Mike Wolf opened and established the bar program at Husk in Nashville, Tennessee and spent the next five years developing a hyper-seasonal and dynamic style of cocktails and non-alcoholic drinks, utilizing on-site gardens, the bounty of Middle Tennessee and a home garden where he grew upwards of 30 different varieties of herbs and vegetables all for the purpose of making cocktails and elixirs. He is the co-host of the popular podcast Liquid Gold, and his drinks have been featured in Imbibe Magazine, Local Palette Magazine, the Tennessean, Foodable TV Network, and more.

“[In the Catbird Seat] is filled with inspiration for anyone looking to increase their culinary knowledge. It is full of easy to understand recipes and beautiful photos that I think this book will be a staple for anyone looking to advance their skills in cooking and fermentation.” —Mike Kenat, Chef de partie“To be able to make one good cohesive dish that stays [in] your guests’ food memory is worth a lifetime of work. Baxter makes twenty dishes or more a night every night that blow people’s minds. To be that creative, to be that confident and to be that plain good is one in a million.” —Matty Matheson

• Foreword by Pedro IglesiasIntroduction by Josh HabigerSitting in The Catbird Seat by Mike WolfFoundations & InspirationsMy First Year in The Catbird Seat: 2020 to 2021June 2020: The First MonthSummer 2020Summer 2020 MenuReflectionFall 2020Fall 2020 MenuWinter 2020–2021Winter 2020–2021 MenuSpring 2021Spring 2021 MenuCooking with Confidence: After the First Four SeasonsMy Second Year in The Catbird Seat: 2021 to 2022Summer 2021Summer 2021 MenuFall 2021Fall 2021 MenuWinter 2021–2022Winter 2021–2022 MenuSpring 2022Spring 2022 MenuBase RecipesCured, Dried & Fermented VegetablesCured, Dried & Preserved Seafood & MeatStocksEpilogue: New Adventures by Mike WolfAcknowledgments

Mike Wolf opened and established the bar program at Husk in Nashville, Tennessee and spent the next five years developing a hyper-seasonal and dynamic style of cocktails and non-alcoholic drinks, utilizing on-site gardens, the bounty of Middle Tennessee and a home garden where he grew upwards of 30 different varieties of herbs and vegetables all for the purpose of making cocktails and elixirs. He is the co-host of the popular podcast Liquid Gold, and his drinks have been featured in Imbibe Magazine, Local Palette Magazine, the Tennessean, Foodable TV Network, and more.

“[In the Catbird Seat] is filled with inspiration for anyone looking to increase their culinary knowledge. It is full of easy to understand recipes and beautiful photos that I think this book will be a staple for anyone looking to advance their skills in cooking and fermentation.” —Mike Kenat, Chef de partie“To be able to make one good cohesive dish that stays [in] your guests’ food memory is worth a lifetime of work. Baxter makes twenty dishes or more a night every night that blow people’s minds. To be that creative, to be that confident and to be that plain good is one in a million.” —Matty Matheson

• Foreword by Pedro IglesiasIntroduction by Josh HabigerSitting in The Catbird Seat by Mike WolfFoundations & InspirationsMy First Year in The Catbird Seat: 2020 to 2021June 2020: The First MonthSummer 2020Summer 2020 MenuReflectionFall 2020Fall 2020 MenuWinter 2020–2021Winter 2020–2021 MenuSpring 2021Spring 2021 MenuCooking with Confidence: After the First Four SeasonsMy Second Year in The Catbird Seat: 2021 to 2022Summer 2021Summer 2021 MenuFall 2021Fall 2021 MenuWinter 2021–2022Winter 2021–2022 MenuSpring 2022Spring 2022 MenuBase RecipesCured, Dried & Fermented VegetablesCured, Dried & Preserved Seafood & MeatStocksEpilogue: New Adventures by Mike WolfAcknowledgments

Mike Wolf opened and established the bar program at Husk in Nashville, Tennessee and spent the next five years developing a hyper-seasonal and dynamic style of cocktails and non-alcoholic drinks, utilizing on-site gardens, the bounty of Middle Tennessee and a home garden where he grew upwards of 30 different varieties of herbs and vegetables all for the purpose of making cocktails and elixirs. He is the co-host of the popular podcast Liquid Gold, and his drinks have been featured in Imbibe Magazine, Local Palette Magazine, the Tennessean, Foodable TV Network, and more.

“[In the Catbird Seat] is filled with inspiration for anyone looking to increase their culinary knowledge. It is full of easy to understand recipes and beautiful photos that I think this book will be a staple for anyone looking to advance their skills in cooking and fermentation.” —Mike Kenat, Chef de partie“To be able to make one good cohesive dish that stays [in] your guests’ food memory is worth a lifetime of work. Baxter makes twenty dishes or more a night every night that blow people’s minds. To be that creative, to be that confident and to be that plain good is one in a million.” —Matty Matheson

• Foreword by Pedro IglesiasIntroduction by Josh HabigerSitting in The Catbird Seat by Mike WolfFoundations & InspirationsMy First Year in The Catbird Seat: 2020 to 2021June 2020: The First MonthSummer 2020Summer 2020 MenuReflectionFall 2020Fall 2020 MenuWinter 2020–2021Winter 2020–2021 MenuSpring 2021Spring 2021 MenuCooking with Confidence: After the First Four SeasonsMy Second Year in The Catbird Seat: 2021 to 2022Summer 2021Summer 2021 MenuFall 2021Fall 2021 MenuWinter 2021–2022Winter 2021–2022 MenuSpring 2022Spring 2022 MenuBase RecipesCured, Dried & Fermented VegetablesCured, Dried & Preserved Seafood & MeatStocksEpilogue: New Adventures by Mike WolfAcknowledgments