Chef Ryan Trimm is introducing vegetable-focused nightly specials for $8 apiece at his new East Memphis restaurant Southward. The "Farmers" menu selections will change daily depending on what’s fresh and in-season.
“I wanted to do something to showcase all of the hard work that our farmers put into growing the vegetables we use,” Trimm told me over lunch last week.
These are not just your typical vegetable side dishes — they’re well-thought-out plates with creative combinations and flavorful sauces, the sort of stellar dishes that put the season’s best out there and let it shine. “I want to let the vegetables do all the work,” Trimm remarked with a smile.
Southward’s regular menu is without a vegetarian main dish, but ordering a couple of dishes off of the "Farmers" menu could certainly constitute a meal if you are able to keep your dining companions’ wandering utensils away from your plate.
“If vegetarian diners call ahead, we can go the extra mile and make our stuffed peppers with black-eyed peas and tomato Romesco,” Trimm explained, “but we always have plenty of vegetables around from the "Farmers" menu and also to make a vegetarian version of our pirlau.”
Images: Justin Fox Burks