Dec 29, 2020
It’s so delightful to see some farm businesses today take up the best practices for their farms to come up with products of matchless taste and quality. Chefs and consumers have both created a trend for digging out the right mix of ingredients and flavor to serve delicious food every time while also educating themselves on where they come from so that they are accountable to their customers and are ready to give them answers when asked! This should definitely take us to a point of notable understanding that says, flavor and nutrition go hand in hand.
In a fun episode today, meet Mexico City native and award-winning chef Paco Garcia of Con Huevos and farmers Ronnie and Clara Patton of Wildcat Mountain Cheese, a family-owned and operated dairy and farmstead cheese producing farm in East Bernstadt, Kentucky, as we discuss cheese, their farm, the pandemic and how it’s changed the way we buy and sell, and also the processes that go behind making exceptional quality dairy products. Join us as we tour the farm and explore the wide variety of mouth-watering pasteurized cheeses they serve, including Colby, Gouda; a line of Cheddars: white cheddar, traditional cheddar, and garlic pepper cheddar; and fresh cheese curds. While we bring to you this tasty treat of an experience, you couldn’t leave not acknowledging their incredible dedication to the profession!
This episode of the EATYALL Podcast is sponsored by The Dairy Alliance, a nonprofit organization funded by dairy farm families of the Southeast to promote dairy foods and knowledge about the dairy industry.
Connect with our guests:
Chef Paco Garcia- https://www.linkedin.com/in/paco-garc%C3%ADa-911823a5
Ronnie and Clara Patton, farmers at Wildcat Mountain Cheese-
The Dairy Alliance- https://thedairyalliance.com
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The EATYALL Podcast is hosted by Andy Chapman, Chief Relationship Officer and founder of EATYALL. EATYALL helps food farmers and artisan food makers connect to chefs and consumers who are looking for better ingredients. EATYALL is the creator and host of EATYALL Chef Camps, an immersive, overnight experience for professional chefs who want to learn more about where their ingredients come from, want to discover new, better ingredients and rejuvenate in a collaborative environment with other like-minded chefs.