Hermitage Hotel’s Capitol Grille restaurant to showcase menu in New York City
NASHVILLE, TN, January 12, 2005 - Executive Chef Sean Brock of the
Capitol Grille restaurant in the historic Hermitage Hotel has been invited to
cook at the nation’s most celebrated culinary establishment – the James Beard
House in New York City.
Brock will prepare a special menu on March 26 at the home of the man
considered to be the father of American gastronomy.
“It’s an honor for myself, my team and the Capitol Grille to be invited to
cook at such an esteemed location,” says Brock. “There is no bigger stage for a
chef than the James Beard House.”
Since re-opening the Capitol Grille in 2003, which was extensively renovated
as part of The Hermitage Hotel’s $20 million restoration project, Brock has been
named the best chef in Nashville and been featured in culinary publications like
Gourmet and Culinary Trends. His menu of upscale southern cuisine with creative
interpretations has captured the attention of Nashville residents and visiting
celebrities alike, as well as turning the Capitol Grille into the city’s finest
restaurant.
Brock’s visit will mark the first time a Nashville chef has been invited to
the James Beard House since Guillaume Burlion of the Wild Boar participated at
an event on March 23, 1999.
An honors graduate of Johnson and Wales Culinary School in Charleston, SC,
Brock perfected his progressive southern style by working with several renowned
chefs, including Robert Carter at the Peninsula Grill in Charleston, SC, and
Walter Bundy at the AAA Five Diamond-rated Lemaire restaurant at The Jefferson
Hotel in Richmond, VA. Brock has also spent time in the kitchens of Rick
Tramanto and Gail Gand at Tru in Chicago, and with Grant Achatz at Trio in
Evanston, IL. Brock most recently had the opportunity to work with Paco Roncero
of the EL Bulli creative team in Spain.
The James Beard House and Foundation was created after Beard's death in 1985,
when Julia Child had the idea to preserve his home in Greenwich Village in New
York City as the gathering place it was throughout his life. Today the James
Beard Foundation celebrates the country's culinary artists and provides
scholarships and educational opportunities, while the historic James Beard House
serves as a culinary performance space for chefs, cookbook authors and
winemakers.
The Capitol Grille’s James Beard dinner costs $90 per person for member of
the James Beard Foundation, and $115 for non-members. To make a reservation,
call (212) 627-2308 or visit online at www.jamesbeard.org for more information.
For those Nashville residents unable to travel to New York, the Capitol
Grille will offer Brock’s special James Beard menu nightly during the month of
March. The cost will also be $125 per person, which includes alcohol and service
charge. Hors d’oeuvres and champagne will not be passed as part of the meal. The
Grille will donate $25 from each dinner to the James Beard Foundation.
To make a reservation, call (615) 345-7116, or visit online at www.thehermitagehotel.com for more
information. The Capitol Grille is open daily for dinner from 5:30-10 p.m. It
also serves breakfast and lunch.
The Capitol Grille’s James Beard Menu
Executive Chef,
Sean Brock
- Passed Hors d’ oeuvres
- Cured Foie Gras with textured apple
- Smoked Steelhead Roe, avocado and grapefruit
- “Beets and Goat Cheese”
- Kentucky Prosciutto and Tennessee Melons
- Wine: Louis Roederer Brut Premier, M.V. Champagne
- Maine Lobster Sous Vide with Farmer Dave’s parsnips, leeks and citrus
- Wine: Villa Maria Sauvignon Blanc Private Bin, Marlborough, New
Zealand
- Artisan Foie Gras with steel cut oats, apples, Tennessee sorghum and vanilla
bean
- Wine: Inniskillin Vidal Ice Wine, Ontario
- Diver Scallops with tomato confit, salsify, fava beans and black truffles
- Wine: Au Bon Climat, Sanford and Benedict, 2001, Santa Maria
- Triple Seared Wagyu Beef with braised short ribs, celeriac, mushroom puree
and Vidalia onions
- Wine: Paradise Ridge Cabernet Sauvignon, Santa Rosa
- “Guinness and Chocolate”
- Wine: Fonseca 20 Year Old Tawny, Oporto
For more information, or to make reservations at The Hermitage Hotel, call
1-888-888-9414 or visit online at www.thehermitagehotel.com.
