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…
readmoreTune 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…
readmoreHow 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…
readmoreLockeland 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…
readmoreWe 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…
readmoreWe 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…
readmoreChef’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…
readmorePeople 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…
readmoreDoes 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…
readmoreKids, 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…
readmore© Lockeland Table 2018 | 1520 Woodland Street, Nashville, TN | 615.228.4864 | Privacy Policy