From Farm To Table
Everything on the menu has a story. Every item is sourced locally from farms and providers steeped in tradition. A single dish reads something like this:
FRIED CHICKEN AND COLLARDS
Sustainably raised Mennonite farm chicken, dusted in locally milled Byrd Mill flour and generously coated in our house blend of Bantry Bays locally-provided herbs, spices, and seasoning. Fried in Peanut Oil and served over local, organic, slow-stewed Collard Greens with Kite's Virginia Country Bacon.
How seriously do I take this?
For beginners, I bought a farm. Red Row Farm raises organic produce for the restaurant all summer long. I use many other farms for produce as well, to extend our season and offerings. I have also commissioned a highly-skilled group of foragers to bring you the wild bounty of Virginia's Piedmont region like ramps, morels, fern heads, and other fine delicacies I like to feature seasonally.
Most of the meat is local too. Much of it is organic but all of the meat I use is sustainably raised by farms within an hour's drive. I put a lot of time and effort into sourcing heritage breeds. I believe this provides you with a richer, healthier, and more fulfilling eating experience.
Whatever I prepare, it will be made entirely from scratch and served to you at a reasonable price.
WILL RICHEY INTERVIEW
Belle Isle Craft Spirits recently visited The Whiskey Jar and interviewed Will. Read the interview and see some great photos here.