![]() ![]() ![]() In 2018 Lisa won a James Beard Award in Personal Essay and signed a book deal with Penguin Press. Lisa oversaw the pastry production at Husk Nashville and Charleston, and also began writing for publications such as Food & Wine, Washington Post, Saveur, Southern Living, Local Palette and more. Things that had been once relegated to bakeries or cafes became showpieces in fine dining. She went on to celebrate and define the technical importance and history of southern pastry. Lisa also simultaneously started the Buttermilk Road Sunday Supper series in Nashville around 2009, where she fed small groups of Nashvillians around an intimate table with a full menu, usually served family style with plenty of bottles of wine to pass around.Įventually, in 2012, when Sean Brock set his sights on Nashville for Husk, he called Lisa to ask her to be his pastry chef. Lisa opened City House as Assistant Pastry Chef under Anne and, within six months, was Head Pastry Chef under Tandy’s very encouraging hand. ![]() LISA DONOVAN started selling breads and cakes out of her third floor walk-up with two babies under her feet and a pile of Pierre Herme and Dorie Greenspan books on her counter top.Īfter serving at the famed Margot Café and Bar in Nashville, Lisa connected with Anne Kostroski and Tandy Wilson who were building City House. ![]()
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