Where Great Meals Begin

Chef Spotlight: Matt Lintz of Local Roots Restaurant

By on Jun 22, 2017 in BLOG | 0 comments

We chatted with Chef Matt Lintz of Local Roots Restaurant in Roanoke, Virginia. After eating at Local Roots, Lintz decided to work there, and since then he’s gone from line cook to Executive Chef. Lintz shares how Local Roots stays true to its mission of providing “sustainable, organic, local, and ethical food,” why farm visits are key to...

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Vendor Spotlight: Hudson Henry Granola

By on Jun 8, 2017 in BLOG | 0 comments

In this week’s Vendor Spotlight, we chat with Hope Lawrence, founder and owner of Hudson Henry Granola. Hope tells us about the origins of the company and how this award-winning family business continues to evolve.  ** I know the commercial farm kitchen was an integral piece in your starting this business, but why granola? How did you dream up your flavors? We...

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Chef Spotlight: Chef Ika Zaken, La Tienda in Williamsburg, VA

By on May 25, 2017 in BLOG | 0 comments

In this week’s Chef Spotlight, we chat with Chef Ika Zaken of La Tienda in Williamsburg, VA–one part retail shop, one part tapas bar, one totally Spanish experience. Chef Ika (pronounced eeka) describes his upbringing as a Moroccan in Israel and tells us what he sees for the future of La Tienda, a 20-year old Williamsburg institution. Tell me a bit about...

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Cavalier Homegrown

By on May 12, 2017 in BLOG, Uncategorized | 0 comments

Cavalier Homegrown Program Purpose: To connect restaurants and grocers with locally-sourced produce whenever possible to keep dollars in the local community. Process: Restaurants and food businesses who wish to participate in the Cavalier Homegrown Program need only to fill out the Cavalier Homegrown Pledge and return it to your sales rep. That’s it! The program is...

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Vendor Spotlight: Obis One Black Garlic

By on May 10, 2017 in BLOG | 0 comments

The Lloyds–Pat, Lisa, Wally & Quentin–were farming organic garlic on a historical property in New Jersey when they heard the call of Southwest Virginia. The ample farming land and research center at their alma mater, Virginia Tech, offered great appeal to the couple, whose sons are both students at the university. Since the summer of 2016,...

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Chef Spotlight: Dylan Fultineer, Executive Chef of Rappahannock River Oysters

By on Apr 28, 2017 in BLOG | 0 comments

  A fire shut down operations at Rappahannock Restaurant in March. Now the restaurant has reopened, retaining all of its existing staff, and offering new options both there and at their next-door sister restaurant Rapp Session. We sat down with Rappahannock River Oysters Executive Chef, Dylan Fultineer, to chat about that experience and learn more about...

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