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 to Nashville and all the eats you can find at Carter’s including upcoming fall additions like braised dishes and butternut squash.
O’Connor says, “Our menu is simple and designed to share. One of my favorite dishes on the menu is our Milk and Honey. Whipped goat cheese with lavender honey and crusty sourdough bread. It’s garnished with some sea salt and chives…simply perfect.”
Listen to the complete interview and check out O’Connors roasted chicken recipe below!
Click here to listen to the full interview with Carter’s
Springer Mountain Farms Chicken, Succotash, Roasted Asparagus, Charred Peaches, Sweet Tea Glaze:
R1 Springer Mountain Chicken Breast
1/3 C Roasted Corn
1/3 C Black Eyed Peas
2 T Red Bell Pepper (small diced)
2 T Green Bell Pepper (small diced)
1 T Shallots (small diced)
1 Jalapeno (Small diced)
2 T Fresh Parsley
¼ C Heavy Cream
2 oz Sherry
4 Each Asparagus
½ Peach Grilled
Reduce Sweet Tea by Half for the Glaze
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Carter’s Hours:
Breakfast
Monday – Friday: 6:30am – 10:30am
Saturday & Sunday: 7:00am – 11:00am
Lunch & Dinner
Sunday – Thursday: 11:00am – 11:00pm
Friday & Saturday: 11:30am – 12:00am
Happy Hour
Monday through Friday: 5pm – 7pm
Address: 1001 Broadway, Nashville, TN 37203
Phone: (615) 620-5665
