On April 13, join some of Nashville’s leading food entrepreneurs for a panel discussion about what it takes to start a food-based business in Nashville.
About the Event:
From 6:00-7:30 p.m., Sam Davidson, founder and co-owner of Batch, will moderate a panel discussion with some of Nashville’s leading food entrepreneurs on the topic of starting a food-based business in Music City. Panelists include:
Chris Chamberlain, Food writer (Nashville Scene, Nashville Lifestyles, FoodRepublic.com)
Crystal De Luna-Bogan and Joseph Bogan, Food Truck Owner/Operators, The Grilled Cheeserie
Stephanie Waring, Owner, Juice. Nashville
Miranda Whitcomb, Restaurateur (Frothy Monkey, Burger Up, Josephine, Prima, Dino's)
Then, from 7:30-8:30 p.m., join us for an hour of mingling and networking in the Market House, while enjoying snacks and beverages from some of Nashville’s iconic food entrepreneurs. Some of the folks who will be on hand to answer your business questions, and to hand out delicious treats, include:
- Kathleen Cotter, Owner of The Bloomy Rind
- Dan Einstein, Owner of Sweet 16th Bakery
- Courtney Webb, Owner of Hey Rooster General Store and Y’alls Balls
- Eric Woodard, Owner/Operator of The Picnic Tap
Who’s it For:
This panel discussion is ideal for anyone starting, growing or considering a food-based business in Nashville. This session is open to the public, and is free for CO.STARTERS for Food Entrepreneurs cohort members.
About the Panel:
Chris Chamberlain is a food, drink, wine, spirits, travel and personal interest writer based in Nashville, Tennessee, where he has lived his entire life, except for four years in California where he studied liberal arts at Stanford University and learned how to manipulate chopsticks. He is a regular writer for the Nashville Scene and their “Bites” food blog as well as Nashville Lifestyles magazine. He is the Southern correspondent for FoodRepublic.com. He has also contributed to the Nashville City Paper, Her Nashville, Relish, Julep, Local Palate, The Bourbon Review, 2001 Edgehill, the SFA’s Gravy newsletter, Thrillist.com and as a kitchen gadget reviewer at www.geardiary.com. His travel guide and cookbook, The Southern Foodie: 100 Places to Eat before You Die and The Recipes That Made Them Famous, was released in 2012 by Thomas Nelson Publishing, and the sequel, The Southern Foodie’s Guide to the Pig was released in early fall of 2014. Another book on the history of beer and breweries in Middle Tennessee for History Press out of Charleston came out in October of 2014.
Crystal De Luna-Bogan and Joseph Bogan
Crystal's extensive culinary background, including such fine-dining restaurants in Southern California as Napa Rose, The Four Seasons Hotel in Beverly Hills and Clementine, has helped mold her into an elite chef with a developed understanding of flavor profiles. Crystal and Joseph's love for their planet motivates them to implement eco-conscious business practices such as the use of compostable packaging, recycling all eligible products and thinking of creative ways to minimize waste. Crystal and Joseph's hard work was rewarded in 2013 when The Grilled Cheeserie was featured on Diners, Drive-Ins and Dives. They were also featured on The Cooking Channel's Eat St, voted Best Food Truck in the Nashville Scene and The Tennessean 3 years running, and were listed #19 on thedailymeal.com's 101 Best Food Trucks in America 2013.
Stephanie Waring is the Founder & Co-Owner of juice. Nashville™, Tennessee’s first cold-pressed juicery. She discovered juicing after struggling with a mysterious illness that confounded her and her doctors. At her brother’s suggestion, she bought a juicer and before long, her body had repaired itself and she was feeling better. Juicing changed her life and she, along with her husband and Co-Owner, Wes focused on sharing juice with Nashville. As the first cold-pressed juicery in Tennessee, juice. Nashville was a pioneer helping to establish what was, at the time of its founding an untested market for juice. From its early days at the Nashville Farmers’ Market, the company has remained a market leader-- growing to encompass several pickup locations citywide as well as two brick-and-mortar storefronts.
Miranda Whitcomb Pontes wants to love you through food. The Frothy Monkey and Burger Up founder is a risk taker who gets a ridiculous amount of joy out of bringing together all walks of life. At the cornerstone of her restaurants is the idea that a singular delicious meal has the ability to rejuvenate long-standing friendships and kindle new connections. A decade-long resident of the 12th South community, Pontes desires to give the city new places to connect and keep Nashville on the culinary forefront. “I am fortunate to be a single thread weaving together this amazing city,” she says. She’s seen togetherness happen first hand at Frothy Monkey, Burger Up, Josephine, Prima and most recently Dino’s in East Nashville. Although Dino’s is currently the only concept in which she has a stake, that soon will change. Looks for Pontes spreading her wings to other growing Nashville neighborhoods in early 2016.
Sam Davidson (moderator)
Sam Davidson is the CEO and co-founder of Batch, a professional speaker, and published author. He has started four companies as an entrepreneur and speaks around the country on topics related to leadership, social entrepreneurship, and community. He writes (almost) daily on his blog. He believes in the power of stories to connect people to one another, and believes that a leader's most powerful asset is the ability to tell a story that finds an audience of followers and co-conspirators. He lives in Nashville with his wife and daughter.
When Does it Meet:
This event takes place on Monday April 13 from 6:00-8:30 p.m. at The Nashville Farmer’s Market.
PARTNERS AND SPONSORS
We're delighted to be working with some of the most talented folks in town: