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Chef Lucas Doty - The Root Cellar Cafe - Chapel Hill, NC

Some of Chef Lucas Doty’s earliest and most memorable food experiences were from his Ukrainian-born grandmother, who spoiled the family with homemade Swedish meatballs, pillowy pierogies stuffed with cheddar and potato, and fried donuts sprinkled with powdered sugar. Doty brings that made from scratch with authentic ingredients sensibility as the Chef and Kitchen Manager at The Root Cellar Café and Catering in Chapel Hill, NC. “The philosophy is simple,” says Chef Doty, “make and bake everything from scratch every day and strive to use the freshest ingredients, including from farmers right here in our own community.” The Root Cellar is serious about the food they serve, specializing in scratch-made sandwiches, salads, pizzas, soups, desserts, and locally roasted coffees provided in a casual dining experience.

 

The straight-forward, locally focused menu is a product of what better informed diners have come to expect from restaurants. “Quality matters to our customers,” explains Chef, “they’re better informed and want to make sure that what they’re eating is good for them and their families. They know that food tastes better when the ingredients are grown closer to home.” Over the past 3 years, The Root Cellar has been very diligent about making sure we communicate to patrons about its commitment to serving fresh seasonal ingredients from North Carolina farmers and local producers when possible. “The farm-to-table movement is nearly universal today, continues Doty, “even in small rural communities, restaurants are serving dishes created with locally grown ingredients.” The Root Cellar’s successful reputation is built on the fact that we serve scratch-made food that uses local seasonal ingredients whenever possible, including from farmers in our own community.

 

That commitment is why the relationship with Foster-Caviness, and its Friends of Farmers local program, is valuable to The Root Cellar. “As you can tell, we are passionate about where our food comes from, and we care about the food we sell to our customers. We appreciate that Foster-Caviness also shares these same beliefs. Using a company such as Foster-Caviness gives us better access to the many local farms North Carolina has to offer.” Chef doesnt see the local movement going away any time soon. “The enthusiasm for the local-food movement has demonstrated that people are concerned more than ever about where their food comes from and that they are willing to pay more for that food if it means they are getting better quality products that are also better for their families’ well-being.”

 

Foster-Caviness is proud to be providing fresh produce to Chef Doty and The Root Cellar. Visit them today and experience what fresh, locally sourced ingredients mean for a full flavored and healthy palette. When asked about what customers love most at The Root Cellar, Chef Doty exclaims “Our customers love Brussels sprouts! Whether they are roasted, grilled, fried, shaved or marinated, Brussels sprouts remain one of our most popular dishes that customers can’t seem to  get enough of them.”

 

The Root Cellar is open daily for breakfast, lunch, and dinner. Visit them online at www.rootcellarchapelhill.com.

   

 

 

 

 
     

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