7 of us ate at SoCo last week for Wallace's B-Day. Food, atmosphere and service were great -----Original Message----- From: <[email protected]> Sender: [email protected] Date: Sun, 13 Mar 2011 23:56:44 To: <[email protected]> Reply-To: [email protected] Cc: <[email protected]> Subject: Re: [COWs] Saturday 9:30 Ride
Colleen and I just made reservations for our anniversary. We'll post how the food is for those who haven't been yet. ---- [email protected] wrote: > 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. > -- 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.
