Cruises have long been known for gastronomic adventures on the high seas, but Royal Caribbean is doing more than offering an enormous spread of food.
The cruise line is partnering with Chefmakers Cooking Academy for cooking schools on the water. The kitchens will open to aspiring cooks 18 and older for such programs as Quick and Easy Fish, Tamales, All About Chicken and gingerbread house decorating. There also will be a series of social and interactive classes with topics such as Asian Persuasion and New American Cuisine. There’s also a special cooking class for kids.
“The classes have been in development for over three years, and we’re excited about them. Our guests are very happy, and they’ve really liked it,” said Richard Klein, Chefmakers founder and CEO.
The three-hour programs were launched aboard Mariner of the Seas and now are being offered on Liberty of the Seas and Freedom of the Seas. Classes range from $40 to $125 per person, which includes complimentary wine and champagne and a Chefmakers embroidered apron.
For information, log onto www.chefmakers.com and go to the preboard registration site or to www.royalcaribbean.com.
Pork and apples
The new cookbook “Harvest to Heat,” by Darryl Estrine and Kelly Kochendorfer (Taunton Press, $40), is the perfect partner for the renewed emphasis on fresh, locally produced foods. It’s one of those books that makes you want to sit back with a glass of wine on a day when you want to curl up and read. Envision yourself playing a part in each chapter — living on the farm or fishing the seas, then bringing home the day’s catch to cook.
This book tells the tales of those people who spend their lives providing food for our table. Here’s a good recipe for fall. I love the idea of pork and apples together in a soup.
Smoky Pork and Apple Soup With Mustard
Stock:
1 1/2 pounds ham hocks
2 3/4 cups apple cider
1 red onion, cut in half
Soup:
1/2 cup olive oil
5 medium carrots, peeled and cut into 1/2-inch dice
7 medium parsnips, peeled and cut into 1/2-inch dice
3 small onions, cut into 1/2-inch dice
1 1/2 pounds medium potatoes, such as Yukon Gold, cut into 1/2-inch dice
1 medium head garlic, peeled around the outside but kept whole
3 apples, preferably Granny Smith, cut into 1/2-inch dice
Dijon mustard
Coarse salt
For stock: In large pot, combine ham hocks, 3 quarts water, apple cider and red onion halves; simmer over medium heat for about 3 1/2 hours, or until meat is falling off the bone. When cool enough to handle, remove ham hocks and pull the meat off the bones and set aside; discard bones. Reserve the cooking liquid. You should have about 2 quarts.
For soup: Heat olive oil in large, heavy-bottomed pot over medium heat; add carrots, parsnips and onions, and cook till golden brown, about 10 minutes. Add the potatoes, garlic, apples, ham and reserved stock. (If you don’t have 2 quarts, add enough water to equal 2 quarts.) Cook until vegetables are tender, about 10 minutes. Stir in the mustard and season to taste with salt. Serve immediately. Makes 4 servings.
Contact Anne Braly at abraly@timesfreepress.com or 423-757-6285.