As founder Glenn Roberts knows, the cornerstone of remarkable food is the quality of the product used. To Roberts, cuisine implies more than cooking; it represents a complex expression of community that emerges in a distinct locale and is dependent on soil, agriculture, preparation, and rites of consumption. We at Wild Olive could not agree more. Anson Mills offers “handmade mill goods from organic heirloom grains,” allowing us to present our guests with the flavors of the Antebellum south. Purple Cape beans, farro varietals, and Carolina Gold rice are all staples on our menu. Jacques has been calling in orders to Catherine for over a decade now.
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