The Harvest Table is a restaurant that adjoins a general store located in Meadowview Virginia, on the Old Town Square. They are proud to carry goods from the region and continually call out to local farmers, gardeners and food artisans to provide their products for the Harvest Table menu.
Their commitment to local doesn’t end with the restaurant, as their companion General Store maintains the same sourcing strategy. They host handicrafts such as baskets, handmade soaps, yarn and hand-knit clothing, furniture and other woodwork, and many other kinds of specialty products from across Virginia. They also carry basic and local food items like jams and jellies, canned goods, hand-made candies, baked goods, fresh produce in season, free-range eggs, and a variety of other delights.
Hours of Operation:
Wed - Saturday 5:00 to 9:00
Lunch 11:00 to 2:00 Wednesday through Saturday
Phone: (276) 944-5142
www.meadowviewfarmersguild.com
Ten Hot Questions
1. How did the Farmer’s Guild’s Harvest Table get its start?
The restaurant was actually conceived as an alternative to a proposal to put a truck-stop and McDonalds at this exit. This was designed to provide what we think is a better economic opportunity for the community.
2. How long have you been in business?
We have been open for business since September of 2007.
3. What is the best experience you have had with a customer?
Our best experiences are the tremendous reception we’ve gotten from this region. People seem to really understand that this represents a new model for a positive future for our community.
4. What is your favorite part about the restaurant business?
The favorite part about this approach is that we’ve developed wonderful relationships with our suppliers, both farmers and artisans. I love to see some of the farmers dining here, and even ordering something made from the food they’ve supplied us. We’re clearly building a community of people.
5. How would you define food for the soul, and what is your “soul food?”
I think food for the soul is food that we can be proud of serving-- food that
is grown or raised responsibly and with a respect for the land.
6. What is the best selling item on your menu?
Best-selling item changes, as the menu changes almost daily.
7. What is our personal favorite item on the menu?
My personal favorite item is hard to say (since it always changes). The two main chefs, Philip Newton and Richard Houser, find that the challenge to develop menus using what we have available makes this a creative job, rather than a simple food prep exercise.
8. When was the last time you significanlty changed your menu?
We change the menu weekly at least, and sometimes daily. A few weeks ago we had a little educational insert in our menu explaining (educating consumers) as to why we don’t put little lemon wedges in each glass of water: “Sorry, but lemons don’t grow in Virginia. Instead, let us show you what our region does really well: art san cheeses, grass-fed beef and lamb, beautiful tomatoes and eggplants (in their season), year-round greens, trout from Blue Ridge streams.” Well, a local farmer brought us a bag of lemons from his two lemon trees in his greenhouse! Rather than hide them, we made a handful of lemon meringue pies, proudly served them....until we ran out of them. That’s the kind of restaurant we are.
9. If you could, in what ways would you expand?
If we expand, we’ll expand the market for the farmers of this region.
10. Are there any big plans for the future?
For the short-term, we’re working on a little outdoor park for the public. In time, we’d like to have some land to grow our own food, and for a sustainable agriculture demonstration garden.