Talk of the Town +

LJL Ranch

At Talk of the Town, we pride ourselves on having fresh, high-quality food. Where your food comes from is important to us; for this reason, we source our products from local vendors as much as possible. Our produce, protein and even our quail comes from Georgia farmers. We aren’t just feeding our clients, we’re feeding our friends and family—

“The people who grow our food are just as important as our clients.”

Our Culinary Philosophy can be summed up by one word: integrity. The quality of our food is something we hold to a high standard and we continue to grow relationships with our suppliers to ensure the best and freshest food. Our suppliers may not always be local, but you can count on Talk of the Town with selecting the best quality products. With our coffee coming directly from Costa Rica and our mustard and salt shipped from Maine, it doesn’t get much better than that!

Local vendors are just as important as our distant vendors. The community that surrounds local suppliers is something that TOTT feels is inherently extra special. The personal site visits, the intimate relationship with farmers, and the personal attention to each cattle speaks volumes in mastering the art of raising quality beef.

This past week, Chef Andrew and Chef Bryan were fortunate enough to visit one of our local partners, LJL Ranch. LJL Ranch has been in business since 1965 in LaGrange, Georgia. Cattle trading has been passed down through generations to become what it is today. The cows are grass-fed with no antibiotics or hormones. Chef Andrew and Chef Bryan witnessed first-hand the amount of care that goes into their production. The owner has a hands-on approach to production and passionately tends to his cattle daily to breed what is known in the industry as “beefmaster cattle.” This dual-purpose breed blends strong maternal traits with excellent growth and carcass abilities. They are heat, drought and insect resistant, while also being raised as free-roaming cattle. Before being processed, LJL Ranch raises the calves until they are 14 to 16 months old and 1200-1400 pounds. The cattle are closely observed and monitored to ensure the freshest product. LJL Ranch goes as far as keeping wild onions out of the pasture to ensure better flavor. The farm is large enough to allow each cattle 1.6 acres to roam freely. There are 300 cattle at any given time! Ferrel, the owner, is passionate about educating his community on sustainable, hormone-free, and environmentally friendly cattle raising.


From prime rib to salad dressings to our pecan chicken breast, Raye’s Mustard finds its way into so many of our recipes. Raye’s Mustard is the only mustard we use. Some of our crowd favorites that feature Raye’s Mustard are:

Honey Dijon Pork Loin

Pistachio Crusted Lamb Rack

Salmon Wellington

Mustard and Dill Crusted Salmon

Pecan Chicken Breast

Bistro Tenderloin with Mustard Cream Sauce

Basil Vinaigrette

Honey Mustard Dressing

It is also the base for many of our marinades and rubs.

chef in the field

stories of our farm-to-table philosophy

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