William Zaitz, executive chef at the Hilton Nashville Downtown, is excited about Valentine’s Day. “We’re calling it Valentine’s and Blue Lines,” he says. “It’s a hockey night, and we wanted to do something special—something a little different.” Designed for patrons who plan on walking over to the Sommet Center to watch the Preds pound the Bruins, or those who like a less formal atmosphere and want to watch the game on the big screens, the Hilton’s Sportsgrille is offering something completely different. The restaurant will be serving a special menu, complete with chocolate-covered strawberries, and showing romantic movies on alternate screens from the game (we didn’t ask Zaitz if Slapshot counted as a “romantic” movie). With special room packages from the hotel, it should make for a great alternative Valentine’s event. And that kind of thinking outside the box is what makes the Hilton chef love his job.
Zaitz has been with the Hilton five years. He began his career with an apprenticeship at the American Culinary Federation, studying to get his associate’s degree in business at the same time at Cuyahoga Community College in Cleveland, Ohio. “Then I started traveling,” grins Zaitz. He built his resume working at the likes of the Peabody Hotel (both in Memphis and Little Rock), the Radisson Plaza-Warwick Hotel in Philadelphia, and Churchill Downs, among other prestigious names. But when Hilton Nashville Downtown offered him a job, he jumped at the chance to come to Middle Tennessee.
There’s good reason to be excited about the Hilton’s offerings, whether you’re having a meal at The Sportsgrille, enjoying the lush breakfast buffet or ordering room service. Zaitz says a remodel of the breakfast buffet will include a more modern induction system, dramatically improving the level of presentation. The cuisine, whether you’re enjoying the omelet station or ordering a late night nosh sent to your room, is definitely a highlight of your hotel stay. The Hilton is renowned as an “it” spot for downtown event traffic, especially when there’s a Predators game or some other spectacle at the Sommet Center, within easy walking distance.
Zaitz stresses the Hilton’s overall commitment to food quality and freshness, saying that makes all the difference on the assortment of menus. “We stress freshness,” he says with pride. “We make everything we plate, with maybe the exception of the hamburger buns.” His own inspirations come from a variety of sources. A trip to Barcelona cemented his love of Mediterranean foods, simply prepared meals and, of course, tapas. “Mario Batali is an inspiration to me,” he says.
Of course, his responsibilities also include catering and huge parties for hundreds of guests. With the Hilton’s new, greener focus, he emphasizes plated meals over buffets, with small, sophisticated tastings, like a trio dessert sampler to add elements of both conservation and elegance. But, whether serving 400 at a wedding or four for an intimate dinner, Zaitz and his crew can be relied upon to dream up something charming and original.
Grilled Salmon B.L.T.
Serves two
2 four- to five-ounce skinless fresh salmon filets
2 vine-ripened tomatoes, washed and sliced 1/4-inch thick
1 cup low-sodium soy sauce
1 tablespoon finely chopped, ground ginger
6 slices jalapeno bacon or your favorite bacon
3 ounces frisse or baby mixed lettuces
1 tablespoon finely chopped shallots
1 cup wasabi peas, pulsed fine in food processor
2 ounces extra virgin olive oil
Kosher salt and fresh ground black pepper to taste
3 ounces Teriyaki Glaze (Kikkoman)
Sesame oil and apple cider vinegar to taste
Mix soy sauce and fresh ginger. In a shallow bowl, pour mix over salmon and marinate in refrigerator one hour.
Cook bacon, dry off excess grease and chop roughly into large crumbles.
Top tomatoes with salt,pepper and olive oil, grill on each side or sear in frying pan until light brown, but not mushy. Use high heat and be careful of spattering oil. This should take only a minute or two.
Rinse frisse or baby lettuces in ice water, drain and dry thoroughly, toss in olive oil with shallots and add kosher salt and fresh ground pepper to taste. Then add a dash of cider vinegar if desired.
Remove salmon from marinade, grill or pan sear in a small amount of olive oil or sesame oil till done. Fish will break apart when gently pressed. Top lettuces with tomatoes, salmon and chopped bacon. Drizzle salmon with a small amount of preheated Teriyaki Glaze. Top salmon with a good dusting of wasabi pea crumbs (wasabi peas are available in organic section of Publix).
Dessert: Strawberries in Port
Serves two
1 pint fresh strawberries
1/2 cup Port wine
1/2 cup granulated white sugar
3 ounces fresh whipped cream
1 teaspoon finely minced fresh lemon zest
2 fresh mint leaves
Trim tops off strawberries and cut in half. Toss strawberries in a stainless bowl with Port wine and sugar. Adjust sweetness to your taste. Split strawberry mix into two martini glasses or goblets. Top with whipped cream. Sprinkle lemon zest on top of cream and garnish with mint leaves.
Brownie Cookie Recipe
1/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
7 ounces bittersweet chocolate, chopped
2 tablespoons unsalted butter
2 large eggs
2/3 cup sugar
1/2 tablespoon strong-brewed coffee
2 teaspoons pure vanilla
1/2 cup chocolate chips
Preheat oven to 350 degrees. Line two baking sheets with parchment paper. In a bowl, whisk together the flour, baking powder, and salt and set aside.
Place the chocolate and the butter in a double boiler. If you don’t have double boiler, you can rig one up by placing a stainless steel bowl on top of a pan of steaming water. Just make sure the bowl doesn’t drop all the way into the pan. It should not touch the water below it.
Heat until melted. Remove the chocolate mixture and stir until smooth.
Using an electric mixer, beat the eggs just long enough to break up the yolks. Add the sugar, coffee, and vanilla. Beat on high speed for about 10 minutes until thick.
Fold the chocolate mixture into the egg mixture until partially combined. Add the flour mixture to the batter. Fold in the chocolate chips.
Use an ice cream scoop to drop the batter onto the baking sheets and back for 16 to 18 minutes. Enjoy!