April: Joint Gallery Breakfast Photos, Cooking w. Yazoo Supper, Anthology Magazine Spread and BIG NEWS!

I feel like I'm about to inundate you with massive amounts of amazingness. I hope you're sitting down.

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This past weekend, I was fortunate enough to host the Gallery Breakfast for Joint Project One, a three day photography pop up courtesy of my dreamboat friends, the ever-wonderful Susan Sherrick who curated and uber-talent Libby Callaway, organizer. Under photography by Richard Avedon, Lee Friedlander, Horst P. Horst, Mikael Kennedy, William Klein, Saul Leiter, Vivian Maier, Sarah Moon, Irving Penn, Heidi Ross, Josef Sudek, Joshua Black Wilkins and Josh Wool we drank sangria, roasted pear champagne cocktails and then, afterward, were treated to a curator's tour by Susan. The morning was a delight for me. (Photos by the lovely and talented Andrea Behrends. Thank you Andrea for being so incredible and such a badass, always).

One last big thanks to Libby and Susan, and to Nick and Lina Dryden to opening their new and stunning under renovation home for such a wonderful experience! (And, one last big fat shout out to my girls Jessica Cheatham, Alisa Martin and Holly "Jean" Linebaugh for helping me to make all things possible this weekend. Love you three.)

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April has been full of activity and big news! The cat if officially out of the bag and we've announced my placement as Pastry Chef at Husk Nashville. Sean Brock and I have been chatting about this venture for a few years now - first when he opened Husk Charleston and then, when it was a more feasible venture, Husk Nashville. To say that I'm both honored and nerding out over the opportunity in equal measures is an understatement. Sean is a wonder. And, he's one of the first chefs I've met who really digs deeply into history with an academic eye in much the same way I do. We have a lot in common, though I truly feel like I'm flattering myself for making such a statement. I'm just thrilled to be working with someone who wants to talk about the historical constructs of cane sugar and flour. It's a dream opportunity. Chris Chamberlain made a lovely little announcement here.  It was also announced on EaterNational here (which, for cooks, is a big damn deal). I walk around constantly pinching myself at the opportunity. And, I'm ready to get to work. Big time. You'll be hearing much more about this, don't you worry.

Also in April, we are delighted to be participating in an Anthology Magazine spread for their summer issue featuring the work and studio of another dreamboat friend, Emily Leonard. I'll share more post-production. I'm looking so forward to it!

Our next event! We'll be Cooking w. Yazoo on Tuesday, April 23rd at 6pm. This is a little different for us on two accounts: it's on a Tuesday night and you need to go HERE to make your reservations! These seats are limited so go get one before they sell out. It's going to be a fun night full of beer, sausages, beer, ice cream, beer, rye rolls, mustard, beer.. Amazing things. My dear friend Aaron Clemins, executive Sous at City House, will be our Guest Chef. Aaron is as good as a brother to me. He and I opened City House together and spent many long days together talking about food, making food, eating food, dreaming about food and complaining about front of house nonsense together. I'm incredibly lucky to call this guy a dear friend and a massive inspiration. He is no nonsense and remarkably smart in all his approaches to food. I adore him and I can't WAIT to be in a kitchen again with him. I learn something every damn time I talk to that man and it goes double when we're slinging food around a kitchen together.

Here's what we've worked out for you all:

April 23rd Buttermilk Road/Cooking w. Yazoo Supper

w. Guest Chef Aaron Clemins, City House Executive Sous Chef

Amuse Bouche:

Beer Cheese Pale Ale Biscuit Bite

First Course:

Apple, Fennel and Radish Salad w. Pecans and Grapefruit Vinaigrette

Main Course:

Trio of Housemade Sausage: Smoked Sausage, Bratwurst, Chorizo

Bread:

Seeded Rye Rolls

Sides:

Aaron’s Suarkraut

Roasted Radish “Potato” Salad

Cauliflower and Red Cabbage Slaw

Dessert:

Ice Cream Sundaes:

Vanilla Bean and Chocolate Malt Ice Creams, Yazoo Porter Caramel, Sweet and Salty Beer Nuts, Cream and Candied Bing Cherry

 That post was a mouthful! As always, please contact me directly if you have any questions about our next supper.

Best to you all and see you at the table!

LD