Located in Durham's historic district, COPA serves locally grown, organic ingredients in the form of Cuban tapas - America's first Farm to Table Cuban restaurant, or as owners Roberto Copa Matos and Elizabeth Turnbull like to call it, Soil to Table.
We visited Elizabeth and Roberto's 10 acre farm, Terra Sacra, where they and Farm Manager Andrew are in the beginning stages of growing their own organic crops for the @copadurham menu.
Terra Sacra is farmed with no-till, permaculture methods. Crops like black-eyed peas, black beans and buckwheat are surrounded by a young fruit and nut orchard that will attract pollinators and mycellium for decades to come.
For COPA, Soil to Table is so much more than just serving organically farmed food. It's about supporting local farmers by purchasing their sustainably raised pork and produce. It's about paying restaurant employees living wages and benefits, and it's about cultivating relationships with restaurant guests. The COPA philosphy is a leading example for a more sustainable future in fine dining across all cuisines.