5 minute read
THE CULINARY BOUNTY OF SOUTHALL FARM & INN
By Kathy Fox
Nestled on 325 acres amidst the picturesque landscapes of Franklin, Tennessee, lies Southall Farm & Inn, a destination that embodies the essence of culinary artistry, responsible sourcing, and a deep connection to nature's bounty. This sprawling farm with its tranquil Lake Mishkin mesmerizes visitors with its natural beauty and captivates their taste buds with a seed-to-table dining experience like no other. It’s a place where guests go to get nurtured and nourished.
Regardless of if you are a guest staying at the inn or a local wanting to experience the taste of the land, you will be in for a treat that celebrates the seasonality of fresh produce, literally grown and raised just steps away. Whether you dine in at Sojourner, by the pool, or opt for room service, each dish is meticulously crafted based on what is perfect for the harvest that very day, offering diverse cuisines that showcase the unique journey of every ingredient. The culinary team, led by Executive Chef Andrew Klamar, takes pride in honoring nature's offerings and translating them into delectable creations that resonate with the senses.
For those seeking a delightful start to their day, Sojourner is the perfect spot. The breakfast menu boasts homemade pastries and fresh-from-thecoop egg specialties that epitomize farm-fresh goodness. An example of what may be on the menu and sure to delight would be the Brioche French Toast with peaches, cream, and peanuts or The Omelette with herb farmer's cheese, Southall greens, and grilled sourdough. Both are a symphony of flavors paying homage to the land and your tastebuds.
Lunch and casual dinners at Sojourner continue to impress with seasonally inspired fare, complemented by handcrafted cocktails featuring just-harvested ingredients like juices and herbinfused spirits. Oysters are a mainstay and the Smoked Trout Dip with the crème fraiche, parsley, and Old Bay saltines is a flavor explosion. Whether you are in the mood for a juicy burger, chicken, or seafood, rest assured your entrée will be loaded with farm-fresh flavor and served with perfection.
Coming late summer is Southall Farm's signature restaurant, January, which will be open exclusively for dinner. Here, the spirit of the farm's pursuits across The Farm comes alive, reflecting their mindfulness in driving biodiversity, reverence for the cycle of life, and passion for sharing the bountiful harvest. The intimate dining room and outdoor patio offer panoramic views with al fresco dining, setting the stage for an unforgettable dining experience with family and friends.
January's cuisine will be a work of art masterfully curated by the talented culinary team, that goes beyond farmto-table — it's farm-on-the-plate. Every dish incorporates ingredients grown and raised right on the farm, a true celebration of their commitment to sustainability and responsible sourcing. Ingredients that are grown, raised, and foraged in Southall’s fields, forests, conservatories, greenhouses, and hillsides. Guests will savor the flavors of the land, knowing that each bite is a result of thoughtful farming practices and a dedication to preserving the environment.
Other culinary experiences and demonstrations are offered regularly at Southall along with various seasonal tasting events. Engaging experiences ranging from Beekeeping 101 to a Beeswax Candle Making Class are available along with exclusive outdoor experiences such as a ropes and obstacle course, archery, and falconry. Even The Spa at Southall offers products derived and inspired by The Farm enhancing their full range of ancient healing therapies and modern treatments.
What started as a dream to one day own a farm, for Southall Farm founder Paul Mishkin, is now an inspiration to all who visit. Southall Farm’s stunning landscapes with lush greenery, rolling hills, and serene countryside views are an excellent place to escape the hustle and bustle of life and immerse oneself in the tranquility of nature. Not only can guests explore the working farm, learn about sustainable farming practices, and even participate in various farm activities like picking fresh produce or interacting with farm animals but they can also embrace the luxury that comes with simplicity.
SOUTHALL FARM & INN AMMENITIES
SITS ON 325 ACRES
FEATURES 62 GUESTROOMS AND SUITES
Largest Suite: 1,529 SQ. FT.
16 Cottages
Largest Cottage: 1,747 SQ. FT.
15,000 SQ. FT. FULL-SERVICE Spa and Salon
104-degree MINERAL POOL IN SPA
ONE OUTDOOR POOL
More than 5 miles of trails FOR HIKING, BIKING, AND RUNNING
LAKE MISHKIN IS SEVEN ACRES WITH FULL-SERVICE WATER RENTALS
Utilizes 15,000 FT. of hydroponic and traditional conservatory greenhouses
INCORPORATES A dedicated Seed-Saving Program
1,300 Apple Trees with 40 different varieties
and more!
As Southall Farm continues to grow and evolve, its culinary program is a testament to its dedication to heritage, craft, and sustainability. It is a journey of flavors that respects the past and embraces the future, making it a destination that both epicureans and ecoconscious visitors can appreciate.
