Eating Local with Shane at [One]
by H
I chose to research [One] because the food is really delicious, and I have wondered if they use local food. I think local food and [One] is a good topic for me because I like to eat food. [One] is located in Chapel Hill, North Carolina. Shane Ingram, the head chef at [One], has cooked for casinos and for Emeril Lagasse. This is his second restaurant, and he is making another restaurant too.
On Saturday, February 26th, 2011 I met with Shane to ask him about local food. He had just come from the Durham Farmer’s Market. With him, he had watercress, spring onion, eggs, and goat meat. Shane gets his food from farmer’s markets and the farms themselves. He likes to know the farmers personally because if he calls a farm, he can drop by the farm real quickly. He does this to build relationships with the farmers. He uses food that is in season because if you have a restaurant in North Carolina, and you’re buying strawberries from California in the winter, most likely they were grown in a greenhouse! That is bad because the farmers would most likely use pesticides to preserve the food for the long trip to a restaurant.
The best part about [One] is that in every dish, you know you’re eating local food, whether it’s ostrich sausage in the spring or fresh mozzarella on top of a very fancy and delicious pizza.
Overall, if I were a restaurant critic, I would rate [One] at a solid twenty on a scale of one to ten. I would rate [One] at a twenty because Shane uses fresh food for all of his dishes. Shane goes to local farmer’s markets. He uses cheese, meat, and vegetables from local farmers. Dean Smith, Roy Williams, and other UNC basketball Alumni have visited [One]. It’s impressive that [One] gets packed on a week night, and it’s even more crowded on the weekends.
On Saturday, February 26th, 2011 I met with Shane to ask him about local food. He had just come from the Durham Farmer’s Market. With him, he had watercress, spring onion, eggs, and goat meat. Shane gets his food from farmer’s markets and the farms themselves. He likes to know the farmers personally because if he calls a farm, he can drop by the farm real quickly. He does this to build relationships with the farmers. He uses food that is in season because if you have a restaurant in North Carolina, and you’re buying strawberries from California in the winter, most likely they were grown in a greenhouse! That is bad because the farmers would most likely use pesticides to preserve the food for the long trip to a restaurant.
The best part about [One] is that in every dish, you know you’re eating local food, whether it’s ostrich sausage in the spring or fresh mozzarella on top of a very fancy and delicious pizza.
Overall, if I were a restaurant critic, I would rate [One] at a solid twenty on a scale of one to ten. I would rate [One] at a twenty because Shane uses fresh food for all of his dishes. Shane goes to local farmer’s markets. He uses cheese, meat, and vegetables from local farmers. Dean Smith, Roy Williams, and other UNC basketball Alumni have visited [One]. It’s impressive that [One] gets packed on a week night, and it’s even more crowded on the weekends.
