FARM 44 is the Diaz's home, mission, attention to their carbon footprint, and where they are raising their sons next to rows of peppers, fresh greens, veggies, figs, dozens of chickens and like-minded neighbors. The key ingredients for Hector's hot sauces come from this farm and from fellow farmers and farmer's markets. The Diaz's honor the farmer and the yields of those doing what they do best to support their families and restaurant community in Asheville.
Along with growing and using Farm 44 greens, peppers and produce in all three of their restaurants, Chef Hector and wife Aimee Diaz emphasize their ongoing commitment to reducing their carbon footprint. Old growth white oak, maple and apple trees that needed to be removed from the farm were marked by an arborist and then corded and cured. The wood cut is now routinely delivered to Modesto for creating all of the wood-fired meat and seafood dishes.