Chef Bobby Hodge from Oak Steak House
Chef Bobby Hodge was named executive chef at the Oak Steakhouse in downtown Nashville in June 2018.
A longtime member of the Indigo Road team, Hodge previously served as executive chef of the group’s Florence, South Carolina restaurant Town Hall, and played a crucial role as sous chef at The Macintosh under James Beard Award-nominee Executive Chef Jeremiah Bacon, where he also served locally driven and modern food.
Hodge, whose culinary career was inspired by growing up on a farm in Irmo, South Carolina, previously held positions at Fat Hen, Nectar Bar and Grill and Kickin’ Chicken.
WARM SUMMER SALAD
June 29, 2019
6 ears of corn shucked, grilled and cut off the cob
6 tomatoes, diced
1lb lamb or pork bacon, diced and rendered (save the fat)
1 cup popcorn (after popping, toss with rendered fat from bacon; add salt and espellette)
Pickled peach vinaigrette
4 oz. peach pickling liquid (see below)
2 T Dijo mustard
2 T honey
1 cup olive oil
Salt, pepper and hot sauce to taste
Mix all ingredients but olive oil in vita prep; slowly add olive oil to emulsify
Peach pickling liquid
7 cups white vinegar
6 cups water
6 cups sugar
2 pieces of ginger
3 T ground mace
1 T allspice
2 whole cinnamon sticks
Add all ingredients in a pot, bring to a boil. Pour over peaches.
Mix all ingredients in a large bowl with the vinaigrette and arugula. Top with popcorn and micro basil.