In January of this year, Provence Breads & Café brought in Dustin Pritchett (former executive chef at Sunset Grill) as their new head honcho. Now they're launching his spring menu, with a focus on locally sourced ingredients and Provence's signature baking prowess.
Pritchett's additions to the menu include a truffled egg salad sandwich (creamy egg salad flavored with white truffles, asparagus and sprouts) and a rigatini pasta salad (zucchini, carrot, spring onion, pine nuts, basil and ricotta salata tossed with preserved lemon and white balsamic vinaigrette).
Pritchett is a second-generation Nashville chef. His mother Barbara helmed the kitchen at B. Palola's back in the '80s.
For a complete run-down of the new spring menu, visit Provence's website.