Reservations with Brandon Chavannes
Welcome to another edition of Reservations! This week we host Executive Chef Brandon Chavannes from Moto Cucina + Enoteca. Chef Chavannes talks about his influences and journey to Nashville after...
Reservations with Husk
This week, Lt. Dan and Casey visit Husk in Rutledge Hill, just a few blocks south of Historic Broadway, in the heart of Downtown...
Reservations with Hemmingway’s Bar & Hideaway
This week, Jayson welcomes Chef Larry of Hemmingway's Bar & Hideaway. Larry chats about his Nashville journey (including his previous restaurant Silo), what he finds...
Reservations with Harvest by LabCanna
Casey flies solo this week to chat with Harvest by LabCanna and how they integrate hemp and CBD products into their food menu. Harvest by...
Reservations with Mangia Nashville
This week, we welcome Chef Nick Pellegrino from Mangia Nashville for Reservations with Lightning in the Morning! Mangia is an authentic New York Style Italian family...
Reservations with Funk Seoul Brother
This week, Adam and Jayson welcome Chef BJ Loftback from Funk Seoul Brother, food truck turned brick and mortar in Nashville. Loftback talks about...
Reservations with Carter’s in Union Station
This week, Adam and Jayson welcome Executive Chef Jim O'Connor from Carter's in Union Station. The guys talk about how O'Connor found his way...
Reservations with Urban Grub
This week on Reservations, we stop by Urban Grub, a rustic eatery in the heart of the 12 South district complete with a raw...
Reservations with Logan Campbell Smith
This week, Jayson welcome Chef Logan Campbell Smith from Butchertown Hall to Reservations favored by Springer Mountain Farms. Logan prepares a tomato chutney with...
Reservations with HoneyFire BBQ
This week on Reservations with Lightning in the morning, we welcome Chef Shane Nasby of HoneyFire BBQ. They offer traditional favorites, like classic smoked meats...
You Have Reservations w/ Chef Jake from 1808 Grille
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Morel tomato cream
1 ea. shallots, minced
1 T. garlic, minced
¼ # morels, rinsed well
1 c. chicken stock
1 pint cherry tomatoes, halved
1 c. heavy cream
1/8 c....
Reservations with The Treehouse Nashville
This week, Adam and Jayson welcome Chef Jason from The Treehouse Nashville. The Lightning 100 studio has never smelled as great as it did...
Reservations with The Mockingbird Nashville
Reservations is back! This week, Jayson welcomes Brian Riggenbach and Mikey Corona from The Mockingbird Nashville set to open this summer!
Chef Maneet Chauhan and the team...
Reservations with Eric Zizka
Jayson is joined by Executive Chef Eric Zizka of Oak Steakhouse Nashville for this episode of Reservations with Lightning in the morning! Chef Zizka talks...
Reservations With Dr. Paul Brennen Of Nashville State Community College
This week on Reservations, Jayson welcomes Dr. Paul Brennen of Nashville State Community College. Paul was invited by NSCC to rebuild and rebrand the...
Reservations with Edgar Pendley
Reservations with Lightning in the Morning welcomes Edgar Pendley aka "The Maintenance Man"! Edgar can be found in the Urban Grub kitchen butchering his own meat...
Reservations with Kerri Roach
On this week's Reservations, we welcome Executive Chef Kerri Roach from 1808 Grille located in the Hutton Hotel on West End. Jayson and Chef...
You Have Reservations With Chef Binny Cominsky of Union Common
You have reservations with Lightning 100. Today Guy Fell sat down with Chef Binny Cominksy of Union Common. Binny discussed the small plate options...
Reservations with Jake Strang
This week, Reservations welcomes Chef Jake Strang from 1808 Grille! Chef Strang serves up Tuna Poke, a starter dish from 1808 Grille. He and...
You Have Reservations w/ Chef Robert from Kayne Prime
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Vanilla and Thyme Marinated Wreck Fish with Pickled Peach and Peppadew Relish
Ingredients:
4 portions Wreck fish (can sub Grouper, or halibut, etc)
5 sprigs Fresh Thyme
1...