Talk about your farm to table experience. Wedgefield Country Club Executive Chef Danny Smith did just that Saturday, November 14, 2020.
Chef Smith walked the market area and gathered produce from farmers in attendance. all while folks were buying produce for themselves. The market is open Saturdays from 9 a.m. to 12 p.m.
He visited with Third Day Farms, from Loris, South Carolina, for some radishes, eggplants and microgreens. Stopped by to see Tim with Fox Farm, also from Loris, and got some chicken breast. Then, he gathered from Millgrove Farms tables, picking up fennel, white carrots, red skin potatoes, parsley and rosemary.
The end result? See the below picture and video! Links to the businesses are in the video description.
Chef Danny Smith describes the dish at the end of the day.