A Review of Savannah’s Newest Teahouse: La Petite Abeilles

A Review of Savannah’s Newest Teahouse: La Petite Abeilles

Hospitality is one of the major qualities that defines being Southern. For many of us, anytime we host a guest we immediately offer them a glass of iced tea or some warm food. The same applies when we are guests in our another Southerner’s abode.

When I heard about the concept of a new tea house in Savannah, La Petite Abeilles, I thought the restaurant would be nothing short of a perfect fit in our town.

Chef and Owner Mia Guerin opened the doors to her home and La Petite Abeilles only a few short weeks ago. The Teahouse and restaurant sits within the walls of a classic and beautiful historic Victorian home on Barnard Street.

Guerin is doing the Southern thing and offering her guests the opportunity to sit on her wraparound porch and drink some tea. She relocated to Savannah from San Diego because her daughter began studying at SCAD. Before her short-lived move to San Diego, Guerin operated Miss Guerin’s Tea House and a full size bakery in Mesa, Arizona.

As for the name, Guerin explains why coming up with that was the easy part:“My dad is French. Growing up there were three daughters, and my dad used to sing that to us, La Petite Abeilles — the little bees. It is actually spelled incorrectly…but my dad used to sing the La, so it is personal.”

The menu of La Petite Abeilles pays homage to parts of Guerin’s menu at Miss Guerin’s Tea House while incorporating new creations as well.

Guerin explains how she approached creating her new menu as college English major: “Jane Austen is one of my favorite authors, so you will see there is Jane Austen characters within the menu. Everybody who is not from Jane Austen is either one of my kids or one of my nieces or nephews.”

As Guerin puts it, almost every single item available is made in house. She says “there are very few cans, tomatoes and beans I think we have in cans.”

To properly execute each dish, Guerin hired two Chefs that just graduated from The Virginia College, Tyler and Maddie. Every single baked good used by the restaurant is baked in their kitchen, even the sliced bread.

I asked Guerin where she sourced some of her local ingredients and her response doesn’t disappoint: “We use all fresh herbs, and I grow those here. From the rosemary, thyme, sage, mint, and pretty much everything. Tyler will walkout with a pair of sissies to clip the rosemary for his rosemary bread”.

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My husband and I went to try the brunch menu. He spotted the Grand Mariner Stuffed French Toast and could not resist. The menu offers more than just brunch or tea—lunch is available as well.

Four thick-cut triangles of toast are dunked in an egg wash before being seared to a golden brown, artfully arranged on a delicate plate, and finished with strawberries and a citrusy Grand Marnier infused cream.

The finished flavor is that of a classic French toast with grown-up kick of orange liqueur. On the side comes crispy fried bacon, the ideal kick of savory, salty seasoning to balance the overall sweetness of the dish.

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I ordered the Emma’s Breakfast, a plate of vegetable-jammed crustless quiche, rosemary roasted potatoes, and a warm scone. The vegetable to egg ratio in the quiche was mind-boggling, as it takes a skilled chef to be able to fill a quiche with so many items yet be able to keep the eggs from falling apart once baked. And although brimming with fresh vegetables, the eggs remained perfectly cooked and delicate.

As for what patrons have ordered the most, “quiche has been the number one thing, and it was the number one thing from before. It has three different types of cheese in it and it is veggie,” Guerin tells me.

Sarah’s Belgian Waffle was my husband’s second choice breakfast, and we decided to go for it too. For this creation you get a plate-sized airy waffle topped with your pick of candied pecans and maple syrup or a berry sauce and whipped cream.

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He opted for the candied pecan version, due partially because of the Southern in him, and it did not disappoint. The sprinkling of crunchy roasted pecans added the right amount to texture to the weightless waffle.

To partake in one of La Petite’s Afternoon Tea Luncheons, you must make a reservation in advance. There are seven available options in meals to devour with your tea. The tricky part is deciding the tea to drink, because La Petite offers over fifty different varieties of tea.

Guerin hand-selected the various tea options through her worldly travels. “I really was fortunate that I got to go to Africa and all these places to got to tea farms and see how it is rolled, how it is made, how it smoked, how it is dried,” she explains as we sit in the ornate dining room of her Victorian.

High Tea Service is available from 4-6 p.m., by reservation only. The service is enough for two people and comes with a choice of two teas and various delectables; including scones, puff pastries, bruschetta, and a crostino.

The final trick up Guerin’s sleeve is her catering skills. La Petite has not limited itself to breakfast, lunch, and tea service, but also offer locals catering options.

And even if you are not catering a big party, this holiday season the store is opening up its baking services to fill any holiday baking goods.

In fact while I was there, I took home a mini pumpkin loaf painted with chocolate, an ideal treat for any holiday table.

Original article can be found here.

The New Menu at The Diplomat Luncheonette

The New Menu at The Diplomat Luncheonette

The Diplomat Luncheonette has rolled out new and extended hours. But when I popped in last week to get a boat-sized sandwich for a semi-late lunch, I was thrilled to also find a new menu, new prices, and a new face behind the change.

The prices are small and the sandwiches better than ever, but the biggest change of all is the man behind the menu, former chef at the now-closed Our Daily Bread and experienced baker, Joshua Holland.

I’m saddened to see a Savannah staple close its doors, but as a foodie I’m excited to see a Savannah chef continue on with his work. What can be better than two of this town’s powerhouse sandwich shops combining forces?

My first question to Chef Holland is how he approached creating this new and improved menu for The Diplomat, Chef Holland tells me, “The current menu is a lot of what we were doing at Our Daily Bread Cafe and what The Diplomat was doing but with a more fun approach and some things that everyone can relate to.”1X4A9786Because Chef Holland is creating all of the baked goods for The Diplomat Lunchonette, they alone shine as some of the best things offered on the menu and for good reason.
Chef Holland tells me, “The baked goods we are doing here are mostly the favorites I was doing at Daily Bread, and some things we just come up with on the fly.”

The bread that encloses each sandwich is so expertly executed, it almost becomes the star of each of the walk-up’s creations.

Three varieties of Bahn Mi sit on the large menu board at home on the Luncheonette’s wall, pork, beet, and avocado. For those who have never experienced the joy of eating a bahn mi sandwich, bahn mi is a Vietnamese street food with a bit of French influence. The sandwich, that originated in Saigon, traditionally comes with pork, pickled vegetables, and cilantro all encased in a baguette.

I opted for the traditional pork version available on the Diplomat’s menu, and was not disappointed. I have sampled my fair share of traditional bahn mis and can spot a bad one from a mile away.

If you close your eyes while eating the Diplomat’s Pork Bahn Mi you can almost imagine yourself walking through a street market in Asia. Their pork version is the most traditional of the three available options.

Tender roasted pork lay underneath a bed of crispy pickled vegetables, green and spicy jalapeños and citrusy cilantro, the blanket is a cool yet fiery sriracha mayonnaise. Enveloping it all is Chef Holland’s remarkable baguette featuring its great chew and crispy crust.

For both the avocado and beet version, the pork is substituted with your choice of roasted beet or creamy ripened avocado.

On the other side of the continent—or menu—you will find the Cuban sandwich. It too is true to the classic version of the sandwich and features all of the right ingredients. Two types of pig, smokey ham and juicy pork, work together to coat your palate with a succulent pork bomb. To balance the piggy pair, kosher pickles cut through the fat and bright yellow mustard adds a bite.1X4A9767Let’s talk sides. The Diplomat’s new prices includes a sandwich and small side or a half of a sandwich and large side for only ten bucks. If you are smart, you’ll order more than one side. Not because you need a larger portion, but once you see the list of sides they boast, you won’t be able to select only one.

 

 

You should start with the Mac n’Cheese because as Chef Holland puts it, “We can’t seem to make enough mac and cheese to keep with with the demand. It’s made from scratch and has been a popular item for us.”

Do not expect to get that weird gelatinous block of baked mac and cheese found on a few too many Southern tables. The Diplomat’s Mac n’Cheese is a lake of creamy sharp melted cheese surrounds al dente pasta.

Chef Holland adds a tiny sprinkle of fresh grated cheddar to the top, which upon looking at it seems like a simple little garnish, but turns out to be one of the best parts of the entire bowl of Mac n’Cheese. His use of fresh, unmelted, cheddar gives the side item a bit of texture and second dimension of cheese flavor.

I will let you decide for yourself whether the Cheesy Grits or Mac n’Cheese are the better side; it was a task too large for me to accomplish.
First of all, how often to find grits with cheese already cooked in them on a menu. Second, Chef Holland adds the same care in composing and finishing the dish as he does everything else. So, my conclusion is The Diplomat’s grits stand up to any other grits around town.1X4A9786The final side I tried was their soup of the day, a turkey tikka masala soup. The flavor so deep and layered, it tasted as though it took hours to cook.

 

As to be expected the turkey layered within the soup was fall off your fork tender and balanced out the large amount of spices used to create tikka masala.
The store’s new hours means a breakfast is on the menu, but the late night hours are still the same. After hearing about the items featured on the late night menu, I have found myself looking for a reason to stay out and catch it.

The item that stood out the most was the Pigs-In-Blankets, so I had to find out how Chef Holland makes them. He explains, “Pigs in a blanket is an item that I made for Pinkies a couple of years ago for an event they were doing. I decided to make it fun and put them in our house croissant instead of the traditional dough they are usually found in.”

On the late night menu you will also find their Quesadilla, Grilled Cheese On A Stick, Thai Beef Tacos, and Pork Dumplings. You have until 2 am on Saturday.

Original article can be found here.

Why Rhett has become my favorite new Savannah restaurant

Why Rhett has become my favorite new Savannah restaurant

River Street has commonly been a place many locals avoid because of the saturation of tourists. And though most locals love what tourism brings to the community, they love their own local watering holes more. 

Many days it seems as though there are more new buildings popping up than tourists roaming the streets of the Historic District. So it never comes as a surprise to see a shiny new hotel joining the ranks among the others in town.

A true surprise is to find a delicious new restaurant nestled inside one of the many downtown vacation spots, especially one that sits near River Street and will quickly become a new favorite for many locals.

Rhett, on the lower floor of The Alida Hotel, opened its facing doors only a few short weeks ago. Although there has been no official press release, the word has been that many locals already adore the beautiful restaurant. 

Director of Restaurant and Bars Arthur Sertorio sat down to chat with me before my meal, and explained the menu: “It is a pretty simple menu, it does not have that much selection but we really focus on the quality of the ingredients. All of the ingredients we get we get them from local vendors, and we are pretty proud of that. On top of that we make everything from scratch.”

The House Made Ricotta is a dish I have not stopped speaking about since the day I visited. In fact, I went back a second time to eat it before this article ran. 

Upon your first bite you can taste the care that was placed into creating this dish. ”We make our ricotta from scratch. We press and we filter the cheese, we add some Georgia olive oil, and some za’atar spices to it,” Sertorio elaborated as we chatted. 

Creamy is an insufficient term to describe the texture of the delicate homemade cheese. The delicate cheese gives way to the fresh grain flavor of the bread, resulting in a bite that taste as though you are sitting on the porch of a farmhouse.

Just as gentle as the cheese is the addition of za’atar seasoning—the appropriate amount is used so it does not overwhelm the flavors of the cheese and bread.

Luckily for patrons, the ricotta is featured on the menu two ways—for breakfast and as a starter. You can try this amazing dish no matter the time of day, and for breakfast you can expect the addition of seasonal fruit preserves. 

The Fried Cauliflower is Rhett’s homage to the south’s love of fried food, by elevating the fried dish through balance of flavors. The dish almost does not taste fried, but we Southerners can spot any fried dish from a mile away.

Sertorio summed up the dish perfectly: “We wanted to add something that is a little more refined. We have a cauliflower puree on the bottom and we add a lot of zest of lemon to fight the fatness of the dish.” You will also find a showering of briny fried capers which gives you palate a jolt of salt with each bite. 

The final starter I devoured was Rhett’s take on macaroni and cheese, the Macaroni Gratin. As someone who has made and eaten a shipping container’s worth of the staple Southern side, I can state with confidence that Rhett’s version did not disappoint.

“We did a lighter version of it [macaroni and cheese]. The Monet cheese is like a bechamel sauce…we made it the french traditional way, super light, and we add flavor with the thyme bread crumbs on top,” Sertorio told me in explaining the starter. 

As for the pasta, which may be the best part of the plate, it is made in house without eggs. Which also helps reduce some of the decadence, resulting in a more balanced dish. 

My favorite part of the menu, besides the food, is the use of the term Supper to  describe the entrees available after 5 pm, it is a wonderful nod to the southern touches added to many of the dishes. 

For Supper I recommend you step out of your steak or fish comfort zone and try the Celery Root Dumpling. The menu describes the dish as “country captain” flavors, which actually means the dish includes a coconut curry butter, Fresno chilis, pistachios, apple, and fresh parsley.

The celery root inside of the dumpling, which is more southern than Asian, adds a nuttiness to the finished dish. And although there are a ton of ingredients, every single one has a place in the dish, working together as one but still distinguishable as an individual element. I would call this entree magical. 

The most Southern dish on the entire menu is the Roasted Pork, a large portion meat and three. Juicy herb crusted slices of roasted pork sit atop a Stone Mountain sized heap of roasted fingerling potatoes, fresh jalapeños, and tender fermented collard greens. A large sprinkling of boiled peanuts, a thick cut slab of bacon, and a beef sauce is used to finish the dish.

To ferment the collard greens featured in the entre, leftover whey from the process to make the ricotta is used. As for the sauce, Rhett attempts to waste very little and uses caramelized beef scraps to create the gravy. 

I have not forgotten about the most important part of any meal—the drink pairings. The wine list was created by Sertorio, and features a well rounded yet concise group of wines.

“We try to go on the origin of the grape, so if you are going for Pinot Grigio we usually try to get the Pinot Grigio from Italy,” Sertorio told me. 

A homage to Savannah, the Savannah Smash is the cocktail on their list that I will order time and time again. Bourbon, rainwater Madeira, lemon, peach shrub, and a large bundle of fresh mint are combined to create the cocktail. The hint of peach is just enough to cut through the throat-grabbing flavor of the bourbon.

Original article can be found here.

The New Menu at World of Beer

The New Menu at World of Beer

World of Beer has been a Savannah staple for more than seven years by offering over 500 brews from around the world and stellar sports on the televisions in-house.

The store has been so successful that they opened the doors to a second location in Pooler in 2014.

Beer and sports make for a perfect pairing, but food and beer can be only be described as soul mates. Until recently, patrons of the World of Beer location downtown were allowed to bring in their own grub but could not purchase food directly from the store. That has now changed.

The New Year has brought a brand new menu to the Broughton Street World of Beer that includes burgers, tacos, bowls, shareable starters, and a ton of specials. Because I cannot resist sampling a new menu, I stopped by last week to scout it out. To say the least, I was not disappointed with the options available on the pub style menu.

I asked General Manager Philip Crump how World of Beer pulled off adding food to their menu as buildings within the historic district often lack the space needed for a restaurant kitchen: “Through new ownership and extreme renovation, the Savannah location of World of Beer was able to incorporate a kitchen,” he told me. “It has always been our mission to bring delicious food and excellent craft beer to our customers. We are excited at the opportunity to now provide both to the public.”

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As for creating the food menu, the “menu was designed by our corporate culinary expert, David Belliveau. David crafted the menu to represent the numerous beer styles that we provide,” Crump said.

“Each item, spice, and sauce is made in-house, most with beers incorporated directly into their recipes to reflect the love and care that goes into the craft beer we pour daily,” explained Crump.

You read that right—not only do they serve beer but they now incorporate various beers into the food itself.

The most popular shareable item is the German Pretzel. It comes dripping with butter and hanging on a stand because it is too large to fit on the tray on which it is served. A sight for sore eyes, the tender yet chewy-shelled oversized pretzel is finished with a sprinkling of coarse salt and two dipping sauces.

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I feel like I need to warn you, the pretzel could fairly feed four people, do not make my mistake and try to tackle the Everest-sized bread alone.

If I have not convinced you to order the pretzel then let Crump do it. He told me that the German Pretzel “has outsold every item on the menu almost certainly because of the house-made brown ale beer cheese paired with it. Our other popular menu items include the Black and Bleu Steak Flatbread Pizza, the Chimay Burger with caramelized onions, mushrooms, and aged Chimay cheese, and our Beef Barbacoa Street Tacos.”

For my main, I went for the Beef Barbacoa Street Tacos because I know of no other place in our low country town that offers them. Barbacoa tacos are a specific type of taco that can be found in Mexico. The meat featured inside is cooked low and slow over an open fire and oranges are incorporated to tenderize the meat.

Although it is not possible for World of Beer to fully adhere to the traditional method of cooking barbacoa, they came very, very close. The pork is braised for several hours before it reaches your plate as tender as any meat that you’ve ever had in your life. The pork is so delectable I would have been just as satisfied eating it on its own.

Putting their own twist on the traditional taco, World of Beer serves their version with fresh sliced avocado, crisp lettuce, chopped cilantro, crumbled queso fresco, roasted corn and tomato salsa, and a drizzle of sriracha lime aioli. The finishing touch is a quick grill to the flour tortilla to deepen its flavor.

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Other taco options include mahi mahi, beer battered shrimp, beer brined chicken, chipotle ground beef, and blackened chicken.

For lunch you can get the tacos and side item for less than eight dollars, or you can wait until Taco Tuesday and get them for even less. Crump told me about all of their specials. “We offer daily lunch special items including a ‘Pick 2’ option in which one can pick and entree and a side for either $7.99 or $8.99. We eventually intend to add some items to the menu and incorporate a brunch menu after the New Year.”

Beyond tacos, the new menu features a build your own burger plus two specialty World of Beer Burgers, the Chimya and the Beerunch Burger.
Four different sandwiches, three various flat breads, and three unique bowls can also be found on the menu. For the health conscious, several scrumptious salad options are included as well.

With so many beer options it may be difficult to select the appropriate hoppy drink to accompany your meal, but World of Beer thought of that problem and addressed it.

Crump explained “Each item on the menu has paired beer-style accompanied with it to provide the perfect palate. Because our taps rotate so often, there is never a fixed beer for each item, but our brilliant bartenders can help each individual pick the right craft beer to match their meal.”

Taking Crump’s suggestion, I asked the bartender to recommend a beer to accompany my mammoth pretzel. She first inquired as to my preferred type of beer, stout and ales, and then brought me a sample of her stellar suggestion. The limited release Highland Cold Mountain Spiced Ale was deeply flavored but did not overpower the subtle nuances of the pretzel.

Original article is here.

Toasted Barrel

Toasted Barrel

I can’t think of two more delicious items than cheese and bourbon. Everyone (save a few picky eaters) loves rich, decadent flavors that deliver the paradigm of what Southerners have been taught that good food is supposed to be.

Luckily for Savannah, Michelin Star-trained Chef Thomas Ciszak felt the same. Last weekend marked the beginning of his ideal whiskey/cheese mash-up with the opening of the low country’s newest casual dining bar and restaurant—Toasted Barrel. Toasted Barrel is the creation of delectable food maestro Chef Ciszak.

As Chef Ciszak put it, “Toasted Barrel is an ideal place to enjoy a cocktail or a light meal, featuring fresh, [and] delicious ingredients.”

The location is perfect for locals and visitors alike. The artfully decorated restaurant sits on the corner of Oglethorpe and Montgomery, within the SpringHill Suites and just a short stroll from the new Cultural Arts Center.

If you have not figured it out by now, “Toasted” refers to the long list of toasted sandwiches and dishes available on the menu, and “Barrel” represents the over forty available high-end bourbons.

The stand out cocktail for me was the Smoky Deal—a bacon-infused bourbon-based mixture. Head bartender Jordan Sox explained how the insanely unique infused dark liquor is created:
“We take bacon fat and we take Four Roses bourbon, we put them together and we freeze it.”

The mixture is, of course, strained before it is used, and the final flavor tastes like the most concentrated (and delicious) maple bacon essence you’ve ever tasted. Overall the finished cocktail tastes like a smokey sweet bourbon dessert.

The recommended sandwich pairing is the Bacon Schmelz—because one can never have too much bacon in their life.

One Hot Cucumber is the ideal cocktail to balance the richness of each gooey cheese sandwich. Citrus forward and piney Hendrick’s gin is combined with fresh lime and light coconut water for a smooth and easy-to-drink companion that pairs well with a lot of Toasted Barrel’s rich, savory sammies.

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The Monkey Barrel was created by Sox for the grand opening of Toasted Barrel. “It is a variation on a daiquiri, but with overproof Jamaican rum, Four Roses bourbon, creme de banana, and fresh lemon juice,” Sox explained as I sat at the bustling and beautifully adorned bar.

The reason for the addition of bourbon into a rum drink is due to Toasted Barrel’s focus on bourbon, but the additive is not anything but complementary to the base drink.

As the name would suggest, the grilled cheese selection is robust. I am confident in saying there is a toasted masterpiece perfect for any toasty dairy connoisseur.

Chef Ciszak selected Auspicious Bakery bread to adorn each one of his cheese filled artworks, and as anyone who knows grilled cheeses knows, the bread is extremely important.

Starting at the very top of the list, the Classic Cheese grilled cheese sandwich is just as bold as any of the unique combinations listed on the menu. Often times the simplest dishes are the most difficult to execute well, but The Toasted Barrel has simplicity figured out.

A river of melted cheddar cheese flows between slices of buttery grilled Auspicious toasts, and the robust serving of cheese inside is created by the use of double the amount of cheese of one of their other sandwiches. Simple yet well seasoned, this rendition is the quintessential toasted sandwich.

Fluffy scrambled eggs, sweet sausage, and sharp cheddar cheese make up the Breakfast Melt. Any good cook or chef knows just how difficult a good scrambled egg is to perfect, yet Chef Ciszak has done so. The succulent eggs add moisture to the spiced sausage and salty cheese.

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My favorite was the Toast “Monsieur,” a grilled cheese upgraded with salty sweet maple glazed ham, ultra savory gruyere cheese, and tangy grain mustard. The grain mustard serves to add texture and cut through the richness of the ham and cheese combination.

I saved the Crispy Goat for last because it could almost be dessert. Fork tender roasted beets come layered with sticky fig jam, tart balsamic, and velvety chèvre cheese. Any earthy flavor of the beets were cooked away with the roasting leaving behind a delicate root vegetable that held up well to the sweetness of the fig jam. Chef Ciszak’s use of balsamic vinegar rounded out all of the sugary notes, while the smooth chèvre cheese brought the entire dish home.

If you do not end up trying multiple sandwiches, a side item or two accompanies any main dish properly.

I grabbed multiple servings of Toasted Barrel’s Hand Cut Fries, and I do not know which tasted better, the fries themselves or the sriracha mayonnaise accompanying them. The Belgian style fries, cut thicker than most, are pillowy on the inside, crisp on the outside, and speckled with just the right amount of salt. The mayonnaise was not too spicy, instead working to coat the mouth with silky savory taste of sweet vinegary pepper.

When you find the Tater Tots listed on the menu of sides, do not be fooled into thinking you will be served modest rounds of white potato. Chef Ciszak created his own version using sweet potatoes and parmesan cheese. Tender, tiny pillows of silky sweet potato are fried until they have an outer shell of crunchy goodness. The petite crunchy clouds are then served with salty and nutty parmesan cheese to balance it all out.

Finally, because what is a grilled cheese without tomato soup to dunk it in, the restaurant offers their San Mariano Tomato Soup accompanied with five spice croutons as a side item.

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Like any succulent homemade tomato soup, their version is thick with seasoning and spices visibly floating about the savory soul warming concoction. The five spices on the crouton only deepen taste of the vivacious dish.

Original article is here.

 

The Grey Market

The Grey Market

IT WAS only last month that Netflix announced that its award-winning documentary series Chef’s Table would feature local Savannahian and prized chef Mashama Bailey and her business partner John O. Morisano.

The episode, premiering next year, is set to tell the story of how the two created the Savannah’s The Grey, and how Chef Bailey is the first African American woman nominated for and a finalist in the runnings for the James Beard Award for Best Chef: Southeast.

Chef Bailey ventured all the way down to Savannah from New York after connecting with Morisano, the brain behind the revamp of the old Greyhound bus station that now holds The Grey.

It goes without saying that The Grey and the team behind The Grey have helped put Savannah on the culinary map—finally! Chef Bailey showcases local ingredients and culture while bringing in inspiration from global influences.

The Grey houses two seating areas, each with their own menu, yet both offering patrons one of those dining experiences that you don’t forget.

Morisano is also from New York, so the idea to bring Savannah a third concept from The Grey team originated as he sat at a lunch counter in his home state.

“I went to a place in Washington Heights, a Dominican lunch spot, and I was like Savannah needs something like this,” he told me as we chatted at a high-top in his bustling new store front.

After visiting the one-of-a-kind new location, I couldn’t agree more that Savannah had a hole that is now filled by The Grey Market.

The concept of The Grey Market is simple—part store with high quality food related products and part restaurant with a food counter where you can perch and eat your lunch. Morisano explained the concept to me perfectly:

“Everything about this is a little familiar to Mashama and me, sort of like the bustling lunch counter with people almost throwing food at you.”

As for the bodega side, the thought was to aid those that work downtown and may need to stop into a store to grab one or two items.

You can also forgo stopping in to grab one or two items you forgot to pick up for dinner, and grab an entire precooked dinner created by The Grey. The market offers grab-and-go dinners (for an extremely reasonable price might I add) that usually features a meat, two sides, and bread.

“We tried it on the first night and it sold out immediately,” Morisano said, referencing the popularity of the family meals. Some of the items Morisano and Chef Bailey are considering featuring with the take-away meals include baked pasta, pork tenderloin, whole roasted fish, meatloaf, ribs, and fried chicken.

“All of the products that are in the market we [the Grey’s team] use. When we were talking about dry pasta, there was only one dry pasta in [his] grandmother’s Italian kitchen. Everything is picked that way,” Morisano explained describing the process of selecting products available for sale in the market.

Modeled after a true New York food hall counter, the menu is divided into breakfast, after 11 a.m., 4 p.m. to close, and all day items. You will also find baked goods and fountain sodas.

Also, the bagels are a big deal. “They are straight up New York bagels. Our baker is from New York, from the same borough of New York City I grew up in,” Morisano told me. I asked Morisano about why they chose New York style bagels over the rest.

He said, “in a way we don’t have a choice, we are all New Yorkers and do not know any other kind of bagel.”

Keeping true to The Grey’s northern roots, lox is offered alongside the bagels that are baked fresh daily. Chef Bailey’s version of lox is beet cured and served alongside cream cheese, red onion, and watercress.

Every single baked good, available in the store and both restaurants, is baked in-house on the top floor of the new marketplace.

I was told by Morisano that their NYC, a bacon, egg, and cheese sandwich, is another menu item that is 100 percent authentic to the big city. A true NYC bacon egg and cheese is served on a kaiser roll, and not a bagel or toast like so many southern versions.

“One of the thing Mashama and I knew had to be on the menu was a New York bacon egg and cheese,” said Morisano after I mistakenly asked if their version was served on a bagel. He told me you can get the sandwich on a bagel, but the true New York way is on a kaiser.

The Sizzlin’ Smoky Pig is a sandwich, on the All Day side of the menu, based on one of the original menu items served at The Grey, the Sizzlin’ Smokey Pig. It was pork served sizzling in a cast iron skillet with a cracked egg on the top. The new version features smoked pig, pepper relish, and a fried egg all served on a kaiser roll.

I asked Morisano what he personally picked to feature on the menu:

“I was interested in seeing how Mashama could take some of the things we cooked over at The Grey and use that as inspiration for doing things here…I was really interested in connecting the DNA of The Grey with The Grey Market.”

The Grey Market has a list of approximately thirty wines that was curated by the wine and beverage director Caleb. Per Morisano, “there are more fun and big wines here, we are not limiting ourselves to the old world wines like The Grey.”

So far The Market has hosted a few impromptu wine tastings, and plan on hosting more at the standing counter.

Original article is Here.

Cohen’s Retreat

Cohen’s Retreat

It was only last year that I was sampling Chef Will Herrington’s menu at Kitchen 320, so I was excited to learn he had transitioned his career to a new location.

After 16 years of working in various kitchens, this past May, Chef Herrington decided to transition his career again, moving away from a hotel setting and into a more artful and creative space—Cohen’s Retreat.

As their new Executive Chef, Herrington told me he loved the place as soon as he walked in, which is easy to understand with a place as beautiful and inspiring as Cohen’s Retreat.

Chef Herrington kept a few menu items that were extremely successful on his last list, including his Field Peas and Hoe Cakes and Blue Crab Grit Cakes.

“Our play on how to eat a crab cake has been a hit since it was put on the menu,” he explained.
The idea behind his menu is staying true to the Lowcountry, which Chef does very tastefully (and tastily too). Most of the ingredients are sourced locally from places such as Canewater Farms, then prepared in-house.

Working with Chef Herrington to create and pair Cohen’s specialty cocktails is Nikki Davenport. Her creation, Romesmary’s Revenge, is an ideal light and refreshing start to dinner. Silver tequila, Cointreau, rosemary simple syrup, soda water, and fresh lime are all shaken together.

A sizeable stem of rosemary garnishes the tall glass, which allows the effervescences of club soda to mix with the floral herb and hit your nose as you take in the airy refreshment.
The first course was an Artisanal Bread Board, the bread sourced from local and loved Auspicious Baking Company that featured two types of bread—tomato jam and pork rillette—alongside sweet compound butter. A rillette is simply a rustic pate.

This start to the meal embodied Chef Herrington’s approach to food: fun and approachable. I would compare the combination to a deconstructed barbeque pork sandwich. The tomato jam, sweet and slightly spicy, acted as the barbeque sauce, while the pork was shredded and tender with the appropriate amount of smokiness.

Transitioning to the new restaurant, Chef Herrington gained Cohen’s Lang Smoker which has inspired him to be even more creative with his food. Speaking of the smoker, he explained how he created the pork:

“When you do a pork rillette you want to braise it, so I decided why don’t we braise it inside of the smoker and let some of that smoke feed in to create a smoky pork rillette.”

Keeping things light, a Watermelon Salad was next up for me. The playful twist for this plate was the addition of pickled blueberries which had a flavor reminiscent of a sticky sweet reduced balsamic. The blueberries acted to balance the sweetness of the ripe juicy watermelon and the peppery arugula, fresh mint, and earthy basil.

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Next came Smoked Wings—four to be exact. Pecan wood smoked chicken wings are lacquered in Cohen’s BBQ Sauce and served with their own house pickles. The overall flavor, smokiness, sweetness, saltiness, and fatness, was well balanced, a difficult task to achieve while keeping the skin of a wing crispy.

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I found myself devouring these wings like a man watching football with no concern for any manners a southern lady is supposed to display during a meal of multiple courses.

The Fisherman’s Stew was unlike any seafood dish I have tried in a town ridden with saltwater fare. A deconstructed version of stew, the work of art was served on a plate and consisted of a thick tomato sauce, firm okra, pungent fennel, Carolina gold rice, sweet local shrimp, and a delicate market fish. Flounder

was the market fish they day I visited.
Each element worked together to taste as though the dish had been stewing for days. Despite this, Chef Herrington managed to keep the tomato flavor fresh, adding an acidic lift to the heartwarming porridge.
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The secret that brings a deepness to the composed dish is the addition of shrimp stock, made in house, that is added during the cooking process.

“We are so close to the water, it is easy,” said Chef Herrington in explaining his approach to the dish. He further explained that Cohen’s sources locally from Dubberly’s Seafood.

The recommended pairing for this dish is “Nikki’s take on a Sazerac, which is a big hit with our guests. Her twist is to use basil simple syrup that really emphasizes the herbal notes of the cocktail,” Chef Herrington told me.

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Next, Chef Herrington proudly presented his Barbeque Lamb Ribs, explaining ,“They are everything you love about pork and then we just take it up a little bit.”

Like everything else on the menu that is smoked, the ribs were not heavy handed in the amount of smoke that was allowed to permeate the red meat. The result was a delicate fall off the bone meat with an umptious, fatty, and well-seasoned bark.

As I chomped down on the first rib, the bone slipped right out of the meat leaving me to eat what remained with my fingers.

The jelly to the peanut butter of this entree is Chef Harrington’s braised collard greens, which were fork-tender and sweet, just like the best of New Year’s Day. Because lamb ribs are much more fatty than most others, the plate was served with pungent vinegary pickles ideal for cutting through the richness of the meaty dish.
It says a lot about a Chef if he or she can deliver an end to a meal that is just as memorable as the beginning. It was terribly difficult to stop eating the dessert, a bread pudding made with Auspicious bread, even though I had filled up on the four prior courses.

By cooking and serving the gargantuan proportion in its own cast iron skillet, every single edge had a crunchy exterior yet the center remained delicate. Apples, cranberries, and cinnamon were intertwined with custardy chunks of bread then finished with a house made caramel sauce.

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All of the flavors combined deeply warmed the soul, and the addition of cinnamon reminded me of the buttered oven baked cinnamon toast my mother used to make for breakfast.

The only thing that could’ve made the dessert course better? A giant glass of ice cold milk to wash it down.

Original Article

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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Continue reading “Boiled Peanut Hummus”

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.

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!

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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.