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Market Blog

March 31, 2017

Chef Kirstie Bidwell in the Edible Kitchen

The Nashville Farmers’ Market and Edible Nashville are happy to welcome Old School Farm to Table Executive Chef Kirstie Bidwell to the Edible Kitchen on Saturday, April 1. Chef Kirstie came to Old School, located on a working farm in Bells Bend,  from hot Nashville kitchens at Pinewood Social and Le Sel. She will demonstrate how to make one of Old School’s most popular menu items, Bruleed Goat Cheese with Bacon Jam. Just as she does at the restaurant, she will be getting her bacon from Ken Drinnon of KLD Farm Tennessee Beef and her goat cheese from  Justyne and Dustin Noble of Noble Springs Dairy in Franklin. KLD and Noble Springs are two of the Market’s most well-known vendors and here every Saturday in Farm Shed 1. The demos take place at 11 am and noon, with free samples to the first 50 folks in the audience immediately after. The Edible Kitchen is also in Farm Shed 1, in stalls #182 and #183.