Farm Fresh Cuisine

At Jolley Farms, we are in constant admiration of the fine chefs who use our microgreens, herbs, edible flowers, and specialty vegetables to create imaginative dishes that look as great as they taste! On this page you’ll find featured restaurants, chefs, and markets as well as interesting information about microgreens and their superior nutrition, recipes, the locavore movement, and other topics of farm fresh cuisine.

For a complete listing of restaurants and markets that carry Jolley Farms produce click here.

Chefs are raving about Jolley Farms!

Executive Chef Johannes Klapdohr
Old Edwards Inn (Highlands, NC)

“Jolley Farms provides us with wonderful local produce that make a big difference in quality, presentation and nutritional value of our dishes so we can serve our guests the highest quality product. The result is amazing and our Guest truly appreciate and recognize the great flavor of the Jolley Farm vegetables and micro blends."

Chef Nicholas Figel
Cyprus International Cuisine (Highlands, NC)

“I’ve been proud to serve Jolley Farms produce since the summer of 2009. We could not be more excited about the exceptional micro-greens, delicate heirloom tomatoes, and surprising variety of vegetables Jolley Farms delivers. At Cyprus International Cuisine, we expect the best, and I can wholeheartedly endorse the spectacular beauty, wholesomeness, freshness, and value of Jolley Farms produce.”

Executive Chef Denny Trantham
Grove Park Inn (Asheville, NC)

"Not only are we helping out our local economy, but we are obtaining some of the best, freshest produce that is literally coming out of the fields that morning and onto a plate by evening. We feel at Grove Park Inn, Jolley farms assists us in developing an Ark of Taste for specific all natural vegetable needs that are consistent with our farm to table concepts and local Southern culinary traditions.”

Chef Chelsea Raby
Ruka's Table (Highlands, NC)

“The basil we get from Jolley Farms is the best we have ever tasted!! It is so amazing. That is an overall agreement in the Kitchen"

Chef John Fleer
The Canyon Kitchen at Lonesome Valley (Cashiers, NC)

“Every week, I look forward to the opportunity to ‘shop’ from the back of Zeb’s farm truck. The quality and flavor of his products never disappoints. And he’s never shy about asking for your guidance or trying something new. Our relationship with Jolley Farms definitely helps us push toward our goal of featuring the best flavors of the North Carolina mountains in the most beautiful setting.”

• Microgreens, the perfect little superfood
• Heirloom tomatoes are a priceless inheritance
• Locavore and loving it
• Mom was right – eat your veggies!

Chef Owner Bryan Kimmet and his wife Annie have done it again. Already seasoned restaurant owners – the two opened the successful Black Coffee Bistro in Middleburg, Va., just outside of Washington, DC in 1998– the couple’s newest venture, Café Solace, is already enjoying a reputation in Asheville, NC for seasonal menus with locally sourced ingredients.  Chef Kimmet calls it, “comfort food with a European flare.”

An avid gardener, Chef Kimmet is as comfortable with a hoe as he is a whisk.  He grew up on a family farm in Maryland, and whenever possible, tended his own kitchen garden within easy footsteps of the backdoor.

Currently he and Annie, along with their two daughters, live on a small farm in rural Haywood County, NC where he has added a chicken coop to the operation. But don’t let these humble digs fool you. Chef Kimmet has done stints in Europe, Palm Beach, and Washington, DC -the latter is where he met his wife when they were both at Loew’s L’Enfant Plaza Hotel.

Chef Kimmet enjoys taking old family recipes and reworking them with seasonal ingredients, giving a nod to the European sidewalk cafes he frequented on his travels.  And the fact that he and Annie have grown their own food doesn’t hurt.  Trips to Jolley Farms to personally select ingredients for the restaurant are not unheard of. 

Chef Kimmet knows a good patty pan squash when he sees one, and diners at Café Solace benefit from his expertise both as a gardener and a chef!