Manville Ron - The new Nashville chefs table: extraordinary recipes from Music City

THE NEW NASHVILLE CHEFS TABLE

This book is dedicated to my husband Seth Howard, for all the love and support hes given to me, and to my late grandmothers, Myra Stewart and Lula Webb, who introduced me to the art of Southern food.
For the second edition, I add my parents, Joe and Yvonne Stewart, because without their constant culinary challenges,
Id never be the cook I am today.

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Copyright 2019 The Rowman & Littlefield Publishing Group, Inc.

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British Library Cataloguing in Publication Information Available

Library of Congress Cataloging-in-Publication Data Available

ISBN 978-1-4930-3418-5 (hardcover)
ISBN 978-1-4930-3419-2 (e-book)

The paper used in this publication meets the minimum requirements of American National Standard for Information SciencesPermanence of Paper for Printed Library Materials, ANSI/NISO Z39.48-1992.

Printed in the United States of America

Restaurants and chefs often come and go, and menus are ever-changing. We recommend you call ahead to obtain current information before visiting any of the establishments in this book.

Trying to represent Nashvilles burgeoning food culture in such a small space has been a stunning task. I owe a lot of gratitude to the people who taught me what food and food writing are all about in this spectacular town.

The marvelous Martha Stamps familiarized me in so many ways with Nashvilles traditional food culture, and food critic Kay West introduced me to both the newest and the oldest of the restaurants that define who we are as a culinary city. Miss Daisy King reminds me what Nashville cooking is truly all about with everything she does.

My friends and fellow writers Chris Chamberlain, Jennifer Justus, Dara Carson, Melissa Corbin, Natasha Lorens, Nicki Pendleton Wood, Vivek Surti, and Tammy Algood have inspired me, as have the chefs and artists who have become more than passing acquaintances, including Pat Martin, Tyler Brown, Jason McConnell, Carl Schultheis, Tandy Wilson, Siva Pavuluri, Sarah Souther, James Hensley, Maneet Chauhan, and Sarah Scarborough. Marne Duke, Robin Riddell Jones, Janet Kurtz, Martha Stamps, and Jennifer Hagan- Dier, thanks for your knowledge and advice over the years. Dr. Van West and Nelson Eddy, thank you for the Rutherford culinary scene endorsements. Vincent Farone, Jenny Newell, Sean and Jaimi Reisz, Carol Kirk, Micaela Burnham, Abby Stranathan, Amy Riptonthank you for foodie inspiration every time you cook. Lara Olstad, the cocktails were much appreciatedPeeptinis forever. Bart and Megan Roegner, thanks for being our dining buddies. Brandi Fleck, Shannon McCue, Mike Donley, Chad Evans, and Brian Peters: thank you all for making my day job environment awesome while I was rewriting this book at night. Additional thanks to Krishna Adams for aid in collecting arts information. A big thank you to my sister, Laura Holder, at the MTSU Gore Center for Historic Preservation, for helping me with the historic tourism materials I added to this edition of the book.

My parents, Joe and Yvonne Stewart, opened up the culinary world for me, not only from their own Southern background, but through world travel and the opportunity to experience native foods across the globeand they taught me to bring the recipes home and cook them for myself. They are both outstanding cooks, and Im lucky they still believe in family meals.

Likewise, my late grandmothers, Myra Fendley Stewart and Lula Prillaman Webb, were my first teachers about eating fresh food you grew yourself and just how good the simplest things, like biscuits and yeast rolls, could be. (Needless to say, they were also both absolute masters of the complex, especially when it came to dessert.)

The greatest thanks of all belong to my husband, Seth Howard, who encouraged me to pursue my dreams and put up with my incessant talk about this book. He is my constant source of inspiration in all the arts I pursue and the goals I make for myself.

Where to order all those fabulous regional food products

Arnold Myint
Smoked salt and other artisan products
arnoldmyint.com

Arrington Vineyards
Locally produced wines from Williamson County,
favorites include Red Fox Red, Stags White
6211 Patton Rd.
Arrington, TN 37014
(615) 395-0102
arringtonvineyards.com

Bang Candy Company
Artisan marshmallows, candies, and sweets, plus
simple syrups for cocktails and baking
1300 Clinton St., Suite 127
Nashville, TN 37203
(615) 953-1065
bangcandycompany.com

Bentons Smoky Mountain Country Hams
Bacon, country ham, and pork products
2603 Hwy. 411 North
Madisonville, TN 37354-6356
(423) 442-5003
bentonscountryhams2.com

Bongo Java Coffee
Wholesale and retail fair trade coffees
2007 Belmont Blvd.
Nashville, TN 37212
(615) 385-5282
bongojava.com

Dozen Bakery
Cakes, pies, cookies, and more; made to order with
organic ingredients
(615) 509-9680
dozen-nashville.com

Firepot Chai
Hand-blended chai concentrate from fair trade or
better ingredients, custom teas
2905 12th Ave. S., Suite 106
Nashville, TN 37204
firepot.com

Goo Goo Clusters/Standard Candy Company
Tennessee original candies, wholesale and retail
715 Massman Dr.
Nashville, TN 37210
googoo.com

Kennys Farmhouse Cheese
Artisan cheeses from the region, from Asiago to
Swiss, plus gift baskets
2033 Thomerson Park Rd.
Austin, KY 42123
(888) 571-4029
kennysfarmhousecheese.com

Noble Springs Dairy
Goats milk cheeses and other products
3144 Blazer Rd.
Franklin, TN 37064
(615) 481-9546
noble-springs.com

Olive & Sinclair Chocolates
Bean to bar handmade chocolate, in a variety of
flavors
1404 McGavock Pike
Nashville, TN 37216
(615) 262-3007
oliveandsinclair.com

Roast, Inc. (8th & Roast)
Better than fair trade hand-roasted coffees
2108A 8th Ave. South
Nashville, TN 37204
(615) 730-8074
8thandroast.com

Silkes Old World Breads
Fresh, European-style, handmade breads, cakes, and
pastries
1214 College St.
Clarksville, TN 37040
silkesoldworldbreads.com

Sunburst Trout Farms
Fresh trout, caviar, and other food products
128 Raceway Place
Canton, NC 28716
(828) 648-3010
sunbursttroutfarms.com

Sweetwater Valley Farm
A wide variety of cheeses, including flavored cheddars
and cheese curds; farm tours welcome
17988 W. Lee Hwy.
Philadelphia, TN 37846
(865) 458-9192 (877) 862-4332
sweetwatervalley.com

Triple L Ranch
Free range meats, including beef