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2016 SFA Summer Symposium: Nashville
Nashville, TN
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2016 SFA Summer Symposium: Nashville
2016 SFA Summer Foodways Symposium
June 2325, 2016
Nashville, Tennessee

Join us for a three-day Summer Symposium that explores Nashville as a culinary citadel. Through lectures, meals, tastings, performances, and experiences, SFA will reframe your ideas about civic identity. You likely know Nashville as Music City. Or, owing to the number of colleges, you know Nashville as the Athens of the South. Led by a smart cadre of thinkers and cooks, SFA aims to equip you with new frames of reference.

We see Nashville as a  global city. A country-come-to-town immigrant city. A lamb kabob-n-three plus cornbread city. We regard Nashville as a radical city, where activists honed civil rights movement tactics. We think of Middle Tennessee as a place of ferment where hippie ideals found 1970s purchase. Of equal import, in this year when SFA explores the Corn-Fed South, we believe Nashville is where cornbread, the bedrock dish of our region, is best and most broadly interpreted and expressed.

Highlights include:


--Happy Hour Nashville Music Primer by Peter Cooper, journalist, Country Music Hall of Fame editor, and singer-songwriter.
--Nashville Now Dinner from Tandy Wilson of City House and Philip Krajeck of Rolf and Daughters.


--Wake up to a Two Scrapple Breakfast (Green and Hot) from Andy Little of Josephine
--Nashville is a city of new arrivals says Steve Haruch, a journalist and thinker who writes for the Guardian and the New York Times.
--Nashville religion is radical says David Dark, who teaches at the Tennessee Prison for Women and Belmont University.
--Little Kurdistan premiere: Ava Lowery, SFA Pihakis Documentary Fellow, screens her new film.
--Hamid Hassam of House of Kabob serves the bellwether eats of Little Kurdistan, and Karla Ruiz dishes dessert empanadas.
--Tennessee Whiskey: Jim Meyers, The Tennessean journalist, and Sean Brock, Husk chef, lead a tasting with Charlie Nelson and Andy Nelson of Nelsons Green Brier Distillery and friends.
--Nashville Chicken Three Ways: Join Andre Prince Jeffries of Princes Hot Chicken Shack and accomplices at the new downtown Martins Bar-B-Q Joint.
--Watermelon Wine and the Poetry of Southern Music with Frye Gaillard, Pamela Jackson, and Davis Raines.

--Start the day with Karl and Sarah Worley of Biscuit Love
--David Ewing, attorney, talks Nashville civil rights movement tactics and his family history of activism.
--Jonathan Kauffman, author of the forthcoming Hippie Food, says soybeans were as key as sorghum at The Farm.
--Cornbread Conversation and Degustation: Jennifer Justus, author of Nashville Eats, and Lisa Donovan, proprietor of Buttermilk Road, talk hot water cornbread and hoecakes.
--Revel in pigs feet and other glories from Sophia Vaughn of Silver Sands Cafe.
--Drink to Nashville's good fortune during a happy hour at The Parthenon with bites by Matt Bolus of 404 Kitchen.
--Frye Gaillard, author and John Egerton Scholar-in-Residence, talks Nashville, Authenticity, and Athena.
--Join the Phila Hach family as we honor our 2015 Ruth Fertel Keeper of the Flame award winner on her home turf.
--Tyler Brown, of Southall, and Kahlil Arnold, of Arnold's Country Kitchen, restage Phila Hach's epic menu from the 1976 United Nations Dinner at Centennial Park.

Tickets, priced at $465 each, include Thursday afternoon programming as well as all Friday and Saturday meals and talks. They go on sale Wednesday, April 6 at 1 p.m. ET. SFA events are programmed on a break even budget. SFA pays all our speakers, chefs, and program guests out of respect for their time and talents.

All attendees must be 2016 members of the Southern Foodways Alliance. An email with the ticket link and sale password will be emailed to members in good standing on by noon ET on April 4. If you have not received this email by noon on April 5 but believe you are a current SFA member, contact info@southernfoodways.org.

*Note that tickets may not be purchased via mobile devices because of survey questions contained in the ticket form.

SFAs Nashville Summer Symposium is a BYOC (Bring Your Own Car) event, and a good bit of strenuous walking is required. Well share directions to get you around town. Venues include Fisk University, Nelsons Green Brier Distillery, Rubys, and The Parthenon.

Blocks of hotel rooms have been reserved at the Loews Vanderbilt Hotel. As your ticket is purchased you will see a message in the questionnaire section that gives you the website address for booking rooms. Reservations MUST be made by May 24, 2016.

The Fine Print
Please check your calendar before purchasing tickets, as they are non transferable. No refunds offered after May 15; prior to May 15, refunds will be issued minus a $150 cancellation fee. All attendees AND their guests must be current 2016 members of the Southern Foodways Alliance. Unsure of your guest's member status? Ask us before buying a ticket: info@southernfoodways.org.

A good bit of strenuous walking will be necessary during this Summer Symposium.

Programming included in the ticket price begins Thursday, June 23, at 4:00 p.m. with the lecture, followed by happy hour and the Nashville Now dinner. The final symposium event is the Saturday night dinner at The Parthenon.

On June 15, SFA will email registrants a final schedule of events, a list of self-guided tour options, and a roster of attendees. We ask that you print these materials and bring them with you to Nashville. Thank you for understanding that we are unable to accommodate special dietary requests; attendees with food allergies should plan accordingly.

This event is underwritten by a host of donors. Special thanks to Anson Mills and Springer Mountain Farms for their support of the Summer Foodways Symposium.


2411 Blakemore Ave.
Nashville, TN 37212
United States



Minimum Age: 21
Kid Friendly: No
Dog Friendly: No
Non-Smoking: Yes!


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