Farmer Jeff has about 3 aces in production and grows a wide assortment of heirloom vegetables, herbs, potted plants and small fruit. The goal of the farm is to develop a system that blends Organics, Permculture and Biodynamics into a productive sustainable enterprise. Farmer Jeff sells his unique products to local CSA’s, farmers markets and some wholesale outlets.

GUM CREEK FARMS Naturally grown Berkshire pork, Katahdin lamb and Angus beef 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. Freedom to roam, ah!  Our animals are drug free (No growth hormones or preventative antibiotics). They are processed at State of Georgia or USDA processors.  We sell at the Cotton Mill Market in Carrollton, Georgia .  We will try chicken and turkeys again if a local processing facility is built.

Q&A with Chef Dan

What one seasoning can you not live without (other than salt)? saffron

What celebrity or historical figure would you most want to serve a meal to? My dream came true when I fed Wayne Gretzky

What would you have at your last supper? Paella

Where would be your ideal location for your last supper and what music would you listen to?Alaska listening to the Grateful Dead

Who would you have your last supper with and what would your beverage of choice be? Lauren and Danny drinking port from our sippy cups

Dan Barash began his career in the restaurant industry 20 years ago. In 1996, he was among the first class of Johnson and Wales University students to graduate with a Bachelors degree in Culinary Arts. In 1998 he was the Executive Chef with the Capital Grille.  Four years later he joined Roy’s Restaurants.  While at Roy’s, serving as Partner and Executive Chef, Dan developed daily menus that catered to those palates desiring fresh exotic flavors.  He worked directly under founder Chef Roy Yamaguchi combining the freshest ingredients available creating what is now known as Hawaiian Fusion Cuisine.  In his current role as the Director of Research & Development for Moe’s Southwest Grill he is responsible for menu development and product innovation.