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9 4 | t h e c l e v e r r o o t DECONSTRUCTING DISHES CHEF BRYAN LEE WEAVER HAS BEEN around, as they say, and he's done it from the bottom up. He landed his first restaurant job at age 14, washing dishes in a small Mexican restaurant near his home in Colorado. He moved from pots and pans to sopapillas and desserts— an eventually to managing the kitchen—while he was still in high school. From there, he went from one quirky locale to another—learning the joys of the farm-to-table culture of the Pacific Northwest under Chef Sarah Scha- fer at the Irving Street Kitchen in Portland, Oregon, and then heading for equally oddball Venice, California, to work under Chef Jason Neroni as Sous Chef at Superba Snack Bar, where he became Executive Chef when Neroni left. And then Chef Weaver—an avowed "hip-hop junkie"—headed south to the Country Music Capital, Nashville, Tennessee, to run the highly eclectic, South- ern/Middle Eastern kitchen at the Butcher & Bee. Where he came up with his squash & parm custard—among a host of other locally sourced dishes. Challenging Perceptions CHEF BRYAN LEE WEAVER WEAVES MAGIC AT BUTCHER & BEE IN NASHVILLE by Merrill Shindler

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