Beachview Java & Juice

Beachview Java & Juice

Part of Tybee Island’s allure, to both locals and visitors, is its qualities that have withstood the test of time against its potential to become saturated with high-rise condos and chain businesses.

With that being said, it is a rare occasion that a new place pops up on Tybee, and in many cases it is a familiar Tybee business that expands its resume.

As of this summer, Beachview Bed and Breakfast now falls into that category, opening their very own coffee, juice, and breakfast shop.

Beachview Bed and Breakfast is located on the south end of the Island, and has been a Tybee staple for some time. Owners Frank and Karen Kelly expanded the bed and breakfast in 2015 by opening a wedding venue next door.

After operating the venue for sometime, Frank and Kelly decided to switch gears and focus their energy on coffee and juice—an easy model considering the team’s love of coffee and Karen’s love of juice, Karen tells me.

The storefront itself epitomizes Tybee Island—rustic wood walls, a white washed wood ceiling, seashell chandeliers, and wall to wall windows for that beachside airy feeling. Walking in, you immediately take in everything our tourists love about our quaint and rarely-changing Tybee Island.

When it comes to the menu, “the entire team spent time researching coffee shops, small cafes, and juice bars, and they just started throwing different items together to come up with their always changing menu,” explains Karen.

Let’s start with coffee, which is in my opinion the most important part of any morning. After trying several coffee roasters, Beachview settled on Rev Coffee from Smyrna, Georgia.

Karen tells me: “We really loved Nick, the owner of Rev Coffee, and his personality and coffee.”

The flavor of the coffee is smooth and subtle, a great canvas for any sugary or creamy accompaniment that may get stirred in.

The “Beachview Turtle is our signature coffee drink and it’s served either hot or cold,” Karen explains.

I went for the cold version because the morning I visited was a typical toasty Tybee day. Two shots of fresh brewed espresso are layered in a tall glass with milk, hazelnut syrup, caramel, chocolate, and whipped cream.

Turtle could not have been a more fitting name. The drink is sweet, almost tricking the palate into thinking you are drinking a milkshake, but not before your tongue is tickled by the slightly bitter tinge of roasted espresso.

The restaurant offers several other specialty coffee drinks, including a caramel macchiato, a white mocha, and something dubbed The Don, which is served with steamed milk and a dark chocolate syrup.

For those a little more traditional in their coffee selection, drip coffee or a French press is available. The espresso options are just as plentiful, ranging from an americano to a Cuban, which may be my favorite way to drink espresso.

A Cuban is a double shot of espresso served with raw sugar at the bottom. You stir in the hot shot, which creates a warm pungently sweet shot of rich, dark coffee.

Equally as delicious is the store’s robust selection of fresh fruit smoothies. Every single ingredient is fresh, which makes the price of only $6 unbelievable.

The Berry Chill smoothie was my first choice because the list of ingredients featured every ingredient that is right about summer. Fresh bright blueberries are layered with syrupy sweet pineapple, tangy thick yogurt, and refreshing coconut water.

The emulsion is almost too beautiful to drink, and goes down quickly due to the balanced yet quenching and light flavor.

The Blueberry Kiwi smoothie also features blueberries, but has the addition of kiwi, almond milk, and honey—extremely unique pairings that give the smoothie a heartier and creamier texture and taste.

On the healthier side, although I am not sure you can get much more beneficial than what is already offered, is the Mango Kale Smoothie.  The lightest of them all, the Skinny, is blended with cucumber, spinach, mint, and orange juice — a smoothie that would be easy to drink beachside bearing the summer warmth.

Although named Java and Juice, Beachview offers more than just good coffee and refreshing smoothies. Karen tells me “all baked goods are made in house” and “she does the majority of baking.”

You read that right: The menu includes fresh moist baked breakfast treats ranging from muffins to French toast.

Karen also mentions The Nest, which is a dish that was created “one day when we [Beachview] had some extra ingredients.”

It is easily the most unique item offered at the quaint restaurant. Served in its own individual dish, shredded hash browns, eggs, and ham are baked together, which are essentially all of my favorite breakfast ingredients. You will find little salty bites of ham floating amongst tender and fluffy eggs, and the bottom adds a bit of texture with crispy hashbrowns.

“Our Swiss Eggs have been a been a Beachview Bed and Breakfast favorite and has quickly become a Java Juice favorite as well,” Karen boasts.

Like the Nest, this breakfast dish is prepared and served in its own individualized dish and is created with a combination of breakfast meat, cheese, and eggs.

On the more classic side of bed and breakfast food offerings is the Oscar Quiche, but the preparation is in no way classic. The order comes as a single slice of cloud-like egg quiche; floating amongst the robust wedge is a bounty of wilted vegetables of spinach, carrots, peppers, onions, and more.

As to be expected, the bottom is a tender flaky pastry crust that is buttery without being soggy. The bold quantity of ingredients is what makes this version far from classic.

Original article can be found Here.

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Boiled Peanut Hummus

Boiled Peanut Hummus

For this post, you get a very short and simple recipe. This recipe that I love and go back to time and time again, so just because it is easy does not mean it is not delicious. I also wanted to share with you a savory recipe, which I feel as though I so rarely do.

Boiled peanuts are about as southern as it comes, and if you have never tasted them I am truly sad for you. For many southerners boiled green peanuts, although the concept of are one of those snacks that we turn to time and time again. Stop in almost any gas or this post, you get a very short and simple recipe. This recipe that I love and go back to time and time again; however, just because it is easy does not mean it is not delicious. I also wanted to share with you a savory recipe, which I feel as though I so rarely do.

Boiled peanuts are about as southern as it comes, and if you have never tasted them I am truly sad for you. For many southerners boiled green peanuts are one of those snacks that we turn to time and time again. Stop in almost any gas station below the mason Dixon, and you can grab a cup of hot (maybe not so fresh) boiled peanuts. On the short drive to Tybee Island from Savannah, there is a stop to get fresh steaming hot boiled peanuts, and let me tell you there is nothing better than sitting on the beach eating salty peanuts with an ice cold Coke. I even served boiled peanuts as a passed hors d’oeuvre at my wedding alongside pimento cheese sandwiches.

Often times our eyes are much bigger than our stomach, and we buy a bag that is too large to consume. Instead of letting the extra peanuts go to waste, I use them up replacing garbanzo beans with boiled peanuts in my hummus recipe. The result is something salty and delicious, perfect for scooping up with a toasted triangle of white bread.

I use this recipe time and time again because it is one of those dishes that your friends rave about when you bring it to a party or tailgate. When I am feeling extra fancy, and southern, I love to put a jar of the hummus on a platter next to homemade pimento cheese, bacon jam, and my pickled vegetables.

For those of you that have never tried boiled peanuts, I hope this recipe pushes you to step out of your comfort zone, or at a minimum inspires you to create something totally new from an everyday classic recipe.
I included red pepper in the recipe, which is optional. If you are like me and like a little kick, then add it. The hummus is just as delicious without it, so use however much you like.

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Boiled Peanut Hummus

Category: appetizer, dip, hummus

Cuisine: American

Ingredients

  • 4 Cups of Shelled Boiled Peanuts
  • 2 Cloves of Garlic, peeled
  • 1 Teaspoon of Salt
  • 1/2 Cup of Tahini
  • 1/2 Cup of Olive Oil, plus more as needed
  • 1/2 Teaspoon of Red Pepper in the powered form, optional

Instructions

  1. In a food processor, combine your shelled peanuts, garlic cloves, salt, tahini, olive oil, and red pepper if you like.
  2. Blend on medium until everything is combined and broken up. The consistency will not be totally smooth.
  3. If the mixture is too thick, add as much olive oil as necessary to get the hummus to the consistency you like.
  4. Store in a sealable container until ready to serve.
  5. Serve with vegetables of your choice, or toasted slices of white bread.
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Smith Brothers Butcher Shop’s Supper Club

Smith Brothers Butcher Shop’s Supper Club

The ultimate way for a restaurant or store to showcase its skill and imagination is by hosting a supper club, a temporary pop-up restaurant with a specialty menu. A recent new kid on the block of Savannah’s thriving trend of pop-ups is the beloved local Smith Brothers Butcher Shop.

The idea behind their supper club is to not only allow Chef April Spain to experiment and showcase newly inspired dishes but to also feature food from Smith Brothers’ popular suppliers.

I was lucky enough to attend Smith Brothers’ second supper club, which featured Grassroots Farms pork and produce from Canewater Farms. Chef Spain created and prepared the four course meal, which also featured wine pairings with a theme of rosé.

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To start the evening, the supper club hosted a cocktail hour filled with various hors d’oeuvres and a paired rosé. The rosé, paired by Matt Roseman with Ultimate Distributing, was Rosé All Day—a sparkling rosé that you could literally drink all day.

The wine “comes from the south of France and is a wonderful way to start the day,” Matt explained to the group. I agree completely.

A big beautiful wood cutting board was covered in various cheeses, all of which can be found at Smith Brothers, and of course a selection of various crackers sat next to the plate.

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Thick cut Beetroot Cured Salmon was artfully arranged on the table. Unlike most smoked salmon, this was served in thick slices which lended a heartier feel to the delicate fish.

Overall, the smoke was as subtle as the texture of the tender salmon, and the fish itself was lightly sweet.

Paying homage to the popular hors d’oeuvre bruschett was Smith Brothers’ rendition of tangy goat cheese smeared over toasted bread rounds with a topping of candy-like roasted red grapes — an upscale version more suiting for its counterpart of pink wine.

Also among the accoutremonts were Grassroot Farm Fried Pork Belly Skins, basically a pork rind on steroids. The fried pork was served simply with a dusting of salt and pepper.

It’s an appetizer that would have been easy to eat in excess, like when you open a bag of potato chips and cannot stop.

IMG_8463My favorite of the snacks were the Canewater Farms’ Fried Padron Peppers, which upon the first bite tasted like okra —and us Southerners love our okra. The savory little waxy peppers were tender and with a deep roasted flavor, a heavy dose of flaked salt sprinkled on the outside hit your mouth with a tiny jolt. I found myself going back for more and more because they were so poppable.

The first course, a smoked fig salad with Canewater Farms candied peppers and fresh watermelon atop a manchego cheese crisp was like nothing I have ever tasted. The figs had a whisper of smoky flavor, just enough to cut through the sweetness. The manchego crisp gave the dish a deeply nutty profile, and the watermelon freshened everything up.

This was a first course that I could eat again and again. The pairing, Brotte Rosé Cotes de Rhone, was the perfect accompaniment to complement the sweetness of the fig and watermelon, “Rome valley is where this rosé comes from…and is a blend of Grenache and Syrah,” Matt told the table before we devoured the first pairing.

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Smith Brothers owners Robert and Brenda Anderson were present and welcomed everyone as the meal started. Robert introduced Canewater Farms’ co-owner Rafe Rivers who explained that they “farm about twenty acres of vegetables over in Darien, Georgia. We are certified organic and we grow vegetables for about 50 restaurants.”

The second course, a play on surf and turf, was a perfect summer dish for any dinner party. Grassroots Farm pork belly and pan seared sea scallops were presented atop a bed of vibrant summer sweet corn puree.

The corn reminded me of the creamed corn that many Southern mothers make, creamed not by the addition of cream but by scraping the husks to extract the corn’s natural milk. The scallops were prepared the way every local loves them — crusted with a tender center — and the pork belly was rendered ideally.

For the third and main event, a massive slab of slowly roasted pork loin supplied by Grassroots was presented with velvety polenta from Canewater, grilled peaches, and basil butter. Chef Spain, in a way that I am certain was magic, rendered the fat and skin of the pork in a masterful way creating the crunchiest crust while maintaining a succulent fork-tender center.

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The polenta was most surprising, and had a flavor similar to that of peach pie from the addition of vibrant summer stone fruit. The rosé, Le Rocher Des Violettes Rosé, accompanying the pork was much darker than the rest due to ratio of red wine used in the blend, ideal to stand up to an exuberant main course such as luscious swine.

Though I am certain no one at the table saved room to eat dessert, hesitation was quickly relinquished after everyone tasted how delicious the “stuffed french toast” was. Two slices of buttery lemon pound cake were prepared using the method you would apply to french toast, and stuffed with blackberry compote and rose macerated cherries. Plopped on top, a semi-savory herbed cream, Chef Spain’s way to cut through the classically bold cake.

The pairing of port, made from a rose to with the theme, was just as spectacular as the final course itself. Matt explained he picked a port from Portugal, Quinta Do Tedo Rosé Port, that is made from “red wine grapes fortified with brandy, and aged for only six months.”

I plan on returning for as many of these suppers as I can, and if you would like to join me at one of their future supper clubs, Smith Brother’s emails the details with their mailing list.

Original article is here.

Savannah Spirits Chop House

Savannah Spirits Chop House

Classics renewed, from the menu to the building, is the best way to describe Savannah Spirits Chop House.

Upon stepping into the massive building that sits on the corner of Whitaker and West State streets, you will notice original Savannah Grey brickwork, art deco inspired fixtures, and wood that has been refurbished and repurposed from the old buildings.

I say “buildings,” because the restaurant and distillery of Savannah Spirits comprises four separate structures that initially, built around 1860, housed several different businesses.

The first two floors hold seating for hungry patrons. The first floor is where the main kitchen can be found along the with distillery. On the second floor is a private dining area and an upscale whiskey bar. The top floor, complete with its own balcony, will be a site for private events.

Executive Chef Peter Schott is the brain behind the menu, which can only be described as a modern approach to chop house classics. Do not expect to dine at the Chop House and get tired, boiled shrimp cocktail sitting atop a martini glass of bottled cocktail sauce, or a butter drowned steak plopped beside a foiled over-baked potato and some runny creamed spinach, which everyone has probably experienced.

Chef Schott’s menu starts innovative and fresh and ends similarly—a product of the fact that he “has been cooking for over thirty years,” he explains.

He has cooked in a wide array of kitchens including Savannah Quarters, the First City Club, and even owned his own restaurant in New York.

The shrimp cocktail you’ll enjoy is inspired by the Chef’s love of Hispanic cuisine. He says he is “really into tacos,” and a nod to this love is obvious in the style of shrimp cocktail he created.

Dubbed the Baja Style Shrimp Cocktail, the starter arrives at your table bright and bold in both flavor and appearance. Giant sweet coastal shrimp are coated and cooked in a special sauce and served atop bright avocado mash and cilantro with a melody of pickled red onion, fresh jalapenos, radish, and cucumber.

This dish has everything you could want, crunch, creaminess, spice, sweetness, tang, and all of the fresh flavors of the vegetables.

Just like the shrimp cocktail, the Tuna Tartare is nothing close to a boring. For his rendition, Chef Schott says he “played with the flavors of borscht,” which is apparent in the use of beetroot and hard boiled eggs.

The beets were selected as the co-star to the tuna because they can stand up to the rich meaty fish, and in-fact become the star of the dish. Cooked down, removing all of the earthy notes, the beets are tender and melt away in you mouth in an identical manner as the delicate raw fish, making the two almost indistinguishable.

The starter is tossed in light horseradish creme fraiche that coats your palate with just enough fat without overpowering anything else. To finish the dish, a sprinkling of grated egg and dill.

The Lamb Meatballs offer a heartier starter than the two counterparts mentioned above. The plateful is served artfully arranged with an array of accompaniments that almost resemble a Pollock painting, almost—and I mean almost—too pretty to eat.

Your fork will glide through the delicate lamb meatballs before loading it up with the layers of punchy pesto, crispy cabbage, aromatic almonds, earthy eggplant, golden raisins, and a ton more. Although there are more ingredients than I can include each one works in harmony with the other, not overpowering the last.

For one of the mains, Chef Schott has included a meatier fish that can take just as much as a leading role as a steak. The Grilled Atlantic Swordfish Fillet looks picturesque, served with grill marks created by Chop House’s six-foot woodfire grill, which I’m told by Chef Schott “is the anchor of the kitchen” and menu.

Chef Schott’s current use of wood with the grill is “red oak” because it a “good burning” wood, meaning that it burns slower than most.

Plated next to the fish is a side that is influenced by caponata, a Sicilian eggplant dish comprised of a cooked vegetable salad. The swordfish itself is juicy, with a tickle of smoke, but is only boosted by the complex and deep flavors of the caponata which brings a warm homey feel to the entree.

The final touch, which you would expect from a seasoned chef, is a grilled half of a lemon, the addition of which brings brightness to slice through the warmth.

Chef Schott’s approach to steak is awe-inspiring with a lack of dilution and a textbook preparation. It says a lot about a Chef (and a restaurant) willing to serve their steak with very little to accompany it on the plate.

Out of all of the  beef, I tried the Prime Center Cut Filet, but as you can imagine, the Chop House has plenty of beef options to satisfy your taste. Simply prepared, which is bold for any chef, the filet is salt and peppered with a thoughtful hand, seared exquisitely on the woodfire grill, and finished with a careful amount of herb butter.

The wood fire adds a whisper of smoke and a textbook charred crust while keeping the center of the steak delicate and tender. Plated with the steak, a lightly charred onion and tomato, both acting to balance any fat the steak presents.

Of course, if you want more food to go with your steak, the restaurant offers plenty of delectable options as side items.

Chef Schott puts it perfectly: “The food is a lot more than just steaks, it is more about clean crisp flavors.”

Which means you will come in for a steak and be pleased to discover the depth and complexity of Chef Schott and Chop House’s menu.

The original article can be found Here.

Piñata Funfetti Cake

Piñata Funfetti Cake

If you ask most cooks or bakers why they love being in the kitchen, many will tell you it is not the actual making of the recipe but the joy of sharing it with others.

For me that joy amplifies with the opportunity to bake a celebration cake for those that I love — especially when it is for one of my nieces or nephews. With my nephew’s third birthday party approaching, my sister asked that I bake him a special cake. He asked that his party be Trolls-themed. So, deciding on the type of cake was easy—funfetti—because it matched the rainbow theme.

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Because my nephew may or may not be my favorite of the group, I wanted to take the simple funfetti cake up a notch by making it piñata style.

A piñata cake is a cake that has the center removed and filled with candy or sprinkles. I choose both. It is an easy method to apply to any layered cake and creates a very dramatic effect for your cake eaters. Once you cut the first slice, the center comes pouring out.

My nephew absolutely loved the effect; you can see his little hands sneaking some candy as I tried to snap a picture.

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To cut the sweetness of the sugary cake and center, I went with a cream cheese frosting. This takes the cake from one note to several, especially for the adult party goers.

As for decorating the outside of the cake, stick with what your are capable of. If you have never used fondant, try your first time with a smaller project. The same goes for any technique you haven’t used much. I knew I could create a semi smooth and level cake, so that is the method I applied to get a show stopping cake.

Really, with my sister hosting the party outside at her cow farm I am sure any cake decorations would have done just fine.

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A few tips for cake decorating:

• Let your cakes cool completely before assembling. The cake will fall if you do not.

• To make your cake level take a perforated knife and slice off the rounded top of each layer.

• After layering the cake with icing, always coat the outside with a crumb layer of icing. This will give the cake a cleaner finish.

• After the crumb layer is on, stick your cake in the fridge to allow the icing to set up. This will help hold the cake together.

• To smooth the final icing coat, use a cake scraper or even a large plaster knife.

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Funfetti Cake

Ingredients:

  • 2 Sticks of Butter, Softened
  • 2 Cups of Granulated Sugar
  • 1/2 Cup of Brown Sugar, packed
  • 1 1/2 Cups of Buttermilk
  • 4 Large Eggs
  • 4 Egg Yolks
  • 4 Cups of Cake Flour
  • 1 Teaspoon Baking Soda
  • 2 Teaspoons Baking Powder
  • 2 Tablespoons of Vanilla Extract
  • 1 Teaspoon of Salt
  • 1/2 Cup of Sprinkles

Directions:

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Prepare your four 6-inch cake pans by first rubbing them with Crisco or butter, then coat the lard in flour. Be sure to dump out the excess flour. Set pans aside.
  3. In a large whisk together your flour, baking soda, baking powder, and salt.
  4. In a second large bowl whisk together your eggs, buttermilk, and vanilla.
  5. In your stand mixer or with a hand mixer on medium, beat together your butter and sugar. Continue to beat for at least five minutes until butter becomes pale and fluffy.
  6. Start 1/3 of your wet mixture and add it in, mixing until combined.
  7. Add 1/3 of your flour mixture, mix until combined. Continue with 1/3 wet, then 1/3 dry, repeating until all of the ingredients are mixed in. You should end with the last third of your flour mixture.
  8. With a spatula, fold in your sprinkles.
  9. Evenly divide your batter into your prepared cake pans.
  10. Bake on the center rack for 30 minutes or until a toothpick inserted in the center comes out clean.
  11. Let you cake cool on a wire rack before assembling.

Cream Cheese Frosting

Ingredients:

  • 2 – 8 Ounce Blocks of Cream Cheese, softened
  • 1 Stick of Butter, softened
  • A 1 Pound Box of Powdered Sugar
  • 1 Tablespoon of Vanilla Extract
  • 1 Teaspoon of Salt

Directions:

  1. In your stand mixer or with a hand mixer on medium speed, beat together your butter and cream cheese.
  2. Next add your extract and salt, mixing to combine.
  3. Add in the powdered sugar a little at a time, being sure to mix in the last amount before adding more.
  4. Beat frosting until all of the ingredients are combined, then continue to beat for another minute or two until the frosting becomes fluffy.

Piñata Cake

Ingredients:

  1. 6.25 Ounce Container of Sprinkles or Candy
  2. Funfetti Cake (above)
  3. Cream Cheese Icing (above)

Directions:

  1. Level your cake layers by removing the rounded tops with a knife.
  2. Cut a 1 to 1 1/2 inch hole into the center of three of the four layers of cake. A small cookie cutter will work fine.
  3. Using 1/3 of your icing, assemble your cake. First layer the three tiers that have a hole in them by placing frosting in-between each layer of cake, then pour in your sprinkles, last top with the whole and last layer of cake. .
  4. Apply 1/3 of your icing to the outside of your cake, creating a crumb coat.
  5. Let the cake rest in the fridge for at least 30 minutes.
  6. Apply the remaining 1/3 of icing to the outside of the cake, smooth with a frosting smoother.
  7. Decorate or top the cake how you desire.

Vedette Creperie

Vedette Creperie

Savannah is known for its beautiful squares that are surrounded with historic homes and filled with moss-laden, low-hanging trees.

Much credit for Savannah’s growth and continuing beauty can be attributed to the Savannah College of Art and Design, and the college’s efforts to preserve and restore many buildings within the Historic District.

Now the same thing can be said for the ever changing culinary scene in Savannah. SCAD not only renewed many buildings that can be found all over the city, but the school has also opened five culinary shops around town.

As part of their efforts, SCAD has opened Vedette Creperie and Sweets within the Lucas Theatre. Vedette is Savannah’s newest crepe and baked good shop that serves patrons of both the Lucas and all of Savannah alike. You can grab a quick crepe and drink to enjoy as you enjoy the Lucas’s latest offering, or pop in just for a crepe itself.

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First on the menu you will find Vedette’s sweet crepes, and at the very top of the list is the Red Velvet Cake Crepe. Upon reading the menu, I imagined the crepe batter itself to be red and made to taste like red velvet.

Vedette outsmarted me, and when the crepe arrived at the table I was delightfully surprised to find that instead they layer the crepe with fresh moist crumbles of actual red velvet cake, mascarpone cheese, and chocolate chips.

The red velvet cake is baked specifically for their special crepe. The mascarpone cheese keeps the dish lighter than its traditional counterpart, cream cheese, while the chocolate chips add the perfect crunchy texture.

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As for the star of the dish, the cake, it is light and moist, just like your mom makes it.
Beyond the decadent fillings, the size of Vedette’s crepes truly sets them apart. I would consider theirs to be two to three times larger than your average crepe, and to accommodate their size the store has a special paper holder for taking the crepe with you and eating it on the go.

Vedette also offers kid size crepes which “are smaller and slightly easier to hold,” says Director of Auxiliary Services Lauren Bell.

Next on the menu you will find the Bananas Foster Crepe, which tasted even better than you can imagine. Banana bread pudding and fresh bananas are piled inside of this crepe.

For the crunch factor, banana chips are added to the top along with whipped cream and a sticky rum sauce. The mixture of fresh, dried, and bread pudding bananas contribute a deep banana flavor to the dish without overpowering the palate.

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The Blueberry Lemon Crepe features classic flavors of summer dessert, lemon curd and fresh blueberries. Ricotta is the cheese of choice to fill this sweet treat, which is a mild flavored cheese that adds a creamy airy balance to a the tangy lemon curd.

Just like most everything featured on their menu, the lemon curd is made from scratch and not poured from a can. The blueberry lemon crepe has been their “most popular just because it is great for summer, it is light and fresh. If you like lemon it is the right amount of tart,” Lauren explains.

My favorite of the bunch was the Italian Crepe, and no, it does not come stuffed full of meats like you’d find in an Italian sub — it’s much better than that.

Layered inside the delicate crepe is salty sweet prosciutto ham, nutty tangy manchego cheese, bright yet sweet fig jam, and spicy fresh arugula.

To finish the dish is a dark sticky drizzle of balsamic vinaigrette. Manchego cheese, my favorite cheese, is Spanish cheese made from sheep’s milk.

Like I said, this version trumps a typical Italian sub by using elevated ingredients to create a more adult version. As you cut into the crepe, or just pick it up and bite it, the fig jam immediately oozes out.
Next your tongue is coated in the salty flavor of pork before being washed away with the bright peppery flavor of the arugula and warm melted manchego. As for the balsamic, it adds just the right amount of tang.

If you are looking for a crepe that is a bit more classic, the Croque-Monsieur should be your go-to. For Vedette’s version, they stuff their oversized crepe with ham, bechamel, Gruyere, and arugula.

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The opposite of classic is the Banh Mi Crepe, which takes inspiration from the spicy Vietnamese sandwich. Traditionally a banh mi is layered with pork or chicken, pickled vegetables, cucumbers, and a spicy mayonnaise, all atop a sliced crunchy baguette.

Vedette gets rid of the clunky french bread and layers their crepe version of the Vietnamese sandwich with fresh, tender shrimp, making the entire dish feel light — perfect for a summer lunch in our Savannah summer heat.

Other unique savory crepe creations you will find available is the Mediterranean crepe with hummus, red pepper, cucumber, and feta, and the Korean BBQ jammed with pulled pork and pickled vegetables. Both of which I will be back to try.

Vedette’s menu is not limited to crepes, as of a few weeks ago the store began offering fresh smoothies.
“The yellow smoothie is President Wallace’s favorite” smoothie, I am told by Lauren. She explains that SCAD President Paula Wallace has come into each restaurant operated by SCAD to taste the dishes.

In the store you will also find an assortment of delicate baked goods made in-house at their sister store, Gryphon Tea Room. Also available is an assortment of fresh hot brewed coffee drinks, because what goes better with dessert than coffee?

The menu changes with the seasons, and “has something for every part of your day,” Lauren says. You can come in for a morning coffee or smoothie, stop by for a light savory lunch crepe, and finish your day with a sweet unique crepe.

My original article can be found here.

Chard, Bacon, & Corn Pizza

Chard, Bacon, & Corn Pizza

My mother and my uncle (her brother) have an extremely green thumb. If a green thumb is something you can inherit, they definitely got it from my great grandmother.

As for me—well, my thumb is probably kind of that weird color in-between yellow and light green.

For the last couple of years I have been planting a summer garden. I have done okay, but I would dub my prowess less than masterful. Each year has yielded different bounties with some crops more successful than others. I will add, the heat of Savannah makes it much more difficult to be successful. I am practically watering my garden twice a day.

This year I added Swiss chard to my list of plants, which have always included tomatoes, peppers, and squash. As it turns out, Swiss chard is rather easy to grow other than having to water it a bit extra that most of the other plants.

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Once one of my chard crops was too large for its spot, I decided it was time to cut it and cook it. I have found that my favorite part about summer, aside from the ample time at the beach, is the summer bounty that is available. Every single fruit and vegetable at the store tastes so delicious and fresh.

This recipe takes a plain old pizza dough and spruces it up with bacon (because everyone loves bacon), fresh summer corn, and swiss chard from my garden.

I use bread flour for this recipe because it creates a thinner, crispier crust. If you do not have bread flour you can use regular all purpose, but be aware your crust will be slightly chewier…but still delicious.

If you do not want to make your own dough, pop by your local pizzeria and buy a ball or two from them (it is better than the frozen version).

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Pizza Dough

Ingredients:

  • 2 Teaspoons of Active Dry Yeast
  • 1 and 1/2  Cups of Room Temperature Water
  • 4 1/2 Cups of Bread Flour
  • 2 Teaspoons of Salt
  • 3 Tablespoons of Olive Oil

Directions:

1. In a small bowl, combine your yeast and water. Let sit for 3 minutes to allow yeast to bloom.
2. In your stand mixer, combine flour and yeast mixture. Mix to combine.
3. Add your olive oil and salt, then mix to combine.
4. Attach your dough hook, and knead the mixture on medium-low for 4-5 minutes or until dough comes together and looks smooth. If mixture absolutely does not come together you can add a tablespoon or two of olive oil.
5. Place your dough in an oiled bowl, and cover with oiled plastic wrap.
6. Let sit on the counter for one hour, or until doubled in size.
7. Gently turn out the dough and divide into two balls for use.
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Swiss Chard, Bacon, & Corn Pizza

Ingredients:

  • 1/2 Package of Thick Cut Bacon
  • 2 Ears of Fresh Corn
  • 2 Cups of Swiss Chard
  • 1 Clove of Garlic, minced
  • 1/2 Cup of Mayonnaise
  • Juice from 1/2 a Lemon
  • 2 Cups of Shredded Mozzarella
  • Extra Virgin Olive Oil
  • Salt and Pepper

Directions:

  1. Prepare your bacon first. Preheat oven to 350 degrees Fahrenheit.
  2. Place bacon in an even layer on a baking sheet.
  3. Bake the bacon for 30-45 minutes or until it has reached your desired doneness.
  4. Remove bacon from oven and drain on a paper towels, set aside.
  5. Turn oven up to 450 degrees Fahrenheit or preheat your grill.
  6. In a small bowl combine mayonnaise, lemon juice, and minced garlic. Stir until fully combined. Set aside.
  7. Rinse, remove the stems, and coarsely chop your Swiss chard.
  8. Heat a small skillet over medium with one tablespoon of olive oil.
  9. Cook Swiss chard in the heated skillet until very lightly wilted. Remove from heat and set aside.
  10. Rinse your corn, then cut kernels away from the core. Set kernels aside.
  11. Prepare your pizza paddle or baking pan with a heavy amount of flour or semolina flour to allow dough to slip off easily.
  12. On a floured surface, turn out one of your pizza dough balls.
  13. Stretch, toss, or roll your pizza dough to your desired size. Each dough ball could fairly stretch up to 8×8.
  14. Place the stretched dough onto your prepared pizza paddle or baking sheet.
  15. Lightly drizzle your dough with olive oil.
  16. Spread two tablespoons of garlic mayonnaise over your prepared pizza dough.
  17. Sprinkle dough with salt and pepper.
  18. Spread 1/4 cup of your mozzarella over the pizza dough.
  19. Next, spread 1/2 of your corn, 1/2 of your Swiss chard, and 1/2 of your bacon over the pizza dough.
  20. Top the pizza with 1/4 cup of mozzarella.
  21. Repeat the process for preparing the pizza with the second pizza dough ball.
  22. Once you have both pizza prepared, cook on the grill or in the oven until the edges of the crust are golden brown and the cheese is bubbling.

Georgia Hotdogs + Low Country Boil Corn

Georgia Hotdogs + Low Country Boil Corn

Today, you get two recipes in one post. Thanks to none other than my fried and fellow blogger: A Common Connoisseur.

A few days ago, she asked that I come by, spend the day cooking, and take pictures of what we made. What we came up with were funky grilled hotdogs, a side to go, and of course a dessert. She has a pool at her house, so we were naturally drawn to hanging out by the pool while making yummy food.

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I wanted to go with all things southern because I am slightly obsessed with southern food, and her portion was a bit more tropical. Both flavors are perfect for grilling on a lazy summer day lounging by the pool while avoiding turning on the oven.

Hotdogs (and hamburgers) are the perfect summer food, but we did not want to make just any old hotdogs with ketchup and mustard. For this recipe, we take hotdogs up a notch by topping them with simple, delicious, and unique ingredients.

My topping pays homage to my home state, Georgia, with the use of fresh peaches and Vidalia onions. To take the dog over the edge, bacon and a creamy buttermilk mayonnaise were added.

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The side, corn, is inspired by elote, the delicious Mexican street corn, and Savannah’s favorite party food — low country boil.

For those that have never had low country boil, let me explain the basics of what it is. Most of the low country has a favorite food that they love to serve at parties, mainly because it feeds a ton of people and highlights the coast’s sweet local shrimp. Low country boil is comprised of a huge batch of corn on the cobb, sausage, shrimp, and potatoes all boiled together in Old Bay seasoning or something the like. After it is cooked, the entire batch is dumped out onto a table that is covered in newspaper for everyone to gather around and eat with their hands.

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Maria went with a bahn mi inspired hotdog, which turned out absolutely yummy due to the use of a homemade peanut sauce. She also took care of dessert, which was a no churn ice-cream layered with fig and orange jam. The crazy part, she made it into an adult ice-cream float by topping it with sparkling rosé.

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Here recipes can be found here.

As for the photos, some of hers can be found on this post as well as all of mine!

Low Country Boil Corn

Yield: 6

Ingredients

  • 6 Ears of Corn on the Cob
  • 1/2 Cup of Mayonnaise
  • Juice from 2 Lemons
  • 1/2 Cup of Parmesan
  • 3 Tablespoons of Old Bay Seasoning Powder
  • 1/2 Cup of Fried Onions, chopped
  • Salt & Pepper to Taste
  • 2 Tablespoons of Melted Butter

Instructions

  1. Low Country Boil Corn
  2. Ingredients:
  3. • 6 Ears of Corn on the Cob
  4. Prepare and heat up your grill.
  5. While the grill heats, combine your mayonnaise, lemon juice, and a pinch of salt and pepper. Stir to combine and then set aside in the fridge.
  6. Next, clean the corn cobs by removing the husks. Coat the corn with your melted butter to prevent sticking on the grill.
  7. Grill the corn until there is a light char all around each ear.
  8. Immediately after removing your corn from the grill, brush each ear of corn with the mayonnaise mixture. Be sure to coat all sides of the corn.
  9. Next coat the corn with your parmesan, followed by your old bay seasoning, and finish by topping with the chopped fried onions.
Recipe Management Powered by Zip Recipes Plugin
https://epicuropedia.com/2018/07/23/georgia-hotdogs-low-country-boil-corn/

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Georgia Hot Dogs

Ingredients:

• 12 Hotdogs
• 12 Hotdog Buns
• 2 Peaches, halved
• 1 Vidalia Onion, sliced with the rings in tact
• 1/2 Package of Bacon
• 1/2 Cup of Mayonnaise
• 3 Tablespoons of Buttermilk
• 3 Tablespoons of Fresh Parsley, chopped
• Salt and Pepper to Taste
• Olive Oil

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Directions:

1. Prepare and heat your grill.
2. While the grill heats, in a small bowl whisk together your mayonnaise, 2 tablespoons of parsley, buttermilk, and salt and pepper to taste. Set aside in the fridge.
3. Grill your bacon to your desired doneness. Remove bacon from grill once cooked and drain on a plate covered with paper towels
4. Lightly coat your onion and peaches with olive oil to prevent sticking. Grill the onion and peaches until they have light char marks.
5. Remove from the grill and set aside to cool.
6. While the peaches and onion cools, grill your hotdogs.
7. Chop your onion, bacon, and peaches into large chucks then combine together. Set aside.
8. Remove your hotdogs from the grill, and lightly grill your hotdog buns.
9. Prepare your hotdog by placing the hotdogs into the hotdog buns, topping each hotdog with your peach and onion mixture, then pouring your mayonnaise sauce over the peaches.
10. Sprinkle with remaining parsley.

Service Brewery

Service Brewery

THE FIRST THING I loved when I moved to Savannah a few years ago is that most locals like to enjoy a cold one, especially after a stereotypically hot day.

So, it was no surprise that Serving Brewing Company was a quick and long term success, especially after sipping down any of their thoughtfully crafted beers.

The story of Service Brewing began in 2012 when a local SCAD graduate, Meredith Sutton, gifted former Army commander and Iraq veteran Kevin Ryan a home brewing kit. A short two years later, they expanded their love affair to a partnership and a love affair with beer, opening Savannah’s Service Brewing Company.

Meredith focuses on events, branding, and marketing, while Kevin handles logistics, operations, and recipes, but each also focuses on giving back to our community and veterans.

Year round the brewery sells their Ground Pounder India Pale Ale, or IPA, Compass Rose IPA, Rally Point Bohemian Style Pilsner, Scouts Out Honey Saison, and Battlewagon Double IPA.

The Compass Rose IPA is their “best selling year around beer on the market,” says Kevin.
To create the signature India Pale Ale Service brews each batch with grapefruit, pear, passion fruit, and orange. Although the addition of fruit adds a touch of sweetness, the beer is extremely aromatic and balanced by both the hops and tangy kick of citrus. Out of all of Service’s IPAs, the Compass Rose is Kevin’s go-to IPA.

Rally Point, a session beer, is a great beer for drinking “year round…chefs love Rally Point after being in a hot kitchen all night. At the end of the day, that is what they want,” Meredith explains when I ask for a summer beer recommendation.

The lower alcohol level and light refreshing flavor make it a perfect beer for sipping while enduring the sweltering Savannah summer heat. Rally Point Pilsner has become

Kevin’s favorite beer “is always the most recent beer [they’ve] brewed” because the brewery has a rotation of seasonal and limited release beers.

On tap for the limited releases list when I visited was the Gun Bunny Witbier, the Savannah Bananas Cerveza, the Old Guard Biere de Garde, and an Imperial Raspberry Blonde.

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“Gun Bunny is a witbier that has Indian coriander seed, cardamom, tangelo peel, and mandarin orange, which is the reason it is summer seasonal,” Kevin tells me while explaining how light and refreshing the beer is.
While I sat at the bar of the tasting room chatting with Mike, I tasted (or gulped down) one of their research and developing beers — the Cafe Macchiato Porter. The porter was rich in chocolate flavor with ideal amount of roasted espresso, and although created with deep decadent flavors, the beer was not heavy at all.

Service Brewery creates small batches — dubbed their research-and-development beers — taking inspiration from anywhere to create new and unique beers. This process allows the brewery to fine tune their process while offering exciting new things to the locals, but the beers are only available in the Taphouse.
One of their research and development beers brewed every year for the Ossabaw Island Pig Roast is the Ossabaw IPA. To create the beer, Yaupon holly from the Asia tea company is used in the brew, and the proceeds of the beer sales are donated to Ossabaw Island Foundation.

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To celebrate their fourth year as a thriving local business, Service brewed a special batch of IPA that will be available at their Anniversary party this coming Saturday, July 21st.

I was lucky enough to try the Imperial Milkshake India Pale Ale after it was poured straight from the tank, and let me tell you that I have never felt cooler or more honored in my life. The hospitality of Kevin and Meredith was a perfect reflection of the way they run their business and treat their guests.

The special brew is a beautiful, milky, glowing shade of light amber, and the milky part is important. A growing movement in the brewing community is the milkshake style IPA which lends a cloudier, but not in a bad way, type of brew unlike the traditional clearer IPA. The result is a full bodied mouthfeel and a reduction in the hoppy bite that many IPAs have.

Milkshake IPAs are not only characterized by their hazy appearance but also the addition of fruit or vanilla. For their version, Service went with fruit and honey — not just any honey, but Savannah’s loved and local honey from Savannah Bee Company. The choice in fruit, perfect for summertime, was passionfruit.

The fragrance is sweet, and when drinking it your mouth fills with the creamy flavor of passion fruit, next comes the honey, and the finish is a slight kick of hops. The beer is one that goes down as easily as juice, but be careful because it boats an alcohol content of ten percent.

If you do not catch the delicious hazy IPA at Service’s anniversary celebration, you can find it around town, like many of their limited releases, canned and available to purchase.

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The beer can containing the beer is as unique as the beer itself and will feature original art created by local artist, and friend to Kevin and Meredith, Will Penny.

This year, the anniversary party will be free of an entry cost and will kick off July 21st at noon. Not only can you drink as many Imperial Milkshake IPA’s as you can stand, literally, but the party will include music, food, and more.
The first part of the day will feature food from Chazito’s Latin Cuisine and music from DJ Jose Ray. As the day goes on musical guests the Hypnotics and CUSSES will play, and Big Bon will be there to fill your bellies. I hope to see everyone there.

Original Article can be found here.

Korean BBQ Bibimbap Bowl

Korean BBQ Bibimbap Bowl

Just a few days ago I posted a recipe on how to cure egg yolks, specifically my style  using Korean Chili Powder.

But, I am confident most of you are like: how in the world can I even use cured egg yolks?

Plenty of ways! The texture is similar to a soft cheese therefore the ideal use is to grate it over a dish. Many chefs love to grate them over fresh pasta.

Since the egg yolks I cured were covered in Korean spices, the best route for these bad boys is a dish with Asian inspiration. My choice? The bibimbap bowl.

Lets start with what a bibimbap bowl actually is. It is a traditional Korean dish and is normally served with a base of rice that is topped with roasted vegetables, meat, a sauce, and an egg. The vegetables can range from carrots to peppers or cucumbers, and the meat is usually beef but can often be another type of protein. As for the sauce, the traditional sauces such as gochujang, soy, and a few others are used. Last, the egg, which is in my opinion the most important part. However the egg is used, it is normally served with a runny yolk, adding a bit extra sauce to the equation. Before the bowl is eaten, all of the ingredients are stirred together. The beauty is, there is no right or wrong way to create a bibimbap.

When I lived in Atlanta there was a local Korean Mexican fusion spot where my husband and I always played weekly trivia. It was through this restaurant that I was introduced to the concept of the bibimpap bowl and many other delicious Korean delicacies. I grew to love kimchi as well. They also offered these amazing Korean barbeque nachos — that I will be recreating for a blog post one day!

Since moving to Savannah from Atlanta I have struggled to find bibimbap bowl as delicious as the one we ate every week at trivia. So when you cant find it, you recreate it.

For this recipe, I forwent the traditional bulgogie, thin marinated slices of grilled beef, for Korean barbeque. My version uses a crock pot, which is by no means traditional or correct, but it is easy and guarantees tender meat.

For the rice, I steamed jasmine rice the day before and pan seared it for a crunchy outer layer.

The vegetables are your choice, but I am partial to bok choy, so that was my green. You can trade out any vegetable in this recipe to what you love or have.

This recipe makes at least four to six bowls depending on how large you prepare them.

Crispy Jasmine Rice

Ingredients:

  • 2 Cup of Jasmine Rice
  • 3 Cups of Water
  • 2 Tablespoons of Sesame Oil
  • 1 Teaspoon of Salt

Directions:

  1. The day before you want to eat your bibimbap bowl prepare your rice.
  2. Rinse your rice under cold water until the water runs clean.
  3. Pour your rice into your rice cooker, and cover with water.
  4. Set the cooker to cook.
  5. Once rice is cooked, store in the fridge in a sealable container.
  6. The day you want to eat the bibimbap bowl, remove rice from fridge.
  7. Heat sesame oil in a medium skillet on medium-high heat.
  8. Once oil is rippling, gently pour in your rice and pack down into a pancake.
  9. Sprinkle over salt.
  10. Let rice cook on one side, without stirring, for approximately four to five minutes.
  11. Flip the rice and cook for the same on the other side.
  12. Serve cooked rice in the bottom of your bibimbap bowl.

Korean Barbeque

Ingredients:

  •  2 1/2 pounds of Beef Roast or Loin
  • 1 Cup of Soy Sauce
  • 2 Cloves of Garlic, minced
  • 1 Teaspoon of Sesame Oil
  • 1/2 Cup of White Rice Wine Vinegar
  • 1 Teaspoon of Fresh Ginger, peeled and grated
  • 1 Teaspoon of Black Pepper
  • 2 Tablespoons of Gochujang (Korean pepper paste)
  • 1/2 Cup of Light Brown Sugar
  • 1 Pear or 1 Kiwi, peeled and diced
  • 1/2 Cup of Chopped Scallions

Directions:

  • In a mixing bowl, combine all ingredients but for the beef.
  • Stir until fully combined
  • Place your beef in a crockpot, then pour sauce over the beef.
  • Cover and cook on low for at least four to six hours, until beef is fork tender and the sauce has thickened.
  • Set temperature of crockpot to warm until ready to serve.

Bibimbap Bowl

Ingredients:

  • 4 Heads of Baby Bok Choy, sliced from bulb base and rinsed
  • 1 Clove of Garlic, minced
  • 1 Tablespoon of Soy Sauce
  • 1 Tablespoon of Sesame Oil
  • 1 Cucumber, sliced
  • 1/2 Cup of Carrots, sliced into matchsticks
  • 1/2 Cup of Fresh Beansprouts
  • Korean Cured Egg Yolks, one for every two bowls
  • Korean BBQ Beef
  • Crispy Jasmine Rice

Directions:

  1. Prepare your rice according to the recipe above. While it cooks prepare your bok choy.
  2. In a medium sauce pan heat sesame oil over medium heat.
  3. Place bok choy in the pan, and cover with soy sauce. Cook until slightly wilted.
  4. Add in your minced garlic, and cook until garlic is fragrant.
  5. In each bowl, place the desired amount of rice in the bottom of the bowl.
  6. Top with cooked bok choy, Korean bbq beef, carrots, cucumber, and beansprouts.
  7. Grate 1/2 of the Cured Egg Yolk over each bowl.
  8. Serve with desired toppings like gochujang sauce, kimchi, siracha, soy sauce, green onions, sesame seeds etc.