This Thursday, May 16, is your chance to dine for Growing Minds—and to walk into a restaurant and say, “I’ll see the all-local Appalachian Grown™ menu, please!” It’s the fifth year Peter Pollay has hosted the fundraiser at his eatery, Posana Cafe, which is also celebrating its fourth anniversary. We caught up with Peter to ask him about the tradition and to see if he’d spill the beans about the dishes he has planned…
Thousands of miles fresher
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As part of Biltmore’s sponsorship of our upcoming Growing Minds’ Farm to School Institute (November 10), their executive chef, Damien Cavicchi, will lead a workshop on cooking in the classroom with local produce. He just sent over the recipe that he’ll prepare, and it’s too good to keep to ourselves! This Cool Cabbage and Apple Salad features local cabbage (the Get Local @ School item for October), local apples, and local carrots! Remember, the institute registration deadline is near: October 22; click to sign up now.