Friday, December 18, 2009
Conversation Bites / Foods Honk if You Love Local Food
Posted by Carrington Fox on Fri, Dec 18, 2009 at 11:33 AM
This week's dining review features the new East Nashville eatery Silly Goose, which, to put it simply, is golden. Chef-owner Roderick Bailey draws on his education at the Culinary Institute of America in Hyde Park, N.Y., and as the private chef for a family in Memphis to create a menu that relies on flavor and creativity--instead of bulk. Bailey's roster of couscous, sandwiches and salads showcases local and regional ingredients, from Provence breads to Kenny's Farmhouse cheese and Benton's bacon.
Next week's review will also feature a restaurant that is going out of its way to stock local goodies, from breads by Bobby John Henry Bakery to Bravo Gelato, Lucy's Cheesecakes and Olive & Sinclair artisan chocolates.
So, it seems like this local trend is really catching on. (The Scene's holiday guide provided a list of local artisan foods, including Charpier's cakes, Tennessee Cheesecakes and Partners Tea.)
Now that local restaurateurs have access to interesting local ingredients and products, what hometown or regional foods would you like to see on more menus? And what local restaurants do you think are doing a good job showcasing the tastes of Middle Tennessee?
Comments (3)
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"So, it seems like this local trend is really catching on."
Well sure it is hon, ever hear of Alice Waters?! It's been going on all over the country for years. I finaly made it to Blue Hill in New York this past summer,mecca for locavores but honestly I love Birmingham's Highlands Bar and Grill just as much. You might be surprised to know it is not just restaurants and their very smart and talented chefs who are supporting sustainable aggriculture. Loews vanderbilt exec chef Elaine Taubin has been buying local for years.
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