2014 Nashville Restaurant Resolutions
2014 is fast approaching, bringing with it, a compendium of opportunities and challenges, triumphs and trials. Whether it is growing their businesses, conquering new culinary ventures, or teaming up with farmers, Nashville's culinary community welcomes the New Year in great stride. You can expect this Southern city's 2014 to be a delectable and blissful year of impeccable service paired with even better food. How, may you ask, will they do it?
2014 Nashville Restaurant Resolutions
Chef Sarah Gavigan
Chef Sarah Gavigan of Otaku South
As a chef, I want to help other chefs navigate the world of pop-ups. I don't have that much to offer other chefs as far as cooking experience, but I do in pop-up experience. As we see more and more non-traditional concepts come to life in Nashville, it is my predictions many great chefs will venture out on their own, and begin by proving their concepts and food through pop-ups. I would also like to travel and stage in Japan. I have to make it happen before I open a brick and mortar or I will certainly have to wait a year or so longer to make it happen. For my restaurant: to have one. After a year and a half of successful pop-ups, we are ready to find a permanent home, but not until it is right.
Chef Trey Cicoccia
Chef Trey Cicoccia of Farm House
My resolutions for Farm House are: 1) to become a staple for the city of Nashville, to give our city an option that is all about food and the farmers who work so hard to make the products we sell. 2) I'd like to buy more property to farm on—we have an acre, and we would like to have 20-plus. 3) We want to cook at the Beard House. 4) Start to really introduce our charcuterie program that we spend so much time on. 5) To be open at the end of the year.
Chef Brandon Frohne
Chef Brandon Frohne of Mason's at the Loews
I have a few restaurant resolutions that are on the forefront. 1) I'd like to fine tune our execution and precision. We just recently received an invite to cook Thanksgiving at the James Beard House, and it was such a huge honor and great experience! We've been open for seven months and starting to find our groove and develop our team. We want to focus on every detail of our restaurant to create a beautiful masterpiece of service and food for Nashville! 2) I also plan to spend more time studying the cultures that inhabited the Appalachian Mountains, as my food focus and philosophies reflect upon that region. 3) Increase the level of culinary knowledge and capabilities of our team through weekly kitchen assignments such as whole hog butchery, charcuterie, fermentation, preserving, etc. 4) Clearing out my office and building two charcuterie chambers to expand our charcuterie program. 5) Start fermenting our very own Tennessee soy sauce. 6) I would also love to receive a James Bead nomination.
Chef Hal Holden Bache
Chef Hal Holden Bache of Lockeland Table
We hope to maintain and move forward from a business standpoint; we also hope to continue to get more involved in our community and region. We also plan to start teaching classes at our pizza bar on Saturday mornings each quarter!! We have our first class scheduled.
Brewer Bailey Spaulding
Brewer Bailey Spaulding of Jackalope Brewing Company
We are gearing up to do our first run of cans (Thunder Ann APA) in a couple of weeks, so I would say our main resolution is to create and grow that aspect of our business—until now we've been a draft-only brewery. Our other resolutions involve writing things down and throwing an awesome third birthday party for Jackalope in the spring.
Charles Phillip of 1808 Grille at Hutton Hotel
In some ways my professional life mimics my personal life and when it comes to resolutions. I do not generally make any hard and fast rules at this time of year. I analyze and take a good old-fashioned gut check. Then I reflect on the "scientific" data (financials, year-over-year successes, misses, etc.) and my intuitive nature. The months leading up to the new year are always busy, and so I find myself behind on taking the time to be still and process what I am convicted or called to do next. With that said, here is what I feel churning. 1) We have had a great year here in Nashville and continue to be fortunate to serve our regulars and visitors alike, so perhaps in some ways we continue to stick to our core principles. 2) Bringing delicious and healthy food options has always been part of what I do. I see a real need and have a strong sense that now is the time to up the ante on this part of our program. We can create world class meals that just so happen to be good for you. So why wouldn't we? 3) I am also very proud of my service team and very excited to work even closer with our newly promoted restaurant general manager, Gary Crump. More kind, smart, funny, and sincere service is on the way. 4) For my career, it is all a great big journey and I am living it.
Chef David Mitchell
Chef David Mitchell of Mitchell Deli
I want to work toward being more aware on my restaurant’s impact on the environment, and move to recycle and compost 80 percent of our waste. For my career, I want to maintain the highest level of quality, so my employees and I can remain the best at what we do.