Local Purveyor Spotlight Series
As our names suggests, Homegrown sources products from local and regional producers as much as we can. Our approach ensures that we are using the freshest ingredients in your food while also supporting other small businesses in our community. That is a win/win in our book!
Porter Road Butcher
The Jackson is one of our most popular sandwiches at Homegrown. Not only because we donate a portion of the proceeds to the Vanderbilt Victory Over Cancer foundation, but because it's so darn good! That's because we use Porter Road Butcher's top round beef - and these guys aren't messing around when it comes to quality.
In 2010 James Peisker moved to Music City, Tennessee to cook in one of Nashville’s favorite downtown kitchens, where he met his soon-to-be business partner Chris Carter. After a short period of time spent together in the kitchen, Chris and James decided to jump ship and start their own business as caterers, forming Local Eateries, LLC.
Flash forward to 2011. Chris and James are killing the Nashville catering scene, but quite quickly they realize that although Nashville can provide a multitude of quality local fare like produce and dairy, there’s one arena in which Music City lacks: good, local meat.
After an evening spent sipping on whiskey and ruminating over Nashville’s need for good local meat, Chris and James made the decision to open our city’s first ever whole animal butchery in East Nashville. That was in 2011. Since then, the PRB Boys have opened up a second shop in west Nashville, and Porter Road Butcher Meat Company, a processing and wholesale operation in Princeton, Kentucky.
Porter Road Butcher is determined to provide Nashville with the highest quality products. Their goal is to make customers, farmers, land, and community happier and healthier with a commitment to local goods, ethically raised and sourced. "We personally visit every farm that provides us with animals and ensure that every animal is handled with care and respect throughout their lives. Our processing facility, Porter Road Butcher Meat Company, is the final step for us to take at Porter Road Butcher to make sure our product is the best. Doing our own slaughtering and meat processing ensures that the animals receive proper care until the very end of their lives. Just a couple minutes of mistreatment in the last 15 minutes of an animals’ life can affect the taste of the meat and ruin all of the hard work a farmer has devoted."
At the shops, they hand cut all of the meat, and make an assortment of products with fresh local ingredients. Sausages, sauces, pates, sandwiches, and an assortment of other foods are all made by hand in their kitchen. Coming soon to Homegrown's carry-out cooler will be PRB sausages, hot dogs and other meat.
Noble Springs Dairy
Having been on the "cheese scene" for a few years, Jennifer got to build relationships with a lot of fellow cheese folks. Dustin & Justyne were a favorite. Dustin and Justyne Noble operate Noble Springs Dairy, Grade A Goat Dairy & Creamery in Williamson County, just outside Franklin. Dustin and Justyne grew up around goats and their 7 month old daughter Brynlee is destined to do the same. The land that houses Noble Springs dairy is protected by a conservation easement through The Land Trust of Tennessee assuring that it will continue to be farmed as it has been since the 17th century. The Noble goats enjoy a great life on the farm foraging about the hills and creeks that wind through the property. All of the milk the goats produce goes in to making delicious cheese that you have come to love on our cheese platter, Portabella sandwich and Portabella Tempeh Salad.
The Nobles offer great educational, hands-on tours of their farm as well – it makes a really fun family day trip! You can book by calling or emailing Dustin Noble at firstname.lastname@example.org or 1-615-481-9546. The option to book via their website is also available at www.Noble-Springs.com/tours. We use Noble Springs cheese on our cheese platter and salads at Homegrown.
Santo Nino de Atocha Tortilleria
by Caleb Myrick
Alice Salazar Hefferman, owner of Santo Nino de Atocha Tortilleria, is a short, proud, 70-year-old Mexican American woman who personally delivers her tortilla chips to Homegrown every week. She climbs out of her “baby,” a silver Mercedes she worked 45 years to buy, unloads a Santa-sized bag of tortilla chips out of the backseat, and hauls them into our kitchen, often catching the bag on a couple of chairs on her way through. Alice is cheerful yet exhausted as she sits down to talk with me.
As a tribute to her grandfather Luis, a farm worker who dreamed of owning his own tortilla business, Alice opened shop five years ago in Gallatin, Tennessee. Born in San Antonio, Texas, she spent most of her adult life working at a printing press in Chicago, Illinois while raising two daughters before moving to Tennessee with her husband, John, in search of a more “temperate climate.” Encouraged by something her parents instilled in her at a very young age, “If you have the mind to do something, you will do it,” she hopes to inspire and give hope to others in the community. “No matter your situation, anything is possible.”
Alice and two coworkers arrive at 3:00 A.M. every day to make the tortillas, chips, and masa. Her fresh and authentic products are made with just three ingredients—corn from Kentucky, limes from local markets, and water. She emphasizes, “There are NO preservatives, Caleb.” In addition to production and personally distributing all of her products, she is also the face of the company at local farmers’ markets, including the Hip Donelson Farmers’ Market. This is where our owner, Jennifer, met and established a relationship with Alice. Alice’s business, similar to many local purveyors, relies on these grassroots marketing strategies to sell their products.
The good news is that the demand for Alice’s tortillas and chips has created a need to increase the efficiency of her operations, which currently includes using two household kitchen fryers to make the chips. She recently purchased an industrial fryer but lacks the funds to have it installed. Having an industrial fryer means Alice will not have to spend 6 hours a day frying chips—the new fryer will cut that time in half, allowing her to continue to grow her business. To raise the money, her daughters have helped her start a GoFundMe campaign. If you want to support Alice, please donate to her GoFundMe account.
You can enjoy Santo Nino de Atocha tortilla chips with a side of Ousley Ouch Salsa (also made in Nashville) in our Taproom!