• Julia Sullivan's Pantry •
Julia Sullivan is the Nashville-native chef and co-owner of Henrietta Red, an oyster bar and seasonal Southern restaurant in Nashville's Germantown neighborhood.
After her journey working in New York's best kitchens, Blue Hill at Stone Barns, Per Se, and Franny’s, she ultimately returned home to the Music City to open Henrietta Red to much critical acclaim. The New York Times called Henrietta Red "A Nashville Restaurant That Tastes As Good As it Looks" and we have to say, Julia's home kitchen follows suit. Her personal food style is everything we #pinefor to boot- from her artful blending of elegant flavors to her undeniable convivial spirit.
Step into Julia's versatile pantry with us:
- one pantry item she can’t live without: Nuts. I put them on everything and snack on them alone. I love the texture and richness they lend to any dish.
- fridge items she can’t live without: Lemons - I put lemon zest and lemon juice into almost everything that I cook. Six types of hot sauce, various jams, butter, eggs, kefir, and almond milk.
- her go-to inspiration cookbook: Zuni Cafe by Judy Rodgers is probably the one that I reference the most. It’s packed with thorough details of more involved techniques but the recipes themselves are straightforward, classic, and delicious.
- her most trusted kitchen tool: Staub Dutch Oven
- 5 adjectives that describe her pantry style: Foundational, versatile, streamlined, seasonal, often neglected.
- her all time favorite market: This is tough but probably the Union Square Green Market in New York City. The diversity of product that's available right in the city center and its accessibility to pedestrians always inspired me to run home and cook.
- Women-made food products she pines for: