Trisha Yearwood Hosts a Down-Home Brunch — and Demos New Music
Before this weekend's New York City Wine & Food Festival came to a close, fans flocked to Midtown Manhattan on Sunday afternoon for one final indulgent feast, this time a hearty Southern-style meal that only country superstar Trisha Yearwood could offer. Set in an elegantly adorned hotel ballroom, Trisha's Down-Home Country Brunch offered classic Southern fixings, like grits, greens and fried catfish, a Bloody Mary bar complete with traditional toppings, and a musical surprise from the host that brought the sold-out crowd to its feet. FN Dish was on hand to take in the sights, sounds and tastes, and we caught up with Trisha to find out what the weekend brunch scene looks like at her house.
"Lots of cheese, lots of eggs, lots of bacon, lots of biscuits," Trisha said of the brunch spreads when she's cooking. "Really casual. Low key. Lots of coffee." For her signature offering on Sunday, she opted for a tried-and-true favorite familiar to many Food Network fans, her five-star Country Quiche (pictured above), studded with meaty pork sausage, sweet grape tomatoes and plenty of cheddar cheese. The quiche she served at the event had one secret ingredient not featured in her usual recipe: cheese tortellini. "That was a Garth touch," she revealed of her husband Garth Brooks' idea for the add-in.
While Trisha presented a savory plate, Food Network Star winner and the host of Southern at Heart Damaris Phillips satisfied sweet tooths with her Cornbread and Sweet Milk (pictured above), a nostalgic dish she used to enjoy with her family in Kentucky. "When we had cornbread for dinner, the next morning we had cornbread and milk," she explained. She served the sliced cornbread with a rich pour of "cold, cold milk" for over-the-top decadence.
At Elizabeth Karmel's station, the Hill Country Barbecue Market chef dished up Barbecued Pork Ribs (pictured above) as quickly as fans grabbed them from the table. She served these peppered beauties with individual servings of corn pudding, a creamy, two-bite side full of comfort.
Of course no Southern feast is complete without a serving of greens, and Chef Lev Gewirtzman of Mayfield offered his with Shrimp and Grits with Tasso Ham (pictured above). Tender and creamy, the hearty grits were best when mixed with the silky juices from the greens and shrimp.
In true Trisha fashion, she closed the brunch with a series of musical performances as she sang two new songs and two longtime favorites, including "She's in Love with the Boy," which had the crowd singing along with her.