A DELIGHTFUL BLEND OF SOUTHERN FLAVORS
ABOUT THE CHEF
Chef Tommi Rae Fowler (aka. T.Rae) is a Piedmont native with a progressive way of thinking about the foods she grew up on. Passionate about Southern, Latin, and Carribean cuisines T.Rae keeps your taste buds begging for more. After being crowned Winner of Food Network’s Teen Chopped in 2015, she studied Culinary and business management at the art institute of Charleston. T.Rae currently works as a chef at Oak Hill Cafe & Farm in Greenville, SC.
DINNER MENU
The Menu is recommended to be purchased in full, and feeds up to 4 if split evenly. This menu is hearty and full of goodness. Although it is plant-based, it sure is filling! Whether you buy the menu or single items, it’s sure to become one of your favorite meals of the Summer!
Vegan Zucchini Scallops and Grits: large portion of creamy stone ground grits, 5 zucchini scallops and a silky vegetable gravy. $15 (V/GF)
Tomato Pie Flatbread: Crispy gluten-sensitive crust topped with an herbed ricotta cheddar blend, and a layer of tomatoes. Garnished with parsley. $13 (V/GF)
Kabob Me Up, Scottie: Fresh Summer Vegetables: squash, tomatoes zucchini, mushrooms, and red onions. Lightly charred. Server with a cucumber cherry salad. $10 (V/GF) Add a chicken skewer for $2!
- A La Cart -
Side of Grits (V/GF): $8
(2) Kabobs Veg or chicken (GF): $4
Cucumber Cherry Salad (V/GF): $3
HESTER GENERAL STORE PIE POP-UP & VEGAN SOFT SERVE ICE CREAM
DESSERT MENU
Vegan & Gluten Free Waffle Cones available with Vegan Salted Caramel soft serve ice cream!
Featured Pie: Vegan Passion Fruit
Limited Quantities Available. Purchase at Modal on 7/21/22.
ADDITIONAL PIE PICKUP AVAILABLE ON SATURDAY, 7/23/22. CLICK BELOW TO ORDER!
ABOUT THE BAKER
Katie Chaney was born and raised in the Upstate of South Carolina. She graduated from Wofford College in 2012 and moved abroad to Germany, building her career as an HR professional. She relocated back to the States in 2014 and went on to work and live in Austin, TX and Portland, OR until settling back in Travelers Rest, SC in 2020.
While Katie worked during the days, it was her self-taught nights in the kitchen that kept the fire going behind her eyes. Katie's experience with different foodways, like Alsace-German and Texas-style "tex mex," as well as exposure to consumer product goods (CPG) food capitals in the Pacific Northwest, has colored her culinary conscious. Newly postpartum during the global pandemic, Katie started to re-think her career - leading her to step down from partnership in her own consulting agency, buy an abandoned general store, and create a bakery & mercantile concept for her local community in the Upstate.