According to the knife & fork website it “is a restaurant that minimizes its impact on the environment and maximizes its impact on local economy by sourcing nearly all ingredients and materials from extremely local growers and suppliers.
The menu offers only seasonal and sustainable dishes that reflect the traditions and culture of the mountains or North Carolina.”
|Chef Nathan and Wendy Allen|
|Half of the dining room in knife & fork|
|Daily menu board|
The second dish was the crispy pulled pork with corn shoots and sautéed mustard greens and red Russian kale. This appeared more like a salad when it arrived with the pulled pork under the greens. The first item I tried was a corn shoot and it offered that sweet light corn profile that is so refreshing. The pork was prepared so that it was all crispy adding a nice texture to each bite. The greens added a bit of spice and the corn shoots gave their touch of sweetness giving the dish a more complete appeal for the senses.
In the two dishes the following ingredients were not from around these parts: olive oil, balsamic vinegar, chili spice and prosciutto. Chef Nate almost seemed apologetic that he acquired the pork from about an hour away and the popcorn from South Carolina. There is a true farm to table mentality at knife & fork that is hard to come by even in this local food haven of Western North Carolina. Nate and Wendy take their business serious and their passion is obvious.
|Table setting at knife & fork|
61 Locust Street
Spruce Pine, North Carolina 28777
knife & fork