Third Thursday Potluck: October Menu

Entertaining,Food and Travel,How-To,Regional Food
September 17, 2012

A layered casserole, butternut and bean chili, eggplant poutzakia and many more are on the menu.

Third Thursday Potluck

Welcome to The Third Thursday Potluck, a monthly supper club that meets every third Thursday in Nashville, Tenn. Gigi Gaskins and I started this extraordinary potluck in June 2009 as a way to foster community.  Now headed into its fourth year, Third Thursday continues to bring together a cross-section of folks bearing delicious local, seasonally driven dishes. There are no assigned dishes. No RSVP! We enjoy the creative sparks that tend to happen in a less formal structure. True to the notion of “Potluck,” there’s an element of surrender in that, but it always works out.—Nancy Vienneau

recipe below

Watermelon-Cucumber-Radish Salad

Apple-Fennel Slaw

Caramelized Onion-Chanterelle Tart*

Italian Flag Grits Casserole*

Fig-Gorgonzola-Prosciutto Flatbread*

Israeli Couscous with Mango and Cucumbers*

Pan Bagnat: Pressed Tuna Nicoise-Ciabatta Sandwiches

Butternut Squash-Heirloom Bean Chili*

Provencale Quiche

Barbara Kingsolver’s Eggplant Papoutzakia*

Krispee-Kreme Donut/Peach Bread Pudding

In Nashville, fall marks a time of transition. You can really feel the shift. Days still heat up, but temperatures dip in the evening, sending us to the closet to rummage for jackets and sweaters. Humidity has vanished, that haze replaced now with crystalline autumn skies.

Gardens are in transition, too. We see the stragglers—melons, zucchinis, peppers, and tomatoes—as these vestiges of summer have a final burst of growth before their cycle ends.

Cold weather crops make their first appearance at harvest—butternut and acorn squashes, the array of leafy greens, and root vegetables.

Our Third Thursday Potluck gathered on a crisp evening. Straddling the seasons, our table was a lively mosaic of both. We had Watermelon-Cucumber-Radish Salad alongside hearty Butternut Squash-Heirloom Bean Chili, Tomato-Zucchini layered Grits Casserole and crunchy Apple-Fennel Slaw.

And our annual favorite: figs, luscious and juicy, baked onto flatbread with prosciutto and gorgonzola cheese.

Transitions can be exciting, although not without a bittersweet side. Here, it heralds a new season of foods and events that bring friends and family together.

—Nancy Vienneau

Check out our Past Potluck Menus:



Need decorating ideas?

Welcome Fall with a Gourd Garland

Hearty chili for fall and winter with butternut squash

Butternut Squash and Heirloom Bean Chili

A vegetarian chili with a robust meaty quality. Serve it alongside a bowl of rice or with cornbread.

Eggplant Papoutzakia by Barbara Kingsolver's book Animal, Vegetable, Miracle

Barbara Kingsolver’s Eggplant Papoutzakia

A Greek-inspired recipe from Barbara Kingsolver's narrative Animal, Vegetable, Miracle.

Rich grits with zucchini and tomatoes

Italian Flag Grits

Grits cook up rich and soufflé-like in this layered casserole..

Mushroom and onion savory Tart

Caramelized Onion-Chanterelle Tart

Savory-sweet onions pair with the king of mushrooms in this rich early fall tart.

Fig Prosciutto Gorgonzola Flatbread

Fig-Prosciutto-Gorgonzola Flatbread

We are crazy for figs, and it has become potluck tradition to make this every year.

Israeli Couscous with Mango, Cucumber and Cilantro

Israeli Couscous with Mango and Cucumber

Sweet mangoes combine with Israeli couscous in this summery salad.


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