Savannah Smokehouse: The newest BBQ to hit Savannah

Savannah Smokehouse: The newest BBQ to hit Savannah

BONE-STICKING barbeque for a low price that you can get downtown—that’s the aim of Savannah Smokehouse BBQ & Brew.

David and Christine Cutlip and their family quickly set themselves apart as serious restaurateurs in this bustling town. They first opened Below Zero, inspired by a trip to Thailand, which was followed by Savannah Seafood Shack, and now Savannah Smokehouse.

For the new digs, David drew inspiration from his love of cooking barbeque at home. He also spent some time cooking while serving in the Air Force.

The restaurant sits in what used to be Super Taste and before that a music store. When Savannah Smokehouse got into the place, they lucked out and found the original beautiful brick of the building hidden behind layers of wood and drywall. A bit of art adorned the walls by local SCAD student Jessica Jiang, and the space completely changed.

 

The giant music shaped sign outside of the restaurant is original as well. David explains that it’s only one or two original signs left in the historic district.
Even the long line of taps behind the counter that pours Georgia made craft beer is artful. What better way to wash down the smoky sweet food than a frosty glass of local brew?

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Hired to back the team in the kitchen and collaborate with David on recipes is Chef Curtis Morris. They came up with and make almost everything in house, even the super-secret dry rub used to coat the meat.

The team even put a ton of thought into what they would use to cook their meaty meals. Savannah Smokehouse uses a Southern Pride smoker which circulates the smoke. This cuts down on the ventilation needed during the cooking process, ideal for a downtown restaurant.

As for how they cook the food, David says, “Everything is smoked daily. The big meats, like the brisket and the pork butt, are going to be smoked overnight. We put them on in the P.M. and then when we arrive in the A.M., the suckers are good to go. Nice and juicy.”
The choice in wood used to permeate the meat is hickory. It gives the low and slow cooked pork a mild smoky sweetness.

All of the sides are made from scratch, and the barbecue brigade took some time and effort to get every one just right. You can expect the BBQ classics like mac ‘n’ cheese, good Southern cole slaw, vinegary collard greens, beautiful baked beans, hearty Brunswick stew, and fluffy, slap-your-mama cornbread.

Keeping true to the Lowcountry, the restaurant included red rice as well. It’s worth mentioning that the baked beans are meatless for those patrons that do not eat meat.

Even the French fries stood out, made fresh to order and finished with a sprinkling of Savannah Smokehouses’ secret and signature dry rub. Once you try one, you’ll undoubtedly be unable to stop yourself from eating the entire serving.

For David, creating the menu was a no-brainer. “We just wanted good traditional barbeque with a little bit of new funky things. That’s why we have the cornbread bowl on the menu and the Southern egg rolls,” he says.

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For your meal, start with the Southern BBQ Egg Roll—a small plate on the new menu. They were so delectable, I wasn’t very graceful when I sat down with David to eat the finger-licking food and to talk about his new spot.

Two giant egg rolls are stuffed with tender smoked pulled pork and briney braised collard greens. On the side you will find a traditional sweet sticky chili sauce.
As I hogged all of the egg rolls, I was sure to tell David how surprised I was that the deep fried rolls were not the least bit dry. I attribute it to the use of the expertly cooked low and slow cooked pork jammed inside.

Another amazing small plate (perfect for sharing if you are feeling generous) is the Cornbread Bowl. Two oversized slices of cornbread sit as the base. Piled on top is a heap of mac and cheese and pulled pork. A light sprinkle of green onions and a dousing of peach barbeque sauce are included as the finishing touches.

 

If you can fit a bit of each item onto your fork, your bite will have a little bit of every flavor you want: savory, sweet, salty, smoky, and spicy.

For your main, there is no other option than the Sampler For 2. It embodies what Southern food is all about, sharing your food with those with whom you are sharing your supper.

This gargantuan meal is served on a sheet pan which comes stacked with your choice of four meats and three sides. And of course there are slices of cornbread thrown in too.

Just like any true barbeque fan, brisket will always be one of your first choices. For the remaining three meats, I say go for the smoked turkey, smoked sausage, and the ribs.

The smoked turkey stood out compared to the other meats. To serve sliced turkey that is as moist as the brisket it sits next to is no easy feat. And this brisket ain’t no joke.

As for the three sides, truly anything you pick will accompany all of the meats like peanut butter and jelly (or peas and carrots for you Forrest Gump fans).

If you are feeling stingy, and do not want to share your food, a classic barbeque sandwich is ideal for you. But I do insist you get their fries as your side.

David plans to keep innovating the menu and pushing himself and his team more and more everyday, especially considering it is only been a few weeks since Savannah Smokehouse opened.

He says that not only will Savannah Smokehouse push their menu to be better and better, but he hopes that they will keep growing into other avenues.

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Meeting the Family Behind Bootleg Farm

Meeting the Family Behind Bootleg Farm

SOUTHERNERS think of one thing when they hear the word “bootleggers”: Moonshine.
We all have a story or two of a friend of a friend that can get true mountain-distilled corn liquor. At least that’s what we say.

In reality, the only true bootleggers around Savannah don’t deal in the hard stuff. Their trade is in the soft stuff: goat cheese.

Bootleg Farm is small local family-owned farm that makes and sells handmade goat cheeses. They have approximately fifty acres for their 140 goats to roam and graze, keeping things as natural as possible. Their herd consists of Nubian, Saaenen, and Snubian, a cross between the two goats. Their goats, unlike many other farms, are true dairy goats.

If you have visited the Forsyth Farmers Market or eaten at one of our popular local restaurants, such as Husk and Green Truck, it is likely that you have had Bootleg’s products.

The duo who run it, Wendy and Richard Cowart, do not limit themselves to just one type of goat cheese. They are cranking out varieties from manchego to ricotta.

I met Richard at the Forsyth Farm Picnic, where they set up to let guests meet their “kids.” After speaking with him for awhile, he was gracious enough to allow me to schedule a visit to his farm. Once there, I spent the afternoon learning about his and Wendy’s trade.

Bootleg, the name and the story, comes from how Wendy and Richard started their family business. What started as a hobby and a small operation, with a few goats and the desire to explore making cheese, quickly turned into a profitable business after their cheese became popular at the farmers market in Rincon.

The problem was, they were making cheese that was unregulated and uninspected. So after lines started forming at the market for their cheese, the Department of Agriculture called.

After calling the Department of Agriculture back Richard realized he was bootlegging cheese. The name stuck and the family decided to go legit.

And now Richard tells me that they “are the area’s only Grade A dairy, and, along with that, [they] are a Grade A manufacturing plant also.” Which means Bootleg Farm is licensed through the Department of Agriculture.

But the Bonnie and Clyde duo started with honest intentions.

“The girl I married twenty-five years ago turned into the woman that wanted to make cheese. That’s how I got into it. We both came from agricultural based families,” Richard recalls.

“I met her at Abraham Baldwin Agricultural College, down in Tifton, Georgia. That’s where she was from. She was in the nursing program, I was in the forestry program, and we met and here we are today,” he says.

“We bought some scrub goats for another piece of property we lived on just to have some goats. Then she decided, ‘I want to make cheese, I want to make some butter,’ stuff like her grandmother did. So we upgraded from a brush goat type herd to dairy goats.”

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Although Wendy had roots in cheese and butter making, almost everything she has done is self-taught. Richard took his background in building to build the farm a dairy processing plant.

Next to a small barn sits the manufacturing area, which takes the milk straight from the goats into the needed vats. The process starts, as to be expected, by milking the goats.

Typically we are milking in the mid-60’s [head of goats] range, and we are doing 30-35 gallons per day,” Richard says as we walk through the farm.

Bootleg pasteurizes the milk themselves in-house before using it to create many variations of aged cheese offered around town. Walking me through the dairy processing facility Richard explains, “We use low temp and a longer period, we think that is gentler on the milk. It doesn’t remove all of the milk that high temperature pasteurization does.”

After pasteurization, the cheesemaking begins. Each cheese requires its very own process: different times, temperatures, and cultures. Wendy is the expert at every single detail.

The milk is separated into whey and curds, and the curds are used to make and form the cheese. Richard has even found a way to use up the leftover whey, so no part of the product is wasted.

Bootleg has two separate rooms for and aging their cheeses and for storing the cheese at the correct temperature once it stops ripening. I could happily live in those storage rooms lined with various farm fresh yet aged chèvre, gruyere, cheddar, and mozzarella.
The feta is as authentic as it gets. Keeping with a more traditional method, Bootleg’s is made from goat’s milk.

The use of goat milk, instead of cow milk, lends a bolder flavor that is expected with the tangy, slightly salty, soft cheese. If you have not yet tried Bootleg’s feta, go for it first because it is by far their most popular.

Along with the feta, I took home a hearty size wedge of sweet and nutty aged gruyere. The earthy cheese is perfect on its own, or paired with any of Bootleg’s cheeses artfully arranged on a cheese plate.

As for the goats, they are all just as friendly as Richard and Wendy. “They are all named. The collars are for my benefit; Wendy can call them by name,” Richard smiles.

The farm also has chickens, who provide a good many eggs to the Sentient Bean.

I finished the tour by asking the bootleggers what they are considering for the future. According to Richard, “Wendy will continue to make different varieties of cheese. We are going to look to expand out marketplace. Our marketplace right now is Savannah, Statesboro, St. Simons.”

Stop by the Forsyth Farmers market almost any Saturday to grab any of Wendy’s handcrafted milk creations. Be sure and tell Richard I said hello.

Original article is here.

 

Savannah’s Newest Pop-Up: Eden Supper Club

Savannah’s Newest Pop-Up: Eden Supper Club

BREAKING BREAD at the dinner table is the ultimate unifier. The passing of good food across a bountiful spread knocks down walls and creates community.

Sitting down for a reservation at a local hotspot does not always give patrons the opportunity to connect within the community. The chefs remain in the back, cooking away, while patrons enjoy course after course that is meticulously created by those chefs. The relation between the two remains distant, at best.

The same can be said about patrons of a restaurant. It is rare that you find a community table or the opportunity to connect with your fellow foodies at a restaurant. I am the first to admit that I am too often guilty of linking with only those seated at my dinner table.

Last month I purchased tickets to a brand new pop-up supper club in Savannah—Eden Supper Club—and after attending the inspiring feast, I have cataloged the supper club as one of the few places in town that affords guests the opportunity to connect with the chefs, fellow patrons, and the food that is served.

Creator of Eden Supper Club, Chef Jared Jackson, started the unique dinner experience with a purpose that goes beyond the food that he is creating and serving. “I started a supper club because I wanted to create something that other young chefs and go getters could use as a platform to be creative and let their ideas finally have a voice — an opportunity to build a network and community of creative bodies who wanted to do something different,” he explains.

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“The idea is to expand this beyond just the kitchen and into something that strengthens the cord between the smaller farmers and a new market of opportunity for them. The idea is just about connection.”

The new supper club entails all of the characteristics of popular pop-ups found all over the country: a secret location, a surprise set menu, and food that you can only get for one night; yet it is so much more.

I would summarize the Eden Supper Club experience as going to your coolest friends house to enjoy an intimate and thoughtful dinner created by expert hands, instead of that one friend that can “kind of” cook.

Chef Jackson explains his creation better than I can by saying that “each menu honestly starts with an idea surround the season we are in. This last Eden we had was based on the idea of spring through the eyes of Eden. The birth of a new season, which leads to the rebirth of new identity and new ideas.”

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The night began with a cocktail inspired by a snow cone and a big beautiful cheese plate for sharing.

All of the cocktails were created by Andi Osby, including the first snow cone like drink called the Low Country Sipper. The thoughtful details executed throughout the night were evident in the use of the “Fancy Parker’s” chewy ice poured into the Low Country Sipper, which emulated the childhood experience of eating a snow cone.

After relaxing with the first drink, gorging yourself on cheese and meat, and introducing yourself to the strangers you would soon share a meal with, the guests were asked to pick a community table to have a seat. Although sharing a meal with someone new is always apprehensive at first, sitting at a big table and sharing a meal with new faces is how food brings a community together.

The first course (and my favorite) was presented as a hearty bowl of gooey yet al dente Anson Mills Carolina Gold risotto speckled with fresh north Georgia field peas. Atop the pile of exquisite rice sat a perfectly poached quail egg and a crispy point of Auspicious Bakery baguette.

I cannot decide which part was more enjoyable, savoring the soul filled Low Country Risotto or watching Chef Jared Jackson and Chef Evan Bruen work in perfect unison like an expertly timed orchestra to create the thoughtful locally procured dish.

 

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The night continued with the main, Georgia Plums and Cream, and was followed a delectable dessert called the Garden Doughnut. For the main, a roulade was created with mushrooms rolled inside of tender chicken. The dish featured locally gathered ingredients like fiddlehead fronds, king trumpet mushrooms, and a mystifying savory plum sauce.

Here is Chef Jackson’s explanation:“Some of the best time sourcing ingredients has been foraging for mushrooms or edible flowers,” he says.

“Our good friend Ancil, with Swampy Apple Seed at the farmers market, who not only grows his own, but does mushroom walks and teaches people about foraging and truffle hunting, collaborating with people in a way that’s long lasting and bigger than what’s on the plate. It’s about sitting next to someone you don’t know, and enjoying a conversation about something bigger than the little bubbles we normally exist in.”

The dessert was a show stopper. Two oversized handmade doughnuts graciously shared a bowl with blackberry compote, smoked vanilla gelato, and a hibiscus and rose espuma. The finishing course could only be described as an expertly crafted inside out doughnut.

To round it out, again creating an experience, Osby paired the dish with a coffee inspired dessert cocktail called the Java, Java, OK…

Before we left that evening, full of food and fellowship in true Southern supper fashion, I made the decision that I will buy tickets to the next available pop-up. If after reading this you feel the same, Chef Jackson can tell you what the next Eden Supper Club will entail:

“This next Eden is really about building a community. It’s geared towards our fellow food and beverage peers (although anyone can grab a ticket from the website) because we wanted to take a second to say thank you to us.”

Link to original article.

An interview with James Beard Award Winning Chef Mashama Bailey

An interview with James Beard Award Winning Chef Mashama Bailey

SOMETHING big happened last week. Something bigger than you or me, and something that is guaranteed to change the way people view Savannah as a culinary haven.

On May 6, Chef Mashama Bailey, Executive Chef of The Grey, was awarded a James Beard Award for Best Chef: Southeast.

The entire Southeast!

Chef Bailey, like many before her, began on a path riddled with encumbrances and naysayers.

I speak for many locals when I say, historically Savannah has not been the most welcoming when it comes to new food; and to be brutally honest, the perspective on food in Savannah has been muddled at best

As a historic town rooted in Southern tradition, the foundation for local and farm fresh food has always been present —at least until fried chicken buffets and fried seafood platters turned Savannah into a campy food destination for tourists.

The resurgence of restaurants and true Southern cuisine has been slow, at best, here. Unlike many of our now well-respected neighboring food destinations, which have put themselves on the culinary map of go-to food tourism hotspots, many say that Savannah just hasn’t quite made it there yet.

The rebirth of the food in our sister cities is not the result of a singular cause or event, but it can be said that certain historical events speed up the change.

For Charleston, Hurricane Hugo acted as the mechanism that wiped the city and made way for a big change in its culinary community. Hurricane Katrina is said to have done the same for New Orleans.

As for Atlanta, the 1996 Olympics served as the catalyst for change that helped the city become a cultural destination for food in the South.

Thankfully Savannah has not experienced a catastrophic event that forced our hand to recognize that we have the framework needed to become great. Instead our city has slowly chugged along implementing change as slowly as molasses in January.

At least that’s how it was until Chef Bailey returned to her hometown.
When Chef Bailey returned to Savannah to open up The Grey, after spending years honing her skills, she kept her head down and focused on the food she believed in.

Taking inspiration from a foremother of Southern cuisine, Edna Lewis, Chef Bailey set out to preserve history through her kitchen.

Her vision and determination is exactly why she became one of only three chefs in Savannah to be awarded a James Beard. Keep in mind the last was 19 years ago.

She was gracious enough to sit down with me and discuss her experience:

When you first stepped into a professional kitchen, did you ever think you would be where you are today?

“No, absolutely not. The first kitchen I stepped into that was professional was called the L Cafe in Williamsburg, Brooklyn. It was a cafe that had two parts: one part was a coffee part where you got breakfast, pastries, and coffee, and the next part was more for dinner. We had a microwave; we didn’t have quarts and pints. We would use leftover containers that sour cream came in and we would wash them and reuse them. I was there for a very very short period of time, but it was the very first kitchen that I worked in while I was going to culinary school. I am a career changer so I decided to just throw myself into something, and I wanted to see if I could work in a restaurant. In this little crappy kitchen I fell in love with the industry.”

How did you feel about your second nomination?

“This time around I felt really honored. I think last year I was scared and nervous, and I didn’t feel worthy. I didn’t feel like I belonged in the room. I think that this year there was a little tinge of nervousness. But, I felt really honored because all of the people on those lists are such good cooks, they are such good chefs, they are such good leaders that even to be in the same conversation as them is really the point. That is enough for me.”

Who went to the award ceremony with you?

“Johno went, his wife Carole, my parents, and me. There were five of us.”

What were you thinking as you were waiting for the announcement?

“I don’t know. I was drinking from a flask while I was waiting. I had a flask of tequila.
I sort of blocked everyone out. Adrian Miller was behind me. He is a cookbook author, and he is really awesome. He sat right behind us and he taped the whole thing. It’s on YouTube: ‘Mashama wins the Beard.’ It is kind of beautiful because he actually caught the moment of it. The thing I feel bad about, I thought about it after and before I knew there was a video, I was like, “I don’t think I hugged my parents.” Carole was the first person I hugged, Johno was the second person because I made a beeline to get out of the spotlight.”

Did you prepare your speech?

“No. I wrote down my parents, Johno, Edna Lewis, the James Beard Foundation. I just wrote down these names and words so I would not forget anything, but I did not prepare a full-on speech.”

What did your parents have to say?

“They were just like wow, you know. They were really disappointed last year. I don’t think we were disappointed last year, I think we just had to put on a face to be like it is okay everyone, it is totally fine. It is really a rite of passage. I think last year they were really bummed, and I think this year they were really happy.”

What did Johno have to say?

“I couldn’t make it out through his tears.”

Did you cry with him?

“I didn’t cry until a little later honestly. When I gave him a hug he was just like, “Congratulations, I am so happy for you.” He really just said congratulations over and over. Then I spoke to him later on after the awards were over and we were out in the lobby, and we both started kind of tearing up then, because it started to set in that this is something that not only I accomplished but we accomplished. On stage I said he was my backbone. Johno will throw down for anyone in this restaurant. He is the most loyal person I know. I think a lot of his vision and a lot of his drive is why we are where we are. Even when you think I am going to rest a little bit, he is like “But you didn’t finish this?” or “You didn’t do that.” There is always more to do for him. I think it is really nice to learn from someone like that.”

What’s the one piece of advice to cooks or chefs stepping into a professional kitchen for the first time?

“One of the pieces of advice that I received was to make sure that you love it. I didn’t know what that meant. When I first decided to cook, I think I was very interested in it and I thought I was very capable of it. It took me until I really had to work hard to fall in love with it. So, making sure that you love it is something that you have to ask yourself. No one else can tell you that. Know your history, read, know who the chefs are, know what the competition is, learn from people. And be kind.”

Original article is here.

Forsyth Farm Picnic

Forsyth Farm Picnic

MANY Savannahians are unaware that a large dairy farm once operated behind Tennessee Avenue. But for many locals, like myself, the piece of property that used to be the Roberds Dairy Farm has served as a historic and memorable addition to the city.

Where cows once roamed, locals now play. I myself have spent many hours walking my dog around the sprawling acreage. The property itself is a vast piece of land that still holds remnants of its dairy days, including the original dairy processing building and fenced-in fields.

The once abandoned dairy plant now holds the work of sculptor Matt Toole. A portion of the field is occupied by the bounty of Victory Gardens, and you can even find Pegasus Riding Academy hosting classes there.

For others this space has served as a unique place to take pictures, take a walk, or even lay to rest the dog that you used to walk around the marsh riddled property.

The Forsyth Farmers’ Market is another organization that has added to the value of the old Roberds Dairy Farm. Once a year the Forsyth Farmers’ Market hosts a fundraiser event in the fields of the beautiful farm—The Forsyth Farm Picnic.

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I first discovered the Forsyth Farm Picnic after being handed a flyer at the Forsyth Farmers’ Market several years ago, I purchased a ticket as soon as I got home and put away my groceries.

And since first attending the event, I make a point to calendar the gathering as soon as the dates come up on the website.

I spoke with the Executive Director of the Forsyth Farmers’ Market, Jeb Bush, to learn more about the once-a-year event I look forward to so much.

The Farm Picnic is a yearly event that was created to support and raise money for the mission of the Forsyth Farmers’ Market. Although the money raised from ticket sales benefits the local market, the small price of the ticket makes it feels as though you are actually gaining all of the benefit. For a small ticket fee guests get to spend an afternoon on a picnic blanket eating local food, sipping local beer, and listening to local music.

As Bush explains it, “The picnic started five years ago as special event for the ‘friends of the market.’ However, we felt like this was not being inclusive to the community. We changed it during the second year to be open to everyone. This will be our fifth year.”

The first thing I do when I arrive is scope out the perfect shaded spot to spread out my blanket, it is usually close to the music. This year the band was The Hypnotics. I then grab an ice cold beer to sip while I wait in line for food, which runs out rather quickly.
The line for food was just as long as the sprawling line of food. Picnicgoers are given a wide range of options from well established restaurants around town.

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Bush says it best: “The food is always the highlight of this event. There are 11 different restaurants participating this year. We have El Coyote,The Grey, Pacci, Atlantic, Husk, Cha Bella, Green Truck Pub, Kayak Cafe, Sentient Bean, Bull Street Taco, and Savannah Square Pops. We also have the local cupcake brigade bringing great cupcakes.”

Come for the charity, sit for the music, and stay for the food. At this small local event it is easy to get lost in the breezy weather of spring, sitting chatting with your friends, and eating farm fresh food.

There is one criteria for a restaurant to be featured, Bush says. “All of the restaurants that are participating are farm to table.”

It’s difficult not to get one of everything, and truly the only thing that stopped me was the loss of available room on my plate. Options included carnitas from El Coyote, fried rice that was peppered with fresh farm vegetables, gooey macaroni and cheese, vinegar soaked greens, tofu with an orange glaze, mushroom pate on toast, three types of fresh baked bread, a much needed light salad, and decadent cupcakes.

Even though there was plenty of sweets to go around, I could help myself but grab a locally handmade popsicle from Savannah Square Pops. This year’s options included their Milk N’ Honey, Tart Lemonade, Strawberry Balsamic, Black Cherry Peach, Cookies & Cream, Peach Mango, and Strawberry Lemonade. Without thought, I ordered a Milk N’ Honey, the perfect silky sweet balance to my tangy sangria.

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Brighter Day provided fruit for red sangria, easy for sipping under the moss laden trees that surround the bustling cow pasture.

Service Brewery, as they have for the past few picnics, serviced patrons with their locally brewed beers. The selection was between one of their fundamental brews, the Ground Pounder pale ale, and a brand new Research and Development peanut butter banana beer that featured cayenne, toasted coriander, and lime.

Service Brewery has been supporting the Farm Picnic for sometime, so selecting the Picnic’s featured beer was a no brainer. Even Miss Zoe Dog and Sophie, their Instagram-famous pups, made it out to the Picnic to hang out with all of the patrons of the festival.
For non-drinkers, this year Perc Cold Brew was available along with tea and lemonade.

If you did not get enough doggo kisses from Miss Zoe, there were plenty of goats hopping around the field. Bootleg Farm, a local goat farm that creates their own artisan cheeses, set up a mini petting zoo with several off their farm friends.

Support from the city along with time has only made the picnic swell in size. This year grew even larger and featured kids crafts from Loop It Up Savannah and hayrides from Pegasus Riding Academy.

Every year I attend the event only seems to grow in scale. If you missed this year’s Picnic, you can mark your calendar for next April and buy tickets online through www.forsythfarmersmarket.com

Original article is here.

My Favorite Sushi on Tybee: Raw Ingredients

My Favorite Sushi on Tybee: Raw Ingredients

OUR port city boasts a wealth of seafood. You can get it grilled, blackened, fried, steamed, whole, on the half shell, or filleted.

Even as much as there is available in our local sea of seafood, not every fish is seen as desirable. The biggest concentration of fishy fare is on Tybee Island, which is as to be expected.

And with so many options, it can be seemingly difficult to decide where to shake out the sand and fill your belly after a long day at the beach.

For the past few years, Raw Ingredients has made that choice easier, I would argue in an undebatable way. Raw makes it much easier for seafood aficionados to rendezvous with fresh fish expertly rolled into creative sushi. Marshall Stevens and Ian Davis opened the joint, eventually bringing in Marshall’s brother Myles Stevens to act as the Director of Operations. The idea was to fill a large hole that was present in the restaurant market of Tybee.

Myles tells the me tale of Raw Ingredients.
“They were working in the surf shops, hustling, and had all of these different ideas,” he says. “This building became available, they were across the street working, and the owner of the building was like, ‘Hey guys, I am going to put this building up for lease.’ They brainstormed and decided to open a sushi restaurant.”

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But before opening the doors, Marshall and Ian gained experience by working at various sushi restaurants. The rest was history—everything fell into place and Tybee was never the same.

When you have the love of your locals, success comes easy on Tybee, which becomes apparent in the slow months when all of the tourists have packed up their beach bags and headed back inland.

The idea is to “put out high quality food and in a place where you are comfortable being. Where you can come in, be yourself and relax, and enjoy yourself and still enjoy high quality food,” says Myles.

As for the menu, the most important part of any good shop, it was a collaborative effort, and according to Myles, “also testing the competition, seeing what the competition is doing, then taking what they are doing and adding our own flair.”

I remember the first time I discovered Raw, picking up a Create Your Own Bowl at the end of a long, salty day on Tybee. And since trying it for the very first time, several years ago, the store has only extended its menu into bigger and better options.

Myles says they “didn’t [expand the menu] the first two years. We had a solid menu then added some other things like the Hide Tide and the Spring Roll.”

As one of my favorite menu items, which you will still find on the menu featured along with a few new Create You Own variations, making your own bowl is a great starting point for newcomers.

The available ingredients to pick include twelve different proteins, all of the classic sushi options of course, a plethora of vegetables to layer in, and a choice of sauce to finish it all off. The caveat is, it is extremely easy to go overboard with all of the quality options—but who is judging?

Why not add in multiple sauces and all of your favorite sushi proteins, especially considering “almost all of the sauces are made in house,” as Myles says.

My typical bowl includes shrimp tempura, spicy kani (crab), seaweed, avocado, carrots, spicy mayo, and eel sauce.

The same ingredients can be placed on top of a salad, rolled into a burrito, or handcrafted into a sushi roll you can name after yourself.

If you do not want to create your own, instead relying on the expert’s hand, you will find classic sushi rolls like the California, Spicy Tuna, Spider, and Philadelphia on the menu.

There are the Simple sushi rolls like an Avocado, Cucumber, or Salmon roll, and finally the best options of all of handcrafted rolls—the Special rolls.

The Special rolls are where the store really showcases its unique perspective and style, which you probably already gathered from the the walls that are covered in rotating hand drawn art by Jessica B., a good friend of the restaurant.

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My favorite roll is the Flamingo Roll. Its bright colored soy paper wrap makes it easy to ascertain where the roll got its name. Spicy crab meat, avocado, eel, and tempura shrimp, make up this satisfying work of art. For me, there is not a better combination of ingredients that you can put inside of a roll.

Taken as a whole, the flavors that fill your mouth are spicy, sweet, fatty, nutty, and finally umami from the fish—a sticky, sauce-covered creation that I dream about. Ingredient-wise, it is relatively close to the Create Your Own Bowl I order.

The High Tide is filled with shrimp, cheese, and fresh avocado then topped with salmon before the entire roll gets a bake. The tiny touch of baking the finished roll changes the flavor profile of the entire dish, illustrating the distinctive style of Raw.

Keeping with the imaginative theme, the Chathamite is yet another roll that is unique to the store. It features fried shrimp, and rightly so. Alongside the shrimp sits cucumber, a summer fruit that can be found on so many southern tables. The final touch is a topping of spicy tuna and seaweed.

There is much more to come from the cool cats at Raw. The sushi team is set to open a brand new spot next door Ripe Ingredients. The new joint to maintain the cool laid back attitude of Raw while offering high quality and well made smoothies, sandwiches, wraps, and more.

I know I will be keeping an eye out for its inception this summer and stop by to grab a light lunch to take with me to the beach.

Original article is here.

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Savannah’s Most Loved Food Family – Big Bon – Expands To Bagels

Savannah’s Most Loved Food Family – Big Bon – Expands To Bagels

A BODEGA is a small grocery store, a place where you can stop in grab beer, wine, and snacks in a pinch.

Now Bodega means a small local storefront that turns out woodfire bagels right here in our town.

The Big Bon family started out with a truck and a dream, albeit a truck with a large wood fire pizza oven on the back. Most locals have devoured Big Bon Pizza’s pizza at various locations around town, wherever Big Bon had parked its oven.

Kay Heritage and her daughter Anna started their adventure with Big Bon Pizza in 2016. A speedy success, the duo decided to expand their woodfire resume to include bagels with the opening of Big Bon Bodega at the beginning of April.

They also added a new team member to the family, Charlotte Masters, Creative Director. The result is the cumulation of the Heritage’s southern Korean roots and Masters’ well deserved art degree into the newest spot that locals are flocking to.

“The purpose of Big Bon is to equip our young team members with business and life skills. And as Big Bon Pizza team started to grow in numbers, we needed a home base where we can expand our purpose and to connect with our community closer in a permanent structure. Big Bon Pizza will continually remain intentionally mobile and do wood fired bagels at the Bodega,” Masters says.

Though the on-the-go pizza oven is incredibly convenient and accessible, for food this delicious, brick and mortar is the best thing that could happen for customers. It’s not often you find the Big Bon mobile oven without a line three bumpers down, so it’s great for patrons to have a place to sit down for a solid meal without standing in the street.

Going out on a limb, I’ll assume that everyone has at least tasted the delicious pizza pies that Big Bon has been pumping out for the last few years. But if you thought those slices of heaven were great, just wait until you see what else they have in store.

Masters and the crew are pumping out bagel sandwiches that will make you rethink everything you thought you knew about the doughy circles of deliciousness.

“Our bagel recipe is inspired by Montreal style wood fired bagels. The recipe is based from our great friends in DC area, Call Your Mother Deli, they were so generous to share their recipe. We brought it home and tested and refined it with the help from friends at Mate Factor. We wanted to make our bagels truly unique by using local raw honey and molasses in our dough and boiling water,” Masters says.

I was able to grab a few bagels although the first week Bodega opened they maintained a line around the block. Don’t be scared by the crowds—they’re there for a reason.

The expansion of a pizza company into bagels may seem odd, but once you have one of these little halos of yeasty perfection, you’ll understand why the owners decided to move in that direction.

The best part about Bodega’s artisan bagels is the light finish of smoke that is imparted through it’s cook in the big woodfire pizza oven that sits in corner. That’s something you don’t normally get with a bagel, and, let me tell you, the charry chew of a smoky bagel was something that I didn’t know I needed.

Obviously the options for what you can order are endless—you can get a plain bagel, a bagel with a smear, a dozen, or a bagel sandwich. And let me be the first to tell you that these bagel sandwiches aren’t like anything you’ve had before.

The thought that went into each and every option is clearly tasted with every bite. I would say there’s something for everybody, but not everybody can take the flavor bombs that Bodega is pumping out of their woodfire cannon.

Patrons have the option to buy a single bagel, a half dozen, a baker’s dozen, or—in my opinion the best way order a bagel—as a sandwich.
After looking at the menu, I couldn’t be swayed from ordering the Spicy Mama. I would recommend getting it on a sesame bagel, but any of the artisanal bagel options work perfectly.

Fork tender pork bulgogi, Korean style barbeque meat, sits in the middle of the sliced and toasted bagel along with crunchy peanut slaw and a gooey, fiery kimchi cream cheese. The finished sandwich encompasses all flavors: salty, sweet, sour, bitter, and ultra savory umami.

The kimchi—a staple Korean dish made by fermenting vegetables with spices—is a “nod to Kay’s heritage, pun intended, we will be featuring Kay’s family Kimchi recipe in jars for sale at the Bodega.” Masters confessed when I inquired as to the origin of the store’s special recipes.

On the sandwich list you will also find The Donna—a turkey, avocado, and bacon option, which tastes perfect on an everything bagel.

On the more classic bagel shop side of the menu you will find the Lox and Schmear. It is a hearty dish created with delicate smoked salmon, sharp red onion, cucumber, arugula, and house made lemon caper cream cheese.

The Veggie meets all the needs of non-meat eaters. This sandwich features vibrant pickled purple beets layered with sprouts, radishes, and spiced walnuts. In the place of cream cheese, hummus is slathered on.

I will encourage everyone to try multiple options because each sandwich has its own unique flavor profile and each is worth tasting.
As I mentioned at the start of this thing, the new store, or bodega, goes way beyond bagels.

Masters explains, “Bodega itself will house not only delicious wood fired bagels, sandwiches, and yum-yums, but also featuring local specialty foods like Libbie Summer’s Yum Yum Smile Shop products, and Hale tea, healthy pick up snacks and local craft beer and wine. The Big Bon team wanted to have more than just a bagel shop, from the start so we designed our small space to be thoughtful and transformative so we can open it up at night to host local creatives and special pop up dinners.”

Original article is here

Savannah’s Oldest Bakery,Gottlieb’s, Starts Dinner Service

Savannah’s Oldest Bakery,Gottlieb’s, Starts Dinner Service

THERE ARE certain restaurants that could be designated cornerstones of Savannah’s food scene. For a BLT salad you go to the Olde Pink House, for ice cream it’s Leopold’s, and for decadent oversized baked goods, specifically for me the caramel roll, Gottlieb’s Bakery is the choice.

At least that was the way until a few weeks ago, when Gottlieb’s decided to expand their repertoire to include brunch on Sunday and dinner on Friday and Saturday nights.

The second I heard, I zoomed over to check it out. I visited on a Friday evening, and sat down to chat baked goods with Laurence Gottlieb while his brother Michael Gottlieb cooked dinner in the back.

The rest of the patrons filled the side of the shop where Laurence bakes, sitting at the actual tables where he rolls out his dough on every early morning. Eating at this table provides an experience that allows you to daydream of kneading, twisting, and filling pastries while you eat.

In the back sits a modest kitchen in which Michael impressively cranks out dish after dish for the influx of patrons that fill the family shop.

The fourth generation Gottlieb brothers re-opened the more than 100 year-old bakery and brought their own experience and tastes to the table.

“We are slowly incorporating old school bakery products into the mix as well as having fun creating new bakery items based on inspiration from old family recipes,” Michael elaborates.

The two work together like peas and carrots—Laurence the baker and Michael the cook. With their powers combined, the resulting food is well thought out and prepared exquisitely.

Most locals know and love the institution that has been Gottlieb’s Bakery, so speaking to the quality of their food didn’t require many questions on my end; the reputation speaks for itself. I was, however, curious to learn why the family bakers decided to expand to dinner service.

Michael explains, “Dinner was brought on by our desire to showcase our passion for food influenced by bakery products and ingredients found around us. Baking is our second calling (well first really as we grew up in the bakery), working in kitchens serving fun foods is where Laurence and I both started in our careers.”

Just as surprised as I was to learn about the ever growing and changing bakery, I was surprised to find a well rounded menu. You’ll find anything from fluffy gnocchi coated in pesto to an earthy roasted mushroom burger.

Up close of the mushroom burger

Michael educated me on how bakers with a lifetime of experience go about creating a savory dinner menu:

“Laurence and I talk about weekly bakery production and see what items, doughs or desserts will be floating around and then the menu is created based on those influences. We also look at seasonal products that are coming into play and showcase those based on our menu writing experience,” he says.

To create each recipe, old or new, the process is simple according to Michael:

“The dinner and brunch items are based on our love of food, travel and past work experiences. We enjoy a free flowing menu that incorporates foods from all over. Currently we are having fun creating and paying homage to our favorites and the challenge of recreating a dish that would normally cost $30 plus in a more formal setting but figuring out how to serve the same quality at a $15 – $17 price point,” he says.

I started with a shareable dish, the Foie-nut. For this rich starter a warm sticky sweet donut is served with seared Hudson Valley foie gras. A hint of texture is added to the outside of the velvety delicacy.

The salty/sweet combination is finished with a sprinkling of nuts and a sticky sauce. Foie and doughnuts is what chicken and waffles wants to be.

It is the right time of year to find soft shell crab featured on the brand new menu. Gottlieb’s offers theirs spewing over its bun.

The bread—tender with a chewy outside—was the perfect vessel to deliver the meaty flash fried soft shell crab. As you bite into the sandwich, the expertly baked bread gives away just enough to let the crab shine. The finished sandwich had all the textures and flavors of a stellar deli sandwich but with a salty fare flare.

The Grilled Charleston Cheese Curd Sandwich was recommended to me, probably because it is one of the more unique items on the menu. Creamy curds are paired with a spicy sweet apricot horseradish and floral herbed olive oil. The dish comes together like an upscale sandwich version of that pepper jelly covered cream cheese party dish that so many locals make.

In lieu of staple Savannah shrimp and grits, the brothers serve red fish over creamy grits with basil and a corn cream. The fish is well seasoned, cooked delicately, and serves as the perfect counterpart to its base of custard like ground southern corn.

The mushroom burger will make you forget meat. A gigantic slice of mushroom is layered with charred onions and sharp melted cheddar between the same handmade bun that serves the crab.

The best part of my meal was how warm and welcoming the Gottlieb duo was. Their hospitality truly pays homage to the legacy that is the Gottlieb family.

The restaurant does not have a liquor license, so don’t forget your favorite bottle (or two) of wine to pair with your meal. You can replace the empty space in your bag with a take home box full of fritters, cookies, and danishes.

Click here for the original article.

Georgia Brunswick Stew

Georgia Brunswick Stew

Today marks the day that I institute some changes for my blog. Lately I have been very inspired to learn more about the history of Southern cuisine, which forms the basis of my food history and influence.

I cannot list one specific reason as to the inspiration, but a slew of events accumulated over the last few months that pushed me here. Getting an invite to the private screen of Netflix’s Chef’s Table episode on our local chef, Mashama Bailey, was the starting point.

Next came the discovery of the Southern Foodways Alliance (here is there website) which documents the history of southern cuisine. I quickly became a proud member.

Not long after I visited with my dad and my Uncle Dusty (who is Cajun) and naturally fell into conversations about food of each of their regions. It seems as though I always fall back on or lean towards making food that has roots in the south.

Finally, I have realized that as a food writer in Savannah, I should educated myself more on the food I am writing about as to bring my readers some knowledge of their region.

To implement this change, I am going to start with a dish that I ate all the time growing up. When you live in certain parts of Georgia, semi-rural, there are only so many restaurants available. Most are chain restaurants like Long Horns or McDonalds, so the legitimate food selection is scant at best.

Birthdays and certain holidays resulted in eating out at the ‘fancier’ restaurants or the local mom and pop restaurants that the entire family loved. On our short list of go-tos was Wallace Barbeque, a shack of a BBQ restaurant that serves pulled pork by the pound with a bowl of vinegar-based barbeque sauce on the side. It is loved so much by my family that anytime my Uncle Dusty visits Georgia from his home in Louisiana, Wallace Barbeque is his first stop.

Like any good Georgia barbeque restaurant, Brunswick stew is readily available on the menu. As a result I have eaten gallons and gallons of Brunswick stew in my lifetime.

Brunswick stew is a hunter’s stew which combines any meat that is available, sometimes even squirrel, with any vegetables that are locally available. The result is a bone sticking stock that is chock-full of sustenance.

It is also important to note that Brunswick stew recipes change by the region. Georgia’s versions is traditionally sweeter due to the use of a barbeque sauce poured in the stock. Virginia’s version just uses a tomato base.

A good point of reference for the difference in each region’s Brunswick stew is the Southern Floodway Alliance’s Community Cookbook. It lists a recipe for North Carolina Brunswick Stew. I could not find one for Georgia. Instead of using a sweet barbeque sauce like in my recipe below, the recipe calls for the combination of ketchup, vinegar, and sugar.

Regardless of the region, the modern Brunswick stew features two meats, pork and chicken. Gone are the days where most southerners used what they caught or what was readily available on the farm to cook. The surplus of local supermarkets has made placed cheap meat in every home.

The recipe below is merely a starting point. I based my recipe on the countless bowls of Brunswick stew I ate growing up. You can switch out the vegetables, lookup versions from other regions or just throw in anything that suits the moment.

A big pot of hearty brunswick stew and slices of bread

Georgia Brunswick Stew

On overhead view of the big pot of stew and bowls

Ingredients

  • 1 Pound of Smoked Pork Shoulder
  • 4 Boneless and Skinless Chicken Thighs
  • 1 16oz Bag of Frozen Lima Beans
  • 2 32oz Boxes of Chicken Stock
  • 1 Sweet Onion, peeled and diced
  • 2 14oz Cans of Stewed Tomatoes
  • 2 14oz Cans of Creamed Corn
  • 3 Medium Russet Potatoes, peeled and cubed
  • 1 Cup of Sweet Barbeque Sauce, or more to taste
  • Salt and Pepper to Taste

Instructions

  1. I start this recipe by saying that everything is to taste. Add more barbeque sauce at the end if you preferer a sweeter more pungent barbeque flavor. As for the chicken stock, I start with one box then add more towards the end of the recipe to get the stock thickness I desire.
  2. Place a heavy bottom soup pot or a Dutch over over medium heat, and pour in one tablespoon of olive oil. Sautee the onion until caramelized and translucent.
  3. Place in your chicken thighs, then pour over enough chicken stock to cover the chicken.
  4. Bring the chicken stock up to a boil, then reduce the heat down to medium-low. Cover the pot with a lid and cook the chicken thighs for 30 minutes.
  5. After the chicken has cooked, pour in your remaining ingredients. Turn up the heat as long as necessary to bring the stew back up to a simmer. Once at a simmer you can reduce the heat back to medium-low.
  6. Add as much chicken stock as necessary to get the stew to your desired thickness.
  7. Salt and pepper to taste.
  8. I cook the stew for at least one hour to allow the potatoes to soften. The longer you allow it to cook the better it gets.
  9. Serve with sliced white bread or cornbread.
  10. *For an even easier version, combine all of the ingredients into a crockpot. Cook on low for 8 hours.
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If you do not feel like making stew at home, here is my recommendation on a good local bbq spot.

My Favorite Cake Pop Shop in Savannah: Sweet Whimsy

My Favorite Cake Pop Shop in Savannah: Sweet Whimsy

HAVE YOU ever had famous cake pops? I have and I am never going back.

Unfortunately for me, I did not discover the professional (and television worthy) cake pops of Sweet Whimsy Shop until this year. I assure you, I have eaten my weight in cake balls to make up for lost time.

As a licensed cottage bakery, Sweet Whimsy Shop has been providing the Savannah area with unique and artful cake pops for some time and eventually made a star studded appearance on The Late Late Show. Impressively, Sweet Whimsy’s TV debut happened only three short years after opening shop doors.

Owner and master creator Becca Aronowitz quit her full time job as a middle school teacher in 2012 to begin her journey as a bakery owner. Her background in art has served her well.

“I’ve always loved creating, in any form, and I think I identify more as an artist or maker, than a baker specifically. I began taking after school art classes as a 7 year old. I have degrees in art education, and I was an art teacher for several years,” she explains.

The result is a bakery that focuses on ensuring each resulting product is a work of art. As far as cake pop art goes, she’s Andy Warhol.

Aronowitz takes the time to hand sculpt each and every cake popsicle before decorating them by hand. The attentive attention to detail is what sets her art on a stick aside from all other cake pop makers around the lowcountry. Each finished contoured, compact cake is worthy of the Louvre.

To create the luscious lollipops, Aronowitz mixes the perfect ratio of tender, moist cake with homemade frosting.

“I’ve always been committed to using scratch-baked cake & frosting for my cake pops. Many cake pop makers use boxed mixes and canned frosting, but I believe my creations should taste as good as they look, and if you’re going to make something as labor-intensive as a cake pop, shouldn’t it be worth consuming?” Aronowitz elaborates.

Using the correct amount of cake and frosting is extremely important. Too little frosting and the cake pop will be dry, crumbly, and difficult to shape; too much frosting and the resulting goodies will be overly sweet and taste only of icing.

Sweet Whimsy Shop has it down to a science. Every single lolli has a tender, slightly moist center that reveals itself upon chomping down on the crunchy outer shell of the treat. The cake itself melts in your mouth, allowing the flavoring of the pop to flood your palate.

After the cake and frosting is mixed, Aronowitz portions out each ball of cake. Then the cake ball is individually hand sculpted before being dipped into a chocolate shell.

I ask Aronowitz how she comes up with each inspired design, and she tells me, “Most of my ideas and designs are created in response to client requests. Sometimes a client will present a photo of a cake pop design she’d like reproduced. If that’s the case, and it’s not one of my designs, I try to customize it to avoid copying and I credit the original creator whenever they can be identified. Sometimes the client has a theme or general vision, and I try to create a cake pop collection that will coordinate with the theme, or realize the vision.”

For my set of cake pops, I asked that she make anything she felt like making. Aronowitz designed and delivered the cutest set of avocado, llama, taco, and cactus cake pops. The avocados are the newest addition to Sweet Whimsey’s portfolio.

Past designs have included anything from a thanksgiving turkey to taxi cab. I even found cake designed to look like a margarita glass on her website.
Inside each of my personal pops were the shop’s signature flavors, Yummy Vanilla Cake and Decadent Chocolate. Aronowitz told me that the vanilla and chocolate are the most popular flavors. The chocolate was my personal favorite.

Customers have the choice for a mix-in of sprinkles or candy into their design. Kiddie Party Mix is a vanilla cake with rainbow sprinkles layered in and the Chocolate Rainbow Explosion features chocolate cake with rainbow sprinkles.

Reese’s peanut butter cups fill the Vanilla Reese’s and the Double Chocolate Peanut Butter includes chocolate with peanut butter and mini chocolate chips. My next order will definitely test out one of the Reese’s inspired creations.

I ask Aronowitz if Sweet Whimsy offers any other special flavors. “I also offer seasonal flavors, like Green Velvet for St. Patrick’s Day. During September, October, and November, I offer Pumpkin Spice. It’s made with real pumpkin and spices like cinnamon and nutmeg, and it’s so good! Cozy Gingerbread was introduced this winter, after a test-taste vote during one of my pop-ups in November. I can also do custom flavors, like the Blonde Velvet I made for a friend’s wedding. It’s a red velvet recipe but made without the dye; I like it better that way!”

Sweet Whimsy Shop is constantly designing and creating, like any true committed artist. The success of the cottage shop has pushed Aronowitz to expand to other mediums.

“Cake pops are still the majority of what I make, but I am slowly expanding to include other small, very cute treats. The focus will always be on edible art that is whimsical, created with precision, and great-tasting. I have figured out how to do that very well with cake pops, but the vision extends further,” she says.
To be expected, just as much detail and finesse into all of her new treats and flavors.

If you take a peek at her instagram, @sweetwhimseyshop, you will find chocolate covered Oreos (with decorations of course), rice crispy pops, and many other brilliantly designed and decorated confections.

Original article is here.