Jeni's Splendid Ice Creams: Queen City Cayenne and Coriander with Raspberry Sauce. Ay!
I used to know where all the hot new Nashville restaurants were. It was the double bonus of sitting near the newspaper’s food critic, gossip columnist and music writers. Those people know everything.
These days I am more suburban soccer mom than reporter-on-the-spot and I don’t get out much to places when they make the first splash. Damn, I haven’t even been to the Watermark yet and it has been around since 2005.
But this week, I dipped my toe back into hitting the good stuff early. Helloooooo, Jeni’s Splendid Ice Creams and Yayo’s O.M.G. An artisan ice cream shop that just opened, and a gourmet Mexican food truck — both within 24 hours.
I am living large, I tell you. Large!
OK, first Jeni’s because even if you don’t live in Ohio, where it was founded, or in East Nashville, where the latest shop is, you can make your own amazing ice cream via the owner’s book. Seriously, people, buy the book.
We’re talking goat cheese and red cherries, or goat cheese with cognac figs; tres leches ice cream; lime and cardamom frozen yogurt and cucumber, honeydew and cayenne sorbet. (Hello, yes, tres leches ice cream, gente.) Here are some free ice cream and sorbet recipes from Jeni as published in Food & Wine.
You know, I get the porn addicts of the world a little better now. Should I say that? I’ve gone through my book a dozen times and fantasized about what we’ll be making first. But, before we even delve into Jeni’s recipes, we have a freezer full of ice cream and paletas I already have made.
Blackberry and blueberry ice cream and mango/orange sorbet.
OK, and then after I get through Jeni’s book, I have to make the turron ice cream I found in The Perfect Scoop. And then, the leche merengada ice cream. Yes, you read those right.
I am not sure how with this current ice cream thing I have going on I am going to get beach body by 45. But, life is about joy, no?
Which brings me to Yayo’s.
Mahi Mahi Tacos
They’re new to Nashville, hailing all the way from South Florida, where they have mas food trucks. They go all over town, but park from noon to 3 p.m. each Wednesday outside of Conexion Americas on 18th Ave. South, on Music Row. And that’s where I met them. Que fab son.
I watched the continuous line from inside Conexion, an amazing non-profit I once volunteered with. People came to Yayo’s despite the horrendous heat. It was well worth it. Maria had a fancy quesadilla, but it was the choco-flan she says made the trip worth it for her. Of course.
Yayo and his wife are all sorts of awesome and they’re loving the Music City vibe and people. (They even nicely indulged my campaign for a seitan taco…I tried, vegetarians, I tried…)
The daily specials.
Yayo's cool truck.
You can read more about Nashville food trucks in this recent Tennessean story and in this Nashville Scene cover, Food Truck Frenzy.
And more about the ice cream adventures that Nashvillians can enjoy in this story, which lists places to consume helado and paletas.
Now, if you catch me posting more photos like these and hanging in long lines in front of the Grilled Cheeserie, please remind me that I never will achieve Brazil Butt by August 2012.
Temptation at Jeni's.