I don’t know about you, but I pretty much divide the year into two seasons: whiskey and gin. We are now firmly in the latter season, and I’m always on the lookout for a new gin or cocktail. That’s where Miel steps in with a special learning opportunity on Wednesday, July 17, revolving around my favorite clear spirit.
The class will run from 6 until 7:30 p.m. and feature information about the different styles of gin, the history of the spirit and the classic cocktails that look so cool sipped out of a cocktail glass or coupe. The class will be accompanied by small bites inspired by the summer garden at Miel, and tickets are just $75. Pay your tuition and matriculate at Miel’s website.
Next week, Miel turns its attention to summer vegetables with a cooking class on Wednesday, July 24, from 6 until 8 p.m. Specifically, the class will cover the nightshade family: tomatoes, peppers and eggplant. Attendees will learn to season, cook, can and pickle any number of summer veggies and then enjoy a meal prepared using the class materials to accompany grilled fish and wine pairings. The class and dinner are $150 per person, and tickets are also available at Miel’s website.
Steve Satterfield is one of my all-time favorite Southern chefs thanks to his amazing work at Miller Union in Atlanta. His talent in the kitchen earned him the James Beard Award for Best Chef: Southeast in 2017, and he’s bringing those mad skills to Nashville for an evening of collaborative cooking with chef Ben Norton and the kitchen staff at Husk on Wednesday, July 24.
The team will come together to prepare a four-course meal using techniques featured in Satterfield’s cookbook Vegetable Revelations. There will be reservations available at various times during the evening, so you’ve got a little flexibility about when you choose to dine. Tickets for the dinner are $125 per person (exclusive of tax and gratuity), and you won’t want to miss this one!
It’s hard to believe that the West Nashville location of Hattie B’s has been around for a decade, but that’s the milestone they’ll be celebrating at 5209 Charlotte Ave. from 4 until 9 p.m. on Saturday, July 27. In honor of the birthday, they’ll be frying up hot fish, with live music and vendors, party games and of course cake!
Finally, Church and Union is preparing for one of the kitchen’s favorite nights of the year on Wednesday, July 31. Hospital and Hospitality is a special dinner in honor of the Monroe Carell Jr. Children's Hospital at Vanderbilt, and kids will be invited to join the fun and host, cook, manage and serve alongside executive chef Aaron Skoultchi, general manager Samuel Lacour and the rest of the Church and Union team.
Proceeds from the evening will go to the hospital to support their efforts to take care of the kids, and from what I’ve been told, it’s one of the most heartwarming events of the year. If you’d like your cardiac cockles warmed, claim your table anytime that evening at Church and Union’s reservations page.
