Long Island Cheese Pumpkins

We have a farmer that grows these for us.



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New Fall Menu

Starters
Pimento Cheese Hushpuppies
Jalapeno Honey Butter

Crispy Fried Calamari
Parmesan Creole Sauce, Tomato Horseradish Tartar Sauce

Gullah Shrimp & Grits
Caw Caw Creek Bacon, Creamy Anson Mills Grits, Crispy Bread

Southern Charcuterie Plate
BBQ Pork Rillette, Cured Potted Duck, Caw Caw Country Prosciutto, Foie Bonbon,
Lusty Monk Mustard. Apple Butter, Crispy Bread

Cornmeal Fried Oysters
Horseradish Slaw, Pickled Beets, Old Bay Aioli

Fried Green Tomato Stack
Blackened Haricot Verts, Pimiento Cheese Fondue, Candied Carrot Strips

Grillades and Grits
Hickory Smoked Beef Tenderloin, Exotic Mushrooms, Anson Mills Grits, Fried Quail Egg

Blue Cheese Fondue
Blackened Blue Crab, Toasted Garlic Bruschetta

Chef’s Cheese Selection
Local Honey Comb, Preserved Fruit, Crackers
Soups and Salads.

Soby's She Crab Soup
Finished with a Splash of Sherry

Heirloom Apple Bisque
House Cured Heritage Bacon, Blis Maple Syrup

BLT Wedge
Benton’s Tennessee Bacon, Iceberg Lettuce, Preserved Tomatoes, Creamy Blue Cheese

Romaine Salad
Garlic Herb Cornbread Crouton, Parmesan, Caesar Dressing

Field Greens Salad
English Cucumbers, Toy Box Tomatoes, Tobacco Onions, Ginger Sorghum Vinaigrette

Baby Spinach Salad
Dried Cranberries, Blue Cheese, Spiced Pecans,
Applewood Bacon Buttermilk Dressing, Shaved Smithfield Ham


Entrees

Soby’s Meatloaf with Maple Creole Mustard Glaze
Fresh Ground Beef Tenderloin, Exotic Mushrooms, Mashed Potatoes,
Butternut Squash Succotash, Veal Stock Reduction

New Orleans BBQ Shrimp
Wild Georgia Shrimp, Anson Mills Grits, Roasted Sweet Pepper Relish, Crusty Bread

Soby’s Crab Cakes Remoulade
Sweet Corn Maque Choux, Mashed Potatoes, Haricot Verts

Applewood Smoked Bacon Wrapped Pork Tenderloin
Mashed Potatoes, Broccolini, Habañero Butter Sauce

Southern Fried Ashley Farm’s Chicken
Buttermilk Waffle, Collard Greens, Sweet Potatoes, Sorghum Molasses

Seared Scallops
Sweet Corn & Benton’s Bacon Risotto, Blackened Haricot Verts, Lemon Butter Sauce

Grilled Flat Iron Steak
Parmesan Truffle Fries, Preserved Tomato Butter

Braised Beef Short Ribs
Thomas Creek Root Beer BBQ Sauce, Broccolini, Horseradish Mashed Potatoes

Seared Yellow Fin Tuna
Local Heirloom Pumpkin Gratin, Split Creek Farms Goat Cheese, Braised Fennel,
Applewood Bacon Honey Vinaigrette

Grilled Filet Mignon
Mashed Potatoes, Caramelized Cauliflower, Shaved Brussels Sprouts,
Aged Sherry Veal Reduction

Potato Crusted Grouper
Crawfish Etouffee, Steamed Rice, Toasted Garlic Chive Cream

Slow Foods Ark of Taste

Here is a list of some of the Slow Foods Ark of Taste items we will be growing at Soby's Farm at Dark Hollow

Amish Pie squash
Boston Marrow squash
Amish Paste tomato
Aunt Molly's Husk tomato
Aunt Ruby's German Green tomato
Burbank tomato
Chalk’s Early Jewel tomato
Cherokee Purple tomato
Djena Lee’s Golden Girl tomato
German Pink tomato
Livingston’s Golden Queen tomato
Orange Oxheart tomato
Radiator Charlie’s Mortgage Lifter tomato
Red Fig tomato
Sheboygan tomato
Sudduth Strain Brandywine tomato
Moon & Stars watermelon
Yellow-Meated watermelon
Crane melon
Datil pepper
Fish pepper
Jimmy Nardello's Sweet Italian Frying pepper
Sheepnose Pimiento
Wenk's Yellow Hot pepper
Early Blood Turnip-rooted beet
Amish Deer Tongue lettuce
White Cream sweet potato
Ozette potato
Gilfeather Turnip
Brown Tepary bean
Cherokee Trail of Tears bean
Christmas Lima bean
Crowder Cowpeas
Sea Island Red Peas

Have I ever told you I love Pigs

Soby's Farm at Dark Hollow

Over the next month I will start farming a 8-9 acre plot of river bottom on the Saulda River. I plan to plow under and plant a winter cover crop to add lots of nutrients to the soil. My grand plan is to have a sustainable heirloom/heritage farm. I will grow a lot of items that are located on Slow Foods Ark of Taste. Here is a link
http://www.slowfoodusa.org/downloads/USArkList_8.14_.09_.pdf

I will post more as I get up and farming.

Euphoria 2009

This weekend at Euphoria I met new friends and saw some old ones. Friday we did Taste of the South. We made Benton's Bacon Wrapped Berkshire Pork Loin, Sweet Potatoes, and Heirloom Apple Butter. Southern Pecan Tarts with Steen's Cane Syrup. Saturday I did a Wine Dinner with David Guas and Virginia Willis . Check out the menu below. Sunday we all pulled off a Big Jazz Brunch. Here are a few random pictures from the weekend.

Cooking Collard Greens

I cooked my first batch of collard greens of the season yesterday. I started out with a good amount of Goodnight Brother Country Ham from Boone NC. Added some rendered bacon fat. Salt,sugar, a little baking soda to soften them up. A hour or two later they where done. I'm not a big fan of cooking collards all day. I like to have a nice tooth fill when I eat them. I finish them to order with a little infused pepper and cider vinegar. I paired them with a nice veal chop, sweet potatoes, and heirloom apple butter.

Check out Twitter

I will be adding pictures on the fly with my phone.

http://twitter.com/sobyskitchen

Euphoria Wine Dinner Menu

Loft at Soby’s
Saturday 19, 2009

Roasted Heirloom Apple Bisque, Elderberry Preserves

Frisee Salad with Poached Egg and Benton’s Bacon

Seared Oak Island Scallops, Fresh Shell Bean Succotash,
Late Summer Toy Box Tomatoes,

Braised White Oak Pastures Beef Short Ribs, Horseradish Mashed
Potatoes,Anna’s Twice-Backed Spinach Soufflés

Buttermilk Beignets, Chocolate, Passion Fruit

Salted Carmels

Virginia Willis, David Guas, and Shaun Garcia

Your Carolina Demo

http://www.yourcarolina.tv/ycvideo/entry/euphoria_cooking_preview/