NASHVILLE, Tenn. — More and more diners are wondering where their food comes from and more restaurants are looking to local farmers to find fresh ingredients.
Four miles from downtown Nashville sits Glen Leven, a two-acre garden.
"Our waitstaff does a good job of orienting the customer to what's happening with their meal," said gardener Sarah Bush, "I think as a company we're raising more awareness of what's going on."
All of the food that Bush grows is exclusively for the Capitol Grille at the Hermitage Hotel.
Together with The Land Trust For Tennessee, the Hermitage not only helps to preserve the land, but helps support local growers.
"We depend on individuals and corporations, foundations and places like the Hermitage Hotel," said Liz McLauren, President & CEO of The Land Trust For Tennessee.
Bush works closely with her chefs, so they can plan out their menus, and know what is ready to serve.
Derek Brooks is the Executive Chef at the Capitol Grille.
"It's an amazing opportunity, At the grocery store you just get what they have to offer. Going to the garden we choose what we want," he said.
Brooks says when you are eating and cooking fresh, it's less about a recipe and more about the quality.
"At the end of the day [we're] just getting simply beautiful produce and doing a limited amount of work to it and letting the produce speak for itself," he said.
