This is a podcast made in Nashville, for anyone who is interested in Nashville’s restaurant scene. We will be discussing all topics in the hospitality industry. In depth interviews with Chefs, Restauranteurs, and people who are making it happen in the industry. We hope you have as much fun listening to it, as we have had making it. Cheers!
Caroline and Tony tell their story. How they met, the proposal, why they moved to Nashville from Chicago, and why they decided to pivot their business during the quarantine. We also play the "Newly Reopened Game".
This episode is sponsored by Springer Mountain Farms Chicken and Mobile Fixture.
Visit www.nashvillererstaurantradio.com to see more interviews and links to the video.
Brandon Styll and Delia Jo Ramsey break down all the happenings in the Nashville restaurant scene.
new restaurant openings, moving backwards into phase 2, July 4th takeout specials, What's the Delia with your bill?, and they speak to the GM of Burger up, as they spotlight that Local Legend.
Stay tuned for videos of all segments at www.nashvillerestaurantradio.com
Thank you to our sponsors
Springer Mountain Farms Chicken
Pennington Distilling co
Kurtz Hospitality Marketing
Kahlil get's very candid with Brandon in this interview. Kahlil loves Nashville, but feels let down by our local Government. He is scared, he does not know what is going to happen to his restaurant. He is also changed by the pandemic, he discusses what about him has changed. He loves his people. So the next time you make a decision where to go out to eat, we ask you support a local business, these are the people that make up the fabric of our city, they are the first ones to help in any crisis, and it's your turn to help them.
Check out our interviews like this on our website www.nashvillerestaurantradio.com where you can listen, or watch.
This episode is brought to you by Prime south meats and Gifford's Bacon.
Also brought to you by Springer Mountain Farms.
Delia and Brandon interview 6 Nashville Chefs and restaurant owners about their experience over the past couple months.
Hal Holdenbache from Lockeland Table
Kahlil Arnold from Arnolds Country Kitchen
Julia Sullivan From Henrietta Red
Steven Smithing from The Green Hills Grille
Julia Jaksic from Cafe Roze
Naima Walker-Fierce from Germantown Pub
Naima went from silent investor to Operator of the Germantown Pub a couple years ago. All of that helped set her up to run her location through a tornado, and a pandemic. We discuss all of that, and how she remains positive through it all.
Nina Joins NRR to talk about her story, what makes her food better than authentic, and what her take on the pandemic is. We talk about MY siblings, and Fathers day. She is one of a kind, and I hope you can make it out to her restaurant to meet her in person.
Happy Father's Day! This is the episode from 4-18-20 where Hugh Acheson and Brandon discuss what he is doing right in the middle of the corona virus pandemic. Hugh is a 2 time James Beard award winning Chef and Author. He is a judge on Top Chef, and an Iron Chef of Iron Chef Canada. He owns 3 restaurants in Atlanta and Athens GA. He is a devoted Dad, and all around amazing human. I hope you love this episode! Cheers!
This is the second installment of our weekly whip around the Nashville Restaurant scene. In this episode, we discuss Father's day. What it means to us, where you can take dear old Dad for Brunch, and the places that will supply the food so he can cook over a grill with brown water. We also discuss openings (re-openings) closings, best happy hours for each day of the week, and we spotlight our local legend Bricktops.
Delia digs into yelpers who are leaving one star reviews for a variety on nonsensical reasons in her segment "What's the Delia".
This is a storytellers delight. Layla tells the story of why she moved to Nashville, and how she became the owner of a Honkey Tonk. She also tells the story of how Garth Brooks ended up playing there, and what its been like being the only woman owned Honkey Tonk, getting through the pandemic, and protests. She is an amazing woman, and I hope you all go have a beer with her ASAP.
Joe Shaw is Old School, and I love him for it. We catch up over coffee at my house, which is really just a conversation that I recorded. He tells his story, where it all began, what brought him to Nashville, and what ever happened at the Watermark.
There are some great stories in this episode, I am sorry for the audio, I think I have it fixed going forward.
This is the first installment of the NRR Roundup presented by Springer Mountain Farms Chicken. your hosts, Brandon Styll and Delia Jo Ramsey, Editor of Eater Nashville will bring you weekly updates on the Nashville restaurant scene.
Please subscribe on whatever platform you listen, and check us out on YouTube to watch!
Howie Kahn is a James Beard award winning writer who started a podcast called Takeaway only, as a response to the hospitality industry in crisis. His perspective is deep, meaningful, and introspective, and it is also global. He discusses what it was like to win the James Beard award, we discuss the 2 year anniversary of the passing of his friend, Anthony Bourdain. We also discuss the hospitality industry, and why he felt the need to start his podcast.
I was honored to speak to this man, I hope you enjoy listening to this episode with your heart, and not just your ears.
Eric is the host of the #1 restaurant industry podcast in the world. He joins NRR to talk about what he has learned, where he comes from, and what he is doing next. And a whole lot more. If you love the restaurant industry, this is a must listen.
**Please note, there is Adult language during this podcast
Kim Totzke is a bright shining star, you know this if you have ever met her. She has an amazing energy, drive, humility, and she is just a wonderful human. Thank you Kim, for all that you do.
#motivationMonday-Her house was badly damaged by the tornado, and with no power for weeks, staying in different places, continues to lead her company not only through the pandemic, but also opened a new location! She tells that story and more.
Here it is.. The long awaited Bart Pickens episode. It is raw, uncensored, and all over the place. The format for this interview was just to sit down and have a conversation and see where it went, however, we kept getting interrupted. I kept all that in with very little editing. I wanted to put out an episode that wasn't polished (not that the others are) and just 2 guys having a conversation. I'm going to do a redo with an agenda one day, and I'm really going to get him going. I hope you enjoy listening to this. Cheers!
*****This episode has adult language
In Part 2 we discuss their Bourbon, and what it's like being part of the bourbon community. We talk about their Dad's, and how they have been influenced by them. We also discuss Covid-19, and their thoughts on the state of the world today.
******I do say 1 adult word later in the podcast. Just watching out for the kiddos.
In part 1 we discuss how Jeff and Jenny met, and how their work ethic and career choices brought them together. We talk about their previous companies, when they knew they were bound for the alter, and how he proposed.
In Part 2 (tomorrow) we will discuss their bourbon, and what it's like being a part of the whiskey community. We also talk about their respective fathers, how they are pivoting during Covid-19, and what their thoughts are on the state of the world right now. #staytuned
I have bought over a hundred copies of this book. It has not only helped transform the culture of my companies, and my teams, it has transformed me. It was more than an honor to have John come on is such an unprecedented time. We are in the middle of a pandemic, record unemployment, and our country is literally on fire. It is easy to place blame, and have a victim mentality. John and I discuss how to train your brain to ask the "Question Behind The Question" during these difficult times.
Inside Baseball, that's what my Dad calls it when we go into nerdy restaurant talk. Ben and Brandon do just that. Equipment and kitchen layout is so vital in opening and operating a successful restaurant, they talk about why. They also talk about some of the people who have come into his shop with some, lets say, "interesting" ideas.
They tell stories, wax poetic about one of their favorite Chefs Bart Pickens, and Ben tells us what he thinks is going to happen to the hospitality scene in the coming months.
ALERT*** There is a few adult words used, please use caution when listening around children.
Sara has 3 books about to hit the shelves. The first one, The Easy Baked Donut Cookbook comes out June 2. We discuss how she became an Author, and what brought her to Nashville. `
***There are a couple adult words, please use caution when listening around children.
When I first learned about the Whiskey Shot, I wasn't sure what to think. Upon further review, a couple of Veterans, a bar with a ton of TN whiskey, and shooting lanes? I must have died and gone to heaven. So on Memorial day, we talk about a bar in historic printers alley that is all about guns and brown water.
This is an interview that's over a year in the making. Neal Sherman was a keynote speaker at a convention I attended in Austin, TX. I was fascinated by his story, and how he has been known as the Dr. Kevorkian of the restaurant business. (This is not a true statement, as you will learn by listening) You will learn whats going on in the business right now, and you might even gain an idea or two on how to make some cash.
He has asked me to share how to reach him if you have any questions.. see below.. Enjoy the episode! B
Tom talks about his humble beginnings, from catering at the Starwood Amphitheatre, Dancin' in the district, to borrowing money for his first "mobile kitchen". We discuss what is what like on the movie sets, and why he decided to open restaurants. The culmination of this interview Tom talks about the state of Nashville. Where are we, how did we get here, and what can we do to fix it?
Sylvia is a jack of all trades at her farm in West Nashville. She loves to host children and families, as well as tourists, and locals who just want to buy local goods. She also loves to make you happy. Which is very apparent in everything she does. Brandon and Sylvia discuss why farmers markets are not necessarily the best way to support local farmers, what to expect from a CSA, and what you CAN do to support her.
She is a lovely human being who wants to nourish your soul on her 350 acre farm. Go visit her today!!!
David Andrews' family owned the McClure's department stores in Nashville, where he was a lingerie buyer. Andrews air force base was named after his Great Uncle, and now David owns a bakery downtown. David talks with Brandon about his journey to fulfill his dream of being a Chef and business owner, and why he is re-opening his bakery and Cafe tomorrow. Cheers!
I keep hearing speculation as to how many restaurant are going to close, or be sold. So I decided to ask a friend who sells restaurants what the market is looking like right now. So if you may be in the market to buy, or sell, or just curious, take a listen.
Shane is a local Bellevue Father of two, who loves his Que. Leaving his desk job to follow his passion had its ups and downs. We discuss his tattoo's, how he relaxes, and what he is passionate about. We even manage to talk about food!
There is a lot going on in this world, and not all of it is positive. It can certainly be tough out there on a daily basis trying to make adjustments based on something that happened to you, that you had zero control of. Grant Adams tells his story, and it is one of hope. He was one week away from death, when he was able to have a life saving surgery.
"Get comfortable with being uncomfortable, and when you get used to that feeling, everything just kind of goes away" I think we can all relate to that statement right now.
Delia Jo talks about why the past year has been like a sad country song for her, and why that has made her stronger. We also discuss what's bothering her, what she's writing about, and how she creates the "essential 38' and "heatmap". If you have ever wondered what a day in the life of a food writer/editor is like, today is your lucky day. Cheers!
As one of the first restaurants to open in the country. Claire talks about all aspects of reopening her locations outside of Nashville. From staffing to following protocol, guest and employee response. She even has a little advice.
In the second installment, Chef talks about being nominated for a James Beard award, why he doesn't read reviews, and what is at the heart of service. If you Choose one part to listen to, make it Part 2.
Matt and Brandon discuss pretty much all things that are effecting the restaurant business right now, and a few that don't! During this tough time, it's nice sometimes just to have a conversation and speculate about what is coming, but stay grounded and positive. This is the interview with Matt Bolus that you won't get anywhere else. Cheers!
Nick and Audra tell the story of their business, and it also happens to be a love story! (awwwww) We talk way too long about their relationship, but do manage to talk about their fantastic restaurant and coffee/ bake shop. Part 2 has all the good vibes you were looking for today. Cheers!
We had so much fun that we decided to make this a 2 part special. Part one we discuss the reopening of the Rural areas. What is that going to look like, and what will we learn. What are their plans to reopen, and we look into the crystal ball to try to figure out what restaurant workers can do going forward. This is for anyone out there who don't quite understand all of this, we try to break it down.
Part 2 will come out tomorrow, and we will discuss all things P&P, and a little about love.
The Aertson hotel, and Henley have partnered with The Buckingham Foundation and The Nashville Food Project to feed 250 meals per day to people in need. Brandon speaks to the General Manager of Henley about what they are doing, and how they got it started.
People doing good things for people!
If you have ever wondered what it takes be be nominated for a James Beard award, Chef Andy Little tells us its the people around him. He is a leader, a coach, a friend, and boss. Listen as we walk through all the things that go on behind the scenes in an award winning restaurant. I'm fairly certain, you will be like me, very sad you can't go eat there tonight. Brandon
Hugh Acheson is a two time James Beard award winning Chef and Author. He is a judge on Top Chef, an Iron Chef on Iron Chef Canada, he owns 3 restaurants in Georgia, and helped found Seed life skills.
Chef talked about why being an employer is one of things he is most proud of. How he is helping nourish the community, and how you can help at home.
"We need nourishment right now, and that is not the same as nutrition. It implies a heartfelt response to something, it is a meal to nourish the soul." HA
I can make a difference, you can make a difference, you have to WANT, to make a difference!" HA
What is the new standard of clean? Janet Kurtz, CEO/President of Kurtz Hospitality Marketing joins Nashville Restaurant radio as a co-host to interview Chuck Cummings and Ken Garza of GHP. Chuck and Ken are partners in GHP, and experts in all areas of remediation and sanitation. Listen as we discuss what you need to be doing right now to proactively protect yourself, and your guests in the very strange new future we are about to all live in.
Brandon and Derek go through Chefs journey to be the Chef at the 5 star/5 Diamond Hotel in Nashville.
They also talk about coming into a new kitchen and what it takes to earn the staffs respect. What it is like being a Chef and a farmer. (Hermitage Hotel has a 2 acre farm that they produce a lot of their food from).
They also discuss how he has had to pivot to TOGO and we create a new contest. #replatechallenge
longtime Nashville food and drink writer Jim Myers waxes poetic about the Nashville of yesteryear, the art of a proper review, and what he's working on. Oh yeah, and a WHOLE lot more......
CAUTION, there are 2 times an adult word is used, please use caution when listening around the youngsters.
Alex tells Brandon his compelling story. This is a very passionate Chef, who wants to make dining an experience.
Chef gives a Shout out to Ashley Hester at Lipman brothers, and Matt Pelk at Inland Seafood.
Episode photo by John Goodwin/For Murfreesboro Magazine
Bryan discusses how a text message to his friends got the TN action for hospitality rolling. He discusses his decision to close his restaurants during the pandemic. He also talk about the tornado, and what his community is going through.
We also discuss seasonal ingredients, and what it takes to work at one of his locations.
Wendi tells us about what Powered by the T catering is doing to help out hospitality workers and families.
Hunter Tells us about his new concept, and what they are doing to help Hospitality workers and families this week. FREE PIZZA!!!!
This episode is a love story, and a restaurant story all in one. As owners of the Yellow Porch in Brentwood, and former owners of Cross Corners, and the Wild Iris, their story is unique, and we have lot's of fun re telling it.
Monte and Brandon get lost in conversation about how you can improve your current situation with carryout and togo, why right now you can hit the "reset" button, and how guests should handle a less than steller experience. spoiler alert... DO NOT YELP!!!
Randy and Brandon discuss everything. Listen to the whole thing, there is some great content toward the end. CAUTION- There are a couple adult words during this interview that are not suitable for children.
Landon and Brandon discuss how food trucks have #pivoted in this ever changing climate. We also let you know how to get food trucks to your neck of the woods.
Please contact Landon at..
1spudtacular Food Truck @1spudFT on IG
Kona ice trucks @musiccitykona
Doxie Pizza Truck @doxiespizza
-Chef Hal Holden-Bache talks about what he's up to, and shares his cornbread recipe!!!
-Austin Smith from Party Fowl lets you in on a "Boozy Slushie" recipe
-Jessica Long teaches you some bar basics, and teaches you how to make some "Quarantine Cocktails".
-Chef Ed Butler checks in..
-Brandon Styll provides narrative while smart people talk.
Carey and I discuss what it means to be locally owned and operated, what it takes to win in Memphis in May, (it's not what you think) and what the future holds for the King of Que.
What do you want your legacy to be? "That Carey Bringle was a good guy"
"There will be a massive shutter in this industry" CB
This is 32 minutes of remastered audio. Buckle up Nashville, this women loves you, and not for the dollars.- Brandon
"It doesn't matter if I'm going to be ok, if others aren't"
"Hell is not having anyone else around"
I give love & gratitude & food, and it comes back to me. When we don't have that synchronicity, its a void"
At about 8:00 in she references a group of chefs who are getting together to try to find a solution, they are called "Tennessee action for hospitality".
First installment of Nashville Restaurant Radio. I put this one together to start a conversation around what you are doing and what you could be doing in this uncertain time. Looking for your feedback. I hope you enjoy my take. Brandon