Philip Shyatt, executive chef of the Nashville location of this two-unit restaurant (the other is in Franklin, Tenn.), said this dish is inspired by his mother’s cooking. His father was a Division 1 basketball coach and she experimented a lot to find ways to feed his team. “This one captured my attention at a very young age,” he said. “This is a beautiful example of how ingredients will speak for themselves.” Shyatt starts making the dish by baking ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
Questions about your account or how to access content?
Contact: Desiree Torres Desiree.Torres@penton.com