This week, White Oak Pastures’ Chef Reid was a finalist in the 10th Annual Flavor of Georgia contest hosted by the University of Georgia. Our pastured Chorizo Sausage was showcased in the Meat & Seafood category, and made it to the top three of 12 contestants. Products were judged on flavor, texture, ingredient profile, and how well the products represent Georgia.
Chef Reid is a graduate of the famed Le Cordon Bleu culinary school in Chicago. He joined the White Oak Pastures team almost three years ago, and continues to grow our on-farm dining Pavilion. It is Reid’s love and passion not just for food, but where it comes from, that inspires him to continually take pride in the way he prepares and preserves the season’s harvest.
We produce our Chorizo Sausage from pasture-raised hogs that freely roam our farm, rooting and wallowing in the mud, and never treated with steroids or antibiotics. Our hogs make wonderful pasture companions with our goats and sheep in our Serengeti Rotational Grazing Model.
At the event, we were honored to be among so many great farmers and food producers in the state. Even though we didn’t take home the top prize, we were thrilled to be a finalist showcasing the Flavor of Georgia. And, Chef Reid’s delicious Chorizo Sausage is the winner every day here on the farm!
