Author Archives: LT Admin

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 ate at Bobby Flay’s first restaurant on a trip I made to New York while in my late teens. When they learned that I was […]

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 Network was on the phone. It wasn’t the first invite to do a TV competition, but this time I felt like I was at a […]

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 was working six days a week and 14 hours a day. I worked the grill, the pizza station, and more. One night, during a very […]

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 the privilege of traveling to NYC last month in order to participate in a Food Network show. The month prior to leaving was surprisingly filled […]

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 to order. You can just envision that special menu item or beverage that you are going to order as soon as you sit down and […]

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 I fully understand it either. In my opinion, sustainability has become more of a marketing term. In actuality, it refers to not being harmful to […]

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 are coming to an end and we are all ramping up for fall schedules and routines. We just returned from our family trip to North […]

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 that next month Lockeland Table will be celebrating our 4th birthday. We are truly honored and grateful to own a business in this day and […]

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 recent celebration of Father’s Day and now with summer in full swing, it truly makes one think more about family time. When we brought Timothy […]

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 thinking about a healthier diet, exercise and getting more vitamin D from the sunshine. In the Lockeland Table cookbook I talk about the transition from […]