thanksgiving-2-2-1024x944.jpg

Chef Greg Martin is the owner of Primal Gourmet in West Columbia. The restaurant and food delivery service has thrived since opening a large base operation at 725 Meeting Street in July.

As Thanksgiving approaches, Martin took some time out from his schedule to share the details of one of his special dishes.

“I make a beef tenderloin on Thanksgiving,” said Martin. To make it the most succulent beef tenderloin, Martin marinades it. “I marinade it with fresh herbs, roasted garlic and olive oil.”

thanksgiving-2-1024x808.jpg

He said he bakes the tenderloin at 400 degrees until the meat is medium rare.

“I slice it thin and serve it with horseradish creme,” said Martin. “it’s sour creme, fresh horseradish with salt and pepper.”

Another Southern favorite Martin is partial to around Thanksgiving is mac and cheese. It’s a casserole that he markets, just around Thanksgiving, at Primal Gourmet. He uses sharp yellow cheddar and white cheddar, melting the white cheddar so it acts as a sauce. Martin said he layers the sharp yellow cheddar in the casserole.

“Bake it until it’s crisp on the edges,” he said. “On 350 for about 40-to-45 minutes.”

(0) comments

Welcome to the discussion.

Keep it Clean. Please avoid obscene, vulgar, lewd, racist or sexually-oriented language.
PLEASE TURN OFF YOUR CAPS LOCK.
Don't Threaten. Threats of harming another person will not be tolerated.
Be Truthful. Don't knowingly lie about anyone or anything.
Be Nice. No racism, sexism or any sort of -ism that is degrading to another person.
Be Proactive. Use the 'Report' link on each comment to let us know of abusive posts.
Share with Us. We'd love to hear eyewitness accounts, the history behind an article.