Chefs Convene for Sidney Street Cafe's Anniversary
To celebrate its tenth anniversary, Sidney Street Cafe (2000 Sidney Street) welcomed ten chefs from near and far for a special dinner on Monday, January 20, 2014. Photos by Jon Gitchoff for the Riverfront Times.
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Butterfish, gulf shrimp, cornbread and collard pudding and potlikker.
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Chef Gerard Craft (Niche, Taste, Brasserie, Pastaria) puts the final touches on chef Sean Brock's dish.
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Chef Kelly English, of Memphis' Iris and Second Line restaurants, chats with other chefs before the dinner rush begins.
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Scarpinocc, Hanna farms masa, smoked guanciale, chicken liver, and sorghum.
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Chef Sean Brock of McCrady's and Husk restaurants grills in the alley behind Sidney Street Cafe.
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Scallops cured in herbs, butter, mustard and elderflower.
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Grains, brassicas, sesame, tofu and hoisin.
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Chef Randy Lewis of San Francisco works on the second course.
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Bay, pasture and earth oysters.
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Cauliflower, fleur de la vallee, lamb jus, lemon brown butter, creme fraiche and egg.
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Kevin Willmann of Farmhaus restaurant chats with Sean Brock (of McCrady's, Husk and restaurants) between courses.
