On the Menu: Taste of Tennessee

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August 22, 2011

The first certified green restaurant in Nashville, Tāyst impresses diners with its dedication to sustainability and local sourcing, but it’s chef Jeremy Barlow’s skillful, modern cooking that keeps them coming back. Join us tonight for a, well, taste of the playful American cuisine and intriguing wine pairings for which Barlow is known. Click here to make a reservation.

Hors d’Oeuvre Quinoa Hush Puppies with Mead and Wildflower Honey Hot Chicken with White Bread and Slaw Sarsaparilla and Pork Bread Pudding with Tarragon and Barbecue Crème Fraîche BLTs > Olive Oil Shortbread with Basil, Spinach, and Tomato Gelées, Bacon Dirt, and Vanilla Glass Cherry Tomatoes with Pistachio Cheese

Pairing: Tennessee Hard Lemonade with Jack Daniel’s Tennessee Honey Liquor Dinner Trout Mignon with Collard Greens and Potlikker Pairing: Benziger Signaterra West Rows Chardonnay 2009 Pork with Sorghum, Pickled Beans, Melon, and Blueberries Pairing: Martinelli Winery Pinot Noir 2007 Summer Vegetable Fricassee with Blackberry Gastrique and Basil Pairing: Black Dog Cellars Haney Family Estate Zinfandel 2007 Lamb Terrine and Chops with Corn Coulis, Tomato Confit, and Black-Eyed Peas Pairing: Honig Vineyard Cabernet Sauvignon 2007 Peaches and Bourbon > Smoked Peaches with Peach Ice Cream, Bourbon Caramel, Pecans, Mint, and Caramel Cookie Pairing: Black Maple Hills Kentucky Straight Bourbon