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Culinary Weekend with Chef Tandy Wilson
Join us in Greenwood, Mississippi on February 7-9, 2014 for a Culinary Weekend with Tandy Wilson, Chef and Owner of City House (Nashville, TN).
It was Tandy Wilson’s mother and grandmothers who instilled in him the enthusiasm and love of food, and it was during his first restaurant job while attending the University of Tennessee that he discovered his talent. After quickly moving up from his position as a dishwasher to a role in the kitchen, Wilson realized he wanted to make a career out of cooking. In 2000, after graduating with a degree in Hotel Restaurant Administration, he left Tennessee for Arizona, where he attended the Scottsdale Culinary Institute. After a year of culinary training, Wilson went to work at the world-famous Tra Vigne restaurant in St. Helena, Calif. Following his time in California, Wilson decided to travel to Italy to explore the cuisine and learn more about regional Italian cooking. Returning from Italy in 2005, Wilson came home to his roots.
Tandy Wilson opened City House in Nashville’s historic Germantown district in December 2007 after spending two years at Margot Café and Bar. City House’s menu offers dishes that feature quality, local ingredients cooked with great care and purpose. City House also allows Wilson to hone his emerging expertise at cured meats, which hold a prominent place on the menu, revolving between his various salamis and, more recently, hand-cured hams. Seating 124, and featuring a chef’s bar where diners can watch as Wilson and his team prepare the meal, City House has emerged as one of the bright stars in Nashville’s local restaurant scene.
Wilson’s passion for food extends beyond cooking for his customers. He has been a member of the Southern Foodways Alliance for the past two years and is frequently involved with local and regional culinary activities.
One and two night packages available, starting at $600 double occupancy. For more information, please call 662.451.6713 or 866.451.6713 to book your weekend culinary getaway.