CHEF MICHAEL HANNA
Inspiration comes in many forms and, in the case of chef Michael Hanna, it shows through simplicity, technique, and tradition. Sicilian on his mother’s side and deeply rooted in the American South on his fathers side gave him the best of both worlds. St. Vito is a concept that captures creativity with a focus on seasonality and technique.
After learning in many kitchens across the country, Chef Michael Hanna has dedicated his culinary career to making simple, nostalgic cuisine. St. Vito began as an idea to do something familiar for everyone but creative and different enough to keep people on their toes. Its not just about the pizza, or sfincione style. It is about everyday, simple ingredients that are sometimes overlooked, and presenting them to everyone in a new way.
COMMUNITY + COLLABORATION
Community + Collaboration is part of our core foundation. Below are a few of our friends that we’ve shared memories with, created good food for good causes & supported one another through our love of food. Interested in partnering for a one-of-a-kind experience, hit us up here!
OUR FARMS-
Nestled between historic highway 70 and the Harpeth River in Kingston Springs, TN, Harpeth Moon Farm strives for environmental and community sustainability. We believe in promoting a balanced ecosystem and giving back to the land that continues to give so much in return.
Now in our tenth year owning and operating our USDA Certified Organic flower and produce farm, we believe that being rooted in community means putting down literal roots. And in a community where music runs deep, we strive for true harmony with the land. This means tuning in to the waxing and waning of the moon, the whisper of the Harpeth River, and the laughter of our neighbors. We are stewards.
In an effort to bring truly sustainable produce to the tables of greater Nashville, we hope to give back to the earth by promoting pollinator habitat, rebuilding the soil, and going above and beyond the standards of our USDA Organic certification. We provide stunning flowers, delicious produce, and a wonderful event space.
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At Sugar Camp Farm we strive to bring you high quality produce while farming as sustainably as possible*. We are a very small family farm with up to 1 acre under cultivation at peak season. We grow a variety of vegetables and herbs for market, chefs and other local organizations. We are slowly working towards a no-till system and we're working towards building and preserving soil biology, chemistry and structure to bring you highly nutritious and flavorful food.
Our farm is located in Ashland City and we are farming on East Cherokee, Yuchi, Shawanwaki/Shawnee land. We also acknowledge the privilege we have in being able to choose to farm and the dark history of farming in our country. We are currently in a process of learning how we can best support and honor those farmers that came before us and welcome ideas and resources.
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Knox Fanelli of Larder Foods is our guy when it comes to the rarest and hardest-to-find ingredients. Specializing in foraged edibles and truffles, Knox not only knows the food industry from a forager-supplier standpoint, but he cut his teeth in the kitchen and service side of a humble meat-and-three, then moved on to experience the world of fine dining (front of house and back) where he learned more about the chef's creative process, topping all of that off with a boots-on-the-ground education in wine distribution. As a purveyor of rarities, he is constantly adding to that well-rounded knowledge base with in-depth research and extensive travel. In fact, Knox has been to some of the best restaurants in the world—and we take full advantage of that in this article voyeuristically extracting all the juicy details on each of his epicurean adventures. So now that we've got your mouth preemptively watering, meet Knox Fanelli.
Larder Foods aims to bridge the gap between chefs and their access to quality ingredients. One question I've always asked myself throughout my travels is, “Why can I not get this in Birmingham?” This question is where I started and it's where I intend to do my life's research. My offerings change from week to week as the seasons change, but at this moment it is mainly foraged edibles and truffles.
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Bells Bend Farms spans approximately 40 acres of picturesque rolling pastures, cropland, and forest, nestled in the charming community of Scottsboro-Bells Bend in Northwest Davidson County, Tennessee. Although technically within Nashville's city limits, the farm offers a serene escape that feels miles away, yet it's just a 15-minute drive from most Nashville neighborhoods.
Situated along the protective embrace of Bells Bend in the Cumberland River, the area has retained its rural, agricultural charm since Nashville's early days of resettlement.
As a small family farm, we've been growing food for our community for 16 years. Our offerings include fresh vegetables and cut flowers grown using regenerative farming methods, as well as hosting memorable events. What began as a humble community project to protect and preserve our rural community has blossomed into a cherished family farm, rooted in sustainability. To learn more about our communities efforts to preserve Bells Bend as thriving agriculture community visit the Bells Bend Conservation Corridor.