Backstage Pass Pop-Up with Odette Chef Josh Quick

The Backstage Pass Pop-up Series brings regional flavor to The Orion Amphitheater, allowing chefs to showcase their dishes in a world-class venue backstage setting.

Located in the Artist Dining room and offering dinner and brunch options, fans of music and food alike are invited to enjoy backstage tours in addition to their meal.

The first Backstage Pass Pop-up features Chef Josh Quick of Odette, a famed neighborhood eatery in historic downtown Florence. Serving elevated American fare with southern and international influences, Chef Josh's Pop-up menu includes locally and sustainably-sourced ingredients and brings an elevated approach to traditional favorites.

In 2011, Chef Quick was invited to cook at the prestigious James Beard House in New York City, where he prepared a “Homegrown Alabama” menu featuring Alabama producers and growers. He continues to draw on sustainably raised regional ingredients from Bluewater Creek Farm, Simmons Farm and Sonlit Farms, among others. The Director of The James Beard House said of Chef Quick’s cuisine, “His menu is lyrical with Southern touches and preparations but modern and elegant, as well.”

Chef Quick collaborates with his staff to make healthful, delicious food while utilizing the best local ingredients available. Through Odette, they continue to not only broaden their own experiences, but also those of their community.

Join us for dinner on January 28 for $60 per person, and brunch on January 29 for $40 per person. Children are welcome at brunch and can enjoy for $25 (12-years-old and younger).

Dinner: $60 per person for three courses
Includes sodas, tea, coffee, and water
Cocktails, wine, and beer are available for additional purchase
Vegan options are available per course

Amuse-bouche
Crispy potato gnocchi- french onion jus, burrata, charred broccoli pesto

Course one:
Alabama oysters on the half shell- mignonette, compressed apple, tarragon
or
Local beef meatballs- arugula risotto, parmesan cream, san marzano, focaccia crumbs

Course two:
Prime striploin- beef ragout, crispy rosemary frites, red wine jus
or
Seared gulf grouper- mascarpone polenta, butter-braised mushrooms, charred radicchio, pistachio gremolata

Dessert:
Goat cheese and dark chocolate cheesecake- wine soaked cherries, meringue cookies
or
Additional dessert options available


Brunch: $40 per person for three courses ($25 for kids 12 and under)
Includes sodas, tea, coffee, and water
Cocktails, wine and beer are available for additional purchase
Each course is meant to be shared
Vegan options are available per course

Course one:
House-cured salmon platter- cornmeal blini, grilled sourdough, Cajun caviar, pickled egg, herb cream cheese, avocado, marinated vegetables

Course two:
Red chili baked eggs, corn and flour tortillas, stone-ground cheddar grits, Odette bacon and sausage, buttermilk biscuits and tomato gravy

Course three:
Fresh baked monkey bread- dried fruit, cardamom sugar, pistachios, candied orange-mascarpone dip