Join us for a unique dining experience at Grinder’s Switch Winery! 

Feast with us under the stars on a unique and delicious four course gourmet dinner.

Chefs Logan Terrell and Dylan Carrera will be flexing their culinary talents for an exclusive group of people.

About the event

This event will be limited to 20 guests and will be held outdoors at Grinder’s Switch Winery (weather permitting). Each course will showcase local ingredients and will be paired with one of Grinder’s Switch Winery’s locally made wines. Additional wine will be available for purchase. There will be a “cocktail hour” from 5:30 to 6:30, and seating will begin at 6:30. While there is no dress code for this dinner we do ask guests to dress smartly. At this time, seating will be communal.

About the Chefs:

Dylan Carrera was born in Los Angeles, California and began working in restaurants at the age of 15. Since then, he has worked through the ranks at restaurants such as J.Trani’s Ristorante, Hey 19 Public House, and has made appearances at the local food events such as “Sunday by the Sea” hosted in Rancho Palos Verdes, California. He moved to Nashville in September 2018 and began working at Homestead Manor taking in as much southern hospitality and ways of southern cooking as he can before moving to Deacon’s New South in Downtown Nashville. Through these years, he has been able to incorporate different cultures in his work giving a flare to any dish he creates. He has expanded his network in the industry to be able to utilize the fresh and seasonal goods available to create the best dishes possible.

Logan Terrell, grew up under the wing of the many great cooks in his family. Inspired by his family to follow his passion for cooking, Logan graduated culinary school in 2014 in Chattanooga training in traditional French techniques. After several years of practicing as a private chef, Logan moved to Louisiana where he was able to absorb all of the Cajun flavors and style and add them to his repertoire. He has now moved back to his home state of Tennessee and has been honing his craft for past four years in the fine restaurants of the area.

Tentative Menu:

Course one
Smoked pumpkin, chicken of the woods, umami broth, black truffle

Course two
Bucksnort trout, beaver dam creek heirloom grits, creamed corn espuma, squash seed gremolata

Pallet cleanser.
Apple, wine

Course three
TN lamb, fennel purée, Swiss chard & mustard greens, blackberry express gastrique,

Course four
Chocolate corn bread, whipped ricotta, white chocolate ganache, pistachio