Rosewood Market Update

Come and get a great State Plate breakfast one last time here at the market and visit with your neighborhood family as they share your passion for eating locally and supporting local farmers and local grocery stores like us. We'll see you this Saturday, June 27th from 8am – Noon. This market features all SC products and a great breakfast in a festive setting--our parking lot and patio.

Go to www.stateplate.org/ for the new location.


Customer Loyalty Program- 5% off your purchases when you present your Loyalty card. Don't have a card yet? Ask for details at the register.
Although we have published "no exceptions" on our 5% Loyalty reward, there are a few. They are items that have such a small markup that we can’t afford further discount. Thanksgiving Turkeys, The State Plate on Farmer’s Market Saturday, Champion Juicers, and Benoit’s CDs are currently on the list. We hope you understand.

Raw Milk Delivery Days
Milky Way Farm's Grade A Raw Jersey Milk upcoming deliveries will be on July 8th and July 22nd, usually in the mid-afternoon.

Fresh Bread Delivery Schedule
Crumbs Bakery - Wednesday
Rising High – Monday & Friday
Nova’s Bakery – Monday & Friday
Heather’s Artisan Breads – Tuesday, Thursday, Saturday (NOTE: Heather’s deliveries will pause for two weeks summer break so no deliveries from June 13th thru June 25th. Normal delivery schedule resumes on June 27th.)
*On delivery day breads are usually available in the mid-afternoon.

Local SC Products – delicious and very fresh!
Peaches
Wildflower Honey
Pecans in shell
Eggs
Meat – Pork, Beef, Lamb, Chicken
Milk
Grits (Anson Mills)
Tomatoes
Yellow Squash
Green Beans
Cucumbers
Blueberries
Blackberries
We also have fresh shelled Butterbeans (grown in Florida, shelled in Columbia).

Wellness
Thru June:
25% OFF all CountryLife brand supplements
20% OFF Udo’s Oil Blend (liquids, all sizes) For more product and sports performance information go to http://oilthemachine.com/

We welcome Nicki Musick back to our own Wellness department staff. Nicki possesses a wealth of experience in holistic healing, natural skin care, and cosmetics. Come see Nicki on Friday and Sunday afternoons this summer!

Grocery
Penta water $2.99 per liter or $2.84 each in a case of 12 (plus your 5% Loyalty discount= $2.70 per bottle)
Knudsen can sodas – 6 pack – reg. $7.69 / sale $4.99
Newman’s cookies (chocolate, mint, vanilla, ginger) – reg. $5.19 / sale $4.39
Blue Diamond crackers – reg. $3.25 / sale $2.29

Non-Gluten and low-carb foods
Check out our full line of products

Refrigerated/Frozen Items
Check out our great variety of cheeses. All are hormone and antibiotic free.
New products this month are:
*Organic Valley Aged Vermont Cheddar, and Mona Lisa Aged Gouda (this is for those of you who have been missing the Vincent & Rembrandt.
Other popular cheeses:
*Next Generation Dairy, Organic Valley, and Heini’s Raw Cheeses.
*Mount Sterling Goat Cheese.
*Local Split Creek Farm Goat cheese.

Deli
Sunday Brunch:
Try our Sunday Brunch from 10-2pm. It is ideal for a relaxed Sunday morning either indoors or out. Our ingredients are the highest quality and locally sourced when possible. We can accommodate dietary preferences such as vegan, vegetarian or lower carb. New--waffles are now made to order. Please allow 3-4 extra minutes after you order.

Grab-N-Go:
*Lemon Basil Roasted Shrimp Salad
*Try the Shanghai Dumplings
*Great variety of sandwiches, wraps, and take-home entrées
*Rosewood’s own sauces, dressings, dips, and spreads!

Find the monthly deli menu at www.rosewoodmarket.com/deli.pdf

New Products!
Joe Trapp’s Yellow Grits and Corn Meal (later we’ll also have Red grits and Blue grits) – this is a certified SC Product, locally grown, locally ground. Un-enriched, whole kernel corn. Find this product on the cereal aisle. To learn more about this product check out http://yellowgrits.com/

Cooking Classes
Presented by Let's Cook Culinary Studio
Healthy Cooking with Catherine & Jeff - 1305 Assembly Street - Columbia, SC
June 2009 Special Presentation by Chef Jeff. Travels and Foods of Italy. TBA soon!
www.lets-cook@earthlink.net
or telephone (803.250.2569)

Presented by Columbia's Cooking Kitchen:
No classes listed for June.

Website links for additional information on cooking classes:

Healthy Cooking with Catherine- http://livewellwithcat.com/
OR http://www.letscookculinary.com
Celebration Center - http://celebrationcentersc.com/
Columbia’s Cooking - http://cpcp.sph.sc.edu/cooking/classes.htm

Community Supported Agriculture (CSA):
Pinckney's Produce - http://www.pinckneysproduce.com

Saturday Wine Tasting at Gourmet Shop

Saturday Wine Tasting
June 13, 2:00-5:00pm
Melissa will be here to whet your whistle with a couple winners.

Piko Sauvignon Blanc '06
Three Rivers White '07
Chameleon Zinfandel '05
Alberti Cabernet Sauvignon '06


As always, just $1 at the door!!!

This Week at Cellar on Greene

$24 Three-Course Menu with your own personalized Wine Flight...

first course

-Beef "Tataki" roasted red pepper, watermelon
-Marinated Beefsteak Tomato applewood bacon,
blue cheese, basil-strawberry puree
-Strawberry-Lobster Miso Soup sauteed veggies
-Mixed Green Salad tomato, manchego, bacon, shaved onion, red pepper vinaigrette, toasted almonds

second course
-Seared Scallops corona beans, chorizo sausage,
roasted jalapeno salsa, grape tomatoes
-Surf n Turf orange seared flat iron steak, lobster tail ceviche, bordelaise, applewood baocn, yukon gold chips
-Lime Seared Hawaiian Marlin watermelon gazpacho, avocado cream, scallop ceviche
-Braised Pork "Shingle", bacon-potato bread pudding, housemade bbq sauce, cilantro puree

third course
-Assorted Chocolate Truffles
-Undercooked Chocolate Cake, vanilla cream, berries, candied pecans
-Frozen Strawberry Tart, vanilla cream, chocolate mousse


"Drink" in the Cellar this week as we're offering lots of great HALF-PRICE WINES and now have
FAT TIRE NEW BELGIAN ALE!
Our half-price wines make it easy to drink great wine (for UNDER $15 a bottle in most cases) and Fat Tire is now availabe in the 22 oz. bottle for $8 each!


This Week's Tasting Schedule
& Wine-Events

Tonight and Every Tuesday Night...join us for Champagne Tuesday as we offer half-price glasses & bottles of Sparkling Wine, a Sparkling Tasting Flight, and lots more that "sparkles"!
This week's $3 and $4 selections include...
Domaine St. Vincent Brut NV New Mexico,
Banfi Brut NV Italy, Pol Clement Brut NV France,
Poema Cava NV Spain and Gruet Blanc de Noir NV New Mexico
As for this week's RESERVE bubblies,
how about some Veuve Clicquot Yellow Label Brut for only $7 a glass or the amazing Billecart Salmon Brut Rose for only $10 a glass! That's half-off their normal prices, so drink up!

Solstice is proud to be currently ranked "Best Overall Restaurant"

Solstice is proud to be currently ranked "Best Overall Restaurant" in South Carolina by Open Table, the nations largest on-line reservation system. Check it out at www.opentable.com!


We're also proud to announce that Solstice
will be featured in the August 2009 issues of both
Bon Appetit & Gourmet magazines!

Mondays really aren't too much fun are they?
It's like reality has hit you in the face and you've just got to sit there and take it until Friday rolls around.
And although we can't excuse you from your 9-5 responsibilities, we can excuse you from a trip to the grocery store and a messy Monday kitchen!
Here's just a few ways that Solstice can help make your Monday (and Tuesday-Thursday for that matter) a little more enjoyable!

Our weekly $25 Three-Course / $30 Four-Course Menu offers a wide selection of late Spring/early Summer dishes that you can piece together for a very impressive, cost-effective meal!
Simply click on
www.solsticekitchen.com/blog/
to check out This Week's Three & Four Course menus, this week's Burger Specials, and Monday & Tuesday Night's HALF-PRICE WINES!

Then on Wednesday, check out our blogsite once again to see what we're offering for our Big Steak/Big Red pairing special and our Big Fish/Big White pairing special!

Also don't forget that the Northeast's best Happy Hour happens right here at Solstice EVERY Monday-Saturday night from 5-7! From half-price appetizers and selections from our Bar Snacks Menu, to $2 off all glasses of wine, $1 off all beers, and NOW $2 OFF ALL Cocktails!

We've also just received our first delivery of FAT TIRE NEW BELGIAN ALE! This world-class, award-winning beer marks the arrival of one of the most celebrated American Brews in existence and we've got the 22oz. bottles for $8 beginning tonight!

Of course you can make reservations by calling us at 788-6966 or by going to www.solsticekitchen.com!
Or just walk-in anytime during the evening and our staff will get you seated as quickly as possible!

Conundrum, Coconut Risotto, and a Chocolate Eclipse at Four Moons

I was impressed with Four Moons upon my first visit to this diamond in the rough, an unassuming Mecca in the midst of a strip mall. The restaurant has worked hard to please since its opening about a year ago. But this trip was in so many ways more impressive than the last. For starters, the menu has been minimized making it easier to read, easier to discern, and all and all a much better invitation to the epicurean pursuits of the restaurant.

We started off with a bottle of Conundrum, a delicious white table wine with floral hints of the tropics from Rutherford. It was even more gloriously memorable when paired with the raw tasting that came next. The sizable chunks of sashimi: Ahi, King Salmon, and Walu along with a nice portion of Tobikko Caviar could have swam off the plate they were so fresh, having just left the water a day beforehand.

Our salad course, a deconstructed Caprese salad was an innovative take on a mid-summer classic, but my least favorite course by far. The balsamic was reduced a bit too much so that the flavor overwhelmed the delicate tomato. But a tomato gelatin was the highlight of the dish, a feature that showed the Chef Charles Zeran was still having fun in the kitchen. The gelatin was colorless but after sinking my teeth into the atypical gel, my taste buds were clouted with an onslaught of fresh tomato.

But it was the main course that was the true show stopper. Perfectly prepared risotto, creamed to perfection, and loaded with butter poached lobster tail, seared sea scallops, grilled shrimp, and popcorn style fried langostinos. It was all piled on a cloud of risotto with sweet corn, purple potatoes, and asparagus, scented with coconut milk and lime. The rich factor was that of perfection, thick enough that you know it’s a thick creamy risotto, but not so much that you feel sick after the meal. It was as if each bite was a different gastronomical adventure.

We ended the meal with an ice wine from Niagara Falls to go with the much anticipated four phases of chocolate dessert. My favorite phase was a cold chocolate shot that tasted as if they had melted down a Godiva brownie into the form of a delightful dainty shot and paired with likely the best desert wine I’ve ever had the honor of slowly slurping down, it had wow factor.

All and all (Best *****) (Price $$$$$)
Food ****
Service*****
Atmosphere****
Drink List ****
$$$$

Hit Terra for the Preakness

Enjoy a Saturday Afternoon on our patio celebrating the 134th running of the Preakness. Post Time is slated for a little after 6pm. We will be giving away Woodford Reserve Martini glass, while supplies last, with every Woodford purchase on the patio. As the wonderful local Asparagus from Ridge Springs Monetta are winding down this week, we have found local Strawberries from Lexington. Mike is using these wonderful strawberries in a Duo of Local Strawberries. This creation combines Fried Strawberry Turnovers with a house made Strawberry Milkshake Shot.
We have been so amazed at the positive response to the Crispy Veal Sweetbreads, that Mike is adding them to the Menu. We love them and obviously, a lot of you do to.
Returning to the menu is the French classic, Coq au Vin. A Red Wine Braised Wil-Moore Farms Chicken Leg with Mashed Potato and Wild Mushrooms. We are also seeing some beautiful Morel Mushrooms, look for Mike to be using them to compliment a dish.

All Local SC Farmer's Market at Rosewood

All Local SC Farmer's Market!

Join us on May 23rd from 8am - Noon. http://www.stateplate.org/

In-Store Local SC Products
Yellow Squash
Wildflower Honey
Pecans
Eggs
Meats
Milk
Grits (Anson Mills)
Asparagus – season is ending – get it while supplies last!
Strawberries

Soft Shell Crabs at Solstice

Chesapeake Bay Soft Shell Crabs!

This culinary treat won't be available much longer as the season generally only lasts around a month, so don't hesitate to get out at eat em' while you can!
We're offering them as either an Appetizer (one crab) or as an Entree (two crabs)
and serving them with a lobster meat-cucumber relish and tarragon-caper-dill tartar sauce.
Throw in some Byrd Mill Stone-ground Yellow Grits and Sauteed Spinach for the entree portion and you'll be a very happy person!




Also Tonight & Thursday Night we're offering our weekly BIG STEAK & BIG RED special!
Here's what it looks like this week!
"Solstice Grilled" Angus Ribeye
with butter poached lobster,
citrus-chive hollandaise,
buttermilk mashed potatoes
& preserved lemon sauteed spinach
paired with a glass of
Newton Claret, 2006 Napa Valley
for the grand total of $26 a person!
That's a $40 meal, for $26 if you're counting!

Veggie Loaded Organic Pizza - Serious Food Porn

Yes it did really look like that, the pizza I mean. If you can make pizza like that at home why sh*t's name would you ever dial Pizza Hut? And the best part about pizza is that it's nothing more than a canvas for all your foodie desires. I loaded this one up with spinach, portobellas, carmelized onions, and goat cheese but there is truly no end to what you could decide. Pick up an organic whole wheat crust at Earth Fare or make your own on a pizza stone.

Veggie Loaded Organic Pizza

1 organic whole wheat pizza crust
1/2 cup organic vodka sauce (invest in the good stuff here)
1 cup baby portobellas, chopped and sauteed in olive oil and garlic
1/2 purple onion, julienned and carmelized in 2 tbsp local butter
2 yellow tomatoes, chopped
2 cup organic spinach, chopped, sauteed in olive oil and garlic
1 cup goat cheese

Directions

1. Preheat oven to 350 degrees.

2. Top pizza crust with vodka sauce, veggies, and cheese. Take care to place evenly.

3. Bake for about ten minutes but really watch it carefully.

Lemon Scented Spoon Bread

Lemon is likely one of my favorite flavors. In the summer months it might actually beat out chocolate, or maybe not. Anynow, it's tasty. For this recipe, don't use Meyer lemons because they are not quite tart enough. Make sure not to overcook the recipe either because most of the texture is a product of how long its baked. So don't fall victim to an overbaked spoon bread.

Lemon Scented Spoon Bread

3/4 cup organic whole wheat flour
3/4 cup all purpose flour
1 tsp baking soda
1 tsp baking powder
2 organic eggs
1 cup organic sugar
1 cup vegetable oil
1 tsp vanilla
2 lemons
1 tbsp lemon rind

Directions

1. Sift the flours, baking soda, and baking powder.

2. Slowly beat the eggs and sugar.


3. Gradually add in oil and vanilla.

5. Add in flour and be sure not to over beat the mixture.

6. Bake at 350 degrees for 20 to 25 minutes.