Hi All,

Yesterday, I had a great and enlivened interview with North Carolina chef, Clark Barlowe, owner of Heirloom Restaurant, who’s mission is to create a menu using only ingredients grown and produced in North Carolina. As challenging as that may seem, we discussed the freedom that can come from limitations, and how that commitment pushes him to be the most creative chef he can be. He works with produce and animals grown and raised in North Carolina, and takes advantage of freezing and processing the foods at their height of the season, so that he can offer a wide range of menu items for his discerning clientele. Chef Clark is also committed to using wild ingredients that he forages, while being conscious of not depleting or over harvesting ingredients that are endangered. For instance, the more you pick mushrooms and allow the spores to spread, the more mushrooms you will have the next year, but in the case of ramps, if you pick everything you see, there will be nothing left in the following year. Check out this article that Chef Clark wrote! And if you missed our interview, you can listen to it here!

iEat Green – Clark Barlowe- Heirloom Restaurant – 11.10.16