Fresh From The Farm
Larder: a place where food is stored; pantry.
Our larder is filled with seasonal, local and southern ingredients fresh from the farm. Local ingredients are from within our state, Florida. Southern ingredients are from East of Texas and South of the Mason-Dixon Line. We’re proud to support these independent farms and bring you a taste of what the South has to offer.
Here’s a look at the local and southern farms that our Sous Chef, Jared Thate, is sourcing for our menus:
“I grew up in the South and sourcing these ingredients is more personal to me since a lot of these farms are 20 to 30 miles of my hometown. It really makes me proud to be from Tennessee. I grew up eating these foods and it feels great to bring them to Orlando where not too many people are doing it.”
Country Hams from Broadbent’s in Kuttawa, Kentucky:
The Broadbent family has been curing country ham, bacon and sausage for 100 years out of Kentucky, winning numerous Grand Champion Awards since they started competing in 1967.
Country Hams from Newsom’s in Princeton, Kentucky:
Among the finest dry-cured hams in the world, Newsom’s authentic-aged Kentucky ham is a gourmet and country delicacy. Back in 2009, a two-year-old Newsom’s ham showed for continuing display in the Jamon Museum in Aracena, Spain as the only ham invited to be invited for participation in the revered 5th World Congress of Dry Cured Hams.
Country Hams from Father’s in Bremen, Kentucky:
Since 1962, Charles Gatton, Jr. has been curing the hams in the family tradition begun back in 1940. It’s a family art of sugar curing and hickory smoking hams then aging for 9-12 months. A rich aroma and robust flavor, these are the hams of choice for the “ham connoisseur.”
Strawberries from Plant City, Florida:
Originally a large cotton center, since Plant City changed its major crop to strawberries the area has received national recognition. Today, over three-quarters of the nation’s midwinter strawberries come from Plant City. At the Florida Strawberry Festival, held each winter, you can taste shortcake, pie and cobblers made from the freshest strawberries available.
Baby Fennel and Collards from Hammock Hollow in Hawthorne, Florida
Local Tomatoes from Waterkist Farms in Sanford, Florida:
Waterkist Farm is a family owned and operated farm in using hydroponic growing methods. Their produce is clean and includes heirloom and beefsteak tomatoes as well as several different varieties of living lettuces, micogreens, peppers, Mediterranean cucumbers and herbs.
Broccoli from Tomazin Farms in Samsula, Florida:
William and Mike Tomazin represent their fourth generation family-owned and operated farm. They strive to provide fresh local vegetables like cool crisp lettuce, hearty broccoli and other tasty greens. William and Mike are farming the 40 acres of Samsula land their ancestors first cultivated in 1915.
Cabbage from Long & Scott in Mt. Dora, Florida:
Established in 1963, Long & Scott Farms began on 100 acres of land. Now, over 30 years later, Frank Scott expanded to 1,200 acres as they produce Zellwood Sweet Corn, pickling cucumbers and both red & green cabbage, along with a variety of other produce.
Watermelon Radishes and Baby Carrots from Satur Farms in Sebring, Florida:
Satur Farms grows specialty salads, leafy vegetables, heirloom tomatoes, root vegetables and herbs. Adhering to sound agricultural practices, they practice crop rotations, to help minimize disease occurrence and feeds the soil. By planting cover crops, with custom seed blends of clover, legumes, and grasses, binds nitrogen to enrich the soil and its microbiological activity. Organically- approved sprays are used whenever possible as their concern for the environment extends even to packaging materials, which are 100% recyclable when possible.
Pig from Palmetto Creek Farms in Avon Park, Florida:
Started as a family 4H project that totally changed their lives, Jim Wood and his family spent 12 years researching and raising pigs before introducing them to the market. Now, they produce some of the most consistent, highest quality natural pork in our backyard in Avon Park, FL. Palmetto Creek Farms natural pork is produced the way nature intended, without artificial enhancer’s, preservatives, chemicals, added moisture or fat. Their Hereford Breed is a specially fed, genetically superior pork that stands at the top on its own merit. No further processing, tenderization or added ingredients are required. Jim says, “Our pork is like the pork your grandfather might have raised, but better.”
Quail from Broken Arrow Ranch in Texas:
Now in its second generation, this family-owned and operated business harvests only truly wild animals. Since 1983, Broken Arrow Ranch has partnered with ranchers in Central and South Texas as an integral part of their population management programs. This practice provides a humane life and harvest for the animals, maintains a sustainable animal population for the rancher, and produces wild game meats of legendary quality.
Beef Tongue from White Oak Pastures in Bluffton, Georgia:
White Oak Pastures is a multi-generational family farm producing artisan meats that are healthy, safe, nutritious and delicious. Care is given to ensure that all levels of production practices are economical, ecologically sustainable, and that the animals are always humanely treated. They honor their commitment to conducting business in an honorable manner, for the sake of the animals, the land and the people who eat their grass-fed products.
Cheddar, Havarti & Swiss Cheese from Cypress Point Creamery in Hawthorne, Florida:
This is another family owned and operated business. While the dairy farm itself has been around since the late 1950’s, only recently did Cypress Point Creamery become a haven for farmstead cheese. After building the cheese plant on site in 2009, they produced their very first cheese, a gouda, from Jersey cows in 2010.
Olive Oil from Georgia:
In 2011, Georgia Olive Farms, conducted the first commercial harvest of olives east of the Mississippi River since the late 1800’s. The olives harvested were pressed into extra virgin olive oil, now marketed under the Georgia Olive Farms label. GOF is working with farmers and investors to provide sustainable, locally produced olive oil to east coast consumers. Their efforts intend to result in a significantly reduced carbon foot print for olive oil consumed on the east coast.
Hominy & Farro from Anson Mills in South Carolina:
Anson Mills provides fresh native stone ground organic ingredients from new-crop heirloom grains and legumes. All ingredients are milled to order, chilled and vacuum packed immediately, then same-day shipped for maximum flavor retention. You can find their fresh milled grits, flours, Carolina gold rice, wheat berries, oatmeal & Sea Island red peas on our menu at any given time.
Chocolate from Olive & Sinclair, Nashville, Tennessee:
Olive & Sinclair was founded in September of 2009, by owner and chocolate maker Scott Witherow. Hand-crafted by native Nashvillians in the heart of Music City, Olive & Sinclair is the paramount bean-to-bar chocolate maker in the South. Slow-roasted and stone ground in small batches, select single origin beans are combined with pure brown sugar for a smooth and robust flavor unique to Southern Artisan Chocolate. Utilizing a combination of traditional methods, fused with modern European technique and classic Southern flavors make Olive & Sinclair the NEW old-fashioned chocolate.
Honey from Webb’s Honey in Orlando, Florida:
Webb’s Honey produces Orange Blossom, Saw Palmetto, Mixed Wild Flower and Tupelo honeys with a recent foray into making beeswax candles, royal jelly and bee pollen. Owned by David Webb, his business services farms and fields all across Florida; he even sends bees to California in the off-season to pollinate almond orchards.