{"id":44056,"date":"2022-07-14T14:33:54","date_gmt":"2022-07-14T18:33:54","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=44056"},"modified":"2022-07-15T11:40:35","modified_gmt":"2022-07-15T15:40:35","slug":"chefs-dish-southern-classics-meet-mediterranean-flavors-at-the-lazy-goat","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/chefs-dish-southern-classics-meet-mediterranean-flavors-at-the-lazy-goat\/","title":{"rendered":"Chef’s Dish: Southern Classics Meet Mediterranean Flavors at The Lazy Goat"},"content":{"rendered":"\n

Photographed by Paul Mehaffey<\/h4>\n\n\n\n

Tucked up against the foothills of the Blue Ridge Mountains, Greenville, South Carolina, garners its fair share of accolades these days for its food scene, which is bubbling over with good places to eat\u2014not
to mention three James Beard Award nominees. But that wasn\u2019t the case in 2007 when restaurateur Carl Sobocinski opened The Lazy Goat<\/a> as part of his Table 301<\/a> restaurant group. At that time, a Mediterranean restaurant that served small plates was a new concept to this Southern city, yet locals embraced The Lazy Goat for its riverside location, relaxed atmosphere, and cuisine that mimes Spain, Morocco, Italy, France, Greece, and the Middle East in its flavor profiles.<\/p>\n\n\n\n

\"\"<\/a>
Chef Beau Owens of The Lazy Goat restaurant in South Carolina<\/figcaption><\/figure>\n\n\n\n

When Beau Owens moved across the state from Bluffton to Greenville to assume the position of executive chef at The Lazy Goat in 2019, he was admittedly clueless as to what was facing him that first weekend at his new job. \u201cIt was May 5, 2019. I remember the date very well because it was the weekend of Artisphere<\/a> [Greenville\u2019s nationally acclaimed art festival], Clemson University graduation, Furman University graduation, and Mother\u2019s Day,\u201d the chef reminisces. \u201cIt was very eye-opening.\u201d An understatement, to be sure, yet he tied on his apron and put his pans to the fire. \u201cI figured, if this was as bad as it gets, I could handle it.\u201d<\/p>\n\n\n\n

I wanted to put in my Southern heritage, my roots. Why can\u2019t we do a Mediterranean-style fried chicken? Or biscuits with Aleppo honey?<\/em><\/p><\/blockquote>\n\n\n\n

It was a piece of cake for Owens, who boasts some serious culinary chops. Born and raised in Columbia, South Carolina, the nascent chef took his first job washing dishes in a friend\u2019s parents\u2019 restaurant when he was 14. From there, he eventually moved to a fry cook position at another restaurant, where he took to the kitchen like shrimp to grits. \u201cIt was chicken wings, sports bar, turn and burn\u2014but I enjoyed it,\u201d says Owens. \u201cI\u2019ve always enjoyed the fast pace, that sense of urgency, that drive, that fire that comes with moving fast and getting food out quickly.\u201d<\/p>\n\n\n\n

Armed with an associate degree from Johnson and Wales University in Charleston, and a bachelor\u2019s degree from the University of South Carolina in hospitality tourism management, Owens did a six-year stint as chef de cuisine at Montage Palmetto Bluff, which gave him hands-on experience helping to run the culinary piece of a 20,000-acre resort community. Though the inherent pressure in that role has lessened since he came to Greenville, he adheres to the same high standards and expectations as he did at the ritzy resort in Bluffton.<\/p>\n\n\n\n

As Owens grew into his new role at The Lazy Goat, he started to put his own stamp on the menu. \u201cI wanted to put in my Southern heritage, my roots,\u201d the chef shares. \u201cWhy can\u2019t we do a Mediterranean-style fried chicken? Or biscuits with Aleppo honey? I wanted to take something from the Mediterranean and infuse it with the South.\u201d<\/p>\n\n\n\n

And while he set about adding more entrees to the menu, bringing in ingredients from local farms, consulting the map of the Mediterranean region on his desk for inspiration, and experimenting with new\u2014to him\u2014ingredients such as Aleppo chiles, piquillo peppers, sumac, and harissa, there were certain items he was told he couldn\u2019t alter. When Owens first took the reins in the kitchen, he sat down with Table 301\u2019s corporate chef Rodney Freidank to review the Lazy Goat\u2019s menu. Freidank went straight down the list and pointed out the dishes that Owens could not change; one of them was the fried goat cheese appetizer.<\/p>\n\n\n\n

\"\"<\/a>
Frying up The Lazy Goat\u2019s signature appetizer.<\/figcaption><\/figure>\n\n\n\n

A signature dish and one of the most frequently ordered, the cheese-centric starter has been on the menu since the restaurant opened, and the recipe has not changed since then. It resulted from a research trip to Atlanta that Sobocinski and members of his team took before opening the Lazy Goat. At one of the restaurants they visited, Sobocinski was impressed by a fried goat cheese dish, and when he returned to Greenville, he tasked opening chef Lindsey Beck with creating a variation of that dish. Little did they suspect that the dish she produced would remain a staple on the Lazy Goat\u2019s menu for 15 years and counting.<\/p>\n\n\n\n

Each year for Table 301\u2019s anniversary party, the chefs tally the numbers of how many of certain items they\u2019ve sold during the year. \u201cJust in May, we\u2019ve sold 560 orders of the fried goat cheese,\u201d reports Owens, who quickly calculates a one- month grand total of 10,000 goat cheese balls (at 19 per order). \u201cAnd that\u2019s not including the ones we burn,\u201d he laughs, \u201cor the ones that go out for our events.\u201d<\/p>\n\n\n\n

All of the half-inch orbs are rolled by hand, a job that falls largely to Caterina Francisco, who\u2019s been in the Lazy Goat\u2019s kitchen since day one. Once the cheese is rolled (she turns out 200 to 400
balls at a time) the balls are put in the refrigerator to set, then breaded and chilled again. Finally, the goat cheese is portioned into individual servings and stored in little bags, so they can be fried to order in 45 seconds.<\/p>\n\n\n\n

Why are these little balls of goodness so appealing? \u201cTheir flavor profiles match so well together\u2014the honey, the pistachios, and the goat cheese,\u201d Owens says. \u201cAnd let\u2019s just be honest: anything that\u2019s deep- fried is gonna be a little bit better than anything that\u2019s not deep-fried.\u201d Spoken like a true Southern chef.<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n
\n Fried Goat Cheese with Pistachio Dust, Pepper, and Vanilla Honey<\/span>\n
<\/div>\n
These goat cheese balls have been on the menu for 15 years at Beau Owen's restaurant the Lazy Goat. Why are these little balls of goodness so appealing? \u201cTheir flavor profiles match so well together\u2014the honey, the pistachios, and the goat cheese,\u201d Owens says. \u201cAnd let\u2019s just be honest: anything that\u2019s deep-fried is gonna be a little bit better than anything that\u2019s not deep-fried.\u201d Spoken like a true Southern chef.\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span><\/div>\n
<\/div>\n Check out this recipe<\/a>\n \n<\/div>\n
\"\"<\/div><\/div>","protected":false},"excerpt":{"rendered":"

Photographed by Paul Mehaffey Tucked up against the foothills of the Blue Ridge Mountains, Greenville, South Carolina, garners its fair share of accolades these days for its food scene, which is bubbling over with good places to eat\u2014notto mention three James Beard Award nominees. But that wasn\u2019t the case in 2007 when restaurateur Carl Sobocinski […]<\/p>\n","protected":false},"author":114,"featured_media":44061,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[3386,31,26354],"tags":[33736,33734,7867,4117,33737,22145,638,33675,3040,33674,2030,16990,23332,3401,33735],"coauthors":[33673],"class_list":["post-44056","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chefs","category-recipes","category-stories","tag-aleppo-honey","tag-beau-owens","tag-biscuits","tag-chefs-dish","tag-fried-cheese","tag-fusion-foods","tag-goat-cheese","tag-goat-cheese-balls","tag-james-beard-award-nominee","tag-lazy-goat","tag-mediterranean","tag-middle-eastern","tag-southern-comfort-food","tag-southern-food","tag-table-301"],"acf":[],"yoast_head":"\nChef's Dish: Southern Classics Meet Mediterranean Flavors at The Lazy Goat - culture: the word on cheese<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/chefs-dish-southern-classics-meet-mediterranean-flavors-at-the-lazy-goat\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Chef's Dish: Southern Classics Meet Mediterranean Flavors at The Lazy Goat\" \/>\n<meta property=\"og:description\" content=\"Photographed by Paul Mehaffey Tucked up against the foothills of the Blue Ridge Mountains, Greenville, South Carolina, garners its fair share of accolades these days for its food scene, which is bubbling over with good places to eat\u2014notto mention three James Beard Award nominees. 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