Tyler Brown, Chef of Capitol Grille at The Hermitage Hotel, is a Nashville icon and a man with great heart and talent. His work and farming prowess are on display at the Land Trust for Tennessee’s “Garden at Glen Leven” which is where he farms and grows produce used in his restaurant as well as to donate to charities in Nashville that incorporate fresh vegetables in their food programs. The day before the event, all of the chefs visited this garden to choose the produce used in this benefit dinner.
The Hermitage Hotel in Nashville was the ideal venue for this event. Honestly, it is also one of my favorite hotels in Nashville. The rooms, the ambiance, and it’s character are unlike any other southern hotel. Besides its fabulous restaurant, Capitol Grille, there is a fabulous bar which is one of my favorites in the city. This infamous summer cocktail, called “Watermelon Sour” is a mixture of Jack Daniels single barrel and watermelon puree from watermelons grown at Glen Leven was served before the event (below).