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Soby's Reunion Dinner

$125.00
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Product Description

Soby's Reunion Dinner 

Join us Sunday, October 23 at Soby's for a culinary treat!

It’s a Soby’s culinary dream team reunion, and you're invited! Join a crew of Soby’s chefs and pastry chefs from the past 25 years, as they work together to serve up the ultimate New South cuisine. 6pm at Soby's.

The chefs have collaborated on the amazing menu below. Beverage pairings will be coming soon.

The evening begins at 6:00pm at Soby's (207 South Main Street) with passed canapés. Tickets are $125/person and include food, beverage and gratuity. Tickets are ON SALE NOW.

*We're excited to continue our support of partner Mill Village Ministries by donating a portion of the proceeds of each ticket purchased to their important missions.

 

MENU

Butler Passed Canapés

Mushroom Tart
Fennel Pollen, Black Garlic Mascarpone, Country Ham
Chef Haydn Shaak

Oyster Pie on the Half Shell
Chef Shaun Garcia

 

Sommariva Rosato Spumante Brut "IL Rosa" N/V
Veneto, Italy

 

 

On The Table:

Famers Market Platter
Pickled Roots, Green Tomatoes, Apples, Collards
Chef Shaun Garcia

 

First Course:

Mains:

Baked Triggerfish
Blue Crab Glacage
Chef David Williams

Curried Lobster Stew
Chef Robert McCarthy

Jack Fruit ‘Fuskie Fried Rice (V, GF)
Chef Rodney Freidank

 

Sides:

Autumn Succotash
Chef David Williams

Blackened Haricot Verts
Chef Robert McCarthy

Duckhorn Chardonnay 2021
Napa Valley, California 

 

 

Second Course:

Mains:

Carbonnade of Dark Spore Mushrooms and Eggplant (V, GF)
Chef Rodney Freidank

A Love Affair with Pork
Grilled, Smoked, Fried Chops, Belly, Shoulder 
Pepper Jelly, Apple Butter, Pan Gravy, Midlands Bbq
Chef Shaun Garcia

“The hog has become embedded in the culture of the South and remains the widespread symbol of the region and southern culture … Much like cotton the hog developed from a simple economic staple to a broad cultural symbol.”

Duck Duo
Seared Breast, Confit Leg, Muscadine Conserva
Chef Haydn Shaak

Proprietà Sperino "Uvaggio" 2017
Coste della Sesia, Italy

 

 

Sides:

Georgia Candy Roaster

Toasted Pecans, Sorghum Brown Butter, Sage
Chef Shaun Garcia

Honey Glazed Beets
Pumpkinseed Granola, Pickled Shallots, Goat Feta
Chef Haydn Shaak

Smoked Grits Cakes
Chef Haydn Shaak

 

Desserts:

Apple Fritters
Salted Bourbon Caramel
Pastry Chef Stacie Amesbury

Sweet Potato Cake
Pastry Chef Lindsay Beck

Peanut Butter and Gelee
Peanut Butter Mousse, Raspberry Gel, White Chocolate Crunch, Chantilly
Pastry Chef Katie Shegda

Niepoort 10 Year Tawny Port 
Porto, Portuga

 

 

For more information, please email info@table301.com.

 

 

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