By Laura McAlister
Journal Editor
When Deborah Stone rented the space that formerly housed Boho Burgers in Cahaba Heights, she was really just looking for a kitchen where she could make jams and jellies to pair with her homemade goat cheeses.
Things evolved quickly, though, Deborah said.
She and her family opened The Pantry by Stone Hollow Farmstead in late December 2011. They are still waiting on approval from the health department to make the jams and jellies there. In the meantime, Deborah is serving up much more.
In addition to homemade goat cheese from the goats at the family’s Stone Hollow Farmstead in Shelby County, The Pantry specializes in fresh, clean food and juices as well as home-cooked meals like Deborah’s grandmother used to make.
“Our intent really was to find a kitchen where we could do jams and jellies, but then people started coming by,” she said. “We decided to do lunch and have foods people could take home, good food they could serve their family for dinner.”
The menu is somewhat unexpected and unusual, but the former day spa owner said it really reflects her family’s lifestyle and, in many ways, the way she’s eaten since she was a little girl.
Deborah closed her day spa in Birmingham in 1999. She and her husband Russell purchased Stone Hollow Farmstead. They live in Birmingham.
Though the change might seem dramatic, Deborah was actually raised on a farm.
“It was more of a stretch from farm to spa,” she said, laughing.
Growing up, Deborah and her family didn’t ride out to chain stores to buy their groceries. They just went to the pantry and chose from the fresh selection, which is a lot like what she’s doing at her new retail store and restaurant in Cahaba Heights.
She and head chef Lauren Dailey, who is also Deborah’s niece, are taking local, fresh ingredients from Stone Hollow Farm and other nearby farms to produce a menu that includes everything from detoxifying fruit and vegetable juices to bison sliders and even the one-pot skillet meals Deborah’s grandmother used to cook.
“I think by now, we know you really are what you eat,” she said. “You’ve got to have a balance. This is kind of my lifestyle. I’m a healthy eater some of the time, and then there are times when I like to eat my grandmother’s cooking.”
The menu, about five pages long, starts with the raw bar. In this case, “raw” refers to fruit and vegetable juices.
Deborah said she and her daughters started making these concoctions about five years ago. One of Deborah’s personal favorites is the Spice in Your Life, a combination of carrot, kale, apple and ginger juices. The juices can be a meal or a snack, and there are several add-ins like wheatgrass and goji juice for even more health benefits.
All the vegetables are organic and purchased from nearby farmers. Most of the fruits are, too, except for those that can’t be found in the area year round. Deborah said those are posted at The Pantry each day, so customers know which are not organic.
The juices are detoxifying, Deborah said, which has made juice fasting a popular trend. However, not many places in the Birmingham area offer juice bars.
“The juice has really taken off,” she said.
After the raw bar on the menu comes the creamery, which is all smoothies and shakes made from goat milk and yogurts. Varieties range from the Farmers’ Appetite, a shake made from whole goat milk ice cream and cashew milk, to the Super Crunch smoothie made with goji berries, blueberries, cashew milk, yogurt, vanilla and granola topping.
The menu continues with a garden section; customers can choose from fresh organic greens grown locally to pair with farm fresh toppings, including pickled jicama, avocado, sweet pea shoots and almonds as well as a number of beans, grains and edible botanicals.
When it comes to the sandwiches, the meats, just like the fruits and vegetables, are fresh and chemical free.
Customers can create their own sliders choosing from Kobe, bison or ostrich. They are all grass fed and naturally raised. Other sandwich options include rib-eye tacos, grits and greens roll-ups and a bean sprout flatbread sandwich.
Then, The Pantry has what Deborah likes to call “pick your poison.” These one-pot meals, created daily, include soups, stews, chili and chowders. Deborah said these meals would be listed on their website daily to help those who want to pick up dinner for the family.
The Pantry is open Monday-Friday from 10 a.m.-6 p.m. and 10 a.m.-4 p.m. Saturday.
Mondays are what Deborah calls “detox day,” and only items from the raw bar and the garden are served.
To-go meals can be picked up out front, or customers can drive around to the back to enter through the main entrance.
There is some room for sitting inside. Some Stone Hollow Farmstead goat cheeses, jellies and other items are for sale inside.
In just a few short months, The Pantry has evolved from the jelly and jam kitchen they anticipated. Deborah said to expect even more changes in the near future. Soon, she said, she’ll offer frozen bakes and casseroles and also hopes to begin catering for business-type luncheons and events.
“We’re looking forward to growing here,” she said. “My farm is so far out there. This has been a really great way to bring the farm to my friends.”
Visit www.stonehollowfarmstead.com and click on “Pantry” for more information about The Pantry and to see what’s being served daily.
