Flavor Trends, Strategies and Solutions for Menu Development

Flavor Trifecta: Andy Little Country ham + apple cider + sage

Chef Andrew Little

Chef Andrew Little

Andy Little cooks what he calls “American farmhouse cuisine” at Josephine in Nashville. As executive chef, he menus sophisticated American dishes that pull from the regional pantry, with subtle, but effective results.

Little’s starter of Brussels sprouts with dried cherries, orange, peanut vinaigrette and rye crumb is a great example here. And often he further highlights regionality in dishes like his brunch offering of Josephine’s Benedict: poached eggs, scrapple, country ham and brown butter hollandaise.

Little has a knack for combining ingredients in sublime ways, and his flavor trifecta of country ham, apple cider and sage captures that spirit.

“We are very lucky to have access to amazing country ham in Nashville, and one of my favorite ways to use it is to glaze the salty ham with apple cider and finish it with sage,” he says. “The sage adds an earthiness to the cider and the ham, providing a pretty great bridge between sweet and salty.”

This combination is influenced by the Pennsylvania Dutch dish called “schnitz un knepp,” which translates to “apples and buttons.” It’s made with dried apples, smoked ham and dumplings. Having grown up in the Pennsylvania Dutch region, this combination of flavors deftly conveys his passion for the historical recipes of the area, modernizing them for today’s menu.

  From the Mar/Apr 2018 issue of Flavor & the Menu magazine. Read the full issue online or check if you qualify for a free print subscription.



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