Harvest Restaurant

Archives: August 2013

The Big Hush

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The Big Hush

Pre-Fix Menu

Sat. September 7, 2013

$55/person

 
 

cocktail

~  choice of  ~

french75

pear-ginger syrup, gin, champagne

~  or  ~

mint julep

mint syrup, ky colonel mint, makers

 

~  one  ~

buttermilk fried chicken livers

smoked bacon, mustard glaze, chive oil, spicy greens

 

~  two  ~

crispy chicken thigh confit

beer cheese mornay, roasted vegetable succotash, crispy onions

 

intermezzo

blueberry-lemongrass sorbet

 
 

~  three  ~

gooseberry fool

vanilla genoise, strawberry compote, gooseberry-bourbon whipped cream, oat crisps

 

For more info or to make reservations, call 502.384.9090

*harvest is a locally grown restaurant and menu is subject to change based on availability*

*menu price does not include tax, gratuity or alcohol & specialty beverages*

*menu price does include non-alcoholic, non-specialty beverages*

Chef Coby to cook at James Beard Foundation Benefit Dinner in Tennessee

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Local Farm Hosts Dinner for James Beard Foundation

Green Door Gourmet plans “sweet” menu

Special Celebrity Guest Host Pam Tillis 

NASHVILLE, Tenn. (July XX, 2013) – You don’t have to go to New York for a James Beard Foundation dinner. Green Door Gourmet, a biodynamic and sustainable farm in West Nashville, will soon host a Friends of James Beard Benefit Dinner with a sweet theme: honey.
On Sept. 10, Green Door Gourmet and Executive Chef Richard Jones, working in conjunction with JBF, will utilize guest chefs from around the region to educate, inspire, entertain and foster a deeper understanding the South’s culinary culture. The “Golden Harvest Dinner” will be held at “The Grange,” the farm’s upscale event barn. It will be modeled after dinners at the Beard House in New York, featuring a multi-course menu with wine pairings.
Friends of James Beard Benefit dinners are hosted by chefs and restaurants around the country. Proceeds go toward supporting JBF’s general operating fund and scholarship program.
“We are honored to carry on the James Beard Foundation’s mission of celebrating, nurturing and honoring America’s diverse culinary heritage and we are proud to do that right here in Tennessee with some incredible regional chefs and locally grown food,” said Sylvia Ganier, founder of Green Door Gourmet “And the honey is the icing on our cake. I can’t think of a better way to celebrate farm-to-table fare than with a little touch of local honey.”

GOLDEN HARVEST DINNER MENU

Hors d’oeuvres

Oven-dried Cherry Tomato Biscuit with Tupelo Honey Butter

Gulf Grouper Sashimi with Paddlefish Roe, Crème Fraiche & Beet Garnish

Honey-whipped Goat Cheese Mousse & macerated Figs on Brioche

Benton’s Bacon & Radish Puff

Served with Thomas Henry Riesling by Meadowcroft

 

Course 1

Yuzu-glazed Salmon on Miso-Corn puree with charred Okra & Heirloom Tomatoes

Served with Meadowcroft Winery Dry Creek Valley Viognier 2012

Course 2

Jolly Barnyard Chicken with Eggplant, Jerusalem Artichokes, Heirloom Peppers & Arugula

Served with Meadowcroft Winery Bambury Vineyard Chardonnay 2011

Course 3

Smoky Pork Confit and Pork Belly Rillions, Buttermilk Hoecake, Pickled Vegetable Slaw with Ginger-Honey & Bourbon BBQ sauce

Served with Meadowcroft Winery Sonoma County Sangiovese 2010

Course 4

Amaroo Hills Emu Fanloin & Pate with Eucalyptus Honey Brioche & Wattleseed Lavash, Wax Bean & Pepper Pickle and Tawny Port Demi-glace

Served with Meadowcroft Winery Estate Grown Mt. Veeder Cabernet Sauvignon 2010

 

Dessert

Lemon Pound Cake with late-Summer Fruit Salad and Wildflower Honey Greek Yogurt

Buttermilk Panna Cotta with Cantaloupe & Cilantro

Honeycomb Tartufo

Chocolate & Peanut Butter Cremeaux

Served with a Honey-inspired Cocktail

 

Joining Chef Richard Jones are:

Chef Daniel Lindley, Chattanooga

St. John’s Restaurant

Nominated for Best Chef Southeast by JBF four times

 

Chef Coby Ming, Louisville

Harvest Restaurant

Nominated for Best New Restaurant by JBF

 

Chef Wally Joe, Memphis

Acre Restaurant

First chef from state of Mississippi to be invited to cook at the James Beard House in New York, 1994

————————————————————————–

 

With honey in mind, each of the four chefs will create their own course, in addition to contributing hors d’oeuvres and desserts. Guest Sommelier Seema Prasad will pair wines with each course from Martian in Paso Robles, Calif., a biodynamic winery.

 

The sweet voice of country legend Pam Tillis will guide patrons through the dinner as the celebrity guest host. To share more information about local honey and the impact of bees in the culinary world, Jay Williams of Williams Honey Farm will be the guest speaker. Williams is an organic producer of honey and Tennessee State Fair winner.

Tax deductible tickets are $175 for non-James Beard members, $125 for members.
Queen Bee Society tickets are available.
For more information about the event or to purchase tickets, contact the Grange at Green Door 615-942-7169.

Contributing sponsors for the event are: Cub Creek Farms, Gourmet Pasture Beef, Jolly Barnyard, Kelley’s Katch Caviar, Kenny’s Farmhouse Cheese, Noble Springs Dairy, Wild & Local Foods, Williams Honey

 

About Green Door Gourmet

Nestled between the rolling hills of Tennessee along the banks of the Cumberland River in West Nashville, Green Door Gourmet is a flagship farm-to-table market and event space. Located on Hidden Valley Farm, a biodynamic and sustainable farm, Green Door Gourmet’s 350 acres bring together artisan foods, herbs, flowers, meats and dairy providing locavores the best the region has to offer in gourmet fresh foods. For more information, please visit www.greendoorgourmet.com.

 

About the James Beard Foundation

Founded in 1986, the James Beard Foundation’s mission is to celebrate, nurture, and honor America’s diverse culinary heritage through programs that educate and inspire. A cookbook author and teacher with an encyclopedic knowledge about food, James Beard, who died in 1985, was a champion of American cuisine. He helped educate and mentor generations of professional chefs and food enthusiasts, instilling in them the value of wholesome, healthful and delicious food. Today the Beard Foundation continues in the same spirit by administering a number of diverse programs that include educational initiatives, food industry awards, scholarships for culinary students, publications, chef advocacy training, and thought-leader convening. The Foundation also maintains the historic James Beard House in New York City’s Greenwich Village as a “performance space” for visiting chefs. In September of 2012, the Foundation launched the Diplomatic Culinary Partnership with the U.S. Department of State’s Office of Protocol and helped create the American Chef Corps as a way to champion American chefs abroad, promote American food products and foster an interest in American culinary culture and history through international programs and initiatives. For more information, please visit www.jamesbeard.org.

Harvest Closed For Summer Break

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Harvest will be taking a summer vacation break from

August 19 – 26

We will reopen on the 27th