A New Road for Us

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2015 has ushered in so many opportunities, changes, endings and beginnings. A bit of hibernation, r&r, family time and regrouping was in order for me, personally. I learned a lot about what I’m seeking – as a chef, as a writer, as a woman, as a person. I think you can, through emphatically saying “YES” to everything, learn a lot about what you can eventually say “no” to. For me, getting back to the “why” of cooking has been imperative – the egoless, the pure and simple, the joy inducing, the academic nerdiness I’m prone to, the reading of old cookbooks, the discussions about food with other people who are more interested in the realness of it than the power it has over our culture at the moment. I’ve been able to truly sit and think about all of the wonderful things that have lead me to a place where, holy hell, I actually CAN sit and think. The time for rediscovery is a really luxurious thing.

I’ve been afforded several opportunities to write again. Kate Krader, my editor at Food and Wine magazine took a snipit of a piece I spoke about at the Southern Food Writer’s Conference last year and put it here. I’ve been working with Garden and Gun as well as Southern Living and all of my writing dreams seem to be fleshing themselves out, slowly, over time. Working with people like Kate, John T. Edge, Jennifer Cole and Jessica Mischner has been an education and an honor. I want to continue down this path as long as I’m allowed to.

But, making the shift from “survival mode” to having a slight amount of control over where your future may be heading is at once a terrifying and wonderful thing. I was thrust, pretty early on, into having to be a grown up (cue the world’s smallest violin). There wasn’t a lot of time to think about dreams, but I did anyway. My fixation on only doing work that I cared about has made for nothing but pure hustle. I don’t mind hustling. In fact, for better or worse, it’s probably the thing in this world I’m best at. But, switching gears from that – saying “yes!”, being on point, keeping your eyes open for every opportunity to be better and live better – to being strategic and entrepreneurial is not as easy as I thought it would be. My brain wants action. My body hates sitting in meetings. I don’t want to talk about spreadsheets. I loathe reading contracts. I don’t do business speak. Altogether, what I’m saying is, I’m being a brat. A big, fat, arms crossed, foot stomping brat. But I’m learning. And growing, I guess. I’m learning how to be more than a hustling, free form, reactionary who follows her every flight of fancy – even if this learning feels like I’m playing dress up in my daddy’s shoes. And good things will come of it. But, and luckily, I have good friends and an impossibly good family to remind me that I’m best when I’m moving and making and writing – not just sitting in meetings waiting for people to say “yes” to me. I’m no good to anyone when I have to wait for things to unfold. I’m not a patient person. Waiting is not my jam. And, for the record, neither are spreadsheets. I mean, dang. Who invented that noise?

I digress. My point is this: there is so much to do besides that, you know? To offset the slight misery it brings? Yes. Yes is the answer. And, after many conversations, invitations, emails and the like from people who have said “When are you doing another class?!” to “Can you come to New York and do a BMR dinner?” – I think I’m ready to start emphatically saying “YES” again. But not in a hustling kind of way. In a choosy and right way. Because, after much deliberation, Buttermilk Road *is* the core of why I cook. And saying “yes” to it, is not reactionary or a flight of fancy. It’s where my heart is. It came out of the sincerest part of my love for food. And it’s the best reason I can think of, at this moment, to say “yes” to something.

So. Here is the news. While I wait for the details of many things to unfold, as they do, I’m no longer going to let Buttermilk Road fall by the wayside.

As I work out the details of Buttermilk Road/OnTheRoad and our Online Bakeshop, to be shared this week, I wanted to go ahead and offer up our first series of classes:

Southern Baking Basics in New York City

Southern Baking Basics in New York City

As usual, our baking classes are limited to a small group to provide the best and most detailed approach to teaching. All materials will be provided and you, the student, need only bring yourself, a notebook and a pencil (and comfy, cooking clothes).

You will receive a confirmation email within 24hours from BMR, in addition to your paypal receipt. Your email confirmation will contain pertinent information, including location, regarding our class. Tickets are nonrefundable. As seats normally fill up quickly, I will keep a waiting list in the event a student needs to resell their ticket.

NASHVILLE MARCH BAKING CLASSES WITH LISA DONOVAN, 

SOUTHERN BAKING BASICS: SATURDAY, MARCH 28TH, 10AM-1PM

Come learn the secrets of a Southern Baker. Biscuits, pie dough, hand pies and her well loved Husk Buttermilk Pie will be covered. Supplies will be provided and you get to take home everything you make. Seats will be limited to 12 students. $80/per student, all materials included. THIS CLASS IS FULLY BOOKED. 

FRENCH PASTRY PRIMER: SATURDAY, MARCH 28TH, 230PM-530PM

Students will work in teams as I discuss the importance of French pastry technique in my baking. Incorporating simple basics like tempering for pastry creams, fraisage for tart shells, browning butter for more complex flavors and making choux can help any baking bring their product to the next level. Seats will be limited to 12 students. $95/per student. All materials included. THIS CLASS IS FULLY BOOKED.

ALL PIE, ALL DAY: SUNDAY, MARCH 29TH, 2PM-5PM

We’re gonna get down and dirty about all things pie. Ingredients, dough, building techniques to include crimp styles, lattice styles and hand pies, filling (how to get the perfect fruit viscosity) and variations. Seats will be limited to 12 students. $80/per student, all materials included. THIS CLASS IS FULLY BOOKED.

YOU WILL RECEIVE AN EMAIL CONFIRMATION WITHIN 24HOURS FROM ONE OF US HERE AT BMR. 

Glad to be back. See you at the table!
Lisa and the Buttermilk Road Team

Forks in the Road and Spoons in the Thanksgiving PIES!!!

I had big plans, you guys. I had plans to ship pies to the corners of the world this year. But things change. Life happens.

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There are many changes on the horizon for me. The biggest and most dramatic change for me is that on November 21st, I will be moving on from my post as Pastry Chef of Husk Nashville. When Sean called and offered me the job, my admiration for him and my desire to learn from him in a kitchen trumped my knowledge that the restaurant industry was not necessarily the easiest industry to sustain a family life, a writing career or a healthy physical state of being within. I did it anyway and it has been such a rewarding ride. I feel proud to have built the menus I built and so honored to have worked along side Sean – what I have learned from him as a chef and as a friend in this industry (and life at large) has been something that is invaluable to me. I’ll carry these last nearly two years with me in a really special way. But, finding a more sustainable way to both work and be with my family while I build my career is paramount to me in this phase of life. The graciousness with which Husk is sending me out into the world is so loving, kind and understanding. I’ll definitely miss my little corner of that kitchen.

In an effort to not jump from one intense work cycle to another, sending pies to London and Portland is not going to happen (Sorry Dylan and Rebecca and Lisa and all!). I’d really love to spend that Thanksgiving week simply and easily being with my family. But! So many folks are asking and, honestly, for me, knocking out twenty or thirty pies is nuthin’. Truly. SO, to my Nashville family at large, I’m taking a few pie orders to be picked up Wednesday, November 26th,  at a set time a location TBD amongst the orderers and myself. I’m keeping the options reaaaaaally simple. Each pie will be 10″, semi-deep dish and $35 each. If you prefer to have it delivered versus meeting us at the pickup time, I can deliver for an additional $10 to your home, within city limits. I’ll only take 30 orders max this time.

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Your options are:

My traditional Buttermilk Chess Pie (as served at Husk)

Sweet Potato Buttermilk Pie

Bourbon Molasses Georgia Pecan Pie

SOLD OUT!

Please NOTE: Simply purchase the total amount and in the “Special Instuctions” field, make a note of which pies you’d like. You will receive notification and a personal receipt from me within 24hours. I’ll take the link down once I’ve maxed out.

And happy holidays guys!!!

 

XOLD

To Remember a Friend

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The first time I ever heard Etta James was in his restaurant. At the end of a shift, after serving pizzas and pasta and some of the best New York style Italian food that you could ever imagine (in Niceville, Florida of all places), we would put all the chairs on the tables to sweep. Most nights, before I got too far into sweeping, Tom would have Etta James’ song “In the Basement” playing loud on the speakers. He would come, take the broom out of my hands and we would dance like wild, mad, feverish teenagers. Every time he played that song, it was like it was the first time either one of us had ever heard it. I don’t think that floor was ever properly swept.

I waited tables at Tom’s restaurant Tradewinds for so many years, I can’t even remember. I came and went and he took me in every single time I needed some cash. Sometimes I’d hang out for a year. Sometimes just a few months. He always had a place for me, even when he didn’t. He was maybe one of the strongest forces in my life from the time I was 19 until I was 25. Art school, first loves, bad relationships, unplanned pregnancy, college drop out, college graduation, young adult turmoil – he saw me through it all under his bespectacled and “well, of course” gaze. If I think really hard about how the hell I ever learned how to roll with the punches, it was because Tom watched me go through some of my toughest punches and taught me how to take each hit with grace, style, a bottle of wine and a good bowl of pasta. He never pretended to know the answers to anything. But he would listen. And he would fill my wine glass. And he would tell me that life was all about the “obstacles” and that getting back up was the best part of getting knocked down. He was a tough Italian from New York with an unrivaled temper, a great loud laugh, a sloppy kiss on the cheek every time I saw him and I just adored him. I adored his utter flaws and I adored the complete perfections that he maintained. I adored how the principle of the matter was, in fact, all that mattered. I adored how he banned smoking in the restaurant when I was pregnant and literally dragged a man out by his collar for lighting up a cigar in front of me and told him to not come back, ever. I adored how he was impassioned and full of light and fire. I adored him. Just him.

We never actually cooked together. I was a waitress. He taught me about wine and he would let me occasionally poke around in the kitchen. I made bread once or twice at the restaurant because I was teaching myself how at home and he was curious about what I was doing and learning. Had I wanted, he said, I could bake for him. I never did. He knew me only as Lisa Rierson, writer, painter, art student, single mom, wild idea chaser, a “bright eyed dreamer” he would call me. After I moved to Nashville, when I would come down to see my family, I would do my best to go see him and his wife Terry (a life force of a woman) at Tradewinds. We would hug. He would give me the best wet cheek kiss ever invented. He’d show me what was different or new at the restaurant. He would tell me how proud he was of me, every time. We would talk about food in a way that we never had or could before when I was just a kid who had not yet learned I was actually a cook. We were the same in so many ways and there was a connection there that was bigger than I think we even really understood. We honored each other and the impact that we had each had on one another. Above that, we silently acknowledged, just with a gaze, that we were simply just better off for having met each other.

And, tonight, even after having never cooked together in the seventeen years of knowing that man, I prepared his Chicken Principessa and Linguine con Vongole, simply by taste memory. I don’t know if I got it right, it was my fist time making either dish. But, I sat with my son, whom I learned I was pregnant with on the phone in Tom’s restaurant and cried in his office with my head in his chest fourteen and a half years ago, my daughter whom he hugged each and every time as if he were her long lost friend and my husband, who admitted to me tonight that he felt as much like he needed Tom’s approval as my father’s when asking me to marry him, and served them all his food. My son asked, “Why haven’t you ever made this before, Mom?” and I said that I guess I never knew I could. But really, it was because I only wanted it when it was in Tom’s restaurant. It was a homecoming food for a time long passed and when I would go to his place, he would bring me my favorite glass of Sangiovese and my favorite pizza and my favorite Linguine. And that was the only way I wanted it. I told my family over our dinner tonight, albeit through a teary choke, about our stories. I told them about the dancing, the Otis Redding and Etta James albums he would play, the food, the wine, the laughing, the many tears and the sadness I feel for having lost someone who was so much a part of who I am today. Despite the many years and distance, I knew that Tom was always rooting for me. And I was always up here, adoring him for all that he was and remembering all the advice and lessons he would nonchalantly pass on in his take-it-or-leave-it way, like a cigar or a glass of wine he wanted you to try but wasn’t going to force on you.

This is the part where I’m supposed to say that now he is just “up there” rooting for me, but nah. I can’t right now. I’m just sad. I miss my friend. I’m sad that I didn’t get to hug him one last time. I’m sad that there were too many years between our visits and, most especially, since the last time I saw him. I’m sad that my cheek isn’t wet with a sloppy Italian kiss but, instead, with hot tears. I’m just sad.

But damn we ate well tonight. So much of my body feels comforted and healed by that. I suppose my heart will catch up soon enough.

Lisa

High Demand Classes: An August Southern Baking Class and Another Layer Cake Class!

Southern Baking Basic in Nashville, The Stables at Husk

Southern Baking Basic in Nashville, The Stables at Husk

Due to an incredible demand for two classes (the Southern Baking Basics Class and the Layer Cake Class), I have scheduled two more dates in August for any of you on the waiting list or for any of you that might have otherwise missed the boat!

This month has truly been some kind of damn fun. Sean and my pals at Husk have been allowing us to use the separate private dining house, The Stables at Husk, for our classes. It’s been a beautiful space to work out of. This weekend, one of our more intimate classes will take place at Sarah Gavigan’s POP! here in East Nashville so that we can have more access to oven space and fire and freezers and the like. All in all, I’d say that our location has been a really great tone setter for our classes and people have really enjoyed checking out these places outside of having classes in them. So, thanks to Sean and team at Husk and another thanks to Sarah for providing such great classrooms for us!

Please see below for the opportunity to sign up for our August classes!

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Saturday, August 23rd, 2PM-5PM: SOUTHERN BAKING BASICS, ADULT CLASS

Come learn the secrets of a Southern Baker. Biscuits, pie dough, hand pies and her well loved Husk Buttermilk Pie will be covered. Supplies will be provided and you get to take home everything you make! Seats will be limited to 10 students. $75/per student, all materials included. NOTE: This class is partially booked again. There is limited seating available. Thank you!

RESERVE SEATS HERE!!

Southern Baking Basics in New York City

Southern Baking Basics in New York City

SUNDAY, August 24th, 130PM-530PM: LAYER CAKE SUNDAY

We’re going to continue the layer cake badassery right on through to August. We’ll make coconut cake. And caramel cake. And holy hell it’s going to be awesome. That is all. Seats limited to 8 students, all materials provided. $95/per student.

RESERVE SEATS HERE!!

My contribution: The Alabama Lane Cake.

The Alabama Lane Cake.

Get Your Notebooks and Pencils Kids: It’s a Baking Class Kind of Summer.

There is much to say about the state of affairs in my world. It’s the best of times, it’s the batshit craziest of times. I’m enjoying every minute of it.

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In the midst of all the travel and big life decisions – I’ve been taking a lot of time with my old notebooks. Over the years, I’ve kept many, many notes – recipes, quotes, ideas, readings, poems, crazy thoughts, pieces of tape that I thought were relevant at the time but can’t remember why in the present day…. These notebooks are my treasures. And, as I thumbed through them in front of a very good friend of mine, she offered these words of wisdom to me: “You know a lot of stuff. You should teach more baking classes and get this info out of these books and into the world”. Whether I know a lot of stuff or not is, quite frankly, a matter of opinion. I don’t think I know more than most people, but I do have an insatiable nerdy need to write everything down and think about every little damn thing in the meta-sense (It’s not as charming as it sounds, I can assure you. Just ask my husband). This little notebook-keeping habit is simply getting easier for me to share with people (y’all would not believe the boxes of notebooks that I would never, ever dream of showing a SOUL). Recipes are a good language for an otherwise private writer to tip toe into the world of sharing. Food has always been my best way to be out in the world. I think that’s the case for most folks who like to cook, or eat.

So, I’m starting a series of baking classes to get these ideas, this “stuff”, out into the world. I’ve been doing a few here and there, frankly with little structure to the overall big picture of them. I had a lot of time on my long drive back from the beach today to think about what would work for me and for you, the student. It also has given me enough quiet time (non-existent most days) to think about what I’ve been asked to do as far as classes go. You guys know a lot of stuff too and most of these classes were inspired by conversations had in the first few Southern Basics classes I’ve held. It’s gonna be some kind of fun! Seriously.

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SUMMER 2014 BUTTERMILK ROAD BAKING CLASSES:

SATURDAY, JUNE 28TH, 2PM-5PM: CHILDREN’S BAKING BASICS, AGES 9-13

This is the most requested class of the century! We will cover basic baking skills such as accurate measuring, leavening, understanding butter through cookie baking, and we’ll bake and build a layer cake like grandma used to make. Class will be capped at 10 students. $85/per student, all materials included. *FULLY BOOKED!

SUNDAY, JUNE 29TH, 2PM-5PM: SOUTHERN BAKING BASICS, ADULT CLASS

Come learn the secrets of a Southern Baker. Biscuits, pie dough, hand pies and her well loved Husk Buttermilk Pie will be covered. Supplies will be provided and you get to take home everything you make! Seats will be limited to 10 students. $75/per student, all materials included. *NOTE: This class is already partially booked and only three seats remain available. Thank you!*FULLY BOOKED!!

SATURDAY, JULY 5TH, 2PM-5PM: CUSTARDS, CREAMS, EGGS AND TEMPERS

Just when I thought pie dough was the most vexing baked good to master, I learned that: NO, curdling keeps novice bakers awake with a horror in their eyes that I’ve never seen before in my life.  We’ll make creme brulee and a purposefully curdle some milk and make a beautiful buttermilk ricotta to discuss heat and dairy and how they best get along. We’ll create a pate a bombe, beating yolks with sugar (a way to “cook” the yolks) and temper them into cream to make a chocolate pot de creme. Seats will be limited to 10 students, all materials provided. $90/per student. *FULLY BOOKED!

SUNDAY, JULY 6TH, 2PM-5PM: ADVANCED SOUTHERN BAKING, ADULT CLASS

 This class will be geared toward any student that has previously taken the Southern Basics class or who has a solid working knowledge of butter and flour and feels like they can jump right in to some finer details that go beyond pie dough and biscuits. We’ll cover Southern candies such as divinity, butter mints and pralines and get a good understanding of sugar work. We will also cover quick breads and how they are not to be underestimated in their fullest potential. Seats will be limited to 10 students, all materials provided. $75/student. REGISTER HERE! 

SATURDAY, JULY 19TH, 2PM-5PM: COOKIES AND ICE CREAM SANDWICHES, AGES 9-13

I’m not really sure what’s better than a dang ice cream sandwich in the middle of the summer. Really. Nothing. This class will be an opportunity for kids to learn about butter and leavening basics through cookie baking. We will discuss flavor combinations between ice creams and cookies and let the students choose what kind of cookies to make based on the (premade) ice cream flavors, helping the kids to feel confident in their palates and ideas about flavors. Seats limited to 10 students, all materials provided. $75/per student. REGISTER HERE!

SUNDAY, JULY 20TH, 130PM-530PM: LAYER CAKE SUNDAY

This might be the most epic Sunday in July. We’re gonna make coconut cake. And caramel cake. And holy hell it’s going to be awesome. That is all. Seats limited to 8 students, all materials provided. $95/per student. FULLY BOOKED!!

 

UPON REGISTERING AND WITHIN 24HOURS, YOU WILL RECEIVE AN EMAIL CONFIRMING YOUR SEAT IN CLASS.

You can always, always, always reach me directly at buttermilkroadsundaysupper@gmail.com if you have any questions or concerns. Please do allow for 2-3 days for me to respond – email has been tricky for me to find time for lately. But, I promise, I will respond as quickly as possible.

 

HAPPY SUMMER TO ALL AND TO ALL A GOOD PIE.

AND! APRIL and MAY DATES! (all sold out!)

Photo by Andrea Behrends

Chelsea Market, NYC. Photo by Andrea Behrends

There are so many really incredible opportunities being offered to me right now, at this very moment in life. I’m happy. I’m damn happy. Work has beget more good, true work amidst good, true people and, really, I’m not sure what else a person can ask for out of their life. I find myself, more often than not, in a dizzying and delightful spin, bouncing from one incredible person who loves what they do as much as I do, to another. The conversations are about ideas, about love, about passion, about dreams, about failures, about journeys, about right turns and wrong roads. I feel lucky and constantly inspired by all that life has brought my way. I’m enjoying the moment. And the growing and building doesn’t stop. I’m working harder than ever at a different kind of “building” – it’s the kind of growth that beckons for design and creativity rather the jolting and exhausting foundational structure that I’ve been trying to establish these many years. I can finally put away the heavy jackhammer and pick up my lathe.

This however, has left me with a lot less time to do public Buttermilk Road events. And, quite frankly, I really miss it and y’all and being elbow deep in the pure, odd, raw joy that getting a room full of Nashvillians together brings me (and, seemingly, everyone else in the room as well!). SO, in an effort to not let another single moment go by without committing some dates, I’ve decided to announce dates for April and May before life sweeps me off my feet again!

Also, please do know that my calendar has been booking up with private baking classes. Private baking classes typically book up two to three months in advance (in another words, my dance card is pretty full for private classes until June/July. The next reservations I will be taking will be for mid-late Summer). If this is something of interest to you, please contact me at: buttermilkroadsundaysupper@gmail.com

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As always:

Sunday Suppers will be limited to 30 people.

Baking classes will be limited to 12 people.

All materials for baking classes provided. Just bring an apron and a notebook.

Locations for Sunday Suppers will be shared with confirmed guests. We’ve shared Suppers at Barista Parlor, Mas Tacos, The Catbird Seat, BurgerUp on 12th, Arnold’s Country Kitchen… People are generous and kind and always opening their doors to us.

Sunday Suppers will be a three course family style meal, including wine pairings by the beautifully pregnant Robin Riddell Jones with appetizers and cocktails (with delightful picks from our best pals at Woodland Wine Merchant) as soon as you walk in the door.

Price is per seat for Suppers and per student for baking classes. Seats are non-refundable but transferable if you if find you cannot attend. I usually have a waiting list and am happy to help if you come across a scheduling snafu.

Don’t hog the night. I kindly suggest that you purchase a maximum of four seats for Sunday Suppers, please. The idea is to put yourself out there and have a different experience with different people.

We usually have live music. It’s usually ridiculously mind blowing.

Come with an open heart and a hungry body and spirit and the night will be yours.

Photo by Andrea Behrends

Photo by Andrea Behrends

APRIL DATES

SOLD OUT!! BUTTERMILK ROAD SOUTHERN BAKING BASICS CLASS: APRIL 13TH, 2PM-5PM, LOCATION TBD; $75

SOLD OUT!! BUTTERMILK ROAD SUNDAY SUPPER: APRIL 20TH 730PM, LOCATION TBA TO CONFIRMED GUESTS; $85

MAY DATES

SOLD OUT!! BUTTERMILK ROAD SUNDAY SUPPER: MAY 11TH, 730PM, LOCATION TBA TO CONFIRMED GUESTS; $85

SOLD OUT!! BUTTERMILK ROAD SOUTHERN BAKING BASICS CLASS: MAY 18TH, LOCATION TBD; $75

THANK YOU TO EVERYONE WHO MADE A RESERVATION TO JOIN US! ALL APRIL AND MAY DATES ARE SOLD OUT!

TO MAKE A RESERVATION: 

PLEASE FOLLOW THIS LINK AND PAY WITH A DETAILED NOTE DESCRIBING WHICH EVENT YOU’D LIKE TO ATTEND AND HOW MANY PEOPLE YOU ARE PAYING FOR. 

**SINCE MULTIPLE DATES ARE LISTED, IT IS VERY IMPORTANT YOU ADD A NOTE TO YOUR PAYMENT WITH WHICH EVENT YOU WOULD LIKE TO ATTEND! THANK YOU!**

WITHIN 24HOURS, YOU WILL RECEIVE AN EMAIL CONTAINING A CONFIRMATION OF YOUR SEAT AS WELL AS OTHER PERTINENT INFORMATION ABOUT YOUR EVENT.

You can always, always, always reach me directly at buttermilkroadsundaysupper@gmail.com if you have any questions or concerns. Please do allow for 2-3 days for me to respond – email has been tricky for me to find time for lately. But, I promise, I will respond as quickly as possible.

I can’t wait to see you all at the table again!

LD

Seen the Morning Light, And It Ain’t Because I’m an Early Rise..

So. Charleston Wine and Food Festival. 2014. Sean Brock, Drew Robinson, John Currence, Donald Link, Angie Mosier, Rodney Scott and…. Me. We cooked one of the most fun and inspiring dinners together at the Alabama Tent Revival on the Saturday night of the festival to celebrate and support Jim n’ Nick and The Southern Foodway Alliance’s recognition of the Archibald family of Archibald’s BBQ in Northpoint, Alabama.

The food was phenomenal and the company was outstanding. I made Alabama Lane Cakes with Atlanta’s own Angie Mosier – a gal who somehow manages to make you fall in love with her five thousand times more every time you get to spend time with her. Working the pass with this crew, a world class shit-talking fest if I’ve ever seen one, was something dreams are made of. I’d love to say that I have plenty of stories to share, but it was all in the moment. And the moment included a lot, like a lifetime’s worth, of incredible whisky.

The one and only Angie Mosier, setting the tone at Nick's BBQ for our Tent Revival.

The one and only Angie Mosier, setting the tone at Nick’s BBQ for our Tent Revival.

Nick of Jim n' Nicks and Sean.

Nick of Jim n’ Nicks and Sean.

Donald Link of Pesce and Cochon - he was waxing super poetically about his days as a grill cook at this exact moment.

Donald Link of Pesce and Cochon – he was waxing super poetically about his days as a grill cook at this exact moment.

This badass pass. An impressive line up from start to finish.

This badass pass. An impressive line up from start to finish.

My contribution: The Alabama Lane Cake.

My contribution: The Alabama Lane Cake.

I think everyone liked it, especially Edward Lee.

I think everyone liked it, especially Ed Lee.