Best Candy

Photo: Michael W. Bunch

This summer, Goo Goo Clusters recruited a handful of Nashville’s finest chefs (among them Etch’s Deb Paquette, The 404 Kitchen’s Matt Bolus, The Southern’s Matt Farley, Lockeland Table’s Hal Holden-Bache and The Farm House’s Trey Cioccia) to collaborate with in-house confectioner Lauren Garcia to make some of the most delectable creations ever covered in chocolate. Orange bitters, caramelized banana jam and bourbon buttermilk caramel are just a few of the unusual ingredients packed into the chefs’ premium Goo Goos. The series ended in September, but we hope it will be back soon. And watch for even more intriguing desserts coming out of the Goo Goo Kitchen.

Like what you read?


Click here to become a member of the Scene !