Supper That Sustains Us: A Seasonal Experience by Chef Tyler Lee
A Supper That Sustains Us is our monthly celebration of the farmers, foragers, makers, and purveyors who shape the flavor and integrity of our region. Each month, we partner with a different local producer whose work reflects the values at the heart of 1 Kitchen: respect for the land, responsible stewardship, and food that’s rooted in place. Through a limited-edition tasting menu and signature dishes available each month, we tell the story of how these partners grow, raise, harvest, and craft with intention — and how their dedication allows us to cook with deeper purpose. This series is more than a meal; it’s an invitation to taste the impact of local, sustainable, relationship-driven food systems, one partner at a time.
Tasting menu available at $75/person. Dishes also available à la carte for standard reservations.
Beverage Tasting Flight with a “Charmer surprise”- 60
AUGUST SPOTLIGHT: TOMATOES & PEACHES
"August is one of the few times in Tennessee when tomatoes and peaches reach their peak together. Rather than choosing one, this menu celebrates both, exploring their versatility through seasonality and technique. Tomatoes move between fresh, roasted, preserved, and concentrated preparations, while peaches appear grilled, pickled, fermented, and caramelized. For generations, Southern kitchens understood that August wasn't simply about enjoying the season. It was about preserving it while the land was still generous. That same philosophy continues to inspire this menu, honoring these ingredients at their peak and celebrating the fleeting abundance of a Tennessee summer." - Chef Tyler Lee
Tomato & Peach Carpaccio heirloom tomatoes, compressed tennessee peaches, burrata, preserved lemon, basil oil, grilled sourdough 17 NF, VG
Beverage Pairing: Vine & Dine
Grilled Peach & Tomato Flatbread flatbread, whipped ricotta, heirloom tomatoes, grilled peaches, basil, tomato jam, hot honey, benne 18 NF, VG
Beverage Pairing: Cloudy Bay Sauvignon Blanc
Golden Pomodoro fresh spaghettini, yellow tomato butter, confit sungold tomatoes, fire-roasted peaches, ricotta salata, basil, preserved lemon 23 NF, VG, ZW
Beverage Pairing: Gerard Bertrand Naturalys Rose 1 Hotel
Peach-Brined Springer Mountain Chicken grilled half chicken, smoked tomato conserva, sweet corn purée, blistered okra, pickled peaches, basil pistou 32 GF, NF
Beverage Pairing: Pit Stop
Upside Down Cake peach, heirloom tomato cake, caramel, buttermilk ice cream, tomato crumb 12 NF, VG
Beverage Pairing: Taylor Fladgate Tawny Port 10yr
cocktails
Vine & Dine Reyka Vodka, Tomato Brandy, Lemon, Spent White Wine, Shiso, Wasabi, and Cracked White Pepper 20
Pit Stop Agricole Rhum, Peach Liquor, Sustainable Peach Nectar, Coconut Water, Lime, and Falernum 20
