A less than fortuitious weather forecast greeted us as we set the tables and lit the fires for our fifth farm dinner held at Wedge Oak Farm in Lebanon, TN, owned and operated by Karen Overton.
But the angels were on our side as clear skies held with temperatures in the 50’s. Armed with 4 firepits from Fire Pit Art, warm apple cider cocktails from Chattanooga Whiskey and hot creamy mushroom soup from Fly Boys Nashville, we were set for a great evening. The chefs at Butcher & Bee served their signature Turnip Cacio e Peppe and Chicken Shawarma, while the Fly Boys did what they do best with Sour Orange Roasted Pork. Multiple ales and rich IPA’s were served by local Calfkiller Brewing Company. The menu was fabulous, the camaraderie warm and inviting and the setting only as Edible Nashville can do. A success!
