Moore Farms is proud to represent a growing number of local and regional food producers. Our goals are to increase the availability of foods produced in the Southeast U.S., our grower’s sales opportunities and your local food choices.   Production practices are of the utmost importance to us. Everyone we represent is either Certified USDA Organic, Certified Naturally Grown, or Sustainable in their methods. We invite you to browse through the Grower Directory and get to know the folks who produce the foods we all eat.

Husband and wife team Joe Truex and Mihoko Obunai have delighted Atlantans with Repast, a casual yet elegant neighborhood restaurant featuring new American cuisine with a metropolitan flair. Truex and Obunai play an essential role in Atlanta’s dining scene bringing years of experience from Atlanta and New York to this intown eatery. A small town boy from Mansura, LA, Truex worked in kitchens in New Orleans and Las Vegas before heading to New York City to attend the Culinary Institute of America in Hyde Park, New York. In conjunction with his C.I.A. externship, he trained under Chef Daniel Bouloud at the acclaimed Le Cirque. Upon graduation, he moved to Europe to become chef de partie at the Swissotel Le Plaza in Basel, Switzerland. Truex later moved back to New York to work at The Peninsula Hotel before taking a position with The Fireman Hospitality Group, where he was executive chef for several restaurants and launched the Brooklyn Diner and the Redeye Grill. Truex decided to get back to his country roots leaving Manhattan for Cambridge, NY to work as executive chef at the Cambridge Hotel. There he worked with local farmers to produce seasonal ingredients for the 60-seat restaurant. He moved back to the city where he met his wife, Obunai, and the two later moved to Atlanta, where Truex accepted a position as executive chef at the Swissotel. From there, he became executive chef at Château Élan Winery and Resort in Braselton, GA, where he was invited to cook at the James Beard House on April 2, 2005 before leaving to open Repast. Obunai moved from Tokyo to New York where she attended New York University and worked at Zutto, a small Japanese restaurant. Growing up in Japan, she developed a passion for cooking from her mother, who scoured markets for the freshest ingredients. After graduating college she traveled to Peru to work for an organization similar to the Peace Corps. While in South America, Obunai learned Spanish and met several chefs, which fueled her decision to pursue a career in the culinary arts. Upon returning to New York, she attended the French Culinary Institute and worked at several acclaimed New York restaurants including La Caravelle, under Chef Cyril Renaud; L’Absinthe; Bayard’s; and Guastavino’s. She’s cooked at the James Beard House twice while at Guastavino’s and once with Truex for Château Élan. Most recently Obunai taught at Le Cordon Bleu College of Culinary Arts in Atlanta. The two have teamed up to open Repast, a 3,100 square-foot restaurant, featuring an open kitchen, 54 seats in the main dining area, 28 seats in the upstairs loft, six seats at the bar, as well as an outdoor lounge area. Repast opened in 2006 and has received awards including “Best New Restaurant” by Esquire Magazine, selection for “Rising Star Chef” by starchefs.com, an invitation to cook at the James Beard House in 2008 in New York City, and an appearance on The Martha Stewart Show in 2009.

October 29, 2009
Origins of Halloween

The magical dinner took place at the Oakland Cemetery with Chef Joe Truex and Mihoko Obunai of Repast & Moore Farms and Friends. From the ambiance of a candlelit dinner under the cemetery’s oak trees to fresh produce from Laura and Will Moore and Joe’s talented cooking, it was a delightful evening difficult to repeat!  See more details of the event at Amelia Pane Schaffner’s food blog at  http://www.ztastylife.com/2009/10/hallows-eve-dinner-at-historic-cemetery.html and Atlantan Magazine

Aperitif

Bloody Pirate of spiced rum, angostura bitters, and

warm brandied cherry juice

First course

Kabocha squash soup, whipped buttermilk and toasted pumpkin seeds

Suggested wine pairing: 2007 Feudi Greco Di Tufo Campania, Italy

Second course

Organic quinoa salad, local greens, tempeh croutons

Suggested wine pairing: 2007 Feudi Greco Di Tufo Campania, Italy

Main course

Wood grilled pancetta wrapped chicken, roasted root vegetables, truffle jus

Suggested wine pairing: 2007 Momo Pinot Noir Marlborough NZ

Dessert course

Pumpkin miso brulee

Suggested wine pairing: Chateau de la Peyrade Muscat de Frontignan

Photos by Amelia Schaffner of Z Tasty Life