![]() Thanks to their bold vision and fantastic pies, Slim & Husky’s has opened a half-dozen locations since 2015 – in Tennessee and beyond – with more expansion plans cooking. Their “Nothin’ but a V Thang” pie is an all-plant-based pizza that combines bean ragu, vegan cheese, caramelized onions, roasted peppers, spinach and oven-roasted corn. Their inventive menu of pizza toppings includes items like shrimp, pineapple and pulled Italian sausage. Looking for a way to help revitalize the Buchanan Arts District in Nashville, Emanuel Reed, Clinton Gray and Derrick Moore opened a hip-hop inspired pizza parlor and draft house. Slim & Husky’s Pizza Beeria began as an idea between three roommates at Tennessee State University. ![]() The dish Cooper playfully calls an “Appalachian Lunchable” features an array of snacks with fun bites such as benne seed bacon, deviled eggs, pickled shrimp, green onion cheese spread, pit ham and herb biscuits. The chef oversees all the details, starting with the planting of culinary gardens on the property to the final artful presentation of each plate. In Townsend, Chef Shelley Cooper preaches the gospel of simple seasonal ingredients as the cuisines of the Mississippi Delta and Blue Ridge Mountains come together at her unique, farm-to-table restaurant, Dancing Bear Lodge & Appalachian Bistro. Restaurants in East Tennessee Dancing Bear Lodge & Appalachian Bistro – Townsend Read on to see how some of the best chefs in the state rely on influences of place and time for the dishes they serve at their unique restaurants. That’s due, in part, to the many tantalizing ingredients and cultural traditions that come together to create Tennessee’s shared food history. The culinary scene in Tennessee receives a lot of attention from the national food media, and deservedly so.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |