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The Mixing Bowl: Farm to Business Trade Directory

Knife and Fork

About Us

Knife and Fork serves extremely local farm to table cuisine in an upscale, friendly environment. The majority of ingredients come from within a 20 mile radius of the restaurant. Menu changes daily.

Product Needs

  • Vegetables
    artichoke, arugula, asparagus, beets, broccoli, brussels sprouts, burdock, cabbage, carrots, cauliflower, celery, celeriac, chiles, chinese greens, collards, cucumber, daikon, dry beans, edamame soybeans, eggplant, fava beans, garlic, green beans, green onions, hot peppers, kale, kohlrabi, leeks, lettuce, mustard greens, nettles, okra, onions, parsnips, peas, pole beans, potatoes, radish, rutabagas, salad greens, salad mix, shallots, shell beans, spinach, sun chokes, sweet peppers, sweet potato, swiss chard, tomatillos, tomatoes, turnips, summer squash, pumpkins, winter squash, rhubarb, sweet corn
  • Dairy & Eggs
    butter, cheese, yogurt, eggs, milk, goat cheese
  • Meat Fish & Fowl
    beef, bison, chicken, duck, gamebird, geese, goat, lamb, ostrich, pork, rabbit, turkey, venison, emu, trout, seafood, other fish, beefalo
  • Processed
    beer, jam or preserves, sorghum molasses, wine, corn meal, grits
  • Herbs
    dried herbs, fresh herbs
  • Forest Products
    mushrooms, ramps, watercress, honey
  • Fruits and Berries
    apples, asian pears, blackberries, blueberries, boysenberries, cantaloupes, cherries, figs, grapes, kiwis, melons, peaches, pears, persimmons, plums, strawberries, paws paws, raspberries, nectarines, watermelons, wineberries

Comments About the Products We Need

Contact Information

Nate Allen

61 Locust St.
Spruce Pine, North Carolina

Best Time to Contact

3-5 pm

Delivery of Goods

Packaging: Informal
Delivery: 1

Volume

Customers per week: 400-500

Vendor Approval Process

Purchasing

We buy from:
  • 10 local farms
  • 2 local tailgate markets test