Tuesday, May 25, 2010

Soby’s New South Presents a Dinner With

Sweetwater Brewery

Tuesday June 8th, 2010

Meet And Greet

Fresh Shucked Oysters, Cucumber Mignonette, Lemon, Crystals

420 Extra Pale Ale

First Course

Seared Sweet Scallop, Spring Pea Puree, Warm Tomato Confit

Road Trip

Second Course

Watermelon Gazpacho, Ginger, Shaved Asparagus, Fennel, Sweet Onion, Bock Vinegar


Third Course

Lamb Two Ways, Lusty Monk Crusted Rack, Soft Polenta, Pulled Leg, Meyer Lemon Slaw, Sweetwater BBQ

Georgia Brown

Fourth Course

Hazelnut Meringue, Pineapple And Vanilla Yogurt


Wednesday, May 19, 2010

Narragansett Turkey

The Narragansett turkey is named for Narragansett Bay in Rhode Island. It descends from a cross between native Eastern Wild turkeys and domestic turkeys brought by English and European colonists. Improved and standardized for production qualities, the Narragansett was the foundation of the turkey industry in New England.

The Narragansett variety is similar in color to the Bronze breed, though it is lighter in color and in build. Narragansett turkeys are gray or dull black with a white bar on the wing feathers. The beak is horn colored, and the head is red to bluish white. The Narragansett is known for its calm disposition and maternal qualities, as well as early maturation, good laying, and excellent meat quality. This variety is smaller than the Bronze, with hens weighing 18 pounds and toms 30 pounds.

Though the Narragansett was not as historically popular as the Bronze, it has been widely used throughout New England and the Midwestern states. It lost most of its popularity during the twentieth century and it has not been a fashionable commercial variety since then. Its potential use today for small-scale, outdoor turkey production is gaining popularity.

Thursday, May 6, 2010

Saturday, May 1, 2010

Low Country Shrimp

Soby’s New South Cuisine

Watauga County Ham, Kiwi, Chardonnay Cream
(Serves 6)
Chef Rodney Freidank

½ lb Country Ham,* sliced 1/8 inch thick
1 Tbs Olive Oil
1 tsp Crushed Red Pepper Flakes
2 lbs Large Shrimp (16-20 count),* peeled and deveined
1½ cups Dry White Wine
6 Kiwi, peeled and diced
2 cups Heavy Cream
1 tsp Cornstarch
1 Tbs Water

For the Shrimp: Dice the ham. Heat the olive oil in a large skillet. Add the ham and the red pepper flakes. Sauté until the ham becomes slightly crisp and has given its flavor to the oil. Add the shrimp and sauté until the shrimp are half cooked, about two minutes. Remove the shrimp and reserve. Add the wine to the pan and simmer to reduce by half. Add the kiwi and the heavy cream and simmer until the liquid is reduced by half again. Add the shrimp and cook until the shrimp are completely cooked, about two more minutes. Mix together the cornstarch and water to make a slurry. With the sauce boiling, drizzle in the slurry until the sauce becomes thick enough to coat the back of a spoon. Season to taste with salt and pepper.

Finish the Dish: Serve with crusty French bread or Creamy White Cheddar Grits and garnish with fresh, diced kiwi if desired.