Chef Trey Cioccia Brings A Taste of Tennessee to New York City from Chef Trey Cioccia Brings Tennessee Christmas to New York City

Chef Trey Cioccia Brings Tennessee Christmas to New York City

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Food

Kristen Hom

Chef Trey Cioccia Brings A Taste of Tennessee to New York City

Last night, chef Trey Cioccia, executive chef and founder of The Farm House in Nashville, brought members of his team to the James Beard House for a Tennessee Christmas-themed dinner. True to his brand and vision, the entire menu was locally sourced — but not locally to New York. At the end of the meal Cioccia said, “Everything on this menu that you touched today was either grown in Tennessee, Kentucky, South Carolina, [or] Georgia.”

Dining Room

Kristen Hom

Setting the Scene

The James Beard House dining room is warm, welcoming, and exudes holiday festivity.

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Kristen Hom

A Taste of Southern Comfort Cuisine

Cioccia’s sweet potato spoonbread with sausage balls and celery root mostarda, and chicken skin with apple chutney and hearts of palm.

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Kristen Hom

Locally Sourced, High Quality Ingredients

Preserved corn pudding with poached oysters and crispy smoked cauliflower.

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Kristen Hom

Small, But Flavorful, Morsels

Pigs’ tail jam with black pepper-honey butter on crispy johnnycakes.

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Kristen Hom

Eating Straight Off the Bone

Braised cows’ tongues with grit clouds and marrow jus.

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Kristen Hom

A Closer Look

Cioccia’s chicken skin with apple chutney and hearts of palm.

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Kristen Hom

A Sneak Peek

Pork-rind cones, prepped and ready to be featured in Cioccia’s dessert.

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Kristen Hom

Tasty Beginnings

Cioccia’s first course is roasted squab with squab terrine, lentils, roasted garlic, pistachios, pickled cranberries, and deviled egg mousse.

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Kristen Hom

In the Kitchen

Cioccia works with his team behind the scenes to prep the next course.

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Kristen Hom

Ready to Serve

Salt-pork-rabbit stew with root vegetable.

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Kristen Hom

A Cioccia Family Favorite

Fried brussels sprouts with celery cream, horseradish, chestnuts, Norwood cheese, and sunchokes.

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Kristen Hom

Attention to Detail

Cioccia and his team plate up the next course.

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Kristen Hom

The Finished Product

Crispy sweetbreads with biscuit crouton, biscuit purée, apples, cranberries, fresh and candied blood orange, and lollipop kale.

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Chef Trey Cioccia Brings Tennessee Christmas to New York City