PRESS RELEASE from Westmoreland & Scully:
As many media fatigued foodies will tell you, it is hard to say “Farm to Table” these days without sounding trendy, behind the times or even boring! Several years ago, the Chefs at Chestnut started a weekly routine of strolling down to the French Broad Food Co-op’s Wednesday Tailgate Market. Executive Chef Joe Mitchell found that he could whip something up using only product he found at the market. So started a quiet tradition that has endured to this day. the folks at Chestnut call it “Tailgate to Table”. Not a terribly clever name, but it gets the point across.
The tradition has been taken up by Executive Chef Josh Weeks of Corner Kitchen. He now goes to the Thursday Oakley Farmers Market and does the same thing. Searching out the best the market has to offer and deriving a menu item based exclusively on the Farmers Market’s offering.
Tailgate to Table is offered every Wednesday evening at Chestnut and every Thursday evening at Corner Kitchen, April – October. It is the evening’s special and only 10 dishes are made.
Creative, fun and certainly NOT boring…
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