I mentioned in the “Meet the Owner” section that I “sunlight” as an English teacher. Despite the demands of running a restaurant–and despite the demands of being an English teacher and professor–I have not been able to give up either in the six years that I have done both.
People often ask me when I am going to pick one: it doesn’t make a world of sense how or why I continue to serve (quite literally) in these two demanding roles. My answer: I love both. I am gifted in both. I have no intention to pick.
People also ask how I do it all. My answer: I have the best team in the world (and I truly believe that). Paradiso is operated by an incredible and talented team of individuals, of which I am just one player. My co-captains, Kitchen Manager Emily Wilson, Pastry Chef Merenda Morris, Chef de Cuisine John Davison, and General Manager Bre Sterling–along with our 14 team mates create seasonally-driven food and beverages with an incredible attention to detail, down to the very spice.
In an effort to make it make more sense and to marry my two passions, these sun-and-moon professions, I used National Poetry Month as a platform to introduce a poetry theme to the menu. At the time, I didn’t think the poetry theme would be a permanent fixture, but the marriage made sense (at least to me), so I opted to keep it.
I’ve been told my whole life that marriage takes work–as, I’m sure, have you–especially in these cases where the couple is composed of opposites. And I’ve experienced this adage first-hand.
Our food creations, driven by the seasons and the local farms we have partnered with, woven with the poetry: that’s the work. In fact, maintaining this model is so special with such a small staff–and it is such incredibly hard work–that I thought it important to share a glimpse of what goes on behind the scenes with our diners. The good, the bad, the ugly, the beautiful.
Today, I’ll share a bit of the good.
Our years-long partnership with Twisted Willow Farms (Elizabeth City, NC) began with a Facebook post and a search for a farm-raised Thanksgiving turkey. Its owner/operators, Randy and Kandi Fulcher, actually specialize in farm-raised pork–a product that you may know is featured on our menu in several different ways.
It is a great honor to note that 100% of the bacon, pork belly, and ground pork is supplied by Twisted Willow Farms (to the tune of hundreds of pounds each month, thanks to you). Randy and his team even use his own recipe to cure and smoke the bacon that we serve.
This partnership is so special to me that I asked local photographer and content-creator, Adaeze Opara, if she could help us capture its beauty. This is the product of our collaboration:
“The Road Not Taken”: Anson Mills Grits, Twisted Willow Farms Pork Belly, Pickled Jalapenos, Sesame Seeds, Brown Sugar-Soy Sauce
Beneath the Willow Tree: Twisted Willow Farms Meatballs, House Alfredo or Marinara Sauce, Fresh Mozzaerella
Shrimp and Grits: Anson Mills Grits, Homemade Fish Stock, Sauteed Red Onions and Mixed Peppers, Twisted Willow Farms Bacon
Twisted Willow Farms Meat Lover: Homemade, Handtossed Dough, House Marinara, Fresh Mozzarella, Pepperoni, Twisted Willow Farms Meatballs and Bacon
