Centre alums work with local Marksbury Farm to launch new sustainable food eatery, Pasture

Marksbury FarmMarksbury Farm, a small scale, locally owned butcher shop and processing facility near Danville, Ky., is opening a new quick service restaurant and market this spring. The new fast casual eatery, Pasture, will have its grand opening on Saturday, March 21, and three Centre College alumni integral in the launch will be on-hand.
Marksbury Farm opened its doors in 2010 with a commitment to sustainable, humane and natural production methods. Marksbury partners with local farms to deliver an array of high quality and fresh products and are now suppliers for a long list of restaurants in Lexington and Louisville, Ky.; Cincinnati; Nashville, Tenn., and surrounding areas.
As the company has grown over the last five years, it has drawn career interest from recent Centre graduates David Whitlock ’12, Amanda Tucker ’13 and Marina Hoe ’10. All have started working at Marksbury within the last two years and are helping with the opening of the new restaurant.
Whitlock first pursued a career with Marksbury as an intern in 2013.
“During my time at Centre and in graduate school, I began to harbor a growing passion for local food and sustainable agriculture,” he says. “As an intern with Marksbury, I was able to get hands-on experience in learning where our food comes from and how it is processed and distributed to the consumer.”
Whitlock went on to join the wholesale team at Marksbury in 2014. “I now have the incredible opportunity to affect real change in the food system every day,” he says.
Hoe started working in public relations and marketing for Marksbury and Pasture at the beginning of this year.
“I sought out the opportunity to work with this company, because I’m passionate about their mission of connecting communities to their local food source throughout Kentucky and the surrounding region,” she says. “Now, more than ever, people want to know where their food is coming from, and Marksbury can’t wait to tell their customers the answer.”
Tucker, who began her tenure with Marksbury in August 2013, will be working at Pasture once it opens.
“To me, Marksbury and Pasture are the final link in the chain that connects food products to consumers. Together, they cut out the middle man and bring the whole food production process, from pasture to plate, back home.”
With a focus on fast casual service and an affordable menu, Pasture has been in the works for the past six months and was a natural next step for Marksbury Farm. Pasture will serve barbecue, burgers and sandwiches, while also continuing to sell all of the fresh meats, groceries and prepared food staples from its previous shop location.
“What’s more appealing than simple classics like burgers and barbeque?” asks partner Richard McAlister. “And the food will be 100 percent crafted with authentic, high quality local meats. It’s a concept that we could not be more excited about. Food is about community, and we think Pasture will be, too.”
For more information on Marksbury Farm and Pasture, follow them on Facebook at Marksbury Farm Foods, on Twitter at @marksburyfarm and on Instagram at “marksburyfarm.”
submitted to Centre News

By |2015-03-18T11:13:17-04:00March 18th, 2015|Alumni, News|