Chicken Shawarma
This Middle Eastern classic is perfect for weekninght dinners and great as leftovers bundled up in a wrap.
Edible Chef Skylar Bush
Skylar Bush is a seeker of knowledge. Born in the southeastern United States and learning to cook in south Asia, Skylar has long been interested in the common denominators that connect us all as human beings. An avid traveler and writer, he has been working with Edible Nashville since 2017. You can find Skylar at our signature Farm Dinners as well as at other Edible events around town.
Skylar is a sucker for good conversation fueled by stiff drinks and great cuisine. You can usually find him on the pursuit of creativity, in nature, graciously humbled by each and every beautiful moment that chooses to embrace him. Follow him on instagram at @iamskylarbush. And read his ramblings in each issue of Edible Nashville in his column: The Mind of a Chef.
Watch his latest video in the Edible Kitchen making Roasted Pork Loin with Creamy Parsnips and Skhug here.
Check out Skylar's Southern Cooking Class. Including perfect biscuits, beans, Updated Collard Greens and gravy.
Related Stories & Recipes
Thai Sweet Potato Soup (Tom-Kha Gai)
This brilliant soup was created by equally brilliant Chef Skylar Bush. It's a riff on the classic Thai soup, Tom Kha Gai. With its coconut milk, lemongrass, lime, and piquant fish sauce...
Skylar Bush's Quick Pickled Radishes
These quick and easy pickled radishes are out of this world and perfect on sandwiches, such as our Lamb Sliders that Skylar demonstrated at our The Edible Kitchen at The Sunday Market on April 8, 2018...
Recipes From The Nashville Farmers' Market
Produce, honey, meats, olive oils and seasonings abound in these summer recipes from the Nashville Farmers' Market.
Video: Spring 2019 Farm Dinner at Sugar Camp Farm
2019 Spring Farm Dinner at Sugar Camp Farm with Chef James Kerwin of Little Fib and Edible Executive Chef Skylar Bush.
Lamb Sliders with Greens and Duck Egg Aioli and Pickled Radishes
This recipe from Chef Skylar Bush uses spring garden mint and chives. It also uses spicy mustard greens and a duck egg aioli for a great take on a burger. The duck eggs are fresh f...
Learn How to Make Bulgogi
Chef Skylar Bush prepares Korean BBQ (Bulgogi) from Tennessee Grass Fed Beef.
Maple Mustard Brussels Sprouts Hash with Eggs
We debuted this recipe at The Gospel Bruch at the Music City Food and Wine Festival in 2019. It was the hit and so good we featured it in the Nov/Dec 2019 issue. Make it as a side for dinner or with e...
Crawfish Etouffee
This recipe was demonstrated as part of our Cajun Cooking Class in March 2022 with Chef Skylar Bush. It's adapted from Paul Prudhomme’s infamous cookbook. Etouffee is synonymous with “smothering,...
Cajun-Creole Seasoning
Keep this seasoning mix on hand for most any recipe. It's used in our Crawfish Etouffee and our Cajun Honey Chicken.
Green Rice
This quick and easy recipe from Chef Skylar Bush is a nod to his love of New Orleans. The perfect acompaniemant to Crawfish Ettouffee and Stewed Tomatoes and Okra.
Skylar's Southern Biscuits
The key to flaky biscuits is little pockets of butter that create layers. Cold butter will not melt, creating these pockets and allowing the dough to not be overworked.