Over the last year as we’ve heard back from listeners, one thing we’ve learned is that our Nashville Symphony Broadcasts are often paired with a lovely meal. We listened — and reached out to a local chef and asked him to suggest a menu to go with our live broadcast of the Nashville Symphony’s Bernstein Centennial concert on September 8 at 8pm.

Chef Andrew Coins, from Miel in Sylvan Park, answered the call.

Seeing the fun of the program and the potential for dining on a warm summer evening, he made these suggestions. And he included a recipe for Green Tomato and Tomatillo Chimichurri. Everything here is meant to be enjoyed family style.

To Start:

• Marinated Scallop Crudo with Elderflower, Crushed Peach, Cherry Tomatoes and tons of fresh herbs
• Smoked Olives Stuffed with Anchovies
• Warm Sourdough Bread with Homemade Butter and Cured Egg Yolk
• Wine: Sparkling Rosé

Entree:

• Grilled Strip Steak with a Green Tomato and Tomatillo Chimichurri 
• Salad of Tomatoes, Blue Cheese, Croutons, Pinenuts and Herbs
• Sweet and Sour Eggplant with Fermented Cayenne and Crispy Lardo
• Wine: Pinot Grigio

Dessert:

• Whipped Homemade Farm Cheese
• Roasted Plums
• Caramelized Local Honey
• Malt Shortbread Crumble
• Lemon Verbena 

Recipe: Green Tomato and Tomatillo Chimichurri

• 4 Green Tomatoes
• 10 Tomatillos
• 8 Cloves of Garlic
• Zest and Juice of 4 Limes
• the Juice of 3 Limes
• Chili Flakes to taste — I like alot!
• Tons of Herbs — Dill, Parsley, Chives, Basil
• Salt and Pepper — to taste
• 1 cup Olive Oil

Preparation:

Take the core out of the tomatoes and the Tomatillos. Cut them into one-inch pieces. In a blender, combine green tomatoes, tomatillos, garlic, lime juice and zest, salt and pepper. Blend until coarsely smooth. Next, blend in olive oil. Last, add the herbs and pulse until they appear chopped. Serve with pretty much anything!

91Classical’s live broadcast of the Nashville Symphony’s Bernstein Centennial Season Opener is on September 8, 2018 at 8pm. 

Andrew Coins is the head chef at Miel.