The next installment of our Simmer dinner is here! This chef pop-up series brings chefs, writers and educators together for interactive experiences that take us a bit deeper — to tell the stories behind the food and the people who grow, cook and share it.
Local agriculture has long been an appealing option for chefs deciding how to source produce. It’s more sustainable, higher quality, and boosts local economies — and it also just tastes better. This fall, we’re teaming up with our friends at S.S. Gai, a regular customer of the Growing Together garden, to prepare a meal featuring local produce and to dream together about expanding urban agriculture in our city. Be the first to hear from our Chief Program Officer, Hanes Motsinger, about The Nashville Food Project’s vision for a new model of community agriculture that will increase access to land and food while cultivating a more connected community. Tickets include a four-course dinner with alcoholic and non-alcoholic drink offerings, and are available for $105 each. This is a 21 and up event.
Funds raised from this dinner help support The Nashville Food Project’s mission of bringing people together to grow, cook and share nourishing food, with the goals of cultivating community and alleviating hunger in our city. A portion of all ticket sales are tax deductible.
Reach out to events@thenashvillefoodproject.org with any questions.
ABOUT S.S. GAI
S.S. Gai was built on the notion that flavorful, street food-style Thai chicken can thrive in Nashville’s bustling dining scene. Chris and Emma Biard opened S.S. Gai – “same-same, but different chicken” – at The Wash in East Nashville in June 2023. Through regular travel to Southeast Asia and extensive recipe development, Chris and Emma were inspired to bring S.S. Gai to Nashville upon tasting a particular style of Thai chicken during their travels. The small, focused menu is centered around traditional recipes for Gai Yang (grilled chicken) and Gai Tod (fried chicken) – each paired with sticky rice, shallots, tamarind chili fish sauce, and aromatic chili vinegar. Local produce and meats are intertwined into authentic Thai flavors by using time-honored techniques such as coal-roasting and using a mortar and pestle to make marinades, sauces, and salads, and additional menu items include Som Tum and a Charred Eggplant Salad.