New Years Eve Menu

Appetizer

Chilled Seafood Platter,

Meyer Lemon,Cocktail Sauce

Soup

Roasted Butternut Squash,
Bourbon Maple Cream

Entree's

Grilled Dry Aged Ribeye,
Lobster Tail,
Golden Potatoes, Wilted Spinach,
Smoked Pepper Hollandaise

Pan Seared Halibut,
Benton's Country Ham,
Sea Island Red Peas, Carolina
Gold Rice, Creole Mustard Fondue

Dessert

Midnight Chocolate Torte,

White Chocolate Chestnut Pave, 

Mimosa Sorbet and Kumquat

Pictures from the Bourbon and BBQ

We had a great turn out for the Bourbon and BBQ here is some pictures.

Bourbon and BBQ Tonight Loft at Soby's

Tonight we will be hosting the  Bourbon and BBQ tasting in the Loft at Soby's. 

Hickory Smoked Pulled Pork, St Louis Ribs, Beef Brisket, Applewood Smoked Baked Beans, Jalapeno Slaw and a plethora of BBQ sauces.

Only 25 - 30 tickets will be available.

Priced at only $40

Wild Turkey American Honey

Bookers Aged 6-8 Years

Basil Haydens Aged 8 Years

Russel's Reserve Aged 10 Years

Pappy Van Winkle's Family Reserve Aged 23 Years

Email me For information. shaun@sobys.com

Merry Christmas From Soby's Kitchen

Hope all have a wonderful Holiday Season.  I will be on Holiday this week. Thanks for all the support

Shaun

Holmes Hot Dogs

One of my favorite places to have lunch.  It is a small family owned lunch shop in Hub City. 

Pappy Van Winkle's Family Reserve 23 Year Old

Highlight of the After Christmas Bourbon and BBQ Tasting. December 30th 7 pm.
LIMITED EDITION

This is the only 23 year old Kentucky Bourbon sold in the country today. There are only 3,000 bottles of this very rare 23 year old bourbon. It takes generations of distilling know-how to produce a rare, well-aged bourbon like this. Only the most careful and expensive distilling method can be used to create a whiskey as special as this one.

These barrels were carefully placed in the heart of the warehouse to receive the most benefit from the variable Kentucky seasons. Each season, the whiskey passes through the thin, caramel layer of the charred white oak barrels, picking up an enormous amount of color and flavor.

This fine old whiskey should be enjoyed neat or over ice. "Pappy" used to say, "why ship water all over the country." In keeping with his theory and practice, Julian Van Winkle has chosen to offer this whiskey at a higher than usual 95.6 proof. This higher proof allows all the incredible flavors to come out with each tasting. This truly is an older and wiser "Pappy." Copywrite Old Rip Van Winkle

Soby's After Christmas Bourbon and BBQ Tasting

Mark your Calenders for December 30 7 pm we will be hosting an after Christmas Bourbon and BBQ tasting in the Loft at Soby's. Because everyone needs a little Bourbon after Christmas.

Hickory Smoked Pulled Pork, St Louis Ribs, Beef Brisket, Applewood Smoked Baked Beans, Jalapeno Slaw and a plethora of BBQ sauces.

Only 25 - 30 tickets will be available.

Priced at only $40

Wild Turkey American Honey

Bookers Aged 6-8 Years

Basil Haydens Aged 8 Years

Russel's Reserve Aged 10 Years

Pappy Van Winkle's Family Reserve Aged 23 Years

Email me For information. shaun@sobys.com

Bacon and Grits

Candied Applewood Bacon, Fried Anson Mills Grit Crouton

Random Shots

Soby's Crab Cakes

Grouper, Butternut Squash, Walnut Sage Pesto, Arugula, Farmer Cheese

Shaun's Bethal Trails Farm Heritage Turkey

This Heritage Turkey was raised in Gray Court SC 

Chicken and Cracked Pepper Biscuits

Fried chicken and biscuit, need I say more?

Sea Island Red Peas

We just got some of the coolest peas from Anson Mills. They are a tiny cowpea known as Sea Island Red Pea. These Peas are a part of a local Gullah dish named "Reesy Peesy" We are going to make some Red Pea gravy with local smoked ham hock's.

Local Hertiage Turkeys.

We are taking orders for Bethal Trails Farm Heritage Bronze Turkeys.  They will be available starting Monday November 24. 

They will be $5 lb .  Limited amount so reserve now. 

email me at shaun@sobys.com

Soby’s Thanksgiving

Soby’s Thanksgiving

Soby's will be doing Thanksgiving this year 11-3 buffet style with two  chef carving stations and lots of good Southern Food.  Price is $30 for adults,12 for kids and free for 6 and under call 864 232-2007 .  Log onto Open Table to make a web reservation. Check out the menu.

Soby’s Thanksgiving

Butternut Squash Soup , Soby’s She Crab Soup

Field Greens, Pecan Vinaigrette, Applewood Bacon Ranch,

 Cranberry Orange Vinaigrette, Sorghum Vinaigrette

Cranberry Onion Jam , Traditional Cranberry Sauce

Herb Roasted Turkey, Giblet Gravy

Chef Carved Bourbon Maple Glazed Ham

Chef Carved Slow Roasted Prime Rib of Beef, Horseradish Cream

French Green Beans, Toasted Pecans

Sweet Potato Gratin

Mashed Potatoes

Autumn Vegetable Succotash

Sweet Corn Maque Choux

Roasted Brussels Spouts, Heirloom Apples, Slab Bacon

Sage Brown Butter Dressing

Soby’s Garlic Cheddar Biscuits

Pecan Pie ---- Egg Custard

Pumpkin Chocolate Cake ---  Apple Cranberry Crisp

Virginia Willis Bon Appetit , Yall

Last night I had the honor of seeing Virginia Willis, Author, Editor and Food Stylist at Foxfire Gallery.  We had a great evening of food, drink and great southern stories. She will be in the restaurant on January 29 for a Bon Appetit, Y'all wine dinner. I hope to sell out the whole restaurant that night. She is very down to earth and a real southern Chef.  I can't wait to work more with her on the upcoming dinner. Stay tuned for updates and a menu. Call and make your reservation now.

Road Trip To 12 Bones in Asheville

On most Monday (my day off) me and my 3.85 year old sidekick  and carbon copy Colin get out for the day. Today we took a road trip to Asheville NC.  We had lunch at the famous 12 Bones.  This time we got there before they open so we didn't have to wait a hour. Hands down the best BBQ is the Tri- State Area.  They have Great ribs, pulled pork and awesome sides.  We had pork, greens, slaw, mac and cheese, all served with a sweet sage cornbread.  And best of all they have Cheerwine and root beer on fountain. Here is Colin.

Allan Benton's Country Ham's

We use a lot of Benton's ham and bacon at the restaurant.  It is some of the best, if not the best ham I've ever had the pleasure of using.  I love when we get some in. The box and invoice have one of the worlds best smells- smoked pork! You have got to love it!  We have it on the deviled eggs and sometimes salads.  Guest loved it at the Farm to Table Dinner.  Below is the Bio from there web sit and there is a link on the right.

Benton’s Smoky Mountain Country Hams are slow cured using salt, brown sugar, and sodium nitrite and typically aged 9-10 months, though hams are available 1 year and older. This time-honored practice dates back to the era of our forefathers, when the preparation and preservation of meat was a way of life and sustenance. Although the hands of time and technology have sculpted many aspects of our modern world, at Benton’s Smoky Mountain Country Hams we have upheld the traditional dry-curing process and are striving to produce world class country hams and bacon. Our business was started in 1947 by the late Albert H. Hicks, a dairy farmer who began curing and selling country hams out of a building in his backyard. Allan Benton, a former high school guidance counselor, took over the business in 1973 and relocated it to the present location on US Hwy 411 near Madisonville, TN. Out of this modest, painted block building, Allan Benton and his employees have honed the dry-curing of hams and bacon into a culinary art and have catapulted the products from a simple breakfast mainstay into the world of gourmet cooking, where they have been praised for their characteristic flavor. Most recently, Benton’s prosciutto, a domestic version of the renowned prosciutto specialty hams of Parma, Italy, has grown rapidly in popularity and has been featured in a broad spectrum of high-end restaurants, as well as in a number of magazines and other food publications. Benton’s Country Hams and Bacon are available either unsmoked or hickory-smoked. Hickory smoking is performed in a small, wood stove smokehouse behind the business, imparting a distinct smoked flavor that many customers prefer. Our products make excellent gifts and can be shipped anywhere in the United States. We invite you to try some today. Copywrite Allan Benton

Abita Root Beer Float

 Last night I put together a little drink dessert. I paired some of Teryi's Ice Cream and Abita Root Beer and finished it off with praline whipped cream and chocolate straws. Guest went crazy about it. Here is a Bio about Abita Root Beer

Abita brews its root beer with spring water, herbs, vanilla and yucca (which creates foam). Unlike most soft drink manufacturers, Abita sweetens its root beer with the pure Louisiana cane sugar. The resulting taste is reminiscent of soft drinks made in the 1940's and 1950's before bottlers turned to corn sugar and fructose. Like earlier root beers, Abita is also caffeine-free

Soby’s Thanksgiving

Soby's will be doing Thanksgiving this year 11-3 buffet style with two  chef carving stations and lots of good Southern Food.  Price is $30 for adults,12 for kids and free for 6 and under call 864 232-2007 .  Log onto Open Table to make a web reservation. Check out the menu.

Soby’s Thanksgiving

Butternut Squash Soup , Soby’s She Crab Soup

Field Greens, Pecan Vinaigrette, Applewood Bacon Ranch,

 Cranberry Orange Vinaigrette, Sorghum Vinaigrette

Cranberry Onion Jam , Traditional Cranberry Sauce

Herb Roasted Turkey, Giblet Gravy

Chef Carved Bourbon Maple Glazed Ham

Chef Carved Slow Roasted Prime Rib of Beef, Horseradish Cream

French Green Beans, Toasted Pecans

Sweet Potato Gratin

Mashed Potatoes

Autumn Vegetable Succotash

Sweet Corn Maque Choux

Roasted Brussels Spouts, Heirloom Apples, Slab Bacon

Sage Brown Butter Dressing

Soby’s Garlic Cheddar Biscuits

Pecan Pie ---- Egg Custard

Pumpkin Chocolate Cake ---  Apple Cranberry Crisp

Farm to Table Dinner

We had a great time at the Farm to Table dinner. The group loved Evin from Split Creek Farm's and I got a lot of praise about the food and wine pairings. We hope to start having one for every season with different farmers speaking

Local Hertiage Turkeys.

We are taking orders for Bethal Trails Farm Heritage Bronze Turkeys.  They will be available starting Monday November 24. 

They will be $5 lb .  Limited amount so reserve now. 

email me at shaun@sobys.com

Farm to Table Special Guest

Our Farm to Table dinner at the Loft at Soby's is honored to have Evin Evans from Split Creek Farms  as our guest speaker. She will be talking about how important it is to support a local farm.

Loft at Soby's Farm To Table Dinner Menu

Loft at Soby’s
Farm To Table Dinner
October 23, 2008
6:30 pm
$75++ Per Person

Deviled Eggs Country Ham
Eggs From Putney Farms Honea Path S.C.
Country Ham from Allan Benton Madisonville T.N.
2004 Domaine Carneros Brut

Roasted Heirloom Pumpkin Bisque Honey Cream
Pumpkins from Jeff Isbell Easley S.C.
Honey from Beewell Honey Pickens S.C.
2007 Benziger Chardonnay, Carneros

Smoked Trout, Thomasville Tomme, Candied Root Vegetables
Trout from Carolina Mountain Trout Andrews N.C.
Cheese from Sweat Grass Dairy Thomasville G.A.
Vegetables, Terry Goldenstar, Travels Rest, S.C.
2006 Foley “Rancho Santa Rosa” Pinot Noir,
Sta. Rita Hills

Heritage Pork Saltimbocca, Creamy Grits
Pork from Bethel Trails Farm, Enoree S.C.
Grits, from Anson Mills Columbia S.C.
2005 Benziger “Tribute”, Sonoma Mountain

Goat Cheese Tart, Apple Confit, Honey Ice Cream
Cheese from Split Creek Farm Anderson S.C.
Apples from Nivens Apple Farm, Moore S.C.
2005 King Estate Pinot Gris Vin Glace, Oregon

Welcome Furman Parents

This weekend is Furman's parents weekend.  Last night we did over 400 covers and tonight we have over 200 reservation.  We are going to stay focused and knock it out. Jason Ezell brought in some awesome Golden Corvina and Yellow-Eye Snapper from the coast, both sold out fast.  

Rustic Apple Tart

Here is Teryi's Rustic Apple Tart with Vermont Cheddar Crust.  She Started her new dessert menu last week.  We are working on the Autumn menu for Soby's .  We are thinking about doing Lobster Mac & Cheese, Pulled Pork Sliders with Sweet Potato Fries, and our version of a Kentucky Hot Brown, just to name a few.

Euphoria

This weekend we had Euphoria, a higher state of food, wine and music.  Hosted by restaurateur Carl Sobocinski and platinum-selling singer and songwriter Edwin McCain, Euphoria will educate, entice, enlighten, and entertain.  In its highly anticipated third year, this event will include exclusive tasting events, cooking demonstrations and wine seminars, as well as multi-course dinners and live musical performances.  World-class chefs, premier vintners and marquee entertainers will converge on downtown Greenville for four days of harmonious bliss.  It was the best year we have had. 

Back from Holiday.

I started back to work yesterday after being on holiday .  I hope to have a few new tidbits on this week.  I have some local heirloom peaches come in from a friend's family farm.  I'm doing a special 4th of July part in the loft as well. I will post the pictures soon.

Teryi's New Dessert Menu

Teryi has rolled out her summer dessert menu.  It is already a hit right out of the gate.  She has South Carolina Peach Brulee, Ice Cream Sandwich Tasting, Shoot the Moon(an ice cream moon pie), cobbler on a whim, and blueberry bread pudding. Shot the Moon sold out the first night. I will post pictures soon , your eyes and taste buds can't wait.

Chef's Garden

Here is some photo's from my garden.  Over the years I've had the best luck with tomatoes.  Last year we planted a number of berry bushes. The two raised bed have drip irrigation and on a timer.  I  hope to plant a small fruit tree orchard this fall.

St. Louis Style Ribs

Ribs dry rubbed with Garwell's TM before going in the smoker. My Sous Chef Bradwell makes this killer blackberry BBQ sauce that goes onto these ribs after being in the smoker for 14 hours. They come out with a awesome smoke line, and just fall off the bones.

Anson Mills Grits

Anson Mills Grits are the only grits that we use at Soby's . If you have never had them you have missed out. They are the creamiest and most full bodied grits I have ever tasted. Gleen Roberts sold all his possessions and started up Anson Mills in a old warehouse in Columbia in 1998. A few years earlier he had found the old Carolina mill corn in a bootleggers field near Dillion South Carolina. It was a corn used for milling dating back to the late 1600's. Check them out under Soby's links.

Early South Carolina Peaches

Peaches are the one single fruit that can keep me awake at night in early spring. Early spring is a nail biting time for South Carolina peach growers and chef's. Last year over 80-90% of SC peaches where lost due to a late Easter frost. South Carolina peaches are in my opinion the best in the world. Yes I said it . But this year is going to be a great comeback year for these sweet southern jewels. Like pork you will see me write a lot about peaches over the next few months. Here a few from Barnwell South Carolina.

Jeff Isbell's Produce

Jeff Isbell has always been synonymous with heirloom tomatoes. This past year he purchased a good size plot of land in Easley about 15 minutes from Soby's. He is now able to supply
me with spring greens ,carrots, and radish's. Here's some beautiful Easter egg radishes and carrots. Picked this morning and served this evening. As I like to say "thousands of miles fresher"

Carl's Chunk of Chooclate Cake

Carl has been asking Teryi the Pastry Chef for a giant slab of chocolate cake.  Teryi took it even further, she paired it with a shot of ice milk and a chocolate straw.

Tamworth Pigs

Pork getting happy in the smoker!!!!!!!

For the last week I have been on pins and needles with excitment about my Heritage Tamworth Pork coming. It was raised about 30 miles from the restaurant near Pauline SC. I have been working with the Upstate Farmers Allince. It's a sustainable Co-op of local farmers. 

Road Trip

This past week has been busy for us. Joey (that guy) Pearson and I headed to Atlanta for the Southern Foods Show. We made a few stops but I wanted to tell about one place we ate that was unbelievable. Scott Peacock's Watershed in Decatur GA  is  bar none, Here is the Grits and Pullman Plank. Joey and I both took advantage of Tuesday's Fried Chicken Night. 

Crispy Fried Ashley Farms Chicken

It's a 48 hour process before we fry it.  It's soaked in  brine for 24 hours then soaked in  buttermilk for 24 hours.  Served with smoked cheddar mash, broccolini,and tomato gravy

Pork Fat Rules!!!!!

I hope you like pork because I've never met a pig I din't like.

Shaun

Welcome to the Soby's Kitchen Blog.

I've wanted to start a kitchen blog for a long time. It has finally happened. I will be posting photo's all the time. And any new ideas that emerge from the Dark Knights. ( AKA Soby's Kitchen Team)

This is just a weekend's worth of meatloaf getting ready for the oven.