Friday, November 30, 2012

It's a Green Thing - Tayst

It's A Green Thing - Tayst

A couple of weeks ago I visited Tayst Restaurant - Nashville, Tennessee's first Green Certified Restaurant. Under the direction of Executive Chef Jeremy Barlow, Tayst utilizes small local farms that grow without pesticides and fertilizers.  They minimize waste through recycling and composting. They are also working to reduce, and ultimately eliminate, their carbon footprint.

I enjoyed dinning at the Bar and talking with Adrien Mathews aka A.D., the Wine Steward at Tayst, who's been with the restaurant since the beginning. He filled me in on The Green Thing  and the steps the restaurant takes to use local vendors and farmers to ensure the freshest product possible. 

 Since my visit to Tayst, I found out that they will be closing their doors at the end of 2012. Head on over to Tayst while you can!

Take a look at what I enjoyed at Tayst........


Hummus and Bread

First Tayst:
Grilled 3 Meat Ravioli - Rum Syrup, micro herbs, capers, lavender oil

Fried Trout Belly - Sautéed Melin, Roasted oyster mushrooms, roasted bell pepper coulis, radish syrup

Pâté & Peach Crisp - Lady Fingers, mint Coulis, Ref Verjus Reduction

Peach Cobbler

You can find Tayst online at

--Dr. April
Don't forget to check out our main website @

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