Celebrating Contemporary Southern Cuisine with Master Chefs of @SocoThorntonPk & @4RSmokehouse

You know it’s going to be mesmerizing night when culinary talents of Executive Chef Greg Richie of Soco Thornton Park and Executive Chef John Rivers of Four Rivers Smokehouse join hands and kitchens to celebrate Southern Cuisine and, you bet we had front row seats to this delightful one of a kind dining experience.

Without further adieu, I present to you South Meets South – a delightful five-course dining experience featuring alternating courses by the award-wining Chefs Richie and Rivers celebrating southern dining highlighting local ingredients.

John Rivers of 4 Rivers Smokehouse

Course One by Chef John Rivers: Blue Crab Topped Fried Green Tomatoes, watermelon rind syrup, balsamic reduction, roasted pepper jam. Did I mention stuffed with goat cheese? Paired with La Crema Pinot Gris, Central Coast 2012.

Blue Crab Topped Fried Green Tomatoes

Course Two by Chef Greg Richie: Molasses and Soy Glazed Pork Belly, caramelized watermelon, pickled rind, chicharonnes, bourbon barrel aged soy emulsion. A dish exemplifying Chef Richie’s playful nature, combining sweet and savory, crunchy, and stop textures – Umami in each bite!! Paired with Boneshaker Zinfandel, Sierra Foothills 2012.

Pork Belly

Course Three by Chef Greg Richie: Tempura Crisped Collard Green Wrapped Tuna Loin, okra caviar, pickled mustard seed butter. Chef Richie in his finest form exemplifying Asian/French/Southern fusion. I could have slathered myself in that divine sauce……Paired with Cherry Tart Pinot Noir, Carneros 2013.

Tempura Crisped Collard Green Wrapped Tuna Loin

Course Fourth by Chef John Rivers: Lake Meadow Free Range Chicken, bourbon peach glaze, southern succotash, poblano & serrano ham baked grits, served with basket of pimento cheese & jalapeno hushpuppies and corn muffins with tupelo honey butter. It doesn’t get more southern than this. Succulent chicken embraced with the sweet and savory classic southern ingredients, gilding the lily with hot melting in your mouth hush puppies and corn muffins – the ideal finale to our savory sensory flights. Paired with Rodney Strong Chalk Hill Chardonnay, Sonoma County 2012.

Lake Meadow Free Range Chicken

Course Five of Dueling Desserts: Southern Bourbon Pecan Pie Bread Pudding by Chef Rivers and Local Blueberry Bread Pudding by Chef Richie. Paired with Disznnoko Tokai 5 Puttonyos, Hungary 2007. Life doesn’t get sweeter than this!!


Did you know Soco serves brunch too and Four Rivers Chicken Place The Coop brunch till 2 pm daily? You know where you will find me…..after all brunch is my favorite meal of the week!!

Chef Richie

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