413: An Old Fashioned Taco Happy Hour With the Farm House's Trey Cioccia

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Event Details

413: An Old Fashioned Taco Happy Hour With the Farm House's Trey Cioccia

$100.00

Full

Nashville

400: Cooking and Culinary Experiences

Ages

Apr

Wed

06:00

08:00

Schedule Type Title: Every Day of the Week

Schedule Description: Chef TREY CIOCCIA, of the Farm House and Black Rabbit fame, hosts this Old Fashioned Happy Hour filled with tacos and of course, Old Fashioned.

Sessions: 1

Session Hours: 2.00

USN Evening Classes - Zoom Meeting URL: Join Zoom Meeting https://zoom.us/j/93643541543?pwd=dnZoQXpEZTRITThwRmI3WTRpV3pvZz09 Meeting ID: 936 4354 1543 Passcode: 665874

Instructor/s: Trey Cioccia

Class Fee: $50 (for two people).

Materials Fee: $50. Materials Fee includes all the necessary ingredients for two people.

Special Instructions: Class Materials available for pick up on Wednesday, April 14 between 11:00 AM - 4:00PM from The Farm House, 210 Almond St, Nashville, TN 37201. Ph: (615) 522 - 0688

Description

Chef TREY CIOCCIA, of the Farm House and Black Rabbit fame, hosts this Old Fashioned Happy Hour filled with tacos and of course, Old Fashioned.

Description
Instructor Bio

Instructor: Trey Cioccia

Chef TREY CIOCCIA, of the Farm House and Black Rabbit fame, hosts this virtual, online only Old Fashioned Happy Hour filled with tacos and of course, Old Fashioned. Chef Trey begins by going through an introduction and background. Then, Chef will walk you through making tortillas and using them to construct the Farm House's famous taco. On the menu are pork belly, citrus onions, and mustard BBQ. Chef Trey will then instruct on how to craft the perfect Old Fashioned. Class Materials kit includes enough ingredients for two people.

Age 21 and up.

Class Fee: $50 (for two people).

Materials Fee: $50. Materials Fee includes all the necessary ingredients for two people.

Enrollment closes on Apr-7, 7 days before the class date (to ensure everyone gets their Class Materials in time).

Trey Cioccia

Tennessee born and raised, Trey Cioccia spent the formative years of his career at the Hermitage Hotel. After a six-year stint as a sous chef there, Trey opened the Farm House in 2013 and a second restaurant, the Black Rabbit, in 2017. Trey's all-consuming passion is the concept of farm-to-table, with everything in his restaurants utilizing locally-grown and sourced produce; from the East Tennessee bacon, to the Kentuckian cheese, right down to the Bellevue, Tennessee wood used in the construction of the restaurant.

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