Share on facebook
Share on twitter
Share on linkedin
Share on email

Generous Helpings Chefs’ Dinner Offers Unique Experience

In advance of Generous Helpings next week, the Chefs’ Dinner brought together 9 local chefs to provide ticketholders with a unique local dining experience.

The evening began with a cocktail and passed hors d’oeuvres courtesy of Mark Rubin and Stephen Belin of Second Harvest’s Culinary Arts Center.

To begin the dinner, Lisa White of restaurant Marsh House presented Cruze Farm Buttermilk Biscuits and Ham with Cupboard Strawberries and Brebis. Then Nick Pellegrino of host restaurant Mangia Nashville shared Grilled Baby Octopus with Roasted Red Peppers over Blue and Yukon Potatoes. Both were paired with a 2015 Il Poggione Brancato Rosato from Sangiovese, Tuscany.

Bryan Lee Weaver of Butcher & Bee brought a Crispy Rice Salad with Avocado, Serrano Vinaigrette, Peanuts, Benne Seed and Escarole. Maneet Chauhan of Chauhan Ale & Masala House made Curry Leaf-Cured Amberjack Cioppino with Micro Methi Salad and Sambar Chicharron. Both were paired with a 2013 Chateau Clarendelle Blanc from Bordeaux.

Trey Cioccia of The Farm House contributed a dish of Springer Mountain Farms Roasted Chicken with Spring Onion and White Bean Cassoulet. John Lasater of Hattie B’s offered a Porter Road Butcher Lamb 7 Steak with Ramps, Fava Beans, Sunchokes and Natural Jus. Both were paired with a 2014 Teso la Monja Romanico Tempranillo from Spain.

And Rebekah Turshen of City House wrapped up the meal with a Lemon and Rhubarb Poppy Seed Pavlova paired with a 2014 Conundrum Sparkling from California.

See more photos from the evening here and don’t miss next week’s Generous Helpings! Limited tickets remain.



Sign up for our emails to get updates and inspiration straight to your inbox.

"*" indicates required fields

This field is for validation purposes and should be left unchanged.