An Herbaceous, Springy Take on Trout from Nashville Chef Julia Sullivan

Garden & Gun, april / may, 2025

“For chef Julia Sullivan, a Nashville native, the pink-fleshed trout that swim in mountain streams are a gift to Southern cooks. But for those of us who don’t get to keep a line wet, local farm-raised trout stand in quite nicely. They’re a constant at her restaurant Judith, which she opened last December in Sewanee, Tennessee. “We love to serve whole trout because we are seafood people,” she says.”