Deshora Critical Thinking

Most of us are not what we could be. We are less. We have great capacity. But most of it is dormant; most is undeveloped. Improvement in thinking is like improvement in basketball, in ballet, or in playing the saxophone. It is unlikely to take place in the absence of a conscious commitment to learn. As long as we take our thinking for granted, we don’t do the work required for improvement.

Development in thinking requires a gradual process requiring plateaus of learning and just plain hard work. It is not possible to become an excellent thinker simply because one wills it. Changing one’s habits of thought is a long-range project, happening over years, not weeks or months. The essential traits of a critical thinker require an extended period of development.

How, then, can we develop as critical thinkers? How can we help ourselves and our students to practice better thinking in everyday life?

First, we must understand that there are stages required for development as a critical thinker:

Stage One: The Unreflective Thinker (we are unaware of significant problems in our thinking)
Stage Two: The Challenged Thinker (we become aware of problems in our thinking)
Stage Three: The Beginning Thinker (we try to improve but without regular practice)
Stage Four: The Practicing Thinker (we recognize the necessity of regular practice)
Stage Five: The Advanced Thinker (we advance in accordance with our practice)
Stage Six: The Master Thinker (skilled & insightful thinking become second nature to us)

We develop through these stages if we:

  1) accept the fact that there are serious problems in our thinking (accepting the challenge to our thinking) and
2) begin regular practice.


In this article, we will explain 9 strategies that any motivated person can use to develop as a thinker. As we explain the strategy, we will describe it as if we were talking directly to such a person. Further details to our descriptions may need to be added for those who know little about critical thinking. Here are the 9:

  1. Use “Wasted” Time.
2. A Problem A Day.
3. Internalize Intellectual Standards.
4. Keep An Intellectual Journal.
5. Reshape Your Character.
6. Deal with Your Ego.
7. Redefine the Way You See Things.
8. Get in touch with your emotions.
9. Analyze group influences on your life.


There is nothing magical about our ideas. No one of them is essential. Nevertheless, each represents a plausible way to begin to do something concrete to improve thinking in a regular way. Though you probably can’t do all of these at the same time, we recommend an approach in which you experiment with all of these over an extended period of time.

First Strategy:Use “Wasted” Time. All humans waste some time; that is, fail to use all of their time productively or even pleasurably. Sometimes we jump from one diversion to another, without enjoying any of them. Sometimes we become irritated about matters beyond our control. Sometimes we fail to plan well causing us negative consequences we could easily have avoided (for example, we spend time unnecessarily trapped in traffic — though we could have left a half hour earlier and avoided the rush). Sometimes we worry unproductively. Sometimes we spend time regretting what is past. Sometimes we just stare off blankly into space.

The key is that the time is “gone” even though, if we had thought about it and considered our options, we would never have deliberately spent our time in the way we did. So why not take advantage of the time you normally waste by practicing your critical thinking during that otherwise wasted time? For example, instead of sitting in front of the TV at the end of the day flicking from channel to channel in a vain search for a program worth watching, spend that time, or at least part of it, thinking back over your day and evaluating your strengths and weaknesses. For example, you might ask yourself questions like these:

When did I do my worst thinking today? When did I do my best? What in fact did I think about today? Did I figure anything out? Did I allow any negative thinking to frustrate me unnecessarily? If I had to repeat today what would I do differently? Why? Did I do anything today to further my long-term goals? Did I act in accordance with my own expressed values? If I spent every day this way for 10 years, would I at the end have accomplished something worthy of that time?

It would be important of course to take a little time with each question. It would also be useful to record your observations so that you are forced to spell out details and be explicit in what you recognize and see. As time passes, you will notice patterns in your thinking.

Second Strategy: A Problem A Day. At the beginning of each day (perhaps driving to work or going to school) choose a problem to work on when you have free moments. Figure out the logic of the problem by identifying its elements. In other words, systematically think through the questions: What exactly is the problem? How can I put it into the form of a question. How does it relate to my goals, purposes, and needs?

  1) Wherever possible take problems one by one. State the problem as clearly and precisely as you can.

2) Study the problem to make clear the “kind” of problem you are dealing with. Figure out, for example, what sorts of things you are going to have to do to solve it. Distinguish Problems over which you have some control from problems over which you have no control. Set aside the problems over which you have no control, concentrating your efforts on those problems you can potentially solve.

3) Figure out the information you need and actively seek that information.

4) Carefully analyze and interpret the information you collect, drawing what reasonable inferences you can.

5) Figure out your options for action. What can you do in the short term? In the long term? Distinguish problems under your control from problems beyond your control. Recognize explicitly your limitations as far as money, time, and power.

6) Evaluate your options, taking into account their advantages and disadvantages in the situation you are in.

7) Adopt a strategic approach to the problem and follow through on that strategy. This may involve direct action or a carefully thought-through wait-and-see strategy.

8) When you act, monitor the implications of your action as they begin to emerge. Be ready at a moment’s notice to revise your strategy if the situation requires it. Be prepared to shift your strategy or your analysis or statement of the problem, or all three, as more information about the problem becomes available to you.


Third Strategy:Internalize Intellectual Standards.
Each week, develop a heightened awareness of one of the universal intellectual standards (clarity, precision, accuracy, relevance, depth, breadth, logicalness, significance). Focus one week on clarity, the next on accuracy, etc. For example, if you are focusing on clarity for the week, try to notice when you are being unclear in communicating with others. Notice when others are unclear in what they are saying.

When you are reading, notice whether you are clear about what you are reading. When you orally express or write out your views (for whatever reason), ask yourself whether you are clear about what you are trying to say. In doing this, of course, focus on four techniques of clarification : 1) Stating what you are saying explicitly and precisely (with careful consideration given to your choice of words), 2)Elaborating on your meaning in other words, 3)Giving examples of what you mean from experiences you have had, and 4)Using analogies, metaphors, pictures, or diagrams to illustrate what you mean. In other words, you will frequently STATE, ELABORATE, ILLUSTRATE, AND EXEMPLIFY your points. You will regularly ask others to do the same.

Fourth Strategy: Keep An Intellectual Journal. Each week, write out a certain number of journal entries. Use the following format (keeping each numbered stage separate):

  
1. Situation. Describe a situation that is, or was, emotionally significant to you (that is, that you deeply care about). Focus on one situation at a time.

2. Your Response. Describe what you did in response to that situation. Be specific and exact.

3. Analysis. Then analyze, in the light of what you have written, what precisely was going on in the situation. Dig beneath the surface.

4. Assessment. Assess the implications of your analysis. What did you learn about yourself? What would you do differently if you could re-live the situation?


Strategy Five: Reshape Your Character.
Choose one intellectual trait---intellectual perseverance, autonomy, empathy, courage, humility, etc.--- to strive for each month, focusing on how you can develop that trait in yourself. For example, concentrating on intellectual humility, begin to notice when you admit you are wrong. Notice when you refuse to admit you are wrong, even in the face of glaring evidence that you are in fact wrong. Notice when you become defensive when another person tries to point out a deficiency in your work, or your thinking. Notice when your intellectual arrogance keeps you from learning, for example, when you say to yourself “I already know everything I need to know about this subject.” Or, “I know as much as he does. Who does he think he is forcing his opinions on me?” By owning your “ignorance,” you can begin to deal with it.

Strategy Six: Deal with Your Egocentrism. Egocentric thinking is found in the disposition in human nature to think with an automatic subconscious bias in favor of oneself. On a daily basis, you can begin to observe your egocentric thinking in action by contemplating questions like these: Under what circumstances do I think with a bias in favor of myself? Did I ever become irritable over small things? Did I do or say anything “irrational” to get my way? Did I try to impose my will upon others? Did I ever fail to speak my mind when I felt strongly about something, and then later feel resentment? Once you identify egocentric thinking in operation, you can then work to replace it with more rational thought through systematic self-reflection, thinking along the lines of: What would a rational person feel in this or that situation? What would a rational person do? How does that compare with what I want to do? (Hint: If you find that you continually conclude that a rational person would behave just as you behaved you are probably engaging in self-deception.)

Strategy Seven:Redefine the Way You See Things. We live in a world, both personal and social, in which every situation is “defined,” that is, given a meaning. How a situation is defined determines not only how we feel about it, but also how we act in it, and what implications it has for us. However, virtually every situation can be defined in more than one way. This fact carries with it tremendous opportunities. In principle, it lies within your power and mine to make our lives more happy and fulfilling than they are. Many of the negative definitions that we give to situations in our lives could in principle be transformed into positive ones. We can be happy when otherwise we would have been sad.

We can be fulfilled when otherwise we would have been frustrated. In this strategy, we practice redefining the way we see things, turning negatives into positives, dead-ends into new beginnings, mistakes into opportunities to learn. To make this strategy practical, we should create some specific guidelines for ourselves. For example, we might make ourselves a list of five to ten recurrent negative contexts in which we feel frustrated, angry, unhappy, or worried. We could then identify the definition in each case that is at the root of the negative emotion. We would then choose a plausible alternative definition for each and then plan for our new responses as well as new emotions. For example, if you tend to worry about all problems, both the ones you can do something about and those that you can’t; you can review the thinking in this nursery rhyme:
“For every problem under the sun, there is a solution or there is none. If there be one, think til you find it. If there be none, then never mind it.”

Let’s look at another example. You do not have to define your initial approach to a member of the opposite sex in terms of the definition “his/her response will determine whether or not I am an attractive person.” Alternatively, you could define it in terms of the definition “let me test to see if this person is initially drawn to me—given the way they perceive me.” With the first definition in mind, you feel personally put down if the person is not “interested” in you; with the second definition you explicitly recognize that people respond not to the way a stranger is, but the way they look to them subjectively. You therefore do not take a failure to show interest in you (on the part of another) as a “defect” in you.

Strategy Eight: Get in touch with your emotions: Whenever you feel some negative emotion, systematically ask yourself: What, exactly, is the thinking leading to this emotion? For example, if you are angry, ask yourself, what is the thinking that is making me angry? What other ways could I think about this situation? For example, can you think about the situation so as to see the humor in it and what is pitiable in it? If you can, concentrate on that thinking and your emotions will (eventually) shift to match it.

Strategy Nine:Analyze group influences on your life: Closely analyze the behavior that is encouraged, and discouraged, in the groups to which you belong. For any given group, what are you "required" to believe? What are you "forbidden" to do? Every group enforces some level of conformity. Most people live much too much within the view of themselves projected by others. Discover what pressure you are bowing to and think explicitly about whether or not to reject that pressure.

Conclusion: The key point to keep in mind when devising strategies is that you are engaged in a personal experiment. You are testing ideas in your everyday life. You are integrating them, and building on them, in the light of your actual experience. For example, suppose you find the strategy “Redefine the Way You See Things” to be intuitive to you. So you use it to begin. Pretty soon you find yourself noticing the social definitions that rule many situations in your life. You recognize how your behavior is shaped and controlled by the definitions in use:

  1. “I’m giving a party,” (Everyone therefore knows to act in a “partying” way)
  2. “The funeral is Tuesday,” (There are specific social behaviors expected at a funeral)
  3. “Jack is an acquaintance, not really a friend.” (We behave very differently in the two cases)

You begin to see how important and pervasive social definitions are. You begin to redefine situations in ways that run contrary to some commonly accepted definitions. You notice then how redefining situations (and relationships) enables you to “Get in Touch With Your Emotions.” You recognize that the way you think (that is, define things) generates the emotions you experience. When you think you are threatened (i.e., define a situation as “threatening”), you feel fear. If you define a situation as a “failure,” you may feel depressed. On the other hand, if you define that same situation as a “lesson or opportunity to learn” you feel empowered to learn. When you recognize this control that you are capable of exercising, the two strategies begin to work together and reinforce each other.

Next consider how you could integrate strategy #9 (“Analyze group influences on your life”) into your practice. One of the main things that groups do is control us by controlling the definitions we are allowed to operate with. When a group defines some things as “cool” and some as “dumb, ” the members of the group try to appear “cool” and not appear “dumb.” When the boss of a business says, “That makes a lot of sense,” his subordinates know they are not to say, “No, it is ridiculous.” And they know this because defining someone as the “boss” gives him/her special privileges to define situations and relationships.

You now have three interwoven strategies: you “Redefine the Way You See Things,” “Get in touch with your emotions,” and “Analyze group influences on your life.” The three strategies are integrated into one. You can now experiment with any of the other strategies, looking for opportunities to integrate them into your thinking and your life. If you follow through on some plan analogous to what we have described, you are developing as a thinker. More precisely, you are becoming a “Practicing” Thinker. Your practice will bring advancement. And with advancement, skilled and insightful thinking may becomes more and more natural to you.

 

Paul, R. & Elder, L. (2001). Modified from the book by Paul, R. & Elder, L. (2001). Critical Thinking: Tools for Taking Charge of Your Learning and Your Life.

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Before you head to Famously Hot New Year – SC's biggest New Year's Eve celebration set on Gervais Street, with Trombone Shorty free in concert and beautiful fireworks – treat yourself to NYE dinner at Motor Supply Co. Bistro. 

Executive Chef Wes Fulmer and his team have crafted a luxe a la carte menu, featuring first courses like charred octopus and foie gras and entrees from lobster tail to pork osso buco; each knowledgeably matched with a recommended wine pairing. 

View the menu below and make reservations by calling 803-256-6687 or clicking here. 

 

 

New Year’s Eve at Motor Supply

Dec. 31, 2016

Executive Chef Wesley Fulmer and Team

@motorsupply

 

 

First Course

 

Watsonia Farms Kale Salad | 12

Roasted butternut squash, Wadmalaw butterbeans, grana padano, spiced pumpkin seeds, walnut citrus vinaigrette  

Recommended wine pairing: Deshora Cava, Organic, Spain | 8

 

Roasted Baby Beets | 12

Cabin Branch baby fennel, pistachio, local arugula, cured egg yolk, bourbon apple butter, vanilla cider vinaigrette

Perrin Family Cotes du Rhone, White | 7

 

N.C. Duck Confit and Local Satsuma | 13

Belgian endive, Mindoro blue cheese, crispy duck skin, shaved red onion, Spanish dates, Banyuls drizzle

Ramey Claret, Napa Valley Red Blend | 10

 

Foie Gras Two Ways | 18

Kabocha Squash, salted pecans, ice wine jelly, pomegranate citrus compote, -8 gastrique, Heather's brioche   

Chateau Saint Vincent Sauternes | 7

 

Shiitake-Dusted Scallops | 15

Shellfish coconut jus, Cabin Branch Farms bok choy and daikon radish, collard green kimchi 

Perrin Family Cotes du Rhone, White | 7

 

Slow-Cooked Charred Octopus | 16

Jimmy Red cornbread puree, house-cured guanciale, piquillo peppers, local black-eyed peas, popcorn powder

Marques de Caceres Crianza, Rioja | 8

 

Entrees

 

S.C. Black Grouper | 33

Local rutabaga, charred radicchio, blistered tomatoes, butter bean and smoked shrimp "remoulade"

Adelaida Picpoul Blanc, Paso Robles | 8

 

Slow-Cooked Pork Osso Buco | 34 

Butternut squash agnolotti, hock-simmered collard greens, smoked pork jus, trotter jam

J. Lohr “Tower Road” Petite Syrah | 9

 

Braised Short Ribs and Maine Lobster Tail | 42

Local sunchokes, sautéed Brussels sprouts, pickled persimmons, tarragon butter, winter truffle

Ramey Claret, Napa Valley Red Blend | 10

 

Border Springs Farm Rack of Lamb | 43

Pan-roasted turnips, house chorizo, braised escarole, broccolini, lamb sweetbreads, saffron vinaigrette  

Kuleto Estates Zinfandel Blend, Napa | 8

 

Hanna Hands Farm Nose to Tail Rabbit | 32

Allen Benton's country ham, Carolina Gold rice "grits," baby carrots and sweet pea ragout, rabbit demi   

Planet Oregon Pinot Noir, Willamette Valley | 10

 

Winter Squash Spoon Bread | 23

Rutabaga puree, sautéed Brussels sprouts, baby carrots, house tomato marmalade, Georgia olive oil

Adelaida Picpoul Blanc, Paso Robles | 8

 

 

About 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. Reservations can be made by calling (803) 256-6687 or by visiting www.motorsupplycobistro.com. 

 

Photo by Sean Rayford

It's that time of year – you're either planning a holiday gathering or recovering from one – or both.

For a new recipe that goes beyond the basic holiday staples, make this Rosemary-Thyme leg of lamb with bacon Brussels sprouts and creamy Southern rutabaga smash by Motor Supply's Executive Chef Wes Fulmer. 

Trust us – your guests will be impressed.

 

Rosemary-Thyme Roasted Doko Farm Leg of Lamb

With Creamy Southern Rutabaga Smash, Smoky Brussels Sprout and Carolina Heritage Farms Jowl Bacon Hash, Cranberry Lamb Jus

By Executive Chef Wesley Fulmer of Motor Supply Co. Bistro, Columbia, South Carolina

 

Serves 6-8 guests

 

Creamy Southern Rutabaga Smash

Ingredients: 

4 rutabagas

1 cup heavy cream

¼ pound butter

Salt/pepper to taste

Recipe: 

Rinse the rutabagas under cold water. Leaving the skin on, cut each rutabaga into 1/8 pieces.  Place the pieces in a medium sauce pot, cover with water, and cook for about 30 to 45 min until tender all the way through, but not falling apart. Strain, place on a cooking sheet, and place in a 250-degree oven for about 8 minutes. Put in a bowl with butter, and with a potato masher, gently break up until it starts to resemble dry mashed potatoes. Add heavy cream and season with salt and pepper to your liking.

 

Smoky Brussels Sprout and Carolina Heritage Farms Jowl Bacon Hash

Ingredients: 

2 pounds fresh Brussels sprouts cleaned, washed and halved

1 red onion, finely chopped

4 sprigs fresh thyme, chopped

½ pound cured pork jowl, cut into ½ inch cubes (available from Carolina Heritage Farms in Pamlico, SC, or substitute bacon or pancetta in a pinch)

Pinch of red chili flakes (optional)

Salt/pepper to taste

Recipe: 

Bring 2 gallons of salted water to a boil. Add in Brussels sprouts and cook about 1 ½ to 2 minutes until a little soft and bright green. Immediately transfer to an ice bath to cool completely and pat dry. Render the pork jowl in a sauté pan on low heat, stirring often until just under crispy. Strain the jowl, reserving the fat. In a large sauté pan, sweat out the red onion until translucent. Tuning up the heat to medium, add the jowl fat and Brussels sprouts, then the jowl and chili flakes. Season to taste before serving.

 

Rosemary-Thyme Roasted Leg of Lamb

Ingredients: 

1 tied, boned leg of lamb (found at most neighborhood butcher shops or grocery stores; ours is a St. Croix heritage breed lamb from Doko Farm in Blythewood, SC)

1 bunch fresh thyme, finely chopped

1 sprig fresh rosemary, finely chopped

1 cup fresh cranberries (frozen, thawed is fine)

Olive oil

Salt/pepper to taste

2 cups red wine

1 Tablespoon butter

Recipe: 

Preheat oven to 275 degrees. Rub the leg with olive oil and apply salt, pepper and half of the chopped herbs. In a large sauté pan on high heat, sear the lamb on all sides to golden-brown, being careful not to burn. Rub once more with olive oil and transfer to a roasting pan with a rack. Roast in the oven at 275 degrees for about 45 minutes to 1 hour until internal temperature reaches 135 degrees. Take out of oven and out of roasting pan to let rest for 30 minutes.

 

Cranberry Lamb Jus

Recipe: 

Add cranberries to the drippings in the roasting pan and put back in oven for about 20 minutes. Deglaze drippings with red wine and sherry vinegar, scraping the fond on the bottom of pan. Reduce to thicken and finish with butter.

 

Enjoy!

 

About 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. Reservations can be made by calling (803) 256-6687 or by visiting www.motorsupplycobistro.com.

"Imagine an alfresco Sunday supper atop a historic bridge at sunset with the fall foliage gleaming. Music and laughter surround you. Glasses are filled with great wine and craft beer. You’re seated with a thousand of your newest friends and the very best the fall season has to offer," writes Andrea Mensink from Midlands Authority for Conventions, Sports & Tourism in Southern Living magazine's blog, 'The Daily South.' "This is the Gervais Street Bridge Dinner above the Congaree River between Columbia, West Columbia and Cayce, SC."

We're excited. Even more exciting:

Our very own Head Barman Joshua Streetman of Motor Supply Co. Bistro will provide the cocktail program for the much-anticipated Gervais Street Bridge Dinner – hosted by the team at Soda City Market, Columbia's all-weather Saturday farmers market – this Sunday, October 23, 4-8 p.m.

Here's what Josh will be serving:


Gervais Street Bridge Dinner | October 23, 2016 
Cocktail program by Josh Streetman, Head Barman at Motor Supply Co. Bistro 

 

Honey Basil Mule

Reyka vodka, Cannonborough honey basil soda

Gervias St. Ol' Fashioned

Monkey Shoulder whisky, raw sugar and burnt orange peels 

Real Deal Irish Coffee

Tullamore DEW Irish whiskey, Indah Coffee cinnamon brew, brown sugar, whipped cream


Also available: 

Cabernet and Sauvignon Blanc from Line 39 Wine

Beer from River Rat Brewery 

Coffee from Indah Coffee

Honey Basil Soda from Cannonborough Beverage Company


 

Do you have your tickets yet? 

 

 

Photo by Farm to Table Event Co.; credit Forrest Clonts

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.

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.

View fellow participating restaurants on Restaurant Week Columbia's website. 

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. 

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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, chloe@flockandrally.com

Tracie Broom, Flock and Rally, 415.235.5718, tracie@flockandrally.com

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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.

 

Harvest Week 2016

AT MOTOR SUPPLY CO. BISTRO

Menu by Executive Chef Wes Fulmer

 

BOARDS

Chef’s Selection of Housemade Charcuterie & Salumi | 15

with garnishes, accompaniments & toast points

Artisan Cheese Board | 12

Trail Ridge Farm & Dairy goat chevre, Thomasville, GA tomme, Bayley Hazen blue with tomato jam & toast points

 

SALADS

Watsonia Farms Kale Salad | 12

House Guanciale, local butterbeans, Grana Padano, truffle caper vinaigrette, Wil-Moore Farms slow cooked egg, crispy Palmetto sweet onions

Lever Farms Strawberry Salad | 12

Local arugula, Celia’s radish and roasted baby beets,Trail Ridge Farm & Dairy 
goat feta, smoked almonds, pickled green strawberry vinaigrette

N.C. Crispy Oyster Salad | 14

Shaved red onions, local grape tomato, smoked cucumbers, Freshly Grown
 Farms greenhouse romaine, house “Goddess” dressing

 

FIRST COURSE

Derrick Gunter’s Heirloom Tomatoes Three Ways | 13

Bacon tomato pie, gazpacho shooter, marinated tomato salad with house 
mozzarella and vincotto

Gra Moore’s Pork Belly Agnolotti | 13

Carolina Heritage Farms pork belly and braised endive, local sweet peas, 
charred green okra, shaved Grana Padano, smoked ham hock broth

West Ridge Farms Grass-Fed Carpaccio | 14

Charred green onions, roasted turnips, local arugula, pickled chanterelles, ice wine vinegar

 

ENTRÉES

Carolina Day Boat Market Catch | 31

Wadmalaw Island field pea hummus, butter-braised Cabin Branch 
Organic Farm vegetables, local charred tomatoes, preserved lemon and 
arugula, pumpkin seed pesto

Wine suggestion: Domaine Gueguen Chablis, Burgundy 2015 | 7

Carolina Heritage Farms Bone-In Pork Chop | 28

Carolina Gold rice “grits,” South Carolina peaches, Moncks Corner mushrooms, 
local braised greens, blackberry mustard

Fontan Lou Campagno Rouge, 2015 | 6

Bowers Farm Roasted Chicken | 27

Caramelized squash spoon bread, roasted tomato and okra stew, 
crispy okra croutons

Adelaida Picpoul Blanc, Central Coast 2014 | 8

Byron Hanna’s Stuffed Rabbit | 29

Hanna Hands Farm rabbit, Lexington County Silver Queen corn pudding, Benton’s country ham, local boiled peanut succotash, South Carolina honey agro dolce

Domaine de Verquiere, Cotes du Rhone 2015 | 6

Wild-Caught Beaufort White Shrimp | 26

Congaree Milling Company blue hominy, braised fennel, local bell 
pepper tomato broth

Domaine Francois Millet, Sancerre 2015 | 7.5

Grass-Fed Sirloin Cap Steak | 31

Geechie Boy Mill farro piccolo, baby leek “fondue," basil,
 Newberry County marrow butter, crispy kale

Krutz Family Cellars, Magnolia Series Cabernet Sauvignon, Spring Mountain 2012 | 8

Spring Vegetable Carolina Gold Fried Rice | 21

local charred green onion, bell pepper, sweet green peas,Wil-Moore Farms egg,
Cabin Branch Organic Farm bok choy, bourbon barrel-aged nước chấm

Printemps, Rose de Provence 2015 | 7.5

 

Cocktail Suggestions

by Head Barman Josh Streetman

9

Crouching Tiger

Crouch Distillery Sour Mash whiskey, Gra Moore’s heirloom tomatoes, Amontillado with thyme smoke, maraschino, agave, adobo, rosemary, Copper Horse Ghostpepper vodka

Carolina Painkiller

Pilar 23 year rum, Monetta peaches, cashew orgeat with Johns Island turmeric, Saliza amaretto, nutmeg

Beatniks for Paradise

Cabin Branch Farms fennel-infused Copper Horse gin, lemon, soda, Lever Farms strawberry & beet grenadine, bronze fennel fronds

Blueberry Cobbler

Edisto blueberries, Cointreau, Fino sherry, lemon, coconut water, SC sorghum-pickled blueberries

Hopped Soda w/ Barsnacks

Maestro Dobel tequila, grapefruit & citrus, NC Mountain honey, Matt Rodgers’ cascade hops, Ken’s fried hominy tossed in wasabi powder

Buzz Lightyear

Patron, Indah Colombian coffee, City Roots mint, lime, brown sugar

Strawberry Sazerac

Bulleit Rye, Lever Farms strawberries, Remy Martin VSOP, Peychauds bitters, Ricard spritz

Watermelon Sunrise

Copper Horse vodka, local watermelon, Patron Citronge, lime, City Roots lemongrass

 

Local Brews

River Rat Brewery

Draft | 6

Pilsner

Bottles | 5

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

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