Stones River Market
Murfreesboro, TN

Here is what I actually came here to do; the famous Philly Cheesesteak sandwich. I found a great local bakery in West Nashville called Charpiers. I am using Charpier's 6inch hoagie. I am using 8oz of New York strip loin steaks per sandwich. I am making my own cheese wiz sauce which is just American cheese, cream cheese, and heavy cream. Finally they will be served with sautéed onions, red bell peppers, garlic and portobello mushrooms. Garnished with fresh parsley. Will come with an additional side of cheese wiz sauce for your dunking pleasure. *Sandwich will have cheese wiz on it* * if you do not want one of these vegetables on your sandwich when you order please send me an email to exclude it* Ingredients: Hoagie Roll (Flour, water, yeast, salt) New York strip loin steak, onions, red bell peppers, portobello mushrooms, onions, garlic, parsley, salt and black pepper, Cheese Wiz sauce (American cheese, cream cheese, and heavy cream. Reheating instructions: Some of my favorite cheese steaks have been reheats the next morning. I would go to South Philly to Geno's and I would order one to eat there and one to take home. And the one I took home to me was better because the bread was all toasty and warm which is not the case when you go out for them. Pre heat oven to 350f, leave the cheesesteak out for 15 minutes prior to cooking. Wrap the cheesesteak in aluminum foil. Cook for 7-10mins or until it's hot. The foil will prevent the bread from burning but it will still take on a toasty finish. to reheat the cheesewiz place cheese wiz into a microwave safe dish and reheat for 30s. As a side note to this dish I also wanted to share with you that I will be doing a Nashphilly Pop Up event Saturday August 26th @ The Abbey in downtown Murfreesboro from 11am-3pm. I will be serving this same Philly cheesesteak with two small sides for a set price. I hope to see you there!
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Here is what I actually came here to do; the famous Philly Cheesesteak sandwich. I found a great local bakery ... more

Diced Roma tomatoes marinated with extra virgin olive oil, balsamic vinegar, garlic and lots of basil. Delicious snack with toast points, crackers. I have put it over a bed a greens to spice up my salad greens or you can even put it on a roasted piece of chicken to add some extra flares to it. Ingredients. Tomatoes, basil, garlic, balsamic vinegar's, extra virgin olive oil, salt and pepper.
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Diced Roma tomatoes marinated with extra virgin olive oil, balsamic vinegar, garlic and lots of basil. Delicious snack with toast ... more

I promise these will be some of the best Brussel sprouts you taste in your life! Smokey thick cut bacon which is rendered and slowly cooked with onions until they are sweet and caramelized. Finished in the traditional French method/flavors and enhanced with southern flavors. Each order will be roughly a 1lb of food. As a side item these could easily feed 3 people, possibly even four. Reheat Instructions: Remove from pan. You can either microwave these until they are hot, or reheat them on the stove top, over medium heat until they are hot. Ingredients: Brussel sprouts, bacon, onions, thyme chicken stock, butter, brown sugar, Worcestershire sauce, Tabasco, apple cider vinegar, salt, pepper, and paprika.
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I promise these will be some of the best Brussel sprouts you taste in your life! Smokey thick cut bacon ... more

A very well done and traditional side of collard greens to enjoy with your next meal. Well balanced flavors of smoky, savory, fatty, sweet and sour, with a tad bit of spicy, are stewed with your greens in chicken stock for at least 2 hours before being finished. Ingredients: Collard greens, garlic, onions, bacon , butter, chicken stock, apple cider vinegar, Worcestershire sauce, tabasco, brown sugar, salt and pepper. Reheating instructions: Place collard greens onto microwave safe dish and cook for 45secs or until hot. or place onto a small pot or sauté pan over medium to high heat for 3 minutes or until hot.
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A very well done and traditional side of collard greens to enjoy with your next meal. Well balanced flavors of ... more

It's like a spinach and artichoke dip in flavor, minus the thickness. Made with hearty collard greens instead and cooked in onions and garlic, and stewed in heavy cream. garnished with shredded fresh Parmesan cheese so when you reheat it becomes kinda of toasted. Ingredients: Collard greens, butter, onions, garlic, heavy cream parmesan cheese, thyme, rosemary, roux (butter and flour) black pepper and salt. Heating instructions: Preheat oven to 350 degrees F. Leave greens out on counter 20mins prior to heating . Leave in oven for 15 minutes or until hot and finished.
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It's like a spinach and artichoke dip in flavor, minus the thickness. Made with hearty collard greens instead and cooked ... more

This potato salad is mayo and mustard based. It contains hard boiled eggs, pickle relish, and sweet onions. It has savory, sweet, and slightly tangy flavor profiles. It’s garnish with a little paprika but it is not spicy just nice Smokey bell pepper flavor. By weight it’s 1lb and 1/2 of russet potato. Should be able to feed quite a few people. Ingredients: russet potatoes, sweet onions, celery, eggs, mustard, mayo, pickle relish, brown sugar, paprika, salt and pepper. We will update with a photo as soon as I can!
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This potato salad is mayo and mustard based. It contains hard boiled eggs, pickle relish, and sweet onions. It has ... more