Esquire "Best New Restaurant", 2012
Executive Chef at The Southern Steak & Oyster in Nashville, TN
Originally Featured March 2015
The Artisan Ingredients
Crafted By: Chef Andy Ricker
Bright and tart, this flavored PokPok Som is made with locally sourced Granny Smith apples and has high acidity, a dry finish, and honey notes. Dilute 1 part Apple Som to 4 parts soda water to make an all-natural soda or use creatively in cocktails and food preparation. PokPok Som especially complements liquors such a brandy, whiskey, and gin providing a complex balance similar to bitters. We also love it in salad dressings, in marinade for grilled dishes, and to boost the flavors of regional southeast Asian cuisine that Chef Ricker is known for producing.
Bourbon Barrel Foods
Crafted By: Matt Jamie
Bourbon Smoked Pepper is biting and pungent with hints of pine and citrus. The quarter cracked peppercorns are slow smoked in a rotisserie style smoker which imparts a subtle oaky flavor that is reminiscent of fine Kentucky Bourbon.
Use this smoked pepper on most all proteins to add flavor when charcoal barbecuing or slow smoking is not an option or garnish salads, soups, stews and more resulting in a robust smokiness that coats the palate. We love the Bourbon Smoked Black Pepper atop an omelet, or corn on the cob, and as a bracing addition to quesadillas or roasted mushrooms.
Crafted By: John + Jane Lovett
Falls Mill mills locally grown whole white corn. The corn is dried to a 14% moisture content, before each kernel is cleaned with forced air and run through the mill stone until the reach a certain texture. Grittier than most traditional options, these grits are prized by chefs across the nation due to their texture, nutrients, and flavor - byproducts of the sustainable practices Falls Mill stands by.
While perfect for classic dishes such as Shrimp and Grits or Baked Cheese Grits we also love this ingredient formed into cakes and used in lieu of english muffins for an Eggs Benedict, in a Tex-Mex inspired Green Chile Casserole, or in Buttermilk + Grits Waffles.
Crafted By: Rick Fields
New York, NY
Aromatic spices and ingredients such as rosemary, ginger, and lemon accent the sweet-tart flavor of these fresh pickled beet slices. An excellent source of fiber, iron, and vitamin B each batch of Phat Beets are handcrafted utilizing only organic beets sourced from local farms.
Pungent and flavorful, these pickled beets are great in a variety of preparations. We suggest fine chopping them and mixing with goats cheese atop crostini; blended with hummus for a bracing and tart spread; or served alongside sardines and other oily fish in a warm potato salad
The Bang Candy Company
Crafted By: Sarah Souther
An undeniably perfect and classic combination, bursting with vivacious flavors reminiscent of summer. Crafted with peak season produce and created in small batches to ensure each bottle is bright and flavorful with a mellow tartness, this ingredient is ideal for breakfasts, dessert, cocktails, and more.
Start out the day with a drizzle over pancakes, add a splash to a Pimms Cup or Lemonade to provide a depth of flavor, or reduce into a glaze for panna cotta, ice cream, or shortbread cookies. The syrup can also be utilized with ginger, chiles, lemon grass, and other aromatics resulting in a unique sweet and sour sauce perfect for pork, chicken, or tofu.
The Signature Recipes
White Beans | Kale | Andouille | Toasted Almonds | Apple Gastrique
Quail Egg | Pickled Beets | Balsamic Vinaigrette
Lentil, Fennel + Arugula Ragout | Smoked Bourbon Pepper Glaze
Sweet Potato Grits | Fried Cabbage | Tasso Vinaigrette
Strawberry-Rhubarb Macerated Fruit | Shortbread Crumble
About Chef Farley
Chef Matt Farley did not take the fast-track to chef stardom. Instead, he started out as a dishwasher at the ripe age of 17 and worked his way up the ladder to bus boy, prep cook, line cook + eventually sous chef. After 12 years in the restaurant business, Farley moved to New York City to work in some of the countries most acclaimed restaurants.
Landing at The Southern in Nashville, TN in 2009, Farley has been able to let his vast experience thrive by bringing a fresh twist to Southern, down-home cooking. With a focus on local ingredients (Farley personally visits most of the farms that supply The Southern) he considers his food ingredient-driven, allowing him to stretch his legs and get creative.