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April 2019

There’s no denying the creative talents of chefs. They take ingredients of varying textures, colors and flavors to create harmonious bites. Much like a musician, huh? When your culinary captain for the evening is also an accomplished bassist, then you are in for a double treat. Paul Cullen, formerly of Bad Company, has traveled the world over, taking in various cultures’ cuisines. Ultimately, he fell in love with Italy (even producing a delicious wine from the region) and created a second career based around its gastronomy. He stopped by with Claudia Baudo of Smackaroons to share some of that affinity and cook with some vino.

Photo: Ryan Bloome of Terrain.

We’re putting the finishing touches on our May schedule, but here’s a sneak peek of what we have coming up. Don’t forget to grab your seats here Tuesday, April 9 at noon.

Sensible yet bold flavors, straightforward methods, and that warm sense of comfort you get after finishing a meal are typically what comes to mind when you think of Southern cooking. That’s not to say that when Justin Swain of Rex 1516 says he wants an elevated version of this regional cuisine, you are going to lose that. It just means those might be third or fourth on the totem pole when your brain catches up to what’s hitting your palate.