NASHVILLE, Tenn. -- Three beloved brands are set to collaborate on the tastemaking event of the season. Angel’s Envy and Gifford’s Bacon will join Deacon’s New South for a four-course meal at the downtown Nashville restaurant on Tuesday, November 12 from 6 to 9 p.m.
Deacon’s Executive Chef Chris Calder and Nathan Gifford of Gifford’s Bacon will prepare the inspired fare, showcasing their respective culinary talents featuring dry-aged beef and pork belly bacon. Two cocktails composed with Angel’s Envy by Deacon’s bar manager and three neat tastings of the Kentucky bourbon will complement the rich, complex flavors of each course.
A frequent visitor of Prime South Meats, Calder said the idea for the dinner event was born of a recent visit to the East Nashville cut shop owned by Gifford and Andy Fields.
“I was in the shop looking for inspiration for our fall menu when Andy and Nathan offered to smoke center loin chops for me,” Calder said. “We decided to put our heads together and develop this event, pairing the smoked meats with exclusive bourbon tastings for an unforgettable seasonal experience.”
Guests will enjoy roasted kabocha squash with mornay, pepitas and Gifford’s Bacon to start, paired with a Gifford’s Bacon-washed old fashioned. Neat pours of select Angel’s Envy bourbons will accompany the next three courses -- a butter-poached lobster tail with bourbon apple butter; Gifford’s smoked pork tenderloin with parsnip purée and bourbon-cherry gastrique; and Deacon’s dry-aged eye of ribeye over buttermilk purée, bourbon-glazed carrots and chermoula -- ending with dessert prepared by Deacon’s pastry chef Patrick Wellman and an Angel’s Envy French press hot toddy.
Tickets to the event are $125 per person and can be purchased through Eventbrite. Deacon’s New South is located at 401 Church Street in the historic Life & Casualty Tower. For more information about the event, call 615-994-1994 or click here.
ABOUT DEACON’S NEW SOUTH
Deacon’s New South is a modern culinary concept with a Southern slant, offering cuisine that’s distinctly Nashville, rooted in the city’s historic culinary traditions with a creative take on New Nashville’s epicurean influences.
Boasting the largest dry-aging facility in the southeast, Deacon’s premium selection of meats are dry-aged in-house, complemented by seafood dishes inspired by the Gulf Coast, inventive side dishes with locally sourced produce and a robust selection of sommelier-curated beverages. To learn more, go to www.deaconsnewsouth.com
ABOUT PRIME SOUTH MEATS & GIFFORD’S BACON
What started as a passion project for owners Nathan Gifford and Andy Fields has grown into a cult following of smoked pork belly, chicken thighs, and dry-aged steaks. After spending time as a chef in some of the great kitchens around the United States, Nathan Gifford and Andy Fields met in a kitchen in Nashville. Sharing a passion for charcuterie and smoked meats, the pair dreamed of creating a company that would provide the best meats to the top kitchens of the world, as well as to top chefs. With his wife Nicole, Nathan began to cure and smoke meats for chefs, friends, and family.
Today their bacon and other smoked products are recognized as a premium brand of Prime South Meats and is growing in popularity throughout Music City.
ABOUT ANGEL’S ENVY
Angel’s Envy is what happens when 200 years of bourbon tradition meet an independent master craftsman’s instinct to improve. It’s a total return to the art of craft-first, hand-blended batches of 8 to 12 barrels at a time.
We personally taste every barrel throughout each step of the aging process to ensure that the spirits meet our perfectionist standards. This would be enough for any other premium bourbon, but we think you deserve more. That’s why we finish every one of our whiskeys in hand-selected finishing barrels. For an added layer of flavor and complexity, our bourbon and special cask strength are finished in ruby port casks, and our rye is finished in rum barrels. There’s no set time for this process. Go to www.angelsenvy.com to learn more.