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NASHVILLE | OCT 11-12

 
 
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Nashville - we know how to mix-up classic Southern cuisines with international flare, but collaboration is about to have a new name in town!

 

Schedule


Session 1 — Friday May 18th 7-11pm

Session 2 — Friday May 18th 7-11pm

Session 3 — Friday May 18th 7-11pm

*subject to change at any point

 

Check out Chefs + dishes at each session:

(and the Tastemaker Bar…)

Friday May 18th — 7-11pm

 

Collab One

Michael%2BHunter%2BHeadshot.jpg

Michael Hunter

Antler Kitchen & bar

Hunter by name and trade, Michael is an outdoorsman, forager and hunter. Born and raised on a Caledon horse farm, Hunter’s dream was to own a restaurant that would combine his love for food with a passion and respect for local ingredients. Formerly of Sassafraz, Luma, Scarpetta, and Reds Wine Tavern, he has used his experience in the outdoors to explore his culinary creativity, becoming chef and co-owner of Antler Kitchen and Bar.

Antler is strongly rooted in regional food culture - pure, fresh and seasonal. It embodies local flavour and spirit, offering contemporary dishes with an emphasis on wild food and farm-fresh ingredients that are always sourced locally

Vikram%2BHigh%2BRes.jpg

Vikram Vij

VIJ’s

Vikram Vij was born in India in 1964 and lived in New Delhi and Bombay until the age of 20, when he went to study, live and work in Austria. While he was there he received his chef certificate from the Salzburg Hotel Management School. Vikram moved to Canada in 1989 to work at the Banff Springs Hotel in Alberta. Vikram became a certified sommelier from the International Sommelier Guild in 2000, and is passionate about pairing wines with his cuisine.

In September 1994, Vikram opened Vij’s Restaurant in Vancouver, BC. In early 1995, a passionate and a creative Meeru Dhalwala, joined him and the two began collaborating on the menu. In December 2015, Vij’s moved to a new, larger location on Vancouver’s Cambie Street.

Menu

Coconut Curried Vegetable

Ingredients provided by Sobeys

Contains: Mustard

Roast Venison

On Venison Madras Curry, Scented Basmati Rice, Sumac Apricot Chutney

Contains: Milk, Cereals containing gluten, mustard

Fire Roasted Lamb

Spiced with

Seafood Medley

Copy

 

Collab Two

AFRIM%2BHEADSHOT.jpg

Afrim Pristine

Cheese Boutique

Afrim Pristine is Canada's premier cheese expert and owner of the Cheese Boutique, with over 23 years of experience in the art of cheese making. From studying with some of the world's greatest cheesemakers like Luigi Guffanti, Stefano Sarti, Carl Schilt, Jean-Paul Morin as well as hands on training from his father and world's most renowned dairy farms, Afrim's passion and commitment stems from his father and family business of 48 years, Cheese Boutique. 

AlidaSolomon2018.jpg

Alida Solomon

Tutti Matti

Hunter by name and trade, Michael is an outdoorsman, forager and hunter. Born and raised on a Caledon horse farm, Hunter’s dream was to own a restaurant that would combine his love for food with a passion and respect for local ingredients. Formerly of Sassafraz, Luma, Scarpetta, and Reds Wine Tavern, he has used his experience in the outdoors to explore his culinary creativity, becoming chef and co-owner of Antler Kitchen and Bar.

Menu

Coconut Curried Vegetable

Ingredients provided by Sobeys

Contains: Mustard

Roast Venison

On Venison Madras Curry, Scented Basmati Rice, Sumac Apricot Chutney

Contains: Milk, Cereals containing gluten, mustard

Fire Roasted Lamb

Spiced with

Seafood Medley

Copy

 

Friday May 18th — 7-11pm

 

Collab One

Michael%2BHunter%2BHeadshot.jpg

Michael Hunter

Antler Kitchen & bar

Hunter by name and trade, Michael is an outdoorsman, forager and hunter. Born and raised on a Caledon horse farm, Hunter’s dream was to own a restaurant that would combine his love for food with a passion and respect for local ingredients. Formerly of Sassafraz, Luma, Scarpetta, and Reds Wine Tavern, he has used his experience in the outdoors to explore his culinary creativity, becoming chef and co-owner of Antler Kitchen and Bar.

Antler is strongly rooted in regional food culture - pure, fresh and seasonal. It embodies local flavour and spirit, offering contemporary dishes with an emphasis on wild food and farm-fresh ingredients that are always sourced locally

Vikram%2BHigh%2BRes.jpg

Vikram Vij

VIJ’s

Vikram Vij was born in India in 1964 and lived in New Delhi and Bombay until the age of 20, when he went to study, live and work in Austria. While he was there he received his chef certificate from the Salzburg Hotel Management School. Vikram moved to Canada in 1989 to work at the Banff Springs Hotel in Alberta. Vikram became a certified sommelier from the International Sommelier Guild in 2000, and is passionate about pairing wines with his cuisine.

In September 1994, Vikram opened Vij’s Restaurant in Vancouver, BC. In early 1995, a passionate and a creative Meeru Dhalwala, joined him and the two began collaborating on the menu. In December 2015, Vij’s moved to a new, larger location on Vancouver’s Cambie Street.

Menu

Coconut Curried Vegetable

Ingredients provided by Sobeys

Contains: Mustard

Roast Venison

On Venison Madras Curry, Scented Basmati Rice, Sumac Apricot Chutney

Contains: Milk, Cereals containing gluten, mustard

Fire Roasted Lamb

Spiced with

Seafood Medley

Copy

 

Collab Two

AFRIM%2BHEADSHOT.jpg

Afrim Pristine

Cheese Boutique

Afrim Pristine is Canada's premier cheese expert and owner of the Cheese Boutique, with over 23 years of experience in the art of cheese making. From studying with some of the world's greatest cheesemakers like Luigi Guffanti, Stefano Sarti, Carl Schilt, Jean-Paul Morin as well as hands on training from his father and world's most renowned dairy farms, Afrim's passion and commitment stems from his father and family business of 48 years, Cheese Boutique. 

AlidaSolomon2018.jpg

Alida Solomon

Tutti Matti

Hunter by name and trade, Michael is an outdoorsman, forager and hunter. Born and raised on a Caledon horse farm, Hunter’s dream was to own a restaurant that would combine his love for food with a passion and respect for local ingredients. Formerly of Sassafraz, Luma, Scarpetta, and Reds Wine Tavern, he has used his experience in the outdoors to explore his culinary creativity, becoming chef and co-owner of Antler Kitchen and Bar.

Menu

Coconut Curried Vegetable

Ingredients provided by Sobeys

Contains: Mustard

Roast Venison

On Venison Madras Curry, Scented Basmati Rice, Sumac Apricot Chutney

Contains: Milk, Cereals containing gluten, mustard

Fire Roasted Lamb

Spiced with

Seafood Medley

Copy

 

Friday May 18th — 7-11pm

 

Collab One

Michael%2BHunter%2BHeadshot.jpg

Michael Hunter

Antler Kitchen & bar

Hunter by name and trade, Michael is an outdoorsman, forager and hunter. Born and raised on a Caledon horse farm, Hunter’s dream was to own a restaurant that would combine his love for food with a passion and respect for local ingredients. Formerly of Sassafraz, Luma, Scarpetta, and Reds Wine Tavern, he has used his experience in the outdoors to explore his culinary creativity, becoming chef and co-owner of Antler Kitchen and Bar.

Antler is strongly rooted in regional food culture - pure, fresh and seasonal. It embodies local flavour and spirit, offering contemporary dishes with an emphasis on wild food and farm-fresh ingredients that are always sourced locally

Vikram%2BHigh%2BRes.jpg

Vikram Vij

VIJ’s

Vikram Vij was born in India in 1964 and lived in New Delhi and Bombay until the age of 20, when he went to study, live and work in Austria. While he was there he received his chef certificate from the Salzburg Hotel Management School. Vikram moved to Canada in 1989 to work at the Banff Springs Hotel in Alberta. Vikram became a certified sommelier from the International Sommelier Guild in 2000, and is passionate about pairing wines with his cuisine.

In September 1994, Vikram opened Vij’s Restaurant in Vancouver, BC. In early 1995, a passionate and a creative Meeru Dhalwala, joined him and the two began collaborating on the menu. In December 2015, Vij’s moved to a new, larger location on Vancouver’s Cambie Street.

Menu

Coconut Curried Vegetable

Ingredients provided by Sobeys

Contains: Mustard

Roast Venison

On Venison Madras Curry, Scented Basmati Rice, Sumac Apricot Chutney

Contains: Milk, Cereals containing gluten, mustard

Fire Roasted Lamb

Spiced with

Seafood Medley

Copy

 

Collab Two

AFRIM%2BHEADSHOT.jpg

Afrim Pristine

Cheese Boutique

Afrim Pristine is Canada's premier cheese expert and owner of the Cheese Boutique, with over 23 years of experience in the art of cheese making. From studying with some of the world's greatest cheesemakers like Luigi Guffanti, Stefano Sarti, Carl Schilt, Jean-Paul Morin as well as hands on training from his father and world's most renowned dairy farms, Afrim's passion and commitment stems from his father and family business of 48 years, Cheese Boutique. 

AlidaSolomon2018.jpg

Alida Solomon

Tutti Matti

Hunter by name and trade, Michael is an outdoorsman, forager and hunter. Born and raised on a Caledon horse farm, Hunter’s dream was to own a restaurant that would combine his love for food with a passion and respect for local ingredients. Formerly of Sassafraz, Luma, Scarpetta, and Reds Wine Tavern, he has used his experience in the outdoors to explore his culinary creativity, becoming chef and co-owner of Antler Kitchen and Bar.

Menu

Coconut Curried Vegetable

Ingredients provided by Sobeys

Contains: Mustard

Roast Venison

On Venison Madras Curry, Scented Basmati Rice, Sumac Apricot Chutney

Contains: Milk, Cereals containing gluten, mustard

Fire Roasted Lamb

Spiced with

Seafood Medley

Copy

 

Tastemaker Bar

 

Collab One

Michael%2BHunter%2BHeadshot.jpg

Michael Hunter

Antler Kitchen & bar

Hunter by name and trade, Michael is an outdoorsman, forager and hunter. Born and raised on a Caledon horse farm, Hunter’s dream was to own a restaurant that would combine his love for food with a passion and respect for local ingredients. Formerly of Sassafraz, Luma, Scarpetta, and Reds Wine Tavern, he has used his experience in the outdoors to explore his culinary creativity, becoming chef and co-owner of Antler Kitchen and Bar.

Antler is strongly rooted in regional food culture - pure, fresh and seasonal. It embodies local flavour and spirit, offering contemporary dishes with an emphasis on wild food and farm-fresh ingredients that are always sourced locally

Vikram%2BHigh%2BRes.jpg

Vikram Vij

VIJ’s

Vikram Vij was born in India in 1964 and lived in New Delhi and Bombay until the age of 20, when he went to study, live and work in Austria. While he was there he received his chef certificate from the Salzburg Hotel Management School. Vikram moved to Canada in 1989 to work at the Banff Springs Hotel in Alberta. Vikram became a certified sommelier from the International Sommelier Guild in 2000, and is passionate about pairing wines with his cuisine.

In September 1994, Vikram opened Vij’s Restaurant in Vancouver, BC. In early 1995, a passionate and a creative Meeru Dhalwala, joined him and the two began collaborating on the menu. In December 2015, Vij’s moved to a new, larger location on Vancouver’s Cambie Street.

Menu

Coconut Curried Vegetable

Ingredients provided by Sobeys

Contains: Mustard

Roast Venison

On Venison Madras Curry, Scented Basmati Rice, Sumac Apricot Chutney

Contains: Milk, Cereals containing gluten, mustard

Fire Roasted Lamb

Spiced with

Seafood Medley

Copy

 

Collab Two

AFRIM%2BHEADSHOT.jpg

Afrim Pristine

Cheese Boutique

Afrim Pristine is Canada's premier cheese expert and owner of the Cheese Boutique, with over 23 years of experience in the art of cheese making. From studying with some of the world's greatest cheesemakers like Luigi Guffanti, Stefano Sarti, Carl Schilt, Jean-Paul Morin as well as hands on training from his father and world's most renowned dairy farms, Afrim's passion and commitment stems from his father and family business of 48 years, Cheese Boutique. 

AlidaSolomon2018.jpg

Alida Solomon

Tutti Matti

Hunter by name and trade, Michael is an outdoorsman, forager and hunter. Born and raised on a Caledon horse farm, Hunter’s dream was to own a restaurant that would combine his love for food with a passion and respect for local ingredients. Formerly of Sassafraz, Luma, Scarpetta, and Reds Wine Tavern, he has used his experience in the outdoors to explore his culinary creativity, becoming chef and co-owner of Antler Kitchen and Bar.

Menu

Coconut Curried Vegetable

Ingredients provided by Sobeys

Contains: Mustard

Roast Venison

On Venison Madras Curry, Scented Basmati Rice, Sumac Apricot Chutney

Contains: Milk, Cereals containing gluten, mustard

Fire Roasted Lamb

Spiced with

Seafood Medley

Copy

 

FAQ

What is Tastemaker Nashville?

Tastemaker Nashville is a culinary house party for the foodie, experience seeker and anyone in between. We’ve handed the keys over to the best chefs, restaurants, and producers to host the ultimate party in the Tastemaker house. They will connect, share, and inspire through an unparalleled, immersive experience.

Our all-inclusive event let’s guests truly feel apart of the party. We have created an intimate experience with a few surprises along the way!

Where is Tastemaker Nashville being held?

Tastemaker Nashville will be held at Marathon Music Works between October 11-12, 2019.

Is there parking at Marathon Music Works?

The venue suggests using taxis or a ride-share service like Uber or Lyft. If you choose to drive, there is street parking available and some privately owned paid lots nearby. These lots are not owned by Marathon Music Works and towing is strictly enforced.

How to I get to Tastemaker Nashville by Transit?

You can get to Marathon Music Works by Bus. These are the lines and routes that have stops nearby - Bus: Bus - 17, Bus - 8.

What are the event opening times?

Friday 11 October 2:00PM – 5:00PM & 7:00PM – 11:00PM
Saturday 12 October 2:00PM – 5:00PM & 7:00PM – 11:00PM

How much are tickets and how do I buy them?

Tickets to Tastemaker Nashville at Marathon Music Works are available here on our website’s ticket page (LINK ticket page). On this page you’ll be able to see the prices for each session.

Will tickets available at the door?

Ticket’s will be available to purchase at the door but we recommend buying your tickets ahead of time to avoid sold out sessions.

Do I need to bring money with me?

Leave your money at home! We want to offer you an all-inclusive experience so you can enjoy the party. Let us take care of everything.

What is the minimum age for entry?

This is a 21+ event. All attendees must have a valid form of government ID to enter the event

Can I get a refund on my tickets?

All sales for this event are final. No refunds will be granted after a purchase has been processed

Can I leave the event and come back in?

(NEEDS TO BE FILLED IN)

Who are the organizers of Tastemaker Tour?

IMG Events is the company behind Tastemaker Tour. They the masterminds behind Taste Toronto that took place a few years ago and have revamped the entire concept to bring you the ultimate house party that is Tastemaker Tour. They are a part of Taste Festivals Ltd (an IMG company). Taste Festivals Ltd runs Taste events across the globe.

Will I be photographed at the event?

There will be photographers and videographers on site. We reserve the right to capture media in and outside the event grounds

Can I attend any session with my ticket?

Unfortunately the ticket purchased is only good for the session you choose.