This week, Adam and Jayson welcome Chef Bobby Hodge from Oak Steakhouse in Nashville. Hodge talks about moving here from Florence and learning his chops (literally) as a sous chef. The guys then talk about the importance of local farmers in the new “farm to table” trend and developing the proper palette for spices. Chef Hodge also chats about Oak Steakhouse’s new brunch menu including fried chicken biscuits and huevo rancheros. See the full menu here. Hear more of the expertise from Chef Hodge below! As always, Reservations is flavored by our good friends at Springer Mountain Farms!