From Seed to Seat: The Culinary Happening You (Probably) Missed Out On

 

By Jillian Owens

 

*All Photos by Alyssa Nelson

 

The greater Columbia area is no stranger to culinary events that sometimes evolve to qualify as being Happenings. It’s still rare, but it happens. Scott Hall’s X Marks the Spot dinners qualify. The farm-to-table dinners at City Roots have a place in our local foodie culture as well. 

I recently attended such a happening.

 

Cucumber Gazpacho with Cherry Tomato and Mizuno salad

 

When Brian Nelson, part owner/amazeballs chef at Keg Cowboy in Lexington announced they’d be hosting a five course farm-to-table event, I was pretty thrilled. “Announced” is probably too strong a word.  This happening occurred after an almost arrogant blaze of just about no marketing or promotion at all. The only reason I found out about it is that one of their bartenders mentioned it in passing.

I intended to write this article the week prior to From Seed to Seat (more on the title’s origin in a bit), but Nelson assured me the promotion wouldn’t be needed, and I sensed he was too busy or disinterested to grant me an interview. “We’ve done this before. As soon as we reveal the menu, it’ll sell out,” he said. “We’ll probably sell out that same day.”

Beef Tartar, Chicken Liver Mousse, Quick Kim Chi, Muscadine preserves, and sous vide egg yolks

 

It was barely mentioned on their Facebook page beforehand. As a digital marketing strategist, this cavalier attitude towards that thing I do all day made me grit my teeth a little (but only a little). The menu was never revealed until the event itself, and it still sold out. Apparently, Midlands foodies dig mystery more than I gave them credit for.

A Rad Bromance

“So, the event came about after having a conversation with Joey from Sylvan Farm Sylvan Farms, and realizing he was in culinary school in Charleston the same time Nick and myself were working/cooking in Charleston,” Nelson explained. “Nick Pettit from Lilly Mae’s Organics was one of my first hires at my first restaurant in North Charleston, The Park Circle Grill. When he left Charleston, he moved to Vegas and ended up working for some of the best Chefs in the country, including Thomas Keller.”

Roasted and Braised Gloucestshire pork belly, braised red cabbage, Charred Eggplant Mousse, Pork Demi

 

The Name

“I said, You know what would be cool? For the three of us to do a dinner using all your guys’ stuff. We can call it ‘Seed to Seat’. You guys put the seeds in the ground and helped deliver the plate to the seat.”

Farm-to-table dinners aren’t that rare in a community that makes the choice to eat local more frequently each year. This was different.

There was something so holistic, so (for lack of a better word) Zen about eating food prepared in the kitchen by the same people that planted and nurtured the produce, pigs, chickens and cattle that I was all too happy to suffer meat sweats for. All I needed was “Circle of Life” from The Lion King in the background to feel completely at one with the universe and transubstantiate to a higher level of consciousness.

 

 

Cinnamon Basil Ice cream, warm fig preserves, sage shortbread cookie

 

Hyper-local & Hyper-Timely

Items were selected based on what they were going to be able to pick that Saturday (The event itself was held Monday, August 1^st). This presented unique challenges (and also explains why the menu seemed so top secret) “We had about 15 different incarnations of it, as some things didn’t work out as planned due to mother nature,” Nelson explained. “This is where you can insert because it’s been hot as [EXPLETIVE DELETED] here,” he added for good measure.

So why am I sharing all of this after the fact? From Seed to Seat is over. You can’t go to anything like it unless these guys decide to partner up and do this again.

That’s why I’m telling their story. Because I want it to happen again. And again. And again. Because unlike Brian, I think culinary events this special need to be promoted so they’ll happen more frequently. And if they won’t market the bejeezus out of the next one so everyone knows how awesome it is, I know some foodies who will.

Cheers!

It’s bread. Do I really have to explain bread to you?

 

The Menu (because I want you to feel left out and sad)

Reception:

Smoked chicken wings with house made hot sauce.

Smoked ribs

Crudite with creamy herb dressing

Beer Pairing: Cucumber Thyme from Frothy Beard Brewing (Chas)

First Course:

Cucumber Gazpacho with Cherry Tomato and Mizuno salad

Beer Paring: Madame Basil from Holy City Brewing (Chas)

2nd Course:

Beef Tartar, Chicken Liver Mousse, Quick Kim Chi, Muscadine preserves, and sous vide egg yolks

Beer paring: Foothill Hop Job (Winston Salem, NC)

3rd course:

“Belly 2 ways” – Roasted and Braised Gloucestshire pork belly, braised red cabbage, Charred Eggplant Mousse, Pork Demi

Beer pairing: Chuck town Follicle Brown from Holy City Brewing (Chas)

Intermezzo (It’s a civilized thing.):

Rodenbach Grand Cru barrel aged Flanders Red Ale

Dessert:

Cinnamon Basil Ice cream, warm fig preserves, sage shortbread cookie

Beer pairing- Duvel from Duvel Moortgart brewery (Belgium)

 

Jillian Owens is a writer, marketer, designer, and eco-fashion advocate. When she’s not gallivanting about, she’s busy refashioning ugly thrift store duds into fashionable frocks at ReFashionista.net or helping brands tell their story at Riggs Partners, where she works as a digital marketing strategist. She’s also a contributor for The Good Life Blog and The Free Times. Any comments, questions or crude remarks can be directed to [email protected].