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Sam Jett

@samuel.jett

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Social media isn’t my favorite outlet for this type of stuff. But I owe it to everyone to at least say something (or so I have been reminded recently). Please note, there is no way to tag, post photos of, mention or even name every person that has made an impact on me in this leg of the journey. Just know, I care deeply for you all. I locked the doors to Audrey for the last time yesterday. Audrey was a dream, literally every resource, piece of equipment, or tool was at our disposal. And as I say goodbye, the only thing I’ll truly miss is the people. The number of people who have worked in this building since we opened is astounding. Some of my closest friends, well respected colleagues, and even a fair share of folks who don’t care for me too much, we all poured our hearts into this space. This building was a pressure cooker. Most restaurants are. We tried to create a space where care for each other was at the forefront of every choice. In the end, I realized something: the difficulty in tiptoeing around people’s proclivities while also pushing service and cuisine is, well, difficult. At some point, no matter what, the restaurant or the business would end up coming first. That’s just the way of the world, I guess. I’ve been so blessed to connect with so many folks these past few years. Some looked up to me, some sideways, and a few down. I guess it doesn’t really matter in the end. Thank y’all for all that you gave. I’ll miss seeing your smiling faces in that building. by @samuel.jett
82
2 months ago
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Returning for a second year at the Harvest Jubilee, we welcome back Chef Sam Jett! His deep reverence for local ingredients and farmers inspires stories to be told through his dishes and we are so excited to have him back on the chef team to help share our story! Come on out to Old School Farm on September 24th to experience delicious farm to table food, live music, local brews & good company! Get your tickets at www.oldschoolfarm.org by @samuel.jett
2
2 months ago
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You won’t want to miss this special evening out on the farm🌾 Join us in celebrating our Mission Farmers and the harvest season with 7 dishes from Nashville chefs, live music, local brews & a silent auction! Tickets: www.oldschoolfarm.org ✨VIP ticket includes a raku firing demo from our pottery studio @oldschoolfarmpottery, meet the farmers, a welcome drink, a special gift & reserved seating (limited availability) Thank you to all of our chefs and musicians who are donating their time to make this possible. Shout out to our amazing sponsors who we couldn’t do this without either 🫶🏽 community is everything y’all! by @samuel.jett
4
2 months ago
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Chef Sam Jett (@samuel.jett) was developing a new dish at Audrey (@audreynashville) when he landed on a combination he calls as old-school Appalachian as it gets: tomato gravy and pork sausage. Traditionally a breakfast dish, he wanted to push the flavors further and make it his own. Around the same time, cabbage was coming through the kitchen door in abundance, and Jett found himself circling back to chou farci, the French stuffed cabbage dish, wondering how to build what he calls a "hillbilly" version of it. The pork chop is dry-aged, then grilled over hickory embers and sprayed with a house pork garum for extra richness. The gravy leans on jarred tomatoes, reduced in batches with lard and cornmeal until it thickens into something creamy without a drop of dairy. Alongside it sits a sack sausage, a technique tracing back to 1700s Appalachia, when cooks lacking casings packed ground pork into muslin cloth to smoke and ferment in the smokehouse. Read the full article via the link in our bio. taken in Audrey Nashville by @samuel.jett
1
2 months ago
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Swooning over our chef lineup for the Harvest Jubilee! Join us to celebrate the hard work of our Mission Farmers on September 24th in our beautiful event barn! Music lineup coming soon✨😏 Get your tickets at the link in our bio or on our website www.oldschoolfarm.org All proceeds support our nonprofit care farm in employing adults with disabilities to grow produce for food pantries in Nashville! . . . Have a silent auction item donation? Want to volunteer? Shoot us a DM! by @samuel.jett
6
2 months ago
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Joining us Sunday as a part of our Hired Guns Series we are very excited to welcome Chef Sam Jett of Audrey from Nashville. ⁠ ⁠ Sam approaches ingredients through the lens of his Appalachian + Southern upbringing - a truly personal expression. His culinary career is a criss cross through the South to back home where he is leading the team at Audrey. ⁠ ⁠ Sam's intense attention to detail around every ingredient that passes through the doors is unrivaled. A tomato isn't just a tomato. It's a representation of time, place, a season - and you can taste it on the plate. ⁠ ⁠ Check our stories for some last minute tickets available first come first serve - shoot us a DM!⁠ taken in Gunshow by @samuel.jett
7
3 months ago
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Wild few weeks. We got to do some awesome stuff like put this new beef set on: Bear Creek beef with a bit of griddled liver pate Roasted beets grilled and lacquered with blackberry The sauce is a demi that’s brightened up with blackberry juice and broken with a roasted tomato and peach oil and oregano flowers. All finished with a spritz of bullhorn pepper extract. Gratuitous sauce shot. Finished. Enjoy it while we have summer beets. The reaction I hope everyone has with they eat my food. A couple of open seats in august for the tasting menu. Come get your mind blown. BBQ pork belly, a sauce of roasted cantaloupe and peppers. A little roasted pepper that is marinated in peachwood oil as a garnish. Oh, she got it. Last week started with a fun little cross section of Nashville’s restaurant industry. Had a great time seeing folks I love and respect. Science projects with Blake. One step closer to fully capturing and preserving a complete profile of flavors and aromas. I also cooked a dish for 330 people using produce from only one farm. This was for the Nourish dinner and it was an honor to try and translate the story of Growing Together farm to a single dish. The plate ended up being a wild ride. They are from Nepal, so I did my best to bring elements of Nepali cuisine such as the gundruk and achar they make on their farm. One fun side note from that experience was the wild bee balm I was able to bring to the lab. This extract was magical, full of Thymol, Carvacrol, Linalool, and Geraniol. Amazing gift from amazing people. This vinegar is world class. Missives found by my aunt written by my grandmother. Just another reason that I’m thankful to be able to share Bertha’s bread with everyone and proof of how much it means to me and my family. Every season I find another herb or flower or a different part of a life cycle of a plant that I fall in love with. This year it’s oregano flowers. Wild dock seeds. What a rare treat. Her first haircut! Not her first haircut. A man is proud of his meats. Texture is everything and can be found in so many ways. Don’t overlook the humble vegetables and fruits that, while they may be common, are a taken in Audrey Nashville by @samuel.jett
10
3 months ago
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Nothing leaves this kitchen without becoming something first. Using an advanced microwave extraction system, we isolate essential oils and live terpenes from our ingredients. What comes out of the lab becomes the citrus spritz on your salad, the scent on your plate, the finish in your cocktail. We are constantly finding new ways to use and share what the lab produces. taken in Audrey Nashville by @samuel.jett
10
3 months ago
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Sequatchie Cove. Cruze Farm. Bear Creek Farm. Brunch at Audrey is a love letter to the farms that make this kitchen what it is. Join us every Saturday and Sunday from 10am to 2pm.⁠ ⁠ 🔗 Taste for yourself at the link in our bio by @samuel.jett
3
3 months ago
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Round about this time of year, our fridge is full of green beans of all different types. Which is a blessing to me, old school braised beans may be one of my favorite sides. Green beans, like grass, contain a family of compounds called C6 aldehydes and alcohols. These form the instant the cell walls are cut or bruised, when an enzyme called lipoxygenase breaks down the fatty acids in the plant. This is a self defense mechanism, these compounds are antimicrobial and antifungal by nature. This process breaks down in the presence of extreme heat, leaving the bean pod limp and tasting flat. However, when you continuously expose green beans to heat for a long period of time, several other reactions occur, deepening their flavor and turning them into something else entirely. As they continue to cook, the polysaccharides break down into sugars, reinforcing the already sweet taste green beans have naturally. Additionally, proteins begin to break down into their building blocks, bringing glutamate and umami to the forefront. Unlike their siblings, pinto and black beans, there is much less protein present, so there’s a ceiling to how much natural umami you can concentrate. It’s common in Southern and Appalachian cooking to add onions and salted, smoked pork, turkey, or seafood to this braise. These additions bring a few things to the mix. From the meats, the most noticeable are inosinate and guanylate, nucleotides that pair incredibly well with glutamate and multiply its effect. The onions provide kokumi. They extend how long flavor sits on your palate and how fully it gets absorbed. Often, this one is overlooked, but I am going to save this topic for a different post. It’s too rich of a topic and I’m already at the character limits. Oh, and black pepper. Lots of black pepper. taken in Audrey Nashville by @samuel.jett
9
3 months ago
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“The Nashville Food Project is a magnet for people who want to do good and use their ability to participate.” Chef Sam Jett (@samuel.jett) of Audrey (@audreynashville) shares why he chose to be part of Nourish 2026 and why food can create space for people to care for one another. Guests will experience Chef Sam’s work in both the third course and dessert course: • Third Course: Summer Market Salad with squash, cherry tomatoes, spring onions, kohlrabi, achar, and fennel. 🥂Paired with Ottella RosésRosés Rosato Alto Mincio. • Dessert Course: Seasonal berry galette, created alongside Chef Jennifer Latham of @mama.bread.nashville. 🥂Paired with Cantina Colli Euganei Prosecco DOC. Nourish 2026 •Thursday, July 16, 2026 | 5:30 PM •Marathon Music Works | Get tickets today! ⚡️ taken in Marathon Music Works by @samuel.jett
9
3 months ago
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At June, every Saturday tells a different story. Guided by the season and the people who grow, raise, and forage its ingredients, Chef Sam Jett's nine-course tasting menu offers a thoughtful exploration of Appalachian foodways through a contemporary lens. An intimate experience with a menu that changes with the harvest.⁠ ⁠ 🔗 Reserve your spot at the link in bio by @samuel.jett
5
3 months ago
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