McConnell House…..Here we come!
Published June 27, 2011 | 
I decided that it was time to expand our operation in to the catering/event world. This is where the idea for McConnell House came about. I have been trying to find a place for weddings, corporate events, and general good times. We had an opportunity to take and rehabilitate a fantastic space in the Historic district of Franklin, TN. It will be called McConnell House, and it will be located at 108 Bridge Street in the 1905 Historic Franklin jail. This space has the ability to host almost any size function, seated dinners for 125+ or cocktail receptions for 200+. The space has been refurbished with a clean, crisp formal look. It features two bar areas and an outdoor deck. We will be finalizing permits and plan to host an open house on July 12,13,14 for planners, brides, etc. The pictures don’t do it justice, so come on over and take a look. 615-595-6070
pig heads, deer heads, & wood shop
Published April 19, 2011 | 
Well this is the first official blog………..finally! I’m not the kind of person to rush to tell everyone what I think, well maybe I am. People always ask what I do in a typical day, well here you go.
I started out the day by paying a visit to my buddies at Natural Design. They are two brothers who did my build-out at 55 South, and are great guys. Jake and Luke Herring have some amazing reclaimed wood that I asked them to make some buffet cutting boards for an event at Cheekwood. I showed up at their shop in Thompson Station to take a look at the wood and was handed a sander to go to work. About 30 minutes later, I walked out with some killer pieces that will get rubbed with oil then used for catering.
Next stop, 55 South to hand a recently mounted deer head in the bar area. I know it sounds morbid, but what else am I supposed to put in the bar to keep the moose company? We originally asked regulars to bring in a black and white photo to hang in the bar, and one of our regulars said “What about a moose head”. What do I say, but bring it on. And of course he did. We are still taking photos, but no longer accept moose.
To round it all out, I used 3 pig heads and 4 pig feet to make souse a.k.a head cheese, testa, etc. One of my employees calls to ask if I need anything from the Asian market and I said sure……pig heads and feet. She agreed to help me out after gagging into the phone. I LOVE making old school things that gross people out. I grew up on a farm and have eaten just about every animal part, so I know where food really comes from.
Well this was all followed by a day in the restaurant. This is how is usually goes, except nobody had to be fired, bailed out of jail. This is the glamor of the restaurant life.