Savor Nashville 2015

A couple of weeks ago, I had the privilege of attending the Savor Nashville Celebrity Chef Dinner.  I was lucky enough to win tickets from Beth at Eat. Drink. Smile.  The dinner benefited the James Beard Foundation and Make-A-Wish of Middle Tennessee.  I had such a great time!  The food was fantastic, and I was thrilled to be exposed to so many new foods and chefs. Savor Appetizers These were the appetizers served before the dinner began.  Starting from the upper righthand corner, we have a miniature peanut butter macaron topped with smoked ham (oh man! I will be making these at home! thank you to the genius who paired these two flavors); pâté; a scallop; a crostini topped with bone marrow, radish, and parsley (also making at home… although I don’t foresee myself hunting down bone marrow, so butter may have to do); and finally, a breadstick topped with a shrimp and herb mixture. Savor 1 Savor 2 The first course as well as the dessert course were prepared by local chef Jake Strang of Hutton Hotel’s 1808 Grille.  Here we have a Springer Mountain Farms chicken charcuterie plate complete with bourbon smoked chicken galantine, chicken liver brule topped with pecan brittle, pickled okra, and a (parmesan, i believe) breadstick. Savor 3 The next course was prepared by Kelly English of Memphis, TN.  He prepared a crudo of geoduck (pronounced gooey-duck) with yuzu, serrano, Thai basil, and avocado oil.  Geoduck is a Pacific coast mollusk.  Each chef gave a description of the dish as we dined.  Chef English described geoduck as tasting like it was fresh from the ocean.  He was right, and it was delicious! Savor 4 The third course was smoked Colorado beef tongue with chard relish and horseradish prepared by Chef Kyle Mendenhall of Colorado.  I was a little nervous to try this dish, but it ended up being one of my favorites of the night.Savor 5 The fourth course was a take on a cioppino including charred octopus, clams, mussels, chorizo, white beans, and kale in a roasted tomato broth and saffron rouille served with grilled bread.  This was prepared by Chef Bruce Moffett of Charlotte, NC. Savor 6 Country music duo, Native Run, provided the soundtrack for the evening.  Entertaining, talented, and, of course, Nashville locals! Savor 8 The fifth course was prepared by Chef Tiffany Derry of Dallas, TX (and of Food Network Top Chef fame).  This is Hudson Valley Rohan duck in foie sauce topped with garden lettuce and pecans. Savor 7 The sixth course was another one of my favorite dishes presented throughout the night.  Pictured here is Snake River Farms Pork prepared by Chef Linton Hopkins of Atlanta, GA.  The dish was comprised of shaved loin, roasted shoulder, crisp belly, and vidalia fondue in a shiitake broth.Savor 9 Last, but certainly not least, was the dessert course.  Chef Strang’s final dish was an olive oil sponge topped with roasted white chocolate cremeux and served over a blueberry gel.  Notes of citrus and thyme were also evident in this dessert.  It was decadent without being overly rich.  Sweet, satisfying, and a perfect way to end the meal! Thank you so much to everyone who made the night possible, and thank you again to Beth for the opportunity to attend! For the curious, here is an article with more details about the event and the participating chefs!


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