Edible Kitchen at Cheekwood with Chef Kyle Patterson of Sinema

On March 17th, Cheekwood was not only lush with tulips, but with the aromas of steak, herbs, and butter wafting from Massey Auditorium. It drew guests in--couples, families with small kids, teenage girls--to the wonderful smells. Soon the audience was standing room only as Chef Kyle Patterson entertained and educated on the ways of cooking, improvising and eating. Engaging and funny, Kyle effortlessly talked while searing steaks, slicing them and plating them with a brush of steak sauce and delicate pea shoots from the Richland Farmers Market. Fun was had by all, and a new recipe, as guests left with an Edible Ktichen recipe card to add (or start) to their collection.  Grass-fed steaks were furnished by Tennessee Grass Fed Farm in Clarksville. Check out their CSA. 

A native of Chicago, Kyle worked in the city’s fine dining scene before relocating to Nashville. He moved from the Windy City to Music City to join Sinema team as Sous Chef in advance of its June 2014 opening. Since then, he was promoted to Chef de Cuisine and now serves as Executive Chef. His style of cooking leads diners to eat with their eyes first, nose second, and finally taste. The daily menu at Sinema reflects his delicate, purposeful presentation of dishes that are creative takes on classic American cuisine.le.”