Issue link: http://maconmagazine.uberflip.com/i/1532159
Braddock's Cask & Table The dish: A venison loin with celery root puree, spring onions, maitake mushrooms, and a peach Vidalia onion jam Location & Hours: 347 Cotton Ave. Tuesday- Thursday 4 p.m.-9 p.m., Friday-Saturday 4 p.m.-10 p.m. Happy Hour is at 4 p.m., with dinner service starting at 5 p.m. Chef: Ingrid Davis Owners: Ingrid Davis and Brittan Braddock Opened: 2024 The style: We're a casual, upscale restaurant inspired by diverse U.S. and global culinary influences, often places Brittan and I have traveled. I really like Italian and Spanish food – and French, so our influences are from all over. That includes the South and Southwest. A highlight dish: Our Mushroom Risotto with Duck Breast is definitely a top favorite – it will always be on the menu. It's comforting, cheesy, rich. I love cooking with culinary mushrooms. Price range: Main dishes range from $18-$42 Seating: 52 Why Macon? Brittan: It's where we live, and being part of the community is important to us. We were in Pensacola, where I taught at the University of West Florida and Ingrid had a wine job. I was attracted by Mercer University's search for a director of bands and coordinator of music education. We enjoyed seeing Macon with its great restaurants and downtown. We love Mercer's community involvement, and felt this was where we could put down roots and with room for Ingrid to create a restaurant. Thoughts, insights, and inspirations: ON PASSION FOR FOOD AND DRINK Ingrid: I was born in Berlin and introduced to cooking early on. I enjoyed it but never gave a thought to making food a career. Later, I developed a great passion for food and cooking, but it grew out of my real passion for wine. I became enamored with wine, which is funny because originally, I hated it. Friends would drink wine, and I wouldn't. Someone finally gave me a wine I liked. I wanted to know why I liked it and not others. That led to more learning and truly appreciating wines. That journey led me to become a level two sommelier and go to culinary school. ON A QUEST FOR JUST THE RIGHT FLAVOR Ingrid: Brittan and I are both foodies, she may be even more of one than I am a lot of the time. She has a good palate, really good. She's probably what they call a super taster and is highly discerning as to taste and flavors. Her input is invaluable. I'll ask, "Does this need something?" and she always has the right answer. Brittan: But Ingrid has the skill. She knows what to do in a kitchen and how to run a restaurant. She has the foundation, the training, the experience, and such a passion for her work and making food for people. 44 maconmagazine.com | February/March 2025 "We're a new place without investors, building bit by bit... We knew if we wanted to open a place, we wanted it downtown." Continued on Page 46