Farm to Fork Supper

We had the pleasure of being asked by Heidi and Joe Trull from Grits and Groceries to provide the beef and pork portion of the meal for their monthly supper club.  We were truly honored. If you haven't been to this cute little restaurant at Saylors Crossroads, then be sure to stop by for some great food.  

David and Sarah Katherine in front of their big chicken

They asked for primal cuts which are whole loins and grilling roasts.  We process everything into individual cuts so this meant that we had to take a cow and a pig to the processor.  Thank goodness for Northwest Meats!  This is where we have all of our cows and pigs processed.  Glen Jones and his staff are great to work with and were able to slide us into the schedule to get Heidi and Joe exactly what they were needing. Thank you Glenn for fitting us in so quickly.

 The meat was delivered and the menu was set.  Everything on the menu was prepared from local farms. The beef was masterfully prepared and served as French Grilled Beef and the pork was slow cooked with herbs and spices and turned into a pork pate and served as Pork Rilletes.  Everyone we spoke to commented on how great the beef and pork were!  It really made us proud to see so many people enjoying our products.

 The evening was perfect and we got to speak to people from all over the upstate.  It was amazing to see so many people who were interested in sustainable agriculture and products raised without the use of antibiotics or hormones.  We made a lot of new friends and look forward to working with the fine folks at Grits and Groceries in the future!