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.

the-southern-conserve-tomato-conserve-meatloaf-filo-goat-cheese-cups-3.jpeg

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. —

tomato-conserve-the-southern-conserve-meatloaf-filo-cups-with-goat-cheese-tomato-conserve.jpg

the-southern-conserve-lemon-curd-puff-pastry-fruit-cups.jpg

vidalia-onion-peppercorn-dressing-the-southern-conserve-dish.jpg

meyer-lemon-blood-orange-pepper-jelly-the-southern-conserve-bruschetta.jpg

southern-classic-fig-preserves-the-southern-conserve.jpg

the-southern-conserve-tomato-conserve-meatloaf-filo-goat-cheese-cups-squ.jpg

The Southern Conserve Journal

Featured

The Illumination

As with everything, Addy Wilder was in command of the day.

The morning began early for Addison and her family. All were with her in Staunton for her graduation from Mary Baldwin College. She represented the fourth generation of young women to walk across the school’s commencement stage.

Sam

The field hospital in which “Doc” Wilder was assigned was on the move.

After the sustained and deadly battle of Hurtgen Forest, at the German front, the medical unit had to be relocated. Casualties were severe. By the end of this four-month engagement, over 33,000 American troops died. It was considered one of the bloodiest events in the European theater during WWII.

The Pond Yacht

Since Franklin Wilder was a boy, he loved making boats.

He and his family lived on the outskirts of Savannah. The 900-acre farm was a kingdom to him. It contained vast areas of fragrant pine trees that were harvested for timber. There was a lumber yard and verdant horse paddocks. But the most beguiling aspect of the farm was the fast-running stream that ran across a large portion of the property. Franklin spent many of his early years at the stream and exploring the surrounding woods.