Nov Dec newsletter- rough draft

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My goal, and ours at
Greystone, is to provide our
members and guests with
a consistent, quality dining
experience. To achieve this goal, we source the
freshest local ingredients partnering with farmers,
growers and fishermen. We frequent the Finley
Avenue Farmer’s Market, hand picking healthy
vegetables and fruits for our kitchen. We buy our gulf
seafood from Greg Abram’s in Panama City, Florida.
Buying directly from the fisherman himself insures
that our fish and seafood is the freshest available. We
buy farm raised meats from Southeast Family Farms
and fresh goat cheese from Stone Hollow Farm in
Harpersville. These are just a few examples of our
commitment to quality. Using local ingredients that
are indigenous to our region is an integral part of
our menu planning and pays respect to our south-
ern heritage, cuisine and culture. Partnering and
supporting these local businesses also strengthens
our economic community. It makes good sense to me.
Chef Alan Martin
Executive Chef with Greystone Golf & Country Club
205.776.3182
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