Sean Brock Morgan McGlone Dan latimer - Husk …husknashville.com/wp-content/uploads/2013/01/Husk-Nashville-PK-3.0.pdfkitchens at McCrady’s and Husk Charleston. As one of the South’s

EXECUT IVE CHEFSean Brock

C H E F D E C U I S I N EMorgan McGlone

G E N E r a l M a N a G E rDan latimer

37 rutledge StreetNashville, TN(615) 256-6565

www.husknashville.comwww.facebook.com/Huskrestaurant

www.twitter.com/HuskNashville

L ocated in Rutledge Hill—

just a few blocks south

of Historic Broadway, in the

heart of Downtown Nashville—

is the newest outpost of the

Neighborhood Dining Group

and James Beard Award-

winning Chef Sean Brock’s

renowned restaurant, Husk.

Led by Brock and Chef de

Cuisine Morgan McGlone, 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 Crafts menus

throughout the day inspired by what the local farmers

are hauling in to the kitchen at any given moment.

Like the decor inside this historic building the food is

modern in style and interpretation.

At Husk, there are some rules about what can go

on the plate. “If it doesn’t come from the South, it’s not

coming through the door,” says Brock. The resulting

cuisine is not about rediscovering Southern cooking,

but rather exploring the reality of Southern food. Seed-

saving, heirloom husbandry, and in-house pickling and

o V E r V I E w




o V E r V I E w

charcuterie programs by the 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.




Brock brings this evolving

vision of a new Southern

cuisine from his successful

kitchens at McCrady’s and Husk

Charleston. As one of the South’s

most decorated culinarians,

he has cooked for the James

Beard Foundation on numerous

occasions, was the winner of the

“Next Great Chef” episode of the

“Food Network Challenge,” and

appeared on “Iron Chef America” in December of 2010.

He was nominated in 2008 and 2009 for the James Beard

Rising Star Chef award, in 2009 was nominated for the

James Beard Best Chef: Southeast award and won in 2010,

and was nominated for the James Beard Outstanding

Chef award in 2013.

McGlone grew up in Hastings, New Zealand, but

knows the South well. He worked at the helm of some of

the greatest restaurants in Sydney, Sao Paolo, and Paris

before moving to the Lowcountry to study under Brock

at Husk. When Brock decided to open Husk Nashville,

McGlone was his first choice to fill the role of chef de

cuisine. While Brock travels between Charleston and

Nashville, McGlone manages the day-to-day operations

at Husk Nashville. His food philosophies closely mirror

those of Brock and Travis Grimes, his counterpoint at

Husk Charleston, focusing on preserving techniques

C U I S I N E




and the recovery of lost flavors, especially 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

McGlone 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

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.

C U I S I N E




Located directly below the main dining room,

Husk’s bar is outfitted with an ever changing menu

emphasizing classic cocktails and continuing the

city’s historic tippling traditions, all while mirroring

the restaurant’s commitment to seasonality. An on-site

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 grape varietal, further connect the concepts of Husk’s

bar to the mission of the restaurant. Husk is proud of

its boutique wine program emphasizing organic and

biodynamic, family-style producers who share the

restaurant’s focus on environmental preservation.

C o C K T a I l S a N D w I N E




H usk Nashville, located at

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 restaurant’s culinary whims and host private/

special events. The design of the Husk’s interior spaces

enhances the building’s roots while demonstrating

a sense of Southern style, modernity, energy, and

cosmopolitan flair.

The Neighborhood Dining Group’s President

David Howard set into motion an extensive remodeling

effort to preserve and retrofit their vision of Husk

Nashville. The building retains its antique charm and

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stately exterior 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.

Designed by Michael Shewan of Michael David & Associates of Charleston, SC.

D E S I G N










Walk across the yard, past half-a-dozen raised

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]

T H E S T a B l E S




Sean Brock, Chef/PartnerMany chefs have their first exposure to

cooking at a young age. For Sean Brock,

who was born and raised in rural Virginia,

it was the experience of his family growing

their own food that left a deep impression.

“This was a coal-field town with no restau-

rants or stoplights,” he explains. “You grew

and cooked everything you ate, so I really

saw food in its true form. You cook all day,

and when you’re not cooking, you’re preserving. If you were eating,

you were eating food from the garden or the basement--it's a way of

life.” These were the building blocks that Brock remembered as he

began his career as a chef, inspiring a lifelong passion for exploring

the roots of Southern food and recreating it by preserving and restor-

ing heirloom ingredients.

Leaving Virginia to attend school, Brock landed at Johnson & Wales

University in Charleston, SC. He began his professional career as chef

tournant under Chef Robert Carter at the Mobil Four-Star/AAA Four-

Diamond Peninsula Grill in Charleston. After two years at Peninsula

Grill, Brock was executive sous chef under Chef Walter Bundy of

Lemaire Restaurant at the AAA Five- Diamond Award/ Mobil Five-Star

Jefferson Hotel in Richmond, VA. His success in Richmond led to his

promotion within the Elite Hospitality Group in 2003 to executive chef

at the AAA Five-Diamond Hermitage Hotel in Nashville, TN. Brock

spent just under three years fine tuning his craft in Nashville before

accepting a position as executive chef at McCrady’s Restaurant.

Shortly after his return to Charleston, Brock began the development

of a 2.5-acre farm on Wadmalaw Island. “While I was growing there, I

began dabbling in resurrecting and growing crops that were at risk

of extinction, such as those indigenous to this area pre-Civil War,”

he says. These experiments have led Brock to become a passionate

advocate for seed preservation and he continues to grow a number

of heirloom crops, including James Island Red Corn (aka “Jimmy

Red”), from which he makes grits, Flint Corn, Benne Seed, Rice

Peas, Sea Island Red Peas, and several varieties of Farro. Brock has

worked closely with Dr. David Shields and Glenn Roberts of Anson

Mills, studying 19th century Southern cookbooks--which Brock col-

lects—to educate himself on Southern food history and discover new

ways to resurrect antebellum cuisine. He also cares deeply about the

way animals are treated before they become food on the table and

sources heritage breeds of livestock for his restaurants. He has even

raised his own herd of pigs.

In November 2010, Brock opened his second restaurant with the

Neighborhood Dining Group. Husk, just down the street from Mc-

Crady’s, is a celebration of Southern ingredients, only serving food

that is indigenous to the South. “If it ain’t Southern, it ain’t walkin’ in

the door,” Brock says. The emphasis at Husk is on the ingredients and

the people who grow them, and a large chalkboard lists artisanal

products currently provisioning the kitchen. Working with local

purveyors and vendors has had a great impact on his cooking, and

the menu changes twice daily based on what is the freshest that day.




“Gone are the days of a chef sitting in the kitchen creating recipes

and then picking up the phone to order food from wherever it needs

to come from,” he says. “At Husk, we might get three suckling pigs,

three whole lambs, half a cow, and upwards of 450 pounds of fish, as

well as mountains of vegetables. We only take it when it’s ready, so it

shows up and we have to start piecing the recipes together; it’s like a

puzzle every day.”

Inspired by the restaurant’s success in Charleston, Brock and the

Neighborhood Dining Group opened a second location of Husk in

Nashville in 2013. Located on Rutledge Hill in a complex of buildings

dating back to the 1890’s, Brock and his team reinterpret 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.

Brock is also passionate about wood-fire cooking and a firm be-

liever that “low and slow” imparts the most flavor—evident by his two

smokers, barbecue pit and spit, and wood-burning oven at Husk, all

fueled by an old fashioned burn barrel. At McCrady's, he cooks food

in the dining room fireplaces, originally built for this purpose in the

late 18th century. Because the main dining room was actually the

kitchen in the 19th century, Brock believes cooking this way brings

the historical building full circle. In the future, he sees his cuisine be-

ing geared more toward the fireplace--the smell and visual of a chef

cooking on an open hearth changes the feel of the restaurant and

inspires him a great deal.

Drawing from his early education, the chef also pickles, cans, and




makes preserves from the produce that cannot be used immediately,

saving it for a later date and for new creations. His favorite old south-

ern preservation techniques include lactobacillus fermentation and

making vinegar using his grandmother's 40 year old vinegar as the

base. Brock pulls from his memory of ingredients and their flavor pro-

files to create the menus at McCrady’s and Husk depending on what is

delivered to the kitchen. It’s a modern approach to cooking that comes

from a pure appreciation of the food itself. The results are constantly

changing offerings for diners that always surprise. “We emphasize

the importance of the food from the Lowcountry region and constantly

refine our cooking processes to best honor our relationships with the

farmers, artisans and fishermen that provide us with their amazing

products,” he says.

Brock’s abilities have resulted in a number of awards and accolades,

both locally and nationally. He was nominated in 2008 and 2009 for

the James Beard “Rising Star Chef” award and in 2009 and 2010 for

the James Beard “Best Chef Southeast” category, winning the award in

2010. Most recently, he was nominated for the James Beard “Outstand-

ing Chef” award for 2013. He was the winner of the “Next Great Chef”

episode of the “Food Network Challenge” and appeared on “Iron

Chef America” in December 2010, taking on Michael Symon in “Battle

Pork Fat.” Bon Appétit magazine named Husk “Best New Restaurant in

America” in September 2011. Later that year, Chef Brock joined an

exclusive group of chefs from around the world in Japan to take part in

the prestigious Cook It Raw. In the fall of 2013, Brock will be featured

in PBS’s second season of “The Mind of a Chef”.




Morgan McGlone, Chef de Cuisine

Morgan McGlone has always known that his

calling was in the kitchen. Following in the

footsteps of his father and grandfather, who

were both chefs, his favorite book as a child

was a cookbook and he spent hours making

the recipes under his father’s watchful eye.

Hailing from Hastings, New Zealand, McGlone spent as much time in

the kitchen as he did in the classroom, working at the Menzies Hotel

in Sydney throughout his high school years.

Upon graduation, McGlone completed apprenticeships at the

famed Summit Restaurant atop Australia Square, in Sydney and

Chef Luke Mangan’s acclaimed CBD. In 1999, McGlone to accepted

the position of commis chef at Pierre Gagnaire in Paris, where he

developed a love for classic French cooking. One year later, an

opportunity to reunite with his mentor Mangan brought him back

to Sydney to be a sous chef at Salt. Eventually, McGlone’s passion

for travel spurred a move to New York where he worked as a private

chef for a Manhattan-based family. In 2002, he and a friend took the

next steps in their careers and started their own catering and chef

agency based in New York and Los Angeles, where they specialized

in catering for fashion shoots.

In 2003, McGlone traded in his apron for the fashion world and

spent the next six years as a talent scout for one of the largest

modeling agencies in the world. This leave of absence from the

food world was briefly interrupted in 2006 when McGlone staged at

the world-renowned D.O.M in Sao Paolo under the legendary Chef

Alex Atala.

Eventually, McGlone yearned to be back in the kitchen, and

returned to Sydney in 2009 to open a French bistro with his brother

Rick called Flinders Inn. Though lauded by critics, the restaurant

shuttered in 2011. Ready to return to the U.S., McGlone made the

unlikely choice to move to the South Carolina Lowcountry and

learn under celebrated Southern chef, Sean Brock. Enthusiastic

and determined to learn from a chef he’d long admired, McGlone

started as a stagaire/line cook and worked his way up. Brock

quickly recognized his undeniable talent and passion, and when

he decided to open Husk Nashville, McGlone was the natural first

choice for the role of chef de cuisine. McGlone has developed

a strong appreciation for local farms and producers as the most

valuable way to connect with history and move cuisine forward.

McGlone is excited to bring this ideology with him to Nashville,

along with newly developed techniques such as asado cooking

with coals, and a new cheese program he created at Husk under the

guidance of Chef de Cuisine Travis Grimes.




Lisa Donovan, Pastry Chef Born on the Panama Canal, Lisa Donovan

moved to Germany at a young age, where

Europe’s honored bread making traditions

gave her an early appreciation for the craft.

At 13, she and her family moved back to the

United States and settled in North Georgia.

She studied painting and photography at University of West Florida,

but found herself pouring over old Bernard Clayton Jr. books about

artisan and European-style baking in her free time.

Upon earning her BFA, Donovan relocated to Nashville where she

taught studio art and art history, dabbled in freelance writing, and

baked in her spare time. To supplement her writing income, she be-

gan waiting tables at Margot in Nashville where for the first time she

met a community of people who shared her passion for food. This

tight knit group included Tandy Wilson and his wife Anne Kostroski,

at the time Margot’s executive and pastry chef, respectively, who

gave Donovan her first opportunity to work in a kitchen.

When the Wilsons moved on to open their own restaurant, City

House, Donovan joined them as an assistant in the new pastry de-

partment with a vision to expand the program beyond breads. In

less than six months, she was promoted to Head Pastry Chef, where

she spent two and a half successful years until her departure in 2010.

Soon after, Donovan’s former employer Margot called in need of a

pastry chef and offered her a chance to make the kitchen her own. She

accepted and stayed for two fulfilling years before switching gears to

spend more time working on her writing and spending time with her

two young children. During this time, Donovan began to develop a pop-

up restaurant concept, akin to the smaller, community-style suppers she

had read about in New York and San Francisco. She fell in love with the

concept of a weekly gathering with friends and strangers, and so Butter-

milk Road Sunday Suppers were born. The response in Nashville was

overwhelmingly positive and she enjoyed exploring food on another

level that brought together all her passions.

In 2011, Donovan learned about Husk Charleston and was inspired

to reach out to Chef Sean Brock about their shared obsession with

antebellum recipes and techniques. They exchanged a series of

emails about food, and as Brock prepared to open Husk Nashville, he

knew Donovan was the obvious choice for pastry chef. She eagerly

accepted the position and currently oversees Husk’s pastry depart-

ment both in Nashville and Charleston.

When she’s not covered in flour, you’ll find Donovan, a wife and

mother of two, reading heirloom cookbooks, traveling, visiting gal-

leries and museums, and spending time with her two kids.




Dan Latimer, General Manager Dan Latimer’s role as General Manager of

the acclaimed Husk restaurants in Charleston

and Nashville encompasses a wide variety

of duties—from managing and progressive

training of over 75 staff members to over-

seeing operations, costs, and assisting with

innovation of service technique. The seasoned hospitality industry

veteran’s daily inspiration, however, is not the list of things on his to-

do list, but what he learns and the people he meets along the way. “I

get to learn new things every day and continue my personal educa-

tion here,” he notes. “I have been fortunate enough to meet a lot of

people in this role and really enjoy telling stories about our philoso-

phy and our cuisine.”

Latimer’s path to his current position began when he was just 15 and

worked as a busboy at the Moose Lodge in Hagerstown, MD, where

he was raised. Although he was let go for not yet being 16, Latimer

returned the following year, formally kicking off his career in the

industry both in the back and the front of the house. Working in local

kitchens throughout high school, Latimer went on to attend Virginia

Tech and enrolled in the Department of Hospitality and Tourism

Management, which was a natural fit. “I loved cooking as a kid, and

enjoyed entertaining in college,” he says. “Plus, I always wanted to

work around people, so it was definitely the right step for me.”

After graduating with his B.S. in the program, Latimer took his

back of the house experience and education to get his management

legs, working as a manager at Hillstone Restaurant Group’s

Houston’s restaurant before moving on to work as a manager and

part of the opening team for the PGA Tour Grill in Rockville, MD. He

then relocated to South Carolina to work as manager for Maverick

Southern Kitchens.

Joining the Neighborhood Dining Group at Husk in 2010, Latimer

brings an innate understanding of the relationship between a

restaurant and its guests and has been invigorated by Husk’s

forward-thinking philosophy in terms of its cuisine, beverage

service, and approach to Southern hospitality. In his current

role, Latimer oversees operations at both Husk Charleston and

Husk Nashville as General Manager, working closely with their

sommelier and beverage director in addition to taking time to talk

with as many guests as possible. “I like making people happy and

introducing them to new and exciting food and drink,” he says.

“That’s what Husk is all about, so every day here is not only about

making sure everything runs smoothly, but also about ensuring that

guests remember their time with us.”

When he’s not on the floor at either Husk location, Latimer enjoys

sampling different cuisine across the South and spending time at

the beach with his black Lab, Nesta.




H o U r Srestaurant

lunch: 11:00 am – 2:00 pm Monday – Friday Dinner: 5:00 –10 pm Sunday – Thursday; 5:00 –11 pm Friday and Saturday

Brunch: 10:00 am – 2:00 pm Saturday and Sunday

M E N U P r I C E SDinner: $26-29 entréeLunch: $9 -15 entrée

Pa r K I N GParking is available on site, plus free parking on the street

Melany Mullens at Polished Pig [email protected]. 540-324-8089

Michelle Charak at Polished Pig [email protected]. 917-463-3833

Husk Nashville is managed by David Howard (President of the Neighborhood Dining Group) and Dan Latimer

(General Manager at Husk Nashville and Husk CharlestonFor more information on the local ownership group, visit www.ndgcharleston.com

For more information, please contact

Documents

Sean Brock Morgan McGlone Dan latimer - Husk …husknashville.com/wp-content/uploads/2013/01/Husk-Nashville-PK-3.0.pdfkitchens at McCrady’s and Husk Charleston. As one of the South’s