Monthly Archives: October 2013

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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Music City Rings Abuzz with Sheryl Crow’s New Album

If you’re a country music fan, you’ve probably heard Sheryl Crow’s new song, “Easy,” making its way to country music radio in the past month. The song is from the singer’s newest album, Feels Like Home, which climbed its way to number three on the iTunes Country Albums charts.

A few weeks ago, I was lucky enough to hear a few songs from her new album before the official release on Sept. 10 at the Southern Living Listening Party.

At the listening party, which was held at Sheryl Crow’s barn just outside of Nashville, Sheryl talked about her new album—her first in the country format—and played a few songs while we sipped on cocktails and enjoyed a delicious spread of food from Southern Living.

It was an intimate affair with about 60 fans who won a giveaway from Southern Living – a trip to Nashville and private concert with a sneak peek at songs from Feels Life Home – as well as folks from Nashville’s music industry.

It was a treat to be part of such a special event and a beautiful reminder of what Music City is all about.

fa-Sheryl-Crow

Watch this video to hear what Sheryl had to say about the event—as well as a glimpse at her performances from the evening.

What’s your favorite song from Feels Like Home? Let me know in the comments section below.

– Janet Kurtz

Director of Sales and Marketing, The Hermitage Hotel

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