When our members sit down to eat at either the Members’ Lodge or The Summit, a lot of time and effort will have gone into ensuring that the quality of their meal matches the exquisite details and luxury found here at The Greenbrier Sporting Club.
Many of Executive Chef Jered Miller’s culinary creations incorporate produce and meats from local farms. These farms are carefully chosen to ensure that their practices are in accordance to the principles The Greenbrier Sporting Club promotes. When developing their menus, our talented chefs work with regional farmers to source what is in-season. They have a great relationship with the food they are providing and take pride creating each dish for their members.
As Thanksgiving quickly approaches, we would like to highlight Joyce Farms in Winstom-Salem, North Carolina. The Sporting Club will again be working with Joyce Farms to source fresh, naturally flavorful turkeys for our Thanksgiving feasts. Whether our members choose to dine-in with us, or take home a bird to cook themselves, we would like to thank Joyce Farms for making our Thanksgiving dinner possible. Beautiful memories will be made, as families gather around the table for the holidays.
Joyce Farms raises the very best all-natural poultry, beef and game for the top chefs, artisanal butchers, and educated consumers across the U.S.
To learn more about Joyce Farms, please visit their website HERE.