Wednesday, September 28, 2016

Rocky Horror Halloween at Beyond the Bull

Don’t Dream It, Be it ---

A Rocky Horror Halloween Dinner Party


If it’s The Rocky Horror Picture Show it must be October --- almost!  Just around the corner is the first ever Rocky Horror Picture Show (RHPS) Halloween at Beyond the Bull.  Over the last 40 years, the performances by Susan Sarandon, Barry Bostwick, the brilliant Tim Curry, and the original and entertaining rock opera style of music from Lou Adler, have captured the minds and spirit of generations of participants.  I use the word participants rather than viewers because those of you who know all the words to all the songs, also know that RHPS is an interactive experience.

Next month, on Friday, October 28, Beyond the Bull is hosting it's first Rocky Horror Halloween dinner party in celebration of 41 years of the show.  Food, drinks and the original RHPS will be offered at Seneca’s most original restaurant, Beyond the Bull, located on the old Garrett Nursery grounds at the end of Keowee School Road in Seneca where guests can step outside the ordinary and into the extraordinary venue of dining and cinema at Beyond the Bull.  Chef Angela Bell has created a menu to die for that finishes with a grand finale dessert of Rocky on a Slab, an over the top bread pudding based on familiar rocky road ingredients. 

As is true for all events offered at Beyond the Bull, seating is limited in order to create a more intimate, memorable dining experience and seats must be purchased in advance, before noon, Friday, October 21.  Bell hopes that the experienced RHPS viewers will bring their props and dress in their favorite character, and that those who are new to the RHPS will remember this experience as not only their first, but best.  So, for just a few hours, and in the words of Dr. Frank N. Furter, don’t dream it, be it. 

You can reserve your seat by calling 864 508 1254 or messaging via facebook, before October 21 for the October 28 halloween celebration of RHPS.    

Buon Appetito e Buona Salute, Chef AngelaB
Beyond the Bulll (an "eat smart" kitchen)

Monday, September 5, 2016

We know what our food eats --- do you?

It is no longer enough to say that you are what you eat, but now rather, you are what your food eats.   

The industrialization of our food supply has led to a dangerous practice when it comes to producing what we in the restaurant business refer to as “center of the plate” protein --- that is, fish and meat that is posed in the center of the plate around which a few pieces of plant based garnish are scattered, paired with potatoes and a swirl or smear of colorful, sugary sauce. 

The popular trend to use local ingredients (mostly produce) is a positive step in the right direction if the goal is to feed our bodies with clean food.  But it is just a drop in the bucket since the normal American diet is high in protein and low in produce.  Take for example the popularity of the 20 oz ribeye topped with deep fried onion rings, a staple on the menu of a nearby successful fine dining establishment. 

If Americans stick to a diet where more protein is consumed than any other food, then locally sourced produce, promoted by restaurants as the basis of a healthy menu, is just not enough.  Is it healthy when a plateful of locally grown kale is nestled under a piece of farmed salmon, skinned, cut and frozen with chemicals to ensure the look of freshness, or a dyed tuna steak or shrimp farmed outside the U.S. in water of unknown sources and without safe food handling practices?  Not only must we be vigilant in sourcing plant food and dairy ingredients without hormones, additives and antibiotics, but now we must turn our attention to the industrialized feeding of chickens, turkey, lamb, beef, pork, fish and game. 

What was once called wild fish and game, is less likely now to be wild.  Fin fish, shellfish, rabbit, and venison are more likely to be farmed in today’s market --- many fed with manufactured pellets.  Soy, corn and chicken by-products are the top three ingredients in pellet food and the predominant ingredients in fish food given to salmon, tilapia, carp, sturgeon,  and catfish.  If they eat soy, corn and chicken by-products, then doesn’t it follow that we are eating soy, corn and chicken by-products?  

That is why at Beyond the Bull, we took the time, almost two years, to source our proteins.  We took the time to find North Atlantic lobster and sea scallops, tuna, hake and baby octopus that is wild caught, bison, antelope and venison that is free range, wild boar that is hunted and field dressed, clams and mussels that are raised in their natural habitat, rabbit that is fed a natural diet and processed here in South Carolina, Bandera quail that is raised on a natural diet without antibiotics and Dorper lamb that is grazed on a Texas plateau. 

We are proud of our menu and our commitment to serving plant based ingredients that are clean and locally sourced.  But even more so, we are proud of our commitment to serve clean and wild sourced "center of the plate" proteins as well.  After all, what they eat, is what we eat! 

Eat smart, feel good! Chef AngelaB
Beyond the Bulll (an "eat smart" kitchen)


Saturday, July 16, 2016

Wild boar sausage and Muller Two-Goats --- What do they have in common?

Beyond the Bull's eclectic food and City Scape's bold flavored wines together at one seating --- that’s what they have in common. 

Sausage cucumber stack accompanied by Muller Two-Goats (Muller-thurgau), tuna tartare, green gazpacho alongside Pineapple Riesling and a decadent bitter chocolate peanut butter bread pudding filled with Thomas Creek stout sauce paired with port style Coffee Delight, three of the six course pairings being offered at the first collaboration between two of the newest food and wine venues in the Golden Corner --- Beyond the Bull Tableside, Keowee and CityScape Winery and Vineyard, Pelzer   

Please join hosts Chef Angela and David of Beyond the Bull and Josh and Debra of City Scape, Sunday, August 7.  Seatings will begin at 4 PM at the restaurant located at 8095 Keowee School Road, Seneca.  Come join us for a Sunday respite and linger a while ---  



Eat smart, feel good! Chef AngelaB
Beyond the Bull (an "eat smart" kitchen)


Wednesday, June 29, 2016

Unchain yourself from boxes, bags, bottles and cans ---  learn how to cook!

 Guests who appreciate the fact that Beyond the Bull serves “clean” or what is referred to as “smart” food,  often remark that they wished they had the time to cook like that at home.  What is Chef Bell’s response?   “You do and you can”.

Chef Bell, who is the executive chef and owner of Beyond the Bull , located on Keowee School Road near Lake Keowee, assures her guests that cooking from scratch does not have to take any more time than it takes to open and heat up a can of beans or place a “boil in a bag” into a pot of water.  Roasting, sautéing, blanching, steaming, with the right ingredients, can yield a well balanced, delicious meal in less than 30 minutes.  According to her, you just need to know how to cook.

Chef Angela Bell has been teaching young and old just that for years.  Unlike other cooking schools, Chef Bell’s approach is hands on and results in students who not only know the basic cooking methods, but are free from having to depend on a recipe in order to put a meal on the table.  “Recipes are for those who do not know how to cook and have no imagination.  Why do you need someone to tell you to add dried basil or a pinch of salt?  You don’t!”, according to Bell.  "And besides, cooking from scratch is a lot cheaper and who doesn't want to stretch a dollar?"

Beginning this summer, Beyond the Bull will be hosting Chop Chop culinary camps for young adults who would like to learn how to cook.  Chef refers to these lessons as lessons in survival skills or cooking skills for life.  “We all need to be more respectful of the importance of choosing to feed our bodies food that nourishes us for long term life.  And to do that, one needs to know what real food is and how to prepare it.” 

Summer culinary camps will begin in July and are limited to four students per camp in order for them to participate to the fullest.  For more information call 864 508 1254 or go to www.facebook.com/beyondthebull.

Eat smart, feel good! Chef AngelaB
Beyond the Bulll (an "eat smart" kitchen)




Friday, June 24, 2016

Ante up the smart food --- from Central to Seneca


Our guests often ask, where did we come from and how did we get here?  

For those of you who didn’t have the opportunity to experience Beyond the Bull before we settled into our present location at the site of the abandoned Garrett Nursery and café,  and for our loyal fans who feared we had disappeared from the restaurant scene, clink on the link


Four years later it is still the same smart food, but with real dishes, glassware, tableside service and an HVAC system that works! 

Eat smart, feel good!  Chef AngelaB
Beyond the Bulll (an "eat smart" kitchen)


Wednesday, April 27, 2016

Mother's Day Lunch
Sunday, May 8 10:30 AM to 2 PM


Mother's Day Special --- the classic Maine Lobster Roll 





Thursday, April 7, 2016

Don’t Dream It --- Be it

If it’s The Rocky Horror Picture Show it must be October --- NOT!  The Rocky Horror Picture Show (RHPS) is not just for Halloween anymore.  Over the last 70 years, the performances by Susan Sarandon, Barry Bostwick, the brilliant Tim Curry, and the original and entertaining rock opera style of music from Lou Adler, have captured the minds and spirit of generations of participants.  I use the word participants rather than viewers because those of you who know all the words to all the songs, also know that RHPS is an interactive experience.

This month, on April 19, in celebration of Tim Curry’s 70th birthday, the original RHPS will be shown at Seneca’s newest and most original bistro, Beyond the Bull, located on the old Garrett Nursery grounds at the end of Keowee School Road in Seneca where guests can step outside the ordinary and into the extraordinary venue of deck dining and cinema at Beyond the Bull.  Chef Angela Bell has created a menu to die for that finishes with a grand finale dessert of Rocky on a Slab, an over the top bread pudding based on the familiar rocky road ingredients. 

As is true for all events offered at Beyond the Bull, seating is limited in order to create a more intimate, memorable dining experience and seats must be purchased in advance, before the end of Friday, April 15.  Bell hopes that the experienced RHPS viewers will bring their props and dress in their favorite character, and that those who are new to the RHPS will remember this experience as not only their first, but best.  So, for just a few hours, and in the words of Dr. Frank N. Furter, don’t dream it, be it. 

You can reserve your seat by call 864 508 1254 before April 15 for the April 19 showing.   


Buon Appetito e Buona Salute, Chef AngelaB
Beyond the Bulll (an "eat smart" kitchen)



Tuesday, March 8, 2016

Catering now available from Beyond the Bull …

Step away from the crowd and indulge your guests with something out of the ordinary.  


Beginning in April, Beyond the Bull will be offering original and creative choices for your catering needs.  Whether a small graduation party for family and friends or a summer lake fest, your guests will think they are something special when you break out the lamb and lobster, scallop ceviche and gazpacho shooters … 


Now your guests can eat smart and feel good too!

Buon Appetito e Buona Salute, Chef AngelaB
Beyond the Bulll (an "eat smart" kitchen)
8095 Keowee School Rd., Seneca, SC 29672



Monday, December 28, 2015

Bison, Boar and Beer No. 4 --- a craft beer dinner at Beyond the Bull


 If you missed the first three, here we go again ... limited seating ... call 864 508 1254 ... 6 courses including wild boar and venison, and a brew master's choice from Anderson, South Carolina's Carolina Bauernhaus Ales ... reservations being accepted now ...

 Eat smart, feel good! Chef AngelaB
Beyond the Bulll (an "eat smart" kitchen)


Monday, December 7, 2015

Give up what? --- no more burgers, pizzas and fries

Numbers don’t lie.  So when your medical professionals tell you that according to your numbers, you are pre-diabetic and  pre-hypercholesterolemic,  and therefore a good candidate for heart disease, they  will likely tell you to change your diet as well.  The advice used to be something like this, “cut out rice, bread and pudding”, their way of saying avoid white bread, simple carbohydrates and desserts.  Now, medical professionals are more likely to say, “avoid inflammatory foods”.  What?  No more burgers and fries, pepperoni pizza and fettucini Alfredo?

It is almost impossible to eliminate some foods from your diet altogether, when you have been enjoying them for decades.  Unless you were raised in the wild and never exposed to foods like the all American beef burger, your comfort foods are here to stay.  For me, it was hot dogs and mac ‘n cheese, for others it is pizza and pasta or a Philly cheese steak and Dr. Pepper --- all 100% inflammatory,  all what I refer to as BAD FOOD. 

Don’t be sad.  There are ways to reduce the inflammatory element of your favorites by consuming what I refer to as GOOD FOOD.  Here are six ways to enjoy more GOOD FOOD and less BAD FOOD. 

Cut down on sandwich bread
It is tough to make a sandwich without bread.  Yes, you could “sandwich” a patty with condiments between slices of some plant food like sweet potato pancakes but if you are craving a burger, it will most likely not do.  Choose a thin sliced whole grain round or buy a fresh baked loaf of whole grain bread from any bakery and slice it yourself.  It will not eliminate the inflammatory element, but it will reduce it considerably when compared to a traditional hamburger, sub or deli roll.  Don’t substitute a flour tortilla wrap because it is no less inflammatory than white bread.   

Add more plant foods
All plant foods are anti-inflammatory, meaning that they do not contribute to inflammation and may even reduce it.  Add as many plant foods to your meals as possible.  Plant foods include herbs and spices as well as vegetables.  Heap on a pile of fresh basil and spinach and top it off with fresh, not canned, sliced tomatoes and a sprinkle of chili powder, cayenne or red pepper flakes.  All of this is 100% anti-inflammatory --- GOOD FOOD.

Avoid bottles, bags, cans and boxes
Avoid them all.  Don’t believe the claims made on the packaging such as heart healthy, fat free, gluten free and others.  Those phrases are marketing gimmicks to make you believe that the product is good for your health.  Do any of them claim that their products are inflammatory free?   If you read the labels, both the nutritional labeling and ingredients labeling, you will see that almost all packaged foods have added sugar, salt, fats processed from soy and corn, and chemicals ending in ose, ase, ate, etc.   If the ingredient was added by humans or processed by humans, avoid it --- BAD FOOD.  Use fresh --- GOOD FOOD! 

Use condiments
Plain food is boring.  Food that is covered in condiments is much more flavorful and interesting.  Make your own condiments, salsas, pestos, sauces and spreads and avoid those that come packaged in bottles such as ketchup, mayonnaise, hot sauces, relishes and dressings.  By making your own condiments from whole produce, vinegar, lemon, lime, whole garlic, whole ginger, chilis, herbs and seasonings like cinnamon and turmeric, you are boosting the proportion of anti-inflammatory ingredients --- GOOD FOOD.   

Choose wild
Protein animal foods are all inflammatory --- BAD FOOD.  But, any protein animal food that is wild grown, wild caught, fed it’s natural diet, or free roaming is LESS inflammatory than those that are farmed.  Farmed animals including fish are fed a diet manufactured in factories.  If the beef, pork, chicken, lamb, talipia, salmon, trout, and sturgeon processors included the feed ingredients, the list would start with soy, corn and chicken by-products.  When was the last time any fish, freshwater or salt water, naturally fed on soy, corn or chicken?   Wild means it feeds on its natural diet of whole food.  The more whole food, the less inflammatory!

Learn how to cook
In my opinion, the most important life skill you can learn and pass on to your children is how to cook.  Those of you who do not know how to cook are forced to rely on packaged foods  --- BAD FOOD.    Those of you who do learn to cook can rely on mother nature --- and  that’s GOOD FOOD!  


You can learn more about how to prepare foods that are anti-inflammatory in my book GOOD FOOD BAD FOOD  available now on Amazon and Barnes and Noble.  

Good Christmas gift giving idea --- bring a copy to Beyond the Bull before December 23 and I will be happy to sign it.

Buon Appetito e Buona Salute, Chef AngelaB
Beyond the Bulll (an "eat smart" kitchen)