Chef Trey Cioccia Brings Tennessee Christmas To New York City
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."
Setting the Scene
The James Beard House dining room is warm, welcoming, and exudes holiday festivity.
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.
Locally Sourced, High Quality Ingredients
Preserved corn pudding with poached oysters and crispy smoked cauliflower.
Small, But Flavorful, Morsels
Pigs' tail jam with black pepper-honey butter on crispy johnnycakes.
Eating Straight Off the Bone
Braised cows' tongues with grit clouds and marrow jus.
A Closer Look
Cioccia's chicken skin with apple chutney and hearts of palm.
A Sneak Peek
Pork-rind cones, prepped and ready to be featured in Cioccia's dessert.
Tasty Beginnings
Cioccia's first course is roasted squab with squab terrine, lentils, roasted garlic, pistachios, pickled cranberries, and deviled egg mousse.
In the Kitchen
Cioccia works with his team behind the scenes to prep the next course.
Ready to Serve
Salt-pork-rabbit stew with root vegetable.
A Cioccia Family Favorite
Fried brussels sprouts with celery cream, horseradish, chestnuts, Norwood cheese, and sunchokes.
Attention to Detail
Cioccia and his team plate up the next course.
The Finished Product
Crispy sweetbreads with biscuit crouton, biscuit purée, apples, cranberries, fresh and candied blood orange, and lollipop kale.