Mardi Gras Menu 2020

Mardi Gras Menu 2020

posted in Restaurant Happenings

Mardi Gras Menu 2020

Executive Chef Wes Fulmer and Head Barman Josh Streetman have prepared some eats + sips to give Cola a taste of NOLA. The menu, which features Mardi Gras classics such as live-steamed Louisiana crawfish and the corpse reviver cocktail will be available Fri., February 21 - Tues., February 25, 2020. Reservations are filling up quickly — grab your cajun-lovin' friends and laissez les bon temps rouler! 

 

Preview: New Year’s Eve Menu at #MotorSupply Dec. 31, 2019

Preview: New Year’s Eve Menu at #MotorSupply Dec. 31, 2019

posted in Restaurant Happenings

Preview: New Year’s Eve Menu at #MotorSupply Dec. 31, 2019

Ring in the new year with a luxe NYE meal before heading to Famously Hot New Year – the largest NYE celebration in SC – with a stellar entertainment lineup. Legendary hip hop due Salt-N-Pepa will party on Gervais Street along with The High Divers, Cottontown Soul Society and tens of thousands of revelers. Kick off your NYE with a special a la carte menu crafted by Executive Chef Wes Fulmer and his culinary team alongside hand-crafted libations by Head Barman Josh Streetman. Check out the menu below and make reservations by calling 803.256.6687 or clicking here

From Barrel to Brew

From Barrel to Brew

posted in Restaurant Happenings

From Barrel to Brew

Over the past few years, the Motor Supply team has selected a single batch barrel of Russell’s Reserve bourbon from Wild Turkey to be used as the house bourbon for Head Barman Josh Streetman’s craft cocktails. Each barrel is special — from tasting notes to where it comes from in the rickhouse at Wild Turkey Distilling Co. in Kentucky — and that’s why Motor Supply strives to create a unique guest experience to showcase each new barrel pick.

From a five-course meal and cocktail pairing dinner with Wild Turkey Master Distiller Eddie Russell to a collaboration with CottonTown Brew Lab on the “Shake Your Tail Feather” beer aged in one of the bourbon barrels, Motor Supply has made an “event” out of each Wild Turkey barrel-picking.

When it came to the most recent barrel pick, Head Barman Josh Streetman knew that something special needed to come along with it. To keep in line with Motor Supply’s beliefs in sustainability, Josh wanted to find a way to repurpose the barrel. “I’m always finding ways to be more sustainable at the bar,” says Josh, “so I knew this time around we could repurpose the bourbon barrel, as we did with the previous CottonTown Brew Lab collaboration. This time, though, I wanted to play around with it a little more.”

While Motor Supply is the only restaurant in South Carolina that has a single batch barrel, other organizations partner with Wild Turkey, like our friends at the Columbia Bourbon Collective. The Motor Supply and Columbia Bourbon Collective barrels, chosen separately, ended up living in the same rickhouse, on the same floor and on the same rack just a few feet apart at Wild Turkey Distilling Co.

The cosmic coincidence that two groups of friends separately chose barrels so similar that happened to be bottled sequentially, got us thinking. We decided to embark on a new collaborative experiment, calling on CottonTown Brew Lab once again and adding our friends at the Columbia Bourbon Collective.

The experiment? We are taking the empty barrels from both Motor Supply and Columbia Bourbon Collective to brew a beer of the same mash composition to Wild Turkey Distilling’s — reminiscent of what we did with “Shake Your Tail Feather.” Given that the date of bottling, the rickhouse, the date of brewing and more are all controlled and as similar as can be, we’re looking to see how the individual barrel impacts the overall flavor of each beer. [Check out the start of this process on our Facebook page.] 

At the end of the experiment, we’ll compare tasting notes of each beer side by side and to the bourbon from the barrel it was brewed in to see if the similarities in the barrels played a part in the overall tasting notes of the beer.

“It’s going to be a pretty neat experiment,” says Bryant from the Columbia Bourbon Collective. “We’re excited to see if there are any major differences between the flavor of the beers given how similar the bourbon barrels are in almost every controlled aspect possible.”

The Motor Supply team looks forward to tasting the rewards of this process several months from now after the beer brews inside the two Wild Turkey barrels. A date has not been set for the release of the “experimental” beer, but it will be released sometime after the New Year. You can stay up to date with the happenings on social media at @MotorSupply on Facebook, Instagram and Twitter.

In the meantime, guests can look forward to Josh's special New Year's Eve cocktail list, which will be featured alongside the luxe, a la carte menu by Executive Chef Wes Fulmer and his culinary team for our NYE dinner on Dec. 31, 2019.  You can make reservations online at http://www.motorsupplycobistro.com/reserve/.

Recipe: Pork chops with sweet corn spoonbread and crispy Vietnamese Brussels sprouts

Recipe: Pork chops with sweet corn spoonbread and crispy Vietnamese Brussels sprouts

posted in Restaurant Happenings

Recipe: Pork chops with sweet corn spoonbread and crispy Vietnamese Brussels sprouts

It's that time of year — the holidays are in full swing and planning for gatherings with friends and family has begun. 

For a new recipe that goes beyond the basic holiday staples, make this pork chop dish with sweet corn spoonbread and crispy Vietnamese Brussels sprouts by Motor Supply's Executive Chef Wes Fulmer. It's sure to please! 

Watch step-by-step as Chef Fulmer makes this dish on the VeryVera Show, or find his recipe in issue No. 9 of Okra Magazine

Pork Chops with Sweet Corn Spoonbread and Crispy Vietnamese Brussels Sprouts

By Motor Supply Executive Chef Wes Fulmer

Serves 4 guests 

Ingredients for pork chops

  • 4 thick-cut bone-in pork chops (not brined)
  • salt
  • pepper 
  • 2 tbsp cooking oil, your choice

Recipe:

  1. Season pork chops well on both sides with salt and pepper. Add cooking oil to a skillet over medium-high heat and let it get very hot.
  2. Add pork chops to the skillet and sear on all sides until browned. It should take 4-5 minutes per side.
  3. Rest the pork before serving.

Ingredients for sweet corn spoonbread 

  • 1 cup cornmeal
  • 1 cup all-purpose flour                       
  • 1 ½ tbsp baking powder
  • ½ cup sugar                      
  • 1 tbsp kosher salt               
  • ½ tsp cayenne pepper                     
  • ¼ cup lard                     
  • 1 ½ cups buttermilk             
  • ½ cup sweet corn                     
  • 1 ½ cups corn purée*
  • 2 whole shallots (finely diced)             
  • 2 tbsp chopped thyme             
  • 2 oz butter (softened)                     
  • 6 each large egg whites                   

Recipe:

  1. Begin by prepping the corn purée. Take corn off of the cob until there is a little over a cup and a half of loose corn. Using a vita prep mixer or food processor, process the corn until it is smooth and velvety. Set aside.
  2. In a large mixing bowl, combine the cornmeal, flour, sugar, cayenne pepper, baking powder and salt. Add the lard to the dry mix and begin to incorporate.
  3. Next add buttermilk, corn purée and loose sweet corn to the mix. Fold together with a rubber spatula until smooth and set aside.
  4. In a medium sauté pan on medium-low heat, melt butter and cook the diced shallot and chopped thyme until shallots are translucent.
  5. Once cooled, add shallots and thyme to the corn mixture and combine. Set aside.
  6. Next, add the egg whites of 6 large eggs to a stand mixer and whip until there are medium to stiff peaks. In thirds, fold the stiff egg whites into the corn mix until fully incorporated.
  7. Spray a springform pan with cooking spray and pour the mixture into the pan about halfway. Bake the spoonbread mix in a water bath at 325º for 30-35 minutes.
  8. Check with a toothpick or cake tester to check doneness. It should come out with the mixture slightly stuck to the toothpick – it needs to be just underdone to finish cooking while it cools.
     

Ingredients for crispy Vietnamese Brussels sprouts

  • 2 lbs. Brussels sprouts (cleaned and cut in half)
  • 1 tbsp fish sauce
  • 1 whole lemon
  • salt
  • pepper
  • 1 tbsp cooking oil, your choice

Recipe:

  1. Pre-heat oil in a deep fryer at 325º. Rinse Brussels sprouts, trim, cut in half and pat dry.
  2. Once oil has reached 325º, fry Brussels sprouts until outside leaves turn a golden brown. This should take about 90 seconds.
  3. Take Brussels sprouts out of the fryer to drain for about 10 seconds. Then, immediately toss in a stainless-steel mixing bowl with salt and pepper.
  4. Drizzle with fish sauce and squeeze lemon over the Brussels sprouts. Toss together.

 

Enjoy! 

About Motor Supply Co. Bistro 

Known for its artisan cocktails, refined yet relaxed atmosphere and daily-changing, chef-driven menu of sustainable, farm-to-table fare, Motor Supply Co. Bistro has been serving New World, made-from-scratch cuisine in the historic Columbia, S.C. Congaree Vista since 1989. Reservations can be made by calling (803) 256-6687 or by visiting www.motorsupplycobistro.com.

Raise your glass, Raise awareness — Support STSM during #NegroniWeek

Raise your glass, Raise awareness — Support STSM during #NegroniWeek

posted in Restaurant Happenings

Raise your glass, Raise awareness — Support STSM during #NegroniWeek

One of the world’s most famous Italian cocktails is back and making another 7-day appearance at Motor Supply in celebration of Imbibe Magazine + Campari’s sixth annual Negroni Week. Equal parts Campari, vermouth and gin, this vibrant cocktail is delicious in more ways than one.

Head Barman Josh Streetman’s Jalisco Cooler, made with Patrón Tequila, Campari, grapefruit, cucumber, ginger agave.

Since its debut in 2013, Negroni Week has unified nearly 10,000 restaurants and venues across the globe who together have raised ~$2 million for charitable causes worldwide. For the fifth year in a row, $1 from each Negroni sold at Motor Supply will go to support the Sexual Trauma Services of the Midlands [STSM]. In addition to Motor Supply’s contribution to STSM, The Botanist Gin has partnered with the restaurant to match donations dollar for dollar during Negroni Week.

Statement signage during an STSM awareness event in Columbia, SC.

Only available for one week [June 24-30], Head Barman Josh Streetman has prepared three unique variations of the classic Negroni that are sure to excite, especially if you are thirsty to give back to the local community.

“Negroni Week is one of my favorite events of the year,” reveals Josh, “I am passionate about supporting community causes, especially the efforts of Sexual Trauma Services of the Midlands. It’s gratifying to create cocktails that serve a purpose.”

STSM was founded in 1983 by a small group of local women who teamed up to provide a hotline phone service to those experiencing sexual violence in the Columbia area. In their start, the women shared a space and took turns answering the phone. Since then, the organization has expanded to support tens of thousands of sexual assault survivors in many ways over the past 35+ years.

Heavily volunteer-based, now with over 100 dedicated individuals who’ve contributed a collective 15,000+ hours to this organization, Sexual Trauma Services of the Midlands’ mission is to educate the community about sexual assault and support survivors in the community.

STSM staff and volunteers wearing their Walk-A-Mile (one of their signature events) shirts from throughout the years.

“It is incredibly inspiring to see Motor Supply, such a prominent member of the Columbia community, come forward to support our organization and contribute to a cause their team is passionate about,” says Brittany Russell, the director of development at STSM.

The staff and volunteers of STSM provide a spectrum of services to the Midlands and support individuals through hospital accompaniment and legal advocacy. Additionally, STSM administers individual and group therapy sessions and alternative healing, which includes art therapy and yoga. There is a little something for everyone at each stage of their healing progress.

The most frequently used service provided by STSM is their 24/7/365 sexual trauma phone hotline, which like all of their services, is absolutely free for people to use. STSM is grateful that it continues to be able to offer – at no cost – quality care, hope and healing to anyone who seeks it because of the support of the community.

Survivor testimony on the importance of STSM’s free services.

In addition to offering their immediate services and resources, Sexual Trauma Services of the Midlands also spends significant time raising awareness. Sexual assault education is an important step in the prevention process.

Ranging from schools and places of worship to corporate offices, their educational programs cater to groups of various ages and departments.

Trained program facilitators provide information regarding sexual assault identification, prevention and healthy relationships. They even help to create appropriate policies for enforcing safety in these institutions.

STSM staff wearing denim to stand against victim blaming for #DenimDay.

“There is help at STSM for anyone who seeks it – whether they are presently experiencing violence, have been a survivor for 50 years or simply looking to create a safer community,” Brittany shares. “We are here whenever someone is ready to talk. We meet people when they are.”

Comment from an STSM volunteer, who believes that educating the public is the foundation for sexual violence prevention.

Summertime is one of the busiest times of the year for STSM with a significant increase in people requesting their services. In response to this inflation, Sexual Trauma Services of the Midlands is implementing a timely campaign, “100 Days of Summer.” Their goal is to boost awareness and prevention of sexual violence in the community and obtain 100 donors, who each sponsor one day of the crisis hotline via a $100 donation.

“It is essential to the fabric of Motor Supply that we give back to the community that has supported us over the past 30 years,” says Eddie Wales, owner of Motor Supply. “Our team is thrilled to share in the excitement of Negroni Week and support the great work that STSM is doing.”

Sip a Barreled Boulevardier during Negroni Week and show your support for Sexual Trauma Services of the Midlands.

Make reservations now for Negroni Week [June 24-30] to imbibe while supporting STSM. Motor Supply will donate $1 from each Negroni sold to STSM, along with the dollar for dollar contribution thanks to The Botanist Gin.

“Your support goes further than dollars,” says Brittany Russell. “It’s a ripple effect — it does not stop when Negroni Week ends.”

Whether you are sipping on one of Josh Streetman’s specialty Negronis or you are doing your part in other ways, your contribution has a tremendous effect on our community.

Share your Negroni Week pics by tagging Motor Supply on social media or using #MotorSupply and #NegroniWeek. We appreciate your support in raising funds for Sexual Trauma Services of the Midlands and hope to see you June 24-30.

Menu: Heirloom Breeds + Seeds

Menu: Heirloom Breeds + Seeds

posted in Restaurant Happenings

Menu: Heirloom Breeds + Seeds

Experience the history and charm of downtown Columbia with a four-course meal under twinkling lights at Seibels House and Garden during Heirloom Breeds + Seeds happening Sat., April 27, 6:30 p.m. The elevated culinary experience will feature a thoughtfully curated meal highlighting heirloom and sustainable ingredients by Motor Supply Executive Chef Wes Fulmer and Spotted Salamander Cafe & Catering Owner/Executive Chef Jessica Shillato with Motor Supply Head Barman Josh Streetman opening the night with a signature cocktail. Preview the menu below. More information and tickets can be found online here.

Dine, Imbibe and Soak in Columbia’s History at Heirloom Breeds + Seeds, April 27

Dine, Imbibe and Soak in Columbia’s History at Heirloom Breeds + Seeds, April 27

posted in Restaurant Happenings

Dine, Imbibe and Soak in Columbia’s History at Heirloom Breeds + Seeds, April 27

Experience the history and charm of downtown Columbia with a four-course meal under twinkling lights at Seibels House and Garden during Heirloom Breeds + Seeds happening Sat., April 27, 6:30 p.m. The elevated culinary experience will feature a thoughtfully curated meal highlighting heirloom and sustainable ingredients by Motor Supply Executive Chef Wes Fulmer and Spotted Salamander Cafe & Catering Owner/Executive Chef Jessica Shillato with Motor Supply Head Barman Josh Streetman opening the night with a signature cocktail. More information and tickets can be found online here.

 

“Our team at Motor Supply enjoyed our experience at Columbia Food and Wine last year and wanted to find a way to get more involved this year,” says Chef Fulmer. “I’ve enjoyed collaborating with Chef Jessica, and I’ve always wanted to do a special event at a Historic Columbia venue. The atmosphere of the Seibels House will really compliment the menu Jessica and I crafted.”


Executive Chef Wes Fulmer 

Together, Fulmer and Shillato have crafted a menu that is sure to excite. Diners will find items featuring Bradford Family collard greens, Congaree Milling Co. fried hominy, Hanna Hands Farms braised rabbit and Carolina Heritage Farms suckling pig porchetta amongst other local and sustainable ingredients. Each of the four courses will offer two family-style plates with wine pairings.


Bradford Family Collard Green Wedge Salad with local Butterbeans, salt-cured farm egg, salted pecans, pickled shrimp, buttermilk dressing


“I have always admired Wes’s food and cooking style,” says Chef Shillato. “We both share an admiration for local, sustainable food and the dinner menu we have planned together will be a celebration of that. With dinner taking place at Historic Columbia's Seibels House, we also wanted to incorporate historical aspects of Midlands foods which lead us to the focus on heirloom ingredients.”


Chef/Owner Jessica Shillato of Spotted Salamander Cafe & Catering 

To begin the evening, guests are invited to sip house-made cocktails crafted by Streetman, while nibbling on hors d'oeuvres and soaking in the history of Seibel’s House. Following cocktails, guests will advance into the garden for a meal beneath the stars, blanketed by the ambiance of live music.  

 

“It’s always fun for me to create a sort of harmony between a meal and the beverage that accompanies it,” says Streetman. “For this dinner in particular, I kept in mind the heirloom theme, but also the ambiance of Seibels House and Gardens.”


Head Barman Josh Streetman

Guests can savor the history and enchantment of Historic Columbia’s Seibels House and Gardens throughout the night. The venue, known for its lavish gardens, was carefully selected to showcase our region’s rich cultural offerings.

 

“When deciding what to grow in our vegetable gardens each season, we purposefully choose from incredibly flavorful Midlands’ heirlooms,” says Keith Mearns, horticulturist for Historic Columbia. “The spirit of the Breeds + Seeds dinner, in featuring these types of ingredients, aligns with our mission to promote and utilize local varieties of fruits and vegetables.”


Gardens at Historic Columbia's Seibels House

For farm-to-table aficionados, history enthusiasts or Columbia food-scene pros, this is a can’t-miss event. Heirloom Breeds + Seeds is a signature event of Columbia Food and Wine in collaboration with Motor Supply Co. Bistro, Spotted Salamander Cafe & Catering and Historic Columbia. RSVP + share on Facebook here. Tickets are available online here.

#MastersatMotorSupply

#MastersatMotorSupply

posted in Restaurant Happenings

#MastersatMotorSupply

As always, Executive Chef Wes Fulmer and Head Barman Josh Streetman are going all out for their Masters Week menu. From foie gras to halibut bouillabaisse, Chef Wes is elevating local ingredients and showcasing the best of Southern cuisine for the international travelers we expect to see. Josh is teeing up some golf-inspired sippers like the spiked Arnold Palmer. Check out the full menu below + share your experiences with #MastersatMotorSupply. Make your reservations online here

S.C. green asparagus salad with backfin crabmeat, local arugula, radish, slow-cooked farm egg, tarragon buttermilk, pickled ramps  

 

Manchester Farms “Famously Hot” quail with toasted white bread, Lexington County honey, sweet potato butter, house pickles  

 

Sugar & tequila-cured salmon tartare with crispy capers, smoked olive oil, cilantro crème fraîche, cured egg yolk, malted potato chips  

 

N.C. duck duo of crispy breast & leg confit with harissa-glazed baby carrots and chickpeas, mint, curried yogurt, sweet corn pudding  

 

Joyce Farms grass-fed beef tenderloin with turnip and pecorino gratin, country ham, S.C. asparagus, horseradish bordelaise  

 

Photos by Forrest Clonts. 

A meal fit for Mardi Gras

A meal fit for Mardi Gras

posted in Restaurant Happenings

A meal fit for Mardi Gras

Mardi Gras is always a big celebration with our team. Executive Chef Wes Fulmer trained in NOLA’s Restaurant August early in his career and always takes this opportunity to celebrate with traditional Cajun cuisine. Boudin [pronounced boo-dan not boo-den] is a Louisiana delicacy. The sausage is typically made with a mix of pork, rice, onions, peppers and spices, but each chef has their own take on the tasty tradition.

 

Lucky for those of us not traveling to New Orleans this year, Chef Wes has shared his own boudin recipe for you to make with friends and family at home.

 

“When it comes to boudin, it's important that you take your time. As long as you see the process through, which generally takes around 72 hours to make, then you’ll have a great product,” says Chef Wes.

 

If you would rather leave it to the experts, stop in give Wes’s boudin sausage a try — we’ll have it on our menu through Tuesday. Check out our full Mardi Gras lineup here.

 

Be sure to tag us in your boudin-making experiences! Tag @MotorSupply or use #MotorSupply on Instagram, Facebook or Twitter. Cheers! 

 

 

Chef Wes's boudin sausage in their casings 

 

What's different about Wes's boudin is that it's cooked before it's ground. Pictured above is one of his boudin links before being seared then served. 

 

Chef Wes's boudin plated with fingerling potato and andouille hash, bourbon-soaked grain mustard and crispy sage

Mardi Gras Menu 2019

Mardi Gras Menu 2019

posted in Restaurant Happenings

Mardi Gras Menu 2019

Executive Chef Wes Fulmer and Head Barman Josh Streetman have prepared some eats + sips to give Cola a taste of NOLA. The menu, which features Mardi Gras classics such as live-steamed Louisiana crawfish and the corpse reviver cocktail will be available Fri., March 1 - Tues., March 5, 2019. Reservations are filling up quickly — grab your cajun-lovin' friends and laissez les bon temps rouler! 

 

Corpse Reviver cocktail with house-made boudin sausage

Carolina Heritage Farm's bone-in pork chop with Carolina Gold "dirty" rice, Tasso ham, sweet peas and smoked red-eye jus

Harvey Wallbanger cocktail

New Orleans-style BBQ shrimp with crispy sprout leaves, cajun-spiced shellfish broth and toasted bread

Chef Tess Ward's King Cake

Mardi Gras spread with pork chop, diver scallops, boudin sausage and BBQ shrimp

Chocolate [Martinis] are for Lovers

Chocolate [Martinis] are for Lovers

posted in Restaurant Happenings

Chocolate [Martinis] are for Lovers

What pairs better with love than chocolate? For the chocolate lover in your life, we’ve crafted up the ideal chocolate martini — with a twist.

Your Valentine deserves an elevated cocktail experience and Head Barman, Josh Streetman, has you covered. He took a classic chocolate martini and brought it up a notch with some classic Motor Supply pizazz. Josh notes, “Adding spice gives this martini depth. I like to call it, a chocolate martini with a back bone. This drink won’t disappoint!”

 

Tag us [@MotorSupply] or use #MotorSupply when sharing your cocktail adventures — whether you’re at the bar with Josh or mixing this recipe at home!

Happy Valentine’s Day

With Love,

Motor Supply Co. Bistro

Paper over Plastic [Straws]

Paper over Plastic [Straws]

posted in Restaurant Happenings

Paper over Plastic [Straws]

The movement to end the use of plastic straws has been heavy on the forefront of national attention lately. From cities like Seattle banning plastic straws completely, to large-scale chains like Starbucks, American Airlines and Marriott Hotels getting on board, the topic has been thrust into headlines for the past few months. The effort to phase out the use of plastic straws circles back to a single underlying issue — the devastating impact plastic has as it drifts out to our oceans. Plastic simply doesn’t recycle as easily as other products, like paper, which is why paper straws are beginning to replace the classic plastic straw in many restaurants and establishments.

 

Motor Supply is no newcomer to the paper over plastic movement. Many moons ago Head Barman, Josh Streetman, recognized the issue and began looking for the most effective solution to replace the bar’s plastic straws.

 

“Behind the bar, I’m always looking for ways to be sustainable,” said Josh. “We’ve reused our menus as coasters at Motor since before I started here. One day I began thinking about what else we could do to make an impact. I realized I was throwing away hundreds of plastic straws each night, and knew there was a better alternative.”

 

Before the switch, Josh was primarily using plastic straws to taste test cocktails before they hit the tables — a protocol he takes to assure each and every cocktail sent out is balanced before reaching guests. One night he realized the amount of waste being produced from straws that were getting very little use in taste testing. From this moment, Josh made a conscious decision to substitute a steel tasting straw for the plastic straws.  

 

“The taste test is an imperative step in making craft cocktails, but I knew the plastic straws I went through each night could have detrimental environmental impacts. Once I started using steel straws for cocktail tasting, I knew I could do more to reduce the use of plastic straws at Motor Supply,” said Josh.

 

The change behind the bar led Josh to begin searching for ways to reduce the waste even further. That is when paper straws came into play. “Sustainability is an important value for our team, and incorporating paper straws is another way we can decrease our environmental footprint,” says Eddie Wales, Motor Supply owner.

 

Sure, plastic is the more cost-effective option, but in the scheme of things, Motor Supply stays true to core values, which includes doing anything they can to increase sustainability. The Motor team took this sustainability effort even further by sourcing the straws from a Midwest distribution center rather than an international supplier. While international supplier was a lower cost, it felt counterproductive to purchase straws that consume such energy in order to arrive at the restaurant.

 

 

Paper straws are just one of the sustainable and environmentally friendly choices the Motor Supply team aim their efforts at. The team recycles paper menus as coasters, use biodegradable to-go containers and repurpose every bit of the produce and ingredients that come to the kitchen or land behind the bar.

 

With many environmentally friendly choices at Motor Supply paper straws are just one way to make a small impact, but each small impact makes a big difference. A drink simply tastes better when it’s served in a repurposed antique glass, with an ethically-sourced paper straw, on a recycled menu coaster and accompanied by a dish using fresh, local ingredients. Not only do some say drinks taste better through paper straws, but it feels better too, to know changes are being made to better the environment without compromising taste or originality.

Cocktails fit for a Queen Bey

Cocktails fit for a Queen Bey

posted in Restaurant Happenings

Cocktails fit for a Queen Bey

Ring the alarm — Beyoncé and Jay Z have landed in Columbia, and Head Barman Josh Streetman has just the libations you need [to get in formation]. Check out these Bey + Jay inspired cocktails Tues., Aug. 21. 

 

#SharkWeek at Motor Supply 2018

#SharkWeek at Motor Supply 2018

posted in Restaurant Happenings

#SharkWeek at Motor Supply 2018

Head Barman Josh Streetman has launched a cocktail list that's bringing skeptics over to the shark side. Check them out while supplies last. 

Motor Supply x Cottontown Brew Lab

Motor Supply x Cottontown Brew Lab

posted in Restaurant Happenings

Motor Supply x Cottontown Brew Lab

Last October the Motor Supply team selected a single batch barrel of Russels Reserve from Wild Turkey to be used as the house bourbon for Head Barman Josh Streetman’s cocktail program. The bourbon was a hit among customers — Motor Supply went through the equivalent of 175 bottles of the 11-year-old whiskey in 4 short months. The team knew that the special bourbon barrel had a longer lifespan, and in an effort to preserve every last bit the team decided to repurpose its use. “We wanted to repurpose the old barrel after its initial use to show customers the livelihood and longevity of it” said Josh. That’s how a collaboration with our friends from local brewery, Cottontown Brew Lab, was born.

Motor Supply teamed up with Cottontown Brew Lab’s head brewer, Brandon Evans, to create a classic German style rye ale aged in Motor Supply’s Wild Turkey bourbon barrel. The brew was aptly named “Shake Your Tail Feather” by one of the Motor staffers. This is our first collaboration with the Columbia-based micro-brewery. “It’s a really cool project for us to work on together,” said Josh, “from picking out the Wild Turkey barrel to partnering with local brewers to making a beer unique to Columbia… It’s great to finish off the barrel with a local collaboration.”

The beer-aging process began in early April to give the beer 6 to 8 weeks to pick up bourbon notes from the wooden barrel. Brandon created a high-rye mash almost identical to the mash bill used by Wild Turkey in their bourbon distilling process. “I created a mash similar to Wild Turkey’s so the beer could be representative of the whiskey tasting notes,” said Brandon. Brandon’s mash consists of 50% rye, 37% barley and 13% corn.

The beer went through a one barrel pilot system to create a small-batch ale of about 50 gallons. We met up with Brandon at Cottontown Brew Lab in April to learn the process ourselves. [If you missed it, here’s a recap video from our Facebook page.]

After 6 weeks in the barrel, owner Eddie Wales, Josh and Brandon met at Cottontown Brew Lab to give the beer a taste. [You can check out their tasting via our Facebook live here.] “It’s exactly what we wanted,” said Josh, “a light beer coming in around 6% ABV with a bourbon barrel flavor.” They unanimously agreed that the beer has an initial cherry flavor, with underlying notes of toffee and vanilla. Brandon said the beer “doesn’t have the sharp bite of bourbon, but you know it’s there. It hits your tongue up front but finishes like a nice, smooth, clean beer.”

Motor Supply’s “Shake Your Tail Feather” beer will debut Sunday, June 24 at Craft and Draft. After nearly 8 weeks in the barrel, the team is excited to share their collaboration with Columbia. “It’s the perfect light summer ale” said Eddie, “if you enjoy bourbon and you enjoy beer, you’ll enjoy this creation.” RSVP to the event on Facebook + let us know what you think of the collaboration by using the hashtag #MotorSupply and tagging @MotorSupply on social media. Get ready to shake your tail feather for your new favorite summer beer!

#NationalBourbonDay at Motor Supply

#NationalBourbonDay at Motor Supply

posted in Restaurant Happenings

#NationalBourbonDay at Motor Supply

In 2017, Wild Turkey sent three sample-sized vessels of bourbon selections for our team to taste. Owner Eddie Wales, Executive Chef Wes Fulmer, Head Barman Josh Streetman and GM Chuck Miller unanimously selected the bourbon that would become our first Motor Supply whiskey barrel. This single-batch barrel of Russells Reserve was aged in rickhouse B on rack 6. Whiskey aficionados raved [read Wild Turkey enthusiast RareBird 101’s review here] and guests enjoyed the bourbon in old-fashioneds, on the rocks and neat. 

In celebration of this unique collaboration, we hosted a Distillers Dinner with Wild Turkey’s Master Distillers, Jimmy and Eddie Russell for an intimate crowd of ~40 guests.  The restaurant was filled with a group of whiskey-lovers and foodies from Columbia SC and beyond for an intimate dining experience with Chef Wes creating five farm-to-fork courses, each paired with a signature Wild Turkey cocktail mixed by Josh. [ICYMI, here’s a recap.]

The bourbon was so well received, it completely sold out in less than four months — that’s 50+ gallons of bourbon, y’all! By popular demand, we have selected the second single-batch barrel for guests’ enjoyment. This time, rather than bringing the barrels to Columbia we took our team to the barrels. 

In early March 2018, the Motor Supply crew — Executive Chef Wesley Fulmer, Head Barman Josh Streetman, General Manager Chuck Miller and Mike Blizzard, a long-time server and whiskey enthusiast — took a trip to the Wild Turkey headquarters in Lawrenceburg, Kentucky. “The trip was the coolest possible thing I could ask for,” said Josh. 

Visiting Wild Turkey headquarters was a completely different experience than last year’s barrel selection process. Executive Chef Wes was “floored by the magnitude of the place,” while Mike was “overcome with a sense of tradition and history.” The experience of choosing a bourbon barrel at the Wild Turkey distillery allowed the team to see the bourbon-making process first-hand and sample from a wide variety single-batch barrels. Lead by Master Distiller Eddie Russells, the crew taste tested distinctive bourbons straight from the barrel. 

When it comes to the craft, Wild Turkey uses the same mash bill of special non-GMO corn, rye and barley malt for the bourbon distilling process. Wild Turkey adds filtered water from the Kentucky River to their legendary mash — an age-old recipe that they’ve used from the very beginning. It’s important to Wild Turkey that they stay true to this classic way of making  bourbon to maintain the rich tradition and history of the craft. 

The only changes that deviate tradition are the barrel types and location within the rick houses. “I really enjoyed seeing how much the bourbon changes by aging at a particular rack level within the storing rooms,” said Chef Wes, “the humidity and temperature of the room changes, which alters the bourbon.” 

Chuck recalls his walk through the storing rooms as being an eye-opening learning process. “It was fascinating to see in person the crafting of something so many think is easy to make,” said Chuck. Each member walked away with knew knowledge and an even greater appreciation of the distilling process and the detail that goes into the craft at Wild Turkey.   

The process of choosing this year’s barrel involved the bigger picture. “We aren’t choosing simply for us,” said Chuck. “The bourbon needs to be appealing to guests that have different tastes and expectations.” The moment the Motor Supply crew found the winning barrel they unanimously decided that it was the one. “When we tasted the right one, we knew” said Chuck. With a little help from Master Distiller Eddie Russell, the team picked the last out of six barrels sampled. “There was this ‘wow’ moment when we tried it,” recalled Mike.

How does this barrel differ from last year’s barrel? The 2018 bourbon barrel is “big and spicy but balanced and rounded out,” according Wes. Give it a taste and you might find that it’s not as one-dimensional as the 2017 barrel. The spicy notes of this barrel contrast to the “fruit forward” flavors of last year’s. Surprisingly, the barrels were chosen from the same floor of different rick houses. Last year’s barrel was selected from B6 and this years was selected from D6. “Selecting barrels from the same floor of the distillery show that Motor Supply has a consistent flavor profile,” said Josh. 

Chef Wes believes “Bourbon is the barbecue of the cocktail world. It has become trendier over the past few years and a staple in Southern restaurants and bars.” While bourbon is the current trend, Motor Supply respects its rich history and the talented creators like those at Wild Turkey that have preserved and maintained the bourbon distilling process. 

The family traditions and love of the craft passed down from Jimmy to Eddie Russell resonated with the Motor Supply team. “Eddie Russell cares more about what he does than what people think of him,” said Chuck of the Mater Distiller. The Motor Supply team left the Wild Turkey headquarters with great memories, experiences and knowledge that they’re excited to bring to their customers. Head to Motor Supply and visit Josh at the bar to taste the new bourbon for yourself — and maybe hear a story or two. Let us know what you think and tag your bourbon-tasting pics on social media using #MotorSupply or tagging @MotorSupply. Cheers! 

It’s #NegroniWeek y’all

It’s #NegroniWeek y’all

posted in Restaurant Happenings

It’s #NegroniWeek y’all

An iconic Italian cocktail is hitting the bar at Motor Supply for one week during Imbibe Magazine + Campari’s fifth annual Negroni Week. A week centered around this classic cocktail all started in an effort to raise money for charitable causes around the world.

Since its launch in 2013, Negroni Week has spread to over 7,000 bars and restaurants and has raised nearly $1.5 million dollars for charities worldwide.

From June 5-10 Head Barman Josh Streetman will be whipping up three unique Negroni specials with proceeds from each Negroni sale benefitting a local charity that our team is especially passionate for, Sexual Trauma Services of the Midlands.

What is a Negroni, you may ask? The ruby red cocktail consists of three ingredients — Campari, gin and vermouth — generally poured in equal parts over ice and garnished with an orange peel.

Josh is crafting three different variations of the cocktail with hopes that anyone can find a suiter, even first-time Negroni sippers. The barrel-aged Negroni, Strawberry in Silver and Sour Mash “Kool-Aid” are sure to be a hit and will be available during Negroni Week only [June5-10].

Barrel-aged Negroni

Sipsmith Gin

Campari

Cinzano Ross

Charred orange garnish

 “This cocktail is smoother than your typical Negroni due to the barrel-aging process,” said Josh. “We have used the same barrel for aging Negronis over the past few years.”

The barrel-aged Negroni is the most traditional of Josh’s three Negroni Week specials. The smooth and balanced cocktail makes for an easy sipper over dinner or alongside a cheeseboard.

 

Strawberry in Silver

Plymouth gin

Suze infused with local strawberries

Dolin Blanc

Orange peel garnish

“The sweetness of the strawberries cuts away from some of the typical bitter flavors you get in a Negroni,” said Josh. “This will be a great choice for anyone who’s trying a Negroni for the first time.”

The Strawberry in Silver is a white Negroni which gets its color entirely from the strawberry-infused Suze [a French liqueur made from gentian root]. In an on-going effort to incorporate local ingredients into the cocktail program, Josh is using strawberries from Lever Farms in Pomaria, S.C.  

 

Sour Mash “Kool-Aid”

Dickel 12-year whiskey

Campari

Aperol

Lemon peel garnish

“We aged the Sour Mash “Kool-Aid” in the same barrel that we made house-kahlúa, which gives it a hint of coffee on the finish,” said Josh.

The whiskey + coffee flavor make this Negroni a great option for those looking to finish their meal on a boozy note. Try sipping the Sour Mash “Kool-Aid” with a light dessert or on the patio — the bright red color contrasted with the yellow lemon peel make this cocktail extra Instagram-able.  

 

Make your Negroni Week reservations here and share your Negroni pics by tagging Motor Supply on social media or using #MotorSupply and #NegroniWeek. We appreciate your support in raising funds for Sexual Trauma Services of the Midlands and hope to see you June 5-10.

#MotorSupply at Columbia Food & Wine

#MotorSupply at Columbia Food & Wine

posted in Restaurant Happenings

#MotorSupply at Columbia Food & Wine

The inaugural year of Columbia Food & Wine set the tone for a high-energy, vibrant festival that will celebrate our city's culinary scene for years to come. The sold-out event treated 1K+ attendees to tastes from ~50 local eateries, including Mr. Friendly's, The War Mouth, Cantina 76 and more.

Thanks to Hickory Nut Gap Farms, Chef Wes Fulmer created a bite-sized steak salad. On Instagram, Eatingherwords, FreetimesSC + more raved about the Vietnamese-inspired dish. Another crowd-favorite was Wes's Wadmalaw Island butterbean fritter with pumpkin seed pesto, local feta + tomato jam. Just ask ColaTownFoodie.  

Hickory Nut Gap Farms grass-fed flatiron over peanut, arugula & mint salad with Nước chấm (Vietnamese vinaigrette)

 

Head Barman Josh Streetman crafted two specialty cocktails for the event, thanks to Breakthru Beverage S.C. Josh used Don Julio Blanco to create a coconut milk punch and Blade and Bow bourbon + strawberry cider to make a refreshing mint julep variation. The two drinks were a hit — guests went through ten gallons of cocktails in 2.5 hours — that's ~1K drinks!

Don Julio Blanco coconut milk punch, garnished with nutmeg, cilantro + orange slices. 

 

Attendees had the chance to learn culinary techniques directly from some of Columbia's top chefs via chef demonstrations throughout the event. Chef Wes showed the crowds how he likes to cure + smoke salmon — this time cured with Josh's leftover Blade and Bow bourbon. Check out his demo on our Facebook page and see the recipe below. 

 

Our team is already counting down the days until next year's festival! 

 

Bourbon cured and smoked salmon by Chef Wes Fulmer

3-4 lbs. of Atlantic salmon with skin on. Yields six servings. 

Pre-cure:

1 tbs. kosher salt
1/2 cu. bourbon
2 lemons zested and juiced
2 limes zested and juiced
With cold water, rinse side of Salmon off and pat dry with a paper towel. Sprinkle salt evenly over the whole side. Next massage the bourbon into the flesh of the salmon, then apply the citrus zest and juice. 

Cure mix: 

1 1/2 cu. kosher salt
1/4 cu. smoked paprika
1/4 cu. ground fennel
1/4 cu. ground coriander
1 lb. brown sugar
1tbs. cinnamon
1 tbs. chili powder
Mix all ingredients together and apply to the side of salmon. Be sure to use all of the cure and pack it down with your hands. Place in a tray or baking dish and refrigerate for 48-72 hours. 

Smoking:

12 oz. hickory wood chips
Grill or smoker with a top
Rinse cure off salmon under cold water and pat dry. Load smoker with wood chips and smoke at 250 degrees for 15 min. Check for desired finish [Wes likes his cooked a little under with the fish remaining a bit translucent]. Let cool and refrigerate for 45 min to an hour before serving. 

Masters Week 2018 at Motor Supply

Masters Week 2018 at Motor Supply

posted in Restaurant Happenings

Masters Week 2018 at Motor Supply

Masters week — it's more than green jackets, egg salad sandwiches and world-class golfers. It's a time for our region to shine as thousands flock to the Southeast, many choosing Columbia as their home-base. Executive Chef Wes Fulmer will have a week-long Masters menu available April 2-8, showcasing some of his classic dishes along with a few extra special menu items. Check it out and make your reservations here.   

First Course

Lever Farms strawberry and arugula salad | 13

house mozzarella / fennel / salty pecans / fried ciabatta / sorghum vinaigrette    

 

Local asparagus and lobster salad | 21

radish / potato chips / watercress /cured egg yolk / N.C. caviar / pecorino / tarragon

 

Motor “wedge” salad | 14

romaine / smoked almonds / tomato / smoked bacon / crispy pig ear/ buttermilk dressing

 

N.C. crispy fried oysters | 16

truffle deviled egg aioli / country ham / pickled onion / mustard green slaw

 

Joyce Farms grass-fed filet tartare | 15       

crispy capers / quail egg / malted sunchoke chips / smoked olive oil

 

Collard wrapped pork cheeks | 14

rice grits / Bradford collard greens / house cauliflower kimchi

 

Boards

A selection of local and domestic artisan cheeses with toasted French bread and house made tomato jam | 15

Chef's house made salumi and charcuterie with toasted crostini and garnish | 17

 

Entrees

East Coast halibut “saltimbocca” | 34

Benton’s country ham / potato fennel fondue/ butterbeans / G.A. olive oil / sofrito jam

 

Carolina Heritage Farms bone in pork chop | 29

cider braised greens / pecan gold rice / black-eyed pea bacon relish

 

Hickory Nut Gap Farms grass-fed flatiron steak | 36

spring onion pesto/ charred asparagus / farro piccolo / foie gras butter

 

N.C. free-range pheasant | 33

Brussels sprouts / cornbread / braised onion / citrus gamebird jus

 

Live caught white shrimp | 27

roasted tomato / smoked bacon / sweet peas / heirloom grits

 

Wadmalaw Isl butterbean fritter | 23

potato fennel puree / grilled asparagus / sweet onions / tomato jam

 

C.A.B sirloin cap steak | 29

whipped Yukon gold potatoes / creamed baby spinach / demi-glace 

Mardi Gras Menu 2018

Mardi Gras Menu 2018

posted in Restaurant Happenings

Mardi Gras Menu 2018

Executive Chef Wes Fulmer is bringing NOLA to Cola with a special Mardi Gras menu. Check it out Feb. 8-13, 2018 and let the good times roll! 

 

Recap: Distillers Dinner with Wild Turkey Master Distillers Jimmy and Eddie Russell

Recap: Distillers Dinner with Wild Turkey Master Distillers Jimmy and Eddie Russell

posted in Restaurant Happenings

Recap: Distillers Dinner with Wild Turkey Master Distillers Jimmy and Eddie Russell

The Distillers Dinner with Wild Turkey Master Distiller Jimmy and Eddie Russell was a memorable night for our team. The restaurant was filled with laughter and cheers of whiskey enthusiasts. Chef Wes Fulmer prepped a five-course dining experience with cocktail pairings by Josh Streetman. Jimmy and Eddie Russell greeted each guest throughout the night, and some stuck around to have their menu signed by the whiskey-making gurus. 

Thank you to all who joined us to make this a remarkable evening. Check out the photos from this event below. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Photos by Forrest Clonts

#MotorSupply Highlights from 2017

#MotorSupply Highlights from 2017

posted in Restaurant Happenings

#MotorSupply Highlights from 2017

As this year comes to an end, we wanted to share some of our team's highlights from 2017. Thank you all for another wonderful year and cheers to 2018! 

 

Chef Wes on Making it Grow

We were high-key thrilled when SCETV's Making it Grow host Amanda McNulty reached out to our team. Chef Wes Fulmer had a grand ol' time filming with Amanda and the SCETV team.

 

Cooking in Cola's first James Beard Foundation benefit dinner 

Chef Wes joined Columbia chefs Kristian Niemi, Mike Davis, Blake Faries and more at the first-ever James Beard Foundation benefit dinner to take place in Columbia. It was a definitely a night to remember. 

 

Gervais Street Bridge Dinner

Head Barman Josh Streetman crafted seven signature cocktails for the event filled with 1,000 soda citizens. We loved seeing our community come together for a cause!

 

Distillers' Dinner with Wild Turkey Master Distillers Jimmy and Eddie Russell

We were honored for the longest tenured Master Distiller in the world, Jimmy Russell to join us with his son and Master Distiller Eddie Russell for an intimate dining experience. Chef Wes prepped five stellar courses, each with its own cocktail pairing by Josh. Some guests even took home their own bottle of the Motor Supply barrel select of Russell's Reserve. Read more here

 

Landing in Food and Wine online

Woah! This was cool! Writer Gowri Chandra crafted an itinerary for the perfect foodie day in Columbia, S.C. and we're ecstatic that she included us. Check it out here

 

#TotalEclipseCAE

One of the most awe-inspiring moments of the year. We hosted an intimate group of eclipse viewers for a prix-fixe lunch during this celestial spectacle. Guests flowed freely from the restaurant to our parking lot to watch the eclipse while our staff ended up watching from the rooftop! Can we do that again?!

 

Euphoria 2017

In our second year at the Greenville food festival, Chef Wes and Josh participated in multiple events throughout the weekend. Josh kicked off the weekend crafting cocktails for the VIP Experience: Eat, Sip & Listen on Thursday night. The following day he demoed a couple old fashioned variations for the crowd at Feast by the Field. The grand finale of the weekend was Sunday Supper where Chef Wes Fulmer and his team cooked alongside Charleston Chef Michelle Weaver and other SC chef pros. 

 

Follow along with our upcoming events by connecting with us on Facebook, Instagram & Twitter. Happy New Year! 

Preview: New Year’s Eve Menu at #MotorSupply Dec. 31, 2017

Preview: New Year’s Eve Menu at #MotorSupply Dec. 31, 2017

posted in Restaurant Happenings

Preview: New Year’s Eve Menu at #MotorSupply Dec. 31, 2017

Ring in the new year with a luxe NYE meal before heading to Famously Hot New Year – the largest NYE celebration in SC – with a stellar entertainment lineup. Rock and roll + blues maven Elle King will party on Gervais Street along with Nappy Roots, FatRat Da Czar, SondorBlue and tens of thousands of revelers. Kick off your NYE with a luxe, a la carte menu crafted by Executive Chef Wes Fulmer and his team, which features delectable bites such as foie gras and charred octopus plus entrees from lobster to grass-fed filet. Check out the menu below and make reservations by calling 803.256.6687 or clicking here. 

 

Preview: Wild Turkey Distillers Dinner Menu

Preview: Wild Turkey Distillers Dinner Menu

posted in Restaurant Happenings

Preview: Wild Turkey Distillers Dinner Menu

Our team is prepping for the upcoming Distillers' Dinner ft. Wild Turkey Master Distillers Jimmy & Eddie Russel. Dine and sip amongst an intimate group of slow food enthusiasts over five courses by executive chef Wes Fulmer and cocktail pairings by head barman Josh Streetman. Tickets available at: ​http://bit.ly/MotorWildTurkeyDinnerTix  Check out the full menu below. Cheers! 

Motor Supply Co. Bistro to host dinner with Wild Turkey Master Distillers Jimmy and Eddie Russell on

Motor Supply Co. Bistro to host dinner with Wild Turkey Master Distillers Jimmy and Eddie Russell on

posted in News Releases

Motor Supply Co. Bistro to host dinner with Wild Turkey Master Distillers Jimmy and Eddie Russell on

Motor Supply Co. Bistro in downtown Columbia, S.C., will cap Thanksgiving weekend by hosting Wild Turkey’s acclaimed Master Distillers, Jimmy and Eddie Russell, for an exclusive prix-fixe dining event on Mon., Nov. 27, 2017. Learn more about the Wild Turkey Distillers Dinner here: http://www.motorsupplycobistro.com/blog/view/motor-supply-co.-bistro-hosts-wild-turkey-distillers-dinner

 

Slow Food enthusiasts and cocktail aficionados will dine and imbibe with 40 like-minded citizens at Motor Supply over a five-course meal prepared by executive chef Wes Fulmer. Each course will be paired with an imaginative cocktail mixed with select Wild Turkey bourbons by head barman Josh Streetman. The opening cocktail will feature the house-selected single batch bourbon that was handpicked earlier this year by the Motor Supply team.

 

“We’re excited to bring a small group of people together for this intimate event with a distinctive menu,” says executive chef Wes Fulmer. “We’re elevating the menu by bringing in a few select ingredients that wouldn’t always be seen on the menu, while staying true to our model of using sustainable, seasonal ingredients presented in an approachable and honest way.”

 

The locally-owned eatery has become a leader in the farm-to-fork food scene in vibrant Columbia, S.C., known for its work with local and regional farmers, collaborations with award-winning chefs at regional food festivals and status as winner of “Best Restaurant” for three straight years in multiple local readers’ polls. Find out more about Motor Supply at http://www.motorsupply.com.

 

Motor Supply’s Barrel Select Bourbon

Earlier in 2017, Motor Supply became the first restaurant of the year in South Carolina to hand-select and name a customized Wild Turkey barrel. In a unanimous decision by owner Eddie Wales, executive chef Wes Fulmer, head barman Josh Streetman and general manager Chuck Miller, Motor Supply selected a single batch barrel of Wild Turkey Russell’s Reserve that was aged in the distillery’s rickhouse B, rack six. The Motor Supply barrel select was packaged in specialty bottles using Motor Supply’s logo.

 

“It’s smooth yet complex – people will understand why we chose it,” says hear barman Josh Streetman of the barrel selection process. “We love to incorporate unique and seasonal products into our cocktail program. I strive to keep our cocktails fresh and creative – whether that means including produce from a Columbia, S.C., farm or picking our own bourbon barrel.”

 

Bourbon is aged in warehouses, called rickhouses or rackhouses, where they are stored in “ricks,” or racks that stack barrels and store them on their sides. Bourbon enthusiasts may know that the rack number can affect the product due to temperature changes — the lower racks have lower temperatures. The rickhouses are 10 levels high, and master distillers find that the finest barrels are aged in the middle, on racks four to six. Motor Supply’s barrel select, from rack six, falls within this sweet spot and has quickly become a local favorite. This unique bourbon will be available for a limited time, only at Motor Supply.

 

Special Guests: Wild Turkey’s Master Distillers

Master Distillers Jimmy and Eddie Russell, a father-son duo, will attend the Distillers Dinner at Motor Supply, allowing guests to mingle with two of the most decorated whiskey-making experts in the world. Jimmy Russell is the longest-tenured active Master Distiller in the global spirits industry, dubbed the "Buddha of Bourbon" and the "Master Distiller's Master Distiller." The Russells combined have over 90 years of whiskey-making experience.  

 

Dinner Details

The Wild Turkey Distillers Dinner will take place on Monday, Nov. 27 and will begin at 6 p.m. with a welcome reception featuring Master Distillers Jimmy and Eddie Russell. Guests can sip and imbibe with these special guests who can sign guests’ menus upon request as take-home keepsake. Tickets include a five-course meal with cocktail pairings and are available to the public for $175, with 40 seats total. Learn more at http://www.motorsupplycobistro.com/blog/view/motor-supply-co.-bistro-hosts-wild-turkey-distillers-dinner.

 

About Motor Supply

Known for its artisan cocktails, refined yet relaxed atmosphere and daily-changing, chef-driven menu of sustainable, farm-to-table fare, Motor Supply Co. Bistro has been serving New World, made-from-scratch cuisine in the historic Columbia, S.C. Congaree Vista since 1989. A new, temperature-controlled outdoor patio features tables made from reclaimed, N.C. barn wood, roll-up garage doors and original, vintage brick. Reservations can be made by calling (803) 256-6687 or by visiting www.motorsupplycobistro.com.

 

Facebook: www.facebook.com/motorsupply

Twitter: www.twitter.com/motorsupply

Instagram: www.instagram.com/motorsupply

@motorsupply | #motorsupply 

Motor Supply Co. Bistro hosts Wild Turkey Distiller’s Dinner

Motor Supply Co. Bistro hosts Wild Turkey Distiller’s Dinner

posted in News Releases

Motor Supply Co. Bistro hosts Wild Turkey Distiller’s Dinner

Join us at the first-ever Wild Turkey Distiller's Dinner at Motor Supply Co. Bistro, Mon., November 27, 6 - 10 p.m. 

Our team hand-selected a single batch barrel of Wild Turkey's Russell's Reserve for the occasion; this batch is special because it is singular, unique and only available at Motor Supply. 

The Wild Turkey Distiller's Dinner includes a five-course dinner prepared by Executive Chef Wes Fulmer coupled with creative Wild Turkey cocktail pairings courtesy of Head Barman Josh Streetman

Master Distillers Jimmy and Eddie Russell will be present at the event. Jimmy Russell is the longest-tenured active Master Distiller in the global spirits industry, dubbed the "Buddha of Bourbon" and the "Master Distiller's Master Distiller." Tickets are available for purchase through Eventbrite, here: http://bit.ly/MotorWildTurkeyDinnerTix 

All guests must be 21 years of age.

What: Wild Turkey Distillers Dinner at Motor Supply Co. Bistro

When: Mon., Nov. 27, 6-10 p.m.

Where: Motor Supply Co. Bistro, 920 Gervais St., Columbia, S.C.

Who: us, you, bourbon aficionados and those who enjoy exclusive dinner + cocktail pairings. Motor Supply's Wild Turkey Distillers Dinner will be an intimate gathering with ~40 seated guests, including Wild Turkey Master Distillers Jimmy and Eddie Russell. 

Tickets: $175 + taxes and fees per seat // http://bit.ly/MotorWildTurkeyDinnerTix

Why: The Wild Turkey Distillers Dinner at Motor Supply will highlight the restaurant's exclusive single-batch barrel using the bourbon in imaginative signature cocktails by Head Barman Josh Streetman paired with a five-course farm-to-fork meal by Executive Chef Wes Fulmer. Guests will dine and sip alongside Master Distillers Eddie and Jimmy Russell.  Whether you're a bourbon connoisseur or not, the Wild Turkey Distiller's Dinner at Motor Supply will be a remarkable evening of sustainable foods and strong libations.  

 

Address: 920 Gervais St. Columbia, S.C. 29201
Phone: 803-256-6687
Website: www.motorsupplycobistro.com
Social: @motorsupply

Josh Streetman to do bar takeover at Cantina 76 Greenville

Josh Streetman to do bar takeover at Cantina 76 Greenville

posted in Restaurant Happenings

Josh Streetman to do bar takeover at Cantina 76 Greenville

As thousands of foodies flood the streets of Greenville for a weekend full of sounds, sips and tastes, the team at Motor Supply prepare for participation in Euphoria events all weekend long. Head Barman Josh Streetman is also prepping for another appearance – a bar takeover at Cantina 76 Greenville. Streetman worked closely with Milagro Tequila to craft a cocktail for each type of tequila enthusiast – selecting a silver, reposado, añejo and barrel select – for a one-of-a-kind cocktail experience on Saturday, Sept. 23. 

“Any chance I have to get out into the community and behind another bar, I’ll take it,” says Streetman. “I’m honored to participate in Euphoria Greenville and eager to mix it up at Cantina 76 while I’m here.“

Each cocktail will be sold for $5. Euphoria attendees are encouraged to drop by before dinner events begin to mingle and sip with other like-minded food and beverage aficionados. Known for their handcrafted margaritas, Cantina 76 is excited to integrate specialty Milagro cocktails into their happy hour event during the high-energy weekend.

“We are big fans of Josh Streetman’s work and are elated to have him in Greenville,” says Chad Elsey, one of the four owners of Cantina 76. 

For those who are in the Greenville area during Euphoria weekend, drop by the Motor Supply bar takeover at Cantina 76 from 5:30 to 7 p.m. on Saturday, Sept. 23 to sip one – or two – of Streetman’s can’t-miss creations. In addition to Streetman’s cocktails, guests can order from Cantina 76’s signature drink menu, featuring classics like the Texas and the Strawberry Basil margarita.

Also catch Streetman at the “VIP Experience: Eat, Sip, Listen” event from 4:30 to 6 p.m. on Sept. 22 at Genevieve’s and at Feast by the Field Saturday, Sept. 23 at 945 S. Main St. where Josh will be giving a mixologist demonstration from 2:15 to 2:30 p.m. next to the culinary stage.

Executive Chef Wes Fulmer will be amongst an elite group of chefs cooking during Euphoria's Sunday Supper, Sept. 24. Read more about this event here

 

Motor Supply x Cantina 76 GVL cocktail suggestions:
Dove
Milagro Silver, Maraschino, grapefruit liquor, and lime

Tree Hugger
Milagro Reposado, hibiscus tea, lemon, honey, and sage

Cakewalk
Milagro Barrel Select, Bols Cocoa, Angostura, and Carpano Rouge

Into the Woods
Milagro Añejo, Amaro Nonino, and rose lemonade

Daiquiri Season is here

Daiquiri Season is here

posted in Restaurant Happenings

Daiquiri Season is here

With the sweltering summer heat winding down and the first cool breezes of fall whistling through the trees, what better way to see off another #RealColumbiSC summer than a daiquiri? Motor Supply Co. Bistro is participating in Daiquiri Season, the second annual month-long celebration of the historically refreshing cocktail organized by Tales of the Cocktail, the world’s premier series of cocktail festivals.

 

During the month of September, our head barman, Joshua Streetman, will be whipping up daiquiris guaranteed to make a splash for any occasion. Streetman’s Famously Hot daiquiri will be available throughout the month, while his Across the River and Into the Trees daiquiri will rotate with other creative daiquiri variations.

 

We’d also like to give a special shout-out and thank you to the folks at Cheers SC, who made it possible for us to participate in Daiquiri Season by sponsoring the liquor used in these delectable cocktails.

 

If you’re as much of a cocktail connoisseur as we are, or you’re simply looking for something cool to sip on, bookmark Tales of the Cocktail on your web browser for an all-month-long, deep dive into the history of the daiquiri. They will be posting articles detailing its heritage and its role in cocktail culture both past and present alongside interviews with world-renowned mixologists and recipes featuring classic daiquiris with a twist.

Famously Hot Daiquiri

Ingredients:

1.5 oz Brugal Especial Extra Dry

1 oz fresh lime juice

.75 oz simple syrup

10 drops Copper Horse HOT Vodka, a locally distilled spirit from Columbia,

S.C. infused with Ghost Peppers and Carolina Reaper peppers.*

*Our dropper measurement would equate to 1/16 oz. Suitable substitutes

would include habanero bitters or a hot pepper tincture emulsified in

grain spirits.

 

Instructions:

Shake and double-strain all ingredients into a coupe or over a large ice

sphere if desired. Garnish with charred lime and charred shishito peppers.

 

Inspiration notes from Josh:  

“I believe the daiquiri’s simplicity is a large factor to its success as a

cocktail,” said Streetman. When creating a variation, I thought it would be fun to incorporate a bit of heat that would not over complicate this classic, easy sipper.”

Across the River and into the Trees

Ingredients:

1.5 oz Brugal Especial Extra Dry

1 oz fresh lime juice

.75 oz Giffard’s Crème de Pamplemousse rose (Pink Grapefruit) liqueur

.25 oz Luxardo Maraschino liqueur

 

Instructions:

Shake and double strain all ingredients into coupe or over ice sphere if

desired. Garnish with grated cinnamon and brandied Rainier cherry and a lime wedge.

 

Inspiration notes from Josh:

“This is a take on Hemingway’s classic daiquiri recipe,” said Streetman. “Across the River and into the Trees is the first of the rotating daiquiri variations we will be

featuring at the Motor Supply Co Bistro bar during our month-long menu for Daiquiri Season.”

Motor Supply Chef Wes Fulmer Lands Key Guest Chef Role at Euphoria Greenville Festival

Motor Supply Chef Wes Fulmer Lands Key Guest Chef Role at Euphoria Greenville Festival

posted in News Releases

Motor Supply Chef Wes Fulmer Lands Key Guest Chef Role at Euphoria Greenville Festival

Joining a legacy of notable chefs from across the Southeast and East Coast, Executive Chef Wesley Fulmer of Motor Supply Co. Bistro in Columbia, South Carolina, has been chosen to serve as one of two S.C. guest chefs at the grand finale “Sunday Supper” event at the 11th annual Euphoria Greenville Food Festival in Greenville, S.C., on Sept. 24, 2017. Fresh from another “Best Restaurant” win (via the Free Times’ Best of Columbia readers’ poll), Fulmer will collaborate with celebrated Chef Michelle Weaver of Charleston Grill in Charleston, S.C., along with several culinary stars from Greenville’s Table 301 Restaurant Group.

 

The highly esteemed Sunday Supper experience serves as a splendid end to a weekend full of fine food, drinks and music at Euphoria Greenville, known nationwide as one of the Southeast’s most popular food and drink festivals. Guests will break bread with an elite lineup of chefs while overlooking the Reedy River, sharing a family-style meal that highlights locally grown ingredients. The event will take place at the Wyche Pavilion on South Main Street in downtown Greenville, South Carolina.  

 

“The opportunity to cook with these incredible South Carolina chefs at Euphoria is humbling and exciting,” Fulmer says. “It is an honor to be working alongside chefs and kitchen teams who value our local food and farm cultures to such a high degree.”

 

Past guest chefs have included Chef Thomas Raquel of Le Bernardin in New York; Chef Curtis Duffy of Grace in Chicago; Chef Chris Hastings of Hot and Hot Fish Club in Birmingham, Alabama; Nico Romo of NICO (former chef of Fish Restaurant) in Charleston, S.C.; Anthony Gray of Bacon Bros. Public House in Greenville, S.C.; Lindsay Beck of Soby’s New South Cuisine in Greenville, S.C.; and Chef Mike Davis of Terra in Columbia, S.C.

 

Motor Supply’s acclaimed head barman, Josh Streetman, is also making appearances at Euphoria Greenville, after winning the Free Times' "Best Bartender" and garnering the only award placement in the Carolinas at this year's Tales of the Cocktail competition. During the “VIP Experience: Eat, Sip, Listen” event on Sept. 22, Streetman joins local Greenville mixologist Walker Pickering of Nose Dive to create two signature cocktails for the evening. Additionally, Euphoria attendees can find Streetman at the keystone “Feast by the Field” event for a mixologist demo on Sept. 23.  

 

Each year, the highly anticipated four-day Euphoria Greenville festival attracts food, drink and music lovers as well as food writers and editors from across the country while shining a spotlight on Greenville, South Carolina’s thriving culinary and arts communities. Proceeds from Euphoria Greenville will fund Local Boys Do Good, a 501 (c)(3) organization created to benefit local nonprofits.

 

Visit http://www.euphoriagreenville.com/events/ to view the full schedule of events and to purchase tickets.

 

About Motor Supply

A prime mover in the progressive upscale dining scene in Columbia, S.C., Motor Supply works with sustainable, local farms and is known for its excellent wines, artisan cocktails, casual atmosphere and daily-changing, chef-driven menu. Motor Supply Co. Bistro has been serving New World, made-from-scratch cuisine in the historic Congaree Vista district since 1989. A new, temperature-controlled outdoor patio features tables made from reclaimed, North Carolina barn wood, roll-up garage doors and original, vintage brick. Reservations can be made by calling (803) 256-6687 or by visiting www.motorsupplycobistro.com.

 

GET SOCIAL           Facebook: Facebook.com/MotorSupply

                                    Twitter: @MotorSupply | @ChefWesFulmer

                                    Instagram: @MotorSupply | @ChefWesFulmer

Eclipse Feast at Motor Supply

Eclipse Feast at Motor Supply

posted in Restaurant Happenings

Eclipse Feast at Motor Supply

As the total solar eclipse draws near, Columbia, S.C. looks forward to playing host to both locals and travelers searching for stellar festivities under the eclipsed sun. Motor Supply Co. Bistro is hosting a sold-out luxe luncheon under the twilight afternoon. Executive Chef Wes Fulmer has an immaculate menu up his sleeves for this VIP viewing party, dishing out at the restaurant’s vibrant and historic Vista location.

Guests will enjoy a buffet-style lunch and open bar to view the once-in-a-lifetime eclipse from a dedicated area just outside the restaurant’s atmospheric patio. The open bar will feature specialty cocktails — including 'Shade of the Moon' and 'Sunglasses at Night' — select beers and wines by the glass, and house mixed drinks. While guests will be provided table seating and valet parking, they are free to move between the dinning room and the viewing area to enjoy the partial eclipse and totality at 2:41 p.m. Free, certified eclipse glasses will be given to all patrons, courtesy of the City of Columbia S.C. and totaleclipsecolumbiasc.com.

Chef Fulmer and his team are proud to present a menu featuring local ingredients from more than a dozen farms throughout the region. The buffet will feature a slow-roasted suckling pig from Carolina Heritage Farms with Watsonia Farms green cabbage and fennel slaw; carved New York strip; house-cured and bourbon-smoked Atlantic salmon; a raw bar featuring oysters on the half shell; S.C. shrimp; seared yellowfin tuna and authentic Peruvian ceviche; locally sourced roasted vegetables, Edisto Island Farro Piccolo; and Freshly Grown Farms salads.

Pro tip: Plan to stick around and explore the walkable Vista district after the eclipse, one of Columbia S.C.’s most vibrant entertainment districts. Heavy traffic is anticipated throughout the region, but many interest points are within walking distance to Motor Supply — including public art, the S.C. State House and local shopping. Better yet, say “yes!” to another delectable cocktail from Head Barman Josh Streetman

 

Cocktails:

Shade of the Moon: Avion añejo tequila, Zamaca, Benedictine, strawberry cider, basil

Darkside: Chivas,Aperol, lime, sour, activated charcoal

Sunglasses at Night: Absolut,Amaro Montenegro, watermelon, mixed citrus

Constellation: Beefeater, Brian’s jam, house tonic, lemongrass

2 Minutes 2 Sin: Hendricks, Jagermeister, Pamplemousse liquor, honey, charred grapefruit 

 

Full Menu:

Carolina Heritage Farms Slow-Roasted Suckling Pig

Watsonia Farms green cabbage and fennel slaw

Cucumber and watermelon rind pickles

German mustard, Carolina red, and Alabama white Sauce

 

Sea Salt and Pepper-Rubbed Carved New York Strip

Ciabatta rolls, creamy horseradish sauce, caramelized sweet onions, Mindoro blue cheese

 

House Cured and Bourbon Smoked Atlantic Salmon

Cabin Branch Farms Shishito pepper verde

Chopped Wil-Moore Farms egg, capers, and red onion

 

Raw Bar

Oysters on the half shell

Peel and eat S.C. shrimp

Seared yellowfin tuna

Authentic Peruvian ceviche

 

Locally Sourced Roasted Summer Vegetables

Edisto Island Piccolo Farro

Freshly Grown Farms Caesar Salad 

Chef Wes Fulmer of Motor Supply Returns to Roots for Newberry County Ag + Art Tour

Chef Wes Fulmer of Motor Supply Returns to Roots for Newberry County Ag + Art Tour

posted in News Releases

Chef Wes Fulmer of Motor Supply Returns to Roots for Newberry County Ag + Art Tour

A native of Prosperity, S.C., Chef Wes Fulmer of Motor Supply Co. Bistro in Columbia, S.C., will cook for a sold-out crowd at the Kickoff Event for the Newberry County Ag + Art Tour on Thurs. June 22, 2017 at 7 p.m. at Waldrop Farm in Newberry, S.C. The farm dinner is the official start to the weekend-long event, which is part of the statewide South Carolina Ag + Art Tour, consists of a tour of farms, markets and artisans in Newberry County, the egg, dairy and timber capitol of South Carolina.

Chef Fulmer plans to prepare a seared roulade of local Bowers’ Farm chicken with handmade ricotta dumplings as one of the two special entrees for the event. Fulmer notes that the dish is something of an homage to the homegrown chicken and dumplings recipes prepared by grandmothers across the Midlands for decades.

One of the first New American cuisine restaurants to open in the Congaree Vista district in the late 1980s, Motor Supply Co. Bistro is renowned throughout South Carolina for its New World, made-from-scratch cuisine, award-winning cocktail program, high-quality service and casual atmosphere. Chef Fulmer’s menu at Motor Supply puts an emphasis on local, sustainable, organic and near-organic ingredients, with an aim to support S.C. and N.C farms and producers.

Almost everything is made in-house by Fulmer and his culinary team, including sous chefs Nick Rodriguez and Javier Salazar and day chef Gloria Hopkins. Dishes are created using French culinary techniques to fashion contemporary American, Asian, Mediterranean and vegetarian dishes with Southern influences for the restaurant’s daily-changing lunch, dinner and Sunday brunch menus. Read more about Motor Supply here: http://www.motorsupplycobistro.com.

Chef Wesley Fulmer took the helm at Motor Supply Co. Bistro in Columbia, S.C., in Spring 2014. Featured in The Local Palate magazine and mentioned recently by Travel + Leisure, Fulmer and his culinary team have led Motor Supply to garner all three major local readers’ choice awards for “Best Restaurant” in 2015-2016 (The State, Free Times and Columbia Metropolitan Magazine). In Spring 2017, Chef Fulmer was one of the featured chefs at Columbia’s first-ever James Beard Foundation benefit dinner. After honing his craft in the James Beard Award-winning kitchen of celebrity chef  Susanna Foo (Susanna Foo, Philadelphia), with stints in Boulder, CO and education in France, Fulmer served as Sous Chef at the luxe Atlantic Room at the Kiawah Island Golf Resort. Learn more here: http://www.motorsupplycobistro.com/meet/view/wesley-fulmer.

Although tickets for the Newberry County Ag + Art Tour Kickoff Event are sold out, participation in the Newberry County Ag + Art Tour is unlimited, with no admission fees. The weekend-long, self-guided tour takes place Sat. June 24 and Sun. June 25, 2017. Learn more about the event at http://www.agandarttour.com/newberry.

About Motor Supply

Known for its artisan cocktails, refined yet relaxed atmosphere and daily-changing, chef-driven menu of sustainable, farm-to-table fare, Motor Supply Co. Bistro has been serving New World, made-from-scratch cuisine in the historic Columbia, S.C. Congaree Vista since 1989. A new, temperature-controlled outdoor patio features tables made from reclaimed, N.C. barn wood, roll-up garage doors and original, vintage brick. Reservations can be made by calling (803) 256-6687 or by visiting www.motorsupplycobistro.com.

GET SOCIAL  

Facebook: Facebook.com/MotorSupply

Twitter & Instagram: @MotorSupply | @ChefWesFulmer | #MotorSupply

Masters Week 2017 at Motor Supply

Masters Week 2017 at Motor Supply

posted in Restaurant Happenings

Masters Week 2017 at Motor Supply

Masters Week Dinner Menu 2017 by Chef Wes Fulmer and Team

First Course

Lever Farms Strawberries
Local bitter greens, shaved fennel, salted pecans, Aiken County feta, cornbread croutons, vincotto 
12

Chilled Lobster Salad
Grilled romaine, piquillo peppers, Grana Padano, charred avocado, house bacon, caviar tarragon "Ranch" dressing
22
 
"Pork ‘n Surf"
Lacquered S.C. pork belly, seared diver scallops, Carolina Gold rice grits, local butter beans, citrus bacon marmalade
16

Herb Seared Ahi Tuna
Cielia's mustard frills, cannellini beans, pickled jalapeño, shaved radish, preserved lemon, sauce tonnato
15

Foie Gras Torchon
Strawberry & Palmetto sweet onion compote, rhubarb, roasted peanuts, Heather's toasted challah
18

Indah Coffee-Rubbed Manchester Farms Quail
Sweet potato butter, Brussels sprout vinegar slaw
13

 
Entrees

Pan-Roasted East Coast Halibut
Curry-braised fingerling potatoes, S.C. grilled asparagus, local arugula pesto, Georgia olive oil
34

Carolina Heritage Farms Bone-In Pork Chop
Cider-braised greens, Carolina Gold pecan rice, sweet onion jam, smoked ham hock jus
28
Hickory Nut Gap Farms Grass-Fed Flatiron Steak
Cabin Branch Farms green garlic, sunchokes, charred broccolini, oyster mushrooms, demi-glace, pickled onion
35

Duo of North Carolina Duck
Crispy skin breast and confit thigh, sweet turnip purée, duck fat-seared Brussels sprouts, rhubarb gastrique
28

Wild-Caught S.C. White Shrimp
Herb-roasted tomatoes, house cured and smoked bacon, grilled green onion, Geechie Boy Jimmy Red corn grits
27

Marinated Local Eggplant
Green garlic purée, local asparagus, sunchokes and charred broccolini, Georgia olive oil, sweet onion jam
21     


Boards

A selection of local and domestic artisan cheeses with toasted French bread and house made tomato jam. 12

Chef's house made salumi and charcuterie with toasted crostini and garnish 15

Supplemental add ons:

5 oz. Lobster tail  18

2 oz. Seared foie gras 12
 

 


Masters Week Cocktails 2017 by Josh Streetman, $9 

Azalea Blossom
Copper Horse gin, Canton ginger liqueur, rose lemonade

Blood Orange Margarita
Corzo blanco tequila, Pierre Ferrand dry Curaçao, blood orange juice, lime

Masters Old Fashioned
Buffalo Trace bourbon, cardamom brown sugar, angostura, orange peel

5 O'Clock Tonic
Bulrush gin, Carpano dry, Peychaud's bitters, house tonic, grapefruit 

Shaken and Stirred
Woody Creek Colorado potato vodka, Bulrush gin, olive juice, bacon infused blue cheese stuffed olives

19th Hole
Grey Goose vodka, Cappelletti aperitivo, peach nectar, iced black tea

Rum to the Hills
Dos Maderas 10-year aged rum, Amaro Meletti, Byrrh Grand QuinQuina, mole bitters


House Picks - American Whiskeys - 2 oz.

Old Forester bottled in bond $9
Whistle Pig 10-year straight rye $13
Buffalo Trace Kentucky bourbon $10
Elijah Craig small-batch bourbon $10
Old Scout single barrel cask strength rye $12
 

New Year’s Eve Menu at Motor Supply: December 31, 2016

New Year’s Eve Menu at Motor Supply: December 31, 2016

posted in Restaurant Happenings

New Year’s Eve Menu at Motor Supply: December 31, 2016

Before you head to Famously Hot New Year – SC's biggest New Year's Eve celebration set on Gervais Street, with Trombone Shorty free in concert and beautiful fireworks – treat yourself to NYE dinner at Motor Supply Co. Bistro. 

Executive Chef Wes Fulmer and his team have crafted a luxe a la carte menu, featuring first courses like charred octopus and foie gras and entrees from lobster tail to pork osso buco; each knowledgeably matched with a recommended wine pairing. 

View the menu below and make reservations by calling 803-256-6687 or clicking here

 

 

New Year’s Eve at Motor Supply

Dec. 31, 2016

Executive Chef Wesley Fulmer and Team

@motorsupply

 

 

First Course

 

Watsonia Farms Kale Salad | 12

Roasted butternut squash, Wadmalaw butterbeans, grana padano, spiced pumpkin seeds, walnut citrus vinaigrette  

Recommended wine pairing: Deshora Cava, Organic, Spain | 8

 

Roasted Baby Beets | 12

Cabin Branch baby fennel, pistachio, local arugula, cured egg yolk, bourbon apple butter, vanilla cider vinaigrette

Perrin Family Cotes du Rhone, White | 7

 

N.C. Duck Confit and Local Satsuma | 13

Belgian endive, Mindoro blue cheese, crispy duck skin, shaved red onion, Spanish dates, Banyuls drizzle

Ramey Claret, Napa Valley Red Blend | 10

 

Foie Gras Two Ways | 18

Kabocha Squash, salted pecans, ice wine jelly, pomegranate citrus compote, -8 gastrique, Heather's brioche   

Chateau Saint Vincent Sauternes | 7

 

Shiitake-Dusted Scallops | 15

Shellfish coconut jus, Cabin Branch Farms bok choy and daikon radish, collard green kimchi 

Perrin Family Cotes du Rhone, White | 7

 

Slow-Cooked Charred Octopus | 16

Jimmy Red cornbread puree, house-cured guanciale, piquillo peppers, local black-eyed peas, popcorn powder

Marques de Caceres Crianza, Rioja | 8

 

Entrees

 

S.C. Black Grouper | 33

Local rutabaga, charred radicchio, blistered tomatoes, butter bean and smoked shrimp "remoulade"

Adelaida Picpoul Blanc, Paso Robles | 8

 

Slow-Cooked Pork Osso Buco | 34 

Butternut squash agnolotti, hock-simmered collard greens, smoked pork jus, trotter jam

J. Lohr “Tower Road” Petite Syrah | 9

 

Braised Short Ribs and Maine Lobster Tail | 42

Local sunchokes, sautéed Brussels sprouts, pickled persimmons, tarragon butter, winter truffle

Ramey Claret, Napa Valley Red Blend | 10

 

Border Springs Farm Rack of Lamb | 43

Pan-roasted turnips, house chorizo, braised escarole, broccolini, lamb sweetbreads, saffron vinaigrette  

Kuleto Estates Zinfandel Blend, Napa | 8

 

Hanna Hands Farm Nose to Tail Rabbit | 32

Allen Benton's country ham, Carolina Gold rice "grits," baby carrots and sweet pea ragout, rabbit demi   

Planet Oregon Pinot Noir, Willamette Valley | 10

 

Winter Squash Spoon Bread | 23

Rutabaga puree, sautéed Brussels sprouts, baby carrots, house tomato marmalade, Georgia olive oil

Adelaida Picpoul Blanc, Paso Robles | 8

 

 

About Motor Supply Co. Bistro 

Known for its artisan cocktails, refined yet relaxed atmosphere and daily-changing, chef-driven menu of sustainable, farm-to-table fare, Motor Supply Co. Bistro has been serving New World, made-from-scratch cuisine in the historic Columbia, S.C. Congaree Vista since 1989. Reservations can be made by calling (803) 256-6687 or by visiting www.motorsupplycobistro.com

 

Photo by Sean Rayford

Recipe: Rosemary-Thyme Leg of Lamb with Creamy Southern Rutabaga Smash, Smoky Brussels

Recipe: Rosemary-Thyme Leg of Lamb with Creamy Southern Rutabaga Smash, Smoky Brussels

posted in Restaurant Happenings

Recipe: Rosemary-Thyme Leg of Lamb with Creamy Southern Rutabaga Smash, Smoky Brussels

It's that time of year – you're either planning a holiday gathering or recovering from one – or both.

For a new recipe that goes beyond the basic holiday staples, make this Rosemary-Thyme leg of lamb with bacon Brussels sprouts and creamy Southern rutabaga smash by Motor Supply's Executive Chef Wes Fulmer. 

Trust us – your guests will be impressed.

 

Rosemary-Thyme Roasted Doko Farm Leg of Lamb

With Creamy Southern Rutabaga Smash, Smoky Brussels Sprout and Carolina Heritage Farms Jowl Bacon Hash, Cranberry Lamb Jus

By Executive Chef Wesley Fulmer of Motor Supply Co. Bistro, Columbia, South Carolina

 

Serves 6-8 guests

 

Creamy Southern Rutabaga Smash

Ingredients: 

4 rutabagas

1 cup heavy cream

¼ pound butter

Salt/pepper to taste

Recipe: 

Rinse the rutabagas under cold water. Leaving the skin on, cut each rutabaga into 1/8 pieces.  Place the pieces in a medium sauce pot, cover with water, and cook for about 30 to 45 min until tender all the way through, but not falling apart. Strain, place on a cooking sheet, and place in a 250-degree oven for about 8 minutes. Put in a bowl with butter, and with a potato masher, gently break up until it starts to resemble dry mashed potatoes. Add heavy cream and season with salt and pepper to your liking.

 

Smoky Brussels Sprout and Carolina Heritage Farms Jowl Bacon Hash

Ingredients: 

2 pounds fresh Brussels sprouts cleaned, washed and halved

1 red onion, finely chopped

4 sprigs fresh thyme, chopped

½ pound cured pork jowl, cut into ½ inch cubes (available from Carolina Heritage Farms in Pamlico, SC, or substitute bacon or pancetta in a pinch)

Pinch of red chili flakes (optional)

Salt/pepper to taste

Recipe: 

Bring 2 gallons of salted water to a boil. Add in Brussels sprouts and cook about 1 ½ to 2 minutes until a little soft and bright green. Immediately transfer to an ice bath to cool completely and pat dry. Render the pork jowl in a sauté pan on low heat, stirring often until just under crispy. Strain the jowl, reserving the fat. In a large sauté pan, sweat out the red onion until translucent. Tuning up the heat to medium, add the jowl fat and Brussels sprouts, then the jowl and chili flakes. Season to taste before serving.

 

Rosemary-Thyme Roasted Leg of Lamb

Ingredients: 

1 tied, boned leg of lamb (found at most neighborhood butcher shops or grocery stores; ours is a St. Croix heritage breed lamb from Doko Farm in Blythewood, SC)

1 bunch fresh thyme, finely chopped

1 sprig fresh rosemary, finely chopped

1 cup fresh cranberries (frozen, thawed is fine)

Olive oil

Salt/pepper to taste

2 cups red wine

1 Tablespoon butter

Recipe: 

Preheat oven to 275 degrees. Rub the leg with olive oil and apply salt, pepper and half of the chopped herbs. In a large sauté pan on high heat, sear the lamb on all sides to golden-brown, being careful not to burn. Rub once more with olive oil and transfer to a roasting pan with a rack. Roast in the oven at 275 degrees for about 45 minutes to 1 hour until internal temperature reaches 135 degrees. Take out of oven and out of roasting pan to let rest for 30 minutes.

 

Cranberry Lamb Jus

Recipe: 

Add cranberries to the drippings in the roasting pan and put back in oven for about 20 minutes. Deglaze drippings with red wine and sherry vinegar, scraping the fond on the bottom of pan. Reduce to thicken and finish with butter.

 

Enjoy!

 

About Motor Supply Co. Bistro 

Known for its artisan cocktails, refined yet relaxed atmosphere and daily-changing, chef-driven menu of sustainable, farm-to-table fare, Motor Supply Co. Bistro has been serving New World, made-from-scratch cuisine in the historic Columbia, S.C. Congaree Vista since 1989. Reservations can be made by calling (803) 256-6687 or by visiting www.motorsupplycobistro.com.

Cocktails at Gervais Street Bridge Dinner

Cocktails at Gervais Street Bridge Dinner

posted in Restaurant Happenings

Cocktails at Gervais Street Bridge Dinner

"Imagine an alfresco Sunday supper atop a historic bridge at sunset with the fall foliage gleaming. Music and laughter surround you. Glasses are filled with great wine and craft beer. You’re seated with a thousand of your newest friends and the very best the fall season has to offer," writes Andrea Mensink from Midlands Authority for Conventions, Sports & Tourism in Southern Living magazine's blog, 'The Daily South.' "This is the Gervais Street Bridge Dinner above the Congaree River between Columbia, West Columbia and Cayce, SC."

We're excited. Even more exciting:

Our very own Head Barman Joshua Streetman of Motor Supply Co. Bistro will provide the cocktail program for the much-anticipated Gervais Street Bridge Dinner – hosted by the team at Soda City Market, Columbia's all-weather Saturday farmers market – this Sunday, October 23, 4-8 p.m.

Here's what Josh will be serving:


Gervais Street Bridge Dinner | October 23, 2016 
Cocktail program by Josh Streetman, Head Barman at Motor Supply Co. Bistro 

 

Honey Basil Mule

Reyka vodka, Cannonborough honey basil soda

Gervias St. Ol' Fashioned

Monkey Shoulder whisky, raw sugar and burnt orange peels 

Real Deal Irish Coffee

Tullamore DEW Irish whiskey, Indah Coffee cinnamon brew, brown sugar, whipped cream


Also available: 

Cabernet and Sauvignon Blanc from Line 39 Wine

Beer from River Rat Brewery 

Coffee from Indah Coffee

Honey Basil Soda from Cannonborough Beverage Company


Bar Menu for 2nd Annual Gervais St. Bridge Dinner in Columbia, SC prepared by Josh Streetman of Motor Supply Co. Bistro

 

Do you have your tickets yet? 

 

 

Photo by Farm to Table Event Co.; credit Forrest Clonts

Restaurant Week Columbia 2016

Restaurant Week Columbia 2016

posted in Restaurant Happenings

Restaurant Week Columbia 2016

Motor Supply Co. Bistro is one of more than 30 local restaurants participating in Restaurant Week Columbia, Thursday, October 13 through Sunday, October 23, 2016.

Motor Supply will offer diners a set dinner menu Oct. 13-23, featuring items by Exectuive Chef Wes Fulmer like "Gra Moore's Pork Belly Bruschetta," made with Carolina Heritage Farms pork belly, Wadmalaw butterbeans and tomato & black pepper BBQ sauce; and "N.C. Duck Leg Confit" with Honeycrisp apple butter, Edisto piccolo farro and apple bourbon agro dolce.

Head Barman Josh Streetman has prepared cocktail suggestions to pair with the dinner menu, including the "2 Brothers Martini," (named after owner Eddie Wales' and brother's beef jerky company, Two Brothers Jerky) with Tito's vodka, Beefeater 24 gin, Copper Horse Distillery Hot Tincture, olive brine and Two Brothers Jerky-infused blue cheese olives. 

See the full menus below, and make reservations online or by calling 803-256-6687.

Restaurant Week Columbia 2016 dinner menu at Motor Supply

View fellow participating restaurants on Restaurant Week Columbia's website

About Motor Supply

Known for its artisan cocktails, refined yet relaxed atmosphere and daily-changing, chef-driven menu of sustainable, farm-to-table fare, Motor Supply Co. Bistro has been serving New World, made-from-scratch cuisine in the historic Columbia, S.C. Congaree Vista since 1989. A new, temperature-controlled outdoor patio features tables made from reclaimed, N.C. barn wood, roll-up garage doors and original, vintage brick. Reservations can be made by calling (803) 256-6687 or by visiting www.motorsupplycobistro.com

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Motor Supply Chef Fulmer and Team to Participate in Asheville Wine & Food; Euphoria Greenville 2016

Motor Supply Chef Fulmer and Team to Participate in Asheville Wine & Food; Euphoria Greenville 2016

posted in News Releases

Motor Supply Chef Fulmer and Team to Participate in Asheville Wine & Food; Euphoria Greenville 2016

FOR IMMEDIATE RELEASE

Motor Supply Co. Bistro Executive Chef Wes Fulmer and Team to Participate in Asheville Wine and Food Festival and Euphoria Greenville 2016

July 26, 2016 (COLUMBIA, S.C.) – Executive Chef Wes Fulmer and team members of Columbia, S.C. restaurant Motor Supply Co. Bistro will participate for the first time in two regional food festivals in fall of 2016: Asheville Wine and Food Festival in Asheville, N.C., August 20, 2016 and Euphoria Greenville in Greenville, S.C., September 24, 2016.

“It’s very exciting to be involved in such esteemed events and showcase what Motor Supply is all about,” says Chef Fulmer. “This is a testament to how hard our team works, and I’m very proud of our accomplishments over the years.”

Asheville Wine and Food Festival

Chef Fulmer and the Motor Supply team will be featured in the Grand Tasting of Asheville Wine and Food Festival at the US Cellular Center on Saturday, August 20, 2016 from 1–5 p.m., where 180 wineries and food producers; area breweries and acclaimed regional restaurants and chefs will gather for the largest ticketed culinary festival of its kind.

Chef Fulmer is one of 12 esteemed chefs from the Southeast who will showcase his skills in a live cooking demonstration at the event, where ticketholders can onlook the crafting of culinary dishes in real time.

Motor Supply will serve food samples cooked by Chef Fulmer at its restaurant booth, also manned by Motor Supply owner Eddie Wales.

One booth over, Two Brothers Jerky – the 100% grass-fed beef jerky made by Wales and his long-lost, recently reunited brother Paul Brock – will provide guests with samples and bags-for-purchase of the artisan beef jerky.

Asheville Wine and Food Festival is in its eighth year, annually attracting more than 5,000 wine and food aficionados to the three-day span of signature events. Grand Tasting tickets are available online at http://ashevillewineandfood.com/2016-grand-tasting.

Euphoria Greenville

At the tenth annual Euphoria Greenville – a four-day ticketed event for food, drink and music fans in Greenville, S.C. – the Motor Supply team will appear at Feast By The Field in downtown’s Fluor Field at the West End on Saturday, September 24, 2016 from 12–4 p.m.

Chef Fulmer will cook on-site and prepare samples for attendees alongside Sous Chef Curtis Clark, while Head Barman Josh Streetman will concoct handcrafted cocktail samples to compliment the small bites.

Other activities at Feast By The Field include craft beer gardens, artisan markets and cooking demos. Euphoria Greenville raises funds for children’s arts education. Tickets are available online at http://www.euphoriagreenville.com/events/tasting-showcase.

About Motor Supply

Known for its artisan cocktails, refined yet relaxed atmosphere and daily-changing, chef-driven menu of sustainable, farm-to-table fare, Motor Supply Co. Bistro has been serving New World, made-from-scratch cuisine in the historic Columbia, S.C. Congaree Vista since 1989. A new, temperature-controlled outdoor patio features tables made from reclaimed, N.C. barn wood, roll-up garage doors and original, vintage brick. Reservations can be made by calling (803) 256-6687 or by visiting www.motorsupplycobistro.com.

Social:             Facebook: Facebook.com/MotorSupply

                        Twitter: @MotorSupply | @ChefWesFulmer

                        Instagram: @MotorSupply | @ChefWesFulmer

Contact:       

Chloe Rodgers, Flock and Rally, 843.230.1611, chloe@flockandrally.com

Tracie Broom, Flock and Rally, 415.235.5718, tracie@flockandrally.com

###

Harvest Week 2016 Menu

Harvest Week 2016 Menu

posted in Restaurant Happenings

Harvest Week 2016 Menu

Motor Supply Co. Bistro reveals its limited-edition, hyper-local dinner and cocktail menus for Harvest Week, June 7-12, 2016. Harvest Week is the Columbia, S.C. farm-to-fork restaurant's annual signature event, celebrating local, sustainable food and those who grow it.

Reservations are recommended and can be made online or by calling 803-256-6687.

 

Harvest Week 2016

AT MOTOR SUPPLY CO. BISTRO

Menu by Executive Chef Wes Fulmer

 

BOARDS

Chef’s Selection of Housemade Charcuterie & Salumi | 15

with garnishes, accompaniments & toast points

Artisan Cheese Board | 12

Trail Ridge Farm & Dairy goat chevre, Thomasville, GA tomme, Bayley Hazen blue with tomato jam & toast points

 

SALADS

Watsonia Farms Kale Salad | 12

House Guanciale, local butterbeans, Grana Padano, truffle caper vinaigrette, Wil-Moore Farms slow cooked egg, crispy Palmetto sweet onions

Lever Farms Strawberry Salad | 12

Local arugula, Celia’s radish and roasted baby beets,Trail Ridge Farm & Dairy 
goat feta, smoked almonds, pickled green strawberry vinaigrette

N.C. Crispy Oyster Salad | 14

Shaved red onions, local grape tomato, smoked cucumbers, Freshly Grown
 Farms greenhouse romaine, house “Goddess” dressing

 

FIRST COURSE

Derrick Gunter’s Heirloom Tomatoes Three Ways | 13

Bacon tomato pie, gazpacho shooter, marinated tomato salad with house 
mozzarella and vincotto

Gra Moore’s Pork Belly Agnolotti | 13

Carolina Heritage Farms pork belly and braised endive, local sweet peas, 
charred green okra, shaved Grana Padano, smoked ham hock broth

West Ridge Farms Grass-Fed Carpaccio | 14

Charred green onions, roasted turnips, local arugula, pickled chanterelles, ice wine vinegar

 

ENTRÉES

Carolina Day Boat Market Catch | 31

Wadmalaw Island field pea hummus, butter-braised Cabin Branch 
Organic Farm vegetables, local charred tomatoes, preserved lemon and 
arugula, pumpkin seed pesto

Wine suggestion: Domaine Gueguen Chablis, Burgundy 2015 | 7

Carolina Heritage Farms Bone-In Pork Chop | 28

Carolina Gold rice “grits,” South Carolina peaches, Moncks Corner mushrooms, 
local braised greens, blackberry mustard

Fontan Lou Campagno Rouge, 2015 | 6

Bowers Farm Roasted Chicken | 27

Caramelized squash spoon bread, roasted tomato and okra stew, 
crispy okra croutons

Adelaida Picpoul Blanc, Central Coast 2014 | 8

Byron Hanna’s Stuffed Rabbit | 29

Hanna Hands Farm rabbit, Lexington County Silver Queen corn pudding, Benton’s country ham, local boiled peanut succotash, South Carolina honey agro dolce

Domaine de Verquiere, Cotes du Rhone 2015 | 6

Wild-Caught Beaufort White Shrimp | 26

Congaree Milling Company blue hominy, braised fennel, local bell 
pepper tomato broth

Domaine Francois Millet, Sancerre 2015 | 7.5

Grass-Fed Sirloin Cap Steak | 31

Geechie Boy Mill farro piccolo, baby leek “fondue," basil,
 Newberry County marrow butter, crispy kale

Krutz Family Cellars, Magnolia Series Cabernet Sauvignon, Spring Mountain 2012 | 8

Spring Vegetable Carolina Gold Fried Rice | 21

local charred green onion, bell pepper, sweet green peas,Wil-Moore Farms egg,
Cabin Branch Organic Farm bok choy, bourbon barrel-aged nước chấm

Printemps, Rose de Provence 2015 | 7.5

 

Cocktail Suggestions

by Head Barman Josh Streetman

9

Crouching Tiger

Crouch Distillery Sour Mash whiskey, Gra Moore’s heirloom tomatoes, Amontillado with thyme smoke, maraschino, agave, adobo, rosemary, Copper Horse Ghostpepper vodka

Carolina Painkiller

Pilar 23 year rum, Monetta peaches, cashew orgeat with Johns Island turmeric, Saliza amaretto, nutmeg

Beatniks for Paradise

Cabin Branch Farms fennel-infused Copper Horse gin, lemon, soda, Lever Farms strawberry & beet grenadine, bronze fennel fronds

Blueberry Cobbler

Edisto blueberries, Cointreau, Fino sherry, lemon, coconut water, SC sorghum-pickled blueberries

Hopped Soda w/ Barsnacks

Maestro Dobel tequila, grapefruit & citrus, NC Mountain honey, Matt Rodgers’ cascade hops, Ken’s fried hominy tossed in wasabi powder

Buzz Lightyear

Patron, Indah Colombian coffee, City Roots mint, lime, brown sugar

Strawberry Sazerac

Bulleit Rye, Lever Farms strawberries, Remy Martin VSOP, Peychauds bitters, Ricard spritz

Watermelon Sunrise

Copper Horse vodka, local watermelon, Patron Citronge, lime, City Roots lemongrass

 

Local Brews

River Rat Brewery

Draft | 6

Pilsner

Bottles | 5

Lemon Wheat

Hazelnut Brown

Kolsch

 

 

Meet the Farmer Happy Hour

Meet the Farmer Happy Hour on Tuesday, June 7, 2016 was a delightful launch for Harvest Week, where farmers from more than a dozen local farms mingled with Motor Supply patrons over complimentary hors d'oeuvres, Harvest Week cocktails and a wine tasting from farm-focused, Charleston, S.C.-based distributor Grassroots Wine. 

 

Photos by Sean Rayford

 

About Harvest Week 

A cult-favorite event among foodies and curious culinary novices alike, Harvest Week is an annual celebration of Motor Supply Co. Bistro’s commitment to honoring sustainable, S.C.-fresh ingredients and the farmers that supply them. The weeklong festivities strive to bring awareness to the value of small, local and sustainable Midlands farms, while creating enticing, limited-edition dishes for attendees.

 

About Motor Supply

Known for its artisan cocktails, refined yet relaxed atmosphere and daily-changing, chef-driven menu of sustainable, farm-to-table fare, Motor Supply Co. Bistro has been serving New World, made-from-scratch cuisine in the historic Columbia, S.C. Congaree Vista since 1989. A new, temperature-controlled outdoor patio features tables made from reclaimed, N.C. barn wood, roll-up garage doors and original, vintage brick. Reservations can be made by calling (803) 256-6687 or by visiting www.motorsupplycobistro.com.

Harvest Week at Motor Supply returns June 7-12, 2016 with limited-edition menu; wine tasting

Harvest Week at Motor Supply returns June 7-12, 2016 with limited-edition menu; wine tasting

posted in News Releases

Harvest Week at Motor Supply returns June 7-12, 2016 with limited-edition menu; wine tasting

May 25, 2016 (COLUMBIA, S.C.) – Motor Supply Co. Bistro will celebrate summer in Columbia by honoring local farms during the savory, signature annual food event, Harvest Week at Motor Supply, June 7-12, 2016.

The Midlands community is invited to join the farm-to-fork restaurant and 14 local, sustainable farms from across the Midlands for Harvest Week, Tuesday through Sunday, June 7-12; featuring a limited-edition, hyper-local dinner menu each evening by executive chef Wes Fulmer and a markedly innovative cocktail list by head barman Josh Streetman.

Guests can kick off Harvest Week with “Meet the Farmer Happy Hour,” Tuesday, June 7, 5:30-7:00 p.m., a mixer with local growers whose products are featured on Harvest Week menus and in Motor Supply’s dishes year-round. The public is invited to attend the free event at Motor Supply to meet our area’s local farmers, and enjoy a cash bar and complimentary wine tasting by Grassroots Wine, a North Charleston, S.C.-based distributor which focuses on farmer-produced wine.

 

Wine from “Farms, not Factories”

Harry Root, President of Grassroots Wine, will be on-site at Motor Supply during Meet the Farmer Happy Hour to offer guests a variety of sustainably-produced wines for tasting. Root – who travels the world in search of the finest farmer-produced wines – has been working with Chef Fulmer to curate a wine tasting that will best complement the Harvest Week dinner menu.

Grassroots Wine will be featured on the Harvest Week dinner menu throughout the week in recommended pairings, courtesy of Root and Stephanie Heikila, general manager and wine director at Motor Supply.

 

Harvest Week 2016 Farms; “Sneak Peek” of Menu

Chef Fulmer will present a Harvest Week menu with locally-sourced ingredients from more than a dozen sustainable Midlands farms and local purveyors – constructed with advanced culinary techniques honed under James Beard award-winning chefs – available each night, June 7-12. Reservations recommended; dishes subject to change.

Bowers Farm | organic livestock farm in Pomaria, S.C.

Bower’s Farm roasted pulled chicken with ricotta spoon bread, tomato and okra stew, crispy okra croutons [entrée]

 

Cabin Branch Organic Farm | organic farm in Columbia, S.C.

Spring vegetable Carolina Gold fried rice with local charred green onion, bell peppers, sweet green peas, Wil-Moore Farms egg, Cabin Branch Organic Farm bok choy, bourbon barrel-aged Nước chấm [entrée]

 

Carolina Heritage Farms | heritage pork from Pamplico, S.C.

Carolina Heritage Farms pork belly agnolotti with local sweet peas, charred green okra, grape tomatoes, shaved Grana Padano, smoked ham hock broth [first course]

 

Congaree Milling Company | organic grain milling company in Columbia, S.C.

Wild caught Beaufort white shrimp with Congaree Milling Company red hominy, braised fennel, local bell pepper tomato broth [entrée]

 

Derrick Gunter | award-winning heirloom tomatoes from Pelion, S.C.

Derrick Gunter's heirloom tomatoes “three ways” with bacon tomato pie, gazpacho shooter, marinated tomato salad with house mozzarella and vincotto [first course]

 

Floral and Hardy Farm | naturally grown, fresh-cut flowers from Lexington, S.C.

 

Freshly Grown Farms | hydroponic greens grown in Columbia, S.C.

N.C. crispy oysters, Freshly Grown Farms greenhouse-grown romaine, shaved red onion, local grape tomato, smoked cucumbers, house "Goddess" dressing [salad]

 

Hanna Hands Farm | rabbit farm in Ridgeway, S.C.

Stuffed rabbit with Silver Queen corn pudding, house prosciutto, local boiled peanut succotash, S.C. honey Agrodolce [entrée]

 

Heather’s Artisan Bakery | fresh bread baked in Cayce, S.C.

 

Lever Farms | strawberry and vegetable farm in Pomaria, S.C.

 

Trail Ridge Farm and Dairy | family-owned dairy farm in Aiken, S.C.

Local arugula, Lever Farms strawberries, Trail Ridge Farms goat feta, Celia's cherry belle radish and roasted baby beets, smoked almonds, pickled green strawberry vinaigrette [salad]

 

Watsonia Farms | organic produce from multi-gen family farm in Monetta, S.C.

Watsonia Farms kale, house Guanciale, local butterbeans, Grana Padano, truffle caper vinaigrette, Wil-Moore Farms slow cooked egg, crispy Palmetto sweet onions [salad]

 

West Ridge Farms | hormone-free, grass-fed beef from Little Mountain, S.C.

West Ridge Farms grass-fed carpaccio with charred green garlic, roasted turnips, local arugula, horseradish, ice wine vinegar [first course]

 

Wil-Moore Farms | free-range poultry & grass-fed beef from Little Mountain, S.C.

Carolina Heritage Farms suckling pig porchetta with Carolina Gold rice “grits,” S.C. peaches, Moncks Corner mushrooms, local braised greens, blackberry mustard [entrée]

 

A cult-favorite event among foodies and curious culinary novices alike, Harvest Week is an annual celebration of Motor Supply Co. Bistro’s commitment to honoring sustainable, S.C.-fresh ingredients and the farmers that supply them. The weeklong festivities strive to bring awareness to the value of small, local and sustainable Midlands farms, while creating enticing, limited-edition dishes for attendees.

 

About Motor Supply

Known for its artisan cocktails, refined yet relaxed atmosphere and daily-changing, chef-driven menu of sustainable, farm-to-table fare, Motor Supply Co. Bistro has been serving New World, made-from-scratch cuisine in the historic Columbia, S.C. Congaree Vista since 1989. A new, temperature-controlled outdoor patio features tables made from reclaimed, N.C. barn wood, roll-up garage doors and original, vintage brick. Reservations can be made by calling (803) 256-6687 or by visiting www.motorsupplycobistro.com.

The Lost Art of Butchering: What Chef Wes Fulmer learned at “Cure Camp”

The Lost Art of Butchering: What Chef Wes Fulmer learned at “Cure Camp”

posted in Restaurant Happenings

The Lost Art of Butchering: What Chef Wes Fulmer learned at “Cure Camp”

As a way to “get back to the basics” while advancing his craft, Motor Supply’s Executive Chef Wes Fulmer took on the whole hog at a hands-on, three-day butchering and curing workshop in Charlotte, N.C. this spring.

“The Lost Art of Butchering,” presented by Chef Luca Annunziata of Passion 8 bistro and led by French Master Butcher Marco Pauvert of the Four Seasons Hotel in Baltimore and Michael Sullivan, sales representative for Creekstone Farms Premium Beef LLC, demonstrated to 30 noted chefs the fundamentals of butchering; focusing on the benefits of working with heritage breed animals and the fundamentals of butchering and using the whole protein, from nose to tail. The chefs got a fresh take on utilizing the best parts of the animal, making choice cuts of the freshest meats, while discovering how to make the most of each cut both on the plate and on the bottom line.

The intensive three-day workshop aimed to further extend the chef attendees’ skills, who already use fresh, quality ingredients, routinely source locally and respect the whole animal; but wish for additional perspective on practicing old school, whole-animal butchery.

“Master Butcher Pauvert showed us a lot of techniques in the art of butchery that have been lost over the years,” said Chef Fulmer of his experience. “It was cool, because you forget that those techniques are out there. When you see them, it confirms what you’re doing right, and what you’re doing wrong. You re-learn these things, and it gives you perspective and revitalizes you as a chef.”

Some of the whole-animal butchering included beef, pork and poultry (including chicken and duck); whole lamb and leg of veal.

The chefs then honed their crafting, seasoning and curing processes, practicing refining the art of patés and charcuterie via Paté de Campagne, boudin noir, varieties of sausage, duck galantine, confit legs, rendering duck fat, neck and wingettes confit, chicken cordon bleu, a l’escargots, veal Florentine, veal Milanese, veal roast Aosta and veal sausages.

Of Motor Supply’s popular charcuterie program, Chef Fulmer said, “Butchery and charcuterie go hand in hand – it’s humbling to see a master do it so skillfully. Now I know in which areas I can improve. I won’t change our charcuterie program; just perfect it. Now I can go beyond this level into the next stage of charcuterie making.”

About French Master Butcher Marco Pauvert

Pauvert began his apprenticeship at age 14 and became a master butcher at age 18. After a period of extensive traveling, Pauvert moved to the United States in 1986, settling in Philadelphia where he owned a succession of well-received butcher shops and gourmet shops. Butchering in France is not something that is taught in schools but as part of a long and arduous apprenticeship that culminates in a rigorous weeklong examination that begins, critically, with the selection of a live animal.  In-house butchery operations such as the one Pauvert heads up at the Four Seasons are still not the rule in the industry, where most restaurants purchase meat that has already been broken down into subprimal cuts, an intermediate step between the larger primal cuts and individual portions. But the practice of working with large cuts and even whole animals is on the increase. Cutting along the seams of muscles, as opposed to the widespread industry practice of cutting through them, is the hallmark of seam butchery as well as the French-style butchery that Pauvert has brought to the Four Seasons. "It's the difference between meat-cutting and butchering," said Pauvert, who speaks of French butchery as an art.

About Chef Michael Sullivan

Anyone who knows Sullivan knows his lifelong passion for culinary arts and charcuterie.  Known to his friends as Sully or the Reverend, Michael is a graduate of Culinary Institute of America and spent time at various chef positions before landing at Blackberry Farm as Butcher and Charcutier for ten years, where he could indulge his deep-rooted love of all things cured.  While at Blackberry Farm, Sullivan began working at Cochon 555 and spent 5 years on the road with the tour, working with chefs and farmers across the country.  In 2015, he embarked on a new adventure as a Regional Sales Manager with Creekstone Farms Premium Beef.  Like an old fashioned circuit preacher, the Reverend Sully travels spreading the gospel of Black Angus Beef and pork.

About Passion 8 and Chef Luca Annunziata

At Passion 8, we love food.  And food created with passion is the best way to celebrate this life. We are dedicated to creating an atmosphere that is both inviting and tranquil in which to dwell on what is really essential. Our devotion to exceptional quality from local producers is what we believe creates exquisite dishes and ultimately a better world. Our daily dinner menu offers an opportunity to consistently create dishes that are at peak freshness with a focus on showcasing the highest quality ingredients at any given time. Much of the produce we select is grown locally in keeping with our vision to emulate the great European tradition of hospitality- both on the plate and in the glass. Chef Luca Annunziata and his wife and partner Jessica have been a front runners in the Charlotte NC culinary community, helping to bring together the talent of area chefs and farmers. He is a founding member and on the board of the Piedmont Culinary Guild. 

About the CPCC Culinary Arts Program

Chef Luca and the team at Passion 8 are happy to collaborate with the staff at Central Piedmont Community College in presenting this workshop.

About Motor Supply

Known for its artisan cocktails, refined yet relaxed atmosphere and daily-changing, chef-driven menu of sustainable, farm-to-table fare, Motor Supply Co. Bistro has been serving New World, made-from-scratch cuisine in the historic Columbia, S.C. Congaree Vista since 1989. A new, temperature-controlled outdoor patio features tables made from reclaimed, N.C. barn wood, roll-up garage doors and original, vintage brick. Reservations can be made by calling (803) 256-6687 or by visiting www.motorsupplycobistro.com.

Motor Supply Co. Bistro Participates in “Midlands Farm to Restaurant Week,” May 13-21, 2016

Motor Supply Co. Bistro Participates in “Midlands Farm to Restaurant Week,” May 13-21, 2016

posted in News Releases

Motor Supply Co. Bistro Participates in “Midlands Farm to Restaurant Week,” May 13-21, 2016

Chef-driven restaurant takes part in returning annual Midlands Food Alliance event

Motor Supply Co. Bistro will participate in “Midlands Farm to Restaurant Week,” a week long celebration of locally grown food, May 13-21; preceding the self-guided “Midlands Farm Tour,” May 21, 2016.

After a hiatus in 2015, the Midlands Food Alliance presents “Midlands Farm to Restaurant Week” and “Midlands Farm Tour” again in 2016 to educate the community on the importance of local farming, give folks the opportunity to see where their food comes from and garner support for local farms.

Motor Supply Co. Bistro, one of the Midlands’ leading restaurants in sustainable ingredients and farm-to-fork fare, regularly partners with local farms across the Midlands – and will join 17 other restaurants that tout homegrown ingredients in presenting special menus for “Midlands Farm to Restaurant Week,” Friday, May 13 through Saturday, May 21, 2016.

Guests will have the chance to embark on a self-guided farm crawl across Lexington County (this year’s focus area) during the “Midlands Farm Tour” on Saturday, May 21, 11 a.m. to 6 p.m. Each of the participating farms will provide a unique experience for guests – ranging from interactions with animals to in-depth looks at growing processes.

Folks will visit nine sustainable farms, small purveyors and local wineries throughout the day: 6 Berry Farm, Bee Trail Farm, Humble Farms, Mercer House Estate Winery, Patchwork Farm, S.C. State Farmers Market, Sandhills Heirloom Tomatoes, Terra Kotta Farms and Wright Farm of S.C.

For more information and to purchase tickets, visit http://midlandsfarmtour.com.

Motor Supply strives to support the Midlands’ farm community by bringing fresh ingredients to guests each day and is proud to partner with the Midlands Food Alliance.

The Midlands Food Alliance (MFA) advocates and educates for a sustainable, equitable, and localized Food System. MFA members believe a resilient local food system ensures all residents have access to healthy and affordable food produced with dignity for food and farm workers while protecting our environment and providing a healthy and sustainable living for farmers.

About Motor Supply

Known for its artisan cocktails, refined yet relaxed atmosphere and daily-changing, chef-driven menu of sustainable, farm-to-table fare, Motor Supply Co. Bistro has been serving New World, made-from-scratch cuisine in the historic Columbia, S.C. Congaree Vista since 1989. A new, temperature-controlled outdoor patio features tables made from reclaimed, N.C. barn wood, roll-up garage doors and original, vintage brick. Reservations can be made by calling (803) 256-6687 or by visiting www.motorsupplycobistro.com.

Masters Week 2016: Cocktails and Beer; Bourbon and Bubbles

Masters Week 2016: Cocktails and Beer; Bourbon and Bubbles

posted in Restaurant Happenings

Masters Week 2016: Cocktails and Beer; Bourbon and Bubbles

We're teeing off the 2016 Masters Tournament in Augusta, Ga. with a specialty Masters Week cocktail and beer list, as well as a hand-selected menu of fine whiskey, bourbon, wine and champagne; at Motor Supply Co. Bistro here in Columbia, S.C.

View the specialty spirits menus below, each night's dinner menu here; and make reservations by clicking here or calling 803-256-6687.

 

 

 

About Motor Supply

Known for its artisan cocktails, refined yet relaxed atmosphere and daily-changing, chef-driven menu of sustainable, farm-to-table fare, Motor Supply Co. Bistro has been serving New World, made-from-scratch cuisine in the historic Columbia, S.C. Congaree Vista since 1989. A new, temperature-controlled outdoor patio features tables made from reclaimed, N.C. barn wood, roll-up garage doors and original, vintage brick. Reservations can be made by calling (803) 256-6687 or by visiting www.motorsupplycobistro.com.

Reviving the Long-Lost Food History of the Midlands with Chef Wes Fulmer and Dr. David Shields

Reviving the Long-Lost Food History of the Midlands with Chef Wes Fulmer and Dr. David Shields

posted in News Releases

Reviving the Long-Lost Food History of the Midlands with Chef Wes Fulmer and Dr. David Shields

Historic Columbia event kicks off 2016 Gardening Symposium, “Redefining the Southern Garden: Past, Present and Future,” with keynote by Dr. Shields and reception hors d’oeuvres by Chef Fulmer

Mar. 29, 2016 (COLUMBIA, S.C.) – Long-forgotten historic ingredients of the Midlands region will be revived – and served to guests – at a garden reception on Friday, April 8, 2016, thanks to a unique partnership between Historic Columbia Foundation; Motor Supply Co. Bistro Executive Chef Wes Fulmer; and Dr. David Shields, McLintock Professor of Southern Letters at USC, chairman of the Carolina Gold Rice Foundation, and chair of the Slow Food USA Ark of Taste Biodiversity Committee for the Southern Region.

Historic Columbia’s 2016 Gardening Symposium, “Redefining the Southern Garden: Past, Present and Future,” will begin with a Friday evening keynote by Dr. Shields, followed by a reception featuring heavy hors d’oeuvres by Chef Fulmer at the Robert Mills Carriage House in downtown Columbia, S.C. on April 8 at 6:00 p.m.

One of the most prominent culinary historians in the country, Dr. Shields is the author of Southern Provisions: The Creation and Revival of a Cuisine, a 2015 book praised by Southern food celebrities like Chef Sean Brock and author John T. Edge.

Well known for his culinary detective work to hunt down long-lost heirloom varieties like the recently resurrected Bradford watermelon and the soon-to-be-replanted Hick’s Mulberry, Shields will deliver a keynote address, “The Revival of the Carolina’s Greatest Fruits and Berries.” Shields will discuss the foods and food traditions of our past, noting what is being done today to revive them.

Following the keynote talk, Chef Fulmer will provide heavy hors d’oeuvres – inspired by the historic, regional ingredients and preparation methods discussed in Dr. Shields’ book – for a garden reception and book signing of Southern Provisions from 7:00 to 8:30 p.m.

"It is such an honor to collaborate with an esteemed foodways scholar like David Shields," says Chef Fulmer. "We are grateful to Historic Columbia Foundation for shining a spotlight on such an important topic as the near-forgotten, heritage foods of our region and state."

Learn more and buy tickets online at http://www.historiccolumbia.org/events/2016-gardening-symposium-keynote.

Born and raised in Prosperity, S.C., Chef Wesley Fulmer took the helm at Motor Supply in Spring 2014 and has since led the farm-to-table bistro to garner all three major local readers’ choice awards for “Best Restaurant” in 2015 (The State, Free Times and Columbia Metropolitan Magazine). After honing his craft in the James Beard Award-winning kitchen of celebrity chefs (Restaurant August, New Orleans and Susanna Foo, Philadelphia), Fulmer served as Sous Chef at the luxe Atlantic Room at the Kiawah Island Golf Resort. In Spring 2015, Chef Fulmer was selected as the sole chef for Discover SC’s biannual media event in New York City, and in Fall 2015, Chef Fulmer was featured in a segment of the Travel Channel UK television show, “Jeni and Olly’s Deep South Food Adventures.”

“Redefining the Southern Garden: Past, Present and Future,” spans April 8 and 9, 2016, and includes hands-on gardening workshops, an heirloom seed swap, scientific-quality pressed plant specimen sale, and tour of University of South Carolina’s historic Horseshoe. For more information about Historic Columbia’s 2016 Gardening Symposium, visit http://www.historiccolumbia.org/events/2016-gardening-symposium-keynote.

About Motor Supply

Known for its artisan cocktails, refined yet relaxed atmosphere and daily-changing, chef-driven menu of sustainable, farm-to-table fare, Motor Supply Co. Bistro has been serving New World, made-from-scratch cuisine in the historic Columbia, S.C. Congaree Vista since 1989. A new, temperature-controlled outdoor patio features tables made from reclaimed, N.C. barn wood, roll-up garage doors and original, vintage brick. Reservations can be made by calling (803) 256-6687 or by visiting www.motorsupplycobistro.com.

Valentine’s Day at Motor Supply 2016

Valentine’s Day at Motor Supply 2016

posted in Restaurant Happenings

Valentine’s Day at Motor Supply 2016

Love — and cardamom, and passionfruit and tequila — is in the air for Valentine's Day weekend 2016 at Motor Supply Co. Bistro in Columbia, S.C.'s historic Vista district. 

Head Barman Josh Streetman has prepared a beautiful array of cocktails to celebrate love — be it between friends, sweethearts or family. 

The special Valentine's Cocktail Menu is available Thursday, Feb. 11- Sunday, Feb. 14, 2016.

Cheers!


 

 

 

Valentine’s Day Cocktail Menu 2016

By Head Barman Josh Streetman of Motor Supply Co. Bistro

 

Blood Orange Chipotle Margarita

Avion Anejo tequila, Cointreau, blood orange, lime, chipotle pepper

 

Valentine’s Cocktail

Copper Horse Distilling vodka, lemon, Cointreau, strawberry

 

Sparkling Hurricane

Sailor Jerry rum, passionfruit, prosecco

 

Twisted Sister

Basil Hayden’s bourbon, St. Germain, lemon, brown sugar, cucumber

 

Smoking Apples

Larceny bourbon, pressed Honeycrisp apples, brown sugar, Laphroaig rinse

 

Hi-Ho #1

Remy Martin VSOP, Bénédictine, Carpano “Antica Formula” vermouth, Burlesque bitters

 

I Get a Kick Out of You

Maestro Dobel tequila, Saliza amaretto, raspberry, lemon

 

Spiked Thai Iced Tea

Monkey Shoulder whiskey, cardamom-infused Darjeeling tea, coconut milk, cane sugar

 

New French “Martini”

Reyka vodka, pressed pineapple, Pernod absinthe, Peychaud’s bitters

 

Pink Whiskey Drank…

Balvenie 12-year whiskey, hibiscus infusion, lemon, local honey

 

French 75

Beefeater 24 gin, lemon, simple syrup, prosecco

 

About Motor Supply

Known for its artisan cocktails, refined yet relaxed atmosphere and daily-changing, chef-driven menu of sustainable, farm-to-table fare, Motor Supply Co. Bistro has been serving New World, made-from-scratch cuisine in the historic Columbia, S.C. Congaree Vista since 1989. A new, temperature-controlled outdoor patio features tables made from reclaimed, N.C. barn wood, roll-up garage doors and original, vintage brick. Reservations can be made by calling (803) 256-6687 or by visiting www.motorsupplycobistro.com.

Mardi Gras at Motor Supply 2016

Mardi Gras at Motor Supply 2016

posted in Restaurant Happenings

Mardi Gras at Motor Supply 2016

No need to travel 600 miles for an authentic Mardi Gras meal – just don your beads and head to 920 Gervais Street for the specialty Mardi Gras at Motor Supply dinner and cocktail menu, available Tuesday, Feb. 9 and Wednesday, Feb. 10, 2016.

Executive Chef Wes Fulmer and Head Barman Josh Streetman are bringing Nola to Cola for Mardi Gras 2016, crafting superb menus to feature New Orleans’ most beloved dishes and drinks.

Although Chef Wes is a proud South Carolina native, after two years living and learning in New Orleans, classic Cajun food holds a special place in Chef Wes’ heart… and his stomach.

The former New Orleanite’s regard for Cajun food and Nola’s rich history shines through each dish created for this year’s Mardi Gras menu: fried oysters “Po Boy,” gulf-raised “breaded” red fish, grilled Mirliton squash salad, N’Oleans-style BBQ shrimp and boudin sausage, just to name a few.

In his take on classic Cajun gumbo, Chef Wes pays homage to several traditional elements of the dish – while incorporating his own twists to the classic recipe. His version includes duck confit leg and breast over farro piccolo, andouille, fried okra and classic gumbo sauce.

Originally a metaphor for the diverse cultures peacefully coexisting in New Orleans, gumbo has transcended time to become one of New Orleans’ most well-known specialty food items, especially during Mardi Gras.

Head Barman Josh Streetman pays tribute to famous New Orleans bars and recipes in his cocktail menu, featuring libations as timeless as Sazerac, with signature twists from mezcal and egg whites to absinthe and passionfruit.

Motor Supply Co. Bistro’s Mardi Gras menu will be available for dinner on Fat Tuesday, Feb. 9, 2016 and Ash Wednesday, Feb. 10, 2016, 5:30-9:30 p.m.

Make reservations online or by calling 803-256-6687. 

 

 

About Motor Supply

Known for its artisan cocktails, refined yet relaxed atmosphere and daily-changing, chef-driven menu of sustainable, farm-to-table fare, Motor Supply Co. Bistro has been serving New World, made-from-scratch cuisine in the historic Columbia, S.C. Congaree Vista since 1989. A new, temperature-controlled outdoor patio features tables made from reclaimed, N.C. barn wood, roll-up garage doors and original, vintage brick. Reservations can be made by calling (803) 256-6687 or by visiting www.motorsupplycobistro.com.

Motor Supply’s Chef Wes Fulmer to Participate in Gourmet and Grapes on Kiawah, February 18-21, 2016

Motor Supply’s Chef Wes Fulmer to Participate in Gourmet and Grapes on Kiawah, February 18-21, 2016

posted in News Releases

Motor Supply’s Chef Wes Fulmer to Participate in Gourmet and Grapes on Kiawah, February 18-21, 2016

Executive Chef Wesley Fulmer of Columbia, S.C. restaurant Motor Supply Co. Bistro will again return to his alma mater, Kiawah Island Golf Resort, to participate in his second year of the annual Gourmet and Grapes benefit at The Sanctuary on Thursday, Feb. 18-Sunday, Feb. 21, 2016.

The Ocean Course at Kiawah Island Golf Resort is home to The Atlantic Room, where Chef Fulmer steered the kitchen under the leadership of Chef de Cuisine Jonathan Banta, after honing his craft in the James Beard Award-winning kitchen of celebrity chef Susanna Foo (Susanna Foo, Philadelphia). Since taking the helm at Motor Supply in Columbia, S.C., Chef Fulmer has been featured as the sole chef for the South Carolina Department of Parks, Recreation & Tourism’s biannual media event in New York City, and in Fall 2015, featured in an episode of Travel Channel UK television series, “Jeni and Olly’s Deep South Food Adventures,” in partnership with Discover SC.

Gourmet and Grapes is a weekend-long fundraiser filled with dinners, parties and seminars, featuring some of the region’s best culinary talent and award-winning wineries, in which all proceeds support cancer research and patient programs at the Hollings Cancer Center at the Medical University of South Carolina. #GG2016 marks the eighth occurrence of the annual event.

Chef Fulmer will showcase his skills amongst many distinguished chefs and alongside Motor Supply Sous Chef Curtis Clark at the Wine Odyssey Gala on Saturday, Feb. 20 at 6:30 p.m. Guests get the chance to meet some of the most talented chefs on the east coast and enjoy unique, often interactive culinary creations, while sipping distinctive west coast wines at this energetic, seating-optional event and auction gala. This year, Chef Fulmer will present house-cured duck pastrami with cornbread purée, boiled peanuts and pickled Brussels sprouts. The Saturday Night Afterglow party with a live band and dance floor, decadent desserts and champagne caps the signature event.

As Gourmet and Grapes grows and changes each year, the event attracts talent from not only the Southeast, but from across the country. Amongst a “who’s who” of prominent Southeastern chefs, Executive Chef Curtis Duffy of Grace Restaurant in Chicago, Ill. will join the group in 2016.

Other first time participants joining the ranks of culinary talent at Gourmet and Grapes this year include Executive Chef Greg McPhee of Hotel Domestique and Restaurant 17 in Charleston, S.C., previously from Sean Brock’s Husk; Reid Henninger, Executive Chef of buzzing eatery and brewer Edmund’s Oast in Charleston; Michael Perez, Executive Chef of Indaco, named one of the top ten Italian restaurants in Charleston by USA Today; and Executive Chef Katie Lorenzen-Smith, Iron Chef America champ (beating Bobby Flay in 2006) and Executive Chef of Tavern & Table in Charleston.

Returning to Gourmet and Grapes are N.C.-based veteran participants Chef Colin Bedford of The Fearrington House Restaurant in Chapel Hill, named one of the top hotel food destinations in the world by Condé Nast Traveler; and Chef Steven Devereaux Greene, Executive Chef of The Umstead Hotel and Spa in Cary and the 2015 Wine Odyssey Gala winner in the audience taste-test competition.

Chefs from buzzworthy Charleston, S.C. restaurants will return to the benefit as well, including Chef Mike Lata of FIG and The Ordinary restaurants; Chef Jacques Larson of Wild Olive and The Obstinate Daughter; and Chef Nico Romo of Fish Restaurant.

Also returning to Gourmet and Grapes for a second year is Gourmet & Grapes Golf on Sunday, February 21 at 10:00 a.m. This Sunday golf outing on Kiawah’s world class Ocean Course allows guests the opportunity to play the links with Gourmet and Grapes’ distinguished chefs, including Chef Fulmer.

Since Gourmet and Grapes began in 2009, more than $1,100,000 has been raised for cancer research programs at Hollings Cancer Center at MUSC. To view the full schedule of events, learn more about each activity, meet the participating chefs and purchase tickets, visit http://gourmetandgrapes.com

About Motor Supply

Known for its artisan cocktails, refined yet relaxed atmosphere and daily-changing, chef-driven menu of sustainable, farm-to-table fare, Motor Supply Co. Bistro has been serving New World, made-from-scratch cuisine in the historic Columbia, S.C. Congaree Vista since 1989. A new, temperature-controlled outdoor patio features tables made from reclaimed, N.C. barn wood, roll-up garage doors and original, vintage brick. Reservations can be made by calling (803) 256-6687 or by visiting www.motorsupplycobistro.com.

GET SOCIAL     Facebook: Facebook.com/MotorSupply

                        Twitter: @MotorSupply | @ChefWesFulmer

                        Instagram: @MotorSupply | @ChefWesFulmer

Contact:

Chloe Rodgers, Flock and Rally, 843.230.1611, chloe@flockandrally.com

Tracie Broom, Flock and Rally, 415.235.5718, tracie@flockandrally.com

 

Photo via GourmetandGrapes.com

New Year’s Eve 2015 at Motor Supply

New Year’s Eve 2015 at Motor Supply

posted in Restaurant Happenings

New Year’s Eve 2015 at Motor Supply

Executive Chef Wes Fulmer of Motor Supply Co. Bistro has teamed up with Head Barman Josh Streetman and General Manager & Wine Director Stephanie Heikila to create the holy trinity of New Year's Eve menus: specialty dinner offerings in the theme of 'treating yourself,' each paired with a wine recommendation, and complimented by a specialty cocktail.

(We especially love Head Barman Josh's nod to this year's Famously Hot New Year celebration with Ms. Lauryn Hill in 'Miseducation.')

If you snagged a reservation, kudos to you! The restaurant is currently booked solid for New Year's Eve. The Motor Supply team hopes you'll consider making reservations at the restaurant for your next special occasion.

Limited, first-come-first-serve seating may be available at the bar.

Cheers to the New Year!

 

 

New Year’s Eve 2015

at Motor Supply Co. Bistro

 

COCKTAILS

 

Winner Take Nothing

Bulleit Rye, Amaro Montenegro, Byrrh, Mole Bitters, Lemon Expression

 

Miseducation

Avion Anejo, Pomegranate, Licor 43, Brown Sugar Syrup, Lemon

 

Ricky From The Valley

Apricot Eau-de-vie, Lemon, Lime, Simple Syrup, Soda

 

The Spice With The Flavor

Alipus Mescal, Blood Orange Sour, Chipotle, Cacao Nibs

 

Like Whiskey For Chocolate

Russel's Reserve 10-year Bourbon, Bols Crème de Cocoa, Kahlua, Milk, Aztec Chocolate Bitters

 

Fruitcake Ol’ Fashioned

Virgil Kane’s Robber Barron Rye Whiskey infused with Local Fermented Fruitcake, Creole Bitters, Brown Sugar, Orange Peel

 

Straight A’s From Back In The Days

Copperhorse Vodka infused with Local Berries, Frangelico, Milk, Chocolate-covered Raspberries

 

 

BOARDS

 

Chef ’s Selection of Housemade Charcuterie & Salumi  |  15

with Garnishes, Accompaniments & Toast Points

 

Artisan Cheese Board  |  12

Trail Ridge Farm Goat Chevre, Lindale, NC Gouda, and Bayley Hazen Blue with Tomato Jam & Toast Points

 

 

SALADS

 

Roasted Beet Salad  |  12

Spiced Pumpkin Seeds, Crispy Kale, Trail Ridge Farms Goat Feta, Paul’s Arugula, Preserved Meyer Lemon Vinaigrette

  • Recommended wine pairing: Lovo Sparkling Moscato  |  5

 

Crispy Oyster “Caesar”  |  14

Grilled Romaine, Grape Tomato, House Smoked Bacon, Herb & Parmesan Dressing, Fried Bread Crumble

  • Ameztoi Txakoli Getaria  |  6

 

Roasted Vegetable Salad  |  12

Charred Carrot Mousse, Sweet and Salty Pecans, Salt-cured Farm Egg Yolk, Vincotto Drizzle

  • Ott Gruner Veltliner, Austria  |  8

 

 

FIRST COURSE

 

Foie Gras Two Ways  |  18

Cured Torchon with Bourbon Apple Butter, Sauternes Jelly, Seared with Smoked Bacon & Winter Berry Compote, Toast Points

  • Recommended wine pairing: Louis Jadot Pouilly-Fuisse, Maconnais  |  9

 

Fennel Dusted Scallops  |  15

Roasted Cauliflower, Local Butterbeans & Cochon Andouille, Blood Orange Gastrique, Smoky Hearts of Palm Slaw

  • Chateau Lamothe Sauvignon Blanc, Bordeaux  |  8

 

Braised GA Grass-Fed Beef Cheeks  |  14

Roasted Chestnut Soubise, Pickled Red Onion, Natural Jus

  • J. Lohr Petite Syrah, Paso Robles  |  9

 

 

ENTREES

 

Herb-Crusted SC Wreck Fish  |  32

Butternut Squash Spoonbread, Braised Fennel, Smoked Ham Hock Broth, Black Eye Pea Chow Chow

  • Recommended wine pairing: Bidoli Pinot Grigio, Friuli  |  8

 

18-oz. Bone-In Cowboy Ribeye  |  53

Charred Turnip Gratin, House Smoked Bacon & Brussel Sprouts, Truffle Herb Happy Cow Butter, Shaved Alba White Truffle

  • Bodegas Listan Negro, Canary Islands  |  9

 

NC Free Range Pheasant  |  31

Seared Bone-in Breast, Collard Green & Cornbread Stuffed Thigh, Carolina Gold Rice Grits, Lowcountry-style Tomato Peanut Curry

  • Anne Amie Pinot Noir Blanc, Oregon  |  12 

 

Motor Supply Surf ‘n’ Turf  |  35

Braised Carolina Heritage Farms Pork Belly, Tarragon Poached Lobster Tail, Crispy Sunchoke Hash Brown, Vegetable Ragout

  • Paul Hobbs Felino Malbec, Mendoza  |  9

 

CAB Filet of Beef  |  41

Crispy Potato Bonaire, Ox Tail Marmalade, Porcini Mushrooms & Braised Kale, Sour Cherry Demi Glace, Smoked Marrow Butter

  • Cline Vineyards Merlot, Sonoma  |  8

 

Heritage Raised Pork Osso Buco  |  31

Local Sweet Peas & Guanciale, Housemade Pappardelle, Pumpkin Seed Gremolata

  • Joseph Drouhin Pinot Noir  |  9

 

Citrus Poached White Asparagus  |  23

Watsonia Cabbage, Mepkin Abbey Mushroom Duxelles, Local Butternut Squash, Shaved Asparagus & Candy Striped Beet Salad, Georgia First Pressed Olive Oil

 

 

New Year's Eve 2015 menu at Motor Supply Co. Bistro

 

 

About Motor Supply

Known for its artisan cocktails, refined yet relaxed atmosphere and daily-changing, chef-driven menu of sustainable, farm-to-table fare, Motor Supply Co. Bistro has been serving New World, made-from-scratch cuisine in the historic Columbia, S.C. Congaree Vista since 1989. A new, temperature-controlled outdoor patio features tables made from reclaimed, N.C. barn wood, roll-up garage doors and original, vintage brick. Reservations can be made by calling (803) 256-6687 or by visiting www.motorsupplycobistro.com.

Facebook: www.facebook.com/motorsupply

Twitter: @motorsupply

Instagram: @motorsupply

Sign up for updates from Motor Supply: http://eepurl.com/ABU2P

Motor Supply Featured on Travel Channel UK TV show, “Jeni and Olly’s Deep South Food Adventures”

Motor Supply Featured on Travel Channel UK TV show, “Jeni and Olly’s Deep South Food Adventures”

posted in Restaurant Happenings

Motor Supply Featured on Travel Channel UK TV show, “Jeni and Olly’s Deep South Food Adventures”

Motor Supply Co. Bistro, one of Columbia, S.C.’s leading chef-driven restaurants, is featured in an episode of the new Travel Channel UK television series, “Jeni and Olly’s Deep South Food Adventures,” which has been airing this fall in the United Kingdom.

Jeni Barnett and Executive Chef Wes Fulmer at Motor Supply Co. Bistro in Columbia, SC

Jeni Barnett, a prominent British television and radio presenter and actress, and Olly Smith, an award-winning wine expert, TV personality, author, and columnist, make up an internationally popular duo that host a variety of culinary-exploration TV specials for Travel Channel. In the first leg of their adventurous partnership, the pair hosted “Jeni and Olly's West Coast Wine Adventure” for Travel Channel International, which was broadcasted in 22 languages and aired in 130 countries.

The newest adventure of Jeni and Olly will take UK viewers on a vivid tour of the American South, “sampling dishes from fried chicken to fried shrimp, with a healthy dose of cocktail recipes thrown in for good measure.” The three-part series will showcase traditional Southern food, drink and culinary techniques, exploring the states of Kentucky, South Carolina and Louisiana.

Jeni and Olly's Deep South Food Adventures filming at Motor Supply in Columbia, SC

The South Carolina episode – a partnership with Discover SC and the South Carolina Department of Parks, Recreation and Tourism – brings Jeni and Olly to the Palmetto State, where they explore S.C.’s culinary delights, from moonshine and shrimp to sweet Muscadine wine.

The duo stopped in downtown Columbia, S.C. to film at Motor Supply and sample the New Southern cuisine of Executive Chef Wes Fulmer, whose daily-changing, handwritten menu showcases the offerings of sustainable farms from across the state – and whose unique influences, from Asian to Creole, flavor his simplified, freshly re-imagined dishes.

Chef Wes at Motor Supply in Columbia, SC, filming for Travel Channel UK

Jeni and Olly in the kitchen with Chef Wes Fulmer at Motor Supply in Columbia, SC

Formerly working under James Beard Award-winning chefs of restaurants Restaurant August in New Orleans and Susanna Foo in Philadelphia, Chef Fulmer, who came to Motor Supply in early 2014, brings the rare combination of superb skill and approachability to the table at Motor Supply. His spins on classic Southern dishes, with on-trend ingredients and new preparation techniques, provide just the grit Jeni and Olly were looking for when exploring “the deep South.”

In the kitchen at Motor Supply with the crew of Jeni and Olly's Deep South Food Adventures

Eager to showcase South Carolina's gorgeous local peaches and homegrown quail from right here in Columbia, Chef Fulmer prepped a dish for Jeni and Olly with grilled S.C. peaches and Manchester Farms quail, with fennel slaw and herbed oil.

Jeni and Olly’s last series ended up airing in the US on Food Network. The Motor Supply team is eager to find out if the episode in which they’re featured will air in the U.S., too.

Motor Supply Co. Bistro Owner Eddie Wales with Jeni Barnett of Travel Channel UK tv show Jeni and Olly's Deep South Food Adventures

Jeni and Olly's Deep South Food Adventures tv show shoot at Motor Supply Co. Bistro on Columbia, SC

 

About “Jeni and Olly’s Deep South Food Adventures” on Travel Channel UK

Jeni Barnett and Olly Smith explore the food options available in America's deep South, sampling dishes from fried chicken to fried shrimp, with a healthy dose of cocktail recipes thrown in for good measure. http://www.travelchannel.co.uk/shows/jeni-and-ollys-deep-south-food-adventures

Facebook: www.facebook.com/travel.channel.int

Twitter: @travelchannelUK

Vimeo: https://vimeo.com/138644005

 

About Motor Supply

Known for its artisan cocktails, refined yet relaxed atmosphere and daily-changing, chef-driven menu of sustainable, farm-to-table fare, Motor Supply Co. Bistro has been serving New World, made-from-scratch cuisine in the historic Columbia, S.C. Congaree Vista since 1989. A new, temperature-controlled outdoor patio features tables made from reclaimed, N.C. barn wood, roll-up garage doors and original, vintage brick. Reservations can be made by calling (803) 256-6687 or by visiting www.motorsupplycobistro.com.

Facebook: www.facebook.com/motorsupply

Twitter: @motorsupply

Instagram: @motorsupply

Sign up for updates from Motor Supply: http://eepurl.com/ABU2P

Fourth of July closings

Fourth of July closings

posted in Restaurant Happenings

Fourth of July closings

Motor Supply Co. Bistro will close Saturday through Sunday, July 4th through 5th, to spend time with our families and friends over Independence Day weekend.

We will reopen Tuesday, July 7th, resuming normal lunch and dinner hours.

Have a safe and fun Fourth of July!

 

Known for its artisan cocktails, refined yet relaxed atmosphere and daily-changing, chef-driven menu of sustainable, farm-to-table fare, Motor Supply Co. Bistro has been serving New World, made-from-scratch cuisine in the historic Columbia, S.C. Congaree Vista since 1989. Reservations can be made by calling (803) 256-6687 or by visiting www.motorsupplycobistro.com/reserve.

Wine Series: Stephanie’s Personal Picks

Wine Series: Stephanie’s Personal Picks

posted in Restaurant Happenings

Wine Series: Stephanie’s Personal Picks

For those of you searching for your next go-to wine, Motor Supply General Manager and Wine Program Director Stephanie Heikila has some recommendations you might just fall in love with.

In the second installment of our new monthly wine blog post series, we sat down with Stephanie to pick her brain on her personal favorite wines to sip and savor. We also learned about her all-time favorite wine maker – whose passion for the process creates an optimal flavor – and some high/low options for wine drinkers on every budget.

 

What are some of your personal favorite wines right now?

“My absolute favorite maker – we carry two wines made by them on our list – is Belle Pente Vineyard and Winery out of the Yamhill-Carlton District in Oregon's Willamette Valley. I visited Belle Pente last year; I even met the owner, Brian O’Donnell. The wine is great – especially the pinot noir. Their wines are layered; they’re good quality; they’re complex.

When you see someone making wine who you know has passion for it, it helps to know that what you’re drinking is going to be good and was made with love. The O’Donnells put a lot into the process. They don’t mass-produce wine, so you probably won’t find Belle Pente at the grocery store.

We have two Belle Pente wines on our list right now, the “Murto Vineyard” 2011 Pinot Noir and a 2009 Pinot Gris. We end up having to order extra of each of them because the servers sell them so quickly – which is great!

We always joke about Oregon, because if I could make my whole list Oregon wines, I would, but that’s not fair.”

The New York Times rated Belle Pente’s 2008 Pinot Noir number one in a tasting of 20 Oregon vintage wines.

 

High/low recommendations on the Motor Supply wine list. Go.

“We have some great high/low priced options for Cabernet Sauvignon drinkers.

The most expensive wine we have on the list right now is the Shafer Vineyards Hillside Select 2010 Cabernet from Napa Valley, California. A bottle of that is $400; often ordered by people who come in specifically for the name and for the vintage.

In comparison, a less expensive Cab option is a Felino by Paul Hobbs 2013 Cabernet. That moves a lot, and it’s only $45.”

The Cabernet section of Motor Supply’s wine list is extensive, with prices ranging from $8 glasses to $110 bottles. Explore the menu for more high/low price points.

 

What food would you pair with the Felino Cabernet?

“I would definitely pair the Felino Cab with any kind of steak, or I would do it with duck. Those flavors will go well together.”

Next time you dine with us, whether you’re in the mood for a vintage wine or something newer, ask for a recommendation – you just may find your next favorite.

 

Check in next month, when we’ll give you a peek into Motor Supply’s wine inventory – and Stephanie’s secret stash.

Cheers!

 

Known for its artisan cocktails, refined yet relaxed atmosphere and daily-changing, chef-driven menu of sustainable, farm-to-table fare, Motor Supply Co. Bistro has been serving New World, made-from-scratch cuisine in the historic Columbia, S.C. Congaree Vista since 1989. Reservations can be made by calling (803) 256-6687 or by visiting www.motorsupplycobistro.com/reserve.

Harvest Week 2015 Menus Revealed

Harvest Week 2015 Menus Revealed

posted in Restaurant Happenings

Harvest Week 2015 Menus Revealed

Executive Chef Wes Fulmer reveals his deliciously distinctive Harvest Week 2015 menu – including a twist on a Reuben, short rib ravioli dish and free-range Chicken Captain curry – for the all-local celebration of sustainable South Carolina ingredients and the local farmers behind them, available Tuesday, June 16 until Sunday, June 21, 2015.

From behind the bar, Head Barman Josh Streetman has compiled a handcrafted Harvest Week Cocktail List, featuring the exclusive debut of Columbia, SC-based Copper Horse Distillery's Bulle Rock gin and a variety of herbal and fresh produce combinations, to compliment the one-week-only dinner menu.

Join us for Meet the Farmer Happy Hour on Tuesday, June 16, 5:30-7:00 p.m. to mix and mingle with local purveyors and "put a face to the food," while having the first taste of the Harvest Week Cocktail List at the cash bar and noshing on complimentary hors d'oeuvres. Make reservations to stay for dinner after happy hour, or any night during Harvest Week, online at motorsupplycobistro.com/reserve or by calling 803.256.6687.

We'll see you at #HarvestWeek. Cheers!

 

 

Harvest Week at Motor Supply Co. Bistro

Dinner Menu

June 16-21, 2015

 

First Course

Doko Farms Lamb Paté “Reuben” | 11            

Heather’s Artisan Bakery Charred Rye Toast, Pickled Relish Aioli, House Fermented Brussels Kraut

Marinated Manchester Farms Quail | 12    

Local Shaved Broccoli and Fennel Salad, Grilled Watsonia Farms White Peaches, Sambal Vinaigrette, Crispy Greens

Carolina Heritage Farms Crispy Pork Belly | 12            

Lever Farms Strawberry “Q,” Adluh Flour Cornbread Crouton, House Kimchi

 

Salads

Salad of Freshly Grown Farms Lettuce | 10      

Local Spring Onions, Lexington County Pickled Blueberries, City Roots Carrots, Whipped Trail Ridge Farms Goat Cherve, Crispy Shallots, Sorghum Vinaigrette

Marinated Vegetables and Local Butterbeans | 11     

Freshly Grown Farms Mizuna, House Smoked Bacon, Wil-Moore Farms Egg, “Fried Bread Crumble,” Grana Padono, Truffle Caper Vinaigrette

 

Entrees

Indah Coffee-Rubbed Carolina Heritage Farms Pork Chop | 28      

City Roots Braised Greens, Curt’s “Dirty Corn,” Indah Coffee and Smoked Pork Red-Eye Jus, Charred Sweet Onion Jam

West Ridge Farms Grass-fed Short Rib Ravioli | 27

Blistered Tomato, Local Sweet Peas, Basil and Smoked Bacon Battuto, Oil Poached Fingerling Potato, Watsonia Farms Kale

Wil-Moore Farms Free-Range Chicken Captain | 26

Carolina Gold Rice, Low Country Tomato Curry, Spiced Cashews, Currents, Crispy Chicken Skin Dust

 

Fruits of Summer

Lever Farms Strawberry Panna Cotta | 9

Mascarpone, Chocolate Cookie Crumbs, Vincotto and Strawberry Jelly

Summer “Peaches & Cream” | 8   

Watsonia Farms Peach and Mint Salad, Sugar Pastry, Peach Sabayon

 

 

Harvest Week Cocktail List

June 16-21, 2015

 

Draught cocktails | 10

Summer “Sloe” Gin Fizz

Copper Horse Bulle Rock gin*, Watsonia Farms plums, Paul Masson brandy, raw sugar, carbonation

*Debuting for the first time in South Carolina; exclusive to Motor Supply

 

Green Tomato Tonic                                                                                                           

Hendricks Gin, Watsonia Farms pickled green tomatoes, Garam Masala, house tonic water

 

Small batch cocktails | 10

The Real Roxanne

Maestro Dobel tequila, Lever Farms strawberry cider, Licor 43, City Roots basil

 

Shift Change

Pisco Portón, Josh’s garden cucumbers pickled with Junmai saké and ginger, Wil-Moore Farms egg white, simple syrup

 

Why Do I Stay Rye

Alberta Rye Whisky, Watsonia Farms white and yellow peaches, agave nectar, Angostura bitters, carbonation

 

Breakfast at Tiffany’s

Copper Horse Old Mill vodka, John’s Island heirloom tomato water, white truffle, Manchester Farms “Scotch” quail eggs, Carolina Heritage Farms pork sausage, piment d’espelette

 

Easy Virtue

Selvarey five-year aged rum; South Carolina watermelon, City Roots pineapple sage syrup, cacao

 

Kim-Chizzle*

Balvenie 12-year aged scotch, kimchi shrub, house ginger beer

*Spicy – and also an aphrodisiac

  

Cocktail “Ristretto”

Casa Noble Anejo tequila cold dripped with Indah Coffee Costa Rican Tarrazu, Oak Grove Farms blueberries, City Roots chocolate mint, local sorghum

 

Garden Martini

Reyka vodka, Dolin Blanc vermouth, Amontillado sherry rinse, local bay leaf infusion, thyme, Lexington County green bell pepper, lemon expression

 

Featuring draught beer by River Rat Brewery in Columbia, SC

 

Motor Supply - Harvest Week 2015 Dinner MenuMotor Supply - Harvest Week 2015 Cocktail Menu

 

About Motor Supply

Known for its artisan cocktails, refined yet relaxed atmosphere and daily-changing, chef-driven menu of sustainable, farm-to-table fare, Motor Supply Co. Bistro has been serving New World, made-from-scratch cuisine in the Vista since 1989. Reservations can be made by calling 803-256-6687 or by visiting www.motorsupplycobistro.com/reserve.

Facebook: www.facebook.com/motorsupply

Harvest Week on Facebook: www.facebook.com/events/465680943613128

Twitter: @motorsupply | #HarvestWeek

Instagram: @motorsupply | #HarvestWeek

 

Image by Jonathan Sharpe

Motor Supply Co. Bistro Announces Local Farms Honored at Harvest Week, June 16-21, 2015

Motor Supply Co. Bistro Announces Local Farms Honored at Harvest Week, June 16-21, 2015

posted in News Releases

Motor Supply Co. Bistro Announces Local Farms Honored at Harvest Week, June 16-21, 2015

FOR IMMEDIATE RELEASE

May 27, 2015 (COLUMBIA, S.C.) – Executive Chef Wes Fulmer of Motor Supply Co. Bistro, one of the Midlands’ foremost Slow Food restaurants, announces 13 featured purveyors – and menu teasers – for Harvest Week, June 16-21, 2015.

Harvest Week features an all-local, farm-focused dinner menu of artfully crafted dishes honoring fresh S.C. ingredients and the farmers behind them, as well as a limited edition Harvest Week Cocktail List. Motor Supply hosts Harvest Week annually to celebrate the restaurant’s year-round relationships with small, local and sustainable Midlands farms.

Meet the Farmers

Meet the Farmer Happy Hour will jump-start Harvest Week on Tuesday, June 16, from 5:30-7:00 p.m. Head Barman Josh Streetman will debut his eccentrically delicious Harvest Week Cocktail List for guests to enjoy while mingling with local farmers. Each cocktail is specially designed to highlight the flavors and ingredients of each farm, and to complement the dishes coming out of the kitchen.

Summer Harvest Week 2015 Featured Suppliers

Diners can expect to see a twist on a ravioli entrée, free-range chicken dish, Manchester Farms’ quail appetizer, crispy pork belly small plate and more. Fresh strawberries from Lever Farms and peaches from Watsonia Farms will star on the dessert menu.

Motor Supply is dedicated to supporting sustainable organic and near-organic farmers in the Midlands and regularly buys their meats, poultry, dairy, eggs and produce for the daily-changing lunch, dinner and brunch menus. Summer Harvest Week 2015 marks the eighth occurrence of Motor Supply’s signature farm-to-fork event.

About Motor Supply

Known for its artisan cocktails, refined yet relaxed atmosphere and daily-changing, chef-driven menu of sustainable, farm-to-table fare, Motor Supply Co. Bistro has been serving New World, made-from-scratch cuisine in the Vista since 1989. Reservations can be made by calling 803-256-6687 or by visiting www.motorsupplycobistro.com/reserve.

Facebook: www.facebook.com/motorsupply | Facebook event: www.facebook.com/events/465680943613128

Twitter: @motorsupply | #HarvestWeek

Instagram: @motorsupply | #HarvestWeek

Contact: Chloe Rodgers, Flock and Rally, 843.230.1611, chloe@flockandrally.com

###

Wine Series: Spring and Summer 2015 Wine Trends

Wine Series: Spring and Summer 2015 Wine Trends

posted in Restaurant Happenings

Wine Series: Spring and Summer 2015 Wine Trends

We’re excited to debut a new monthly blog post series highlighting wine trends, expert recommendations and fun facts as told by Stephanie Heikila, General Manager and Wine Program Director at Motor Supply Co. Bistro.

This month, we sat down with Stephanie to talk about her favorite trends in wine for spring and summer 2015.

 

What are some popular wine choices for spring and the upcoming summer months?

“Rosé is a huge trend for this spring and summer. I saw rosé a lot last year, but this year almost every single wine representative whom I taste with brings me six or seven different rosés from different places. Lots of companies are experimenting with them and making different blends.

We recently featured Domaine Gueneau Sancerre Rosé 2014, which is a French rosé. It’s made entirely from Pinot Noir, and has notes of strawberry, flowers and herbs – and it’s delicious.”

New to buying rosé? See Free Times’ rosé ratings.

 

Do you have a few favorites?

“My favorite wine on our list for summer is Trimbach Pinot Blanc. It’s a little dry-sweet, and really good. Another is the Ott Am Berg Gruner Veltliner, an Austrian white wine. I bought it and forgot how good it was – I could drink that all day every day.

I’ll often take home bottles off the wine list and try them myself, to get to know the wines and be able to recommend them to customers.”

 

What should diners pair with these – at Motor Supply and at home?

“Pinot Blanc would be paired with seafood – great with shellfish or our market catch. You could pair a rosé and a Pinot Blanc with a very light salad. I would do both with a cheese plate, for sure.

There are some white wines that can stand up to heartier dishes, like our pork chop, but I wouldn’t necessarily recommend pairing a rosé or Pinot Blanc with a steak.”

Explore Motor Supply’s wine list and plan your pairing with something from our lunch, dinner or Sunday brunch menus.

 

It’s not officially summer yet, but we’re in South Carolina, so it’s already 80+ degrees. Will these spring trends really carry over into the hotter summer months?

“Oh, yeah, especially where we live, because we don’t really see distinct seasons. Once it gets warm, the spring and summer trends turn to white wines and overlap for both seasons. Rosé is good on a boat, it’s good with lighter, summery food, it’s good at the pool – it’s just one of those super versatile wines; great for summer.”

 

Stay tuned – next month, we’ll hear from Stephanie about her current favorite wines, some high/low wine options for different price points, and more suggestions, tips and pairings for wine connoisseurs and amateurs alike.

Cheers!

Known for its artisan cocktails, refined yet relaxed atmosphere and daily-changing, chef-driven menu of sustainable, farm-to-table fare, Motor Supply Co. Bistro has been serving New World, made-from-scratch cuisine in the historic Columbia, S.C. Congaree Vista since 1989. Reservations can be made by calling (803) 256-6687 or by visiting www.motorsupplycobistro.com/reserve.

Chef Wes Fulmer Featured at Discover South Carolina Media Preview in NYC

Chef Wes Fulmer Featured at Discover South Carolina Media Preview in NYC

posted in Restaurant Happenings

Chef Wes Fulmer Featured at Discover South Carolina Media Preview in NYC

Motor Supply was honored to be chosen to represent South Carolina’s culinary heritage (and future!) at Discover South Carolina's (South Carolina Department of Parks, Recreation & Tourism) latest media event for national editors and writers in New York City on March 16, 2015. At the event, tourism partners from across the state met with members of the media to share stories from their regions.

Exec. Chef Wes Fulmer created an inspired menu for the event, using locally sourced ingredients to present a taste of South Carolina – with his signature twist – and traveled to NYC with Sous Chef Nate Park to make it happen.

"It was an honor not only to represent the state of South Carolina, but to represent Columbia as well as Motor Supply," said Chef Fulmer. “We cooked food that you can find here in our state; food that we're proud to serve at the restaurant."

Chef Fulmer said it was also a good opportunity to gauge where Motor Supply stands on a national stage, in terms of culinary exploration. "The staff we worked with was very interested in the thought process behind the cooking. It was described as an ‘elegant rustification’ of homegrown ingredients."

"I'd never done the Lowcountry Curry Chicken Captain before. It came out great, and there’s such a good story behind it. Everything on the menu had a story behind it, relating back to South Carolina."

Sous Chef Nate Park said the menu was a new experience for the media, who were really drawn to the modified Southern staples, like a pig picking station featuring a whole suckling pig shipped directly from Carolina Heritage Farms in Pamplico, S.C., and a variation on shrimp and “grits” made with heirloom Carolina Gold rice instead of cornmeal.

"We did Southern food with an elegant twist,” said Park. "We went back to our roots, but we added a trendy aspect. It was a great trip. We worked with a lot of professionals, and it was an honor to be chosen."

Tapping into the culinary experience he amassed while working in France, Colorado, New Orleans, Philadelphia and Charleston, Chef Fulmer pulled from a variety of cuisines to accentuate his South Carolinian ingredients. For example, his take on a French confit crepinette featured Manchester Farms quail, for which the family-owned farm shipped birds directly from Columbia, S.C. to New York City.

"Our menu was a true implication of how we think about food here, not only at Motor Supply, but in the South,” said Chef Fulmer. “We take the things that are available to us, the hands – or ingredients – we’re dealt; take our experience from throughout the years; and combine them to make something that is understandable, yet something that takes it up a notch."

 

South Carolina Parks, Recreation and Tourism Media Preview Menu

New York City, March 16, 2015

Menu by Wesley Fulmer, Executive Chef

Motor Supply Co. Bistro, Columbia, S.C.

 

Passed Hors D’oeuvres

Motor Supply Pimiento Cheese & Green Tomato Chow Chow Open-Faced Sandwiches

Speckled Butterbean & Chipotle Succotash

Manchester Farms Quail Confit Crepinette with Carolina Duck Sauce

Smoked Shrimp & White Bean Bruschetta with Pancetta Vinaigrette

Seared Deckle of Beef with Cornbread Puree, S.C. Boiled Peanuts & Duck Fat Aioli

Foie Gras Torchon on Housemade Charleston Benne Wafer with S.C. Muscadine Wine Jelly & Vincotto Drizzle

 

Slow Cooked Suckling Pig Picking Station

10-hour Carolina Heritage Farms Suckling Pig with Sharp Cheddar & Chive Biscuits

Four Regional SC BBQ Sauces: Midlands German Mustard BBQ Sauce; Pee Dee Light Tomato BBQ Sauce; Lowcountry Spicy Chili Vinegar BBQ Sauce; Upstate Roasted Tomato BBQ Sauce

Served with Palmetto Sweet Onion & Brussels Sprout Slaw; House-Pickled Bourbon Jalapenos; House-Pickled S.C. Sunchokes & Palmetto Sweet Onions; House-Pickled Carolina Cucumbers

 

Carolina Gold Heritage Rice Station

Lowcountry-Style Red Curry & Poulet Rouge Free-Range Chicken Captain with Carolina Gold Heirloom Rice Pilaf; Crispy Free-Range Chicken Crackling Dust

Crispy Sous Vide Beaufort, S.C., Shrimp Medallions & Carolina Gold Heirloom Rice Grits with Roasted Tomato & Bacon Jus

 

Image by DiscoverSouthCarolina.com

Image by DiscoverSouthCarolina.com

Image by DiscoverSouthCarolina.com

 

Known for its artisan cocktails, refined yet relaxed atmosphere and daily-changing, chef-driven menu of sustainable, farm-to-table fare, Motor Supply Co. Bistro has been serving New World, made-from-scratch cuisine in the historic Columbia, S.C. Congaree Vista since 1989. Reservations can be made by calling (803) 256-6687 or by visiting www.motorsupplycobistro.com/reserve.

Burning of Columbia: Gunpowder Punch

Burning of Columbia: Gunpowder Punch

posted in Restaurant Happenings

Burning of Columbia: Gunpowder Punch

In remembrance of the 150th anniversary of the burning of Columbia – when the Union destroyed almost two-thirds of Columbia, S.C. in an act symbolizing the end of the Civil War and the emancipation of enslaved African Americans in the capital city of the first seceding state – Columbia Commemorates will hold a week-long, city-wide event series: Burning of Columbia.

Working with partnering organizations to implement lectures; tours; films; visual, literary and performing arts; exhibits; public discussions and large public gatherings, the 150th Burning of Columbia event series will offer present-day Columbians a forum to discuss and reflect on this pivotal point in South Carolina history 150 years ago, and the defining moments since that have altered the course of society in Columbia, S.C.

This Thursday, January 29, 2015 from 7 to 10 p.m., the South Carolina State Museum will co-host one of the first Burning of Columbia events, Through the Fire. The evening will be an immersive experience of soldiers’ lives in the Civil War, with readings from diaries, newspapers, military accounts and letters, as well as a showing of 3D Civil War photographs in the museum’s new 4D theater. Civil War-themed hors d’oeuvres will be served alongside beer, wine and the featured themed cocktail: Gunpowder Punch by Motor Supply Head Barman Josh Streetman.

Rumors still circulate that a mixture called Gunpowder Punch – or Battlefield Punch – was made with real gunpowder and served in Charleston, S.C. and surrounding Southern areas in the Civil War era. A self-proclaimed nerd, mixologist Streetman jumped at the task of creating a (somewhat) historically accurate version of the punches Civil War soldiers might have drunk on the battlefield.

“I get to nerd out and do my research,” says Streetman. “I love a drink that tells a story, and this is a great story to tell.”

Streetman found that this Civil-War era Gunpowder Punch drunk by soldiers often contained whiskey, tea, brown sugar and a type of herbal liquor; others included gin and cherry juice, or other juices from preserved fruits. Streetman couldn’t find solid evidence of gunpowder being used in the mixtures, but reasons that it very well could have been, in small quantities as a preservative.

Surprisingly, Streetman found another historical trace back to the ties between gunpowder and beverages.

“Incidentally, in Indian culture, there’s something called gunpowder tea, made with a spice blend of peppers, herbs and preservative elements, called gunpowder.”

To make his Gunpowder Punch, Streetman – known for his inventive twists on tradition – mixed both cultural derivatives into one spicy, sweet and slightly coffee-bitter concoction.

“I used all Southern ingredients to create a gunpowder spice: toasted long peppers, fennel and cumin; white peppercorns, pecan, toasted peach and cherry; non-alcoholic pinot gris. I combined these ingredients in a sous vide bag, then strained the liquid out – that’s the gunpowder kick.

“The liquid gunpowder mixture is the backbone of the drink. I mix that with whiskey, white grape juice and a few other things to complete the Gunpowder Punch.”

In cocktail form, served at Motor Supply with the same name, Gunpowder Punch comes topped with variations of garnishes that you might find in the Civil War-era mixture: cherries, oranges and yellow daisies.

“It’s inherently a cool, cool thing to do,” says Streetman on participating in Burning of Columbia. “With this drink, you get to tell the story behind it, and it gets to live a life of its own.”

Guests can purchase tickets to Through the Fire online at http://scmuseum.org/events/through-the-fire or by calling 
(803) 898-4999. The South Carolina State Museum is located at 301 Gervais Street, 
Columbia, S.C. 29201.

Learn more about Burning of Columbia at http://burningofcolumbia.com.

Motor Supply Wins ‘Best Restaurant in Columbia’

Motor Supply Wins ‘Best Restaurant in Columbia’

posted in Restaurant Happenings

Motor Supply Wins ‘Best Restaurant in Columbia’

Voters in Columbia Metropolitan Magazine’s Best of Columbia 2015 Awards recently chose Motor Supply Co. Bistro as ‘Best Restaurant in Columbia’, a first-time accolade for the farm-to-fork restaurant.

Motor Supply was honored in Columbia Metropolitan Magazine’s January/February 2015 issue with a large photograph featuring General Manager Stephanie Heikila, Owner Eddie Wales and Executive Chef Wes Fulmer, and a charming Q+A with Wales:

Best Restaurant in Columbia: Motor Supply Co. Bistro 

Happiest moment: Closing up one night after I fully purchased Motor, and understanding it was mine.

Most difficult moment: Surviving the Gervais Street sweeping in 1996 and the recession of 2009.

Most exciting moment: Really the last two years … knowing that we can expect to pack the house every evening.

Funniest moment: In early1991 — a staff party when we danced on the bar and wore scallop buckets on our heads.”

Columbia Metropolitan Magazine holds Best of Columbia Awards annually, since 1991, asking Columbia, S.C. residents to vote for the best in local dining, shopping, services and more. See all of the winners in Columbia Metropolitan Magazine’s January/February 2015 issue, or online: http://columbiametro.com/Columbia-Metro/January-February-2015/The-Best-of-Columbia/.

Known for its artisan cocktails, refined yet relaxed atmosphere and daily-changing, chef-driven menu of sustainable, farm-to-table fare, Motor Supply Co. Bistro has been serving New World, made-from-scratch cuisine in the historic Columbia, S.C. Congaree Vista since 1989. Reservations can be made by calling (803) 256-6687 or by visiting www.motorsupplycobistro.com/reserve.

Motor Supply Participating in Restaurant Week South Carolina 2015

Motor Supply Participating in Restaurant Week South Carolina 2015

posted in Restaurant Happenings

Motor Supply Participating in Restaurant Week South Carolina 2015

Motor Supply Co. Bistro, Columbia, S.C.’s premier farm-to-table restaurant, will participate in Restaurant Week South Carolina January 8-18, 2015.

The farm-to-fork bistro will offer a special deal for dinner, per person: 3 courses for $40. Guests can choose from one farm-fresh salad or appetizer to start; any entrée from Motor Supply’s daily-changing menu; and any housemade dessert.

Always using the freshest ingredients from local, sustainable farms across the Midlands, Motor Supply’s menu changes daily – but guests can expect to see salad options like Watsonia Farms strawberries, walnuts and goat cheese over curly greens with citrus-basil vinaigrette; appetizers in the ranks of Chef Wes’ recent creation, fried duck wing with beet slaw and blue cheese aioli; entrées ranging from sautéed Beaufort, S.C. shrimp and Adluh grits and fresh catch market fish with ratatouille to Carolina Heritage Farms bone-in pork chop with merlot blackberry mustard and N.C. grass-fed sirloin with fingerling potato hash. Dessert options generally range from chocolate-peanut butter pie and rum cake to crème brulée and key lime pie, all homemade. See a sample dinner menu here.

To make reservations, visit http://motorsupplycobistro.com/reserve or call (803) 256-6687.

Learn more about Restaurant Week South Carolina by visiting http://RestaurantWeekSouthCarolina.com; view other participating Columbia restaurants at http://RestaurantWeekColumbia.com; and follow the social conversation on Twitter with the hashtag #RWSC.

Known for its artisan cocktails, refined yet relaxed atmosphere and daily-changing, chef-driven menu of sustainable, farm-to-table fare, Motor Supply Co. Bistro has been serving New World, made-from-scratch cuisine in the historic Columbia, S.C. Congaree Vista since 1989. Reservations can be made by calling (803) 256-6687 or by visiting www.motorsupplycobistro.com.

Motor Supply Chef Fulmer Joins Noted Southeast Chefs at Gourmet and Grapes on Kiawah, Feb. 6-8, 2015

Motor Supply Chef Fulmer Joins Noted Southeast Chefs at Gourmet and Grapes on Kiawah, Feb. 6-8, 2015

posted in News Releases

Motor Supply Chef Fulmer Joins Noted Southeast Chefs at Gourmet and Grapes on Kiawah, Feb. 6-8, 2015

Columbia, S.C. Chef Returns to Kiawah Island Golf Resort for Cancer Research Benefit

FOR IMMEDIATE RELEASE

Jan. 8, 2014 (COLUMBIA, S.C.) – Joining notable chefs from Nashville, Louisville and Charleston, Executive Chef Wesley Fulmer of Motor Supply Co. Bistro will represent Columbia, S.C. when he returns to his alma mater, the Kiawah Island Golf Resort near Charleston, S.C., to participate in the 7th annual Gourmet and Grapes gala, Feb. 6-8, 2015.

The weekend-long Gourmet and Grapes event benefits Hollings Cancer Center at the Medical University of South Carolina. The weekend-long event will take place at Kiawah Island Golf Resort – home of The Atlantic Room – where Chef Fulmer steered the kitchen under the leadership of Jonathan Banta prior to returning to the Midlands to take the helm at Motor Supply. This will be Chef Fulmer’s first time participating in the cancer research benefit.

A who’s who of culinary talent in the Southeast, Gourmet and Grapes will host six events – from dinners to seminars – for guests to enjoy Friday through Sunday.

“I’m excited to contribute – it’s a great cause for Hollings Cancer Center,” says Chef Fulmer, who is a leader in the capital city’s farm-to-table movement. “I get to return to where I honed a lot of my skills, and I get to be around familiar peers with whom I spent a great deal of time, who saw me grow and get to where I am today.”

Notable chefs participating in the prestigious event include fellow initiator in the farm-to-fork movement, Executive Chef Anthony Lamas of Seviche in Louisville, Ky. (an emerging culinary destination much like Columbia); Mike Lata, Chef and Owner of Charleston, S.C.’s FIG and The Ordinary restaurants and Best Chef: Southeast winner of the 2009 James Beard Award; and Tyler Brown, sustainable farmer and Executive Chef at Capitol Grille in Nashville, Tenn. – one of Esquire Magazine's Four New Chefs to Watch in 2011.

Chef Fulmer is excited to join these revered chefs at Gourmet and Grapes 2015. “It’s an honor to be in the company of such great professionals in the industry.”

Curtis Clark, Chef Tournant at Motor Supply Co. Bistro, who also previously worked at Kiawah Island Golf Resort, at The Sanctuary, will join Executive Chef Fulmer at the benefit.

“This is exciting for both of us, because we're both revisiting a job that we each really enjoyed,” says Chef Fulmer, recalling fond memories. “It was great being a part of the team at The Atlantic Room that was able to pull off the PGA, culinary-wise – and being the one to cook Rory McIlroy’s victory meal.”

Saturday evening’s Wine Odyssey Gala, held at The Sanctuary, encompasses a cocktail hour, silent auction, and culinary meet and greet where guests will have a chance to meet some of the most talented chefs in our region – including Chef Fulmer. Guests will also get to witness the awarding of the coveted 2015 Golden Fork Award.

Since Gourmet and Grapes began in 2009, more than $850,000 has been raised for cancer research programs at Hollings Cancer Center.

To view the full schedule of events and purchase tickets, visit www.kiawahresort.com/gourmet-grapes.

About Motor Supply

Known for its artisan cocktails, refined yet relaxed atmosphere and daily-changing, chef-driven menu of sustainable, farm-to-table fare, Motor Supply Co. Bistro has been serving New World, made-from-scratch cuisine in the historic Columbia, S.C. Congaree Vista since 1989. A new, temperature-controlled outdoor patio features tables made from reclaimed, N.C. barn wood, roll-up garage doors and original, vintage brick. Reservations can be made by calling (803) 256-6687 or by visiting www.motorsupplycobistro.com.

Get social:               Facebook: http://www.facebook.com/MotorSupply

                                    Twitter: http://www.twitter.com/MotorSupply

                                    Instagram: http://www.instagram.com/MotorSupply

Contact:

Chloe Rodgers, Flock and Rally, 843.230.1611, chloe@flockandrally.com

Tracie Broom, Flock and Rally, 415.235.5718, tracie@flockandrally.com

###

New Year’s Eve 2014 at Motor Supply

New Year’s Eve 2014 at Motor Supply

posted in Restaurant Happenings

New Year’s Eve 2014 at Motor Supply

If you were lucky enough to snag a dinner reservation for New Year's Eve 2014 at Motor Supply Co. Bistro in Columbia, S.C., you're in for a treat. Haven't made NYE dinner plans yet? We hear there are a few late reservations available.

Enjoy this preview of the dinner menu, which will also include fresh, house-made salad and dessert options; and the December 2014 local beer and artisan cocktail list. Happy New Year!

 

New Year’s Eve 2014 Menu

Motor Supply Co. Bistro

Starters

Local Carolina Oyster "Rockefeller" | $14

House bacon, garlic spinach, Grana Padano, smoked olive oil, bread crumbs

 

Cheshire 12-hour Braised Pork Cheeks | $12

Fennel choucroute, caramelized carrots, blackberry mustard

 

Duo of Hudson Valley Foie Gras | $18

Seared pumpkin seed crust, winter berries, cured Sauternes torchon, Banyuls reduction

 

Entrees

Bone-in Domestic 28 oz. Kobe Ribeye Chop | $49

Truffle potato purée, house-smoked bacon, root vegetable ragout, locally-smoked marrow butter

 

N.C. Grass-fed Bison Short Rib | $29

Congaree Milling Co. Blue Polenta "Spin Rossa," braised City Roots Tuscan kale, red onion marmalade, natural jus

 

Local Cherry Point Pier Seared Tuna | $31

Cannellini beans, Spanish chorizo, blistered tomato, arugula, crispy shallots

 

Motor Supply Duck Duo | $26

Sweet turnip purée, local speckled butter beans, citrus and thyme gastrique

 

Beaufort, SC White Shrimp | $25

Watsonia Farms sweet bell pepper chicken gumbo, local Carolina Gold rice grits

 

Carolina Heritage Farms Bone-In Pork Chop | $28

Burnt cornbread purée, sautéed Brussels spouts and house bacon, smoked ham hock red-eye gravy, charred onion jam

 

Local Seared Butternut Squash "Steak" | $19

Sweet turnip purée, Brussels sprouts, vincotto drizzle, tomato jam, crispy shallots

 

December 2014 Craft Beer and Artisan Cocktail List

Motor Supply Co. Bistro

 

 

Known for its artisan cocktails, refined yet relaxed atmosphere and daily-changing, chef-driven menu of sustainable, farm-to-table fare, Motor Supply Co. Bistro has been serving New World, made-from-scratch cuisine in the historic Columbia, S.C. Congaree Vista since 1989. A new, temperature-controlled outdoor patio features tables made from reclaimed, N.C. barn wood, roll-up garage doors and original, vintage brick. Reservations can be made by calling (803) 256-6687 or by visiting www.motorsupplycobistro.com/reserve.

Motor Supply Welcomes Vista Lights 2014

Motor Supply Welcomes Vista Lights 2014

posted in Restaurant Happenings

Motor Supply Welcomes Vista Lights 2014

On Thursday, November 20, Motor Supply is excited to support Vista Lights, the free, family-friendly annual holiday street party hosting its 29th occurrence on November 20, 2014, from 5 to 9 p.m.

Vista Lights brings the Columbia, S.C. community together to welcome the holiday season and celebrate mixing and mingling; shopping, dining and drinking at the galleries, shops, restaurants and local businesses that fill the historic Congaree Vista.

More than 60 Vista businesses will extend their hours for guests to explore the holiday treasures and specials within. Guests can browse One Eared Cow Glass and Lewis + Clark for live glass-blowing, wine tasting and 20 percent off merchandise; grab a Savannah Cinnamon drink plus discounts at Whit-Ash Furnishings; enjoy Christmas Carols at Regions Bank and get crafty at Studio Cellar. Attendees can even experience a horse-drawn carriage ride, picking up from the South Carolina State Museum and EdVenture Children's Museum.

Live music and entertainment will kick off at 6 p.m. on the Vista Lights Stage, on the corner of Lincoln and Gervais Streets, in preparation for the main event: the annual Vista tree lighting by Mayor Steve Benjamin at 7 p.m.

This year, guests are encouraged to download the free Congaree Vista Mobile App to their smartphones, tablets or computers. With convenient “Eat,” “Play,” “Stay” and “Work” tabs, the app makes is easier than ever to navigate the celebration – you can even use it to call Motor Supply for reservations.

Motor Supply will welcome Vista Lights guests for dinner from 5:30-9:30 p.m. with a specialty Vista Lights cocktail list, below. Reservations are encouraged and can be made online or by calling (803) 256-6687.

View the full list of participants and deals, parking details and download the official guide with maps at http://www.vistalightssc.com.

Photo via VistaLightsSC.com.

Enjoy Outdoor Eating; Indoor Seating on the New Patio

Enjoy Outdoor Eating; Indoor Seating on the New Patio

posted in Restaurant Happenings

Enjoy Outdoor Eating; Indoor Seating on the New Patio

Grab a seat on Motor Supply Co. Bistro’s newly renovated patio – and don’t let the weather stop you.

The new patio, which was demolished and rebuilt with the same salvaged brick from the old patio walls, boasts new garage door-style windows, giving the patio an open, outdoor feel – with the comfort of enclosed indoor seating and air conditioning, which keeps the patio cool even on Columbia, SC’s “famously hot” days.

In the cooler months, guests will enjoy outdoor seating with the warmth of the heated indoors, making patio dining in Columbia, S.C. a year round enjoyable experience. And on those perfect spring and fall days and evenings, the large glass garage-door style windows roll up, converting the space into an open-air dining setting.

The scenic windows and recovered brick walls aren’t the only one-of-a-kind features Motor Supply added to the new patio: Bricker & Beam (formerly Reclaim Workshop), a local Columbia, S.C. business that creates handcrafted wooden furniture and refurbished leathergoods, worked with Motor Supply owner Eddie Wales to craft 10 tabletops for the renovated space.

Josh Cox, owner of Bricker & Beam, repurposed antique black walnut wood from old barns in Western North Carolina into the beautiful tables that now furnish Motor Supply’s new patio. Wales was thrilled to work with a local craftsman to build the exact tables he wanted for the restaurant patio’s new look. “Even our tables are sustainably produced,” he beamed.

Wales and Cox were recently featured in a WLTX News 19 story about the two local companies’ collaboration.

The sleek, streamlined design of the new patio is thanks to Studio 2LR Architecture, a Columbia, S.C. firm, along with Wales' wife, Tracy Wales. Local company Palmetto Construction & Renovations completed the build, and Columbia’s Hay Hill Garden Market landscaped the surrounding area.

Come to Motor Supply to check out the newly renovated patio – any time; any season.

Make reservations online or by calling 803.256.6687.

Images by Forrest Clonts.

Fall Harvest Week 2014 Cocktail and Dinner Menus Revealed

Fall Harvest Week 2014 Cocktail and Dinner Menus Revealed

posted in Restaurant Happenings

Fall Harvest Week 2014 Cocktail and Dinner Menus Revealed

The exclusive, limited-edition farm-to-table dinner and artisan cocktail menus are now revealed for Fall Harvest Week at Motor Supply Co. Bistro, October 7-12, 2014.

Cocktail concepts are created by Head Barman Josh Streetman, and will be mixed up him and his staff all week, starting with public event Meet the Farmer Happy Hour on Tuesday, October 7 from 5:30-7:00 p.m. The special dinner menu is crafted by Executive Chef Wes Fulmer, and offers inventive items combining ingredients from the 11 featured Fall Harvest Week farms, made specifically for this celebratory week at Motor Supply.

 

Harvest Week Cocktail Menu: Fall 2014 at Motor Supply Co. Bistro

Harvest Week Dinner Menu: Fall 2014 at Motor Supply Co. Bistro

Make reservations online or by calling 803.256.6687.

Featured Farms Unearthed; Ingredient Sneak Peek for Fall Harvest Week, Oct. 7-12, 2014

Featured Farms Unearthed; Ingredient Sneak Peek for Fall Harvest Week, Oct. 7-12, 2014

posted in News Releases

Featured Farms Unearthed; Ingredient Sneak Peek for Fall Harvest Week, Oct. 7-12, 2014

FOR IMMEDIATE RELEASE

Featured Farms Unearthed; Ingredient Sneak Peek for Fall Harvest Week at Motor Supply Co. Bistro, Oct. 7-12, 2014

Oct. 1, 2014 (COLUMBIA, S.C.) – New Midlands farms join the ranks for Motor Supply’s Fall Harvest Week, October 7-12, 2014, the weeklong fête featuring a specialty dinner menu and limited edition cocktail list, exclusive to Harvest Week, in honor of the small, local and sustainable farms the bistro works with year-round.

Inspired Ingredients

In celebration of the restaurant’s upcoming 25th anniversary, accomplished Executive Chef Wesley Fulmer has created a superb, all-housemade menu – not-to-miss by regulars and visitors alike – combining the freshest ingredients from the 11 Fall Harvest Week featured farms.

Guests will have their pick from a menu featuring several different first course, salad course, entrée and dessert options, featuring ingredients like Merguez sausage, pumpkin seed vinaigrette and ricotta gnocchi – Chef Wes is out to impress this Harvest Week.

Fall Harvest Week 2014 Featured Farms

Carolina Heritage Farms – Pamplico, SC
City Roots – Columbia, SC
Doko Farm – Blythewood, SC
Floral and Hardy Farms – Lexington, SC
Freshly Grown Farms – Columbia, SC
Hanna Hands Farm – Ridgeway, SC
Heather’s Artisan Bakery – Columbia, SC
Trail Ridge Farm and Dairy – Aiken, SC
Watsonia Farms – Monetta, SC
West Ridge Farms – Little Mountain, SC
Wil-Moore Farms – Lugoff, SC

Farm-to-Shaker

Head Barman Josh Streetman will be mixing up farm-to-shaker cocktails for the limited edition Harvest Week Cocktail List, with an equally creative manner. Try them Tuesday, October 7, 5:30-7:00 p.m. at Meet the Farmer Happy Hour, where guests, media, local foodies and travelers alike will gather to meet and mingle with the featured farmers.

Don’t forget to stay for dinner at the historic oak bar, a cozy indoor table or out on the newly renovated patio, decked with fresh fall blooms from Floral and Hardy Farms, the restaurant’s local, year-round floral supplier. Reservations are highly encouraged and can be made by calling (803) 256-6687 or by visiting www.motorsupplycobistro.com/reserve.

Motor Supply’s dedication to the Slow Food initiative, maintenance of strong relationships with small, sustainable farms and daily-changing menus mean each day of the past 25 years – for both staff and guests – feels as fresh as the local ingredients used. The restaurant has hosted Harvest Week biannually since Fall 2011, but has been serving made-from-scratch cuisine in the historic Vista since 1989.

About Motor Supply

Known for its artisan cocktails, refined yet relaxed atmosphere and daily-changing, chef-driven menu of sustainable, farm-to-table fare, Motor Supply Co. Bistro has been serving New World, made-from-scratch cuisine in the historic Columbia, S.C. Congaree Vista since 1989. A new, temperature-controlled outdoor patio features tables made from reclaimed, N.C. barn wood, roll-up garage doors and original, vintage brick. Reservations can be made by calling (803) 256-6687 or by visiting www.motorsupplycobistro.com/reserve.

Get social:

Facebook: http://www.facebook.com/MotorSupply

Twitter: http://www.twitter.com/MotorSupply | #harvestweek

Instagram: http://www.instagram.com/MotorSupply

Contact:

Chloe Rodgers, Flock and Rally, 843.230.1611, chloe@flockandrally.com

Tracie Broom, Flock and Rally, 415.235.5718, tracie@flockandrally.com           

###

Motor Supply Co. Bistro Celebrates 25 Years During Fall Harvest Week, Oct. 7-12, 2014

Motor Supply Co. Bistro Celebrates 25 Years During Fall Harvest Week, Oct. 7-12, 2014

posted in News Releases

Motor Supply Co. Bistro Celebrates 25 Years During Fall Harvest Week, Oct. 7-12, 2014

FOR IMMEDIATE RELEASE

Motor Supply Co. Bistro Celebrates 25 Years During Fall Harvest Week, Oct. 7-12, 2014

September 11, 2014 (Columbia, S.C.) – Since 1989, Motor Supply Co. Bistro’s food-obsessed staff has been one of the driving forces behind the farm-to-table initiative in Columbia, S.C. There have been changes behind the stove and the bar; in the décor and techniques (including a comfortable, new outdoor patio as of August 2014); and at the host stand, when longtime GM Eddie Wales became owner in the year 2000. However, one thing has not changed – Motor Supply’s dedication to supporting local, sustainable Midlands farms and celebrating the Slow Food principles of "good, clean and fair" foodways, all in a casual, relaxed environment.

This fall, Motor Supply will celebrate its 25th anniversary during Fall Harvest Week, October 7-12, 2014. This will be the 7th biannual occurrence of the farm-to-community event at the historic Vista restaurant that has become a must for locals and visitors alike.

Meet the Farmer Happy Hour

Harvest Week will kick off on Tuesday, October 7, 2014 with Meet the Farmer Happy Hour, 5:30-7:00 p.m., when the public is encouraged to come grab the first sip of the exclusive, limited edition Harvest Week Cocktail List, and meet and chat with the local farmers featured during the weeklong celebration. Motor Supply Head Barman Josh Streetman shines with his daring and progressive pairings of homemade bitters, house-infused liqueurs and farm-to-shaker produce.

Farm to Plate

One of Motor Supply’s more recent additions, Executive Chef Wesley Fulmer – previously from James Beard Award-winning restaurants in New Orleans and Philadelphia as well as Kiawah's Atlantic Room – rose to the occasion during his first Harvest Week in June 2014, concocting bold, flavorful entrees like a coupling of seared duck breast and duck confit crépinette, as well as a housemade rabbit ravioli, both featuring Midlands farms. What will Chef Wes whip up this time?

Harvest Week at Motor Supply began in 2011 as a way to highlight Motor Supply’s year-round partnering with small, sustainable, organic and near-organic farms in the Midlands – and continues as a way for the restaurant to thank local farmers for their hard work by highlighting each farm’s best seasonal ingredients, combining them in a distinctively Motor Supply fashion.

About Motor Supply

Known for its artisan cocktails, refined yet relaxed atmosphere and daily-changing, chef-driven menu of sustainable, farm-to-table fare, Motor Supply Co. Bistro has been serving New World, made-from-scratch cuisine in the historic Columbia, S.C. Congaree Vista since 1989. A new, temperature-controlled outdoor patio features tables made from reclaimed, N.C. barn wood, roll-up garage doors and original, vintage brick. Reservations can be made by calling (803) 256-6687 or by visiting www.motorsupplycobistro.com/reserve.

GET SOCIAL

Facebook: http://www.facebook.com/MotorSupply

Twitter: http://www.twitter.com/MotorSupply | #harvestweek

Instagram: http://www.instagram.com/MotorSupply

Contact:

Chloe Rodgers, Flock and Rally, 843.230.1611, chloe@flockandrally.com

Tracie Broom, Flock and Rally, 415.235.5718, tracie@flockandrally.com

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Harvest Week at Motor Supply Co. Bistro

Harvest Week at Motor Supply Co. Bistro

posted in Restaurant Happenings

Harvest Week at Motor Supply Co. Bistro

You’ve heard talk about #HarvestWeek at @MotorSupply – but what exactly is it?

What is Harvest Week?

            Motor Supply Co. Bistro supports sustainable organic and near-organic farmers in the Midlands by regularly buying their meats, poultry, dairy, eggs and produce for its daily-changing lunch, dinner and brunch menus – and Harvest Week is a designated biannual weeklong celebration of these local, sustainable farms across the Midlands, taking place every summer and fall.

Harvest Week highlights the local partner farms with whom Motor Supply has year-round relationships through the following:

  • A special, nightly-changing Harvest Week dinner menu, loaded with more local, sustainable ingredients than usual in unique, inventive combinations

            This is when the kitchen team really goes wild.

            All you need is a dinner reservation to get in on things.

 

  • A one-week-only, limited edition Harvest Week cocktail list.

            Like the kitchen, the bar lets loose with the creativity.

            Have cocktails with dinner, or pull up to the historic oak bar and take a tour of the farm-to-shaker magic.

 

  • A "Meet the Farmer Happy Hour" event, which kicks things off on the first Tuesday of Harvest Week, 5:30-7pm. The featured farmers, Motor regulars and local media gather at the bar for a laid-back, free soiree with cash bar and an assortment of complimentary hors d'oeuvres, open to the public.

            Afterwards, our farming partners enjoy dinner on the house as a thank-you for everything that they do year-round.

 

Bottom line: Harvest Week offers the local community a unique, celebratory experience built on Motor Supply’s passion for fresh, local and sustainable ingredients, its progressive community and environmental goodwill.

 

When did Harvest Week begin?

            Harvest Week began in Fall 2011, but Motor Supply’s made-from-scratch cuisine has been served from its historic landmark building in the Vista since 1989.

Then, why did Motor Supply create Harvest Week, you ask?

The restaurant doesn’t just support the small, sustainable farms in the Midlands – it has personal relationships with the farmers.

Harvest Week started as an opportunity to feature local farmers and their ingredients, and thank them for their hard work, and is now a biannual, weeklong celebration of these local farmers, their families, and their delicious, sustainably produced ingredients.

 

Who are the farmers?

            Motor Supply’s partner farms are small, sustainable, organic or near-organic and located in or near the Midlands, along with surrounding counties like Newberry and Florence. Most of the featured Harvest Week farms are farms with whom Motor Supply works year-round, and some work with the restaurant specifically for Harvest Week, based on what’s seasonal and fresh.

 

How can I attend?

            Harvest Week is a free, non-ticketed event. It’s always kicked off on the first night, a Tuesday, with Meet the Farmer Happy Hour, where the local community is encouraged to stop by to try the exclusive, limited edition Harvest Week Cocktail List and meet and chat with farmers from featured Harvest Week farms – a rare and unique opportunity.

Harvest Week continues through Sunday of that week, and each night features a distinctive menu of dishes created with ingredients directly from the featured farms.

Reservations are strongly suggested during Harvest Week and can be made by calling 803-256-6687 or by visiting www.motorsupplycobistro.com.

 

Get social! Stay in the loop on all things Harvest Week by following @MotorSupply on Twitter and Facebook and using hashtag #HarvestWeek.

Motor’s Creative Dishes and Great Service Bring Business Travelers

Motor’s Creative Dishes and Great Service Bring Business Travelers

posted in Restaurant Happenings

Motor’s Creative Dishes and Great Service Bring Business Travelers

Columbia natives have celebrated Motor Supply Co. Bistro’s upscale farm-to-table dishes and handcrafted cocktails since its conception in 1989, but the restaurant also serves as a particularly popular hub for another audience entirely: business travelers.

“We have a really large contingent of business travelers,” Josh Streetman, Motor Supply’s head barman, said. “We always say we’re right here in the eye of the storm. We’ve got three or four hotels right around us, as well as the convention center and people who are members of the legislature downtown.”

Streetman says Motor Supply’s reputation and outlets like social media and blogs are a huge part of the driving force that brings business travelers through Motor Supply. On any given weeknight, Streetman says, the whole bar area might be filled with business people.

Visitors regularly rave about the restaurant’s wine list, variety of creative dishes, and polite service. This reputation works not only as a recommendation for new business people visiting Columbia, but also brings regulars back to Motor Supply. Whether they are coming through the city once a year, once a month, or once a week, Streetman says, the restaurant’s regulars make a habit of having a meal at Motor Supply.

Streetman says the upscale atmosphere of the restaurant is a huge drawing force for business travelers.

“Business people go out and travel and are solo—they’re by themselves. They don’t necessarily want to go out and party. It’s not a Vegas experience for everyone,” Streetman says. “These are business people, and they want to come and have a nice dinner. They want to have a little conversation and dinner, and then they want to get back to work.”

Motor Supply General Manager Stephanie Heikila says that the restaurant’s conversation-starting environment is one of its biggest strengths for creating a great restaurant atmosphere for business travelers.

“I think one of the coolest things about Motor Supply is that it’s a place with no TVs. You come in here, and you talk to people,” Heikila says.

Stephanie says the lack of distraction coming from televisions encourages interaction between strangers, particularly at the bar, allowing business travelers to easily forge new friendships. Among the conversation starters are regularly rotated works of art, as well as the historic building’s rustic atmosphere.

Streetman says that for incoming travelers, Motor Supply is the “total package.” The combination of the restaurant’s dedicated staff, historic atmosphere, and innovative, ever-changing menu are some of the strongest aspects behind Motor Supply’s great reputation.

“Motor Supply is not a happy hour party place. It’s more of a serious food establishment,” Streetman said. “We have a lot of people who come because of that. They come for the food, and they appreciate the hospitality and service.”

Looking for more? Meet the staff, browse photos, check out today's menu and make reservations. Have a question, recommendation or compliment? Contact us.

Visual Feast: Anastasia & Friends’ “Eat with Art” at Motor Supply

Visual Feast: Anastasia & Friends’ “Eat with Art” at Motor Supply

posted in Restaurant Happenings

Visual Feast: Anastasia & Friends’ “Eat with Art” at Motor Supply

From the outside of the historic brick building which houses Motor Supply Co. Bistro, you might not expect to walk in and see a cozy, contemporary restaurant – finished off with works of bright, modern art showcased on the walls of the interior. Hand-selected and rotated regularly, these art exhibitions are the pride and joy of local art curator Anastasia Chernoff, whose Eat With Art project aims to combine the joys of exploring an art gallery and leisurely enjoying a great meal.

Chernoff says the idea for Eat with Art originated from a conversation she had with Motor Supply Owner Eddie Wales, when he expressed interest in hosting art shows in the restaurant with pieces from Chernoff’s gallery, Anastasia & Friends, located on Columbia’s Main Street.

From there, the project took flight. Chernoff constantly adapts the way she selects Motor Supply’s art exhibitions – which are installed for up to three months in the restaurant – always staying conscious of the emotions stimulated by the art she selects.

“It’s empowering to be able to take a space and shift the entire energy of the room by installing a new show on the walls,” Chernoff says. “Art is powerful! It has the potential to elicit so many dynamics as it transforms a space.”

Among the collections that have been featured at Motor Supply through Eat With Art are well-known artists like Blue Sky, Paul Kauffman, Morey Weinstein, Whitney LeJeune and even some of Chernoff’s own work. Each time, Chernoff says, she selects only work about which she is particularly excited.

“There’s no way I could ever name a favorite. It would be like saying which one of your children you like the best,” Anastasia says. “Each artist brings their own unique perspective to their medium, like a fingerprint—no one is the same.”

At her own gallery on Main Street, Chernoff says the average person spends only a brief amount of time actually looking at a piece of art, often due to crowded space or because viewers will get distracted by socializing with others. Because of this, sales she makes at the gallery are “based on instant connections or from a later vision from a patron when the gallery is empty.” Thus, Eat With Art has allowed more people the time needed to bond with, contemplate and eventually choose a work of art.

“In order for the viewer to completely understand a piece of work, there must be a connection. Sometimes it takes longer than a couple of minutes to establish that connection,” explains Stephanie Heikila, General Manager at Motor Supply. “In a restaurant environment like Motor Supply, you have more of a captive audience.”

“We’ve had pieces that are just mind-blowing,” Heikila says, noting that the art is always a great conversation starter for Motor Supply customers. “The colors featured in the art here now are just beautiful.”

The current installation at Motor Supply is by local abstract figurative artist Bonnie Goldberg. She is self-taught and has worked with several notable painters; her studio is located in downtown Columbia’s historic Arcade Building at 1332 Main Street, Suites 27 and 72.

Chernoff’s love affair with Motor Supply Co. Bistro has been strong since its opening in 1989, and she considers the restaurant to be “a home away from home” for her. The atmosphere of Motor Supply, she says, makes it particularly conducive to showcasing art, not only because the space is well lit, but also because of the care and creativity that go into the food and beverages the restaurant produces.

“Motor Supply is an artistic, culinary experience. I couldn’t ask for a better place to show art.”

Anastasia Chernoff’s curated “Eat with Art” exhibitions at Motor Supply rotate once every 2-3 months and feature acclaimed local artists. The Anastasia & Friends art gallery is located in the lobby of the Free Times building at 1534 Main St., Columbia, S.C., 29201. The gallery is open from 9 a.m. to 5 p.m. Monday through Friday. Closed for the month of July, the gallery’s monthly exhibitions will reopen next month. To connect on Facebook, visit https://www.facebook.com/Anastasia.and.Friends.

Looking for more? Browse today's menu, check out past press and make reservations.

Repurposed Time: The Story Behind Motor Supply’s Historic Bar

Repurposed Time: The Story Behind Motor Supply’s Historic Bar

posted in Restaurant Happenings

Repurposed Time: The Story Behind Motor Supply’s Historic Bar

"The days pass and are reckoned to our account."

Pereunt et Imputantur, a Latin phrase engraved in the clock adorning the top of Motor Supply’s bar, roughly translates to the above motto. The saying is popular for clocks and sundials, alluding to the way we spend our time - whether that be wisely or not.

This inscription was a bit of a mystery when Motor Supply opened its doors in 1989, much like the bar itself. Motor Supply’s iconic bar was purchased from Aiken Antiques, formerly located in Five Points, by the original owners. Of course, purchasing a piece of furniture to serve as the bar was a necessity, but the white marble columns and ornate drawers of this particular structure brought an iconic, “old world” feel that was unmatched.

The history behind the massive antique serving as the centerpiece of the restaurant has undergone a great deal of scrutiny, with speculations of origin ranging from Hungary to Austria.

While the “Germania Hotel” text on the center drawer certainly lends itself to such a theory, restaurant owner Eddie Wales consulted with someone in the antiques business who analyzed the architecture and structure of the bar, noting its roots weren’t European. A bit of research did indeed lead him to the Germania Hotel - the one formerly located in Red Bank, New Jersey. It may never be a confirmed fact, but the 19th century hotel seems to have been the original home of Motor’s well-loved bar.

Additions to the bar were installed to make it just that. Custom wine glass holders grace both sides. Prior to their installation, a large cabinet was also custom-made, including small wooden compartments for holding mini bottles. When the law requiring that bars serve liquor from mini bottles was repealed in 2005, the cabinet was sacrificed to build the shelves that currently house the bar’s liquors.

Around this time, it was noted the bar was beginning to bow out and lean, causing the floor to lose its structural integrity and rot out beneath it. It didn’t take Wales long to realize that, at some point, it was going to fall over and cause irreparable damage. A large crew was called in to take the bar apart, move the entire structure and repair the floors. It’s hard to imagine this complex antique being moved at all.

The addition of the large Klipsch speakers was also a strategic move, perfectly complementing the vintage vibe. Wales has caught a lot of grief for their clunky appearance, but he wouldn’t have it any other way.

“I get told all the time to invest in smaller speakers that wouldn’t be so prominent and would sound just as good, but those are part of the history,” says Wales. “The fact that they’ve held up for 25 years is impressive, too. People always recommend that I get rid of them. I won’t do it.”

Next to the original neon sign, Motor Supply’s bar serves as a constant reminder of the restaurant’s rich local history. The century-old bar’s mysterious origin only adds to its beauty and character. Wales knows his customers see the furnishing as more than just an oversized hutch.

“People ask about it all the time. It’s simply a beautiful piece of furniture.”

Photos by Kim Jamieson, 2014.

Looking for more? Learn the history of Motor Supply's iconic Vista building, view more photos, meet the staff or make a reservation.

Smurfettes, Foxes and Farmers, Oh My! Summer Harvest Week 2014 Recap

Smurfettes, Foxes and Farmers, Oh My! Summer Harvest Week 2014 Recap

posted in Restaurant Happenings

Smurfettes, Foxes and Farmers, Oh My! Summer Harvest Week 2014 Recap

With killer cocktails and a "best of the best," all-local menu, Harvest Week was a record breaker this summer.

New Executive Chef Wesley Fulmer put his own spin on the event, offering an ecelctic menu highlighting the best of each 11 featured farms' ingredients, transforming the combinations of each rustic ingredient into a beautifully refined, delectable dish. 

Head Barman Josh Streetman shook up the cocktail menu in his signature style, complimenting Chef Wes' dishes and pushing the boundaries of farm-to-shaker cocktail ingredient mixing in a delicious way.

 

For a full recap of everything Harvest Week, check out the Storify below, and stay tuned for photos from Meet the Farmer (and the Chef!) Happy Hour

Already missing Harvest Week?

Save the date for Fall Harvest Week at Motor Supply, October 7-12, 2014.

 

Chef Wesley Fulmer chats with Mike Allen on 92.1 The Palm about Harvest Week, June 10-15

Chef Wesley Fulmer chats with Mike Allen on 92.1 The Palm about Harvest Week, June 10-15

posted in Restaurant Happenings

Chef Wesley Fulmer chats with Mike Allen on 92.1 The Palm about Harvest Week, June 10-15

The much-anticipated Summer Harvest Week at Motor Supply kicks off tonight at Meet the Farmer (and the Chef!) Happy Hour, 5:30-7:00, and Mike Allen from local radio station 92.1 The Palm sat down with Motor Supply’s Executive Chef, Wesley Fulmer, to discuss what’s in store for this week.

The sixth biannual farm-to-community event, June 10-15, 2014, will celebrate 11 of Motor Supply’s local farming partners.

Fulmer, who has worked to build an even stronger bond with the Midlands' sustainable farmers since he became the Executive Chef in February, has a real passion for honoring the progressive work these local farms are doing.

“It’s our chance to give back to these hardworking famers,” said Fulmer. “You’ve got so many obstacles to climb over, especially when you’re doing it the way these guys are doing it. You’ve got a lot of love and care that goes into it.”

Motor Supply will create a variety of fresh, farm-to-table dishes for each night during Harvest Week, as well as some unique cocktails, also inspired by these local farms.

“We definitely want to highlight and give homage to the private farms out there, because they mean so much to what we do at Motor Supply.”

Looking for more? Get the scoop on Summer Harvest Week at Motor Supply, June 10-15, grab a sneak peek at the Harvest Week cocktail list, debuting tonight, June 10, at Meet the Farmer (and the Chef!) Happy Hour, 5:30-7:00 p.m., learn more about Executive Chef Wesley Fulmer, and make reservations.

Farms Revealed and Cocktail Sneak Peek: Harvest Week at Motor Supply, June 10-15, 2014

Farms Revealed and Cocktail Sneak Peek: Harvest Week at Motor Supply, June 10-15, 2014

posted in News Releases

Farms Revealed and Cocktail Sneak Peek: Harvest Week at Motor Supply, June 10-15, 2014

FOR IMMEDIATE RELEASE

Farms Revealed and Cocktail Sneak Peek:

Harvest Week at Motor Supply, June 10-15, 2014

June 3, 2014 (COLUMBIA, S.C.) – Fresh, new farms join the ranks for Summer Harvest Week at Motor Supply, a celebration of the bistro’s year-round relationships with small, local and sustainable farms, June 10-15, 2014. In addition to nailing down dinner reservations early to enjoy nightly special menus packed with ingredients sourced specifically from partner farms for Harvest Week, local foodies have learned to seize the day and partake in the bizarrely delicious, one week-only cocktail list as well.

Cited in major publications such as The New York Daily News, US Airways Magazine and National Geographic Traveller as one of South Carolina’s most notable farm-to-table dining destinations, Motor Supply will feature eleven of its small, sustainable S.C. farming partners, including year-round suppliers as well as new producers brought in by new Executive Chef Wesley Fulmer, who took the helm in Spring 2014.

Meet the Farmer (and the Chef!)

Meet the Farmer (and the Chef!) Happy Hour will kick off Harvest Week on Tuesday, June 10, from 5:30–7:00 p.m., when guests are invited to meet & mingle with featured farm owners as well as Executive Chef Wesley Fulmer, whose pedigree includes stints at James Beard Award-winners Susanna Foo in Philadelphia and Restaurant August in New Orleans. Most recently, Fulmer served as Sous Chef at the esteemed Atlantic Room at the Kiawah Island Golf Resort, where he established relationships with some of the Lowcountry’s most conscientious producers. 

Harvest Week Cocktail Sneak Peek

Featuring daring and unusual – but innovative and tasty – combinations, the Harvest Week limited edition cocktail menu highlights seasonal ingredients to coordinate with the kitchen, all mixed up by Head Barman and resident “mad scientist” Josh Streetman.

Cocktail concepts feature pickling (from tomatoes to strawberries), fresh, local fruit (blueberries and peaches) and savory ingredients (hot sauce and local quail eggs) in everything from martinis and punches to flips and sours.

Summer Harvest Week 2014 Featured Farms

  • Carolina Heritage Farms: Heritage pork from Pamplico
  • City Roots: Variety of produce from innovative, award-winning in-town farm
  • Derrick Gunter: Tasty Tomato Festival award-winning heirloom tomatoes from Pelion
  • Doko Farm: Heritage meats listed on the Slow Food Ark of Taste from Blythewood
  • Floral and Hardy Farm: “Hard-to-ship flowers” grown in Lexington at the Midlands’ only fresh cut flower farm
  • Freshly Grown Farms: Hydroponically-grown, ladybug-protected greens from Columbia
  • Hanna Hands Farm:  Pasture-raised rabbits from a hobby farm in Ridgeway
  • Lever Farms: Certified SC Grown strawberries from Pomaria
  • Trail Ridge Farm and Dairy: “Famously delicious” goat cheese & dairy in Aiken
  • West Ridge Farms: Premium, grass-fed beef from Little Mountain
  • Wil-Moore Farms: Free-range poultry, eggs and grass-fed beef, family-owned in Lugoff

Motor Supply supports sustainable organic and near-organic farmers in the Midlands by regularly buying their meats, poultry, dairy, eggs and produce for the daily-changing lunch, dinner and brunch menus at Motor Supply. Summer Harvest Week 2014 will mark the sixth occurrence of Motor Supply’s signature biannual farm-to-fork event.

Motor Supply Co. Bistro has been serving New World, made-from-scratch cuisine in the Vista since 1989. Reservations can be made by calling 803-256-6687 or by visiting motorsupplycobistro.com/reserve.

Get social:               Facebook: http://www.facebook.com/MotorSupply

                                    Facebook event: https://facebook.com/events/1449262168652876

                                    Twitter: http://www.twitter.com/MotorSupply | #HarvestWeek

                                    Instagram: http://www.instagram.com/MotorSupply

Contact:        Tracie Broom, Flock and Rally, 415.235.5718, tracie@flockandrally.com

                         Debi Schadel, Flock and Rally, 803.348.8861, debi@flockandrally.com

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Motor Supply receives fourth consecutive TripAdvisor Award of Excellence

Motor Supply receives fourth consecutive TripAdvisor Award of Excellence

posted in Restaurant Happenings

Motor Supply receives fourth consecutive TripAdvisor Award of Excellence

It’s all in the numbers: 5, 4.5, and 4 -- the ranking out of 815 restaurants in Columbia, S.C., the overall rating on a 5-point scale, and the number of years Motor Supply has received the TripAdvisor Award of Excellence.

Motor Supply was awarded the coveted 2014 Award of Excellence from TripAdvisor, the world’s leading community-generated travel & restaurant rating system, making the farm-to-table restaurant a winner from every year the award has been given.

“We are happy to receive TripAdvisor’s Award of Excellence for the fourth straight year,” says owner Eddie Wales. “We admire TripAdvisor’s consistent, high-quality rating system and appreciate the thousands of travelers that visit Motor Supply and Columbia each year.”

Motor Supply holds the highest number of TripAdvisor reviews out of the 5 Columbia, S.C. restaurant winners.

Motor Supply Co. Bistro prides itself on unique, made-from-scratch meals in a variety of styles, prepared from local, sustainable ingredients by accomplished Executive Chef Wesley Fulmer; an extensive wine list and periodically changing artisan cocktail lists; a contemporary, refined yet relaxed atmosphere and friendly, efficient service.

Looking for more? Browse Motor Supply photos, read more news, shop or make reservations.

New Chef, New Twist on Harvest Week at Motor Supply: June 10-15, 2014

New Chef, New Twist on Harvest Week at Motor Supply: June 10-15, 2014

posted in News Releases

New Chef, New Twist on Harvest Week at Motor Supply: June 10-15, 2014

FOR IMMEDIATE RELEASE

New Chef, New Twist on Harvest Week at Motor Supply: June 10-15, 2014

Chef Wesley Fulmer brings new local, sustainable farms to biannual celebration

May 12, 2014 (COLUMBIA, S.C.) – A new chef, new farming partners and new dishes will put a fresh spin on this summer’s Harvest Week, the biannual farm-to-community event hosted by Motor Supply, from Tuesday, June 10 through Sunday, June 15, 2014.

Meet the Farmer (and the Chef!) Happy Hour on June 10

At the casual, friendly Meet the Farmer (and the Chef!) Happy Hour on Tuesday, June 10, 5:30-7:00 p.m., guests can chat with Harvest Week farmers – as well as new Executive Chef Wesley Fulmer.

"I'm looking forward to having all our farming partners and our new chef together for the first time,” says owner Eddie Wales. “Chef Wes is already continuing relationships with existing farming partners, and he’s brought some new farms to the table, as well. Getting to see our new chef, the farmers and our customers get to mingle for the first time in an official capacity will be exciting.”

A Career Come Full Circle

Chef Fulmer, already known to staff and regulars as Chef Wes, was tapped as the new Executive Chef at Motor Supply in February 2014. An S.C. native, Chef Fulmer has cooked in multiple James Beard Award-winning kitchens from New Orleans to Philadelphia, and he was thrilled to return home to work with small, local S.C. producers.

“I couldn't be more pleased with how Wes has been adapting to Columbia, and how closely and successfully he’s been working with local farms and our staff,” adds Wales.

Turning It Up to Eleven with the Menu

During Harvest Week at Motor Supply, a remarkable array of farm-to-table dishes featuring ingredients from local, sustainable farms will be added to the already conscientious dinner menu each evening. It’s a field day for the Slow Food community – and for Chef Wes and his culinary team, who approach the week as a challenge to amp up a menu that, on a regular week, is already a tribute to sustainable food production.

The Whole Garden in Your Glass

Motor Supply's cocktail menu also gets the Slow Food treatment for the week, courtesy of Head Barman Josh Streetman. His carefully crafted Harvest Week Cocktail List will feature seasonal, farm-to-shaker ingredients, inspired by what’s fresh from the local farms. Expect uncommon applications of vegetables, fruits, herbs and more, like last year’s Green Tomato Gin & Tonic, featured on the Garden and Gun blog in July 2013.

The Vista destination restaurant supports organic and near-organic farmers in the Midlands by regularly buying their meats, poultry and produce for the daily-changing lunch, dinner and Sunday brunch menus at Motor Supply. This June’s Harvest Week will mark the sixth occurrence of the twice-yearly event.

Motor Supply Co. Bistro has been serving New World, made-from-scratch cuisine in the Vista since 1989. Reservations can be made by calling 803-256-6687 or by visiting http://motorsupplycobistro.com/reserve.

GET SOCIAL            Facebook: http://www.facebook.com/MotorSupply | Event: https://www.facebook.com/events/1449262168652876

                                    Twitter: http://www.twitter.com/MotorSupply | #harvestweek

                                    Instagram: http://www.instagram.com/MotorSupply | #harvestweek

Contact:        Tracie Broom, Flock and Rally, 415.235.5718, tracie@flockandrally.com

                        Debi Schadel, Flock and Rally, 803.348.8861, debi@flockandrally.com

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Meet Blue Sky at Motor Supply Co. Bistro to kick off “The World’s Greatest Art Show,” April 24, 2014

Meet Blue Sky at Motor Supply Co. Bistro to kick off “The World’s Greatest Art Show,” April 24, 2014

posted in Restaurant Happenings

Meet Blue Sky at Motor Supply Co. Bistro to kick off “The World’s Greatest Art Show,” April 24, 2014

Meet world-renowned artist and Columbia, S.C. native Blue Sky at the Motor Supply bar on Thursday, April 24, 6:00-9:00 during a special meet-the-artist reception, kicking off the veteran painter’s new art exhibition at Motor Supply.

Sky’s new collection, “The World’s Greatest Art Show,” curated by Anastasia & Friends gallery, will be on display at Motor Supply during the 23rd annual local art crawl Artista Vista, April 24-26, 2014.

“The World’s Greatest Art Show” contains gorgeous, Palmetto-state-inspired, acrylic-on-canvas-creations including “Autumn Sonorities,” “That I Should Love a Bright, Particular Star,” and “Swamp Angel.”

Autumn Sonorities-Blue Sky

Autumn Sonorities

That I Should Love a Bright, Particular Star-Blue Sky

That I Should Love a Bright, Particular Star

Swamp Angel-Blue Sky

Swamp Angel

 

Nicknamed “Wild Blue Sky,” the nature-loving artist’s work has been featured at the Smithsonian, The National Academy of Design in New York, Chicago Museum of Contemporary Art; in Newsweek, Reader’s Digest and more.

Blue Sky

Artist Blue Sky

 

Artista Vista, Columbia’s oldest and most celebrated art crawl, is an annual celebration of the local pool of artistic talent in Columbia, S.C. For three evenings, art galleries in the historic Congaree Vista open up for attendees, providing complimentary refreshments, live entertainment and more, with the overarching goal of supporting the arts in Columbia, S.C.

Make reservations at Motor Supply before you hit the art crawl Thursday, April 24-Saturday, April 26 at www.motorsupplycobistro.com/reserve.

New Executive Chef Tapped at Motor Supply Co. Bistro in Columbia, S.C.

New Executive Chef Tapped at Motor Supply Co. Bistro in Columbia, S.C.

posted in News ReleasesRestaurant Happenings

New Executive Chef Tapped at Motor Supply Co. Bistro in Columbia, S.C.

FOR IMMEDIATE RELEASE

New Executive Chef Tapped at Motor Supply Co. Bistro in Columbia, S.C.

Farm-to-table restaurant welcomes Chef Wesley Fulmer

April 9, 2014 (COLUMBIA, S.C.) – Eddie Wales, owner of Motor Supply Co. Bistro in Columbia, South Carolina, is pleased to announce that Wesley Fulmer has been tapped as the new Executive Chef at the progressive, farm-to-table restaurant in the Congaree Vista.

Chef Fulmer, originally a native of Prosperity, S.C., has returned to the Midlands after spending over a decade honing his craft in some of America’s top culinary cities.

Fulmer worked in Philadelphia at French-Chinese fusion restaurant Susanna Foo. Chef Foo, winner of two James Beard Awards – one for Best Chef in the Mid-Atlantic Region and one for Best International Cookbook – is widely regarded as one of the most accomplished Chinese chefs in the U.S.

More recently, Fulmer served as Sous Chef at The Atlantic Room at The Ocean Course at The Kiawah Island Golf Resort near Charleston, S.C., where he led the culinary team during the 2012 PGA Tour Championship and through several of the South’s most elite weddings and corporate banquets under Chef de Cuisine Jonathan Banta.

“Chef Fulmer has a great understanding of when to push the envelope and when to hold back and let simplicity shine,” says Chef Banta.

Chef Fulmer is classically trained in French and Italian techniques, including French and Italian pastry and baking from the Auguste Escoffier School of Culinary Arts, formerly the Culinary School of the Rockies, in Boulder, Co., and he has worked at the Michelin-starred Restaurant Christian Etienne in Provence, France.

An appreciator of fresh, local ingredients, Chef Fulmer enjoys mixing traditional with modern techniques: new trends like sous vide and molecular gastronomy often find their way into Chef Fulmer’s dishes. His other skills include haute cuisine, a-la-carte service, multi course meals and prix fixe menus, and his repertoire is stocked with Creole, Asian, Cajun, French and Southern influences.

Chef Fulmer grew up in a food-loving household in Prosperity, S.C., and was a College of Charleston alum years before he worked in the kitchens of Charleston eateries. He is excited to find himself back in South Carolina, along with his wife and young son, as the new Executive Chef at Motor Supply.

Chef Fulmer takes the helm from Chef Tim Peters, who spent eight years as Executive Chef at Motor Supply. Peters is returning to his home state of Vermont to be closer to family and immerse himself in the sustainable food culture of New England, just as he did in Columbia.                       

About Motor Supply

Known for its artisan cocktails, refined yet relaxed atmosphere and daily-changing, chef-driven menu of sustainable, farm-to-table fare, Motor Supply Co. Bistro has been serving New World, made-from-scratch cuisine in the historic Columbia, S.C. Congaree Vista since 1989. Reservations can be made by calling (803) 256-6687 or by visiting www.motorsupplycobistro.com/reserve.

Social:     Facebook: http://facebook.com/MotorSupply

                   Twitter: http://twitter.com/MotorSupply

                   Instagram: http://instagram.com/MotorSupply

                   Google+: https://plus.google.com/117969984815212159171

                   Vine: @MotorSupply

Contact:   Tracie Broom, Flock and Rally, 415.235.5718, tracie@flockandrally.com

                    Debi Schadel, Flock and Rally, 803.348.8861, debi@flockandrally.com

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Motor Supply Co. Bistro presents 2014 Masters of the Universe specialty cocktail and spirits list

Motor Supply Co. Bistro presents 2014 Masters of the Universe specialty cocktail and spirits list

posted in News Releases

Motor Supply Co. Bistro presents 2014 Masters of the Universe specialty cocktail and spirits list

FOR IMMEDIATE RELEASE

Motor Supply Co. Bistro presents 2014 Masters of the Universe specialty cocktail and spirits list

April 8, 2014 (COLUMBIA, S.C.) – Celebrate a tradition like no other: the 2014 Masters of the Universe specialty cocktail and spirits list at Motor Supply Co. Bistro, available April 8-13, 2014.

During the week of the world-renowned Masters Tournament in Augusta, Ga., Motor Supply will have an exclusive menu of the finest scotches and American Whiskeys, along with mixologist Josh Streetman’s assortment of distinctive handcrafted cocktails.

The Masters of the Universe spirits and cocktails list includes luxe, house-infused concoctions inspired by the revered golf tournament, like the Master’s Martini made with pimento cheese olives and the Azalea Blossom mixed with Streetman’s signature housemade lemon-thyme syrup. Quirky ingredients like pickled raspberry and habanero will also be in the mix – a classic mark of Motor Supply’s cocktail lists.

Masters of the Universe

Cocktails

  • Southern Manhattan: Bulleit Bourbon, Dolin Rouge, Angostura Bitters, Garam Masala, Pickled Raspberry
  • Master’s Martini: Hendricks Gin, House Pepper Infused American Harvest Vodka, Dolin Dry, Pimento Cheese Olives
  • Scotch Bonnets: Maestro Dobel Tequila, Amaro Tosolini, Blood Orange Syrup, Habanero
  • Spanish Ol Fashioned: Angel’s Envy Rye, Licor 43, Cardamom Bitters, Orange Peel
  • Azalea Blossom: Kraken Rum, Campari, Lemon Thyme Syrup
  • Spiked Arnold Palmer: House-infused Sweet Tea American Harvest Vodka, Lemonade

Scotch

  • Macallan 12
  • Macallan 15 Fine Oak
  • Macallan 18
  • Highland Park 15
  • Laphroaig 10 Cask Strength
  • Balvenie 14 Caribbean Cask
  • The Glenlivet Glenfiddich 18 Compass Box Asyla Compass Box Peat Monster
  • Johnny Walker Black Label

American Whiskey

  • Angel’s Envy Rye
  • Templeton Rye
  • Bulleit Rye
  • Whistle Pig Rye
  • Sazerac Rye
  • Bulleit Bourbon
  • Woodford Reserve
  • Barterhouse 20-Year Kentucky Bourbon
  • Ol’ Blowhard 26-Year Kentucky Bourbon
  • Four Roses Single Barrel Kentucky Bourbon                     

 

Masters of the Universe - Motor Supply Co. Bistro

 

Known for its artisan cocktails, refined yet relaxed atmosphere and daily-changing, chef-driven menu of sustainable, farm-to-table fare, Motor Supply Co. Bistro has been serving New World, made-from-scratch cuisine in the historic Columbia, S.C. Congaree Vista since 1989. Reservations can be made by calling (803) 256-6687 or by visiting www.motorsupplycobistro.com/reserve.

 

Social:

Facebook: http://facebook.com/MotorSupply

Twitter: http://twitter.com/MotorSupply

Instagram: http://instagram.com/MotorSupply

Google+: https://plus.google.com/117969984815212159171

Vine: @MotorSupply

 

Contact:

Tracie Broom, Flock and Rally, 415.235.5718, tracie@flockandrally.com

Debi Schadel, Flock and Rally, 803.348.8861, debi@flockandrally.com

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Image by Forrest Clonts

2013 Awards Rack Up for Motor Supply

2013 Awards Rack Up for Motor Supply

posted in Restaurant Happenings

2013 Awards Rack Up for Motor Supply

It was a fruitful year for Motor Supply Co. Bistro in 2013. In addition to the farm-to-table restaurant receiving national and local honors, the national Wine Spectator Award of Excellence and three sought-after honors from Columbia, S.C.’s alternative paper Free Times, key members of Motor Supply also racked up awards.

Owner Eddie Wales

Owner Eddie Wales was honored with a lifetime achievement award and inducted into the Hall of Fame during the Greater Columbia Restaurant Association's 2013 Hall of Fame Awards and Annual Benefit Dinner in November. Eddie has been dedicated to the Columbia, S.C. restaurant and green-biz scene for years, and has been a part of the Motor Supply family since 1989, far before purchasing ownership in 2000. Fellow 2013 Greater Columbia Restaurant Association Hall of Fame inductees were Dupre Percival of Dupre Catering & Events and Dennis and Linda Hiltner of the The Gourmet Shop.

Best Chefs America 2013

Motor Supply Executive Chef Tim Peters was honored in Best Chefs America 2013, the national publication that chooses its winners from other esteemed chefs' recommendations. Best Chefs America honorees are awarded based on peer respect and influence, local sourcing, and ingredients and culinary trends used.

Head Barman Josh Streetman, American Harvest Bartender Charity Challenge popular vote winner 2013

From behind the bar, Head Barman Josh Streetman won the popular vote at the annual American Harvest Bartender Charity Challenge, a local event held at City Roots urban farm by Farm to Table Event Company with all proceeds benefitting the Historic Columbia Foundation. Streetman wowed judges and event attendees with his Harvest Aviation cocktail made with Shady Grove Farms lemons and homemade Maraschino cherries. 

Trip Advisor Certificate of Excellence 2013 WinnerColumbia Metropolitan Magazine

In mid-2013, Motor Supply snagged the coveted TripAdvisor Certificate of Excellence 2013, based on customers' feedback from the popular restaurant review site, and to cap the year off, Motor Supply once again won Best Business Lunch in Columbia Metropolitan Magazine's Best of Columbia awards, published in January 2014. Motor Supply has been winning this award for the last several years, and is proud to hold the title, thanks to Columbia voters.

Motor Supply Co. Bistro looks forward to a new year of farm-fresh food and customer service (and perhaps more honors) in 2014.

Known for its artisan cocktails, casual atmosphere and daily-changing, chef-driven menu of sustainable, farm-to-table fare, Motor Supply Co. Bistro has been serving New World, made-from-scratch cuisine in the historic Columbia, S.C. Congaree Vista since 1989. Reservations can be made by calling (803) 256-6687 or by visiting http://www.motorsupplycobistro.com/reserve.

Images by Forrest Clonts. Logos courtesy of Best Chefs America, TripAdvisor and Columbia Metropolitan Magazine.

Head Barman Josh Streetman’s Hot Apple Cider Cocktail

Head Barman Josh Streetman’s Hot Apple Cider Cocktail

posted in Restaurant Happenings

Head Barman Josh Streetman’s Hot Apple Cider Cocktail

When the temperature drops in Columbia, Head Barman Josh Streetman can be found behind the bar at Motor Supply concocting hot libations to keep his customers happy, warm and coming back for more. Known for his locally-sourced ingredients and innovative flavor combinations, Josh continues to keep the cocktail menu interesting well into the winter season. Below is his recipe and instructions on how to make one of his favorite classic holiday cocktails - with his own creative twist.

Josh Streetman's Hot Apple Cider Cocktail

Ingredients:

  • 2 cinnamon sticks
  • 15 whole fenugreek (a spice used in Indian dishes)
  • 10 green peppercorns
  • 2 star anise (a Chinese spice)
  • 5 cloves
  • 3 nutmegs (1 for grated garnish)
  • 1 lemon, 1 lime, 1 orange; all quartered (Peel 1 twist from lemon or orange for garnish before making cider)
  • 1 inch fresh ginger
  • 1 chai spiced teabag
  • 1/2 cup pomegranate molasses
  • 1/2 cup blackstrap molasses
  • 1/4 pound brown sugar
  • 6 quarts organic apple cider
  • Your choice of liquor: a mixture of white and dark rum or scotch (Josh's recommendation: Dewar's Highlander Honey, a blended scotch)

Cider directions:

  1. Toast all dry ingredients
  2. Combine rest of ingredients in a large pot or crockpot; simmer 
  3. Add toasted dry ingredients to simmering liquid
  4. Let whole combination simmer for at least 30 minutes
  5. Strain so all solids are removed
  6. Add cider, now ready to serve, to samovar to keep hot (If you don't have a samovar, any pot and ladle will do)

Cocktail directions:

  1. Rim glass with mixture of brown and white sugar
  2. Add cider to glass
  3. Add your choice of liquor to glass
  4. Garnish with freshly grated nutmeg and an orange or lemon peel
  5. Serve - or enjoy yourself.

Cheers!

Known for its artisan cocktails, casual atmosphere and daily-changing, chef-driven menu of sustainable, farm-to-table fare, Motor Supply Co. Bistro has been serving New World, made-from-scratch cuisine in the historic Columbia, S.C. Congaree Vista since 1989. To make reservations, click here or call (803) 256-6687.

Image by Chloe Rodgers

Exec. Chef Tim Peters’ Thanksgiving Turkey

Exec. Chef Tim Peters’ Thanksgiving Turkey

posted in Restaurant Happenings

Exec. Chef Tim Peters’ Thanksgiving Turkey

Motor Supply Executive Chef Tim Peters shares his Thanksgiving traditions and a 10-step recipe for a never overcooked, always juicy turkey for you to try this holiday season. Motor Supply will be open all week, except for Thanksgiving, Nov. 28. To make reservations, call (803) 256-6687 or click here.

Every other year I take my Thanksgiving pilgrimage to the great state of Vermont. Although not originally from there, the bulk of my immediate family now call it home. For this I am thankful. (I'm from NJ; enough said.) Let the cooking commence.

Planning is everything to a low-stress Thanksgiving that is enjoyable for everyone, not just your guests. After almost 20 years in commercial kitchens, I have garnered a few tricks.

  • Rule #: Don't bite off more than you can chew.
  • Rule #2: Most people like the sides of the turkey the most (because most turkey is overcooked).
  • Rule #3: Let's fix rule #2.

Chef Peters' 10-step turkey recipe:

  1. Forget the whole bird idea. Remove the breast from the bone and legs from the body.
  2. Make the brine: 1 gal. water, 1 cup kosher salt, 1 cup sugar. Mix until dissolved. Place breast and legs in brine and refrigerate for 12 hours.
  3. While the turkey brines, cut the carcass into smaller pieces and roast until golden brown.
  4. Place small turkey pieces into a large pot with carrots, onion, celery and any herbs you may have lying around. Cover with just enough water to cover the bones and simmer for 4 hours. 
  5. After 4 hours, strain and discard solids and save the liquid for gravy, dressing, collards or whatever else you might like to use it for.
  6. Game time: Preheat oven to 325 degrees. Remove turkey breast and legs from the brine and rinse.
  7. Place turkey into a roasting pan and season with pepper and light salt. Once oven is preheated, place turkey in oven. Cooking time will vary depending on bird, so use a thermometer to check doneness. Your target temperature should be 165 degrees. The breast will cook faster than the thighs.
  8. When each piece reaches 165 degrees, remove from oven and set aside until all pieces and roasting pan are out of oven.
  9. Turn the oven to 425 degrees and place turkey back into roasting pan.
  10. Once the oven has reached 425 degrees, place roasting pan back into oven and roast until the skin crisps.

You now have the perfectly cooked turkey.

Good luck!

Executive Chef Tim Peters, Motor Supply Company Bistro

Image by Forrest Clonts Studio

Cocktail List announced for Fall Harvest Week at Motor Supply, Oct. 15-20, 2013

Cocktail List announced for Fall Harvest Week at Motor Supply, Oct. 15-20, 2013

posted in News Releases

Cocktail List announced for Fall Harvest Week at Motor Supply, Oct. 15-20, 2013

FOR IMMEDIATE RELEASE

Cocktail List announced for Fall Harvest Week at Motor Supply, Oct. 15-20, 2013

Oct. 14, 2013 (COLUMBIA, S.C.) – Ten specialty cocktails made with local farm-to-shaker ingredients debut on Motor Supply’s Fall Harvest Week Cocktail List created by Head Barman Josh Streetman, available all week during Harvest Week at Motor Supply, Tuesday-Sunday, Oct. 15-20, 2013.

Tito’s Handmade Vodka will partner with Motor Supply Tuesday evening, Oct. 15 to offer Tito’s Harvest Cocktail, the complimentary “first drink of Harvest Week.” Each guest will receive one on-the-house cocktail, offered during Meet the Farmer Happy Hour, 5:30-7:00 p.m., through the rest of the evening until 9:30 p.m.

 

Motor Supply Co. Bistro Fall 2013 Harvest Week Cocktail List

Tito's Harvest Cocktail (complimentary first drink of Harvest Week, Tuesday evening, Oct. 15)

Tito's Handmade Vodka, Freshly Grown Farms spearmint, Berry Hill Farm blueberries, Aperol, ginger syrup

Dixie Meets Havana

Brugal Extra Dry Rum, Humble Farms pineapple sage, Berry Hill Farm blueberries, cinnamon syrup

Suits & Cowboy Boots

High West Son of Bourye, Josh's garden jalapeno-infused Noilly Prat Vermouth, N.C. sweet potato syrup, Angostura 

Jazz Go Down

Zaya rum, City Roots pepper & Heritage Fields Farm bacon jam, Creme de Cacao, organic apple cider

Six-String Bass

Tito's Handmade Vodka infused with Sky Top Farms smoked pears, Calvados, Amontillado dry sherry, lemon, Bell's South Carolina honey 

The Fall Guy

Dobel Maestro tequila, Freshly Grown Farms cinnamon basil, housemade chipotle, Bell's South Carolina honey, ginger beer

Bobbin' 4 Apples

Hendrick's Gin, Sky Top Farms pear, Bell's South Carolina Honey, housemade tonic syrup, City Roots organic arugula chlorophyll, carbonation 

American Goat in London

Boodles Gin infused with E-Dub's roasted garden vegetables, Trail Ridge Farm goat's milk feta brine

Drunk @ Karaoke on Halloween

Bulleit Rye, Cocchi Americano, Yandle's pumpkin puree, Lexington County sorghum, carbonation

Borrowing Betty's Garter

American Harvest organic vodka, pomegranate sorghum, rosemary

 

This year’s Fall Harvest Week at Motor Supply will mark the fifth occurrence of the bi-annual week-long celebration of local, sustainable Midlands farms and farm-to-table fare.

Motor Supply Co. Bistro has been serving New World, made-from-scratch cuisine in Columbia, S.C.’s historic Congaree Vista since 1989. Reservations can be made by calling 803-256-6687 or by visiting www.motorsupplycobistro.com/reserve.

Get social:     Facebook: http://facebook.com/motorsupply

                        Facebook event: http://facebook.com/events/207288006111898

                        Twitter: http://twitter.com/MotorSupply | #HarvestWeek

                        Instagram: http://instagram.com/MotorSupply | #HarvestWeek

                        Vine: @MotorSupply | #HarvestWeek

Contact:

Tracie Broom, Flock and Rally, 415.235.5718, tracie@flockandrally.com

Debi Schadel, Flock and Rally, 803.348.8861, debi@flockandrally.com

###

Image by Jonathan Sharpe

Motor Supply Co. Bistro hosts Make Your Own Bacon workshop, Nov. 11, 2013

Motor Supply Co. Bistro hosts Make Your Own Bacon workshop, Nov. 11, 2013

posted in News Releases

Motor Supply Co. Bistro hosts Make Your Own Bacon workshop, Nov. 11, 2013

FOR IMMEDIATE RELEASE

Motor Supply Co. Bistro hosts Make Your Own Bacon workshop, Nov. 11, 2013

Gift customized local bacon this holiday season

Oct. 14, 2013 (COLUMBIA, S.C.) – In need of the perfect gift this holiday season? Motor Supply’s Make Your Own Bacon workshop helps you give them what they really want: local, sustainably farmed, hand-rubbed and custom-seasoned bacon.

On Monday, Nov. 11, 2013, 6:30-8:30 p.m., an intimate group of ticketholders will learn how to choose and pair unique flavors (from dried figs and blueberries to curry and cloves) and hand-season and rub their own customizable hunk of Caw Caw Creek Pastured Pork bacon.

Guests will enjoy a lesson in “bacon history” by esteemed Motor Supply Executive Chef Tim Peters while enjoying complimentary appetizers, beer, wine and non-alcoholic beverages before Chef Peters leads the hands-on workshop.

Afterwards, attendees can cure their bacon at home in their own refrigerators with special directions from Chef Peters, or they can leave their bacon for smoking at Motor to be picked up just in time for the holidays.

Tickets to Make Your Own Bacon can be purchased here: https://makeyourownbaconnovember2013.eventbrite.com. $60/ticket includes one hunk of Caw Caw Creek bacon, complimentary beer, wine, non-alcoholic beverages and appetizers. Guests can also prepare up to three additional hunks of bacon at $20 each.

November’s event will mark the fourth occasion of the popular bi-annual workshop.

Motor Supply Co. Bistro has been serving New World, made-from-scratch cuisine in Columbia, S.C.’s historic Congaree Vista since 1989. Reservations can be made by calling (803) 256-6687 or by visiting http://www.motorsupplycobistro.com/reserve.

Get social:     Facebook: http://facebook.com/motorsupply

                        Twitter: http://twitter.com/MotorSupply | #BaconRumpus

                        Instagram: http://instagram.com/MotorSupply | #BaconRumpus

                        Vine: @MotorSupply | #BaconRumpus

Contact:

Tracie Broom, Flock and Rally, 415.235.5718, tracie@flockandrally.com

Debi Schadel, Flock and Rally, 803.348.8861, debi@flockandrally.com

###

Image by Forrest Clonts Studio

Farms Announced for Fall Harvest Week at Motor Supply, Oct. 15-20, 2013

Farms Announced for Fall Harvest Week at Motor Supply, Oct. 15-20, 2013

posted in News Releases

Farms Announced for Fall Harvest Week at Motor Supply, Oct. 15-20, 2013

FOR IMMEDIATE RELEASE

Farms Announced for Fall Harvest Week at Motor Supply, Oct. 15-20, 2013

The mission: to support small, sustainable farms in the Midlands

Sept. 26, 2013 (COLUMBIA, S.C.) – Several sustainable farms from across the Midlands will be honored during Fall Harvest Week at Motor Supply, Oct. 15-20, 2013.

Harvest Week at Motor Supply is a biannual event held by the iconic Vista restaurant to celebrate the local farms Motor Supply partners with to create fresh, daily-changing farm-to-table meals. Each night during Harvest Week, unique dishes featuring dueling ingredients from local, sustainable farms will be added to Motor Supply’s a-la-carte dinner menu.

Meet the Farmer Happy Hour will kick off the weeklong celebration on Tuesday, Oct. 15, 2013, from 5:30–7:00 p.m., when featured farm owners will be mingling at Motor Supply's historic bar and communal table to chat with guests in a fun, casual environment.

Fall Harvest Week 2013 Featured Farms

  • Carolina Bay Farms: Heritage pork, poultry and heirloom vegetables from Hopkins, SC
  • Caw Caw Creek: heirloom pastured pork from St. Matthews, SC
  • City Roots: wide range of sustainably-farmed produce from Columbia, SC
  • Doko Farm: Heritage meats and organic eggs from Blythewood, SC
  • Freshly Grown Farms: wide variety of hydroponic produce from Columbia, SC
  • Humble Farm, LLC: heirloom vegetables, herbs and flowers from Gilbert, SC
  • Trail Ridge Farm and Grade A Goat Dairy: goat milk, cheese and free-range eggs from Aiken, SC
  • Wil-Moore Farms: pasture-raised meats, free-range poultry and Happy Cow Creamery products from Lugoff, SC
  • More farms TBA: Follow us on social media for live updates to our growing list of featured farms. Twitter: @MotorSupply, Facebook.com/MotorSupply.

Motor Supply's specialty Harvest Week cocktail menu will also feature seasonal, farm-to-shaker ingredients, inspired by the farm-fresh meals created in the kitchen, and mixed up by always-innovative Head Barman Josh Streetman.

Motor Supply supports sustainable organic and near-organic farmers in the Midlands by regularly buying their meats, poultry, dairy, eggs and produce for the daily-changing lunch, dinner and brunch menus at Motor Supply.

“Every week here at Motor Supply is Harvest Week in a way, because year-round, we’re committed to using the maximum amount of sustainable, local ingredients that we possibly can,” says Motor Supply owner Eddie Wales. “Twice a year, though, Harvest Week is a chance for us to personally thank our farmers, have them come in the restaurant, give our customers a chance to meet them and really put them in the spotlight for their great contributions.”

Motor Supply launched Harvest Week in Fall 2011, followed by Summer and Fall 2012. Fall Harvest Week 2013 will mark the fifth occurrence of the signature farm-to-fork event.

Motor Supply Co. Bistro has been serving New World, made-from-scratch cuisine in the Vista since 1989. Reservations can be made by calling 803-256-6687 or by visiting http://www.motorsupplycobistro.com/reserve.

Get social:     Facebook: http://facebook.com/motorsupply

                        Facebook event: http://facebook.com/events/207288006111898

                        Twitter: http://twitter.com/MotorSupply | #HarvestWeek

                        Instagram: http://instagram.com/MotorSupply | #HarvestWeek

                        Vine: @MotorSupply | #HarvestWeek

Contact:

Tracie Broom, Flock and Rally, 415.235.5718, tracie@flockandrally.com

Debi Schadel, Flock and Rally, 803.348.8861, debi@flockandrally.com

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Image by Amy Overstreet

Chef Tim Peters joins Outstanding in the Field mobile culinary team for third year

Chef Tim Peters joins Outstanding in the Field mobile culinary team for third year

posted in Restaurant Happenings

Chef Tim Peters joins Outstanding in the Field mobile culinary team for third year

FOR IMMEDIATE RELEASE

Chef Tim Peters joins Outstanding in the Field mobile culinary team for third year

Sept. 11, 2013 (COLUMBIA, S.C.) – Executive Chef Tim Peters of Motor Supply Co. Bistro in Columbia, S.C. will once again join an all-star culinary team of chefs for an Outstanding in the Field dinner in Swannanoa, N.C. on Tues., Oct. 1, 2013.

For the fifth consecutive year, Chef William Dissen, from Asheville, N.C.’s The Market Place restaurant, will host Outstanding in the Field, a mobile restaurant that roams the country in a bus, celebrating different regions of the U.S. and reconnecting diners with the land and the food there through farm-to-table dinners prepared by teams of local guest chefs.

This year, Chef Peters will join Chef Dissen and the rest of the team on Warren Wilson College Farm in Swannanoa, N.C. to create a memorable meal served at Outstanding's signature long, outdoor banquet table.

Officially started in 1998, Outstanding in the Field aims to honor local farmers and food artisans around the country. A roving culinary adventure, the event evokes the feeling of a restaurant without walls. This will be the third year that Peters joins Dissen's team of celebrated chefs.

Farm-to-table meals are no new concept for Chef Tim Peters, who insists on using only the freshest local and sustainable products at Motor Supply Co. Bistro. Along with creating perpetually interesting dishes for the daily-changing menus, Peters has created and sustained close relationships with local organic and near-organic farmers, and celebrates their work with events like Harvest Week at Motor Supply, the next of which will be held Oct. 15-20, 2013 featuring Meet the Farmer Happy Hour on Oct. 15, 2013 from 5:30-7:00 p.m.

Chef Peters is always inspired after an Outstanding dinner, where he gets the opportunity to cook with like-minded chefs, who are also peers and friends. "I love it when someone in the outdoor kitchen asks, 'Chef?' and all of us raise our heads from the line to answer," says Peters. "I also get to witness Bill Dissen, a great artist, bringing it all together, and I love being a part of it."

Chef Dissen is a favorite guest chef of the Outstanding road crew, who come together from all over the country to make this national effort happen. “He believes in his work and he follows through. We love to see the places this passion takes him. We love to set the table and see people gathered in celebration of his efforts.”

Motor Supply Co. Bistro has been serving New World, made-from-scratch cuisine in the Vista since 1989 at 920 Gervais St., Columbia, S.C. 29201. Reservations can be made by calling 803-256-6687 or by visiting http://www.motorsupplycobistro.com/reserve.

SOCIAL                       Facebook: http://www.facebook.com/MotorSupply

                                    Twitter: http://www.twitter.com/MotorSupply

                                    Instagram: http://www.instagram.com/MotorSupply

                                    Pinterest: http://www.pinterest.com/MotorSupply

                                   YouTube: http://www.youtube.com/user/MotorSupply

Contact:   Tracie Broom, Flock and Rally, 415.235.5718, tracie@flockandrally.com

                 Debi Schadel, Flock and Rally, 803.348.8861, debi@flockandrally.com

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Motor Supply Co. Bistro Receives National and Local Awards

Motor Supply Co. Bistro Receives National and Local Awards

posted in News Releases

Motor Supply Co. Bistro Receives National and Local Awards

FOR IMMEDIATE RELEASE

Motor Supply Co. Bistro Receives National and Local Awards

Wine Spectator and Free Times honor local favorite farm-to-table restaurant

Columbia, S.C. (Aug. 23, 2013) – It’s been a great summer for Motor Supply Co. Bistro. On top of national and regional press coverage and a successful Make Your Own Bacon workshop in July, the farm-to-fork restaurant won four highly-sought after awards.

Eighth Time’s a Charm: The Wine Spectator Award of Excellence

Motor Supply was awarded the 2013 Award of Excellence by Wine Spectator, the national, critically-acclaimed magazine that awards annual achievement honors to restaurants all over the country based on the diversity, uniqueness, appropriateness and quality of their wine lists. This makes Motor Supply an 8-time winner of the award.

"We are thrilled to have received Wine Spectator's Award of Excellence for the 8th year in a row,” said Motor Supply owner Eddie Wales. “In order to provide our guests with a large variety of affordable and delicious wines to choose from, along with some hidden gems, we are constantly tasting new wines. It's a tough job, but someone has to do it!”

Executive Chef and Wine Director Tim Peters emphasizes staff knowledge of the handpicked wine list, insisting that each member of the Motor Supply team know details, pairings and recommendations to satisfy all diners’ needs. Said Wales, “Our weekly educational staff training also enhances the wine lover’s experience when they visit Motor.”

Three Free Times Best of Columbia Awards

On a local level, Columbia, S.C.’s Free Times alt. weekly newspaper recently published its 2013 Best of Columbia readers’ choice awards. Motor Supply won in two categories, Best Chef and Best Specialty Drink, and the bistro placed second out of roughly ten nominees as runner-up for Best Restaurant.  Free Times Best of Columbia is an annual, local competition among restaurants, retail shops, businesses, service venues and more across the Midlands.

The entire Motor Supply team, especially Wales, was thrilled with the local honor. “I'm so proud of all of our staff. They are the reason Free Times readers voted us Best Chef, Best Specialty Drink and runner-up for Best Restaurant. Executive Chef Tim Peters and Head Barman Josh Streetman tirelessly strive to provide innovative, unique and delicious choices from our kitchen and bar.”

“We’d like to thank Free Times for recognizing our efforts to bring Columbia's diners the finest farm-to-table experience by using local produce and meats, artisan baked goods and made-from-scratch cuisine,” Wales continued. “Local, sustainable farming is near and dear to us, and we share our success with our local farming partners.”

About Motor Supply Co. Bistro

Known for its artisan cocktails, casual atmosphere and daily-changing, chef-driven menu of sustainable, farm-to-table fare, Motor Supply Co. Bistro has been serving New World, made-from-scratch cuisine in the historic Columbia, S.C. Congaree Vista since 1989. Reservations can be made by calling 803-256-6687 or by visiting http://www.motorsupplycobistro.com/reserve.

Get social:     Facebook: http://facebook.com/MotorSupply

                        Twitter: http://twitter.com/MotorSupply

                        Instagram: http://instagram.com/MotorSupply

                        Vine: @MotorSupply

Contact:       

Tracie Broom, Flock and Rally, 415.235.5718, tracie@flockandrally.com

Debi Schadel, Flock and Rally, 803.348.8861, debi@flockandrally.com

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Image by Forrest Clonts Studio

Farms Announced for Summer Harvest Week at Motor Supply, June 11-16, 2013

Farms Announced for Summer Harvest Week at Motor Supply, June 11-16, 2013

posted in News Releases

Farms Announced for Summer Harvest Week at Motor Supply, June 11-16, 2013

FOR IMMEDIATE RELEASE

Farms Announced for Summer Harvest Week at Motor Supply, June 11-16, 2013

The mission: to support small, sustainable farms in the Midlands

May 15, 2013 (COLUMBIA, S.C.) – Eleven sustainable, local farms will be honored during Harvest Week at Motor Supply, June 11-16, 2013. "Meet the Farmer Happy Hour" will kick off the weeklong celebration on Tuesday, June 11, 2013, from 5:30 p.m. – 7 p.m., when farm owners will be on deck at Motor Supply's historic bar and communal table to chat with guests in a casual environment. During Summer Harvest Week at Motor Supply, unique, farm-to-table dishes featuring dueling ingredients from local, sustainable farms will be added to Motor Supply’s a la carte dinner menu each evening. 

The Vista destination restaurant supports organic and near-organic farmers in the Midlands by regularly buying their meats, poultry and produce for the daily-changing lunch, dinner and brunch menus at Motor Supply. Motor Supply's signature cocktail menu will also reflect seasonal, farm-to-shaker ingredients, inspired by what's available to head barman Josh Streetman. The first Harvest Week event took place during Fall 2011, followed by Summer and Fall 2012. Summer 2013 will mark the fourth occurrence.

Summer 2013 Harvest Week at Motor Supply Partner Farms

  • Caw Caw Creek Pastured Pork, Columbia, SC – local, heritage breed pork
  • City Roots Urban Farm, Columbia, SC – fresh produce and vegetables
  • Cottle Farms, Hopkins, SC – local strawberries
  • Cowassee Produce, Elgin, SC – fresh, local produce
  • Doko Farm, Blythewood, SC – eggs, lamb and heritage pork & poultry
  • Floral and Hardy Farm, Lexington, SC – drip-irrigated flowers and foliage
  • Freshly Grown Farms, Columbia, SC – hydroponic produce
  • Gnome Grown Mushrooms, Columbia, SC – gourmet mushrooms
  • Shady Grove Farms, Irmo, SC, goat cheese
  • Trail Ridge Farms and Dairy, Aiken, SC – fresh eggs, dairy and goat cheese
  • Wil-Moore Farms, Lugoff, SC – chicken, eggs, grass-fed pastured beef, lamb

About Motor Supply Co. Bistro

Known for its artisan cocktails, casual atmosphere and daily-changing, chef-driven menu of sustainable, farm-to-table fare, Motor Supply Co. Bistro has been serving New World, made-from-scratch cuisine in the Vista since 1989. Reservations can be made by calling 803-256-6687 or by visiting http://www.motorsupplycobistro.com/reserve.

Get social:     Facebook: http://facebook.com/MotorSupply

                        Facebook event: www.facebook.com/events/182884948530914

                        Twitter: http://twitter.com/MotorSupply | #HarvestWeek

                        Instagram: http://instagram.com/MotorSupply | #HarvestWeek

                        Vine: @MotorSupply | #HarvestWeek

Contact:

Tracie Broom, Flock and Rally, 415.235.5718, tracie@flockandrally.com

Debi Schadel, Flock and Rally, 803.348.8861, debi@flockandrally.com

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Image by Amy Overstreet

Motor Supply Co. Bistro hosts Make Your Own Bacon workshop, July 22, 2013

Motor Supply Co. Bistro hosts Make Your Own Bacon workshop, July 22, 2013

posted in News Releases

Motor Supply Co. Bistro hosts Make Your Own Bacon workshop, July 22, 2013

FOR IMMEDIATE RELEASE

Motor Supply Co. Bistro hosts Make Your Own Bacon workshop, July 22, 2013

April 18, 2013 (COLUMBIA, S.C.) – Motor Supply Co. Bistro brings diners closer to their food by demystifying the art of making charcuterie – and sending attendees home with a pound or more of bacon, seasoned by their own hands.

The only thing better than biting into a hunk of Caw Caw Creek Pastured Pork pork belly bacon is biting into the same hunk knowing that you’ve spiced and rubbed it yourself. Attendees can experience this rare opportunity during Make Your Own Bacon at Motor Supply on Monday, July 22, 2013.

While enjoying complimentary beer, wine and non-alcoholic drinks as well as appetizers from Motor's extensive selection of house-made charcuterie, attendees will be walked through the process of seasoning and rubbing their customized bacon while discussing culinary jargon with Motor Supply Executive Chef Tim Peters.

Afterwards, Make Your Own Bacon attendees will be able to leave their bacon for smoking at Motor, or they can cure their bacon in their own refrigerators with special curing directions from Chef Peters. Ticketholders are also given the option to prepare up to three additional hunks of bacon, customized from a selection of flavors that ranges from dry figs and blueberries to curry and cloves.

Tickets to Make Your Own Bacon at Motor Supply can be purchased here: http://motorsupply.eventbrite.com. $60 includes one hunk of Caw Caw Creek Pastured Pork bacon, complimentary cocktails and appetizers.

Motor Supply Co. Bistro has been serving New World, made-from-scratch cuisine in the Vista since 1989 at 920 Gervais Street, Columbia, SC, 29201. Reservations can be made by calling 803-256-6687 or by visiting http://www.motorsupplycobistro.com/reserve.

Get social:     Facebook: http://facebook.com/MotorSupply

                        Twitter: http://twitter.com/MotorSupply | #BaconRumpus

                        Instagram: http://instagram.com/MotorSupply | #BaconRumpus

                        Vine: @MotorSupply | #BaconRumpus

Contact:

Tracie Broom, Flock and Rally, 415.235.5718, tracie@flockandrally.com

Debi Schadel, Flock and Rally, 803.348.8861, debi@flockandrally.com

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Image by Forrest Clonts Studio

Motor Supply Co. Bistro announces Masters 2013 cocktails list

Motor Supply Co. Bistro announces Masters 2013 cocktails list

posted in News Releases

Motor Supply Co. Bistro announces Masters 2013 cocktails list

FOR IMMEDIATE RELEASE

Motor Supply Co. Bistro announces Masters 2013 cocktails list

Local buys, in-house aging and infusing, integral to bar

March 30, 2013 (COLUMBIA, S.C.) – Underscoring his revered farm-to shaker processes, head barman of Motor Supply Company Bistro, Joshua Streetman debuts the in-house Masters 2013 cocktail list.

With an ongoing regimen of drink infusions like a tequila infused with the first strawberries of the season from Cottle Farms, as well as bacon-infused vodka and more, this new list will lead diners into the spring season.

  • Smashed Grapes - Remy Martin 1738, Cointreau, Taylor Fladgate Tawny Port, Lemon, Muddled Mint
  • Panacea - Woodford Reserve Double Oak, Averna, Lemon Thyme Syrup, Drunken Cranberries
  • Don Martinez - Don Julio Reposado, Luxardo Amaro Abano, Punt y Mes, Carmelized Lemon, Ginger Syrup
  • Easy Virtue - Brugal Extra Viejho, Mount Gay Rum, Ginger, Orange Peel, Coca-Cola Syrup
  • Blood and Sand - Black Grouse, Noilly Prat Rouge, Blood Orange, Maraschino Cherry
  • Mastodon - Bulleit Rye, St-Germain, Falernum, Lime, Peychauds Bitters
  • Charleston Negroni - American Spirit White Whiskey, Campari, Aperol, Noilly Prat Rouge — aged in-house in charred oak barrels
  • Fifty Fifty - Ketel One, Cardinal Gin, Housemade Orange Bitters, Earl Grey-infused Rose Vermouth — aged in-house in charred oak barrels
  • Harvest Martini - American Harvest Vodka, Tanqueray, Noilly Prat Blanc, House Pepper Vodka Rinse, Blue Cheese Olives, Saffron Scented Pearl Onions

The Maya End of the World Cocktail (house-infused hibiscus tequila, rum, blood orange juice, Aztec chocolate bitters and a yuzu sugar rim), created in partnership with the South Carolina State Museum exhibition, Secrets of the Maya, will also be available until June.

Motor Supply Co. Bistro has been serving New World, made-from-scratch cuisine in the Vista since 1989. Reservations can be made by calling 803-256-6687 or by visiting http://www.motorsupplycobistro.com.

Social:

Facebook: Motor Supply

Twitter: @MotorSupply

Instagram: @MotorSupply

Contact:

Tracie Broom, Flock and Rally, 415.235.5718, tracie@flockandrally.com

Debi Schadel, Flock and Rally, 803.348.8861, debi@flockandrally.com

###

Image by Forrest Clonts Studio

Motor Supply Co. Bistro hosts “Make Your Own Bacon” workshop, Dec. 3, 2012

Motor Supply Co. Bistro hosts “Make Your Own Bacon” workshop, Dec. 3, 2012

posted in News Releases

Motor Supply Co. Bistro hosts “Make Your Own Bacon” workshop, Dec. 3, 2012

FOR IMMEDIATE RELEASE

Motor Supply Co. Bistro hosts “Make Your Own Bacon” workshop, Dec. 3, 2012 in Columbia, S.C.

Hands-on workshop with drinks and hors d'oeuvres

Nov. 19, 2012 (COLUMBIA, S.C.) – Executive Chef Tim Peters brings diners closer to their food at Motor Supply, by demystifying the art of making charcuterie – and sending them home with a pound or more of bacon, seasoned by their own hands.

The only thing better than biting into a hunk of Caw Caw Creek Pastured Pork belly bacon is biting into the same hunk knowing that you’ve spiced and rubbed it yourself. Peters affords this luxury to attendees of his “Make Your Own Bacon” workshop on December 3, 2012.  (Please note: the December 3, 2012 workshop is sold out, but Motor will be holding another workshop in Spring 2013).

While enjoying complimentary beer, wine and non-alcoholic drinks as well as appetizers from the Bistro’s extensive selection of house-made charcuterie, Peters will walk through the creation of the charcuterie while discussing culinary jargon. In past workshops, French words like velouté, paté and Hollandaise were exposed for what they actually are: fancy French gravy, cold meatloaf and hot buttered mayonnaise with lemon and Tabasco.

Afterwards, attendees will be able to leave their bacon for smoking at Motor, or they can cure their bacon in their own refrigerators. Such bacon makes for a great holiday side dish, and attendees are given the option to prepare up to 3 additional pounds of bacon for gifts.

Motor Supply Co. Bistro has been serving New World, made-from-scratch cuisine in the Vista since 1989 at 920 Gervais Street, Columbia, SC, 29201. Reservations can be made by calling 803-256-6687 or by visiting http://www.motorsupplycobistro.com/reserve.

Get Social            Facebook: http://www.facebook.com/MotorSupply

                                Twitter: http://www.twitter.com/MotorSupply

                                Pinterest: http://www.pinterest.com/MotorSupply

                                YouTube: http://www.youtube.com/user/MotorSupply

Contact:    Tracie Broom, Flock and Rally, 415.235.5718, tracie@flockandrally.com

                     Debi Schadel, Flock and Rally, 803.348.8861, debi@flockandrally.com

###

Image by Jonathan Sharpe

Motor Supply Announces Partner Farms for Harvest Week, Oct 16-21, 2012

Motor Supply Announces Partner Farms for Harvest Week, Oct 16-21, 2012

posted in News Releases

Motor Supply Announces Partner Farms for Harvest Week, Oct 16-21, 2012

FOR IMMEDIATE RELEASE

Motor Supply Announces Partner Farms for Harvest Week, Oct 16-21, 2012

Oct. 12, 2012 (COLUMBIA, S.C.) – Motor Supply Co. Bistro's Executive Chef, Tim Peters, announces 10 Midlands farms whose ingredients will be featured in dueling dishes during Harvest Week, the restaurant's celebration of the local, sustainable food scene.

The following farms will be included:

  • Doko Farm – Blythewood, SC
  • City Roots Urban Farm – Columbia, SC
  • Cowassee Produce – Elgin, SC
  • Caw Caw Creek Pastured Pork – St. Matthews, SC
  • Wil-Moore Farms – Lugoff, SC
  • Cottle Farms – Columbia, SC
  • Freshly Grown Farms – Columbia, SC
  • Red’s Garden – Columbia, SC
  • Bell Honey – Rembert, SC
  • Shady Grove Farm – Irmo, SC

Kicking off the week is Meet the Farmer Happy Hour on Tuesday, October 16, 2012 from 5:30PM-7PM. Attendees will be able to mingle with farmers and enjoy Motor's special Harvest Week artisan cocktail menu.

Motor Supply Co. Bistro has been serving New World, made-from-scratch cuisine in the Vista since 1989 at 920 Gervais Street, Columbia, SC, 29201. Reservations can be made by calling 803-256-6687 or by visiting http://www.motorsupplycobistro.com/reserve.

GET SOCIAL            Facebook: http://www.facebook.com/motorsupply

                                    Twitter: http://www.twitter.com/MotorSupply

                                    Pinterest: http://www.pinterest.com/MotorSupply

                                    YouTube: http://www.youtube.com/user/MotorSupply

Contact:

Tracie Broom, Flock and Rally, 415.235.5718, tracie@flockandrally.com

Debi Schadel, Flock and Rally, 803.348.8861, debi@flockandrally.com

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Image by Amy Overstreet

Chef Tim Peters joins Outstanding in the Field October 2, 2012 in Asheville, N.C.

Chef Tim Peters joins Outstanding in the Field October 2, 2012 in Asheville, N.C.

posted in Restaurant Happenings

Chef Tim Peters joins Outstanding in the Field October 2, 2012 in Asheville, N.C.

FOR IMMEDIATE RELEASE

Chef Tim Peters joins Outstanding in the Field October 2, 2012 in Asheville, N.C.

Sept. 13, 2012 (COLUMBIA, S.C.) – On October 2, 2012, Executive Chef Tim Peters of Motor Supply Co. Bistro in Columbia, S.C. will once again join Executive Chef William Dissen’s all-star culinary team for an Outstanding in the Field dinner in Asheville, N.C.

For the fourth consecutive year, The Market Place’s Chef Dissen will host the mobile restaurant, a national initiative which returns for 2012 to Gaining Ground Farm just outside of Asheville in Western North Carolina.  With the mission of reconnecting diners to the land, the event brings together a superstar team of chefs from the region to create a memorable meal on the farm, always served at Outstanding's signature long, outdoor banquet table.

Officially started in 1999, Outstanding in the Field aims to honor local farmers and food artisans around the country. A roving culinary adventure, the event evokes the feeling of a restaurant without walls. This will be the second year that Peters joins Dissen's team of star chefs.

Farm-to-table meals are no new concept for Chef Tim Peters, who employs the same methodology at the Columbia, South Carolina restaurant Motor Supply Co. Bistro. With a la carte menus drawn up daily, Peters has created and sustained close bonds with local organic (and near-organic) farmers and celebrates their work with events like Harvest Week, the next of which will be held October 16 – 21, 2012 featuring Meet the Farmer Happy Hour on Oct. 16, 2012 from 5:30-7 p.m.

Notes Peters, "Cooking at Outstanding over an open fire for 150 people, using everything farmed from within a good day's walk of Asheville, brings joy to my heart because I get to see the farmers who raise what I'm cooking." He continues, "I also get to witness Bill Dissen, a great artist, bringing it all together, and I love being a part of it."

"Plus," Peters notes, "I love it when someone in the outdoor kitchen asks, 'Chef?' and all of us raise our heads from the line to answer."

"It's great for Tim to go out to other renowned food cities like Asheville and cook with his peers and friends," notes Motor Supply owner Eddie Wales. "He returns invigorated, which puts extra shine into his already-inspired ingredient sourcing here at Motor."

Motor Supply Co. Bistro has been serving New World, made-from-scratch cuisine in the Vista since 1989 at 920 Gervais Street, Columbia, S.C., 29201. Reservations can be made by calling 803-256-6687 or by visiting http://www.motorsupplycobistro.com/reserve.

GET SOCIAL            Facebook: http://www.facebook.com/motorsupply

                                    Twitter: http://www.twitter.com/MotorSupply

                                    Pinterest: http://www.pinterest.com/MotorSupply

                                   YouTube: http://www.youtube.com/user/MotorSupply

Contact:                   Tracie Broom, Flock and Rally, 415.235.5718, tracie@flockandrally.com

                                    Debi Schadel, Flock and Rally, 803.348.8861, debi@flockandrally.com

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Full Week of Farm-to-Table Dishes and Nightly “Meet the Farmer” Happy Hours, November 15-20, 2011

Full Week of Farm-to-Table Dishes and Nightly “Meet the Farmer” Happy Hours, November 15-20, 2011

posted in News Releases

Full Week of Farm-to-Table Dishes and Nightly “Meet the Farmer” Happy Hours, November 15-20, 2011

FOR IMMEDIATE RELEASE                                                                

Full Week of Farm-to-Table Dishes and Nightly “Meet the Farmer” Happy Hours for Harvest Week at Motor Supply, November 15-20, 2011

Oct. 7, 2011 (COLUMBIA, SC) - Motor Supply Co. Bistro ups its longstanding reputation as the state capital’s pioneer of “New World, made-from-scratch cuisine” with Harvest Week at Motor Supply, November 15-20, 2011. This week-long happening highlights Executive Chef Tim Peters’ personal passion for working with small-scale, sustainable farms like Caw Caw Creek, Doko Farm, City Roots, Freshly Grown Farms, and Wil-Moore Farms.

A unique, farm-to-table dish featuring ingredients from a different local, sustainable farm will be added to Motor Supply’s a la carte dinner menu each evening Tuesday, November 15 through Saturday, November 19, and at brunch on Sunday, November 20, 2011. Barman John G. Daly will be creating artisan cocktails with seasonal ingredients to pair with each special, including drinks with American Harvest Organic Spirit, which most recently sponsored the Carolina Green Fair and the Nov. 6, 2011 American Harvest Bartender Charity Challenge at City Roots Farm.

In addition to each night’s farm-to-table special, Motor Supply will host a “Meet the Farmer Happy Hour” each evening from 5:30pm-7pm with the owner of the corresponding farm. This is a very casual component to Harvest Week; local food fans can pop in for a drink and chat with the featured farmer, who will be noshing and taking questions at the new communal table & bar.

For example, on Tuesday, November 15, Executive Chef Tim Peters will prepare the holy grail of artisan pork cookery, porchetta of suckling pig, sourced from Caw Caw Creek Pastured Pork. Farm owner Emile DeFelice will be on hand at the bar from 5:30-7pm should anyone care to have a cucumber martini and chat with the farmer!

The schedule is as follows:

HARVEST WEEK AT MOTOR SUPPLY, NOVEMBER 15-20, 2011

Note: Harvest Week at Motor Supply is not a ticketed event. Patrons are encouraged simply to come and have dinner at their leisure and/or pop in for Meet-the-Farmer Happy Hour! Reservations can be made by calling 803-256-6687 or by visiting www.motorsupplycobistro.com to make online reservations.

Tuesday dinner, November 15, 2011

Meet the Farmer Happy Hour 5:30-7pm: Emile DeFelice, Owner, Caw Caw Creek Pastured Pork, St. Matthews, SC

Featured Dish: Porchetta of Caw Caw creek suckling pig, stuffed with Sky Top Orchard apples & turnips, finished with a cider-infused demi glace

Wednesday dinner, November 16, 2011

Meet the Farmer Happy Hour 5:30-7pm: Eric McClam, Farm Manager, City Roots Urban Sustainable Farm, Columbia, SC

Featured Dish: Handmade, rustic raviolis filled w/a ragout of seasonal City Roots vegetables, tossed Pauper-style with whole egg, olive oil & Parmigiano Reggiano

Thursday dinner, November 17, 2011 (as part of Vista Lights!)

Meet the Farmer Happy Hour 5:30-7pm: Amanda and Joe Jones, Owners, Doko Farm, Blythewood, SC

Featured Dish: Doko Farm heritage Buckeye chicken breast topped with a spiced pumpkin sausage, finished with a natural jus

Friday dinner, November 18, 2011

Meet the Farmer Happy Hour 5:30-7pm: Paul Grant, Owner, Freshly Grown Farms, Columbia, SC

Featured Dish: Freshly Grown Farms greens tossed with a roasted garlic-sherry vinaigrette, topped with a slab of house-cured, Caw Caw Creek bacon

Saturday dinner, November 19, 2011

Meet the Farmer Happy Hour 5:30-7pm: Keith & Robin Willoughby, Wil-Moore Farms, Lugoff, SC

Featured Dish: Wil-Moore Farms lamb three ways: roast lamb saddle stuffed with collard greens; braised lamb neck, barbecued Southern-style; & smoked leg of lamb

Brunch Sunday, November 20, 2011

Featured Brunch Dish: Wil-Moore Farms eggs in handmade brisee (pie crust made with veal renderings), w/housemade mustard, Freshly Grown Farms arugula and oregano, & autumn vegetables from City Roots  (NOT vegetarian. Also, the restaurant is open, as usual, on Sun. Nov. 20 for dinner.)

A Commitment to Good, Clean and Fair Foodways

Having spent a year working on The Green Grocer organic farm on Wadmalaw Island, near Charleston, SC, Executive Chef Tim Peters understands well the extra effort required of farmers who avoid spraying pesticides on their produce and who forego using antibiotics and hormones in their poultry and livestock operations. He has experienced how hard it can be for the small, organic (or near-organic) farmer. “I weeded, cleaned eggs, planted onions, you name it,” recalls Peters. “I had taken some time off from cooking to refocus; it was a really great year.” He continues, “I saw first-hand how hard it is for the small farmer, so I have a lot of empathy there.”

Motor Supply owner Eddie Wales agrees. “It’s just something we want to do. It’s not easy,” he notes. “We spend a lot more on brands like Wil-Moore Farms eggs, Heather’s Artisan Bakery bread, Freshly Grown Farms greens, and such, but every day our customers confirm that it’s 100% worth it.”

Chef Peters concurs. “If we don’t support these guys,” he notes, “who will? We feel that if we stick with these sustainable products, then it will pay off for everyone in the long run.”

Reservations can be made by calling 803-256-6687 or by visiting www.motorsupplycobistro.com.

About Motor Supply Co. Bistro

Motor Supply Company Bistro has been serving its “New World, made-from-scratch cuisine” to a devoted, regular clientele of local artists, legislators, literati, and business leaders in the heart of the Congaree Vista District since 1989. The chef-driven menu changes daily for both lunch and dinner, offering patrons something new and delicious with every visit.

Facebook page: http://www.facebook.com/MotorSupplyCoBistro

Twitter: http://www.twitter.com/motorsupply

Facebook Event for Harvest Week at Motor Supply: http://www.facebook.com/event.php?eid=266301673410819

About the Menu

Executive Chef Tim Peters and his staff utilize an eclectic blend of Contemporary American, French, Italian and Asian culinary techniques, employing fresh, seasonal ingredients procured from local farms and artisans, via direct relationships with farmers and frequent trips to the SC State Farmers Market. Most everything on the Motor Supply menu is made in-house, including stocks, sauces, dressings, smoked meats, charcuterie and desserts, all the way down to Chef Peters’ housemade mustard and pickled okra.

About the Building

Just one block down Gervais Street from the SC State House, Motor Supply is housed in a circa-1846 brick building that once served as the original “Motor Supply Co.,” one of several independently owned warehouses supplying motor parts throughout Georgia and South Carolina from the 1930s—1960s.

Today, the 90-seat restaurant blends existing historic brick walls, exposed wood beams and industrial iron elements with warm hues, large windows, cheerful contemporary artwork and sophisticated accents to create a unique and welcoming atmosphere. Guests can also enjoy dining al fresco on the covered outdoor patio and browsing through the adjacent Carol Saunders Gallery and gift shop.

HOURS

Lunch: Tuesday—Saturday, 11:30 a.m. to 2:30 p.m.

Dinner: Tuesday—Thursday, 5:30 to 9:30 p.m.; Friday—Saturday, 5:30 to 10:30 p.m.

Sunday Brunch: 11:00 a.m. to 3:00 p.m.

Sunday Dinner: 5:30 to 9 p.m.

Closed Mondays, except for private functions.

SOCIAL

Facebook | Twitter | Instagram

Contact:

Tracie Broom, Flock and Rally, 415-235-5718, tracie@flockandrally.com

Debi Schadel, Flock and Rally, 803-348-8861, debi@flockandrally.com

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Image by Jonathan Sharpe