For Food's Sake

Q & A with Chef Hector Why is sourcing local produce important to you and your restaurant? Freshness and quality. Most farmers that we buy from are growing heirloom varieties and are willing to experiment with varieties that we may want (i.e. padron peppers). This is beside the fact that these product travel less to [...]

August 6, 2009 Lamb (Oveja) Head To Tail For Food’s Sake gathering took place at the Cator Woolford Gardens at the Frazer Center. With it’s picturesque gardens and shady trees, guest were offered a touch of dignified elegance. The talented Chef Hector Santiago and the students of 180 Degree Kitchen served a twist of the [...]

June 28, 2009 “Artisanal Pork” For Food’s Sake gathering took place in a beautiful home on the historic Habersham Road of Buckhead.  180 Degree Kitchen and the talented Chef Dan Barash served dinner in several private dining rooms to 34 guest who savored artisanal pork loin.  Tommy Searcy of Gum Creek Farms discussed how he breeds [...]

Naturally grown Berkshire pork, Katahdin lamb, chicken and turkey are grown on pastures that include grasses and clovers. The pastures are not treated with insecticide or herbicide. Rotational grazing methods are used for disease management and better forage nutrition. Our animals are drug free (No growth hormones or preventative antibiotics). They are processed at State [...]