When Chef Stephen Herman met cattle farmer, Andrew Whitney, they hit it off. Herman admired the way Whitney and his crew at Black Hawk Farms honor the process. Raised slowly on a Kentucky farm, every step in the process has been fine-tuned to impart the perfect balance of flavor and marbling. As a three-generation family of row croppers with expertise in Agronomy and Beef Science, the Black Hawk Farms family began breeding cattle over 50 years ago. From practicing soil preservation to recycling water for irrigation, to composting waste for fertilizer, they have spent years perfecting conservation methods on the Kentucky farm.
At Arnette’s Chop Shop, where Chef Herman reigns, you can find this fine beef on the menu. "We use Black Hawk Farms for two key items: the ground beef in our burger and the chuck tenders for our Wagyu carpaccio. I met Andrew Whitney through a friend, and we hit it off—good people raising cattle the right way,” says Herman. “Their program is consistent, humane and focused on quality, which shows up in the flavor and texture on the plate. From time to time, we’ll run other Black Hawk cuts as specials when they have something beautiful we want to share with guests.”
Sourcing produce is equally important. To Herman, it’s all about relationships. “We’ve worked with many of our farmers since the early Haven days and continue to add new partners who share our standards,” he says. “We buy local whenever it’s at its best, and we stay in constant conversation about what’s peaking. It’s simple: taste, trust and consistency.”
Fall brings the good stuff: squash (delicata, kabocha), beets, hearty greens like kale and chard, and cool-weather fruit—apples and pears. Diners will see these seasonal superstars show up roasted, braised and brightened with citrus and vinegar to balance the richness of the steaks.
The classics are also in full bloom. Potatoes (from silky whipped potatoes to crispy fries), creamed corn, broccoli with parmesan fonduta, grilled asparagus, roasted baby carrots, and a mix of roasted Ellijay mushrooms are on the menu. “They’re straightforward, technique-driven sides that play well with steak,” notes owner Michel Arnette who takes pride in every dish that comes out of the kitchens at all Word of Mouth restaurants that include Chop Shop, Valenza, Haven, and Vero.
“We put in the work—sourcing thoughtfully, buying from people we know and handling ingredients with care the moment they hit our kitchen. Those partnerships run both ways; our purveyors look out for us, and we showcase their best. That effort is why the food tastes the way it does, and our guests feel the difference,” Arnette adds.
Dry Aging 101 with Chef Stephen Herman
Dry aging is equal parts discipline and patience. We age whole subprimals in a dedicated cooler with controlled temperature, humidity and airflow. Over time, moisture evaporates and natural enzymes tenderize the meat while a protective rind forms on the outside. Flavors concentrate: at around 35 days you get a cleaner, beef-forward profile with light nuttiness; push toward 60 days and you’ll taste deeper umami with subtle mushroom and blue-cheese notes. We trim the exterior, cook with precision and let the age speak for itself.
Sourcing produce is equally important. To Herman, it’s all about relationships.