10 Chefs from around the South create DELICIOUS SLIDERS USING PROTEINS FROM FAMILY FARMS.
We’ll enjoy eating them, but only one slider will take home the prize!
SATURDAY, JUNE 1, 2019
4:00PM - 7:00PM
Liberty Hall inside The Factory
230 Franklin Road, Franklin, TN
TICKET PRICES: $39-$59
2019 COMPETING CHEFS
2019 GUEST JUDGES
For the past 12 years Sean Brock was the chef/partner of McCrady’s in Charleston, South Carolina. Sean is also the Founding Chef of Husk Restaurants throughout the South. This fall, Chef Brock will open his flagship restaurant project in East Nashville. Raised in rural Virginia, he has been involved in the repatriation of the Southern pantry and cuisine for the past 20 years. In 2010, Brock won the James Beard Award for Best Chef, Southeast, and is a four-time finalist for Outstanding Chef, as well as a three-time finalist for Rising Star Chef. His cookbook, Heritage, is a New York Times Bestseller and winner of the 2015 American Cooking James Beard Award. Brock hosted season 2 of the Emmy Award-winning television show Mind of a Chef. Sean is currently featured on the popular Netflix show, Chef’s Table and will release the highly anticipated follow up to his first cookbook. Chef Brock recently started a lifelong project entitled “Before its Too Late” dedicated to recording and sharing the cultural and culinary wisdom of the American South. The project includes a podcast, his personal photography and eventually a large format book to showcase his discoveries.
Kelsey Barnard Clark is a born and raised “Gulf Southerner” from Dothan, Alabama. She got her start in the food industry as a middle school student with a baking obsession and catered her first wedding at age 15. Kelsey’s most impressionable memories were made at the beach catching, gutting and eating fresh fish with her large family. At 20 years old, Kelsey dropped out of college and left the deep South to attend the Culinary Institute of America in Hyde Park, New York. While in New York, she fine-tuned her skills and learned the art of elevated food by working under Gavin Kaysen at Cafe Boulud and then in pastry at John Fraser’s Dovetail. Kelsey's passion is cooking from the heart, and from her memory. Her dishes are inspired by southern classics with her French techniques sprinkled throughout. Kelsey runs her restaurant and catering company, KBC, in Alabama with her husband, baby Monroe, and two horse-dogs.
James Briscione is the executive chef of Angelena’s Ristorante Italiano in Pensacola, FL, known for its wood fired seafood and handmade pastas. He is the first two-time champion of Food Network’s Chopped and now appears regularly on the network’s multiple platforms as a host and judge. He is also the author of 4 cookbooks, including the best seller, The Flavor Matrix.