We are Ted Domville and Sandra Vergara. We met when Ted was the Executive Chef at Six Plates in Durham and Sandra was a genetics Ph.D. student at Duke. In 2016, we bought Elodie Farms in Rougemont, NC. Our 24-acre farm is a former tobacco farm where we raise a small herd of mixed-breed dairy goats. We make fresh goat cheeses, crackers, goat milk caramel and goat cheese mousse. In addition to our dairy operation, we host monthly farm dinners, and we also open our farm for tours and private events.
Ted has over 10 years of experience in the food industry. He worked in the kitchens of the La Valencia Hotel in La Jolla, The Crosby in Rancho Santa Fe, and for the Tracy Borkum restaurant group in San Diego. Ted moved to Durham for a stage at Magnolia Grill, and later worked briefly in the kitchens of Pop’s, Rue Cler, and Vin Rouge before becoming the opening executive chef at Six Plates. While at Six Plates, Ted staged at Café Boulud in NYC under executive chef Gavin Kaysen, and later with two partners opened Durham’s first frozen yogurt shop, Local Yogurt. After expanding to three locations, Ted sold his ownership and moved with Sandra to Worcester, MA, where he also opened the city’s first frozen yogurt shop, Wooberry, while Sandra worked on her post-doctoral training at UMass Medical School. We are thrilled to be back in the Durham area and continue to be humbled by the support of the local community as we grow in our new life as farmers and goat parents.