Thank you and NEW BMR Supper Announcement

Hey you guys! This was by far the biggest and loveliest 4th of July Pie Sale to date. Thank you for making it such a great success! And a special thanks to Jeni's Ice Cream and Meg McFayden at Art and Invention Gallery for letting us hustle our pies in your proper places of business. I love you guys. BUPbr

We are knee deep in preparation for our Sunday Supper with the wonderful Virginia Willis this weekend! It seems the fun it going to continue, no matter how much we had thought we had put BMR Sunday Suppers to bed.. We have another Supper brewing.

We've been talking to some of our in town and out of town friends about doing a BMR Supper in conjunction with the Music City Food and Wine Festival this year! I will be super packed with festival activities to include a BMR tent during Saturdays tasting tents, desserts with Land O'Lakes Butter at the Harvest Night Celebration on Saturday night AND doing a talk on food and travel on Sunday. But, a few chef friends of mine who will be in town for the MCFWF and I have been talking and we all agree that even though we'll be booked out through the festival, that we'd love to do an intimate Sunday Supper that evening to wrap up the weekend.

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I'm such a ridiculous nerd and can't stand the anticipation, so I'm posting about it now. Forgive the lack of details, I just want you to plan ahead and save the date. I CAN tell you: The date for the dinner will be Sunday, September 20th, 2015. The menu will develop as we add folks to the dinner roster. Count on Robin Riddell Jones to provide a badass collection of wines and a lovely bourbon cocktail to wet your whistle, as per usual. I've got a lovely, iconic location picked out and we'll be well on our way!

Seats will be a usual $85/per person. It will include appetizer and cocktail hour followed by a multi-course family style dinner paired with lovely wines from our friends Robin Riddell Jones and Woodland Wine Merchant and dessert and coffee by our friends at Crema. Every time I type sentences like that I feel really lucky to know such people. I mean, jeez.

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Seats are non-refundable and non-transferable to another date. Though, if something comes up, PLEASE get in touch and I will do my best to help you find someone to buy your tickets. We always have a wait list and, with enough notice, I am happy to help!

To save yourself a seat at our September 20th Sunday Supper, RESERVE HERE!

You will receive an email confirmation within 72hours with more details and information.

We hope to see you at the table! Best,

Lisa and the BMR Team

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BMR 4th of July Pies at JENI'S ICE CREAM!

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We've teamed up with Jeni Britton and her wonderful team to serve as both a pick up site for our pre-ordered whole 4th of July Pies AND...... Drumroll please:

Jeni has made a special small batch of her Lemon Frozen Yogurt to sell by the pint! These will be on a first come first serve basis so those of you picking up your pies will have to plan to get there early to beat your pie purchasing comrades! In conjunction, for those of you casually looking to stop by to grab a scoop, BMR will be selling a small amount of whole pies AND a bunch of Pearson Farm/Peach Truck Roasted Peach Hand Pies, both individually and by the dozen. Be there or be... without pie and ice cream! That's no way to be on a holiday weekend.

We will be ready to hand you over your pies at The Jeni's location on 12south at 1pm on Friday, July 3rd and we will be there until 230pm.

We *still* have some pre-order availability - we have room to crank out about a dozen more pies. I will close all ordering by Monday, June 29th at 4pm. Get in there and get some pie!

Whole pies will be 10″, enough to feed 8-10 folks and your options are below.

Pies are $40 each.

Pie pick up will be on Friday, July 3rd at a designated pop-up location.

*Special early pickup On Thursday for those of you who are travelers can be accommodated upon request.

TO PLACE YOUR ORDER, CHOOSE FROM THE OPTIONS BELOW AND PRESS THE “ORDER HERE” LINK FOLLOWING THE MENU. YOU WILL BE REDIRECTED TO THE BMR PAYPAL SITE. PLEASE SPECIFY WHICH PIES YOU’D LIKE TO ORDER IN THE “INSTRUCTIONS/NOTE TO SELLER” SECTION OF YOUR CHECKOUT.

PIE OPTIONS FOR 4TH OF JULY, 2015

 CRUZE’S BUTTERMILK PIE

DOUBLE CRUST PEACH

O&S CHOCOLATE CHESS PIE

CHERRY LATTICE

APPLE AND GA PECAN&CANE SYRUP STREUSEL

TO ORDER YOUR 4TH OF JULY PIES, CLICK HERE! 

4TH OF JULY PIES! LAST CALL!

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4TH OF JULY PIE ORDER IS NOW!

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I'll be using the best ingredients I can find, which I hope goes without saying. My buttermilk pies will be made with Knoxville's own Cruze's buttermilk. Peaches from our friends at Parson's Farm/ThePeachTruck. Apples dried from Floyd, Virginia. Chocolate from those jokers at Olive & Sinclair. And, I think put up enough Strawberries and Rhubarb that I think I can cover a handful of orders. As such, Strawberry Rhubarb Pie orders will be a little more limited than the rest.

Since I'm a small operation, I'll be only taking up to 100 orders. They do sell out fast, and because of this, we will be sending out emails either confirming your pie order or refunding your payment. We will confirm pies in the order that they are received. Thank you for your understanding.

Photo courtesy of Matt Fern

Whole pies will be 10", enough to feed 8-10 folks and your options are below.

Pies are $40 each.

Pie pick up will be on Friday, July 3rd at a designated pop-up location.

*Special early pickup for those of you who are travelers can be accommodated upon request.

TO PLACE YOUR ORDER, CHOOSE FROM THE OPTIONS BELOW AND PRESS THE "ORDER HERE" LINK FOLLOWING THE MENU. YOU WILL BE REDIRECTED TO THE BMR PAYPAL SITE. PLEASE SPECIFY WHICH PIES YOU'D LIKE TO ORDER IN THE "INSTRUCTIONS/NOTE TO SELLER" SECTION OF YOUR CHECKOUT.

PIE OPTIONS FOR 4TH OF JULY, 2015

 CRUZE'S BUTTERMILK PIE

DOUBLE CRUST PEACH

O&S CHOCOLATE CHESS PIE

CHERRY LATTICE

APPLE AND GA PECAN&CANE SYRUP STREUSEL

ORDER YOUR PIES HERE! 

Thank you and have a happy June!

LD and the BMR Team

Photo courtesy of A. Behrends and J. Justus

ORDER YOUR 4th of JULY PIE! It's Not TOO SOON!!

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4TH OF JULY PIE ORDER IS NOW!

I know! It's still a month out, but I'm not back in action in Nashville from New York until far too close to the date and by then, it'll feel like a knife fight to try to get this post made, arrangements made for kitchen rental, assistants hired and ingredients sourced.

I'm planning ahead (be proud, this is so contrary to every instinct I have) and now I know, after all these years, what my father meant when he said "a well planned and organized battle becomes the metaphorical high ground for the victor". He was a field artillery man. As proof, he's completely deaf in one ear from when the howitzers would go off. We had lots of tactical advice growing up. And, we always have to shout at family dinners.

I leave for New York in a week and perhaps, by now, you all are sizing up your holiday plans for the 4th of July. If you're not, see above and be a victor and go ahead and check one thing off your to-do list. I'm selling pie. Lots and lots of pie.

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I'll be using the best ingredients I can find, which I hope goes without saying. My buttermilk pies will be made with Knoxville's own Cruze's buttermilk. Peaches from our friends at Parson's Farm/ThePeachTruck. Apples dried from Floyd, Virginia. Chocolate from those jokers at Olive & Sinclair. And, I think put up enough Strawberries and Rhubarb that I think I can cover a handful of orders. As such, Strawberry Rhubarb Pie orders will be a little more limited than the rest.

Since I'm a small operation, I'll be only taking up to 100 orders. They do sell out fast, and because of this, we will be sending out emails either confirming your pie order or refunding your payment. We will confirm pies in the order that they are received. Thank you for your understanding.

Photo courtesy of Matt Fern

Whole pies will be 10", enough to feed 8-10 folks and your options are below.

Pies are $40 each.

Pie pick up will be on Friday, July 3rd at a designated pop-up location.

*Special early pickup for those of you who are travelers can be accommodated upon request.

TO PLACE YOUR ORDER, CHOOSE FROM THE OPTIONS BELOW AND PRESS THE "ORDER HERE" LINK FOLLOWING THE MENU. YOU WILL BE REDIRECTED TO THE BMR PAYPAL SITE. PLEASE SPECIFY WHICH PIES YOU'D LIKE TO ORDER IN THE "INSTRUCTIONS/NOTE TO SELLER" SECTION OF YOUR CHECKOUT.

PIE OPTIONS FOR 4TH OF JULY, 2015

 CRUZE'S BUTTERMILK PIE

DOUBLE CRUST PEACH

O&S CHOCOLATE CHESS PIE

CHERRY LATTICE

APPLE AND GA PECAN&CANE SYRUP STREUSEL

ORDER YOUR PIES HERE! 

Thank you and have a happy June!

LD and the BMR Team

Photo courtesy of A. Behrends and J. Justus

A BMR Sunday Supper Resurrection in the Name of Virginia Willis!

VA I was fairly certain that we had put the BMR Sunday Supper to bed. But, admittedly, I had always hoped someone would come around with a good enough reason for me to strike up the band once more. Virginia Willis has done just that. She's ignited a spark and I'm kind of beside myself that we get to have one more pow-wow.

I first met Virginia god knows where but I know for certain food was involved and we were likely knee deep in it. Immediately, I felt a kinship for her. She's easy to love upon first site. She's honest, affable, a great chef and one of the nicest people with good stories (my favorite kind of nice people) you may ever meet. I've put her proper and official bio down below - and, you should read it - but, all I want to say is that I just like her a whole bunch. I enjoy the way she speaks of food. I enjoy the way she cooks it. She speaks of simple southern cookery without 1. deflating it to a big-haired caricature of itself or 2. aggrandizing to a status that makes people feel all of a sudden disconnected from it. She talks about it because it's her food. It's our food. And it's that plain.

When she contacted me to tell me she was coming to Nashville to talk about her book and maybe offer some classes centered around her book signing, we agreed almost immediately that this was one of the finest reasons to reengage in a Buttermilk Road Sunday Supper.

I wouldn't go as far as to say that good people are hard to find - I seem to be pretty phenomenally gifted at bumping into some of the best folks on this planet (they make the nasty ones you meet so much more palatable and forgettable). But, in Ms. Willis, I feel quite lucky to have stumbled upon such a gem of a person and am so glad that I get to share her with some of you fine Nashville folks in the way of a meal together.

In addition to our Sunday Supper, Virginia will be hosting a chef's demo, market lunch and book signing at our very own Nashville Farmer's Market on Saturday, July 11 from 11:00 a.m. to 1:00 p.m.. Details are here!

Courtesy of the ever gracious Matt Bolus, we'll be taking over the 404Kitchen on Sunday, July 12th. We will follow the traditional BMR style with a cocktail hour between 630pm-730pm and we'll sit down to a family style meal together with wine pairings from the incredible Robin Riddell Jones of Raising the Glass (if you missed her series of wine classes, you should do everything in your power to make the next series - truly inspired!). Parnassus will be on hand to offer you a glimpse of and a chance to purchase (and have signed) a copy of Virginia's book after our meal. Also, key words: Belle Meade Bourbon, Peach Truck Peaches, Crema Coffee.. I feel like all I have to do is show up and pretend to stir something since those jokers make it so easy.

The variation of this dinner is that we'll be cooking a whole meal from Virginia's aforementioned new book Lighten Up Y'all. You can find the menu below.

For those of you that may be new to BMR, you can reserve your seats by hitting the RESERVE YOUR SEATS HERE link after the menu. You will be directed to the BMR paypal account. You will, then, receive a confirmation or a refund (our max seat capacity is 40 and we typically fill up within a couple of days, if not immediately) within 24-48hours.

So, without further ado, ladies and gentlemen, a Buttermilk Road Sunday Supper w. Virginia Willis.

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Cocktail Hour

BMR and Belle Meade Bourbon Punch

Smokey Eggplant Dip w. Benne Seed Saltines

Lisa's Biscuits w. Benton's Ham and Pickled Summer Peaches

Family Style Service/Main Course

(wines chosen by RRJ/Raising the Glass)

Peach and Tomato Gazpacho

Field Pea and Bean Salad

Vegetable Cornbread

Bourbon Grilled Heritage Pork Loin w. Peach BBQ Sauce

Sauteed Green Beans w. Summer Corn

Lisa's Yeast Rolls

Dessert

Crema Coffee Service

Brown Sugar Shortcakes w. Summer Strawberries and Cruze's Buttermilk Cream

TO RESERVE A SEAT: We have to keep reservations tight at 40 people as the 404Kitchen is not suited for many more bodies than that. The prix fixe amount for this evening with multiple cocktail offerings, a wine pairing, heavy appetizers and three courses is $85 per person. Once you donate, you will receive an email from us confirming your seat and filling you in on further information. You will find the reservation button on the bottom of this post below the menu.

Grab yourself a seat and we'll see you at the table!

THIS EVENT IS FULLY BOOKED! THANKS GUYS! 

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You can find out more about Virginia here and below. She's good to know, y'all. She's good to know.

About Virginia Willis

 

Georgia-born French-trained Chef Virginia Willis has cooked Lapin Normandie with Julia Child in France, prepared lunch for President Clinton, catered a bowling party for Jane Fonda, and harvested capers in the shadow of a smoldering volcano in Sicily -- but it all started in her grandmother’s country kitchen.

 

As a popular Southern food authority and writer, Virginia is the author of five cookbooks, including: Bon Appétit, Y’all and Lighten Up, Y'all. She is the blogger for Down-Home Comfort on FoodNetwork.com. Named by the Chicago Tribune as one of "Seven Food Writers You Need to Know,” her fans love her knack for giving classic French dishes a down-home comfort feel and reimagining Southern favorites.

 

She's a contributing editor for Southern Living and writes for Eating Well, Fine Cooking, and All Recipes. She has been featured in Country Living, House Beautiful, and USA Today. Learn more about Virginia and follow her traveling exploits at www.virginiawillis.com.

Pie Dough Coast to Coast/More Summer Classes in Nashville!

18reasons2 San Francisco has been, and continues to be a ridiculous wonderland of the most beautiful produce, the nicest folks, the finest quality EVERYthing. Somehow I bamboozled my way into coming to talk about a little ol' thing like pie dough and biscuits with the lot of them. For a city that sneezes out the finest bread products I've ever seen in my life with, seemingly, great ease - they are incredibly excited about learning some things from our Southern cannon of baking. I'm having more fun than is really fair to write down. As soon as I figure out how to talk about it without coming off as a beaming braggart, I'll do so tout suite. I'm still out here and - it sounds terrible, I know - but am about to go eat oysters straight from the water at Tomales Bay with the La Cocina family (people I love so dearly and have so much endless respect for). See. It's just too good to share at the moment.

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In the meantime, I wanted to share some pics of the baking classes we did out here. The students were so wonderful and charming and we had a blast. Thank you to all who came out. And, Danielle (the sweet girl who came to visit me at 18Reasons at the end of class - I hope I'm remembering your name correctly), I'm SO sorry I did not get to say goodbye! But I'm so glad you were able to snack a piece of pie. Thank you to 18Reasons and San Francisco Cooking School for having me - your facilities are a dream for a girl like me who is always hustling to find a decent place to teach people about baking. I enjoyed working with you all so incredibly much.

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And, Nashville, I'll be home soon, with a renewed energy for MANY things and, hopefully, an ability to talk about it beyond my dumbfounded state of being currently. I wanted to remind you of some classes coming up in May that still have some seats available (Mother's day gifts anyone??) and tell you about some classes for June that I've scheduled. Get you a seat, join me, and let's make some things out of butter and flour. It's more fun than I can handle sometimes.

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MAY CLASSES!

SATURDAY, May 30th, 10AM-1PM: CHILDREN’S BAKING BASICS, AGES 8+

The most requested class of all time! We will cover basic baking skills such as accurate measuring, leavening, understanding butter through cookie baking, and we’ll bake and build a mini-layer cake like grandma used to make. Class will be capped at 10 students. $85/per student, snacks and all materials included. REGISTER HERE! 

SOUTHERN BAKING BASICS, ADULT CLASS: Saturday, May 30th, 3pm-6pm

Come learn the secrets of a Southern Baker. Biscuits, pie dough, hand pies and her well loved Buttermilk Pie will be covered. Supplies will be provided and you get to take home everything you make! Seats will be limited to 10 students. $80/per student, all materials included. REGISTER HERE!

JUNE CLASSES!

SATURDAY, June 27th, 3pm-6pm: PIE DAY! ALL DAY!

We’re gonna get down and dirty about all things pie. Ingredients, dough, building techniques to include crimp styles, lattice styles and hand pies, filling (how to get the perfect fruit viscosity) and variations. Seats will be limited to 12 students. $80/per student, all materials included. REGISTER HERE! 

ONCE REGISTERED, YOU WILL RECEIVE AN EMAIL CONFIRMATION WITHIN 48HOURS WITH FURTHER INFORMATION ABOUT OUR CLASS TOGETHER. TICKETS ARE NON-REFUNDABLE AND NON-TRANSFERABLE TO OTHER DATES OR CLASSES. WE USUALLY HAVE A WAIT LIST, SO IF SOMETHING COMES UP, LET US KNOW AND WE CAN USUALLY HELP. THANKS FOR YOUR UNDERSTANDING! 

SEE YOU AT THE TABLE!

LD

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May Classes!

BUPbr In a week, I'm San Francisco Bound to teach classes at 18 Reasons and a workshop at The San Francisco Cooking School. Much to my humility, I've also been invited to partake in the La Cocina 10th Anniversary Gala Dinner honoring the incomparable Diana Kennedy.

In June, I'll head to New York and teach some classes at Haven's Kitchen and some exciting chit chat with the badass that is Alex Raij has been happening about doing a dinner together while I'm in town.

I'm beside myself.

In my last baking class here in Nashville, a student asked if there were going to be more baking programs available this summer and, at the time, my answer was no. Finding a kitchen space to work out of and hauling bags of flour and butter around from location to location is, to say the least, cumbersome enough that I've been keeping these classes to a minimum.

While I feel pretty excited about an opportunity that has presented itself to me in regard to a consistent place to hold these classes, I am too superstitious to talk about it. BUT, what I can say is that it has encouraged me to do another round of classes in May, between my SF and NYC excursions, just to keep the good feelings coming.

Join us, if you can. And if May is not looking good for you, stay tuned Nashville, I'll have more coming to you soon hopefully for the end of the Summer season. **I'm planning some week long, sequential baking workshops and would love input on what kind of classes and availability (do Tuesday mornings work for some? Are week nights best?) most of you all have. I'm hoping that this allows for more advanced workshop material, more detailed courses (like layer cakes!) and more ability to grow with these lessons. Please email me directly at: buttermilkroadsundaysupper@gmail.com and let me know your thoughts!**

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MAY CLASSES!

SATURDAY, May 30th, 10AM-1PM: CHILDREN’S BAKING BASICS, AGES 8+

The most requested class of all time! We will cover basic baking skills such as accurate measuring, leavening, understanding butter through cookie baking, and we’ll bake and build a mini-layer cake like grandma used to make. Class will be capped at 10 students. $85/per student, snacks and all materials included. REGISTER HERE! 

SOUTHERN BAKING BASICS, ADULT CLASS: Saturday, May 30th, 3pm-6pm

Come learn the secrets of a Southern Baker. Biscuits, pie dough, hand pies and her well loved Buttermilk Pie will be covered. Supplies will be provided and you get to take home everything you make! Seats will be limited to 10 students. $80/per student, all materials included. REGISTER HERE!

 

ONCE REGISTERED, YOU WILL RECEIVE AN EMAIL CONFIRMATION WITHIN 48HOURS WITH FURTHER INFORMATION ABOUT OUR CLASS TOGETHER. TICKETS ARE NON-REFUNDABLE AND NON-TRANSFERABLE TO OTHER DATES OR CLASSES. WE USUALLY HAVE A WAIT LIST, SO IF SOMETHING COMES UP, LET US KNOW AND WE CAN USUALLY HELP. THANKS FOR YOUR UNDERSTANDING! 

SEE YOU AT THE TABLE!

LD

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VEA Supper Club, Biscuit Love and BMR Mashup!

Friends! Join us if you can! I'll be playing around with new spices, new methods, new recipes and new ideas. Vivek has invited me to do the desserts at his popular VEA pop-up dinners! We'll be hanging out at Biscuit Love with the really lovely Sarah and Karl Worley and it's bound to be a ridiculous love fest full of amazing Indian Food! Go on and grab a seat - only a handful left. xoLD

04.04.2015 at Biscuit Love, 6 pm 

The next VEA Supper Club will be at Biscuit Love in the Gulch on April 4, 2015 at 6 pm. The menu is a lot of fun and will be great to share, especially the whole roasted leg of lamb (yay, Easter!) I'm really excited to have my good friend, Lisa Donovan of Buttermilk Road, come cook with us and make dessert. So grab a few friends, get your tickets and come hang out with us on Saturday!

Cheers,

Vivek

Buy Your Tickets

 MENU

Crunchy Grain Salad Cucumber | Radish | Mint | Peanuts | Tamarind

Spicy Chicken Wings Cumin | Kashmiri Chili | Serrano | Yogurt

Hariyali Roasted Leg of Lamb Green Herbs | Ginger | Garam Masala

Basmati Rice | Saffron | Lamb Fat Roasted Cauliflower | Pistachio Butter | Grapefruit

Indian Dessert Plate by Lisa Donovan Rice Pudding with Pistachio Brittle | Saffron Shortbread | Carrot Halwa

Masala Chai

$45 per person Vegetarian Options Available

Wine Time: Robin Riddell Jones, La Tavola/Raising the Glass

If you've followed this blog for awhile, you've likely seen and heard of Robin Riddell Jones. We were fortunate enough to have her on board for all of our Sunday Suppers - smartly pairing wines with our courses and doing a damn fine job of it at every turn. 559265_194965630640943_927958603_n

 

Robin's resume is impressive but what has really always impressed me is her down to earth nature when it comes to educating people about wine. In a world where people are occasionally and outwardly incredibly impressed by their own knowledge of wine and regions (and moreover, how much more they know about it than you do), Robin has always been open, wide eyed, enthusiastic and generous about the vast wealth of information and experiences she has had with wine both academically and personally. I've learned so much from her myself and I'd go as far as to to say that many, many chefs and Nashvillians will tell you the same thing.

And she's done the thing we were all hoping she would do! She's offering classes for the community at large. Her first series is dedicated to Italy. "The first series will run from April 2nd to May 14th with classes taking place every other week. Each week guests will experience six different wines paired with small bites.". You can sign up for individual classes or the entire series. There aren't many seats left, so go get ya a seat tout suite! It's truly a great addition to our growing Nashville food scene!

You can follow her website, sign up for classes and in general keep keep up with a great wine resource in our city HERE: www.raisingtheglass.com

 

ADDITIONAL SOUTHERN BAKING CLASSES FOR APRIL

Wow. Alright then, guys! Let's do this. There is a substantial waiting list for the April 25th Southern Baking Basics Class which booked up in a flash, so I've decided to add two more classes to April. Once you register, you'll receive a confirmation email within 24-48 hours. Thanks everyone! SOUTHERN BAKING BASICS, ADULT CLASS: Saturday, APRIL 18TH, 10am-1pm

Come learn the secrets of a Southern Baker. Biscuits, pie dough, hand pies and her well loved Buttermilk Pie will be covered. Supplies will be provided and you get to take home everything you make! Seats will be limited to 10 students. $80/per student, all materials included. THIS CLASS IS FULLY BOOKED! 

ALL PIE, ALL DAY: SATURDAY, APRIL 18TH, 230P-530PM

We’re gonna get down and dirty about all things pie. Ingredients, dough, building techniques to include crimp styles, lattice styles and hand pies, filling (how to get the perfect fruit viscosity) and variations. Seats will be limited to 12 students. $80/per student, all materials included. REGISTER HERE!

 

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See you in the kitchen!

LD and the Buttermilk Road Team

 

APRIL BAKING CLASSES

Our March classes filled up in a flash - thanks guys! For those of you that missed last month's sign up - April classes are here! Hopefully, April will usher us into warmer times and bit saner routines. The start of this year has been weird. Transitioning from full time chef to a freelance writer-chef-teacher-consultant has been interesting, to say the least. I've been busy - which is so, so good for me. But, it's also been strange to teach myself to go with this much easier flow. I get a full night's sleep. I eat sitting down. I go for walks. It's weird, you guys. I'll learn to enjoy it, but for now it just feels like I'm floating in space.

All of these changes, though, have reopened the channel to my brain that was a bit quiet for many years. I can now say that I'm a contributor to Food and Wine, Saveur, Southern Living and Garden and Gun and with any luck, I'll continue to make strides in those arenas. And, recipe testing and research aside, I've been cooking in the most meaningful ways with good chef pals all over the place. Last week I was french butchering and grilling 2,000 pieces of chicken with Ashely Christensen and her right hand gal Charlotte Coman as an honorary Poole's Diner member. Tomorrow I leave for Charleston, SC for the Food and Wine festival to cook with the formidable Angie Mosier: baker, photographer, food stylist, general badass of all the lands. It's been the most meaningful kind of busy there is.

The Poole's Diner team gearing up at SOBE.

As I've said before, I'm taking each month as they come as I'm also juggling some big decisions that could change the course of all of this "well-rested" nonsense. If my schedule will permit, I will be offering more classes in the Summer and am even considering a week long baking class for the youngins (ya'll should let me know if you'd be into that). As it stands right now, I will be teaching in San Francisco with the wonderful folks at 18 Reasons in May and then will host a series of classes in New York at two different places (top secret still, as I finalize the details). So, for my out of town pals, stay tuned as it appears I'll be heading to a city (hopefully) near you, soon.

Below is the list and sign up links to our April classes. Just click on the link, sign up and you'll receive a confirmation email within 24-48hours confirming your seat(s).

Baking Class with kiddos.

SATURDAY, APRIL 25TH, 10AM-1PM: CHILDREN’S BAKING BASICS, AGES 10+

The most requested class of all time! We will cover basic baking skills such as accurate measuring, leavening, understanding butter through cookie baking, and we’ll bake and build a mini-layer cake like grandma used to make. Class will be capped at 10 students. $85/per student, snacks and all materials included. REGISTER HERE!

SUNDAY, APRIL 26TH, 2PM-5PM: SOUTHERN BAKING BASICS, ADULT CLASS

Come learn the secrets of a Southern Baker. Biscuits, pie dough, hand pies and her well loved Buttermilk Pie will be covered. Supplies will be provided and you get to take home everything you make! Seats will be limited to 10 students. $80/per student, all materials included. THIS CLASS IS FULLY BOOKED!

See you guys in the kitchen!

LD and the Buttermilk Road Team

A New Road for Us

BMRSSNYC72-4022 2015 has ushered in so many opportunities, changes, endings and beginnings. A bit of hibernation, r&r, family time and regrouping was in order for me, personally. I learned a lot about what I'm seeking - as a chef, as a writer, as a woman, as a person. I think you can, through emphatically saying "YES" to everything, learn a lot about what you can eventually say "no" to. For me, getting back to the "why" of cooking has been imperative - the egoless, the pure and simple, the joy inducing, the academic nerdiness I'm prone to, the reading of old cookbooks, the discussions about food with other people who are more interested in the realness of it than the power it has over our culture at the moment. I've been able to truly sit and think about all of the wonderful things that have lead me to a place where, holy hell, I actually CAN sit and think. The time for rediscovery is a really luxurious thing.

I've been afforded several opportunities to write again. Kate Krader, my editor at Food and Wine magazine took a snipit of a piece I spoke about at the Southern Food Writer's Conference last year and put it here. I've been working with Garden and Gun as well as Southern Living and all of my writing dreams seem to be fleshing themselves out, slowly, over time. Working with people like Kate, John T. Edge, Jennifer Cole and Jessica Mischner has been an education and an honor. I want to continue down this path as long as I'm allowed to.

But, making the shift from "survival mode" to having a slight amount of control over where your future may be heading is at once a terrifying and wonderful thing. I was thrust, pretty early on, into having to be a grown up (cue the world's smallest violin). There wasn't a lot of time to think about dreams, but I did anyway. My fixation on only doing work that I cared about has made for nothing but pure hustle. I don't mind hustling. In fact, for better or worse, it's probably the thing in this world I'm best at. But, switching gears from that - saying "yes!", being on point, keeping your eyes open for every opportunity to be better and live better - to being strategic and entrepreneurial is not as easy as I thought it would be. My brain wants action. My body hates sitting in meetings. I don't want to talk about spreadsheets. I loathe reading contracts. I don't do business speak. Altogether, what I'm saying is, I'm being a brat. A big, fat, arms crossed, foot stomping brat. But I'm learning. And growing, I guess. I'm learning how to be more than a hustling, free form, reactionary who follows her every flight of fancy - even if this learning feels like I'm playing dress up in my daddy's shoes. And good things will come of it. But, and luckily, I have good friends and an impossibly good family to remind me that I'm best when I'm moving and making and writing - not just sitting in meetings waiting for people to say "yes" to me. I'm no good to anyone when I have to wait for things to unfold. I'm not a patient person. Waiting is not my jam. And, for the record, neither are spreadsheets. I mean, dang. Who invented that noise?

I digress. My point is this: there is so much to do besides that, you know? To offset the slight misery it brings? Yes. Yes is the answer. And, after many conversations, invitations, emails and the like from people who have said "When are you doing another class?!" to "Can you come to New York and do a BMR dinner?" - I think I'm ready to start emphatically saying "YES" again. But not in a hustling kind of way. In a choosy and right way. Because, after much deliberation, Buttermilk Road *is* the core of why I cook. And saying "yes" to it, is not reactionary or a flight of fancy. It's where my heart is. It came out of the sincerest part of my love for food. And it's the best reason I can think of, at this moment, to say "yes" to something.

So. Here is the news. While I wait for the details of many things to unfold, as they do, I'm no longer going to let Buttermilk Road fall by the wayside.

As I work out the details of Buttermilk Road/OnTheRoad and our Online Bakeshop, to be shared this week, I wanted to go ahead and offer up our first series of classes:

Southern Baking Basics in New York City

As usual, our baking classes are limited to a small group to provide the best and most detailed approach to teaching. All materials will be provided and you, the student, need only bring yourself, a notebook and a pencil (and comfy, cooking clothes).

You will receive a confirmation email within 24hours from BMR, in addition to your paypal receipt. Your email confirmation will contain pertinent information, including location, regarding our class. Tickets are nonrefundable. As seats normally fill up quickly, I will keep a waiting list in the event a student needs to resell their ticket.

NASHVILLE MARCH BAKING CLASSES WITH LISA DONOVAN, 

SOUTHERN BAKING BASICS: SATURDAY, MARCH 28TH, 10AM-1PM

Come learn the secrets of a Southern Baker. Biscuits, pie dough, hand pies and her well loved Buttermilk Pie will be covered. Supplies will be provided and you get to take home everything you make. Seats will be limited to 12 students. $80/per student, all materials included. THIS CLASS IS FULLY BOOKED. 

FRENCH PASTRY PRIMER: SATURDAY, MARCH 28TH, 230PM-530PM

Students will work in teams as I discuss the importance of French pastry technique in my baking. Incorporating simple basics like tempering for pastry creams, fraisage for tart shells, browning butter for more complex flavors and making choux can help any baking bring their product to the next level. Seats will be limited to 12 students. $95/per student. All materials included. THIS CLASS IS FULLY BOOKED.

ALL PIE, ALL DAY: SUNDAY, MARCH 29TH, 2PM-5PM

We're gonna get down and dirty about all things pie. Ingredients, dough, building techniques to include crimp styles, lattice styles and hand pies, filling (how to get the perfect fruit viscosity) and variations. Seats will be limited to 12 students. $80/per student, all materials included. THIS CLASS IS FULLY BOOKED.

YOU WILL RECEIVE AN EMAIL CONFIRMATION WITHIN 24HOURS FROM ONE OF US HERE AT BMR. 

Glad to be back. See you at the table! Lisa and the Buttermilk Road Team

Forks in the Road and Spoons in the Thanksgiving PIES!!!

I had big plans, you guys. I had plans to ship pies to the corners of the world this year. But things change. Life happens. 20130702-063632.jpg

There are many changes on the horizon for me. The biggest and most dramatic change for me is that on November 21st, I will be moving on from my post as Pastry Chef of Husk Nashville. When Sean called and offered me the job, my admiration for him and my desire to learn from him in a kitchen trumped my knowledge that the restaurant industry was not necessarily the easiest industry to sustain a family life, a writing career or a healthy physical state of being within. I did it anyway and it has been such a rewarding ride. I feel proud to have built the menus I built and so honored to have worked along side Sean - what I have learned from him as a chef and as a friend in this industry (and life at large) has been something that is invaluable to me. I'll carry these last nearly two years with me in a really special way. But, finding a more sustainable way to both work and be with my family while I build my career is paramount to me in this phase of life. The graciousness with which Husk is sending me out into the world is so loving, kind and understanding. I'll definitely miss my little corner of that kitchen.

In an effort to not jump from one intense work cycle to another, sending pies to London and Portland is not going to happen (Sorry Dylan and Rebecca and Lisa and all!). I'd really love to spend that Thanksgiving week simply and easily being with my family. But! So many folks are asking and, honestly, for me, knocking out twenty or thirty pies is nuthin'. Truly. SO, to my Nashville family at large, I'm taking a few pie orders to be picked up Wednesday, November 26th,  at a set time a location TBD amongst the orderers and myself. I'm keeping the options reaaaaaally simple. Each pie will be 10", semi-deep dish and $35 each. If you prefer to have it delivered versus meeting us at the pickup time, I can deliver for an additional $10 to your home, within city limits. I'll only take 30 orders max this time.

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Your options are:

My traditional Buttermilk Chess Pie (as served at Husk)

Sweet Potato Buttermilk Pie

Bourbon Molasses Georgia Pecan Pie

SOLD OUT!

Please NOTE: Simply purchase the total amount and in the "Special Instuctions" field, make a note of which pies you'd like. You will receive notification and a personal receipt from me within 24hours. I'll take the link down once I've maxed out.

And happy holidays guys!!!

 

XOLD

To Remember a Friend

vongole The first time I ever heard Etta James was in his restaurant. At the end of a shift, after serving pizzas and pasta and some of the best New York style Italian food that you could ever imagine (in Niceville, Florida of all places), we would put all the chairs on the tables to sweep. Most nights, before I got too far into sweeping, Tom would have Etta James' song "In the Basement" playing loud on the speakers. He would come, take the broom out of my hands and we would dance like wild, mad, feverish teenagers. Every time he played that song, it was like it was the first time either one of us had ever heard it. I don't think that floor was ever properly swept.

I waited tables at Tom's restaurant Tradewinds for so many years, I can't even remember. I came and went and he took me in every single time I needed some cash. Sometimes I'd hang out for a year. Sometimes just a few months. He always had a place for me, even when he didn't. He was maybe one of the strongest forces in my life from the time I was 19 until I was 25. Art school, first loves, bad relationships, unplanned pregnancy, college drop out, college graduation, young adult turmoil - he saw me through it all under his bespectacled and "well, of course" gaze. If I think really hard about how the hell I ever learned how to roll with the punches, it was because Tom watched me go through some of my toughest punches and taught me how to take each hit with grace, style, a bottle of wine and a good bowl of pasta. He never pretended to know the answers to anything. But he would listen. And he would fill my wine glass. And he would tell me that life was all about the "obstacles" and that getting back up was the best part of getting knocked down. He was a tough Italian from New York with an unrivaled temper, a great loud laugh, a sloppy kiss on the cheek every time I saw him and I just adored him. I adored his utter flaws and I adored the complete perfections that he maintained. I adored how the principle of the matter was, in fact, all that mattered. I adored how he banned smoking in the restaurant when I was pregnant and literally dragged a man out by his collar for lighting up a cigar in front of me and told him to not come back, ever. I adored how he was impassioned and full of light and fire. I adored him. Just him.

We never actually cooked together. I was a waitress. He taught me about wine and he would let me occasionally poke around in the kitchen. I made bread once or twice at the restaurant because I was teaching myself how at home and he was curious about what I was doing and learning. Had I wanted, he said, I could bake for him. I never did. He knew me only as Lisa Rierson, writer, painter, art student, single mom, wild idea chaser, a "bright eyed dreamer" he would call me. After I moved to Nashville, when I would come down to see my family, I would do my best to go see him and his wife Terry (a life force of a woman) at Tradewinds. We would hug. He would give me the best wet cheek kiss ever invented. He'd show me what was different or new at the restaurant. He would tell me how proud he was of me, every time. We would talk about food in a way that we never had or could before when I was just a kid who had not yet learned I was actually a cook. We were the same in so many ways and there was a connection there that was bigger than I think we even really understood. We honored each other and the impact that we had each had on one another. Above that, we silently acknowledged, just with a gaze, that we were simply just better off for having met each other.

And, tonight, even after having never cooked together in the seventeen years of knowing that man, I prepared his Chicken Principessa and Linguine con Vongole, simply by taste memory. I don't know if I got it right, it was my fist time making either dish. But, I sat with my son, whom I learned I was pregnant with on the phone in Tom's restaurant and cried in his office with my head in his chest fourteen and a half years ago, my daughter whom he hugged each and every time as if he were her long lost friend and my husband, who admitted to me tonight that he felt as much like he needed Tom's approval as my father's when asking me to marry him, and served them all his food. My son asked, "Why haven't you ever made this before, Mom?" and I said that I guess I never knew I could. But really, it was because I only wanted it when it was in Tom's restaurant. It was a homecoming food for a time long passed and when I would go to his place, he would bring me my favorite glass of Sangiovese and my favorite pizza and my favorite Linguine. And that was the only way I wanted it. I told my family over our dinner tonight, albeit through a teary choke, about our stories. I told them about the dancing, the Otis Redding and Etta James albums he would play, the food, the wine, the laughing, the many tears and the sadness I feel for having lost someone who was so much a part of who I am today. Despite the many years and distance, I knew that Tom was always rooting for me. And I was always up here, adoring him for all that he was and remembering all the advice and lessons he would nonchalantly pass on in his take-it-or-leave-it way, like a cigar or a glass of wine he wanted you to try but wasn't going to force on you.

This is the part where I'm supposed to say that now he is just "up there" rooting for me, but nah. I can't right now. I'm just sad. I miss my friend. I'm sad that I didn't get to hug him one last time. I'm sad that there were too many years between our visits and, most especially, since the last time I saw him. I'm sad that my cheek isn't wet with a sloppy Italian kiss but, instead, with hot tears. I'm just sad.

But damn we ate well tonight. So much of my body feels comforted and healed by that. I suppose my heart will catch up soon enough.

Lisa

High Demand Classes: An August Southern Baking Class and Another Layer Cake Class!

Southern Baking Basic in Nashville, The Stables at Husk Due to an incredible demand for two classes (the Southern Baking Basics Class and the Layer Cake Class), I have scheduled two more dates in August for any of you on the waiting list or for any of you that might have otherwise missed the boat!

This month has truly been some kind of damn fun. Sean and my pals at Husk have been allowing us to use the separate private dining house, The Stables at Husk, for our classes. It's been a beautiful space to work out of. This weekend, one of our more intimate classes will take place at Sarah Gavigan's POP! here in East Nashville so that we can have more access to oven space and fire and freezers and the like. All in all, I'd say that our location has been a really great tone setter for our classes and people have really enjoyed checking out these places outside of having classes in them. So, thanks to Sean and team at Husk and another thanks to Sarah for providing such great classrooms for us!

Please see below for the opportunity to sign up for our August classes!

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Saturday, August 23rd, 2PM-5PM: SOUTHERN BAKING BASICS, ADULT CLASS

Come learn the secrets of a Southern Baker. Biscuits, pie dough, hand pies and her well loved Husk Buttermilk Pie will be covered. Supplies will be provided and you get to take home everything you make! Seats will be limited to 10 students. $75/per student, all materials included. NOTE: This class is partially booked again. There is limited seating available. Thank you!

RESERVE SEATS HERE!!

Southern Baking Basics in New York City

SUNDAY, August 24th, 130PM-530PM: LAYER CAKE SUNDAY

We're going to continue the layer cake badassery right on through to August. We’ll make coconut cake. And caramel cake. And holy hell it’s going to be awesome. That is all. Seats limited to 8 students, all materials provided. $95/per student.

RESERVE SEATS HERE!!

My contribution: The Alabama Lane Cake.

Get Your Notebooks and Pencils Kids: It's a Baking Class Kind of Summer.

There is much to say about the state of affairs in my world. It's the best of times, it's the batshit craziest of times. I'm enjoying every minute of it. JointJessBiscuit

In the midst of all the travel and big life decisions - I've been taking a lot of time with my old notebooks. Over the years, I've kept many, many notes - recipes, quotes, ideas, readings, poems, crazy thoughts, pieces of tape that I thought were relevant at the time but can't remember why in the present day.... These notebooks are my treasures. And, as I thumbed through them in front of a very good friend of mine, she offered these words of wisdom to me: "You know a lot of stuff. You should teach more baking classes and get this info out of these books and into the world". Whether I know a lot of stuff or not is, quite frankly, a matter of opinion. I don't think I know more than most people, but I do have an insatiable nerdy need to write everything down and think about every little damn thing in the meta-sense (It's not as charming as it sounds, I can assure you. Just ask my husband). This little notebook-keeping habit is simply getting easier for me to share with people (y'all would not believe the boxes of notebooks that I would never, ever dream of showing a SOUL). Recipes are a good language for an otherwise private writer to tip toe into the world of sharing. Food has always been my best way to be out in the world. I think that's the case for most folks who like to cook, or eat.

So, I'm starting a series of baking classes to get these ideas, this "stuff", out into the world. I've been doing a few here and there, frankly with little structure to the overall big picture of them. I had a lot of time on my long drive back from the beach today to think about what would work for me and for you, the student. It also has given me enough quiet time (non-existent most days) to think about what I've been asked to do as far as classes go. You guys know a lot of stuff too and most of these classes were inspired by conversations had in the first few Southern Basics classes I've held. It's gonna be some kind of fun! Seriously.

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SUMMER 2014 BUTTERMILK ROAD BAKING CLASSES:

SATURDAY, JUNE 28TH, 2PM-5PM: CHILDREN'S BAKING BASICS, AGES 9-13

This is the most requested class of the century! We will cover basic baking skills such as accurate measuring, leavening, understanding butter through cookie baking, and we'll bake and build a layer cake like grandma used to make. Class will be capped at 10 students. $85/per student, all materials included. *FULLY BOOKED!

SUNDAY, JUNE 29TH, 2PM-5PM: SOUTHERN BAKING BASICS, ADULT CLASS

Come learn the secrets of a Southern Baker. Biscuits, pie dough, hand pies and her well loved Husk Buttermilk Pie will be covered. Supplies will be provided and you get to take home everything you make! Seats will be limited to 10 students. $75/per student, all materials included. *NOTE: This class is already partially booked and only three seats remain available. Thank you!*FULLY BOOKED!!

SATURDAY, JULY 5TH, 2PM-5PM: CUSTARDS, CREAMS, EGGS AND TEMPERS

Just when I thought pie dough was the most vexing baked good to master, I learned that: NO, curdling keeps novice bakers awake with a horror in their eyes that I've never seen before in my life.  We'll make creme brulee and a purposefully curdle some milk and make a beautiful buttermilk ricotta to discuss heat and dairy and how they best get along. We'll create a pate a bombe, beating yolks with sugar (a way to "cook" the yolks) and temper them into cream to make a chocolate pot de creme. Seats will be limited to 10 students, all materials provided. $90/per student. *FULLY BOOKED!

SUNDAY, JULY 6TH, 2PM-5PM: ADVANCED SOUTHERN BAKING, ADULT CLASS

 This class will be geared toward any student that has previously taken the Southern Basics class or who has a solid working knowledge of butter and flour and feels like they can jump right in to some finer details that go beyond pie dough and biscuits. We'll cover Southern candies such as divinity, butter mints and pralines and get a good understanding of sugar work. We will also cover quick breads and how they are not to be underestimated in their fullest potential. Seats will be limited to 10 students, all materials provided. $75/student. REGISTER HERE! 

SATURDAY, JULY 19TH, 2PM-5PM: COOKIES AND ICE CREAM SANDWICHES, AGES 9-13

I'm not really sure what's better than a dang ice cream sandwich in the middle of the summer. Really. Nothing. This class will be an opportunity for kids to learn about butter and leavening basics through cookie baking. We will discuss flavor combinations between ice creams and cookies and let the students choose what kind of cookies to make based on the (premade) ice cream flavors, helping the kids to feel confident in their palates and ideas about flavors. Seats limited to 10 students, all materials provided. $75/per student. REGISTER HERE!

SUNDAY, JULY 20TH, 130PM-530PM: LAYER CAKE SUNDAY

This might be the most epic Sunday in July. We're gonna make coconut cake. And caramel cake. And holy hell it's going to be awesome. That is all. Seats limited to 8 students, all materials provided. $95/per student. FULLY BOOKED!!

 

UPON REGISTERING AND WITHIN 24HOURS, YOU WILL RECEIVE AN EMAIL CONFIRMING YOUR SEAT IN CLASS.

You can always, always, always reach me directly at buttermilkroadsundaysupper@gmail.com if you have any questions or concerns. Please do allow for 2-3 days for me to respond – email has been tricky for me to find time for lately. But, I promise, I will respond as quickly as possible.

 

HAPPY SUMMER TO ALL AND TO ALL A GOOD PIE.

AND! APRIL and MAY DATES! (all sold out!)

Photo by Andrea Behrends

There are so many really incredible opportunities being offered to me right now, at this very moment in life. I'm happy. I'm damn happy. Work has beget more good, true work amidst good, true people and, really, I'm not sure what else a person can ask for out of their life. I find myself, more often than not, in a dizzying and delightful spin, bouncing from one incredible person who loves what they do as much as I do, to another. The conversations are about ideas, about love, about passion, about dreams, about failures, about journeys, about right turns and wrong roads. I feel lucky and constantly inspired by all that life has brought my way. I'm enjoying the moment. And the growing and building doesn't stop. I'm working harder than ever at a different kind of "building" - it's the kind of growth that beckons for design and creativity rather the jolting and exhausting foundational structure that I've been trying to establish these many years. I can finally put away the heavy jackhammer and pick up my lathe.

This however, has left me with a lot less time to do public Buttermilk Road events. And, quite frankly, I really miss it and y'all and being elbow deep in the pure, odd, raw joy that getting a room full of Nashvillians together brings me (and, seemingly, everyone else in the room as well!). SO, in an effort to not let another single moment go by without committing some dates, I've decided to announce dates for April and May before life sweeps me off my feet again!

Also, please do know that my calendar has been booking up with private baking classes. Private baking classes typically book up two to three months in advance (in another words, my dance card is pretty full for private classes until June/July. The next reservations I will be taking will be for mid-late Summer). If this is something of interest to you, please contact me at: buttermilkroadsundaysupper@gmail.com

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As always:

Sunday Suppers will be limited to 30 people.

Baking classes will be limited to 12 people.

All materials for baking classes provided. Just bring an apron and a notebook.

Locations for Sunday Suppers will be shared with confirmed guests. We've shared Suppers at Barista Parlor, Mas Tacos, The Catbird Seat, BurgerUp on 12th, Arnold's Country Kitchen... People are generous and kind and always opening their doors to us.

Sunday Suppers will be a three course family style meal, including wine pairings by the beautifully pregnant Robin Riddell Jones with appetizers and cocktails (with delightful picks from our best pals at Woodland Wine Merchant) as soon as you walk in the door.

Price is per seat for Suppers and per student for baking classes. Seats are non-refundable but transferable if you if find you cannot attend. I usually have a waiting list and am happy to help if you come across a scheduling snafu.

Don't hog the night. I kindly suggest that you purchase a maximum of four seats for Sunday Suppers, please. The idea is to put yourself out there and have a different experience with different people.

We usually have live music. It's usually ridiculously mind blowing.

Come with an open heart and a hungry body and spirit and the night will be yours.

Photo by Andrea Behrends

APRIL DATES

SOLD OUT!! BUTTERMILK ROAD SOUTHERN BAKING BASICS CLASS: APRIL 13TH, 2PM-5PM, LOCATION TBD; $75

SOLD OUT!! BUTTERMILK ROAD SUNDAY SUPPER: APRIL 20TH 730PM, LOCATION TBA TO CONFIRMED GUESTS; $85

MAY DATES

SOLD OUT!! BUTTERMILK ROAD SUNDAY SUPPER: MAY 11TH, 730PM, LOCATION TBA TO CONFIRMED GUESTS; $85

SOLD OUT!! BUTTERMILK ROAD SOUTHERN BAKING BASICS CLASS: MAY 18TH, LOCATION TBD; $75

THANK YOU TO EVERYONE WHO MADE A RESERVATION TO JOIN US! ALL APRIL AND MAY DATES ARE SOLD OUT!

TO MAKE A RESERVATION: 

PLEASE FOLLOW THIS LINK AND PAY WITH A DETAILED NOTE DESCRIBING WHICH EVENT YOU'D LIKE TO ATTEND AND HOW MANY PEOPLE YOU ARE PAYING FOR. 

**SINCE MULTIPLE DATES ARE LISTED, IT IS VERY IMPORTANT YOU ADD A NOTE TO YOUR PAYMENT WITH WHICH EVENT YOU WOULD LIKE TO ATTEND! THANK YOU!**

WITHIN 24HOURS, YOU WILL RECEIVE AN EMAIL CONTAINING A CONFIRMATION OF YOUR SEAT AS WELL AS OTHER PERTINENT INFORMATION ABOUT YOUR EVENT.

You can always, always, always reach me directly at buttermilkroadsundaysupper@gmail.com if you have any questions or concerns. Please do allow for 2-3 days for me to respond - email has been tricky for me to find time for lately. But, I promise, I will respond as quickly as possible.

I can't wait to see you all at the table again!

LD

Seen the Morning Light, And It Ain't Because I'm an Early Rise..

So. Charleston Wine and Food Festival. 2014. Sean Brock, Drew Robinson, John Currence, Donald Link, Angie Mosier, Rodney Scott and.... Me. We cooked one of the most fun and inspiring dinners together at the Alabama Tent Revival on the Saturday night of the festival to celebrate and support Jim n' Nick and The Southern Foodway Alliance's recognition of the Archibald family of Archibald's BBQ in Northpoint, Alabama. The food was phenomenal and the company was outstanding. I made Alabama Lane Cakes with Atlanta's own Angie Mosier - a gal who somehow manages to make you fall in love with her five thousand times more every time you get to spend time with her. Working the pass with this crew, a world class shit-talking fest if I've ever seen one, was something dreams are made of. I'd love to say that I have plenty of stories to share, but it was all in the moment. And the moment included a lot, like a lifetime's worth, of incredible whisky.

The one and only Angie Mosier, setting the tone at Nick's BBQ for our Tent Revival.

Nick of Jim n' Nicks and Sean.

Donald Link of Pesce and Cochon - he was waxing super poetically about his days as a grill cook at this exact moment.

This badass pass. An impressive line up from start to finish.

My contribution: The Alabama Lane Cake.

I think everyone liked it, especially Edward Lee.

BMR in New York/Photographer and Friend Andrea Behrends (with some Thanks sprinkled in at the end)

BMRSSNYC72-3226 As I plan my 2014 Calendar, which has yet another incredibly exciting Sunday Supper planned for New York, I wanted to take a moment to tell you about this trip - but it's likely that you're better off if I just show you. You know how when you're having an incredibly big moment in your life and you actually, afterward, feel like you were completely stoned and buzzed and dizzy and breathless through the entire thing? That's pretty much how this trip to New York was. Words actually fail me.

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We toured the Chelsea Market, I taught my very first Southern Baking class with a group of some of the most amazing women I've ever met (including the dear, dear Charlotte Druckman who became an "instant favorite person ever" person), we cooked for a room full of lovely New Yorkers and, in between, ate the best punjabi, pizza, chinese, thai, italian and snuck into male-only middle eastern eateries in the middle of the night to eat hummus and drink black tea. Best whirlwind trip of my life.

(A big thank you to Sarah Simmons and her crew at CityGrit for gifting us the use of their kitchen and dining room!)

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So, it is with much gratitude to Andrea Behrends for capturing all the little and big moments of this trip, the nuances of each day, all of the gestures, all of the friends that showed up to support us, all of the food that we were able to so eagerly prepare and present, all of the guests who came and ate and laughed and had their own very, separate and intimate experiences outside of us. Thank you Andrea for being there and for the really wonderful gift that these pictures are.

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A MOMENT OF SERIOUS, I'M NOT EVEN KIDDING YOU, GRATITUDE AND HUMILITY 

As I write this and share these pictures, I'm feeling a rather spontaneous inclination to to say thank you. I should probably wait for an end of the year wrap up, but screw it. My heart says "now". Thank you to my friends who have all made this thing work, simply by showing up to wash dishes, by carrying heavy ass boxes of dishes all over god's green earth, by taking the most beautiful and meaningful pictures of all these important moments, by cleaning corn, by playing a live show for my guests, by setting tables and pouring wine and making playlists and by taking trash bags full of fish carcasses in your brand new car to a dumpster because the one at the restaurant was locked and not hating me when one ripped and made your brand new car smell like fish for months and months. I don't know how I deserve people like you in my life, but I'm so grateful. Bare with me while I gush, will ya?

BMRSSNYC72-3074The one and only Jessica Cheatham, BMR would likely be a big pile of neglected, sad, twitching broken dreams and, I, an overworked, stressed out pile of twitching brokenness without you and your immense love and kindness and strength of friendship and dedication. You're the hardest working girl I know. Thank you. Thankyouthankyouthankyouthankyouthankyou and I love you. You're remarkable.

Photo by A. Behrends

Heidi Ross for being the strongest sounding board I've ever had and for putting in so many hours of your time simply because you believe in my ideas. You've brought order and style and enthusiastic partnership to my, ahem, romantic and batshit crazy brain.

Photo by A. Behrends

John Donovan for being everyone's hero, every damn time. But mostly, for being my hero. You make me win at life.

Photo by A. Behrends

Molly Levine for being the best sous I may ever have. I miss you every time I cook a Supper. I can't wait for the next time we step foot in a kitchen together... In San Francisco.

Photo by A. Behrends

Andrea Behrends - you're always there with a camera, a badass attitude and serious server skills to bus tables and fill water. I love being around you. I love you're heart. I love you're joy. I love your ability to make a room full of super badassery come to life.

Photo by H. Ross

Joy Shaw for saying yes even when you should have said no and for always, always, always being my back up plan, and for always having a cocktail in my hand every time I plated the last plate - you were always a life saver and still are.

Photo by H. Ross

Robin Riddell Jones for being smart where I am lacking and making sure that everyone always had a lovely glass of wine to sip.

Photo by A. Behrends

Alisa Martin, Caitlin Mello, Teresa Mason, Leia Buchanan, Shannon Wright, Sean Brock, Josh Habiger, Courtney Jaye, Mack and Holly Linebaugh, Heather Routh, Libby Callaway, Susan Sherrick, Aaron Clemins, Molly Fitzpatrick, Nicole Wolfe, Kahlil Arnold and the whole Arnold's family, Mike Wiley, Melissa Shoaf, Kindy Girdley, Ryan Green, Mark Tucker, Laura Wilson...

Photo by M. Tucker

I feel like George Bailey at the end of It's a Wonderful Life when I think of all of you. "No man who has friends is a failure."

You all make me my most capable self. I love you all.

Here's to the end of a year, a New Year to follow and many more memories!

Sunday Supper at Buddy's: November 24th, 2013

accordianSeveral things happen when you build your life around food. You find yourself constantly surrounded by others who work with their hands, whose bodies are a kind of machine for their mind and ideas. It didn't take me very long, upon entering adulthood, to realize that these people (cooks, painters, sculptors, wood workers) were my people.  And when I meet someone who is working as dedicatedly hard as I do on a daily basis to make these ideas a part of their reality, well, I fall madly in love with them and their spirit and their work and the immense amount of beauty I find in their processes. I feel damned lucky to find myself around these kind of people every single day of my life. People who mean it, every single time. a woman on red

I was asked, earlier this year, to become a part of a series of curated photography exhibits by Libby Callaway and Susan Sherrick called Joint Project. It has been a way for me to bring my interests back full circle to the visual art community (which is where I started way back before I ever set foot in a professional kitchen). It's been really important and wonderful to me to find myself around some of Nashville mosts important artists and some really, truly badass and awe inspiring work. There is important work being made in this city. Really important.

Enter Buddy Jackson. If you aren't familiar with Buddy's work, you should take a minute to poke around some of the various online things I know are out there about him. I'll save you my two cent art history notes and just tell you that I'm bowled over every single time I walk into his house and his studio. His home is a beautiful gallery of his work and he graciously opens it up to people, collectors and non, on the regular just so it can be seen. During one of these openings, as I wandered through his charming kitchen, I thought: why not cook and eat and show this work all at the same time? So. Here we are! amanda3So far, we have a really lovely night planned. Buddy will be presenting new and old works both in his home and in his studio (behind his house with a lovely courtyard in between). Susan Sherrick will be on hand to answer questions for any interested collectors. The Howlin' Brothers will be performing for our cocktail hour. And I'll be cooking a four course meal with wine pairings!

When you buy a seat to this supper, you'll be making a contribution to one of Nashville's most important artists and having an experience that I believe will be the start of many more artist collaborations to come. Since I can't yet buy art, the best way I know how to support it is to cook. So, I'm gonna do some cooking.

Seats will be limited to 30 folks. Details will be sent to guests after reservation confirmations have been made. Tickets will be $85/per person and will include appetizers and cocktails, four courses and wine pairings, musical guests The Howlin' Brothers and a private viewing of Buddy Jackson's works and studio.

RESERVE YOUR SEATS HERE! 

Guests will receive an email confirmation within 24hours. Tickets are non-refundable, but are transferable to another guest and re-sellable by the guest. BMR cannot resell or re-date the tickets for another Supper.

As always, if you have any questions don't hesitate to contact me directly.

Looking very forward to it! See you at the table! LD

nude with roses

images courtesy of Buddy Jackson