Nashville diners were rightfully proud of the fact that three local restaurants were awarded stars in the first Michelin Guide that covered our market. Not everyone remembers that another Middle Tennessee restaurant received a different coveted award from the tire guys: January at Southall was given the only Green Star in Tennessee, a special designation recognizing restaurants that demonstrate commitment to sustainable practices such as ethical and local sourcing, zero-waste practices and efforts to reduce carbon footprints.
Interestingly, January will also be the last restaurant to receive a Green Star in Tennessee because Michelin has decided to discontinue the recognition after six years, replacing it with a new editorial initiative to draw attention to what the organization calls “Mindful Voices.”
Bastion, Locust and The Catbird Seat each earned a coveted star at last month’s ceremony in South Carolina
Before that star fades away, January has plans to draw attention to what they do so well with a special event on Thursday, Aug. 20, when chef Christopher Grossman of Atlanta’s Green Star-winning The Chastain will join Southall’s VP of culinary Andrew Klamar and executive chef Nate Leonard to present a seven-course tasting menu.
The Chastain is an American bistro known for close relationships with regional growers and producers who provide the ingredients for Grossman’s cuisine. January shares a similar relationship with area farmers, but only for ingredients they don’t actually grow on their own property in the fields, greenhouses and orangerie that are on site.
That August date allows the chefs to take advantage of the peak of summer produce, and the menu looks like a winner:
Amuse-bouche: Chef’s assorted canapés
Course one: Cucumber and avocado soup, borage, crab
Course two: Hamachi crudo, chili, yuzu, peanut
Course three: Smoked Blue Ridge trout, zucchini, crème fraîche, dill
Course four: Tomato, melon, bee pollen, lemon balm
Course five: Sweet corn agnolotti, pancetta, chanterelle, Belper Knolle cheese
Course six: Bear Creek coppa, okra, peach, shiso
Dessert: Berry and mint, preserved berries, strawberry mint, Olive & Sinclair chocolate
The $150 tasting menu will be the only menu offered at January that evening, with an optional beverage pairing available. Reservations are available exclusively through Tock, so save your place at the table soon.
