Chef Tom Jankovich delights diners with his Krispy Kreme Cheesecake at Banner Elk’s Painted Fish Café and Beer Bar.
Connecting with the growers and chefs who transform these arm to Table has become a major buzzword in the culinary scene across the country including several incredibly abundant crops not only connected strangers to one restaurants throughout the High Country. But what another, but served as a strong connection to the beauty and is it? Chefs describe it differently but essentially farm to ta- nostalgia that is the High Country. Simple, elegant food draws ble is a movement that supports buying food from small-scale us into remembering a slower time – one where the goodness farmers in a way that gets it to our plate while retaining the of the earth stands out far above the hectic rush of life in the most possible flavor. Highly flavorful and nutritious, it supports twenty-first century. the local economy by allowing farmers to interact directly with the restaurants instead of both trying to chase down large suppliers. Truly flavorful food serves not only to nourish, but as a cultural centerpiece that stimulates conversation and gives people a shared experience. At its best, food serves to connect us – even total strangers. This past June a small group of magazine journalists from around the state met with several of the area’s farmers and restaurants to see just what the High Country Farm to Table movement is all about. Gracious hospitality was bestowed upon them in true Southern fashion, and they got a delicious firsthand peek at just what Farm to Table means through several lunches and dinners at area restaurants, including a Lace tablecloths adorn tables at The 1861 Farmhouse, where guests enjoy locally raised produce, 4-course restaurant crawl in Boone. such as grilled romaine hearts drizzled with bleu cheese, smoked bacon and tomatoes.
By Angela Raimondo Rosebrough | Photography by Maria Richardson August / September 2012
High Country Magazine
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