The Kitchen at Southold Farm
The first of our group to arrive, Michael hesitates to open the door to the restaurant of The Kitchen at Southold. It’s hot outside, so I urge him onward—perhaps inward. A few other couples at tables for two are scattered about the interior, so at least we are not the first patrons barging in a bit too early.
My friend said we have a choice of seating indoors or out, and even though we would be closer to the beautiful expansive view of the valley below and the hills beyond, like others, we ignore the siren’s song luring us to the sunny porch adjacent to the restaurant’s windowed wall.
The hostess points out our reserved table for six and tells us to sit where we like. Since we are the first of three couples to arrive, I head for the two seats closest to the window. I tell myself, The early bird gets the worm—or the best seat in the house. When our friends do arrive, we play musical chairs; somehow, I retain my original option.
The Menu
We are all excited to be together—it has been too long. We are especially excited to be here, in this place, a simple, elegant, less is more dining establishment. The six of us are ready to dive into a culinary adventure that includes wine pairings from Southold Farm + Cellar.
Since we are newcomers to this relatively new dining establishment, I ask the young woman who showed us our table to expand our limited knowledge on what to expect for dinner. The hostess points out the printed menu and tells us that we will receive shared plates for two of all the items listed—there are seven offerings! How will I eat it all?
Rather than a bottle of a single wine, I order the wine pairing suggested for the food we will consume. Southold’s dark beer attracts Michael’s attention. Our friends follow their hearts, and we are all happy with our choices.
You have to love everything about this venue. The location—spectacular. The staff—friendly, welcoming, and knowledgeable. And the menu—DELIGHTFUL! Along with the all-important food descriptions, the titles for Appetizers, Entrées, and Desserts are fun and creative—perhaps I feel this way because I love words. Appetizers are Hear it like a pounce on a peak… Entrées are Land and water and bird or beast… Dessert is Look at what the light did now. The promise of culinary magic makes me want to request a permanent seat in their dining area every Friday night.
Beginnings—Hear it like a pounce on a peak…
Salad
Our salad arrives. Everything is fresh and tasty. Tucked in a forest of baby arugula are slivers of pickled okra, blistered green beans, cherry tomato halves, and slices of tender peaches. All of this bounty is scattered with bits of scallions, flavorful herbs, and lightly dressed with a mustard vinaigrette—a perfect beginning—or, if you are European, a refreshing ending before dessert. I’ll take it either way.
Pasta or Dumpling?
Two dishes come next, both of European origin. The Italian-inspired gnocchi is light and pillow-soft, representing a fusion of cultures by incorporating a bit of Mexico into the dish using a tomatillo sauce and charred corn. The gnocchi is sprinkled with cotija cheese—also Mexican in origin—while zucchini and oyster mushrooms are tucked into the mix.
Chicken
Piri Piri chicken has its roots in Northern Africa, making its way to Portugal in the latter part of the 20th century. The chicken is marinated (Piri Piri sauce being a key ingredient), grilled, and charred. The skin is crisp in the version on my plate, and the interior is tender and moist. Our chef has matched the spicy chicken with a yin yang approach by adding a green apple slaw as a refreshing accompaniment.
Southold Farm + Cellar First Course Wine Pairing
The perfect pairing for these deliciously diverse flavors is Southold’s wonderful viognier—Grand Gestures.
Middle—Land and water and bird or beast…
All three of our entrées are placed on the table at once. I hear my friend tell her husband, “Don’t forget we are supposed to SHARE!” And I laugh—we all laugh. Laughter and conversation seem to be sprinkled liberally throughout this delightful gourmet sojourn. And the dining room is now filled to the brim; every table is occupied.
Land
After I have dished up each of the three offerings on my plate, I’m unsure where to begin. There is beef, shrimp, and a vegetable dish consisting of beets and eggplant, cut into wedges, coated with something flavorful, and sitting in a pool of sauce. I spear a beet making sure some of the sauce clings to it—take a bite and fall in love. I almost swoon. I’m not sure what the sauce consists of other than the key ingredients listed—cashew, tamari, cream fraiche, and green onion—but I could eat it with a spoon. To say the vegetarian entrée is delicious and delightful is an understatement.
Beast
Our server comes by to check on us, and I request salt—I have discovered I always need extra salt when I eat beef. But before I sprinkle salt over my meal, I cut off a bite-sized slice of the meat. It is tender, delicious, and perfectly seasoned. The smashed fingerling potatoes and the sauces that accompany the beef are also excellent.
I feel guilty having asked for salt that I will never use.
Water
The grilled shrimp dish is beautiful to look at—a composition of food as art. It almost hurts my soul to deconstruct it. The pickled cucumber is a rose, the yellow watermelon cubes are sweet and refreshing, and the lemon and dill-infused yogurt sauce is the perfect touch.
With all of these courses, I could say I am stuffed, but I am not. All of the servings have been thoughtfully portioned, allowing each of us to enjoy the entire gastronomic journey guilt-free.
Southold Farm + Cellar Entrée Wine Pairing
The wine pairing to accompany this diversity of flavors is a food-friendly red blend, not too light, not too heavy. Therapy for Liars consists of almost equal parts Merlot, Mataro aka Mourvèdre, and Garnacha aka Grenache. The grapes are from the Robert Clay Vineyards, including the viognier we drank with our first three food offerings.
Endings—Look at what the light did now…
No matter how full anyone ever is—it seems there is always room for dessert. Our server places a slice of olive oil cake between each couple, and we all receive a new fork. I’m too busy talking to notice that Michael has consumed half of our dessert before I have had a chance to taste it. But when I do, I am in awe. This is the BEST olive oil cake I have ever eaten. It is tender and light and delicate and sweet, and the accompanying sauce is just tart enough to balance the sugar in the cake. It is a spectacular ending to a fantastic culinary adventure.
Southold Farm + Cellar Wine Pairing
A beautiful sparkling rose wine accompanies our delicious dessert, appropriately named Suitably Stunning, from Southold’s original vineyards in North Fork, Long Island.
The Chef
Before I leave, I tell my friends that I must meet the chef creator of our lovely repast. I ask the gentleman standing behind the counter if he is the chef. His answer is, “I am a chef,” then he points to his left and downward, saying, “but she is THE chef.”
A young woman, clad in overalls, with a smile as wide as the sky, emerges from her task near the floor. She looks like an advertisement for what you would want America to look like in everyone’s eyes—bright and fresh and happy, and apparently VERY hard-working. She is obviously creative in her culinary pursuits; her name is Courtney Watson.
Trained at Le Cordon Bleu in Austin, she has been creating culinary magic in restaurants in and around this area for the past ten years. I tell her, “Everything was wonderful, but I loved the beets with the cashew sauce, the steak was so tender and so delicious—what was the cut?—and the olive oil cake was divine.”
Overwhelmed by my deluge of praise but pleased I enjoyed the meal, Chef Courtney tells me regretfully that she cannot share the recipes. She does relay the fact that perhaps it was the red wheat flour in the olive oil cake that makes it so delicious, and the steak was bavette. When I discover that bavette is the French name for the humble flank steak, I am doubly impressed by its tenderness and flavor. “I marinated it,” she tells me.
Turning, I notice the sun is sinking slowly into the hills beyond. Everyone has ventured outdoors to enjoy the soft light of evening. I gather my things, telling the chef, “Thank you.”
The food was absolutely delicious.
The Magic of the Night
I walk out the door and rejoin my friends. All we need is the phantom from Andrew Lloyd Webber’s Phantom of the Opera singing The Music of the Night. This magical evening is music. For the six of us sitting here, it is silent music. We do not want the night to end.
Slowly, gently, night unfurls its splendor
Grasp it, sense it – tremulous and tender
Turn your face away from the garish light of day
Turn your thoughts away from cold unfeeling light
And listen to the music of the night
The Kitchen at Southold
- Address: 330 Minor Threat Lane, Fredericksburg, TX 78624
- Email: TheKitchen@southoldfarmandcellar.com
- Hours as of this post: Friday – Saturday, 5:30–9 pm
- Reservations are REQUIRED: Click on the following link: https://www.exploretock.com/southoldfarmandcellar/
- Website of Winery: Southold Farm + Cellar, click the link.
Located north of, and between the towns of Johnson City and Fredericksburg, off FM2721, the Kitchen at Southold sits on the tip-top of a ridge overlooking a wide valley. Their philosophy is simple: keep it simple, keep it fresh, and keep it tight. The restaurant has seating for 36 diners, and their menu consists of a prix fixe three-course meal, not including tax and gratuity. Wine and beer are an additional cost. Chef Courtney informed me that the menu would change every four to six weeks. Check their website for menu updates and pricing. https://www.thekitchenatsouthold.com/menu
To see a blog post on the wine tasting at Southold Farm + Cellar, click on the following link. https://www.charlottestexashillcountry.com/southold-farm-cellar/
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