Tuesday, May 31, 2011
News Tayst Chef Jeremy Barlow Gets Prestigious Invitation To Cook at Beard House
Posted by Dana Kopp Franklin on Tue, May 31, 2011 at 12:42 PM
- Photo: Eric England
- Tayst's Jeremy Barlow wins the Scene's Iron Fork competition in 2009.
The James Beard House is the headquarters of the Beard Foundation, which presents the coveted Beard Awards and offers scholarships, workshops and other educational initiatives. It also hosts dinners by some of the world's best chefs.
If you don't regularly dine at the famous house in Greenwich Village, you can enjoy a similar special dinner here. Barlow will present the same menu at Tayst on Aug. 17-18.
"The event will be presented in identical fashion as it will at the legendary Greenwich Village Beard House, with a six-course dinner, including wine pairings, beginning at 6:30, for $85 per person." Tayst says. "The event at the Beard House begins with a cocktail reception; guests at Tayst will enjoy the same cocktail and array of hors d’oeuvres, but at Tayst this portion will be seated rather than standing." Reservations are required; call 383-1953.
Check out the full release:
Beard House to feature Chef Jeremy Barlow Aug. 22Barlow is first Nashville chef since 2005 to present a Beard House dinner
NASHVILLE, Tenn. — May 31, 2011 — Tayst Restaurant owner and executive chef Jeremy Barlow will be the featured chef at the James Beard House in New York on Monday, Aug. 22.Barlow will be the first Beard House featured chef from Nashville since Sean Brock presented a dinner in 2005 while working at the Hermitage Hotel.
“The Tayst staff and I are thrilled to get to cook in such revered space,” said Barlow. “It will be a great summer gearing up for this dinner and deciding what local delicacies we will bring to the Beard House.”
To share the experience with Nashville, Barlow will present the same dinner at Tayst on the evenings of Aug. 17 and 18. The event will be presented in identical fashion as it will at the legendary Greenwich Village Beard House, with a six-course dinner, including wine pairings, beginning at 6:30, for $85 per person. The event at the Beard House begins with a cocktail reception; guests at Tayst will enjoy the same cocktail and array of hors d’oeuvres, but at Tayst this portion will be seated rather than standing. Reservations are required by calling 615-383-1953.
“I’m thrilled to welcome Chef Jeremy Barlow to the Beard House,” said Izabela Wojcik, director of House programming for the James Beard Foundation. “He’s the epitome of the kind of cooking the James Beard Foundation celebrates: modern, conscientious, local and above all, rooted in regional traditions and food ways. He brings a sense of place and geography with his menu, which gives our guests the opportunity to taste something uniquely delicious. We can hardly wait!”
About the James Beard Foundation
The James Beard Foundation was established in 1986 in honor of the late cooking teacher, journalist, and food consultant James Beard, who is widely considered the father of American gastronomy. The Foundation’s mission is to celebrate, preserve, and nurture America’s diverse culinary heritage and future.
Almost every day, chefs from America’s finest restaurants and hotels cook in the kitchen of James Beard’s legendary Greenwich Village home, presenting their culinary art to Beard Foundation members, friends, and press in much the same way musicians perform in Carnegie Hall. For chefs, an evening at the James Beard House has all the excitement of an opening night.In addition to showcasing culinary artists, the Foundation offers tastings, lectures, workshops, food-related art exhibits, and educational opportunities for children. A scholarship program enables students to pursue careers in the culinary arts. The James Beard House also serves as a meeting place for other culinary organizations. The James Beard Foundation Awards, held each spring, honor professionals in the food and beverage industry for their achievements. The Awards are the culinary industry’s most prestigious recognition program, generating attention throughout the nation. For more information, please visit www.jamesbeard.org.
About Tayst Restaurant
Tayst Restaurant and Wine Bar is located in the trendy Hillsboro Village area of Nashville and is Nashville’s first and only certified green restaurant. Chef Jeremy Barlow is known for his playful, creative approach to cooking, and guests are as delighted by the unpredictable nature of his dishes as they are by the flavor. Menus change seasonally, and Jeremy procures well over 90% of his food from local sources and 100% from sustainable sources. A nose-to-tail chef, Jeremy makes use of nearly every part of an animal and also is an adept vegan chef, always including vegetarian and vegan options on the menu.
Chef Jeremy Barlow has been featured on CNN, Martha Stewart Weddings, Martha Stewart XM Radio, Cooking with Paula Deen and was included in Mother Nature Network’s 40 Chefs Under 40 list in 2009. He also is the 2009 Nashville Iron Fork competition champion and was recently recognized as the 2011 Sustainable Food Leader of the Year by the Lipscomb University Institute for Sustainability’s Green Business Leadership Awards.
www.localkitchencatering.com
www.taystrestaurant.com
Comments (12)
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Congrats Jeremy--absolutely deserved. Can't wait to try the menu when you're back home!
It's nice to have a Nashville restaurant in the mix; however, I find Barlow's green thing trumps his food. I have eaten there several times since it opened and have had one and one half outstanding meals. I don't get the food writers and bloggers obsession with this restaurant's food.
I'm with Love Is ... I admire their mission, I've never had what I think is a great meal there. For the same price there are many other restaurants I'd rather go to.
I guess we're lucky that we have enough talented chefs in town with different visions that everybody can have their own personal favorites, even if they don't always understand everybody's else's preference.
I'll admit to a prejudice because I live a block away from tayst and consider myself lucky to have such a great default option. But the Beard recognition does make me think that there is a good basis for my opinion.
Having spent last weekend at the Atlanta Food & Wine Festival, I can relate that I heard lots of regionally famous chefs singing the praises of our community of chefs from Tyler Brown, Tandy Wilson, Jeremy Barlow, Margot McCormack, Arnold Myint, Hal Holden-Bache et al in fine dining to Pat Martin and Andre Prince on the more casual end of the spectrum. We should consider ourselves very fortunate for a town our size.
I don't think anyone is disputing that we have a lot of great restaurants and chefs (although some of the ones you mention don't actually COOK that much ... *cough* Tyler Brown *cough*). It's just that tayst (a name I've always hated, BTW) has never, ever impressed me. I've never had anything bad there, but I would eat at City House or ChahCha or Eastland Cafe -- or hell, even Germantown Cafe or Porta Via -- a million times before being dragged back to tayst. And, most of my foodie friends feel the same way.
So yes, to each his own, but tayst is NOT as universally loved as y'all seem to think it is.
Totally fair assessment, JA. Just yesterday, someone commented that Chef Brown is definitely concentrating on the original meaning of "chef," as in "chief" of a brigade. There are lots of different styles for producing great food from a kitchen, and many high-end chefs rarely touch the plates other than to monitor the quality control of their staffs. But it's your opinion of the food that does come out that's important.
So I suppose you don't want one of these tayst Groupons that I need to use up before August? 8^) Trade you for an Eastland Living Social deal?
