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Our Farm Partners

Farm-to-table is more than just a buzzword at Charleston’s Cannon Green. It’s a philosophy, way of life. Plus, what better way for Chef Amalia Scatena to combine her Mediterranean expertise with Lowcountry flavor than with produce and meat that come straight from area farms.

Chef Amalia exploring the ACE Basin with St. Jude Farms

That egg that makes the bowl-licking sauce in the raviolo? You can thank Celestial Hills Farm in Huger, SC for that. It combines with the house-made pasta, brown butter, ricotta, spinach, and garlic in a sinfully delectable way.

Raviolo with duck egg from Celestial Hills Farm

The fresh clams and mussels in the ciopponi, that’s thanks to St. Jude Farms. Plucked from the ACE Basin around Edisto Island, these bivalves don’t travel far before becoming the centerpiece of Chef Scatena’s dishes.

Quail comes from Manchester Farms and other proteins arrive from Blackbird Farm and Celestial Hills Farm. And the vegetables that share the stage with their meat counterparts, well, they’re courtesy of area farms, including Ambrose Family Farms, City Roots, GrowFood Carolina, and Mepkin Abbey. They’re seasoned with salt from Bulls Bay Saltworks and honey from Savannah Bee Company.

Shishito Peppers with Bulls Bay sea salt

Chef Scatena’s culinary training in Italy means that light and airy flavors are the most important part of her dishes — no foam gimmicks or sparklers to distract from the taste. Her plates require fresh ingredients that burst with flavor, and you can’t get much fresher than with products coming from Charleston’s backyard.