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Cottage Gardens

big happenings at DS1's restaurant...

15 years ago

Here is a link to an article that just came out. And last night the SOD Robert Gates brought 12 folks to our little rural place. Also the chief editor of South Liv is coming Friday next to finalize the article on top chefs of the Southeast. So I guess Momma and Dad are VERY proud !!

Here is a link that might be useful: DS1's review...

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Comments (18)

PattiOH
15 years ago
Woohooo! That's awesome! Congratulations to all!
Patti
aftermidnight Zone7b B.C. Canada
15 years ago
Awesome indeed, thanks for sharing with us...Congratulations!!!

Annette
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BecR
15 years ago
Hi Caroline,

You definitely have a reason to be proud!!! Reading the menu/winelist made me drool and the honeysuckle ice cream being distilled from a neighbors backyard flowers is reflective of typical Southern-style hospitality and is noteworthy as well...sure wish I was closer as DH and I would love to give the Yellow Hammer a go! I esp love that the family is involved all the way from chef to management to the entertainment--brilliant!!!

Kudos & Cheers to you and your family!:)Becky
thinman
15 years ago
Wow! That's very high praise and I hope that a lot of people read it and flock to the Yellow Hammer. I would, although this northern boy might have to take a pass on the collards.

Congratulations to your son, and to you for making him the man he is today. :-)

ThinMan
PRO
Nell Jean
15 years ago
Fun, fun, fun. Thinman, you must try collards, done right, just once.

Nell
DYH
15 years ago
Awesome! That's an incredibly high compliment from the reviewer...Kudos.

Want me to leave a comment? :-) My definingyourhome ID is automatically known to that site.

Congratulations! (and, you should be proud)

Cameron
midnightsmum (Z4, ON)
15 years ago
Way cool!! Congrats!! And I think I'm with TM, passing on the collards. It's a northern thing.....;-))

Nancy.
aftermidnight Zone7b B.C. Canada
15 years ago
If collards are anything like cabbage, broccoli or brussel sprouts in flavor I'd probably love them. Does this mean I'm really a southerner at heart :o). Does anyone grow these in the north, or will they even grow in the north? If so what's the tastiest way to cook them?

Annette
midnightsmum (Z4, ON)
15 years ago
Ok, now wait a minute, I like kale or Spinach, but Annette, Cabbage is way better raw!!!! ;-))

Nancy.
User
Original Author
15 years ago
You guys are so GREAT ! Yes Cameron if you would like to leave a comment please do. We had 69 tonight and will be full tomorrow night as well since it is Homecoming. Would that we were full each night. The crowds are diminishing as the economy takes a turn downward. We are out in the "country" and therefore subject to all the + and - of that. We had no reservations on Wed AM so DS ordered accordingly...then they all start calling on Friday at 4:30 PM..."can I get a reservation for 11 people at 5:30?". Well that isn't going to cut it...he can't get any food at all after he orders on Tues/Wed. There are still folks that think this is a "Ruby Tuesday" type place. Of course our regulars know that it isn't.

TM ....collards are like turnip greens...cooked right they are wonderful although pungent...you will just have to come on down !!

THANK YOU again for all the sweet and enthusiastic comments. I will keep you posted as to the SL visit next Friday. c
aftermidnight Zone7b B.C. Canada
15 years ago
Nancy, cabbage steamed with a pat of butter and sprinkled with vinegar, Yummmmmmy. But then I'm a gal that likes vinegar sprinkled on her poached eggs, no I don't put vinegar in the cooking water I've got one of those nifty little egg poachers where each egg is turned out perfectly. Love shredded cabbage in a stir fry as well.

Caroline, the menu at the Yellow Hammer has my mouth watering, how are the collards prepared for the cod dish or is that a trade secret :o).

Annette
mora
15 years ago
Wow, what a great review! I have family in Alabama and will alert them immediatly. I'm drooling up here, good on all of you, well done!, Martha
User
Original Author
15 years ago
annette I'll have to ask I don't know the recipe. I'll let you know. He changes the menu on a weekly basis so everything is different when folks come. He has so many ideas ! Thank you !!!

Thank you Mora, please do tell them . That would be great and make sure they let me know "who they are" ! c
gldno1
15 years ago
What a wonderful review. You have a right to be proud and he should be too! I understand getting a restaurant off and running is no small task.

Annette, a real southerner would add a pat of hog fat (bacon grease) to that cabbage then finish off with vinegar. The seasoning of choice is always bacon grease.............until we all became so heart conscious and must use EVOO on everything!!!
User
Original Author
15 years ago
Thank you !! It is indeed a big task. We have been open 4 years. But we are 13 miles from town so it is a "destination". That is the great and the bad thing about our location. Yep there is nothing like bacon grease. I still use it for somethings. My folks always ate it and they were 92 and 88 when they passed. I'm not convinced that all things in moderation including bacon aren't good for you !! c
aftermidnight Zone7b B.C. Canada
15 years ago
Well that confirms it I am a southerner at heart :o). My version of my "Too lazy to go to the store Macaroni Casserole" secret ingredient (not so secret anymore) is a T. of the bacon grease as well as the crispy fried diced bacon. The first beans of the season steamed with crispy crumpled bacon drizzled with a bit of the drippings. And of course let's not forget Wilted Spinach Salad. I'm with Caroline, everything in moderation. I use OO for most things but I'm not against slipping off the wagon once in awhile. Hmmmmm, if I drizzled Brussel Sprouts with bacon drippings to you think I can get DH to like them?

Annette
PRO
Nell Jean
15 years ago
I think Collards are more like Kale than like Turnip Greens.
Texture similar to Cabbage, but much darker green and a bit stronger taste.

If you're taking blood thinners you don't need any of these, BTW.

I've given up bacon grease, and use 'butter' spray for lots of things now -- all taste, no fat.

Nell
girlgroupgirl
15 years ago
Yellow Hammer and Southern Culture (bad music????). I'd have been in HEAVEN. That is a wonderful review, Trailrunner!

You have probably heard Southern Culture when I posted a link to their song about a chicken fertilizer farmer.....

I've eaten collards ever since I was a kid. We grew them in Canada and I love them. Good eatin' - but Nell is right. My mother can not have them at all - no vitamin K when you take any sort of blood thinner.

FL

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