What better way to celebrate summer's bounty than by teaming up with fellow Nashville chef's and serving up a tasty menu. Fun was had by all at last week's 2015 Summer Harvest dinner at Riverwood Mansion on the east side. Fresh ingredients came from our garden at Riverwood shared with Chef Trey Cioccia of The Farmhouse.
The best part is that a portion of the proceeds benefited nonprofit organizations in need ( OnTarget4Vets & The American Liver Foundation ) allowing us to give back to those in need.
Here's a peak inside the tasty menu served:
1st Course - Chef Todd Martin, The Treehouse
Marinated heirloom tomatoes, farm greens, benne, fresh goat cheese, herbs
2nd Course - Chef Hal Holden-bach, Lockeland Table
Grilled GA, Quail, white squirrel farms greens & beets, bentons, hoisin bbq
3rd Course - Chef Trey Cioccia, The Farm House
SOUTH CAROLINA AMBERJACK WITH HOPPIN JOHNS, PICKLE
4th Course - Chef Debbie Sutton, Riverwood Mansion
STRAWBERRY RHUBARB, NUTELLA CRUMB CRUST, SWEET MAIZE ICE CREAM
*Photo's courtesy of Kim Vetter photography.