Tag Archives: Chef Andrew Featherstone

Chef Andrew Featherstone

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 [...]

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Screen Doors & Ice Tea

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 [...]

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