Check out our incredible story!
Bleu Barn Bistro began in 2014
We are here to pay homage to our neighbors, farmers, and land we live on while providing our guests with the best flavors our region as have offer. We strive to source a majority of our meats and produce from local farmers and purveyors in our greater Piedmont Region. By sourcing products from our region, the bounties and scarcities of the season are always the theme of our menu. By using ingredients that are present in our region, we are able to serve foods that are fresher, buy food that is produced in a fair and equitable way, represent our historically local culinary traditions, and support our farmers who are striving to improve the quality of our food and land
Because of this focus, preservation is key. We dry, can, pickle, ferment, smoke, jam, preserve, and freeze like our ancestors did. We love the challenge and reward of preserving and enhancing flavors through out the year. Strawberry lemon poppy seed jam in the middle of January, that’s because we froze our farmers abundant strawberries at the peak of their season. House hot sauce changing flavor profiles from batch to batch, that’s because our team hand picks a variety of peppers at the end the season right before our farmer tears them up to make room for fall crops.
We buy mostly organic and heirloom grains and corn grown and milled in North Carolina. We want to help save our historical and heirloom varieties and show case them with the love and delicateness that our farmers put into bringing back these varieties
The animals that we purchase are grown the way they were intended. Our chickens are free range, our pork is pasture raised, our beef is grass fed and our seafood is right from our coast. We personally tour the farms that we work with. We know our farmers, we know their families, and we know their farms.
Our dry goods and paper products are always eco-friendly. We take our time to source from multiple companies to offer a variety of recyclable, compo-stable and sustainably made products. Please help us continue the life of our products by recycling and composting them when you are done.
Our team is made up of chefs with a variety of back grounds. Some have bachelor degrees in food science from Johnson & Wales University and some learned their way while working up the chopping block. Everyone on our team has input in our menu and specials. Our team, our farmers, our purveyors are like family. We work with them not to become rich one day, but to be a part of an organization, a family that is helping preserve our region and providing our customers with the best flavors our region has to offer. We hope our menu showcases our love for what we are doing.