Green Door Gourmet Hosts The Seasoned and Seared Event Presented by Lodge Cast Iron This Sunday, September 24th

This Sunday, Lodge Cast Iron and our own local chefs team up for an extraordinary Beef dinner At the Green Door Gourmet.

For more information check out Green Door Gourmet website.

This collaboration of  Lodge Cast Iron®, made in Tennessee since 1896, and the BEEFoundation to hosted at Green Door Gourmet’s Grand Barn in Nashville, will celebrate beef, one of Tennessee’s top agricultural commodities, while using the iconic cookware from South Pittsburg, Tennessee.

Seasoned & Seared will be sure an unforgettable event. Several months ago, I attended an event at the Green Door Gourmet and had the privilege of enjoying the perfectly prepared steak prepared by Chef Eric Zizka of Oak Steak House. And it gets even better as he joins Chefs Steven Chandler of Kayne Prime, Jay Mitchell of Tennessee Brew Works, Eric Zizka of Oak Steakhouse, Andrew Whitney of Virago and Richard Jones of Green Door Gourmet will be cooking Certified Angus Beef® courses using Lodge Cast Iron.

Here is the Ticket information and what’s included!

Tickets include hors devours featuring fresh organic produce from Green Door Gourmet and beef cooked on Lodge Cast Iron’s Sportsman’s Grills from Green Door’s Chef Richard Jones, and a four-course Certified Angus Beef® dinner served with Tennessee Brew Works craft beers. Guests will also receive one 5-inch Lodge Cast Iron Skillet and famous Cornbread Festival Cookbook to take home.

Tickets may be purchased through EventBrite at : https://www.eventbrite.com/e/seasoned-seared-presented-by-lodge-cast-iron-and-the-beefoundation-tickets-37099269915

Check out this mouth-watering menu:

Malaysian Beef Skewers with Coconut Curry Sauce & Beef Deckle Satay with Eggplant, Sweet Pepper Sauce

By Chef Richard Jones, Green Door Gourmet

Fall Salad with Beets, Walnut, Marrow

By Chef Jay Mitchell, Tennessee Brew Works

Striploin Tataki with Soy Pickles, Tomatoes, Micro Radish, White Beech Mushrooms

By Chef Andrew Whitney, Virago

Coco and Ancho Crusted Flatiron with Butternut Squash Puree and a Parsley Salad

By Chef Steven Chandler, Kayne Prime

C.A.B. Prime NY Strips with Braised Kale, Maytag Blue Cheese Mousse, Onions Argo Dolce

By Chef Eric Zizka, Oak Steakhouse

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