Laura Wilson, a favorite around town since her stints at Wild Iris and the late, lamented Ombi, has signed on as executive chef, working for Turnip Truck owner John Dyke. He opened The Turnip Truck, a popular natural grocery store near Five Points in East Nashville, almost a decade ago. The new 9,200-square-foot Turnip Truck Urban Fare is taking over a former warehouse at 12th Avenue and Pine Street in the Gulch.
Wilson's previous job was as a temporary consultant with Holland House Bar & Refuge in East Nashville, helping executive chef Christian Dye launch the menu for the lively bistro on West Eastland Avenue. She's now working out of an office in the glass-fronted future Turnip Truck store at 321 12th Ave. S., scheming and dreaming up what will be served in the takeout and deli section.
"I'm really excited to work there, and I'm really excited to shop there," Wilson says.
For hot entrees she talks of organic rotisserie chickens marinated in her favorite brine, along with rotating specials like Moroccan lamb roast with couscous — and most intriguingly, porchetta, a boneless pork shoulder stuffed and roasted with the crispy skin served on the side.
Also look for a lot of healthy salads like tuna nicoise and a combo of bibb lettuce with apples and nuts. As for the sandwich case, she promises "a rockin' muffaletta."
And of course, Dyke will stock aisles and aisles of natural and organic groceries along with fresh produce, meat and seafood. The team aims to open the store by the end of October.