1 Kitchen on the ground floor of the 1 Hotel in SoBro presents a quarterly Supper That Sustains Us dinner event. Each dinner highlights seasonal ingredients along with the vital farmers, ranchers and other purveyors who provide the ingredients to the kitchen year-round. Sustainability is the keystone of the hotel property’s philosophy, and 1 Kitchen also operates with that tenet as a lodestar and focuses on providing hyper-local, sustainably sourced and zero-waste cuisine.
Music City Food & Wine Festival is on board with that commitment and is proud to include the Friday, Nov. 14, Supper That Sustains Us as a part of the Fall Intimate Dinner Series. The theme of this edition is “A Seasonal Ode to Squash, Farms, and the Beginning of Winter.”
Chef Chris Crary and his team have planned a menu to venerate and celebrate the humble squash, offering tastes of the fall season through several varieties of squash, root vegetables and other farm staples.
Available à la carte or as a tasting menu for $79 plus tax and gratuity, seatings will be available from 5 until 10 p.m. The thoughtful menu offers flavor pairings that combine international inspirations with regional farm traditions. Think about candy roaster squash served with pickled hakurei turnip, toasted benne seeds and a smoked sorghum vinaigrette, or a seared scallop and honeynut velouté made from roasted honeynut squash, smoked miso broth, chili oil and a toasted pumpkin seed gremolata.
Better yet, don’t just think about it. Plan to dine at 1 Kitchen’s Supper that Sustains Us on Nov. 14, and you can actually eat it!
Menu
Supper That Sustains Us
A Seasonal Ode to Squash, Farms, and the Beginning of Winter
Available à la carte or as a tasting menu($79/pp)
Taste the season—squash, roots, and farm flavors of Tennessee.
Candy Roaster & Apple Crudo $14
Shaved candy roaster squash, Tennessee Apple, pickled hakurei turnip,
field greens, toasted benne seed, smoked sorghum vinaigrette
Seared Scallop & Honeynut Velouté $27
Roasted honeynut squash, smoked miso broth, chili oil,
toasted pumpkin seed gremolata
Charred Broccoli & Spaghetti Squash ‘Carbonara’ $29
Roasted spaghetti squash, farm eggs, parmesan emulsion,
peppered kale crisps, mushroom “bacon”
Freedom Run Farm Lamb Chops $36
Grilled lamb rack, butterkin squash purée, glazed turnips,
cabbage & red kuri ragu, pomegranate molasses jus
S’more Squash $13
Roasted delicata semifreddo, burnt maple meringue,
sorghum crackle, smoked salt
All the details on this month’s Fall Intimate Dinner Series
