Saturday, January 18, 2014
Tuesday, December 31, 2013
Themed Dinners Springing To Life In The
Upstate
It’s not just here’s the menu, take the order any more. Themed dinners are making their way across
the upstate. From Greenville to the
Golden Corner of South Carolina, restaurateurs are taking on the role of
educators in today’s restaurant environment, offering new dining experiences to
a more savvy and diverse diner as well as the home cook enthusiast. Dinners pairing wine with classic Italian and
French cuisine are being replaced with whiskey, cigar, craft beer and farm to
table pairings as well as multi-course dinners with single food themes such as
a five course feast starring several varieties of in-season tomatoes at their
peak or regional themes showcasing foods that are not necessarily local.
Although it is absolutely essential
to the success and longevity of local food producers, and to our long term health,
from a fine dining point of view, serving farm to table severely limits dining
choices. As a chef and restaurant
owner, I feel like I am short changing my guests if I do not stretch their
palates and give them a taste of something out of the ordinary. In my establishment there is a menu to which
I must adhere, so breaking out a themed dinner now and then fuels my artistry
and satisfies my desire to educate my guests.
Diners and home cook food
enthusiasts are generally limited to ingredients that are available at the
local grocers or online. It takes a
great leap of faith for a nonprofessional cook to
order a pound of baby octopus, a whole rabbit or sea cucumbers without ever
having eaten them. Even though there are
videos galore available on the internet that show how to prepare everything
from an antipasto to zucchini flowers, the world wide web will never provide them with the aroma,
flavor or texture of the ingredients properly prepared by a professional
chef. The themed dinner provides the opportunity
for guests to expand their food and beverage experience as well as a chance for
chefs to prove they are multi-dimensional.
Themed dinners in the upstate are
generally pairings of five courses ranging from $ 45 to $ 150 depending on the
venue and ingredients, and most are small, intimate gatherings. At Beyond
the Bull, we are hoping to lead the way in the Golden Corner with a
monthly offering, the third Saturday of every month. The venue is small, limited to 24, and casual
enough so that if a guest wants to take a break and stroll outside to the fire
pit for a breather, he can. And, he just
might meet the chef out there, taking a break as well.
Will they catch on? Our first dinner held on December 23, the
theme of which was the Feast of the Seven Fishes, was a resounding success, so much so that we are already planning our January event, Cabin Fever Food Fest, featuring the best of Maine: lobster,
cod, blueberries and clams to be followed in February with a pairing of game meat
and local craft beers. Other themed
dinners planned for later this year will include a fish and game collaboration
with another popular restaurant also located in the old Depot District of Central, a
New England lobster bake, an homage to the BBC Two Fat Ladies, as well as a collaboration with local farms, the
best of the best.
Buon Appetito e Buona Salute, Chef AngelaB
Beyond the Bulll (an "eat smart" kitchen)
Buon Appetito e Buona Salute, Chef AngelaB
Beyond the Bulll (an "eat smart" kitchen)
233 W. Main St., Central, SC
29630
For more information on upcoming
events go to www.facebook.com/beyondthebull
or call Chef Bell at 864 508 1254.
Chef
Angela Bell is the chef owner of Beyond the Bull, an eat smart kitchen located at the entrance to the old Depot
District, downtown, Central, SC. In
addition to her culinary duties at The
Bull, she is a culinary instructor and food writer. Her latest book, GOOD FOOD BAD FOOD, a how-to
of anti-aging gastronomy is available on Amazon and Barnes and Noble.
Tuesday, December 10, 2013
Sunday, November 3, 2013
To tip or not to tip---NOT at Beyond the Bull
I recently watched an interview with the author of a book,
the objective of which was the defense of the argument to raise the tipped
minimum wage. The tipped minimum wage is
the hourly wage earned by servers in the food industry and has remained the
same for more than twenty years at $ 2.13.
Yes, it sounds low and when all of the arguments for raising it compare
that wage to the federal minimum wage which at the time of publication is fixed
at $ 7.25, it sounds even more ominous.
But, what proponents of the increase do not tell you is that
the $ 2.13 is just a portion of the server’s wage. As anyone knows who has ever eaten at a
restaurant that has tableside service, the customer is expected to leave a
tip. Nowadays, it is customary for the
tip to be at least 20% of the cost of food and beverage. That means, the total wage is $ 2.13 per hour
plus tip. In other words, the restaurateur guarantees
to pay the $ 2.13 per hour (enough to cover taxes) and the remainder comes from
the customer. And since the cost of
eating out has kept up with the increase in the cost of living, the server’s
tips must therefore, also, have increased accordingly. After all, 20% of a steak sandwich costing $
5.00 twenty years ago would have meant a tip of $ 1.00, but 20% of a steak
sandwich costing $ 20.00 today would mean a tip of $ 4.00.
Yes, there are many servers who are living at or below
poverty level, just as many as there are retail clerks, domestic helpers and
hotel workers. But, if they are working
in those positions, they are being paid wages in accordance with the skill
level required. In the restaurant
industry, tipped workers are truly paid for performance. A well trained, experienced, knowledgeable server,
one who lands a job at a high end fine dining establishment, one who knows how
to up-sell and provide first class service, will and should earn more than a
server in a short order diner. Raising
the minimum tipped wage might help
the server working at the diner. Or, as
many economists believe, raising the minimum tipped wage might just eliminate some of those jobs altogether.
The other “tipping” debate is whether or not to eliminate
tipping altogether and replace it with higher hourly wages. The argument to eliminate tipping is that if servers
are paid an hourly wage based on the minimum hourly wage or performance, doing
so would bring foodservice workers out of the poverty status. My years of business experience lead me to
believe that performance based compensation is the better choice of the two, in
order to ensure that the higher the skill that is required and the better the
performance, the higher the wage, as it should be in any industry.
 |
| Chimichurri leg of lamb platter, fresh tomato salsa and cucumber yogurt dipping sauce |
Whatever the outcome of the ever ongoing debate, here in
Central at Beyond the Bull, the
debate is over. Our policy is no tipping! I am often asked why? My answer is this, for fast and casual counter
service, whether the guest is being served a sandwich, burrito, salad, hot
dog, burger, pizza or a platter of chimichurri leg of lamb, it
is NOT tableside service, and therefore, NO tip should be expected. If you pick up your order and throw away your
disposable dishes, the only tip that we
at Beyond the Bull expect is that you
tip others off to try us out.
Buon Appetito e Buona Salute, Chef Angela
Bell
Beyond the Bulll (an "eat smart" kitchen)
233 W. Main St., Central, SC 29630
Friday, October 11, 2013
A SMART Thanksgiving
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To me, Thanksgiving is all about tradition. At Beyond the Bull, we are about to start a new one, right here in the town of Central where we will hopefully stay for many years to come. Beyond the Bull has joined with the Marine Corps Reserve in the first annual Thanksgiving Benefit Dinner for Toys for Tots of Pickens
If you decide you would rather do the cooking yourself, we won't hold it against you. Here is my version of a tasty but traditional Thanksgiving dinner. Although traditional Thanksgiving foods
can be highly acid forming if prepared using ingredients such as stuffing mix
from a box, it is possible to have a SMART
holiday that mimics those you remember fondly from childhood. So, grab your potato masher and roasting pan
and let’s have the smartest of all
holiday dinners whether at the Bull with David and me or at your home with your loved ones. Happy SMART Thanksgiving to all!
A Smart Thanksgiving Menu
Vegetable cocktail
In a juicer combine celery,
parsley, cucumber and apple.
Pour one ounce of your favorite
gin or vodka in a chilled martini glass.
Add the juice and garnish with
cucumber slices.
Appetizer
Asparagus wrapped in thin sliced
prosciutto with
horseradish mustard sauce
Vegetarian spring rolls
Seasoned Daikon chips
Soup
Butternut and jalapeno with
kale chip garnish
Salad
Spinach, red onion and black
olive with a blueberry balsamic
vinaigrette and crunchy soy nuts
Entrée
Roast Turkey with wild rice,
parsley, sage and mushroom stuffing
Gravy from pan drippings and
stock
Smashed maple sweet and Bliss
potatoes
Cranberry chutney made with celery,
raisins, vinegar,
black peppercorns, apples, chili
peppers and onion
Green beans and almonds
Roasted grapes for garnish
Dessert
Olive oil pot de crème
Buon Appetito e Buona Salute,
Chef AngelaB.
Wednesday, August 7, 2013
Sunday, August 4, 2013
Football, bar food and tailgating---have
your wings and eat smart too!
The season of our greatest American past time, football, is
just around the corner and whether you are an NFL Patriot’s fan or a college
Tiger fan, the one thing all of us have in common is bar food and tailgating. Every year I have the challenge of preparing
food that is both smart and
comforting, meeting our expectations for finger licking good. Let’s face it, no one wants to be seen eating
a “smart” salad bowl at kickoff. So,
here is my solution to the dilemma for those of you who want to belly up to the
bar and still eat smart to feel good.
5. Add apple cider vinegar, chili peppers and spices.
 |
| BTB original Duck Cakes Caramel |
Natural cider vinegar, chilis and spices such as cinnamon, ginger and turmeric are especially anti-inflammatory. So, whatever your choice for bbq sauce, potato salad, cheese quesadillas, or ribs, add a double dose of each to balance out
the bad affects of the sugar, trans fats and refined grains which are surely included as a main ingredient.
4. Cook from scratch.
Of course, this is the best way to eat smart. Every food that comes in a bottle, can, bag or box has either added
sugar, salt, trans fats, refined grains or chemicals.
3. Make smart menu choices.
 |
| BTB Bison Shortribs |
When in a restaurant,
choose items that can be served without the pasta, bread or sauce. Instead of white potato fries, choose sweet
potato fries. Instead of white rice,
choose brown. And remember a plant based diet is the best diet.
2. Drink less eat less.
I think this is a no brainer. But, for those of you who don't know this, drinking
alcohol stimulates the appetite and the only foods that seem to quench it are
salty, comfort foods such as ice cream and potato chips or foods laden with fat.
 |
| BTB Rabbit Wings in a tangy tomato bbq sauce |
1. Order out or eat in at Beyond the Bull.
Check out the smart food for lunch, dinner and
tailgating. Instead of the a steady diet
of hot dogs, pizza, subs and wings, try duck cakes and rabbit wings with BTB special dipping
sauces or tangy tomato bbq sauce and spicy salsa. They pair well with lagers and ales and are not
only smarter but taste better too.
Buon Appetito e Buona Salute, Chef AngelaB
Beyond the Bulll (an "eat
smart" kitchen)
233 W. Main St., Central, SC
29630
http://antiaginggastronomy.blogspot.com/
https://www.facebook.com/ChefAngelaB
http://antiaginggastronomy.blogspot.com/
https://www.facebook.com/ChefAngelaB
Monday, July 22, 2013
Clemson University Libraries now home to GOOD
FOOD, BAD FOOD, Cooking Skills for Life, Volume 2.
I recently received a letter from Clemson University Food,
Nutrition and Packaging Science, Nursing and Public Health librarian, Christopher
Colthorpe, acknowledging that my book GOOD
FOOD, BAD FOOD, Cooking Skills for Life, Volume 2, was approved for
addition to the Clemson University Libraries.
As you may already know if you have been reading my blog, the book was dedicated to my nephew, Michael Daly.
Although Michael was diagnosed with juvenile diabetes, also
known as diabetes I, the symptoms are no different for those suffering with
diabetes II. The symptoms are no
different, but the cause most definitely is. Unlike Michael who did nothing to
cause his diabetes, those who are diagnosed with diabetes II have only
themselves to blame and the food choices they make. I dedicated the book to Michael, but the truth
is that the book was written for all who believe as I do, that bad food
leads to cellular aging and chronic disease such as diabetes II, and that good
food leads to wellness and longevity.
Now, if one goes to the Clemson University Library Catalog
and searches the name Angela Bell, this
is what one gets...Clemson Libraries Catalog search Angela Bell
Not only do I have a published book
forever available at the Clemson University Cooper Library, but now, Michael "Miggs" Daly, forever has a presence there as well.
Buon Appetito e Buona Salute, Chef AngelaB
Beyond the Bulll (an "eat
smart" kitchen)
233 W. Main St., Central, SC
29630
http://antiaginggastronomy.blogspot.com/
https://www.facebook.com/ChefAngelaB
http://antiaginggastronomy.blogspot.com/
https://www.facebook.com/ChefAngelaB
Sunday, July 7, 2013
A cucumber a day...
A Cucumber A Day Keeps The Doctor Away
 |
| Beyond the Bull's Chimichurri lamb with cucumber yogurt dipping sauce |
1. Cucumber dip
Dice a cucumber, add a dollop of
Greek yogurt, a few jalapeno slices, cilantro and an avocado. Blend until smooth and use it to dip crudités
or whole grain pita wedges.
2. Cucumber soup
In the blender combine mint,
cucumber, chicken stock, and goat cheese for a cool as a cucumber refreshing
chilled soup starter before any meal.
3. Chopped cucumber salad
Cucumbers can be sliced, diced,
curled or rough chopped, and make any salad a “smart” salad when paired with
radish, tomatoes, basil, with or without a goat cheese garnish. Even on their own, they are perfect with
fresh herbs and a sprinkle of oil and lemon.
4. Cucumber condiments
Ice box pickles are easy to make
with no cooking required. Just pack
cucumber slices into a jar of cider vinegar, a little brown sugar, some onion
and celery. Add celery seed, mustard
seed, a pinch of sea salt and refrigerate.
Try this recipe for a piquant,
smart salsa. Cucumbers don’t last very
long in the refrigerator once cut, so make only what you can eat a day or two
at a time.
Yield: Approximately 6 cups
Ingredients
3 each cucumber, Mexican, small dice, peel on
2 each jalapeno, brunois
1 cup corn, frozen whole kernel
4 each scallions, diced, green part only
8 sprigs cilantro, fresh, rough chopped
1 cup vinegar, apple cider
1 pinch sea salt
2 tablespoons sugar, dark brown, real molasses
1 each juice and zest of lemon
Directions
Combine
apple cider vinegar, salt, lemon and sugar and whisk until sugar is dissolved. Fold in the remaining ingredients. Chill and serve.
Recommended Service: Top off fish or fowl, mix into quinoa as a
salad or top off a dinner salad by adding a little oil and cucumber salsa.
6.
Wholey cucumber
If you are so busy with family
schedules, professional commitments and personal obligations that there is no
time left for meal preparation, you can always go to the Bull for a platter of
chimichurri lamb with a side of slaw,
Brussels sprouts, tomato-jalapeno-corn salsa and the best goat yogurt sauce in
the upstate, starring the smartest vegetable of all---the cucumber!
Buon Appetito e Buona Salute, Chef AngelaB
Beyond the Bulll (an "eat
smart" kitchen)
233 W. Main St., Central, SC
29630
http://antiaginggastronomy.blogspot.com/
https://www.facebook.com/ChefAngelaB
http://antiaginggastronomy.blogspot.com/
https://www.facebook.com/ChefAngelaB
Wednesday, June 26, 2013
Top five most
popular sides at Beyond the Bull---an eat smart kitchen
Although we offer more than five sides as part of our dinner
selections every evening, these are the top
five most popular without a doubt.
 |
| Turkey Dinner (roulade stuffed with butternut bread pudding) and served here with green beans vinaigrette, slaw, red pepper salsa and blueberry ginger sauce |
Number five---Green beans vinaigrette
A bit on the crunchy side, fresh green beans blanched and
drizzled in just a bit of canola oil and natural apple cider vinegar and tossed
in the Bull’s own seasoning mix
Number four---Stewed beans
Mediterranean style Great Northern dried beans started in garlic
and onions, slightly stewed with Roma tomatoes, and finished with fresh thyme
and basil
Number three---Ratatouille
A vegetable garden in every bite, roasted eggplant, peppers,
and zucchini, to which is added onion, garlic, tomatoes, thyme, rosemary, basil
and black olives (no rat)
Number two---Warm potato salad
Red Bliss potatoes, parsley and scallions, the Bull’s
seasoning to which is added a dose of turmeric, and just a little of our
Louisiana bbq dipping sauce
And at number one---Brussels sprouts
Just lightly blanched, tossed with roasted red bell peppers,
a touch of balsamic and of course, the Bull’s seasoning
When planning the day’s menu, I always try to have all of
these on hand. But even the best
intentions fall short. So, I am
apologizing now for running out if you come to the table late!
Buon Appetito e Buona Salute, Chef AngelaB
Beyond the Bulll (an "eat
smart" kitchen)
233 W. Main St., Central, SC
29630
http://antiaginggastronomy.blogspot.com/
https://www.facebook.com/ChefAngelaB
http://antiaginggastronomy.blogspot.com/
https://www.facebook.com/ChefAngelaB
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