Wednesday, November 7, 2007

First Soby’s Cookbook Shows off Southern Charm

Soby's restaurant has been attracting patrons to Greenville, SC, with its innovative Southern cuisine for 10 years. Now, guests who enjoy such New South fare as She Crab Soup; Fried Green Tomato Napoleon; Clemson Blue Cheese Fondue; Baked Oysters; Thompson Farms Peachwood Smoked Pork Chop; Pimiento Mac and Cheese and Smoked Port Royal Shrimp, can make these dishes at home.

Soby's New South Cuisine (hard cover, ISBN 978-0-9797945-0-6, $37.50), which debuted on Sunday, November 4th at the restaurant's 10th anniversary gala event, not only has 224 four-color pages of enticing recipes from the award-winning restaurant, but also pays tribute to the Southeast and the nationally acclaimed revitalization of downtown Greenville, SC. The book also tells the story of how Chef David Williams and restaurateur Carl Sobocinski created Soby's in 1997 from an old shoe store and how downtown Greenville has become a tourism destination since that time with unique restaurants, hotels, boutiques, art galleries, concert halls, and parks.

Authors Rodney Freidank, Carl Sobocinski, David Williams and Richard Peck teamed up to develop a book that includes recipes that have made Soby's a dining destination. The recipes are simple enough for a home cook to prepare, yet elegant enough to impress friends at any dinner party. Each recipe is accompanied by a suggested wine pairing, to make the dish even more memorable.

"We wanted this book to be more than just recipes," said Carl Sobocinski, partner, Soby's. "We wanted it to capture the transformation that has made Greenville, SC a tourism destination for the Southeastern U.S. While we draw guests from all over the country to our restaurant to enjoy our unique New South cuisine, this book is dedicated to our customers who have supported us over the past decade."

South Carolina native and Food Network star chef Tyler Florence wrote the foreword to the book. Southern chefs Louis Osteen of Louis's at Pawley's, Pawley's Island, SC and Louis's in Las Vegas, and Frank Lee of S.N.O.B., Charleston, SC, and cookbook author and TV personality Nathalie Dupree have also given it praise.

About the Authors
Soby's owners Carl Sobocinski and David Williams have both put a lot of themselves into this cookbook. They narrate much of it, and explain why and how everything that is Soby's came to be. Corporate Chef Rodney Freidank is also a major contributor, as many of his recipes are featured. Chef Freidank and the Soby's staff have won many awards, and chef Freidank was given the pleasure of hosting a dinner at the prestigious James Beard House in New York City in 2000. Soby's wine director Danny Baker offers his knowledge in listing a suggested wine pairing for each recipe, and they are worth trying as his wine lists have won several Wine Spectator awards.

Collaborating author and project manger, Richard Peck guided the book's development, using his experience as an author of several books to translate the experiences of Sobocinski and Williams into interesting and informative stories. Photographer Stephen Stinson truly captures the magic of Soby's and its cuisine with his up-close-and-personal photographs of each dish.

Soby's New South Cuisine is available at all Table 301 restaurants, and book stores and gift shops around the south. For more information about this cookbook call (864) 232-7007, or visit

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