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 - 80 | Individual tastings - 18 per pour
 

JULY SPOTLIGHT: TENNESSEE GRAIN, CORN & BOURBON

"July is when Tennessee's corn harvest begins to shape the season, carrying forward traditions that have defined our kitchens and distilleries for generations. This menu celebrates local grain and the farmers who continue to steward the land with care, honoring the ingredient through techniques that bring out its depth and character. From freshly milled grains to slow cooked dishes, every course reflects the connection between the field, the fire, and the barrel. It's a tribute to Tennessee's agricultural heritage and the belief that the best ingredients are those that tell the story of where they came from." - Chef Tyler Lee

“Field”-Sweet Corn Salad tomato, corn, cucumber, Tennessee sorghum, basil, toasted benne, sweet corn vinaigrette 15 DF, V, GF, NF

Beverage Pairing: Uncle Nearest Single Barrel (TN Corn)

“Mill”-Griddled Johnnycake cultured butter, smoked peach, country ham, fermented honey 15 NF

Beverage Pairing: Eagle Rare 10yr (Mashbill #1 Btrace)

“Mash Tun”- Rye Berry Risotto sweet corn, sour mash butter, fermented chili, charred scallion, grain crumble 25 NF, VG

Beverage Pairing: Blanton’s Gold Single Barrel (Mashbill #2)

“Rickhouse”-Dry Aged Grilled Pork Jimmy Red grit cake, smoked onion, charred okra, barrel-aged jus 32 GF, NF

Beverage Pairing: Weller Antique 107 (Mashbill #3)

“Angel’s Share”-Brown Butter Cornbread malted milk ice cream, bourbon caramel, toasted corn, smoked sea salt 14 NF, VG

Beverage Pairing: Angel’s Envy Select Barrel slow-percolated infusion with toasted rye berry and ripe banana with a dash of chocolate and chili bitters
 

cocktails

From the Fields Jack Daniel’s Bonded whiskey, lemon, smoked black tea, salted honey 20

Tenn. Orchard #2 Uncle Nearest Single Barrel, rhubarb, apricot, spent wine Demerara, orange oil and fernet rinse 20