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7th Annual Tennessee Flavors Raises Money for Nashville State Community College Foundation

Tennessee Flavors is an annual tasting event that brings together Nashville’s top restaurants and food and beverage artisans for a delicious evening in support of the Nashville State Community College Foundation. Our focus is on Tennessee-sourced products and the culinary talents and local flavors that help make our growing community so special.

Each year, Nashville State hosts Tennessee Flavors at the College’s main campus on White Bridge Road, right in the heart of West Nashville. Now in its 7th year, this annual tasting event has become a beloved tradition for both friends of the Foundation and the wider food-loving community. In 2018, Tennessee Flavors will once again be held in the College’s beautiful Health & Humanities Building on the north end of campus.

7th Annual Tennessee Flavors Raises Money for Nashville State Community College Foundation

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Springer Mountain Farms Presents Flavors Knife Fight

New to Tennessee Flavors this year is the addition of a Flavors Knife Fight presented by Springer Mountain Farms to showcase the talents of NSCC Culinary Arts students with mentorship from Nashville chefs. The “Fight” will pair students from NSCC’s Randy Rayburn School of Culinary Arts with area chefs as part of Springer’s Celebrate the Chef program in support of their mission to cultivate strong bonds among the culinary community. Teams will each receive a mystery basket of items and work together in a timed event to prepare a dish. Guest judges will determine a Flavors Knife Fight winner and attendees get to enjoy the show before sampling the dish.

Chef Bobby Hansen on Hot Chicken & Waffles and the Flavors Knife Fight

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Style Blueprint: “The 2017 Southern Foodie Events & Festival Guide: Part 1”

Culinary travel has become a really popular reason to hit the highway, whether it’s just to another neighborhood in your own town or to another city to experience their unique cuisine. Food and wine festivals are a great way to (literally) get a taste of something new while discovering your next favorite dining destination. The culinary calendar around the South is jam-packed for the first half of the year, so gas up your car and make an extra appointment with your personal trainer.

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Examiner.com: “Tennessee Flavors Is Back for Its 5th Year at Nashville State Community College”

Local and regional restaurants, wineries, and distilleries are gathering once again on March 8th to benefit the students of Nashville State Community College. The event raises funds for scholarships and gifts to the culinary arts program to meet critical needs. The 5th Annual Tennessee Flavors food and beverage tasting event will be held at Nashville State Community College’s Main Campus on White Bridge Road. Guests will enjoy unlimited samples from local food and beverage artisans at this celebration of homegrown flavors and talent. Over 75 food and beverage vendors are expected to participate.

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The Tennessean: “Tennessee Flavors Offers Way to Eat, Drink, Aid Cooking Arts”

A restaurant is only as good as the team in the kitchen. It doesn’t matter how talented the chef is, how steeped in hospitality the waitstaff is or how beautiful the decor. It starts and ends on the cooking line.

That’s why I’m jazzed about an event coming up Tuesday, and why every chef and diner in this city should give Randy Rayburn’s big mug a kiss the next time they see him. (And I say that with profound apologies to both Randy and his wife, Sonata.)

Tennessee Flavors is a food and drink throwdown with more than 75 vendors from across Middle Tennessee. It’s also the big kahuna fundraiser that benefits the culinary arts program of Nashville State Community College, and that’s where Rayburn comes in.

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Bites Blog: “Early-Bird Tickets on Sale Now for Tennessee Flavors”

March 8 is the date for this year’s Tennessee Flavors event at the main campus of Nashville State Community College at 120 White Bridge Road. The tasting event will feature more than 75 local restaurants and food and beverage artisans as part of a fundraiser for the Nashville State Community College Foundation.

According to the foundation’s website, it “works to expand access to higher education and further regional workforce and economic development.”

“By raising funds for scholarships, program and infrastructure improvements, and grants for faculty and staff that enhance student learning opportunities,” it adds, “the foundation strives to ensure that resources are available to support the homegrown talent that Nashville State produces for our local workforce.” Considering the shortage of culinary workers that local restaurants are dealing with, this is an important undertaking for the NSCC’s culinary arts program.

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Nashville Scene: “The Tennessee Flavors Event Returns to Nashville State Community College”

If there’s a negative coming out of Nashville’s recent restaurant boom, it’s the difficulty that restaurateurs are having finding and keeping good talent in the kitchen. Along with the hospitality industry snatching up so many entry-level cooking professionals for hotel and banquet kitchens, there is a shortage of talent entering the workplace compared with the demand.

The Randy Rayburn School of Culinary Arts at Nashville State Community College on the White Bridge Road is working hard to bridge that gap by training the next generation of culinary talent, but they still need outside support to offer these much-needed classes at an affordable tuition rate.

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