My Throwdown with Bobby Flay

The Episode has finally aired, the viewing parties are over, and now, here’s the behind-the-scenes, play by play with Chef Hal. People might be interested to learn that I actually…

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Time on the Set with Bobby Flay

Tune In August 3, 2017 10PM EST / 9PM CST It doesn’t seem that long ago that Dana came back to the kitchen to let me know that the Food…

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Warm Hearts/Cool Plates

How a guest with extreme allergies ended up creating Lockeland Table’s proprietary stoneware. During the first year of Lockeland Table, my wife and I had a newborn at home; I…

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Chef Hal Takes New York City

Lockeland Table’s very own Hal M. Holden-Bache got to take a bite out of The Big Apple and is ready to share his experience. (Part 1 of 2) I had…

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A Day in the Life

We are well aware of the fact that eating at your favorite restaurant is a special experience. You call, make reservations, and prepare in advance for what you are going…

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Putting my money where my mouth is

We hear the word sustainable quite a bit these days, but I am not sure people understand the depth and the background associated with its definition. I can’t say that…

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Should a Chef Ever Change His Signature Dish?

Chef’s Note: Dry-aged meat is tastier for many reasons. Some of the water has been evaporated. Basically: remove water, intensify flavor. ============ The end of Summer is here. Family vacations…

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Take More of Lockeland Home with You

People may not realize, we packaged the Chimichurri without cooking it. That maintains the integrity of this recipe as not needed…. all ingredients used are raw. It’s hard to believe…

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A Chef, His Kitchen and His Family

Does a Chef have to be present in his restaurant every night? I love my kitchen and being in the restaurant, but with the birth of my new son, the…

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The Seasons Change and So Do We

Kids, Spring and Tennessee’s #1 Industry Now that spring is here, people are naturally gravitating towards a healthier lifestyle. In the mental process of making this yearly transition, most start…

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