The Old School Farm to Table prides itself on it's local, hyper-seasonal, and sustainable sourcing, with a focus on environmentally conscious practices. Our frequently changing menu highlights the freshest provisions from neighboring farms, as well as the non-profit farm that shares our property. The menu features chef-driven and veggie- centric cuisine, mindfully prepared to suit a number of gluten- free and allergy sensitive options.
We strive to maintain a symbiotic relationship with the Old School Farm, as a leading member of the Nashville Food Waste Initiative, by keeping food waste reduction at the forefront of our efforts and utilizing our scraps for compost.
Executive Chef Kirstie Harris leads the innovative culinary team at The Old School Farm to Table. Originally from Fort Collins, Colorado, she followed her mentor to Nashville in 2014 to take the Sous Chef position with Strategic Hospitality at local hotspot Pinewood Social. Here she became an Executive Sous Chef, before moving to their award-winning French brasserie, Le Sel.
Educated at Johnson & Wales University in Denver, Chef Harris earned a bachelor’s degree in Culinary Arts and Food Service Management. During her years in culinary school, she worked for the highly respected Sage Restaurant Group.
Chef Harris is eager to put her experience and skills to work at The Old School Farm to Table. Passionate about creating a true Farm to Table family style experience, she is excited about using locally and ethically sourced ingredients and supporting the local community.
Led by Provencal European inspiration the constantly changing menu is crafted by micro-season and designed around a family style service. The menu will highlight seasonal Southern fruits and vegetables as well as showcase produce from our neighboring farms.