Thursday, June 09, 2011

It's no secret that it's hot and dry here these days. Wander into any local watering hole and you'll find old timers discussing the old drought of the 1950s with wells running dry and unproductive crops. Thankfully, the dry spell we're having now hasn't reached that point. 
     As a restaurant that prides itself on providing food made from fresh, local produce, it's incredibly important for Chef Brantley to find the best local ingredients. Thanks to the ingenuity of local farmers, even in this desperately arid weather, quality organic produce is served to our customers only 30 minutes from where it was grown. Grown in the shade of peach trees to protect it from midday sun and temperatures and to allow for a longer growing season, we receive vegetables from our source much later into the season.
     A prime example of our fresh philosophy, this week The Terrace Grill offers a Southern twist on the BLT sandwich. Served on whole wheat bread with a garlic aioli, apple wood bacon, and a Romano and herb crusted locally grown fried green tomato this BLT is the perfect fresh sandwich for summer.
Because we buy locally and in small quantities supplies are limited and can run out. Please make your reservations soon.

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