![]() How do you decide which dishes make the cut? It takes a while to get the hang of it, but after you do, you don’t forget how!ĪC: You also serve other classic Southern dishes that are simple but elevated. KW: Use GREAT ingredients, cast iron is your friend, and pick a recipe and keep perfecting it. Do you have any secrets to share or tips to improve biscuit making technique? KW: We serve honest food! We try to serve amazing Southern food that touches something in a person’s soul.ĪC: A biscuit may seem like a simple offering, but making a truly great biscuit is an art. We love what we do, and think we have built a platform to have Biscuit Love locations in a few areas!ĪC: Why do you think you have been able to cultivate such community support? KW: #Blessed! We had always wanted to see where the business would go. (Thanks, Jason.) Sarah told me my hot chicken (before the craze) idea would never work! She suggested biscuits, and I liked the idea of serving sandwiches from a food truck!ĪC: You now have 3 locations and your restaurants often have a line of customers willing to wait quite a while to get inside. We are honored to carry on the tradition.ĪC: You started as a food truck? What gave you the idea and the gumption to serve biscuits from a food truck? KW: Sarah was the brilliant one behind that, but I believe it speaks to so many southerners personally. That being said, how did the simple biscuit become the centerpiece of your business? It takes me back home every time I make them.ĪC: Both Karl and Sarah have culinary degrees from Johnson & Wales. My grandmother’s drop biscuit recipe is the same for me. ![]() KW: I think biscuits are one of those personal things. I taught myself as an adult.ĪC: Almost every biscuit maker has a special family-based story around their biscuit recipes. I never took the time to learn from her, unfortunately. The Biscuit Love team will be a part of our upcoming annual picnic and gathering, so we spoke with Karl as a way to introduce the company to the uninitiated. Biscuit Love locally sources as much as possible, serving dishes that make both Nashville natives and tourists feel at home. Together, they have tapped into something genuine, by focusing on ingredients, technique, and community. Sarah and Karl are a husband and wife team, both of whom hold culinary degrees from Johnson & Wales. From those humble first steps, the Worleys have now opened three brick-and-mortar establishments in the Nashville, Tennessee, area that can attract lines of customers, hungry for biscuits and other Southern fare. Karl and Sarah Worley’s restaurant concept Biscuit Love had its beginnings in an Airstream trailer food truck named Lilly.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |