The Dish: Levon Wallace

We’re back in 2015 with more great bites from some of your favorite chefs headed to Nashville this September. With each installment of The Dish, we’ll be bringing you unique looks at the culinary stars behind some of your favorite restaurants and TV shows. From behind-the-scenes kitchen talk to meal-making soundtracks and Nashville favorites, get the scoop straight from the chefs.

Last week you found out Graham Elliot’s go-to kitchen phrases, now check out a few favorites from the Louisville-based chef, Levon Wallace.

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Favorite post-shift meal/late-night snack?

  • The Recession Special from Robert’s Western World.
  • Leftover Chinese take out and an ice cold High Life.
  • Fried chicken and a glass or two of rosé.
  • Tao Kae Noi seaweed snacks from Thailand. I always have them on hand at my house… they make a couple of flavors but the ”hot chili squid” is my favorite.

Go-to cooking soundtrack?

Lately, its been “James Brown Radio” or “Hip Hop BBQ Radio” on Pandora. The latter is exactly what it sounds like.

Which words or phrase do you most overuse in the kitchen?

“Thats a good move!” I have to admit though, I stole it from my buddy Chris Shepherd. 

Most underrated or overrated ingredient?

Underrated – Celery, fish sauce, anchovies, hot pepper vinegar.

Favorite Nashville spot?

I can’t choose one! Arnold’s and City House are always exceptional. So are Peg Leg Porker’s ribs, Two Ten Jack’s garlic-crab noodles, Biscuit Love’s “East Nasty,” Thai Esane’s Kao Soy and Martin’s BBQ Joint has one of the city’s best kept burger secrets!

You can catch Levon Wallace’s demo at the festival on Sunday, 9/20!