Motor Supply Co. Bistro is one of more than 30 local restaurants participating in Restaurant Week Columbia, Thursday, October 13 through Sunday, October 23, 2016. Show
Motor Supply will offer diners a set dinner menu Oct. 13-23, featuring items by Exectuive Chef Wes Fulmer like "Gra Moore's Pork Belly Bruschetta," made with Carolina Heritage Farms pork belly, Wadmalaw butterbeans and tomato & black pepper BBQ sauce; and "N.C. Duck Leg Confit" with Honeycrisp apple butter, Edisto piccolo farro and apple bourbon agro dolce. Head Barman Josh Streetman has prepared cocktail suggestions to pair with the dinner menu, including the "2 Brothers Martini," (named after owner Eddie Wales' and brother's beef jerky company, Two Brothers Jerky) with Tito's vodka, Beefeater 24 gin, Copper Horse Distillery Hot Tincture, olive brine and Two Brothers Jerky-infused blue cheese olives. See the full menus below, and make reservations online or by calling 803-256-6687. Known for its artisan cocktails, refined yet relaxed atmosphere and daily-changing, chef-driven menu of sustainable, farm-to-table fare, Motor Supply Co. Bistro has been serving New World, made-from-scratch cuisine in the historic Columbia, S.C. Congaree Vista since 1989. A new, temperature-controlled outdoor patio features tables made from reclaimed, N.C. barn wood, roll-up garage doors and original, vintage brick. Reservations can be made by calling (803) 256-6687 or by visiting www.motorsupplycobistro.com. FOR IMMEDIATE RELEASE Motor Supply Co. Bistro Executive Chef Wes Fulmer and Team to Participate in Asheville Wine and Food Festival and Euphoria Greenville 2016 July 26, 2016
(COLUMBIA, S.C.) – Executive Chef Wes Fulmer and team members of Columbia, S.C. restaurant Motor Supply Co. Bistro will participate for the first time in two regional food festivals in fall of 2016: Asheville Wine and Food Festival in Asheville, N.C., August 20, 2016 and Euphoria Greenville in Greenville, S.C., September 24, 2016. “It’s very exciting to be involved in such esteemed events and showcase what Motor Supply is all about,” says Chef Fulmer. “This is a testament to how
hard our team works, and I’m very proud of our accomplishments over the years.” Asheville Wine and Food Festival Chef Fulmer and the Motor Supply team will be featured in the Grand Tasting of Asheville Wine and Food Festival at the US Cellular Center on Saturday, August 20, 2016 from 1–5 p.m., where 180 wineries and food producers; area breweries and acclaimed regional restaurants and chefs will gather for the largest ticketed culinary festival of its kind. Chef
Fulmer is one of 12 esteemed chefs from the Southeast who will showcase his skills in a live cooking demonstration at the event, where ticketholders can onlook the crafting of culinary dishes in real time. Motor Supply will serve food samples cooked by Chef Fulmer at its restaurant booth, also manned by Motor Supply owner Eddie Wales. One booth over, Two Brothers Jerky – the 100% grass-fed beef jerky made by Wales and his long-lost, recently reunited brother Paul Brock – will provide
guests with samples and bags-for-purchase of the artisan beef jerky. Asheville Wine and Food Festival is in its eighth year, annually attracting more than 5,000 wine and food aficionados to the three-day span of signature events. Grand Tasting tickets are available online at http://ashevillewineandfood.com/2016-grand-tasting. Euphoria Greenville At the tenth annual Euphoria
Greenville – a four-day ticketed event for food, drink and music fans in Greenville, S.C. – the Motor Supply team will appear at Feast By The Field in downtown’s Fluor Field at the West End on Saturday, September 24, 2016 from 12–4 p.m. Chef Fulmer will cook on-site and prepare samples for attendees alongside Sous Chef Curtis Clark, while Head Barman Josh Streetman will concoct handcrafted cocktail samples to compliment the small bites. Other activities at Feast By The Field include
craft beer gardens, artisan markets and cooking demos. Euphoria Greenville raises funds for children’s arts education. Tickets are available online at http://www.euphoriagreenville.com/events/tasting-showcase. About Motor Supply Known for its artisan cocktails, refined yet relaxed atmosphere and daily-changing, chef-driven menu of sustainable, farm-to-table fare,
Motor Supply Co. Bistro has been serving New World, made-from-scratch cuisine in the historic Columbia, S.C. Congaree Vista since 1989. A new, temperature-controlled outdoor patio features tables made from reclaimed, N.C. barn wood, roll-up garage doors and original, vintage brick. Reservations can be made by calling (803) 256-6687 or by visiting www.motorsupplycobistro.com. Social:
Facebook: Facebook.com/MotorSupply Twitter: @MotorSupply | @ChefWesFulmer Instagram: @MotorSupply | @ChefWesFulmer Contact:
Chloe Rodgers, Flock and Rally, 843.230.1611, Tracie Broom, Flock and Rally, 415.235.5718, ### Motor Supply Co. Bistro reveals its limited-edition, hyper-local dinner and cocktail menus for Harvest Week, June 7-12, 2016. Harvest Week is the Columbia, S.C. farm-to-fork restaurant's
annual signature event, celebrating local, sustainable food and those who grow it. Reservations are recommended and can be made online or by calling 803-256-6687. Wine suggestion: Domaine Gueguen Chablis, Burgundy 2015 | 7 Fontan Lou Campagno Rouge, 2015 | 6 Adelaida Picpoul Blanc, Central Coast 2014 | 8 Domaine de Verquiere, Cotes du Rhone 2015 | 6 Domaine
Francois Millet, Sancerre 2015 | 7.5 Krutz Family Cellars, Magnolia Series Cabernet Sauvignon, Spring Mountain 2012 | 8 Printemps, Rose de Provence 2015 | 7.5 9 Pilsner Lemon Wheat Hazelnut Brown Kolsch Meet the Farmer Happy Hour Meet the Farmer Happy Hour on Tuesday, June 7, 2016 was a delightful launch for Harvest Week, where farmers from more than a dozen local farms mingled with Motor Supply patrons over complimentary hors d'oeuvres, Harvest Week cocktails and a wine tasting from
farm-focused, Charleston, S.C.-based distributor Grassroots Wine.  Photos by Sean Rayford About Harvest Week A cult-favorite event among foodies and curious culinary novices alike, Harvest Week is an annual celebration of Motor Supply Co. Bistro’s commitment to honoring sustainable, S.C.-fresh ingredients and the farmers that supply them. The weeklong festivities strive to bring awareness to the value of small, local and sustainable Midlands farms, while creating enticing, limited-edition dishes for attendees. About Motor Supply Known for its artisan cocktails, refined yet relaxed atmosphere and daily-changing, chef-driven menu of sustainable, farm-to-table fare, Motor Supply Co. Bistro has been serving New World, made-from-scratch cuisine in the historic Columbia, S.C. Congaree Vista since 1989. A new, temperature-controlled outdoor patio features tables made from reclaimed, N.C. barn wood, roll-up garage doors and original, vintage brick. Reservations can be made by calling (803) 256-6687 or by visiting www.motorsupplycobistro.com. May 25, 2016 (COLUMBIA, S.C.) – Motor Supply Co. Bistro will celebrate summer in Columbia by honoring local farms during the savory, signature annual food event, Harvest Week at Motor Supply, June 7-12, 2016. The Midlands community is invited to join the farm-to-fork restaurant and 14 local, sustainable
farms from across the Midlands for Harvest Week, Tuesday through Sunday, June 7-12; featuring a limited-edition, hyper-local dinner menu each evening by executive chef Wes Fulmer and a markedly innovative cocktail list by head barman Josh Streetman. Guests can kick off Harvest Week with “Meet the Farmer Happy Hour,” Tuesday, June 7, 5:30-7:00 p.m., a mixer with local growers whose products are featured on Harvest Week menus and in Motor Supply’s dishes year-round. The public is invited to
attend the free event at Motor Supply to meet our area’s local farmers, and enjoy a cash bar and complimentary wine tasting by Grassroots Wine, a North Charleston, S.C.-based distributor which focuses on farmer-produced wine. Wine from “Farms, not Factories” Harry Root, President of Grassroots Wine, will be on-site at Motor Supply during Meet the Farmer Happy Hour to offer guests a variety of sustainably-produced wines for tasting. Root – who travels the world in
search of the finest farmer-produced wines – has been working with Chef Fulmer to curate a wine tasting that will best complement the Harvest Week dinner menu. Grassroots Wine will be featured on the Harvest Week dinner menu throughout the week in recommended pairings, courtesy of Root and Stephanie Heikila, general manager and wine director at Motor Supply. Harvest Week 2016 Farms; “Sneak Peek” of Menu Chef Fulmer will present a Harvest Week menu with
locally-sourced ingredients from more than a dozen sustainable Midlands farms and local purveyors – constructed with advanced culinary techniques honed under James Beard award-winning chefs – available each night, June 7-12. Reservations recommended; dishes subject to change. Bowers Farm | organic livestock farm in Pomaria, S.C. Bower’s Farm roasted pulled chicken with ricotta spoon bread, tomato and okra stew, crispy okra croutons [entrée] Cabin Branch Organic Farm |
organic farm in Columbia, S.C. Spring vegetable Carolina Gold fried rice with local charred green onion, bell peppers, sweet green peas, Wil-Moore Farms egg, Cabin Branch Organic Farm bok choy, bourbon barrel-aged Nước chấm [entrée] Carolina Heritage Farms | heritage pork from Pamplico, S.C. Carolina Heritage Farms pork belly agnolotti with local sweet peas, charred green okra, grape tomatoes, shaved Grana Padano, smoked ham hock broth [first course] Congaree
Milling Company | organic grain milling company in Columbia, S.C. Wild caught Beaufort white shrimp with Congaree Milling Company red hominy, braised fennel, local bell pepper tomato broth [entrée] Derrick Gunter | award-winning heirloom tomatoes from Pelion, S.C. Derrick Gunter's heirloom tomatoes “three ways” with bacon tomato pie, gazpacho shooter, marinated tomato salad with house mozzarella and vincotto [first course] Floral and Hardy Farm |
naturally grown, fresh-cut flowers from Lexington, S.C. Freshly Grown Farms | hydroponic greens grown in Columbia, S.C. N.C. crispy oysters, Freshly Grown Farms greenhouse-grown romaine, shaved red onion, local grape tomato, smoked cucumbers, house "Goddess" dressing [salad] Hanna Hands Farm | rabbit farm in Ridgeway, S.C. Stuffed rabbit with Silver Queen corn pudding, house prosciutto, local boiled peanut succotash, S.C. honey Agrodolce [entrée] Heather’s
Artisan Bakery | fresh bread baked in Cayce, S.C. Lever Farms | strawberry and vegetable farm in Pomaria, S.C. Trail Ridge Farm and Dairy | family-owned dairy farm in Aiken, S.C. Local arugula, Lever Farms strawberries, Trail Ridge Farms goat feta, Celia's cherry belle radish and roasted baby beets, smoked almonds, pickled green strawberry vinaigrette [salad] Watsonia Farms | organic produce from multi-gen family farm in Monetta, S.C. Watsonia Farms
kale, house Guanciale, local butterbeans, Grana Padano, truffle caper vinaigrette, Wil-Moore Farms slow cooked egg, crispy Palmetto sweet onions [salad] West Ridge Farms | hormone-free, grass-fed beef from Little Mountain, S.C. West Ridge Farms grass-fed carpaccio with charred green garlic, roasted turnips, local arugula, horseradish, ice wine vinegar [first course] Wil-Moore Farms | free-range poultry & grass-fed beef from Little Mountain, S.C. Carolina
Heritage Farms suckling pig porchetta with Carolina Gold rice “grits,” S.C. peaches, Moncks Corner mushrooms, local braised greens, blackberry mustard [entrée] A cult-favorite event among foodies and curious culinary novices alike, Harvest Week is an annual celebration of Motor Supply Co. Bistro’s commitment to honoring sustainable, S.C.-fresh ingredients and the farmers that supply them. The weeklong festivities strive to bring awareness to the value of small, local and sustainable
Midlands farms, while creating enticing, limited-edition dishes for attendees. About Motor Supply Known for its artisan cocktails, refined yet relaxed atmosphere and daily-changing, chef-driven menu of sustainable, farm-to-table fare, Motor Supply Co. Bistro has been serving New World, made-from-scratch cuisine in the historic Columbia, S.C. Congaree Vista since 1989. A new, temperature-controlled outdoor patio features tables made from reclaimed, N.C.
barn wood, roll-up garage doors and original, vintage brick. Reservations can be made by calling (803) 256-6687 or by visiting www.motorsupplycobistro.com. As a way to “get back to the basics” while advancing his craft, Motor Supply’s Executive Chef Wes Fulmer took on the whole hog at a hands-on, three-day butchering and curing workshop in Charlotte, N.C. this spring. “The Lost
Art of Butchering,” presented by Chef Luca Annunziata of Passion 8 bistro and led by French Master Butcher Marco Pauvert of the Four Seasons Hotel in Baltimore and Michael Sullivan, sales representative for Creekstone Farms Premium Beef LLC, demonstrated to 30 noted chefs the fundamentals of butchering; focusing on the benefits of working with heritage breed animals and the fundamentals of butchering and using the whole protein, from nose to tail. The chefs got a fresh take on utilizing the best
parts of the animal, making choice cuts of the freshest meats, while discovering how to make the most of each cut both on the plate and on the bottom line. The intensive three-day workshop aimed to further extend the chef attendees’ skills, who already use fresh, quality ingredients, routinely source locally and respect the whole animal; but wish for additional perspective on practicing old
school, whole-animal butchery. “Master Butcher Pauvert showed us a lot of techniques in the art of butchery that have been lost over the years,” said Chef Fulmer of his experience. “It was cool, because you forget that those techniques are out there. When you see them, it confirms what you’re doing right, and what you’re doing wrong. You re-learn these things, and it gives you perspective and revitalizes you as a chef.” Some of the whole-animal butchering included beef, pork and poultry (including chicken and duck); whole lamb and leg of veal. The chefs then honed their crafting, seasoning and curing processes, practicing refining the art of patés and charcuterie via Paté de Campagne, boudin noir, varieties of sausage, duck galantine, confit legs, rendering duck fat, neck and wingettes confit, chicken cordon bleu, a l’escargots, veal Florentine, veal Milanese, veal roast Aosta and veal sausages. Of Motor Supply’s popular charcuterie program, Chef Fulmer said, “Butchery and charcuterie go hand in hand – it’s humbling to see a master do it so skillfully. Now I know in which areas I can improve. I won’t change our charcuterie program; just perfect it. Now I can go beyond this level into the next stage of charcuterie making.” About French Master Butcher Marco Pauvert Pauvert began his apprenticeship at age 14 and became a master butcher at age 18. After a period of extensive traveling, Pauvert moved to the United States in 1986, settling in Philadelphia where he owned a succession of well-received butcher shops and gourmet shops. Butchering in France is not something that is taught in schools but as part of a long and arduous apprenticeship that culminates in a rigorous weeklong examination that begins, critically, with the selection of a live animal. In-house butchery operations such as the one Pauvert heads up at the Four Seasons are still not the rule in the industry, where most restaurants purchase meat that has already been broken down into subprimal cuts, an intermediate step between the larger primal cuts and individual portions. But the practice of working with large cuts and even whole animals is on the increase. Cutting along the seams of muscles, as opposed to the widespread industry practice of cutting through them, is the hallmark of seam butchery as well as the French-style butchery that Pauvert has brought to the Four Seasons. "It's the difference between meat-cutting and butchering," said Pauvert, who speaks of French butchery as an art. About Chef Michael Sullivan Anyone who knows Sullivan knows his lifelong passion for culinary arts and charcuterie. Known to his friends as Sully or the Reverend, Michael is a graduate of Culinary Institute of America and spent time at various chef positions before landing at Blackberry Farm as Butcher and Charcutier for ten years, where he could indulge his deep-rooted love of all things cured. While at Blackberry Farm, Sullivan began working at Cochon 555 and spent 5 years on the road with the tour, working with chefs and farmers across the country. In 2015, he embarked on a new adventure as a Regional Sales Manager with Creekstone Farms Premium Beef. Like an old fashioned circuit preacher, the Reverend Sully travels spreading the gospel of Black Angus Beef and pork. About Passion 8 and Chef Luca Annunziata At Passion 8, we love food. And food created with passion is the best way to celebrate this life. We are dedicated to creating an atmosphere that is both inviting and tranquil in which to dwell on what is really essential. Our devotion to exceptional quality from local producers is what we believe creates exquisite dishes and ultimately a better world. Our daily dinner menu offers an opportunity to consistently create dishes that are at peak freshness with a focus on showcasing the highest quality ingredients at any given time. Much of the produce we select is grown locally in keeping with our vision to emulate the great European tradition of hospitality- both on the plate and in the glass. Chef Luca Annunziata and his wife and partner Jessica have been a front runners in the Charlotte NC culinary community, helping to bring together the talent of area chefs and farmers. He is a founding member and on the board of the Piedmont Culinary Guild. About the CPCC Culinary Arts Program Chef Luca and the team at Passion 8 are happy to collaborate with the staff at Central Piedmont Community College in presenting this workshop. About Motor Supply Known for its artisan cocktails, refined yet relaxed atmosphere and daily-changing, chef-driven menu of sustainable, farm-to-table fare, Motor Supply Co. Bistro has been serving New World, made-from-scratch cuisine in the historic Columbia, S.C. Congaree Vista since 1989. A new, temperature-controlled outdoor patio features tables made from reclaimed, N.C. barn wood, roll-up garage doors and original, vintage brick. Reservations can be made by calling (803) 256-6687 or by visiting www.motorsupplycobistro.com. Chef-driven restaurant takes part in returning annual Midlands Food Alliance event Motor Supply Co. Bistro will participate in “Midlands Farm to Restaurant Week,” a week long
celebration of locally grown food, May 13-21; preceding the self-guided “Midlands Farm Tour,” May 21, 2016. After a hiatus in 2015, the Midlands Food Alliance presents “Midlands Farm to Restaurant Week” and “Midlands Farm Tour” again in 2016 to educate the community on the importance of local farming, give folks the opportunity to see where their food comes from and garner support for local farms. Motor Supply Co. Bistro, one of the Midlands’ leading restaurants in sustainable
ingredients and farm-to-fork fare, regularly partners with local farms across the Midlands – and will join 17 other restaurants that tout homegrown ingredients in presenting special menus for “Midlands Farm to Restaurant Week,” Friday, May 13 through Saturday, May 21, 2016. Guests will have the chance to embark on a self-guided farm crawl across Lexington County (this year’s focus area) during the “Midlands Farm Tour” on Saturday, May 21, 11 a.m. to 6 p.m. Each of the participating farms
will provide a unique experience for guests – ranging from interactions with animals to in-depth looks at growing processes. Folks will visit nine sustainable farms, small purveyors and local wineries throughout the day: 6 Berry Farm, Bee Trail Farm, Humble Farms, Mercer House Estate Winery, Patchwork Farm, S.C. State Farmers Market, Sandhills Heirloom Tomatoes, Terra Kotta Farms and Wright Farm of S.C. For more information and to purchase tickets, visit
http://midlandsfarmtour.com. Motor Supply strives to support the Midlands’ farm community by bringing fresh ingredients to guests each day and is proud to partner with the Midlands Food Alliance. The Midlands Food Alliance (MFA) advocates and educates for a sustainable, equitable, and localized Food System. MFA members believe a resilient local food system ensures all residents have access to healthy and affordable food
produced with dignity for food and farm workers while protecting our environment and providing a healthy and sustainable living for farmers. About Motor Supply Known for its artisan cocktails, refined yet relaxed atmosphere and daily-changing, chef-driven menu of sustainable, farm-to-table fare, Motor Supply Co. Bistro has been serving New World, made-from-scratch cuisine in the historic Columbia, S.C. Congaree Vista since 1989. A new,
temperature-controlled outdoor patio features tables made from reclaimed, N.C. barn wood, roll-up garage doors and original, vintage brick. Reservations can be made by calling (803) 256-6687 or by visiting www.motorsupplycobistro.com. We're teeing off the 2016 Masters Tournament in Augusta, Ga. with a specialty Masters Week cocktail and beer list, as well as a hand-selected menu
of fine whiskey, bourbon, wine and champagne; at Motor Supply Co. Bistro here in Columbia, S.C. View the specialty spirits menus below, each night's dinner menu here; and make reservations by clicking here or calling 803-256-6687. About Motor Supply Known for its artisan cocktails, refined yet relaxed atmosphere and daily-changing, chef-driven menu of sustainable, farm-to-table fare, Motor Supply Co. Bistro has been serving New World, made-from-scratch cuisine in the historic Columbia, S.C. Congaree Vista since 1989. A new, temperature-controlled outdoor patio features tables made from reclaimed, N.C. barn wood, roll-up garage doors and original, vintage brick. Reservations can be made by calling (803) 256-6687 or by visiting www.motorsupplycobistro.com. Historic Columbia event kicks off 2016 Gardening Symposium, “Redefining the Southern Garden: Past,
Present and Future,” with keynote by Dr. Shields and reception hors d’oeuvres by Chef Fulmer Mar. 29, 2016 (COLUMBIA, S.C.) – Long-forgotten historic ingredients of the Midlands region will be revived – and served to guests – at a garden reception on Friday, April 8, 2016, thanks to a unique partnership between Historic Columbia Foundation; Motor Supply Co. Bistro Executive Chef Wes Fulmer; and Dr. David Shields, McLintock Professor of Southern Letters at USC,
chairman of the Carolina Gold Rice Foundation, and chair of the Slow Food USA Ark of Taste Biodiversity Committee for the Southern Region. Historic Columbia’s 2016 Gardening Symposium, “Redefining the Southern Garden: Past, Present and Future,” will begin with a Friday evening keynote by Dr. Shields, followed by a reception featuring heavy hors d’oeuvres by Chef Fulmer at the Robert Mills Carriage House in downtown Columbia, S.C. on April 8 at 6:00 p.m. One of the most prominent
culinary historians in the country, Dr. Shields is the author of Southern Provisions: The Creation and Revival of a Cuisine, a 2015 book praised by Southern food celebrities like Chef Sean Brock and author John T. Edge. Well known for his culinary detective work to hunt down long-lost heirloom varieties like the recently resurrected Bradford watermelon and the soon-to-be-replanted Hick’s Mulberry, Shields will deliver a keynote address, “The Revival of the Carolina’s Greatest Fruits and
Berries.” Shields will discuss the foods and food traditions of our past, noting what is being done today to revive them. Following the keynote talk, Chef Fulmer will provide heavy hors d’oeuvres – inspired by the historic, regional ingredients and preparation methods discussed in Dr. Shields’ book – for a garden reception and book signing of Southern Provisions from 7:00 to 8:30 p.m. "It is such an honor to collaborate with an esteemed foodways scholar like David Shields," says Chef
Fulmer. "We are grateful to Historic Columbia Foundation for shining a spotlight on such an important topic as the near-forgotten, heritage foods of our region and state." Learn more and buy tickets online at http://www.historiccolumbia.org/events/2016-gardening-symposium-keynote. Born and raised in Prosperity, S.C.,
Chef Wesley Fulmer took the helm at Motor Supply in Spring 2014 and has since led the farm-to-table bistro to garner all three major local readers’ choice awards for “Best Restaurant” in 2015 (The State, Free Times and Columbia Metropolitan Magazine). After honing his craft in the James Beard Award-winning kitchen of celebrity chefs (Restaurant August, New Orleans and Susanna Foo, Philadelphia), Fulmer
served as Sous Chef at the luxe Atlantic Room at the Kiawah Island Golf Resort. In Spring 2015, Chef Fulmer was selected as the sole chef for Discover SC’s biannual media event in New York City, and in Fall 2015, Chef Fulmer was featured in a segment of the Travel Channel UK television show, “Jeni and Olly’s Deep South Food Adventures.” “Redefining the Southern Garden: Past, Present and Future,” spans April 8 and 9, 2016, and includes hands-on gardening workshops, an heirloom seed swap,
scientific-quality pressed plant specimen sale, and tour of University of South Carolina’s historic Horseshoe. For more information about Historic Columbia’s 2016 Gardening Symposium, visit http://www.historiccolumbia.org/events/2016-gardening-symposium-keynote. About Motor Supply Known for its artisan cocktails, refined yet relaxed atmosphere and
daily-changing, chef-driven menu of sustainable, farm-to-table fare, Motor Supply Co. Bistro has been serving New World, made-from-scratch cuisine in the historic Columbia, S.C. Congaree Vista since 1989. A new, temperature-controlled outdoor patio features tables made from reclaimed, N.C. barn wood, roll-up garage doors and original, vintage brick. Reservations can be made by calling (803) 256-6687 or by visiting www.motorsupplycobistro.com. Love — and cardamom, and passionfruit and tequila — is in the air for Valentine's Day weekend 2016 at Motor Supply Co. Bistro in Columbia, S.C.'s historic Vista district. Head Barman Josh Streetman has prepared a beautiful array of cocktails to celebrate love — be it between friends, sweethearts or family. The special
Valentine's Cocktail Menu is available Thursday, Feb. 11- Sunday, Feb. 14, 2016. Cheers! Valentine’s Day Cocktail Menu 2016 By Head Barman Josh Streetman of Motor Supply Co. Bistro Blood Orange Chipotle Margarita Avion Anejo tequila, Cointreau, blood orange, lime, chipotle pepper Valentine’s Cocktail Copper Horse
Distilling vodka, lemon, Cointreau, strawberry Sparkling Hurricane Sailor Jerry rum, passionfruit, prosecco Twisted Sister Basil Hayden’s bourbon, St. Germain, lemon, brown sugar, cucumber Smoking Apples Larceny bourbon, pressed Honeycrisp apples, brown sugar, Laphroaig rinse Hi-Ho #1 Remy Martin VSOP, Bénédictine, Carpano “Antica Formula” vermouth, Burlesque bitters I Get a Kick Out of You Maestro
Dobel tequila, Saliza amaretto, raspberry, lemon Spiked Thai Iced Tea Monkey Shoulder whiskey, cardamom-infused Darjeeling tea, coconut milk, cane sugar New French “Martini” Reyka vodka, pressed pineapple, Pernod absinthe, Peychaud’s bitters Pink Whiskey Drank… Balvenie 12-year whiskey, hibiscus infusion, lemon, local honey French 75 Beefeater 24 gin, lemon, simple syrup, prosecco About
Motor Supply Known for its artisan cocktails, refined yet relaxed atmosphere and daily-changing, chef-driven menu of sustainable, farm-to-table fare, Motor Supply Co. Bistro has been serving New World, made-from-scratch cuisine in the historic Columbia, S.C. Congaree Vista since 1989. A new, temperature-controlled outdoor patio features tables made from reclaimed, N.C. barn wood, roll-up garage doors and original, vintage brick. Reservations can be made by calling
(803) 256-6687 or by visiting www.motorsupplycobistro.com. No need to travel 600 miles for an authentic Mardi Gras meal – just don your beads and head to 920 Gervais Street for the specialty Mardi Gras at Motor Supply dinner and cocktail menu, available Tuesday, Feb. 9 and Wednesday, Feb. 10, 2016. Executive Chef Wes Fulmer and Head Barman Josh Streetman are bringing Nola to Cola for Mardi Gras 2016, crafting superb menus to feature New Orleans’ most
beloved dishes and drinks. Although Chef Wes is a proud South Carolina native, after two years living and learning in New Orleans, classic Cajun food holds a special place in Chef Wes’ heart… and his stomach. The former New Orleanite’s regard for Cajun food and Nola’s rich history shines through each dish created for this year’s Mardi Gras menu: fried oysters “Po Boy,” gulf-raised “breaded” red fish, grilled Mirliton squash salad, N’Oleans-style BBQ shrimp and boudin sausage,
just to name a few. In his take on classic Cajun gumbo, Chef Wes pays homage to several traditional elements of the dish – while incorporating his own twists to the classic recipe. His version includes duck confit leg and breast over farro piccolo, andouille, fried okra and classic gumbo sauce. Originally a metaphor for the diverse cultures peacefully coexisting in New Orleans, gumbo has transcended time to become one of New Orleans’ most well-known specialty food items, especially
during Mardi Gras. Head Barman Josh Streetman pays tribute to famous New Orleans bars and recipes in his cocktail menu, featuring libations as timeless as Sazerac, with signature twists from mezcal and egg whites to absinthe and passionfruit. Motor Supply Co. Bistro’s Mardi Gras menu will be available for dinner on Fat Tuesday, Feb. 9, 2016 and Ash Wednesday, Feb. 10, 2016, 5:30-9:30 p.m. Make reservations online or by calling 803-256-6687. About Motor Supply Known for its artisan cocktails, refined yet relaxed atmosphere and daily-changing, chef-driven menu of sustainable, farm-to-table fare, Motor Supply Co. Bistro has been serving New World, made-from-scratch cuisine in the historic Columbia, S.C. Congaree Vista since 1989. A new, temperature-controlled outdoor patio features tables made from reclaimed, N.C.
barn wood, roll-up garage doors and original, vintage brick. Reservations can be made by calling (803) 256-6687 or by visiting www.motorsupplycobistro.com. Executive Chef Wesley Fulmer of Columbia, S.C. restaurant Motor Supply Co. Bistro will again return to his alma mater, Kiawah Island Golf Resort, to participate in his second year of the annual Gourmet and Grapes benefit at The Sanctuary on Thursday, Feb. 18-Sunday, Feb. 21, 2016. The Ocean Course at
Kiawah Island Golf Resort is home to The Atlantic Room, where Chef Fulmer steered the kitchen under the leadership of Chef de Cuisine Jonathan Banta, after honing his craft in the James Beard Award-winning kitchen of celebrity chef Susanna Foo (Susanna Foo, Philadelphia). Since taking the helm at Motor Supply in Columbia, S.C., Chef Fulmer has been featured as the sole chef for the South Carolina Department of Parks, Recreation & Tourism’s biannual media event in New York City, and in
Fall 2015, featured in an episode of Travel Channel UK television series, “Jeni and Olly’s Deep South Food Adventures,” in partnership with Discover SC. Gourmet and Grapes is a weekend-long fundraiser filled with dinners, parties and seminars, featuring some of the region’s best culinary talent and award-winning wineries, in which all proceeds support cancer research and patient programs at the Hollings Cancer Center at the Medical University of South Carolina. #GG2016 marks the eighth
occurrence of the annual event. Chef Fulmer will showcase his skills amongst many distinguished chefs and alongside Motor Supply Sous Chef Curtis Clark at the Wine Odyssey Gala on Saturday, Feb. 20 at 6:30 p.m. Guests get the chance to meet some of the most talented chefs on the east coast and enjoy unique, often interactive culinary creations, while sipping distinctive west coast wines at this energetic, seating-optional event and auction gala. This year, Chef Fulmer will present
house-cured duck pastrami with cornbread purée, boiled peanuts and pickled Brussels sprouts. The Saturday Night Afterglow party with a live band and dance floor, decadent desserts and champagne caps the signature event. As Gourmet and Grapes grows and changes each year, the event attracts talent from not only the Southeast, but from across the country. Amongst a “who’s who” of prominent Southeastern chefs, Executive Chef Curtis Duffy of Grace Restaurant in Chicago, Ill. will join the group
in 2016. Other first time participants joining the ranks of culinary talent at Gourmet and Grapes this year include Executive Chef Greg McPhee of Hotel Domestique and Restaurant 17 in Charleston, S.C., previously from Sean Brock’s Husk; Reid Henninger, Executive Chef of buzzing eatery and brewer Edmund’s Oast in Charleston; Michael Perez, Executive Chef of Indaco, named one of the top ten Italian restaurants in Charleston by USA Today; and Executive Chef Katie Lorenzen-Smith, Iron Chef
America champ (beating Bobby Flay in 2006) and Executive Chef of Tavern & Table in Charleston. Returning to Gourmet and Grapes are N.C.-based veteran participants Chef Colin Bedford of The Fearrington House Restaurant in Chapel Hill, named one of the top hotel food destinations in the world by Condé Nast Traveler; and Chef Steven Devereaux Greene, Executive Chef of The Umstead Hotel and Spa in Cary and the 2015 Wine Odyssey Gala winner in the audience taste-test competition. Chefs
from buzzworthy Charleston, S.C. restaurants will return to the benefit as well, including Chef Mike Lata of FIG and The Ordinary restaurants; Chef Jacques Larson of Wild Olive and The Obstinate Daughter; and Chef Nico Romo of Fish Restaurant. Also returning to Gourmet and Grapes for a second year is Gourmet & Grapes Golf on Sunday, February 21 at 10:00 a.m. This Sunday golf outing on Kiawah’s world class Ocean Course allows guests the opportunity to play the links with Gourmet and
Grapes’ distinguished chefs, including Chef Fulmer. Since Gourmet and Grapes began in 2009, more than $1,100,000 has been raised for cancer research programs at Hollings Cancer Center at MUSC. To view the full schedule of events, learn more about each activity, meet the participating chefs and purchase tickets, visit http://gourmetandgrapes.com. About Motor Supply Known for its
artisan cocktails, refined yet relaxed atmosphere and daily-changing, chef-driven menu of sustainable, farm-to-table fare, Motor Supply Co. Bistro has been serving New World, made-from-scratch cuisine in the historic Columbia, S.C. Congaree Vista since 1989. A new, temperature-controlled outdoor patio features tables made from reclaimed, N.C. barn wood, roll-up garage doors and original, vintage brick. Reservations can be made by calling (803) 256-6687 or by visiting www.motorsupplycobistro.com. GET SOCIAL Facebook: Facebook.com/MotorSupply Twitter: @MotorSupply |
@ChefWesFulmer Instagram: @MotorSupply | @ChefWesFulmer Contact: Chloe Rodgers, Flock and Rally, 843.230.1611,
Tracie Broom, Flock and Rally, 415.235.5718, Photo via GourmetandGrapes.com Executive Chef Wes Fulmer of Motor Supply Co. Bistro has teamed up with Head Barman Josh Streetman and General Manager & Wine Director Stephanie Heikila to create the holy trinity of New
Year's Eve menus: specialty dinner offerings in the theme of 'treating yourself,' each paired with a wine recommendation, and complimented by a specialty cocktail. (We especially love Head Barman Josh's nod to this year's Famously Hot New Year celebration with Ms. Lauryn Hill in 'Miseducation.') If you snagged a reservation, kudos to you! The restaurant is currently booked solid for New Year's Eve. The Motor Supply team
hopes you'll consider making reservations at the restaurant for your next special occasion. Limited, first-come-first-serve seating may be available at the bar. Cheers to the New Year! New Year’s Eve 2015 at Motor Supply Co. Bistro COCKTAILS Winner Take Nothing Bulleit Rye, Amaro Montenegro, Byrrh, Mole Bitters, Lemon
Expression Miseducation Avion Anejo, Pomegranate, Licor 43, Brown Sugar Syrup, Lemon Ricky From The Valley Apricot Eau-de-vie, Lemon, Lime, Simple Syrup, Soda The Spice With The Flavor Alipus Mescal, Blood Orange Sour, Chipotle, Cacao Nibs Like Whiskey For Chocolate Russel's Reserve 10-year Bourbon, Bols Crème de Cocoa, Kahlua, Milk, Aztec Chocolate Bitters Fruitcake Ol’ Fashioned Virgil
Kane’s Robber Barron Rye Whiskey infused with Local Fermented Fruitcake, Creole Bitters, Brown Sugar, Orange Peel Straight A’s From Back In The Days Copperhorse Vodka infused with Local Berries, Frangelico, Milk, Chocolate-covered Raspberries BOARDS Chef ’s Selection of Housemade Charcuterie & Salumi | 15 with Garnishes, Accompaniments & Toast Points Artisan Cheese Board | 12 Trail
Ridge Farm Goat Chevre, Lindale, NC Gouda, and Bayley Hazen Blue with Tomato Jam & Toast Points SALADS Roasted Beet Salad | 12 Spiced Pumpkin Seeds, Crispy Kale, Trail Ridge Farms Goat Feta, Paul’s Arugula, Preserved Meyer Lemon Vinaigrette Crispy Oyster “Caesar” | 14 Grilled Romaine, Grape Tomato, House Smoked Bacon,
Herb & Parmesan Dressing, Fried Bread Crumble Roasted Vegetable Salad | 12 Charred Carrot Mousse, Sweet and Salty Pecans, Salt-cured Farm Egg Yolk, Vincotto Drizzle FIRST COURSE Foie Gras Two Ways | 18 Cured Torchon with Bourbon Apple Butter, Sauternes Jelly, Seared with Smoked Bacon
& Winter Berry Compote, Toast Points Fennel Dusted Scallops | 15 Roasted Cauliflower, Local Butterbeans & Cochon Andouille, Blood Orange Gastrique, Smoky Hearts of Palm Slaw Braised GA Grass-Fed Beef Cheeks | 14 Roasted Chestnut Soubise, Pickled Red
Onion, Natural Jus ENTREES Herb-Crusted SC Wreck Fish | 32 Butternut Squash Spoonbread, Braised Fennel, Smoked Ham Hock Broth, Black Eye Pea Chow Chow 18-oz. Bone-In Cowboy Ribeye | 53 Charred Turnip Gratin, House Smoked Bacon & Brussel Sprouts, Truffle
Herb Happy Cow Butter, Shaved Alba White Truffle NC Free Range Pheasant | 31 Seared Bone-in Breast, Collard Green & Cornbread Stuffed Thigh, Carolina Gold Rice Grits, Lowcountry-style Tomato Peanut Curry Motor Supply Surf ‘n’ Turf | 35 Braised Carolina Heritage Farms Pork Belly,
Tarragon Poached Lobster Tail, Crispy Sunchoke Hash Brown, Vegetable Ragout CAB Filet of Beef | 41 Crispy Potato Bonaire, Ox Tail Marmalade, Porcini Mushrooms & Braised Kale, Sour Cherry Demi Glace, Smoked Marrow Butter Heritage Raised Pork Osso Buco | 31 Local Sweet Peas &
Guanciale, Housemade Pappardelle, Pumpkin Seed Gremolata Citrus Poached White Asparagus | 23 Watsonia Cabbage, Mepkin Abbey Mushroom Duxelles, Local Butternut Squash, Shaved Asparagus & Candy Striped Beet Salad, Georgia First Pressed Olive Oil About Motor Supply Known for its artisan cocktails, refined yet relaxed atmosphere and daily-changing, chef-driven menu of sustainable, farm-to-table fare, Motor Supply Co. Bistro has been serving New World, made-from-scratch cuisine in the historic Columbia, S.C. Congaree Vista since 1989. A new, temperature-controlled outdoor patio features tables made from reclaimed, N.C. barn wood, roll-up garage doors and original, vintage brick. Reservations can be
made by calling (803) 256-6687 or by visiting www.motorsupplycobistro.com. Facebook: www.facebook.com/motorsupply Twitter: @motorsupply Instagram: @motorsupply Sign up for
updates from Motor Supply: http://eepurl.com/ABU2P Motor Supply Co. Bistro, one of Columbia, S.C.’s leading chef-driven restaurants, is featured in an episode of the new Travel Channel UK television series, “Jeni and Olly’s Deep South Food Adventures,” which has been airing this fall in the United
Kingdom. Jeni Barnett, a prominent British television and radio presenter and actress, and Olly Smith, an award-winning wine expert, TV personality,
author, and columnist, make up an internationally popular duo that host a variety of culinary-exploration TV specials for Travel Channel. In the first leg of their adventurous partnership, the pair hosted “Jeni and Olly's West Coast Wine Adventure” for Travel Channel International, which was broadcasted in 22 languages and aired in 130 countries. The newest adventure of Jeni and Olly will take UK viewers on a vivid tour of the American South, “sampling dishes from fried chicken to fried
shrimp, with a healthy dose of cocktail recipes thrown in for good measure.” The three-part series will showcase traditional Southern food, drink and culinary techniques, exploring the states of Kentucky, South Carolina and Louisiana. The South Carolina episode – a partnership with Discover SC and the South Carolina Department of Parks, Recreation and Tourism – brings Jeni and Olly to the Palmetto State, where they explore S.C.’s culinary delights, from moonshine and shrimp to sweet Muscadine wine. The duo stopped in downtown Columbia, S.C. to film at Motor Supply and sample the New Southern cuisine of Executive Chef Wes Fulmer, whose daily-changing, handwritten menu showcases the offerings of sustainable farms from across the state – and whose unique influences, from Asian to Creole, flavor his simplified, freshly re-imagined dishes. Formerly working under James Beard Award-winning chefs of restaurants Restaurant August in New Orleans and Susanna Foo in Philadelphia, Chef Fulmer, who came to Motor Supply in early 2014, brings the rare combination of superb skill and approachability to the table at Motor Supply. His spins on classic Southern dishes, with on-trend ingredients and new preparation techniques, provide just the grit Jeni and Olly were looking for when exploring “the deep South.” Eager to showcase South Carolina's gorgeous local peaches and homegrown quail from right here in Columbia, Chef Fulmer prepped a dish for Jeni and Olly with grilled S.C. peaches and Manchester Farms quail, with fennel slaw and herbed oil. Jeni and Olly’s last series ended up airing in the US on Food Network. The Motor Supply team is eager to find out if the episode in which they’re featured will air in the U.S., too. About “Jeni and Olly’s Deep South Food Adventures” on Travel Channel UK Jeni Barnett and Olly Smith explore the food options available in America's deep South, sampling dishes from fried chicken to fried shrimp, with a healthy dose of cocktail recipes thrown in for good measure. http://www.travelchannel.co.uk/shows/jeni-and-ollys-deep-south-food-adventures Facebook: www.facebook.com/travel.channel.int Twitter: @travelchannelUK Vimeo: https://vimeo.com/138644005 About Motor Supply Known for its artisan cocktails, refined yet relaxed atmosphere and daily-changing, chef-driven menu of sustainable, farm-to-table fare, Motor Supply Co. Bistro has been serving New World, made-from-scratch cuisine in the historic Columbia, S.C. Congaree Vista since 1989. A new, temperature-controlled outdoor patio features tables made from reclaimed, N.C. barn wood, roll-up garage doors and original, vintage brick. Reservations can be made by calling (803) 256-6687 or by visiting www.motorsupplycobistro.com. Facebook: www.facebook.com/motorsupply Twitter: @motorsupply Instagram: @motorsupply Sign up for updates from Motor Supply: http://eepurl.com/ABU2P Motor Supply Co. Bistro will
close Saturday through Sunday, July 4th through 5th, to spend time with our families and friends over Independence Day weekend. We will reopen Tuesday, July 7th, resuming normal lunch and dinner hours. Have a safe and fun Fourth of July! Known for its artisan cocktails, refined yet relaxed atmosphere and daily-changing, chef-driven menu of sustainable, farm-to-table fare, Motor Supply Co. Bistro has been serving New World, made-from-scratch
cuisine in the historic Columbia, S.C. Congaree Vista since 1989. Reservations can be made by calling (803) 256-6687 or by visiting www.motorsupplycobistro.com/reserve. For those of you searching for your next go-to wine, Motor Supply General Manager and Wine Program Director Stephanie
Heikila has some recommendations you might just fall in love with. In the second installment of our new monthly wine blog post series, we sat down with Stephanie to pick her brain on her personal favorite wines to sip and savor. We also learned about her all-time favorite wine maker – whose passion for the process creates an optimal flavor – and some high/low options for wine drinkers on every budget. What are some of your personal favorite wines right now? “My absolute favorite maker – we carry two wines made by them on our list – is Belle Pente Vineyard and Winery out of the Yamhill-Carlton District in Oregon's Willamette Valley. I visited Belle Pente last year; I even met the owner, Brian O’Donnell. The wine is great – especially the pinot noir. Their wines are layered; they’re good quality; they’re complex. When you see someone making wine who you know has
passion for it, it helps to know that what you’re drinking is going to be good and was made with love. The O’Donnells put a lot into the process. They don’t mass-produce wine, so you probably won’t find Belle Pente at the grocery store. We have two Belle Pente wines on our list right now, the “Murto Vineyard” 2011 Pinot Noir and a 2009 Pinot Gris. We end up having to order extra of each of them because the
servers sell them so quickly – which is great! We always joke about Oregon, because if I could make my whole list Oregon wines, I would, but that’s not fair.” The New York Times rated Belle Pente’s 2008 Pinot Noir number one in a tasting of 20 Oregon vintage wines. High/low recommendations on the Motor Supply wine list. Go. “We have some great high/low priced options for Cabernet Sauvignon
drinkers. The most expensive wine we have on the list right now is the Shafer Vineyards Hillside Select 2010 Cabernet from Napa Valley, California. A bottle of that is $400; often ordered by people who come in specifically for the name and for the vintage. In comparison, a less expensive Cab option is a Felino by Paul Hobbs 2013 Cabernet.
That moves a lot, and it’s only $45.” The Cabernet section of Motor Supply’s wine list is extensive, with prices ranging from $8 glasses to $110 bottles. Explore the menu for more high/low price points. What food would you pair with the Felino Cabernet? “I would definitely pair the Felino Cab with any kind of steak, or I would do it with duck. Those flavors will go
well together.” Next time you dine with us, whether you’re in the mood for a vintage wine or something newer, ask for a recommendation – you just may find your next favorite. Check in next month, when we’ll give you a peek into Motor Supply’s wine inventory – and Stephanie’s secret stash. Cheers! Known for its artisan cocktails, refined yet relaxed atmosphere and daily-changing,
chef-driven menu of sustainable, farm-to-table fare, Motor Supply Co. Bistro has been serving New World, made-from-scratch cuisine in the historic Columbia, S.C. Congaree Vista since 1989. Reservations can be made by calling (803) 256-6687 or by visiting www.motorsupplycobistro.com/reserve. Executive Chef
Wes Fulmer reveals his deliciously distinctive Harvest Week 2015 menu – including a twist on a Reuben, short rib ravioli dish and free-range Chicken Captain curry – for the all-local celebration of sustainable South Carolina ingredients and the local farmers behind
them, available Tuesday,
June 16 until Sunday, June 21, 2015. From behind the bar, Head Barman Josh Streetman has compiled a handcrafted Harvest Week Cocktail List, featuring the exclusive debut of Columbia, SC-based Copper Horse Distillery's Bulle Rock gin and a variety of herbal and fresh produce combinations, to compliment the
one-week-only dinner menu. Join us for Meet the Farmer Happy Hour on Tuesday, June 16, 5:30-7:00 p.m. to mix and mingle with local purveyors and "put a face to the food," while having the first taste of the Harvest Week Cocktail List at the cash bar and noshing on complimentary hors d'oeuvres. Make reservations to stay for dinner after happy hour, or any
night during Harvest Week, online at motorsupplycobistro.com/reserve or by calling 803.256.6687. We'll see you at #HarvestWeek. Cheers! Harvest Week at Motor Supply Co. Bistro Dinner Menu June 16-21, 2015 First Course Doko Farms Lamb Paté “Reuben” | 11 Heather’s Artisan Bakery Charred Rye Toast, Pickled Relish Aioli, House Fermented Brussels Kraut Marinated Manchester Farms Quail | 12 Local Shaved Broccoli and Fennel Salad, Grilled Watsonia Farms White Peaches, Sambal Vinaigrette, Crispy Greens Carolina Heritage Farms Crispy Pork Belly | 12 Lever Farms Strawberry “Q,” Adluh Flour Cornbread Crouton, House
Kimchi Salads Salad of Freshly Grown Farms Lettuce | 10 Local Spring Onions, Lexington County Pickled Blueberries, City Roots Carrots, Whipped Trail Ridge Farms Goat Cherve, Crispy Shallots, Sorghum Vinaigrette Marinated Vegetables and Local Butterbeans | 11 Freshly Grown Farms Mizuna, House Smoked Bacon, Wil-Moore Farms Egg, “Fried Bread Crumble,” Grana
Padono, Truffle Caper Vinaigrette Entrees Indah Coffee-Rubbed Carolina Heritage Farms Pork Chop | 28 City Roots Braised Greens, Curt’s “Dirty Corn,” Indah Coffee and Smoked Pork Red-Eye Jus, Charred Sweet Onion Jam West Ridge Farms Grass-fed Short Rib Ravioli | 27 Blistered Tomato, Local Sweet Peas, Basil and Smoked Bacon Battuto, Oil Poached Fingerling Potato, Watsonia Farms Kale
Wil-Moore Farms Free-Range Chicken Captain | 26 Carolina Gold Rice, Low Country Tomato Curry, Spiced Cashews, Currents, Crispy Chicken Skin Dust Fruits of Summer Lever Farms Strawberry Panna Cotta | 9 Mascarpone, Chocolate Cookie Crumbs, Vincotto and Strawberry Jelly Summer “Peaches & Cream” | 8 Watsonia Farms Peach and Mint Salad, Sugar Pastry, Peach Sabayon Harvest
Week Cocktail List June 16-21, 2015 Draught cocktails | 10 Summer “Sloe” Gin Fizz Copper Horse Bulle Rock gin*, Watsonia Farms plums, Paul Masson brandy, raw sugar, carbonation *Debuting for the first time in South Carolina; exclusive to Motor Supply Green Tomato Tonic
Hendricks Gin, Watsonia Farms pickled green tomatoes, Garam Masala, house tonic water Small batch cocktails | 10 The Real Roxanne Maestro Dobel tequila, Lever Farms strawberry cider, Licor 43, City Roots basil Shift Change Pisco Portón, Josh’s garden cucumbers pickled with Junmai saké and ginger, Wil-Moore Farms egg white, simple syrup Why Do I Stay Rye Alberta Rye Whisky, Watsonia Farms
white and yellow peaches, agave nectar, Angostura bitters, carbonation Breakfast at Tiffany’s Copper Horse Old Mill vodka, John’s Island heirloom tomato water, white truffle, Manchester Farms “Scotch” quail eggs, Carolina Heritage Farms pork sausage, piment d’espelette Easy Virtue Selvarey five-year aged rum; South Carolina watermelon, City Roots pineapple sage syrup, cacao Kim-Chizzle* Balvenie 12-year
aged scotch, kimchi shrub, house ginger beer *Spicy – and also an aphrodisiac Cocktail “Ristretto” Casa Noble Anejo tequila cold dripped with Indah Coffee Costa Rican Tarrazu, Oak Grove Farms blueberries, City Roots chocolate mint, local sorghum Garden Martini Reyka vodka, Dolin Blanc vermouth, Amontillado sherry rinse, local bay leaf infusion, thyme, Lexington County green bell pepper, lemon expression Featuring
draught beer by River Rat Brewery in Columbia, SC About Motor Supply Known for its artisan cocktails, refined yet relaxed
atmosphere and daily-changing, chef-driven menu of sustainable, farm-to-table fare, Motor Supply Co. Bistro has been serving New World, made-from-scratch cuisine in the Vista since 1989. Reservations can be made by calling 803-256-6687 or by visiting www.motorsupplycobistro.com/reserve. Facebook: www.facebook.com/motorsupply Harvest
Week on Facebook: www.facebook.com/events/465680943613128 Twitter: @motorsupply | #HarvestWeek Instagram: @motorsupply | #HarvestWeek Image by Jonathan Sharpe FOR IMMEDIATE RELEASE May
27, 2015 (COLUMBIA, S.C.) – Executive Chef Wes Fulmer of Motor Supply Co. Bistro, one of the Midlands’ foremost Slow Food restaurants, announces 13 featured purveyors – and menu teasers – for Harvest Week, June 16-21, 2015. Harvest Week features an all-local, farm-focused dinner menu of artfully crafted dishes honoring fresh S.C. ingredients and the farmers behind them, as well as a limited edition Harvest Week Cocktail List. Motor Supply hosts Harvest Week annually to
celebrate the restaurant’s year-round relationships with small, local and sustainable Midlands farms. Meet the Farmers Meet the Farmer Happy Hour will jump-start Harvest Week on Tuesday, June 16, from 5:30-7:00 p.m. Head Barman Josh Streetman will debut his eccentrically delicious Harvest Week Cocktail List for guests to enjoy while mingling with local farmers. Each cocktail is
specially designed to highlight the flavors and ingredients of each farm, and to complement the dishes coming out of the kitchen. Summer Harvest Week 2015 Featured Suppliers Diners can expect to see a twist on a ravioli entrée, free-range chicken dish, Manchester Farms’ quail appetizer, crispy pork belly small plate and more. Fresh strawberries from Lever Farms and peaches from Watsonia Farms will star on the dessert menu. Motor Supply is dedicated to supporting sustainable organic and near-organic
farmers in the Midlands and regularly buys their meats, poultry, dairy, eggs and produce for the daily-changing lunch, dinner and brunch menus. Summer Harvest Week 2015 marks the eighth occurrence of Motor Supply’s signature farm-to-fork event. About Motor Supply Known for its artisan cocktails, refined yet relaxed atmosphere and daily-changing, chef-driven menu of sustainable, farm-to-table fare, Motor Supply Co. Bistro has been serving New World,
made-from-scratch cuisine in the Vista since 1989. Reservations can be made by calling 803-256-6687 or by visiting www.motorsupplycobistro.com/reserve. Facebook: www.facebook.com/motorsupply | Facebook event: www.facebook.com/events/465680943613128 Twitter:
@motorsupply | #HarvestWeek Instagram: @motorsupply | #HarvestWeek Contact: Chloe Rodgers, Flock and Rally, 843.230.1611, ### We’re excited to debut a new monthly blog post series highlighting wine trends, expert recommendations
and fun facts as told by Stephanie Heikila, General Manager and Wine Program Director at Motor Supply Co. Bistro. This month, we sat down with Stephanie to talk about her favorite trends in wine for spring and summer 2015. What are some popular wine choices for spring and the upcoming summer months? “Rosé is a huge trend for this spring and summer. I saw rosé a lot last
year, but this year almost every single wine representative whom I taste with brings me six or seven different rosés from different places. Lots of companies are experimenting with them and making different blends. We recently featured Domaine Gueneau Sancerre Rosé 2014, which is a French rosé. It’s made entirely from Pinot Noir, and has notes of strawberry, flowers and herbs – and it’s delicious.” New to buying rosé? See
Free Times’ rosé ratings. Do you have a few favorites? “My favorite wine on our list for summer is Trimbach Pinot Blanc. It’s a little dry-sweet, and really good. Another is the Ott Am Berg Gruner Veltliner, an Austrian white wine. I bought it and forgot how good it was – I could drink that all day every day. I’ll often take home bottles off the wine list and
try them myself, to get to know the wines and be able to recommend them to customers.” What should diners pair with these – at Motor Supply and at home? “Pinot Blanc would be paired with seafood – great with shellfish or our market catch. You could pair a rosé and a Pinot Blanc with a very light salad. I would do both with a cheese plate, for sure. There are some white wines that can stand up to heartier dishes, like our pork chop, but I wouldn’t necessarily
recommend pairing a rosé or Pinot Blanc with a steak.” Explore Motor Supply’s wine list and plan your pairing with something from our lunch, dinner or
Sunday brunch menus. It’s not officially summer yet, but we’re in South Carolina, so it’s already 80+ degrees. Will these spring trends really carry over into the hotter summer months? “Oh, yeah, especially where we live, because we don’t really see distinct seasons. Once it gets warm, the spring and summer trends turn to white wines and overlap for both seasons. Rosé
is good on a boat, it’s good with lighter, summery food, it’s good at the pool – it’s just one of those super versatile wines; great for summer.” Stay tuned – next month, we’ll hear from Stephanie about her current favorite wines, some high/low wine options for different price points, and more suggestions, tips and pairings for wine connoisseurs and amateurs alike. Cheers! Known for its artisan cocktails, refined yet relaxed atmosphere and daily-changing, chef-driven menu
of sustainable, farm-to-table fare, Motor Supply Co. Bistro has been serving New World, made-from-scratch cuisine in the historic Columbia, S.C. Congaree Vista since 1989. Reservations can be made by calling (803) 256-6687 or by visiting www.motorsupplycobistro.com/reserve. Motor Supply was honored to be chosen to represent South Carolina’s culinary heritage (and future!) at
Discover South Carolina's (South Carolina Department of Parks, Recreation & Tourism) latest media event for national editors and writers in New York City on March 16, 2015. At the event, tourism partners from across the state met with members of the media to share stories from their regions. Exec. Chef Wes Fulmer created an inspired menu for the event, using locally sourced ingredients to present a
taste of South Carolina – with his signature twist – and traveled to NYC with Sous Chef Nate Park to make it happen. "It was an honor not only to represent the state of South Carolina, but to represent Columbia as well as Motor Supply," said Chef Fulmer. “We cooked food that you can find here in our state; food that we're proud to serve at the restaurant." Chef Fulmer said it was also a good opportunity to gauge where Motor Supply stands on a national stage, in terms of culinary
exploration. "The staff we worked with was very interested in the thought process behind the cooking. It was described as an ‘elegant rustification’ of homegrown ingredients." "I'd never done the Lowcountry Curry Chicken Captain before. It came out great, and there’s such a good story behind it. Everything on the menu had a story behind it, relating back to South Carolina." Sous Chef Nate Park said the menu was a new experience for the media, who were really drawn to the modified
Southern staples, like a pig picking station featuring a whole suckling pig shipped directly from Carolina Heritage Farms in Pamplico, S.C., and a variation on shrimp and “grits” made with heirloom Carolina Gold rice instead of cornmeal. "We did Southern food with an elegant twist,” said Park. "We went back to our roots, but we added a trendy aspect. It was a great trip. We worked with a lot of professionals, and it was an honor to be chosen." Tapping into the culinary experience he
amassed while working in France, Colorado, New Orleans, Philadelphia and Charleston, Chef Fulmer pulled from a variety of cuisines to accentuate his South Carolinian ingredients. For example, his take on a French confit crepinette featured Manchester Farms quail, for which the family-owned farm shipped birds directly from Columbia, S.C. to New York City. "Our menu was a true implication of how we think about food here, not only at Motor Supply, but in the South,” said Chef Fulmer. “We take
the things that are available to us, the hands – or ingredients – we’re dealt; take our experience from throughout the years; and combine them to make something that is understandable, yet something that takes it up a notch." South Carolina Parks, Recreation and Tourism Media Preview Menu New York City, March 16, 2015 Menu by Wesley Fulmer, Executive Chef Motor Supply Co. Bistro, Columbia, S.C. Passed Hors D’oeuvres Motor
Supply Pimiento Cheese & Green Tomato Chow Chow Open-Faced Sandwiches Speckled Butterbean & Chipotle Succotash Manchester Farms Quail Confit Crepinette with Carolina Duck Sauce Smoked Shrimp & White Bean Bruschetta with Pancetta Vinaigrette Seared Deckle of Beef with Cornbread Puree, S.C. Boiled Peanuts & Duck Fat Aioli Foie Gras Torchon on Housemade Charleston Benne Wafer with S.C.
Muscadine Wine Jelly & Vincotto Drizzle Slow Cooked Suckling Pig Picking Station 10-hour Carolina Heritage Farms Suckling Pig with Sharp Cheddar & Chive Biscuits Four Regional SC BBQ Sauces: Midlands German Mustard BBQ Sauce;
Pee Dee Light Tomato BBQ Sauce; Lowcountry Spicy Chili Vinegar BBQ Sauce; Upstate Roasted Tomato BBQ Sauce Served with Palmetto Sweet Onion & Brussels Sprout Slaw; House-Pickled Bourbon Jalapenos; House-Pickled S.C. Sunchokes & Palmetto Sweet Onions; House-Pickled Carolina Cucumbers Carolina Gold Heritage Rice Station Lowcountry-Style Red Curry & Poulet Rouge Free-Range Chicken Captain with Carolina Gold Heirloom Rice Pilaf; Crispy Free-Range
Chicken Crackling Dust Crispy Sous Vide Beaufort, S.C., Shrimp Medallions & Carolina Gold Heirloom Rice Grits with Roasted Tomato & Bacon Jus Image by
DiscoverSouthCarolina.com Image by DiscoverSouthCarolina.com Image by
DiscoverSouthCarolina.com Known for its artisan cocktails, refined yet relaxed atmosphere and daily-changing, chef-driven menu of sustainable, farm-to-table fare, Motor Supply Co. Bistro has been serving New World, made-from-scratch cuisine in the historic Columbia, S.C. Congaree Vista since 1989. Reservations can be made by calling (803) 256-6687 or by visiting www.motorsupplycobistro.com/reserve. In remembrance of the 150th anniversary of the burning of Columbia – when the Union destroyed almost two-thirds of Columbia, S.C. in an act symbolizing the end of the Civil War and the emancipation of enslaved African Americans in the capital city of the first seceding state – Columbia Commemorates will hold a week-long, city-wide event series:
Burning of Columbia. Working with partnering organizations to implement lectures; tours; films; visual, literary and performing arts; exhibits; public discussions and large public gatherings, the 150th Burning of Columbia event series will offer present-day Columbians a forum to discuss and reflect on this pivotal point in South Carolina history 150 years ago, and the defining moments since that have altered the course of society
in Columbia, S.C. This Thursday, January 29, 2015 from 7 to 10 p.m., the South Carolina State Museum will co-host one of the first Burning of Columbia events, Through the Fire. The evening will be an immersive experience of soldiers’ lives in the Civil War, with readings from diaries, newspapers, military accounts and letters, as well as a showing of 3D Civil War photographs in the museum’s new 4D
theater. Civil War-themed hors d’oeuvres will be served alongside beer, wine and the featured themed cocktail: Gunpowder Punch by Motor Supply Head Barman Josh Streetman. Rumors still circulate that a mixture called Gunpowder Punch – or Battlefield Punch – was made with real gunpowder and served in Charleston, S.C. and surrounding Southern areas in the Civil War era. A self-proclaimed nerd, mixologist
Streetman jumped at the task of creating a (somewhat) historically accurate version of the punches Civil War soldiers might have drunk on the battlefield. “I get to nerd out and do my research,” says Streetman. “I love a drink that tells a story, and this is a great story to tell.” Streetman found that this Civil-War era Gunpowder Punch drunk by soldiers often contained whiskey, tea, brown sugar
and a type of herbal liquor; others included gin and cherry juice, or other juices from preserved fruits. Streetman couldn’t find solid evidence of gunpowder being used in the mixtures, but reasons that it very well could have been, in small quantities as a preservative. Surprisingly, Streetman found another historical trace back to the ties between gunpowder and beverages. “Incidentally, in Indian culture, there’s something called gunpowder tea, made with a spice blend of peppers,
herbs and preservative elements, called gunpowder.” To make his Gunpowder Punch, Streetman – known for his inventive twists on tradition – mixed both cultural derivatives into one spicy, sweet and slightly coffee-bitter concoction. “I used all Southern ingredients to create a gunpowder spice: toasted long peppers, fennel and cumin; white peppercorns, pecan, toasted peach and cherry; non-alcoholic pinot gris. I combined these ingredients in a sous vide bag, then strained the liquid
out – that’s the gunpowder kick. “The liquid gunpowder mixture is the backbone of the drink. I mix that with whiskey, white grape juice and a few other things to complete the Gunpowder Punch.” In cocktail form, served at Motor Supply with the same name, Gunpowder Punch comes topped with variations of garnishes that you might find in the Civil War-era mixture: cherries, oranges and yellow daisies. “It’s inherently a cool, cool thing to do,” says Streetman on participating in
Burning of Columbia. “With this drink, you get to tell the story behind it, and it gets to live a life of its own.” Guests can purchase tickets to Through the Fire online at http://scmuseum.org/events/through-the-fire or by calling (803) 898-4999. The South Carolina State Museum is located at 301 Gervais Street, Columbia, S.C. 29201. Learn more about Burning of Columbia at
http://burningofcolumbia.com. Voters in Columbia Metropolitan Magazine’s Best of Columbia 2015 Awards recently chose Motor Supply Co. Bistro as ‘Best Restaurant in Columbia’, a first-time accolade for the farm-to-fork restaurant. Motor Supply was honored in Columbia Metropolitan Magazine’s January/February 2015 issue with a large photograph featuring General Manager Stephanie Heikila,
Owner Eddie Wales and Executive Chef Wes Fulmer, and a charming Q+A with Wales: Best Restaurant in Columbia: Motor Supply Co. Bistro “Happiest moment: Closing up one night after I fully purchased Motor, and understanding it was mine. Most difficult moment: Surviving the Gervais Street sweeping in 1996 and the recession of 2009. Most exciting moment: Really the last two years … knowing that we
can expect to pack the house every evening. Funniest moment: In early1991 — a staff party when we danced on the bar and wore scallop buckets on our heads.” Columbia Metropolitan Magazine holds Best of Columbia Awards annually, since 1991, asking Columbia, S.C. residents to vote for the best in local dining, shopping, services and more. See all of the winners in Columbia Metropolitan Magazine’s January/February 2015 issue, or online:
http://columbiametro.com/Columbia-Metro/January-February-2015/The-Best-of-Columbia/. Known for its artisan cocktails, refined yet relaxed atmosphere and daily-changing, chef-driven menu of sustainable, farm-to-table fare, Motor Supply Co. Bistro has been serving New World, made-from-scratch cuisine in the historic Columbia, S.C. Congaree Vista since 1989. Reservations can
be made by calling (803) 256-6687 or by visiting www.motorsupplycobistro.com/reserve. Motor Supply Co. Bistro, Columbia, S.C.’s premier farm-to-table restaurant, will participate in Restaurant Week South Carolina January 8-18, 2015. The farm-to-fork bistro will offer a special deal for dinner, per person: 3 courses for $40. Guests can choose from one farm-fresh salad or
appetizer to start; any entrée from Motor Supply’s daily-changing menu; and any housemade dessert. Always using the freshest ingredients from local, sustainable farms across the Midlands, Motor Supply’s menu changes daily – but guests can expect to see salad options like Watsonia Farms strawberries, walnuts and goat cheese over curly greens with citrus-basil vinaigrette; appetizers in the ranks of Chef Wes’ recent creation, fried duck wing with beet slaw and blue cheese aioli; entrées
ranging from sautéed Beaufort, S.C. shrimp and Adluh grits and fresh catch market fish with ratatouille to Carolina Heritage Farms bone-in pork chop with merlot blackberry mustard and N.C. grass-fed sirloin with fingerling potato hash. Dessert options generally range from chocolate-peanut butter pie and rum cake to crème brulée and key lime pie, all homemade. See a sample dinner menu here. To make
reservations, visit http://motorsupplycobistro.com/reserve or call (803) 256-6687. Learn more about Restaurant Week South Carolina by visiting http://RestaurantWeekSouthCarolina.com; view other participating Columbia restaurants at http://RestaurantWeekColumbia.com; and follow the
social conversation on Twitter with the hashtag #RWSC. Known for its artisan cocktails, refined yet relaxed atmosphere and daily-changing, chef-driven menu of sustainable, farm-to-table fare, Motor Supply Co. Bistro has been serving New World, made-from-scratch cuisine in the historic Columbia, S.C. Congaree Vista since 1989. Reservations can be made by calling (803) 256-6687 or by visiting www.motorsupplycobistro.com. Columbia, S.C. Chef Returns to Kiawah Island Golf Resort for Cancer Research Benefit FOR IMMEDIATE RELEASE Jan. 8, 2014 (COLUMBIA, S.C.) – Joining notable chefs from Nashville, Louisville and Charleston, Executive Chef Wesley Fulmer of Motor Supply Co. Bistro will represent Columbia, S.C. when he returns to his
alma mater, the Kiawah Island Golf Resort near Charleston, S.C., to participate in the 7th annual Gourmet and Grapes gala, Feb. 6-8, 2015. The weekend-long Gourmet and Grapes event benefits Hollings Cancer Center at the Medical University of South Carolina. The weekend-long event will take place at Kiawah Island Golf Resort – home of The Atlantic Room – where Chef Fulmer
steered the kitchen under the leadership of Jonathan Banta prior to returning to the Midlands to take the helm at Motor Supply. This will be Chef Fulmer’s first time participating in the cancer research benefit. A who’s who of culinary talent in the Southeast, Gourmet and Grapes will host six events – from dinners to seminars – for guests to enjoy Friday through Sunday. “I’m excited to contribute
– it’s a great cause for Hollings Cancer Center,” says Chef Fulmer, who is a leader in the capital city’s farm-to-table movement. “I get to return to where I honed a lot of my skills, and I get to be around familiar peers with whom I spent a great deal of time, who saw me grow and get to where I am today.” Notable chefs participating in the prestigious event include fellow initiator in the farm-to-fork movement, Executive Chef Anthony Lamas of Seviche in Louisville, Ky. (an emerging
culinary destination much like Columbia); Mike Lata, Chef and Owner of Charleston, S.C.’s FIG and The Ordinary restaurants and Best Chef: Southeast winner of the 2009 James Beard Award; and Tyler Brown, sustainable farmer and Executive Chef at Capitol Grille in Nashville, Tenn. – one of Esquire Magazine's Four New Chefs to Watch in 2011. Chef Fulmer is excited to join these revered chefs at Gourmet and Grapes 2015. “It’s an honor to be in the company of such great professionals
in the industry.” Curtis Clark, Chef Tournant at Motor Supply Co. Bistro, who also previously worked at Kiawah Island Golf Resort, at The Sanctuary, will join Executive Chef Fulmer at the benefit. “This is exciting for both of us, because we're both revisiting a job that we each really enjoyed,” says Chef Fulmer, recalling fond memories. “It was great being a part of the team at The Atlantic Room that was able to pull off the PGA, culinary-wise – and being the one to cook Rory
McIlroy’s victory meal.” Saturday evening’s Wine Odyssey Gala, held at The Sanctuary, encompasses a cocktail hour, silent auction, and culinary meet and greet where guests will have a chance to meet some of the most talented chefs in our region – including Chef Fulmer. Guests will also get to witness the awarding of the coveted 2015 Golden Fork Award. Since Gourmet and Grapes began in 2009, more than $850,000 has been raised for cancer research programs at Hollings Cancer Center. To view the full schedule of events and purchase tickets, visit www.kiawahresort.com/gourmet-grapes. About Motor Supply Known for its artisan cocktails, refined yet relaxed atmosphere and daily-changing, chef-driven menu of sustainable, farm-to-table fare, Motor Supply Co. Bistro has been serving New World, made-from-scratch cuisine in the historic Columbia, S.C. Congaree Vista since 1989. A new,
temperature-controlled outdoor patio features tables made from reclaimed, N.C. barn wood, roll-up garage doors and original, vintage brick. Reservations can be made by calling (803) 256-6687 or by visiting www.motorsupplycobistro.com. Get social: Facebook: http://www.facebook.com/MotorSupply
Twitter: http://www.twitter.com/MotorSupply
Instagram: http://www.instagram.com/MotorSupply Contact: Chloe Rodgers, Flock and Rally, 843.230.1611, Tracie Broom, Flock and Rally, 415.235.5718, ### If you were lucky enough to snag a dinner reservation for
New Year's Eve 2014 at Motor Supply Co. Bistro in Columbia, S.C., you're in for a treat. Haven't made NYE dinner plans yet? We hear there are a few late reservations available. Enjoy this preview of the dinner menu, which will also include fresh, house-made salad and dessert options; and the December 2014 local beer and artisan cocktail list. Happy New Year! New Year’s Eve
2014 Menu
Motor Supply Co. Bistro Starters Local Carolina Oyster "Rockefeller" | $14 House bacon, garlic spinach, Grana Padano, smoked olive oil, bread crumbs Cheshire 12-hour Braised Pork Cheeks | $12 Fennel choucroute, caramelized carrots, blackberry mustard Duo of Hudson Valley Foie Gras | $18 Seared pumpkin seed crust, winter berries, cured Sauternes torchon, Banyuls reduction Entrees Bone-in Domestic 28 oz.
Kobe Ribeye Chop | $49 Truffle potato purée, house-smoked bacon, root vegetable ragout, locally-smoked marrow butter N.C. Grass-fed Bison Short Rib | $29 Congaree Milling Co. Blue Polenta "Spin Rossa," braised City Roots Tuscan kale, red onion marmalade, natural jus Local Cherry Point Pier Seared Tuna | $31 Cannellini beans, Spanish chorizo, blistered tomato, arugula, crispy shallots Motor Supply Duck Duo | $26 Sweet turnip purée,
local speckled butter beans, citrus and thyme gastrique Beaufort, SC White Shrimp | $25 Watsonia Farms sweet bell pepper chicken gumbo, local Carolina Gold rice grits Carolina Heritage Farms Bone-In Pork Chop | $28 Burnt cornbread purée, sautéed Brussels spouts and house bacon, smoked ham hock red-eye gravy, charred onion jam Local Seared Butternut Squash "Steak" | $19 Sweet turnip purée, Brussels sprouts, vincotto drizzle, tomato jam,
crispy shallots December 2014 Craft Beer and Artisan Cocktail List Motor Supply Co. Bistro Known for its artisan cocktails, refined yet relaxed atmosphere and daily-changing, chef-driven menu of sustainable, farm-to-table fare, Motor Supply Co. Bistro has been serving New World, made-from-scratch cuisine in the historic Columbia, S.C. Congaree
Vista since 1989. A new, temperature-controlled outdoor patio features tables made from reclaimed, N.C. barn wood, roll-up garage doors and original, vintage brick. Reservations can be made by calling (803) 256-6687 or by visiting www.motorsupplycobistro.com/reserve. On Thursday, November 20, Motor Supply is excited to support
Vista Lights, the free, family-friendly annual holiday street party hosting its 29th occurrence on November 20, 2014, from 5 to 9 p.m. Vista Lights brings the Columbia, S.C. community together to welcome the holiday season and celebrate mixing and mingling; shopping, dining and drinking at the galleries, shops, restaurants and local businesses that fill the historic Congaree Vista. More than 60 Vista businesses will extend
their hours for guests to explore the holiday treasures and specials within. Guests can browse One Eared Cow Glass and Lewis + Clark for live glass-blowing, wine tasting and 20 percent off merchandise; grab a Savannah Cinnamon drink plus discounts at Whit-Ash Furnishings; enjoy Christmas Carols at Regions Bank and get crafty at Studio Cellar. Attendees can even experience a horse-drawn carriage ride, picking up from the South Carolina State Museum and EdVenture Children's Museum. Live music and entertainment will kick off at 6 p.m. on the Vista Lights Stage, on the corner of Lincoln and Gervais Streets, in preparation for the main event: the annual Vista tree lighting by Mayor Steve Benjamin at 7 p.m. This year, guests are encouraged to download the free Congaree Vista Mobile App to their smartphones, tablets or computers. With convenient “Eat,” “Play,” “Stay” and “Work” tabs, the app makes is
easier than ever to navigate the celebration – you can even use it to call Motor Supply for reservations. Motor Supply will welcome Vista Lights guests for dinner from 5:30-9:30 p.m. with a specialty Vista Lights cocktail list, below. Reservations are encouraged and can be made online or by calling (803) 256-6687. View the full list of participants and deals, parking details and download the
official guide with maps at http://www.vistalightssc.com. Photo via VistaLightsSC.com. Grab a seat on Motor Supply Co. Bistro’s newly renovated patio – and don’t let the weather stop you. The new patio, which was demolished and rebuilt with the same salvaged brick from the old patio
walls, boasts new garage door-style windows, giving the patio an open, outdoor feel – with the comfort of enclosed indoor seating and air conditioning, which keeps the patio cool even on Columbia, SC’s “famously hot” days. In the cooler months, guests will enjoy outdoor seating with the warmth of the heated indoors, making patio dining in Columbia, S.C. a year round enjoyable experience. And on those perfect spring and fall days and evenings, the large glass garage-door style windows roll
up, converting the space into an open-air dining setting. The scenic windows and recovered brick walls aren’t the only one-of-a-kind features Motor Supply added to the new patio: Bricker & Beam (formerly Reclaim
Workshop), a local Columbia, S.C. business that creates handcrafted wooden furniture and refurbished leathergoods, worked with Motor Supply owner Eddie Wales to craft 10 tabletops for the renovated space. Josh Cox, owner of Bricker & Beam, repurposed antique black walnut wood from old barns in Western North Carolina into the beautiful tables that now furnish Motor Supply’s new patio. Wales was thrilled to work with a local craftsman to build the exact tables he wanted for the
restaurant patio’s new look. “Even our tables are sustainably produced,” he beamed. Wales and Cox were recently featured in a WLTX News 19 story about the two local companies’ collaboration. The sleek, streamlined design of the new patio is thanks to Studio 2LR Architecture, a Columbia, S.C. firm, along with Wales' wife, Tracy Wales. Local company Palmetto Construction & Renovations completed the build, and Columbia’s
Hay Hill Garden Market landscaped the surrounding area. Come to Motor Supply to check out the newly renovated patio – any time; any season. Make reservations online or by calling 803.256.6687. Images by Forrest Clonts. The exclusive, limited-edition farm-to-table dinner and artisan cocktail menus are
now revealed for Fall Harvest Week at Motor Supply Co. Bistro, October 7-12, 2014. Cocktail concepts are created by Head Barman Josh Streetman, and will be mixed up him and his staff all week, starting with public event Meet the Farmer Happy Hour on Tuesday, October 7 from 5:30-7:00 p.m. The special dinner menu is
crafted by Executive Chef Wes Fulmer, and offers inventive items combining ingredients from the 11 featured Fall Harvest Week farms, made specifically for this celebratory week at Motor Supply. Make reservations online or by calling 803.256.6687. FOR IMMEDIATE RELEASE Featured Farms Unearthed; Ingredient Sneak Peek for Fall Harvest Week at Motor Supply Co. Bistro, Oct. 7-12,
2014 Oct. 1, 2014 (COLUMBIA, S.C.) – New Midlands farms join the ranks for Motor Supply’s Fall Harvest Week, October 7-12, 2014, the weeklong fête featuring a specialty dinner menu and limited edition cocktail list, exclusive to Harvest Week, in honor of the small, local and sustainable farms the bistro works with year-round. Inspired Ingredients In celebration of the restaurant’s upcoming 25th anniversary, accomplished
Executive Chef Wesley Fulmer has created a superb, all-housemade menu – not-to-miss by regulars and visitors alike – combining the freshest ingredients from the 11 Fall Harvest Week featured farms. Guests will have their pick from a menu featuring several different first course, salad course, entrée and dessert options, featuring ingredients like Merguez sausage, pumpkin seed vinaigrette and ricotta
gnocchi – Chef Wes is out to impress this Harvest Week. Fall Harvest Week 2014 Featured Farms Carolina Heritage Farms – Pamplico, SC Farm-to-Shaker Head Barman Josh Streetman will be mixing up farm-to-shaker cocktails for the limited edition Harvest Week Cocktail List, with an equally creative manner. Try them Tuesday, October 7, 5:30-7:00 p.m. at Meet the Farmer Happy Hour, where guests, media, local foodies and travelers alike will gather to meet and mingle with the
featured farmers. Don’t forget to stay for dinner at the historic oak bar, a cozy indoor table or out on the newly renovated patio, decked with fresh fall blooms from Floral and Hardy Farms, the restaurant’s local, year-round floral supplier. Reservations are highly encouraged and can be made by calling (803) 256-6687 or by visiting www.motorsupplycobistro.com/reserve. Motor Supply’s dedication to the Slow Food
initiative, maintenance of strong relationships with small, sustainable farms and daily-changing menus mean each day of the past 25 years – for both staff and guests – feels as fresh as the local ingredients used. The restaurant has hosted Harvest Week biannually since Fall 2011, but has been serving made-from-scratch cuisine in the historic Vista since 1989. About Motor Supply Known for its artisan cocktails, refined yet relaxed atmosphere and
daily-changing, chef-driven menu of sustainable, farm-to-table fare, Motor Supply Co. Bistro has been serving New World, made-from-scratch cuisine in the historic Columbia, S.C. Congaree Vista since 1989. A new, temperature-controlled outdoor patio features tables made from reclaimed, N.C. barn wood, roll-up garage doors and original, vintage brick. Reservations can be made by calling (803) 256-6687 or by visiting www.motorsupplycobistro.com/reserve. Get social: Facebook: http://www.facebook.com/MotorSupply Twitter: http://www.twitter.com/MotorSupply | #harvestweek Instagram:
http://www.instagram.com/MotorSupply Contact: Chloe Rodgers, Flock and Rally, 843.230.1611, Tracie Broom, Flock and Rally, 415.235.5718, ### FOR
IMMEDIATE RELEASE Motor Supply Co. Bistro Celebrates 25 Years During Fall Harvest Week, Oct. 7-12, 2014 September 11, 2014 (Columbia, S.C.) – Since 1989, Motor Supply Co. Bistro’s food-obsessed staff has been one of the driving forces behind the farm-to-table initiative in Columbia, S.C. There have been changes behind the stove and the bar; in the décor and techniques (including a comfortable, new outdoor patio as of August 2014); and at the
host stand, when longtime GM Eddie Wales became owner in the year 2000. However, one thing has not changed – Motor Supply’s dedication to supporting local, sustainable Midlands farms and celebrating the Slow Food principles of "good, clean and fair" foodways, all in a casual, relaxed environment. This fall, Motor Supply will celebrate its 25th anniversary during Fall Harvest Week, October 7-12, 2014.
This will be the 7th biannual occurrence of the farm-to-community event at the historic Vista restaurant that has become a must for locals and visitors alike. Meet the Farmer Happy Hour Harvest Week will kick off on Tuesday, October 7, 2014 with Meet the Farmer Happy Hour, 5:30-7:00 p.m., when the public is encouraged to come grab the first sip of the exclusive, limited edition Harvest Week Cocktail List, and meet and chat with the local farmers featured during the
weeklong celebration. Motor Supply Head Barman Josh Streetman shines with his daring and progressive pairings of homemade bitters, house-infused liqueurs and farm-to-shaker produce. Farm to Plate One of Motor Supply’s more recent additions, Executive Chef Wesley Fulmer – previously from
James Beard Award-winning restaurants in New Orleans and Philadelphia as well as Kiawah's Atlantic Room – rose to the occasion during his first Harvest Week in June 2014, concocting bold, flavorful entrees like a coupling of seared duck breast and duck confit crépinette, as well as a housemade rabbit ravioli, both featuring Midlands farms. What will Chef Wes whip up this time? Harvest Week at Motor Supply began in 2011 as a way to highlight Motor Supply’s year-round partnering with small, sustainable, organic and near-organic farms in the Midlands – and continues as a way for the restaurant to thank local farmers for their hard work by highlighting each farm’s best seasonal ingredients, combining them in a distinctively Motor Supply fashion. About Motor
Supply Known for its artisan cocktails, refined yet relaxed atmosphere and daily-changing, chef-driven menu of sustainable, farm-to-table fare, Motor Supply Co. Bistro has been serving New World, made-from-scratch cuisine in the historic Columbia, S.C. Congaree Vista since 1989. A new, temperature-controlled outdoor patio features tables made from reclaimed, N.C. barn wood, roll-up garage doors and original, vintage brick. Reservations can be made by calling (803) 256-6687
or by visiting www.motorsupplycobistro.com/reserve. GET SOCIAL Facebook: http://www.facebook.com/MotorSupply Twitter: http://www.twitter.com/MotorSupply | #harvestweek Instagram:
http://www.instagram.com/MotorSupply Contact: Chloe Rodgers, Flock and Rally, 843.230.1611, Tracie Broom, Flock and Rally, 415.235.5718, ### You’ve heard talk about
#HarvestWeek at @MotorSupply – but what exactly is it? What is Harvest Week? Motor Supply Co. Bistro supports sustainable organic and near-organic farmers in the Midlands by regularly buying their meats, poultry, dairy, eggs and produce for its daily-changing lunch,
dinner and brunch menus – and Harvest Week is a designated biannual weeklong celebration of these local, sustainable farms across the Midlands, taking place every summer and fall. Harvest Week highlights the local partner farms with whom Motor Supply has year-round relationships through the following:
This is when the kitchen team really goes wild. All you need is a dinner reservation to get in on things. Like the kitchen, the bar lets loose with the creativity. Have cocktails with dinner, or pull up
to the historic oak bar and take a tour of the farm-to-shaker magic. Afterwards, our farming partners enjoy dinner
on the house as a thank-you for everything that they do year-round. Bottom line: Harvest Week offers the local community a unique, celebratory experience built on Motor Supply’s passion for fresh, local and sustainable ingredients, its progressive community and environmental goodwill. When did Harvest Week begin? Harvest Week began in Fall 2011, but Motor Supply’s made-from-scratch cuisine has
been served from its historic landmark building in the Vista since 1989. Then, why did Motor Supply create Harvest Week, you ask? The restaurant doesn’t just support the small, sustainable farms in the Midlands – it has personal relationships with the farmers. Harvest Week started as an opportunity to feature local farmers and their ingredients, and thank them for their hard work, and is now a biannual, weeklong celebration of these local farmers, their families, and their
delicious, sustainably produced ingredients. Who are the farmers? Motor Supply’s partner farms are small, sustainable, organic or near-organic and located in or near the Midlands, along with surrounding counties like Newberry and Florence. Most of the featured Harvest Week farms are farms with whom Motor Supply works
year-round, and some work with the restaurant specifically for Harvest Week, based on what’s seasonal and fresh. How can I attend? Harvest Week is a free, non-ticketed event. It’s always kicked off on the first night, a Tuesday, with Meet the Farmer Happy Hour, where the local community is encouraged to stop by to
try the exclusive, limited edition Harvest Week Cocktail List and meet and chat with farmers from featured Harvest Week farms – a rare and unique opportunity. Harvest Week continues through Sunday of that week, and each night features a distinctive menu of dishes created with ingredients directly from the featured farms. Reservations are strongly suggested during Harvest Week and can be made by calling 803-256-6687 or by visiting
www.motorsupplycobistro.com. Get social! Stay in the loop on all things Harvest Week by following @MotorSupply on Twitter and Facebook and using hashtag #HarvestWeek. Columbia natives have
celebrated Motor Supply Co. Bistro’s upscale farm-to-table dishes and handcrafted cocktails since its conception in 1989, but the restaurant also serves as a particularly popular hub for another audience entirely: business travelers. “We have a really large contingent of business travelers,” Josh Streetman, Motor Supply’s head barman, said. “We always say we’re right here in the eye of the storm.
We’ve got three or four hotels right around us, as well as the convention center and people who are members of the legislature downtown.” Streetman says Motor Supply’s reputation and outlets like social media and blogs are a huge part of the driving force that brings business travelers through Motor Supply. On any given weeknight, Streetman says, the whole bar area might be filled with business people. Visitors regularly rave about the restaurant’s
wine list, variety of creative dishes, and polite service. This reputation works not only as a recommendation for new business people visiting Columbia, but also brings regulars back to Motor Supply. Whether they are coming through the city once a year, once a month, or once a week, Streetman says, the restaurant’s regulars make a habit of having
a meal at Motor Supply. Streetman says the upscale atmosphere of the restaurant is a huge drawing force for business travelers. “Business people go out and travel and are solo—they’re by themselves. They don’t necessarily want to go out and party. It’s not a Vegas experience for everyone,” Streetman says. “These are business people, and they want to come and have a nice dinner. They want to have a little conversation and dinner, and then they want to get back to work.” Motor
Supply General Manager Stephanie Heikila says that the restaurant’s conversation-starting environment is one of its biggest strengths for creating a great restaurant atmosphere for business travelers. “I think one of the coolest things about Motor Supply is that it’s a place with no TVs. You come in here, and you talk to people,” Heikila says. Stephanie says the lack of distraction coming
from televisions encourages interaction between strangers, particularly at the bar, allowing business travelers to easily forge new friendships. Among the conversation starters are regularly rotated works of art, as well as the historic building’s rustic atmosphere. Streetman says that for incoming travelers, Motor Supply is the “total package.” The combination of the restaurant’s dedicated staff, historic
atmosphere, and innovative, ever-changing menu are some of the strongest aspects behind Motor Supply’s great reputation. “Motor Supply is not a happy hour party place. It’s more of a serious food establishment,” Streetman said. “We have a lot of people who come because of that. They come for the food, and they appreciate the hospitality and service.” Looking for more? Meet the staff, browse
photos, check out today's menu and make reservations. Have a question, recommendation or compliment? Contact us. From the outside of the historic brick building
which houses Motor Supply Co. Bistro, you might not expect to walk in and see a cozy, contemporary restaurant – finished off with works of bright, modern art showcased on the walls of the interior. Hand-selected and rotated regularly, these art exhibitions are the pride and joy of local art curator Anastasia Chernoff, whose Eat With Art project aims to combine the joys of exploring an art gallery and
leisurely enjoying a great meal. Chernoff says the idea for Eat with Art originated from a conversation she had with Motor Supply Owner Eddie Wales, when he expressed interest in hosting art shows in the restaurant with pieces from Chernoff’s gallery, Anastasia & Friends, located on Columbia’s Main Street. From there, the project took flight. Chernoff constantly adapts the way she selects Motor
Supply’s art exhibitions – which are installed for up to three months in the restaurant – always staying conscious of the emotions stimulated by the art she selects. “It’s empowering to be able to take a space and shift the entire energy of the room by installing a new show on the walls,” Chernoff says. “Art is powerful! It has the potential to elicit so many dynamics as it
transforms a space.” Among the collections that have been featured at Motor Supply through Eat With Art are well-known artists like Blue Sky, Paul Kauffman, Morey Weinstein, Whitney LeJeune and even some of Chernoff’s own work. Each time, Chernoff says, she selects only work about which she is particularly excited. “There’s no way I
could ever name a favorite. It would be like saying which one of your children you like the best,” Anastasia says. “Each artist brings their own unique perspective to their medium, like a fingerprint—no one is the same.” At her own gallery on Main Street, Chernoff says the average person spends only a brief amount of time actually looking at a piece of art, often due to crowded
space or because viewers will get distracted by socializing with others. Because of this, sales she makes at the gallery are “based on instant connections or from a later vision from a patron when the gallery is empty.” Thus, Eat With Art has allowed more people the time needed to bond with, contemplate and eventually choose a work of art. “In order for the viewer to completely understand a piece of work, there must be a connection. Sometimes it takes longer than a couple of minutes to
establish that connection,” explains Stephanie Heikila, General Manager at Motor Supply. “In a restaurant environment like Motor Supply, you have more of a captive audience.” “We’ve had pieces that are just mind-blowing,” Heikila says, noting that the art is always a great conversation starter for Motor Supply customers. “The colors featured in the art here now are just beautiful.” The
current installation at Motor Supply is by local abstract figurative artist Bonnie Goldberg. She is self-taught and has worked with several notable painters; her studio is located in downtown Columbia’s historic Arcade Building at 1332 Main Street, Suites 27 and 72. Chernoff’s love affair with Motor Supply Co. Bistro has been strong since its opening in 1989, and she considers
the restaurant to be “a home away from home” for her. The atmosphere of Motor Supply, she says, makes it particularly conducive to showcasing art, not only because the space is well lit, but also because of the care and creativity that go into the food and beverages the restaurant produces. “Motor Supply is an artistic, culinary experience. I couldn’t ask for a better place to show art.” Anastasia Chernoff’s curated “Eat with Art” exhibitions at Motor Supply rotate once every 2-3
months and feature acclaimed local artists. The Anastasia & Friends art gallery is located in the lobby of the Free Times building at 1534 Main St., Columbia, S.C., 29201. The gallery is open from 9 a.m. to 5 p.m. Monday through Friday. Closed for the month of July, the gallery’s monthly exhibitions will reopen next month. To connect on Facebook, visit https://www.facebook.com/Anastasia.and.Friends. Looking
for more? Browse today's menu, check out past press and make reservations. "The days pass and are reckoned to our account." Pereunt et Imputantur, a Latin phrase engraved in the clock adorning the top of Motor Supply’s bar, roughly
translates to the above motto. The saying is popular for clocks and sundials, alluding to the way we spend our time - whether that be wisely or not. This inscription was a bit of a mystery when Motor Supply opened its doors in 1989, much like the bar itself. Motor Supply’s iconic bar was purchased from Aiken Antiques, formerly located in Five Points, by the original owners. Of course,
purchasing a piece of furniture to serve as the bar was a necessity, but the white marble columns and ornate drawers of this particular structure brought an iconic, “old world” feel that was unmatched. The history behind the massive antique serving as the centerpiece of the restaurant has undergone a great deal of scrutiny, with speculations of origin ranging from Hungary to Austria. While the “Germania Hotel” text on the center drawer certainly lends itself to such a theory, restaurant owner Eddie Wales consulted with someone in the antiques business who analyzed the architecture and structure of the bar, noting its roots weren’t European. A bit of research did indeed lead him to the Germania Hotel - the one formerly located in Red Bank, New Jersey. It may never be a confirmed fact, but the 19th century hotel seems to have been the original home of Motor’s well-loved
bar. Additions to the bar were installed to make it just that. Custom wine glass holders grace both sides. Prior to their installation, a large cabinet was also custom-made, including small wooden compartments for holding mini bottles. When the law requiring that bars serve liquor from mini bottles was repealed in 2005, the cabinet was sacrificed to build the shelves that currently house the
bar’s liquors. Around this time, it was noted the bar was beginning to bow out and lean, causing the floor to lose its structural integrity and rot out beneath it. It didn’t take Wales long to realize that, at some point, it was going to fall over and cause irreparable damage. A large crew was called in to take the bar apart, move the entire structure and repair the floors. It’s hard to
imagine this complex antique being moved at all. The addition of the large Klipsch speakers was also a strategic move, perfectly complementing the vintage vibe. Wales has caught a lot of grief for their clunky appearance, but he wouldn’t have it any other way. “I get told all the time to invest in smaller speakers that wouldn’t be so prominent and would sound just as good, but those are part of the history,” says Wales. “The fact that they’ve held up for 25 years is impressive, too.
People always recommend that I get rid of them. I won’t do it.” Next to the original neon sign, Motor Supply’s bar serves as a constant reminder of the restaurant’s rich local history. The century-old bar’s mysterious origin only adds to its beauty and character. Wales knows his customers see the furnishing as more than just an oversized hutch. “People ask about it all the time. It’s
simply a beautiful piece of furniture.” Photos by Kim Jamieson, 2014. Looking for more? Learn the history of Motor Supply's iconic Vista building, view more photos, meet the
staff or make a reservation. With killer cocktails and a "best of the best," all-local menu, Harvest Week was a record breaker this summer. New Executive Chef Wesley Fulmer put his own spin on the event, offering an
ecelctic menu highlighting the best of each 11 featured farms' ingredients, transforming the combinations of each rustic ingredient into a beautifully refined, delectable dish. Head Barman Josh Streetman shook up the cocktail menu in his signature style, complimenting Chef Wes' dishes and pushing the boundaries of farm-to-shaker cocktail ingredient mixing in a delicious way. For a full recap of everything Harvest Week, check out the Storify below, and stay tuned for photos from Meet the Farmer (and the Chef!) Happy Hour. Already missing Harvest Week? Save the date for Fall Harvest Week at Motor Supply, October 7-12, 2014. The much-anticipated Summer Harvest Week at Motor Supply kicks off tonight at Meet the Farmer (and the Chef!) Happy
Hour, 5:30-7:00, and Mike Allen from local radio station 92.1 The Palm sat down with Motor Supply’s Executive Chef, Wesley Fulmer, to discuss what’s in store for this week. The sixth biannual farm-to-community event, June 10-15, 2014, will celebrate 11 of Motor Supply’s local farming partners. Fulmer, who has worked to build an even stronger bond with the Midlands' sustainable farmers since he became the Executive Chef in February, has a real passion for
honoring the progressive work these local farms are doing. “It’s our chance to give back to these hardworking famers,” said Fulmer. “You’ve got so many obstacles to climb over, especially when you’re doing it the way these guys are doing it. You’ve got a lot of love and care that goes into it.” Motor Supply will create a variety of fresh, farm-to-table dishes for each night during Harvest Week, as well as some unique cocktails, also inspired by these local farms. “We definitely
want to highlight and give homage to the private farms out there, because they mean so much to what we do at Motor Supply.” Looking for more? Get the scoop on Summer Harvest Week at Motor Supply, June 10-15, grab
a sneak peek at the Harvest Week cocktail list, debuting tonight, June 10, at Meet the Farmer (and the Chef!) Happy Hour, 5:30-7:00 p.m., learn more about Executive Chef Wesley Fulmer, and make reservations. FOR IMMEDIATE RELEASE Farms Revealed and Cocktail Sneak Peek: Harvest Week at Motor Supply, June 10-15, 2014 June 3, 2014 (COLUMBIA, S.C.) – Fresh, new farms join the ranks for Summer Harvest Week at Motor Supply, a celebration of the bistro’s year-round relationships with small, local and
sustainable farms, June 10-15, 2014. In addition to nailing down dinner reservations early to enjoy nightly special menus packed with ingredients sourced specifically from partner farms for Harvest Week, local foodies have learned to seize the day and partake in the bizarrely delicious, one week-only cocktail list as well. Cited in major publications such as The New York Daily News, US Airways
Magazine and National Geographic Traveller as one of South Carolina’s most notable farm-to-table dining destinations, Motor Supply will feature eleven of its small, sustainable S.C. farming partners, including year-round suppliers as well as new producers brought in by new Executive Chef Wesley Fulmer, who took the helm in Spring 2014. Meet the Farmer (and the Chef!) Meet
the Farmer (and the Chef!) Happy Hour will kick off Harvest Week on Tuesday, June 10, from 5:30–7:00 p.m., when guests are invited to meet & mingle with featured farm owners as well as Executive Chef Wesley Fulmer, whose pedigree includes stints at James Beard Award-winners Susanna Foo in Philadelphia and Restaurant August in New Orleans. Most recently, Fulmer served as Sous Chef at the esteemed Atlantic
Room at the Kiawah Island Golf Resort, where he established relationships with some of the Lowcountry’s most conscientious producers. Harvest Week Cocktail Sneak Peek Featuring daring and unusual – but innovative and tasty – combinations, the Harvest Week limited edition cocktail menu highlights seasonal ingredients to coordinate with the kitchen, all mixed up by Head Barman and resident “mad scientist”
Josh Streetman. Cocktail concepts feature pickling (from tomatoes to strawberries), fresh, local fruit (blueberries and peaches) and savory ingredients (hot sauce and local quail eggs) in everything from martinis and punches to flips and sours. Summer Harvest Week 2014 Featured Farms Motor Supply supports sustainable organic and near-organic farmers in the Midlands by regularly buying their meats,
poultry, dairy, eggs and produce for the daily-changing lunch, dinner and brunch menus at Motor Supply. Summer Harvest Week 2014 will mark the sixth occurrence of Motor Supply’s signature biannual farm-to-fork event. Motor Supply Co. Bistro has been serving New World, made-from-scratch cuisine in the Vista since 1989. Reservations can be made by calling 803-256-6687 or by visiting motorsupplycobistro.com/reserve. Get social: Facebook: http://www.facebook.com/MotorSupply
Facebook event: https://facebook.com/events/1449262168652876 Twitter: http://www.twitter.com/MotorSupply | #HarvestWeek
Instagram: http://www.instagram.com/MotorSupply Contact: Tracie Broom, Flock and Rally, 415.235.5718, Debi Schadel, Flock and Rally, 803.348.8861,
### It’s all in the numbers: 5, 4.5, and 4 -- the ranking out of 815 restaurants in Columbia, S.C., the overall rating on a 5-point scale, and the number of years Motor Supply has received the TripAdvisor Award of Excellence. Motor Supply was
awarded the coveted 2014 Award of Excellence from TripAdvisor, the world’s leading community-generated travel & restaurant rating system, making the farm-to-table restaurant a winner from every year the award has been given. “We are happy to receive TripAdvisor’s Award of Excellence for the fourth straight year,” says owner
Eddie Wales. “We admire TripAdvisor’s consistent, high-quality rating system and appreciate the thousands of travelers that visit Motor Supply and Columbia each year.” Motor Supply holds the highest number of TripAdvisor reviews out of the 5 Columbia, S.C. restaurant winners. Motor Supply Co. Bistro prides itself on unique, made-from-scratch
meals in a variety of styles, prepared from local, sustainable ingredients by accomplished Executive Chef Wesley Fulmer; an extensive wine list and periodically changing artisan
cocktail lists; a contemporary, refined yet relaxed atmosphere and friendly, efficient service. Looking for more? Browse Motor Supply photos, read more news, shop or make reservations. FOR IMMEDIATE RELEASE New Chef, New Twist on Harvest Week at Motor Supply: June 10-15, 2014 Chef Wesley Fulmer brings new local, sustainable farms to biannual celebration May 12, 2014 (COLUMBIA, S.C.) – A new chef, new farming partners and new dishes will put a fresh spin on this summer’s Harvest Week, the
biannual farm-to-community event hosted by Motor Supply, from Tuesday, June 10 through Sunday, June 15, 2014. Meet the Farmer (and the Chef!) Happy Hour on June 10 At the casual, friendly Meet the Farmer (and the Chef!) Happy Hour on Tuesday, June 10, 5:30-7:00 p.m., guests can chat with Harvest Week farmers – as well as new Executive Chef Wesley Fulmer. "I'm looking
forward to having all our farming partners and our new chef together for the first time,” says owner Eddie Wales. “Chef Wes is already continuing relationships with existing farming partners, and he’s brought some new farms to the table, as well. Getting to see our new chef, the farmers and our customers get to mingle for the first time in an official capacity will be exciting.” A Career Come
Full Circle Chef Fulmer, already known to staff and regulars as Chef Wes, was tapped as the new Executive Chef at Motor Supply in February 2014. An S.C. native, Chef Fulmer has cooked in multiple James Beard Award-winning kitchens from New Orleans to Philadelphia, and he was thrilled to return home to work with small, local S.C. producers. “I couldn't be more pleased with how Wes has been adapting to Columbia, and how closely and successfully he’s been working with local
farms and our staff,” adds Wales. Turning It Up to Eleven with the Menu During Harvest Week at Motor Supply, a remarkable array of farm-to-table dishes featuring ingredients from local, sustainable farms will be added to the already conscientious dinner menu each evening. It’s a field day for the Slow Food community – and for Chef Wes and his culinary team, who approach the week as
a challenge to amp up a menu that, on a regular week, is already a tribute to sustainable food production. The Whole Garden in Your Glass Motor Supply's cocktail menu also gets the Slow Food treatment for the week, courtesy of Head Barman Josh Streetman. His carefully crafted Harvest Week Cocktail List will feature seasonal, farm-to-shaker ingredients, inspired by what’s fresh
from the local farms. Expect uncommon applications of vegetables, fruits, herbs and more, like last year’s Green Tomato Gin & Tonic, featured on the Garden and Gun blog in July 2013. The Vista destination restaurant supports organic and near-organic farmers
in the Midlands by regularly buying their meats, poultry and produce for the daily-changing lunch, dinner and Sunday brunch menus at Motor Supply. This June’s Harvest Week will mark the sixth occurrence of the twice-yearly event. Motor Supply Co. Bistro has been serving New World, made-from-scratch cuisine in the Vista since 1989. Reservations can be made by calling 803-256-6687 or by visiting
http://motorsupplycobistro.com/reserve. GET SOCIAL Facebook: http://www.facebook.com/MotorSupply | Event: https://www.facebook.com/events/1449262168652876
Twitter: http://www.twitter.com/MotorSupply | #harvestweek Instagram: http://www.instagram.com/MotorSupply | #harvestweek Contact:
Tracie Broom, Flock and Rally, 415.235.5718, Debi Schadel, Flock and Rally, 803.348.8861, ### Meet world-renowned artist and Columbia, S.C. native Blue
Sky at the Motor Supply bar on Thursday, April 24, 6:00-9:00 during a special meet-the-artist reception, kicking off the veteran painter’s new art exhibition at Motor Supply. Sky’s new collection, “The World’s Greatest Art Show,” curated by Anastasia & Friends gallery, will be on display at Motor Supply during the 23rd annual local art crawl Artista
Vista, April 24-26, 2014. “The World’s Greatest Art Show” contains gorgeous, Palmetto-state-inspired, acrylic-on-canvas-creations including “Autumn Sonorities,” “That I Should Love a Bright, Particular Star,” and “Swamp Angel.” Autumn Sonorities That I Should Love a Bright, Particular Star Swamp Angel Nicknamed “Wild Blue Sky,” the nature-loving artist’s work has been featured at the Smithsonian, The
National Academy of Design in New York, Chicago Museum of Contemporary Art; in Newsweek, Reader’s Digest and more. Artist Blue Sky Artista Vista, Columbia’s oldest and most celebrated art crawl, is an annual celebration of the local pool of artistic talent in Columbia, S.C. For three evenings, art
galleries in the historic Congaree Vista open up for attendees, providing complimentary refreshments, live entertainment and more, with the overarching goal of supporting the arts in Columbia, S.C. Make reservations at Motor Supply before you hit the art crawl Thursday, April 24-Saturday, April 26 at www.motorsupplycobistro.com/reserve. FOR IMMEDIATE
RELEASE New Executive Chef Tapped at Motor Supply Co. Bistro in Columbia, S.C. Farm-to-table restaurant welcomes Chef Wesley Fulmer April 9, 2014 (COLUMBIA, S.C.) – Eddie Wales, owner of Motor Supply Co. Bistro in Columbia, South Carolina, is pleased to announce that Wesley Fulmer has been tapped as the new Executive Chef
at the progressive, farm-to-table restaurant in the Congaree Vista. Chef Fulmer, originally a native of Prosperity, S.C., has returned to the Midlands after spending over a decade honing his craft in some of America’s top culinary cities. Fulmer worked in Philadelphia at French-Chinese fusion restaurant Susanna Foo. Chef Foo, winner of two
James Beard Awards – one for Best Chef in the Mid-Atlantic Region and one for Best International Cookbook – is widely regarded as one of the most accomplished Chinese chefs in the U.S. More recently, Fulmer served as Sous Chef at The Atlantic Room at The Ocean Course at The Kiawah Island Golf Resort near
Charleston, S.C., where he led the culinary team during the 2012 PGA Tour Championship and through several of the South’s most elite weddings and corporate banquets under Chef de Cuisine Jonathan Banta. “Chef Fulmer has a great understanding of when to push the envelope and when to hold back and let simplicity shine,” says Chef Banta. Chef Fulmer is classically trained in French and Italian techniques, including French and Italian pastry and baking from the
Auguste Escoffier School of Culinary Arts, formerly the Culinary School of the Rockies, in Boulder, Co., and he has worked at the Michelin-starred Restaurant Christian Etienne in Provence, France. An appreciator of fresh, local ingredients, Chef Fulmer enjoys mixing traditional with modern techniques: new trends like sous vide and molecular gastronomy often find their way
into Chef Fulmer’s dishes. His other skills include haute cuisine, a-la-carte service, multi course meals and prix fixe menus, and his repertoire is stocked with Creole, Asian, Cajun, French and Southern influences. Chef Fulmer grew up in a food-loving household in Prosperity, S.C., and was a College of Charleston alum years before he worked in the kitchens of Charleston eateries. He is excited to find himself back in South Carolina, along with his wife and young son, as the new Executive
Chef at Motor Supply. Chef Fulmer takes the helm from Chef Tim Peters, who spent eight years as Executive Chef at Motor Supply. Peters is returning to his home state of Vermont to be closer to family and immerse himself in the sustainable food culture of New England, just as he did in Columbia. About Motor Supply Known for its artisan cocktails, refined yet
relaxed atmosphere and daily-changing, chef-driven menu of sustainable, farm-to-table fare, Motor Supply Co. Bistro has been serving New World, made-from-scratch cuisine in the historic Columbia, S.C. Congaree Vista since 1989. Reservations can be made by calling (803) 256-6687 or by visiting www.motorsupplycobistro.com/reserve. Social: Facebook:
http://facebook.com/MotorSupply Twitter: http://twitter.com/MotorSupply Instagram: http://instagram.com/MotorSupply
Google+: https://plus.google.com/117969984815212159171 Vine: @MotorSupply Contact: Tracie Broom, Flock and Rally, 415.235.5718, Debi Schadel,
Flock and Rally, 803.348.8861, ### FOR IMMEDIATE RELEASE Motor Supply Co. Bistro presents 2014 Masters of the Universe specialty cocktail and spirits list April 8, 2014 (COLUMBIA, S.C.) – Celebrate a tradition like no other: the 2014 Masters of the Universe specialty cocktail and spirits list at Motor Supply Co. Bistro,
available April 8-13, 2014. During the week of the world-renowned Masters Tournament in Augusta, Ga., Motor Supply will have an exclusive menu of the finest scotches and American Whiskeys, along with mixologist Josh Streetman’s assortment of distinctive handcrafted cocktails. The Masters of the Universe spirits and cocktails list includes luxe, house-infused concoctions inspired by the revered golf tournament, like the Master’s Martini made with pimento cheese olives and the
Azalea Blossom mixed with Streetman’s signature housemade lemon-thyme syrup. Quirky ingredients like pickled raspberry and habanero will also be in the mix – a classic mark of Motor Supply’s cocktail lists. Masters of the Universe Cocktails Scotch American Whiskey Known for its artisan cocktails, refined yet relaxed atmosphere and daily-changing, chef-driven menu of sustainable, farm-to-table fare, Motor Supply Co. Bistro has been serving New World, made-from-scratch cuisine in the historic Columbia, S.C. Congaree Vista since 1989. Reservations can be made by
calling (803) 256-6687 or by visiting www.motorsupplycobistro.com/reserve. Social: Facebook: http://facebook.com/MotorSupply Twitter: http://twitter.com/MotorSupply Instagram:
http://instagram.com/MotorSupply Google+: https://plus.google.com/117969984815212159171 Vine: @MotorSupply Contact: Tracie Broom, Flock and Rally, 415.235.5718, Debi Schadel, Flock and Rally, 803.348.8861,
### Image by Forrest Clonts It was a fruitful year for Motor Supply Co. Bistro in 2013. In addition to the farm-to-table restaurant receiving national and local honors, the national Wine Spectator Award of Excellence
and three sought-after honors from Columbia, S.C.’s alternative paper Free Times, key members of Motor Supply also racked up awards. Owner Eddie Wales was
honored with a lifetime achievement award and inducted into the Hall of Fame during the Greater Columbia Restaurant Association's 2013 Hall of Fame Awards and Annual Benefit Dinner in November. Eddie has been dedicated to the Columbia, S.C. restaurant and green-biz scene for years, and has been a part of the Motor Supply family since 1989, far before purchasing ownership in 2000. Fellow 2013
Greater Columbia Restaurant Association Hall of Fame inductees were Dupre Percival of Dupre Catering & Events and Dennis and Linda Hiltner of the The Gourmet Shop. Motor Supply Executive Chef Tim Peters was honored in Best Chefs America 2013, the national
publication that chooses its winners from other esteemed chefs' recommendations. Best Chefs America honorees are awarded based on peer respect and influence, local sourcing, and ingredients and culinary trends used. From
behind the bar, Head Barman Josh Streetman won the popular vote at the annual American Harvest Bartender Charity Challenge, a local event held at City Roots urban farm by Farm to Table Event Company with all proceeds benefitting the
Historic Columbia Foundation. Streetman wowed judges and event attendees with his Harvest Aviation cocktail made with Shady Grove Farms lemons and homemade Maraschino cherries. In mid-2013, Motor Supply snagged the coveted TripAdvisor Certificate of Excellence 2013, based on customers' feedback from the popular restaurant review site, and to cap the year off, Motor Supply once again won Best Business Lunch in Columbia Metropolitan Magazine's Best of Columbia awards, published in January 2014. Motor Supply has been winning this award for the last several years, and is proud to hold the title, thanks to Columbia voters. Motor Supply Co. Bistro looks forward to a new year of farm-fresh food and customer service (and perhaps more honors) in 2014. Known for its artisan cocktails, casual atmosphere and daily-changing, chef-driven menu of sustainable, farm-to-table fare, Motor Supply Co. Bistro has been serving New World, made-from-scratch cuisine in the historic Columbia, S.C. Congaree Vista since 1989. Reservations can be made by calling (803) 256-6687 or by visiting http://www.motorsupplycobistro.com/reserve. Images by Forrest Clonts. Logos courtesy of Best Chefs America, TripAdvisor and Columbia Metropolitan Magazine. When the temperature drops in Columbia, Head Barman Josh Streetman can be found behind the bar at Motor Supply concocting hot libations to keep his customers happy, warm and coming back for more. Known for his locally-sourced ingredients and innovative flavor combinations, Josh continues to keep the cocktail menu interesting well into the winter
season. Below is his recipe and instructions on how to make one of his favorite classic holiday cocktails - with his own creative twist. Josh Streetman's Hot Apple Cider Cocktail Ingredients: Cider directions: Cocktail directions: Cheers! Known for its artisan cocktails, casual atmosphere and daily-changing, chef-driven menu of sustainable, farm-to-table fare, Motor Supply Co. Bistro has been serving New World, made-from-scratch cuisine in the historic Columbia, S.C. Congaree Vista since 1989. To make reservations, click here or call (803) 256-6687. Image by Chloe Rodgers Motor Supply Executive Chef Tim Peters shares his Thanksgiving traditions and a 10-step recipe for a never overcooked, always juicy turkey for you to try this holiday season. Motor Supply will be open all week, except for Thanksgiving, Nov. 28. To make reservations, call (803) 256-6687 or
click here. Every other year I take my Thanksgiving pilgrimage to the great state of Vermont. Although not originally from there, the bulk of my immediate family now call it home. For this I am thankful. (I'm from NJ; enough said.) Let the cooking commence. Planning is everything to a low-stress Thanksgiving that is enjoyable for everyone, not just your guests. After almost 20 years in commercial
kitchens, I have garnered a few tricks. Chef Peters' 10-step turkey recipe: You now have the perfectly cooked turkey. Good luck! Executive Chef Tim Peters, Motor Supply Company Bistro Image by Forrest Clonts Studio FOR IMMEDIATE
RELEASE Cocktail List announced for Fall Harvest Week at Motor Supply, Oct. 15-20, 2013 Oct. 14, 2013 (COLUMBIA, S.C.) – Ten specialty cocktails made with local farm-to-shaker ingredients debut on Motor Supply’s Fall Harvest Week Cocktail List created by Head Barman Josh Streetman, available all week during Harvest Week at Motor Supply, Tuesday-Sunday, Oct. 15-20, 2013. Tito’s Handmade Vodka will partner with Motor Supply Tuesday
evening, Oct. 15 to offer Tito’s Harvest Cocktail, the complimentary “first drink of Harvest Week.” Each guest will receive one on-the-house cocktail, offered during Meet the Farmer Happy Hour, 5:30-7:00 p.m., through the rest of the evening until 9:30 p.m. Motor Supply Co. Bistro Fall 2013 Harvest Week Cocktail List Tito's Harvest Cocktail (complimentary first drink of Harvest Week, Tuesday evening, Oct. 15) Tito's Handmade Vodka, Freshly
Grown Farms spearmint, Berry Hill Farm blueberries, Aperol, ginger syrup Dixie Meets Havana Brugal Extra Dry Rum, Humble Farms pineapple sage, Berry Hill Farm blueberries, cinnamon syrup Suits & Cowboy Boots High West Son of Bourye, Josh's garden jalapeno-infused Noilly Prat Vermouth, N.C. sweet potato syrup, Angostura Jazz Go Down Zaya rum, City Roots pepper & Heritage Fields Farm bacon jam,
Creme de Cacao, organic apple cider Six-String Bass Tito's Handmade Vodka infused with Sky Top Farms smoked pears, Calvados, Amontillado dry sherry, lemon, Bell's South Carolina honey The Fall Guy Dobel Maestro tequila, Freshly Grown Farms cinnamon basil, housemade chipotle, Bell's South Carolina honey, ginger beer Bobbin' 4 Apples Hendrick's Gin, Sky Top Farms pear, Bell's South Carolina Honey,
housemade tonic syrup, City Roots organic arugula chlorophyll, carbonation American Goat in London Boodles Gin infused with E-Dub's roasted garden vegetables, Trail Ridge Farm goat's milk feta brine Drunk @ Karaoke on Halloween Bulleit Rye, Cocchi Americano, Yandle's pumpkin puree, Lexington County sorghum, carbonation Borrowing Betty's Garter American Harvest organic vodka, pomegranate sorghum,
rosemary This year’s Fall Harvest Week at Motor Supply will mark the fifth occurrence of the bi-annual week-long celebration of local, sustainable Midlands farms and farm-to-table fare. Motor Supply Co. Bistro has been serving New World, made-from-scratch cuisine in Columbia, S.C.’s historic Congaree Vista since 1989. Reservations can be made by calling 803-256-6687 or by visiting
www.motorsupplycobistro.com/reserve. Get social: Facebook: http://facebook.com/motorsupply Facebook event:
http://facebook.com/events/207288006111898 Twitter: http://twitter.com/MotorSupply | #HarvestWeek
Instagram: http://instagram.com/MotorSupply | #HarvestWeek Vine: @MotorSupply | #HarvestWeek Contact: Tracie Broom, Flock and Rally, 415.235.5718, Debi Schadel, Flock and Rally,
803.348.8861, ### Image by Jonathan Sharpe FOR IMMEDIATE RELEASE Motor Supply Co. Bistro hosts Make Your Own Bacon workshop, Nov. 11, 2013 Gift customized local bacon this holiday season Oct. 14, 2013 (COLUMBIA, S.C.) – In need of the perfect gift this holiday season? Motor Supply’s Make Your
Own Bacon workshop helps you give them what they really want: local, sustainably farmed, hand-rubbed and custom-seasoned bacon. On Monday, Nov. 11, 2013, 6:30-8:30 p.m., an intimate group of ticketholders will learn how to choose and pair unique flavors (from dried figs and blueberries to curry and cloves) and hand-season and rub their own customizable hunk of Caw Caw Creek Pastured Pork bacon. Guests will enjoy a lesson in “bacon history” by esteemed Motor Supply Executive Chef Tim
Peters while enjoying complimentary appetizers, beer, wine and non-alcoholic beverages before Chef Peters leads the hands-on workshop. Afterwards, attendees can cure their bacon at home in their own refrigerators with special directions from Chef Peters, or they can leave their bacon for smoking at Motor to be picked up just in time for the holidays. Tickets to Make Your Own Bacon can be purchased here:
https://makeyourownbaconnovember2013.eventbrite.com. $60/ticket includes one hunk of Caw Caw Creek bacon, complimentary beer, wine, non-alcoholic beverages and appetizers. Guests can also prepare up to three additional hunks of bacon at $20 each. November’s event will mark the fourth occasion of the popular bi-annual workshop. Motor Supply Co. Bistro has been serving New World,
made-from-scratch cuisine in Columbia, S.C.’s historic Congaree Vista since 1989. Reservations can be made by calling (803) 256-6687 or by visiting http://www.motorsupplycobistro.com/reserve. Get social: Facebook: http://facebook.com/motorsupply
Twitter: http://twitter.com/MotorSupply | #BaconRumpus Instagram: http://instagram.com/MotorSupply | #BaconRumpus
Vine: @MotorSupply | #BaconRumpus Contact: Tracie Broom, Flock and Rally, 415.235.5718, Debi Schadel, Flock and Rally, 803.348.8861, ### Image by Forrest Clonts Studio FOR IMMEDIATE RELEASE Farms Announced for Fall Harvest
Week at Motor Supply, Oct. 15-20, 2013 The mission: to support small, sustainable farms in the Midlands Sept. 26, 2013 (COLUMBIA, S.C.) – Several sustainable farms from across the Midlands will be honored during Fall Harvest Week at Motor Supply, Oct. 15-20, 2013. Harvest Week at Motor Supply is a biannual event held by the iconic Vista restaurant to celebrate the local farms Motor Supply partners with to create fresh, daily-changing farm-to-table
meals. Each night during Harvest Week, unique dishes featuring dueling ingredients from local, sustainable farms will be added to Motor Supply’s a-la-carte dinner menu. Meet the Farmer Happy Hour will kick off the weeklong celebration on Tuesday, Oct. 15, 2013, from 5:30–7:00 p.m., when featured farm owners will be mingling at Motor Supply's historic bar and communal table to chat with guests in a fun, casual environment. Fall Harvest Week 2013 Featured Farms Motor Supply's specialty Harvest Week cocktail menu will also feature seasonal, farm-to-shaker ingredients, inspired by the farm-fresh meals
created in the kitchen, and mixed up by always-innovative Head Barman Josh Streetman. Motor Supply supports sustainable organic and near-organic farmers in the Midlands by regularly buying their meats, poultry, dairy, eggs and produce for the daily-changing lunch, dinner and brunch menus at Motor Supply. “Every week here at Motor Supply is Harvest Week in a way, because year-round, we’re committed to using the maximum amount of sustainable, local ingredients that we possibly can,”
says Motor Supply owner Eddie Wales. “Twice a year, though, Harvest Week is a chance for us to personally thank our farmers, have them come in the restaurant, give our customers a chance to meet them and really put them in the spotlight for their great contributions.” Motor Supply launched Harvest Week in Fall 2011, followed by Summer and Fall 2012. Fall Harvest Week 2013 will mark the fifth occurrence of the signature farm-to-fork event. Motor Supply Co. Bistro has been serving
New World, made-from-scratch cuisine in the Vista since 1989. Reservations can be made by calling 803-256-6687 or by visiting http://www.motorsupplycobistro.com/reserve. Get social: Facebook: http://facebook.com/motorsupply
Facebook event: http://facebook.com/events/207288006111898 Twitter: http://twitter.com/MotorSupply | #HarvestWeek
Instagram: http://instagram.com/MotorSupply | #HarvestWeek Vine: @MotorSupply | #HarvestWeek Contact: Tracie Broom, Flock and Rally, 415.235.5718, Debi Schadel, Flock and
Rally, 803.348.8861, ### Image by Amy Overstreet FOR IMMEDIATE RELEASE Chef Tim Peters joins Outstanding in the Field mobile culinary team for third year Sept. 11, 2013 (COLUMBIA, S.C.) – Executive Chef Tim Peters of Motor Supply Co. Bistro in Columbia, S.C. will once again join an all-star
culinary team of chefs for an Outstanding in the Field dinner in Swannanoa, N.C. on Tues., Oct. 1, 2013. For the fifth consecutive year, Chef William Dissen, from Asheville, N.C.’s The Market Place restaurant, will host Outstanding in the Field, a mobile restaurant that roams the country in a bus, celebrating different regions of the U.S. and reconnecting diners with the land and the food there through farm-to-table dinners prepared by teams of local guest chefs. This year, Chef
Peters will join Chef Dissen and the rest of the team on Warren Wilson College Farm in Swannanoa, N.C. to create a memorable meal served at Outstanding's signature long, outdoor banquet table. Officially started in 1998, Outstanding in the Field aims to honor local farmers and food artisans around the country. A roving culinary adventure, the event evokes the feeling of a restaurant without walls. This will be the third year that Peters joins Dissen's team of celebrated chefs. Farm-to-table
meals are no new concept for Chef Tim Peters, who insists on using only the freshest local and sustainable products at Motor Supply Co. Bistro. Along with creating perpetually interesting dishes for the daily-changing menus, Peters has created and sustained close relationships with local organic and near-organic farmers, and celebrates their work with events like Harvest Week at Motor Supply, the next of which will be held Oct. 15-20, 2013 featuring Meet the Farmer Happy Hour on Oct. 15, 2013
from 5:30-7:00 p.m. Chef Peters is always inspired after an Outstanding dinner, where he gets the opportunity to cook with like-minded chefs, who are also peers and friends. "I love it when someone in the outdoor kitchen asks, 'Chef?' and all of us raise our heads from the line to answer," says Peters. "I also get to witness Bill Dissen, a great artist, bringing it all together, and I love being a part of it." Chef Dissen is a favorite guest chef of the Outstanding road crew, who
come together from all over the country to make this national effort happen. “He believes in his work and he follows through. We love to see the places this passion takes him. We love to set the table and see people gathered in celebration of his efforts.” Motor Supply Co. Bistro has been serving New World, made-from-scratch cuisine in the Vista since 1989 at 920 Gervais St., Columbia, S.C. 29201. Reservations can be made by calling 803-256-6687 or by visiting
http://www.motorsupplycobistro.com/reserve. SOCIAL Facebook: http://www.facebook.com/MotorSupply
Twitter: http://www.twitter.com/MotorSupply Instagram: http://www.instagram.com/MotorSupply
Pinterest: http://www.pinterest.com/MotorSupply YouTube: http://www.youtube.com/user/MotorSupply Contact: Tracie Broom, Flock and Rally,
415.235.5718, Debi Schadel, Flock and Rally, 803.348.8861, ### FOR IMMEDIATE RELEASE Motor Supply Co. Bistro Receives National and Local Awards Wine Spectator and Free Times honor
local favorite farm-to-table restaurant Columbia, S.C. (Aug. 23, 2013) – It’s been a great summer for Motor Supply Co. Bistro. On top of national and regional press coverage and a successful Make Your Own Bacon workshop in July, the farm-to-fork restaurant won four highly-sought after awards. Eighth Time’s a Charm: The Wine Spectator Award of Excellence Motor Supply was awarded the 2013 Award of Excellence by Wine
Spectator, the national, critically-acclaimed magazine that awards annual achievement honors to restaurants all over the country based on the diversity, uniqueness, appropriateness and quality of their wine lists. This makes Motor Supply an 8-time winner of the award. "We are thrilled to have received Wine Spectator's Award of Excellence for the 8th year in a row,” said Motor Supply owner Eddie Wales. “In order to provide our guests with a large variety of affordable and
delicious wines to choose from, along with some hidden gems, we are constantly tasting new wines. It's a tough job, but someone has to do it!” Executive Chef and Wine Director Tim Peters emphasizes staff knowledge of the handpicked wine list, insisting that each member of the Motor Supply team know details, pairings and recommendations to satisfy all diners’ needs. Said Wales, “Our weekly educational staff training also enhances the wine lover’s experience when they visit Motor.” Three
Free Times Best of Columbia Awards On a local level, Columbia, S.C.’s Free Times alt. weekly newspaper recently published its 2013 Best of Columbia readers’ choice awards. Motor Supply won in two categories, Best Chef and Best Specialty Drink, and the bistro placed second out of roughly ten nominees as runner-up for Best Restaurant. Free Times Best of Columbia is an annual, local competition among restaurants, retail shops, businesses, service
venues and more across the Midlands. The entire Motor Supply team, especially Wales, was thrilled with the local honor. “I'm so proud of all of our staff. They are the reason Free Times readers voted us Best Chef, Best Specialty Drink and runner-up for Best Restaurant. Executive Chef Tim Peters and Head Barman Josh Streetman tirelessly strive to provide innovative, unique and delicious choices from our kitchen and bar.” “We’d like to thank Free Times for recognizing
our efforts to bring Columbia's diners the finest farm-to-table experience by using local produce and meats, artisan baked goods and made-from-scratch cuisine,” Wales continued. “Local, sustainable farming is near and dear to us, and we share our success with our local farming partners.” About Motor Supply Co. Bistro Known for its artisan cocktails, casual atmosphere and daily-changing, chef-driven menu of sustainable, farm-to-table fare, Motor Supply
Co. Bistro has been serving New World, made-from-scratch cuisine in the historic Columbia, S.C. Congaree Vista since 1989. Reservations can be made by calling 803-256-6687 or by visiting http://www.motorsupplycobistro.com/reserve. Get social: Facebook: http://facebook.com/MotorSupply
Twitter: http://twitter.com/MotorSupply Instagram: http://instagram.com/MotorSupply
Vine: @MotorSupply Contact: Tracie Broom, Flock and Rally, 415.235.5718, Debi Schadel, Flock and Rally, 803.348.8861, ### Image by Forrest Clonts Studio FOR IMMEDIATE RELEASE Farms Announced for
Summer Harvest Week at Motor Supply, June 11-16, 2013 The mission: to support small, sustainable farms in the Midlands May 15, 2013 (COLUMBIA, S.C.) – Eleven sustainable, local farms will be honored during Harvest Week at Motor Supply, June 11-16, 2013. "Meet the Farmer Happy Hour" will kick off the weeklong celebration on Tuesday, June 11, 2013, from 5:30 p.m. – 7 p.m., when farm owners will be on deck at Motor Supply's historic bar and communal table
to chat with guests in a casual environment. During Summer Harvest Week at Motor Supply, unique, farm-to-table dishes featuring dueling ingredients from local, sustainable farms will be added to Motor Supply’s a la carte dinner menu each evening. The Vista destination restaurant supports organic and near-organic farmers in the Midlands by regularly buying their meats, poultry and produce for the daily-changing lunch, dinner and brunch menus at Motor Supply. Motor Supply's
signature cocktail menu will also reflect seasonal, farm-to-shaker ingredients, inspired by what's available to head barman Josh Streetman. The first Harvest Week event took place during Fall 2011, followed by Summer and Fall 2012. Summer 2013 will mark the fourth occurrence. Summer 2013 Harvest Week at Motor Supply Partner Farms About Motor Supply Co. Bistro Known for its artisan cocktails, casual atmosphere and daily-changing, chef-driven menu of sustainable, farm-to-table fare, Motor Supply Co. Bistro has been serving New World, made-from-scratch cuisine in the Vista since 1989. Reservations can be made by calling 803-256-6687 or by
visiting http://www.motorsupplycobistro.com/reserve. Get social: Facebook: http://facebook.com/MotorSupply Facebook event: www.facebook.com/events/182884948530914 Twitter: http://twitter.com/MotorSupply | #HarvestWeek
Instagram: http://instagram.com/MotorSupply | #HarvestWeek Vine: @MotorSupply | #HarvestWeek Contact: Tracie Broom, Flock and Rally, 415.235.5718, Debi Schadel, Flock and
Rally, 803.348.8861, ### Image by Amy Overstreet FOR IMMEDIATE RELEASE Motor Supply Co. Bistro hosts Make Your Own Bacon workshop, July 22, 2013 April 18, 2013 (COLUMBIA, S.C.) – Motor Supply Co. Bistro brings diners closer to their food by demystifying the art of making charcuterie – and sending
attendees home with a pound or more of bacon, seasoned by their own hands. The only thing better than biting into a hunk of Caw Caw Creek Pastured Pork pork belly bacon is biting into the same hunk knowing that you’ve spiced and rubbed it yourself. Attendees can experience this rare opportunity during Make Your Own Bacon at Motor Supply on Monday, July 22, 2013. While enjoying complimentary beer, wine and non-alcoholic drinks as well as appetizers from Motor's extensive selection of
house-made charcuterie, attendees will be walked through the process of seasoning and rubbing their customized bacon while discussing culinary jargon with Motor Supply Executive Chef Tim Peters. Afterwards, Make Your Own Bacon attendees will be able to leave their bacon for smoking at Motor, or they can cure their bacon in their own refrigerators with special curing directions from Chef Peters. Ticketholders are also given the option to prepare up to three additional hunks of bacon,
customized from a selection of flavors that ranges from dry figs and blueberries to curry and cloves. Tickets to Make Your Own Bacon at Motor Supply can be purchased here: http://motorsupply.eventbrite.com. $60 includes one hunk of Caw Caw Creek Pastured Pork bacon, complimentary cocktails and appetizers. Motor Supply Co. Bistro has been serving New World, made-from-scratch cuisine in the Vista since 1989 at 920
Gervais Street, Columbia, SC, 29201. Reservations can be made by calling 803-256-6687 or by visiting http://www.motorsupplycobistro.com/reserve. Get social: Facebook: http://facebook.com/MotorSupply
Twitter: http://twitter.com/MotorSupply | #BaconRumpus Instagram: http://instagram.com/MotorSupply | #BaconRumpus
Vine: @MotorSupply | #BaconRumpus Contact: Tracie Broom, Flock and Rally, 415.235.5718, Debi Schadel, Flock and Rally, 803.348.8861, ### Image by Forrest Clonts Studio FOR IMMEDIATE RELEASE Motor Supply Co. Bistro announces
Masters 2013 cocktails list Local buys, in-house aging and infusing, integral to bar March 30, 2013 (COLUMBIA, S.C.) – Underscoring his revered farm-to shaker processes, head barman of Motor Supply Company Bistro, Joshua Streetman debuts the in-house Masters 2013 cocktail list. With an ongoing regimen of drink infusions like a tequila infused with the first strawberries of the season from Cottle Farms, as well as bacon-infused vodka and more, this
new list will lead diners into the spring season. The Maya End of the World Cocktail (house-infused hibiscus tequila, rum, blood orange juice, Aztec chocolate bitters and a yuzu sugar rim), created in partnership with the South Carolina State Museum exhibition, Secrets of the Maya, will also be
available until June. Motor Supply Co. Bistro has been serving New World, made-from-scratch cuisine in the Vista since 1989. Reservations can be made by calling 803-256-6687 or by visiting http://www.motorsupplycobistro.com. Social: Facebook: Motor Supply Twitter:
@MotorSupply Instagram: @MotorSupply Contact: Tracie Broom, Flock and Rally, 415.235.5718, Debi Schadel, Flock and Rally, 803.348.8861, ### Image by Forrest Clonts
Studio FOR IMMEDIATE RELEASE Motor Supply Co. Bistro hosts “Make Your Own Bacon” workshop, Dec. 3, 2012 in Columbia, S.C. Hands-on workshop with drinks and hors d'oeuvres Nov. 19, 2012 (COLUMBIA, S.C.) – Executive Chef Tim Peters brings diners closer to their food at Motor Supply, by demystifying the art of making charcuterie – and sending them home with a pound or more of
bacon, seasoned by their own hands. The only thing better than biting into a hunk of Caw Caw Creek Pastured Pork belly bacon is biting into the same hunk knowing that you’ve spiced and rubbed it yourself. Peters affords this luxury to attendees of his “Make Your Own Bacon” workshop on December 3, 2012. (Please note: the December 3, 2012 workshop is sold out, but Motor will be holding another workshop in Spring 2013). While enjoying complimentary beer, wine and non-alcoholic
drinks as well as appetizers from the Bistro’s extensive selection of house-made charcuterie, Peters will walk through the creation of the charcuterie while discussing culinary jargon. In past workshops, French words like velouté, paté and Hollandaise were exposed for what they actually are: fancy French gravy, cold meatloaf and hot buttered mayonnaise with lemon and Tabasco. Afterwards, attendees will be able to leave their bacon for smoking at Motor, or they can cure their bacon in their
own refrigerators. Such bacon makes for a great holiday side dish, and attendees are given the option to prepare up to 3 additional pounds of bacon for gifts. Motor Supply Co. Bistro has been serving New World, made-from-scratch cuisine in the Vista since 1989 at 920 Gervais Street, Columbia, SC, 29201. Reservations can be made by calling 803-256-6687 or by visiting
http://www.motorsupplycobistro.com/reserve. Get Social Facebook: http://www.facebook.com/MotorSupply Twitter:
http://www.twitter.com/MotorSupply Pinterest: http://www.pinterest.com/MotorSupply YouTube:
http://www.youtube.com/user/MotorSupply Contact: Tracie Broom, Flock and Rally, 415.235.5718, Debi Schadel, Flock and Rally, 803.348.8861,
### Image by Jonathan Sharpe FOR IMMEDIATE RELEASE Motor Supply Announces Partner Farms for Harvest Week, Oct 16-21, 2012 Oct. 12, 2012 (COLUMBIA, S.C.) – Motor Supply Co. Bistro's Executive Chef, Tim Peters, announces 10 Midlands farms whose ingredients will be featured in dueling dishes during
Harvest Week, the restaurant's celebration of the local, sustainable food scene. The following farms will be included: Kicking off the week is Meet the Farmer Happy Hour on Tuesday, October 16, 2012 from 5:30PM-7PM. Attendees will be able to mingle with farmers and enjoy Motor's special Harvest Week artisan cocktail menu. Motor Supply Co. Bistro has been serving New World, made-from-scratch cuisine in the Vista since 1989 at 920 Gervais Street, Columbia, SC, 29201. Reservations can be made by calling 803-256-6687 or by visiting
http://www.motorsupplycobistro.com/reserve. GET SOCIAL Facebook: http://www.facebook.com/motorsupply
Twitter: http://www.twitter.com/MotorSupply Pinterest: http://www.pinterest.com/MotorSupply
YouTube: http://www.youtube.com/user/MotorSupply Contact: Tracie Broom, Flock and Rally, 415.235.5718, Debi Schadel, Flock and Rally, 803.348.8861, ### Image
by Amy Overstreet FOR IMMEDIATE RELEASE Chef Tim Peters joins Outstanding in the Field October 2, 2012 in Asheville, N.C. Sept. 13, 2012 (COLUMBIA, S.C.) – On October 2, 2012, Executive Chef Tim Peters of Motor Supply Co. Bistro in Columbia, S.C. will once again join Executive Chef William Dissen’s all-star culinary team for an Outstanding in the Field dinner in Asheville, N.C. For the
fourth consecutive year, The Market Place’s Chef Dissen will host the mobile restaurant, a national initiative which returns for 2012 to Gaining Ground Farm just outside of Asheville in Western North Carolina. With the mission of reconnecting diners to the land, the event brings together a superstar team of chefs from the region to create a memorable meal on the farm, always served at Outstanding's signature long, outdoor banquet table. Officially started in 1999, Outstanding in the
Field aims to honor local farmers and food artisans around the country. A roving culinary adventure, the event evokes the feeling of a restaurant without walls. This will be the second year that Peters joins Dissen's team of star chefs. Farm-to-table meals are no new concept for Chef Tim Peters, who employs the same methodology at the Columbia, South Carolina restaurant Motor Supply Co. Bistro. With a la carte menus drawn up daily, Peters has created and sustained close bonds with local
organic (and near-organic) farmers and celebrates their work with events like Harvest Week, the next of which will be held October 16 – 21, 2012 featuring Meet the Farmer Happy Hour on Oct. 16, 2012 from 5:30-7 p.m. Notes Peters, "Cooking at Outstanding over an open fire for 150 people, using everything farmed from within a good day's walk of Asheville, brings joy to my heart because I get to see the farmers who raise what I'm cooking." He continues, "I also get to witness Bill Dissen, a
great artist, bringing it all together, and I love being a part of it." "Plus," Peters notes, "I love it when someone in the outdoor kitchen asks, 'Chef?' and all of us raise our heads from the line to answer." "It's great for Tim to go out to other renowned food cities like Asheville and cook with his peers and friends," notes Motor Supply owner Eddie Wales. "He returns invigorated, which puts extra shine into his already-inspired ingredient sourcing here at Motor." Motor
Supply Co. Bistro has been serving New World, made-from-scratch cuisine in the Vista since 1989 at 920 Gervais Street, Columbia, S.C., 29201. Reservations can be made by calling 803-256-6687 or by visiting http://www.motorsupplycobistro.com/reserve. GET SOCIAL Facebook: http://www.facebook.com/motorsupply
Twitter: http://www.twitter.com/MotorSupply
Pinterest: http://www.pinterest.com/MotorSupply YouTube: http://www.youtube.com/user/MotorSupply Contact: Tracie Broom, Flock and Rally, 415.235.5718,
Debi Schadel, Flock and Rally, 803.348.8861, ### FOR IMMEDIATE RELEASE
Full Week of Farm-to-Table Dishes and Nightly “Meet the Farmer” Happy Hours for Harvest Week at Motor Supply, November 15-20, 2011 Oct. 7, 2011 (COLUMBIA, SC) - Motor Supply Co. Bistro ups its longstanding reputation as the state capital’s pioneer of “New World, made-from-scratch cuisine” with Harvest Week at Motor Supply, November 15-20, 2011. This week-long happening highlights Executive Chef Tim Peters’ personal
passion for working with small-scale, sustainable farms like Caw Caw Creek, Doko Farm, City Roots, Freshly Grown Farms, and Wil-Moore Farms. A unique, farm-to-table dish featuring ingredients from a different local, sustainable farm will be added to Motor Supply’s a la carte dinner menu each evening Tuesday, November 15 through Saturday, November 19, and at brunch on Sunday, November 20, 2011. Barman John G. Daly will be creating artisan cocktails with seasonal ingredients to pair with
each special, including drinks with American Harvest Organic Spirit, which most recently sponsored the Carolina Green Fair and the Nov. 6, 2011 American Harvest Bartender Charity Challenge at City Roots Farm. In addition to each night’s farm-to-table special, Motor Supply will host a “Meet the Farmer Happy Hour” each evening from 5:30pm-7pm with the owner of the corresponding farm. This is a very casual component to Harvest Week; local food fans can pop in for a drink and chat with the
featured farmer, who will be noshing and taking questions at the new communal table & bar. For example, on Tuesday, November 15, Executive Chef Tim Peters will prepare the holy grail of artisan pork cookery, porchetta of suckling pig, sourced from Caw Caw Creek Pastured Pork. Farm owner Emile DeFelice will be on hand at the bar from 5:30-7pm should anyone care to have a cucumber martini and chat with the farmer! The schedule is as follows: HARVEST WEEK AT MOTOR
SUPPLY, NOVEMBER 15-20, 2011 Note: Harvest Week at Motor Supply is not a ticketed event. Patrons are encouraged simply to come and have dinner at their leisure and/or pop in for Meet-the-Farmer Happy Hour! Reservations can be made by calling 803-256-6687 or by visiting www.motorsupplycobistro.com to make online reservations. Tuesday dinner, November 15, 2011 Meet the
Farmer Happy Hour 5:30-7pm: Emile DeFelice, Owner, Caw Caw Creek Pastured Pork, St. Matthews, SC Featured Dish: Porchetta of Caw Caw creek suckling pig, stuffed with Sky Top Orchard apples & turnips, finished with a cider-infused demi glace Wednesday dinner, November 16, 2011 Meet the Farmer Happy Hour 5:30-7pm: Eric McClam, Farm Manager, City Roots Urban Sustainable Farm, Columbia, SC Featured Dish: Handmade, rustic raviolis filled w/a ragout of
seasonal City Roots vegetables, tossed Pauper-style with whole egg, olive oil & Parmigiano Reggiano Thursday dinner, November 17, 2011 (as part of Vista Lights!) Meet the Farmer Happy Hour 5:30-7pm: Amanda and Joe Jones, Owners, Doko Farm, Blythewood, SC Featured Dish: Doko Farm heritage Buckeye chicken breast topped with a spiced pumpkin sausage, finished with a natural jus Friday dinner, November 18, 2011 Meet the Farmer Happy
Hour 5:30-7pm: Paul Grant, Owner, Freshly Grown Farms, Columbia, SC Featured Dish: Freshly Grown Farms greens tossed with a roasted garlic-sherry vinaigrette, topped with a slab of house-cured, Caw Caw Creek bacon Saturday dinner, November 19, 2011 Meet the Farmer Happy Hour 5:30-7pm: Keith & Robin Willoughby, Wil-Moore Farms, Lugoff, SC Featured Dish: Wil-Moore Farms lamb three ways: roast lamb saddle stuffed with collard greens; braised lamb neck,
barbecued Southern-style; & smoked leg of lamb Brunch Sunday, November 20, 2011 Featured Brunch Dish: Wil-Moore Farms eggs in handmade brisee (pie crust made with veal renderings), w/housemade mustard, Freshly Grown Farms arugula and oregano, & autumn vegetables from City Roots (NOT vegetarian. Also, the restaurant is open, as usual, on Sun. Nov. 20 for dinner.) A Commitment to Good, Clean and Fair Foodways Having spent a
year working on The Green Grocer organic farm on Wadmalaw Island, near Charleston, SC, Executive Chef Tim Peters understands well the extra effort required of farmers who avoid spraying pesticides on their produce and who forego using antibiotics and hormones in their poultry and livestock operations. He has experienced how hard it can be for the small, organic (or near-organic) farmer. “I weeded, cleaned eggs, planted onions, you name it,” recalls Peters. “I had taken some time off from cooking
to refocus; it was a really great year.” He continues, “I saw first-hand how hard it is for the small farmer, so I have a lot of empathy there.” Motor Supply owner Eddie Wales agrees. “It’s just something we want to do. It’s not easy,” he notes. “We spend a lot more on brands like Wil-Moore Farms eggs, Heather’s Artisan Bakery bread, Freshly Grown Farms greens, and such, but every day our customers confirm that it’s 100% worth it.” Chef Peters concurs. “If we don’t support these
guys,” he notes, “who will? We feel that if we stick with these sustainable products, then it will pay off for everyone in the long run.” Reservations can be made by calling 803-256-6687 or by visiting www.motorsupplycobistro.com. About Motor Supply Co. Bistro Motor Supply Company Bistro has been serving its “New World, made-from-scratch cuisine” to a devoted, regular
clientele of local artists, legislators, literati, and business leaders in the heart of the Congaree Vista District since 1989. The chef-driven menu changes daily for both lunch and dinner, offering patrons something new and delicious with every visit. Facebook page: http://www.facebook.com/MotorSupplyCoBistro Twitter:
http://www.twitter.com/motorsupply Facebook Event for Harvest Week at Motor Supply: http://www.facebook.com/event.php?eid=266301673410819 About the Menu Executive Chef Tim Peters and his staff utilize an eclectic blend of Contemporary American, French, Italian and Asian culinary techniques, employing fresh,
seasonal ingredients procured from local farms and artisans, via direct relationships with farmers and frequent trips to the SC State Farmers Market. Most everything on the Motor Supply menu is made in-house, including stocks, sauces, dressings, smoked meats, charcuterie and desserts, all the way down to Chef Peters’ housemade mustard and pickled okra. About the Building Just one block down Gervais Street from the SC State House, Motor Supply is housed in a
circa-1846 brick building that once served as the original “Motor Supply Co.,” one of several independently owned warehouses supplying motor parts throughout Georgia and South Carolina from the 1930s—1960s. Today, the 90-seat restaurant blends existing historic brick walls, exposed wood beams and industrial iron elements with warm hues, large windows, cheerful contemporary artwork and sophisticated accents to create a unique and welcoming atmosphere. Guests can also enjoy dining al fresco
on the covered outdoor patio and browsing through the adjacent Carol Saunders Gallery and gift shop. HOURS Lunch: Tuesday—Saturday, 11:30 a.m. to 2:30 p.m. Dinner: Tuesday—Thursday, 5:30 to 9:30 p.m.; Friday—Saturday, 5:30 to 10:30 p.m. Sunday Brunch: 11:00 a.m. to 3:00 p.m. Sunday Dinner: 5:30 to 9 p.m. Closed Mondays, except for private functions. SOCIAL Facebook | Twitter | Instagram Contact: Tracie Broom, Flock and Rally, 415-235-5718, Debi Schadel, Flock and Rally, 803-348-8861,
### Image by Jonathan Sharpe |
Dehttps splendido magazin de der unterschied parmesan und grana padano
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