Issuu on Google+

August 16-25, 2013

5 t h ann u a l

Feed Your Inner Food Enthusiast

FEST

RESTAURANT WEEK 3 For

$30

2 For

$20

Visit UpstateFoodie.com or Facebook.com/FoodieFEST2013 for more information!


Top Trends on Restaurant Menus (From "What's Hot 2013 Chef Survey" conducted by the National Restaurant Association.

T

he concept of “shop local” has become increasingly popular in recent years. We want to take that one step further and encourage you to “eat local.” Not only do our local restaurants offer amazing food, they are also committed to supporting our community. Many times the appetizing meal in front of you has been created from ingredients that were purchased from our local growers, dairies, and farms. Beyond that, our local restaurants are also well-known supporters of area nonprofits and charities. By patronizing our local restaurants, you are making your own contribution to the Upstate of South Carolina. In recognition and appreciation of your support, our local restaurateurs are excited to be participating in the Fifth Annual Foodie Fest. As you peruse the options and make your reservations, please note that restaurants have elected to present a “3 for $30,” or “2 for $20” menu.

Eat local, enjoy local, and bon appétit! S p o ns o r e d

b y:

UpstateFoodie.com Detailed menues can be found online at UpstateFoodie.com/foodie_fest and at participating restaurant locations.

2

F

O O D I E

F

E S T

2 0 1 3

Locally sourced meats & seafood

Locally Grown

Produced

environmental sustainability

New Cuts Hyper local sourcing of Meat Sustainable seafood

Farm/Estate Branded Items

restaurant stats

2,612

beef 350 lbs. of tenderloin

$335,676,225

2,500

Moscow Mules mixed (in copper mugs) last year at Breakwater

in sales generated last year by restaurants in

the City of Greenville

served per week at Ruth's Chris

Steak House. doubling to

700 lbs. during foodie fest

garlic-cheddar bisuits baked at soby's on a busy weekend night


3 For

3 For

3 For

$30

$30

$30

or 4 choices for $40 Choose one for each course.

Choose one for each course.

Choose one for each course.

STARTERS

STARTER

Bibb Lettuce Salad

Melon and Ham Di Parma

Marinated radishes, pickled peaches, Hook’s blue cheese, buttermilk dressing

As always, American Grocery Restaurant’s menu will contain the freshest, seasonal ingredients from our local farmers and artisans. Menus are subject to change daily based on availability of ingredients. Updated menus will be available for viewing at our website: www.americangr.com.

AGR only utilizes natural clean food sources, hormone and antibiotic-free livestock, sustainable fish choices, and local produce.

Paté – Daily Feature

Southern Fried Shrimp

Salmon

Local shrimp lightly battered, traditional cocktail and tartar sauce

Marinated with Lime and Dill

Gazpacho

Pimento Cheese Plate

House made pimento, pickled okra, sesame crackers

ENTRÉE

ENTRÉE

Spicy Shrimp and Tomato Pasta

Chili Rubbed Duck

Summer peas, grilled asparagus, roasted red potatoes, natural demi, pinot syrup

Lemon Chicken

with Zucchini and Tomatoes

Braised Short Rib

Red bliss mashed potatoes, collard greens, roasted red pepper chow chow, hoe cakes, reduced braising jus

Grilled Lamb Chop with Ratatouille

Lamb Meatloaf

Red bliss mashed potatoes, grilled asparagus, baby carrots, natural lamb jus

Low Country Red Rice & Blackened Shrimp

DESSERT Selection of Three French Macarons A House Specialty

Local shrimp from Beaufort, traditional red rice, with bacon peppers and onions, shrimp broth

DESSERT Molten Chocolate Cake

Vanilla ice cream, chocolate & raspberry sauces

Caramel Crème Brûlée Key Lime Panna Cotta

Lavandar simple syrup, graham cracker crumble

232.7665 • 732 S. Main Street

271.0046 • 802 S. Main Street

312.9060 • 101 W. Camperdown Way w w w

. U

p s t a t e

F

o o d i e

.

c o m

3


3 For

2 For

$30

$20

$30

Choose one for each course. $15 wine pairing (Optional).

Choose one entrÉe and one additional item.

Choose one for each course.

STARTER

ENTRÉE

STARTERS

Sweet Corn Soup

Potato, Scallion, Carrot, Cumin, Quail Confit

Mixed Lettuces

Shaved Vegetables, Cucumber, Goat Cheese, Sunflower Seed, Lemon

Shrimp & Grits Grilled Blackened Salmon Grilled 14oz Pork Chop Roasted 16oz Stuffed Chicken

Rabbit Risotto

Orange Zest, Parmesan, Heirloom Tomato, Chive Wine Pairing: Orvieto Classico Abboccato, Italy, 2011

STARTER

Jazzy Hot Wings

Ashley Farms Chicken

New Orleans BBQ Shrimp

Seared Grouper

Fingerling Potatoes, Snap Beans, Chive, Squash Emulsion

Grilled Pork Loin

Crowder Peas, Bacon Soubise, Braised Greens, Madeira Wine Pairing: Cotes-du-Rhone, Domaine de Couron, France, 2010

DESSERT

Seafood Gumbo Crawfish Étouffée

SALAD

Iceberg Wedge Salad Caesar Salad French Quarter Salad Rockefeller Salad

Fried Green Tomatoes

Crispy breaded green tomatoes topped with herbed cream cheese and a sweet red pepper relish

Beet Goat Cheese Bruschetta

Roasted beets tossed with arugula, pine nuts, extra virgin olive oil and balsamic vinegar, then packed on top of goat cheese toast

Watermelon Gazpacho

Chilled watermelon soup finished with a mint crème fraîche

ENTRÉE Sautéed Flounder

Served with local ratatouille veggies and cavatappi pasta

Broiled Argentina Style Shrimp

Marinated in chimichuri, broiled and served with grilled corn on the cob and yucca mash, and topped with more chimichuri

Grilled Skirt Steak

Loaded red bliss potato salad, apple and arugula salad, and a tamarind BBQ sauce

Vanilla Crème Brûlée

DESSERT

Peach Jam

Key Lime Pie

DESSERT

Sweet Buckwheat Cake

Double Chocolate Bread Pudding

Chocolate Hazelnut Tartufo

Pecan Pie

Caramel sauce

White Chocolate Ganache

Blueberry Crumb Cheesecake

Honey, Benne Brittle

Flourless Chocolate Cake

Salted Caramel Ice Cream, Malt Anglaise Wine Pairing: Sherry, El Maestro Sierra PX, Spain, N.V.

241.3030 • 25 E. Court Street, #100 F

Additional Items

ENTRÉE Benton’s Ham, Succotash, Sweet Corn, Garbanzo Bean, Truffle

4

3 For

O O D I E

F

E S T

2 0 1 3

Bananas Foster’s Cheesecake

233.6009 • 631 S. Main Street

Blackberry Crème Brûlée

335.8222 • 116 N. Main Street


3 For

3 For

3 For

$30

$30

$30

Choose one for each course. Sample Menu*

Choose one for each course.

Choose one for each course.

STARTER

STARTER

STARTER

Chilled Gazpacho Soup

Harissa Spiced Hummus

Maverick Caesar Salad

Salad of Baby Greens

Steamed Mussels

Mediterranean Wedge Salad Crispy Brussels Sprouts

ENTRÉE Carved Durok Pork Prime Rib Maverick Shrimp & Grits Sunburst Farms Red Trout

DESSERT SC Peach Cobbler Dark Chocolate Terrine Southern Pecan Pie

Porchetta

Tommy Fries

Potato wedges, ranch dressing, applewood smoked bacon, mixed cheeses

Iceberg Wedge

Applewood smoked bacon, tomatoes, bleu cheese crumbles, bleu cheese dressing

Caprese Salad

Toasted Garlic Shrimp

Fresh mozzarella, tomatoes, fresh basil, balsamic reduction, pesto

Roasted Mussels and Chorizo Moroccan Lamb

ENTRÉE

Grilled Calamari

Coastal Crab Cakes

ENTRÉE

Remoulade sauce, locally sourced vegetables

Marinated Flank Steak

Steak Frites

Chimichurri sauce, corn salsa

Lazy Paella

Roasted Pork Chops

Even Lazier Paella

Teriyaki glaze, mashed potatoes

Crispy Mediterranean Branzino

DESSERT

Brik Chicken Our hospitable, knowledgeable servers, expertly prepared dishes and a remarkable wine and cocktail program are best when experienced over and over. 

Chef's Selection of Fresh Fish

*During Foodie Fest our menus will change nightly so you may enjoy multiple dining experiences with us. Please visit our website to view each night’s menu or call us at 864.335.4200.

DESSERT

Big Chocolate Cake  Reese’s Peanut Butter Pie

Risotto Primavera

 Key Lime Pie

Spiced Peach Pie Chocolate Cheesecake Coconut Bread Pudding White Chocolate Crème Brûlée

335.4200 • 550 S. Main Street

679.5299 • 170 River Place

770.7777 • 941 S. Main Street w w w

. U

p s t a t e

F

o o d i e

.

c o m

5


3 For

2 For

2 For

$30

$20

$20

Choose one for each course.

Select two food Items + Two Beverage Items.

Select one menu item from starter OR dessert and one EntrÉe

STARTER

FOOD ITEMS

STARTER

House Salad

Scotch Egg

New England Clam Chowder

Crispy Calamari - GF*

Baby lettuces, tomatoes, olives, crouton, Champagne vinaigrette

Wings – GF

Chef ’s Rillettes

ENTRÉE

Petite Salad

Country bread, cornichons, onions, mustard

Grilled Canadian Salmon

Angry Drunken Mussles - GF*

Single Company Crab Cake

Maryland Crab Pretzel

Pecan Crusted Carolina Mountain Trout

Kale Caesar - GF*

Mushrooms, melted leeks, blistered tomatoes, swiss chard, caramelized cauliflower

Springer Mountain Chicken Piccata

Bitter Greens – GF

Summer Cassoulet

DESSERT Vanilla Bean Crème Brûlée Key Lime Pie Chocolate Kahlua Torte

ENTRÉE Three Cheese Crepes

Fish & Chips - GF*

Duck confit, sausage, field peas, pepper coulis, parsley, wilted swiss chard

Dark Chocolate Candied Brownie

Bistro Burger

GF = Gluten Free GF* = Available Gluten Free

BEVERAGE MENU Thomas Creek Dopplebock Thomas Creek Red Ale Thomas Creek Chocolate Orange IPA

Caramelized leek & mushrooms, arugula, Gruyère, garlic aioli, on brioche bun, with frites

DESSERT Chocolate Mousse Tart

Dark chocolate mousse, sweet cherries, chantilly cream

Almond Galette

Puff pastry, almond filling, brandy cream, raspberries

Thomas Creek Pilsner Benzinger Sauvingoun Blanc Man Vintners Chenin Blanc

546.3535 • 40 W. Broad Street 6

F

O O D I E

F

E S T

2 0 1 3

373.7300 • 116 S. Main Street

864.509.0142 • 601 S. Main Street


3 For

3 For

3 For

$30

$30

$30

Choose one for each course.

Choose one for each course.

Choose one for each course.

STARTER

STARTER

STARTER

Steak House Salad

Soby’s She Crab Soup

Gourmet Greens

Iceberg, arugula and baby lettuces with grape tomatoes, garlic croutons, red onions, and your choice of dressing. (Blue Cheese, Remoulade, Thousand Island, Ranch or Vinaigrette)

Sherry, Crab Roe

Braised Beets, Split Creek Feta Cheese, Sorghum Vinaigrette

ENTRÉE

Caesar Salad

ENTRÉE

Prime Sirloin Bistro Steak

Crab Cakes

Chicken Gorgonzola

Fresh crisp romaine hearts tossed with Romano cheese and a creamy Caesar dressing, topped with parmesan-black pepper crisps.

Sweet Corn Maque Choux, Mashed Potatoes, Haricots Verts, Remoulade

ENTRÉE

Bacon Wrapped Pork Tenderloin

Stuffed Chicken Breast

Oven-roasted double chicken breast stuffed with garlic herb cheese and served with lemon butter.

Salmon Fillet

Broiled and served with lemon, butter and parsley.

Petite Filet

The most tender cut of corn-fed Midwestern beef. Broiled expertly to melt in your mouth.

DESSERT MINI Bread Pudding with Whiskey Sauce

Seafood Bisque

Arugula Salad

Blackened Canadian Salmon Grilled 8oz. Lamb Chop

Applewood Smoked Bacon, Mashed Potatoes, Broccolini, Habanero Butter Sauce

Single Company Crab Cake

Chicken Fried Steak

Steamed Rice, Haricot Verts, Cracked Pepper Gravy 

DESSERT

DESSERT

Vanilla Bean Crème Brûlée

Flourless Chocolate Cake Raspberry Sauce

Key Lime Pie

Vanilla Bean Cheesecake

Chocolate Kahlua Torte

232.7007 • 207 S. Main Street

232.8999 • 648 S. Main Street

Mixed Berry Compote

Our definitive version of a traditional New Orleans favorite.

- No Substitutions Restaurant Week 1-2-3 Bonus Add any side, $1 off Add any dessert, $2 off Add any appetizer, $3 off

248.1700 • 851 Congaree Road

w w w

. U

p s t a t e

F

o o d i e

.

c o m

7


A recipe

healthy

for

babies

signature chefs auction

®

Sunday, November 10, 2013 - 6:00P.M. Embassy Suite Hotel & Golf Resort 670 Verdae Blvd. Greenville, SC 29607 Featured Restaurants Include: Chophouse ‘47 Embassy Suites The Green Room The Lazy Goat Nantucket Seafood Grill Nose Dive

Passerelle Bistro Rick Erwin’s West End Grille Ruth’s Chris Steak House Soby’s Sip Stella’s Southern Bistro Table 301 Catering

Celebrate our DiamondAnniversary with us! The March of Dimes Signature Chefs Auction returns with delectable tastings from Greenville’s finest chefs and the opportunity to bid on exciting auction packages!

BON SECOURS ST. FRANCIS HEALTH SYSTEM For more information on joining us as a participating restaurant or sponsor call (864) 551-2644 or visit marchofdimes.com/southcarolina r

Celebrating 75 years of working together for stronger, healthier babies!


Foodie Fest 2013