Chef's Table: Nature’s Bounty

Crystal Bridges’ chefs invite you to explore seemingly simple foods with bold expressive flavors during this culinary exploration hosted in the North Forest. We’ll feature large-format, whole animal cookery, enhanced with primitive techniques and global inspired flavors.

“Grilling, broiling, barbecuing – whatever you want to call it – is an art, not just a matter of building a pyre and throwing on a piece of meat as a sacrifice to the gods of the stomach.”—James Beard, Beard on Food

Menu:

Bacon Wrapped Peaches with honey-ricotta & hot peppers

Tomato Salad with shaved Tennessee country ham & basil

Beet Hummus with grilled bread & goat cheese mousse

Roasted Carrot Salad with arugula and pine nut with barrel aged sherry vinaigrette

Chermoula Basted Guinea Hen with crowder peas, Arkansas bacon & stewed onion jam

Whole Roasted Squash smash with charred oranges & whipped feta cheese with candied pecan crumble

Peach buckle with whipped crème fraiche