Nov Dec newsletter- rough draft

M y 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 amartin@greystonecc.com 205.776.3182

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