Events / Friends of James Beard Benefit Dinner

FOJBB: Nashville, TN

Tribute to Nashville Culinary Legends Presented by S. Pellegrino

Sun, April 28, 2024

5:00 PM
International Market
Price: $200 Multiple Seatings - Click Here for Reservations

International Market
2013 Belmont Boulevard
Nashville, TN 37212

Format: Multiple Seatings, Welcome Cocktail Plus 5-Course Family-Style Menu

 
Featured Participants:

Host Chef/Owner and JBF Award Semifinalist Arnold Myint
International Market, Nashville, TN

Guest Chef/Partner Kahlil Arnold
JBF Award Winner, 2009 America’s Classics 

Arnold’s Country Kitchen, Nashville, TN

Guest Chef/Partner and Author Carter Hach
The Hachland Hill Cookbook: The Recipes and Legacy of Phila Hach
Hachland Hill, Dining Inn & Retreat, Joelton, TN
 

Nashville native chefs Kahlil Arnold, Carter Hach and Arnold Myint share a unique restaurant heritage. Their respective families opened eateries that defined and served their communities, creating generations of loyal patrons. Join this once-in-a-lifetime dinner that pays tribute to Arnold's father, Jack Arnold, Hach's grandmother, Phila Hach, and Myint's mother, Patti Myint.

This dinner is made possible with the support of S. Pellegrino.

 

Tribute to Nashville Culinary Legends is part of the Friends of James Beard Benefit series; events hosted by generous people, businesses, and organizations outside of JBF that provide critical funding for our programs. Each event supports our mission to champion a standard of Good Food for Good© anchored in talent, equity, and sustainability.

Menu

DINNER

Collaborative Course
Duck and Mushroom Laab with Applewood-Smoked Bacon, Five Spice, Chili, Mint, Toasted Rice Powder, and Pickled Garlic

Laminated Biscuit with Chicken Liver Paté, Pickled Ramps, and Shagbark Hickory Mayo

Jalapeno Grit Balls with Alabama White Sauce

Chef Arnold Myint
Seafood Tod Mahn > Trout-Shrimp Sausage, Trout Roe, Celery, Smoked Cuttlefish-Cucumber Escabeche, Herb Oil, Sticky Rice, Nam Prik Pao Chili Jam, and Anchovy Chili Crumble

Chef Carter Hach
Leg of Lamb with Mint Zhoug Slaw, Hoe Cake, Whipped Feta, Pecan-Coriander Dukkah, and Borage Bbq Sauce

Chef Kahlil Arnold
Bear Creek Farm Pork Denver Steak with Candied Yam Puree, and Red Pepper Romesco
Bear Creek Farm Beef Delmonico Steak with Mashed Tater, Demi-Glace Sauce, and Collard Green Chimichurri

Dessert
Foi Tong Triffle with Egg Yolk Floss, Jasmine Water Tapioca, Sweet Corn, and Coconut Cream

Rosemary Berries and Cream with Tennessee Whiskey Sea Salt, Strawberry Crème Diplomat, Marzipan, and Benne Seed Streusel

Bread Pudding with Jack Daniel’s Sauce

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