David Howard Sean Brock Tim Moody Lisa Donovan Kenny Lyons

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3737 Rutledge Rutledge Street Street www.husknashville.comwww.husknashville.com Nashville,Nashville, TN TN www.facebook.com/HuskRestaurantwww.facebook.com/HuskRestaurant (615)(615) 256-6565 www.twitter.com/HuskNashvillewww.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. www.huskrestaurant.com Charleston, SC 29401 GENERAL MANAGER www.facebook.com/HuskRestaurant 843.577.2500 Kenny Lyons www.twitter.com/HuskRestaurant OVERVIEW

ocated in Rutledge Hill— any given moment. Like the decor inside this historic L 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 Dining 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, heirloom husbandry, and in-house restaurant, Husk. Led by Brock pickling and charcuterie programs 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

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.

rock brings this evolving working his way up to sous chef under opening chef, B 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 James Beard Award techniques and the recovery of lost flavors, especially 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,

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

ocated directly below the main dining room, grape varietal, further connect the concepts of Husk’s L 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 bourbon- focus 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

usk Nashville, located at H 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 Neighborhood Dining Group’s President David the restaurant’s culinary whims and host private/special Howard set into motion an extensive remodeling effort to events. The design of the Husk’s interior spaces enhances preserve and retrofit their vision of Husk Nashville. The the building’s roots while demonstrating a sense of building retains its antique charm and stately exterior Southern style, modernity, energy, and cosmopolitan flair. while the interior has been renovated with a modern,

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.

alk across the yard, past half-a-dozen raised W 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: [email protected]

37 Rutledge Street www.husknashville.com 37 Rutledge Street www.husknashville.com Nashville, TN www.facebook.com/HuskRestaurant Nashville, TN www.facebook.com/HuskRestaurant (615) 256-6565 www.twitter.com/HuskNashville (615) 256-6565 www.twitter.com/HuskNashville www.instagram.com/HuskNashville www.instagram.com/HuskNashville 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 www.husknashville.com 37 Rutledge Street www.husknashville.com Nashville, TN www.facebook.com/HuskRestaurant Nashville, TN www.facebook.com/HuskRestaurant (615) 256-6565 www.twitter.com/HuskNashville (615) 256-6565 www.twitter.com/HuskNashville www.instagram.com/HuskNashville www.instagram.com/HuskNashville 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 www.husknashville.com 37 Rutledge Street www.husknashville.com Nashville, TN www.facebook.com/HuskRestaurant Nashville, TN www.facebook.com/HuskRestaurant (615) 256-6565 www.twitter.com/HuskNashville (615) 256-6565 www.twitter.com/HuskNashville www.instagram.com/HuskNashville www.instagram.com/HuskNashville Tim Moody, Chef de Cuisine chef dinners, festival events, and even when he competed on the Food Growing up on a farm in Asheville, NC, Tim 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 www.husknashville.com 37 Rutledge Street www.husknashville.com Nashville, TN www.facebook.com/HuskRestaurant Nashville, TN www.facebook.com/HuskRestaurant (615) 256-6565 www.twitter.com/HuskNashville (615) 256-6565 www.twitter.com/HuskNashville www.instagram.com/HuskNashville www.instagram.com/HuskNashville 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. was overwhelmingly positive and she enjoyed exploring food on another Upon earning her BFA, Donovan relocated to Nashville where she 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

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 [email protected] c: 540.314.8089

37 Rutledge Street www.huskrestaurant.com Nashville, TN www.facebook.com/HuskRestaurant (615) 256-6565 www.twitter.com/HuskNashville www.instagram.com/HuskNashville