Guest chef will be featured at Camp Lejeune

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Joseph Fasy of Hook & Cleaver in Fuquay-Varina will create locally inspired menu

RALEIGH – The N.C. Department of Agriculture and Consumer Services, in partnership with Camp Lejeune, will host chef Joseph Fasy at the base’s Wallace Creek 100 Mess Hall on Oct. 25.

Fasy is the owner of Hook & Cleaver Market on Broad and executive chef at Catering by Hook & Cleaver, both in Fuquay-Varina. He will work with foodservice staff from Sodexo to create a locally inspired lunch menu at Wallace Creek 100 Mess Hall. Fresh products will be featured and supplied by Foster-Caviness and Sysco Raleigh, respectively.

“The guest chef program is a continuation of the great partnership between North Carolina’s top two industries, agriculture and the military,” said Agriculture Commissioner Steve Troxler. “Through this program, we have been able to support local growers and promote health and well-being at local military bases.

Fasy comes from an Italian-restaurant family, and has more than 35 years of culinary experience that includes work at the Biltmore, Hotel Sofitel and Le Cirque in New York City. He was also the executive chef for the Stadium Hospitality Village at the 1996 Olympics in Atlanta. His ventures include local cooking competitions, a cookbook project, food articles, blogs and numerous events supporting the community.

The guest chef program is one of many marketing initiatives of Got to Be NC, the official state identity program for North Carolina agricultural products. More information about the program is available at www.gottobenc.com.

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