2010 Is the Year of the Pig for me.
Thursday, December 31, 2009
Monday, December 28, 2009
New Years Eve Menu
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
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
Wednesday, December 23, 2009
Saturday, December 19, 2009
Thursday, December 17, 2009
Sunday, December 13, 2009
One Lucky Blog Reader...
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!
Thursday, December 3, 2009
Wednesday, December 2, 2009
Wednesday, November 25, 2009
Check out Link Newpaper this week
>
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.
Sunday, November 22, 2009
Harvest Pumpkin Bread
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.
Tuesday, November 17, 2009
Soby's Thanksgiving Menu
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
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
Wednesday, November 11, 2009
Terrapin Beer Dinner
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.
Wednesday, November 4, 2009
Terrapin Beer Dinner
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”
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”
Monday, November 2, 2009
Monday, October 19, 2009
Cadillac Jack's South Carolina Trip Diary
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.
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.
Friday, October 16, 2009
Joel Salatin of Polyface Farms
Mobile Blogging
I got to hear Joel speak at Furman about green space and farming. Check out his website. http://www.polyfacefarms.com/
Wednesday, October 7, 2009
Let's help out Georgia farm flood victims.
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.
Sunday, October 4, 2009
Friday, October 2, 2009
$4 Friday at Soby's on the Side
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.
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.
Monday, September 28, 2009
Saturday, September 26, 2009
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
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
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
Wednesday, September 23, 2009
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.
http://www.slowfoodusa.org/downloads/USArkList_8.14_.09_.pdf
I will post more as I get up and farming.
Monday, September 21, 2009
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.
Sunday, September 13, 2009
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.
Thursday, September 10, 2009
Check out Twitter
I will be adding pictures on the fly with my phone.
http://twitter.com/sobyskitchen
http://twitter.com/sobyskitchen
Wednesday, September 2, 2009
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
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
Saturday, August 29, 2009
Friday, August 21, 2009
Chicago at the Peace Center
This week Chicago is at the Peace Center , and we have been slammed every night. Tonight we are going to smoke ribeyes with wood from old bourbon barrels. It adds a great flavor to the steak before grilling. We will pair that with local fingerling potatoes from Terry Goldenstar, yellow wax bean casserole, and Clemson blue cheese butter.
Sunday, August 16, 2009
Black Truffle Salt
I picked this up in Portland a few weeks ago. I think it would be great with french fries and fried eggs.
The Admiral in West Asheville
Van And I were in Asheville on Thursday and a friend and her husband told me to check out The Admiral. It is a little funky gastropub style place. Van had the wild Sockeye Salmon with Blue Corn Hominy and Fried Green Tomatoes. I had the Kurobota Pork Chop with Pommes Frites,Arugula, Goat Cheese, and Balsamic Reduction. The place sits about 50 people including the outside. They change their menu daily and they have a small garden out front. The place was full the whole time . And on a side note they have PBR in a can.
Here are some pictures from the web.
Here are some pictures from the web.
Monday, August 10, 2009
Converse Deli
If you are in Sparkle Vegas (aka Spartanburg ) check out Converse Deli . Good food and nice staff.
Mobile Blogging
Mobile Blogging
Sunday, August 9, 2009
Tuesday, August 4, 2009
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