On Wednesday,Â December 5,Â Executive ChefÂ Rob NewtonÂ of Gray & DudleyÂ willÂ hostÂ aÂ guest chef dinnerÂ with James BeardÂ FoundationÂ nomineeÂ Chef Brittanny AndersonÂ and PastryÂ ChefÂ Olivia WilsonÂ ofÂ acclaimedÂ restaurants Metzgerâ€™s, Chairlift and Brenner PassÂ in Richmond, VA.
ThisÂ guest chef dinnerÂ is theÂ second installmentÂ ofÂ an ongoing seriesÂ hostedÂ atÂ Gray & Dudley (located in the 21c Museum Hotel atÂ 221Â 2nd Ave N, Nashville, TN 37201).Â
TheÂ Ã¡ laÂ carteÂ menu will be available fromÂ 5:30Â p.m. on,Â pairingÂ Newton’sÂ Southern sensibilities with Anderson’s regional European-inspired cuisine.Â Dishes run from $12-$17 each and will be offered Ã¡ la carte in addition to Gray & Dudleyâ€™s regular menu. The guest chef menu is scheduled toÂ include:
Rye briocheÂ with foie gras and winter fruit mostarda
Pickled musselsÂ with a buckwheat crepe and celery gribiche
Smoked trout quenelleÂ with horseradish juniper and trout roe
Maitake au poivreÂ with pommes paillasonÂ
Beef tongue schnitzelÂ with beer cheese and turnip
Chestnut Mont BlancÂ with rose apple and Cognac.Â
Reservations are recommended and can be made by callingÂ 615.610.6460. Gray & Dudley is open daily for breakfast, lunch and dinner, with late-night dining available at the bar.