POP Nashville, in conjunction with our title sponsor OMNI NASHVILLE invites Chef Zak Pelaccio of FISH & GAME to host 2015’s first CITY MEETS NASHVILLE on the evening of January 26th.

Famed for building Brooklyn’s first gastro-pub, pioneering NYC’s nose-to-tail culinary movement, urban foraging and bringing Malaysian inspired food to the National mainstream, this always bearded and one time urban dweller has taken his talents to the fertile Hudson Valley. Pelaccio and his wife and partner, Jori Jayne, have their sights set on combining farming and cooking at their critic beloved restaurant, Fish & Game, in Hudson, NY.

Pelaccio is convinced that the town of Hudson in particular is a natural center for New York’s intelligentsia, cultural illuminati and glitterati. This cozy urban oasis framed by farmland is the perfect setting for his most focused and obsessive project to date, Fish & Game. The Hudson Valley; the perfect subject for his second highly anticipated cookbook to follow the Award winning cookbook “Eat With Your Hands”.

Recently tapped to “do for Hudson Valley what French Laundry did for Napa Valley,” Zak & Jori’s intensely local tasting menu style restaurant will travel to Nashville using only ingredients from Fish & Game and purveyors of the valley itself.

“The first time I experienced Zak’s food was in 2006 at Fatty Crab in NYC. You could count the amount of seats on one hand, but I waited in line because I had to taste it. After that night, it was always on my short list when I came to the city. Imagine my excitement when I randomly met him this summer in Chicago. And lucky for us, he loved the idea of POP and was ready to make his first trip to Nashville.” POP’s Sarah Gavigan says.

Join us for 2015’s first CITY MEETS NASHVILLE on January 26th for a very special 5 course tasting menu at POP.

MENU:

new england scallop in the shell | fava kimchi

emden goose breast | maple pig skin broth | preserved citrus hakurei turnips

columbia county rice congee | clams | crab broth | salted chili

venison "cassoulet" | smoky sprouted beans | sour pork sausage | mostarda brushed bread

buckwheat financier | black garlic & honey butter | thyme ice cream