At Farmhouse in Nashville, chef Trey Cioccia cures his own meats, pickles his own vegetables and makes his own vinegar. He gets most of his meat and produce from local farms, and his menu showcases Southern-inspired dishes made with classic technique. […]
My husband, Greg, and I are co-founders of SCF, which chronicles what we eat, drink and grow as we raise our daughter on a tiny plot of land in the Lower Hudson Valley.