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Savor Nashville 2013

Don't miss the best food event happening in Nashville this year

Written By:  Nashville Lifestyles

Photographers:  Ron Manville

UPDATE: Both Savor Nashville events are SOLD OUT!
 

Nashville Lifestyles’ Savor Nashville — April 12-13, 2013



A multitude of James Beard award winning chefs have participated in Nashville Lifestyles' Savor Nashville events, as well as a variety of local farms, sponsors, and Grammy Award winning songwriters. Over 600 Nashvillians have been partaking in the festivities each year. 

A portion of the proceeds will benefit Second Harvest Food Bank of Middle Tennessee.

Savor Nashville 2013 will be no exception. We anticipate an even larger crowd of fine dining enthusiasts, along with chefs, winemakers and distillers, plus an array of local products and specialties.
 in conjunction with the Celebrity Chef Tour.

Celebrity Chefs include: Edward Lee, Jonathan Waxman, Jeremy Ashby, Jeff Michaud and Robbie Wilson
Sponsors include: A-1 ApplianceBacardi Oakheart, The Doug Jeffords Company, Inc.Electrolux, Ford Lincoln of FranklinHarper's Country Hams, Hutton Hotel, Sequatchie Cove Creamery’s Dancing Fern Cheese, Union Station HotelWagner Family of WineYelp, and Nashville Lifestyles.

Challenge to the Chefs

Top local chefs will compete in a cookoff using a choice of locally produced ingredients provided to them.  Guests will sample and vote for their favorite. A panel of celebrity judges will choose the winners. Guests will also enjoy cocktails while listening to live music.

Friday, April 12, 2013 — Union Station Hotel
1001 Broadway, Nashville
7-9 p.m.
Doors open at 6:30 p.m. for cocktails
$35 per person

Celebrity chef dinner

Celebrity chefs will design a five course dinner. Wine pairings will be included with each course, as well as an acoustic music performance.

Saturday, April 13, 2013 — Hutton Hotel
1808 West End Avenue, Nashville
Doors open at 7p.m., dinner begins at 8 p.m.
$160 per person, including tax and tip

- See more at: http://www.nashvillelifestyles.com/events/savor-nashville#sthash.I2HPwi2s.dpuf

This year's events will include:


CHALLENGE TO THE CHEFS - This event is sold out

Friday, April 12Union Station Hotel (1001 Broadway)


Local chefs will compete in a cookoff using a choice of locally produced ingredients provided to them. Guests will sample and vote for their favorite. A panel of celebrity judges will choose the winners. Guests will also enjoy cocktails while listening to live music. 
Doors open at 6:30 p.m. for cocktails
. Event from 7-9 p.m.
 $35 per person. Photos from 2012 Savor Nashville's Challenge to the Chefs.

This year's chefs include:
Karl Worley – Biscuit Love
Paul Wright – Eastland Cafe
Kevin Ramquist – F. Scott's Restaurant & Jazz Bar
Matthew Lackey – Flyte World Dining and Wine
Kevin Powell M. Restaurant & Bar
Brandon Frohne – Mason's
Joe Brogna – Park Cafe
Robert Spinelli – perl cafe
Thomas Cook – Prime 108
Chris Futrell – Pub 5
B.J. Lofback – Riffs Fine Street Food
Anita Hartel - Rosebud Bistro
Live music from Kelleigh Bannen

CELEBRITY CHEF DINNER
 - This event is sold out

Saturday, April 13
Hutton Hotel (1808 West End Avenue)
Celebrity chefs will design a seven course dinner. Wine pairings will be included with each course, as well as an acoustic music performance.
 Wine pairings presented by the Wagner Family of Wine and include:  Belle Glos, Caymus Vineyards, Conundrum, Meiomi, Mer Soleil.

Doors open at 7 p.m., dinner begins at 8 p.m.
 $160 per person, including tax and tip. Photos from 2012 Savor Nashville's Celebrity Chef Dinner.

Challenge to the Chefs

Top local chefs will compete in a cookoff using a choice of locally produced ingredients provided to them.  Guests will sample and vote for their favorite. A panel of celebrity judges will choose the winners. Guests will also enjoy cocktails while listening to live music.

Friday, April 12, 2013 — Union Station Hotel
1001 Broadway, Nashville
7-9 p.m.
Doors open at 6:30 p.m. for cocktails
$35 per person

Celebrity chef dinner

Celebrity chefs will design a five course dinner. Wine pairings will be included with each course, as well as an acoustic music performance.

Saturday, April 13, 2013 — Hutton Hotel
1808 West End Avenue, Nashville
Doors open at 7p.m., dinner begins at 8 p.m.
$160 per person, including tax and tip

- See more at: http://www.nashvillelifestyles.com/events/savor-nashville#sthash.I2HPwi2s.dpuf

————————————————

Meet Our Celebrity Chefs

Edward Lee


Chef Edward Lee — 610 Magnolia — Louisville, KY
James Beard Award Finalist for Best Chef in the Southeast
Featured on Iron Chef America and Top Chef

Chef Edward Lee’s story, and his food, could only happen in America. One part Southern soul, one part Asian spice and one part New York attitude, Lee is a Korean-American who grew up in Brooklyn, trained in classical French kitchens and has spent the better part of a decade in Louisville, Kentucky. In 2001, on a cross-country road trip, Lee wound up in Louisville during Derby Week, the busiest dining week of the year. On a tip from a friend, he sought out the eccentric chef of a little-known gem of a restaurant called 610 Magnolia, finagling an invitation to work in the kitchen for the week. Impressed with Lee’s passion and skill, the chef offered him the restaurant less than a year later. The rest is something like history.

Chef Lee’s idiosyncratic culinary style draws inspiration from his heritage, his classical training and his adoptive hometown, while celebrating the best ingredients from local farms. A three-time James Beard semifinalist for Best Chef: Southeast, he has been featured in Gourmet, New York Times magazine, Esquire, Southern Living and many other national publications. He has challenged culinary royalty on Food Network’s “Iron Chef America” and appeared on the CBS “The Early Show” preparing an eclectic three-course meal for a family of four for under $40.

Chef Lee continues to seek adventure, whether fishing bare-handed in a Kentucky creek, hunting for venison, working in a slaughterhouse, or dropping in on a friend’s restaurant to cook for a few days. He approaches his professional and culinary life with candor, humor and, most importantly, the same spirit of adventure that was the original impetus for his success.

Jeff Michaud

Chef Jeff Michaud — Osteria Restaurant and Amis Restaurant — Philadelphia, PA
James Beard Award Winner for Best Mid-Atlantic Chef

The Executive chef/owner of Osteria Restaurant and Amis Restaurant, began his cooking career at the age of 13 in a pizza shop in New Hampshire, where he was raised. Inspired by the cooking and beautiful wedding cakes made by his grandmother Jeff attended the Culinary Institute of America and graduated in 1998.  

Upon graduation, Jeff moved to Aspen, CO to join the kitchen staff at the Caribou Club, where he worked his way up to Executive Sous Chef.  After he completed his tenure in Aspen, Jeff moved to Philadelphia to work for critically acclaimed Chef Marc Vetri at Ristorante Vetri as the Sous Chef. Discovering his love for Italian cooking in Marc's kitchen, Jeff decided to further hone his skills by moving to Bergamo, Lombardia, Italy. His first stop was working at a family owned butcher shop, Mangilli, in the province to refine his skills in meat fabrication, sausage, and salame making. His travel through Bergamo culminated with the position of Executive Chef at Locanda del Biancospino a small inn in the foothills of the Alps.  After serving as the opening chef, Jeff returned to the states and took several chef’s positions throughout New England before returning to Philadelphia and rejoining the Vetri team to open Osteria, which, at just 5 months old, has already been named “Best New Restaurant” by Philadelphia magazine. Amis Restaurant opened in January 2010, with partners Jeff Michaud, Marc Vetri and Jeff Benjamin. Amis is a Roman style Trattoria and just after 3 months of being opened it received 3 bells from the Philadelphia Inquirer. In May of 2010, Jeff won the James Beard Award for Best Mid-Atlantic Chef.

 

Jeremy Ashby
Chef Jeremy Ashby — Azur Restaurant — Lexington, KY

Executive chef Jeremy Ashby is a native of Kentucky. He received his culinary degree from Johnson & Wales University in Charleston, South Carolina in 2000. After pursuing additional training and experience (including working with renowned chef Norman Van Aken) in Charleston and Miami, Executive chef Ashby returned to his roots. He has been with AZUR since 2006 and became a partner in 2007. Executive chef Ashby also earned a degree in business and hospitality from the University of Kentucky. His culinary decisions are influenced by many things, not the least of which is passion for relationships and delighting people with food. “It should be about eating out, not feeding. I like the aspect of friends at the table.” Chef Ashby is an ambassador of the Kentucky agriculture and aquaculture products and may often be found promoting them at various events throughout Kentucky.

Jonathan Waxman

 

Chef Jonathan Waxman — Barbuto — New York City, NY

Working as a successful chef, restaurateur and author, Jonathan Waxman has graced such prestigious kitchens as Chez Panisse in Berkeley and Michael’s in Los Angeles. Waxman went on to open his own restaurant in New York City – Jams, as well as the famed Washington Park. Today, Waxman is the chef and owner of Barbuto in Manhattan's West Village. His first cookbook, A Great American Cook, was published in 2007. Giving back is important to Waxman and he works closely with many charities including City Meals on Wheels. He currently lives in Manhattan with his wife and three children. His new cookbook is published by Simon & Schuster and is in bookstores now.

 

 

 

Robbie Wilson

Chef Robbie Wilson — Mattei's Tavern — Los Olivos, CA

A born and bred Texan, Robbie Wilson first discovered his love of food while traveling the world with his high school and college soccer teams. During his final year at Texas Tech, he worked for a French Chef as he studied for the LSAT. This mentor urged Robbie to follow his passion, recommending Robbie work for a friend in Rouen, France. While here, Robbie decided to forego law school (as well as culinary school), and basked in all that French culinary training could offer. After returning to the U.S., Robbie manned the stoves of some of the globe’s most lauded restaurants, including Maison Troigros, Craft, and The French Laundry. Robbie also served as Executive Chef of Matsuhisa in Aspen. Under him, this branch of the world-renowned brand secured its highest Zagat rating ever.

In 2010, Robbie was sought out by an emerging restaurant group in Nashville, Tennessee—M Street Entertainment Group--to head the culinary development of several yet-to-be-opened restaurants, and improve upon those in existence. From inception, Robbie designed, inspired and created all culinary aspects of celebrated spots Kayne Prime and Tavern, and enhanced the local favorite of Whiskey Kitchen and decade-old Virago. As Culinary Director of the company, Robbie helmed this collection of diverse concepts and made them among Nashville’s most acclaimed. Each one flourished in the press and with patrons.

Most recently, Chef Wilson has embarked on his culinary dream: a chance to create and define his own style of cuisine in one of the world’s most beautiful areas, Santa Barbara County. Robbie has partnered with the team behind Blackberry Farm and Cultivate Wines to create a restaurant group spanning downtown Santa Barbara up to the region’s wine country. The first order of business is to revive the historic Mattei’s Tavern, a stage stop in charming Los Olivos, in the breathtaking Santa Ynez Valley.

Joseph Wagner

Joseph Wagner — Winemaker & Viticulturalist Belle Glos and Meiomi

Joseph J. Wagner is a fifth-generation winemaker from a family with farming and winemaking roots in the Napa Valley since the 1880's. In his youth, he worked many spring and summer days in the vineyard and cellar of Caymus, learning the basics from pulling leaves, to dragging hoses. Then he began to focus his efforts on what was to become his passion and career in the wine business. He is the owner of Belle Glos and Meiomi wines and has been overseeing vineyard operations and winemaking since 2002. Joseph has a perpetual goal of crafting Pinot Noirs that exude their origins and represent the best of their class in any vintage. Along with his passion for Pinot Noir, he continues his role at Caymus in viticulture and winemaking alongside his father, Chuck. When not at work, he spends time with his wife and 4 children constantly grooming the next generation in farming philosophy and practices, winemaking and the enjoyment of nature's bounty and the outdoors.

Get a look at our Savor Nashville 2012 weekend:

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