Celebrating Mother

Dee and Evan 1

Though the celebration of Mother’s Day can be traced back to the ancient Greeks and Romans, this year marks the one hundredth anniversary of Mother’s Day in the United States.  In fact, it was President Woodrow Wilson, past lunch guest of The Hermitage Hotel, who declared Mother’s Day an annual holiday in America.  He believed that there should always be a day that honored the sacrifices that mothers made for their children.

Some early traditions on Mother’s Day include: spoiling Mom with bunches of white carnations, cooking large meals to celebrate mom, and giving her a break from her daily duties.  One of the more modern traditions includes our increasingly present mobile devices.  Throughout the world, more phone calls are made on Mother’s Day than any other day.  In fact, phone traffic has been known to rise as much as 37% on Mother’s Day.

Mother’s Day is not only celebrated in the United States, but is a day of reverence world-wide. Here are just a few of the traditions celebrated around the world.

France: Children celebrate mom with presents and a cake that looks like a bouquet of flowers. Italians bake a cake in the shape of a heart.

Denmark: Mother’s day or Mors Dag is celebrated by children cooking breakfast for their mother and then celebrating with a fantastic lunch. Flowers are also the highlight of the day with spectacular arrangements delivered to moms throughout the country.

Ethiopia:  Celebrated in mid-Fall, Ethiopians travel home to their mothers for a three day celebration. Children bring ingredients (girls bring vegetables, butter, and spices while boys bring meat like bull or lamb) for a traditional hash that the mother prepares for the family. This is followed by three days of dancing and singing.

However you choose to celebrate, enjoy honor Mom this Mother’s Day!

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Celebrate Christmas with the Capitol Grille

Join us at the Capitol Grille for a Christmas feast fit for a king

The holiday season is in full swing. Children’s Christmas lists are getting longer, families are trimming their trees, holiday parties are already underway and folks are making final arrangements for their Christmas travels. It’s traditions like these that fill our hearts with memories. This year, why not add something special to your list of holiday traditions? Celebrate Christmas with The Hermitage Hotel.

Our doors will be open Christmas day for brunch and dinner. In addition to the Christmas lights spilling out of our lovingly decorated lobby and grand ballroom, smells of Christmas favorites will fill the hotel.

Join us for brunch or dinner and enjoy holiday favorites from Executive Chef Tyler Brown, Executive Sous Chef Andrew Kalmar, Chef de Cuisine Richard Neal and Pastry Chef Kayla Swartout.

Brunch Menu

Brunch will be held from 11 a.m. to 3 p.m.

Brunch will be held from 11 a.m. to 3 p.m.

Dinner Menu

Dinner will be held from 5 p.m. to 10 p.m.

Dinner will be held from 5 p.m. to 10 p.m.

You can download the menus online by visiting our website.

Reservations are required (and going quickly!), so give us a call today at 615-345-7116.

If you’re not able to join us on Christmas day, stop in sometime over the holidays. Take a step inside, warm up (we’re also offering snacks of spiced hot tea and Christmas cookies in the lobby) and take a look around our Christmas decorations. As you ascend the staircase into the lobby and see the decorations, you’ll get that warm, fuzzy feeling your remember from childhood. Just around the corner, the grand ballroom is also decked to the nines. Share your photos of the decorations with us on Facebook and tag us on Twitter and Instagram at @HermitageHotel.

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Happy Thanksgiving from your Friends at The Hermitage Hotel

After celebrating another Thanksgiving brunch and dinner at the Capitol Grille, we reflect on all the things we have to be thankful for this year.

First, we are thankful to have served a capacity crowd at our Thanksgiving brunch and dinner. We cooked and served 36 turkeys and more than 1,600 macaroons. Our executive chef Tyler Brown and chef de cuisine Richard Neal prepared traditional Thanksgiving dishes with a southern twist, such as roasted sweet potatoes with pecan crumble, sock sausage and cornbread stuffing, smashed Yukon gold potatoes with buttermilk, southern style green beans, and more. It was a celebration to remember.

We consider every guest a member of our Capitol Grille family and we are thankful to be a part of your Music City experience. Join us this holiday season as we celebrate family, friends and delicious food around the Capitol Grille table.

Stop by The Hermitage Hotel for a view of our Christmas decorations. We promise they’ll put you in the holiday spirit. Stick around awhile and cozy up with dinner and a drink at the Oak Bar. And stay tuned—our Christmas brunch and dinner menus will be posted soon.

Thanks for a great year. We’ll see you at the table.

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Modern Farmer Magazine Features Double H Farms

The Capitol Grille is changing the way Nashville does fine dining. With the purchase of our second farm, Double H Farms, in 2012, our farm-to-table mission has blossomed into a way of life for our chefs, staff and patrons – and others have noticed.

This November, Modern Farmer magazine featured our dedicated duo, Executive Chef Tyler Brown and Hermitage Hotel Managing Director Greg Sligh, in a fantastic article about our cattle operation at Double H Farms. We send our thanks to author Erin Byers Murray and the entire Modern Farmer team for spotlighting our mission and recognizing the ground-breaking work by our hardworking staff. Many restaurants today are raising their own produce, but Capitol Grille is one of only handful of restaurants worldwide to take the next step of raising its own beef.

The article chronicles the development of our cattle farm, which Tyler and Greg began experimenting with in 2009. With the help of a local farmer at the already established Farm at Glen Leven, the team raised beef that was added to the Capitol Grille menu and met with rave reviews. This success at Glen Leven led to our decision to purchase a 245-acre farm west of Nashville that is now dubbed Double H.

Since the farm’s official founding in 2012, our herd has grown to over 120 head of cattle, and within two to three years, we expect Double H Farms to be our primary beef supplier.

Tyler and Greg have worked tirelessly to make this dream a reality, shuttling themselves between their full-time jobs at the hotel and Double H Farms on a daily basis.

Erin Murray highlighted their dedication in her article:

“We could have 20 people working out here and Tyler could just call and say, ‘How are those cattle?’ But we agreed that we would start by doing everything ourselves so that we knew what went into it,” says Sligh. That means early mornings on the farm followed by late nights in the hotel, or vice versa depending on the day’s chores — with a stop at Glen Leven in between….“I want to be able to put my hands on everything at any given time. All of it is really overwhelming — and that excites me,”(Brown said).

Chef Tyler is beginning to see the hard work pay off, and he is excited to see how the farming culture will continue to shape his staff and his kitchen.

To read more about the farm and Chef Tyler’s thoughts on raising cattle, read the full story at Modern Farmer.

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Capitol Grille Named “Best Farm-to-Table Restaurant that Actually has a Farm”

At Capitol Grille, farm-to-table is more than just catchphrase—it is a way of life. It’s a commitment made by our chefs, farmers and staff to provide culturally sustainable food to the Nashville community, grown and raised on our own farms or sourced from our friends at other local farms.A Harvest Basket

The Nashville Scene recently recognized this commitment to farm-fresh dining by naming Capitol Grille the “Best Farm-to-Table Restaurant that actually has a Farm” for 2013. This honor, a part of The Nashville Scene’s annual “Best of Nashville” issue, belongs to Executive Chef and Farmer Tyler Brown and the team that creates our impeccable Southern cuisine from the ground up.

It all begins in the gardens of our Glen Leven Farm. Chef Tyler tends to crops of heirloom vegetables, fruits and herbs and handpicks the perfect ingredients for our seasonally inspired menus. He then couples the fresh produce with our tender heritage breed beef, raised on our Double H Farm in Dickson County. The result is a menu of homegrown, home cooked favorites that have Nashville diners returning season after season.

This fall, Chef Tyler and his team focus on a harvest full of crisp apples, fresh farm lettuces, juicy tomatoes and ripe radishes, all complements to the hearty tastes of the season. For lunch, the Double H Farms Meatloaf Sandwich is a Nashville favorite with Double H Farm beef, grilled onion, farm-fresh arugula and a special sauce from Chef Tyler. Our dinner menu features rich, filling entrees like our Sweet Potato Ravioli and Duo of Border Springs Lamb.

Join us for breakfast, lunch or dinner as we toast our fabulous Chefs and their commitment to sustainable Southern cuisine. We look forward to seeing you at the table.

 

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Fall Favorites from Our Farm to Your Table

Fall has finally arrived on the farm, and Capitol Grille is bringing the best ingredients of the season straight to your table with a new menu from Executive Chef and farmer, Tyler Brown.

The light, crisp tastes of summer have given way to warm and flavorful new dishes, all inspired by our homegrown ingredients from Double H Farms, the Dickson County farm where we raise most of the beef served in the Capitol Grille, and the Double H Farms Garden at Glen Leven, where we raise most of the vegetables served. Chef Tyler gathers the freshest produce, including beets, figs, radishes and apples, to compliment the hearty, farm-raised meats and fresh fish found on this season’s menu.

These savory meals will have you enjoying the brisk days of autumn through breakfast, lunch and dinner. Take a look at a few of our new recipes and join us at the table for fall 2013:

  • Double H Farms Meatloaf Sandwich: Our own take on the classic Southern favorite features Double H Farm beef, grilled onion, farm-fresh arugula and a special sauce from Chef Tyler. Consider pairing this lunchtime dish with our handpicked Farm Salad of beets, apples, pecans and farmer’s cheese, or a with a warm cup of our Sweet Onion Bisque.
  • Sunburst Farms Trout: From the rivers of the Appalachian Mountains to your table at the Capitol Grille, this flavorful fish makes for a perfect autumn dinner. Danvers carrots, cipollini onions and pickled celery enhance this entrée’s tangy, fresh taste.
  • Duo of Border Springs Lamb: This hearty dinner plate includes two tender cuts of naturally raised lamb, a sea island red pea cassoulet, arugula and pickled fall vegetables from Chef Tyler’s garden.
  • Sweet Potato Ravioli: A rich and delicious treat for any autumn evening, our Sweet Potato Ravioli is made from Red Fife flower and paired with pine nuts, cabbage jam and brown butter.

To try some of these seasonal favorites, stop by the Capitol Grille or make your reservation today.

Crispy Chicken Thigh

Crispy Chicken Thigh

Duo of Lamb

Duo of Lamb

Farm Salad

Farm Salad

Maple Leaf Duck

Maple Leaf Duck

Sweet Potato Ravioli

Sweet Potato Ravioli

Suburst Farms Trout

Suburst Farms Trout

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A&M Meetings and Incentives Names The Hermitage Hotel to Sustainable Events Program

The Hermitage Hotel is one of five hotels in the nation selected for A&M Meetings and Incentives’ new sustainable events program.

From growing our own vegetables and raising our own beef to restoring and maintaining our historic building and supporting the Land Trust for Tennessee, sustainability is infused in The Hermitage Hotel. We are deeply committed to preserving what is best about the South and Southern Hospitality, including the lush environment that makes our region so inviting. We are honored to be among the handful of hotels selected for this sustainable events program.

A&M Meetings and Incentives’ seeks to meet three goals in inaugurating its sustainable events program: 1) to introduce clients to unique, socially responsible properties, 2) to plan amazing events that create positive social and environmental impacts in the community and 3) to develop a lasting relationship with the client, hotel and community that creates awareness for sustainability in the meetings, incentives, conferencing and exhibitions (MICE) industry.

A&M’s sustainable events program offers off-the-shelf, green meeting packages for each of the hotels in the program. The packages are designed to fit groups of various sizes in locations along the East Coast — from advisory boards and executive retreats to small meetings and incentive trips.

At The Hermitage Hotel, which is more than 100 years old, is committed to running as sustainably as possible and preserving the region’s heritage by protecting the state’s historic and scenic landscapes through a relationship with The Land Trust for Tennessee. It’s through this partnership that we were able to create our garden at Glen Leven, where we grow our own vegetables using sustainable practices. We also raised our own cattle at Glen Leven until last year when the demand grew too high. The increasing demand led us to purchase a second farm, Double H Farms, in 2012 with the goal to develop and increase the herd of grass-fed cattle in Nashville.

We’re honored A&M Meetings and Incentives selected us for this partnership that complements our efforts. It’s our goal to focus the future of the hotel and restaurant on preserving the land through continuing to use sustainable farming practices as well as sourcing local products and amenities.

Of the five hotels selected to participate in the A&M sustainable events program, The Hermitage Hotel is one of only two members of the Preferred Hotels GroupTM, the other of which is The Sanctuary at Kiawah Island Golf Resort, sister property of The Hermitage Hotel.

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