Farm to Fork
Thursday, October 24, 2013
Dinner at 7:00 pm
Come at 6:30 pm to browse the Green Door Gourmet shop and enjoy fall colors on the farm.
Green Door Gourmet at Hidden Valley Farm
7011 River Road Nashville, TN 37209
$75 ticket includes a dinner prepared by some of Nashville’s finest chefs. Yazoo Beer made with hops from Bells Bend and wine pairings from the Wine Chap will also be served.
All ticket proceeds go directly to the work of the Cumberland River Compact.
Hey everyone! This is a great cause, the Cumberland River Compact is a non-profit working with local, state and federal agencies for the health of the Cumberland River Basin. A healthy Cumberland River and watershed is good for recreation, commerce, economic well-being and environment.
Come to the great event and here is what is in store for the evening:
Etch Executive Chef Deb Paquette will be pairing an exquisite dish using cauliflower with Yazoo Brewing Company’s Yazoo Bells Bend Preservation Ale, a limited-released brew made from hops grown in the Bells Bend area of Davidson County.
Guerry McComus, Executive Chef at The Yellow Porch, who will prepare a southern Shepherd’s pie using Red Wattle pork raised in Davidson County.
Laura Wilson, the chef behind the Grow Local Kitchen at Nashville’s Farmers Market and Nashville’s 2011 and 2012 “Iron Fork” winner (and only Chef to win Iron Fork twice), will serve a savory squash dish using produce from vendors at the Nashville Farmers Market.
Chefs from The Southern will be preparing “a devil of an egg” made with eggs from Willow Farm in Summertown, TN.
Richard Jones, Executive Chef at Green Door Gourmet, who will be preparing a kale salad with owner Sylvia Ganier.
In addition to ale donated by Yazoo Brewing Company, Kathleen Cotter, owner Bloomy Rind, and Dustin and Justyne Noble, owners of Noble Springs Dairy are donating cheese; and Richard Payne, owner of the Wine Chap, is donating wine pairings.