Saint Stephen
6-Course Modern American Dinner Series
Attention all Deadheads! Did you know there’s a corking good new restaurant in Germantown named for a Grateful Dead song? That’s right—and why? Well, according to what Executive Chef RJ Cooper has to say about the Dead, “They’re story tellers, and that’s what restaurants and food should be. It’s about telling a story.” Saint Stephen’s story is that it creatively mixes modern gastronomic cuisine with late-night bar fare in a funky environment that connotes laidback cool. Chef Cooper, who earned a James Beard Award as Best Chef, Mid-Atlantic while working at D.C.’s Vidalia, is a firm believer in using only the freshest ingredients to create dishes inspired by his years of cross country adventures. From soft-boiled hen’s eggs with anchovies to beet and goat cheese agnolotti to chicken schnitzel to some serious mac ‘n cheese, there is something for everyone at Saint Stephen. We will be taking over the restaurant for this event, and Chef Cooper will be on hand to answer your questions and share his food philosophy and insights.
About the Host:
RJ Cooper
Executive Chef & Owner
A Detroit native and graduate of Kendall College, Chef Cooper has worked in such East Coast institutions as NYC's Le Bernadin, Chicago's Spiaggia and DC's Vidalia, where he earned a James Beard Award for Best Chef Mid-Atlantic. He made his Nashville restaurant debut in 2017 with Henley. He opened Saint Stephen in March 2019.
The Lineup
Some courses will be served family-style while others, including dessert, will be plated individually.
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Popover
with chanterelle cream and beef garum
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Scallop
with buttermilk, dill, puffs, and bottarga
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Butterkin Squash
roasted in fig leaf and served with umeboshi and seeds
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Peanut Flour Rigatoni
with spicy duck sausage, cipollini onions, and sage
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Pork Shoulder
with wild ginger lacquer, mutsu apple butter, hinona kabu, and african blue basil
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O&S Chocolate Terrine
with smoked cocoa nib, luxardo cherries, and pistachio crema
Saint Stephen
1300 3rd Ave N
Nashville, TN 37208
Event FAQs
- Do I have to bring printed tickets to the event?
- No tickets are needed.
- What must I bring to the event?
- Please make sure to bring a government-issued photo ID.
- Do guests need to be of a certain age to attend this event?
- Yes. All attendees must be 21+ to gain entry.
- What is the event ticket cancellation/refund policy?
- Restaurants purchase the food for our events 14 days before the event date, at which point we are on the hook for the cost of your ticket. As such, we are not able to offer refunds (or credits towards future events) for any cancellation requests submitted within 14 days of the event date. We will, however, issue full refunds for all cancellation requests submitted at least 14 days before the event date. All cancellation requests must be submitted via email to support@tastingcollective.com.
- What does the ticket price cover?
- The ticket price covers the full cost of the meal.
- Can I bring guests/non-members to this event?
- Yep! For this event, guest tickets are $75 + tax & tip, and you can bring up to 3 guests. Please note, guests are not allowed to attend unaccompanied by a member.
- What dietary restrictions/food allergies can be accommodated at this event?
- At this event the chef will provide substitutions for critical food allergies/dietary restrictions but will not make menu adjustments based on food preferences (e.g distaste for specific ingredients/flavor profiles). If you have restrictions/allergies, please make sure to Update Your Dietary Restrictions within your Account Info before or after you purchase tickets, or email us at support@tastingcollective.com after you purchase tickets to let us know.
