september 27 - october 3, 2010madison, mississippi866.898.golf

Chef Nathan Lippy

Born in Memphis, Tennessee and raised in Tampa, Florida, Nathan’s childhood exposed him to an eclectic mix of blues, rock ‘n roll, down-home-cooking, “Floribbean Cuisine” and beachy favorites like all-you-can-eat crab legs and shrimp. Strongly influenced by his mom’s Southern skills in the kitchen which introduced him to favorites like biscuits and gravy , and his dad’s passion for rock ‘n roll which landed him his first drum set when he was 8 years old, Nathan Lippy’s passion for food and music have always been intertwined.

Recognizing this, Nathan’s parents incorporated both into his home-schooling curriculum which afforded him the opportunity to play music for hours a day and to explore the boundaries of his culinary zeal. In grade school Sara Moulton’s T.V. show literally turned into a lesson plan and Martha Stewart’s 1-2-3 pasta became a homework assignment. As Nathan grew older he continued to experiment in the kitchen and at age 14 while attending a Food Expo, Nathan met his T.V. teacher, Sara Moulton, where she inspired him to enter the professional kitchen as a young cook and later attain an education at her Alma Matter, the Culinary Institute of America.

Using both music and cooking as an outlet for his creativity, in high school Nathan got a crash course in the restaurant industry by joining the staff Mise En Place Market Bistro in Tampa and began a path into the world of “Rockin’ Out” by playing guitar in numerous bands. In the fall of 2000, Nathan began his formal education at the Culinary Institute of America where he was exposed to a world he had never before experienced. At the CIA the chefs instructors taught Nathan much more than just how to cook; they taught him how food can be eaten to enrich your life versus just filling your stomach.

After graduation, Nathan joined the restaurant scene of New York City where he was blown away by the diverse offerings the city had to offer. Every moment he wasn’t working in the kitchen, the music scene kept him occupied and his Punk/ Rock band played many of the major venues throughout the city. Climbing the ropes in both arenas, Nathan realized that in addition to his artistic inclinations, his passion was fueled when he could connect with the audience. Taking cues from his earliest culinary hero Julia Child, Nathan was drawn to incorporating fun and entertainment into his cooking and thus the idea for the show “Food, Drinks and Rock & Roll” was born.

Nathan thrives on the excitement of creating an entire food experience; beyond just pleasing the palate. The combination of all elements – the food, drinks, location, music, and company – is what turns a simple meal into a treasured memory and that is what inspires Nathan’s gastronomic pursuits. “Food, Drinks and Rock & Roll” gives Nathan the medium to explore culinary excellence in a most unique way as he continually pushes the envelope using innovative – yet easy – techniques. He loves to surprise viewers by creating delicious dishes from unlikely pairings like Dr. Pepper and pork chops or candied bacon and bananas. In addition to creating the recipes for his show, Nathan writes the soundtrack, and has produced, edited, written, directed for each episode. “Food, Drinks and Rock & Roll” is the culmination of Nathan’s creative spirit, love of music, and original cooking style.

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