Miel
6-Course Seasonally Inspired Dinner Series
Located in the historic Johnson’s Meat Market building in Sylvan Park, French-inspired Miel is dedicated to serving the freshest, locally-sourced ingredients. In fact, Miel’s surrounding garden provides much of the produce and herbs that are served in the restaurant, while its tomatoes come from its rooftop garden. Signature dishes here include starters like peaches and mortadella, roasted cabbage with truffle butter, and octopus toast, along with larger plates like braised pork shoulder with house-pulled mozzarella and arugula, ramps spaghetti with smoked ricotta, and seared tile fish with squash blossom and lemon oil. “An esteemed dining destination…superb,” raves the Tennessean. Miel will be all ours for this event, and Chef Andrew Coins will be on hand to take your questions and discuss his food inspirations and passions.
About the Hosts:
Andrew Coins
Executive Chef
A graduate of Johnson & Wale's Culinary School, Chef Coins came to Nashville in 2012 after working at Chez Philip in The Historic Peabody Memphis Hotel, as well as The Charleston Place Hotel in Charleston, South Carolina. He joined the team at Miel in 2012, taking the Executive Chef role in 2014.
Jennifer Coins
Pastry Chef
Also a graduate of Johnson & Wale's Culinary School, Chef Jennifer Coins discovered a love for cakes while working in the pastry kitchens at Whole Foods in Memphis, TN. After moving to Nashville in 2012, she worked for some of the best bakeries in Nashville, expanding her knowledge of gourmet cakes and pastries. She took over the Pastry kitchen at Miel in 2015.
The Lineup
All savory courses will be served family-style. Dessert will be portioned individually.
-
Sourdough
with chestnut, cultured butter, coppa, fermented chili, and herbs
-
Fennel
with chewy beets, little gem, persimmon, feta, smoked olive, and anchovy
-
Roasted Cabbage
with salty sunflower butter and everything crumble
-
Crispy Maitake
with cauliflower, matsutake, preserved scallop, vicchio, and egg yolk
-
Black Sausage
with hibiscus, quince, and smoked honey
-
Spice Cake
with sweet potato, poached apple, cream puff, and smoked honey whip
Miel
343 53rd Ave N
Nashville, TN 37209
Event FAQs
- Do I have to bring printed tickets to the event?
- No tickets are needed.
- What must I bring to the event?
- Please make sure to bring a government-issued photo ID.
- Do guests need to be of a certain age to attend this event?
- Yes. All attendees must be 21+ to gain entry.
- What is the event ticket cancellation/refund policy?
- Restaurants purchase the food for our events 14 days before the event date, at which point we are on the hook for the cost of your ticket. As such, we are not able to offer refunds (or credits towards future events) for any cancellation requests submitted within 14 days of the event date. We will, however, issue full refunds for all cancellation requests submitted at least 14 days before the event date. All cancellation requests must be submitted via email to [email protected].
- What does the ticket price cover?
- The ticket price covers the full cost of the meal.
- Can I bring guests/non-members to this event?
- Yep! For this event, guest tickets are $75 + tax & tip, and you can bring up to 3 guests. Please note, guests are not allowed to attend unaccompanied by a member.
- What dietary restrictions/food allergies can be accommodated at this event?
- At this event we will be able to accommodate all dietary restrictions and food allergies except for vegetarians and those with gluten or dairy aversions/allergies. Just make sure to update your dietary restrictions within your Account Info before or after you purchase tickets, or email us at [email protected] after you purchase tickets to let us know what your allergies/restrictions are so we can give the chef a heads up.
