September 27, 2019
Green Door Gourmet
Join us at Bacon & Barrel Festival as we celebrate two commonly appreciated southern traditions: hearty food & distilled spirits. We will bring together 15 of Nashville’s best restaurants and a vast array of spirits to savor a weekend of bacon, bbq and all the good things that come from old oak barrels. Enjoy healthy portions of unique and delicious bacon dishes while listening to live music, chatting with distillers, and sipping fine bourbons, whiskeys, and more.
These baconnoisseurs will present their best bacon creations!
These distilleries will guide you through tastings of their best barrel-aged spirits.
Chef BOBBY HODGE
A longtime member of the Indigo Road team, Hodge previously served as executive chef of the group’s Florence, S.C. restaurant Town Hall, and played a crucial role as sous chef at The Macintosh under James Beard Award nominee, executive chef Jeremiah Bacon, where he also served locally driven and modern food. Hodge’s culinary career was inspired by his youth growing up on a farm in Irmo, S.C.
Chef eli jackson
Originally from Tampa, Florida, Eli Jackson is a young, driven and passionate chef with notable experience. He began working for Bern’s Steakhouse at age 16; then attended Johnson & Wales University in Miami, FL & became Sous Chef at Meat Market Miami Beach. After joining The ONE Group family in 2014, Chef Jackson has held Chef de Cuisine and Executive Chef positions at STK in Miami Beach. In early 2019, he relocated to Music City to open STK Nashville, a vibe-dining steakhouse, located in the Gulch.
JOHN WESLEY CROY III
Chef Croy has been cooking professionally for over 30 years and draws his culinary Influence from Mexican, Caribbean, Italian, French, Asian Fusion and Southern American cuisines. He lived in Hawaii, New England and St. Thomas in the U.S.V.I. before coming to Nashville to be the head chef at UP.