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Nashville’s top chefs are turning up the heat at Savor Nashville this Saturday and Sunday. Guest chefs Bruce Moffett of Barrington’s Restaurant in Charlotte, N.C., and James Boyce of Cotton Row, Pane e Vino Pizzeria, and Commerce Kitchen in Huntsville, Ala., are whipping up a five-course dinner with wine pairings from Cultivate Wines at the Hutton Hotel May 19.
Moffett was a James Beard Foundation Best Chef Southeast nominee in 2009. Boyce, a James Beard Foundation Best New Chef nominee for Southwest (2002) and Pacific (2009), regularly appears on TODAY's cooking segment and on Martha Stewart Living Radio.
Diners will feast on the chefs’ creations while being serenaded by Grammy Award-winning songwriters Tim Nichols and Marv Green. A silent auction to raise funds for Hands on Nashville, which facilitates volunteer work for more than 700 nonprofits and organizations, rounds out the evening. Tickets are $150.
May 20's Challenge to the Chefs at Union Station Hotel pits Nashville’s top chefs against each other in a cook-off to create dishes that must feature at least one of three Tennessee products: Benton’s Bacon, Goo Goo Clusters, and Jack Daniel’s Tennessee Honey whiskey.
Chefs slated to compete include Jeremy Barlow of Tayst Restaurant, Sloco, and Local Kitchen Catering, Thomas Cook of Prime 108, Giovannia Giosa of Porta Via, Matthew Lackey of Flyte World Dining and Wine, Kevin Ramquist of F. Scott's Restaurant & Jazz Bar, Jarvan Springer of West End Café, Keith West of Puckett's Grocery and Restaurant, and Robbie Wilson of Kayne Prime, Tavern, Whiskey Kitchen, and Virago.
Guests get to sample their unique creations, indulge in a bloody mary bar, try samples from Jack Daniel's Honey, Juice Nashville, and Cascal, and vote for their favorite culinary creations. Tickets are $35. An all-access pass to both weekend events is $175.
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