Food
Edmund’s Oast to Team with Memphis Chefs for Southern Italian Menu
In 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.
To make reservations, click here.
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