Made in Memphis: Nine Chefs from Tennessee at the James Beard House

Made In Memphis at the James Beard House was one of my favorite dinners to date! Nine amazing chefs from Memphis, Tennessee, prepared a phenomenal Southern-inspired feast with a wide range of ingredients including stone crabs, fish, shrimp, sausage, chicken, pork, veal, and soft shell crawfish. Every dish was delectable, especially the creole bronzed lemon fish & soft shell crawfish, the Tennessee pork, and the veal breast! Those were my personal favorites of the night. After our meal, the chefs came over to our table to say hello and chat about the food before heading to the upstairs dining room to speak to the rest of the guests. The highlight of the evening for me was getting the opportunity to meet Chef Miles McMath, executive chef at St. Jude Children’s Research Hospital in Memphis. Each day, the St. Jude culinary team produces about 2,500 nutritious meals for patients and family members. Chef Miles is redefining hospital food with his on-site garden that grows fresh fruits, vegetables and herbs. He is truly an inspiration!

James Beard House: 167 West 12th Street (between 6th and 7th Avenue)

Chef Felicia Suzanne Willett (Felicia Suzanne’s)
Chef Miles McMath (St. Jude Children’s Hospital)
Chef Patrick Reilly (The Majestic Grille)
Chef Michael Hudman, Chef Andrew Ticer (Andrew Michael Italian Kitchen and Hog & Hominy)
Chef Ryan Jenniges (Andrew Michael Italian Kitchen)
Chef Jonathan Magallanes (Las Tortugas Deli Mexicana)
Chef Ryan Trimm (Sweet Grass, Sweet Grass Next Door, and Southward Fare & Libations)
Wine Director Michael Hughes (Joe’s Wines & Liquors and Big River Bitters)

Chow Chow Deviled Eggs with tomato jam (Chef Felicia Suzanne Willett) 

Creole Bronzed Lemon Fish, soft shell crawfish, butter-bean farrotto, sauce ravigote (Chef Miles McMath) 

Pirlau Stone Crab, Florida pink shrimp, Benton’s ham, sweet fennel sausage, yellow squash, earth sprung rice & thyme (Chefs Ryan Trimm & Brady Bryant)

Pollo en Mole Verde, pumpkin seed tomatillo and fennel served on a tostada (Chef Jonathan Magallanes) 

Tennessee Pork, sugar glazed carrots, sorghum sauce, sorghum popcorn & tobacco onions (Chef Patrick Reilly) 

Veal Breast, ricotta, favas, tonno del chianti, morels, asparagus, and soia fermentata (Chefs Andy Ticer, Michael Hudman, Ryan Jenniges)

Classic Butter Roll, Prichard’s dark rum sauce, spiced pecans, buttermilk brown sugar ice cream (Chef Felicia Suzanne Willett) 

img_8938

These amazing chefs from Memphis came by our table to chat after dinner 

img_8943

More amazing chefs from Memphis

img_8944

Even more amazing chefs from Memphis

img_8945

Memphis chefs chatting with diners upstairs

img_7171

Awesome take home goodies from some of the best chefs in Memphis 

Made in Memphis: Nine Chefs from Tennessee at the James Beard House