Now when the few bar stools at Sloco are full of diners, you no longer have to eat on the sidewalk or across the street in Sevier Park. With cooler weather coming, it will be nice to have an extra 20 seats to handle the crowds on busy days. Plus the vibe of the creative space fits in nicely with Sloco's free-wheeling philosophy toward menu creation.
But that's not the only menu that Barlow has been working on. Recently, he was invited to Blackberry Farm to participate in a summit of chefs interested in changing the traditional food service system to better encourage sustainable practices. The Chefs Boot Camp for Policy and Change was presented by the James Beard Foundation and sponsored by the Pew Charitable Trust. Thirteen chefs were invited to attend based on their commitment to sustainable cooking and their willingness to take action in their communities to advance a better food system.
As a result of the connections Barlow made at the Boot Camp, he was invited to come to New York and cook for this year's JBF Leadership Awards dinner on Oct. 17, where honorees will include author Wendell Berry and Kathleen Merrigan, deputy agriculture secretary. Barlow will team up with Chef Jeremy Bearman, the executive chef at Michelin-rated Rouge Tomate in New York City to prepare dinner for the winners and other dignitaries attending the awards.
To gear up for this big dinner, Barlow will be hosting two preparatory dinners, on Wednesday, Oct. 10, and Thursday, Oct. 11 at Tayst. The six-course dinner begins at 6:30 p.m. and you can get a taste of what the bigwigs will be eating for just $65 per person without wine pairings, $85 per person with wine.
Here's the menu he'll be presenting:
cherry cake, bourbon gel, dried cherry dirt
beaten biscuit, smoked trout mousse, trout roe, herbs
Hot Pickled Chicken Chips
pickled, spicy, crispy chicken terrine, sweet tea hot sauce
Surf & Turf
confit of TN pork shoulder, apple mussel veloute, smoked mussel relish, beets, potatoes
Tahitian Vanilla Cheese Cake
market grapes, graham crumble, peanut, concord buttermilk ice cream
Call Tayst at 615 383-1953 to hold your spot at the table.