RALEIGH – Diners in eight Piedmont counties can enjoy special, locally sourced menu items at 42 participating restaurants as part of the N.C. Department of Agriculture and Consumer Services’ “Dig into Local” Restaurant Week July 14-23.
“The promotion coincides with the peak of North Carolina’s summer harvest season, giving chefs lots of local options to incorporate into their menus,” said Agriculture Commissioner Steve Troxler. “With so much culinary talent and creativity in this state, combined with the freshest products, these should be memorable dining experiences for guests.”
Participating restaurants will feature specially designed menus. Each menu will showcase at least four North Carolina-inspired items and at least one North Carolina wine. Ingredients with a North Carolina connection will be identified on the menus.
Participating restaurants by county are:
- Alamance: The Eddy Pub, Saxapahaw;
- Chatham: Oakleaf, Pittsboro;
- Durham/Durham: Brigs at the Park, Piedmont Restaurant, Scratch;
- Forsyth:
- Kernserville: Bistro B & Wine Bar;
- Winston-Salem: New Town Bistro, Pintxos Pour House, Springhouse Restaurant Kitchen and Bar;
- Guilford/Greensboro: Crafted – The Art of the Taco, Green Valley Grill, Lucky 32 Southern Kitchen, Print Works Bistro;
- Moore: Ashten’s, Southern Pines; Elliot’s on Linden, Pinehurst;
- Orange/Chapel Hill: The Carolina Inn, One Restaurant, Weathervane Restaurant at Southern Season;
- Wake:
- Apex: Peak City Grill & Bar;
- Cary: Brigs at the Crossing Restaurant, Brigs at the Village Restaurant, Dean’s Seafood Grill & Bar, LaFarm Bakery, Lucky 32 Southern Kitchen;
- Garner: Simple Twist, TerraFin Station;
- Raleigh: Brigs Great Beginnings Restaurant, Cameron Bar & Grill, Coquette, Gravy Restaurant, Joule, Mia Francesca Trattoria, Mura, Relish Café and Bar, Sitti, TerraFin Station, The Daily Planet, The Oxford, Twisted Fork, Vivace, Zinda;
- Wake Forest: Brigs of Wake Forest Restaurant.
Consumer demand for locally sourced food, whether it’s from a home garden, farmers market, grocery store or restaurant, continues to grow. A recent study released from the National Restaurant Association reports that the top two culinary trends for 2014 are locally sourced meats and seafood, and locally grown produce.
Dig into Local Restaurant Week is a part of the department’s Savor NC on the Menu and Got to Be NC marketing initiatives, and is supported by foodservice distribution companies who supply restaurants across the state. For more information, go to www.gottobenc.com/digintolocal.