Way to go getting back on the horse, ssp. You da man! -----Original Message----- From: ssp <[email protected]> Sender: [email protected] Date: Sun, 13 Mar 2011 19:09:45 To: <[email protected]> Reply-To: [email protected] Subject: Re: [COWs] Saturday 9:30 Ride
.... great ride kim & jeff & jim thanks for pulling this dude back to life! ....sw ~10mph osb/nash/hornesch/lamm-quaker/wigginsmill/ boswellville/lely/blalock/hwy117/church/center/ cemetary/woodbridge/frkprice/slabtown/morningside/ alton/littlerckch/blalock/hwy301/mobley.Lloyd/guvHunt/ hwy42e/rrschool/rr-sims/oldraleigh/marchswamp/ newsandyhillch-oldsmithfield/ornesch/nash/osb ~60miles. Nice hill on slabtown & marshswamp. Easy route close to wilson so riders can choose to shorten their ride while others get in a full 60. Several points to vary the ride length. A few convenience stores to refuel if need be. Everyone of us ran out of fuel(gu etc). Found we needed at least 3 packets. Needed that gatorade and oatmeal cookie <5 miles form home. Thanks you guys for allowing me to clear the bonk! ssp also, slabtown is where the new reservation only restaurant is located.....soco farm and food http://www.soconc.com/ http://www.wilsontimes.com/Life/Food/Story/Community-Table Community Table New eatery offers comfort food with a twist By Lisa Boykin Batts | Times Life Editor SoCo Farm and Food is most definitely off the beaten path, but odds are good that connoisseurs of fine food will find their way to this community table eatery owned by Jeremy and Kimberly Law. Located on a remote stretch of Slabtown Road in Black Creek, the 11-acre farm includes the couple's spacious home, pasture land for their horses and a converted garage that is now a bed and breakfast as well as a dining spot. The menu at SoCo will include comfort food with a twist, Jeremy Law said, with such menu items as spiced sweet potato soup with bruleed marshmallows; pan-seared halibut served with sweet potato frites and pineapple-blueberry salsa; and skillet chicken breast with whipped potatoes and herbed pan gravy. The Laws had toyed with the idea of opening a restaurant for some time, but it was a year and a half ago that they got serious about it and decided to offer a community table dining experience, where meals are shared around a single table. In this case, the table is custom made from reclaimed barn wood from their farm. Twelve to 14 people fit around the table. Law said this is the way he and his wife like to entertain. "This is not a departure for us in any way," he said, adding he's excited about the chance to cook and serve people. For those traveling or who just want a night away from home, the Laws offer two rooms: a smaller bedroom downstairs and a larger two-bedroom suite upstairs. Bed and breakfast guests traveling with horses can use the extra stalls and turn-out pastures. >From garden to table SoCo Farm and Food For more information, visitwww.soconc.com. Jeremy Law is SoCo's chef. He's cooked off and on for restaurants and started his professional training at Triana, a Spanish restaurant in Boulder, Colo. He became sous chef there, and his love for food grew. He eventually found his way to North Carolina where he worked as a reporter at The Wilson Times and then as a reporter and anchor for WITN-TV. But he returned to cooking, working as sous chef at Chef and the Farmer in Kinston. Now Law will be cooking in his own kitchen for his own customers, and he couldn't be happier. "I have a lot of love for this project," he said. The project is a lot of work for the Laws, who plan to grow much of the food for SoCo -- short for Southern comfort. Guests who sit at the communal table facing the large bank of windows can see the raised bed garden where Law says he'll soon be planting potatoes followed by lettuce, radishes, rutabagas, peppers and whatever else he can fit in. His tomatoes will be planted in pots, he said, and the herbs in a bed near the house. The food will go from his organic garden to the table in just a matter of hours. "We're going to grow everything that we can," he said. The Laws also planted 50 blueberries bushes on the farm -- six varieties -- as well as raspberries, blackberries and elderberries. The berries will also end up on the table at SoCo. Future plans include adding chickens to the farm. Law wants as much of his food as possible to be grown by him or secured from local suppliers, such as Nooherooka Natural in Snow Hill. Law will be offering chef's tastings on Monday and Friday evenings as well as Sunday brunch. He will also do private meetings and parties on other days. Meal prices vary from $18 for brunch to $40 for chef's tastings. Reservations are required for all meals, but diners can get a taste of SoCo's offerings by purchasing take-away soups with griddle bread. The current soup menu offers potato-leek, chicken and barley, and tomato basil. Law's first meal was served on Valentine's Day to a small gathering of customers, including Debbie McDaniel, who thoroughly enjoyed the experience. "It's the best kept secret around," she said. McDaniel and her husband, Ross, enjoyed sharing dinner with their friends as well as the others who had made reservations for the meal. "You go in and enjoy yourself and the people you're talking to," she said. McDaniel especially enjoyed having Law come out of the open kitchen to explain how he prepared each dish. Her favorite foods were the seared scallops in a pomegranate broth with baby leek and crispy capers as well as the chicory salad with pickled apple and candied ham. McDaniel said she would like to take one of Law's cooking classes as well. Law plans to start offering classes this spring, possibly starting with bread-baking and maybe later offering a class in making soups and stock. Law said he likes to encourage people to cook and doesn't mind sharing recipes. Kimberly Law enjoys making desserts, and SoCo's offerings will often be hers. She also did the logo and design for SoCo. Saturday marks the first fundraiser held by SoCo. The proceeds from the $75 per person meal will benefit Hope Station. [email protected] | 265-7810 ================================================== On Sat, Mar 12, 2011 at 10:23 PM, Jeff Glover <[email protected]> wrote: > Kim, Jim, Bert and Lanetrene Rouge rolled out of OSBs at 9:30 am sharp. > While the wind was building the day was otherwise beautiful for a ride. The > group finished with 60 miles with an average of 17 mph but the wind made > that a deceiving number. Group hung together with several long pulls traded > though all the riders. Bert was clearly back in form after 2 weeks off, you > could not tell he had any time off. We discovered that Blackcreek has a > clean (at least it was today) bathroom, gazebo and large covered area behind > the police station. Something to keep in mind when riding in then area. > > The route today went included Black Creek, Lucama and Gov. Hunt road but > the details are beyond my knowledge. Bert and Jim, jump in and provide the > details. > > Lanetrene Rouge > > -- > You received this message because you are subscribed to the Google Groups > "CyclistsOfWilson-COWs" group. > To post to this group, send email to > [email protected]. > To unsubscribe from this group, send email to > [email protected]. > For more options, visit this group at > http://groups.google.com/group/cyclistsofwilson-cows?hl=en. > -- You received this message because you are subscribed to the Google Groups "CyclistsOfWilson-COWs" group. To post to this group, send email to [email protected]. To unsubscribe from this group, send email to [email protected]. For more options, visit this group at http://groups.google.com/group/cyclistsofwilson-cows?hl=en. -- You received this message because you are subscribed to the Google Groups "CyclistsOfWilson-COWs" group. To post to this group, send email to [email protected]. To unsubscribe from this group, send email to [email protected]. For more options, visit this group at http://groups.google.com/group/cyclistsofwilson-cows?hl=en.
