A Nashville native, Margot returned in 1995 to Nashville from New York City to find her voice in the local restaurant community. Upon her return, local restaurateur Jody Faison introduced her to the work and mission of chef Alice Waters. Now one of the leaders of Nashville’s local food scene, Margot’s philosophy on food and cooking is inspired by French culture, based on seasonality and the very best locally sourced ingredients. We asked her about her favorite farmers.
LT: Who are the local farmers you depend on the most for your restaurants?
Margot: We rely on a host of many providers: Jim Day, Timbertop Farms, the Peach Truck, Southern Natural Beef, Springer Mountain Chicken, but our longest and most fruitful relationships have been with Tana Comer of Eaton’s Creek Organics.
LT: What makes these farmers special to you?
Margot: Everyone we deal with are also small producers, so they understand our business better than the big companies. We love the face-to-face contact with the actual grower, as opposed to talking to a sales person.
LT: Is there anything that doesn’t grow locally that you really wish did?
Margot: It would be lovely to have just about everything at your fingertips, a la California, but then our region wouldn’t be so special. I think citrus would be nice, and avocados.