Thursday, January 13


On Sunday January 23 and Monday January 24, Poole’s Diner is proud to offer our fourth helping of STIR THE POT, a seasonal dinner and discussion benefiting the Southern Foodways Alliance’s documentary film initiative.

The dinner and discussion will feature two of my favorite southern chefs, Tandy Wilson and Tyler Brown of Nashville, Tennessee. I met these two through Southern Foodways Alliance.

Tandy and Tyler are on the long list of amazing chefs who inspire me to work harder and be better each day. I am honored to host them in the Poole’s kitchen, and to share their craft with you. Please join us as we experience Nashville, as told through a meal prepared by two of its most celebrated chefs.

Meet Tyler Brown…

Tyler Brown leads one of Tennessee’s highly-praised Forbes Four-Star /AAA Four-Diamond restaurants. During Brown’s tenure at The Capitol Grille, the restaurant was voted one of America’s best restaurants by Gourmet magazine. In 2010, Brown was among the semi-finalists for the James Beard Award for Best Chef: Southeast.

Brown graduated Magna Cum Laude from Johnson & Wales University. He was introduced to the culinary industry by his mother, who is also an accomplished chef. Brown has worked at a number of fine dining restaurants including Peninsula Grill in Charleston, South Carolina, and the Fearrington House in Chapel Hill, North Carolina.

Meet Tandy Wilson…

At City House, Tandy Wilson interprets the foods of Italy through the prism of the American South. Wilson is a burgeoning expert in salamis and, more recently, hand-cured hams. Tandy’s mother and grandmothers instilled in him enthusiasm and love of food. After studying at The Scottsdale Culinary Institute, Wilson took a job at Tra Vigne restaurant in St. Helena, California.

Following his time in California, Wilson traveled Italy to learn more about regional cookery. In 2005, he came home to Nashville. He opened City House after spending two years at Margot Café and Bar, also in Nashville, working with Margot McCormack. Like Tyler Brown, he was a 2010 semi-finalist for Best Chef: Southeast from the James Beard Foundation.

TnT Dinner on Sunday, January 23rd 7:00 p.m. @ Poole’s Diner

A sparkling reception with Nashville noshes

A five-course dinner with wine pairings

$150++ per person

Reservations are required and seating is limited.

Industry Potluck, Monday, January 24th 6:00-9:00 pm @ Ashley Christensen’s home

The Southern Foodways Alliance documents, studies, and celebrates the diverse food cultures of the changing American South. As a community, it is invaluable that we share our inspirations, ideas, issues, challenges, ingredients, and yes, even our politics. I first cooked with SFA just over three years ago. There is a bit of magic to the group that is difficult to describe. I left with many new friends and the certainty that I wanted to create SFA events in the Triangle to celebrate their mission and magic.

The potluck is for everyone--restaurant industry folks, writers, beverage enthusiasts, home cooks and people with a general love for food and its history. For the potluck, we will provide a main course of “Nashville Hot Chicken”. Our friends at Fullsteam Brewery (Durham) will, once again, be pouring delicious craft brews. We are honored to have special guest mixologist Gary Crunkleton of The Crunkleton (Chapel Hill). He loves bourbon as much as we do, and he’ll be mixing us something lovely and signature to celebrate the evening. There will be music selections and stories from our guests of honor, Tyler Brown and Tandy Wilson.

Please bring a check for $35 to Southern Foodways Alliance and a dish to share that celebrates your sense of place, wherever that may be.

Special thanks to my friend Eliza Kraft Olander for underwriting all wines for the entire STIR THE POT series. We are honored and humbled by her generosity, and her ridiculously delicious wine cellar. Additional thanks to Inland Seafood for providing Springer Mountain Chickens for STIR THE POT-luck.

Reservations are required and limited for both events. Please call Poole’s to reserve.


Thank you, Ashley Christensen