Sweet T Southern Kitchen was my first experience with the Foodies group. The southern hospitality upon entering coupled with the gracious welcome from the Foodies group started to prove that this would be a great night.
The owners came to tell us how Sweet T Southern Kitchen came about and the style of their menu and ordering process. I was impressed that all the food is “homemade” from scratch, made to order and changes daily.
It was clear my desire for everything on the menu made it difficult to select. I decide I would just order many items to try and they allow you to get half sides. You also have to not allow the word calorie to even enter your thoughts….
When I went to get my food, I was slightly embarrassed and excited. I had enough food for at least three people; but I like to share. The portions were very large and the prices were beyond reasonable.
The catfish was fresh and delicious with a nice mild spiced batter, the food although fried was not the heavy fired greasy food you can often get. The chicken fried chicken was moist, the batter was a delightful mix of gentle spices, and the white gravy was delicious. The fried okra was also battered just enough and the sausage cornbread dressing was very tasty.
My favorite was the collard greens; they had a delicious light flavor with just enough bacon. This was the only thing I was able to finish. I shared my portions with some fellow foodies and all the reviews were glowing.
I can’t wait to go back and experience different menu options, or perhaps a hearty brunch on a Sunday with a hope to hear the infectious laugh of the owner and of course fill my desire for some good ol’ southern cooking. -LB
As a wine educator I am frequently asked for advice on wine pairing, particularly for large holiday meals. Food and wine pairing is not as difficult as people might think. My approach is simple. First, determine the palate profile of the consumer/s. Second, determine the flavor and texture profile of the dominant dish. However, holiday meals can offer a challenge because while the main dish might make the wine pairing very easy the complexity and diversity of sides available may compete with the “perfect pairing.” I was so excited that the first Foodie event that I could attend at Sweet T Southern Kitchen was BYOB where the sides outnumbered the entrees. The broad spectrum of flavors and textures provided an excellent opportunity to workshop traditional food and wine pairings and perhaps discover some unconventional pairings in the process.
Pairing wine to southern cooking can be difficult, but this foodie was up to the task!
Wines – all under $20
2010 Domaine Pichot Vouvray Loire, France (Chenin Blanc)
2010 Jean Luc Colombo “Cape Bleu” Vin de Pays Rose (Syrah, Mourvedre, Counoise)
2007 Guigal Cotes du Rhone (Syrah, Grenache, Mourvedre)
2008 Cline Zinfandel, California
Pulled Pork: I declined all sauces. I wanted to taste the meat but I can see where sauce or gravy could have added complexity to this relatively simple dish. The meat was very tender and sinewy. While it wasn’t melt in my mouth tender every bite was juicy and flavorful. Flavors were on the sweet spice end of the spectrum with mustard and brown sugar lingered which made this a difficult pairing. The tropical flavors of the chenin blanc clashed with the savory flavors of the meat however the herbal flavors of the rose were significantly enhanced by the dish. Both reds had sufficient texture, weight, and length of flavor however the fresh blackberry and strawberry flavors in Cotes du Rhone seemed to be a perfect match.
Cornbread and Sausage stuffing: Sweet aromas reminiscent of yellow cake and vanilla made it difficult not to dig into this side first. The sausage was subtle, not spicy and in a small crumble. The cornbread was the dominant component. Texture was moist and spongy with well integrated flavors with medium intensity. I can only imagine that if I had this “leftover” at home I would probably take a spoonful every time I opened my fridge. This was the most versatile pairing. Ideal with the off dry rose and chenin blanc but also worked surprisingly well with the Grenache and zinfandel. The reds highlighted the side’s savory side while the white and rose enhanced the sweetness.
Collard greens: This wilted side had excellent texture and provided a rich, buttery, grassy flavor with hint smoky salt pork. This is where the wine pairing gets dicey. While you might find the perfect match for the meat or the stuffing the vegetable often times poses a problem. The zinfandel was excellent with the meat and posed no problem with the stuffing but when tasted with the greens the bitterness in the greens and the wine were significantly enhanced. The alcohol became more apparent as well. The Cotes du Rhone was less offensive but not perfect. The rose offered a harmonious balance of sweet, herbal flavors with moderate structure, alcohol and weight.
Buttermilk Pie: was like cheesy sugar cookie custard. I wish I had never tried it. I want more.
I will definitely be back. This will be a great place to meet up with friends before a Holy Cross football or basketball game. I can only imagine that the folks who were eating their meals when Foodies arrived are nervously wondering if their “secret” is out. Excellent, authentic Southern food served in a laid back atmosphere by warm people who are clearly passionate about their message.
