Peabody Hotel hosts Best of Mid-South benefit dinner

The Peabody Hotel, in collaboration with Executive Chef Andreas Kisler of the Peabody Hotel and Chez Philippe; Chef Gary Hawkins of 1908 Provisions at Fairview Inn, Jackson, Mississippi; Chef/Owner Mathew Bell of South on Main, Little Rock, Ark.; Chef/Owner Jeffrey Hansell of OXLOT 9, Covington, La; Chef Regina Charboneau of American Queen Steamboat, Mississippi, Ohio and Tennessee Rivers; and Executive Pastry Chef Konrad Spitzbart of the Peabody Hotel will present The Best of the Mid-South at a Friends of Beard benefit dinner on Saturday.

The Friends of James Beard Dinner will consist of a six-course dinner featuring signature dishes by each chef. Held in the Continental Ballroom of The Peabody Hotel in Memphis, the evening will begin at 6 p.m. with a “Made In Tennessee Tasting Reception,” according to a news release.

The reception will feature some of the best regional cooks and restaurateurs from West Tennessee, the release said. Included are: Memphis in May BBQ World Champion Pitmaster Darrell Hicks, Three Way; the Shaw family, Brooks Shaw’s Old Country Store, Jackson; the Farm Bureau Women of Madison County, Browns Community; Chef Andy West, The Baker’s Rack, Jackson; Chef Randy Smith, Baudo’s, Jackson; and Chef Kiah Darion, Fleur de Lee, Jackson.

The tasting reception will feature regional flavors prepared by a selection of West Tennessee cooks and chefs.

Musicians will be playing to introduce various courses, including Jonathan Cain of Journey, who will sing at the piano as wine from his Grand Finale Winery is poured. Also performing are internationally acclaimed opera great Kallen Esperian with Gary Beard, and “American Idol” finalist, the soulful Jackie Wilson, the release said.

The cost of the dinner with wine pairings is $175 per person for James Beard Foundation members and $200 for non-members, plus tax and gratuity. For more information or to make a reservation, please call The Peabody at 901-529-4183. Proceeds will benefit The James Beard Foundation and Methodist Foundation, Hospital Transplant Fund.

The James Beard Foundation was founded in 1986 to celebrate, nurture and preserve America’s diverse culinary heritage and future. A national not-for-profit 501(c)(3) organization based in New York City, the foundation offers a variety of programs, scholarships, events and awards to recognize those in the food and beverage industry. For more information, visit www.jamesbeard.org

What to know

The menu will include hors d’oeuvres at the Made In Tennessee Tasting Reception:

Cracklin’ Hoe-Cake and Fried Chicken Lollipop with a Drizzle of Stoll’s Sorghum

Corn Light Bread Crostini with Coca-Cola Baked Tripp Country Ham and Ripley Tomato Marmalade

Hickory Smoked Pork Fritters with Roasted Garlic and Sage Aioli

Fried Green Tomato with Goat Cheese and Roasted Red Pepper Aioli

Purple Hull Pea Salad Topped with Fried Okra and a Dash of Jack Daniel’s Hot Sauce

Braised Short Rib with a Whiskey Peach Glaze in a Fennel Infused Polenta Cup and Shaved Root Vegetables on Top

The Best of the Mid-South Chefs Dinner menu will include:

Brown Sugar Cured Sea Scallop, Sorrel Potato Puree, and Meyer Lemon Salad with Cioppino Broth

Trotters with Potliker, Collards, Rye Noodle and Mushroom Conserva

Smoked Lobster Boudin, Baby Leeks, Harissa, Pickled Fennel and Sorrel Cream

Pan Seared Catfish on a Bed of Smoked Tomato Coulis with Black-Eyed Pea Vinaigrette

Crepinette of Bison with Chanterelle Crust, Semolina-Cranberry Dumpling, Cider-Savoy Cabbage, and Persimmon Soufflé

“Late Fall Sweet Tennessee” — Pumpkin Cremeux, Roasted Beet Chocolate Sponge, and Jack Daniel’s Tennessee Fire Gastrique

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