v
Chef contact: Damien Cavicchi, chef/owner
Kitchen phone: (828) 253-2177 cell: 275-6605
Best times to contact chef: 1-3 p.m.
E-mail: damien@clingmancafe.com
Receiving schedule: Daily in the a.m.
# customers served/week: 800-1000
# cases purchased/week in
summer: 20-40
Products requested: Dairy, eggs, fruit, some grains, meat, all vegetables, especially heirloom
tomatoes and others.
Description: Catering company. Café serving
deli salads & sides, premium sandwiches, bakery-style breakfast, and organic,
fair trade coffee; additional focus on seasonal produce and organic food and
coffee. Interested in all local
products as long as it is not too much more expensive than other sources -- we
need to make food cost margins.
v Digable Pizza
Chef contact: Rob Tom
Kitchen phone: (828) 255-8586
Best times to contact chef: M-Sat 3-5pm
E-mail: lovebuds@prodigy.net
Receiving schedule: M-Sat 10am-9pm (Closed Sunday)
# customers served/week: 300
# cases purchased/week in
summer: 30
Products requested: blue cheese, mozzarella cheese, goat cheese, specialty cheeses, organic
spelt, wheat, semolina, rosemary, basil, chicken, sausage, pepperoni, walnuts,
zucchini, tomatoes, summer squash, bell peppers, carrots, onions (red, white),
broccoli, celery, portabellas, various other pizza toppings, always interested
in cool veggies (shiitakes, etc)
Description: Very
small pizza joint, specializing in organic crust pizza. Mostly carry-out, but dine-in as well. There is no back door so all deliveries come
in the front.
v Early Girl
Eatery
Chef contact: Jimmy or John
Kitchen phone: (828) 259-9292
Best times to contact chef: 2-5pm
E-mail: mail@earlygirleatery.com
Receiving schedule: almost always
# customers served/week: 3000
Products requested: fresh buttermilk, raspberries, blackberries, blueberries, persimmons,
grits, cornmeal, all types hormone free meats (rabbit, bacon, country ham, wild
game), red okra, chard, heirloom (tomatoes, beans, carrots, etc), mushrooms, ramps
Description:
Small diner with made from scratch food.
v
Gabrielle's/Ambassador's Grille at the Richmond Hill
Inn
Chef contact: Michelle Kelley
Kitchen phone: (828) 252-7313 x227
Best times to contact chef: anytime
E-mail: chef@richmondhillinn.com
Website: www.richmondhillinn.com
Receiving schedule: Mon-Sat
# customers served/week: 100-350
Products requested: fruits and berries, grains, herbs, meats (pork, lamb, beef), nuts and seeds, vegetables, mushrooms
Description:
We are a four star operation. We seek top quality farm products. We serve a three course and seven course
fixed menu with wine pairings. An exceptional dining experience.
v
The Gamekeeper
Chef contact: Ken Gordon
Kitchen phone:
(828) 963-8400
Best times to contact chef:
12-4pm
E-mail: gamekeeper@charter.net
Website: www.gamekeeper-nc.com
Receiving schedule: M-F 12-4pm, preferably Wed or Thurs
# customers served/week: 300
# cases purchased/week in summer: 15
Products requested: dairy, all fruits and berries except blueberries, herbs, higher end cuts of meat (duck, venison, ostrich, lamb, pheasant, elk, buffalo, heritage pork, tenders, racks), black walnuts, pecans, all vegetables, especially baby veggies and micros, split wood (apple, cherry, hickory)
Description:
"
v Heiwa Shokudo
Chef contact: Kanji Ueda
Kitchen phone: (828) 254-7761
Best times to contact chef: Mon-Sat 2:30-3:30
E-mail: heiwa-shokudo@hotmail.com
Receiving schedule:
Mon-Sat 10-11am
# customers served/week: 400
Products requested: eggs, trout, chicken, pork, beef, daikon, carrots, lettuce, shiso leaf,
cucumber, cherry tomato, shiitake mushroom
Description: Japanese restaurant serving lunch and dinner
Monday-Saturday.
v
La Caterina
Chef contact: Joe Lewis
Kitchen phone:
(828) 281-4310
Best times to contact chef: MTW 12-4, Th 2-4, FSS 12-4
E-mail: robbin@lacaterina.com
Website: www.lacaterina.com
Receiving schedule: any day 10-4
# customers served/week: 400-600
# cases purchased/week in
summer: 80
Products requested: large eggs, 2% milk, 40% heavy cream, half and half, mozzarella curd,
aged sheep milk pecorino, goat cheese, gorgonzola, ricotta, all and any grains
including high-gluten flour, whole grain semolina, arborio rice, thyme, sage, mint,
rosemary, Italian parsley, oregano, basil, beef, pork, lamb, chicken, duck,
rabbit, veal, pine nuts, sunflower seeds, chestnuts, carrots, celery, onion,
fennel, cauliflower, fava beans, asparagus, eggplant, roma tomato, garlic,
leek, squash, romaine lettuce, baby greens, spinach, escarole, broccoli,
mushrooms, arugula, radicchio, potatoes, peppers, chard, chilis, artichokes,
dandelions
Description:
Southern Italian. We make most of our
items in-house: mozzarella, pastas, sausages and other specialty meats. We dry-age our own steaks and cure our own
tuna. We brine our own olives and
pickled vegetables. We try very hard to
keep our menu seasonal and traditional to Italian standards. Many items are hard to find locally, but we
do keep it organic.
v
Laurey's Catering and Gourmet to Go
Chef contact: Laurey Masterton, owner; Richard Lewis, head
cook
Kitchen phone:
(828) 252-1500
Best times to contact chef: Laurey - all day; Richard –
mornings
E-mail: Laurey@laureysyum.com
Website: www.laureysyum.com
Receiving schedule: not at lunch time
# customers served/week: lots!
# cases purchased/week in
summer: lots!
Products requested: dairy and eggs, fruits and berries, grains, herbs, meat, fish, fowl,
nuts and seeds, processed/value added, vegetables, specialty varieties
Description:
60+ seats, mostly at lunch, using a lot of local produce etc. Dinners to go, busy catering off-premise
business. We try to use as much local as
possible.
v
Limones
Chef contact: Hugo Ramirez
Kitchen phone: (828)
252-2327
Best times to contact chef: Tues-Sun 10am-1pm
Receiving schedule: varies - to be arranged
# customers served/
week: 500
# cases purchased/week in
summer: 75
Products requested: eggs, milk, cream, cheese (cabaralez, blue cheese, mahon, queso fresco,
panela, sheep and goat's cheese), fruits and berries, epazote, meat (anything),
nuts and seeds (all, especially pumpkin seeds), honey, jam, vegetables (anything)
Description: Limones is a high-end Mexican restaurant with
v The Marketplace
Chef contact: Fred Snyder
Kitchen phone:
(828) 252-4162
Best times to contact chef: 12:30-2pm
E-mail: tmp@main.nc.us
Website: www.marketplace-restaurant.com
Receiving schedule: 1-3pm M-F
# customers served/week: 500 in season, 200 in winter
Products requested: Will use any and all quality local and seasonal ingredients.
Description:
Seasonal menus based on availability of local products first, using other
sources when local is not available or change menu. We present these foodstuffs through the
sensibilities of classic and creative cuisine.
v
Mayfel's
Chef contact: Loretta
Kitchen phone:
(828) 252-8841
Best times to contact chef: late afternoon
Website: www.Mayfels.com
Receiving schedule: Anytime via service entrance, except Sat and Sun 9am-3pm
Products requested: dairy and eggs, fruits and berries, grains, herbs, meat, fish, fowl, nuts
and seeds, processed/value added, vegetables, specialty varieties (all available)
Description:
v
Ophelia's World Café
Chef contact: Mark Ware, James Farmer
Kitchen phone:
(828) 255-8154
Best times to contact chefs: M-F 2:30-4pm
# customers served/week: 250-350
# cases purchased/week in
summer: 12 to 15
Products requested: eggs, cheeses, strawberries, blueberries, corn meal, herbs, beef,
lamb, duck, trout, rabbit, greens, tomatoes, all other vegetables. We will take
anything available from local farmers and design our menu around that.
Description:
World cuisine using local ingredients.
v
Over Easy Café
Chef contact: Tim Yaddow (chef), Carson Lucci (owner)
32 Broadway
Kitchen phone:
(828) 236-3533
Best times to contact chefs: Wed-Sun 2-4, Tues 11-1
E-mail: Carsonlucc@yahoo.com
Website: www.overeasycafenc.com
Receiving schedule: Tuesdays
Products requested: all fruits, oats, basil, thyme, chives, rosemary, cilantro, almonds,
walnuts, pecans, peanut butter, potatoes, and all other vegetables: tomatoes,
broccoli, spinach, onion, red pepper, green pepper, mushrooms, portabellas,
scallions, organic varieties
Description:
We are a breakfast café. Serving
omelettes, pancakes, french toast, sandwiches,
biscuits/gravy, fruit bowls with granola, etc… We have a huge selection of fresh
veggies. Our goal is to provide the
community with fresh local or organic produce as much as possible. Our menu is listed on our website!
v
The Purple Onion
Chef contact: Susan Casey, Jeremy Edwards
Kitchen phone: (828) 749-1179
Best times to contact chefs: 2-4pm
E-mail: scasey@tds.net
Website: www.purpleonionsaluda.com
Receiving schedule: Mon-Sat Flexible, 8-5
# customers served/week: 500-1000 depending on season
Products requested: artisan cheeses, eggs, raspberries, blueberries, blackberries,
strawberries, figs, apples, peaches, plums, nectarines, cherries, cornmeal,
grits, fresh culinary herbs, hormone and antibiotic free meats, any available
nuts and seeds, tomatoes (heirloom, roma, gold roma, yellow pear, sungold,
cherry), small squash, zucchini, crookneck, winter squash, beets, mesclun, baby
arugula, oriental greens, chinese eggplant
Description:
Located in Historic Saluda, with outdoor dining available and live music on
Thursday and Saturday night, the Purple Onion features a variety of ethnically
inspired dishes with an emphasis on the
v Rezaz
Chef contact: Reza Setayesh
Kitchen phone: (828) 277-1510
Best times to contact chef: M-Sat 8-10am, 2:30-4:30pm
E-mail: cuisiner@bellsouth.net
Website: www.rezaz.com
Receiving schedule: M-Sat 8-10am, 2:30-4:30pm
# customers served/week: 1500
# cases purchased/week in
summer: 200
Products requested: feta, milk cream, butter, goat cheese, mozzarella, fruits + berries,
herbs, lamb, goat, sheep, beef, pork, chicken, duck, rabbit, all vegetables,
especially
Description: Rezaz
Restaurant features Mediterranean influenced-cuisine that is prepared using the
freshest available herbs, produce, meats, game, and seafood. Rezaz Enoteca, the
more casual face of Rezaz, features fresh baked bread and pastries, house made
gelato, panini sandwiches, antipasto platters and a
variety of petite entrees.
Note: We use 200 cases
of produce each week. We are interested
in all local farm products, but please don't approach us with very small
quantities.
v
Rosetta's Kitchen
Chef contact: Asher or Joseph
111 Broadway
Kitchen phone: (828) 232-0738
Best times to contact chef: 6pm-10pm weekdays
E-mail: rosettaskitchen@hotmail.com
Receiving schedule: Daily, except Sundays
# customers served/week: 1600
#cases purchased/week in summer: 50
Products requested: free range vegetarian-fed eggs, butter, blueberries, melons,
strawberries, apples, pears, whole wheat flour, oats, grits, parsley, basil,
cilantro, mint, walnuts, pecans, sunflower and sesame seeds, peanut butter,
miso, carrots, acorn squash, celery, broccoli, daikon, green onions, sweet
potato, potato, kale, spring mix, romaine lettuce, yellow and red onions, red
and green cabbage, tomatoes, portabella and crimini mushrooms, yellow squash,
sprouts
Description:
We are an all vegetarian restaurant, with a focus on global comfort food and
southern soul food. We offer sandwiches
and ethnic dishes as well as late night munchy foods such as fries and nachos. We use high quality and organic ingredients
whenever possible, and always try to have affordable and healthy staples such
as sautéed kale and organic beans and rice.
v
Spring St Café
Chef contact: Faye Holliday
Kitchen phone: (828) 586-1800
Best times to contact chef: 3-6pm
E-mail: livetofeed@yahoo.com
Receiving schedule: Tues-Fri 3-10pm
Products requested: dairy and cheese (all, especially local sheep cheese), fruits and
berries (all, especially wild persimmons), grains (all, especially corn (meal,
grits, etc)), herbs, meat, fish, fowl, nuts and seeds, vegetables, mushrooms of
all kinds
Description:
Fine dining, soul food.
v
Table
Chef contact: Jacob or Alicia Sessoms, Matthew Dawes
Kitchen phone: (828) 254-8980
Best times to contact chefs: mornings, 10-3
E-mail: jacob@tableasheville.com
Website: www.tableasheville.com
# customers served/week: 350-400
Products requested: eggs of all varieties, cream, crème fraiche, goat cheese, fruits and
berries (all available), herbs, meat, fish, fowl, vegetables (all available), specialty
varieties (all available)
Description: Casual
fine dining, seasonal new American cuisine.
Extensive wine selections. Daily changing dinner menu,
seasonal lunch and brunch menu.
Note: We use any quality
meat and vegetables we can get from local purveyors.
v
Chef contact: Brian T. Sonoskus
Kitchen phone: (828) 255-4404
Best times to contact chef: Tues-Fri 8-9am
E-mail: TupeloCafe@aol.com
Website: www.TupeloHoneyCafe.com
Receiving schedule: M-F 8-10am
# customers served/week: 2800
# cases purchased/week in summer: 100
Products requested: free range eggs, organic yogurt, organic milk, strawberries, apples,
dried apples, grits, oatmeal, flour, basil, rosemary, thyme, sage, oregano, beef,
chicken, pork, sausage, bacon, sunflower seeds, pumpkin seeds, pecans, mixed
nuts, celery, sweet onions, carrots, spring mix, romaine, tomatoes, grape
tomatoes, spinach, asparagus
Description:
Southern style.
v
Chef contact: Cathy Cleary
Kitchen phone: (828) 252-9378
Best times to contact chef: Mon am, Tues 1-3pm, Wed-Thur-Fri 2-5pm
E-mail: cathycleary@excite.com
Website: www.onhaywood.com/westendbakery
Receiving schedule: Tues-Sat
# customers served/week: 800
Products requested: goat cheese, fresh mozzarella, smoked cheeses, fresh seasonal
berries, any fruit in season, cornmeal, grits, cilantro, tarragon, turkey, ham,
bacon, chicken, flax seeds, sunflower seeds, celery, potatoes, shallots,
mushrooms, parsnips, broccoli, squash (winter and summer), cucumbers
Description:
v Westville Pub
Chef contact: Travis or Andrew
Kitchen phone: (828) 225-9782
Best times to contact chefs: 11am-3pm
E-mail: hestic@yahoo.com
Website: www.westvillepub.com
Receiving schedule: 11am-3pm daily
# cases purchased/week in
summer: 1 to 2
Products requested: parsley, basil, cilantro, meat, fish, fowl, tomatoes, lettuce, salad mix, greens, kale, collards, mustards
v Zambra
Chef contact: Adam Bannasch
Kitchen phone: (828) 232-1060
Best times to contact chef: Wed-Thurs 9am-2pm, Fri-Sun
11am-3pm
E-mail: ab2thickcoulis@hotmail.com
Website: www.zambratapas.com
Receiving schedule: everyday, ideally before 5:30
# customers served/week: 900
# cases purchased/week in
summer: 100
Products requested: dairy and eggs, fruits and berries, grains, herbs, meat, fish, fowl,
nuts and seeds, vegetables
Description: Tapas bar with full dining room and menu with worldly
influences.