Most people familiar with the highlights of the food scene in Nashville over the years know about Phila Hach. Before she passed away in 2015, Hach was recognized as a shining star in the Middle Tennessee culinary world, and a pioneer in the world of television cooking shows. Her fascinating career included a period as one of the first international flight attendants, a job in which she learned much about international cuisine. She then introduced Southerners to exotic flavors and techniques via a WSM television show called Kitchen Kollege.
Hach was also known for her hospitality at an inn she founded in Clarksville, and then again at other properties she ran closer to town. Her son Joe ran a retreat center in Joelton called Hachland Hill until 2001, when his mother took over operation. The 15-room property is still used as an inn and retreat center, and it's the site of many destination weddings.
When Hach’s grandson, Carter Hach, graduated from the University of Mississippi, he came to Hachland Hill to run the front of house. The younger Hach had some restaurant experience from college and also from studying with a noted pastry chef named Christopher Ciresi at the International Culinary Center. So it wasn’t long before Carter’s interests led him into the kitchen at Hachland Hill.
Carter prepares breakfasts for guests at the retreat center, and he's noted for his spread of delicious pastries, local sausage and other breakfast treats. The cozy dining room at Hachland Hill also hosts dinners for guests who choose to pay for extra meals on top of the included breakfast deals, and now Carter has decided to open up that evening meal to folks not staying at the inn.
It's currently BYOB, and guests need to make reservations well in advance in case other guests have booked the entire service for special events or wedding dinners. But if you do plan ahead, there’s a very special experience waiting for you up on Hachland Hill. The total property covers about 80 acres in Joelton, including a drive down to a creek with fire pits, a special-events barn and even a stage that can be used for musical acts. A small vineyard greets guests as they pull up to the farmhouse for their dinner.
Midweek is the best time to visit, and if there’s room, they’d be happy to rent rooms to diners so they don’t have to rush home after the meal. Diners have two options, either a multi-course prix-fixe experience of chef’s choice dishes for around $50, or an à la carte menu with inventive entrees ranging from $17 to $22. Make sure to save room for the talented pastry chef's dessert offerings!
Carter’s ingenuity shows up in locally sourced and cleverly named dishes like “Cluckin’ Mad Hot Chicken Livers,” a “(K)ail Caesar Salad” or “Pecking Order Chicken Breast.” He can also put together a pretty impressive charcuterie board. You can see the current menu at the resort’s website, but remember that the menu changes often based on seasonality and availability of ingredients. I recently made the pleasant drive up to Hachland Hill past Beaman Park and Marrowbone Lake and really enjoyed the experience.
In a town where it sometimes seems like there are no fresh ideas or unique dining experiences, it’s nice to discover something that is new, but also steeped in the culinary history of Nashville. I’m certain Phila would be proud!
Hachland Hill
5396 Rawlings Road
Joelton, Tenn. 37080
615)-876-1500
