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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Pizza, Pizza, PIZZA!

Hot Dog Pizzas, Woodburning Ovens and Homemade Mozarella and Dough. Chef’s Note: Bacon by definition in this country only needs to be cured. People then do smoke it after curing,…

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Nose to Tail

Chef’s Tip If you are throwing away your vegetables after you do a braise, you are making a mistake. They are not only flavorful but have something to offer you…

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You Ferment What?

We recently held a class here at Lockeland and taught the art of fermentation. I was joined by Leslie Garbis, who is an avid fermentor of sorts. I have been…

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