Dinner with Nathan Davis
Chef Nathan Davis grew up in the small town of Bucksnort, TN. It was there that he rubbed shoulders with his grandmother not only in the kitchen, but in the garden as well. Learning the importance of attention to detail and maximizing every ingredient, he understood that this was a place where food was a way of life. He grew up in an area of Tennessee where the produce has several seasons and various uses, from lettuces for a fresh salad to canning tomatoes for sauce during the winter months. After mastering the family recipes and skills passed down from generation to generation, Nathan learned that creating a beautiful meal was always more meaningful when shared with family and dear friends. With this philosophy and passion instilled in his soul, it was no surprise that he quickly rose through the ranks in his restaurant career. At 24, his hard work and determination paid off as he landed the sous chef position for the Thompson Hotel in Nashville run by the Besh Restaurant Group. After leaving Nashville and moving to the Emerald Coast, Nathan worked under famed chef Emeril Lagasse. This experience allowed him the opportunity to continue his work as Chef de Cuisine for the Stinky?s Restaurant Group and award-winning Cuvee Kitchen + Wine Bar. Sharing his love of food and family, Chef Nathan designed the Polished Chef to help others create those moments that will last a lifetime. To this day, Chef has featured in many WJHG Panama City News ?Foodie Friday? segments and over 500 commercials a year including FOX, ESPN, and more. He was awarded the Best Chef in Destin in the 2023 ?Best In Destin? Awards by VIP Destin Magazine. Today he resides in Freeport, FL with his family and their two Labradors, Oyster and Pearl.
Menu
Jumbo Lump Crab Cake - Alabama blue crab, old bay, lemon/caper white wine sauce
Tuna Tartare - fermented red pepper aioli, lime marinated cucumbers, pickled peppers
Citrus Mixed Greens - goat cheese crumbles, fresh strawberries, honey crisp apples, FL oranges, white balsamic reduction
Filet and Lobster - center cut filet mignon, petite lobster tail, truffle cauliflower puree, roasted local vegetables, aged balsamic & red wine demi-glace
Key Lime Pie - homemade graham cracker crust, key lime custard, fresh vanilla bean whipped cream
Adult classes are designed for students 16 years of age or older. (Note: Students must be 21 years of age to consume alcohol.)
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
This class is currently not available at this location. Please check our calendar for available class offerings.
Or check out these classes: