$100 – $800

Simmer: a chef series where good food and ideas come together

Event Information

Location

Location

The Nashville Food Project, Inc.

5904 California Avenue

Nashville, TN 37209

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Refund Policy

Refund Policy

Refunds up to 7 days before event

Event description

Description

The Nashville Food Project’s chef pop-up series brings chefs, writers and educators to our new community kitchen for interactive experiences that take us a bit deeper—to tell the stories behind the food and the people who grow, cook and share it. Funds raised from these dinners help support The Nashville Food Project’s mission of bringing people together to grow, cook and share nourishing food, with the goals of cultivating community and alleviating hunger in our city. A portion of all ticket sales are tax deductible.

Tickets are limited and available for $100 each per event. In addition to the meal, tickets include wine or spirits pairings.

EARLY BIRD SPECIAL: Want to attend all of the events? Pre-purchase the series for $800 to save $100, that's the price of one event! Tickets are transferable so if something comes up, don't worry! You can share your ticket with a friend.

This year's series includes the following incredible events:

Saturday, April 20, 6:30 PM
Corn Five Ways with Author Erin Murray, Chefs Tandy Wilson & Rebekah Turshen of City House, Chef Karla Ruiz of Karla’s Catering and Food Writer and Whisky Expert Jim Myers
Erin Byers Murray, James Beard-nominated author and editor-at-large of Nashville Lifestyles Magazine, will lead a dinner and discussion around her new book “Grits: A Cultural and Culinary Journey Through the South” with help from some friends. Erin will serve a grits dish, James Beard Award-Winning Chef Tandy Wilson from City House will serve and discuss his corn milling and souring process with a sour corn dish while Chef Karla Ruiz will prepare a dish with the corn tortillas she grew up making in Mexico. Food writer and spirits expert Jim Myers will serve cocktails with the new Davidson Reserve Tennessee whiskey. City House Pastry Chef Rebekah Turshen will leave us with a cornmeal sweet.

Saturday, May 4, 6:30 PM
Farm Dinner with Katie Coss, Executive Chef of Husk
Late last year, Chef Katie Coss took the reigns as executive chef at the acclaimed restaurant Husk. She’ll showcase her fresh approach to reinterpreting the bounty of Tennessee in an intimate multi-course dinner with local farming friends including The Nashville Food Project’s Growing Together and more.

Friday, June 7, 6:30 PM
Chef Arnold Myint's Dishes to Honor His Mother
Inspired by a trip to Thailand, Chef Arnold Myint, Nashville native and Top Chef star, will prepare dishes in honor of his beloved mother Patti Myint of the groundbreaking International Market & Restaurant. These dishes also offer a sneak peek to a meal he will prepare at the James Beard House in New York City in June.

Sunday, June 23, 1:00 PM
Sunday Brunch Spectacular with Jaime Miller of Lockeland Table, Carter Hach of Hachland Hill and Kurdish pastry chef Najat Al Zahawi
Pastry chef Jaime Miller will host a pop-up Sunday brunch with friends including Chef Carter Hach, grandson of Tennessee culinary legend Phila Hach and proprietor of Hachland Hill Inn, and Najat Al Zahawi, a Kurdish pastry expert who also cooked with Phila Hach. Discussion will include Jaime’s approach as well as Phila’s legacy and influence in creating community through food.

Tuesday, August 6, 6:30 PM
"Family Meal" with Josephine's Chef Andy Little
Enjoy a behind-the-scenes peek at “Family Meal” with Josephine and Chef Andy Little including the staff’s “Cook the Book” series.


Dates coming soon:

Pop-up with Chef Maneet Chauhan of Chauhan Masala & Ale House, Mockingbird, Tansuo and Chaatable
Celebrity chef Maneet Chauhan will host one of her popular pop-ups at TNFP kitchens.

Understanding Umami with Chef Sarah Gavigan of Otaku Ramen and Bar Otaku
An obsessed home cook-turned-trailblazing Nashville restaurateur, Sarah gives us a lesson in umami and how to create it at home with a tasting and demonstration from her book, “Ramen Otaku: Mastering Ramen at Home.”

Dinner and Plant-Based Cooking Class with Chef Charity Morgan and Derrick Morgan of the Tennessee Titans

Chef Levon Wallace of Strategic Hospitality and Pastry Chef Lisa Marie White of Marsh House, L.A. Jackson and Killebrew, team up to share the food of their Los Angeles upbringings including Levon's "Mexicali Biscuits" (tortillas), bolillos, Mexican home cooking.

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Location

The Nashville Food Project, Inc.

5904 California Avenue

Nashville, TN 37209

View Map

Refund Policy

Refunds up to 7 days before event

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