The dinner is set for May 16. It's the third time in less than a year that Nashville chefs have been invited to cook dinner at the Beard House. The Catbird Seat's Josh Habiger and Erik Anderson cooked there earlier this month, and Jeremy Barlow of Tayst was there in August.
To celebrate, the folks at 1808 Grille are doing some Nashville events next week. A week from today, the regular Wine Wednesday tasting will feature a special slate of appetizers linked to the Beard dinner. Look for four treats, including Confit Gressingham duck leg with lingonberry jam, paired with samples of four wines from the Benziger family winery in Sonoma. That tasting is March 7, from 6 to 7 p.m., and it's $15.
Meanwhile, the restaurant is doing something even fancier for dinner March 7-8 — a five-course local version of the James Beard dinner. To get in on that dinner, just make reservations the usual way, by visiting the restaurant's website or calling 340-0012. Check out the menu after the jump.
James Beard Dinner March 7 & 8 — 5 course
1808 Grille, Hutton Hotel
Goat cheese, powder, jelly, crisp
Escolar Nuoc Cham
Purple sweet potato velvet, micro bok choy, coriander blooms
Radish, horseradish pickled leaves, shaved white asparagus
Stuffed quail & “Porchetta”
merguez cornbread stuffed quail
apple, trumpet royal mushroom, spring onion porchetta
Peanut butter soup
Ancho spiced chocolate croutons
$60.00 per person for the five course meal and $30.00 addtional for wine pairings.
And here's the full announcement about the dinner chefs Phillips and Vedat will cook May 16 at the James Beard House in New York:
Nashville Meets London at New York’s James Beard House
Nashville, Tennessee (February 16, 2012) — 1808 Grille, a nationally recognized Nashville restaurant featuring New American cuisine with a global twist, will present an exclusive dinner at Manhattan’s legendary James Beard House on May 16, 2012.
The “Nashville Meets London” dinner brings together 1808 Grille’s Executive Chef Charles Phillips and Chef Hus Vedat, of the Caxton Grill in London. Their original menu will present an eclectic take on New American and New European Cuisine, inspired by collaboration between the two chefs over the past year.
“We are thrilled to announce our first dinner at the James Beard House,” said Phillips. “It is an honor to have been selected as one of the few Nashville restaurants to have been given this opportunity in the past few years. Hus Vedat and I are excited about our collaboration on this event, which highlights the global and cross cultural influences we share—while, at the same time, each of our cuisines remains rooted in the freshness and vibrancy of our local ingredients and traditions.”
Izabela Wojcik, Director of House Programming at the James Beard Foundation, said, “We are delighted to welcome Chefs Phillips and Vedat to the historic James Beard House. They are not only supporting the Foundation’s mission but also continuing our legacy of showcasing outstanding culinary talent and exploring regional influences from around the world. I am particularly proud of the unique opportunity to celebrate these two great chefs and share their Nashville to London story in food. I’m confident that their collaboration will dazzle our discerning food enthusiasts, marrying elements of New American and New European cuisines into a seamless and beautiful experience.”
Tickets for the New York event are $130.00 for Beard House members, $175.00 for non-members and can be purchased after March 1 by calling 212.627.2308, or online at www.jamesbeard.org.
In addition, 1808 Grille and the Caxton Grill plan a series of Beard House menu preview events in Nashville, preceding the New York City dinner in May. Additional details on these events will be available shortly.
About 1808 Grille
At once elegant and casual, familiar yet unique, 1808 Grille provides a relaxing atmosphere in which to experience the award-winning New American Cuisine of Executive Chef Charles Phillips, Health Chef for the National Foundation for Cancer Research. Blending traditional Southern dishes with global flavors, the seasonal menus feature local produce, prime meat and sustainable seafood. An extensive wine list and popular events, including weekly wine tastings and exclusive dinners curated by an in-house Sommelier, provides the perfect complement to an unforgettable meal.
About the James Beard Foundation
The James Beard Foundation is a nonprofit 501(c)(3) organization dedicated to celebrating, preserving, and nurturing America’s culinary heritage and diversity. The late James Beard was a champion of American cuisine who helped educate and mentor generations of professional chefs and food enthusiasts. Today, the James Beard Foundation continues in the same spirit by providing scholarships, honoring industry professionals, offering the public the opportunity to enjoy the talents of emerging and established chefs, winemakers, cookbook authors, and purveyors, and hosting conferences, readings, and classes to engage people with the fascinating world of food. For more information about programs and membership, visit www.jamesbeard.org.