In the couple years that it has been open, City Grit has earned great acclaim and chefs have traveled all from all over to cook in the kitchen, including Nashville's own Tyler Brown of the Capitol Grille at the Hermitage Hotel. Tomorrow night, January 16 Tyler will be cooking a special menu he has devised to feature Middle Tennessee products including the vegetables he tends at Glen Leven Farm and the beef that the Hermitage raises at Double H Farms.
While I don't expect anyone to hop a plane tomorrow to join in the fun, we can all at least revel in the menu and hope that maybe he'll offer a local reprise sometime soon!
Baked Capers Inlet Clams
preserved citrus, kale, herb cream, sourdough
Tennessee Jubilee Grits
sunchoke, country ham, mustard greens
Double H Farms striploin,
celery root, smoked hen of the woods, walnut, wood sorrel
Granny Smith Apples, Belle Meade Bourbon, Vanilla
Show `em what a Southern boy can do, Tyler!