Wood grilled Malpeque oysters on the half shell with salt fermented hot sauce, charred pineapple, and garlic chili butter.

Seared Florida snowy grouper with radish, turnip, beech mushroom, baby spinach, mountain ramp butter, wild mushroom broth, baby carrot, and Carolina gold rice grits! All local except the grouper!

Seared foie gras, jalapeño cornbread puree, local strawberry jam, red eye

Seared Florida Grouper, spring peas, local cremini mushrooms, Benton’s country ham, potato, spring basil broth.

Gourmet & Co. Executive Chef John Bryant to join Southern Culture Cuisine to benefit the Barter Theatre Youth Academy

Southern Culture is excited to partner with the Barter Youth Academy for the sixth dinner in the Southern Culture Cuisine series. Southern Culture Cuisine’s Cabaret will feature four talented chefs from across the Tri-Cities. Our featured chefs include Jennifer Raichlin of Healing Meals in Bristol, John Bryant of Gourmet & Company in Johnson City, Todd Baxter of Chick-n-Little in Abingdon, and Phill Powers of Sisters American Grill at the Martha Washington Hotel and Spa in Abingdon. A cash bar will be provided by the Barter Theatre.

In addition to the delicious food, the event will include a live art auction featuring an amazing line-up of artists. Stay tuned for more details! Music for the evening will be provided by Ben Casteel & the Boys with special guest Evie Andrus.

Special entertainment for the evening will feature a cabaret performed by BYA students and alumni. This fundraising event will help support Barter Youth Academy’s continued mission to provide an extraordinary theatre education and exceptional experience to all of the regions BYA serves.

For those not familiar with the Southern Culture Cuisine series, each of the events is a unique celebration of local food, art, and music that benefits a charitable organization in our region. We hope you will consider joining us for this one-of-a-kind experience!

For Tickets, CLICK HERE

Or Call: 276.619.3344

Local strawberry gazpacho topped with basil and fresh goat cheese crumbles.

Sashimi grade King Salmon ceviche nestled in a ripe avocado with black radish and mango, topped with yuzu tobiko and garnished with tiny lotus flower blossoms.

Pan-seared east coast wahoo with roasted corn, local baby kale, andouille sausage, Georgia white shrimp, and shoestring potatoes with shellfish butter emulsion.

New bar menu item of pan roasted diver scallops with local vegetable succotash, Benton’s country ham, and ham hock dashi

Pan-seared sheepshead served over warm farro salad, ramps, shiitakes, swiss chard, ramp top pesto, and topped with bacon jam. Ramps, shiitakes, swiss chard, and bacon are all local!