The Silly Goose aims high
Roderick Bailey, who trained at the CIA, has opened The Silly Goose in East Nashville, Tenn., with business partner Billy D'Angelo. He uses fresh, locally grown and mostly organic ingredients for reasonably priced dishes such as a "Hot Johnson" sandwich of ham, brie, Granny Smith apples, honeyed whole-grain mustard and arugula on ciabatta bread.
Tennessean (Nashville), The
| 11/3
This story published in ProChef SmartBrief on 11/05/2009
Get stories like these delivered daily for FREE:
|
ProChef SmartBrief
Designed specifically for chefs and foodservice professionals, ProChef SmartBrief from The Culinary Institute of America is a FREE, daily e-mail newsletter. It provides a summary of the most important news that keeps industry professionals like you smart and saves you time. Sign up today to receive ProChef SmartBrief, free of charge. Learn more |
|