Bobbie’s Dairy Dip

Bobbie’s Dairy Dip Nashville TN
Area Sylvan Park / The Nations
The Story about Bobbie’s

Bobbie's Dairy Dip Nashville TN What's Cookin' Nashville

Best Burgers, Shakes & Ice Cream in Nashville, since 1951!
Please note that our Kitchen always closes one hour before we stop serving Ice Cream. Hours listed on this page show the closing time for Ice Cream.

In the same Sylvan Park location for more than half a century, Bobbie’s is a delightful blast from the past, a favorite family pit stop for hand-patted burgers, fresh-cut fries and soft ice cream treats. Grilled chicken sandwiches and jumbo beef hot dogs round out the grill menu, and the sweet potato fries are a favorite. There are a few meat-free patty options, too. Just don’t leave without one of their amazing dipped soft-serve cones (the large is taller than your head) or specialty shakes.

Map for 5301 Charlotte Pike Nashville, TN 37209

The Silo Mural Nashville

The Silo Mural Nashville
The Nations Area

GUIDO VAN HELTEN – Artist

The Nations Silo Mural Nashville TN What's Cookin Nashville

The Video Story by Day

An abandoned concrete silo looms over The Nations neighborhood, eerie and empty. The historic Nashville landmark was nearly torn down. Instead, it’s becoming the centerpiece of the community’s redevelopment.

A 15-story painting is unfolding, revealing an elderly man who lived nearly all his life within sight of the silo, and neighbors are gathering at patio bars to watch as the process unfolds.

The artist is Australian Guido Van Helten, an internationally acclaimed muralist known for large-scale portraits that are so realistic they look like they could be oversized photographs. He uses a nearly black and white paint palette, allowing the gritty emotion of his subject to come through. And he likes to make a statement by painting local people.

For the Nations, Van Helten chose 91-year-old Lee Estes, known to friends as LD. He has called this neighborhood home since the late 1920s.

CREDIT AMY ESKIND / WPLN

“It’s definitely a positive thing to commemorate people who have lived here for a long time,” Van Helten says. “You know, why do people want to live here? Part of the reason is it’s a good community, it’s got a history, people like that when they move to a place.”

Estes can certainly provide a history of the neighborhood. He says when he was growing up his family didn’t have indoor plumbing. They raised chickens for eggs and meat, milked their own cow, churned their own butter, and neighbors raised hogs. The only place for a boy to go was St. Luke’s Community House, where he played basketball and went to dances. The Nations was largely an industrial area. He remembers Nashville Hardwood and Flooring, Ingram Spinning Mill, and four fertilizer plants. He also remembers the silo.

More: Nashville artist Brian Siskind has been filming the mural’s progress via drone.

“It used to be Gilette grainery,” he says. “And we had another, Purina grainery, that was demolished years ago, but they left this one as a historical part of the Nations.”

He’s been watching the change – houses on either side of his have been torn down for new construction, chic restaurants are opening, and young adults are moving in, finding the area more affordable than many other parts of Nashville. People constantly knock on his door offering impressive sums to buy the modest house he built in 1952.

“Now, they’re building two houses where one property was built before, and all the older neighborhood has pretty well gone out or moved other places, very few of us are left,” Estes says. “And eventually I guess they’ll get us. Hopefully I can live my lifetime where I am.

Estes spent his working years in the purchasing department at Genesco. Now he spends his days sauntering around the neighborhood, volunteering to help other seniors in craft projects at St. Luke’s, and checking in daily at a food market formerly owned by his late brother. He’s well known in the neighborhood, but his celebrity status has now skyrocketed.

Whats Cookin Nashville Gold Line

Thank you AMY ESKIND / WPLN

Whats Cookin Nashville Gold Line

What’s Cookin’ Sylvan Park
WhatsCookinNashville.Com
Info@WhatsCookinNashville.com

615-673-1112

Star Bagel Nashville

Star Bagel Sylvan Park Nashville What's Cookin' Nashville
4504 Murphy Rd. Nashville, TN – 615-292-7993
Open 6 am to 6 pm Daily
What’s Cookin’ Nashville

 

From the owner

Star Bagel started as a small bakery in West Nashville in 1995.  We are the Oldest and only Locally owned and operated Bagel Cafe in Nashville.  We have won several awards for our bagels.  My focus was to make the best bagels and cream cheese spreads using the finest ingredients.  Since those beginning days our store has developed into more of what people call a “bakery cafe”  offering many creative salads, soups, and sandwiches on our own Bakery Breads.

Have you won any awards for your bagels?  Yes,

We won a bagel TASTE test competition held by the JCC Jewish Community Center in 1995,The Tennessee Bagel Testers voted us best in 1996, in 2007,09,11 & 2013 we were listed as winners of Best Bagel in Nashville by The Best Restaurants in Nashville , and 2008-12  Best Bagel in Nashville Scene Readers Poll.

What Makes Star Bagel Cafe Better than everybody else?  This question as several layers of answers, a) quality b) convenience c) employees

a) All of our products are made with only the finest ingredients I can find and prepared properly.  Anybody can buy expensive ingredients but if you treat them poorly the results will show in the final product.  From the Flour we use to Honey, Vegetables, Meats, Eggs, and Cheeses.  This is how we make really great tasting and good for you food.  One think I try to stress is prepare the food in a loving manner.

…update 3/2013.   During the last year I have been especially more conscious about our ingredients.   Our Chicken and Turkey are from those with not added hormones.  And almost all of our dairy is bRST free.  This is a hormone that is given to dairy cows to increase their production of milk.  Currently our shredded cheddar is the only dairy Item that is not bRST free. and I am working on that… We use Local and Organic when possible.  One thing I am particularly invested in is freeing our establishment of High Fructose Corn Syrup.  Currently it is in a couple of our salad dressings, Coke products, and Chocolate Sauce that we make.  My goal is to be completely free except Coke by May 2013.   And of course our Breads and Bagels have NO preservatives.

I was speaking with a customer one day and she told me that since she switched to our bread she felt better.  I hope each of you feel great after you eat our food.  I truly believe that what we are doing at Star Bagel is not just trying to be a business that makes a profit.  I want to serve nutritious and delicious food at a price people can afford.

What we are doing is important.  And I do not take that lightly.   So if you see someone running around the store with a tense look on his face even though things seem to be slow.  That is probably either myself or Peter Burns the manager.  We are very serious about making your visit the best it can be and that can be quite stressful.
Thanks for reading this.  If you have any questions that need answering please don’t hesitate to email me.

b) one of my goals is to provide a great tasting product efficiently,  usually even with a long line it only takes a few minutes to get your food.  Our goal is for you to have your food in 2 -3 minutes for small items and 5-6 minutes for Deli Sandwiches.  This is great for people in a hurry.

c) When I hire staff – there are several obvious things I look for but one of the most important is Sweetness.  The person must have a sweet heart. Of course I look for experience and if I think they can do the job and will fit in with everyone else but being sweet is a big deal to me.  It does not matter to me whether they are a male of female, either can have a sweet heart.  I believe that sweet people make better food.  In other words “THEY CARE”

A lot of people ask me why open a bagel shop?   When I was in college, I was an avid runner, swimmer, & cyclist even competing and finishing an 1/2 ironman triathalon.  While running I noticed a bagel shop on West End  and stumbled on in.  I used these bagels as fuel and have been addicted ever since.

All throughout my early childhood I had some type of business.  My first was collecting aluminum cans for 25 cents a pound.  With the money I save I started a Sports Cards Business.  And about the time I graduated I was thinking what about opening a business instead of “getting a job”.  Although the earlier businesses were helpful in starting Star Bagel, nothing really can compare to opening a business with a storefront.   Well, anyway after about 18 months of temp jobs, research, and saving money, Star Bagel Company was born.

How did you come up with the name Star Bagel?  There were a lot of potential names that we could use.  Some of the more obvious would be to use regional names like New York or Brooklyn.  One goal for a name was to come up with something that could be used (potentially nationwide) in a variety of locations and not get too caught up with a particular region of the country.  Another criteria was to come up with a name that was recognizable and implied quality and could be used playfully in marketing.  I feel that Star hit all of these goals plus it had not been trademarked.

We added the term Cafe and introduced our new Cafe Logo in 1997.  This change was to show our customers and Nashville that we had revised our concept form a strict bagel shop to a more relaxed Cafe setting.  This change has since morphed into our Bakery Cafe concept menu (2005)  that has been widely praised by our customers.

How did you learn to make Bagels?  Well, I did a lot of research calling as many people as i could.  Included in my research was what I call the “bagel trip”  – a trip starting in Nashville to Chicago then to New Jersey and New York.  It was fun an I learned a lot.  On the way I met a self professed New York Bagel King, who at one time was product development president of a large national bagel company.   He showed me a lot.  His way to make the best bagels and cream cheese spreads.  Although most of the basics I was taught have not change, I have made a few of modifications to the recipe to make the bagels Better.   Don’t ask me what I did, you will just get a smile.

Do you plan on opening more stores?  Yes, but they man be licensed or franchised and not necessarily company owned.  I am however always looking for a great Star Bagel Cafe – Bakery Cafe location.

___________________

What’s Cookin’ Sylvan Park
615-673-1112
Info@WhatsCookinNashville.com

Hattie B’s Hot Chicken From ‘Fried & True’

 

Maggie Mariolis Hatti B's Nashville TN Hot Chicken Sandwich Instagram

We’re starting this week of fried chicken off with a bang. This recipe for Hattie B’s Hot Chicken, from Lee Brian Schrager’s Fried & True: More than 50 Recipes for America’s Best Fried Chicken and Sides, packs the heat and is quite possibly my favorite recipe in the book. Burnished a deep, hell-fire red with a finishing coat of cayenne-amplified oil, the bird is emphatically crunchy with juicy and flavorful meat.

As Schrager tells it, hot chicken traces its incendiary roots to a enterprising philanderer in the 1930s, whose jealous girlfriend attempted to punish his tastebuds by sabotaging his fried chicken with the fiery juice of the peppers in her garden. Ironically, he liked it enough to open a chicken shack, Prince’s Hot Chicken, which still specializes in what is now Nashville’s trademark dish. Hattie B’s Hot Chicken is a relative newcomer on the scene, opening in 2012, but has quickly established itself as a contender for the crown. Owner Nick Bishop and chef John Lasater sell their chicken in five heat levels, the hottest being Shut the Cluck Up!!! (exclamation points theirs). If I had to rate this recipe’s heat, I would put it somewhere between their Hot and their Damn Hot. Powerful but not prohibitive.

Why I picked this recipe: I’d heard about this ‘hyper-regional’ specialty, but I’d never tasted it myself. When a dish has come to dominate and represent the culinary scene of a major US city, it must be worth a try!

What worked: The whole process resulted in well-flavored meat and the crispiest crust of the recipes I tested. It started with a simple 24-hour dry brine of salt and pepper. The chicken was then double dipped in a milk/egg/hot sauce mixture and a minimalist dredge of salt-seasoned flour. It fried at a moderate temperature of 325°, which let the breading get hard as glass while perfectly cooking the large pieces of chicken. And the spicy coating, for which you can use melted lard or a scoop of the hot cooking oil, is thick with cayenne kept just barely in check with a touch of brown sugar and other seasonings.

What didn’t: You can’t complain when your mouth is on fire (and there’s nothing to complain about).

Suggested tweaks: So utterly non-traditional, but I can’t help thinking you could make a mean taco with any leftovers.

As usual, we are giving away 5 copies of Fried & True this week.

Reprinted from Fried & True by Lee Schrager with Adeena Sussman. Copyright (c) 2014 by Lee Schrager. Published by Clarkson Potter/Publishers, a division of Random House, LLC.

The Highest Paid CEO in Food

Delicious hamburger on wooden table
© Alex Raths / Getty Images
FOOD & WINE STORY
By Mike Pomranz Posted April 19, 2017

And he’s not from McDonald’s or Chipotle.

Sardar Biglari is a busy man. He’s CEO of the Midwestern-based burger chain Steak ‘n Shake. It’s one of the many restaurants he’s invested in or has been invested in over the years. He’s also the editor-in-chief of Maxim Magazine, which he owns though his holding company Biglari Holdings, of which, of course, he is also the CEO. There’s also Biglari’s hedge fund, Biglari Capital: he’s also CEO of that. And according to the San Antonio Express, this all is simply scratching the surface. Here is man who, we assume, doesn’t spend much time fiddling around on Facebook.

 

Needless to say, anyone with that many CEO titles is going to want to pocket some cash at the end of the year for his efforts. And apparently he does. His salary as CEO of Biglari Holdings is $900,000. But that wasn’t the number that has raised some eyebrows this past year. Biglari Holdings also reportedly paid an incentives package to Biglari Capital, a company Biglari alone owns, of $31.6 million, as shown in SEC filings. That would put Biglari’s total 2016 compensation package at $32.5 million. As Nation’s Restaurant News points out, “That’s more than the CEOs of McDonald’s Corp. and Chipotle Mexican Grill Inc. earned last year. Combined.”

As we’ve all come to expect, these days, big CEO incentive packages aren’t really that uncommon. Still, Biglari’s compensation was labeled “peculiar” by one industry expert. “It’s extremely problematic for a CEO to be compensated through a very opaque mechanism like this,” Richard Clayton, research director for shareholder advocate CtW Investment Group, told the San Antonio Express. “In contrast to almost literally every other publicly traded company out there, this is an enormously opaque and difficult-to-understand set of compensation mechanisms.”

For the record, you can read Biglari’s incentive agreement on the Biglari Holding’s website. Though for anyone unfamiliar with documents like this, be warned that it’s going to be heavier than a steakburger and cheese fries. Maybe the problem is that the CEOs of McDonald’s and Chipotle simply aren’t working hard enough. Aren’t there any other companies they could simultaneously be CEOs of?

Star Bagel Cafe – Nashville

Menu Board
Menu Items and Daily Specials
4504 Murphy Rd. Nashville, TN – 615-292-7993
Open 6 am to 6 pm Daily

from the owner

Star Bagel started as a small bakery in west nashville in 1995. We are the Oldest and only Locally owned and operated Bagel Cafe in Nashville. We have won several awards for our bagels. My focus was to make the best bagels and cream cheese spreads using the finest ingredients. Since those beginning days our store has developed into more of what people call a “bakery cafe” offering many creative salads, soups, and sandwiches on our own Bakery Breads.

Have you won any awards for your bagels? Yes,

We won a bagel TASTE test competition held by the JCC Jewish Community Center in 1995,The Tennessee Bagel Testers voted us best in 1996, in 2007,09,11 & 2013 we were listed as winners of Best Bagel in Nashville by The Best Restaurants in Nashville , and 2008-12 Best Bagel in Nashville Scene Readers Poll.

What Makes Star Bagel Cafe Better than everybody else? This question as several layers of answers, a) quality b) convenience c) employees

a) All of our products are made with only the finest ingredients I can find and prepared properly. Anybody can buy expensive ingredients but if you treat them poorly the results will show in the final product. From the Flour we use to Honey, Vegetables, Meats, Eggs, and Cheeses. This is how we make really great tasting and good for you food. One think I try to stress is prepare the food in a loving manner.

…update 3/2013. During the last year I have been especially more conscious about our ingredients. Our Chicken and Turkey are from thoes with not added hormones. And almost all of our dairy is bRST free. This is a hormone that is given to dairy cows to increase their production of milk. Currently our shredded cheddar is the only dairy Item that is not bRST free. and I am working on that… We use Local and Organic when possible. One thing I am particularly invested in is freeing our establishment of High Fructose Corn Syrup. Currently it is in a couple of our salad dressings, Coke products, and Chocolate Sauce that we make. My goal is to be completely free except Coke by May 2013. And of course our Breads and Bagels have NO preservatives.

I was speaking with a customer one day and she told me that since she switched to our bread she felt better. I hope each of you feel great after you eat our food. I truly believe that what we are doing at Star Bagel is not just trying to be a business that makes a profit. I want to serve nutritious and delicious food at a price people can afford.

What we are doing is important. And I do not take that lightly. So if you see someone running around the store with a tense look on his face even though things seem to be slow. That is probably either myself or Peter Burns the manager. We are very serious about making your visit the best it can be and that can be quite stressful.
Thanks for reading this. If you have any questions that need answering please don’t hesitate to email me.

b) one of my goals is to provide a great tasting product efficiently, usually even with a long line it only takes a few minutes to get your food. Our goal is for you to have your food in 2 -3 minutes for small items and 5-6 minutes for Deli Sandwiches. This is great for people in a hurry.

c) When I hire staff – there are several obvious things I look for but one of the most important is Sweetness. The person must have a sweet heart. Of course I look for experience and if I think they can do the job and will fit in with everyone else but being sweet is a big deal to me. It does not matter to me whether they are a male of female, either can have a sweet heart. I believe that sweet people make better food. In other words “THEY CARE”

A lot of people ask me why open a bagel shop? When I was in college, I was an avid runner, swimmer, & cyclist even competing and finishing an 1/2 ironman triathalon. While running I noticed a bagel shop on West End and stumbled on in. I used these bagels as fuel and have been addicted ever since.

All throughout my early childhood I had some type of business. My first was collecting aluminum cans for 25 cents a pound. With the money I save I started a Sports Cards Business. And about the time I graduated I was thinking what about opening a business instead of “getting a job”. Although the earlier businesses were helpful in starting Star Bagel, nothing really can compare to opening a business with a storefront. Well, anyway after about 18 months of temp jobs, research, and saving money, Star Bagel Company was born.

How did you come up with the name Star Bagel? There were a lot of potential names that we could use. Some of the more obvious would be to use regional names like New York or Brooklyn. One goal for a name was to come up with something that could be used (potentially nationwide) in a variety of locations and not get too caught up with a particular region of the country. Another criteria was to come up with a name that was recognizable and implied quality and could be used playfully in marketing. I feel that Star hit all of these goals plus it had not been trademarked.

We added the term Cafe and introduced our new Cafe Logo in 1997. This change was to show our customers and Nashville that we had revised our concept form a strict bagel shop to a more relaxed Cafe setting. This change has since morphed into our Bakery Cafe concept menu (2005) that has been widely praised by our customers.

How did you learn to make Bagels? Well, I did a lot of research calling as many people as i could. Included in my research was what I call the “bagel trip” – a trip starting in Nashville to Chicago then to New Jersey and New York. It was fun an I learned a lot. On the way I met a self professed New York Bagel King, who at one time was product development president of a large national bagel company. He showed me a lot. His way to make the best bagels and cream cheese spreads. Although most of the basics I was taught have not change, I have made a few of modifications to the recipe to make the bagels Better. Don’t ask me what I did, you will just get a smile.

Do you plan on opening more stores? Yes, but they man be licensed or franchised and not necessarily company owned. I am however always looking for a great Star Bagel Cafe – Bakery Cafe location.

___________________

What’s Cookin’ Sylvan Park
615-673-1112
Info@WhatsCookinNashville.com

Tennessee Flavors 2017 Nashville

THE EVENT – Tickets

Tennessee Flavors is an annual tasting event that brings together Nashville’s top restaurants and food and beverage artisans for a delicious evening in support of the Nashville State Community College Foundation. Our focus is on Tennessee-sourced products and the culinary talents and local flavors that help make our growing community so special.

Each year, Nashville State hosts Tennessee Flavors at the College’s main campus on White Bridge Road, right in the heart of West Nashville. Now in its 6th year, this annual tasting event has become a beloved tradition for both friends of the Foundation and the wider food-loving community. In 2017, Tennessee Flavors will once again be held in the College’s beautiful Health & Humanities Building on the north end of campus.

THE CAUSE

The Nashville State Community College Foundation was established in 1994 as an independent 501c3 nonprofit organization and operates for the sole benefit and support of NSCC and its students. Through the generous support of alumni, community friends, corporations, and private foundations, the Foundation works to expand access to higher education and further regional workforce and economic development. By raising funds for scholarships, program and infrastructure improvements, and grants for faculty and staff that enhance student learning opportunities, the Foundation strives to ensure that resources are available to support the homegrown talent that Nashville State produces for our local workforce.

For more information about the Foundation, visit nsccf.org or reach out to Michelle Joyner or Lauren Bell.

Tennessee Flavors is an annual tasting event that brings together Nashville’s top restaurants and food and beverage artisans for a delicious evening in support of the Nashville State Community College Foundation. Our focus is on Tennessee-sourced products and the culinary talents and local flavors that help make our growing community so special.

Your ticket grants you access to as many tasty samples as you can handle. Bring your appetite!

______________

What’s Cookin’Nashville
615-673-1112
Info@WhatsCookinNashville.com

 

West46th Community Nashville

WEST46TH

West46th is your recipe for a genuine and homegrown Nashville lifestyle. We wanted to go back to the good ole’ days for a 100% real Nashville experience minus the tourists and the crowds. With easy access to West End and Downtown, West46th allows you to experience what the city has to offer while still enjoying the local neighborhood feel of the Sylvan Park community. http://www.west46thapts.com/

You really can have your homemade cake and eat it too.

West46th Community Nashville

COMMUNITY AMENITIES

  • Centrally located with easy Interstate access
  • Walking distance to iconic Sylvan Park restaurants and bars
  • Convenient and extensive parks and running trails nearby
  • Bike share program for accessible biking paths
  • 24 hour fitness room with free weights and cardio equipment
  • 2 community courtyards with grills and pet-friendly spaces
  • 2 lounges with flat screen TVs for social gatherings
  • Pet friendly

 

APARTMENT FEATURES

  • Boutique studio, 1 and 2 bedroom floor plans with 9’ ceilings
  • Controlled access building with private parking garage
  • Plank flooring throughout kitchen, dining and living area
  • Designer lighting package
  • Granite countertops in kitchen and bath(s)
  • Sleek black Energy Star® appliances
  • Stylish tile backsplash
  • Upgraded ceramic tile flooring in bath(s)
  • High-efficiency HVAC system
  • Built-in microwave
  • Chestnut cabinetry
  • Stacked full-size washer/dryer in each residence
  • Pantry storage
  • Private balconies available
  • Pre-wired for high-speed internet, cable and wireless security

What’s Cookin’ Sylvan Park
Info@WhatsCookinNashville.com
615-673-1112

“World’s Best Cake”? Maybe So !

Banana & Coconut Cake

banana-and-coconut-cake

Author Notes: Follow these instructions and you’ll have an impressive, towering dessert without having to worry about burning a meringue, shaving down layers of cake (…more)Sarah Jampel

Serves 8 to 10

  • 10 1/2 tablespoons (1 stick plus 2 1/2 tablespoons) unsalted butter, softened
  • 1 2/3 cups sugar, divided
  • 1 1/3 cups (170 grams) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1 pinch salt
  • 5 large eggs, separated
  • 1/3 cup whole milk
  • 1/3 to 1/2 cups unsweetened coconut flakes (I like the large flakes, but you can use smaller flakes, too)
  • 1 cup heavy cream
  • 1 vanilla bean
  • 1 to 2 bananas, sliced
  1. Preheat the oven to 350° F and place a rack in the middle. Line a 9- by 13-inch baking pan with parchment paper, allowing some to drape over the sides of the pan.
  2. In a large bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter and 2/3 cup of the sugar until light and creamy, about 3 minutes.
  3. Working on low speed, add the flour, baking powder, spices, and salt and mix well.
  4. Mix in the egg yolks and the milk until combined, then scrape the batter into the prepared pan.
  5. Clean and thoroughly dry the bowl of a stand mixer fitted with the whisk attachment. Pour in the egg whites, making sure there are no specks of yolk, and add the remaining 1 cup of sugar. Beat to soft peaks—be patient, it will happen. If the egg whites aren’t reaching soft peaks, wait until the mixture ribbons back onto itself. Spread this carefully on top of the cake layer.
  6. Bake for 25 minutes, or until the meringue is golden brown and puffed. About 15 minutes through baking, cover the meringue with coconut flakes (this way, the coconut can adhere to the still-damp meringue but it will not burn in the oven.)
  7. Cool the cake in the pan on a wire rack. Meanwhile, make the whipped cream: Pour the cream into a medium bowl and scrape in the vanilla seeds, discarding the pod. Beat to soft peaks with an electric mixer, about 3 minutes.
  8. Carefully transfer the cool cake to a cutting board. Cut the cake in half crosswise with a serrated knife. Place one half of the cake on your serving tray of choice and cover with the cream and banana slices. Place the other half, meringue side up, on top.
  9. Place the cake in the refrigerator to chill and soften for 1 hour before serving.

Sylvan Park Nashville TN Effective Secure $5.00 Classified Ads

Sylvan Park Nashville TN Effective Secure $5.00 Classified Ads
Complete Details & Pictures for each listing.
Effective Secure $5.00 Classified Ads for the Nashville Area- The Daily Classifieds
Please call to place all EMPLOYMENT ads 615-673-1112

Cars,Yard Sales, Rentals,Equipment, Furniture, Electronics and Many More Categories

The Daily Classifieds Sample Classified Ad

Now there is an Affordable, Effective and Safe way to advertise and shop classified ads.
TheDailyClassifieds.com  . The Daily Classifieds was launched in 2001 with upgrades throughout the years. While many free classifieds websites have come and gone The Daily Classifieds still maintains it’s integrity buy supplying the shoppers and the advertisers a full service Classifieds Platform. The success have been built on charging a fair price and delivering eager shoppers.

The Daily Classifieds system is very simple. Each ad is $5.00 and stays active for 4 weeks unless the advertiser deletes the ad. The $5.00 eliminates most scams and allows the company to expand and add new features.

How to Place Your Classified Ad
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Please call to place all EMPLOYMENT ads
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An Affordable Secure Way to Advertise & Shop Classified Ads

To place your ad through TheDailyClassifieds.com System:

A. Create your account by RegisteringThere is a $5.00 fee associated with each listing.

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D. Complete Listing Form and Submit Listing Information

E. Pay for your listing (Credit Card or Billing)

F. When Payment is complete your listing will be active on the Internet

G. Add photos- You can add up to 20 photos

H. All ads will stay active for 4 weeks unless removed by the advertisier

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Customer Service 8am to 6pm Central – Monday – Friday
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