Barlow says he wants to spend more time with his family (he has two school-age daughters) — as well as continue to develop his second restaurant, the popular sandwich shop Sloco in 12South.
Tayst broke ground as Nashville's first certified green restaurant (it officially earned that status in 2008), and part of Sloco's mission is to educate consumers about sustainable eating. Barlow uses local meat and produce, and even lists the number of miles each ingredient traveled.
He will continue his food activism after Tayst closes, promoting his book Chefs Can Change the World and volunteering with community advocacy groups. Barlow plans to keep Sloco open and work toward developing it, possibly into multiple locations.
Barlow's work with Tayst has helped him earn a national profile — he has already cooked a prestigious dinner at the James Beard House in New York, and returns to New York on Oct. 17 to cook at the James Beard Foundation Leadership Awards.
Next week he's offering "pre-dinners" at Tayst to give Nashvillians a preview of what he'll be serving for the James Beard folks. (Those dinners are scheduled for Wednesday, Oct. 10, and Thursday, Oct. 11, at Tayst. The six-course dinner begins at 6:30 and is $65 per person without wine pairings, $85 per person with wine.)
Barlow's also promising numerous other special events as Tayst winds down. Check out Barlow's full release after the jump:
Tayst Restaurant and Wine Bar to close at year’s end
Chef Jeremy Barlow to close nine-year-old restaurant to focus on family time, Sloco concept
NASHVILLE, Tenn. — October 1, 2012 — Tayst Restaurant owner and executive chef Jeremy Barlow announced today that he will close the nine-year-old restaurant at the end of 2012. The New Year’s Eve dinner on December 31 will be the restaurant’s final service.
Barlow opened Tayst in early 2004 with a “playful American” theme that reflected Jeremy’s penchant for fun in the kitchen. With wine steward AD Matthews managing the bar, Tayst quickly became known for its wine pairings. Together Jeremy and AD presented dozens of memorable wine dinners over the years, including, the “JereO’ChilliganBee’s” dinner that spoofed fern bar restaurants and the Mickey D’s Chant wine dinner, which poked fun at fast food. Continually pushing the limits of flavor combinations, Barlow has created such offerings as pork belly lollipops, cashew cheese and chai ice cream.
In 2008, Tayst became Nashville’s first Certified Green Restaurant, and since then Barlow has become Nashville’s preeminent environmentally sustainable chef, choosing including to support local and sustainable farmers, running his restaurant with minimal energy, water and waste and volunteering countless hours with initiatives to restore an environmentally responsible food system. One year ago he opened Sloco in 12 South, a venture that allowed him to fully explore his belief that a restaurant serving real food, grown locally and sustainably, and delivered affordably and quickly, can be successful.
“My staff has been my extended family over the last decade, so this has been a painful decision,” Barlow said. “But my two beautiful daughters are growing like GMO super weeds, and my understanding wife, who has held down the fort every night, weekend, and dining holiday for ten years, deserves more. I don’t want to look up just in time to see my daughters leave for college.
“There aren’t enough hours in the week to advocate, expand Sloco, and run a fine dining restaurant — and that leaves zero personal time. I want to see my kids’ soccer games, have board game nights and watch movies, and I need more than one very sleepy night a week to do that,” Barlow said.
Barlow and his staff, including AD and long-time sous chef William Gentry are loading up Tayst’s final quarter with special dinners, including next week’s James Beard Foundation Leadership Award predinners (menu below), a vegan wine dinner, a spoof dinner, and a grand New Year’s Eve finale to conclude the book of Tayst Barlow-style. Patrons can get details on upcoming events on the Tayst website (www.taystrestaurant.com) or Facebook page (www.facebook.com/TaystRestaurant)
Predinners for the JBF Leadership Awards dinner are scheduled for Wednesday, October 10, and Thursday, October 11, at Tayst. The six-course dinner begins at 6:30 and is $65 per person without wine pairings, $85 per person with wine.
cherry cake, bourbon gel, dried cherry dirt
beaten biscuit, smoked trout mousse, trout roe, herbs
Hot Pickled Chicken Chips
pickled, spicy, crispy chicken terrine, sweet tea hot sauce
Surf & Turf
confit of TN pork shoulder, apple mussel veloute, smoked mussel relish, beets, potatoes
Tahitian Vanilla Cheese Cake
market grapes, graham crumble, peanut, concord buttermilk ice cream
About Chef Jeremy Barlow
Chef Jeremy Barlow is owner and executive chef of Tayst Restaurant and Wine Bar, located in Hillsboro Village, and Sloco, located in 12 South. Tayst is Nashville’s first 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 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 and 2012 Sustainable Food Leader of the Year by the Lipscomb University Institute for Sustainability’s Green Business Leadership Awards.