savannah food Archives - epicuropedia

Readee’s Bees

As a carpenter turned bee whisperer, Read Nichols, the owner of Savannah’s Readee’s Bees, is a dedicated, hardworking purist that started his small business over a decade ago.

He said it best when I sat down with him to learn all about the pure Southern gold he sells around town:

“I got into it to serve the public the best honey in Savannah. The best!” Although Nichols gained experience working with bees growing up in West Virginia, he got back into the bee business while working at Hunter Army Airfield.

A co-worker who had worked with bees got with Nichols to transfer some bees onto his very own property on Wilmington Island.

From there things grew by the gallon of honey, which is easy to do when a producer takes as much pride in his product as Nichols does.

Within the first year of business, Readee’s Bees was accepted to sell his product at the Forsyth Farmers Market. “I sold all of it the first day,” he chuckles.

“I started the bees out here at the house, and I got ten or fifteen hives out here, and it was really good until the mosquito sprayer came,” Nichols recalls.

“Three years in a row they came and annihilated my bees, so I moved them over to South Carolina. Ever since then it’s been blasting off. We have over five hundred hives over there now, separated in maybe six or eight different lots.

Readee’s Bees’ farm sits next to a wildlife refuge in South Carolina, which is why it produces wildflower honey—a type that can be said to be his signature

Wildflower honey is the result of bees who come in contact with—as you probably guessed—wildflower nectar.

“A lot of people misunderstand about honey, that you put flavors in it. You cannot flavor honey unless you want to flavor it,” he explains.

“The only flavors I have are the cinnamon and peach cream honey, and that is it. The other honeys are all actual natural nectars that come off of the flowers that the bees bring back, they put it into the hive, and they turn it into honey. It takes one bee to go get it and bring it back to another bee who transforms it into honey and puts it into the hive,” Nichols says.

So if you buy orange blossom honey you can expect the natural flavor to come from the nectar of the orange blossom plant that was close to the bees’ home.

As for the rest of the honey sold by Nichols, he carefully sources the honey from only the best grade A farms around the country.Tupelo, sourwood, blackberry, blueberry, cotton honey, orange blossom, clover, and buckwheat are the other types of honeys bottled locally. Each type has its only subtle variance of texture, color, and flavor.

The buckwheat I sampled was almost like molasses, thick and pungent, while the wildflower had delicate floral notes.

After his quick success at the Forsyth Farmers Market, Nichols was given the opportunity to provide his honey to local restaurants and stores around Savannah.

Going through the proper channels, Readee’s Bees gained its wholesale license through the Department of Agriculture. He designed his own one of a kind processing trailer, which was approved by the Department of Agriculture, to kickstart the growth of his business.

To this day, Nichols works in that same trailer where he hand pours every bottle of honey and hand cuts each square of honeycomb. Nichols showed me his process.

Large wood frames stuffed with honey comb, delivered directly from his South Carolina farm, are brought to his processing property, where he perfectly measures out each square and slices them before packaging the dense rich comb into its individual container.

Inside the trailer sits an extractor where he places honeycomb to be rapidly spun and all of its sticky sweet syrup removed. Gallons of floral natural honey line the walls, ready to be poured into their individual bottles then labeled. All of Readee’s Bees’ honey is pure raw unprocessed honey.

100% honey means just that, nothing else is included. I ask Nichols how he achieves his pure natural gold, and the answer is far from simple.

Getting truly pure honey into a bottle means controlling the environment in which the bees live. If the bees come into contact with hummingbird feed, the processed sugar syrup can ruin the honey.

The bigger the property to keep the hives, the less likelihood interference from outside sugars can occur. Some farms have at least fifty acres to ensure the utmost purity.

If you have ever purchased honey that crystallized soon thereafter, it is often the result of buying impure honey. Nichols explains, “When one molecule of sugar gets in a five gallon bucket, it is history.”

The boutique bee company has a few extremely unique and original products. The jalapeño honey is extremely popular, with its expertly balanced heat followed by sweetness to cool down your palate.

The peach and cinnamon cream honeys are hand mixed by Nichols, and are a top secret recipe. The peach is made by combining a peach extract which results in a honey spread that smells like fresh peach ice cream.

For the bee pollen, according to Nichols, “The pollen comes off of the flowers, which is balled up on the bee’s legs. We collect it also. The bee goes through a finger catch in the front hive, it [the pollen] drops down onto a tray, and we collect it everyday.”

Since 2007, Read has been selling his honey at the Forsyth Farmers Market. And unless he is sick, you can find his booth on any given Saturday morning. He sources to several local restaurants including The Grey, Husk, and Elizabeth on 37th.

But if you would like to find it in a store, try Brighter Day, Lucky’s Market, or Fresh Market.

Original Article

A Story about Savannah’s Native Yaupon Plant

Featuredby Lindy MoodyLeave a Comment

EVERY SAVANNAHIAN has had his or her fair share of sweet tea. However, long before the sugary cups of brown “Savannah Water” were served alongside deep fried seafood treats, the natives of our area enjoyed the taste and healing properties of yaupon—a leafy plant that has been brewed for a very long time.

Luckily, Savannah has two visionaries bringing back the use of the ancient plant.
Owners Lou Thomann and Lori Judge are true pioneers in the world of Savannah’s native yaupon holly. What started with a dream has now turned into Yaupon Tea House & Apothecary.

I was lucky enough to sit down with the pair and enjoy Yaupon Tea House & Apothecary’s ceremonial brew exactly as the Native Americans once did.

“Different tribes would share the tea, and it would create a bond. When Oglethorpe came to Savannah, Tomochichi gave Oglethorpe a cup of this tea,” Judge told me.

As we shared the light, earthy, warm tea, Thomann, who could be considered a self-taught expert on the subject, educated me on the history of yaupon.

On a getaway to Ossabaw Island with the owners of Service Brewery, the two were introduced to the yaupon plant by John “Crawfish” Crawford who, according to Thomann, is one of the most knowledgeable naturalists in the coastal area.

After hand picking and brewing fresh tea over their campfire, Thomann instantly fell in love with the tea and its history.

Thomann returned home and immediately began researching the native holly.

“It opened up this whole world; I realized that this is a huge treasure. This was the most sacred plant in North America amongst indigenous people for thousands of years, and nobody knows anything about it. We started making little tea bags, hand picking it, giving it to people, going to charity events serving it,” explained Thomann.

He started small by harvesting the native plant and distributing it in different forms—tea bags, bottled tea, and more. I’m sure that most locals are very well acquainted with his tea company and its products, ASI Tea Company, even if they may not know it.

The next phase of growth for Thomann occurred with implementation of two yaupon farms, one in Metter, Ga., and one in Florida.

“We have ten thousand plants that we planted. We are doing it in row crops to see if they can be grown that way because right now it is just grown in the wild,” Judge says.
Thomann elaborates:

“The farm in Metter is the research farm. The entire farm is not growing yaupon. We are growing probably about fifteen acres. We first started harvesting yaupon on Heard Island, which is a little barrier island off of Darien, and we propagated,” he says.

“We were genetically selective with which plants looked good and healthy. We propagated them, and we planted about ten to twelve thousand of those plants on the farm in a row crop. No one has ever done that before.”

As America’s only indigenous source of natural caffeine, the yaupon plant has magical properties. Beyond caffeine, the plant contains theobromine, an alkaloid of the cacao plant.

Together the two natural stimulates give drinkers a slight boost while imparting many believed health benefits such as better digestion, lower blood pressure, and immune-boosting properties.

Thomann‘s goal is to further explore the many benefits of the tea. “We were just awarded a phase two USDA small business innovation research grant, which is to study the feasibility of yaupon for food,” he tells me.

They are pushing even more by reaching for a National Institute of Health grant, which will catapult the duo and their local farm to work towards clinical trials, the purpose being to document the true health benefits of the magical plant.

The most recent, but not final, phase of expansion for the two is their official storefront, which opened April of this year. Sitting inside beneath a large open sunlight that fills the space with warmth is a tall busy yaupon tree that the two brought from their farm.

While Thomann is the yaupon master, Judge has begun to study up on herbalism. The Teahouse has brought the two together, through its mission to recreate traditional uses of yaupon and share natural yaupon products with local Savannah.

Tourists and locals can stop in and enjoy their ceremonial tea—just like I did. The brew is served in a handmade replica of Cahokia civilization’s ceremonial cup.

As the in-house expert on the subject, Thomann tells me the story. “It was one of the largest settlements of Native Americans in the 1700s or 1800s; it was a bigger city than London, as a comparison. In that village they found earthenware similar to this with yaupon and cocoa residue in the cup that was tested. They found it in thousand year old cups.”

Again, honoring the native traditions of yaupon, Yaupon Tea House serves Cocoa Yaupon Tea.

If you feel it is just too warm to drink your tea hot, iced is the modified classic southern version. Yaupon Tea House sells house blended functional teas to take home and brew yourself.

On tap are two original and exclusive yaupon brewed organic kombuchas, which vary from time to time and are available by the cup or by the growler.

“Yaupon has natural sugars, probably in the saponins, so when you make kombucha you do not have to put in as much sugar to ferment it,” Thomann explains.

As for the layout of the apothecary in Yaupon Tea House & Apothecary, on the right of the store you will find rows of exclusive and unique to the store products. The tea house sourced high quality small artisanal businesses to work with and create the unique wellness products.

Customers will find things such as handmade yaupon soap, CBD and yaupon blended products, essential oil balms, facial steams, seasonal skincare products, and much much more. Yaupon pairs well with CBD because, much like CBD, it has natural anti-inflammatory properties.

By blending yaupon with other natural plants and herbs, Yaupon Tea House is offering items that contain ingredients that harmonize and boost the properties of each ingredient.

The hardworking duo will keep pushing. Thomann said it best when he told me that they “are going to start lectures. We are looking for people in the health and wellness space to do either workshops or lectures.”

Restaurant Reviews

New York’s the Fat Radish comes to Savannah

Featuredby Lindy MoodyLeave a Comment

VEGETABLE forward with meat options—surely a first for Savannah, to say the least. Not only a first, but a first in all of the right ways.

Natalie Freihon and Phil Winser are part of the team that runs a very successful restaurant in New York City, The Fat Radish. The idea is simple: seasonal locally sourced ingredients presented in a simple yet masterful way.

The next step for the Fat Radish came naturally by expanding to serve as the managing partners at Basic Kitchen in Charleston, S.C. There, Executive Chef Nick Wilber joined the team and they branched yet again to our changing town to bring even more innovation.

Savannah’s The Fat Radish opened last week and brought with it a noteworthy buzz and beautiful food.

I sat down with Freihon while the restaurant was still a construction zone to learn about the team’s vision and their story.

Freihon, a Los Angeles native and New York local, informed me, “New York is a very tough market as everyone knows. However, what I found is that by moving down south and starting to work in Charleston, that there is a real opportunity to be on the ground when it comes to developing the hospitality community.”

Since the team looked towards Charleston and began operating a second restaurant there, I asked Freihon why they branched towards Savannah, a sister city that is further south and less developed.

“I really like the dichotomy between Charleston and Savannah,” she says. “I reference it a lot to people that are in New York that Savannah is kinda the lower east side to Charleston’s upper east side of New York, and our restaurant in New York is on the lower east side. This kind of community, with a lot of young people, that is a bit more diverse, I find inspiring.”

To say the least, the food at The Fat Radish is inspired. Inspired by the South, the British roots of Winser, the farmers who provide the produce, the community of Savannah, and by the people and chefs who run the restaurant.

We have seen it time and time again here—Southern food served as a revamped version of the old, tired Southern fare. The difference in The Fat Radish is that while presenting food that nods to the South, the restaurant pays respect to the ingredients and where those ingredients came from. This isn’t your grandma’s Sunday supper.

“We don’t like to be overly fussy with our food,” Freihon elaborates, “We try to keep less than five ingredients on the plate. If you are getting great ingredients, you really don’t need to fuss over them.”

And although the primary focus of The Fat Radish is to bring sustainable farm fresh food to the locals and tourists of downtown, just as much mindfulness is put into their meat options.

I want to talk about the most memorable vegetable dish (at least as it was super memorable for me). The reason is simple: I can’t think of a time that I have eaten a carrot and thought that I really loved it; I probably withstood it at best.

The true test of good food is whether or not you want to eat it again and again, and these carrots I could eat for eternity.

The sweet root vegetable is cooked to absolute tenderness. Pungent goat cheese goes hand in hand with sugary vegetable, and benne seeds are added for crunch.

As a local, I have eaten more fried oysters than anyone should within their lifetime. You can find them almost anywhere in town, the good, the bad, and the greasy.

A simple dish in theory, but when done right, fried oysters can be one of the most sumptuous parts of any meal. Yet, all too often the delicate meat is over battered and over fried.

The Fat Radish’s oysters are so delicate they almost disappear as you eat them. Other than with a deft hand and expert precision, I’m not sure how The Fat Radish pulls off a fried oyster that melts like butter once you place it on your tongue. You will find a light cucumber salad and crème fraiche paired with the mollusks.

The Scotch Egg puts every legitimate Irish pub in town to shame. It is a staple dish that has been on the menu since the beginning, which means you can find it on the menu in New York.

Generously wrapped in sausage, the center features a sumptuous soft boiled egg. The sausage is coated in breadcrumbs before receiving a hard cook.

The cornichon, a small tart French pickle, is something I would never think to add to a scotch egg, but I will now never eat a scotch egg without one. The tiny little sour vegetable cuts through any heaviness that you would find from an egg covered in sausage.

I saved the absolute best dish to talk about last. The Pastrami Brined Chicken Schnitzel. It puts our Southern fried chicken to shame.

By first brining the chicken, the end result is a tender and moist white meat that could make you pass on even the best cooked steak. The schnitzel batter is light yet crisp, while the pickled vegetables served with the bird is the perfect counterpart to the bone sticking meat.

I did not forget to ask (and sample) the cocktails—one of the more important menu items for locals. Freihon, the creator behind it, tells me, “We are doing a cocktail program that is very similar to New York. It represents the same ethos that our food menu represents in that we try to make them simple, delicious, and fun, use local ingredients that we source locally and we try to make it low waste.”

The team wants to bring change to Savannah, and in their few short weeks of operation have already implemented more than this town has seen in a long time.
I look forward to seeing what The Fat Radish brings to our community and how it will also inspire others within the neighborhood.

Original article is here.

Restaurant Reviews

Savannah Smokehouse: The newest BBQ to hit Savannah

Featuredby Lindy MoodyLeave a Comment

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Restaurant Reviews

Meeting the Family Behind Bootleg Farm

Featuredby Lindy MoodyLeave a Comment

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

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

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

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

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

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

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

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

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

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

But the Bonnie and Clyde duo started with honest intentions.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Original article is here.

Restaurant Reviews

Savannah’s Newest Pop-Up: Eden Supper Club

Featuredby Lindy MoodyLeave a Comment

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Link to original article.

Restaurant Reviews

Forsyth Farm Picnic

Featuredby Lindy MoodyLeave a Comment

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Original article is here.

Restaurant Reviews

My Favorite Sushi on Tybee: Raw Ingredients

Featuredby Lindy MoodyLeave a Comment

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Original article is here.

Restaurant Reviews

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

Featuredby Lindy MoodyLeave a Comment

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Original article is here

Restaurant Reviews

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

Featuredby Lindy MoodyLeave a Comment

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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