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Neo Southern American Cuisine, whatever.

hello everyone, welcome 2 Stove, the restaurant in sunny PoNo, the historic part of Port Norfolk which is in the historic city of Portsmouth in this crazy historic state of Virginia.

I'm sydney meers and my cooking style has been tagged as  neo-southern but i feel it's more Mid-Atlantic.  Being from Mississippi you'll see a touch of my home state of Mississippi, ingredients from up here in Virginia and a bit of what I've learned along the way which has contributed to my cooking style and philosophy.   my grandmother really taught me cooking and then after cooking in Mississippi, Alabama and later here in Virginia I added some education from Johnson and Wales university culinary arts program in mid career and having had the good luck of studding under some real good Chefs along the way like Hans Shadler, Marcel Desaunier, Marcel Walters and even my ole frin Monroe Duncan, the ultimate showman plus a few others along the way and voila, here I am years later. 

 

Stove, located in the heart of PoNo

We use great local produce, fish and meats that I get not to far from the restaurant, I grow food for here, make my smoochie bear ham as well as my sausage and my PoNo city cured hams.  With global warming I'm even able to get fresh root veggies from my farmers in winter as well as summer.  Some friends of south of Smithfield make what they call a real Smithfield ham the way it was done in the 1800's.  It's a salt cured ham  from Tommy and Dee Dee  Darden of Darden's farm.  I get some great yellow, blue and brown oyster mushrooms from Dave and Dee out in Sedley va plus my ole frin, Judy Clark of Clarke's farm in Chesapeake and a hole host   more so you can count on fresh, local and very good foods we serve here at stove. 

I'm surrounded by water so fish is always interesting and delicious.  I mostly cook fish but in autumn and winter I do a bunch of meat, wild game and pig, love pork bellies, oh my, and I cure my lardo, cure and slow roast the belles, make my sausage and ham as I mentioned and we dry age some of our meats as well.    We support local farmers and fisherman, and are a part of the southern foodways alliance as well.  join it yourself and you'll love it.  go towww.southernfoodways.com   

We here at stove make our sausage, smoochie bear ham and country hams plus a host of other foods for here.  this year we're working on bottling my 'cowboy syd's d'lish sauce so 2015 promises to be a good and busy one, come see us soon, xo sydney, the stove person

 

 

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Phone

(757) 397-0900

 

Location

2622 Detroit Street
Port Norfolk
Portsmouth, VA 23707

 

Hours

Tu-Sa 5p–11p
Brunch 1st Sunday da month

 
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I've bottled up my world famous D-Lish Sauce for you. It's been in the making for about 25 years and it's fabulous and sophisticated. For the next month, you can buy here or exclusively at any of the Taste Unlimited stores.

D-Lish...what else would you call it? It's not a BBQ sauce, not just a steak sauce either. Back in the late 80's someone had the nerve to ask me for some catsup. Well you can only imagine the horror on my face. Then one rainy day, I love rainy days, I concocted a great sauce. It's fabulous and sophisticated for fish or chicken or as a vinaigrette on anything with over 50 ingredients like turmeric, amaretto, smoked tomato. There's more to the story but it would take me forever to spell check so when u c me I'll give u the full version. This D-Lish Sauce has been in the making for about 25 years. So now we're bottling it up for all our fans the world over. I'm doing all the chopping and prepping and Willard is putting it into a nice bottle for me. We figured out our costs for ingredients and labels and glass and screw tops and $8,027.30 will kick this project into happening. We want to git this out to you real quick. Look at all these special thank you's for whatever level you wish. I'm a painter as well as a cook and some of my gifts are things I make myself so you can't go wrong. I think I'm done. 
 

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My latest fines, go support them if u can

 

I search Virginia on my day off looking for local farmers.  I have recently found the Darden's.  They farm veggies and have a great little general store just before you get to Smithfield.  They hang about 900 salt and pepper cured hams and are so far the best, they don't require soaking, just wash and slice like prosciutto, boil and\or bake them.  very good stuff here.  I found them by accident, I was on the way to another farm that once we ate the ham biscuit I had to have a tour of the ham house.  It is just crazy, Dee Dee and her husband Tommy hang them in February and they are ready now.  To reach the Darden's General Store call 757-357-6791 or at 16249 Bowling Green Rd, Smithfield, Va 23430

I have been using this farm for a few years now, Judy now even has eggs, added some black berry bushes and all kind of greens and veggies.  Judy works the land, the store and the peacocks.  she has some beautiful veggies and the best okra I've found up here in the mid-Atlantic area.  Right now she has the biggest Hubbard Squash I've seen and the flavor is very earthy, rich dark orange meat with a buttery flavor on the finish.  She rocks, she's in Chesapeake about 5 miles from me so I go there early before the tourist get there so I can get the best picks of the day.  To reach her call Clark Farm, they'll give good directions CLARKE FARM, 3831 BRUCE ROAD, CHESAPEAKE, VA  23321 757-484-6000 or http://www.clarkefarm1.com/

One of my good friends and farmer Curtis Hall has a family farm in the Great Bridge area of Chesapeake and mostly grows crops for grocers but he also lets me have a bit, incredible corn and the best greens, he does a mix of Hanover, mustard and collards which I also get the benefit of.  

Lauran and Mike Kauffman from the Norfolk are Honey Bee keepers.  I you want to host a hive they'll hook you up.  They maintain the bees and hive as well, they just need people who'll host these guys so they can take care of the neighborhood and really up to 20ish miles a day and still come back to the queen bee, make some babies and more honey, what a man, anyway you can contact them at this number, 757.623.2052 and tell them syd sent u.

My ole Sous Chef, Gail Hobbs and her hubby Daniel have had for some time a goat farm and just about 2 or 3 years ago they got their certification for their dairy and now I get great cheeses from them up there near Charlottesville, a town called Esmont and some dam good cheese she makes, been in the Southern Living Magazine, just about all papers you can find to read and really just take my word, call her and eat her cheese.  Reach her by email at  caromontfarm@yahoo.com and tell her hi for me.  

Bruce Edmunds of Sam Rust Seafood is a good friend and has a small but great little fish company that he and his brother run.  Bruce does frequent fishing excursions he says are product hunting.  I call it 'I've gone fishing' day and he still manages to bring in some great local and distant caught fish.  Currently he is bringing in some big Alaskan Halibut, Coho Salmon and now Rock or Stripper Bass is starting to run again.  Bad news, you can buy from him, he's wholesale but follow the link and if you want a product that u can't find he can tell you if it's available, where u can get it and he may even be able to sell it to you.  Bruce Edmonds [Bruce@samrust.com]  

On the Eastern Shore of Virginia there is a Winery I am especially fond of called Chatham Vineyard just past Eastville.  His wines are some of the best I've had in Virginia in a long time.  His approach is very much like that of the Frenchman in Bordeaux.  go to www.chathamvineyards.com and see his vineyard, his dad even helps with the winery and grapes.  he gave me some merlot grapes and I'm making some jelly for Sunday brunch. 

Speakin of farmers, a chef friend of my, Surfer Bob not only cooks for a living but has a little farm, big in my standards like several ackers nd grows all kind of stuff, I just got some of his beautiful elephant garlic and soon some heirlooms and potatoes.  check out his web site, his wife is also a part of the team and made his site, i just love creative people.  www.surferbobs.com check it out and buy some good organic fooods.

I have become a farmer of sorts, curing some hams, make sausage to name a few and I grown food across the street at my house for stove.  have some bee hives coming in April so I'm glad about that so not only will my blooms love it but I'll also have some honey too.

I also use Dave and Dee Mushrooms.  they also bring me foods from farmers way out in jerried, south Hampton county and even the beach plus I met this guy out of Elizabeth City North Carolina, Bobby Brothers farm so I'm getting farm food all year round.

Enjoy and support small local sustainable farms, it's healthier for u and helps small businesses which are the back bone of America, the end.  xo sydney