Carter Hach is the executive chef at Hachland Hill, a dining inn and 80 acre retreat center that dates back generations in his family. He grew up cooking with his grandmother, the legendary Chef Phila Hach, and wrote his first recipe for chocolate nut drop cookies before he could actually spell the word, “recipe”. Carter attended the University of Mississippi and traveled around the world by ship, fueling his passions for writing and fusion cooking. All of Hach’s food is made from scratch and he uses only the best local ingredients from nearby farms located within 30 miles of Hachland Hill, which many say is Nashville’s best kept secret.

• C h a p t e r 1 :APPETIZERSA True Mint Julep Country Quiche Lorraine Nashville Hot Chicken CroquettesPlanter’s Punch Salty Dogs with Sorghum WhippedBone Marrow Butter and Parsley Salad Phila’s (Highfalutin) Hobo Sandwiches  Welsh Rarebit Country Ham Pâté on Beaten Biscuits Beaten BiscuitsCountry Ham PâtéEggnog End of the Rainbow BitesLemon Pepper and Black Sesame SeedBagels BitesPapa’s ApertifBeef Tenderloin Rolls withGarlic Chive Horseradish CreamHoecake TrioCorn Kernel Hoecakes Pimento CheeseCountry PestoHeirloom Tomato JamWassail BowlC h a p t e r 2 :SOUPS & SALADSJoseph’s Vegetable Stew  Wild Duck and White Bean Soup Cracker Ball Soup  Smoked Goat Mulligatawny Chicken & Dumplins Turks Turban SoupBrunswick Stew Hachland Caesar Stuffed Pears with Lorenzo DressingSow Good Slaw  Wild Greens and Nasturtium Saladwith Philamot Dressing Grilled WedgeTennessee CapreseBalsamic Fig ReductionEgg Salad Toast Fire & Ice Summer SaladC h a p t e r 3 :MEAT S & ACCOMPANIMENTSMEATSFried ChickenCrack DustWest German Chicken Tennessee Country HamBeef Tenderloin withGarlic Chive Horseradish Sauce Leg of LambTurkey and Cornbread Dressing Fried CatfishJohnny Mozettea Banh MeatloafFilet MignonPot Roast with Potato Dumplings Potato DumplingsHome Cook’s Pulled PorkTrout CakesHow to Smoke MeatsHoney Hot Smoked Chicken QuartersACCOMPANIMENTSSunchoke BratkartoffelnCandied Sweet PotatoesAsparagus Toast with White SauceTrinity of GreensPotato-Parsley Root MashPimento Cheese Squash Au GratinPepper-Jelly Glazed CarrotsPhila’s Favorite Eggplant Casserole Twice-Baked Potatoes Rutabagas over KabochaMagic Mushrooms Spicy Roasted Okra withLemon-Thyme AioliC h a p t e r 4 :BREADS & SUCHHH BiscuitsHH Scones Brioche Dough HH Continental Muffins Pumpkin Pound CakeFoolproof Pie Crust Croissant DoughTennessee Whiskey-Orange Sweet Rolls Hominy-Jalapeño Spoon Bread Tennessee Tarte Flambée C h a p t e r 5 :PIES & OTHER SWEETSScratch That Cobbler Lemon Balm Crème Diplomat  Old Fashioned Tea CakesLebkuchen (or delicious German cakes) Peachy, Boozy Pecan PieCloudy with a Chance of FudgeLemon Basil Chess PieOld Fashioned Caramel PiePeanut Butter-Fudge Pie Tiramisu Crème BrûléeFoggy Coconut CakePhila’s Famous Butter CakePersimmon Ozark Pudding Wedding CakeC h a p t e r 6 :LARDERMayonnaise Mint Aïoli Roquefort DressingCreamy Rosemary MustardGarlic-Honey AïoliLemon-Lovage Tartar Sauce Sorghum BBQ Sauce Woo Girl RanchBrown Gravy Corn VinegarCranberry SauceChantilly CreamSwiss Meringue Buttercream Frosting Italian Bakers Icing Crème Pâtissière Vanilla-Coffee Sauce Marzipan Marzipan Glaze Sea Foam Watermelon Rind PicklesCrock Jug Pickle RelishFruit & Nut GranolaDamson PreservesCrackersCheese BiscuitsPotpourri JarDrying Fruits for Winter

Carter Hach is the executive chef at Hachland Hill, a dining inn and 80 acre retreat center that dates back generations in his family. He grew up cooking with his grandmother, the legendary Chef Phila Hach, and wrote his first recipe for chocolate nut drop cookies before he could actually spell the word, “recipe”. Carter attended the University of Mississippi and traveled around the world by ship, fueling his passions for writing and fusion cooking. All of Hach’s food is made from scratch and he uses only the best local ingredients from nearby farms located within 30 miles of Hachland Hill, which many say is Nashville’s best kept secret.

• C h a p t e r 1 :APPETIZERSA True Mint Julep Country Quiche Lorraine Nashville Hot Chicken CroquettesPlanter’s Punch Salty Dogs with Sorghum WhippedBone Marrow Butter and Parsley Salad Phila’s (Highfalutin) Hobo Sandwiches  Welsh Rarebit Country Ham Pâté on Beaten Biscuits Beaten BiscuitsCountry Ham PâtéEggnog End of the Rainbow BitesLemon Pepper and Black Sesame SeedBagels BitesPapa’s ApertifBeef Tenderloin Rolls withGarlic Chive Horseradish CreamHoecake TrioCorn Kernel Hoecakes Pimento CheeseCountry PestoHeirloom Tomato JamWassail BowlC h a p t e r 2 :SOUPS & SALADSJoseph’s Vegetable Stew  Wild Duck and White Bean Soup Cracker Ball Soup  Smoked Goat Mulligatawny Chicken & Dumplins Turks Turban SoupBrunswick Stew Hachland Caesar Stuffed Pears with Lorenzo DressingSow Good Slaw  Wild Greens and Nasturtium Saladwith Philamot Dressing Grilled WedgeTennessee CapreseBalsamic Fig ReductionEgg Salad Toast Fire & Ice Summer SaladC h a p t e r 3 :MEAT S & ACCOMPANIMENTSMEATSFried ChickenCrack DustWest German Chicken Tennessee Country HamBeef Tenderloin withGarlic Chive Horseradish Sauce Leg of LambTurkey and Cornbread Dressing Fried CatfishJohnny Mozettea Banh MeatloafFilet MignonPot Roast with Potato Dumplings Potato DumplingsHome Cook’s Pulled PorkTrout CakesHow to Smoke MeatsHoney Hot Smoked Chicken QuartersACCOMPANIMENTSSunchoke BratkartoffelnCandied Sweet PotatoesAsparagus Toast with White SauceTrinity of GreensPotato-Parsley Root MashPimento Cheese Squash Au GratinPepper-Jelly Glazed CarrotsPhila’s Favorite Eggplant Casserole Twice-Baked Potatoes Rutabagas over KabochaMagic Mushrooms Spicy Roasted Okra withLemon-Thyme AioliC h a p t e r 4 :BREADS & SUCHHH BiscuitsHH Scones Brioche Dough HH Continental Muffins Pumpkin Pound CakeFoolproof Pie Crust Croissant DoughTennessee Whiskey-Orange Sweet Rolls Hominy-Jalapeño Spoon Bread Tennessee Tarte Flambée C h a p t e r 5 :PIES & OTHER SWEETSScratch That Cobbler Lemon Balm Crème Diplomat  Old Fashioned Tea CakesLebkuchen (or delicious German cakes) Peachy, Boozy Pecan PieCloudy with a Chance of FudgeLemon Basil Chess PieOld Fashioned Caramel PiePeanut Butter-Fudge Pie Tiramisu Crème BrûléeFoggy Coconut CakePhila’s Famous Butter CakePersimmon Ozark Pudding Wedding CakeC h a p t e r 6 :LARDERMayonnaise Mint Aïoli Roquefort DressingCreamy Rosemary MustardGarlic-Honey AïoliLemon-Lovage Tartar Sauce Sorghum BBQ Sauce Woo Girl RanchBrown Gravy Corn VinegarCranberry SauceChantilly CreamSwiss Meringue Buttercream Frosting Italian Bakers Icing Crème Pâtissière Vanilla-Coffee Sauce Marzipan Marzipan Glaze Sea Foam Watermelon Rind PicklesCrock Jug Pickle RelishFruit & Nut GranolaDamson PreservesCrackersCheese BiscuitsPotpourri JarDrying Fruits for Winter

Carter Hach is the executive chef at Hachland Hill, a dining inn and 80 acre retreat center that dates back generations in his family. He grew up cooking with his grandmother, the legendary Chef Phila Hach, and wrote his first recipe for chocolate nut drop cookies before he could actually spell the word, “recipe”. Carter attended the University of Mississippi and traveled around the world by ship, fueling his passions for writing and fusion cooking. All of Hach’s food is made from scratch and he uses only the best local ingredients from nearby farms located within 30 miles of Hachland Hill, which many say is Nashville’s best kept secret.

• C h a p t e r 1 :APPETIZERSA True Mint Julep Country Quiche Lorraine Nashville Hot Chicken CroquettesPlanter’s Punch Salty Dogs with Sorghum WhippedBone Marrow Butter and Parsley Salad Phila’s (Highfalutin) Hobo Sandwiches  Welsh Rarebit Country Ham Pâté on Beaten Biscuits Beaten BiscuitsCountry Ham PâtéEggnog End of the Rainbow BitesLemon Pepper and Black Sesame SeedBagels BitesPapa’s ApertifBeef Tenderloin Rolls withGarlic Chive Horseradish CreamHoecake TrioCorn Kernel Hoecakes Pimento CheeseCountry PestoHeirloom Tomato JamWassail BowlC h a p t e r 2 :SOUPS & SALADSJoseph’s Vegetable Stew  Wild Duck and White Bean Soup Cracker Ball Soup  Smoked Goat Mulligatawny Chicken & Dumplins Turks Turban SoupBrunswick Stew Hachland Caesar Stuffed Pears with Lorenzo DressingSow Good Slaw  Wild Greens and Nasturtium Saladwith Philamot Dressing Grilled WedgeTennessee CapreseBalsamic Fig ReductionEgg Salad Toast Fire & Ice Summer SaladC h a p t e r 3 :MEAT S & ACCOMPANIMENTSMEATSFried ChickenCrack DustWest German Chicken Tennessee Country HamBeef Tenderloin withGarlic Chive Horseradish Sauce Leg of LambTurkey and Cornbread Dressing Fried CatfishJohnny Mozettea Banh MeatloafFilet MignonPot Roast with Potato Dumplings Potato DumplingsHome Cook’s Pulled PorkTrout CakesHow to Smoke MeatsHoney Hot Smoked Chicken QuartersACCOMPANIMENTSSunchoke BratkartoffelnCandied Sweet PotatoesAsparagus Toast with White SauceTrinity of GreensPotato-Parsley Root MashPimento Cheese Squash Au GratinPepper-Jelly Glazed CarrotsPhila’s Favorite Eggplant Casserole Twice-Baked Potatoes Rutabagas over KabochaMagic Mushrooms Spicy Roasted Okra withLemon-Thyme AioliC h a p t e r 4 :BREADS & SUCHHH BiscuitsHH Scones Brioche Dough HH Continental Muffins Pumpkin Pound CakeFoolproof Pie Crust Croissant DoughTennessee Whiskey-Orange Sweet Rolls Hominy-Jalapeño Spoon Bread Tennessee Tarte Flambée C h a p t e r 5 :PIES & OTHER SWEETSScratch That Cobbler Lemon Balm Crème Diplomat  Old Fashioned Tea CakesLebkuchen (or delicious German cakes) Peachy, Boozy Pecan PieCloudy with a Chance of FudgeLemon Basil Chess PieOld Fashioned Caramel PiePeanut Butter-Fudge Pie Tiramisu Crème BrûléeFoggy Coconut CakePhila’s Famous Butter CakePersimmon Ozark Pudding Wedding CakeC h a p t e r 6 :LARDERMayonnaise Mint Aïoli Roquefort DressingCreamy Rosemary MustardGarlic-Honey AïoliLemon-Lovage Tartar Sauce Sorghum BBQ Sauce Woo Girl RanchBrown Gravy Corn VinegarCranberry SauceChantilly CreamSwiss Meringue Buttercream Frosting Italian Bakers Icing Crème Pâtissière Vanilla-Coffee Sauce Marzipan Marzipan Glaze Sea Foam Watermelon Rind PicklesCrock Jug Pickle RelishFruit & Nut GranolaDamson PreservesCrackersCheese BiscuitsPotpourri JarDrying Fruits for Winter