Locally minded chefs Andrea Reusing of Chapel Hill, North Carolina; and Brian McBride of Washington, DC, divulge their favorite regional food finds.
Castle Rock Gardens
Joe Hollis sells Appalachian and Asian culinary and medicinal herbs like Indian cucumber root and sansho leaves, which Reusing serves with fish.
Brad Parker’s tangy fresh goat cheese (sold at area specialty stores like Cheesetique in Alexandria, VA) is one of the best in the country, says Brian McBride of Washington, DC’s Blue Duck Tavern.
RRO’s luscious stingrays, snow hills and other oysters native to the Chesapeake Bay are “so fresh, it’s like you farmed them yourself,” McBride says.