Horseshoe Farm
Two Upstate entrepreneurs are taking the Chef-Farmer relationship to a whole new level.
We quite often sing the praises of the relationships between our local farmers and chefs. We adore the restaurants that eschew traditional mass market food sources in favor of the men and women with their hands in the dirt right here in the Upcountry. It is, then, no doubt that we are beyond excited to see how the minds behind James Beard nominated The Anchorage and That Garden Guy are taking this practice to an entirely new level with the announcement of Horseshoe Farm.
Chef and owner of The Anchorage Greg McPhee has partnered with That Garden Guy’s Chris Miller for a farm that they can call their own. Sitting on a 21 acre plot of land near Downtown Travelers Rest, Horseshoe Farm will directly source The Anchorage and, eventually, other area restaurants. Miller’s vast experience as a farmer will bring organic practices and modern techniques to the farm as they work hand in hand to bring the highest quality local ingredients to The Anchorage’s menu.
“From day one, Greg has been a huge supporter of local farms, and I'm honored to be able to work together to increase the quality and diversity of food he can use at the restaurant. I am inspired by what Greg does in the kitchen, and I hope that I will be able to provide similar inspiration out on the farm,” says Miller.
For his part, McPhee says that “To be able to partner with Chris on this project has me as excited as I’ve ever been. Not only will Horseshoe Farm increase the amount of crop diversity at The Anchorage, but it will bring a stronger connection between the cooks and service staff and the food they’re serving.”
The land itself presents a treasure trove of opportunity as it has its own natural water sources, biodiversity, and pristine woodland. The goal is to create an operating production farm with great respect for the existing natural land, creating the healthiest environment possible both for the local community and for the crops. Miller sees plenty of potential to grow a mix of annual and perennial crops to deliver truly unique and delicious items to Upstate diners.
Today, the first signs of life are just starting to emerge from the carefully tended soil but as the weather cools, it is only a matter of time before the bounty of fall harvests begin to appear on The Anchorage menu. Eventually we can look forward to collaborative dinners on the farm itself and even a CSA and participation in local farmers markets. For now, though, we celebrate this new partnership and the first signs of life it blossoms.
