Nashville Chefs Gather for The Food Project

Trey Cioccia, founder and executive chef of The Farm House, a Music City Mecca for locally sourced Southern eats, was the event’s chief organizer, bringing together a number of his colleagues in cooking.  Along with The Farm House, participants included Black Rabbit, Lockeland Table, Pegleg Porker, Martin’s BBQ, Thai Esane, Nicky’s Coal Fired, Margot’s Café & Bar, Arnold’s Country Kitchen, Greko Greek Street Food, Earnest Bar & Hideaway, Etch and Funk Seoul Brother.

“I wanted to put an event together that not only showed the great people of Nashville who we are,” Trey commented, “but what we are and how much we care about our community.”

Trey and friends picked a great cause to support. The Nashville Food Project is currently sharing more than 6,000 meals per week with those in need. And good meals, too.  Meals made from organically grown produce from their own gardens or donated from local farms, grocers and restaurants. The Nashville Food Project also helps folks grow their own healthy produce by stewarding a number of urban community gardens around town. 

“Cultivating community is a big part of what we aim to do through our mission at The Nashville Food Project,” said Jennifer Justus, the nonprofit’s Culinary Community Liaison, “and these chefs who came together for Nashville Gathers represent just that -- a group of locals who have helped make this city's food scene outstanding through their warm hospitality and excellent food." 

But you don’t have to be a chef yourself to get involved in The Nashville Food Project. The organization has ongoing volunteer opportunities in their kitchens and gardens and gladly welcomes donations of support. Check them out here https://www.thenashvillefoodproject.org/ and let them know Edible sent you.