Christopher Stallard

Chef Owner of Michael Grant Gastronomy

[Christopher Stallard @cheffiechris]

One of the #snacks we keep around @flytenashville . We use scallop scraps to make “Fish & Chip Cracklin’” with flavors of tartar sauce and malt vinegar. https://t.co/m2UCu0u5Gd

[Christopher Stallard @cheffiechris]

#strawberryshortcake = Brown butter-toasted oat financier with whipped cream and strawberries in three forms (macerated in vanilla syrup, puree, and jello) special request @flytenashville https://t.co/SmLmJHXlgP

[Christopher Stallard @cheffiechris]

“Loaded Baked Potato” salad - lostrivercreamery gouda, giffordsbacon crumble, chive creme fraiche @flytenashville https://t.co/88IgCCmrpE

[Christopher Stallard @cheffiechris]

Heirloom watermelon gazpacho - bonniebluefarm smoked feta, charred corn relish, shaved fennel and thai basil @flytenashville https://t.co/CJGc8zkO3k

[Christopher Stallard @cheffiechris]

Caviar service in the style of caprese. Balsamic vinegar pearls, house pulled mozzarella, thai basil, marinated tomato, cornbread blini. #tastingmenu @flytenashville https://t.co/m7DbfLdBL8

[Christopher Stallard @cheffiechris]

Country ham & sweet tomato agnolotti - “eggplant parmesan,” garden tomatoes, basil https://t.co/fxJtHIfmMz

[Christopher Stallard @cheffiechris]

Compressed melon, bonniebluefarm smoked feta, garden lavender, sherry vinegar reduction. Chef’s treat @flytenashville https://t.co/LxsH6ADvRu

[Christopher Stallard @cheffiechris]

No filter. I love the contrast of the dark exterior and the orange interior of these ember roasted carrots. It’s the little things https://t.co/ekxI9Do4H3

[Christopher Stallard @cheffiechris]

Plating our variations of farmer dave’s carrots @flytenashville . Ember roasted, raw, tops, puree. It rests on some bonniebluefarm chevre mixed with herbs and @CruzeFarm buttermilk and… https://t.co/DXZp4Bwz6Y

[Christopher Stallard @cheffiechris]

Glazing the agnolotti @flytenashville https://t.co/clH0LldV3C

[Christopher Stallard @cheffiechris]

On tomorrow @flytenashville ! Soft chocolate,… https://t.co/aOdfrJVnL3

[Christopher Stallard @cheffiechris]

giffordsbacon meets bonniebluefarm chevre in… https://t.co/nyklp0N0UO

[Christopher Stallard @cheffiechris]

Progress in the garden @flytenashville https://t.co/B3y0v2xXi2

[Christopher Stallard @cheffiechris]

On the menu tomorrow @flytenashville . Ember… https://t.co/ThHLfnInFo

[Christopher Stallard @cheffiechris]

We bake all breads, including 3 different crackers, from scratch… https://t.co/51ZC00C87M

[Christopher Stallard @cheffiechris]

Got the herb garden and tomato plants planted @flytenashville 👏👏👏😊 https://t.co/dQwyLwP8Kr

[Christopher Stallard @cheffiechris]

“French onion” agnolotti - onion soup, multigrain crouton, frico @flytenashville https://t.co/sKVJnBAuuT

[Christopher Stallard @cheffiechris]

Mixed radish and spring onion tart @flytenashville https://t.co/WaMoLMuUi2

[Christopher Stallard @cheffiechris]

The force is strong with my immersion blender. Thanks for the birthday gift flyte kitchen crew.… https://t.co/MSCdj8fd0B

[Christopher Stallard @cheffiechris]

@mixtiles Please do! Would love to have you!