Warmer weather is officially here to stay, and Puckett’s Boat House will welcome the summer season with an “all you can eat” Low Country Boil on Monday, June 4 from 5 to 8 p.m. on its outdoor patio area. This traditional Southern event will feature the seasonal debut of the restaurant’s state-of-the-art outdoor cooker, which will be filled with crawfish, shrimp, sausage, potatoes, corn, and signature Boat House seasoning. The Low Country Boil also marks the introduction of the restaurant’s new executive chef, Braiden Mallon.
General Manager Mike Greene said that his team wanted to plan a festive community event in honor of the long-anticipated summer season.
“The Low Country Boil is a perfect opportunity to celebrate what our restaurant loves most: family, Southern culture and exceptional seafood,” Greene said. “We hope folks will gather together after work to enjoy a summer evening on patio and take advantage of this unique coastal experience right in the heart of Downtown Franklin.”
The event will feature a cash beer bar hosted by BountyBev, a middle Tennessee-based craft beer distributor. Selections include Good People Brewing Company, Bell’s Brewery, Founders Brewing Co., Dogfish Head Brewery, Wiseacre Brewing Co. and Jackalope Brewing Company.
Tickets for the all you can eat event are $35 for adults and $15 for children ages 6-12. Children 5 and under are admitted for free. Guests can purchase tickets at the door or online at www.eventbrite.com. Additionally, the restaurant is partnering with Lyft to offer an exclusive 10 percent discount on two rides to or from the Low Country Boil with the code LOWCOUNTRY18.
Behind the scenes of the Low Country Boil is Puckett Boat House’s new Chef, Braiden Mallon, a long-time friend and employee of the Marshall family. In the early history of Puckett’s Gro. & Restaurant, Mallon worked in the kitchen under Founder Andy Marshall at the Southern eatery’s first two locations in Leiper’s Fork and downtown Franklin, Tenn.
“I’ve known Braiden for over a decade, and his dedicated work ethic and innovative culinary spirit never cease to amaze me,” Marshall said. “He is a excellent chef with a special talent for working with seafood. We’re thrilled to have him back home at Puckett’s.”
Mallon’s previous experience includes serving as sous chef to renowned chef Jason McConnell at Red Pony Restaurant, 55 South and Cork & Cow, all in Downtown Franklin. He lives in Middle Tennessee with his wife, four children and several rescue dogs.
About Puckett’s Boat House
Puckett’s Boat House aims to stay true to local flavor while delivering an atmosphere that makes you nostalgic for family vacations and good times. The grill and oyster bar menu offers by-the-shore dishes reminiscent of the Gulf coast and the Big Easy, plus Southern staples that draw from the Marshall family’s Mississippi Delta and Memphis roots.
Enjoy Puckett’s trademark Southern fare and reputation for a live music venue—both with a Boat House twist. To learn more, go to puckettsboathouse.com.
