In this episode we visit a 55-acre sustainable family farm near Hillsborough and try out some great recipes using heirloom tomatoes. With host Lisa Prince.
In this episode we visit one of the oldest goat dairies in the state, meet the ladies of the herd and the family that cares for them, learn the ins and outs of goat cheese making and sample some great goat cheese recipes.
In this episode we travel to Boone, home of Goodnight Brothers Country Ham. Lisa Prince, our host, tries her hand at salting a ham, and learns the secret to Goodnight Brothers new ham from the North Carolina Natural Hog Growers Association. Then we'll cook up some all time great country ham recipes.
In this episode we take off for Currituck County and the oldest microbrewery in North Carolina. We'll sample the state's first all North Carolina beer, find out what a master butcher from Germany is doing in Northeastern North Carolina and cook up something new with beer and sweet potato pate with host Lisa Prince.
In this episode Lisa Prince, our host, learns the fine art of blueberry picking and introduces us to a farm family blending traditional agriculture and agritourism into a winning recipe for success. And did we mention a recipe for the best blueberry lemon bread ever?
In this episode, Lisa Prince, our host, heads to the beautiful North Carolina mountains to visit a rainbow trout farm with a national reputation for excellence, tries her hand at making trout caviar then heads into the kitchen to whip up some great trout recipes.
Celebrate the milk mustache with a visit to the dairy farm! Join our host, Lisa Prince, as she visits with the herd, mixes it up in the ice cream parlor, then transforms all that luscious liquid into amazing recipes with one of North Carolina's leading chefs.
Ever heard the phrase put your nose to the grindstone? Find out where it came from as host Lisa Prince visits one of the oldest stone ground grist mills in the state. Then learn how to take your grits to the next level. They're not just for breakfast any more!
In this episode head to back to the farm with host Lisa Prince to learn the secret to super sweet corn. Roasted, fried, boiled or grilled; on the cob or off; it's not summer in the south without good old sweet corn.
Grab your waders and your gloves and join us on the boat as we go hunting blue crabs on the North Carolina coast. Then get ready to enjoy an innovative twist on some old southern crab favorites. With host Lisa Prince.
In this episode we head to Beaufort and Harkers Island to learn the finer points of flounder gigging with fisherman Lin Chestnut. We stop off at Fishtowne Seafood market to see how the local fishing community is working together to save their livelihoods, then meet up with Chef James Clarkson of Clawson's 1905 and Aqua to whip up some tasty flounder recipes.
We're celebrating the bounty of the farmers market in Flavor, NC. Host Lisa Prince visits with a farm family sharing the fruits of their labor at the State Farmers Market in Raleigh and learns the secrets of shopping a farmers market with Chef Joseph Fasy. Then Lisa and Joe put on a show, cooking up a storm at the Growers Market of Fuquay-Varina.
We head for the hills of Wilkes County and Apple Brandy Beef. Host Lisa Prince learns the story of this farm family and how they care for gheir herd and their land - including their scenic pastures on the Blue Ridge Parkway. Then it's on to Blowing Rock and in to the kitchen with Chef Andrew Long of Storie Street Grille.
In this episode we're off to Race City USA - Mooresville for a quick trip to Carrigan Farms strawberry fields. It's a beautiful strawberry operation keeping the good times rolling all year long by turning the natural beauty of the land into a special events destination. Then Chef Tim Groody of Charlotte's FS Food Group fires up the grill to share some great al fresco recipes.
Carolina Distillery is the realization of a dream for friends Chris Hollifield, Keith Nordan and Kenneth Greene. Armed with a family recipe, a history of moonshining and a dose of determination the friends began the distillery in 2009. The distillery produces a premium, hand-crafted single-barrel apple brandy from North Carolina grown apples. The Wine Cellar and Bistro offers bistro style dining in the heart of downtown Lenoir. The extensive wine cellar complements the menu filled with healthy, eclectic fare.
In Good Heart Farm was started by Ben Shields and Patricia Parker in 2009. The farm offers vegetables, strawberries and flowers through a CSA and at farmers markets throughout the Triangle. Market Restaurant is committed to serving whole, all-natural, unprocessed foods from local sources. The restaurant makes every effort to support organic and sustainable farming practices while providing guests with the best experience possible. Healthy food, prepared fresh, from local seasonal ingredients. RECIPES: Potato Latkes with Blueberry Crème Fraiche Light Summer Potato Salad Perfect Pommes Frites
Braswell Foods is a fourth generation family owned, vertically integrated company producing and marketing quality, value added feed and egg products for American families and businesses for over 45 years. Braswell Foods is one of the largest organic feed and egg producers in the United States and is American Humane Certified by the American Humane Association. Brigs Restaurants have been serving breakfast creations, salads and hot sandwiches for breakfast, lunch and dinner since 1988. There are six Brigs locations throughout the triangle and in Charlotte. RECIPES: Brigs Omelet Club Benedict Royal Skillet: The Prince Basted Eggs
The Johnson family has been growing peaches in the North Carolina Sandhills since 1934. The Johnson family grows peaches, nectarines, plums apples and pears in their fifty acre orchard. The fruit is sold at the family’s market and gift shop, which is open year round. Carolina Crossroads is the AAA Four Diamond rated fine dining restaurant located in the historic Carolina Inn in downtown Chapel Hill. The hotel is listed on the National Register of Historic Places. Executive Chef James Clark has received numerous awards and been recognized in national publications including Bon Appetit and The Washington Times. RECIPES: Grilled Flatbread & Peaches with Preserved Duck, Caramelized Onion, Goat Cheese Ricotta, Arugula Fried Peach Pies Carolina Inn Peach Sangria
The Wright family has been farming in Currituck County for seven generations. Sanctuary Vineyard is their latest venture. The vineyard is nestled among the family’s corn and soybean crops. The vineyard has its own tasting room and gift shop. BJ’s Carolina Café has been serving up home cooked favorites and Eastern North Carolina style barbecue on the Outer Banks for more than fifteen years. A true family-run operation, BJ’s is staffed by the entire Beasley family. The restaurant is open for lunch and dinner Wednesday through Friday; breakfast, lunch and dinner on Saturday and breakfast and lunch on Sunday. RECIPES: BJ’s Crab cakes with Lemon Butter White Wine Sauce Rosemary Duck with Orange Red Wine Sauce Ice Wine Peach Sorbet
Cedar Island native Jay Styron and his wife Jennifer began oyster farming in Cedar Island Bay in 2006. Their Carolina Mariculture Oyster Company currently produces about forty thousand oysters a year, with plans to quadruple production in the coming months. Their oysters are available direct to the public and in restaurants in the Beaufort area and the triangle. The 42nd Street Oyster Bar and Seafood Grill in Raleigh has been serving seafood lovers fresh seafood since 1931. The restaurant opened in its current location in 1987 and since then has served more than 80 million oysters and shrimp and more than 21 million hush puppies. The restaurant is open for dinner seven days a week. RECIPES: Pimiento Cheese Oysters Oysters Bienville Mignonette Sauce Cajun Cornmeal Crusted Fried Oysters with 42nd ST Remoulade
In this episode we head to Hurdle Mills to meet Stanley Hughes and learn the secret to his nationally renowned Collards. Then host Lisa Prince meets up with Chef Rodney Lloyd at Sprout Café in the Museum of Life and Science in Durham to whip up some tasty collard recipes.
Eastern North Carolina is home to one of the most successful catfish farming operations in the country. In this episode host Lisa Prince heads to Ayden and Carolina Classics Catfish to check out the operation from hatchery to harvest. Then it’s into the kitchen with Chef Jason Smith of 18 Seaboard in Raleigh to find out why the fish from Carolina Classics is the hottest thing on the menu.
We head for the land of the sky and Buncombe Co. for a visit to Looking Glass Creamery. This artisanal cheese company is making a big name for itself in the world of cheese. Host Lisa Prince rolls up her sleeves and (literally) gets her hands dirty in the cheese room. Then nationally known food blogger Cheryl Barnes of Picture Perfect Meals shares some of her tastiest cheese recipes.
Northeastern North Carolina is the place to be if you just can’t get enough when it comes to peanuts. We grow more peanuts than just about any other state in the U.S. so Host Lisa Prince heads to Bertie Co. to find out all there is to know about the humble peanut. Then Chef Scott Crawford of Herons at the Umstead Hotel and Spa shares some of the most inventive peanut recipes we’ve ever seen.
Take more than two dozen piedmont farmers and mix in an iconic North Carolina historic site. The result: one of the best small farmers markets in the country! Host Lisa Prince takes us on a tour of the Cobblestone Market at Old Salem in Winston-Salem, then challenges Chef Tim Grandinetti at Spring House Restaurant to share farmers market themed recipes.
It’s a honey of an episode when Host Lisa Prince goes in search of the most delectable honey in the state. She’s off to Busy Bee Apiaries and Vintage Bee Honey in Hillsborough to find out what all the buzz is about then it’s off to Sitti Restaurant in Raleigh for some truly unique honey infused recipes with Chef Matt Scofield.
Once a tobacco farm no longer means always a tobacco farm. In this episode host Lisa Prince takes us to Stokes County to visit a family transitioning their farm from tobacco to organic specialty crops including almost two dozen different varieties of garlic. Then it’s off to Lucky 32 Southern Kitchen in Greensboro for Chef Jay Pierce’s favorite garlic recipes.
Late spring means just one thing on the North Carolina coast..soft shell crab season! Host Lisa Prince heads out on the waters of Currituck Sound with a long-time crabber and fisherman to try her hand and finding the elusive peelers then it’s into the kitchen with Chef Chris Braswell at Steamers Shellfish to go in Corolla.
When it comes to North Carolina agriculture, you could say we specialize in everything! In this special episode host Lisa Prince brings all the threads of tar heel agriculture together in one tasty package when she visits Pie Bird restaurant in Raleigh to see just how many different kinds of pie you can make all featuring North Carolina grown ingredients.
In this episode we head out on the waters of Brunswick County with fisherman Wayne Thompson on the Miss Taylee to learn the secrets to shrimping. Then host Lisa Prince meets up with Chef Leslie Gause of the Inlet View Bar and Grill in Shallotte to whip up amazing shrimp recipes.
North Carolina’s State Fair has been celebrating the best of our agricultural heritage for well over a hundred and fifty years. Not only that, our State Fair is the largest in the entire country. In this episode we celebrate all things ag related at the State Fair – including award winning state fair recipes with host Lisa Prince.
We’re off to the wheat fields of Moore County and Carter Farms to see just what goes in to growing great wheat – the most important building block of our most fundamental of foods. Then host Lisa Prince rolls up her sleeves and gets a lesson bread baking 101 - and French pronunciation - from renowned master baker Lionel Vatinet of LaFarm Bakery in Cary.
What happens when the bottom falls out of the business at a turf farm? You grow Asparagus instead! We’re off to Currituck County to learn just how asparagus grows – we guarantee it’s the most unusual field crop we’ve shown you yet. Then it’s into the kitchen at the Dragonfly Inn in Corolla where Chef Evan Hayes of Island Thyme Catering unlocks the secrets to amazing asparagus recipes.
You might not think of truffles as a North Carolina product but these days you would be wrong. That’s right, that most French of the funguses is gaining ground here in the Tar Heel state! We’re heading to Stokes County on a truffle hunt and then into the kitchen at Josephine’s Bistro in Greensboro for some mouthwatering recipes featuring this exotic ingredient.
What do you get when you take two musicians with a passion for gardening and a desire for new careers? You get J&B Herb Farms in Person County that’s what. We’re hitting the herb farm learn about the exotic and the everyday in the world of herbs, then host Lisa Prince meets up with Chef Joseph Fasy of Tony’s Oyster Bar in Cary to learn how to use herbs creatively in some mouthwatering dishes.
We’re heading for the hills in search of a fish that swam with the dinosaurs when host Lisa Prince drops in for a visit at Atlantic Caviar and Sturgeon in Caldwell County’s Happy Valley. Then it’s on to Boone and a visit with Chef Sam Ratchford at Vidalia for a lesson making redneck sushi – among other things!
Lots of NC farmers are turning from tobacco to tomatoes, corn, beans and a whole world of fruits and vegetables. In this episode host Lisa Prince heads to Franklin County to visit Vollmer Farms and sample their pick your own blackberry operation. Then it’s into the kitchen with Chef Trey Cleveland of Top of the Hill Restaurant in Chapel Hill for a lesson in inventive blackberry recipes.
They say the military marches on its stomach, and if so, then the forces stationed in NC are marching strong! We’re off to Wayne County to see how our two biggest industries – agriculture and the military are working together to help tar heel farmers. Then it’s into the mess hall to get a taste of what our Marines favorite dishes. Trust us, this ain’t your daddy’s mess hall anymore!
It’s the most wonderful time of the year in Flavor, NC… The sharp fragrance of a fresh cut North Carolina Christmas tree, the warm glow of beeswax candles, the nighttime twinkle of boats decked out in holiday finery. Blend these with the sweet scent of treats warm from the oven, the joy of the festive table rich with goodness, and you have the ingredients for holiday magic in Flavor, NC. “The holidays in Flavor, NC” is set to the moving and inspirational original music and arrangements from North Carolina’s own Bill Leslie whose “Scotland: Grace of the Wild” CD was recently named World Radio Album of the year. So join us as we celebrate “The Holidays in Flavor, NC”.
You can’t get more southern than country sausage, especially when it’s sausage made from a secret family recipe. We’re off to Greensboro to see how one North Carolina family is keeping their sausage making heritage growing strong. Then host Lisa Prince learns some of the Neese family’s favorite recipes. Sausage: it’s not just for breakfast anymore!
In this episode we head for the North Carolina mountains and apple country. From Jonagold to Granny Smith and McIntosh you’ll find them all growing strong in Henderson County. We’re off to Skytop Orchard for a lesson in apples 101, then into the kitchen with Chef Stuart Partin.
There’s a whole lot more to a pumpkin than a spooky Halloween face. We’re off to Currituck County to pick a passel of pumpkin and just maybe change the way you think of pumpkins for good once Lisa and restauranteur Daniel Pennington of Pass the Salt Café are done. Scallops with pumpkin risotto sound good? There’s a whole lot more to a pumpkin than a spooky Halloween face. We’re off to Currituck
What's small, round and ranks as one of our top ten wild harvested seafoods? Clams of course. We're off to Sneads Ferry and a lesson in clamming the old fashioned way with fisherman Tom Burgess. Then it's into the kitchen with award winning chef Keith Rhodes of Catch in Wilmington.
No matter how you pronounce them, pecans are a staple of the southern table. We're off to Sampson County to meet one of our state's most successful pecan growers, then into the kitchen at Plates in Raleigh for some inventive pecan recipes. They're not just for pie anymore!
A chicken is a chicken is a chicken right? Wrong if those chickens are a special breed known as Poulet Rouge naked neck chickens. We’ll find out what makes this European transplant to North Carolina’s Piedmont so special and turn that boring basic chicken recipe on it’s ear with Chef Sean Fowler of Mandolin Raleigh.
What would your dinner plate look like if there were no pollinators at work in our farm fields? Nothing like it looks today, that’s for sure. Pollinators account for as much as one third of the food we eat. In this episode we’ll find out what makes these bees, butterflies and wasps so important and find out what we can all do to keep them healthy and busy on the farm.
Becoming a farmer doesn’t always require investing in lots of lands and equipment. Sometimes it only requires a little ingenuity, a few greenhouses and some water. We’re off to LL Urban Farms in Wake County to see how two old friends turned an idea into a successful Hydroponic farm.
Lots of farms have fish ponds, but not a lot of farms take that fish pond and turn it into a high tech low impact sustainable fish farming operation. That’s exactly what the Taylor family did on their family farm in Cedar Grove. We’ll find out what makes their tilapia operation unique then head into the kitchen at Pazzo Restaurant in Chapel Hill to turn that tilapia into mouthwatering dishes.
Some like them hot and some like them mild, but it’s a safe bet that most of us like peppers in some form or fashion. We’re heading to Oxford and Bailey Farms to find out how a love of spicy food helped turn a small, struggling farm into a pepper powerhouse.
My how time flies when you're having fun! We're taking a look back at some of our tastiest adventures from the last fifty episodes, and sharing some all new recipes from some of our favorite chefs.
The bison (commonly called buffalo), an icon of the great American west, is finding a new home in North Carolina. In this episode we Carolina Bison, a ranch nestled in the mountains outside of Asheville. We explore how bison are making a major comeback and learn how their meat is being used in some amazing dishes at Isa's Bistro in downtown Asheville.
We visit Raleigh's legendary Irregardless Café, where founder and chef Arthur Gordon has become his restaurant's own "farmer". Gordon has created an urban mini-farm that supplies a large variety of fresh-grown fruit and produce that graces the tables of his famous eatery. We spend the day with Arthur, from farm row to his kitchen, cooking up some of his creative and tasty favorites.
Mushrooms--those delicacies that bring unique flavor to so many dishes--take a lot of science and TLC to produce. In this episode, we go "behind the curtain" to learn how one couple took the plunge to create a mushroom "farm" and grow gourmet favorites. Then we visit the Boro Cafe and Restaurant in Swansboro, where Chef Edward Aiken includes mushrooms for interesting twists in his dishes.
Crisp, cool lettuce isn't just for salads. We visit Mark Lyon, a sixth generation North Carolina farmer who's growing tons of interesting lettuce varieties. Then we move on to the kitchen of Chef Kevin Callaghan of Carrboro's Acme Food and Beverage restaurant where he crafts some lettuce-based dishes you probably never dreamed of.
The uniquely American winter squash takes center stage at The Produce Box, a creative enterprise that puts fresh North Carolina vegetables directly on the doorsteps of its many customers. We meet some of the farmers behind it all and get an inside look at this amazing operation. The Produce Box's own chef, Kevin O'Connell, cooks up phenomenal dishes that keep winter squash in the spotlight.
Farm-raised hybrid striped bass is one of the fastest growing products in aquaculture. We explore Pungo Fish Farms, where they produce these tasty fish by the thousands. Chefs love these fish because of their amazing adaptability in a wide range of dishes. Chef Tom Armstrong of Vinnie's Steakhouse and Tavern in Raleigh shares some of his secrets in using the fish in his delicious creations.
From the vine to the table, native North Carolina grapes offer a long history and a delicious story, from pepper jellies to tasty desserts. We visit the farm of Ervin Lineberger, who is known as one of the preeminent growers and promoters of muscadine grapes, and then learn about cooking with the delicious grapes from Wendy Perry in her unique outdoor kitchen.
With a name like “Spiny Dogfish” you might be surprised to find out that this fish is full of tasty, flaky white meat. That’s something North Carolina commercial fishermen have known for a while. In this episode, we’re off to Wanchese and Nags Head, where Chef Bud Grunniger of Basnight’s Lonestar Cedar Cafe shows us there are many recipes to which this fish kindly adapts.
The memorable star of a holiday meal can be a heritage turkey, a rare bird that's bred from old lines to preserve the original and rich traditional flavor that's hard to beat. The folks at Ray's Family Farms in Louisburg, NC show us how they raise them, and talented Triangle Chef Scott Crawford shares his secrets to tip top turkey flavor.
We spend a day at the NC Mountain State Fair to check out the beef cattle competition, and meet a family of ranchers. And on the menu for this episode? You guessed it, tender delicious beef, all enjoyed family style at the fairgrounds in Fletcher, NC. Bonus dish: the best pound cake you've ever tasted.
A North Carolina cheesemaker is transitioning from cow's milk cheese to sheep's milk. We visit Piemonte Farm to learn all about it, and then join Chef Isaiah Allen to put together some incredible dishes, including Fromage Blanc and Roasted Tomato Ravioli.
In this special episode, Flavor, NC visits three fascinating North Carolina vineyards: Elkin Creek, operated by performance artists from the Blue Man Group; Carolina Heritage Vineyard, a trail-blazing organic winemaker; and spectacular Burntshirt Vineyards, perched high in the mountains of NC.
Dining from a food truck has come a very long way in recent years, and the trend is exploding in growth. We look into why food trucks have become so popular, and spend time with two North Carolina chefs who are creating delicious, healthy dishes in tiny kitchens. We also learn about one NC food truck that's expanded into "farming" at the edge of a corporate parking lot in Research Triangle Park.
From the farm, to the smoker, to the kitchen--it takes a lot of work to craft the real-deal flavor of North Carolina pork barbeque. We meet three Durham guys who have mastered their parts of the process and get a close look at how they do it and how it tastes. Spoiler alert: the flavor is out of this world.
Flavor, NC visits incredible Grandfather Vineyard & Winery, perched more than 3000 feet in the mountains. Also, a trip to A Secret Garden Winery where downhome southern hospitality rules, and we meet the women behind Grapefull Sisters Vineyard, set in the middle of a family farm that goes back nine generations.
Farm-raised crawfish are the fresh water answer to lobster! Flavor, NC checks out an eastern NC farm that grows some of the biggest crawfish around. Then we cook 'em up with Chef Joe Fasy of Fuquay-Varina's Hook and Cleaver Market on Broad.
Flavor, NC follows the fascinating process of producing sea salt for cooking from natural ocean water at Wrightsville Beach, with Amanda Jacobs of Sea Love Sea Salt Co. Then we put her products to the test with Chef Matthew Register of Southern Smoke BBQ in Garland, NC. Prepare to get hungry.
In this "From the Vineyard" special edition of Flavor, NC, we visit one of the oldest vineyards in NC: Westbend Winery and Brewery which pioneered European-style wines in the Yadkin Valley region. We also check out RagApple Lassie vineyard, named for a prize-winning calf. And our winery tour continues at Sanders Ridge Winery where a one-mile zip line course adds to the fun of a vineyard visit.
North Carolina farmers grow an impressive variety of grapes for cooking and snacking. We meet a Charlotte area woman who is carving her niche for locally produced grapes. And we cook up delicious grape dishes with the chef at The Asbury restaurant in uptown Charlotte's Dunhill hotel.
Welcome aboard! Join us on Flavor, NC as we head out to the ocean to fish for Spanish Mackerel. After we lucked up with a large school of the fish, we head over to Wilmington's Ceviche's restaurant to explore Spanish Mackerel dishes with Chef Scott Surratt.
In this "From the Vineyard" special edition of Flavor, NC, we explore an annual Herb Festival at Dobbins Creek and Laurel Gray vineyards. We also get the secrets surrounding a beautiful classic red barn at Baker Buffalo Creek Vineyard and Winery in Cleveland County, and we taste some amazing wine at Rock of Ages Winery & Vineyard in Person County.
We head to Princeton, NC to explore harvest time at a sweet potato farm where they grow 'em large, healthy and delicious. And then we pay a visit to Winston-Salem's Arts District where there's a restaurant aptly named "Sweet Potatoes". Host Lisa Prince works with Chef Stephanie Tyson to learn about creating several awesome dishes starring the sweet potato.
A couple cuts their ties to corporate America and trades in their suits for workboots and a life as winemakers at JOLO Winery and Vineyards. We also take a trip to Shelton Vineyards, where two brothers' visionary enterprise helped lay the groundwork for North Carolina's wine industry. And we head down to the charming town of Columbia, NC, the home of Vineyards on the Scuppernong.
"Home grown" and "home made" accurately define the fare on the dinner tables at SOCO, near Wilson, NC. The name of this farm and restaurant combo is simply shorthand for "southern comfort". The husband and wife SOCO team is carrying out their vision of dining in a welcome way: growing the food they serve on their farm just outside their charming restaurant.
We venture miles offshore for a tasty seafood delicacy: Grouper! Lisa Prince tags along with Captain Joe Hifko, a seasoned veteran of commercial fishing, to search for this key ingredient in delicious dishes prepared by Executive Chef Bud Taylor at The Bistro in Surf City. We learn how to prepare Pan Roasted Grouper, Cornmeal Crusted Grouper, and much more!
This "From the Vineyard" special explores a NC mountain winery near Linville Falls that mixes Christmas trees and grape vines. We then visit another vineyard in the rolling hills near Lenoir that was the dream of a former fire investigator. We also take a trip to the Yadkin Valley where another NC winemaker has created a one of a kind tourist destination.
Sweet Onions are on the menu! We go way down east near the shores of the Pamlico Sound to meet the farmers known far and wide for their special sweet onion crop that's so popular they usually sell out in a few weeks. Then we cook with a chef who shares his secrets for Sweet Onion Jam, Onion Tarts, and even Sweet Onion Ice Cream!
This special episode about North Carolina wine features Banner Elk Winery and Villa, where the beautiful mountain views add to the unique wine experience. Also on tap is a visit to scenic Piccione Vineyards in the Yadkin Valley, where the family's winemaking tradition is rooted in Italy. We also visit Dennis Vineyards in Stanly County where a father-and-son team work their wine magic.
Fried, pickled, stewed or boiled, Okra is a true southern staple. But it seems that people have a love-hate relationship with this veggie. We explore why, and learn all about this hardy plant from an expert grower. Then we dive into some amazing Okra recipes with two chefs at downtown Raleigh's Whiskey Kitchen.
The beautiful English countryside was the inspiration behind Fearrington House, where a US Air Force veteran has created a world renowned inn and five-star restaurant. A lot of the delicious food is grown just a short walk away from the kitchens of this Pittsboro icon. We explore it all, and cook some out of this world recipes with English chef Colin Bedford.
In this "From the Vineyard" special, we learn how the southern touch surrounds the small town wine experience at Old North State Winery in Mount Airy; handsome stallions and a Hollywood musical connection come together at Chestnut Trail Vineyard; and we pay a visit to Saint Paul Mountain Vineyards where award winning wine is produced on land that's been in the owner's family for nine generations.
You'll be living "high on the hog" in this episode! Pork is a mainstay of North Carolina's agricultural heritage and an important part of many family farms. We visit one farm to learn how they produce such high quality pork, and then head over to Raleigh's famous Angus Barn restaurant to get a few secrets from their top chefs, including how to prepare an out of this world holiday ham.
The catch of the day on our coast comes about in many ways, including the use of "pound nets" -- a technique that dates back many hundreds of years. We spend a day off the shore near Cedar Island to take a look at this fascinating method of fishing, and then cook up some seafood goodness with the chefs at Postal Fish Company in Pittsboro. Roasted Sheepshead and Braised Fish Tails are on the menu!