Photo from Ice Creams & Coffee Beans Facebook page
Welcome to The Cook’s Corner, where seasonal recipes and everyday favorites are shared from kitchens across our community. Each week, we feature a dish we love- bringing the stories, traditions, and people that make our local food scene so special to the table. Enjoy!
Remembering Ice Creams & Coffee Beans: A Spartanburg Favorite
For many in Spartanburg, Ice Creams & Coffee Beans was more than a café — it was a dependable lunch spot known for its simple, well-executed Southern classics. When the doors closed in 2019, the outpouring of support made it clear how deeply the restaurant had become part of the community.
One of its most beloved menu items was the cold plate: a thoughtfully arranged selection of house-made salads, fresh vegetables, crackers, warm pita, and a side of their signature granola served over sliced bananas. Paired with a glass of strawberry tea, it was a light yet satisfying lunch that kept regulars coming back for years.
Below is a streamlined recreation of that memorable plate for readers who’d like to revisit the flavors at home.
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The Classic Cold Plate
On a large plate arrange:
• Iceberg lettuce leaves (base)
• 1 scoop chicken salad
• 1 scoop tuna salad
• 1 scoop egg salad
• 1 slice Swiss or provolone, rolled
• Crackers
• Warmed pita triangles
• Sliced cucumber and tomato
• Fresh sprouts (optional)
Serve with:
• A small bowl of sliced bananas topped with granola
• A tall glass of strawberry tea
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Chicken Salad
(Deli-Style)
Ingredients
• 3 cups cooked shredded chicken
• ½ cup mayonnaise
• 1 tablespoon sweet relish
• 1 tablespoon finely diced celery
• Salt and pepper
Method
Stir all ingredients until combined. Chill before scooping onto the plate.
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Tuna Salad
Ingredients
• 2 cans tuna, drained
• ⅓ cup mayonnaise
• 1 tablespoon relish
• 1 teaspoon lemon juice
• Salt and pepper
Method
Mix gently and refrigerate until ready to serve.
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Egg Salad
Ingredients
• 6 hard-boiled eggs, chopped
• ⅓ cup mayonnaise
• 1 teaspoon yellow mustard
• Salt and pepper
Method
Fold together until creamy but slightly textured. Chill before serving.
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House-Style Granola
Ingredients
• 3 cups oats
• 1 cup chopped nuts
• ⅓ cup honey + a dash of cinnamon
• ¼ cup melted butter or oil
• ½ cup dried fruit
Method
Mix oats, nuts, honey, and butter. Bake at 325°F for 20 minutes, stirring once. Cool completely, then add dried fruit.
Serve generously over sliced bananas.
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Strawberry Tea
Ingredients
• 4 tea bags
• 8 cups water
• ¾–1 cup sugar
• 1 cup strawberry syrup
Method
Steep tea in hot water for 5–7 minutes. Remove bags, stir in sugar, and add strawberry syrup. Chill and serve over ice.
Ice Creams & Coffee Beans built its reputation on consistency and quality — proof that straightforward, well-prepared food leaves a lasting impression. While the café is no longer part of Spartanburg’s dining scene, its cold plate remains a reminder of a time when lunch was simple, generous, and always worth the visit.
Have a recipe worth sharing? The Cook’s Corner welcomes submissions from home cooks, local residents, chefs, and restaurants throughout our community. Selected contributors may be contacted for a brief interview so we can share the story behind the dish. To submit a recipe or inquire about a collaboration, email thekitchencorrespondent87@gmail.com
