An Intimate Dinner for Food Waste Prevention Week
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.
Join us on April 11 for this special fundraising dinner supporting The Nashville Food Project. Held during Food Waste Prevention Week, this evening highlights the power of thoughtful, resourceful cooking in reducing food waste while nourishing our community.
Acclaimed chefs Charles Hunter III (The Salted Table) and Bianca Morton (The Nashville Food Project) will craft a vibrant, multi-course meal showcasing creative ways to use ingredients fully and minimize waste — proving that sustainability and delicious dining go hand in hand.
Your ticket includes a four-course dinner thoughtfully prepared by our featured chefs, along with cocktails, wine, and non-alcoholic drinks. This is a 21+ event.
More than just a dinner, Simmer is an invitation to become part of The Nashville Food Project community — passionate people dedicated to using food as a tool for connection, sustainability, and nourishment. As we gather around the table, we’ll honor the hard work of farmers and growers by making the most of every ingredient to ensure the produce and animal proteins they provide are used to their fullest potential.
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.
Reserve your seat below and be part of a night where good food meets a great cause!
Questions? Email events@thenashvillefoodproject.org.
About Charles Hunter III
Charles Hunter III is a personal chef, recipe developer, and food blogger based in Nashville, where he lives with his wife, Jenna. After years in the restaurant industry, he began to experience burnout and knew he needed a change one that would allow him to tell his story through food.
Charles often says he "tripped and fell" into becoming a personal chef, cooking for people from all walks of life. Even now, he sometimes has to pinch himself to believe it’s real. He honed his culinary foundation at the Rel Maples Institute of Culinary Arts, where he gained a deep understanding of the science behind cooking. However, much of his skill and passion stems from time spent in the kitchen with family, following his relatives around and eagerly asking how he could help.
His love for cooking was cultivated in childhood, spending countless hours with his grandmother and great-grandmother, who lived just a mile away. With both parents working full-time, he and his sister would often make food for themselves after school. In those moments, he discovered the joy of food and the power it has to bring people together — a love that has stayed with him ever since.
About Bianca Morton
A Nashville native, Chef Bianca Morton serves as Chief Culinary Officer at The Nashville Food Project, where she has spent the last five years directing its two commercial kitchens. After attending culinary school at the Art Institute of Atlanta, she began a 22-year career dedicated to connecting with people across Nashville and Atlanta through food, including a multi-year stint teaching culinary arts in Metro Nashville Public Schools.
Chef Bianca is passionate about serving vulnerable Nashville communities through providing nutritious, made-from-scratch meals that promote health and community. Along with overseeing the kitchens, she currently hosts educational workshops for schools, community groups, and other organizations about economically producing healthy meals. In 2021, she was recognized for her dedication to serving the community through cooking and food with a Phila Award in the Serving Spoon category.