The Broth Stop - Now in their own USDA Production Facility!
Jay Zubov
Man with many talents and little time. You might have seen him running a tattoo parlor, clothing store, or antique shop here and there, but he also brings to the table a highly educated palate. Starting in a French kitchen and maneuvering his way into a handful of others as executive chef, Jay knows food.
Today, while we’re talking at the Nashville Farmers’ Market, he’s dancing back and forth between selling Alfresco’s pasta (where he works as market manager) and his bone broth, called The Broth Stop. With Jay’s fresh spin on traditional techniques and the bounty of the farmers market, he’s creating nourishing, exciting broths found no-where else— Espresso Beef and Honey-Tumeric-Ginger are just a couple of his creations.
In addition to changing with each season, Zubov sources all of the ingredients from his village of local farmers. “I get my chicken and turkey from Melissa of Pure Pasture Farms,” Jay gestures toward the table across the way. His beef comes from Mr. Meyers, spices from Tiffany Elder of Galena Garlic, and, when he needs it—honey from Carol Hagan of Tennessee Artisan Honey. He, as well as many others, has created a micro-community of farmers which supports itself.