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Transcript of David Howard Sean Brock Brian Baxter Kenny lyons
37 Rutledge StreetNashville, TN(615) 256-6565
www.husknashville.comwww.facebook.com/HuskRestaurant
www.twitter.com/HuskNashville
76 Queen St.Charleston, SC 29401843.577.2500
www.huskrestaurant.com www.facebook.com/HuskRestaurant
www.twitter.com/HuskRestaurant
P R E S I D E N T , N E I G H B O R H O O D D I N I N G G R O U PDavid Howard
C H E F / P A R T N E RSean Brock
C H E F D E C U I S I N EBrian Baxter
G E N E R A l m A N A G E RKenny lyons
37 Rutledge StreetNashville, TN(615) 256-6565
www.husknashville.comwww.facebook.com/HuskRestaurant
www.twitter.com/HuskNashvillewww.instagram.com/HuskNashville
37 Rutledge StreetNashville, TN(615) 256-6565
www.husknashville.comwww.facebook.com/HuskRestaurant
www.twitter.com/HuskNashvillewww.instagram.com/HuskNashville
37 Rutledge StreetNashville, TN(615) 256-6565
www.husknashville.comwww.facebook.com/HuskRestaurant
www.twitter.com/HuskNashvillewww.instagram.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
Brian Baxter, 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 and
Baxter craft 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.
Seedsaving, heirloom husbandry, and in-house
pickling and charcuterie programs by the
o v e R v i e w
37 Rutledge StreetNashville, TN(615) 256-6565
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37 Rutledge StreetNashville, TN(615) 256-6565
www.husknashville.comwww.facebook.com/HuskRestaurant
www.twitter.com/HuskNashvillewww.instagram.com/HuskNashville
o v e R v i e w
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.
37 Rutledge StreetNashville, TN(615) 256-6565
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37 Rutledge StreetNashville, TN(615) 256-6565
www.husknashville.comwww.facebook.com/HuskRestaurant
www.twitter.com/HuskNashvillewww.instagram.com/HuskNashville
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, Brock received
the James Beard Award
for Best Chef Southeast in
2010, and was a finalist for
Outstanding Chef in 2013
and 2014. He has appeared
on Iron Chef America and
hosted Season Two of Anthony Bourdain’s The Mind of a
Chef on PBS. His first cookbook, Heritage (Artisan Books),
was released in October 2014 and is a New York Times
bestseller.
Baxter grew up in St. Petersburg, FL and learned to
cook at an early age. After graduating from The Culinary
Institute of America’s Culinary Arts program in Hyde
Park, NY, Baxter had the opportunity to stage at McCrady’s
in Charleston, SC, and says it was one of the highlights
of his career. He stayed to work under Chef Sean Brock
and Chef de Cuisine Jeremiah Langhorne at McCrady’s as
chef de partie. While Brock travels between Charleston
and Nashville, Baxter manages the day-to-day operations
at Husk Nashville. His food philosophies closely mirror
those of Brock and Travis Grimes, his counterpoint at
c u i S i N e
37 Rutledge StreetNashville, TN(615) 256-6565
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37 Rutledge StreetNashville, TN(615) 256-6565
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Husk Charleston, focusing on preserving techniques 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, but the work begins well
before a pan starts to heat. Brock and Baxter
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
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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
37 Rutledge StreetNashville, TN(615) 256-6565
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37 Rutledge StreetNashville, TN(615) 256-6565
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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 stately exterior
while the interior has been renovated with a modern,
D e S i G N
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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
37 Rutledge StreetNashville, TN(615) 256-6565
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37 Rutledge StreetNashville, TN(615) 256-6565
www.husknashville.comwww.facebook.com/HuskRestaurant
www.twitter.com/HuskNashvillewww.instagram.com/HuskNashville
37 Rutledge StreetNashville, TN(615) 256-6565
www.husknashville.comwww.facebook.com/HuskRestaurant
www.twitter.com/HuskNashvillewww.instagram.com/HuskNashville
37 Rutledge StreetNashville, TN(615) 256-6565
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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
37 Rutledge StreetNashville, TN(615) 256-6565
www.husknashville.comwww.facebook.com/HuskRestaurant
www.twitter.com/HuskNashvillewww.instagram.com/HuskNashville
37 Rutledge StreetNashville, TN(615) 256-6565
www.husknashville.comwww.facebook.com/HuskRestaurant
www.twitter.com/HuskNashvillewww.instagram.com/HuskNashville
37 Rutledge StreetNashville, TN(615) 256-6565
www.husknashville.comwww.facebook.com/HuskRestaurant
www.twitter.com/HuskNashvillewww.instagram.com/HuskNashville
37 Rutledge StreetNashville, TN(615) 256-6565
www.husknashville.comwww.facebook.com/HuskRestaurant
www.twitter.com/HuskNashvillewww.instagram.com/HuskNashville
David Howard, President, Neighborhood Dining Group
Born in the same home as Admiral
Lord Nelson in Burnham Thorpe, Norfolk,
England, it's easy to understand why Howard
has an unquenchable thirst for travel and
adventure.
A hospitality industry veteran and chef by
trade, Howard developed a strong reputation
for his work ethic and his career-long
commitment to strive to be the best in all aspects of the restaurant
and hospitality industry.
His cooking interest began early. At eight-years old he had already
announced his intention to be a chef and frequently locked himself in
the kitchen at the family farm in rural England and baked cookies for
his family. At 16, Howard's creativity, passion for cooking, and work
ethic took him to culinary school. Upon graduation he received an
invitation to serve his culinary apprenticeship at the world-renowned
Claridge's of London. Since then, he has lived in six different countries
including, Denmark, Switzerland on two occasions, Ireland, and
Bermuda before fulfilling his dream and moving to the USA “the land
of opportunity” in 1972.
Once in the United States, Howard spent time in Virginia, Florida,
Georgia, Colorado, New Jersey and South Carolina. In 1991, Howard
transitioned out of the kitchen and opened his first restaurant,
Chicago’s Steak and Seafood, in Roswell, GA that is now celebrating
its 23rd year of operation.
NDG now operates and manages restaurants throughout the
Southeast including the award-winning McCrady’s (Charleston, SC)
and Husk (Charleston, SC and Nashville, TN), Minero (Charleston, SC
and Atlanta, GA), and Chicago’s Steak and Seafood (Roswell, GA), as
well as private events space No. 5 Faber (Charleston, SC).
37 Rutledge StreetNashville, TN(615) 256-6565
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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 restaurants
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 restoring
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 collects—
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
McCrady’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
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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
believer 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
being 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
southern 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
profiles 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 our local regions 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.
In October 2014, Brock opened a third restaurant in Charleston,
Minero, inspired by the flavors and culture of Mexico. At Minero, Brock
features his version of the dishes he loves to eat in a casual, lively
environment. A second Minero will open in Atlanta in spring 2015 at
Ponce City Market.
Brock’s abilities have resulted in a number of awards and accolades,
both locally and nationally. In 2008 and 2009 he was a finalist for the
James Beard “Rising Star Chef” award and in 2010 he took home the
James Beard award for “Best Chef Southeast”. Most recently, he was a
finalist for the James Beard “Outstanding Chef” award for 2013, 2014,
and 2015. He appeared on “Iron Chef America” in December 2010,
taking on Michael Symon in “Battle Pork Fat”, and in September 2011
Bon Appétit magazine named Husk “Best New Restaurant in America”.
Later that year, Brock joined an exclusive group of chefs from around
the world in Japan to take part in the prestigious Cook It Raw, an event
he went on to host two years later in Charleston. In the fall of 2013,
Brock hosted season two of Anthony Bourdain’s “The Mind of a Chef”
on PBS. In February 2014, GQ named Husk Nashville one of the 12 Most
Outstanding Restaurants of the year. Esquire included Husk Nashville
in its “Best New Restaurants in America” in October 2014. His first
cookbook, Heritage (Artisan Books), was released in October 2014, and
is a New York Times bestseller and recipient of the 2015 James Beard
Foundation Book Award for “American Cooking”. Brock divides his
time between Charleston and Nashville.
37 Rutledge StreetNashville, TN(615) 256-6565
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Brian Baxter, Chef de CuisineGrowing up in St. Petersburg, FL, Brian
Baxter learned to cook at an early age. His
mother ran a daycare center from their home,
and he spent his time following her every
move – cooking, baking, and gardening.
As he got older, Baxter says, food became
something he couldn’t stop reading about
and his passion continued to grow. After
starting his culinary career as a banquet and
line cook at the former St. Petersburg favorite The Wine Cellar, Baxter
was accepted to The Culinary Institute of America’s Culinary Arts
program in Hyde Park, NY.
While in school, he furthered his education with an externship in New
York City at Beacon working under Chef Waldy Malouf. Fortunately
for Baxter, the restaurant was short staffed that summer and he had
the opportunity to work and cook more than a typical extern. Baxter
describes the experience as intense, but it taught him the pressure of
working in a kitchen early on and left him with an incredible work ethic
and drive.
After graduation, Baxter returned to Florida to cook at Todd English’s
bluezoo at Disney World’s Dolphin resort and worked his way up from
cook to junior sous chef. In 2008, Baxter had the opportunity to stage
at McCrady’s in Charleston, SC, and says it was one of the highlights
of his career. When Baxter received a job opportunity at a high-
profile New York restaurant in 2011, he chose instead to head back
to Charleston to work under Chef Sean Brock and Chef de Cuisine
Jeremiah Langhorne at McCrady’s as chef de partie. Baxter was
inspired by Chef Brock’s involvement in the kitchen and his passion
for product and ingredients. “I learned more in my first six months
there than I had in the first six years of my career,” says Baxter.
After a year and a half, Baxter left Charleston for Tennessee when he
was tapped to serve as sous chef on Husk Nashville’s opening team.
In 2014, Baxter was promoted to chef de cuisine. Baxter says he loves
seeing the look on his guests’ faces when they try something new and
delicious. A former football player, he relates the intensity on the field
to that of the kitchen and says the teamwork and passion needed is
the same. When he’s not in the kitchen, you can find Baxter with a good
book or foraging Tennessee wildlife.
37 Rutledge StreetNashville, TN(615) 256-6565
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Kenny Lyons, General Manager Kenny Lyons came to Husk Restaurant from
Watermark Restaurant in Nashville where he
previously served as the Beverage Director and
Front of House Manager. It was at Watermark
where Kenny learned firsthand the importance
of cultivating strong relationships with guests,
local purveyors, and distributors.
Lyons graduated from the University of Mississippi with a Bachelor
in Business Administration, having double majored in finance and real
estate. It was in Oxford, Miss. that Kenny entered into the hospitality
industry, first at Bottletree Bakery as a server and then as a server and
bar manager at L & M’s Kitchen and Salumeria.
Lyons considers himself lucky to have worked with inspiring
chefs like Dan Latham in Oxford, Bob Waggoner and Louis Osteen
at Watermark, and now Sean Brock at Husk Nashville. A Music City
native, he has a thorough appreciation of the local burgeoning food
scene and feels fortunate to be a part of the Husk team.
Lyons is currently pursuing advancement within the Court of Master
Sommeliers. His passion for wine is contagious, and he volunteers his
free time to help with the Nashville Wine Auction. When not on the
floor at Husk Nashville, he enjoys being on the golf course, hunting,
and watching whatever season of sports the Ole Miss Rebels happen
to be playing.
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H O U R SRestaurant
lunch: 11:00 a.m.- 2:00 p.m. Monday-FridayDinner: 5:00-10:00 p.m. Sunday-Thursday; 5:00-11:00 p.m. Friday and Saturday
Brunch: 10:00 a.m.-2:00 p.m. Saturday and Sunday
m E N U P R I C E S
Dinner: $26-29 entréeLunch: $9-17 entrée
P A R K I N GParking is available on site, plus free parking on the street
Husk Nashville is managed by David Howard (President of the Neighborhood Dining Group) and Kenny Lyons (General Manager)
For more information on the local ownership group, visit www.ndgcharleston.com
For more information, please contactMelany Mullens at Polished Pig Media
[email protected]: 540.314.8089
37 Rutledge StreetNashville, TN(615) 256-6565