Mexican Breakfast at Prima Restaurant
While the kitchen is serving grilled lobster tail and marinated octopus flatbread, the kitchen is enjoying fresh tortillas with huevos con chorizo and salsa.
Sal Avila of Prima at The Edible Kitchen
There’s one thing Chef Salvador “Sal” Avila wants you to do while eating dinner at Prima, make a mess. “I love it when we clear off the table and it’s all messy, and it’s like, you did good here at Prima,” says Sal. People can get intimidated by Prima’s white tablecloths and fancy setting (complete with shimmering chandeliers designed by Bruce Monroe). But according to Sal, “I want to give the feeling of eating at home on a white tablecloth at your rich uncle’s house. And a dirty tablecloth means you ate with gusto and enjoyed yourself, that you shared and passed food around, which is the principle aim of Prima.”
We welcome Sal to The Edible Kitchen January 21 with demos at 11 and 12 at The Nasvhille Farmers' Market.
Mexican Breakfast at Prima Restaurant
While the kitchen is serving grilled lobster tail and marinated octopus flatbread, the kitchen is enjoying fresh...
Maneet Chauhan at The Edible Kitchen
January 7th may have started out at 22 degrees, but it heated up quickly at The Nashville Farmers' Market with the...
Chef Julio Hernandez At The Edible Kitchen at The Nashville Farmers Market
Chef Hernandez was born in New York City. Throughout his life he had the opportunity to live in Mexico, Argentina...
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