Soby's

GETTING READY TO GATHER IN GREENVILLE ONCE AGAIN

2011-06-30T23:52:00.000-04:00

As euphoria2011 gets closer with each day, we’re getting more and more excited about our growing roster of chefs, sommeliers, musicians and other special guests who plan to join us for this year’s festival!

With chefs like Sean Brock and Justin Bogle, master sommeliers like Wayne Belding and Laura Williamson, and musicians like Edwin McCain and Will Hoge already scheduled to appear, 2011 promises to be our best year yet!

We’re only a couple of months away from one unforgettable weekend of food, wine and music — plus a host of all-new offerings for 2011 — so stay tuned for more guests and more event details coming soon.

Be sure to mark your calendars, as tickets will be on sale to the public starting July 15!

Sobys's Bar Burger

2011-06-09T12:18:00.001-04:00

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Cooking Light

2011-05-26T11:16:00.003-04:00

Check me out below

http://issuu.com/juliek1953/docs/cooking_light_june_2011_-_shaun_garcia

Plowing

2011-05-18T08:21:00.001-04:00

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2011-03-08T23:56:00.000-05:00

Potlikker Film Festival: Greenville, SC

Saturday, April 9, 2011
6:00 - 9:00 p.m.
Children's Museum of the Upstate
(300 College Street, Greenville)

On April 9 from 6-9 p.m., the Southern Foodways Alliance will pitch its tent at the Children’s Museum of the Upstate. On the menu: SFA-produced South Carolina foodways films. Smart words. Good local drinks. Honest local foods. Cool music. Good company.

By way of Joe York-directed films and George Singleton-crafted words, we will celebrate South Carolina food titans like Emile DeFelice, and Glenn Roberts.

Joe and Heidi Trull of Grits and Groceries, Joe Clark of American Grocery, Shaun Garcia of Soby’s, Anthony Gray of High Cotton, and John and Amy Malik of the late great 33 Liberty will be our cooks for the evening. You’ll taste potlikker, and other delights. You'll sip refreshment from local favorite Thomas Creek Brewing.

Tickets, priced at $50 per person, include food, drink, music, films, and, for a lucky few, a cool door prize. Available by advance purchase only. Click here to buy tickets. E-mail here with questions.

Blood Orange Marmalade

2011-01-30T19:57:00.001-05:00

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Location:S Main St,Greenville,United States

Fried Pies

2011-01-29T22:52:00.001-05:00

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Lobster Mac and Chesse

2011-01-14T21:03:00.001-05:00

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Location:E Court St,Greenville,United States

Nose Dive a Gastro Pub

2011-01-10T07:52:00.003-05:00

http://www.thenosedive.com/

Teryi's Pecan Pies

2010-12-13T20:31:00.001-05:00

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Merry Christmas

2010-12-11T08:53:00.002-05:00

Hub City Farmers Market

2010-11-20T21:39:00.001-05:00

Jim Lyle of Brick House Farms

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Short Ribs Root Veg Fried Pie

2010-11-19T12:43:00.001-05:00

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Pine Ridge Wine Dinner

2010-11-02T18:40:00.001-04:00

Chef's Choice Light Hors d'oeuvres paired with Pine Ridge Chenin Blanc-
Viognier

1st Course:

Benne Seed and Honey Lacquered North Georgia Quail, Pickled Cranberry,
Rocket Arugula paired with Chamisal Unoaked Chardonnay

2nd Course:

Fennel Pollen Dusted Scallops, Preserved Lemon Risotto paired with
Chamisal Oaked Chardonnay

3rd Course:

Hickory Smoked Compressed Pork Shoulder, Butternut Squash Succotash,
Caramelized Cauliflower paired with Chamisal Pinot Noir

4th Course:

Bison Short Ribs, Cheerwine Reduction, Root Vegetable Fried Pie paired
with Pine Ridge Crimson Creek Merlot

5th Course:

Beignets, Peanut Creme Brulee, Cinnamon Crunch served with Aztec
Chocolate Coco

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Red Wattle Hogs From Brick House Farms in Gaffney

2010-10-17T10:20:00.003-04:00

Frying Chicken

2010-10-17T10:11:00.001-04:00

Random Photos

2010-10-17T10:09:00.002-04:00

House Cured Red Waddle Country Ham

2010-10-13T09:52:00.003-04:00

2010-09-10T14:20:00.003-04:00

http://www.carolinafarmstewards.org/oktoberfresh.shtml

Farm Crew

2010-08-17T14:55:00.003-04:00

Soup,Travis, Anthony, Ashley, Shaun, Joey, Rodney

Joey on The Line

2010-07-16T07:49:00.001-04:00

Southern Chefs Potluck

2010-07-13T22:25:00.001-04:00

New Tool for Corn

2010-07-13T13:50:00.005-04:00

We use a lot of Sweet Corn in Summer so I picked one up to see if it works. It is fast,easy, and safe. I hope that it will last a summer of 5-6 cases of corn a week. It will last a lifetime for the home cook. Pick one up today at Williams & Sonoma .

Kuhn-Rikon Corn Zipper

South Carolina Shrimp Boil

2010-07-10T10:38:00.000-04:00

This dish is always made with shell-on shrimp and we think peeling them is half the fun. If you prefer peeling shrimp, use only 1 tsp of Old Bay in step 3.

Servers 8

1 ½ pounds Andouille sausage cut into 2-inch lengths

2 tsp vegetable oil

4 cups water

1 (8-ounce) bottle of clam juice

1 (14.5ounce) can diced tomatoes

5 tsp Old Bay seasonings

1 bay leaf

1 ½ pound small red potatoes, scrubbed and halved

4 ears corn, husks and silk removed cut into 2-inch rounds

2 pounds extra large shrimp (21-25 per pound)

Brown Sausage

Heat sausage and oil in Dutch oven over medium high heat until fat renders and sausage is browned, about 5 minutes; using slotted spoon, transfer sausage to plate.

Simmer Vegetables

Bring water, clam juice, tomatoes, 3 teaspoons Old Bay, bay leaf, potatoes, and corn to boil in empty pot. Reduce heat to medium-low and simmer, covered, until the potatoes are barely tender, about 10 minutes.

3. Steam Shrimp

Return browned sausage to pot. Toss shrimp with remaining Old Bay. Add to pot

And covered, stirring shrimp occasionally, until cooked through, about 10 minutes.

Strain stew and discard bay leaf. Serve

Summer Squash from The Farm

2010-07-10T10:36:00.000-04:00

Heirloom Tomato Salad

2010-06-26T09:24:00.002-04:00

New Summer Menu

2010-06-26T09:05:00.002-04:00

Appetizers

Spicy Pimiento Cheese

Crispy Baguette Chips

$5.75

Deviled Farm Eggs

Merciful Farms Heritage Eggs, Smoked Paprika

$4.00

Cold Crab Salad Roll

Heirloom Tomato, Avocado, Basil

$7.95

Butter Bean Hummus

Crispy Vegetables, Toasted Pita

$5.95

Carpaccio of Beef

Sweet Corn Salsa, Olive Oil, Cracked Pepper

$7.95

Crispy Fried Atlantic Calamari

Green Tomato Marinara

$7.95

Fried Green Tomatoes

Blackened Haricot Verts, Pimiento Cheese Fondue,

Candied Carrot Strips

$6.95

Blackened Scallops

Goat Cheese Polenta, Haricot Verts, Basil Vinaigrette

$9.50

Cheese Plate

Young Chèvre - Split Creek Farm, SC

Bijou – Vermont Butter and Cream, VT

Appalachian Tomme - Meadow Creek Dairy, VA

Asher Blue - Sweet Grass Dairy, GA

Sea Salted Almonds, Local Honey

$9.25

Soups & Salads

Soby's She Crab Soup

Sherry, Crab Roe

$ 750

BLT Wedge

Heirloom Toy Box Tomatoes, Benton’s Tennessee Bacon,

Creamy Blue Cheese

$6.50

Tuna Salad

Capers, Red Onions, Duke’s Mayo, Field Greens, Wafer Crackers

$9.50

Heirloom Tomato Salad

Smoked Cracked Pepper, Sea Salt, Basil Oil

$6.95

Baby Spinach Salad

Dried Cranberries, Blue Cheese, Spiced Local Pecans, Buttermilk Dressing, Shaved Smithfield Ham

$6.50

Entrées

Applewood Smoked Bacon Wrapped Pork Tenderloin

Mashed Potatoes, Broccolini, and Habañero Butter Sauce

$21.50

Pan Seared Wild Salmon

Roasted Pepper Potato Hash, Broccolini, Country Mustard Glaze

$23.95

Crispy Fried Local Chicken

Haricot Verts, Rice, Tomato Gravy

$18.95

Gullah Shrimp & Grits

Wild American Shrimp, Creamy Anson Mills Grits, Caw Caw Creek Bacon, Crispy Bread

$20.95

Grilled Filet of Ribeye

Asparagus, Mashed Potatoes, Melted Pimiento Cheese

$27.50

Soby’s Crab Cakes Remoulade

Sweet Corn Maque Choux, Mashed Potatoes, Haricot Verts

$22.50

Cornmeal Crusted Local Trout

Skillet Potatoes, Jalapeño Slaw, Lemon Tarter Sauce, Chow Chow

$18.50

Grilled Braveheart Strip Steak

Squash Casserole, Southern Style Creamed Corn, Charred Vidalia Onions

$26.50

Soby’s Meatloaf with Maple Creole Mustard Glaze

Fresh Ground Beef, Exotic Mushrooms, Mashed Potatoes, Butter Bean Succotash, Veal Jus

$18.95

Pan Seared Alaskan Halibut

Field Pea Salad, Heirloom Toy Box Tomatoes, Grilled Summer Vegetables, Basil Pesto

$23.00

Summer Harvest Plate

The day's best vegetables from the field

$14.95

2010-05-25T00:11:00.002-04:00

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

Blue

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

IPA

Narragansett Turkey

2010-05-19T08:35:00.001-04:00

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.

Lost Recipes Found

2010-05-06T18:04:00.000-04:00

Check out this link for my Crispy Fried Chicken Livers

http://www.lostrecipesfound.com/recipes/garciachickenlivers.html

Low Country Shrimp

2010-05-01T16:37:00.000-04:00

Soby’s New South Cuisine

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

Shrimp:
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.

Notes:

McClellanville Softshell Crabs

2010-04-22T07:03:00.003-04:00

Planting on the Farm

2010-04-20T22:30:00.004-04:00

We planted 250 heirloom tomatoes, and 150 purple cauliflower yesterday.

Back home from Holiday

2010-04-05T21:03:00.003-04:00

I planted 300 heads of Tennis Ball Lettuce before I went on holiday. Here is a little background information on it. The lettuce variety Tennis-ball was a very popular one in the vegetable garden at Monticello. Jefferson noted that "it does not require so much care and attention" as other types. Tennis-ball Lettuce was grown in America in the late eighteenth century, and it eventually became the parent of our Boston types still popular today. Plant the seed in rich, well-drained soil early in the spring for an early summer crop, or else, plant in late summer for a fall harvest.

GREEN TOMATO CHUTNEY

2010-03-26T22:47:00.003-04:00

This is great on roasted pork loin, fried chicken, cornmeal crusted trout, and a hot buttered biscuit. Hope you enjoy it.

6 pounds green (unripe) tomatoes, cut into small dice
2 cups small-diced red onions
3 tablespoons slivered garlic
3 tablespoons peeled and slivered fresh ginger
2 cups golden raisins
3 cups light brown sugar
3 cups cider vinegar
1 tablespoon salt
2 tablespoons finely chopped red pepper
1 cinnamon stick
1 teaspoon ground cloves

1. In a large pot, combine all ingredients and stew uncovered at a gentle simmer for 30 minutes. If liquid remains, strain the solids, reduce the liquid to a syrupy consistency, and stir the liquid back into the chutney. Discard the cinnamon stick and pour the chutney into jars.
2. Reserve in the refrigerator for up to a month until ready to use.

Ky Pictures

2010-03-20T11:21:00.003-04:00

Distractions

2010-03-17T11:03:00.004-04:00

My distractions are tickets. If they don't come, you have no business. When they do come, you got to stop cooking and start more cooking. You want them to stop but you really want the business. I'm now confused.

This is part of raw(e) check out her blog

http://sailorandcompany.blogspot.com/

Van's Food Shots

2010-03-17T10:22:00.004-04:00

Photos from the Bourbon Trail

2010-03-11T08:52:00.004-05:00

Road Trip to Louisville

2010-03-08T08:18:00.002-05:00

I'm headed to the great Bluegrass state today. I'm going to tour and meet Master Distiller Chris Morris of Woodford Reserve in Versailles. Then I'm off to Great Buffalo Trace. I will have lots of information and pictures this week. Check back on Wednesday.

Why I love Bacon Fat

2010-03-06T11:06:00.005-05:00

From Southern Foodways Alliance Newsletter Gravy

FabulousFAT

by Gillian Clark

HealtH warnings have done plenty for our biomedical awareness, but little to improve the taste of our food. the army of finger-wagging plate snatchers is like a Un Peacekeeping Force, dedicated to making us eat healthy, whether we want to or not.

they came after palm oil, a staple in asian, african, and Caribbean cooking. the rust-colored fat—used for seasoning not frying—was labeled an artery-clogging extravagance. the Center for science in the Public interest said palm oil, which is high in saturated fat and low in polyunsaturated fat, promotes heart disease. CsPi, the national Heart, lung and Blood institute, the world Health Organization (wHO), and other health authorities have urged reduced consumption of palm oil.

And then it was coconut oil, the high-smoke-point fat behind the great taste of movie theatre popcorn. according to CsPi, coconut oil is a highly saturated fat. after an intense campaign, the oil was banned from theater popcorn and denounced by the CsPi. Foods that contain coconut oil are disparaged in the CsPi newsletter alongside the likes of Domino’s Pasta Bread Bowl and Hardee’s thickburger.

i keep a greasy jar of palm oil in my cupboard, and i miss the way movie theatre popcorn used to smell and taste. But i grew up in a household that appreciated the flavor of fats.

That can of bacon fat was a symbol. It meant that my father, who did most of the cooking in our house, cared what our food tasted like.

when i was growing up, a Chock Full of nuts coffee can, into which my father tipped the bacon fat from the pan, sat on our Formica counter. the drippings from sunday morning’s bacon collected over the weeks. a cloudy, schmaltzy solid filled the can that stood ready by the stove. My father reheated leftover dumplings in this smoky “butter.” He added it soups. He used it to sauté green beans and to cook cabbage. it supplemented the wesson oil in which the fish burbled.

that can of bacon fat was a symbol. it meant that my father, who did most of the cooking in our house, cared what our food tasted like. we did not suffer on the nights bacon fat was absent from our meals. there were times when bacon fat was required. and there were times it was the lagniappe. no matter, when that aroma wafted through the house, day or night, it was sunday morning again.

But then came the fateful news: reserved bacon grease had been linked to gastro-intestinal cancers. My father, a two-time cancer survivor, did not hesitate to trash his coffee can, heavy with months of drippings. Bacon fat was reserved no longer in the Clark household.

i was the chubby kid in a household of seven. i cleaned my plate. i craved the fatty rim of the pork chop. i could not choke down brisket unless each bite was accompanied by that strip of fat. i pulled on chicken legs as if i were starving, delighting in the skin and the edible plastic that covered the bone at the joint.

as a chef, i feel bound to take liberties. i put taste over what the food police consider healthy.

Bacon fat is a precious commodity in my kitchen. i render it from applewood-smoked bacon and store it in canning jars. i save chicken fat, too. it takes two pounds of chicken fat and one pound of bacon fat to cook the collard greens. Butter is everywhere in my kitchen. i use it for mounting the sauce, binding the gravy.

when Passover comes around i need the chicken fat for my matzoh balls. How else do you hold them together? Chicken fat replaces butter when i cook kosher. and it sweetens the frying oil for the latkes.

as cooks and eaters interested in the culture and history of our larder, we put faith in the time-worn ways we’ve long prepared things. we understand that there is more to sustenance than a full belly. eating has to be more than the intake of calories.

we were meant to enjoy food. we could survive on baked sweet potato and water. nutritionally, both have all our bodies need to survive. when the first cook put heat to the kill over the first fire, it became apparent that there was more to satisfying hunger than stuffing a hole.

as an evolving species, it is our responsibility to do things just for the taste of it. it is our duty to resist the fat thieves as if their threat were the burning of books.

Gillian Clark, Washington D.C.-based chef and owner of the general store and Post Office tavern, is at work on a second book, the Colorado Kitchen Cookbook, and a collection of short pieces and recipes based upon her radio essays on NPR’s weekend edition.

Pork Fried Catish

2010-03-05T22:21:00.004-05:00

Pork Rinds + Vita Prep+ North Carolina Catfish =

Soby’s Sweet Potato Gnocchi

2010-03-04T00:25:00.000-05:00

4# Sweet Potatoes

2 Gallons Salted Water

7-8 cups Flour

Roast the Sweet Potatoes until they are fork tender. Place the salted water on high heat and bring to a rapid boil (the water should taste quite salty as the salt in the water is used to season the gnocchi as they cook). Peel the potatoes and pass them through a food mill. Add flour gradually stirring to incorporate. Once the dough starts to get tighter, throw down some bench flour and dump the dough onto the prep table and continue to knead the flour into the ball. Shape the gnocchi and test a few. When they float to the top, remove them from the water immediately. If they are too soft and mushy, add more flour to the dough mix and try again. Try to use as little flour as possible to have a nice tender dumpling. Once they are removed from the boiling water, plunge them into a bath of ice water. Leave them in the ice water only as long as it takes to cool them, then drain them and lightly coat with olive oil to prevent sticking. If they are left in the ice water too long, they salt will leach out into the water and leave them flavorless, and the dumplings will become tougher.

Rodney Freidank, Corporate Chef, Table 301

One of my 22 varieties of Heirloom Tomatoes

2010-03-02T09:36:00.001-05:00

Egg Yolk

The fruit are a lovely yellow color, being the shape, size and color of an egg yolk. These little yellow orbs are a tantalizing taste treat just bursting with rich, fruity flavor and all of summer's sweetness. Developed by Larry Pierce from a sport he found growing in his garden.

Borage is in for 2010.

2010-03-01T10:57:00.000-05:00

Smoked St. Louis Style Ribs

2010-02-28T14:50:00.001-05:00

Lime Basil

2010-02-28T09:30:00.001-05:00

Rare and tasty, this unique basil originated in Thailand. Works wonders in salad dressings, salsa, margaritas, vinegars, fish and standard basil recipes. Has a stronger citrus flavor than lemon basil. I'm going to give it a try this year.

2010-02-27T11:20:00.000-05:00

Gullah Shrimp and Grits
Chef Shaun Garcia
INGREDIENTS:
2 to 3 slices Caw Caw Creek Bacon Diced
Cooked Anson Mills Grits, for 4 to 6 people
1 to 1 1/2 pounds cleaned and peeled Wild American Shrimp
1 small onion, finely minced
1 red pepper, finely minced
2 cups diced tomatoes
salt and pepper to taste
1/4 cup cream
1Tablespoon cold butter
PREPARATION:
Cook off Bacon and set aside save ¼ of the bacon fat, add onion peppers and start sautéing, add shrimp and tomatoes, finish with cream,butter and bacon serve over grits.

Soby's Sunday Supper Starting Soon

2010-02-26T07:32:00.001-05:00

SUNDAY SUPPER

FEATURING “MEAT & THREE”

your choice of a fancy meat &

three family-style sides!

----------------------------------------------

SUNDAYS FROM 5PM TO 9PM

================================================

INDULGE IN FAVORITES INCLUDING:

SPINACH SALAD, SHE CRAB SOUP,

FRIED CHICKEN, SOBY’S MEATLOAF, CRISPY CATFISH,

BACON WRAPPED PORK TENDERLION,

SWEET CORN MAQUE CHOUX, MAC & CHEESE,

COLLARD GREENS, MASHED POTATOES & MORE

The Upstate Farmer Alliance

2010-02-25T10:33:00.002-05:00

The Upstate Farmers Alliance is a small group of local family farms dedicated to the production and distribution of all-natural beef, pork, chicken, turkey, lamb and other meats, with a desire to see our families and communities regain an appreciation for food raised in humane, clean, healthy ways. Through our private processing facility, we offer custom, state inspected butchering and vacuum packaging for others in the community who wish to process their home-raised animals in a clean, healthy environment. We also offer our exceptional quality meats to you through on farm sales, and through the UFA processing facility and other local venues. Our Vision is to move beyond “alternative” food supplies to producing the type of food needed for every individual who believes “you are what you eat” and that life can again be fun, healthy and meaningful. We hope you will join us.

Local Sustainable Heritage Eggs

2010-02-24T21:24:00.004-05:00

From Good Things Grow Here a

Sustainable Micro Farm in Travelers Rest

Chicken Tractor (mobile egg maker)

2010-02-24T21:17:00.000-05:00

Here is a really nice chicken tractor that a farm near Charleston has . I would love to have one for my farm.

Beer Dinner With Highland's Brewery

2010-02-24T08:36:00.000-05:00

We only have a few seats left call to make you reservation
864-232-7007

Chefs Choice Hors D’Oeuvres

Organic Pale

First Course

Brown Family Farm’s Beef Carpaccio,

Soy,Avocado, Fried Shallot, Arugula

St.Terese’s Pale Ale

Second Course

Lobster, Spicy Rouille, Granata’s Flatbread, Basil

Kashmir IPA

Third Course

Braised Fresh Bacon, Rutabaga, Skillet Mustard Greens,

Pulled Pork Consommé

Gaelic Ale

Fourth Course

“Hot Chocolate & Doughnuts”

Spiced Hot Cocoa, Jelly & Mocha Filled Doughnuts

Black Mocha Stout

My New Favorite Magazine

2010-02-22T14:36:00.002-05:00

Urban Farm^® Magazine

New from the editors of Hobby Farms and Hobby Farm Home!

Buy Now »

It doesn’t take a farm to have the heart of a farmer. Now, due to a burgeoning sustainable-living movement, you don’t have to own acreage to fulfill your dream of raising your own food. The newUrban Farm^® magazine, from the editors of Hobby Farms, will walk you down the path to self sustainability.

« We're following urban farming in the news »

Urban Farm^® magazine’s mission is to promote the benefits of self sustainability and to provide the tools with which to do it on any size property. Urban Farm^® reaches out to those in the city and suburbs, those who are inspired by the local food movement and who want to start raising chickens and growing food for themselves, supporting local agriculture and living more sustainably.

Urban farms are popping up all over America. However, things are different on an urban farm, versus a rural hobby farm. With less space to work with, projects must be scaled down, efficiency becomes crucial, and one must be resourceful to use every inch of space and recycle every unused object into something useful.

Urban Farm^® is informational and inspirational, filled with how-to projects, profiles of urban farmers across America, “green” and innovative products, and of course, recipes for preparing your homegrown vegetables, eggs and other farm bounty.

I'm Building a Chicken Coop!!!!!!!!

2010-02-20T12:18:00.000-05:00

COOP NECESSITIES

1. The coop and run are your chickens’ house and yard. They are also your chickens’ defense against predators—animals like raccoons, coyotes, hawks, rats, and foxes find chickens as tasty as many humans do. The run should be enclosed with wire mesh. It is important to bury the mesh in the ground to keep burrowing animals from digging under it.

2. The coop needs to have good ventilation, which helps prevent respiratory diseases while also protecting your chickens from the wind and the rain. Chickens can withstand cold temperatures, but they must be able to seek cover from a direct, cold wind.

3. The coop must be easy to clean so bugs and bacteria don’t accumulate.

4. The run should provide space. Ten square feet of roaming space per chicken is a good general rule, or half that for a bantam.

5. Provide a feeder and waterer. Hang the feeder about 6 inches off the ground to prevent the chickens from spreading food around the run.

6. Chickens like to roost—or perch—at night. Install roosting poles or elevated horizontal strips of wood for your chicken to sleep on. Place a removable tray under the roost to collect droppings and allow for easy cleanup.

7. Nest boxes should be approximately 1 square foot and filled with a soft material like wheat straw. This is where your hen will lay her eggs. These should be raised off the ground, but placed lower than the roosting poles. They also should be easily accessible from the outside for cleaning and egg-gathering.

Thank You

2010-02-15T12:41:00.002-05:00

I would like to thank everyone that dinned with us over the last three weeks for the show Wicked. It was very busy at times but we made a lot of people happy and had a great time doing it. As the days start to get longer and you hear the song bird start to sing you know spring is on our hills. So hope you are ready for a busy spring of becoming a farmer and new menus ideas. Again Thank you so much for you business.

Shaun

Lucille

2010-02-03T07:24:00.003-05:00

R. Stuart Wine Dinner at The Loft at Soby’s

2010-02-02T22:04:00.001-05:00

Tuesday, February 9th

Meet Patricia Rogers-Ridgeway of R. Stuart Vineyards, and indulge in a six course meal prepared by Soby’s Chef de Cuisine Shaun Garcia and five featured wine pairings from R. Stuart Vineyards. The event begins at 7pm, and seating is limited, so please call soon for reservations (864.232.7007). $65 per person. If you are interested in learning more about R. Stuart wines, please visit www.rstuartandco.com.

First Course:
Chefs Choice Hors D’Oeuvres
Rosé d’Or, Brut NV

Second Course:
Pan Seared Scallops, Carolina Gold Rice Grits,
Green Tomato Nage
2008 Big Fire Pinot Gris

Third Course:
Ashley Farms Duck Confit, Frisee, Farmer Cheese, Picked Cherries,
White Balsamic Vinaigrette
2007 Big Fire Pinot Noir

Fourth Course:
Pan Roasted Striped Bass, Winter Root Vegetables.
Caramelized Onions, Blood Orange Marmalade
2007 Autograph Pinot Noir

Fifth Course:
Pulled Local Beef Short Rib, Garganelli Pasta, Wild Mushroom Cream,
Poached Farm Egg, Snow Cap of Parmesan Cheese
2006 Daffodil Hill Pinot Noir

Dessert:
Banana’s Fosters, Rum Ice Cream

Soby’s New South Presents a Dinner With Highland's Brewery

2010-01-30T11:20:00.000-05:00

Chefs Choice Hors D’Oeuvres
Organic Pale

First Course
Brown Family Farm’s Beef Capriccio,
Soy,Avocado, Fried Shallot, Arugula
St.Terese’s Pale Ale

Second Course
Lobster, Spicy Rouille, Granata’s Flatbread, Basil
Kashmir IPA

Third Course
Braised Fresh Bacon, Rutabaga, Skillet Mustard Greens,
Pulled Pork Consommé
Gaelic Ale

Fourth Course
“Hot Chocolate & Doughnuts”
Spiced Hot Cocoa, Jelly & Mocha Filled Doughnuts
Black Mocha Stout

Soby’s New South Cuisine Dinner At “Hot and Hot Fish Club”

2010-01-25T18:26:00.003-05:00

Birmingham, Alabama – Wednesday January 27, 2010

Soby’s is taking the show on the road to host a dinner with Chef Chris
Hastings of Hot and Hot Fish Club. If you’ve got friends or family in
Birmingham, encourage them to join us for dinner. The dinner is $65 per
person and each course will be paired with wine. Call (205) 933-5474 for reservations!

Menu:

Butler Passed Hors d’oeuvres:
Baked Carolina Cup Oysters with Crawfish Tails, Andouille Sausage, Collard
Greens
Fried Green Tomatoes with Jalapeno Pimiento Cheese

First Course:
Soby’s Crab Cake Remoulade
Sweet Corn Maque Choux

Second Course:
Braised Duck Leg
Spicy Cabbage Slaw, Sweet Potato Biscuit, Chipotle Barbecue

Third Course:
Pan Roasted Farm Raised Striped Bass
Carolina Gold Rice Grits, Green Tomato Nage, Toasted Baguette Slices,
Pimento Rouille

Fourth Course:
Applewood Bacon Pork Tenderloin Crepinette
Sweet Potato Gnocchi, Thin Green
Beans, Caramelized Onions, Jalapeno Pepper Jelly Glaze

Dessert:
Soby’s White Chocolate Banana Cream Pie

Eat to Give at Soby's on Saturday

2010-01-20T16:43:00.002-05:00

One meal CAN make a Difference!

Join the Upstate South Carolina restaurant community on Saturday, January 23, 2010, for "Eat to Give" a fundraising effort to support the American Red Cross earthquake relief efforts in Haiti.

Choose to dine out at a participating restaurant and 15% your bill will be donated to The American Red Cross International Response Fund

Helping is simple - Love, Eat, Give!

Heirloom Sweet Corn

2010-01-18T15:48:00.003-05:00

This year on the farm I will be planting Stowell's Evergreen a white sweet corn. The original strain of this variety was bred by Nathaniel Newman Stowell, who was born May 16, 1793 in New Ipswich, Massachusetts. After years of refining this strain, Nathaniel sold two ears of seed for $4.00 to a friend who agreed to use it only for his private use. His "friend" then turned around and sold the seed for $20,000 and it was introduced to the seed trade in 1848. After 150 years, his variety is still the leading white variety for home gardens and market growers.

New Photos of the Farm

2010-01-12T22:57:00.004-05:00

Soby's Farm at Dark Hollow Video

2010-01-12T22:49:00.003-05:00

Smoked Bethal Trails Farms Pork Shoulder

2010-01-08T16:30:00.001-05:00

Highland Beer Dinner

2010-01-03T19:52:00.007-05:00

We are hosting Highland Brewery on February 25 for our Winter Beer Dinner at 7 pm in the Loft at Soby's. We will have the menu up in a few weeks..

Happy New Year

2009-12-31T23:35:00.001-05:00

2010 Is the Year of the Pig for me.

New Years Eve Menu

2009-12-28T11:54:00.002-05:00

Grilled Grass-fed Strip Steak
With Buttermilk Mashed Potatoes, Creamed Spinach,
and Poached Lobster Tail with Smoked Bourbon Hollandaise
$36

Crispy Seared North Carolina Striped Bass
With Caw Caw Creek Bacon, Local Sweet Potatoes, Asparagus, Kumquat Marmalade
$25

Pistachio & Bittersweet Cake With Mocha Cream, Banana Custard, Citrus Salted Caramel, Chocolate Pistachio Crunch

Merry Christmas to all, and all a goodnight.

2009-12-23T20:31:00.002-05:00

Putting Pork Rillette in Mason Jars

2009-12-19T00:59:00.004-05:00

Duck Swimming in Fat

First Seed Catalog of the Year

2009-12-17T10:38:00.005-05:00

Check them out
http://rareseeds.com/

One Lucky Blog Reader...

2009-12-13T23:02:00.014-05:00

One lucky reader will receive a free Pig T-shirt
All you have to do is leave a comment of an idea for a feature that you would like to see at Soby's one night! The reader whose idea is chosen will be given the shirt! I can't wait to see what you've got!

Buy Your Pig Shirt at Shoptable301.com

2009-12-03T00:06:00.003-05:00

http://www.shoptable301.com/products.php?product=Chef-Shaun-%22Pig-Shirt%22

Check Out my New Photographer

2009-12-02T23:47:00.005-05:00

Check out her Blog
vanessagphotography.blogspot.com

Check out Link Newpaper this week

2009-11-25T09:25:00.004-05:00

>

I have a piece in this weeks link newspaper about frying turkeys. Check it out. I hope to post it when they load it on the web.

I wish we had places like these Old Grocery Stores

2009-11-22T20:29:00.003-05:00

Harvest Pumpkin Bread

2009-11-22T20:23:00.005-05:00

Recipe Yield
3 - 7x3 inch loaf pans

Ingredients
1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups light brown sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

Directions
1. Preheat oven to 350 degrees F .Grease and flour three 7x3 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Soby's Thanksgiving Menu

2009-11-17T08:30:00.003-05:00

Roasted Brined Turkey
Bourbon-Glazed Heritage Ham
Herb Roasted Rib Roast,

Butternut Squash Soup
Soby's She Crab Soup

Local field greens
Dressing with giblet gravy
Mashed Sweet Potatoes
Sweet Corn Maque Choux
Blackened Green Beans
Maple Butternut Squash Succotash
Shaved Brussel Sprouts w/ Watauga Country Ham
Buttermilk Mashed potatoes
Garlic Cheddar Biscuits

Pecan Pie
Pumpkin Pie
Cranberry-Apple Crisp
Double Chocolate Cream Cake

11-3pm
$29 per person
call 232-7007

Terrapin Beer Dinner

2009-11-11T01:37:00.002-05:00

With the Beer Dinner next week make sure you make you reservation very soon.
We are filling up fast Call 864-232-7007 You don't want to miss it.

Terrapin Beer Dinner

2009-11-04T11:36:00.002-05:00

November 17 At Soby's Loft
The Terrapin Beer Dinner Menu is as follows:

Chef’s Choice Hors D’Oeuvres
Golden Ale

First Course
Logan Turnpike Grits Cake, Wild Georgia Shrimp, Vanilla, Citrus “Ketchup”
SunRay Wheat Beer

Second Course
Sweet Potato Bisque, Split Creek Farms Goat Cheese Brûlée
Rye Pale Ale

Third Course
Cider Barbecue Squab, Heirloom Apple, Caw Caw Creek Bacon, Anson Mills Farro
India Style Brown Ale

Fourth Course
Wicked Chocolate Cake, Pomegranate, Depth Charge Float
Depth Charge Espresso Milk Stout

Also Introducing The brand new IPA from Terrapin, “Hopsicutioner”

Soby's Farm at Dark Hollow Aerial View

2009-11-02T19:36:00.001-05:00

View Larger Map

Soby's Farm at Dark Hollow

2009-11-02T19:13:00.001-05:00

Cadillac Jack's South Carolina Trip Diary

2009-10-19T15:24:00.000-04:00

I got this from Cadillac Jack's Blog.

The cameras. The flashes. Paparazzi?

Surely not – Have I been found in Charleston at the 21 East Battery Bed and Breakfast nestled behind the Edmondston-Alston House (deep sarcasm here)? I can see them peeking through the wrought iron gates… some daring enough to take a couple of extra steps down the cobblestone drive to strike for a closer shot.

Folk’ snapping away day and night – but, it was not intrusive. Quite the contrary. I found it very interesting.

Pulling out onto the main drive, now outside the gates with the shutterbugs looking back at the Carriage House just beyond a live oak which nearly swallows the estate, I ask Innkeeper Julie as she waves us off home safely to Atlanta about the prestige and uniqueness and interest in the home.

Her answer will surprise you as much as it did me.

But first… our weekend journey through the Palmetto State begins in the Upcountry of South Carolina.

THURSDAY, OCTOBER 8
MID-DAY
I grew up in the Carolina’s. I was familiar with the city of Greenville. Passed through many of times while traveling back home to Charlotte on Interstate 85. I must admit most of the time it was a quick bite to eat (kid friendly, of course) or to top off the tank.

I looked forward to an afternoon of discovey with my wife Donna. Kids at home with Nana. The drive is 2 hours max. Straight shot up 85. It’s a beautiful afternoon. The sun is shining and the sun roof is rolled back. Miranda Lambert’s new CD is blasting and we’re relaxing and we’re laughing and I am as in love with my wife as the day we first met.

AFTERNOON
We check into the Westin Poinsett on South Main Street (Greenville’s only 4 diamond hotel) and we decide to waste no time and waste no sunshine and dart back out the door for some exploration. Visit their website

I learned that Greenville is a city with plenty of stuff to do with the kids (in addition to the many parks around town or green space and trails and the Liberty Bridge at Falls Park on the Reddy River – more on the Falls shortly). Check out the Greenville Zoo (Visit their website) and the new kid’s museum “Children’s Museum of the Upstate” (Visit their website).

A smoothie from the Brew & Ewe on West Broad Street was the perfect complement to our afternoon stroll which continued past the Heritage Green (considered downtown Greenville’s cultural centerpiece) the Peace Center (my dad has attended several events here and he says it’s great for comedians and great for concerts too – it is also the home of the Greenville Symphony) and then to Falls Park and the Reddy River Falls.

Falls Park is the heart of the City’s Riverwalk Park system and is home to Reedy River Falls and the Liberty Bridge which stretches 380 feet across the falls plus two amphitheatres and a beautiful public garden.

NIGHT
My dad was able to drive over from Asheville, North Carolina to join us for a great dinner at Soby’s (Visit their website). “Soup” our waiter told us that the menu had just changed – the chefs mix it up about every quarter to keep it fresh. We discovered and savored delicious and creative dishes inspired by rich, Southern traditions and infused with new, International flavors. Our table was soon filled with Cornmeal Fried Oysters, Soby’s She Crab Soup, a couple of BLT Wedge salads (with a delicious very creamy Blue Cheese dressing). Entrees included Soby’s Meatloaf with Maple Creole Mustard Glaze (dad), Seared Scallops with a sweet corn and bacon risotto (Donna) and I chose Braised Beef Short Ribs and I didn’t even use a knife! The ribs are braised with Thomas Creek Root Beer BBQ Sauce.

Remember me mentioning that the menu is tweaked occasionally? On the last menu the ribs were braised with Cheerwine – a favorite soft drink of mine (not available in Atlanta) that I enjoyed three ways while in South Carolina for the weekend. In a can from the Flying J Truck Stop off I-26 in Columbia. In a cold bottle from the Moon Pie Store in Charleston and from a fountain over ice at the Krystal in Aiken on the return home.

Joel Salatin of Polyface Farms

2009-10-16T17:35:00.003-04:00

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I got to hear Joel speak at Furman about green space and farming. Check out his website. http://www.polyfacefarms.com/

Newman Farms Pepper Bacon

2009-10-16T17:33:00.001-04:00

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Let's help out Georgia farm flood victims.

2009-10-07T13:28:00.004-04:00

Photo of Joe Reynolds and Judith Winfrey by Heather Anne Thomas. Farm photo by Judith Winfrey.

Recruiting an Southern Foodways Alliance (SFA) Skillet Brigade: Project Georgia

A number of our SFA friends and family were affected by the the recent flooding in and around Atlanta. SFA member Judith Winfrey, of Love is Love Farm in Douglasville, Georgia, writes:

Storms like these are a good reminder that we always need to support our local, family farmers. Buy directly from farmers at farmer's markets as often as you can. It's a risky job, sometimes, and farmers need you behind them.

Ours is not the only Atlanta farm feeling the impact of this "weather event." We know that the Bray Family Farm, Cane Creek Farm, Fairywood Thicket, Hope's Garden, and Split Cedar Farm suffered losses and damage as well, and suspect that there are others. Please reach out to those farmers if you know them and offer what you can.

Now is the time for Skillet Brigade action. SFA-ers can help with relief in one of several ways. For those in or near the Atlanta area, SFA board president Angie Mosier will be in touch about work opportunities. There are also fundraising relief efforts that you may support:

October 5-11 - Rosebud is hosting a week-long dine out to raise money for the Georgia Flooded Farms Relief Fund. Dine at Rosebud anytime between Monday, October 5 - Sunday, October 11 and a percentage of the proceeds will be donated to this important fund.

October 11 - Woodfire Grill is having a 4 course dinner with wine pairings to benefit Love is Love Farm and the Georgia Flooded Farms Relief Fund.

October 13 - Pig Pickin' at the Farmer's Atlanta Road Market to benefit farmers affected by the flood. They'll be cooking Berkshire shoulders donated by Gum Creek Farms in a La Caja China cooking box. 100% of all donations in exchange for food will be given to farms as they recover from a total loss of crops and livestock from the flood.

October 17 - The Peachtree Road Farmers Market is selling Jim N' Nick's BBQ plates from 10:00 a.m. to 1:00 p.m. All proceeds will benefit the Peachtree Road Farmers Fund.

More events are added daily, so check back with Slow Food Atlanta often.

We know that not all of you can hop in your car and drive to Atlanta easily. For those outside of the Atlanta area who wish to help, Slow Food Atlanta has set up a fund to help Georgia's flooded sustainable farmers. All contributions to this fund will be tax deductible. For more information, visit www.slowfoodatlanta.org. Or click here to donate now.

The SFA thanks you, in advance, for your support of relief efforts.

Fried chicken with waffles

2009-10-07T09:43:00.001-04:00

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Caw Caw Creek Country Prosciutto

2009-10-04T20:53:00.001-04:00

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$4 Friday at Soby's on the Side

2009-10-02T11:00:00.000-04:00

All sandwiches and salads are $4 - today and every Friday at Soby's on the Side.

What a deal - hard to beat that for lunch today! Call your colleagues and friends and meet at Soby's on the Side. Dine in or carry-out and enjoy your lunch and the Fall weather on the patio at Soby's, if you'd like. For more information, please call 271-8431.

Also, if you're making plans for tonight, don't forget that "Rockfly" will be playing at the Soby's Block Party - music starts at 8 pm- no cover. For more information, please call 232-7007.

Long Island Cheese Pumpkins

2009-09-28T17:50:00.001-04:00

We have a farmer that grows these for us.

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New Fall Menu

2009-09-26T22:22:00.002-04:00

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

2009-09-26T21:11:00.005-04:00

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

2009-09-23T15:05:00.001-04:00

Soby's Farm at Dark Hollow

2009-09-23T14:50:00.005-04:00

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

2009-09-21T12:36:00.004-04:00

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

2009-09-13T09:13:00.003-04:00

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

2009-09-10T11:20:00.002-04:00

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

http://twitter.com/sobyskitchen

Euphoria Wine Dinner Menu

2009-09-02T20:54:00.005-04:00

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

2009-09-02T20:41:00.005-04:00

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

Beachball

2009-08-29T18:21:00.001-04:00

We are hanging out at beachball with a VW and a roasted pig.

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