David Howard Sean Brock Tim Moody Lisa Donovan Kenny

Transcription

37
Street
37Rutledge
Rutledge Street
Nashville,
TN
Nashville, TN
(615)
256-6565
(615) 256-6565
www.husknashville.com
www.facebook.com/HuskRestaurant
www.twitter.com/HuskNashville
www.instagram.com/HuskNashville
PRESIDENT, NEIGHBORHOOD DINING GROUP
David Howard
EXECUTIVE CHEF / PARTNER
Sean Brock
CHEF DE CUISINE
Tim Moody
PASTRY CHEF
Lisa Donovan
76 Queen St.
Charleston, SC 29401
843.577.2500
GENERAL MANAGER
Kenny Lyons
www.huskrestaurant.com
www.twitter.com/HuskRestaurant
O V E R V I E W
L
ocated in Rutledge Hill—
any given moment. Like the decor inside this historic
just a few blocks south
building the food is modern in style and interpretation.
of Historic Broadway, in the
At Husk, there are some rules about what can go on
heart of Downtown Nashville—
the plate. “If it doesn’t come from the South, it’s not
is the newest outpost of the
coming through the door,” says Brock. The resulting
Neighborhood
Group
cuisine is not about rediscovering Southern cooking,
and James Beard Awardwinning
but rather exploring the reality of Southern food.
Chef Sean Brock’s renowned
Seedsaving,
restaurant, Husk. Led by Brock
pickling
Dining
heirloom
and
husbandry,
charcuterie
and
programs
in-house
by
the
and Chef de Cuisine Tim Moody,
the kitchen reinterprets the bounty of the surrounding
area, exploring
an
ingredient-driven
cuisine
that
begins in the rediscovery of heirloom products and
redefines what it means to cook and eat in Nashville.
Starting with a larder of ingredients indigenous to the
South housed in a complex of buildings dating back
to the 1890’s, which has been listed in the National
Registry of Historic homes since the 1970’s, Brock and
Moody craft menus throughout the day inspired by
what the local farmers are hauling in to the kitchen at
37 Rutledge Street
Nashville, TN
(615) 256-6565
O V E R V I E W
culinary
team
are
the
basis
of
Husk’s
cuisine.
The restaurant is as causal as it is chic, evoking a
way of life focused on seasonality and the grand
traditions of Nashville life—one lived at a slower pace,
preferably with a cocktail and fantastic music in the
late afternoon. It’s a neighborhood gathering place for
friends and family and a dining destination spot for
travelers, with a taste of the South for everyone’s palate.
37 Rutledge Street
Nashville, TN
(615) 256-6565
C U I S I N E
B
rock brings this evolving
working his way up to sous chef under opening chef,
vision of a new Southern
Michael Kramer. In 2006 when Brock took over the kitchen,
cuisine from his successful
Moody stayed on board. While Brock travels between
kitchens at McCrady’s and
Charleston and Nashville, Moody manages the day-to-
Husk Charleston. As one of
day operations at Husk Nashville. His food philosophies
the South’s most decorated
closely mirror those of Brock and Travis Grimes, his
culinarians, Brock received
counterpoint at Husk Charleston, focusing on preserving
the
techniques and the recovery of lost flavors, especially
James
Beard
Award
for Best Chef Southeast in
2010, and was a finalist for
Outstanding Chef in 2013
and 2014. He has appeared
on Iron Chef America and
hosted Season Two of Anthony Bourdain’s The Mind of a
Chef on PBS. His first cookbook will be released in 2014
by Artisan Books.
Moody grew up ion a farm in Asheville, NC and always
felt the food world calling to him. After graduating from
Johnson & Wales University’s Culinary Arts program in
Charleston, SC, he accepted a position at McCrady’s,
37 Rutledge Street
Nashville, TN
(615) 256-6565
C U I S I N E
vegetables that once flourished in the region, but were
lost to 20th-century industrial agriculture. Utilizing
nearby farms to gain immediate access to what is fresh
and available today, or even this hour, they transform the
ever-changing ingredients into an evolving menu.
Seasonal bounty comes in waves, so what can’t be used
immediately is preserved, pickled, smoked, or saved.
heirloom varietals. Each brings a love for the region and
its history to the creation of Husk Nashville.
Diners
at
Husk
Nashville
observe
an
open,
collaborative kitchen, where chefs freely interact with
guests and personally deliver food to tables, but the
work begins well before a pan starts to heat. Brock and
Moody exhaustively research Southern and Nashville
food histories and provenance in their process to
reconstitute flavors and ingredients lost in time. Their
dedication extends to sourcing heirloom grains and
37 Rutledge Street
Nashville, TN
(615) 256-6565
CO C K TA I L S
L
A N D W I N E
ocated directly below the main dining room,
grape varietal, further connect the concepts of Husk’s
Husk’s bar is outfitted with an ever changing menu
bar to the mission of the restaurant. Husk is proud of
emphasizing classic cocktails and continuing the city’s
its boutique wine program emphasizing organic and
historic tippling traditions, all while mirroring the
biodynamic, family-style producers who share the
restaurant’s commitment to seasonality. An on-site
restaurant’s focus on environmental preservation.
cocktail apothecary program gives the impressive bar
team a cadre of housemade ingredients to make some of
the most delicious drinks in the south while highlighting
spirits from distilleries in and around Nashville like Belle
Meade, Prichards, and Corsair. Beyond the bourbonfocus that’s become synonymous with Husk’s bar
program, patrons can sip artisanal microbrews from
Yazoo, Fat Bottom, Jackalope, Tennessee Brew Works, and
Calf Killer on the attached porch while overlooking the
sights of the city. It’s a place to relax, to enjoy a drink
before dinner, and always a discovery of new tastes
derived from old virtues.
A wine list grouped by terrior and soil type, rather than
the traditional classifications of political geography or
37 Rutledge Street
Nashville, TN
(615) 256-6565
D E S I G N
H
usk Nashville, located at
37 Rutledge Street, was
constructed into the side of a
hill between 1879 and 1882
by Dr. John Bunyan Stephens.
Its storied history includes
serving as Mayor Richard
Houston Dudley’s home, where
he lived when elected in
1897. The area was settled by
the Rutledge and Middleton families of Charleston who
were descendants of two of the South Carolina signers of
the Declaration of Independence.
Mayor Dudley added the Carriage House located on
property in 1890—which will serve as a space to satisfy
the restaurant’s culinary whims and host private/special
events. The design of the Husk’s interior spaces enhances
the building’s roots while demonstrating a sense of
Southern style, modernity, energy, and cosmopolitan flair.
37 Rutledge Street
Nashville, TN
(615) 256-6565
The Neighborhood Dining Group’s President David
Howard set into motion an extensive remodeling effort to
preserve and retrofit their vision of Husk Nashville. The
building retains its antique charm and stately exterior
while the interior has been renovated with a modern,
D E S I G N
minimalist theme. Like the
reinterpreted food served
on its tables, each space
has been reinvigorated to
reveal its original floors,
windows, and walls. Located
on the second floor, the main
kitchen is an open space
where guests will catch a
glimpse the chefs in action
as they are escorted to tables
in either the main dining room or glass-enclosed atrium
below. A more intimate dining space is located off the
entranceway with large bay windows to take in the city.
The bar is housed just below the main dining room and
next to the atrium where it’s attached patio gives guests the
opportunity to relax outdoors, cocktail in hand, and (when
the season’s right) check the score of the Titans game.
Designed by Michael Shewan of Michael David & Associates of Charleston,
SC.
37 Rutledge Street
Nashville, TN
(615) 256-6565
37 Rutledge Street
Nashville, TN
(615) 256-6565
T H E
W
S TA B L E S
alk across the yard, past half-a-dozen raised
vegetable beds supplying produce and herbs
to the kitchen, and guests will find themselves at the
historic Carriage House now named The Stables. Dating
back to 1890, this small private dining space now comes
to life offering a customized and exclusive Husk dining
experience. The Stables has its own kitchen, patio, and
bathroom, and offers several layouts to accommodate
your special event.
The Stables is also home to Chef Sean Brock’s “The
Workshop Series at The Stables”, a culinary and
educational adventure showcasing acclaimed chefs from
across the country and around the world.
For additional information please contact our Event Coordinator,
Ashley Wood: events@husknashville.com
37 Rutledge Street
Nashville, TN
(615) 256-6565
37 Rutledge Street
Nashville, TN
(615) 256-6565
David Howard, President,
Neighborhood Dining Group
Born in the same home as Admiral
Lord Nelson in Burnham Thorpe, Norfolk,
Georgia, Colorado, New Jersey and South Carolina. In 1991, Howard
transitioned out of the kitchen and opened his first restaurant,
Chicago’s Steak and Seafood, in Roswell, GA that is now celebrating
its 23rd year of operation.
England, it's easy to understand why Howard
NDG now operates and manages restaurants throughout the
has an unquenchable thirst for travel and
Southeast including the award-winning McCrady’s (Charleston, SC)
adventure.
and Husk (Charleston, SC and Nashville, TN), along with Chicago’s
A hospitality industry veteran and chef by
trade, Howard developed a strong reputation
Steak and Seafood (Roswell, GA), and No. 5 Faber Private Events
(Charleston, SC).
for his work ethic and his career-long
commitment to strive to be the best in all aspects of the restaurant
and hospitality industry.
His cooking interest began early. At eight-years old he had already
announced his intention to be a chef and frequently locked himself in
the kitchen at the family farm in rural England and baked cookies for
his family. At 16, Howard's creativity, passion for cooking, and work
ethic took him to culinary school. Upon graduation he received an
invitation to serve his culinary apprenticeship at the world-renowned
Claridge's of London. Since then, he has lived in six different countries
including, Denmark, Switzerland on two occasions, Ireland, and
Bermuda before fulfilling his dream and moving to the USA “the land
of opportunity” in 1972.
Once in the United States, Howard spent time in Virginia, Florida,
37 Rutledge Street
Nashville, TN
(615) 256-6565
Sean Brock, Executive Chef/Partner
Shortly after his return to Charleston, Brock began the development
Many chefs have their first exposure to
of a 2.5-acre farm on Wadmalaw Island. “While I was growing there, I
cooking at a young age. For Sean Brock, who
began dabbling in resurrecting and growing crops that were at risk
was born and raised in rural Virginia, it was
of extinction, such as those indigenous to this area pre-Civil War,”
the experience of his family growing their
he says. These experiments have led Brock to become a passionate
own food that left a deep impression. “This
advocate for seed preservation and he continues to grow a number
was a coal-field town with no restaurants
of heirloom crops, including James Island Red Corn (aka “Jimmy
or stoplights,” he explains. “You grew and
Red”), from which he makes grits, Flint Corn, Benne Seed, Rice Peas,
cooked everything you ate, so I really saw
Sea Island Red Peas, and several varieties of Farro. Brock has worked
food in its true form. You cook all day, and
closely with Dr. David Shields and Glenn Roberts of Anson Mills,
when you’re not cooking, you’re preserving. If you were eating, you
studying 19th century Southern cookbooks--which Brock collects—
were eating food from the garden or the basement--it's a way of life.”
to educate himself on Southern food history and discover new ways
These were the building blocks that Brock remembered as he began
to resurrect antebellum cuisine. He also cares deeply about the way
his career as a chef, inspiring a lifelong passion for exploring the
animals are treated before they become food on the table and sources
roots of Southern food and recreating it by preserving and restoring
heritage breeds of livestock for his restaurants. He has even raised his
heirloom ingredients.
own herd of pigs.
Leaving Virginia to attend school, Brock landed at Johnson & Wales
In November 2010, Brock opened his second restaurant with
University in Charleston, SC. He began his professional career as chef
the Neighborhood Dining Group. Husk, just down the street from
tournant under Chef Robert Carter at the Mobil Four-Star/AAA Four-
McCrady’s, is a celebration of Southern ingredients, only serving food
Diamond Peninsula Grill in Charleston. After two years at Peninsula
that is indigenous to the South. “If it ain’t Southern, it ain’t walkin’ in the
Grill, Brock was executive sous chef under Chef Walter Bundy of
door,” Brock says. The emphasis at Husk is on the ingredients and the
Lemaire Restaurant at the AAA Five- Diamond Award/ Mobil Five-
people who grow them, and a large chalkboard lists artisanal products
Star Jefferson Hotel in Richmond, VA. His success in Richmond led to
currently provisioning the kitchen. Working with local purveyors and
his promotion within the Elite Hospitality Group in 2003 to executive
vendors has had a great impact on his cooking, and the menu changes
chef at the AAA Five-Diamond Hermitage Hotel in Nashville, TN. Brock
twice daily based on what is the freshest that day. “Gone are the days
spent just under three years fine tuning his craft in Nashville before
of a chef sitting in the kitchen creating recipes and then picking up
accepting a position as executive chef at McCrady’s Restaurant.
the phone to order food from wherever it needs to come from,” he
37 Rutledge Street
Nashville, TN
(615) 256-6565
says. “At Husk, we might get three suckling pigs, three whole lambs,
and making vinegar using his grandmother's 40 year old vinegar as
half a cow, and upwards of 450 pounds of fish, as well as mountains of
the base. Brock pulls from his memory of ingredients and their flavor
vegetables. We only take it when it’s ready, so it shows up and we have
profiles to create the menus at McCrady’s and Husk depending on what
to start piecing the recipes together; it’s like a puzzle every day.”
is delivered to the kitchen. It’s a modern approach to cooking that comes
Inspired by the restaurant’s success in Charleston, Brock and the
from a pure appreciation of the food itself. The results are constantly
Neighborhood Dining Group opened a second location of Husk in
changing offerings for diners that always surprise. “We emphasize the
Nashville in 2013. Located on Rutledge Hill in a complex of buildings
importance of the food from our local regions and constantly refine our
dating back to the 1890’s, Brock and his team reinterpret the bounty
cooking processes to best honor our relationships with the farmers,
of the surrounding area, exploring an ingredient-driven cuisine that
artisans and fishermen that provide us with their amazing products,”
begins in the rediscovery of heirloom products and redefines what it
he says.
means to cook and eat in Nashville.
Brock’s abilities have resulted in a number of awards and accolades,
Brock is also passionate about wood-fire cooking and a firm
both locally and nationally. In 2008 and 2009 he was a finalist for the
believer that “low and slow” imparts the most flavor—evident by his
James Beard “Rising Star Chef” award and in 2010 he took home the
two smokers, barbecue pit and spit, and wood-burning oven at Husk,
James Beard award for “Best Chef Southeast”. Most recently, he was a
all fueled by an old fashioned burn barrel. At McCrady's, he cooks
finalist for the James Beard “Outstanding Chef” award for 2013 and a
food in the dining room fireplaces, originally built for this purpose in
semifinalist in 2014. He appeared on “Iron Chef America” in December
the late 18th century. Because the main dining room was actually the
2010, taking on Michael Symon in “Battle Pork Fat”, and in September
kitchen in the 19th century, Brock believes cooking this way brings
2011 Bon Appétit magazine named Husk “Best New Restaurant in
the historical building full circle. In the future, he sees his cuisine
America”. Later that year, Brock joined an exclusive group of chefs
being geared more toward the fireplace--the smell and visual of a
from around the world in Japan to take part in the prestigious Cook It
chef cooking on an open hearth changes the feel of the restaurant and
Raw, an event he went on to host two years later in Charleston. In the
inspires him a great deal.
fall of 2013, Brock hosted season two of Anthony Bourdain’s “The Mind
Drawing from his early education, the chef also pickles, cans, and
of a Chef” on PBS. In February 2014, GQ named Husk Nashville one of
makes preserves from the produce that cannot be used immediately,
the 12 Most Outstanding Restaurants of the year. His first cookbook is
saving it for a later date and for new creations. His favorite old
slated to be released in October 2014 by Artisan Books.
southern preservation techniques include lactobacillus fermentation
37 Rutledge Street
Nashville, TN
(615) 256-6565
Tim Moody, Chef de Cuisine
Growing up on a farm in Asheville, NC, Tim
chef dinners, festival events, and even when he competed on the Food
Network’s “Iron Chef America”.
Moody always felt the food world calling
These experiences fueled Moody’s love of travel, and in 2010 he
to him. As a child, it was commonplace to
traded the Lowcountry for New York City. Moody quickly landed a job
plant seeds, nurture them to maturation,
as Sous Chef at the Michelin-starred Aldea Restaurant in Manhattan.
then pick and cook what he grew with his
He easily fell into the fast pace of the city and learned to navigate the
grandfather on the weekends. He quickly
close kitchen space cooking upscale, modern, Portuguese fare under
learned the value in preserving history and
Chef George Mendes. Moody took advantage of his time in New York,
representing “food of place” on the table. He
augmenting his palate with Spanish and Portuguese flavors while on
was accepted to Johnson & Wales University’s
the job, and eating his way through the city in his off hours.
Culinary Arts program in Charleston, SC and simultaneously worked
But in 2014, Moody felt the South calling him home and traded New
as a line cook at the Lowcountry mainstay, 82 Queen in Charleston. The
York for Nashville. He’s now bringing his passion to Husk Nashville as
restaurant honed his fine dining skills and furthered his education in
the restaurant’s Chef de Cuisine. He is thrilled to once again be home
celebrating the region’s ingredients and rich cooking traditions. While
on Southern soil cooking by-side-side with his friend and mentor Sean
in school, he continued to build his kitchen chops taking an internship
Brock. When he’s not in the kitchen, you can find Moody exploring the
at The Sanderling Resort, a luxury spa and getaway on the Outer Banks
city through its restaurants and music.
of North Carolina.
Moody remained in Charleston after graduation and accepted a
position at McCrady’s, working his way up to sous chef under opening
chef, Michael Kramer. In 2006 when Chef Sean Brock took over the
kitchen, he was one of only a handful of cooks to stay on board—another
was Husk Charleston’s Chef de Cuisine Travis Grimes. Recognizing his
talents, Brock took Moody on the road with him to assist during guest
37 Rutledge Street
Nashville, TN
(615) 256-6565
Lisa Donovan, Pastry Chef
she spent two and a half successful years until her departure in 2010.
Born on the Panama Canal, Lisa Donovan
Soon after, Donovan’s former employer Margot called in need of a
moved to Germany at a young age, where
pastry chef and offered her a chance to make the kitchen her own. She
Europe’s honored bread making traditions
accepted and stayed for two fulfilling years before switching gears to
gave her an early appreciation for the craft.
spend more time working on her writing and spending time with her
At 13, she and her family moved back to the
two young children. During this time, Donovan began to develop a pop-
United States and settled in North Georgia.
up restaurant concept, akin to the smaller, community-style suppers
She studied painting and photography at
she had read about in New York and San Francisco. She fell in love with
University of West Florida, but found herself
the concept of a weekly gathering with friends and strangers, and so
pouring over old Bernard Clayton Jr. books
Buttermilk Road Sunday Suppers were born. The response in Nashville
about artisan and European-style baking in her free time.
Upon earning her BFA, Donovan relocated to Nashville where she
was overwhelmingly positive and she enjoyed exploring food on another
level that brought together all her passions.
taught studio art and art history, dabbled in freelance writing, and
In 2011, Donovan learned about Husk Charleston and was inspired
baked in her spare time. To supplement her writing income, she
to reach out to Chef Sean Brock about their shared obsession with
began waiting tables at Margot in Nashville where for the first time
antebellum recipes and techniques. They exchanged a series of
she met a community of people who shared her passion for food. This
emails about food, and as Brock prepared to open Husk Nashville,
tight knit group included Tandy Wilson and his wife Anne Kostroski,
he knew Donovan was the obvious choice for pastry chef. She
at the time Margot’s executive and pastry chef, respectively, who gave
eagerly accepted the position and currently oversees Husk’s pastry
Donovan her first opportunity to work in a kitchen.
department both in Nashville and Charleston.
When the Wilsons moved on to open their own restaurant, City
When she’s not covered in flour, you’ll find Donovan, a wife and
House, Donovan joined them as an assistant in the new pastry
mother of two, reading heirloom cookbooks, traveling, visiting
department with a vision to expand the program beyond breads. In
galleries and museums, and spending time with her two kids.
less than six months, she was promoted to Head Pastry Chef, where
37 Rutledge Street
Nashville, TN
(615) 256-6565
Kenny Lyons, General Manager
Kenny Lyons came to Husk Restaurant from
Watermark Restaurant in Nashville where he
previously served as the Beverage Director and
Front of House Manager. It was at Watermark
where Kenny learned firsthand the importance
of cultivating strong relationships with guests,
local purveyors, and distributors.
Lyons graduated from the University of Mississippi with a Bachelor
in Business Administration, having double majored in finance and real
estate. It was in Oxford, Miss. that Kenny entered into the hospitality
industry, first at Bottletree Bakery as a server and then as a server and
bar manager at L & M’s Kitchen and Salumeria.
Lyons considers himself lucky to have worked with inspiring
chefs like Dan Latham in Oxford, Bob Waggoner and Louis Osteen
at Watermark, and now Sean Brock at Husk Nashville. A Music City
native, he has a thorough appreciation of the local burgeoning food
scene and feels fortunate to be a part of the Husk team.
Lyons is currently pursuing advancement within the Court of Master
Sommeliers. His passion for wine is contagious, and he volunteers his
free time to help with the Nashville Wine Auction. When not on the
floor at Husk Nashville, he enjoys being on the golf course, hunting,
and watching whatever season of sports the Ole Miss Rebels happen
to be playing.
37 Rutledge Street
Nashville, TN
(615) 256-6565
HOURS
Restaurant
Lunch: 11:00 a.m.- 2:00 p.m. Monday-Friday
Dinner: 5:00-10:00 p.m. Sunday-Thursday; 5:00-11:00 p.m. Friday and Saturday
Brunch: 10:00 a.m.-2:00 p.m. Saturday and Sunday
MENU PRICES
Dinner: $26-29 entrée
Lunch: $9-17 entrée
PARKING
Parking is available on site, plus free parking on the street
Husk Nashville is managed by
David Howard (President of the Neighborhood Dining Group) and Kenny Lyons (General Manager)
For more information on the local ownership group, visit www.ndgcharleston.com
For more information, please contact
Melany Mullens at Polished Pig Media
Melany@polishedpigmedia.com
c: 540.314.8089
37 Rutledge Street
Nashville, TN
(615) 256-6565
www.huskrestaurant.com

David Howard Sean Brock Tim Moody Lisa Donovan Kenny

Transcription

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