Firefly Fare

Our Story

 

From Chef Chris Parkhurst

Chef Chris ParkhurstMy interest in the culinary arts began while earning my B.A. in Anthropology at the University of Georgia. A passion for local, farm-to-table southern cuisine stems from studying the connections between people, the land, and their food culture throughout history.  

 

I began my career as a chef in Winston-Salem, NC working for regionally-focused multiple unit restaurants The Village Tavern and Lucky 32’s. I opened Steak Street in Highpoint, NC, focused on steaks and low country fare. From there I worked with a small team of chefs and the owner/pastry chef at Southbound Bistro in Winston-Salem, focusing on intimate, fine-dining cuisine and unique experiences. In the year 2000 I moved to Decatur, Georgia where I joined the staff of the Watershed with Executive Chef Scott Peacock. While working with Chef Peacock, I had the honor of preparing the dinner for “A Place at the Table” in 2001, an event celebrating the cultures of Appalachia at Virginia Tech, including Edna Lewis, the ground-breaking chef from Virginia with whom I had the honor of knowing.


I then came back to the Virginia area to enhance my culinary repertoire while working for the Landing Restaurant and Metro. I soon became introduced to the local farmers, and pursued a different education by managing the Happy Belly Deli and produce section of the Roanoke Natural Foods Coop. While performing these duties I also taught the series Cooking at the Coop, as well as leading several lectures on the benefits of local and organic food and farms for Norfolk Southern and at the North Cross School symposium.

 

I opened Firefly Fare in October 2011 inside the historic City Market Building, helping to strengthen the farm-to-table movement and importance of local sustainability to southwest Virginia. I have recently been featured on NPR's the “Veggie Chef” with Andrea Mattione and at the Salem Farmer’s Market Chef’s Circle.
Photo of Chef Parkhurst by Jes Gearing

 

Thanks to our Preferred Local vendors:

 

Waterbear Mountain Farm (Floyd)
Ferguson Farm (Rocky Mount)
Good Food Good People (Floyd)
Rolling Meadows Farm (Franklin County)
Riverstone Organic Farm (Floyd)
King Brothers Farm (Bent Mountain)
Martin Farms (Boones Mill)
Sparks Family Farm (Boones Mill)
Guthrie Farm (Boones Mill)
Heartland Harvest (Harrisonburg)

Local Seafood Delivery (Salem)
Sandy River Pork (Axton)
Twin Oaks Tofu (Louisa)
Bright Farm (Floyd)
Blue Mountain Brewery (Afton)
Foggy Ridge Cider (Dugspur)
Blue Ridge Vinyard (Eagle Rock)
Villa Appalachia (Floyd)

Fincastle Winery (Fincastle)

 

 

LOCALLY SOURCED CUISINE

lunch: 11 am – 3:30 pm, Mon-Sat • dinner: 5 pm – 9 pm, Wed-Sat • Sunday: 11 am – 3 pm
 
540•206•2630

 
All food images provided by Katie Larrington Photography • Site design by Howl'n Dog Designs