If the past week has left you, as I recently read on Twitter, having a better understanding of The Shining, it’s time to break out of your icy shell and get back out on the town. Fortunately, several upcoming events are worth braving the elements, so prepare to break free!
For the third year, the Nashville Convention & Visitor Corp has revived Dine Nashville: The Music City Way, a series of special collaborative chef dinners followed by a Restaurant Week of special discounted prix-fixe menus at some restaurants and other dining deals around town.
A few of the chef collaborations have already sold out, but there are still many worth your consideration. You can find more details about the menus and registration at the Dine Nashville website, but here is what is still available as of last weekend:
Creative Chef Collaboration Events
Chef Maneet Chauhan (Morph Hospitality) + The Loveless Cafe
Saturday, Feb. 3 | 11 a.m. | $115/person | Chauhan Ale & Masala House (123 12th Ave., N)
Chefs Nello Turco, Nicky Miscia (Mimo) + Chefs Hrant Arakelian, Abbas Al Nakhli (Lyra)
Thursday, Feb. 8 | 5 p.m. | $150/person | at Mimo Restaurant & Bar (100 Demonbreun St.)
Chef Ryan Costanza (Present Tense) + Vivek Surti (Tailor)
Thursday, Feb. 8 | 5:30 p.m. | $175/person | at Tailor (620 Taylor St.)
Chef Brian Kersey (Stationairy) + Chef Kristian Weldon (Grand Hyatt Nashville)
Tuesday, Feb. 20 | 5 p.m. | $125/person | at Stationairy (1001 Broadway)
Chef Daniel Scannell (Joe Muer Seafood) + Chef Jason La Iacona (Miel)
Wednesday, Feb. 21 | 6:30 p.m. | $125/person or $200/person w/ wine pairing | at Joe Muer Seafood (1020 Nelson Merry St.)
Chefs Tony Mantuano and Joey Fecci (Yolan) + Chef Julia Jaksic (Cafe Roze)
Thursday, Feb. 22 | 5 p.m. | $125/person or $205/person w/ wine pairing | at Yolan (403 Fourth Ave S.)
Chefs Hrant Arakelian, Abbas Al Nakhli (Lyra) +Chefs Nello Turco, Nicky Miscia (Mimo)
Thursday, Feb. 22 | 5 p.m. | $150/person | at Lyra (935 W. Eastland)
Chef Julia Sullivan (Henrietta Red) + Chef Andrew Carmellini (Carne Mare)
Sunday, Feb. 25 | 5:00 p.m. | $105/person | at Henrietta Red (1200 Fourth Ave. N.)
Chefs Deb Paquette, Jess Lambert, Megan Williams (etch) + Chef Jake Howell (Peninsula)
Tuesday, Feb. 27 | $125/person or $175/person w/ wine pairing | at etch (303 Demonbreun St.)
Chef Jason La Iacona (Miel) + Chef Daniel Scannell (Joe Muer Seafood)
Wednesday, Feb. 28 | 6:30 p.m. | $125/person or $200/person w/ wine pairing | at Miel Restaurant & Bar (343 53rd Ave. N.)
Chef Mark Vuckovich (Decker & Dyer) + New Heights Brewing
Thursday, Feb. 29 | 6 p.m. | $80/person | at Decker & Dyer (807 Clark Place)
Chef Jamie Lynch (Church & Union) + Chef Alex Belew
Thursday, Feb. 29 | 6 p.m. | $125 | at Church & Union (201 Fourth Ave. N.)
Spirits and Culinary Experiences
Goo Goo + Distiller Mike Hinds (Nashville Barrel) and Distiller Madelyne Morris (Ole Smoky Distillery)
Sunday, Feb. 18 | $90 | at Goo Goo Chocolate Co. (116 Third Ave. S.)
Goo Goo + Distiller Andy Nelson (Nelson’s Green Brier Distillery) and Distiller Dylan Lewis (Corsair Distillery)
Saturday, Feb. 24 | $90 | at Goo Goo Chocolate Co. (116 Third Ave. S.)
Goo Goo + Distiller Carter Collins (Pennington Distilling Co.)
Sunday, Feb. 25 | $90 | at Goo Goo Chocolate Co. (116 Third Ave. S.)
The NCVC is still gathering details on all the Restaurant Week deals for Monday, Feb. 26, through Sunday, March 3, but we’ll try to keep you posted when that info comes out. Dine Nashville will benefit the Music City Inc. Foundation in support of The Giving Kitchen and Big Table.
The second opportunity to get out of the house for some great food and drink is coming up this Thursday, Jan. 26, as Marsh House hosts a five-course wine dinner featuring guests and production from Legend Australian Wine Imports and Rockey's Liqueur. I’ve written here before about Legend, the brainchild of two Nashville master sommeliers, Jane Lopes and Jonathan Ross. I’m a firm believer in finding an importer you know and trust, which is why smart wine buyers and sellers suggest you read the back label on a bottle before the front label. Or as I was once told, “Look for Kermit Lynch and then let him find the dirt!”
Lopes and Ross are visionary importers, bringing many interesting and affordable Aussie wines to Tennessee for the first time, so you can trust that whatever they’re providing for the Marsh House dinner will be spectacular. Rockey’s Liqueur is a product from NYC hospitality veteran Eamon Rockey, who — like Lopes and Ross — once worked at the vaunted Eleven Madison Park as well as several other Michelin-starred establishments.
Crafted in Brooklyn, Rockey’s namesake liqueur is a low-ABV spirit made from a blend of green apple, pineapple, green tea, black tea and citrus that sounds like a delightful base to a cocktail. (Though I must admit to never having tried it. Yet.) Drinks made with Rockey’s will accompany the opening and final courses of the Marsh House dinner, with three wines from Legend carrying the middle courses.
The dinner starts at 6, and tickets are available on Resy for $137.30 per person.
Chef Victor Albisu in front of one of his Taco Bamba locations
The final event to mark on your calendar is coming up on Monday, Feb. 5, when James Beard-nominated chef Victor Albisu visits Bastion for a pop-up taqueria in advance of opening his 13th Taco Bamba restaurant in the next few months in Green Hills at 4017 Hillsboro Pike. Although it’s tough to compete with Bastion’s nachos, chef Albisu will be previewing his elevated versions of tacos, ceviches and cocktails made with plenty of agave from 6 until 8:30 p.m.
Your $29 ticket includes passed bites and access to some of the food, and cocktails will be available for purchase. This will sell out, so grab your tickets (limit two per order) at the Taco Bamba website.
