I’ve often said the spirit of collaboration between food and beverage professionals in Nashville is unmatched by any other market I’ve ever dined in. The willingness to come together to support good causes — or just for a good time — is remarkable here, and we diners are the main beneficiaries of this attitude. Four exciting examples of culinary teamwork are coming up in the next couple of weeks, so make plans to be a part of them!
A highlight of Diwali, the five-day Hindu festival of lights, will be celebrated on Oct. 20 this year, when two local favorites come together to honor the holiday. Popular (Best of Nashville-winning) coffeehouse Cafe Babu and Maneet Chauhan’s flagship restaurant Chauhan Ale & Masala House have created a special turmeric latte to commemorate the celebration.
The recipe combines ingredients like turmeric, fresh ginger, black pepper, cardamom, cinnamon and saffron mixed with milk and water, then sweetened with honey. An alcoholic version of the latte will also be available with spiced rum.Â
“This collaboration is truly a dream come true for me,” says Babu's Shivani Darsinos. “Maneet has been an inspiration and idol. To be able to work with someone who has paved the way for Indian women in hospitality is incredibly special, and I’m honored to be launching a collaboration especially during this season for Diwali.”
The drinks will be available at both establishments until Saturday, Nov. 1.
Speaking of alcoholic versions, Liquor Lab has been the go-to spot for entertaining cocktails classes since 2019, and they've planned a one-night collab with Joyland at LL’s space at 144 Second Ave. S. on Thursday, Oct. 23.
Starting at 6 p.m., students will learn how to make three custom cocktails inspired by the Joyland menu of reimagined fast-food classics. For 90 minutes, attendees will enjoy hands-on instruction along with deviled eggs, biscuit bites and fried chicken from Joyland. The class is $65, and tickets are on sale now.
The leaves are just beginning to turn, but the crazy weather of the summer has led some meteorologists to predict that this fall will just be a “fell” — all the leaves may just go straight to brown and hit the ground. Regardless, it’s a great time to get outside and enjoy some fresh air, and that’s exactly what Karen Overton of Wedge Oak Farm and Julia Jaksik of Cafe Roze and Roze Pony invite you to do on Sunday, Nov. 2, from 2 to 7 p.m.
Overton is opening up her Lebanon Farm, which is only about three miles off I-40 at 3964 Old Murfreesboro Road West, for a day of food, acoustic music and live fires. Wedge Oak will provide the meat and the eggs for the meals, while the veggies will be sourced from Barefoot Farmer and other local farms. It will be an intimate event with only about 100 tickets sold, so get yours here ASAP if you want to be a part of the fall fun.
Finally, renowned chef Philip Krajeck wants to show off his new neighborhood bar and restaurant Junior in the former Piggly Wiggly building at 907 Dickerson Pike. He’s kicking off a new dinner series on Sunday, Nov. 2, that he’s calling “Paris, Nashville.” Krajeck wants to enhance the connection between Music City and the City of Lights by hosting two talented young chefs to join Junior chef Brian Mejia in the kitchen of the evening.
Alexis Bijaoui has cooked in several acclaimed kitchens around the world, including at Arpège (Paris), Blue Hill at Stone Barns (New York) and Le Chateaubriand (Paris). Krajeck describes his cuisine as “vibrant, seasonal and instinctive.” He is currently preparing to open his own restaurant in the French countryside. (Lucky man!)
Rolf and Daughters alum Sam Schwarz has worked at Septime (Paris) and Fradei (Brooklyn) since leaving Nashville. More recently, he has led the kitchen at Soces (Paris), earning recognition for his hyperseasonal approach to French cooking.
Together the team will prepare a $120 six-course set menu dinner for two seatings. After the plates are cleared, Brooklyn’s Midnight Magic will play a four-hour DJ set starting at 10:15 p.m. After the set is over, Junior will open up to the public for an after-party. (Y’all are gonna have to tell me about that one.)Â
Reservations can be made via Open Table.Â
