We are in the thick of summer—and in Middle Tennessee that means temperatures averaging around 90 degrees and what always seems to feel like 100 percent humidity.
Your only choices are really to stay inside and blast the AC or book it to the nearest body of water. If you prefer the latter, then you already know the importance of having a well stocked cooler which is why we asked several Nashville chefs from popular restaurants around town to share their must-have cooler essentials.
From potato chips and beer to caviar and rosé, here's what your favorite local chefs are packing in their coolers this summer.
Andrew Little, Josephine
Cooler Essentials: "Absolute essentials for me are, without a doubt, National Bohemian beer and UTZ potato chips, specifically Grandma Utz chips, the potato chip that all chips aspire to be when they grow up. Both are difficult to find in Nashville, so I'm on a campaign to get them distributed here!"
Chris Lewallen, White Limozeen
Cooler Essentials: “I live about five minutes from Old Hickory Lake and try to spend as much time out on the boat fishing as possible. I always have my Yeti cooler with me – packed down with goodies for a long day on the water. I generally always bring some good sparkling water (Pellegrino or Topo Chico), Montucky cold snacks, a large thermos with some fruit tea, and some light snacks (avocado, hard boiled eggs, cheeses, salami).”
Daniel Gorman, Henley
Cooler Essentials: "Well first you have to have your favorite summer beer. SeaQuench by Dogfish Head is my go-to summer ale. I am always sure to have fresh fruit, cut and ready to go in my cooler. I tend to love watermelon with a little lime and sea salt, great for those river days to keep you hydrated, I also always keep bandanas in my cooler. For when I need a little cool off, nothing beats an ice cold bandana to cool you down and to protect against the summer crowds."
Danyelle Hudgins, The Listening Room Café
Cooler Essentials: "My list of cooler essentials include quite a few options. Fresh fruit like watermelon and peaches is a must on a hot day. I always pack adult ice pops because it’s nostalgic and takes me back to feeling like a kid. The next one may sound odd but trust me on it—prosciutto and garlic pickles. It helps get the much-needed salt back into your system after a long day. Lastly, lunch meats and sliced cheese, it’s like adult Lunchables and it stays fresh in the cooler."
Fredy Diaz, Stateside Kitchen
Cooler Essentials: “A six-pack of beer (anything by Black Abbey) and some homemade ceviche, it’s super refreshing on a hot day. Not a chef tip, but I like to keep my sunscreen in the cooler—no one wants hot sunscreen.”
Gracie Nguyen, East Side Bánh Mì
Cooler Essentials: “When heading out to the lake or river in the hot summer months, we always have some really cold rosè wine. My favorites are Angels & Cowboys and Las Jaras from Sonoma County. We also have recently been doing a lot of cocktails pre-batched in mason jars. Just add ice, shake, twist off the lid and drink – it’s a shaker and the glass to drink from! For food, we roll up lettuces and whatever kind of fresh or pickled vegetables that we have on hand in rice paper wrappers to make fresh summer rolls. A little home-made spicy peanut sauce to dip in and you've got a fun and unique cooler snack!”
Kraig Hansen, Fable Lounge
Cooler Essentials: “My cooler essentials are water and non-carbonated beverages, but my tip is to freeze them the day before. That way you can place them around your favorite snacks and treats as your ice, or even enjoy as a popsicle.”
Mailea Weger, lou
Cooler Essentials: “lou's Summer Essentials: Watermelon & Thai Basil Jerky and Zweigelt rosé wine (helpful tip - it’s screw top!)”
Mee McCormick, Pinewood Kitchen & Mercantile
Cooler Essentials: “In the dog days of summer our farm is covered with big juicy heirloom tomatoes and my childhood memories of simple white bread tomato mayo sandwiches get an adult makeover by replacing the mayo with goat cheese (to make it vegan, replace goat cheese with almond ricotta) and adding arugula.”
Nick Pfannerstill, Mother's Ruin Nashville
Cooler Essentials: "Chips and Caviar! One of my friends owns a caviar company, and I get VIP prices. I love it with thick-cut potato chips, a bottle of rosé, and our charred eggplant dip. Something about the smoky and salty really does it for me."
Tony Galzin, Nicky's Coal Fired
Cooler Essentials: "Three things for sure, Salt & Vinegar Kettle Chips, batches of Bloody Mary's, and a Po Boy. When we go to our family house in Orange Beach, we always do a shrimp boil in the evening and use the leftover shrimp to make Po Boys."