This week, Jayson welcome Chef Logan Campbell Smith from Butchertown Hall to Reservations favored by Springer Mountain Farms. Logan prepares a tomato chutney with a half-roasted bird and frisee salad. He talks with Jayson about growing up in Nashville, learning the cooking trade and becoming an executive chef at such a young age (just 20 years old!) Listen to the full interview below! We’re praying this dish becomes a regular menu item at Butchertown Hall soon!