Relish Restaurant & Wine Bar, Warsaw. Photo by Corey Miller.
The latest addition to the venerable Warsaw eatery is Mead’s, a venue spot behind the restaurant and available for rent for receptions, business meetings, rehearsal dinners and graduation and birthday parties. Relish does the catering for events, adding their trademark locally sourced contemporary southern cuisine to the event.
The new space is also the setting for special events geared for the public such as bands, DJs and games. “We’ve added a large outside patio as we didn’t have much outdoor seating before,” says owner Carol Mead Smith. “It’s relaxed and laid back to appeal to those who may want a more casual atmosphere.”
Inside or outside, Relish is known for its focus on freshness, with the menu taking its daily inspiration from what local farmers are growing and what watermen are catching. Smith starts every day by visiting her suppliers and creating from what’s best. She does much of her sourcing from Garner’s Produce, a 100+-year-old farm that grows heirloom corn and mills it into grits, the basis of the recipe she’s sharing with readers.
Every Wednesday evening, Miss Pearline—a veteran of 58 years of shucking experience—is in house shucking oysters to order, yet another way Relish aims to please. “The origin of the word restaurant means to restore oneself and relish means to greatly enjoy,” Smith explains. “At Relish, we seek to create an experience of great enjoyment so that when our guests walk out the door, they feel restored.”
JUMBO SCALLOPS OVER GARNER'S HEIRLOOM GRITS WITH CORN SUCCOTASH
Serves 4-6
INGREDIENTS:
2 lbs. 10/20 dry-packed scallops (sea scallops)
2 cups heirloom corn grits or stone-ground grits
7 cups water
2 cups heavy whipping cream
1 Tbsp. salt
2 Tbsp. butter
1 tsp. granulated garlic
6 ears corn
1 pint cherry tomatoes, halved
2 chopped spring onions
1 Tbsp. minced garlic
3 strips cooked bacon, cut into small bits
5 basil leaves
1 Tbsp. canola oil
DIRECTIONS:
Grits - In an uncovered saucepan combine water, butter, grits, salt, granulated garlic and cream. Bring to a boil. Turn to medium low. Cook for 30 minutes, stirring occasionally to keeping from sticking.
Succotash - In a frying pan on medium heat add garlic, corn, spring onion, bacon, salt and pepper. Cook for 5 minutes. Add tomatoes and basil. Remove from heat.
Scallops - In a hot frying pan Add 1 Tbsp. oil. Sear scallops on both sides, approximately 1.5 minutes or until a dark golden brown. Assemble on plate.
Relish Restaurant & Wine Bar I 115 Main Street, Warsaw I 804-761-6727 I relishnnk.com