Wilson has been popping up in guest spots in all sorts of places since she opted out of the full-time restaurant grind a few months ago to pursue various projects and spend time with her young son. Tin Angel owner Rick Bolsom (a restaurant scene mainstay in his own right and co-founder of the Nashville Originals group of independent dining establishments) describes Wilson as Tin Angel's chef-in-residence (sort of like artist-in-residence) in addition to the full-time kitchen team led by Chef Donald Main.
It turns out that Wilson (Wild Iris, Ombi, Turnip Truck Urban Fare) spent some time cooking in New Orleans restaurants: Red Fish Grill, Susan Spicer’s Cobalt and Muriel’s. So the dinner is a chance for Wilson to let her fleur de lis flag fly.
The meal starts at 6:30 p.m. this Tuesday, Sept. 20, and commences with a Sazerac cocktail — which itself has New Orleans restaurant-and-pop-culture symbolism. The drink is included partly as a nod to a classic episode of the HBO series Treme, in which real-life food critic Alan Richman (playing himself) got a retaliatory Sazarac in the face for a real-life piece he wrote for GQ, which slighted the restaurants of New Orleans after Katrina. (See the video at Eater.com.)
(In a funny twist, the actress Kim Dickens, who plays the chef who gives Richman the angry Sazarac baptism, is a former Nashvillian — she got a college degree in communications at Vanderbilt before heading off to New York to study acting.)
Anyway, the point of Tin Angel's Dinners We Want to Cook is that it's "a series of monthly dinners, each conceived and executed by one of the restaurant’s chefs (or occasionally by owner Rick Bolsom) matched with wines, cocktails and/or other beverages to create a fun and tasty look inside the mind, heart and taste buds of chefs let loose."
The meal is a bargain: $45 per person, including food, drinks and tax. Get reservations now — the dinner's limited to just 24 — by calling 298-3444.
And now, the menu:
TIN ANGEL'S DINNERS WE WANT TO COOK — the First Dinner, With Chef Laura Wilson
First course…..Boudin pork pie, pepper jelly
Second course…..BBQ Shrimp
Third course…..Redfish with corn maque choux & green tomato relish
Clos de la Briderie, 2008 Val de Loire; Chenin Blanc/Chardonnay
Fourth course…..Yaka Mein, with short ribs and quail egg
Chateau Famaey, Malbec, Lot Valley
Fifth course…..Lemon Doberge cake