Pastry5 min read
On simplicity in dessert
Chef Joshua on why dessert usually works better when it arrives with restraint, not spectacle.
Read the piece →The Journal
Notes on hosting
Working notes from Chef Joshua and the Linea team on hosting, handmade pasta, wine, and the rhythms of a quietly memorable evening.
Boards5 min read
Building a charcuterie board the way we'd want to eat it
Read the piece →Behind the Scenes5 min read
Why short rib takes 30 hours
Chef Joshua on the real timeline behind Linea's braised short rib pappardelle — and why the waiting matters.
Read the piece →Seasonal5 min read
What we cook in Nashville in October
When the air changes in Nashville, the menu follows. October is when the kitchen starts to make sense again.
Read the piece →Hosting6 min read
How to host a dinner party in Nashville (without losing the evening to the kitchen)
A working guide to hosting a dinner you'll actually enjoy — pacing, plating, wine, and the small details that make a Nashville evening feel quietly memorable.
Read the piece →