Edible Nashville
Scenes from our Fall Farm Dinner at Katharos Farm
Photo by Mark Boughton
Along the winding path through the Katharos farm, the table was set and lights were strung.
Photo by Alyssa Jiosa
Volunteer Abby Buresh and Edible intern Caroline Drzewinski man the check-in table.
Cody Bagley of Smoke and Fire constructing his live fire cooking set-up.
Photo by Alyssa Jiosa
The cheese table was a work of art by Sabrina Allen of Whole Foods Creative team.
Photo by Alyssa Jiosa
Farmer Hank Delvin (in brown jacket) of Delvin Farms down the road in Arrington, supplied the fresh produce for the dinner.
Photo by Mark Boughton
Guests placed their name cards in their vases made by RVPottery then took to the table to reserve their seats.
Photo by Mark Boughton
The Whole Foods Creative Kitchen Team: right to left, Chef Stephen Miller, Anastasia, Jennifer Anthony, Sabrina Allen and sous chef, Chris.
Photo by Alyssa Jiosa
Owner, Adam Diskin and Melissa Perez of Diskin Cider sample their wares.
Photo by Alyssa Jiosa
Charlie Nelson of Nelson's Green Birer Distillery was on hand to walk guests through a tasting of their products.
Photo by Alyssa Jiosa
Every guest received a Thistle Farms goodie bag, containing items from our sponsors, when they left.
Photo by Alyssa Jiosa
Evan Pierri and friend Natalie of Even Pour, pop=up coffee bar, were ready to brew
Photo by Alyssa Jiosa
Volunteer servers with Jennifer Anthony of Whole Foods, from left to right, Jennifer Anthony, Julie Christou, Abby Hughes, Jacqueline March, Andra Mesch, and Alissa Vasilevskis
Photo by Alyssa Jiosa
The "march table" was set with our custom plates and mugs by local Potter Rachel Vandivort.
Photo by Mark Boughton
singer/songwriter Mike Wheeler started things off.
Photo by Mark Boughton
Sweet potato rounds crowned with whipped goat cheese, pesto and pecans whetted appetites.
Photo by Alyssa Jiosa
Pasture raised chickens (fed a pure and beyond organic feed) were one of the stars of the farm dinner on Katharos Farm.
Photo by Alyssa Jiosa
Guests get drinks as they discover the farm before dinner.
Photo by Alyssa Jiosa
Delvin Farms arugula with pomegranate seeds, caramelized goat cheese and DIskin cider vinaigrette.
Photo by Mark Boughton
Potato gruyere stuffed mini pumpkins provided a perfect lil package for all.
Photo by Mark Boughton
The kitchen staff had to redefine the typical service as they adjusted to the outdoors, and live fire kitchen.
Photo by Mark Boughton
Pork tenderloins from Katharos Farm finished on the live fire.
Photo by Mark Boughton
As the sun set, cozy little seating areas beckoned guests to linger.
Photo by Alyssa Jiosa
Sugar was torched to a crusty brittle atop creamy Apple Catalan for dessert.
Photo by Alyssa Jiosa
The dinner table aglow by candle light.
Photo by Alyssa Jiosa
Nikole Martine and Adam Cohen (aka The River Tramps) took the evening out.
Photo by Alyssa Jiosa
Editor, Jill Melton and Managing Editor Willie Goertel thank all.
Photo by Alyssa Jiosa
Dinner from a farm kitchen in the barn.
