Just when I felt that I could really sit down and have a few beers with the guy, Erik Anderson of Sea Change is leaving our foodscape.
In the immediate, he'll be wrapping up his time at Sea Change around May 28 before undertaking a six-week stage at Denmark's noma, arguably one of the hottest restaurants on the planet since being named Best Restaurant in the World. Erik says he'll be working in the kitchen under Rene Redzepi not so much to learn how to cook like him, but more in an effort to soak up the environment of what he thinks is "probably the most creative kitchen in the world right now." How did he get this opportunity? He sent them a letter. They sent one back that said, "Sure, come on out." So to Copenhagen he flies.
And then what?
Well, Erik is moving to Nashville to open a restaurant with his pal Josh Habiger, who has cooked in some pretty cool kitchens himself (Alinea, Fat Duck, and recently Aviary). Erik and Josh cooked together at Porter & Frye (during the Steven Brown era) and even though they're still working out all the details, they are excited to be putting into reality what they've been dreaming about for the past few years. I think these two might be a force to keep your eye on.
But good luck!
And now we have a reason to visit Nashville.