At Orchard Creek, clean ingredient culture starts with basics like butter
Published Friday, Apr. 16, 2021, 3:34 pm
Join AFP s 100,000+ followers on Facebook
Purchase a subscription to AFP
Subscribe to AFP podcasts on iTunes and Spotify
News, press releases, letters to the editor: augustafreepress2@gmail.com
Cheese and Charcuterie Board at Orchard Creek
If you aren’t a chef, you probably don’t put a lot of thought into the butter that you use on your bread or even what is served at a restaurant.
But as more and more consumers start to seek out food sources that follow ethical sustainable farming practices, they are being lead away from big-box groceries stores and landing instead at farmers’ markets, CSA pickup locations or even local bakeries working in tandem with the providers to deliver healthier food options to customers.
Germany
German
Teresa-gauldin
Abbe-graham
Gary-conner
Walmart
Harvest-restaurant-group
Harvest-group
Facebook
Charcuterie-board
Waynesboro-based-harvest-restaurant-group
Orchard-creek
John Vest, owner of Redemption BBQ (Photo by Jay Paul)
There is something about barbecue that makes ministers out of mere men. A slab of meat sizzling over burning coals conjures imagery that is spiritual in nature, igniting memories of the enduring contributions of pitmasters past. John Vest, owner of
Redemption BBQ, was a minister first and a pitmaster second â both roles born from a love of fellowship.
With a civil engineer for a father, Vest moved often as a kid, usually every 18 to 24 months until middle school, when his family settled in Florida. In college, Vest originally studied astrophysics, hoping to seek a career in space exploration. But through work with his church youth group, he says he felt called to the ministry. Switching to divinity school, Vest worked at churches in Chicago upon graduation, eventually earning a doctorate in ministry.
Arkansas
United-states
Georgia
Henrico-county
Virginia
Texas
Florida
Chicago
Illinois
Richmond
Logan-trainum
Joseph-haynes
Aloha Snacks owner competes on Food Network s Beat Bobby Flay, raises money for kids
By: Erin Miller
and last updated 2021-01-11 10:19:05-05
VIRGINIA BEACH, Va. - At Aloha Snacks in Virginia Beach, the vibe is good but the food may be better.
It s the pages of delectable dishes and hard work in the kitchen that landed owner, Jesse Wykle, a spot on the Beat Bobby Flay show, an American cooking competition on the Food Network. You go on into the kitchen stadium, right? And you go against another Chef and if you beat this other Chef with a mystery ingredient then you go on to face Bobby, he said. [For our dish in the first round] we decided to go with Lumpia and we have a fantastic pork belly. We use some local pork belly from Cartwright Family Farms and Autumn Olive Farms in Waynesboro. Itâs basically a Filipino style egg-roll with some secret sauces. It s fantastic.
Philippines
United-states
Filipino
American
Jesse-wykle
Food-network
Aloha-snacks
Virginia-beach
Beat-bobby-flay
Cartwright-family-farms
Autumn-olive-farms
Artery-district