Editor’s note: September 25 is National Daughters’ Day! All month long, we’ve been highlighting mother-daughter duos who are collaborating to inspire the community and excel in business. Enjoy!
**********
After an inspiring trip to Europe, Jacqueline Palladino and Ashton Judy decided to go into business together, opening Culture + Co. — a specialty cheese shop that features the first cheese conveyor belt in the United States! Lucky for us, it’s right here in Nashville at L&L Market in Sylvan Heights, offering locals and visitors a fabulous spot to stop in for artisan American cheeses, paired with natural wines. We caught up with the mother-and-daughter team behind this inventive eatery to find out how the concept came about, what’s in store for the coming season, and what menu items not to miss!
What inspired you to open Culture + Co. together, and how did you come up with the conveyor belt concept?
Jacqueline: Ashton has been cooking with me all her life, and we always talked about opening our own restaurant someday. We were in London three years ago and accidentally stumbled upon the only cheese conveyor belt in the world. We were inspired and decided to open one and give it our own spin! We are now the only cheese conveyor belt in the United States!
Ashton: Mom and I always wanted to do something together, and the idea of bringing something new to Nashville was exciting!
What are each of your culinary backgrounds?
Jacqueline: I became a pastry chef while living in New York City 37 years ago. I moved to Florida to be closer to family and opened several restaurants in South Florida before working at Disney as the Pastry Chef of Special Projects at Epcot.
Ashton: While I have no formal training, I knew what mise en place was at four years old. My culinary background was growing up cooking with my mom.
What is the first food memory that made an impression on you?
Jacqueline: Probably homemade pasta! I come from a big Italian family, and every Sunday, they would make enough pasta, sauce, and meatballs to last throughout the week.
Ashton: My mom started a Cooking with Kids program when she worked at Disney and created interactive kids’ desserts for each country at Epcot. Not only did I get to taste-test everything before anyone else, but I got to be her assistant for presentations at the parks and the Disney Cruise Line.
What menu items are not to be missed?
Jacqueline: On the current fall menu, I would say the Bruléed Brie with Apple Cider Caramel Cultured Butter. It’s on the menu year-round, but we change the butter for each season. I also love everything Valley Milkhouse makes, and for fall, we feature their Fromage Blanc with Brown Butter Pumpkin Bread and Candied Pumpkin Seeds.
Ashton: It depends on the season, but on the fall menu, it’s the FireFly Farms Chèvre with Smoked Chocolate Fudge and Candied Pecans. My favorite item on the summer menu is the Central Coast Creamery Seascape with Peach Truck Peach Panzanella Salad.
You do a lot of unique pairings. What cheese accompaniments should we have on our radar?
Jacqueline: We’ve had so many requests to bring back the housemade apple butter from last winter’s menu that it will be on both fall and winter menus this year.
Ashton: We’re obsessed with the wild mushrooms from the Nashville Farmacy. We get a mix from them every week, and they’re so good and good for you!
What is the best part about working together, and what is the biggest challenge?
Jacqueline: The best part is getting to hang out together all day. We are pretty silly and have a lot of fun! We have a small staff, so the biggest challenge is not being able to take time off together to travel unless we close the restaurant. One of us has to be at the restaurant, so sometimes we have to travel at different times.
Ashton: Even if I have a day off, I’m still calling her to chat!
What’s on the horizon for you?
Jacqueline: We would love to grow and open more locations, and we are currently working on that.
Ashton: We are also working on a retail line of a few of our accompaniments to be sold at our restaurant and specialty stores.
What is the best piece of advice you’ve ever been given?
Jacqueline: Give yourself permission to say “no.”
Ashton: I was told that fake laughter has the same effect on your body as real laughter, so on a bad day, it’s a good tool to try and get the endorphins flowing to turn the day around.
Outside of faith, family, and friends, what three things can’t you live without?
Jacqueline: Laughter, music, and travel.
Ashton: Daily walks, pizza, and my dog, Brody.
LIGHTNING ROUND:
If you could recommend one book, series, or podcast, what would it be?
Jacqueline: The series This is Us.
Ashton: Maybe Baby, Haley Nahman’s weekly newsletter and podcast.
What was your most recent (local) memorable meal, and where were you?
Jacqueline: French fries and artisan soft serve ice cream from Fryce Cream.
Ashton: Thai Ni Yom has my favorite takeout!
Where are your favorite local places to shop?
Jacqueline: Parnassus Books
Ashton: Saint Goose Wine + Whiskey Shop
What destination is on your travel bucket list?
Jacqueline: The Greek Islands
Ashton: Copenhagen
What is one thing you won’t travel without?
Jacqueline: TSA Precheck
Ashton: Clorox wipes
Thank you for sharing your story with us, Jacqueline and Ashton! And thanks to Courtney Eckdahl for the images.
**********
Nashville women are doing inspiring work. Meet more of them at our FACES archives!
