Hattie B's Goes Haute Cuisine

Thursday night, John Lasater, executive chef at beloved local hot-chicken joint Hattie B's, prepared a high-end meal at New York's James Beard House. While the centerpiece of the meal was the peppery poultry Nashvillians have come to know and love, Lasater prepared a spread that was more tuxedoes and town cars than Levis and pick-up trucks.

The meal - at $170 per person, more than 10 times the price of what a typical visit to Hattie's B costs - highlighted other local food and drink, including Benton's bacon, beers from Jackalope and Bearded Iris, and cocktails featuring Picker's Vodka.

Scope the full menu from Thursday's dinner.

Hors d’Oeuvre

Deviled Eggs with Pickled Ramps
Crispy Hot Chicken Skins with Tennessee Honey
Beer-Boiled Peanuts
Benton’s B.L.T. Bites
Hattie's Blood Orange Mule > Pickers Blood Orange Vodka with Ginger Beer and Lime Juice
Jackalope Brewing Company Lovebird Strawberry/Raspberry Hefeweizen
Champagne J. Lassalle Brut 1er Cru NV

Dinner

Tennessee Tomato Gazpacho with Fried Chicken Crunchies, Fresh Cheese, and Pickled Green Tomatoes
Catherine et Pierre Breton Sarl La Ritournelle Rosé de Loire 2015
Poppers and Pickles: Nashville-Style Hot Chicken Rillettes with Three Bean Salad and Pickled Watermelon Rinds, Ramps, and Okra
Bearded Iris Brewing Homestyle IPA
Sweet Tea Sorbet with Lemonade and Mint
Family-Style Hattie B’s Hot Chicken with Tennessee Speckled Butter Beans, Southern Braised Greens, Raw Corn Salad, Housemade Chowchow, Skillet Cornbread, and Bourbon Barrel Sorghum Butter
Patrick Bottex La Cueille Vin du Bugey-Cerdon NV
Banana Pudding with Torched Meringue
Jackalope Brewing Company Rompo Red Rye Ale