Gentry's interest in food began at a young age. Born in southern Spain, he spent several years playing in his godmother's roadside restaurant saturating him in the nuances of Spanish cuisine.

Chef William Gentry's love for food was set after a three year stint living in Sardinia, Italy. There, fresh produce, small game, and seafood combined with influences of all civilizations of the mediterranean solidified William's pallet and belief system of the necessity of local, happy food.

In 1996, William move to East Nashville reconnecting with his family most of which lives in and around east Nashville. If you can't find him working with or on Wedge Oak Farm, he is traveling the country cooking for stars of the music industry.

Join us for a very special dinner with Chef William Gentry, Friday, March 20th at 7pm.

Course one
Beef Carpaccio
lemon fresh mozzarella | vanilla syrup | pickled lemon

Course two
Orange candied pork belly lollipop

Course three
Cheese croquette | duck meatball | apple purée

Course four
Smoked pumpkin bisque
pepito brittle | chili garlic oil

Course five
Seared Pork
turnip gratin | turnip slaw | rose jelly

Course six
Meyer lemon cake
custard | thyme gelée

$45
For an additional $20 add wine pairings. Sommelier Adrien Matthews has hand chosen some beautiful wines to enjoy with this meal