Featured Farmers

From lamb to chicken, grits to greens, Kentucky and Indiana farmers produce some of the freshest and tasty ingredients. As a local institution that helped build the Louisville restaurant scene, the Bristol Bar & Grille builds its menus around these local farmers and producers. To us, the men and women who grow, raise and cultivate the ingredients served on your plate are more than just suppliers. They are our featured farmers. They are our friends. We believe it’s important for you to get to know who they are, what they do and why it’s so important.

In addition to the local ingredients on our daily menu, each month Bristol Bar & Grille showcasing one product from one of our featured farmers for the entire month. The chefs at each of the four Bristol locations will decide the best way to feature the ingredient in both the lunch and dinner special. The season will determine what is on the menu each month.

Photo of Homestead Heritage Meats
Homestead Heritage Meats
November 2016 Farmer of the Month

Homestead Heritage Meats

Patricks Whimsatt, a Salt River Electric Co-op member owns and operates Homestead Heritage Meats with his family in Springfield, Ky. Whimsatt has been raising cattle on his 80-acre farm since 2007. He produces and sells some of the finest dry-aged, Angus-based fresh from the farm beef, with no added hormones or antibiotics. In order to maintain the consistency and quality of his Kentucky Proud products, he finishes his cattle on the farm and processes them at Boone’s Butcher Shop in Bardstown, Ky., just 9 miles down the road. “There is nothing that is out of state,” says Wimsatt. “It’s all done right in the central part of the state here.” Thanks to Kentucky producers, Wimsatt’s Homestead Heritage Meats have gone from farm to shelf. Their products are available in Kroger stores throughout Kentucky. The farm often supplies large retailers in the area locally-grown summer sausage, steak, beef sticks and prime cuts of meat. In 2016, they were Bristol Bar & Grille’s November featured farmer of the month.
Photo of Mulberry Orchard Farms
Mulberry Orchard Farms
October 2016 farmer of the month

Mulberry Orchard Farms

Located in Shelbyville, Ky. Mulberry Orchard Farms produces fruits and vegetables, honey, eggs, meats, apple cider, and a wide variety of jellies & preserves. They offer 16 varieties of apples harvested late June until October. They also offer 17 varieties of peaches harvested July until August, and a wide variety of berries and fresh vegetables available throughout the season. Matt and Amanda Gajdzik own and operate the family-farm. In 2002, the two started farming cattle together while just dating. Since then, they now have corn, soybeans, hay, burley tobacco, and beef cattle. While Matt is a first generation farmer, Amanda comes from many generations of farm families. Both are graduates of University of Kentucky College of Agriculture. In early 2010, Matt and Amanda planted over 3,000 apple and peach trees. They planted these trees with the desire to sell quality, local produce to their surrounding communities. In 2016, they were featured as the Bristol Bar & Grille October farmer of the month. Their hope is to not only provide fresh produce to customers, but also the opportunity to learn about life on a farm, and to experience where your food really comes from. Today, they look forward to seeing the trees in the orchard grow and mature. They also look forward to watching their family do the same.
Photo of N&J's Poplar Produce
N&J's Poplar Produce
September 2016 farmer of the month

N&J's Poplar Produce

Noah Wengerd runs N&J’s Poplar Produce in Salem, Indiana. A traditional Amish farm, Wengerd manages the farm with his family. Keeping with Amish tradition, there is no modern technology including electricity on the 70 acre farm. N&J's Poplar Produce grow a variety of fruits and vegetables including corn to melons. Green houses home to tomatoes, beans and green peppers take up several acres of the property.  Often Wengerd starts growing his plants in waterbeds before transferring to dirt. Wengerd maintains the land using solely horse or man power. N&J’s Poplar Produce is registered in the state of Indiana as a wholesale fruit and vegetable grower. The farm often supplies large retailers in the area with produce grown on the farm. In 2016, they were Bristol Bar & Grille’s September featured farmer of the month, offering a variety of tomatoes, including heirloom to all restaurant locations. Chefs at each restaurant incorporated the tomatoes into daily specials.
Photo of Tallgrass Farm
Tallgrass Farm
August 2016 farmer of the month

Tallgrass Farm

You will find Tallgrass Farm near Mayo, Kentucky located in the midst of timbered and rock ledge ridges. They aim to preserve the agricultural heritage of Kentucky farmland. Since 1994, owners Tim Peters and Lois Mateus worked to demonstrate sustainable agriculture methods. They also interpret the connection between locally grown food and healthy living in educational programs and public outreach through their Tallgrass Farm Foundation. Peters' gardens on Tallgrass Farm encompass nearly four acres of assorted fruits, vegetables and herbs. Peters’ focus in 2016 are Kennebec and Yukon Gold potatoes. He raised them in a reclaimed orchard along Indian Creek-potatoes. They were featured in various recipes at Bristol Bar & Grille locations as part of the August 2016 farmer of the month feature.  
Photo of Hillerich Family Farm
Hillerich Family Farm
July 2016 farmer of the month

Hillerich Family Farm

Troy Hillerich runs his family farm on 10 acres in the Fern Creek area of Louisville. Hillerich Family Farm is a dream turned into a reality for Hillerich at age 24 when he graduated from the University of Kentucky with a degree in agriculture economics. Hillerich used the land of his grandparents and parents, initially a 1/2 acre, to grow vegetables and fruits to sell to locally owned restaurants in Louisville. The operation grew from there. Farming is Hillerich's full-time career. In addition to supplying some of the best products Kentucky has to offer, Hillerich aims to prove that his dream of farming can be a success in today's society and he can support his wife and kids on a farmer's salary. In 2014, Hillerich supplied 50 percent of the produce served in Bristol Bar & Grille's downtown location during peak season. The restaurant continues to grow the relationship with Hillerich's farm. Bristol Bar & Grille uses it's produce at all four locations. In 2016, Bristol Bar & Grille featured Hillerich Family Farm as the July featured farmer of the month.  Lunch and dinner specials at each location featured a variety of Hillerich's produce for the entire month. Hillerich's wife Jeanette helps with managing the farm's relationship with area restaurants while taking care of the couple's two young children. Troy hopes one day his kid's will love farming as much as him and continue on the legacy of Hillerich Family Farm.  
Photo of Stone Cross Farm
Stone Cross Farm
June 2016 farmer of the month

Stone Cross Farm

Focused on serving safe, wholesome food, Patrick and Leeta Kennedy run Stone Cross Farm and Cloverdale Creamery. Located on 103 acres in Spencer County, Kentucky, Stone Cross provides free-range, antibiotic, steroid and hormone free beef, pork and dairy products. The couple sources pork with other local farms who raise hogs to their sustainable standards. They provide everything from sausage links to pork chops to the whole hog. Their beef is grass and grain fed Angus cattle that is USDA graded and inspected by Stone Cross. Their meat was featured as Bristol Bar & Grille’s June farmer of the month in 2016. In addition to the pork and beef, Stone Cross Farm also produces lamb and cheese.
Photo of Capriole Farms
Capriole Farms
May 2016 farmer of the month

Capriole Farms

Capriole Farms produces some of the finest aged, fresh and surface-ripened goat cheese in the Midwest. It is owned and operated by Judy Schad. She is a former teacher, writer and mother who found her love for food on her grandparent's southern Indiana farm. Until 2012 she managed a herd of 500 goats, but in 2013 sold the herd and now buys goat milk from several Indiana producers. Schad is one of the first of a group of women who began making goat cheeses in their kitchens in the 1980s and started a movement of artisan cheeses that has grown quickly over the years.  Along with her friends Mary Keehn of Cypress Grove, Paula Lambert of the Mozzarella Co., and Allison Hooper of Vermont Butter and Cheese, Judy began cheese-making in her kitchen.  “When we went to the early American Cheese Society conferences in the 80s there were maybe a hundred cheeses at our festivals.  Now there are 1,400," she says. "All of us who were there in the beginning are proud that by supporting each other, we helped make this happen.” She’s been both a speaker and cheese judge at several international conferences and events in Italy and France, served as board member, conference chair, and vice-president of the American Cheese Society, board member of the American Dairy Goat Association, member of Women Chefs and Restauranteurs and recipient of their ‘Outstanding in Her Field Award’.  She has achieved the status of Maitre du Fromage the highest honor accorded to a cheese maker in the international Guilde de Fromagers.
Photo of Louismill
Louismill
April 2016 farmer of the month

Louismill Organic Flour and Grits

Louismill is a Louisville-based bakery and stone mill. It sustainably sources its products from organic farms in Kentucky. It offers non-GMO and organic flour and grits. The rigorous standards result in a higher quality, more nutritious product. These products contain more vitamins, protein and minerals than traditional store bought options. There are no chemical additives. Run by miller Tom Edwards, Louismill supplies products like smoked grits and heritage turkey red wheat flour. Heritage turkey red wheat flour is a highly-sought after
Photo of Hot 2 Trot Kentucky horseradish sauce
Hot 2 Trot Kentucky horseradish sauce
March 2016 farmer of the month

Noel Rueff and Art Williams of Hot 2 Trot Kentucky Horseradish Sauce

Meet Hot 2 Trot Kentucky horseradish sauce owners Art William and Noel Rueff. They plant, grow and harvest horseradish on one acre of land at Foxhollow Farm in Oldham County, Kentucky. Horseradish is planted in the spring, then harvested in the fall. The couple then cleans, cuts and prepares the sauce with mayonnaise, lemon juice, vinegar, salt and pepper. The recipe for the unique spicy condiment comes from an old family recipe. It is a great addition to many dishes including corned beef or ham, oysters, or even drinks like Bloody Mary's. Bristol downtown is famous for it's Sunday brunch Bloody Mary bar. It's another example of how the local farmers and their products enhance diners experiences. Bristol Bar & Grille featured Hot 2 Trot Kentucky horseradish sauce as its farmer of the month in March 2016. All specials at all five locations included the Kentucky Proud product for that month. Guests of the restaurant could also purchase bottles of the original sauce and the blackberry sauce. It allowed them to take it home and use it in his or her own kitchen.
Photo of Four Hills Farm
Four Hills Farm
February 2016 farmer of the month

Four Hills Farm

Our linguine and lamb meatballs feature Katahdin sheep and market fresh lamb raised at Four Hills Farm in Mercer County. Owner Jim Mansfield cares for the New American Lamb breed on a pasture producing a mild, gourmet-quality meat. The lambs live on a vegetarian diet with no antibiotics, added hormones or steroids. The animals are unique because they lose their wool naturally and therefore lack the lanolin in other breeds. This unique trait is what gives the lamb its great flavor. You can also find Four Hills products as regular specials on our menus. Bristol Bar & Grille featured them as the farmer of the month in February 2016 when diners got a chance to delight in the diverse flavors and cuts include stews, chops and gyros.