etting the table in this music mecca is no small deal. Expectations are high, and rightly so. There’s all of Nashville to feed, plus the stars and those who travel to hear them.
Music City’s creative, artistic vibe inspires and exhilarates. Remarkable chefs, such as Husk’s Sean Brock, are putting down roots, opening destination restaurants in Nashville. Logistically, it’s a sweet deal for chefs.
Top purveyors, such as the well-known bacon supplier Allan Benton of Benton’s Smoky Mountain Country Hams, are just down the road.
Foodie places here vary as much in type and atmosphere as the cuisine itself. The common denominator? Fresh local ingredients. Capitol Grille’s Tyler Brown communes with his passion for farm-to-fork in his four-acre garden. Ditto that zeal for pleasing locavores among Nashville’s booming food truck culture, like award-winning The Grilled Cheeserie.
Step into the kitchen with Chef Tyler Brown of the Capitol Grille at the Hermitage Hotel and Chef Sean Brock of Husk. Learn about what techniques and ingredients define Southern cuisine, and how these chefs and others in Tennessee are redefining and reshaping our experience of food.