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.


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

  • 1 lemongrass

  • 2 pieces of ginger

  • 3 T ground mace

  • 1 T allspice

  • 8 cloves

  • 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.