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August 01, 2014

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Building a better burger

Canyons bartender Amy Forrester serves up a half-pound burger with shaved white truffles, caramelized onions and Vermont sharp white cheese. Jeff Eason Photo
Canyons bartender Amy Forrester serves up a half-pound burger with shaved white truffles, caramelized onions and Vermont sharp white cheese. Jeff Eason Photo
Published: 8:38 AM, 08/01/2013 Last updated: 8:40 AM, 08/01/2013
 


Source: The Blowing Rocket

Skip the middleman.

That’s always been the advice of shoppers looking to avoid unnecessary markups.

That was Chef Julius Kalman’s motivation for finding an alternate source of prime beef for the steaks and burgers sold at Canyons of the Blue Ridge in Blowing Rock.

“I got tired of paying high prices for prime beef from food purveyors. It got to the point where our customers would have to pay extravagant sums for a good steak. So, I decided to cut out the middleman,” Kalman said.

Kalman’s solution to the dilemma was to raise his own cattle.

After discussions with a lifelong farmer named Stephen Weavil, the two men joined forces to raise their own cattle to provide affordable and delicious beef to local restaurants.

Their new enterprise, Circle W Farms, is located in rural Forsyth County, a little more than an hour’s drive from the High Country. Eight months ago, Kalman and Weavil began purchasing cattle and currently have a herd of approximately 20.

“We provide ground beef, ground chuck and filets to several restaurants in the High Country. Every two weeks we bring it to Canyons, Bistro Roca, Vidalia and now CoBo,” Kalman said.

“We’ve had nothing but great reviews from the customers and the chefs. All of our stuff is prime beef — grain fed, free range, with no hormones or antibiotics. It’s a costly way to raise cattle, but it produces a better beef product.”

Kalman also feels that providing restaurants with beef raised locally limits the amount of environmental pollution in the form of fossil fuels from transportation, while helping to stimulate the local economy.

“And we’re able to pass the savings on to the customer,” Kalman said. “We can sell a 14-ounce prime rib-eye and side dishes for $25. Anywhere else, you would have to pay $40 or $50 for a steak of that quality.”

For Canyons owner Bart Conway, offering locally raised beef is just one part of the restaurant’s effort to be a leader in “green” environmental practices. The restaurant also purchases locally grown vegetables and even has its own herb garden.

Kalman’s beef is finding its way into a number of Canyons dishes, including flank steak fajitas, strip steak dinners and gourmet hamburgers.

Last Saturday, the burger du jour was a half-pound burger prepared with shaved white truffles, caramelized onions and Vermont white cheddar cheese.

Kalman also utilizes beef cuts for dishes such as sirloin, rib-eye, short ribs and his specialty, a mouth-watering brisket recipe.

Kalman and Weavil plan to expand Circle W Farms’ production, but stated that they will never sacrifice the free range area and natural raising process, as these are cornerstones of their farming philosophy.

Circle W Farms will provide beef to a limited number of local restaurants. If you are interested in more information about Circle W, email owner, Chef Julius Kalman, at (info@canyonsbr.com) or contact him at (336) 566-8567 or farmer and owner Stephen Weavil at (336) 416-6571.


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