Last month, the James Beard Foundation invited local food legend, Matt Farley, TomKats Hospitality executive chef, and his staff to cook a five-course meal at the esteemed James Beard House in Manhattan.
Diners from across the country attended the “Ode to the Sea” dining event and enjoyed a special selection of Nashville restaurant Fin & Pearl’s decadent cuisine.
Fin & Pearl is recreating this once-in-a-lifetime dining experience for an encore presentation: “Beard At The Boathouse,” 6:30 p.m. on Monday, June 26. The restaurant is in The Gulch between Demonbreun and Division streets, at 211 12th Ave. South.
The menu includes appetizers of Rapa Nui Poke with Scallions, Avocado, Cucumbers, Edamame, Seaweed, Furikake, Sesame, and Soy Wontons and Lobster Fritters with Lemon Aioli and four other entree courses, such as Braised-and-Grilled Octopus with Buttermilk–White Bean Purée and Celery–Olive Tapenade and Crispy Whole Fish with Spicy Black Bean Sauce, Charred Scallion Rice, Bok Choy, Shiitake Mushrooms, and Lotus Root. The last set of the five-course dining experience includes Vanilla–Key Lime Cheesecake with Passion Fruit Macaron, Crispy Meringue, and Cilantro–Lime Syrup.
Beginning at 6:30 p.m., diners will mingle for hors d’oeuvres in the semi-private Boathouse upon entering the restaurant. This mixer will transition directly into the Chart Room (Private Dining Space), where guests will be seated for a five course dinner with drink pairings.* The ticket price is $135 per person and are on sale here.