Nashville a Culinary Hotspot: Interview with Chef Trevor Moran of Locust Restaurant Nashville

 At Charlie Trotter’s recent “Nashville in the North” dinner, we experienced the city’s offerings of impressive upscale dining paired with creative twists on classic recipes served to us in the Windy City.  Celebrity Nashville chefs including Chef Trevor Moran, Chef Sam Jett, Chef Josh Habiger, and Chef Erik Anderson; demonstrated why food enthusiasts are flocking to Nashville to savor fresh regional ingredients, elevated with flair and paired with its lively music culture. Gloriagoodtaste.com has added a few of her favorites too! These innovative ideas offer inspiration for bringing elevated flavors and techniques directly to your own dinner table.

Visit the Gloria Goodtaste website to view the full stories and available recipes highlighted in this podcast with pictures and additional info to further enjoy this episode.  Go to: https://www.gloriagoodtaste.com

Transcript

SPEAKER_11 0:12

Hi, everybody, I'm Gloria Good Taste, and joining me as always is my fantastic co-host, Tech Tom. Welcome to Food for Body, Mind, and Spirit, the show where we explore food that truly nourishes every part of us.

SPEAKER_05 0:30

Hey everyone, Tech Tom here. Super excited today because we'll be diving into Nashville's fabulous food state. Gloria, you've got a great lead-in coming.

SPEAKER_11 0:42

I do an engaging blend of tradition and innovation is bursting out in Nashville Tennessee. Most of us know it's kind of hot chickens, barbecue, and other comfort dishes. But Charlie Trotter's natural in the north guest series number 11 dinner in Chicago. Uh-oh, it was hosted by Dylan Trotter. We experienced the city's upscale.com paired with Creative With Recipe. All served right here in the Windy City.

SPEAKER_05 1:24

And we have celebrity natural chefs, including Trevor Moran, Samaker, Eric Anderson. And it showed why food lovers are flocking there to savor fresh regional ingredients elevated with a flare and paired with natural lively music culture. It was such an inspiring night. Those chefs brought serious talent to Charlie Crotter's face. And that food was absolutely amazing.

SPEAKER_11 1:54

At the dinner, we bought an award-winning chef Trevor Moran, an iconic Irish chef known for his time at the Cat Bird Street. And now at his Michigan Star Locust Restaurant in Nashville. He prepared dishes that appeared surprisingly simple. But oh they were anything but first. Let's tell you about his appetizer. It was called a tuna sandwich. But not the one you expect. It had beautiful stacked layers of delicate flatbread, fresh tuna, creamy harseradish bread, and aromatic herbs. Every bite felt like a beautiful, elevated hug from the sea.

SPEAKER_05 2:56

That sandwich looked deceptively simple, but it was packed with so much flavor. And it gave us a pre-moistened finger wiped out to clean up our fingers after we ate the sandwiches as a part of the service. How cool! It was really a nice thing to do for the customer. See our picture on our outstanding dish at gloriagoodtaste.com.

SPEAKER_11 3:29

And let me tell you about the dessert. And that really made me say, wow, it's powering ice. Well, if I have ice creation filled with soaked custard and layered with more surprising flavors, then you can even imagine that raspberry, vanilla, honey cream, delicate tea notes, and even bit of that. Light reflection. Utterly unforgettable. Now let me tell you, when they were serving this, I just looked at all the other tables and it was so high. I couldn't imagine what kind of dessert this was. And then I thought I had no idea. But the lady next to me goes, and I looked, of course, this is in a fancy dining area and restaurant. Take your spoon on the side. Don't go in the middle. Don't go in the middle. All right. So I constructed. I went on the side. It was perfect the way I could eat it.

SPEAKER_05 5:18

But for people that didn't have that kind of uh coup, uh there was even a larger bowl under the ice that to catch any ice that collapsed to eat this monster. If you went through the middle. If you went through the center from the top, it would just collapse.

SPEAKER_11 5:35

I mean if you want to talk about a function, this has to be don't try this back at all, by the way. Because we have a special machine that they make the spice with that's just not like the iceberg machine.

SPEAKER_05 5:52

I'm still thinking about that one. Pure mind and spirit magic in a bowl. And we ate the whole thing, and so did everybody else in the restaurant. There was no things going back to the kitchen.

SPEAKER_11 6:06

Nothing, nothing. All right, that was definitely a dinner to remember. Well, now let's talk about one of Chef Moran's favorite style recipes that you can kind of make at all. It's called honey ice cream with strawberries. Think of it like this creamy custard vanilla ice cream sweetened with pure honey. The flavor is amazing. And the honey adds a silky smooth texture that melts in right on your top. It's the perfect complement to basil juicy fresh strawberries kind of cascade around the frosty tree. There is nothing better than fresh vanilla ice cream from your own kitchen. You know, it's spirit lifting.

SPEAKER_05 7:04

And stay tuned. We're going to chat with chef Trevor Moran himself in just a moment. You'll hear his inspiring journey from Dublin, Ireland to Nashville's brightest spotlight. We also share from Charlie Trotter, Charlie Trotter's dinner to spark your own creativity. We're on the telephone with Trevor Moran, executive chef and co-owner of the Locust Restaurant in Nashville, Tennessee, which was awarded a Michelin Star in 2025 and placed at number 20 in the North American 50 Best Restaurants in 2025. And Gloria Good Taste.

SPEAKER_11 7:40

Well, good morning to you, Trevor. How are you doing this morning?

SPEAKER_12 7:45

Good morning, guys. Yeah, I'm doing great. Just uh starting my weekend up here.

SPEAKER_11 7:49

Alright. Well, I we're first gonna get some information just about you. Like, you know, what do you remember about growing up in Ireland?

SPEAKER_12 8:01

Uh quite a lot of because I had a very small family. Um I was an only child, so uh for the majority of my childhood it was like my mum and dad, and then my friends, you know, my friends were always very um very present in my life. The house was always full of people running around that weren't siblings, but um just a very busy, fun, vibrant childhood and Dublin.

SPEAKER_10 8:26

Great.

SPEAKER_12 8:27

We also uh we also actually we also used to take um exchange students. Um my mom had helped us with this kind of program so people from all over the world would come and stay with us, sometimes for up to two years. So lots of people from Spain and from Japan and from Russia and ever always always eating some dried fish or doing something that we we were kind of watching with open eyes, you know.

SPEAKER_11 8:51

Well now did your mom help you with learning how to make dumplings or anything?

SPEAKER_12 8:57

No, no, and that's that's many, many, many years later. No, um I never really cooked at home. Um my mom did a little bit, very simple cooking.

SPEAKER_03 9:05

Mm-hmm.

SPEAKER_12 9:06

But no, I didn't really start cooking until it was uh sort of a career choice.

SPEAKER_11 9:10

Oh, okay. Well now what influenced you to start that career?

SPEAKER_12 9:14

I sort of pushed off a cliff into it to be honest. I didn't really have much interest in it. Um my mum was always trying to get me to go to this very famous institution in Ireland called Bally Malow down in Cork, and it's really amazing. And uh I just had no interest to be honest. Now, of course, I'd love to go to him, but um yeah, I just kinda I was unemployed and been a little bit of a bum, and um you know, we had the sort of social welfare benefits in Ireland, and it's at some stage they're like enough is enough, you know, you need to uh you need to at least put the effort in to get a job, you can't just be arsing around taking money from the government. And this is all when I was around 20, and um and so yeah, I just I was basically forced into finding a job, and I went, I got offered a job in a kitchen, and it's not a very romantic entry into it, but when I did get in there, I I just I fell in love with it almost immediately. I was just completely taken by it. Um and and uh relinquished my social welfare benefits happily.

SPEAKER_11 10:14

Uh-huh. And did did you actually have any mentors that help you to get into the career and to the career level?

SPEAKER_12 10:22

The first chef I ever worked with, uh, you know, that's always I stayed with him for about four years, but so that was a good mentorship, and he was a very talented chef and um and a really cool dude. His name was Colum uh Tui, and he showed me, you know, all the basics I needed to learn. I mean, within a month I was making you know, I was cooking out of like um, you know, I had a Gordon Ramsey Just Desserts cookbook, and so I was doing like these cobblers, and then I was doing the Marco Pierre white lemon tart and uh and just making ice cream from scratch and sorbets and like pastries and you know, sable biscuits and just like everything, and then it was really overwhelming and really tough, but really exciting because I come from not knowing that you could even make ice cream, like not knowing where it came from to uh making it. He then showed me how to do all the things, mayonnaise, you know, holidays, all the sauces, type of theoretical property, you know, he broke my heart with that one. Um yeah, he was he was my first mentor and I learned so much. I still I still think back to those days with the things he showed me.

SPEAKER_11 11:25

Well, now how did you ever end up in Nashville? Okay.

SPEAKER_12 11:30

Yeah, well, so I went through quite a few restaurants um after I started. I was probably around, I was probably cooking about 12 years or something professionally. I've been through a few fine dining establishments and some other not so fine dining, but also really great, great places. And um I got offered a job over in Nashville while I was living in Copenhagen with my friend Eric Anderson, um, who I just did a dinner with a few days ago in Charlie Trotter's. He invited me over to cook with him at the Cappert season. It was just too exciting, you know, an opportunity to go over to the States basically and just going on over here, you know.

SPEAKER_11 12:07

Now, did you find it hard to kind of get your fine dining techniques combined with Nashville's comfort food when you got there?

SPEAKER_12 12:16

No, not really. Um no, not really. Uh it's it's a very natural kind of progression for me. I do I kind of enjoy that. Uh like I enjoy the the techniques, of course, in in the preparation and cooking, and I enjoy being as precise as I'm able to be with food, and I I love to overthink uh about especially flavors. Really, that's what I'm most excited by. Um, are like what something tastes like and how it eats, and how that flavor kind of arises in whether it's in stages or not, or whether it's explosive or mild. But I've always preferred the format of like state fair food, as you would call it here. Like something easy, you know, easy to pick up and it's thin and delicate and blah blah blah blah blah. I I always I prefer that much more than overly garnished, you know, eating across the plate food. Of course I marvel at that and I love to eat like that. Well, I'm talking about what I naturally gravitate towards, which prefer I much prefer the snacks, you know.

SPEAKER_11 13:10

Yeah. And what's your favorite flavor? You t we're talking about flavors. What's your favorite flavor?

SPEAKER_12 13:16

Oh, I don't know. I I honestly I couldn't I wouldn't be able to I wouldn't be able to pottery to guess because I just re- whatever I say, I'll re I'll regret many times.

SPEAKER_11 13:24

Well, now, how did you you ever find time for your own family fun, okay, with all of the things you've been doing?

SPEAKER_12 13:32

Well, I I made sure to establish the restaurant here as one that allows for uh you know private time and time with family and and friends, like when we're here they push on hard. You know, the hours are rough and and um they're all sort of maniacs, but like you know, we we may be doing like a you know a 15-16 hour day when we're here, but i everyone's off all Monday, Tuesday, Wednesday, and have a half day on Thursday. So like, you know, you can you can even leave. You can even leave the state if you want to every week. You know, you have the time to do those things.

SPEAKER_10 14:04

That's good. Yeah, it's nice.

SPEAKER_12 14:07

And I'm also like, you know, I don't just love cooking. Like, you know, obviously I love my family, uh, I love my home, and I love playing guitar, and and I'm 45 and I want to make time for these things. So like as I improve as a chef and as I make the restaurant better and better, I also want to get much better at playing like you know, death metal guitars, rips. Um these things are important, and I just I just I'll always make room for my staff to do those things. I'm not really interested in pushing people to death. Close to death, but not all the way.

SPEAKER_11 14:40

Well, tell us a little bit a bit about your restaurant locus.

SPEAKER_12 14:45

Um it's a 10-seater um in a very vibrant, busy part of Nashville that it doesn't really suit. Um it's sort of a really bougie, you know, dressed up sort of fashion-y area, and Locust is just a sort of odd little kind of Irish-ish kind of seafood restaurant that does some classic dishes. That's basically it's a ten tables. We turn those tables three times, we do four seatings a day, three days a week. We do probably do close to 400 people in a weekend. Um, you know, the food and how precise it is. Um we just aim to use only the absolute most amazing, freshest, best ingredients possible. Um, so that's obviously not without challenges. We're in Nashville. But like we have uh, you know, today's Thursday we're prepping, and tomorrow for lunch at 12 o'clock, we'll have an omelette that we're very proud of. And it'll have fresh crab, and that fresh crab will arrive at 30 in the morning, an hour and a half before Tuesday. And we will steam it, and it'll never even go in the fridge for lunch, and it's just, you know, freshly steamed warm crab. And that's sort of my focus is to kind of keep keep all that system and structure uh up in the air. It's kind of it can be kind of challenging, but um that's what we do. We just yeah that's what you if that's what you're into and that's what you want to eat, this is the place this is the place for you to come check it out.

SPEAKER_11 16:09

Okay, and where do you source your seafood? You mentioned about getting fresh seafood. How do you eat you living in Tennessee? You're not right there by the oceans.

SPEAKER_12 16:18

Yeah, yeah, yeah. But you know, it's not that far. Most things hit planes and whatnot, unless you're right on the coast there. Um, you know, people celebrate people getting seafood from Japan and then have to come all the way across the ocean. That's always gonna hail as, you know, the best quality seafood straight from the market in in Tokyo. But um, you know, uh it's a short, you know, hop, skip, and jump from Maine and Boston, and you know, we tend to prioritize sort of well, we do east and west coast for the most part. We prioritize domestic seafood. Um we have a lot of suppliers and we use them for very specific things because we've figured over the years what they're best for us for our needs. We may we may get tuna belly from one guy and then we'll only ever get eraser clams from another guy because they understand the kind of clams we need. Um oysters will always come from the west coast and from a very specific place or a number of farms that we choose. And we sort of keep it that way. There's met many suppliers supplying small amounts of of perfect stuff.

SPEAKER_11 17:16

Oh, okay. I see. Now I know music has really been important in your life. Okay, how did you f it feel to kind of influence your approach to food and dining? Do you does that help you? Do you put it in into it? How do you use music?

SPEAKER_12 17:34

I don't really use music for it doesn't really inspire um the food. Well, sometimes in fun ways, um like we had uh uh like little plays on words, like we had a king crab serving one time and we called it king crab diamond, and then we had um the picture of the crab had King Diamond face makeup on the King Crab. Like city little references like that are always fun for people that get it. I mean it's lost on almost everybody that that ace it, but it doesn't really impact the food. Maybe you know, my philosophies in life, they're all sort of intertwine or they all touch each other, but there's no direct correlation.

SPEAKER_10 18:12

Do you have music in your restaurant or not?

SPEAKER_12 18:14

Or yeah, yeah, we do. We can we have all the chefs have access to the sonos player, so uh for better or worse, to be honest, um people get to kind of play whatever they want. And then I get pretty like unhinged about stuff. There might suddenly be a a rule of no no trumpet solos or no no no Tom Petty allowed, he's bringing the vibe down or you know, whatever. But in general, it's it's pretty open open and and the music can be as loud and abrasive as it needs to be in the moment.

SPEAKER_11 18:44

Uh-huh. Now, how did you feel when you were awarded the Michelin Star for Locust Restaurant and all those top awards you've been receiving? How are you handling that?

SPEAKER_12 18:55

Yeah, I mean, I'm the kind of per I'm the kind of person that uh defaults to not really believing it or not really buying it, you know. That's my sort of default, like, okay, well, I mean, surely just being a mistake or whatever. But, you know, it's a really private moment. Um, especially the star. You know, it's just uh it's a thing. I know a lot of chefs, a lot of like chatter on the internet are saying, oh, you know, we shouldn't start artificial, they're not worth anything, they don't mean anything. You know, that's all well and good for people to be like bullshitting onto the internet. But at the end of the day, all of us, once we started cooking, have had that, you know, not necessarily a goal in size, but we're all aware of what it means. And it's a very special thing, and it made my parents very proud, and it makes me and my staff very proud. And every day I look at that black on the wall and I'm proud. Um, I can't believe it.

SPEAKER_11 19:45

It is. It I that's a wonderful honor, I'll tell you. Well, I need to know something. I need to know what your secret ingredient is for making a beef tartare.

SPEAKER_12 19:58

I think the secret ingredient is um a lack of ingredients. It's like uh it's one of the most important things that the quality of the beef is excellent and that everything is very considered because like I love all sorts of beef tartars. Like I love a beef tartar that's just got lashings of mayonnaise and capers in it and is soft and sour and and you know spicy, of course. We we all love that, but my my version of the tartare this restaurant really focuses on the natural kind of flavor of the meat, right? So like I don't want to overwhelm it. So we just we dress it with soft things, we dress it with some flavored oil, just lightly, you know, barely coating the meat, just enough salt to not disguise any sweetness in there, and and then we play with the textures, and that's kind of all we do. And you know, the meat the the meat has to be absolutely bright, lipstick red, and has and be toothsome and be sweet and savory, and and for me that's it. So that's not really adding anything, that's just that's just being uh just being careful and being and being aware and like looking at the products. That's that's the most important thing for me.

SPEAKER_11 21:07

Uh-huh. Now, you recently participated in a high-profile event like the recent Charlie Trotters guest series in Chicago. Now, what did you enjoy most about collaborating with all those other chefs?

SPEAKER_12 21:22

Um well the we're all old farts now, and um that makes for a much different experience when you're cooking. Uh there's less I don't know, you just say the the the pace was good, the energy was high, but people were fun and respectful and excited, and there wasn't too much big dogging, and it was just it was just a really pleasant experience. You know, I learned a lot and we laughed a lot, and I personally thought the food was amazing. It was one of the events that I was kind of most proud of what we put out and um yeah, it just it felt confident and and considered. And accomplished. It was great.

SPEAKER_11 22:02

Well to talk about amazing food. One of the things that was so interesting was a tuna sandwich. All right. And a certain chef like you created that. Can you tell us about this tuna sandwich?

SPEAKER_12 22:20

Yeah, I'm not too sure really where I think it's a good thing. And then over time it sort of developed into this more taco melly thing.

SPEAKER_11 22:41

Um it had a very crisp too.

SPEAKER_12 22:44

Yeah, it's just I i I just love elegant, delicate, light, crispy things. You know, if someone who's a real master of that jumper feels wild, but this is before when I was a three years ago like a chocolate seaweed to someone, and it was so delicate and elegant and powerful. The way something like that is amazing. So I try to kind of try to replicate that experience in some way of having something that's rich but also feels like a specialist product. Like it feels delicate and like um very exciting and kind of soothing to ease, but also familiar. It's pretty cool. Yeah, we we ran that one that's it was cool.

SPEAKER_11 23:30

It was cool, and very nice the way it was served. Or it was even something to wipe your fingers off in case you got messy there.

SPEAKER_12 23:39

It's got three sauces in it. I mean, like I think that's the thing in the wall chapter. We look sauces and puree and mayonnaise like little sandwiches, three different things in it. So it's creamy and satisfying, and yeah, it's pretty cool.

SPEAKER_11 23:53

It was. Wait, there was another high point, though, of the evening, and that was when the dessert was served. How did you ever come up with creating this spectacular dessert that arrived at our tables?

SPEAKER_12 24:09

Um, but when it started, it wasn't quite as cool as that. Um and then thankfully, uh, as you kind of go forward as well, they tend if you if you're focused on dishes, they tend to improve over time. You know, they if they just improved, it'll probably be uh the right industry for you. But it it started out as one thing and ended up when it's a minimum. Basically, it's just like tea. Tea with raspberry, so like that's just like a what we would call a jummy dodger if it's dipped into a cup of tea pretty pretty standard. So it's an amazing form for putting anything you want because it creates a lot of space between the flavors, but it's very neutral and very cold. So like for me, like every bite sort of resets itself and find that really exciting. You can take something that's very like hearty, like puppy pudding or whatever, and then you can sort of you can sort of blow it up and ha and have it eat much different than that, have it eat with lots of room between it. And um, I just think it's a really fun way to eat it. So that's kind of that when it came about.

SPEAKER_11 25:14

It w it was fun. And how many layers did that have?

SPEAKER_12 25:19

Um it it it's not so much layered as that there's just sort of stuff um just scattered throughout. But it's um it's got a few things. It's kind of a little like a vanilla custard paste that's kind of airy, and then like a little moose, and then it has the ice that's each all of the all of the ice has been flavored very lightly with big-year milk, um, which kind of gives you this nice vacancy kind of and then some very neutral chewy rice mochi we make in there in the morning, and then that that gives the rice, I'd say the ice kind of texture, but not too much flavor.

SPEAKER_03 25:53

Oh, okay.

SPEAKER_12 25:54

Um, and there's some raspberry and malted milk and that's the medic.

SPEAKER_11 26:01

And it was fun when you put your spoon in it, it kind of went with you.

SPEAKER_12 26:07

Yeah, it was very yielding.

SPEAKER_11 26:10

I know one of the people at a table close to us that don't put it in the middle. They had had it before, they said, eat it from the sides.

SPEAKER_12 26:19

You gotta be a little bit a little bit elegant in your inner bell sort of go all over the place.

SPEAKER_11 26:23

Uh-huh. Well, where did you learn did you learn to work with iced when you took a visit to Japan?

SPEAKER_12 26:29

No, that's the first time I'd ever seen those machines. I mean, I think I'd seen those machines on some random sort of ice, snow-comed kind of trucks around, but they they those kind of blast crunchy ice out of them. I'd never seen it so delicately used as as I did in Japan for them. That was definitely the jumping off point. Like that made me get a machine. I I messed around with ice for a while, but everything I did was like just kind of like a crumpy version of like jumping with category, and then I really didn't want to do them, and I had no interest in doing them. And then I started to see a lot of places around the country do category all over the place. It's pretty cool, but it just wasn't something I wanted to do. I wanted to kind of use the machine and eat it from one. And I I think we've probably gotten there with this deserve and some of the other ones we've had on there. They just sort of ease a little bit differently than the normal category, I think. Um and so yeah, that's that was heavily, heavily inspired by the discovery in Japan, but sort of been trying my hardest to make it locust zone kind of thing.

SPEAKER_11 27:30

It it was beautiful. Everyone really, you know, they said, Oh, how great it was. You hit the ballpark on that one. Well, I know that you've been planning trips and you planned a trip to Ireland uh this past year or so. Are you planning any other trips to take people out to Ireland?

SPEAKER_12 27:54

I've been back and forth having quite a bit. My poor mum passed last year, and um I spent a lot of time at home with her. Thankfully, it was a real honor to be able to do that with her, and um also taking care of my dad, you know, like keeping at the moment and um I'm very lucky I get to go back and have a little bit of um back to the moment. So next, I think I'm gonna pop up um an amazing little thing that we've ever been to. So we're gonna come back to um uh um Michael from uh Chapter One. Um I think he's gonna come over to a little bunch with here once. I think that's gonna be probably like a message for the month. Um a little bit of back and forth on them still, and then when we have the time and the cash, we'll probably uh head off somewhere else as a family and have an actual holiday. I I can't tell you the last time I had an actual holiday. It is years ago. I went to Virginia Beach. That was that was a holiday.

SPEAKER_11 29:09

Oh, well, anything anything when you're with your family seems to end up as a holiday, no matter where you uh go. Yeah, when you're with others. I really want to thank you for you know taking the time out of your day to give us some input on locusts and all the wonderful things that you're in. Thank you so much.

SPEAKER_12 29:29

Yeah, thanks very much. Love me talking to you.

SPEAKER_11 29:32

What's a Jeff that is just wonderful? His passion for simple ingredients that are done with love and creativity is exactly what we celebrate here.

SPEAKER_05 29:46

Absolutely. He made it all sound so approachable and joyful. Inspiring stuff. Now we are just in time for the greeting of the Chicago River and the Chicago St. Patrick's Day Parade Festivity. From Lake Michigan to the Congress Expressway. It's made possible by the Chicago area of Florida, who started this event back in 1962. And it's got a better year. Really something special. If you haven't ever seen it, put it on the calendar for next year.

SPEAKER_11 30:34

The pictures are so beautiful. Absolutely go to the website and look at them.

SPEAKER_05 30:42

With the hearts in the river.

SPEAKER_11 30:44

Right. It is just so exciting. Just to see the pictures just kind of are there. Right there, Chicago. Well, now, let's bring a little Irish badge into your kitchen with these glorious good taste recipes. Easy, nourishing, and timely for March. Ready? The first one we have to start off, of course, with a favorite bread. What would be the favorite bread in large? Okay.

SPEAKER_05 31:16

Irish soda bread. Oh, I got a guess right.

SPEAKER_11 31:20

And you know what? Which means small or a little cut. So you can buy the foil. You don't have to buy little pads.

SPEAKER_09 31:38

Right.

SPEAKER_11 31:41

And then of course you can also make them in regular regular size. Nine inches. They don't go up this high, but don't worry because you can cut them into like little bars that way. It won't be like whatever that is. You know, it turns out wonderful. Why? Because it's Irish soda bread. Alright. Sweet. Moist with a background of caraway butter. Oh. Delicious with salads, or just put it with your cozy bread. Simple. Heartfelt comfort. Oh. And of course, above all, enjoy it one from the oven.

unknown 32:29

Okay.

SPEAKER_05 32:33

It sounds wonderful. I love making salmon all year long. But especially this version that comes with an Irish twist. We have a recipe with salmon I love for the Irish style. Corned beef spice salmon with cabbage and reminets go rice. Just right for an updated celebration of the Irish Green Month. It has pickling spice and salmon for a corned beef like frustrated, lightly pan-fried, served with bright lime green remonets go rice, mixed with a buttery soft cabbage, lighter, beautiful, and nourishing.

SPEAKER_11 33:12

And don't forget the pizza. We have Irish cough cotton. Corn beef pizza. Now, you know how everyone loves pizza. Could you ever think of putting corned beef and having it on a pizza? Alright. This is how it's made. Creamy mashed potatoes with cabbage, of course. Okay, corned beef bits, yes, and mustard. Yes, mustard too. Caraway crust. Top with melted cheases, red onions, corned beef browns, ripe green, you know, dill, parsley, onion, capers, and ranch drizzle. Oh my goodness. That is magic march right on a plate. And don't you just all love pizza, right? Why not make it march style, right?

SPEAKER_05 34:11

And we can't end without a dessert. So here's a rocking on recipe. Irish peppermint coconut cupcake. Dark cupcakes. Filled with a smooth emerald green cream cheese coconut layer. Top with buttons. And a march green coconut doll. But control yourself. Don't eat too many when you come out of the oven.

SPEAKER_11 34:38

Right. Don't be like top. Actually, don't eat too many. Three is way too bad. Way too many. Well, anyway, friends. Whether you're sampling a gourmet tuna sandwich, a creative ice, or baking up some Irish comfort food right at home. Remember, food is love and creativity. And even medicine. Alright. The body, it sparks your mind. And it flips that spirit. Just like Trevor and Natural in the North and Chicago show that I couldn't have said it better.

SPEAKER_05 35:25

Thanks for joining us today. Try some recipes and let us know how they turned out.

SPEAKER_11 35:30

Thank you for spending time with Tech Tom and me. If these stories or recipes warmed your heart, share them with someone you love. Until next time, keep cooking with joy, stay curious, and nourish every part of you. And remember always put a little good taste in your life. Wasn't Chef Trader just wonderful? His passion for simple ingredients that are done with love and creativity is exactly what we celebrate here.

SPEAKER_05 1:38:46

Absolutely. He made it all sound so approachable and enjoyable. Inspiring stuff. Now we have got the time for the green of the Chicago River and the Chicago River. Chicago's expressway.

SPEAKER_11 1:39:34

The pictures are so beautiful. Absolutely going to the way to look at them. It is just so exciting just to see the pictures. You kind of are there. Easy, nourishing, and timely for March. Ready? The first one. We have to start off, of course, with a favorite bread. What would be the paper bread in March? Okay.

SPEAKER_05 1:40:15

Irish water bread.

SPEAKER_11 1:40:19

And you know what? It's mini size, which means smaller. So you can buy the foil kind of loaf pad. You don't have to buy a little pad. Which is really handy. And then of course you can also make them in a regular, you know, a regular size nine-inch. They don't go up as high, but don't worry, because you can cut them into like little heart that way. They won't be sliced. Whatever that is. You know, it turns out wonderful. Why? Because it's sweet. Moist with a background of caraway butter. Oh. Delicious with salads or just put it with your cozy brunch. Simple, heartfelt comfort. Oh, and of course, above all, enjoy it warm from the oven. Okay, it is divine.

SPEAKER_00 1:42:51

Sounds wonderful.

SPEAKER_05 1:42:52

I love making salmon all year long, but especially this version that comes with an Irish twist. We have a recipe with salmon I love the Irish style. Corn beef spice salmon with cabbage and remonto rice. Just right for an updated celebration of the Irish Green Month. Pickling spice and salmon for a corned beef like rice. Lightly pan fried served with red lime green remonto rice mixed with a buttery chop cabbage. Beautiful energy.

SPEAKER_11 1:43:30

Don't forget the pizza. We have Irish coconut corn beef pizza. Now, you know how everyone loves pizza. Could you ever think of putting corned beef and having it on a pizza? Alright. That's how it's made. Creamy mashed potatoes with cabbage, of course. Alright, corned beef pets, yes, and mustard. Yes, mustard too. Pretty big. Caraway crust. Top with melty cheeses, red onions, corned beef browns, white greens, you know, dill, parsley, onion, capers, and ranch drizzle. Oh my goodness. That is magic march right on a plate. And don't you just all love pizza, right? Why not make it march style, right?

SPEAKER_05 1:44:41

Emerald Green Green cheese coconut. Don't eat too many when you're coming out of the other.

SPEAKER_11 1:44:56

Right. Don't be like Tom. He actually indulged too many. Three is way too many. Way too many. Well anyway, friends, whether you're sampling a gourmet tuna sandwich, a creative tea ice, or picking up some Irish copper food right at home, remember, food is love and creativity, connection, and even medicine. Alright? It feeds the body, it sparks your mind, and it lifts that spirit. Just like Jeff Trevor and Natural in the North and Chicago show does.

SPEAKER_05 1:45:42

Thanks for joining us. I want to know how they turned out.

SPEAKER_11 1:45:47

Thank you for spending time with Tech Tom and me. If these stories or recipes warmed your heart, share them with someone you love. Until next time, keep cooking with joy, stay curious, and nourish every part of you. And remember always put a little good taste in your life.