>> 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.