Blue Ridge Country - May/June 2015 - 33
Facing page, from top: Chef Phillip Newton showcases tomato
variety at Harvest Table's open-kitchen cook station. Curious
free-range chickens feed in the farm's mobile enclosure.
Heirloom tomatoes plump and ripe on the Harvest Table vines.
This page lower left: Signage rests on the restaurant's
beautifully renovated porch. Top left: A delectable stuffed
chicken special is guaranteed fresh-from-the-farmer.
Below: Farm Manager Samantha Eubanks smiles before the
'Beneficial Insects Garden' and hoop-house.
Steven and I and Phillip too - we
want to serve as an example for
the present, but also create a
model for the future..
round seasonal/regional cuisine was
described as being so good it would
"make [the place] an instant hit in a
progressive, urban enclave like
Brooklyn or Berkeley, California."
Newton says the relationship
between farm manager and chef is
"First thing you have to under-
stand is that Sam [Eubanks (the farm
manager)] and I are like this," Newton
says, tomahawking his crossed forefingers. "We're always going back and
forth over the phone. She's telling me
what's happening on the front lines
- who's got what coming in, when
it'll be available, what to expect next
week, and so on."
Farm manager Eubanks reinforces the tomahawked fingers
"Prior to each season's planting,
Phillip and I make a plan. We determine the varieties and quantities of
each crop we'll grow at the farm.
Then, based on those projections,
touch base with our other farmers,
finding out who in the network
would like to fill the gaps in
demand, as well as who's growing
that special-something Phillip
might like to feature."
She sees the relationship as
"Steven and I, and Phillip too -
we want to serve as an example for
the present, but also create a model
for the future," she says. "I guess you
could say we're looking ahead to a
time when the system of transporting vast quantities of produce thousands and thousands of miles isn't
13180 Meadowview Square
(Just off Exit 24 of I-81)
May/June 2015 33
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