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!



Buy Your Tickets


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.

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:


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! 


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!


See you in the kitchen!

LD and the Buttermilk Road Team


Baking Class with kiddos.

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).


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!


This class is for all the folks out there who have said "I can't even begin to sign up for your Southern Baking Class because I mess up instant pancakes and biscuits from a tube". We will cover the basics, the utter basics, and you - you sweet, darling, brave heart - you can ask as many revealing questions as you'd like in our safe haven baking class. Consider it a support group with skill building exercises. You CAN do it. We'll get you fit as a fiddle and restore your confidence. Class will be capped at 12 students. All materials (and refreshments) included. $75/per student. THIS CLASS IS FULLY BOOKED!


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.



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. 


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.


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.


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.


Your options are:

My traditional Buttermilk Chess Pie (as served at Husk)

Sweet Potato Buttermilk Pie

Bourbon Molasses Georgia Pecan Pie


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!!!



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.


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!




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!


Southern Baking Basics in New York City


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.


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.





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!


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!!


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!


 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! 


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!


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!!



You can always, always, always reach me directly at 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.



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:


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












You can always, always, always reach me directly at 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!


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.


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!)


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.





























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.


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




WHEW! Let's Catch Up, Shall We??

These last six months... I can really, barely wrap my mind around where to begin. There are so many photos to share, so many stories to tell, so much that was seen, eaten, sipped, sung, bellowed, guffawed, gulped.... I really feel like maybe a bulleted list of the last six months might be a better summation. But bullet lists are for jerks. I want to have the time it would take to tell you all the details, show you all the pictures, tell you about all the food. And, I really feel like I CAN. In time. And, maybe if that time isn't NOW, I can at least hope that I took copious enough notes to remember the better parts to share with you very soon. In the last six months, I've been to New York with my team of brilliant hoodlums, the wonderwall that is Jessica Cheatham, the super-multi-talent that is Andrea Behrends and a visitor chef, Aussie globetrotter Trisha Greentree, to teach baking classes and serve a Sunday Supper to a whole new audience. I've been to and baked for the remarkable and utterly life-changing event that is the Southern Foodways Alliance Symposium where the topic was Women, Work and Food and where I met the most incredible people I may ever meet on this planet, heard some of the most inspiring words spoken and cooked with incredibly gifted and generous chefs whom I will always feel are my family now. I was asked to host a Supper in the Studio with Emily Leonard to be covered by a talented team for Anthology Magazine that consisted of Anna Watson Carl, Amy Dickerson and Jenn Elliot Blake. I've recorded two episodes of Mind of a Chef with Sean Brock. I've been invited to host intimate Suppers with the likes of the wonderful folks at Jack Daniels in Lynchburg as well as with Arnold's Country Kitchen to benefit The Land Trust of Tennessee - not to mention in various, lovely private homes in the South. I've worked with the beautifully curated shows that are The Joint Series with Susan Sherrick and Libby Callaway and in leagues with Josh Habiger and musician Joe Fletcher. My biscuits were listed as #5 best biscuit in the country by Food and Wine Magazine (say wha?!!). All the while, I've been doing some of the most rewarding and important work of my life with some of the finest cooks I've ever met at Husk Nashville, and also helping to oversee the pastry in Charleston at the original Husk with the sensationally brilliant Travis Grimes. I've been wonderfully busy. As John T. Edge would say, "Everything is in motion" and I couldn't be happier. (Notice how I've just made a bullet list in paragraph form? That's SUPER jerky, right there, isn't it?).

AND, I have pictures! SOMEwhere! And I promise to show them to you. SOON!

For now, I want to tell you all thank you. Thank you, thank you, thank you. Bucket fulls of thanks to so many people.

And, I also want to tell you what's ahead! I feel a real-deal bullet list coming on...

This year, in lieu of my usual Thanksgiving Pie Extravaganza Sale in which I drive everyone around me crazy for a week in order to obsess over the production of 100+ pies, I will exclusively be selling pies at Peter Nappi to benefit The Magdelene House at their Thanks&Giving Show with several of the loveliest Nashvillians I know: Emily Leonard, Peter Bradley Adams, Heidi Ross, the entire Peter Nappi Team and Thistle Farms. Understanding, of course, that this doesn't fill your Thanksgiving Day pie needs, but it does get you in the spirit of things all while you get to eat some damn pie. It's kind of a perfect thing!


On Sunday, November 24th, I will be hosting a Sunday Supper (the first since New York!) at the home of acclaimed artist Buddy Jackson. It will be a Supper billed as a private viewing of many of his most recent works, as well as many of his previous works. Curator and art dealer Susan Sherrick will be on hand, with Buddy himself, to discuss the work with guests as well as to provide information for collectors regarding purchase. I'll be posting the menu and a link to purchase seats to this Supper later this week! If you're not familiar with Buddy or his work, please check him out here on my other ridiculously talented pal Mark Tucker's website.

I'll be posting December events within the next couple of weeks. But, I'm excited to announce that there is a Holiday Sunday Fete in the works and the date is December 15th. Stay tuned for exciting details!

Thank you for letting me barely catch you all up. I'm still here! And, happily, everything is delightfully and wonderfully "in motion".

With much love and thanks,


BOOKED! Sunday, October 20th: Next Southern Basics Baking Class!

20130906-164454.jpg You guys. I'm overwhelmed by the wonderful response to my first Nashville baking class. The first class was completely overbooked in under 25 minutes. And that's with me upping the class head count from 10 to 24. So! I'm doing another! And seats will still be limited, but not quite AS limited as 10.

Thank you all for your interest! And, as always, feel free to email me directly if you have any questions. Hope to see you in class. LD

Southern Baking Basics Class w. Lisa Donovan

Come learn the secrets of a Southern Baker with Lisa Donovan on Sunday, October 20th for a Southern Basics Cooking Class. 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!

When: Sunday, October 20th, 2013 Time: 2pm-5pm Cost: $75/per person. Location: TBD


*You will be sent an email confirmation within 24hours of completing your paypal request. Spots in class will be filled in the order in which the reservations are made. If the class is becomes full before your payment is processed, a full refund will be issued.

BOOKED! Southern Basics Baking Class - In NASHVILLE!

Folks. I received a bundle of loving (albeit, slightly perfumed with feelings of betrayal) emails asking Why on God's Green Earth would I do something as rude as take my Southern ass up to New York City and show them all the secrets and skills of a Southern Baker - without first doing so in my lovely home of Nashville. And you are right. You're totally right. Really, how could I?! (And, ps., I love you guys). SO! Before I pour on the details about how truly incredible New York was (coming very, very soon! And, it really was one of the best times of my life), I thought I would first announce that I've set a date for my next Baking Class - in Nashville! So. Please join me on Sunday, September 8th at 2pm until 530pm. We will cover pie dough, biscuit dough, building hand pies and making (wait for it...) my Husk buttermilk pie. I can't wait to sip champagne with you dolls and talk about how badass butter and flour and salt can be together. Can't WAIT!


Come learn the secrets of a Southern Baker with Lisa Donovan on Sunday, Sept. 8th for a Southern Basics Cooking Class. 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 ten students.

  • When: Sunday, September 8th, 2pm-530pm
  • Where: location TBD
  • Cost: $75 per person


Lisa Donovan is the Pastry Chef at Husk Nashville and the owner/chef of her popular pop-up restaurant Buttermilk Road Sunday Suppers in Nashville, TN. Lisa’s deep love and study of heritage Southern baking has led her to many exciting opportunities to present her research this year. Coming up, Lisa will be a presenter/baker at this year’s 16th Southern Foodways Alliance Symposium: Women, Work and Food as well as serving as a Keynote speaker and resident culinary historian in conjunction with Alice Randall’s cultural studies program surrounding Food, Writing and Music at Vanderbilt University in Nashville, TN.

Southern Basics Baking Class: Baking w. Lisa Donovan at City Grit in NYC

jointme-1 Come learn the secrets of a Southern Baker with Lisa Donovan in NYC at Sarah Simmon's wonderful City Grit on Saturday, July 27th, for a Southern Basics Cooking Class. 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!

  • When: Saturday, July 27th, 2pm-5pm
  • Where: City Grit, 38 Prince (between Mott and Mulberry)
  • Cost: $75 per person


Lisa Donovan is the Pastry Chef at Husk Nashville and the owner/chef of her popular pop-up restaurant Buttermilk Road Sunday Suppers in Nashville, TN. Lisa's deep love and study of heritage Southern baking has led her to many exciting opportunities to present her research this year. Coming up, Lisa will be a presenter/baker at this year's 16th Southern Foodways Alliance Symposium: Women, Work and Food as well as serving as a Keynote speaker and resident culinary historian in conjunction with Alice Randall's cultural studies program surrounding Food, Writing and Music at Vanderbilt University in Nashville, TN.


BMR in NYC and a Toast to our One Year Anniversary!

When I had this idea, about January of 2012, to find a reason to gather as many people as I could feed around a table - people who maybe just casually knew each other from the neighborhood or, especially, people who didn't know each other at all - I had no idea it would take off with such a lovely and warm reception.

BPTableWhat started as just a small idea on July 8th 2012 with 47 of the most amazing people I may ever meet in one room to wish me well, was simply a way to cook for a small crowd while I was on writerly and parentally induced chefdome hiatus. Quickly (and much to my delight) it became a fevered buzz of people who wanted to join in, in any capacity they could. Chefs, musicians, photographers, writers, models, artists came out of the wood work asking to lend a hand or be a part of it. All of a sudden, we were a beautiful revolving door of people who all brought something different to the table while I, at the core, kept the vibe and the food true to my initial vision. And guests came, and ate, and did something that many admitted to me that they were typically made incredibly uncomfortable by: sharing a long meal with total strangers. I, in turn, got to watch people share food and wine and laugh and dance. As I sit here and look back on pictures from the last year, it has occurred to me (sadly, maybe for the first time), that this has been so much bigger and better than I ever could have imagined. And, it's really just starting.

It's true, I have begun other very big endeavors at Husk with Sean Brock and Morgan McGlone and that, in and of itself, is such a wonderful, wild ride. People have either sadly asked or have naturally assumed with a shrug that BMR will be put to bed so that I can fulfill my duties as Pastry Chef at the restaurant. Let me tell you something about Sean Brock for just a quick minute: Never in my life could I have ever imagined that someone would see and respect my work as something worthy of their own investment of time or care. Typically, those of us who are driven by some passion that even we don't know the origin of, are happy to work in some strange vacuum in which our reward is the work itself - while it's certainly nice when it comes, we simply don't need press or attention or applause, we just need the work itself. We wake up at 4am thinking about the next thing or the last thing or the book we read or the idea we had that we don't want to forget and, weirdos that we are, we thrive on this. And then, my phone rings and Sean Brock tells me that he respects all that I'm doing and all that I'm working for and how can he help me build my dream. Seriously. I hope that everyone in their life is fortunate enough to have a Sean Brock in their corner at some point. His offer to me wasn't "come be my pastry chef". His offer to me was "come share what you know and do what you do and let's do that around each other in any capacity that we can". He is outwardly the most generous man you may ever meet and, as far as chefs go, I am nothing short of blessed to watch him work and learn from him both in the kitchen and in the public arena. BMR will continue and then some. And a gentleman like Sean Brock would never try to get in the way of that. Lucky me, all damn day.


And so, where IS it going?! Well. Since you asked: We're taking it on the road with a few homebase events planned here and there. We have San Francisco, Portland Oregon and Chicago on our docket for the upcoming year. BUT first (and holy shit I'm out of my head excited): New York City has invited us to come make some biscuits and pie and whatever else we fancy. Sarah Simmons, owner of the fabulous City Grit and recipient of Food and Wine Magazine's America's Greatest New Cooks hosts these beautiful Suppers at City Grit who can boast the company of guest chefs and Supper hosts such as Edward Lee, John Currence, Chris Hasting, Francis Lam and Peter Dale (not to mention my own darling Chef, Sean Brock). What Sarah is doing up in NYC seems like such a truly simpatico experience for us to be wandering into. Her beautiful space, her similar ideas about food - I think we'll be fast friends. It's easy to fall head over heels for people when good food is involved.

We are planning a soft anniversary menu - but we are also going to let the NYC spirit move us once we arrive. I can't wait to tour the markets, see what Sarah taps into as a chef in her region, see what mood strikes us. I will be bringing along with me the badass that is Jessica Cheatham as my right hand and, happily (and lucky for us!) along for the wild ride is photographer and wunderkind Andrea Behrends. 

Our Sunday Supper at CityGrit will be Sunday, July 28th with a baking class the Saturday prior with a high emphasis on Hand Pies and Biscuits - the two things I am asked the most to teach.

A link to purchase tickets to our Sunday Supper in NYC can be found on the CityGrit website

And, of course, don't hesitate to email me directly with any questions. I'm really looking forward to another year of all of this ridiculous fun.

See you at the table,


BMR at Arnold's Country Kitchen for Eat Green TN and Photographer Andrea Behrends


You know it's a good party when the guests, many of them strangers to one another, start passing around the bottles of bourbon, pulling swigs off of the handles together and using spare condiment bowls on the table as sipping glasses. To say that the guests in attendance at our Arnold's Supper were beyond fun and enthusiastic would be an understatement. The air in the room that night was simply spectacular. I think, though, that you're hard pressed to be anything other than lighthearted and jovial in a place like Arnold's. The mood under that roof is likely the best and most authentic vibe I've ever, ever had the pleasure of working around. It's like being at your grandmama's house. It's like being home; so easy to feel welcomed. Kahlil Arnold, our friend and BMR/Arnold's liason is like that, too: genuine, easy going, good natured and brings out the best in every conversation. Cooking at Arnold's felt like being a part of a national (or at least citywide) treasure for just a moment. It was an honor and so much damn fun that it took me a few days to come down from the serious high that the good, good people that joined us left me with.

bmrssarnolds-4928Also, I think the good energy came from knowing we were cooking for people who really care about the state of our farming communities and, also, who care for the farmer's themselves. Many of our guests were Land Trust of Tennessee employees and just knowing that we were all coming together to support such a good cause as Eat Green Tennessee sure made for some lovely commraderie. I'd like to thank my dear friend Caitlin Mello for not just being one of the most top-notch people I know but for also being such a go-getter in things that matter - like the Land Trust of Tennessee. I know it's her job, but she does it with such sincere enthusiasm and grace (Hard to find, people. Hard to find...) that you just can't believe she's real sometimes. I'm continually overwhelmed by the truly inspiring people I have around me at all times. I feel lucky and damned humbled by it all. So, thank you Caitlin, Kahlil and the ever fabulous Teresa Mason of Mas Tacos Por Favor for being such integral parts of this whole experience. And very big thanks to Leia Buchanan and my always right hand gal Jessica Cheatham for getting all the details right for me (also hard to find...) and to the badass that is Robin Riddell Jones at PettiRosso Wine Consulting and to everyone at Woodland Wine Merchant for always, always, always making sure we have the best whistle wetters possible for our Suppers.


Lastly, but most certainly not least: Andrea Behrends. Girl. Seriously. You sure know how to make them camera boxes work.

One of my favorite parts of Buttermilk Road is getting to work with other creative people. I was an artist (specifically a painter who occasionally clicked a camera) and an arts writer prior to finding myself in a kitchen full time. Having people around me who can make this experience a full circle for me is such a gift. I don't have photographers come because I want to PR or social media this experience to death. I have a photographer come because having visual documentation of each experience is so important to me as someone who can't really feel satiated unless all senses are met with satisfactory experiences. These suppers are as much about the people who attend and the faces and colors and the buildings as they are about the food I'm preparing. And that is important to document. And, gaddam it, if I don't know some of the most talented photographers in the South in which to document these things.  I can't thank Andrea enough for being there to shoot this (and for washing a butt load of dishes and clearing plates and helping to drink some tequila). You're a dream. And I can't thank you enough for the love you have for what you do.

Enjoy her images. And thank you again to all that joined us. It really was something special. LD
















Eat Green Tennessee Benefit: Buttermilk Road at ARNOLD'S Country Kitchen

Arnold's Country Kitchen On Tuesday, June 4th Buttermilk Road and Arnold's Country Kitchen are joining forces to benefit The Land Trust of Tennesse's Eat Green Tennessee fundraiser. The ever wonderful Arnold's has generously opened up their home to us as hosts for the cause and we will be donating 10% of ticket sales for this special Supper directly to The Land Trust of Tennessee.

We will kick off the evening with a specially crafted cocktail and some snacks with a multi-course family style menu with wine pairings by the lovely Robin Riddell Jones of PettiRosso Consulting for 40 people to follow. There's talk of of some serious country cooking collaborations on the table. AND, we have a darling guest chef joining us: Teresa Mason from Nashville's favorite taqueria Mas Tacos Por Favor will be in the kitchen with us! It's going to be a fun night in a wonderful space for a good, good cause!

Tickets for this event are $80/seat. To reserve a seat for Buttermilk Road at Arnold's Country Kitchen, to benefit Eat Green Tennessee, simply go to the link below and donate the sum for the total number of seats you'd like to claim. Within 24hours, you will be sent an email confirmation from BMR with further information.

You can make your reservations HERE! 

WHAT is Eat Green Tennessee? An opportunity to GO OUT TO EAT & DRINK at participating restaurants that have pledged a percentage of the day’s sales to THE LAND TRUST FOR TENNESSEE to support local farms and the delicious food they produce for this great city.

WHY? The Land Trust for Tennessee helps to keep the “FARM” in the term “Farm to Table.” Currently having protected over 86,000 acres of green space in our beautiful state from public parks to viewsheds on The Natchez Trace Parkway to private family farms, The Land Trust for Tennessee promotes tourism, recreation and local food. Through this event, we will raise funds and awareness to further our work throughout the state.