Our Story

Passion — Talent — Stewardship

It all started with bits and pieces of tomatoes that could not be used in food presentations. Chef Ted could not tolerate the idea of them just being discarded. He decided to use them in making an amuse bouche called Tomato Conserve for his guests. After all, what could be more Southern than tomatoes? It boasts 12 different elements and showcased his ability to layer flavor.

On the first bite, the Conserve starts with a bit of sweetness. When allowed to rest of the palate, it melds into a bit of spice and what is described as “unapologetic heat”.

The demand for the condiment became so popular, he was to the point of making 40 pounds per day. This fact was no small feat. It would take a full day to reduce the ingredients into culinary perfection. This necessitated a new approach in how production was to continue. It was at this point, he and his partner decided to have the condiment commercially made and bottled. Thus, the opportunity to provide this wonderful creation could be offered to a greater range of customers.

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These are the qualities that define Chef Theodore Paskevich, the culinary head of The Southern Conserve.

Raised with a rich appreciation for the versatility of food from his Eastern European heritage he adapted that region’s bold flavors and infused them into the best flavors of the American South.

The concept of The Southern Conserve was born in his first café, Joe’s Homemade.

The success experienced in his initial offering of Tomato Conserve has led him to continuously create additional condiments from his award-winning restaurant, Joe’s at the Jepson previously located in the magnificent Jepson Center for the Arts in Savannah, Georgia.

Chef Ted and his partner, Donald Holland created the company “The Southern Conserve” to share these products with you.

They are bringing you all the best flavors of the South that are, “Sweet Southern and Spicy!”

— We know you will enjoy. —

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The Southern Conserve Journal

Featured

Christmas 1912 - 3

The arrival of the White House Christmas Tree has always been considered the official start of the holiday season in the Nation’s Capital.

This year was not an exception.

For southern-born Ellen Axson Wilson, it was a time of joyful exuberance.

Christmas 1912 - 2

Washington was at its Winter’s glory.

Snow had fallen over the nation’s capital. It blanked the nation’s seat of power not only in a sea of white, but in a surreal landscape of calmness. The hustle and bustle came to a halt and the denizens were able to really take time to absorb the beauty of their surroundings. L'Enfant’s Greek Revival plan of an imposing capital, wide boulevards, majestic malls and public spaces took on an even more elegant appearance when covered in the snow. Throughout the City, the seasonal evergreen boughs, red plaid ribbons and pineapple inspired door wreaths seemed to become more pronounced against the wintery background.

Christmas 1912

There were three letters that day.

Two arrived at the same time. One came a little later. It was sent by special courier.

The first two were from the young men’s mothers. Franklin Wilder’s was sent from China Berry Farm in Savannah. It had been forward from his school address at Cornell. Sebastian De’Alba’s came from the Cuban Embassy in Washington.