Nashville Farmers' Market Farmhand Dinner

Chef Kahlil Arnold walked into the back of the farmers’ market with a dainty bucket of turnip greens to the laughter of the other chefs. “I got the greens, you think this will be enough,” joked Kahlil, owner of the landmark diner, Arnolds Country Kitchen.

It was September 26th, and things were buzzing at the Nashville Farmers’ Market as the chefs were getting ready for the sixth annual Farmhand Dinner. Rebekah Turshen, pastry chef at City House and Mop/Broom Mess Hall was helping Tony Galzin of Nicky’s Coal Fired plate the Tomato-Cucumber Salad. Pastry Chef at Marsh House, Lisa White, put cornbread and rolls on plates. Chef and owner of Grilled Cheeserie, Crystal De-Luna Bogan, chatted to everyone as she got ready to plate her macaroni and cheese. Hal Holden-bache and partner Cara Graham of Lockeland Table assembled Korean Street Nachos. It’s not often you see this many chefs helping each other, each taking a back seat to the other. But there’s something more important than egos or awards at this dinner—the farmers who grow their food.