To be hosted at the Westside restaurant on Wednesday, Nov. 6, featuring 2019 James Beard Award semifinalist Rebecca Barron of St. John’s Restaurant in Chattanooga, Tenn. A champion of local and organic businesses, Barron will join the Cooks + Soldiers team to prepare a selection of regionally relevant dishes celebrating variety and refreshing flavor: think Pintxos tradicionales like braised lamb and beet raita, pimento cheese and duck confit with fish sauce-honey, plus springer mountain farm chicken marinated with ginger, buttermilk and spices and spiced turnip cake with white chocolate cream and beet-orange curd (menu is subject to change based on ingredient availability).
Chef Barron’s dishes will be served a la carte alongside an abbreviated version of the Cooks & Soldiers menu, allowing guests to pick & choose dishes between the two to curate their own experience for the evening. Reservations are recommended & can be made through OpenTable.
