Alex Belew Catering
Farm to Table philosophy
My kitchen is nestled into the center of a working 249 acre farm in my hometown. I work extremely close with the farmers of this land and go pick my own berries, corn, and greens. We grow a ton of products that I am able to use in my cooking. They are also the oldest farm in Tennessee. I have very special relationships with the farmers and producers in my town. If I have a wedding or event to cater on a Saturday, for example, I am at the farmers market Saturday morning picking up all of my ingredients. I am one of 2 chefs in this town that specializes in using local ingredients. The closer to home the ingredients are, the more I tend to use them. I believe in the symbiotic relationship of farmers and chefs. We believe strongly in educating every person that visits The Grove from what it takes to plant the seed, to how I get it onto a plate. This is a very special place. I would love the opportunity to share more of this story and the work that we are doing together as farmers and chefs.