Okay, let’s start with the healthy stuff. When it comes to lettuce, greens and other highly perishable goods, proximity is key. Core 450 is tapping Tyger River Farms in Reidville (40 minutes away) and Broken Oak Organics at the Cliffs at Mountain Park (15 minutes away) for fresh produce.

Jennings loves the fact that Tyger River Farms is hydroponic, meaning all its veggies are grown in greenhouses without the use of dirt. The roots are cultivated in nutrient water, versus soil, for the ultimate in clean, organic produce.

Both farms also grow some of the area’s freshest herbs, including basil, cilantro, dill and parsley. According to Jennings, fresh herbs are the underrated stars of the culinary world, capable of lifting a dish from really good to great.

And the Core 450 team is not afraid of mixing cool greens and herbs with hot entrees, such as handcrafted garlic pizza baked in Core 450’s 6500-pound pizza oven topped with fresh arugula, or BBQ chicken pizza garnished with straight-from-the garden cilantro.

On to the star of the show, at least for carnivores: the meats. The Upstate isn’t widely known as a prolific beef producing region, but it does have its fair share of amazing grass-fed and finished cattle farms.

And it almost goes without saying that it’s the epicenter of top-notch pork products, from bacon and belly to shoulder and spare ribs.

Greenbrier Farms in Easley is a go-to for sustainably and responsibly raised beef and pastured pork. Established in 1988, Greenbrier Farms is a second-generation, family-owned and operated enterprise run by the Bishop and Pick families.

If you’ve ever sampled the Smashburger, Fall Harvest Cheeseburger or Korean BBQ short rib quesadilla on the Cherokee Valley Express Menu, you know that Warden doesn’t mess around when it comes to sourcing the best meat.

Dairy

And when it comes to dairy, Jennings says we’re fortunate to have a ton of amazing options for fresh, organic cheese, milk and butter from both cows and goats. Three of his favorites are Happy Cow Creamery in Pelzer, Blue Ridge Creamery in Travelers Rest, and for goat-dairy products, Split Creek Farm in Anderson.

Happy Cow Creamery specializes providing the region’s freshest milk … from grass to glass, as they like to say. Blue Ridge Creamery is focused on cheeses, and sources its milk from award-winning Southern Oaks Jersey in Abbeville. It even features cheese crafted from sheep’s milk imported from Tennessee, a rarity in South Carolina.

Jennings loves to top a grass-fed burger with a thick slice of melted local cheese held together by house-baked brioche buns.

Grains

South Carolina’s Lowcountry has a long, storied history of producing the country’s best rice, grains, cornmeal and of course, grits. Geechie Boy Mill on Edisto Island is one of the state’s leading purveyors, and chefs throughout the Carolinas swear allegiance to “GBM’s” dry goods.

Jennings is a huge fan of Lowcountry cuisine, like shrimp and grits and Carolina Johnny cakes, so you can be sure many of these down-state options will make their way into Core 450’s offerings.

Be sure to check back in with The Core to read about Core 450’s locally-sourced beer, wine and spirit menu – coming soon!