Category Archives: Janet Kurtz, Director of Sales and Marketing

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.


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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Take Me Back To Old Virginia

We had such a fabulous time during our trip to the Virginia countryside earlier this month that we wanted to share it all with you. See our previous blog for full disclosure on the first 36 hours of our stay.

After a beautiful evening at Keswick Hall, where the Capitol Grille’s Executive Chef Tyler Brown joined forces with chefs Walter Bundy and Aaron Cross to prepare a four-course meal for guests of the hotel’s Summer Bounty Garden Party, we retired to our rooms for a good night’s sleep. If the delicious food and wine we sampled throughout the evening weren’t enough to put us into a deep, peaceful rest, the beds at Keswick Hall were so luxurious that we were in dreamland before we could count to three.

We woke the next morning well rested and ready to continue our adventure in Old Virginia.

Saturday morning & early afternoon – Edible Orange Fest

Tyler, Walter and Aaron were asked to participate in Orange, Va.’s second annual Edible Orange Fest. The drive to Orange was gorgeous. Rt. 22 was a patchwork quilt of farm after farm with a pocket of Keswick Vineyard peeking through. When we arrived at the festival, the bottom dropped out; the sky opened up and, as we unloaded our supplies from the cars, we got drenched. We had passed a co-op on the drive there, so we hiked back and bought the first dry shirts and jackets we could grab. Now, one of my favorite pieces of clothing is my new, pink John Deere t-shirt.

john deere

Once we were settled, the master chefs went to work and, naturally, the sun came out. We had a beautiful day and the visitors at the festival crowded into the demonstration tent to listen to the chef-farmers talk about the bounty of summer harvests and how they incorporate the seasonal produce in their kitchens.

First up was Tyler, who showcased some of summer’s freshest fruits with a melon soup.

Melon Soup

  • 1 ea. cantaloupe melon
  • 2 ea. lemon
  • 1 tablespoon salt
  • ½ cup sugar
  • ½ cup water

Mix sugar and water together until sugar is dissolved. Next, mix all remaining ingredients together in a blender and chill. Garnish with anything fresh from the garden such as thinly sliced yum yum peppers and shaved fennel with lemon juice.


Tyler's melon soup

Chef Tyler’s melon soup

Chefs Walter Bundy was up second. He taught guests how to prepare a Hanover Tomato Gazpacho and Aaron Cross finished it out with a chilled Henley Orchard Peach and Lavender Soup with Caromont feta. The recipes for their soups may be found on each of their websites.


Chef Walter Bundy’s Hanover Tomato Gazpacho

Chef Aaron Cross preparing his Henley Orchard Peach and Lavender Soup

Chef Aaron Cross preparing his Henley Orchard Peach and Lavender Soup

The three chefs had as much fun preparing and serving their dishes for guests as the guests, a well-heeled group of food growers and lovers, had tasting them. They swapped stories about gardening and the things they’ve learned from tending to their gardens.

Saturday late afternoon & evening – Polyface Farm

Once the chefs finished their demos, we headed to Polyface Farm, a family owned, pasture-based farm that is beyond organic and perfectly situated in Virginia’s Shenandoah Valley.

Three generations of the Salatin family support the farm. And it’s their unconventional way of running Polyface that intrigued us so much that we had to visit.

Their mission is to develop emotionally, economically, environmentally enhancing agricultural enterprises and facilitate their duplication throughout the world.

We got an up-close view of just how they fulfill this mission. They run the farm their own way, disregarding conventional farming techniques and wisdom. The Salatins invented portable sheltering systems, which allow them to produce their animals on perennial prairie polycultures.

This should give you an idea of just what we’re talking about…


The image above is a photo from our tour with Joel Salatin, a third generation alternative farmer at Polyface. Joel spent three hours showing us around his farm and teaching us all about his and his family’s nontraditional ways of farming.

Displayed in the image above is one of the farm’s portable sheltering systems—this one’s specifically for the farm’s stewing hens. As you can see, it’s basically a moveable chicken coop.


But what’s the point? The chickens eat ticks and other bugs that the cows leave behind. The farmers then move the coops around from pasture to pasture so that the animals are always on fresh grass. So, the purpose of the moveable shelter is to produce a truly organic environment for the animals.

It’s no surprise that Polyface Farm, which means “the farm of many faces,” doesn’t just specialize in raising and producing one animal. Their production models include all of the following:

  • Pastured eggs
  • Pastured turkeys
  • Salad bar beef (not breed specific)
  • Pastured broilers
  • Forage-based rabbits
  • Stewing hens
  • Pigaerator pork
  • Forestry/lumber





The Salatins also keep bees, which produce local honey that is known to treat allergies.


Touring Polyface with Joel was a real treat and the perfect ending to a beautiful weekend. We certainly didn’t want to leave, but were excited to get back to our own farms after learning so much from Joel and the rest of the Salatin farmers. Tyler and Greg came back completely inspired by the visit—if you see any unconventional farming techniques taking place at Double H Farm or Glen Leven, you’ll know where the inspiration came from.


And so concluded a magical visit to a beautiful state. We can’t wait to visit our sister property, Keswick Hall, again. In the mean time, be sure to put Keswick Hall at the top of your travel list. Be sure to say hello to everyone from us.

Until next time, Virginia.


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The Plumpest, Juiciest, Virginia-iest Feast You’ve Ever Heard About (The First 36 Hours)

It was a good time to be a tomato in the South.

Thanks to a healthy serving of both rain and sunshine this summer, vegetable gardens are bursting with luscious produce of every variety, including the queen of the vine, the original passion fruit and veggiest of vegetables – the indomitable homegrown tomato. I’m having flavor flashbacks just thinking about it.

It was an even better time to be a renowned Southern chef who knows his way around a tomato patch… or a row of beans, stand of corn, hill of squash or mess of okra.

Bring all of this together in the state that has been Southern longer than any other, Old Virginia, and you have the fixings for a feast like no other.

Which is exactly what we – the Capitol Grille crew – had a couple of weekends ago, when Tyler Brown—executive chef of the Capitol Grille—traveled to Virginia to join two chefs in celebrating Keswick Hall’s Summer Bounty Garden Party. Together, the three chefs prepared a four-course meal for guests of the event using the season’s freshest ingredients. The two chefs Tyler collaborated with on Aug. 8-10- were: Walter Bundy of Lemaire Restaurant at The Jefferson Hotel in Richmond, Va., and Aaron Cross of Fossett’s at Keswick Hall in Charlottesville, Va.

Summer's Bounty Garden Party at Keswick Hall

Chefs Walter Bundy, Aaron Cross and Tyler Brown

The Hermitage Hotel is a member of the same ownership group with The Jefferson Hotel and Keswick Hall, so this unique opportunity allowed guests to experience regional creations of three executive chefs from sister properties. This was the first time the three joined forces to prepare a meal together…it’s no surprise that the garden bounty party sold out in less than five days.

The chefs were also asked to participate in downtown Orange, Va.’s Edible Orange Fest on Saturday, Aug. 10. The Summer’s Bounty Garden Party was the perfect prelude to the cooking demonstration given by the three chefs the second annual food festival. Check back soon for photos and recipes from the festival.

For now, here’s a recap of our first 36 hours in the beautiful Virginia countryside:

Thursday evening

We arrived in Charlottesville on Thursday, Aug. 8 to give ourselves plenty of time to explore the area before the Summer Bounty dinner the next night.

First, we set out to experience some of Charlottesville’s best and freshest culinary delicacies. We decided on Peter Chang’s China Grill for dinner. China Grill is an unassuming restaurant that serves authentic and legendary Chinese delicacies. Peter Chang, the restaurant’s namesake, owner and chef, trained in China and has cooked for Chinese president Hu Jintao as well as other dignitaries at the Chinese Embassy in Washington D.C. He’s seriously good at what he does.

Chang’s restaurant is a must when you’re in the area, not just because of his delicious Szechwan cuisine, but also because he’s known to pick up and leave as soon as his restaurant is really popular. He’s been crisscrossing the South for most of the last decade. You never know where he’ll pop up next.

Peter Chang Dry-Fried Eggplant

Dry-Fried Eggplant

Peter Chang Fragrant and Sweet Ribs

Fragrant and Sweet Ribs

Szechuan Dan Dan Noodles

Szechuan Dan Dan Noodles

With full bellies and happy hearts, we headed to Keswick Hall, where Tyler would join chefs Walter and Aaron the following evening for the Summer’s Bounty Garden Party.

Keswick Hall at Monticello is a spectacular mansion nestled on a 600-acre private estate at the foot of the Blue Ridge Mountains near Charlottesville, Va. Built in 1912 as a gorgeous, Italianate-style estate, it was converted to a country club in 1948 and restored in the early 1990s as part of the world-class hotel that now graces a beautiful piece of Virginia countryside.01_29RoomatKeswick

Each of the 48 rooms is individually and beautifully furnished with a special touch that creates the warmth of a bygone era. The rooms also offer spacious lounging areas with wood burning fireplaces and expansive terraces that overlook impeccable views of the mountains. We couldn’t help but relax in this tranquil environment. It’s easy to see why it has been named Conde Nast’s “Number One Small Resort in Mainland U.S.” twice in the last three years (first in 2010 and again in 2011).

Friday morning & afternoon

The next morning we traveled a few minutes down the road to tour Monticello, Thomas Jefferson’s historic home and gardens. It was inspiring to learn about one of our founding fathers who shared our passion for gardening, good food and delightful wines. His understanding of the interrelationship between humans and the environment branded him as one of our country’s earliest agronomists. Maybe he was the “Founding Father” of the farm-to-table movement, too.

Tyler in the garden at Monticello

Tyler in the garden at Monticello

Beautiful Monticello

Beautiful Monticello

The vineyard at Monticello

The vineyard at Monticello

Over lunch with the planning and development team, we sampled dishes made with fresh, seasonal vegetables served straight from the gardens at Monticello, and marveled at Jefferson’s interest in and use of agricultural practices, such as crop rotation, fertilization and contour plowing. We also reflected on our own experiences with farming back home in Nashville at Glen Leven.

Friday evening

We ventured back to Keswick Hall to give the chefs plenty of time to begin prepping for the evening’s dinner party. Along the way, we passed sign after sign for Virginia’s many farms while enjoying the view. The ride was quite picturesque and our afternoon was the perfect way to kick off the evening’s festivities.

Virginia farm signs

Virginia farm signs

Driving through the Virginia countryside to the historic Keswick Hall inspired Tyler to go foraging through the property for some Queen Anne’s lace to use as a garnish for his dish—the Carolina Flounder—that night. The menu included four courses—each of them as fresh and delicious tasting as the next.

Chef Walter kicked it off with tender Chesapeake crabmeat served over slices of heirloom tomatoes and surrounded by Camembert cheese from Goats “R” Us. To garnish, Walter added grilled Vidalia onions and a homemade garden basil pesto from the Jefferson Hotel’s garden. His garden-fresh dish was complimented with Barboursville Vineyards’ 2011 vermentino.

Tyler's Peak of the Season Heirloom Tomatoes

Walter’s Peak of the Season Heirloom Tomatoes

Our own chef Tyler prepared the second course: a Carolina flounder served with sweet cucumber and sprite melon relish from The Hermitage Hotel’s Glen Leven Farm, a sharp Swiss chard and a black garlic sauce. To top off the summery catch, Tyler paired his course with Michael Shaps’ 2009 chardonnay.

Tyler's Carolina Flounder

Tyler’s Carolina Flounder

Chef Aaron prepared the third course: Bubba’s Bison Rib Eye. The bison rib eye rested on gratin potatoes and an arrangement of Keswick’s summer giardiniera and was accompanied by a toasted anise seed sauce. The dish was paired with Pollak Vineyards’ 2010 meritage.

Aaron's Bubba’s Bison Rib Eye

Aaron’s Bubba’s Bison Rib Eye

The Keswick Hall culinary team prepared dessert: a raspberry and lemon balm posset, which included crispy honeyed groats, white peach sorbet and vanilla pickled cherries. Paired with White Hall Vineyards’ 2011 soliterre, it was the perfect ending to a delicious meal.

Raspberry and Lemon Balm Posset

Raspberry and Lemon Balm Posset

The Summer’s Bounty Garden Party was held in Keswick Hall’s restaurant, Fossett’s, which has spectacular panoramic views of the estate’s immaculate landscape and the beautiful Blue Ridge Mountains.

We’d like to thank all of those at Keswick Hall and Fossett’s for opening your doors— and kitchen—to make our weekend so memorable. If you find yourself in the Virginia countryside anytime soon, Keswick Hall is the perfect retreat no matter what type of vacation you’re looking for. For more photos from the first 36 hours of our trip, view our Facebook page at

We’ll cover the rest of our trip in our next blog, so stay tuned for recipes from the festival and photos from our tour of Polyface Farm.

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I Can’t Stand the Heat So I Am Getting Out of the Kitchen – And Going to the Bar

I learned recently that this summer has broken all of the previously set heat and humidity records.  Though I appreciate the over-achieving spunk of Summer 2010, I am a little tired of it by now.  I mean, let’s face it, sitting around in a constant state of “glow” (that’s sweat for all our non-Southern readers) is beyond uncomfortable.  And, more importantly, my awesome hair loses a good part of its awesomeness in all of this humidity.  All in all, this weather has increased crankiness and general malaise in Nashville and the mid-South.

So, what’s a girl to do to beat the heat and return to a state of calm? Well, visit the bar of course. Not just any bar, mind you, but the Oak Bar at The Hermitage Hotel.   There one will find (in addition to air-conditioning that is set one notch above arctic blast) that we have put a new spin on an old Southern favorite, one that is steeped in tradition.  Booze, naturally.  Not just any, run-of-the-mill inebriant; specifically Jack Daniels whiskey.

So what’s the story?  This summer, Tyler Brown, Executive Chef of the Capitol Grille reached out to his good friend Noel Glasgow of Bravo Gelato with an idea.  In April, Tyler made the pilgrimage to Jack Daniels distillery to choose the perfect barrel of Jack Daniels Whiskey, which would be bottled to commemorate the 100th anniversary of The Hermitage Hotel. Tyler worked with the team to create some great drinks in the bar as well as used the whiskey in some of his menus.  But the question still dogged him on what to do during the dog days of summer.  Soooo, Noel seemed to have the perfect solution.  Make Gelato out of it.

And boy did he ever.  This gelato strikes the perfect balance between an after-work ice cream snack and adult beverage.   It is perfect with our chocolate cobbler but sturdy enough to stand on it’s own two legs. So, with another week predicted to have a heat index of 100-105 degrees, Tyler decided to offer a special to our loyal blog fans and readers.  Starting now through the end of August, Tyler is offering one free scoop of The Hermitage Hotel Jack Daniels Single Barrel Gelato during happy hour, Monday – Friday with the purchase of one of our delicious appetizers.  Please mention code: JDGEL9083 (Only available for guests 21 years and older). So come in and try our Jack Daniels Single Barrel Gelato.  Disclaimer: no refunds allowed for those who try to shoot the gelato and end up with ice cream headaches.

Warm Regards,
Janet Kurtz Director of Sales & Marketing

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Hotel Gift Shops Are More Than Just Tylenol & Magazines

On a recent trip to South Beach, I stayed in a boutique hotel on Ocean Drive.  As soon as I walked in, I noticed a dress on a mannequin just beside the elevator.  The attentive bellman noticed me noticing the dress and quickly came to help direct me to the gift shop. 

Well, for what must have been an historic moment in my life, I was not interested in shopping at that time. I was much more interested in getting down to the serious business of lying by the pool.  But I had to admit that another reason kept me out of the gift shop that day: Even though I was at one time counted as a top customer of Rachel’s Gifts at The Hermitage Hotel’s gift shop – because they carry so many cute clothes – I still harbored a bit of a stigma toward gift shops at other hotels.  I mean, these are the places that are tucked away in small rooms because the hotel could not think of anything else to do with the space, right?  They sell Rolaids, toothpaste, and stuffed animals for frazzled business travelers to take home to the kids.  (The stuffed animals, not the Rolaids and toothpaste).  Needless to say, I was not very sold.

That said, the next day, after soaking up all of the sun I could take, I wandered to the hotel gift shop – where my mind was changed about hotel gift shops! I was thrilled to find not just one dress, but two entire walls South Beach dining and club scene worthy clothes.  A couple hours later, I emerged from this shop with the dress I wanted, plus shoes and jewelry to complement the outfit. 

If I had been watching closely during the tours of The Hermitage Hotel I give regularly, I would have realized that gift shops in luxury hotels hold great appeal to many people.  So many times, my tour of our hotel is ultimately delayed by a “peak” in Rachel’s Gifts. 

As downtown residents and employees have come to love The Hermitage Hotel, so have they found a love for Rachel’s Gifts.  Our clothing can add a fun, flirty look to any wardrobe.  The jewelry comes from local boutiques and it often accessorizes wonderfully with something already in your wardrobe.  We also offer the luxurious products that guests enjoy in our rooms, such as Molton Brown beauty products, high thread count bedding and even our extremely popular makeup and shaving mirror.  Also, no need to “help” our luxurious Frette bath sheets escape from the hotel. We have plenty available in Rachel’s Gifts.

Finally, for our guests in August,  in honor of shopping and refreshing your wardrobe, we are offering all of our in-house guests a 15% discount on all clothing, home items, and jewelry select items from Rachel’s Gifts. Basically, this discount applies to anything but the sundries, such as Tylenol, Rolaids, toothpaste, etc.

So, stay with us in August for a last trip before Summer ends and enjoy a discount that allows you to take the memories of your trip home with you.

We look forward to seeing you soon!

Warm Regards,

Janet Kurtz

Director of Sales & Marketing

P.S. Attention Facebook Fans, remember, by making your reservation on our Facebook Page you receive an additional 15% off of our rates*.  So book today for August and take advantage of this extra special through Rachel’s Gifts. 

*(Restrictions apply)

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The Hermitage Hotel and Land Trust for Tennessee Team Up to Grow Farm Fresh Produce for Hotel’s 4-Star Capitol Grille


Tyler, Cole and I picked these and photographed them before sending them to the Capitol Grille

Dear Friends of The Hermitage Hotel and Capitol Grille,

Today we had an amazing press event to announce a new venture for The Hermitage Hotel and Capitol Grille.  We will be talking about this a lot this week but I wanted to give you the basics first.  Of course, if you have questions, please do not hesitate to contact me at  Enjoy!

NASHVILLE, Tenn., June 23, 2010 The Hermitage Hotel announced today a unique relationship with the Land Trust for Tennessee that will preserve historic farmland in Nashville’s urban district and provide diners in the hotel’s 4-star Capitol Grille with fresh heirloom vegetables during the growing season.

 In April, the hotel  planted heirloom vegetables on one-acre of the historic farm at Glen Leven.  The property is located on Franklin Road near Father Ryan High School.  Since Glen Leven is only five miles from the hotel’s front door, diners can be assured that the heirloom vegetables they enjoy with their meal were picked the same day they were served. 

 “As a historic landmark now celebrating our 100th year, The Hermitage Hotel has a particular interest in protecting and preserving what is irreplaceable in our state,” said Janet Kurtz, director of sales and marketing for the hotel. “It was natural for us to work with The Land Trust for Tennessee to fund efforts to protect Tennessee’s beauty.”

 Guests of The Hermitage Hotel – who are given the opportunity to donate $2 per night of their stay – have donated over $100,000.00 to the Land Trust for Tennessee since the hotel established the fund-raising program in July 2008. Thanks to guests’ generosity, The Land Trust has been able to preserve, forever, 1,000 acres of scenic and historic land in Tennessee – an area larger than New York City’s Central Park which is 843 acres.

 The hotel is committed to gardening naturally and promoting sustainability.  “We believe in the use of natural cultivation techniques such as the use of homeopathic pest control remedies verses the over-use of chemical treatments and pesticides,” Kurtz said.  “The extra care and time these methods take are worth it because they will both enhance the land’s natural production and ensure its health as well as the health of our patrons at the Capitol Grille.” 

 In addition to more organic growing methods, the crops grown at Glen Leven will be as historic as the site itself. Chef Tyler Brown of the Capitol Grille has researched seed records to identify and plant heirloom vegetables from the 19th Century.   Such crops include: butterstick zucchini, zephyr squash, French breakfast radishes, and Cherokee purple tomatoes.  Chef Brown will then create menus specific to the crops that he will harvest each day.

 Glen Leven is no stranger to the hospitality industry.  For years, the farm at Glen Leven provided the produce to the historic Maxwell House Hotel which was located in downtown Nashville before it burned on Christmas night in 1961. 

 “The Hermitage Hotel has provided outstanding support to us in our effort to preserve what we cannot replace – land,” said Jeanne Nelson, president and executive director of The Land Trust of Tennessee. “The hotel’s plans to nurture and use the land at Glen Leven to produce four-star fare are exceptional, and we look forward to witnessing its progress.”

 The Glen Leven Estate is comprised of 66 acres that include the Glen Leven mansion, a smokehouse, carriage house, springhouse and farm office.  Susan M. West bequeathed the property to The Land Trust for Tennessee in 2006. The mansion on the property was built in 1857 and its old brick walls show chips made by bullets fired on the home during the Battle of Nashville.  During battle, the home was used as a hospital by Federal troops. 

 About The Hermitage Hotel

 Opened in 1910, The Hermitage Hotel is listed in the National Register of Historic Places. In 2000, it was purchased by its current owner, Historic Hotels Nashville Inc., which invested $20 million in restoring the property. When the restored hotel was re-opened on Valentine’s Day 2003, its grand public spaces had been completely restored, 122 luxurious guest rooms and suites had been created and many luxury guest services and amenities new to Nashville were introduced. Today, The Hermitage Hotel is the only Forbes (formerly Mobil) Five-Star and AAA Five-Diamond hotel in Tennessee and five contiguous states – Kentucky, Mississippi, Alabama, Missouri and Arkansas. The Hermitage Hotel is also a member of Historic Hotels of America and Preferred Hotel Group. More information is available online at

 The Hermitage Hotel is also home to the historic Capitol Grille and Oak Bar, Nashville’s only Forbes Four-Star and AAA Four-Diamond restaurant. The Hermitage Hotel’s sister properties include The Jefferson Hotel in Richmond, Va., The Sanctuary at Kiawah Island Golf Resort in Charleston, S.C., and Sea Pines Resort on Hilton Head Island, S.C.

 About the Land Trust for Tennessee

 The Land Trust for Tennessee is a private, not-for-profit 501(c)(3) charitable organization, founded in 1999.  Its mission is to preserve the unique character of Tennessee’s natural and historic landscapes for future generations. The Land Trust works with willing landowners to find ways to preserve forever the historic, scenic and natural values of their land. The organization is supported primarily by financial contributions from individuals. The Land Trust has offices in Nashville, Sewanee/Monteagle, Hickman County and Chattanooga. More information is available at

For photos of this amazing spot, visit our Facebook pages at:!/hermitagehotelnashville?ref=ts!/pages/Nashville-TN/Capitol-Grille/163871721916?ref=ts&ajaxpipe=1&__a=12

Or go directly to the album on our Facebook Page:

For more information please don’t hesitate to email me at

Warm Regards,

Janet Kurtz

Director of Sales & Marketing

The Hermitage Hotel

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Flood Updates from The Hermitage Hotel

Hello from Nashville! I am sure many of you have seen the devastating images of Nashville after the flooding this weekend. It is heartbreaking to hear the stories of our team members, friends, and neighbors throughout the city who have lost so much through this event. Fortunately, help and rescue efforts began immediately and relief is pouring in from all over the state. (Which is why we are called the Volunteer State.)

That said, we do want to reassure you that Nashville, and The Hermitage Hotel, are ready to welcome you to the city. The airport is open, flights are landing, and the roads leading to downtown Nashville are clear. Of course The Hermitage Hotel is open and fully operational, as is the award winning Capitol Grille. To date we have had no damage to any part of the hotel.  Finally, our entertainment venues are still making the music that has made Nashville what it is today.  In fact, venues that were booked with entertainment but have been affected by the flooding have relocated those shows to other venues in the city. Many of them are right across the street from The Hermitage Hotel.

Please let us know how we can make your stay more special. We look forward to seeing you soon.

Warm Regards,

Janet Kurtz
Director of Sales & Marketing
The Hermitage Hotel
231 Sixth Avenue North
Nashville, TN 37219
Direct: 615-345-7120
Fax: 615-242-8715
Tennessee’s only AAA Five Diamond and Forbes Five Star award winning hotel.

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