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Due to high demand for the deluxe edition, we're thrilled to announce the trade edition of In the Catbird Seat, featuring the same recipes and content in a more functional size.
Since its opening in 2011, The Catbird Seat has captivated foodies and critics alike with its spectacular food and open kitchen layout. Now, take a special inside look at the menus and workings of this renowned restaurant through the eyes of former Executive Chef, Brian Baxter. Part luxury cookbook, part memoir,
In the Catbird Seat: A Nashville Chef's Journey at the Convergence of Art and Cuisine brings readers alongside Chef Baxter's time as the fifth Executive Chef of The Catbird Seat. From navigating the post-Covid restaurant scene, to planning the menus, to looking ahead to his time away from The Catbird Seat, the book provides just as intimate an experience as you'd get sitting in one of the exclusive restaurant's twenty-two seats.
In the Catbird Seat contains a Prologue by Pedro Iglesias, Introduction by The Catbird Seat's co-founder Josh Habiger, beautiful full-page food photography by Andy Lee, and breathtaking watercolors by Todd Saal and Brian Baxter, offering a stunning depiction of one of the most elite restaurants in the United States.
The carefully curated recipes will elevate your cooking and stir your creative culinary imagination. Budding and veteran chefs alike will discover the inspiration behind some of Catbird's most iconic dishes, including Redneck Sushi, Hay-Smoked Mussels with Sauce Poulette, and Burnt Banana Bread.
List of contents
Foreword by Pedro Iglesias
Introduction by Josh Habiger
Sitting in The Catbird Seat by Mike Wolf
Foundations & Inspirations
My First Year in The Catbird Seat: 2020 to 2021
June 2020: The First Month
Summer 2020
Summer 2020 Menu
Reflection
Fall 2020
Fall 2020 Menu
Winter 2020–2021
Winter 2020–2021 Menu
Spring 2021
Spring 2021 Menu
Cooking with Confidence: After the First Four Seasons
My Second Year in The Catbird Seat: 2021 to 2022
Summer 2021
Summer 2021 Menu
Fall 2021
Fall 2021 Menu
Winter 2021–2022
Winter 2021–2022 Menu
Spring 2022
Spring 2022 Menu
Base Recipes
Cured, Dried & Fermented Vegetables
Cured, Dried & Preserved Seafood & Meat
Stocks
Epilogue: New Adventures by Mike Wolf
Acknowledgments
About the author
Brian Baxter is the former Executive Chef of The Catbird Seat in Nashville, TN. Chef Baxter's fifth iteration of the award-winning restaurant was a celebration of ingredients with an emphasis on sustainability and those sourced at the peak of the season. After graduating from The Culinary Institute of America in Hyde Park, NY, Baxter headed south to Charleston, SC to work with Chef Sean Brock as Chef de Partie at McCrady's. After two years, he moved to Nashville to be part of the opening team at Husk Nashville. During his time at Husk, Baxter was honored as one of
Forbes 30 under 30 in 2016 and named as one of 5 Southern Chefs to Watch by OpenTable in the same year. Before landing at Catbird in 2020, Baxter was on the culinary team at Bastion in Nashville and the opening team at Cold Beer in Atlanta. Baxter currently lives in Nashville, TN.
Summary
Due to high demand for the deluxe edition, we're thrilled to announce the trade edition of In the Catbird Seat, featuring the same recipes and content in a more functional size.
Since its opening in 2011, The Catbird Seat has captivated foodies and critics alike with its spectacular food and open kitchen layout. Now, take a special inside look at the menus and workings of this renowned restaurant through the eyes of former Executive Chef, Brian Baxter.
Part luxury cookbook, part memoir, In the Catbird Seat: A Nashville Chef’s Journey at the Convergence of Art and Cuisine brings readers alongside Chef Baxter’s time as the fifth Executive Chef of The Catbird Seat. From navigating the post-Covid restaurant scene, to planning the menus, to looking ahead to his time away from The Catbird Seat, the book provides just as intimate an experience as you’d get sitting in one of the exclusive restaurant’s twenty-two seats.
In the Catbird Seat contains a Prologue by Pedro Iglesias, Introduction by The Catbird Seat’s co-founder Josh Habiger, beautiful full-page food photography by Andy Lee, and breathtaking watercolors by Todd Saal and Brian Baxter, offering a stunning depiction of one of the most elite restaurants in the United States.
The carefully curated recipes will elevate your cooking and stir your creative culinary imagination. Budding and veteran chefs alike will discover the inspiration behind some of Catbird’s most iconic dishes, including Redneck Sushi, Hay-Smoked Mussels with Sauce Poulette, and Burnt Banana Bread.
Foreword
Embark on a gastronomic journey with In the Catbird Seat, a limited edition luxury cookbook and coffee table book that unveils the artistry and innovation behind Nashville's iconic restaurant, offering an intimate glimpse into the culinary world through the lens of former Executive Chef Brian Baxter.
