Silo
6-Course Nouveau Southern Dinner Event
One of the first seasonally-focused restaurants to open in historic Germantown, Silo, born in 2012, is known for its bold take on modern southern recipes. Here, you can expect to find comfort foods with interesting twists, from buttermilk cheddar mac ‘n cheese with bacon jam to pork chops with Chinese black bean glaze to seared catfish with coconut/lime curry. Co-executive chefs Murphy Vaughan, a native of Meridian, Mississippi, and Chris Bowater, from Jacksonville, claim southern cooking as their birthright and have mastered their culinary arts right under Silo’s roof, learning the ropes from former head chef Alex Grainger. A nod must be given as well to Silo’s exceptional interior design. In the central dining room, a cylinder of gracefully woven birch planks rises above the ceiling, giving diners the impression of looking up into a…silo, of course. “Silo is off to an impressive start in a gorgeous setting,” said Nashville Scene back in 2012…and it’s only gotten better. We will be taking over the restaurant for our event, and Chefs Vaughan and Bowater will share their stories and secrets.
About the Hosts:
Chris Bowater
Co-Executive Chef
A Jacksonville Beach native, Chef Bowater cut his teeth under SILO's Chef Alex Grainger, before taking the restaurant's reins alongside Chef Murphy Vaughn as Co-Executive Chef in 2018.
Murphy Vaughn
Co-Executive Chef
A native of Meridian, Mississippi, Chef Vaughn learned to cook from his mother and grandmother. After a brief foray as a musician, Vaughn decided to pursue his passion for cooking, working his way up from line cook to Co-Executive Chef of SILO in 2018.
The Lineup
Each course will individually plated.
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Watermelon-Cucumber Gazpacho
with pickled watermelon rind, jalapeño, and cuke
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Spring Salad
with spring mix, fava beans, asparagus, radish, almonds, and herb-citrus vinaigrette
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Deviled Eggs
prepared two ways
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Smoked Boudin Sausage
with johnnycakes, black-eyed pea chow chow, mustard remoulade, and caramelized onions
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Seared Catfish
with succotash, crawfish sauce piquante, and scallion
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Pot de Creme
with salted caramel sauce and caramel-bacon popcorn
Silo
1121 5th Ave N, Nashville, TN 37208
Nashville, TN 37208
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 support@tastingcollective.com.
- 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 the chef will provide substitutions for critical food allergies/dietary restrictions but will not make menu adjustments based on food preferences (e.g distaste for specific ingredients/flavor profiles). If you have restrictions/allergies, please make sure to Update Your Dietary Restrictions within your Account Info before or after you purchase tickets, or email us at support@tastingcollective.com after you purchase tickets to let us know.
- Does this restaurant allow BYOB?
- No. This restaurant is a non-BYO establishment. Outside alcohol will not be permitted at this event.
