On Wednesday, November 11, 2009, Executive Chef Jason McConnell hosts a five-course specialty dinner to benefit Slow Food Nashville, an eco-gastronomic organization that works to counteract the disappearance of local food traditions. Slow Food seeks to rekindle people’s interest in the food they eat, where it comes from, how it tastes and how our food choices affect the rest of the world.

Chef McConnell, along with culinary teammates Chef Carl Schultheis and Chef Dwight Mauk, developed the menu to feature a seasonal harvest supporting local farmers including Hillview Farms, Old Spencer Mills, Hatcher Family Dairy, Mamushi Nature Farms, Real Food Farms, Bonnie Blue Farms, and Morning Glory Orchards. The evening’s pairings include brews from Nashville’s sought-after Yazoo Brewing Company, wine pairings from Arrington Vineyards, located just 12 miles southeast of downtown Franklin, and spirits from Corsair Artisan, one of a growing number of microdistilleries representing the spiritual heirs of the small batch bourbons of the 1990s. The dinner will begin at 6:30 p.m. and will cost $70.00 per person plus tax and gratuity. Red Pony will donate a portion of the proceeds to Slow Food Nashville in an effort to support and celebrate Middle Tennessee’s farmers and purveyors. Please call 615-595-7669 for reservations.

THE EVENING’S MENU

Appetizers

Hillview Farms Beef Skewers with Creamy Yogurt Sauce

Chocolate Mole Tostadita

Seasonal Yazoo Beer

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First Course

Farm Sampler - Goat Cheese & Beets Salad / Fresh Boudin Cake / Chicken Liver Pate

Arrington Vineyards Gewurztraminer

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Second Course

Sautéed Fresh Water Prawns with Jason’s Bacon & Cheese Grits

Herbal Essence – Sparkling Cocktail featuring Corsair Artisan Gin

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Third Course

Birria – Slow Cooked Mexican Stew with Goat and Vegetables

Arrington Vineyards Red Fox Red

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Fourth Course

Apple Tart Tatin with Goat Cheese Ice Cream