Local Food Cook-Off
The Local Food Cook-Off at the Wild America Nature Festival is sponsored by Edible Western New York and includes five award-winning food vendors: The White Carrot Restaurant, Labyrinth Press Company, Green Heron Growers, Reverie Creamery, and Superfresh! Organic Cafe. With a wide variety of quality, fresh food, everyone from picky eaters to veteran foodies will find something to love. This is not your average festival food!
Learn more about our food vendors below!
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Proud sponsor of the
Wild America Nature Festival Local-Food Cook-Off 
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In collaboration with
Chautauqua Institution Food Festival (August 20-25) 
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GREEN HERON GROWERS
Green Heron Growers is owned and operated by Steve and Julie Rockcastle. They strive to provide nourishing food for their family, friends, and community. Located in the farmlands of Western New York in Chautauqua County, the farm has been certified organic since 2007 for shiitake mushrooms & veggies, herbs, and fruits. Their chicken and egg production was certified in 2009, along with the pastures where they graze 100% grass-fed beef.
The Green Heron herd contains pure Devon, and Devon crossed with Hereford, Angus, Clarolais and Black Baldy. Devon have the ability to convert grass to meat efficiently and marble without consuming grain. Foraging for grass, legumes, and herbs is the natural way for cattle to eat and Devon cattle have been at the heart of American agriculture since Pilgrim times. They have remained true to the breed and have provided flavorful and tender beef from a grass diet for centuries.
At the Wild America Nature Festival, Green Heron Growers will be serving 100% grass fed burgers and tacos with Green Heron beef or heritage pork from local farms.
Green Heron Growers is owned and operated by Steve and Julie Rockcastle. They strive to provide nourishing food for their family, friends, and community. Located in the farmlands of Western New York in Chautauqua County, the farm has been certified organic since 2007 for shiitake mushrooms & veggies, herbs, and fruits. Their chicken and egg production was certified in 2009, along with the pastures where they graze 100% grass-fed beef.
The Green Heron herd contains pure Devon, and Devon crossed with Hereford, Angus, Clarolais and Black Baldy. Devon have the ability to convert grass to meat efficiently and marble without consuming grain. Foraging for grass, legumes, and herbs is the natural way for cattle to eat and Devon cattle have been at the heart of American agriculture since Pilgrim times. They have remained true to the breed and have provided flavorful and tender beef from a grass diet for centuries.
At the Wild America Nature Festival, Green Heron Growers will be serving 100% grass fed burgers and tacos with Green Heron beef or heritage pork from local farms.
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THE WHITE CARROT
The White Carrot restaurant in Mayville, has a certain farm fresh approach in its fine contemporary cuisine. They strive to use local ingredients whether it's from the White Carrot gardens or other farms in the area. Currently they are working with Good Grass Farms, Abers Acres, Green Heron Growers, and Fickle Fields. Dishes tend to change daily with inspiration from what's harvested that day. The White Carrot offers a three course prix fixe menu and also the chef's tasting menu which is seven courses with wine pairing option. In the summer months they add a tasting of vegetables menu, which will consist of ingredients from the White Carrot garden. The White Carrot kitchen is very accommodating when it comes to any food allergies or restrictions.
The White Carrot is owned and operated by Chef Brian Kiendl and his wife Robin. Both born and raised in Chautauqua County, they've returned to their roots to open a farm to table restaurant. Brian started his cooking career 10 years ago in the southeastern part of Florida. He then went on to work for 2 years under his chef/mentor, Rolf Weber. Working for Weber opened his eyes and changed the way he looked at food and the dining world. Weber sent Chef Brian to the prestigous French Culinary Institute in SoHo, NYC. Brian graduated top of his class and was sent to continue his training in Cannes, France, where he worked under Chef Jean-Paul Battaglia for 7 intensive months. It was there, when Brian really understood the importance of the ingredient and how not to get in the way of natural beauty, but to showcase it.
The White Carrot restaurant in Mayville, has a certain farm fresh approach in its fine contemporary cuisine. They strive to use local ingredients whether it's from the White Carrot gardens or other farms in the area. Currently they are working with Good Grass Farms, Abers Acres, Green Heron Growers, and Fickle Fields. Dishes tend to change daily with inspiration from what's harvested that day. The White Carrot offers a three course prix fixe menu and also the chef's tasting menu which is seven courses with wine pairing option. In the summer months they add a tasting of vegetables menu, which will consist of ingredients from the White Carrot garden. The White Carrot kitchen is very accommodating when it comes to any food allergies or restrictions.
The White Carrot is owned and operated by Chef Brian Kiendl and his wife Robin. Both born and raised in Chautauqua County, they've returned to their roots to open a farm to table restaurant. Brian started his cooking career 10 years ago in the southeastern part of Florida. He then went on to work for 2 years under his chef/mentor, Rolf Weber. Working for Weber opened his eyes and changed the way he looked at food and the dining world. Weber sent Chef Brian to the prestigous French Culinary Institute in SoHo, NYC. Brian graduated top of his class and was sent to continue his training in Cannes, France, where he worked under Chef Jean-Paul Battaglia for 7 intensive months. It was there, when Brian really understood the importance of the ingredient and how not to get in the way of natural beauty, but to showcase it.
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LABYRINTH PRESS COMPANY
Labyrinth Press Company in Jamestown, NY was included in NewYorkUpstate.com's list of the 30 best vegetarian restaurants in Upstate New York (currently open Monday through Saturday). For nearly a decade, the Labyrinth has been a place to find friends, make new ones, and share ideas. It’s been a place that turns the necessary tasks of procuring sustenance and caffeine into adventure and enjoyment. You can scurry in quickly for a morning cup of motivation or nestle into the corner with an old friend and chat for hours. In addition to the Labyrinth, the owners, Jeff and Frank, also operate Brazil Craft Beer and Wine Lounge which is located directly above Labyrinth where they serve 18 draft lines of craft beer, 100 beers in bottles, and 40 different wines by the glass.
Labyrinth Press Company in Jamestown, NY was included in NewYorkUpstate.com's list of the 30 best vegetarian restaurants in Upstate New York (currently open Monday through Saturday). For nearly a decade, the Labyrinth has been a place to find friends, make new ones, and share ideas. It’s been a place that turns the necessary tasks of procuring sustenance and caffeine into adventure and enjoyment. You can scurry in quickly for a morning cup of motivation or nestle into the corner with an old friend and chat for hours. In addition to the Labyrinth, the owners, Jeff and Frank, also operate Brazil Craft Beer and Wine Lounge which is located directly above Labyrinth where they serve 18 draft lines of craft beer, 100 beers in bottles, and 40 different wines by the glass.
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SUPERFRESH! ORGANIC CAFE
Superfresh! Organic Cafe is a vegetarian/vegan restaurant that has been rated the "Best Vegetarian Restaurant in Vermont" by the prestigious Yankee Magazine and has been featured in the Boston Globe for its commitment to using locally produce food to make delicious meals that are non-GMO and allergy-friendly. Superfresh! is owned and operated by Chautauqua County native Jessica Weston.
The Superfresh! kitchen is 100% vegetarian, non-GMO, gluten-free, dairy-free, soy-free, egg-free, peanut-free. Local raw honey is used in small amounts, but can often be modified upon request. Their ingredients are sourced from regional farms whenever possible. Beyond the food, they also hold a serious commitment to supporting sustainable models of production, distribution, waste and recycling – all of our to-go containers are compostable, any food waste is composted, etc.
Superfresh! Organic Cafe is a vegetarian/vegan restaurant that has been rated the "Best Vegetarian Restaurant in Vermont" by the prestigious Yankee Magazine and has been featured in the Boston Globe for its commitment to using locally produce food to make delicious meals that are non-GMO and allergy-friendly. Superfresh! is owned and operated by Chautauqua County native Jessica Weston.
The Superfresh! kitchen is 100% vegetarian, non-GMO, gluten-free, dairy-free, soy-free, egg-free, peanut-free. Local raw honey is used in small amounts, but can often be modified upon request. Their ingredients are sourced from regional farms whenever possible. Beyond the food, they also hold a serious commitment to supporting sustainable models of production, distribution, waste and recycling – all of our to-go containers are compostable, any food waste is composted, etc.
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REVERIE CREAMERY
Reverie Creamery is a small scale cheesemaking company, cheese store, and cheese destination founded by Riko Chandra and Jim Howard in Chautauqua, New York. Reverie produces its own seasonal cheeses and carries a variety of cheeses and goodies from around the world with a focus on small, American, artisanal companies. Reverie is dedicated to using local ingredients and collaborating with a range of local artisans. Their artisan products reflect a meaningful relationship to the land and Western New York’s agricultural heritage through which we connect, experience and savor the flavors of our place and region.
In addition to their cheese, Reverie offers catering services featuring local ingredients.
Reverie Creamery is a small scale cheesemaking company, cheese store, and cheese destination founded by Riko Chandra and Jim Howard in Chautauqua, New York. Reverie produces its own seasonal cheeses and carries a variety of cheeses and goodies from around the world with a focus on small, American, artisanal companies. Reverie is dedicated to using local ingredients and collaborating with a range of local artisans. Their artisan products reflect a meaningful relationship to the land and Western New York’s agricultural heritage through which we connect, experience and savor the flavors of our place and region.
In addition to their cheese, Reverie offers catering services featuring local ingredients.
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