In the popular farm-to-table culinary movement, local and regional ingredients take center stage. What does that look like for Charlotte chefs? We explored the menus at 12 area restaurants to find out.
Each April through October, owner Fran Scibelli relies on Simpson’s Produce, and has for more than 25 years. In addition to the produce grown on the Simpson’s farm, Scibelli also looks for the market’s seasonal apples from Asheville and peaches from South Carolina.
Scibelli supplements what she finds at Simpson’s with finds at the Mecklenburg County Market, including zucchini, squash and tomatoes. She also mentions Charlotte Regional Farmers Market as a staple for exotic and unique produce.
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