After reading an article “the BISCUIT MAKER” in your March/ April 2017 edition I decided to check out the Omni Hotel for a Sunday brunch. You were spot on, truly “THE BEST” biscuit I had ever had, and I consider myself quite the foodie. As promised, there they were, standing tall and flaky…savory buttermilk, gluten free, cranberry orange and corned beef & cabbage, tuff to decide, I did my best to narrow it down and ended up with the original buttermilk. (well for the first round anyway)
With no call-ahead reservation, we enjoyed our Bloody Mary’s and within 30 minutes were promptly taken to our window side table by a courteous hostess who gave us the skinny on the brunch buffet—nothing skinny about it!—with its wide variety and selection of eye appealing fresh home-cooked foods. Thank you for introducing us to “Kitchen Notes” a musical symphony of food in downtown Nashville. That being said, put in my idea for “chicken pot pie biscuit” or how bout a “sausage and sage”… maybe Buffalo Chicken wings. I am pretty sure that whatever the ingredients, it will be a winner.
Thanks Lawanna for sharing, I soo look forward to the next time to treat myself. Much appreciated, Your loyal friend from the North. Sincerely, Kate Ditrich from Erie, PA
Love your mag! In years past I was more involved in the farm scene, so I loved seeing Jeremy of Nashville Foodscapes and the Linden Waldorf School featured! But my favorite article was on Ms. Lawanna Dowdy. Here are my biscuit ideas: Coconut and Lime; Smoked Fish and Chive (I’d say salmon, but as the daughter of a fisherman, I’d love to see freshwater fish prepared this way, if possible—I know someone has got to get beyond fried catfish!); Peach Melba—especially during summer!
Thanks for celebrating our lovely culture as it grows! Mary F. Cook
Hey Jill!
It was such a thrill to see our Instagram featured in Edible Nashville! People are finding their way to us, which is amazing. Thank you for that kindness. Pat Schertz, Rosiebell Farm
In response to The Biscuit Maker story, Jennifer L Hoscheit suggested red pepper-chorizo and cheese biscuits. We’re in.
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