The Origin
On a large eastern NC farm: Just before service, there is a lull in the action. Food is ready. Birds are singing. Original Grills Catering is ready to start the show.
The Origin of Original Grills Catering:
Last year in March, Joyce Farms (of Winston-Salem, NC) came forward with an idea to further educate their customer, as to why their haute poultry and AWA certified hogs were unique in quality. The concept was to provide a "hands on" experience (on the actual farmland) where their products are produced. To share with these top chefs and high-end food professionals the preparation, forethought, and quality that goes into each item. Knowing these items will end up landing on the plate in front of their patron. These lucky guests spend the day learning the horticultural science, sustainability, and cutting edge techniques used to make better food. Dark Branch Farms in Kenansville, NC is the location of this effort. Adam Grady, our host, is 10th generation farmer on this land. He is a leader in his profession. He is an expert pig farmer. These pigs move between four farms to systematically vary the nutritional intake. They are raised the old fashioned way. Slower and happier. The result is a product that makes the perfect barbecue hog.
Joyce Farms Executive Chef, Nate Morgan, asked our own "OG" Joel Dobson to prepare a meal for these Top Chefs and Food Professionals. The idea was to provide an old school North Carolina pig pickin' where the main seasoning for the meat was smoke and salt. Sauce could be prepared, but offered on the side only. The concept was to show off the quality of the hogs and poultry.
Joel accepted the challenge. I was skeptical.
Joel said not only are we going to do this, we are going to make our own barbecue cooker to prepare the barbecue. I was interested, but filled with doubt.
Joel added that our lunchtime meal would follow Raleigh's own Ashley Christensen, at her own restaurant, the night before. Now I said "You're nuts".
Here we are a year later. Our food has been a hit. We have made many new friends from all over the US. The Original way to cook barbecue is always a hit. Wood cooked, whole (properly sourced) hog, and complimentary sides like collards, mac n cheese, barbecue beans, and honey butter muffins.
Joel also brought some secret weapons: his friends Speedy and Pastry Chef Katie George. Katie's Oatmeal Dream Pies can be seen swiped and stuffed into pockets, by the handful, at the conclusion of the meal.
If we can impress Award winning chefs and professionals that have been in the industry for multi-generations. What do you think we could do for you?
Give Original Grills Catering a try. Dare to be Original.
-Pete Kindem of Original Grills
0 Comments