The Hermitage Hotel's Capitol Grille features food straight from their Glen Leven garden. Try some of chef Tyler Brown's recipes for a bountiful meal.
These beets are anything but boring. Roasted in a broth seasoned with honey, cider vinegar, thyme, and parsley, they have
great flavor and make for a pretty presentation. Top with hazelnuts and crumbled ricotta salata cheese to complete the dish.
If you've never tried sorghum syrup, you should start with this recipe. Frequently eaten on hot buttered biscuits, sorghum
syrup is used as a sweet glaze for turnips in this recipe.
Add some zip to braised cabbage with a delicious mix of cranberries, orange juice, honey, and nutmeg.
Slightly sweet parsnips are paired with Fuji apples and roasted with fresh sage, nutmeg, and allspice for a great fall side
Brown sugar, bourbon, and ale beer elevate a traditional collards recipe to a whole new level.
Cornbread cooked in a cast-iron skillet is a warm complement to any Southern meal.