POP Nashville, in conjunction with our title sponsor OMNI NASHVILLE invites multi award winning chefs Ryan Prewitt of Pêche and Stephen Stryjewski of Cochon to host 2015’s second CITY MEETS NASHVILLE on Friday, February 27^th.

Chef (Prewitt) and partner (Stryjewski) of the Link Restaurant Group have defined seafood in New Orleans with Pêche Seafood Grill winning the James Beard Awards for Best New Restaurant and Best Chef: South in 2014.

Pêche Seafood Grill serves simply prepared coastal seafood with a unique, modern approach to old world cooking methods. Featuring rustic dishes prepared on an open hearth over hardwood coals, Pêche’s open kitchen offers a unique eye-level view of the fire. The oyster bar showcases gulf seafood including oysters, crab meat, and fresh gulf fish.“We want to create a unique New Orleans seafood restaurant using the traditions of live-fire cooking techniques experienced here in the South and abroad,” says Prewitt.

Stryjewski, a 2011 James Beard Award Winner for Best Chef: South has been recognized for his delicious, simple, straightforward cuisine and his commitment to using local, seasonal ingredients. That commitment has continued through to Butcher, an artisanal meat shop and “Wine Bar” that opened in 2009. It was named one of the 20 most important restaurants in America by Bon Appétit.

His next feat will be opening his first restaurant in Nashville’s Germantown this spring. Cochon Butcher is a tribute to Old World butcher and charcuterie shops which also serves a bar menu, sandwiches, wine and creative cocktails.

Join us for a spectacular one night only affair of surf & turf with two stunning chefs
February 27^th at 6:00pm & 8:30pm.

Off The Grill
Pork Sausage | well-seasoned | served with Cochon mustard
Boudin | rice and pork based sausage | served with sweet pickles
Griddled Duck Pastrami Sandwiches

Course 1
Royal Red Shrimp with Garlic Butter | grilled shell on deep water gulf shrimp | garlic butter | torn parsley
Fried Bread | fried lard rolls | honey butter | sea salt

Course 2
Seafood Gumbo | dark roux based gumbo | shrimp | oysters | okra | rice | scallions

Course 3
Whole Smoked Gulf Fish | fresh fish from the gulf | served whole | salsa verde
Vegetable Sides

Course 4
Cochon Mess | strawberries | meringue | pastry cream | whipped cream
$100