Chef & the Farmer is committed 100% to the philosophy its name spells out. Chef Howard works with over 15 small farms in eastern North Carolina to supply the restaurant with proteins, produce, dairy, nuts and grains.
While Eastern Carolina is agriculture rich, historically much of its land was dedicated to tobacco production. Over the past 10 or so years, more and more farmers are getting out of the tobacco business and exploring other possibilities for their land. Several of these producers now work with Chef & the Farmer.
From Putnam Family Farms, Scott Farm Organics and Brother’s Farm, Vivian is able to procure a variety of interesting produce not often seen in this neck of the woods. Rainbow Meadow Farms, Nooherooka Natural and Krumpler Farm supply the restaurant with much of their pastured hormone and antibiotic free proteins. And several local dairies, such as In the Red Farm, The Goat Lady and Maple View Dairy provide the restaurant’s milk, butter and cheeses. Chef Howard supports Eastern Carolina’s transition from a tobacco producing region into a healthful food producing one with every dollar possible.
Below is a list of some of the Farms we use and their products:
Rainbow Meadow Farms
chicken, pork, lamb, eggs
Putnam Family Farm
assorted produce and Sweet Charlie strawberries
assorted produce, lettuce and micro greens
Scott Farm Organics
organic produce and awesome cherry tomatoes
By the Sea Farms
fresh goat cheese and fun-flavored spreads
Goat Lady Dairy
mold-ripened goat cheeses
Maple View Dairy
milk, cream, butter
hot house tomatoes and other produce