Nicky's Coal Fired Guest Pizza Chef Series
While most Americans are joining gyms, Marie Kondo-ing their homes, and trying to live their “healthiest” life, I am posted up at the chef’s counter sipping wine and eating all the things. Why? Two reasons: First, life is all about balance and second, Nicky’s Coal Fired just kicked off their second annual Guest Pizza Chef Series. When I say that this is one of my favorite collaborations of the year, I’m not kidding. Given my passion for collaboration and pizza in general, I’ve put together a list of five reasons why you need to check out the Guest Pizza Chef Series at Nicky’s Coal Fired.
Reason One: Nicky’s invites some of the most talented chefs in Nashville to create coal-fired pies.
In 2018, Tony and Caroline Galzin, owners of Nicky’s Coal Fired, invited chefs Ryan Poli, Trevor Morain and Lisa Marie White, Charles Welch and the masterminds behind Slim and Husky’s to come into their kitchen and kick things up a notch. Given the diversity of experience with this group, it was fascinating to see what pizza concoctions they came up with.
This year the Galzins welcome the following chefs:
January 14 – Chef Pat Martin of Martin’s BBQ and Hugh Baby’s
January 21 – Chef Kahlil Arnold of Arnold’s Country Kitchen
January 28 – Chef Margot McCormick of Margot Café & Bar
February 4 – Chef Tom Bayless
Talk about talent. I’m undoubtedly excited to see what these chefs create in the kitchen.
Reason Two: A portion of the proceeds are donated to Slow Food of Middle Tennessee.
Where else can you enjoy amazing food for a good cause? Our friends at Nicky’s Coal Fired donate a portion of each guest chef pizza sold to Slow Food of Middle Tennessee. Not familiar with Slow Food of Middle Tennessee?
“Founded in 2017, Slow Food Middle Tennessee is a local chapter of Slow Food USA. An international grassroots movement, Slow Food seeks to prevent the disappearance of local food cultures and traditions, counteract the rise of fast life and combat people’s dwindling interest in the food they eat, where it comes from, and how our food choices affect the world around us.”
For more information on the organization, click here.
Reason Three: These one of a kind pies are limited!
Each coal-fired creation is served for one week only. Once a new chef gets in front of Enrico, that’s it. Game over. I urge you if a pizza piques your curiosity, swing by Nicky’s and check it out. Not wanting to leave your house? No worries, one of the many food delivery services can take care of you.
Reason Four: This is not your basic pizza
You didn’t think that Nicky’s would just serve glorified pepperoni pizzas, did you? Far from it. During the six week series in 2018, we saw everything from meat and three pizzas to carbonara inspired pies. These chefs let the creative juices flow and come up with some savory concepts.
This year is no exception. 2019 kicked off with Pitmaster Pat Martin of Martin’s BBQ behind the counter and he did not disappoint. Martin created the “Hal and Grace” which was a white pie featuring the following: Duke’s Mayonnaise, Smoked Beef Ribs, Charred Sweet Potatoes, Pickled Red Onion, Parmesan, Roasted Tomatoes and Calabrian Chili Oil. If you haven’t had smoked beef rib on a pizza before, now’s your chance and trust me you don’t want to miss out.
Reason Five: Hospitality and Happy Hour
It goes without saying, the folks at Nicky’s are top notch. But when you’re there on repeat, you have the opportunity to get to know some of them really well. Whether it’s trash TV or thoughts on this week’s pie, we never run out of things to chat about.
And did I mention that they have one hell of a happy hour? Discounted cocktails, $5.00 house wine and $2 off draft beer? Doesn’t get much better than that!
There you have it. Five reasons why you can’t pass up Nicky’s Coal Fired Guest Pizza Chef Series. If this doesn’t convince you, well…
Until Next Time!
