Live Breaking News & Updates on Green Door Gourmet
Stay updated with breaking news from Green door gourmet. Get real-time updates on events, politics, business, and more. Visit us for reliable news and exclusive interviews.
The venue has also confirmed a new partnership with Green Door Gourmet, a 350-acre farm, on-farm market and agritourism destination in Nashville. Green Door will partner with Alive for a series of fundraisers at the farm, including concerts and invitation-only tastings. Fifteen live streams The 2021 Alive & The Bluebird series will feature 15 live streams, running each Thursday in January and the first Thursday of each month thereafter. The writer-artists featured in the coming weeks are: January 7: Gary Burr, Georgia Middleman, Jim Photoglo January 14: Marc Beeson, Lucie Silvas and friends January 21: Erin Enderlin, Kendell Marvel, Waylon Payne January 28: JT Harding and friends ....
Post sister publication Nashville Scene reports that Jones arrives from Green Door Gourmet and is planning a full menu overhaul for January. “I’m excited to elevate the dining experience at this neighborhood hang,” Jones (pictured) told the Scene. Caroline Black and Kelly Black operate the restaurant, located at 1011 Clearview Ave., via POP Hospitality Group owner. The Blacks restaurants in Middle Tennessee include NashHouse Southern Spoon and Saloon at the Cambria hotel downtown, The Row Kitchen & Pub and The Honeysuckle in Franklin.
Peg Leg Porker owners land permit for future Nations locale The owners of Gulch barbecue joint Peg Leg Porker have landed a major permit related to the restaurant they are planning in The Nations. ....
Former Green Door Gourmet Chef Richard Jones Named New Exec at Treehouse The Aussie chef climbs into a new role at the Five Points restaurant Tweet Share Richard JonesOne of the best things about visiting Green Door Gourmet was the fact that they kept a full-time chef on staff to do free cooking demonstrations in the market store on weekends, and to answer customers’ questions about how to use the abundance of produce available for purchase from the farm. Unfortunately in the current economy, their chef Richard Jones found himself looking for work this summer, but he took advantage of the time to do a little traveling. ....