Chef Hal Holden-Bache and co-owner Cara Graham
Chef Hal Holden-Bache of Lockeland Table is known for his sophisticated approach to rustic cuisine, combining classic cooking techniques with down-home ingredients to create a unique melange of a menu that could come only from his brilliant mind. The comfortable ambiance that he and co-owner Cara Graham have created feels like an extension of your own dining room, if you happened to have a wood-fired pizza oven and a spectacular bar off your kitchen.
Not everyone knows that Holden-Bache spent some time working in the kitchen of the prestigious Greenbrier Resort and staged under Certified Master Chefs during his breaks from the resort’s Culinary Apprenticeship Program. So his culinary repertoire extends far beyond the pizzas and pork chops that are highlights of the Lockeland Table menu. For the Fall Intimate Dinner Series, Holden-Bache has planned a fun dinner at Lockeland Table, and he’s taking a group of lucky diners with him on a culinary trip to — wait for it — Portugal!
He’ll likely be sourcing some of the more exotic ingredients up until the last minute, so the menu is still mutable. He does promise some Iberian classic dishes like salted cod cake with black olive aioli, and octopus cooked low and slow in a bath of olive oil until the confit has rendered it fork-tender. Other members of the kitchen staff are contributing dish ideas, so there are rumors of a black-eyed pea salad and a sweet rice pudding for dessert.
Lockeland Table is also teaming up with sourdough master Hunter Briely from Emeraude Bakery in Mt. Juliet to provide his unbelievably delicious bread for the dinner and Robin Dennis of 100% Italiano to bring Portuguese wine, port and madeira pairings for what should prove to be a really special dinner. As they say in Portugal, “Bom apetite!”
Menu
Salted cod cake
Black olive aïoli, squeeze of fresh lemon, chopped parsley
Wine - Luis Pato- Maria Gomes Espumante NV Barriada - 13.60
Fresh little neck clams
Olive oil, garlic, cilantro, white wine, linguica or chourico
Emeraude Bakery Portuguese sweet bread
Pepe Saya cultured butter
Wine - Susana Esteban-Aventura Branco 2022- 17.85
Octopus confit
Black eyed pea salad
Olive oil, crispy potato, parsley, onion, shallot, garlic
Emeraude Bakery Baguette Noire
Pepe Saya cultured butter
Wine - Folias de Baco UIVO Tinta Francisca 2021- 23.69
Espetadas Madeirenses
Large beef skewers marinated with garlic, bay leaf, sea salt, dry red wine, herbs, olive oil, black pepper, smoked paprika then grilled over high heat
Roasted Yukon potatoes
olive oil, parsley
Cabbage with garlic bread crumbs
All the sauces
Wine Luis Pato-Vinhas Velhas Tinto 2023-Baga- 28.52
Arroz Doce
Cinnamon and Vanilla, served warm, seasonal toppings
Baba De Camelo
Carmel, Toasted Almond
Wine - Quinta Do Tedo-Fine Tawny 8-year Port - 20.40
All the details on this month’s Fall Intimate Dinner Series
