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.
Roasted Baby Beets
Recipe: Roasted Baby Beets
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.
Sorghum-Glazed Turnips
Recipe: Sorghum-Glazed Turnips
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.
Orange-Cranberry Braised Cabbage
Recipe: Orange-Cranberry Braised Cabbage
Add some zip to braised cabbage with a delicious mix of cranberries, orange juice, honey, and nutmeg.
Roasted Apples and Parsnips
Recipe: Roasted Apples and Parsnips
Slightly sweet parsnips are paired with Fuji apples and roasted with fresh sage, nutmeg, and allspice for a great fall side dish.
Bacon-and-Bourbon Collards
Recipe: Bacon-and-Bourbon Collards
Brown sugar, bourbon, and ale beer elevate a traditional collards recipe to a whole new level.
Buttermilk Cornbread
Recipe: Buttermilk Cornbread
Cornbread cooked in a cast-iron skillet is a warm complement to any Southern meal.
