Tag Archives: Capitol Grille

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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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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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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More Green Acres

 

ImageDear Friends,

Many of you have followed us as we embraced, for quite a few years now, a local, sustainable culture at The Hermitage Hotel by sourcing our food and products and other amenities either from Nashville, Tennessee, or regional vendors.  We incorporated Hatch Show Print into website and décor in parts of the hotel, we sourced local artisans such as Vincent Peach and Linda Twist to highlight in Rachel’s Boutique, and we even went so far as to start our own garden at the Land Trust for Tennessee’s Farm at Glen Leven.  Next year, we will be changing out all of the mattresses in the hotel to beds that are made right here in Nashville.

Today, we are thrilled to announce the purchase of a 245 acre farm in Dickson Co, TN.  Double H Farms, as it will be known, is part of a bigger plan to expand our focus on preservation and sustainability.  The farm will be used to create a sustainable brand of beef that is distributed beyond the Capitol Grille.  It will also grow corn for a future grist mill and will eventually help expand the gardening program.

“The goal is to focus the future of The Hermitage Hotel and Capitol Grille by helping to preserve land, continue sustainable farming practices, and make our product more available to the community,” said Greg Sligh, managing director of The Hermitage Hotel and now also president of Double H Farms, LLC.

Farm operations will be overseen by Greg Sligh in cooperation with Executive Chef Tyler Brown and the rest of The Hermitage Hotel and Capitol Grille team.  Mr. Sligh has a strong family history in farming.  For more than a century his family owned a 600 acre farm in Missouri.  Mr. Sligh spent his summers and school breaks playing and, when old enough, working on the farm with his grandparents.  Today, he and his relatives still own and manage the original farm where he vacations with his wife and sons.

The purchase of the farm has been a long time goal born out of the experimenting with raising cattle at the Land Trust for Tennessee’s Farm at Glen Leven in partnership with farmer Blair Myers.  That project was spearheaded by Executive Chef and Head Farmer, Tyler Brown who will be actively involved, working with Greg to develop an ideal plan for the new venture.  The initial goal for this farm is to develop and increase the herd of grass-fed cattle.  Diners at the Capitol Grille have also been enjoying some of the beef which has been grazing in the sunny pastures at the Farm at Glen Leven.  However, with the increasing demands of the restaurant the larger amount of acreage allows for the herd to be increased significantly.  We also plan to sell the Double H Farms brand of beef to other interested restaurants in Nashville and elsewhere.

“For the past few years we have embraced the culture of locally sourced and sustainably grown food with the Capitol Grille and locally produced items throughout The Hermitage Hotel, with more to come.  This move will enable us to impact a much larger number of people,” said Executive Chef Tyler Brown

Nestled in the hills of White Bluff, Tennessee and bordering Montgomery Bell State Park, Double H Farms is an ideal setting with creeks that are fed by natural springs from the park.  This setting will allow for the rotation of cattle from one pasture to another to allow them to graze on the sweet grasses in the fields through a relatively simple process because of the infrastructure that already exists on the land.  The Farm is protected with a conservation easement and will always be a continuation of the Duke family’s home and farm, founded in the 1930’s.

Visit our Facebook page at The Hermitage Hotel – Nashville for more photos and updates on the 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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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 jkurtz@thehermitagehotel.com.  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 http://www.thehermitagehotel.com.

 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 www.landtrusttn.org.

For photos of this amazing spot, visit our Facebook pages at:

http://www.facebook.com/#!/hermitagehotelnashville?ref=ts

http://www.facebook.com/#!/pages/Nashville-TN/Capitol-Grille/163871721916?ref=ts&ajaxpipe=1&__a=12

Or go directly to the album on our Facebook Page: http://www.facebook.com/album.php?aid=186867&id=56132912580&l=8c58fbc243

For more information please don’t hesitate to email me at jkurtz@thehermitagehotel.com

Warm Regards,

Janet Kurtz

Director of Sales & Marketing

The Hermitage Hotel

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