From the Kitchen - Chef and the Farmer

Saturday Tasting, 10/25/14

Mark your calendar! Every Saturday, from 2 to 5 pm, we host a wine tasting in the Wine Shop @ Chef & the Farmer. Our tasting fee is only $8 and we include several discounts! Preorders and special requests are always welcome. No Reservation Required. See below for information on this week’s featured products and discounts. Cheers!

10% off featured bottles
Spend $40 or more, we waive your tasting fee
10% off a purchase of 6-12 bottles of wine
20% off a purchase of 12 bottles of wine or more

2012 Chateau de La Greffière, Macon La Roche Vineuse, Vielles Vignes
Saturday Only $20.69 (regular $22.99)
Using grapes from vines that are 50 years old, this Chardonnay undergoes malolactic fermentation and spends time on the lees before bottling. This process results in a wine that is straw yellow in color, offers scents of hazelnut, and is overall a rounded dry wine.

2013 Domaine Daulny Sancerre, Loire Valley
Saturday Only $28.34 (regular $31.49)
Made from vines that are over 40-years old, this Sancerre represents the essence of a grape with floral, mineral, and ground coffee aromas along with flavors of grapefruit and peach. A small amount of this wine was aged in oak, though the fruit from this vineyard is strong and absorbs the flavor, giving the wine a bit of texture and body.

2012 Clos de La Roilette Beaujolais
Saturday Only $26.99 (regular $29.99)
In 1967, Fernand Coudert bought this estate and replanted the neglected vineyard. This wine has a deep red color with hints of purple, gives strong aromas of black cherry. It has a nutty character and finishes with a crisp acidity.

Employee Highlights, Volume 10

In this edition of our Employee Highlights, get to know our talented pastry chef, Kim!

What is  your culinary and educational background and how did it lead you to Chef & the Farmer?

I went to Lenoir Community College and graduated from the culinary program there in December 2005. I worked at the Kinston Country Club for several years, which is actually where I met my husband. While I was working there, a member of the country club actually told me about Ben & Vivian opening this restaurant. I ended up calling Ben three times before finally getting a job here. When I first called, he said the restaurant would be ready in December and to call him back then. When I did, he said the opening had been pushed back to January and to call back again. I did, and he told me that it was once again being pushed back, this time to April. They did have a function in April 2006 prior to opening and Ben and Vivian asked if I would help them. So after several months, I finally got an interview! Because the kitchen wasn’t ready at the restaurant, I actually had to go to Vivian’s house to cook and do the interview. I was hired in April, as their first employee and we opened in June 2006. For the first couple months, I helped get the restaurant ready for the opening along with learning all the recipes so that I would be able to train other employees later. I became the pastry chef by chance. Vivian and I were talking one day and she admitted that she really didn’t like to bake, so she said that I would be the pastry chef. I’ve been through it all here. It was scary, because we didn’t know if the restaurant was actually going to make it. I was young though, so it was a good time to take a chance.

What do you find most rewarding about being the pastry chef here at Chef & the Farmer?

I’ve learned so much. I’ve learned more here than I ever did out of the culinary program. I didn’t know what rhubarb was until I came here. Vivian is awesome and pairs things that you normally wouldn’t expect. She’s been so motivational to me to strive to look up things (although I don’t always have time).

What do you find most challenging?

Coming up with new desserts is tough sometimes. Vivian plays a huge part in that though. I picture an idea and she and I will brainstorm and bounce ideas off each other. That’s how a new dessert is born here.

What is your favorite (or least favorite) dessert here?

I don’t know if I have a favorite. The ingredients are so interesting to work with. The 10-layer chocolate cake is awesome, but it sometimes a pain to assemble. I have a sweet tooth, so I like most desserts. I don’t care for coconut though, and can’t say that I look forward to creating desserts with coconut.

That’s such a great talent to have though! I’ve eaten some of our coconut desserts and I know how amazing they are – it’s amazing to know that you don’t even really care for that ingredient.

When you aren’t at work, how do you like to spend your time?

I spend most of the time that I’m not here with my family. I have a husband and two children at home that I love to spend quality time with. I also like to hang out with my best friend, Joy, whenever we have time. My family and I go to church on Sunday mornings and Wednesday nights, so we’re always on the go.

Are you originally from Kinston?

No. I was born in Florida, lived in Texas until I was 9, and then moved to NC. I’ve lived in Kinston, Southern Pines, and Rocky Mount (for only 2 weeks). We moved around quite a bit when I was younger so we never really stayed settled in one school until I was in the 6th grade, but even then we moved around Deep Run a few times. My family and I are masters at moving now!

 

Saturday Tasting, 10/18/14

Mark your calendar! Every Saturday, from 2 to 5 pm, we host a wine tasting in the Wine Shop @ Chef & the Farmer. Our tasting fees are only $8 and we include several discounts! Preorders and special requests are always welcome. No Reservation Required. See below for information on this week’s featured products and discounts. Cheers!

10% off featured bottles

Spend $40 or more, we waive your tasting fee

10% off a purchase of 6-12 bottles of wine

20% off a purchase of 12 bottles of wine or more


2012 Laurent Miquel, Nord Sud, Viognier, Languedoc, France
Saturday Only $16.20 (regular $18)

Laurent Miquel creates fine wines focusing on balance, purity, and minerality on lands that were originally cultivated during the Roman Era in the Languedoc region of France.  This Viognier is partially aged in French oak barrels and offers the sweet aroma of honeysuckle, peach, and apricots. Learn more about Laurent Miquel online!

2012 Malbec, Les Jamelles Winery, Languedoc, France
Saturday Only $11.69 (regular $12.99)

The winemaker’s passion for the diversity in the region’s grape varieties led them to create this Malbec (along with others), which is aimed at introducing wine lovers to a selection of heritage, forgotten, or little-known varietals that make up the viticultural heritage of southern France. Learn more about Les Jamelles Winery online!

2012 Syrah, Les Jamelles Winery, Languedoc, France
Saturday Only $11.69 (regular $12.99)

A rich and powerful wine combining scents of red fruits and hints of mentholated aromas with a fresh finish of summer undergrowth. Learn more about Les Jamelles Winery online!

 

Saturday Tasting, 10/11/14

Mark your calendar! Every Saturday, from 2 to 5 pm, we host a wine and beer tasting in the Wine Shop @ Chef & the Farmer. Our tasting fees are $5 for wine and $4 for beer and we also include several discounts. Preorders and special requests are always welcome. No Reservation Required. See below for information on this week’s featured products and discounts. Cheers!

10% off featured bottles

Spend $40 or more, we waive your tasting fee

10% off a purchase of 6-12 bottles of wine

20% off a purchase of 12 bottles of wine or more

2013 Butter Chardonnay, JaM Cellars, Napa, California
Saturday Only $19.79 (regular $21.99)

Delivering on its name, this wine has an ethereal creaminess on the palate, woven with smooth vanillin scented oak. Tropical flavors of pineapple and honeydew intertwine delicately on the mid pallet and linger on to the finish.

2013 Cabernet Sauvignon, JaM Cellars, Napa, California
Saturday Only $19.79 (regular $21.99)

True to its name, the wine is full of rich fruit flavors blended with a nice dollop of oak. JaM was created in 2009 by John and Michele with the idea of giving wine lovers of all ages something that is easy to appreciate: big fruit, soft tannins, and reasonably priced.

Franziskaner Hefe-Weissbier, Munich, Germany
Saturday Only $1.14/each (regular $1.56/each)

25th Anniversary Ale, Lost Coast Brewing, Eureka, California
Saturday Only $5.62/each (regular $6.25/each)
Celebrating the creation of Lost Coat Brewing in 1989, this Belgian Ale is brewed with Belgian and American Malts, perfectly balanced with European hops and traditional Trappist Ale for a ripe, rich fruitiness.

Learn more about Lost Coast Brewing Company online!

 

Saturday Tasting, 10/4/14

Mark your calendar! Every Saturday, from 2 to 5 pm, we host a wine and beer tasting in the Wine Shop @ Chef & the Farmer. Our tasting fees are $5 for wine and $4 for beer and we also include several discounts. Preorders and special requests are always welcome. No Reservation Required. See below for information on this week’s featured products and discounts. Cheers!

10% off featured bottles

Spend $40 or more, we waive your tasting fee

10% off a purchase of 6-12 bottles of wine

20% off a purchase of 12 bottles of wine or more

2013 Albariño, Bodegas Martín Códax, Rías Baixas, Spain
Saturday Only $16.19 (regular $17.99)

Attractive straw greenish to yellow in color, this wine offers aromas of ripe lemon and fresh herbs. It is bright and slightly sparkling. It is full-bodied on the palate and it’s finish conveys a sense of freshness.

2011 Black Slate, Porrera, Priorat, Spain
Saturday Only $25.19 (regular $27.99)

Sweet raspberry and black cherry fruit notes intermixed with notions of crushed rocks, spring flowers and a slate-like component are broad, savory, impressively pure, dense and full. This round, generous, opulent red can be consumed over the next decade. 60% Grenache/40% Carignan

 

Blueberry Cobbler Ale, Atwater Brewing, Detroit, MI

Saturday Only $9.835/4-pack (regular $10.92/4-pack)

Learn more about Atwater Brewing online!

 

 

 

 

 

 

 


Imperial Pumpkin Ale, Weyerbacher Brewing, Easton, PA
Saturday Only $10.58/4-pack (regular $11.76/4-pack)

Learn more about Weyerbacher Brewing Company online!

 

Employee Highlights, Volume 9

In this edition of our Employee Highlights, get to know one of our knowledgeable and energetic servers, Joanna!

Where are you from and how did you come to work at Chef & the Farmer?

I was born and raised in La Grange, NC just 15 miles West of Kinston. It’s a small town. In fact, we have one stoplight that we really don’t need! It was a great place to grow up though, as most small towns are. Much like Chef Vivian, I was ready to get away after high school. At first, I didn’t want to go so far away, so I decided to go to college in Greenville. I studied communications at East Carolina and lived there for about 8 years. I started a sales position with a company called Ferguson Enterprises right out of college. I worked in a show room as a sales consultant and would meet with homeowners who were building or remodeling their homes to help them pick out their plumbing, lighting, and appliances. I did that for 9 years before transferring to the Charlotte branch, where I lived for about 10 years. In December 2012, I thought the best place for my son and I would be in La Grange, so we moved back. I didn’t necessarily mean to come to Chef & the Farmer. I stopped by off the street one day without a plan or an appointment. I met with Kristin, our Office/HR/Events Manager and expressed that I was willing to do anything although my background was in communications and sales. I needed a job in the worst way. Ben was also in that day and spoke with me about my experience and will to work and learn before asking me to begin working the next day!

It’s funny, looking back at it now. I remember coming to celebrate my dad’s birthday the second day I moved back and I can think about seeing many of the faces of the people that I’ve had the opportunity to work with and how everything has developed over time!

What made you pursue sales after college? Do you think that your background in communications and sales helps you in your position here?

I always knew I wanted to do some type of sales. My dad has been a pharmaceutical sales rep for 40 years. I’d always thought that I would want to go in that direction, but as it got closer, I decided that it wasn’t exactly what I wanted to do following college graduation. I did quite a bit of research on different companies and discovered that Ferguson was hiring. It seemed like a really cool company to work for. Two guys started it in the 1950s and grew the business out of Newport News, VA. It was a fun job, and I enjoyed it. Although it was a sales position, it was part interior design as well. As the consultant, you acted as the liaison between the homeowner, plumber, builder, and electrician. I think that working with Ferguson and working with the public definitely laid the groundwork for working in this type of restaurant because it helped me learn to anticipate a guest’s needs and take care of them.

What do you find most rewarding about working here?

I really enjoy taking care of the customer and I love to serve. I love when guests are shocked that I’m putting silver in the exact place that I want it, and when I’m replacing dirty things with clean and new—providing them with top-notch service. I also love the fast-paced environment. I don’t like to be sitting down! I want to be moving all the time, and if I can move fast, it’s even better. I’m always coming in on two wheels!

There is also a strong sense of family here that is very rewarding. My newfound family here at Chef & the Farmer definitely saved me from myself in a lot of ways, and I know that I have gained lifelong friends. I am so grateful for these relationships, both working and personal.

How do you like spending your time when you aren’t working?

I definitely love to spend time with my son, James. We love being outside! He just started soccer this fall, so we go to practices and games. We love going to the nature center and walking around the lake in my parent’s neighborhood. He’s just a really fun little guy! I also enjoy Pilates, running, and reading—my favorite book is “The Prince of Tides” by Pat Conroy.

 

Saturday Tasting, 9/27/14

Mark your calendar! Every Saturday, from 2 to 5 pm, we host a wine and beer tasting in the Wine Shop @ Chef & the Farmer. Our tasting fees are $5 for wine and $4 for beer and we also include several discounts. Preorders and special requests are always welcome. No Reservation Required. See below for information on this week’s featured products and discounts. Cheers!

10% off featured bottles

Spend $40 or more, we waive your tasting fee

10% off a purchase of 6-12 bottles of wine

20% off a purchase of 12 bottles of wine or more

2012 Château Pégau, Côtes-du-Rhône Blanc, Rhone Valley, France
Saturday Only $19.79 (regular $21.99)

This wine offers aromas of nectarine and pear on the nose with hints of exotic fruit. Bright and well-balanced on the palate with a long finish that is easily enjoyed as an aperitif or with fish and shellfish dishes.

2011 Domaine Galevan CDR Rouge, “Paroles De Femme”, Rhone Valley, France
Saturday Only $16.19 (regular $17.99)

Meaning ‘The Words of a Woman’, the name perfectly embodies its elegance and attractive style. Raspberry and cherry notes mix with kirsch and licorice along with supple tannins for a fresh, peppery finish.

 

 

 

Park Day Pilsner, Mother Earth Brewing, Kinston, NC
Saturday Only $9.45/6-pack (regular $10.50/6-pack)

This traditional Bohemian style Pilsner is brewed with Weyermann Bohemian Pilsner malt and tettnang hops. Straw in color and light-bodied, it offers a floral malty nose and a clean, crisp, malty hop taste.

 

 

 


Old Neighborhood Oatmeal Porter, Mother Earth Brewing, Kinston, NC
Saturday Only $9.45/6-pack (regular $10.50/6-pack)

This classic dark ale is rich and robust, yet still silky smooth. Its distinct roasty essence is deliciously balanced with a slight sweetness, creating a porter boasting intense flavors.
Learn more about Mother Earth Brewing online!

 

Saturday Tasting, 9/20/14

Mark your calendar! Every Saturday, from 2 to 5 pm, we host a wine and beer tasting in the Wine Shop @ Chef & the Farmer. Our tasting fees are $5 for wine and $4 for beer and we also include several discounts. Preorders and special requests are always welcome. No Reservation Required. See below for information on this week’s featured products and discounts. Cheers!

10% off featured bottles

Spend $40 or more, we waive your tasting fee

10% off a purchase of 6-12 bottles of wine

20% off a purchase of 12 bottles of wine or more

Pinot Grigio, Villa Pozzi, Sicily
Saturday Only $9.90 (regular $10.99)

This Pinot Grigio is clear to light straw colored and offers soft aromatics that hint of rose and honeysuckle. The structure is balanced and clean with a firm, crisp, acidic finish that is perfect for sipping alone or as an accompaniment to fish, salad, and seafood dishes.
Learn more about Villa Pozzi Wines Online!
Nero d’Avola, Villa Pozzi, Sicily
Saturday Only $9.90 (regular $10.99)

This Nero d’Avola is an intense, inky red boasting aromas of blackberry, white flowers, vanilla, and a hint of figs and leather. On the palate, this wine is full-bodied, viscous, and intense and pairs well with hearty dishes of roasted lamb or beef.
Learn more about Villa Pozzi Wines Online!


Amber Ale, Duck Rabbit Brewing, Farmville, NC
Saturday Only $9.45/6-pack (regular $10.50/6-pack)

This amber ale serves as a great introduction to full flavored beers that exhibits malt complexity with layered caramel malt flavors and a tawny copper/bronze color.

Learn more about Duck Rabbit Brewing online!

Milk Stout, Duck Rabbit Brewing, Farmville, NC
Saturday Only $9.45/6-pack (regular $10.50/6-pack)

This is a traditional full-bodied stout brewed with lactose. There is a subtle sweetness from the residual milk sugars that balances with the sharpness of highly roasted grains leaving it black in color.

Learn more about Duck Rabbit Brewing online!

 

Saturday Tasting, 9/13/14

Mark your calendar! Every Saturday, from 2 to 5 pm, we host a wine and beer tasting. It is only $8 per person and we include several discounts. Preorders and special requests are always welcome. No Reservation Required. See below for information on this week’s featured products and discounts. Cheers!

10% off featured bottles

Spend $40 or more, we waive your tasting fee

10% off a purchase of 6-12 bottles of wine

20% off a purchase of 12 bottles of wine or more

Faraone, Verdeca, Valle d’Itria — Puglia, Italy 2013
Saturday Only $17.09 (regular $18.99)

I Pastini is created by winemaker Lino Carparelli. It is straw yellow in color with greenish reflections and boasts an intense bouquet. This Verdeca is delicate and floral with a full, dry flavor that pairs well with fish, shellfish, and other seafood dishes. Learn more about I Pastini from Piedmont Wine Imports!

 

 
La Fogarina, Lambrusco — dell’Emilia, Italy 2013
Saturday Only $17.99 (regular $19.99)

Winemaker Amilcare Alberici and his daughter, Arianna run a small family farm with a mere 10,000 bottle production. Lambrusco Fogarina is a rare variety of grape producing wines with a lower ABV of 10%. This Lambrusco is also dry on the palate. Learn more about Alberici Family Wines from Piedmont Wine Imports!

 

 

 

 

 

 

HornyCopia Pumpkin Ale, Horny Goat Brewing, Milwaukee, WI

Saturday Only $10.37/6-pack (regular $11.52/6-pack)

This pumpkin ale combines Vienna and Caramel malts, pumpkin, and spices for a hearty, complex ale described by the brewer as “Pumpkin Pie in a Bottle”. Learn more about Horny Goat Brewing online!

Oktoberfest, Horny Goat Brewing, Milwaukee, WI
Saturday Only $8.68/4-pack (regular $9.64/4-pack)

A traditional Munich-Style Oktoberfest, this malty amber lager provides a full-bodied and smooth taste that the brewer describes as “a celebration for your mouth”. Learn more about Horny Goat Brewing online!

Employee Highlights, Volume 8

Get to know another of our energetic and talented cooks, Kenny, in this edition of our Employee Highlights!

Where are you from originally and what brought you to Eastern NC?

I’m originally from New Hampshire, but I’ve lived here in Kinston for 13 years now. My stepdad moved here in 2001 serving in the Air Force and when he got out, we ended up staying.

How did you discover Chef & the Farmer?

I found out about the restaurant while in the culinary program at Lenoir Community College. I came with a group of students on a field trip here. I was really surprised to find a restaurant like this in Kinston. You would expect something like this in a huge city, not a small town in North Carolina.

So how long after your field trip with LCC before you joined the Chef & the Farmer team?

It was a couple months later. I had told my buddy from school, Courtland, about the restaurant and he ended up applying and getting a job out here. Not long after that, he let me know that a position had opened up so I came and talked to Chef and started working shortly after. I’m mostly a line cook. I started off on Garde Manger, then a month or two later, cross-trained on oven. I stayed there until recently when I was cross-trained on fry and now a little butchering.

So what got you into culinary arts?

My first job in high school was at Chili’s. I started off as a busser and a host. Once I turned 18, I was able to cook and it ended up being a job I enjoyed doing. I’ve done other things such as construction and retail, but I always come back to restaurants. I want to make a career out of it. I have about 6 years in the restaurant industry so far.

What do you like to do when you aren’t at work?

I’m mostly doing schoolwork. I’m in my last semester at LCC finishing up my degree, so days off are dedicated to school.

Tell me about some of your favorite things.

I like reading Stephen King novels. I like underground hip-hop along with pretty much any type of genre of music except for country.

If you were stranded in a remote location, what five foods would you most want to have with you?

I would want to have lamb, Mahi, apples, Sriracha, and rice.

Would you share your thoughts on our “whole animal” program?

I’m pretty new at it, so I’m just following Allen around right now as he shows me the ropes. I’ve learned how to make our house-made lamb and chicken sausage. I’ve also learned how to break down chickens, cut pork chops, and other cuts of meat. It’s interesting because in most other restaurants, everything comes in pre-packaged. Here, we have this giant piece of cow that we have to cut up which is interesting and a great learning experience.