FEATURES
Read about the latest industry techniques, trends, and ideas as well as personal stories from restaurant professionals around the country.
Quiz: Hair of the Dog
From the family-friendly pooch to the soul-searching kitty, can you guess which City House staff pet matches with what cocktail?
Blueprint for a Layered Pastry
A break-down of The Catbird Seat Pastry Chef Ian Wismann-Horther’s hazelnut chocolate, raspberry, and mushroom dessert, one layer at a time.
Maximizing Ingredients at Audrey
Colby Rasavong and Elliot Silber work simultaneously to serve the last African runner peanuts to as many guests as possible.
Arnold’s Ode to Patti’s House Salad
Chef Arnold Myint chats about the past, present, and future of International Market and his mother’s signature house salad.
Music City Mixtape
12 musicians-turned-hospitality-workers curate a kitchen playlist for pre-service prep.
Worth a Shot
Patrick Halloran reshapes classic cocktails into slurpable shooters at Henrietta Red in Nashville.
Un-Wined at The Catbird Seat
Beverage Director Cole Younger Just shares the hows and whys of his favorite non-alcoholic pairings.
Farm to Tap
Brewer Josey Schwartz’s take on the hyper-local approach to brewing at Harding House Brewing Co in Nashville.
The Path to Pithivier
An in-depth look at the process behind Chef Colin Shane’s squab pithivier at The Continental in Nashville.
The Produce at Hand
A stellar delivery of sweetpotatoes, winter citrus, and Ricotta Vecchio got Chef Mathew Meeker’s wheels turning.
Freshly Brewed Malabi
Pastry Chef Katie Fair transforms East Side Banh Mi’s toasted peanut rice milk coffee into a creamy coconut malabi.
Nashville Kitchen Notebook
An in-depth look at some of our favorite dishes and cocktails from our time on the ground in Nashville.
2022 StarChefs Nashville Rising Stars Awards
StarChefs returns to Nashville to celebrate the city’s most talented up-and-coming food and beverage professionals.
The Incredible Squash
It’s a bird, it’s a plane, it’s… The Incredible Squash! In a world, where summer produce reigns supreme—one winter gourd is determined to cross the boundary between savory and sweet, be the star of the plate, and (maybe one day) save the universe!
The Presentation Playbook
Six restaurant professionals in Washington, D.C. share how they developed their distinct presentation styles.
Perfect Pairings
DMV sommeliers are pairing Malvasía Volcánica with kataifi and Cidrerie du Vulcain with daikon fritters. Check out some of our favorite pairings while on the ground in D.C., Maryland, and Virginia.
Acid Tongue
When citrus is sparse, chefs and bartenders turn to alternative acids through local fruit, fermentation, and organic compounds.
Head To Tail Mackerel
One fish, four dishes. Chef Bobo Catoe maximizes his mackerel at Alewife in Richmond, VA.
Greek Wines to Pair With Pizza
Tara Smith selects some of her favorite wines from her Greek-centric collection to accompany Martha Dear’s naturally-leavened pizza.
Versatile Solution
Rising Star Bartender Andon Whitehorn of Alewife hatches a plan for an egg-free foam.