At The Catbird Seat in Nashville, Tennessee there are no set-menus and no walk-ins. Chefs Erik Anderson and Josh Habiger, both of whom have worked in some of the most highly honored kitchens in the food world, have created a high-end, interactive restaurant experience that allows their diners to be a part of the cooking process.

Ingredients:

• 7 large English cucumbers, peeled
• 1 quart green, seedless grape puree
• 2 heads garlic
• 3 oz. baguette
• 4 oz. Marcona almonds, toasted
• 3 oz. canola oil
• 3 oz. extra virgin olive oil
• Salt
• Lemon juice

Method:

• Roughly chop the garlic and sauté briefly in a sauté pan with canola oil until golden
• Slice the baguette into 1-inch slices
• Brush with canola oil and toast in a sauté pan until golden brown and crunchy. Dice into large pieces
• For the grape puree, blend grapes on high until smooth. Next, chop cucumbers into large chunks and puree on high until smooth
• Combine the purees. Pour about 6 oz. of the puree back into the blender
• Add the garlic, baguette cubes and Marcona almonds and puree to form a thin paste
• Add some more puree and then emulsify the rest of the oil into the mixture
• Combine with the remaining puree and pass it through a chinois
• Season to taste with salt and lemon