Nourish Dinner Brings Chef Hugh Acheson and Others to Cook to Benefit Nashville Food Project



Last year's Nourish Dinner was one of the highlights of the culinary calendar as chefs like John Fleer of Canyon Kitchen at Lonesome Valley in Cashiers, N.C.; Ryan Smith of Empire State South in Atlanta; Tandra Watkins of Ashley's at the Capital Hotel in Little Rock, Ark.; and Taylor Ricketts of the Delta Grill in Greenwood, Miss.; joined local favorites Jason McConnell and Hal Holden-Bache to create an unforgettable multi-course dinner that benefited The Nashville Food Project. Event organizer Thomas Williams also put together an amazing auction of once-in-a-lifetime experiences, which ranged from ramp hunting with Allan Benton to culinary classes in pasta-making from Tom Lazzaro and whole-hog cookery from Pat Martin. If you missed out on that one, well, I'm sorry for you, but fortunately you've got another chance!

This year's Nourish dinner will be held at the Nashville Farmers' Market on Tuesday, June 18, starting at 6 p.m. Out-of-town chefs Hugh Acheson from Five and Ten in Athens, Ga., and Empire State South in Atlanta (and Top Chef judging fame) and Rob Newton of Seersucker in Brooklyn will be joined by a host of Nashville favorites. The home team includes Phil Krajeck (Rolf and Daughters), Matt Bolus (some new venture that we haven't been able to pry out of him yet despite liberal application of pressure and whiskey), Megan Williams (Etch), Hal Holden-Bache (Lockeland Table) and Karl Worley (Biscuit Love Truck). Together they will plan and execute a fantastic evening of food and wine that should be a whole lot of fun. One of the highlights from last year came when several of the visiting chefs chowed down on Nashville hot chicken after the dinner service, much to chagrin of several of them.

If you're interested in attending, more information (including a special patrons' event at the Bluebird Cafe) and tickets are available here. Don't dawdle because this will sell out!

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