Shyretha and Mike Sheats of The Plate Sale made us a special meal to showcase in the catalog. They’ve shared more details on each dish, and the highly sought after Rice Muffin recipe.

The Plate Sale is a family of folks creating experiences through food, beverage, and agriculture. Current projects include a pop up concept, heirloom farm restoration, and a restaurant start-up. We started in 2017 as a pop up and continue to host dinners and pop ups throughout the South. We also are leading a farm restoration project on heirloom land. This is an important piece to our organization. We are continuing to operate and produce culinary experiences that constantly evolve for our guests.

This meal was created based on some favorite memories, inspirations from cookbooks highlighting Southern cookery, and based on what was available from our local growers and producers.

Cabbage Au Gratin

Cabbage often accompanied meals at our dinner table as kids and still is on the menu at our parent’s homes. Inspired from a traditional Cabbage Au Gratin recipe found in many Southern cookbooks but not ever made in our homes, Mike created this dish. He slowly roasted the cabbage and served it with a creamy sauce made from a soft ripened cheese and topped it with toasted pecan breadcrumbs.

Black Bass

As natives of Georgia, fried fish is a staple in our communities. Whole fried catfish being fried up after neighbors come home with the day’s catch during the hot summer’s floods Mike’s memory. Or when my granddad would go out on the water and come back with a cooler full of catfish and bass. He would clean them up, under the pines on the cement table. Then he brought them in, battered them in seasoned flour, and grandma dropped them whole in the hot grease. We knew we were about to eat good. My most favorite memory is eating the crispy fish tails with my dad when he fried them. 

This black bass was dredged in a simple seasoned batter of equal parts cornmeal, corn flour, and wheat flour for a perfect crispy skin.

Butter Peas with Smoked Dried Scallop

Legumes are a favorite on our menus. We enjoy cooking them in a vegetable or meaty stock with thyme and onion, and simply season with kosher salt and butter when cooked until creamy in the center. In this case, we finished the peas once ready to serve, with shaved smoked scallop and chives.

Rice Muffins

This is based off the ‘Plantation Muffins’ recipe found in the Charleston Receipts by the Junior League of Charleston. This is a favorite cookbook and reference of ours which highlight the influences and techniques of African American cookery in the South. These are best when enjoyed right out the oven with your favorite preserves or cane syrup.

2 cups flour 
4 teaspoons baking powder 
½ teaspoon salt 
1 cup cooked rice 
2 eggs, well beaten 
1 cup milk 
3 tablespoons melted butter

Mix and sift dry ingredients. Add the rice, stirring well, and then combine with the milk and eggs which have been mixed together. Lastly, stir in the melted butter. Turn into well-greased muffin tins and bake in a quick oven (425 degrees) for 25 minutes. This receipt makes 12 muffins. 

Mr. S. Edward Izard, Jr. (Anne Kirk)

Grilled Aged Pork

This dish represents the land in our home region of Georgia. We used pasture raised bone-in pork loin which was slowly roasted and grilled over a hot fire. We glazed it in a sweet vinegar made from camellia blossoms from a 30+ year old tree in the garden. Ironically, the day this lunch was served, the first bloom of the season had appeared.

Satsuma Jello

Jello with fruit cocktail was a mainstay in our home fridge, especially on hotter days. Mike’s Dad would also surprise him with a treat when he got off of work, often a jello cup. Using GA satsumas, we created this nostalgic treat. This fruity dessert was influenced by recipes of once popular gelatine molds like Sheila Fergurson’s Soul Food: Classic Cuisine from the Deep South and the aforementioned Charleston Receipts. Flip through an old-time cookbook, and look for recipes titled ‘Ginger Ale Fruit Salad’ or ‘Fruit Mold’ and make it your own as we did. Our Tip: We substituted satsuma juice for water for a 100% fruit creation.

Photos by Alexa Rivera