FULLY BOOKED! November 18th at Barista Parlor!

We are very excited to announce our November 18th Menu for our second night at Barista Parlor! For those of you who joined us on August 19th for our Supper at Andy Mumma's gorgeous shop, you'll understand why I'm so delightfully excited about a second visit. You can check out Andrea Behrands images of that night HERE. Not only is Andy just a treasure of a fella, the space at Barista Parlor is a simply incomparable space that is such a joy to fill with food and friends. This menu reflects a sort of "back to nature" movement for me. I don't want to emphasize the "vegetarian" aspect of this too much, for fear of scaring off my loyal carnivores - but it's a completely vegetarian menu. This is taking me back to my own initial journey into savory cooking when I was a very dedicated vegetarian for 16 years. I am also harkening back to my days at Margot, when I really started to understand what a commitment to honest, simple food was all about. In a way, I am kind of paying homage to these earlier years of just learning to be an adult, learning about what I love, and learning about what moved and inspired me at that time.

The beauty of being a baker and pastry chef is that no one really tries to nail you down to a "style" very often - I mean, they try, but you can just very easily put some sugar and butter in front of them and they forget why they were asking in the first place. I love cooking southern food, and I will always be Southern and a baker and my first passion will always be damn fine southern baking. But, it sure seems like everyone loves cooking southern foods these days and well, it's starting to feel a bit tired - even though it's what inspires me. I'm growing as a savory cook and this thrills me. I have been reflecting a lot about the kitchens I have professionally cooked in, the types of foods I started cooking when it became my passion in my 20's as a young art student and, also, thinking a lot about things I want to try and ways I want to be better at what I do. Specifically, I have been thinking a lot about what has led me to this place - what has motivated me?

For me, this isn't a flash in the pan hobby - I haven't just decided to make a big lifestyle change and become a seat of my pants "chef" because it's become the new rock and roll lifestyle. This is a life long endeavor for me and I take it seriously and very personally. I mean, I still have fun, but I want to really find out what I'm capable of in a kitchen and, mostly, I want to keep having meaningful experiences with people through food. Having worked as a professional pastry chef, I know what drives me, I know what doesn't. This whole experience, starting Buttermilk Road, has been a really wonderful examination for me - I'm not afraid to make leaps and bounds. Though, really, I've never really had an issue with leaps and bounds - I guess what I mean is, they are more focused and less flamboyant in their recklessness. My ideas are fluid and confident when planning a menu and I'm really excited about the fact that I see so many avenues in which I could traipse down. It's really easy to get distracted when food becomes such a buzz in your community - when people get to be successful just because they elbow their way, very loudly, to the front of the room and make sure they are getting all the attention - making it all feel very corporate and cut throat, the exact opposite reason I turned to food and cooking. The food starts to come second. I'm very fortunate that I've had good examples of how to stay grounded in my intentions with my efforts. When I start to feel like I don't have the PR chops to make it in this town and industry, I remember that I'm not in this to be the most talked about or the most popular - even though the amount of attention I have been getting is definitely a lovely lagniappe and boost of confidence. I am in this to sincerely find my way through life with the work my hands do. And to learn and grow. And to make proud those who came before and taught me. And to continue to make honest strides to connect to other people with the work I do.

I'm dedicating this menu to my dear friend Lisa Zacherl. She keeps me grounded. Even though you can't be here to eat this food, dear, I'll be thinking of you the entire night.

This supper will be capped at 30 people and we will send the wine pairings to each guest as our evening draws nearer (and when Robin gets back from her dreamy Dauphin Island honeymoon!). To make a reservation, please make a suggested donation of $80 per person with the "Reserve Here" button posted below the menu. Once you make your donation, you will receive a confirmation email from me within 24hours with further information about our evening. Of course, if you have any questions or concerns, you can contact me directly at buttermilkroadsundaysupper@gmail.com. Hope to see you there!!

November 18th at Barista Parlor


Cocktails and Beverages:

Hot Apple Cider with Lairds Apply Jack Brandy and Prichard's Tennessee Whisky

Mulled Wine


Crostini with Eggplant Caponata and Fried Cippolini Onions

Wild Mushroom Pate w. Cumin Marinated Olives and Pain de Campagne

Cheese Selection w. Fresh Figs and Quince 

First Course:

Warm Asparagus Salad w. Arugula, Walnut Vinaigrette and Poached Farm Fresh Egg

Second Course:

Buckwheat Crepe w. Housemade Ricotta, Roasted Fennel and Leeks w. Romesco Sauce and Fried Green Spanish Olives

Third Course:

Artichoke, Pepper and Chickpea Tagine

w. Preserved Lemon, Chermoula and Housemade Harissa

Bread Offerings: Pain Brie Normandie 

Fourth Course:

Drew's Brew Coffee Service

Maple Cream Panna Cotta w. Caramelized Pears and Oatmeal Crumble

We look very forward to seeing you at the table. Thank you!

LD and the Buttermilk Road Sunday Supper Team