Dig Into Local
NCDA PROGRAM ENCOURAGES CHEFS TO CREATE MENU CHOICES USING LOCAL PRODUCT
The 2013 “Dig into Local Challenge” winner is Chef Adam Hayes, Red Stag Grill in Asheville, NC. Located inside the Grand Bohemian Hotel in downtown Asheville, the Red Stag Grill provides diners with a unique dining experience of European style comfort food using the freshest local ingredients, personally selected at nearby farms by Chef Hayes, all in a rustic hunting lodge setting. Chef Hayes is a natural for the Dig into local challenge program. He displays quite a passion for fresh local food products and has created many lasting relationships with local area farms. “He talks the talk and walks the walk when it comes to using local food on the menu” states Tim Parrish, food service marketing specialist. Chef Hayes is guided by the Red Stag’s mission statement that reads, “We strive to source our produce, meat, poultry and fish from gardens, farms, ranches and fisheries guided by principles of sustainability.” Chef Hayes takes his culinary staff and servers on monthly field trips to local farms that supply products to the hotel. This knowledge, he feels, will benefit them when they prepare and serve the food to their customers. Chef Adam Hayes and The Red Stag Grill are proud to support local farms and programs like the Dig into Local Challenge.
ABOUT THE CHALLENGE- Sponsored by the N.C. Department of Agriculture and Consumer Services, The “Dig into Local Challenge is a “call to action” to North Carolina chefs to create as many menu options tied to North Carolina products as possible. Chefs are required to customize a menu that that identifies which ingredient is local, list the source(s) of the NC ingredients, preferably the farm/ producer and identify any NC based processed food companies whose products are part of the menu. As supply increases during the height of the growing season, the menu should reflect that abundance in both ingredients and farms being used.