Dickson Farm Leads in Farm-To-Table Movement
Grow your own has taken a whole new meaning in the restaurant world and a Nashville Tennessee chef is leading one of the hottest food trends of 2014.
Tyler Brown, executive chef of the acclaimed Capitol Grille in the five-star Hermitage Hotel, established Double H Farms in Dickson, Tenn. in 2012 where he raises cattle to supply beef to the restaurant. Prior to the Hermitage’s purchase of the 225-acre Double H property Brown began growing vegetables for the restaurant on land at Glen Leven Farm, which is part of the Tennessee Land Trust. Through the collaboration with Glen Leven, Brown plants and grows vegetables including heirloom varieties from the 19th Century that he and his staff pick, prepare and serve to customers often on the same day. Capitol Grille currently farms two acres at the 65-acre Glen Leven.
Meanwhile, Double H Farms establishes Brown and Capitol Grille as pioneers in raising their own beef. The Double H herd, a mix of red poll and shorthorn galvey, numbers more than a 100. Brown is working to create a sustainable small beef label for Capitol Grille’s menu and for sale to regional restaurants. He expects to Double H to provide all of the beef for the restaurant in about three years and the farm is already providing beef to some other acclaimed Nashville restaurants including Husk and City House.
Brown’s vision for Double H Farms goes beyond beef and vegetables. He’s planning an orchard, a vineyard, a grist mill and, perhaps, a distillery.