Soby's New South Cuisine

Southern cooking, with recipes and tips aplenty, is celebrated and explained in Soby's New South Cuisine. Over more than a decade, the Soby's team has satisfied guests ranging from "southern cookin' loyalists," to presidential candidates and international business executives. Chef Rodney Freidank leads readers, diners, cooks, and Southern food enthusiasts through 224 pages of mouth watering, full-color photographs, as well as Chef Rodney's personal back-stories of each recipe. Reflecting the tastes of this internationally-influenced Southern city (Michelin, BMW, Royal Dutch Ahold, Fuji, and other multinational corporations have a significant presence in Greenville), each recipe is accompanied by a carefully chosen wine pairing. A timeline of the restaurant's history and most notable guests is included, along with sidebars Greenville festivals and events, including Southern Exposure/Taste of the South, the U.S. Pro Cycling Championships, which relocated from Philadelphia to Greenville, and more.

Rodney Freidank, Corporate Chef for Table 301's five restaurants; Carl Sobocinski, co-founder of Soby's, the flagship and original restaurant of the Table 301 group of restaurants, and member of the Board of Directors of the National Restaurant Association; David Williams, co-founder of Soby's, the flagship and original restaurant of the Table 301 group of restaurants, and graduate of the Culinary Institute of America; Richard Peck, Certified Sommelier (Court of Master Sommeliers) and Certified Specialist of Wine (Society of Wine Educators), and former publishing and technology executive.