Nashville Scene Launches First Cookbook, Gives back to Local Restaurants

Nashville’s Alt-Weekly Publishes Nourish Nashville, featuring 40+ Recipes From the City’s Most Celebrated Chefs, Donating 20 Percent of Proceeds to Participating Restaurants.

(Nashville, Tenn.) Sept. 22, 2020 – Nashville is delicious — and the Nashville Scene is proud to show it off with the launch of its inaugural cookbook, Nourish Nashville. Available to pre-order now for $40 at, the book officially launches on Oct. 1. To offer support to the hospitality industry that has been tremendously impacted by COVID-19, the Scene will give 20 percent of the initial launch proceeds back to the restaurants that contributed to the cookbook. The website also offers shoppers the opportunity to make an additional donation. 

The book — organized into sections including Sides & Appetizers, Mains and Desserts — features more than 40 recipes from Nashville chefs who were asked to offer up a well-loved dish from their restaurant, a signature dish of their own or a recipe that holds personal significance. Beautifully photographed with engaging design, Nourish Nashville will inspire readers to make wonderful meals at home while feeling connected with the city’s culinary best. The cookbook also includes special notes from the chefs, quotes from the Scene’s coverage and recognition for past wins in the paper’s popular annual Best of Nashville issue. 

“Creating a cookbook to showcase Nashville’s amazing food scene and to celebrate our team’s talent has always been a goal of mine,” says Mike Smith, publisher of the Nashville Scene. “The timeline was quickly moved up once COVID hit. We all needed to work on something creative and fun, and we were certainly inspired by all the time we’d spent at home, perfecting our own cooking skills. But most importantly, we could raise money for our beloved restaurant friends at a very crucial time.” 

Nourish Nashville is more than just a collection of recipes — it also pays homage to the city’s diverse culinary culture. The book features a wide variety of cuisines, with dishes like celebrity chef Maneet Chauhan’s Hot Chicken Pakoras from Chauhan Ale & Masala House, Smoked Green Beans from Peg Leg Porker pitmaster Carey Bringle, chef Teresa Mason’s Mas Tacos Tortilla Soup, Cucumber Mango Salad from chef Kamal Kalokoh at Riddim N Spice, chef Kyle Patterson’s Whipt Ricotta Angolotti from Sinema, Habanero Peach Streusel Cobbler from Peach Cobbler Factory’s chef Tami Lenore, and so many more. 

“Food, cooking, dining, chefs and restaurants are a passion for us at the Scene,” continues Smith. “We feel like we’ve made a book that our reader community will love, giving them the ability to make some of Nashville’s best dishes from the comfort of their own kitchen while giving back to those kitchens who need their support!”  


The Nashville Scene has been serving the city for three decades and counting. A strong, independent voice, the Scene covers news, music, film, food, art, culture, and state and local politics in a way that only the Scene can – with hard news, creative feature writing, long-form reporting, analysis and criticism that serves a diverse readership and does so with a voice.