>>HOW OFTEN DO WE HEAR THE
EXPRESSION FARM TO TABLE? WELL, A CHEF AND FARMER COUPLE
IN WILSON DECIDED TO TAKE THIS CONCEPT LITERALLY, SKIP THE
TRUCKS ALL TOGETHER, AND PUT TOGETHER ELEGANT, DELICIOUS
MEALS FOR TABLES RIGHT THERE ON THEIR 11-ACRE FARM. THEY CALL IT SOCO FARM AND FOOD. HERE IS WHAT A VISIT
LOOKS LIKE AFTER DARK.>>THIS IS MY OLD SHOW HORSE
BROWNIE, HE CAME OVER FROM GERMANY WHEN HE WAS TEN, AND HE
IS ABOUT 21, I GUESS. SO HE’S RETIRED.>>KIMBERLY KULERS HAD DREAMS OF
CHAMPIONSHIP HORSE RIDING. JEREMY LAW, A RISING
TV NEWS ANCHOR. FORTUNATELY, FATE INTERVENED AND
TODAY THEY ARE SERVING UP BEAUTIFUL EARTH-GROWN DINNERS
AND FULFILLING THEIR PASSIONS ON THIS FILM IN WILSON.>>I WANTED TO GROW UP ON A
FARM, I LIVED IN MOUNT OLIVE RIGHT IN TOWN AND
ALWAYS WANTED A FARM. SO THIS IS SORT OF MY DREAM COME
TRUE AND I DRUG JEREMY FROM COLORADO OUT HERE
RIGHT INTO MY DREAM.>>I MET HIM IN DENVER WHEN I
WAS ON A BUSINESS TRIP. AND HE WAS COOKING THEN, AND HE
APPRENTICED WITH SEVERAL CHEFS, HE WAS VIVIAN HOWARD’S SOUS CHEF
AT CHEF AND THE FARMER BEFORE WE OPENED THIS PLACE. SOCO IS OUR RESTAURANT THAT WE
HAVE BUILT THE PAST 4, 5 AND A HALF YEARS, FIVE AND
A HALF YEARS. AND WE STARTED WITH JUST ONE
TABLE, ONE FARMHOUSE TABLE WHERE YOU CAME AND SAT AND ATE WITH
PEOPLE YOU DIDN’T KNOW, DIDN’T KNOW WHAT THE MENU WAS GOING TO
BE, AND IT EVOLVED AND WE OPENED UP OUR TOBACCO BARN AND HAVE
REGULAR SEATINGS FOR DINNER SERVICE IN THERE, AND THE FARM
HAS EVOLVED AT THE SAME TIME. SO WE HAVE TURKEYS, CHICKENS,
GOATS AND ORGANIC HEIRLOOM GARDEN, EVERY YEAR WE ADD
SOMETHING NEW. WHAT WE DON’T GET FROM OUR FARM
WE GET FROM OTHER LOCAL FARMERS IN NORTH CAROLINA.>>SOCO’S MAIN DINING ROOM IS
ACTUALLY AN 80-YEAR-OLD TOBACCO BARN MADE OF CINDER BLOCK. AND NO ONE WOULD EVER GUESS THE
PRIVATE DINING ROOM WAS ONCE AN OLD GARAGE.>>I LIKE SEEING A HAPPY DINING
ROOM, WHETHER IT’S A PRIVATE GROUP BY THE KITCHEN OR TABLES
OUT HERE, I LOVE COMING OVER. AND IT’S NOT THE COMPLIMENTS OR
PRAISE, I LIKE HAPPY PEOPLE. I KNOW WHAT THE EXPERIENCE IS
LIKE WITH A GREAT MEAL, YOU TALK ABOUT IT ON THE WAY HOME OR THE
NEXT DAY, I LIKE TO SEE IT IN OUR DINING ROOM. I GET TO SEE HAPPY PEOPLE
AND PLAY AROUND IN THE KITCHEN ALL DAY.>>FOR TONIGHT, JEREMY IS
PLAYING AROUND WITH THE FRESH BAKED BREAD THAT OPENS EVERY
MEAL AND SERVED WITH A SPECIAL RECIPE HONEY BACON
BUTTER SPREAD.>>COMING OUT TO SOCO IS LIKE
THE ULTIMATE FARM TO TABLE EXPERIENCE IN DINING. YOU ARE ACTUALLY SITTING
INSIDE AT A TABLE GATHERED AROUND FRIENDS. IT REALLY FEELS LIKE YOU
ARE IN SOMEONE’S HOME, IN YOUR FRIEND’S HOME.>>AFTER THE BREAKING OF BREAD,
GUESTS ARE SERVED A FULL COURSE DINNER, FEATURING THE MEATS AND
PRODUCE OF THE DAY. LIKE THIS KALE SALAD, MASSAGED
WITH A ROSEMARY VINEGARETTE, GOLDEN BEETS, ROASTED PECANS
AND LOCAL GOAT CHEESE. SECOND COURSE, HIS TAKE ON
A SWEDISH MEATBALL. SEASONED, SEARED, ROASTED AND
SERVED WITH LINGONBERRY JAM. NEXT, A SEARED PORK BELLY,
TOPPED WITH APRICOT PRESERVES. THEN THE MAIN COURSE. LOCAL CHICKENS, PERFECTION,
ORGANIC MASHED SWEET POTATOES DRIZZLED WITH A SAVORY JUICE. AND DESSERT, A VERSION OF LEMON
MERINGUE PIE, WITH INDIAN SPICES LIKE GARAM MASALA,
ROSEWATER CARDAMOM.>>THE FOOD IS JUST AMAZING YOU CAN TELL JEREMY
SPECIFICALLY PICKS ITEMS TO COOK BECAUSE IT SHOWCASES WHAT THEY
HAVE, WHAT IS FRESH AND WHAT IS IN SEASON, AND THEY SOURCE
EVERYTHING LOCALLY THAT THEY CAN, AND THEN KIMBERLY, SHE DOES
A MAGNIFICENT JOB PAIRING WINES.>>IMAGINE SEEING WHERE THE
VEGETABLES ARE GROWING, WHERE THE CHICKEN AND THE EGGS, WHERE
THE FOOD IS COMING FROM, WHAT A FANTASTIC SETTING TO DO THAT. NOT MANY PLACES THAT YOU CAN SEE
AND HAVE THAT EXPERIENCE IN NORTH CAROLINA.>>YOU’LL EXPERIENCE IT HERE
UNDER THE STARS IN WILSON AT SOCO FARM AND FOOD. FOR “NORTH CAROLINA
WEEKEND” AFTER DARK, I’M DEBORAH HOLT NOEL.