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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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