Smoked Marble Potatoes, Catbird Cured Coppa, Fermented Butter, Garden Herbs
In Nashville, a city known more for the history and wide-ranging influence of its music industry than for being an incubator of haute cuisine, chef @rpgrizzle and his brother Matthew are doing something special at their intimate tasting counter @the_catbirdseat. Here they are curating the kind of fine dining experience one would expect from a Michelin starred restaurant. Before becoming the executive chef of Catbird Seat, Ryan spent time in Copenhagen at the world renowned Noma, where he worked with the R&D team learning about fermentation. It is a process that has deep roots in man's history, both evolutionarily and culturally speaking. And for good reason: it produces distinct, appealing flavors that cannot be achieved by any other means. Ryan uses it here to brilliant effect to add depth and a nuanced sourness to fresh butter. More than that, the fermented butter is the unifier of this dish, creating a bridge between the smoky marble potatoes and the delicate slice of house-cured coppa. Just one of the highlights in a tasting menu full of memorable dishes.