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 ...
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