Comment

Daily Specials

7/1/2016

DAILY Fatback Pig Project Pork Burger with Scott's Orchard Peach Salsa, Baby Arugula and Humble Heart Goat Cheese

MKT SALAD Harbin Farms Better Boy Tomatoes, Bagwell Farms Blueberries, Pickled Onion and Smoked Gouda

SOUP Summer Veggie and Pasta

SNACK Corn Meal Crusted Fried Okra with Chili Mayo

Comment

Farm Burger Huntsville NOW OPEN

Comment

Farm Burger Huntsville NOW OPEN

We are so excited to be in such a great community of agriculture & local food. FBHVL is located at 930 Bob Wallace Ave SW Building 200 Suite 219 Huntsville, AL 35801 in the Rocket City!

HRS: 11-10 PM M-F PH: 256-270-7392

Comment

Swine and Swigs: Bacon in the name of community!

1 Comment

Swine and Swigs: Bacon in the name of community!

months after opening our doors in the up and coming Gilman District of West Berkeley, we were ready to step out into the west-coast food festival world. Oakland’s 2nd annual Bacon & Beer Festival was an obvious, yes! Who doesn’t love bacon? Who doesn’t love beer? No one at Farm Burger, that’s for sure!

1 Comment

BERKELEY LOCATION NOW OPEN!

Comment

BERKELEY LOCATION NOW OPEN!

Hello California!  The Farm Burger has arrived!  Come enjoy the best burger and our daily specials.


Comment

FARM BURGER WITHOUT THE BURGER -  SUPPER No. 1 ASHEVILLE

FARM BURGER WITHOUT THE BURGER - SUPPER No. 1 ASHEVILLE

ASHEVILLE-5_11x14_fin.jpg

AN APPALACHIAN FALL FEAST

SUPPER No.1 ASHEVILLE

A BENEFIT FOR OUR FRIENDS AT THE APPALACHIAN SUSTAINABILITY AGRICULTURE PROJECT (ASAP)

THURSDAY, NOV 7th  at 730pm

Farm Burger Asheville

We are happy to announce that for the first time in Asheville we're taking the burger out of Farm Burger. Although, this is the 10thin our series of suppers in which there is nary a grassfed burger in sight, it is our first supper in Asheville, and boy are we excited. Since our inaugural supper back in 2010, these have been nights when we let our talented chefs utilize all our great local bounty without the thought of a burger. We spruce the joint up a bit, add some candle light, a couple fine wines, and do away with standing in line. We add a little live music, a preachy speech or two about our local farmers and food systems, enjoy way too much food, commiserate with friends old and new and support a great cause.

It has been a whirlwind first six months of settling into our space on Patton Ave. We’ve gotten to know our neighbors, our local farmers, our favorite tailgate markets, our egg supplier, our milk man, our creamery, our cheese makers, our cattleman, our pig farmers, our producers of tempeh, our hot sauce creator and our mustard makers. We knew from the outset that for our first dinner we wanted to support ASAP. Their hard work, outreach, education and mission plays such a vital role in improving and changing our local food systems.

Farm Burger’s Chef Chad Campbell has some strong Carolina and Tennessee roots, and it just made sense to offer a supper that had a slight Appalachian fall feel. Chad is working up a 4, 5 or maybe 6 course, supper that includes everything from buttermilk biscuits, crispy pasture raised chicken livers, cured sunburst trout, mustard greens, pork cheeks, cracklins, pureed turnips and even his Mamaw’s Apple Stack Cake. How will it all come together? What else will Chef cook up?  You need to make it out on Nov 7th to find out. Live music will be provided by our own Southern Folk  Preservation Society All Stars. We will have some great local beers and fine wines to accompany the meal and a good portion of the proceeds will be going to ASAP.

Join us to celebrate our first Farm Burger without the burger supper in Asheville, and feast on all that our local Applachian neighbors have to offer.

4 courses ... but probably 6

{$39 not including beverage, tax & grat,}

Farm Burger Asheville

Reserve by phone only

828. 348-8540

Reservations begin Thursday October 24th

Limited seating & we fill up fast, make yours now!

Appreciation

Appreciation

Field Notes

Oh, how we hit the fall running. The last three months have kept us busy in the fields. A new Farm Burger in Buckhead, a new staff, a new chef: a whole new herd to manage, cultivate and tend to. Many days I sat down to write our blog and on many of those days I felt the first sting of writers block.

There was simply too much going on and too many topics to write about: our menu, our harvests, our new members to the Moonshine family, Halloween, Thanksgiving, a new chef in Athens.  Just too much. 

Finally, it was hosting our winter Supper No.5 on December 1st  that help dislodge the block.  It was time for our chefs, Terry and Dan to take the burger out of Farm Burger (as our little motto for the suppers says) and collaborate on a multi-course dinner using the best fare from our farms and our friends' farms.  They choose a winter Italian theme  -- hence the Inverno title -- because farm-to-table doesn’t just mean southern cooking. They found Georgia rabbits, an orchard of persimmons carefully tended by an amazing couple, cauliflower and winter squash from our own Full Moon Farms, mustard greens from Bobby Britt just on the other side of Avondale Estates, pork cheek from pigs roaming the hills of Benji Anderson's farm near Athens, and grassfed beef cheeks from George Cooke’s cows who graze lush fields near Madison. 

In evaluating all these ingredients, I stopped and thought, "Wow, I love the south, what an awesome place. We are planning a dinner for  December 1st, and look at all the great resources we still have!"  Then I paused again...did I really just say to myself "I love the south?"  I am a true northerner, with combined mid-western and northeastern roots. I have a great-great-great-grandfather that fought for the north in the civil war. Cousins, aunts and uncles, friends and colleagues are all in the north. I have lived in Atlanta for over six years now, and probably spent the first five planning my escape.  My constant complaint: too hot in the summer, not cold enough in the winter, a so-so dining scene, a subway that goes nowhere and takes you forever to get there, no ocean or lake nearby, and so many red states. Are old southern democrats like Sam Nunn, Howard Hefflin and Ernest Hollings just mythological creatures? This was a common wonder of mine. 

But now, now I have realized something has changed in me over the last year.  Now, all that was blocking my blogging seemed so obvious. At the start of our suppers I usually take a minute to make a quick speech and welcome everybody. It is my time to have a little pulpit and talk briefly about all the things food offers us in life.  Supper No. 1, I talked about how our menu was a way for our chef to express and celebrate the food that we raise on our farms. Supper No. 3 was the culmination of how spring begets new beginnings, and how small steps we take in our lives can make big change. At summer's Supper No. 4 we collectively expressed our love of family -- our family of chefs, farmers, customers, relatives, and our expanding family up in Buckhead. On this night, for Supper No. 5, I had it all figured out, it would be about all that I was feeling about the south.  I would talk about…appreciation.   

All my Yankee gripes were somehow washed away in planning this supper. My northern brethren had dug up their fields months ago and were hunkering down for the coming cold, while here we were in the great south, amply harvesting for a wintertime dinner. I started to look at all that was around me in the south, in Georgia, in Atlanta, and in my life.

I appreciate southern farmers who work this tough clay soil. I appreciate the farmers who tend lovingly to our pasture-raised animals against the pull of commodity methods. I appreciate our hot summers, our short winters, and our early springs (when I lived in New Hampshire spring was in July).  I appreciate that when my son was three he loved to ride on the Marta even if it took us 45 minutes to go from Inman Park to Decatur.  I appreciate the young and seasoned chefs and restaurateurs who work hard everyday to make Atlanta a better and better culinary town. I appreciate an ungodly hot summer day up at Lake Lanier on a pontoon boat with my family.  I even appreciate all the southern conservatives, as my pop is a pretty good one, although, I would greatly appreciate a resurgence of those old-timey southern democrats, if anyone's paying attention. And I appreciate more than ever my red-headed wife Annabelle (who from time to time has griped about the south with me), and all the support, patience and love that she has given me and our children throughout the years. 

So to all my old northern counterparts, I may or may not be coming back, for now there is so much to appreciate right here in the south.

There is a whole 2012 ahead of us to appreciate, and lots of field writing to do.  The writer’s block is broken, and I appreciate that too.

George

IT'S BEEN 3 1/2 YEARS IN DECATUR- TIME FOR A PARTY

IT'S BEEN 3 1/2 YEARS IN DECATUR- TIME FOR A PARTY

IT’S A GRASSFED FeTE. It is a party in the parking lot and a party in the restaurant. It’s a pasture-raised palooza with a $1 dollar value menu featuring Moonshine meats 100% grassfed beef sliders, pulled pork sandwiches from a whole roasted Anderson Farms hog {thanks for the smoker Community Q} & pastured chicken wings from Darby Farms. It’s music from Atlanta’s own Southern Folk Preservation Society All Stars. It’s face painting for the kids and Mary from Decimal Place Farm bringing her beautiful goats*. It’s $3 dolla’ beers from Monday Night Brewing and $1 Red Hare root beer floats with Morelli’s ice cream. It's trivia, Farm Burger corn hole, prizes, balloons…phew, I am out of breath.  

It’s Farm Burger Decatur’s 3 and ½ year anniversary party. We wouldn’t be here without your support so come on over, have fun, eat well and don’t spend a lot of money. What could be better?

Monday, August 19.

Farm Burger Decatur.

11:30 am - close : $1 value menu.

4 pm to close : music, whole hog, Mary’s goats, face painting beer tent and more.

*we tried to get lil’ Sebastian but he wasn’t available.

grassfed-fete_3years-05-01.jpg

THE PASTURE RAISED PALOOZA $1 VALUE MENU

All items $1 each all day

The No.1 Farm Burger Slider $1

Anderson Farm Pulled Pork Slider $1

Darby Farms Spicy Chicken Wings $1

Quinoa Veggie Burgers $1

(with goat cheese + pickled veg)

Beer Battered Onion Rings $1

Sweet Potato Fries  $1

Fries $1

Lil Farmers Kids Meals $1

(for the kids please)

Red Hare Root Beer and Root Beer Floats $1

$3 Monday Night Brewing Drafts

$ 3 dollar whole hog platters in the lot

(4pm to close: pulled pork slider, cole slaw, potato salad)

IT'S BEEN 3 1/2 YEARS IN DECATUR- TIME FOR A PARTY!

IT’S A GRASSFED FeTE. It is a party in the parking lot and a party in the restaurant. It’s a pasture-raised palooza with a $1 dollar value menu featuring Moonshine meats 100% grassfed beef sliders, pulled pork sandwiches from a whole roasted Anderson Farms hog {thanks for the smoker Community Q} & pastured chicken wings from Darby Farms. It’s music from Atlanta’s own Southern Folk Preservation Society All Stars. It’s face painting for the kids and Mary from Decimal Place Farm bringing her beautiful goats*. It’s $3 dolla’ beers from Monday Night Brewing and $1 Red Hare root beer floats with Morelli’s ice cream. It's trivia, Farm Burger corn hole, prizes, balloons…phew, I am out of breath.  

It’s Farm Burger Decatur’s 3 and ½ year anniversary party. We wouldn’t be here without your support so come on over, have fun, eat well and don’t spend a lot of money. What could be better?

Monday, August 19.

Farm Burger Decatur.

11:30 am - close : $1 value menu.

4 pm to close : music, whole hog, Mary’s goats, face painting beer tent and more.

 

*we tried to get lil’ Sebastian but he wasn’t available.

 

 

 

 

 

 

THE PASTURE RAISED PALOOZA $1 VALUE MENU

All items $1 each all day

The No.1 Farm Burger Slider $1

Anderson Farm Pulled Pork Slider $1

Darby Farms Spicy Chicken Wings $1

Quinoa Veggie Burgers $1

(with goat cheese + pickled veg)

Beer Battered Onion Rings $1

Sweet Potato Fries  $1

Fries $1

Lil Farmers Kids Meals $1

(for the kids please)

Red Hare Root Beer and Root Beer Floats $1

$3 Monday Night Brewing Drafts

$ 3 dollar whole hog platters in the lot

(4pm to close: pulled pork slider, cole slaw, potato salad)

 

BLUE RIDGE FARM BURGER - ASHEVILLE

BLUE RIDGE FARM BURGER - ASHEVILLE

There has been some talk over the last few months about Farm Burger and Asheville.  A few tweets, a blog post or two and some nice Asheville press on our intentions.  So what exactly have we been working on since last October? We thought it was about time we fill everyone in.  It's what we are calling..


"A GUIDE TO MOVING THE FB HERD IN TEN EASY STEPS"

.. (and one not so easy) 


 Step 1. Find a great community, that shares Farm Burger values, has great beer, and would be a great place to move. Asheville - Check   

 Step 1. Find a great community, that shares Farm Burger values, has great beer, and would be a great place to move. Asheville - Check   

Step 2. Discover a great location. The historic Leader Building - Check

Step 2. Discover a great location. The historic Leader Building - Check

Step 3. Start to design - check

Step 3. Start to design - check

Step 4. Start to build - check   

Step 4. Start to build - check   

Step 5. Send up your best, The Farmburger A-Team - check

Step 5. Send up your best, The Farmburger A-Team - check

Step 6. Find a local pasture and form partnerships (Jamie Ager's cattle pasture and pigs) - check  

Step 6. Find a local pasture and form partnerships (Jamie Ager's cattle pasture and pigs) - check  

Step 7.  Get ready to open - check                                                                                                                                                                                               

Step 7.  Get ready to open - check                                                                                                                                                                                               

Step 8. Have a wall fall down two days before planned opening- (the not so easy) - check

Step 8. Have a wall fall down two days before planned opening- (the not so easy) - check

Back up Step 9. Watch out for bears? (definitely not in Atlanta anymore) - check

Back up

Step 9. Watch out for bears? (definitely not in Atlanta anymore) - check

Step 10.  Hang sign & open for business (sign up, almost open)   

Step 10.  Hang sign & open for business (sign up, almost open)   

EASY..JUST A FEW MORE DAYS, STAY TUNED