Hughes identifies seasonal produce
and proteins to build unique dishes
alongside several staples that stay
year-round.
Hughes believes downtown
ambiance is key to mixing up the
market: "The great thing about staying
in Downtown Macon is that I get to be
a pioneer. It gives me and my team a
chance to grow."
Experimentation doesn't always
mean reinventing the wheel. Loom,
which opened this year on the ground
floor of Hotel Forty Five, describes
their style as "southern revival." "We
like to introduce guests to something
they recognize on the menu, but
play with traditional presentation or
flavor profile," hotel General Manager
Stephan Amesoeder noted.
The classic staple shrimp and grits is
one example, which Amesoeder agrees
is served well all over town. But Loom
starts with a grit cake, changing the
texture profile immediately, then rounds
out the dish with premium ingredients
like Bradley's sausage, roasted red
peppers and Manchego cheese.
What about reinventing a whole
meal? Weekend brunch service
is universally popular, but VIBEZ
decided to go beyond the typical eggs
"THE GREAT THING
ABOUT STAYING IN
DOWNTOWN MACON
IS THAT I GET TO BE
A PIONEER. IT GIVES
ME AND MY TEAM A
CHANCE TO GROW."
— CHELSEA HUGHES
31
