Nashville Farmers Market
The Kamikaze Chef is excited to return to the Nashville Farmers’ Market Grow Local Kitchen!
Time: Arrive by 6:00pm
Cost: $25 pp. Cash, check, or credit card at the time of the event
How it works:
On the event sign-up page, you will register and choose to bring an ingredient from the food groups listed. For instance, you can sign up for vegetable and then choose later what exactly you are going to bring.
Bring what you would consider at least two servings, packages, or bunches of that item. If you RSVP with a guest or as a couple, please bring double the amount of the same ingredient (so 4 servings).
While you sit back, enjoy appetizers, and entertainment, I create a meal out of your mystery ingredients, all suited around a theme I pick and keep a secret until the day of the event.
Because I create the meal from scratch after you arrive, the cooking process can take 2 hours. I provide appetizers for you to munch on, and there’s usually some sort of entertainment going on. The entire event can take upwards of 3 1/2 hours, depending on how many courses I prepare.
The vendors at the market close before 4pm, so unless you plan to come by earlier in the day to shop, do not wait to by your ingredient until you arrive. The only shop open at 6pm is the Indian market (which is always an option, if you want!)
For more helpful tips, please see the FAQ Section found here: Guest FAQs
When date is determined, a link to register will appear here!
Blog posts from previous dinners:
Last month, I attempted a new cuisine in honor of the 4th of July holiday…Southern American Cuisine. I don’t eat much Southern food and have never really cooked it, so this was definitely a challenge for me. I started out with appetizers of a hot crab dip, and jalapeño and goat cheese hushpuppies. I included some veggies and bread with the crab dip, and the hushpuppies were baked in the oven before serving. As people began dropping off ingredients, the very talented Jason Eskridge set up some sound and accompanied the social hour....read more
April’s dinner at The Farmer’s Market was quite the undertaking, with another large group and a challenging cuisine. I’d done Indian food once before for a Kamikaze Chef dinner, so I learned to plan ahead and think of ways to use possible mystery ingredients. In addition to that challenge, I knew that one of the guests had an extensive list of allergies, so I tried to make as many dishes as I could that she would still eat. There were still some surprises, but overall the meal turned out great. For appetizers, I stopped at my...read more
This past Saturday was the second Kamikaze Chef dinner at the Nashville Farmers’ Market Grow Local Kitchen! We had a great time and I already have some great photos to share with you. I picked a Japanese theme for this dinner and brought along all the necessary sauces and components I might need to create a few traditional dishes: For appetizers, I made three new dishes. The first was something I”ve been wanting to try, a change-up on the dumplings I”ve done in the past. These ones were pork and shrimp wasabi shumai, modeled...read more
In January, I hosted my first dinner in the Grow Local Kitchen at the Nashville Farmers’ Market, and boy was it fun! They have a gorgeous demonstration kitchen right in the middle of the main building, and, at 6pm on a Saturday, we had it all to ourselves. I invited many of my friends who’ve attended other dinners, and they invited their friends! All-in-all, we had 19 people, only 4 of which had ever been to a Kamikaze Chef dinner before. It was a new experience all around! I chose to go with a Latin theme for this dinner, and...read more