Nashville Buzz

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Hors d’Oeuvre

Bear Creek Farm 60-Day Dry-Aged Beef with Butternut Squash, Lindera Farms Ramp Vinegar, and Kale Ash

Red Shrimp Chorizo with Popcorn Grits, Red Pepper Caramel, and Garlic Threads

Smoked Heirloom Carrots with Sunflower Butter, Split Peas, and Wild Horseradish

No Time for Recess > Manzanilla Sherry with Spiced Pear, Blue Basil, Lime, and Prosecco

Simple Ration > Gin with Charred Grapefruit Tonic, Grapefruit Shrub, Pink Peppercorns, and Watermelon Radish

Dinner

For the Table > Blood Macaron with Duck Liver Mousse, Vidalia Onion Jam, Hickory Syrup, Ham Jelly, Fermented Cantaloupe, Sourdough, and Mustard Seeds

Sunburst Trout with Trout Roe, Steamed Custard, and Spicy Greens 

Delicate Furnace > Vodka with Vermouth del Professore and Charred Onion 

Rabbit Agnolotti with Gingerbread, Celery Root, Chestnuts, Cutting Celery, and Carrot Juice

Pumpkin Seed Risotto with Black Truffle–Pumpkin Milk, Cultured Butter, and Pumpkin Shoots

Weekend’s Prize > Bourbon with Butternut Squash, Oloroso Sherry, Walnut, Brown Sugar, Lemon, and Cinnamon

Seaweed Focaccia with Duck Drippings and Trout Lily Vinegar

Blackberry Farm Classic Saison Farmhouse Ale

Lacquered Wedge Oak Farm Duck with Spouted Grains, Sake Kasu, and Sweet Potato–Bitter Orange Condiment

Olive and Sinclair Chocolate with Sunflower Bombe, Fermented Butterkin Squash Sherbet, and Goat’s Milk Dolce 

Social Darwinism > Scotch with Pear Brandy, Vanilla, Clove, Sorghum Vinegar, and Becherovka Liqueur

Little Things and Small Bites 

Quick 15 > Rum with Pedro Ximénez Sherry, Varnelli Sibillia Amaro, Chicory, Demerara, and Cold Cream