Edmund’s Oast to Team with Memphis Chefs for Southern Italian Menu

11894017_819822344799117_2126553640331576192_oIn celebration of his first week as Edmund's Oast's new Executive Chef, Reid Henninger has invited two of the country’s top Italian chefs to collaborate with him on a special Southern Italian-inspired menu.

The Memphis-based chefs, Andy Ticer and Michael Hudman, will work with Henninger on the one-night only event to take place on Wednesday, September 23rd. The chef's beverage director Nick Talarico will also be at the event to work with Edmund's Oast's Jayce McConnell on a special cocktail menu for the evening. Wine and beer will also be available for purchase.

Ticer and Hudman, graduates of Johnson & Wales University in Charleston, own three restaurants in Memphis - Andrew Michael Italian Kitchen, Hog & Hominy, and Porcellino’s Craft Butcher. They were both James Beard Foundation award finalists in the Best Chef Southeast category.

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