Spotlight: Chef David Bancroft
In the kind of business we’re in, there is no shortage of opportunities to meet amazing people. Chefs and farmers, seed savers and bakers. Chef David Bancroft of the Acre and Bow & Arrow restaurants in nearby Auburn, Alabama is one of our favorite people. We recently sat down with Chef Bancroft to talk about our connection and how he uses Stone Hollow Farm products in his restaurants.
SHF: Chef, thank you so much for taking the time to share your passion with our customers. We have long loved working with you and sharing similar approaches to what we both do.
DB: I like that we practice all of the same values and traditions at Acre that you do at Stone Hollow and that’s why we have this relationship. We both enjoy living off the land and being a good steward in the same fashion.
SHF: We know you use a lot of our goat cheese at Acre. Of course, we’re partial to it, but tell us why you like using it in recipes!
DB: We use a ton of Stone Hollow Farm cheese. It’s amazing to go to the farm and see all the goats there – the fact that your farm provides all its own milk for the products is really worth noting. A lot of places bring in goat’s milk from other locations. To see it from start to finish is really inspiring.
SHF: What are three dishes that you have on the menu that use our goat cheese?
DB: We feature your goat cheese in a goat cheese risotto with one of our entrees. We do a seared crispy duck and a sauce of ancho-chile honey underneath. We also use your cheese on its own – singing a capella on a cheese plate – that we serve with our own homemade preserves, jams, jellies, and peanut brittles. But one of our favorite recipes is something we do at lunch which is goat cheese guacamole. We mash the avocados with your goat cheese and it just makes it super creamy. You get some tanginess that might traditionally come from lemon or lime juice but here it comes more from the goat cheese. Next, we fold in some our own pico de gallo and then just add a flick of cumin. It is one of my wife Christin’s favorites for sure. At the restaurant, we serve the guacamole with smoked paprika chips from flour tortillas we make ourselves at our sister restaurant up the road, Bow & Arrow.
Thank you Chef Bancroft for sitting down with us. We can’t wait to try making this guacamole at home and the tomatoes in this week’s CSA share are the perfect base for our own pico de gallo.
What's In The Bag
A Complete List of Contents of the CSA Weekly Share
Russet Potatoes - Belle Meadow - Tuscaloosa, Alabama
Purple-Hulled Peas - Chilton County
Cucumbers- Mountain Sun Farm
Yellow Squash- Belle Meadow - Tuscaloosa, Alabama
Red Onions- Belle Meadow - Tuscaloosa, Alabama
Tomatoes- Hamm Farms
Peaches- Chilton County
Butter Beans- Chilton County
Pizza Dough- Hinkel’s Bakery
From Stone Hollow
Okra / Stone Hollow FarmStead - Harpersville, Alabama
Black Peppercorn Goat Cheese/ Stone Hollow Farmstead - Harpersville, Alabama
Assorted Bell Peppers/ Stone Hollow Farmstead - Harpersville, Alabama
Cow’s Milk / Stone Hollow Farmstead - Harpersville, Alabama
Cheese and/or Yogurt
Aged Leicestershire Red- Thomas Hoe
Smoked Gouda- Maple Leaf
Dahlias/ Stone Hollow Farmstead - Harpersville, Alabama
Sunflowers / Stone Hollow Farmstead - Harpersville, Alabama
Strawflowers / Stone Hollow Farmstead - Harpersville, Alabama
Zinnias / Stone Hollow Farmstead - Harpersville, Alabama
Mint/ Stone Hollow Farmstead - Harpersville, Alabama