Friday, November 28, 2008

Random Shots

Soby's Crab Cakes
Grouper, Butternut Squash, Walnut Sage Pesto, Arugula, Farmer Cheese

Sunday, November 23, 2008

Shaun's Bethal Trails Farm Heritage Turkey

This Heritage Turkey was raised in Gray Court SC 

Thursday, November 20, 2008

Chicken and Cracked Pepper Biscuits

Fried chicken and biscuit, need I say more?

Tuesday, November 18, 2008

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.

Monday, November 17, 2008

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

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

Wednesday, November 12, 2008

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.

Monday, November 10, 2008

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.

Tuesday, November 4, 2008

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. shopOut 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

Sunday, November 2, 2008

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