Main content starts here, tab to start navigating

April 4, 7:00 P.M. Dinner: An Evening at The Catbird Seat X Slow Burn Presented by Visit Music City

April 04, 2024 07:00 PM

Collaboration Dinner with Brian Baxter, chef of The Catbird Seat and chefs Andy Doubrava and Tiffani Ortiz of Slow Burn  

25 11th Ave, New York, NY 10011, USA

Nashville’s the Catbird Seat is coming to New York City. This intimate, interactive, chef-run restaurant has been known to foster great culinary talent since opening in 2011. Its focus as a chef incubator and ever-evolving kitchen provides chefs with a creative outlet for their ingenuity that is on full display for guests at the 22-person counter. In addition to its multi-James Beard Award–nominated chefs, over the years the restaurant has landed on virtually every “best” list including GQ Magazine Best New Restaurant, Bon Appétit’s Best New Restaurant, Wine Enthusiast’s Top 100 Wine Restaurants, and Opinionated About Dining’s Top 100 North American Restaurants.
Join chefs Brian Baxter, Andy Doubrava and Tiffani Ortiz to taste what all the fuss is about at this one-night-only pop-up of the one-and-only the Catbird Seat. 

Dining Table $185 | Internal Chefs Counter $200 | External Chefs Counter $160

Purchase Now


Hors d’Ouevre 

Nashville Hot Fish and Caviar 

Contains dairy and gluten 

Escargot–Mushroom Tartlet  

Contains dairy, gluten, and shellfish 

Beef Carpaccio with Cured Egg and Crispy Beef Tendon  

Old Fashioned > Whiskey with Candy Cap Mushroom Syrup and Bitters 


Plateau Fruits de Mer 

Contains alliums, dairy, gluten, and shellfish 

Schramsberg Blanc de Noirs Brut 2020 

Ham with Peas and Corn Silk 

Contains dairy, gluten, nuts, and shellfish 

Peyrassol Les Commandeurs Rosé 2022 

Trout with Whey Beurre Blanc, Smoked Roe, and Kohlrabi 

Contains alliums and dairy 

Montemelino Bianco White Blend 2020 

Pork Roulade with Charcutière Sauce 

Contains alliums 

Peixes Lacazán Red Blend 2016 

Bananas and Caviar 

Contains dairy and seafood 

Buttermilk-Washed Louisa’s Coffee, Caramel, and Pecan Liqueur with Orange Bitters 

Whiskey generously provided by Jack Daniel’s. 

Wines generously donated by Wilson Daniels and Best Brands Inc. 

Louisa’s Liqueur generously donated by Nelson’s Green Brier Distillery. 


About Brian Baxter:
Florida native Brian Baxter is the executive chef of the Catbird Seat in Nashville, Tennessee. Chef Brian Baxter’s fifth iteration of the award-winning restaurant is a celebration of ingredients with an emphasis on sustainability and those sourced at the peak of the season.  After graduating from the Culinary Institute of America in Hyde Park, New York, Baxter headed south to Charleston, South Carolina to work with chef Sean Brock as chef de partie at McCrady’s. After two years, he moved to Nashville to be part of the opening team at Husk Nashville. During his time at Husk, Baxter was honored as one of Forbes 30 under 30 in 2016 and named as one of 5 Southern Chefs to Watch by OpenTable in the same year. In 2017, Baxter joined the culinary team at Bastion, a Nashville staple helmed by chef Josh Habiger. Cooking at Bastion allowed Baxter to expand his culinary repertoire beyond southern cuisine, exploring new techniques and ingredients.
In June of 2019, Baxter left Nashville for Atlanta to work with chef Kevin Gillespie on the opening team at Cold Beer as chef de Cuisine. One year later, Baxter returned to Nashville and the Strategic Hospitality family, bringing his vast culinary experience and integrity for the craft into the U-shaped kitchen at the Catbird Seat.   

About Andy Doubrava and Tiffani Ortiz:
Andy Doubrava and Tiffani Ortiz are the chefs behind the nomadic restaurant series Slow Burn, with a focus on the preservation of wild and sustainable ingredients. Capturing flavors from their travels across the continent, their mobile larder serves as the backbone of Slow Burn’s DIY “trash to table” culinary concept. Through the scope of their intimate and often blind tasting menus, alongside quirky fast-casual pop-ups, Doubrava and Ortiz’s recent work disrupts previous perceptions on how to tackle food waste. 

About The Nashville Convention & Visitors Corp and Visit Music City:  
The mission of the Nashville Convention & Visitors Corp and Visit Music City is to maximize the economic contribution of the convention and tourism industry to the community by developing and marketing Nashville as a premier destination. Visit the NCVC’s website at


Tickets to events held at Platform at Pier 57 by the James Beard Foundation cover the cost of food, education and a unique dining experience. Meals are prepared by culinary masters from all regions of the United States and around the world. Unless otherwise stated, alcoholic beverages are provided on a complimentary basis and are not included in the ticket price.

James Beard Foundation events permit guests age 21 years and older to attend events where alcoholic beverages are served.

Event Policy

Reservation Policy:

All reservations are non-refundable and must be made in advance. Should the event be cancelled due to any unforeseen circumstances, including COVID-19, JBF will offer a range of options, including ticket exchanges, the option to donate tickets, or a full refund. For more information, contact

Alcohol Disclaimer:

James Beard Foundation events permit guests age 21 years and older to attend events where alcoholic beverages are served. 

Dietary/Food Restrictions Policy:

Events at Platform by JBF are special one-night-only menus and we do not offer a la carte menus. If you have serious food allergies, we will work with the visiting chef team to do our best to accommodate but cannot guarantee that alternate options will be available for every course.

Purchase Now