Where do I begin? There's so much to you'll want to eat this weekend and into next week that maybe it's a good idea to live on Juice this week till the weekend and then go treat yo'self. Warning: this will make you hungry.
What: VEA Supper Club
Where/When: Nashville Farmer's Market, Saturday 4/20 @ 6pm
The Husband and I have always been huge fans of Vivek Surti's Supper Clubs. This takes place once a month on a Saturday at the Nashville Farmers' Market and this month's is going to be extra special - Vivek's mother, Lata Surti, will be cooking with him and it's going to be the best Indian food you'll ever eat.
There are still a few tickets available, you can purchase them here.
What: Otaku South Extra Large: Five Chefs, Three Styles of Ramen, One Big Yakitori Grill + music and a full bar.
Where/When: Marathon Music Words, Saturday 4/20 from 3 - 8pm
I ate every drop I could possibly scrape from my bowl of Sarah Gavigan's Tonkotsu ramen the last time I went to one of her pop-ups and I wish I could make it to this one but there's no reason why YOU can't and shouldn't.
She's teaming up with other Japanese food pros from around the country like Guy Wong (Miso Izakaya) and Dennis Lange (Den-Chan) from Atlanta, Akiko Moorman (The Gohan Society in NYC) and Phillip Foss (El Ideas in Chicago).
The event itself is free, you can purchase your food tickets for $12 at the door.
What: Sycamore Spring Dinner
Where/When: Catbird Seat, Sunday 4/21 @ 6pm
Tony and Caroline Galzin's Sycamore Spring Dinner is going to be amazing. Their last event featured a nose-to-tail lamb dinner, and this one will feature locally raised rabbit and I can't wait. Tony is currently the pastry chef at Flyte, and from what I've been told he's as good (if not better) at food as he is with dessert and believe me, he's AWESOME when it comes to dessert.
Charcuterie: Rabbit liver pate, potted rillette, spring herb terrine
Spring Vegetables: Baby artichoke, shaved carrot, pickled ramp, pea shoots, ramp top vinaigrette
Warm asparagus, salt cured egg yolk, preserved lemon, tarragon, rabbit crackling vinaigrette
Pasta: Morel tortelli, fava beans, rabbit confit
Strozzapreti, spicy rabbit sausage, dandelion greens
Entree: Roast leg & pancetta wrapped roulade, peas, radish, nettles, lemon thyme jus
Cheese: select spring cheeses from The Bloomy Rind, pickled green strawberries, house lavash, local honey
Dessert: Rhubarb bavarois, strawberry sorbet, basil, black pepper shortbread
Each course will be paired with wines hand-picked and donated from Nashville's wine expert Tom Black. And don't be concerned with dining solo because you won't and you'll be surrounded by some extremely cool people that evening.
Get your ticket here!