Il Palio Restaurant is a 2011 North Carolina Best Dish Finalist!
Executive Chef Adam Rose and Chef De Cuisine Isaiah Allen are the drivers behind Il Palio’s sustainable food movement. They work very closely with the regional farmers and artisan producers to bring the best North Carolina offers to the table. This “farm to fork” concept allows Il Palio’s diners a great taste of what the local farmer markets have to offer. “I love talking with our guests about their menu selections, and how we prepare their dish, and they are amazed to learn they can find all these ingredients at the famers’ market.” says Isaiah.
The sustainable food movement and slow food movement are a daily way of life for Il Palio. Chef Adam Rose is often found on Wednesday afternoons and Saturday mornings at the Carrboro Famers’ Market picking up his orders and talking with famers about the great foods to coming in season. Adam says, “For me, using the freshest ingredients is the only way to cook. The food tastes so much better, and is a lot better for you.”
Throughout the year Il Palio averages approximately 85 percent local ingredients during the summer to 50 percent local ingredients in the winter. This years’ NC Best dish menu leads off with a fantastic new North Carolina beef dish. Adam Rose discovered Coastal Cattle farm that has 100 percent local grown all natural Angus beef. “This is one area we struggled in finding a consistently great quality producer until now. The sirloin from Coastal Cattle is a great cut of beef at an affordable price.” says Chef Adam.
Il Palio’s NC Best Dish Menu items:
chapel hill creamery mozzarella stuffed margarite
nc blue crab, heirloom tomatoes, basil, fava beans, house made maple view farm butter, chapel hill creamery asiago
21 day aged nc all natural angus sirloin
zucchini and elodie farm goat cheese sformata, shiitake mushrooms, red wine and peppercorn reduction
coconut rum soaked baba, strawberry cream , chocolate covered strawberry
Our NC Best Dish selections will be featured beginning in June, due to some of the ingredients not coming in season until then. But in the meantime we currently feature the Coastal Cattle Sirloin with our porcini rub, local spinach, garlic, Elodie farm feta cheese, and local shiitake mushrooms. And the Strawberry daiquiri is currently on the menu.
We look forward to seeing you all soon, dining with us and at the Farmers’ Market. If you would like more information on the local farms and artisan producers we partner with please click on our dinner menus and/or contact me at firstname.lastname@example.org or via phone at 919-929-4000.