Southern Ground Music and Food Festival Comes to Nashville, Tennessee

The two-day festival combines great food and music at Nashville’s Riverfront Park
Rob Dekker

These Po'Boy sliders by Giuseppe Tentori will be part of the "Foodie" Experience.

From September 28-29, the Southern Ground Music & Food Festival will be held at Nashville’s Great Lawn in Riverfront Park. While listening to performers such as Zac Brown Band and Willie Nelson, visitors can enjoy plenty of good food and drinks.

Stephanie Izard, Giuseppe Tentori, and the Southern Ground Festival executive chef Rusty Hamlin are some of the chefs who will be attending the two-day event. Food vendors include the food-truck Hoss’ Loaded Burgers, The Grilled Cheeserie, and Jeni’s Ice Cream. Visitors can also learn how to make the perfect s’moore at Shon Foster’s “S’mores School.”

The festival is introducing the new “Foodie” Experience on Sept. 28. Those with tickets will get a chance to attend cooking demos, Q&A and meet-and-greet with some of the top chefs at the event.Chefs Izard and Tentori will also have a special menu prepared for the holders of a “foodie pass." Look out for Izard’s “sloppy goat” sandwich featuring Illinois farm-raised goat and rosemary slaw on a freshly baked roll, Tentori’s oyster po’boy sliders with kimchi and peanuts, and Foster’s flavored marshmallows with dark chocolate and organic salt-cured bacon.

For drinks, beer sommelier Gary Valentine will be giving suggestions for beer pairings. He will also curate the festival’s Craft Beer Tent, offering some of the most unique beers.  

On top of that, those with the ticket will also have a chance to experience the “VIP Foodie Tent,” where they can get a gourmet buffet dinner, beer and wine pairings, full bar, and a great view of the performance stage.

Both single and two-day passes are still available for purchase, as well as “foodie tickets” for the price of $499.

To give Giuseppe Tentori's Po'Boy Sliders a try, you can also make them at home using his recipe. The sliders were included in the James Beard Foundation's list of "Favorite Dishes of 2011."

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