Solstice Kitchen & Wine Bar, located in Northeast Columbia, was nominated “Best Overall Restaurant” and “Best Service” by The Free Times readers. The Free Times is a local weekly paper that holds the “Best Of Columbia” competition once a year. Read on to learn more about Solstice’s awards and to try one of Executive Chef and owner Ricky Mollohan’s amazing recipes……….
In addition to the awards won, Solstice was also the runner-up for “Best Wine List” and “Best Northeast Neighborhood Bar”. Solstice has continually been ranked among the finest restaurants in South Carolina. Chef Mollohan remarked, “This is the best type of award to win. The people in our town voted us the best, which is what we work hard to do everyday. That’s what we are here for – to have the best food and service possible!”
The highly anticipated “Best of Columbia” edition of The Free Times is released every August. The competition gives a voice to the citizens of Columbia and allows them to vote in multiple categories including restaurants, bars, housing, politics, sports, etc. Solstice Kitchen & Wine Bar, Mr. Friendly’s and Cellar on Greene (Caffe Ventures Inc.) have been a consistent success in the eyes of The Free Times readers. The employees at all three restaurants look forward to many more years of continued accomplishments.
Solstice, like it’s sister restaurants, prides itself on using the freshest ingredients available and supporting local farmers and producers, whenever possible. The restaurant group is a member of Certified South Carolina Grown, promoting South Carolina’s agribusiness. The seasons change, you change and Solstice changes to celebrate the very best that Summer, Fall, Winter and Spring have to offer. But one thing that never changes is Ricky Mollohan’s commitment to quality.
Chef Ricky gave me a recipe for an innovative and delicious dessert souffle made with grits, of all things. I shared his recipe in an article I wrote, “A-MAIZING GRITS“, for Columbia Metropolitan Magazine. Ricky says it is best to use stone-ground grits and doesn’t recommend the instant kind. I wholeheartedly agree! The best grits in America come from right here in South Carolina, so no excuses for all you local Carolina cooks. Enjoy!
Vanilla-Honey Grits Soufflé
2 cups vegetable stock + 1 cup water (you can use 3 cups water instead)
2 teaspoons salt
1 cup white grits
1 cup heavy cream
5 eggs, separated
1/4 cup honey
1 teaspoon vanilla extract
1/4 cup brown sugar
2 teaspoons granulated sugar
4 tablespoons unsalted butter
salt and coarsely ground black pepper
Butter a 2-quart casserole or soufflé dish; set aside. In a 3-quart, heavy-bottomed saucepan, bring the stock, water and salt to a boil. Stir in the grits, reducing the heat to medium, and cook, stirring often, until thick, smooth, and creamy.
In a small saucepan, heat the heavy cream until hot then stir it into the grits. Beat the egg yolks then slowly whisk them into the grits. Stir in the honey, vanilla, brown sugar and sugar; season with salt & pepper to taste. Cool at room temperature.
An hour before serving the soufflé, preheat oven to 375 degrees. In a stainless steel bowl, beat the egg whites until they form stiff peaks. Gently fold the egg whites into the grits mixture and spoon into the buttered soufflé dish. Bake 25-30 minutes, until the grits are set. Serve immediately. Makes 8 servings.
Recipe – Ricky Mollohan
Solstice Kitchen & Wine Bar
841-4 Sparkleberry Lane