Lucky 32 Southern Kitchen Restaurant



Locavore's Delight Tasting Menu
Also see the other farms we work with: Local & Sustainable... Farm to the Fork!

A special "Locavore's Delight" tasting menu was a 2012 Finalist for Best in North Carolina restaurant competition (see the menu below). The special menu included fresh ingredients from our North Carolina farm friends. Below read more about each farm and their provenance. We continue our wonderful relationships with these NC Farm Friends.


LaPaz in Lenoir
LaPaz, located just outside Lenoir in an area called Happy Valley, was developed by Bill White and three friends to raise sturgeon for caviar.

Screech Owl Farm in Pittsboro
Screech Owl Greenhouses produces fresh, hydroponically-grown, pesticide free produce all year. Their greenhouses are run with used motor oil, and also use rain water to irrigate crops. Screech Owl Greenhouses produces fresh, hydroponically-grown, pesticide-free produce and herbs all year. The greenhouses are open for sales on Friday and Saturday from 3-6. They also sell at several of the local Farmer's Markets, including the Pittsboro, Siler City, and Wake markets.

Plum Granny Farm in Capella
Plum Granny Farm is a USDA Certified Organic small family farm located in the north central piedmont area of North Carolina. The farm is set on 54 beautiful acres of rolling countryside just south of Hanging Rock State Park in the Capella community.

They are building on their heritage as a NC Century Farm, as the farm has been in the Ferguson family for over 140 years. They grow raspberries, blackberries, garlic, ginger, specialty veggies, herbs and cut flowers. This year they are adding eggs from pastured chickens, and honey produced without miticides or antibiotics.

Although full-time farming is new to them, they have deep connections to a farming heritage. Cheryl grew up on this farm, and her father, grandfather and great-grandfather all practiced the art of cultivation on this soil. Ray has his farming roots in Kansas, where his mother grew up amid some of the most beautiful soil that has ever been seen.

Their approach to farming is to nurture the soil and the land to return it to its optimal state. Building the soil with cover crops, compost and manure will help them produce better, healthier crops, and is an essential part of sustainability.

Watch Plum Granny Farm on Flavor NC on WUNC-TV's Flavor NC:

Faucette FarmFaucette Farm in Browns Summit
Faucette Farms has a rich heritage in North Carolina dating back to the early 1900's. The farms was founded as a small family tobacco farm with minimal amounts of produce. Throughout seven generations, the Faucette's have poured their love, energy and respect into the land in order to squeeze out just enough to support their families. Thanks to the hard work of loyal employees, the farm has been able to grow exponentially in comparison to its humble beginnings. Today, Faucette Farms is also able to supply produce to a multitude of families in the community and other establishments.

2008 was a year that brought unique changes to the farm. Strawberries were grown at the farm for the first time. The berries proved to be a huge success and were enjoyed by many families in the local community. Grove Winery also used them to make their muti-award winning strawberry wine. Once the weather became too warm for the strawberries, our focus changed to providing a larger variety of certified organic produce to the public.

Not only does the farm grow well known organics, such as yellow squash, they also raise special, lesser known varieties, such as spaghetti squash.  Zucchini, cucumbers, sweet potatoes, pumpkins, blueberries, onions, and a variety of herbs and beans are all organically grown crops that are found in a abundance at the farm. Although the corn is not certified as organic, it is grown just like the rest of the organic produce. Along with the farm's wide variety of fruits and vegetables, country cured meats and sausage, made from the family recipe that has been handed down through the generations can be found at the farm.

Greensboro Children’s Museum’s Edible Schoolyard in Greensboro
The purpose of the garden is to allow museum guests (but primarily children) to have an interactive experience with their food and how it is grown. They focus on the seed to table cycle (planning, planting, caring for, harvesting, cooking, eating, cleaning up, composting) as a tool for food empowerment. Children are involved in every aspect of the garden and they try to have lots of items that they can eat out of hand. The Edible Schoolyard receives over 100,000 visitors per year, so the potential to have a large impact on the eating habits of members of their communities.

The garden is a mixture of styles and methods—they are always trying to figure out what works best to meet the needs of the Edible Schoolyard program (production and teaching oriented) and the needs of the larger museum (looking at the garden as an exhibit—neat, beautiful, interactive, something for every guest to snack on). They follow sustainable/organic/permaculture/biodynamic practices whenever possible. Most of our fertility comes from animal manure and compost, they don’t use pesticides/herbicides, rotate crops, covercrop, etc… From permaculture they use the principle of “stacking”—basically, in any given space there are many vertical layers that can be farmed and they try to have plants at varying stages of development planted in each of these layers (fyi—the layers include; groundcovers, herbs, shrubs, understory trees, larger trees, bulbs, and vines). Museum guests love fruit. We are still planting more and varied trees.

Bradds Family Farm in Grey’s Chapel
Bradds Family Farm is a small operation located in Randolph County. Each year they grow approximately 80 hogs that are mainly sold in the Greensboro area. Their hogs are on pasture and are fed the Whey from the cheesemaking at Goat Lady Dairy, as well as whole grains.

MAE Farm Meats in Louisburg
MAE Farm pork is specially bred for all of the flavor and tenderness that once distinguished fine natural pork. They raise their hogs to high standards in the most natural and humane environment they can provide.

At MAE Farm they work with local environment groups to ensure that the 73 acres we farm will have little environmental impact. They want to ensure that the land and the land that surrounds them will be safely enjoyed for generations to come. Farm tours and nature walks are available to school and civic groups.

MAE Farm also raises beef. As with their pork, their cows are free-range. The cattle is grass-fed and finished out on corn. This feeding process provides a quality meat and an impeccable taste. The farm also grows vegetables and produces wonderful chutney's.

Heritage Farms in Seven Springs
Heritage pigs are specialty breeds that haven’t been tainted by the gigantic pork industry. Bourdain has a good point about the mass produced piggies. They really are boring and dry compared to the way hogs are supposed to be. Heritage breeds are fattier, tastier, better marbled, and just all around good. The farms that are starting to raise (or have been raising) these breeds are doing more than just selling a superior hog; they are helping to keep these breeds alive. In the 30's, there were 15 breeds of pig that were raised; 6 of those breeds are now extinct. Creating a market for these breeds ensures that they won’t be lost. Give one of these farms a shout and order up some pork, or you may be lucky enough to have a local farm that is raising these wonderful beasts. Either way support heritage breeds of pig and any other livestock. You’ll be happy with your choice.

Old Mill of Guilford in Oak Ridge
The Old Mill of Guilford was founded in North Carolina on Beaver Creek in 1767 to grind grain for the early settlers of what is now Guilford County.  Today, the mill continues to produce all-natural, stone-ground, whole grain foods, just as it has for over 250 years.

The mill produces all natural corn meals and grits along with a wide range of mixes including: sweet potato and oat bran muffin mixes, gingerbread, Scottish scones, Scottish shortbread, and heidesand cookie mix (a German shortbread). Visit the Old Mill Store for these products and other fine foods and crafts from North Carolina.

Truffles NC in King
Truffles NC products include; truffle butter, truffle salt and truffle hone. They are the only domestic producer of all natural AUTHENTIC black truffle products in the US. They never use truffle flavoring.

Schicker’s ACRE in Pleasant Garden
"Only 1 mule and 39 shy"

I started a very small garden in 2007 and in early 2008 one of Lucky's chefs gave me a seed catalog. I asked him if there were any vegetables he wanted to offer the guests at Lucky's that he was unable to purchase from other vendors? Thus was born "Schicker's Acre." My idea is to grow hard to find vegetables, from kohlrabi to black cherry tomatoes ... and I'm always on the lookout for new or interesting vegetable varieties. ~Mark Schicker

Guilford College Farm
Korey Erb and his team at the Guilford College Farm in Greensboro sold their first batch of yellow squash to the dining hall in 2011. By any and all measures, the first year at the Guilford College Farm was a complete success, and Guilford College campus enjoyed just-picked, “hyper-local” produce throughout the 2011-2012 school year. Lettuce, tomatoes, cucumbers, mixed greens, peppers and a variety of other produce thrived in the carefully tended soil, and were quickly consumed by students, faculty and staff who appreciated the wonderfully fresh offerings. It’s been exciting to have a working farm on campus for the first time since 1943, when WWII interrupted a tradition that had lasted more than seventy years.

Today, thanks to changes big and small, the farm is poised to grow and sell twice as much food in the coming years to the college, local CSA groups and to local restaurants, including Lucky 32 Southern Kitchen. Visit their website to read more about the Guilford College Farm and Guilford College Sustainable Practices.

Read the story: Guilford College keeps produce local for Triad restaurants, July 31, 2012, News14Carolina,

Massey Creek Farm in Madison
Farm raised, natural products from our farm to your family.  For over 200 years, their family has dedicated its work to cultivating the land in Rockingham County. For the last 20 years, they have produced pork, and in the last year they totally changed their model to deliver all natural, pastured products that are environmentally sustainable. 

Pigs, lambs and chickens roam on fresh grass, breathe mountain air, and are never injected or fed with hormones or additives.  They supplement their pasture grazing with locally purchased grain. Generations of their family currently farm the land so they can provide you with locally grown, quality food products from your local community. 


Our "Suddenly this Summer" menu featured a special "Locavore's Delight" tasting menu that was a 2012 Finalist for Best in North Carolina restaurant competition. The special menu included fresh ingredients from our North Carolina farm friends. Below read more about each farm and their provenance.

See the past menu submission for the 2012 Best in North Carolina restaurant competition: Cary | Greensboro


Hickory Smoked Farm-Raised Sturgeon
with vine-ripened tomatoes, pickled vegetables and basil pesto

STURGEON is farm-raised by LaPaz in Lenoir, and smoked in-house

TOMATOES are from Screech Owl Farm in Pittsboro; but who they come from will change daily

Pickled vegetables are GARLIC SCAPES from Plum Granny Farm in Capella, pickled by us

BASIL in pesto is from Greensboro Children’s Museum’s Edible Schoolyard, Faucette Farm
and Schicker’s Acre in Pleasant Garden


Parmesan-Crusted Pork Cutlet
served with creamy grits topped with truffle butter and summer squash

PORK cutlet, pork loin, is from Bradds Family Farm in Grey’s Chapel and MAE Farm Meats in Louisburg

Stone-Ground GRITS are from Old Mill of Guilford; the love you taste is from L32SK

TRUFFLE BUTTER is from Truffles NC in King, made by Jane herself

Summer SQUASH is from Schicker’s Acre in Pleasant Garden, and Guilford College Farm in Greensboro,
and MAE Farm in Louisburg

Peaches & Cream
Housemade vanilla custard with wedges of ripe peaches and cinnamon-scented sorghum syrup

PEACHES are from the Farmers’ Market, varieties and farms will vary

Vanilla Custard is made with MILK from Homeland Creamery in Julian, home of happy cows

EGGS from Massey Creek Farm in Madison, hold it all together

We at Lucky 32 Southern Kitchen have long believed that
the nearer the farm to the fork, the better the flavor.
Meet more of our local partners.

Best Dish NC
Find out more about North Carolina food products from the
NC Department of Agriculture and Consumer Services

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Lucky 32 Southern Kitchen
Greensboro, NC Restaurant

1421 Westover Terrace
Just off Wendover Ave.
Near UNCG, Green Valley Office Park, Women's Hospital, Greensboro Country Club and Friendly Center
336-370-0707 | Email Us

Lucky 32 Southern Kitchen
Cary, NC Restaurant
7307 Tryon Road
Between US 1/64 and Kildaire Farm
Near Raleigh, Holly Springs, Apex
and Research Triangle Park
919-233-1632 | Email Us

American Cuisine | Southern | Farm to Fork | Local Foods