Rebecca Wood brings her culinary passion to Nashville through Hearts in the Mix catering and Studio Mama Supper Club, where guests enjoy an intimate four-course dinner in a historic recording studio, followed by an exclusive musical performance in true Music City style.
You became known as “Studio Mama” while working at Southern Ground Studios, Zac Brown’s studio. How did that relationship originate?
My husband Oliver used to play with a band called King Johnson, and they played a lot at this bar in Atlanta called Northside Tavern. There, we met several members of the Zac Brown Band, particularly Coy Bowles. Then, Oliver did a writer’s round at another bar in Atlanta and met Zac, Clay Cook, and John Hopkins, and we just became pals. Eventually, Zac created a label and had Oliver’s band, The Wood Brothers, on his label.
When we moved to Nashville in 2012, Zac had just bought the studio. I was looking for a job, and I had exhausted my personal resources, so I reached out to Zac to see if he knew of anyone hiring. He decided to hire me himself to do administrative-type work.
The Wood Brothers came in to make a record. Studio hours are long, and the only time we were going to spend together was during a meal. The studio had a full kitchen, so I would go cook dinner and take the kids, and we would have a whole dinner together.
After that session, the studio director asked if we could do that for every session going forward. And Zac started calling me the Studio Mama.
When the pandemic hit, the sessions went away. What led you to resurrect Studio Mama as a supper club?
Studio Mama never really went away. During the pandemic, I authored a cookbook with all of the recipes I’d collected from Southern Ground. Then, as things started to wake up in the music business, other studios would call me to deliver box lunches and that sort of thing. But I really like to be with people.
At Southern Ground, when I was cooking, everyone would come downstairs to eat together, and the box lunches didn’t give me the same joy as having people around eating my food and hearing those first sighs of joy and the “oh my gosh” and “it smells so good in here.”
Hearing those little whispers of delight is really where I get my cookies, and I needed that. I also need to be next to creative people. I am a creative person myself, but there is something really inspiring about having someone else be open to those channels of inspiration; it sort of rubs off. To see that in other people’s faces and be a conduit feels like a calling in some way, so these supper clubs feel very important.
Describe what a Studio Mama Supper Club is like.
It’s an intimate experience that takes place at The Studio Nashville. It’s a four-course meal. The first course is a cocktail hour with apps, and then everyone sits down and salads come out. Salad plates get removed, and then the entrée and sides come out. There’s always a meat-based and vegetarian option. I try to check in with my guests to see if they have any allergies or restrictions and make sure everybody has enough food. Then we pick up the dinner plates, desserts come out, and the artist performs after dinner is over.
I feel like the artists like coming to do this as much as the audience does. For instance, Lori McKenna said that was the coolest thing she’d ever done in her life. Having that small of an audience gives the artist the space and comfort to tell stories and connect with each audience member. It’s everybody just there hanging out. It’s casual but collected.
It’s a real Nashville thing to be in a recording studio and not know who’s in the audience or who’s been invited. You never know who’s gonna show up at the Supper Club.
Who are some past performers?
We’ve had Nikki Lane, Aaron Lee Tasjan, Lori McKenna, Oliver (Wood), Darrell Scott …
How do you determine the menu?
It’s mostly what’s in peak season. I use a hub called Nashville Grown that sources from all the local farms. Everything is posted on their website, so I can just log in, click, and tell them how much of what item I want. There is another distributor that does things like sustainable cheese, milk, and meats. I start with what’s locally available and in season and then sort of develop a theme.
Why is the local sourcing of food so important to you?
I think you get the best flavor and the most nutrients in the shortest amount of time, and keeping money in the local economy is important. I like knowing the people I do business with and where my food comes from. Relationships are the most important thing to me across the board.
Shifting gears, what are some of your recommendations for Nashville visitors?
I think that the 40-foot gilded Athena is pretty spectacular. And I love the food scene. Sean Brock is doing amazing things with similar ingredients I use but in way different ways and so delicious and exciting. But, you know, I love a Jack Brown’s cheeseburger.
What’s the best advice you’ve ever received?
When I was 19, I was freaking out about being able to make rent, and my roommate grabbed me by the shoulders and gave me a little jolt and said, “Everything always works out for you.” And I have to remember that because it does. [It’s about] trusting that and remembering that plan B is often much better than plan A.
What are three things you can’t live without?
Human touch. Music. And cast iron.
Lightning Round!
Favorite book? The Unbearable Lightness of Being by Milan Kundera
Bucket list vacation? The Big Island of Hawaii. We went there for our honeymoon, and I’ve always wanted to take the kids there. It’s so far from anything that we have here.
Favorite song? There are too many, but Oliver wrote one recently called “Kitchen Floor” that just slays me. They played the Ryman recently, and when they played it, I had to excuse myself because I was sobbing.
Favorite hidden gem in Nashville? Punk Wok
Guilty pleasure? I’m against pleasure bringing on guilt. However, I love getting dolled up for any or no particular occasion and have ZERO bad feelings about glitter.
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If you want to join Studio Mama for the next supper club, it’s on March 15, featuring Langhorne Slim. You can visit the website for more information.
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