Readee’s Bees

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

Advertisements

A Story about Savannah’s Native Yaupon Plant

A Story about Savannah’s Native Yaupon Plant

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.

1X4A9978

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.”

Savannah gets its own Food Truck Park

Savannah gets its own Food Truck Park

By now the rumors of Savannah’s first food truck park have been confirmed. One may even say dispelled because what is actually coming to Savannah’s Starland District is so much more than a food truck park.

If you drive through the bustling Starland District, you will not miss the expansive space which now holds stacked shipping containers. These containers make up the spot that will soon be called Starland Yard. The creators, which include Guy Davidson, Pila Sunderland, Niko Ormond, John Benhase, and Ava Pandiani, wanted to bring locals a shareable space that would bring all of the Starland District (and Savannah) together.

The focus is local fool and local art plus the accumulation of community to create a truly local Savannah experience.

Q: Tell me the story of Starland Yard.

A: The whole idea was that Starland District, for a long time, has had this dream of the come up: It is going to be great, this is going to be where Savannahians hang out, this is going to be where all these restaurants are going to be, it is going to be all of these different stores. For me, when I first moved here four years ago, my first job was at the Florence, so I heard that all the time: if we get one more restaurant down here, if there is one more thing to do down here, it is really going to happen. Then the Atlantic opened and that was great. But anyone who lives here knows that it has always been maybe this time, maybe now. I think this [Starland Yard] is the push that is really going to make it happen. Between us and Victory North, this is really making [Starland] a destination.

Q: What are some of the features that are going to be included?

A: We have a covered area that can be a private event space. We can hold up to fifty people just in the top. So we are thinking weddings, we are thinking if you want to have your corporate party for something or someone is retiring, you can have your own space.

We can fit four trucks in the rainbow drive area. And just as easily we can flip one to face [the event space]. If your group just wants Pie Society’s food truck, you can close [the event space] off easily and make it to where you can still see everyone.
There is going to be a kids area. It is going to have four foot walls so the kids are not running into trucks. If you are a parent you can sit in a covered area, you can have your kids running around. They can eat a hot dog, have a view and a beer. The idea is to make it very comfortable for everyone.

We will have bocce and cornhole. Things like that for people who want to drink a beer and play a game.

There is another container in the back that will have televisions. There will be televisions there but not the bar. If you want to watch a UGA game on a Sunday there is a space for you to do that. Then the bar isn’t just sports bar vibe.
Jimmy from the Butcher is doing a big mural. We have been talking to a few other artists. Part one is we want [Starland Yard] to be inclusive of the community that we are in. Especially when we are hiring, we want everyone to feel like this is their space, and they can come here. Part two is we want it to represent local artists too, which is important. That is the vibe of Starland so we want to keep that going.

Q: How will Starland Yard work?

A: We are going to be a cashless, and when I say cashless it is with an asterisk—of course some insist people on paying with cash. A cashless establishment so you can come here and open a tab immediately [at the entrance]. So now Starland Yard has my credit card swiped in with my name and my number. I can now go to Vittoria and get a pizza and put it on the tab. I can go to the bar and get a drink and put it on the tab. I can go to Pie Society, get a blueberry cobbler and put it on the tab. The exit will be on the other side of the entrance, so when people are coming out they will checkout, they will get one check, and they pay at one time.

The one exception to the rule is that Kyle is quasi-independent. If you want to come in and just get a pizza then leave, we will still check your ID to make sure you are 21, but if you just want to pay at Vittoria you can.

1X4A1971

Click here for original article

New York’s the Fat Radish comes to Savannah

New York’s the Fat Radish comes to Savannah

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.

Savannah Smokehouse: The newest BBQ to hit Savannah

Savannah Smokehouse: The newest BBQ to hit Savannah

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

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

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

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

 

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

1X4A1846

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.

1X4A1896

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.

1X4A1909

Meeting the Family Behind Bootleg Farm

Meeting the Family Behind Bootleg Farm

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

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

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

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

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

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

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

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

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

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

But the Bonnie and Clyde duo started with honest intentions.

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

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

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

1X4A1789

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

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

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

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

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

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

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

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

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

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

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

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

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

Original article is here.

 

Savannah’s Newest Pop-Up: Eden Supper Club

Savannah’s Newest Pop-Up: Eden Supper Club

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

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

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

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

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

1X4A1530

“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.”

1X4A1495

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.

 

1X4A1589

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.

Key Lime Pie Poke Cake

Key Lime Pie Poke Cake

As you probably guessed, Key Lime Pie (and key limes) come from the Keys. Many southerners consider the Florida line to be the official end of the south, but it is south of the Mason-Dixon so it counts.

When key lime pie is done right (i.e. made with key limes) it can be magical. Refreshing yet sweet, and creamy and cool.

All of the traditional Savannah restaurants offer some version of key lime pie on their dessert menu. When I speak of traditional Savannah restaurants I am referring to the ones that have been around forever, like the Olde Pink House or Garibaldi’s.

Since summer has officially begun in Savannah, it felt natural to make a southern dessert that is inspired by the season. Note: it is not officially summer, but when you live this deep in the south, the heat makes it feel like summer arrives early.

And to be completely honest, I did not feel like making a pie crust so baking a version of the dessert without a pie crust was my approach for this one. What is just as good a pie crust? Cake!

The base flavors/components for key lime pie recipes are always the same, key limes, graham cracker, and meringue. This recipe includes all of the essential components. A graham cracker cake, key lime pudding, toasted meringue, and a graham cracker crumb.

As for a poke cake, the concept is simple. Bake a one-layer cake in a cake pan and once it is cool poke holes into and pour something delicious over the cake. I finish my version off with a slathering of meringue and a blow torch.

Key Lime Pie Poke Cake

Key Lime Pie Poke Cake

Ingredients

  • For the Cake:
  • 8 Tablespoons of Unsalted Butter, room temperature
  • 1/2 Cup of Granulated Sugar
  • 2 Eggs
  • 1 1/2 Teaspoons of Baking Powder
  • 1/2 Teaspoon of Baking Soda
  • 1/2 Teaspoon of Salt
  • 1/2 Cup of Whole Milk
  • 12 Graham Crackers, processed into crumbs
  • For the Pudding:
  • 4 Limes or 12 Key Limes
  • 2 Cups of Whole Milk
  • 1/2 Cup of Heavy Whipping Cream
  • 2/3 Cup of Granulated Sugar
  • 4 Eggs Yolks
  • 4 Tablespoons of Cornstarch
  • 4 Tablespoons of Unsalted Butter
  • 1/4 Teaspoon of Salt
  • For the Meringue:
  • 4 Egg Whites
  • 1/2 Teaspoon of Cream of Tartar
  • 1/2 Cup of Water
  • 1 Cup of Sugar

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Prepare a square baking pan by greasing it and coating in flour. Set aside.
  2. Cream together the sugar and butter to start making the cake batter. Once combined, cream for approximately 4 minutes on medium speed or until butter is light and fluffy.
  3. In a mixing bowl, sift together the dry ingredients. Set aside.
  4. In another mixing bowl, whisk together the remaining wet ingredients.
  5. With the mixer on medium, pour in 1/3 of your dry ingredients, followed by 1/3 of your wet ingredients, and continue until all of the ingredients are fully combined and well mixed.
  6. Pour the cake batter into the prepare cake pan. Bake, on the middle rack, for 30-45 minutes until a toothpick inserted into the center comes out clean.
  7. Allow the cake to cool while you prepare the pudding.
  8. First zest half of your limes, then set the zest to the side.
  9. In a small bowl, combine the milk for the pudding, the heavy cream, and the juice from all of the limes. Set aside.
  10. In a medium saucepan, combine the sugar, cornstarch, salt, and limes zest. Whisk together. Next add in the egg yolks and whisk to combine.
  11. Slowly whisk in the milk mixture and stir until smooth.
  12. Place the saucepan over medium heat and cook, stirring constantly, until the mixture is thick. This should take approximatley 10 minutes. The mixture will coat the back of a wooden spoon.
  13. Remove the pudding from the heat and whisk in the butter until it is melted and combined.
  14. Allow the pudding to cool while you prepare the meringue.
  15. In a small sauce pan, combine the sugar and water. Stir to dissolve sugar. Turn the stove to medium-high heat.
  16. Cook the sugar until it reaches 240 degrees Fahrenheit.
  17. While the sugar is cooking, combine the egg whites and cream of tartar into the bowl of a stand mixer. Whisk on medium speed until soft peaks form.
  18. With the mixer on low, carefully and very slowly pour the cooked sugar down the side of the mixing bowl.
  19. Once the sugar syrup is fully poured in, increase the mixer speed to medium and whisk until stiff peaks form.
  20. Assemble the cake by poking holes into the cake with the handle of a wooden spoon.
  21. Pour over the lime pudding, spreading until the pudding fills all of the holes.
  22. Finish by gently spreading the meringue over the top of the cake. You can toast the meringue with a torch.
  23. Optional: Top each slice with a sprinkle of graham cracker crumbs.
Powered by Zip Recipes
https://epicuropedia.com/2019/05/26/key-lime-pie-poke-cake/

 

An interview with James Beard Award Winning Chef Mashama Bailey

An interview with James Beard Award Winning Chef Mashama Bailey

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

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

The entire Southeast!

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

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

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

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

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

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

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

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

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

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

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

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

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

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

How did you feel about your second nomination?

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

Who went to the award ceremony with you?

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

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

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

Did you prepare your speech?

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

What did your parents have to say?

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

What did Johno have to say?

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

Did you cry with him?

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

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

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

Original article is here.

My Favorite Sushi on Tybee: Raw Ingredients

My Favorite Sushi on Tybee: Raw Ingredients

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

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

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

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

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

1X4A1267
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.

1X4A1233
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.

1X4A1237