For Food's Sake

Chef Drew VanLeuvan Why is sourcing local and or organic produce important to you & your restaurant?Sourcing local and organic produce ensures that we are always providing the freshest and most seasonal products to our customers. Using local ingredients gives you better quality ingredients that are better for you; my responsibility as a Chef is [...]

September 22, 2010 Chef Betsy Pitts & Farmer Colleen Dudley Botanical Edible Gardens Appetizer Chickpea hummus with roasted red peppers, basil oil and grilled pita bread Montasolo Pinot Grigio First course Georgia peaches, local heirloom tomatoes, grilled Vidalia     onions and basil with  organic apple cider vinaigrette Montasolo Pinot Grigio Second course Local farm greens, medjool [...]

Why is sourcing local and or organic produce important to you & your restaurant? I’m a huge proponent of living a healthy lifestyle and what we eat is the cornerstone. The quality of product consumed affects the mind, body, and spirit. If I’m going to ingest something into my body for strength, nutrition, and health…I [...]

What prepared you to be a farmer? I spent summers visiting my grandparents in southern Louisiana.  We would cream fresh corn and shell purple hull peas until our fingers were sore.  That’s where I developed a love for vegetables.  Simply prepared, but so delicious I just couldn’t get enough of them.   My father had a [...]

Why is sourcing local and or organic produce important to you & your restaurant? Its really important that we as chefs show how important it is in sourcing local produce, and supporting your local farmer.  Organic is secondary but if its local and organic then that’s even better. The key word is fresh. Our produce [...]

Cory Mosser started farming as an afterthought. After graduating from college, he hiked from Maine to Georgia on the Appalachian Trail and broke bread with several friendly farmers along the way. Upon his return, he was hooked and convinced that the secret ingredient to reinvigorate our communities was the sharing of food- produced and eaten locally! [...]

Event Photos Pickled Pink with Veggies and Pork Belly The August heat subsided for just a few hours at Burge Plantation on Sunday, August 15th. Rich in history from the 1800s and passed from generation to generation, Burge Plantation was the perfect site for a true For Food’s Sake farm-to-table dinner. Since 1809, Burge has [...]

BBQ, BREWS & BLUEGRASS July 25, 2010 Dunaway Gardens Hor d’oevres Smoked trout canapé Deviled eggs with bacon jam Country ham wrapped figs with whipped sorghum Beer pairing: Venus Belgian White First course Farm Salad Vegetables, greens, bacon bread crumbs & buttermilk dressing Beer pairing: Watermelon Wheat Beer Second course Potlikker soup braised greens, field [...]

Chef Kevin Gillespie Why is sourcing local and or organic produce important to you & your restaurant?   It’s important to ensure that we use the freshest products possible at Woodfire Grill. It makes sense to support our local farmers and serve the best tasting food to our customers. If you were a farmer what would [...]

Q&A with Steve Esau of Niman Ranch What’s your definition of sustainable food? Definition of Sustainable: Ask 10 different people and you will get 11 different answers as the first person will want to change their answer by the time they hear the 10th person’s definition. But to tell you the truth, that’s okay because [...]