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New Seafood Restaurant Brings “The Whole Nine Yards” to the ‘Boro

Published on July 26, 2014September 25, 2014 by Rebekah2 Comments

Image courtesy of boilingshrimpcajun.com. — Image courtesy of *boilingshrimpcajun.com*.

The Boiling Shrimp
Statesboro, Georgia

The earliest known use of the American phrase, “The Whole Nine Yards,” an expression meaning “all of it, the full measure,” dates back to 1907 in Southern Indiana, but for one new Statesboro seafood restaurant, the term is a business model by which everything from the food to the service is based around. The Boiling Shrimp opened just over three months ago on U.S. 301 South with a mission to make seafood work in Statesboro punctuated by an unconventional, Asian-influenced approach. After visiting for dinner recently, I caught up with Assistant Manager Adam Tsang to get the details on this restaurant’s unique spin on presentation, flavor and entertainment.

Two things that caught my attention immediately: 1) Customers place their order in a 3-step sequence and 2) Food ordered Low Country boil style, is presented in a clear, plastic bag. First, you choose your catch, next your flavor and lastly, determine how you’d like it prepared. “We found that if we served the food directly on the plate, the sauces and seasonings don’t stay on as well,” said Adam. On my visit, I ordered a 1/2 pound of boiled shrimp with Cajun sauce for $8 and washed it all down with a cold Blue Moon. Currently, the restaurant serves beer with future plans to offer wine.

Once I got over the shock factor of the plastic bag on my plate, I found its contents divine. The aroma of a Low Country boil hit me as soon as I untied the bag, and the size of the plump, succulent shrimp alongside a half ear of deliciously seasoned corn on the cob and juicy sausage was all I needed to feel right in my element. Fresh, good quality seafood in the coastal plains of Georgia? What more could one want?

Deep Fried Hush Puppies are $2.50 an order. Crunchy and fitting.

I ordered a house salad with my meal. Nothing fancy here, but satisfying.

Slow-cooked Gumbo is $6 per bowl.

Menu items also include soups, salads and po’ boy sandwiches. Adam says the Fried Shrimp Basket is one of their most popular dishes. So, just where does the Asian influence come in to play? Owned by longtime Statesboro residents Charles and Jean Hsu, the Taiwanese Americans created their sauces –your choice of chili pepper, lemon pepper, Cajun or garlic — based on influences from their travels and previous restaurant experiences. “The Whole Nine Yards” is both a sauce (a combination of all of the above) and a dish on the menu. Asian influences can be found in the tempura fry style and preparation of the batter.

Coastal decor fills the dining room.

The entry way includes a bar top and waiting area.

Convenient hand washing stations are located outside of the restrooms.

With an open floor plan, the casual atmosphere feels like you’re dining on the coast, as if you could walk outside and be on the beach. Oars and ship wheels fill the walls, along with flat screen TVs. The restaurant is open for lunch and dinner Sunday – Thursday from 11 a.m. to 10 p.m., and Friday – Saturday until 11 p.m. Live music is offered during lunch Sunday – Thursday. “We’re tapping into local musicians,” Adam said. “Right now, we’re featuring light jazz with Andrew Brantley who plays with The Orange Constant band. They’re really good.”

Seafood restaurants in Statesboro don’t have the best track record. Carry Hilliard’s Restaurant closed after just two years and The Shell House, what is now The Mill House, didn’t survive the college town either. Adam says, at The Boiling Shrimp, they’ve learned from the mistakes restaurants who’ve gone before them have made. With more than 700 Facebook “Likes” and a lot of positive buzz surrounding them, they’re off to a great start. If you haven’t made your way over to see them yet, keep an open mind and give them a shot! If it’s good seafood you seek, you’ve come to the right place.

Related Content:
‘A Boiling Shrimp’ of Flavors in Statesboro

New to Some Kinda Good?
Thanks for stopping by! If you like this post, you may also be interested to read about a few of the other local restaurants and bakeries I’ve reviewed. As the Statesboro Herald food columnist and a Georgia Southern University alumna, the ‘Boro is a second home to me. Be sure to like Some Kinda Good on Facebook, or follow me on Twitter to keep up with all my latest, local food discoveries.

Celebrate Summer with Local Blackberry-Georgia Peach Crumble

Published on June 24, 2014September 8, 2016 by Rebekah1 Comment

Summertime may be my absolute favorite time to visit the farmers’ market and fruit may be my absolute favorite thing to purchase. On Saturday morning, I scored a large package of plump blackberries and the season’s first Georgia peaches. You can imagine my excitement when I came across a delicious recipe for Peach-Berry Crumble in the latest edition of Southern Living. Sunday afternoon just got better.

Fruit from the fields of Screven County.

I paid $5 for this huge container of blackberries. You can’t beat that! Well worth the money, especially knowing I’m supporting the local farming community. Thanks Ricardo from Poor Robin’s Produce! The peaches came from my friends at Jacob’s Produce. I snuck a few pieces while slicing them for the crumble. Irresistible, juicy and sweet.

Crumbles make the perfect summer dessert. Simple to throw together, they’re special enough for entertaining yet quick enough for a post-dinner weeknight treat.

I substituted 1/2 cup of uncooked regular oats with Honey Bunches of Oats with Vanilla. It’s what I had on hand and it got the job done! Assembling this dessert is so much fun because it’s rustic and hands-on. Butter makes everything better.

Bake for 40-45 minutes at 375 degrees.

The end result is a crunchy, buttery topping filled with warm, sweet fruit. Serve with cold vanilla ice cream or sweetened whipped cream. Garnish with fresh mint. Savor summertime!

Here’s a quick glance at the recipe. Thanks Southern Living for the inspiration!

Peach-Berry Crumble
Serves: 6-8
Prep Time: 1 Hour, 20 Minutes

Ingredients

3 cups fresh peach slices (about 3 medium)
2 cups fresh blackberries
1 large egg
1 large egg yolk
1 cup sugar
3/4 cup all-purpose flour
1/2 cup uncooked regular oats
1/4 teaspoon kosher salt
1/2 cup butter, melted
Vanilla ice cream

Preparation

Preheat oven to 375°. Place first 2 ingredients in an 11- x 7-inch (or 2-qt.) baking dish. Stir together egg, egg yolk, and next 4 ingredients with a fork until mixture resembles coarse meal. Sprinkle over fruit; drizzle melted butter over topping. Bake 40 to 45 minutes or until light brown and bubbly. Let stand 10 minutes; serve warm with ice cream.

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Living the Dream Through Cupcakes and Caffeine

Published on May 2, 2014September 17, 2014 by Rebekah2 Comments

CAKE
Statesboro, Georgia

It’s mid-morning on a sunny Saturday, after a satisfying brunch and visit to my local farmers’ market. Dressed completely casually with nowhere to be, I stroll along East Main Street in downtown Statesboro to find an inviting sidewalk chalkboard and the doors open wide at CAKE Bakery and Cool Beanz Espresso Bar. Upon entering, I discover much more than cupcakes and caffeine. Here two kindred spirits — one culinary artist and one head coffee geek — have joined forces to make their dreams a reality.

Meet David Hoyle, former senior project manager for a technology integration company, turned owner of Cool Beanz Espresso Bar. Here’s a guy who said, ‘It’s now or never,’ and dove head first into his passion–pure coffee, expertly brewed. He started down the path of coffee discovery after tasting his first cup of lightly roasted coffee on a business trip in Caracas, Venezuela. Before, David says he was a fan of triple grande, 3-pump skinny mochas. When it came to drinking coffee, he would disguise its bitter taste with heavy doses of cream and sugar, consuming what he calls “coffee-flavored sugar milk.” Curiosity led him to begin experimenting with various brewing methods which can alter and enhance the flavor profile of a coffee bean. Now, just over two months into his new business venture, he’s having the time of his life offering three different brewing techniques to Southeast Georgians everywhere: Pour-over, Immersion and Espresso. He prepares every single cup by hand. Armed with the finest local ingredients, he’s ready to rock your coffee world.

Two Statesboro-based coffee companies supply all David’s coffee beans: Three Tree Coffee Roasters and Iron Wedge. Java isn’t all he’s serving up. You can order hot chocolate, frozen chocolate shakes, chai tea lattes and milk. On my last visit, I ordered Three Tree’s Ethiopian coffee. Naturally bright and sweet with a hint of berries, every sip was smooth going down, not wanting for anything.

This is Shannon Ward, bakery owner. A former registered radiologic technologist and sonographer, Shannon enjoyed her career in the medical field but needed a job that would allow her creative spirit to soar. After becoming a stay-at-home-mom, she began baking cake pops and cakes for extra income. She gained quite a following in Screven and Bulloch Counties, and with the support of many encouraging friends and family, gained the confidence to open CAKE.

In addition to those tried and true flavors like chocolate, birthday and red velvet cake, Shannon enjoys changing up the menu daily, offering creations like the baklava cupcake with all the essentials–lemon, honey and pistachios–or her maple and bacon cupcake. She says she loves the freedom of coming into her kitchen early in the morning, looking at what she has on hand and whipping up something unexpected and amazing. So far, I’ve tried the PB&J and Key Lime flavors. I also love her nod to all things local, from the ingredients she bakes with to the Georgia Southern-inspired True Blue cupcakes. Based on customer requests and her own inspiration, Forrest Gump might equate the ever-changing menu to a box of chocolates–you never know what you’re going to get.

French Macaroons are also offered daily, along with homemade quiche. Birthday and other special occasion cakes are made to order. Tying the knot? Wedding cakes are available too.

CAKE is a small space with big impact. Chic and modern with exposed brick walls and quaint little tables, the atmosphere is inviting and cozy. The artwork hanging in the bakery is all for sale and painted by a local artist. Even the fresh flowers on each table are provided by a neighboring florist. Food is served on dinnerware with metal utensils. These small touches really enhance each visit. You get a happy and pleasant energy the moment you enter, and those kinds of details keep me coming back.

My Ethiopian coffee along with a Peanut Butter & Jelly cupcake.

With a name like CAKE, what’s not to love?

New to Some Kinda Good?
Thanks for stopping by! If you like this post, you may also be interested to read about a few of the other local restaurants and bakeries I’ve reviewed. As the Statesboro Herald food columnist and a Georgia Southern University alumna, the ‘Boro is a second home to me. Be sure to like Some Kinda Good on Facebook, or follow me on Twitter, to keep up with all my latest, local food discoveries.

Roasted Root Vegetables Reinvented

Published on April 23, 2014December 9, 2014 by Rebekah1 Comment

It may be springtime, but let’s face it: the weather can be crazy and unpredictable. For those not-so-springlike nights this season, I’ve got a recipe for Roasted Root Vegetable Soup with Homemade Thyme Croutons that’ll give you an excuse to transform leftovers and get the most out of your farmers’ market finds.

This recipe is a classic example of technique. Once you master it, you can substitute whatever ingredients you choose. Roma tomatoes and onions would be absolutely fantastic with a grilled cheese sandwich. I made Roasted Root Vegetable Soup using leftover carrots and turnips that I’d made for Easter dinner with my Roasted Leg of Lamb and Mint Chutney. I seasoned the vegetables with salt and pepper, then tossed them in a good quality olive oil and roasted them at 425 degrees for 30 minutes. I love reinventing leftovers. It’s ultimately fun to create something totally new with the same ingredients from another dish.

In a food processor or a blender, puree the vegetables until fluid, adding a little chicken broth or water to help the vegetables liquefy. You can also use an immersion blender, but that’s a fancy tool I’ve yet to acquire. If you’d like your soup to have a little texture, don’t puree them totally. Just pulse your blender a few times, leaving some of the vegetables chunky. I enjoy bites of carrot here and there, rather than pure creaminess, but it’s personal preference.

Transfer the pureed vegetables to a stock pot. Then add 3 – 4 cups of chicken broth. Season to taste with salt, pepper and dried oregano. Let simmer over medium-low heat for at least 30 minutes.

I just so happened to have a french baguette on my counter top that was more than a few days old. What better way to give stale bread new life than to chop it into cubes and make crunchy croutons? I did just that. With the Holy Trinity of kosher salt, freshly ground black pepper and olive oil, I added dried thyme, and roasted them in the oven, also at 425 degrees, for 10-15 minutes until golden brown and fragrant.

If you look closely, you can see chunks of carrot adding texture to the soup. With a pop of green color from my carrot tops for garnish and the addition of my Homemade Thyme Croutons, soup never tasted better on a cool, springtime night.

Here’s a quick look at what you’ll need:

Roasted Root Vegetable Soup featuring Carrots and Turnips

1 Bunch Carrots, peeled
3 Large Turnips, chopped
3-4 cups Chicken Broth
Kosher Salt
Freshly Ground Black Pepper
Dried Oregano
Parsley or Green Carrot Tops for Garnish

Homemade Thyme Croutons

Day old bread or Stale Bread, such as a French or Italian baguette
Kosher Salt
Freshly Ground Black Pepper
Dried Thyme
3 Tablespoons of Olive Oil or enough to coat bread well

An Easter Feast of Roasted Leg of Lamb and Mint Chutney

Published on April 17, 2014May 6, 2019 by Rebekah1 Comment

An Easter Feast featuring Roasted Leg of Lamb with Mint Chutney, Roasted Root Vegetables, Rosemary Mashed Potatoes and Blanched Snap Peas.

At my house, it wouldn’t be a dinner party without the smoke alarm sounding at least once or my Shih Tzu, Ewok howling to the top of his lungs and doing the happy dance each time a new guest arrives at the door. That was the scene on a rainy Tuesday night recently when I invited my boyfriend and two close friends over for an early Easter feast. It was an occasion special enough for fine china and the antique, linen seashell napkins my mother gave me. On the menu? Continue reading “An Easter Feast of Roasted Leg of Lamb and Mint Chutney” →

Local Spotlight: Barry Turner of Sugar Magnolia Bakery & Cafe

Published on February 7, 2014February 7, 2014 by Rebekah2 Comments

Barry Turner, partner at Sugar Magnolia Bakery & Cafe, says one of his favorite menu items is the chicken salad sandwich.

I recently sat down for a Q & A with Barry Turner, partner at one of my favorite hometown bakeries here in Statesboro, Ga.–Sugar Magnolia Bakery & Café to learn what inspires him in the kitchen, and what the bakery has in store for 2014.

Why was Statesboro the place you chose to open the bakery?
I am from here, have lived here all of my life, with the exception of some time in Atlanta in school, and didn’t consider any other place! At the time Statesboro did not have a bakery, and the renovation of Gaslight Crossing offered what seemed to be a good location for the business. So, after careful consideration, the bakery was founded.

I’ve noticed you guys bake with a lot of organic ingredients and sell local products. What’s the philosophy behind Sugar Magnolia Bakery and why?
We want to offer good quality, great taste, and whenever possible, options which are as healthy as possible. While we realize that the very nature of many bakery offerings isn’t what one would consider healthy, we want what we offer to be as good as it can be. When feasible, we like to use local products, and we always want to use ingredients of good quality. The local supply can be a challenge, since the volume of ingredients we require often out paces some of the local supplies–however, we still utilize products from local producers when it works for us. Another challenge is having a customer base that is willing to pay extra for ingredients which may cost a bit more. While the idea of choosing organic options, for example, may be attractive in theory, not everyone is really willing to pay extra for food made with ingredients that aren’t mass-produced food service products. It can be a struggle to do what we would like to do, and what we have to do to be profitable. In the end, all the good intentions in the world are for naught if we don’t succeed as a business.

The Ham & Cheese Rolls are one of the most popular menu items at the bakery. "Some Kinda Good" approved! — The Ham & Cheese Rolls are one of the most popular menu items at the bakery. “Some Kinda Good” approved!

What’s your best-selling bakery item and item on the menu?
We have a number of menu items that seem to be more popular than others–they include our ham & cheese rolls, chicken salad, chewy cake, pizza, fresh mozzarella Panini and our pulled pork hash which we offer at Sunday brunch. I’m sure you’ll find plenty of people whose favorites are one of the other items we offer!

What’s your personal favorite thing to eat at Sugar Magnolia?
I like the ham & cheese roll, the chicken salad sandwich, and the roast turkey sandwich. For something sweet, I love the carrot cake and chewy cake.

Tell me about your new business partner Adam, and what his role is at the bakery.
Adam is a culinary school graduate who has worked in some great places in Atlanta and beyond. He is a Statesboro native, though, and worked with us at Sugar Magnolia previously before coming on as an owner. Adam brings a wealth of knowledge in food service operation, as well as a passion for food and cooking. He is assessing our operation at present, and is helping develop plans for improvement where necessary, and working to expand our menu and service.

I’ve been to an Open Mic Night at Sugar Magnolia before. What kinds of events are on schedule in 2014?
We do have the occasional poetry night at the bakery, and also provide a venue for local musicians. We love local folks who play their own music. Since we don’t have a large space, smaller, acoustic based groups, or individuals, is best. We also have local artwork displayed in our dining area. Artists can schedule a show of their work, usually for about a month, and can even sell their work at the bakery. We love supporting the local art scene, in our own small way.

How are you inspired in the kitchen?
I get great pleasure out of serving something that people like to eat. I want the food that we serve at Sugar Magnolia to be more than just something to fill the stomach, I want it to be an opportunity to build memories with friends, to create an atmosphere of community, and to be something that someone will remember fondly, but in the end, to be something that is just good! Even though I don’t do a lot of the cooking or baking myself, I love trying out new things and getting reactions from people who taste what I’ve cooked. I like making soups, bread puddings, and other comfort foods.

From left: Chief Baker, Sharena Williams and Barry Turner show off the fresh baked Ham & Cheese Rolls. — From left: Chief Baker, Sharena Williams and Barry Turner show off the fresh-baked Ham & Cheese Rolls.

Tell me about your staff.
We have a fantastic group of people working with us at Sugar Magnolia, from our chief baker, Sharena Williams, to our other bakers and cooks, to counter personnel. Everyone here believes in what we do, and they are invested in doing a good job for our customers. While we are in transition presently, with a new ownership structure, we are mindful of keeping the good things that people love, while trying to improve and expand where possible.

Name an ingredient that’s always in your pantry at home.
Now that’s a tough one–we typically always have way more than we need in the pantry and freezer at the house! My wife, Marilyn, and I both like to cook, but typically not together–too much chance for conflicting views on how something should be done! Some basic ingredients that we usually always have, though, which would allow us to whip up a meal for unexpected guests, include pasta, something to make a good pasta sauce, and of course a loaf of some sort of bread from Sugar Magnolia! We usually get something that is leftover at the end of the day, but I really am not kidding when I say we always have a loaf of bakery bread. It is good for grilled or French toast in the morning, for a sandwich at lunch, and as a great accompaniment with that last-minute pasta dinner. Popped into the oven with some cheese, Italian herbs, and a little olive oil, and our French bread or Sourdough is often supper (along with a glass of wine, if you are into that). Our bread keeps in the ‘fridge for a week or more, and is still quite good.

Opened in the fall of 2005, Sugar Magnolia Bakery and Café is owned and operated by Statesboro natives Barry and Marilyn Turner, and Adam Sapp. Specializing in fresh-baked breads and treats, both sweet and savory; including breakfast pastries, cookies and brownies, the bakery is open for breakfast, lunch, dinner and my personal favorite– weekend brunch! Sugar Magnolia is located downtown on Savannah Ave. adjacent to Eagle Creek Brewing Company. Be sure to join the nearly 2,000 others that follow them on Facebook at Facebook/SugarMagnoliaBakery for your chance to win a free slice of their scrumptious pizza!

Know of a business you’d like to see featured in The Local Spotlight? Join the conversation on social media by using #LocalSpotlight or email Rebekah at SKGFoodBlog@gmail.com.

New to Some Kinda Good? Welcome!
I’m a Georgia food writer and Statesboro-based TV personality. A Season 2 Contestant on ABC’s The Taste, I’m the Statesboro Herald Food Columnist, and I co-produce and host Statesboro Cooks, airing on local cable Channel 99. This blog, Some Kinda Good™ is a Southern, coastal food blog highlighting East coast restaurant reviews and Lowcountry-inspired recipes. I hope you’ll stick around, and follow me on Twitter at @SKGFoodBlog or find me on Facebook. If you want, learn more about me, and thanks for visiting!

This article originally appeared in the Statesboro Herald on Sunday, Jan. 26, 2014.

Sophisticated Flavor in a Laid Back Kind of Style

Published on January 28, 2014May 12, 2016 by Rebekah2 Comments

Coco’s Sunset Grille
Tybee Island, Georgia

During Tybee Island Restaurant Week, I had the privilege of meeting a fellow blogger–one of my longtime blog followers, and discovering a new place I had seen in the distance many times while crossing over the Lazaretto Creek Bridge, but had never taken the time to stop and explore. After a little menu research on participating restaurants, the Fried Strawberries at Coco’s Sunset Grille caught my eye and the marina filled with shrimp boats and sunset views lured me in.

Immediately, Coco’s has the feel of a fun and festive Florida vibe with its bright, cheerful paint colors and lively bar. While my boyfriend, Kurt and I were waiting to meet our friends, Jon and Lydia, we took a walk around the docks and saw the Bait & Tackle Shop and Kayak Rentals on the marina.

This view never gets old.

Our waitress, Megan, a laid back girl in holey jeans and a Hawaiian shirt, had a great sense of humor and made sure we were always taken care of.

We kicked things off with a couple of Landshark Lagers and dove right in to making our selections. For just $25, the special menu offered choices in appetizer, dinner and dessert categories. In the appetizer round, we had our choice of French Onion Soup, a Shrimp Cake, Fried Green Tomatoes or Bacon-Wrapped Scallops.

Served with a Thai-chili sauce, the scallops were presented atop a bed of greens alongside an inviting wedge of lemon. From the plating to the service, Coco’s had me happy at every turn.

For my main course, I ordered the Shrimp Cakes with sautéed vegetables and mashed potatoes. This was something new for me. I had eaten crab cakes before, but never a shrimp cake. Cooked to perfection, the plump, wild Georgia shrimp were sweet within the seasoned breading and left me wanting more. Rustic including the red skins, the mashed potatoes sang on the plate. The house-made remoulade was mayonnaise based and one waitress commented, “I put it on everything. I even dip my fries in it.”

Thai Tuna with wasabi mashed potatoes and sautéed veggies.

Sirloin Steak Marsala with scalloped potatoes and grilled asparagus.

Other dinner selections included Sirloin Steak Marsala with scalloped potatoes and grilled asparagus, and Thai Tuna with wasabi mashed potatoes and sautéed veggies. Coco’s is the place to go for sophisticated flavors minus the fuss of fine dining.

Fried Strawberries with fresh whipped cream and strawberry sauce.

The unusual and decadent dessert was reminiscent of a doughnut.

The Fried Strawberries totally surpassed my expectations! After the delicious meal we’d eaten, this came as no surprise. Served with fresh, sweetened whipped cream and a pretty pink strawberry sauce, the fresh fruit was fried in pancake batter and rolled in cinnamon sugar. I can’t wait to recreate this experience at home. They were Some Kinda Good!

So much of a customer’s dining experience is affected by a restaurant’s environment. From the attitude of the staff to the sound of live entertainment and the tastefully decorated, clean bathrooms, Coco’s Sunset Grille is a place I will definitely return, especially in the summertime. Their website took the words right out of my mouth–“Just add an ice-cold beer…great music, and a few of your best friends, and you’ve got a recipe for Tybee living the way it’s meant to be.”

My friend Jon (right), editor of The SOG City Oracle blog. — My friend Jon (right), editor of “The SOG City Oracle” food blog.

Special thanks to my fellow blogger and new-found friend, Jon, of “The SOG City Oracle” (SOG is abbreviated for South of Gandy). Though we’d interacted before in the blogsphere, our visit to Coco’s was the first time we’d met in person. He’d suggested a “blogger convergence” during Tybee Island Restaurant Week, and we had such a great time meeting (and eating!) together. On his Tampa, Florida blog, Jon shares his passion for food and more, with “only an occasional opinionated detour.” While reading “The SOG City Oracle,” you’ll appreciate his witty sense of humor, be enlightened by his Quote of the Day and you’ll come across several restaurants worth paying a visit.

Good food and good company, that’s what it’s all about!

Volunteer Perks Result in Lamb and Good People

Published on November 17, 2013November 19, 2013 by Rebekah4 Comments

One of my favorite things about volunteering at food & wine events are the people I get to meet. As a volunteer in The Local Palate Celebrity Chef Kitchen at the inaugural Savannah Food & Wine Festival this weekend, I helped greet guests, set up and break down the stage in between talents, collected trash and even got to be a sous chef for Food Network Star finalist, Linkie Marais. I got to interact with festival guests from neighboring coastal towns like Hilton Head S.C., culinary students at Savannah Technical College and Virginia College, and walked away from the event with a 4-pound leg of lamb, a package of mushrooms and one big red onion because I was in the right place at the right time.

Backstage with Food Network Star Finalist Linkie Marais (left) prepping ingredients for her cooking demonstration.

Linkie Marais cooks mushrooms and onions in the Big Green Egg for her Lamb Ragu dish.

Linkie was a finalist on Season Eight of Next Food Network Star. It was awesome to meet someone I had watched on TV last season. She was extremely personable and very friendly. I helped Linkie and her manager clean and chop mushrooms for her cooking demonstration. Plus, they gave me $40 worth of lamb that would have otherwise been discarded. Thanks for the meat and vegetables that you had an overabundance of Linkie…I will make great use of them. What an awesome, unexpected volunteer perk!

Martha Nesbit (right) and I worked together in the Celebrity Chef tent.

One of Martha’s cookbooks: Savannah Celebrations.

Mrs. Martha Nesbit is a long-time food writer in Southeast Georgia. I got to work with her in the Celebrity Chef tent, and later purchased an autographed copy of her cookbook, Savannah Celebrations. I have no doubt that it will become a favorite resource, and I can’t wait to dive in to her recipes!

I first met Culinary Producer Libbie Summers at the Inaugural Saint Simons Food & Spirits Festival in 2012. This year, she was signing her Whole Hog Cookbook in the Celebrity Author’s Tent. We couldn’t see my phone screen and didn’t know if we were getting a good picture or not, but looks like we did pretty good Libbie! Ha. It was great to see you again! We’re officially old pals.

I also ran into local Brooklet farmer, Del Ferguson of Hunter Cattle Company at the event. It’s always good to see a familiar face when you’re out and about. Way to represent Statesboro in The Hostess City Del!

Virginia College Presentation

Stylin’ in my Savannah Food & Wine Festival volunteer apron

Anthony Lamas; Food Network’s Extreme Chef Winner moderated by Editor in Chief Maggie from The Local Palate

A random plate of food during the event.

My favorite! Head Chef from Savannah Technical College’s Culinary Program

Other presentations included Executive Chef Shaun Doty from Atlanta’s Bantam & Biddy, Savannah Technical College, Virgina College and Food Network’s Anthony Lamas from Extreme Chef. My favorite presentation of the day was Chef Jean Yves Vendeville from Savannah Technical College’s Culinary Arts program. He and his team operated like a well-oiled machine and in his 40-minute cooking demonstration, cranked out three different dishes for the audience to try. He was funny, engaging, educational and entertaining. When his presentation was complete, I told him I wanted to be his student one day.

For Savannah’s first ever food & wine festival, the turn out was impressive. Nearly every event during Nov. 11 – 17 was sold out. The Southern, culinary shin dig was definitely a team effort and took the hard work of many. I am confident that it will only get better with time. I was honored to be a part of the experience and fortunate to have made such great connections while volunteering! Thanks to everyone who made it happen.

*Special thanks to my awesome boyfriend Kurt, who brought me my blog business cards that I forgot at home during the event.

Gnat’s Landing of Statesboro: A Hometown Front-Runner

Published on October 13, 2013November 21, 2013 by RebekahLeave a comment

Gnat’s Landing Bar & Grill
Statesboro, Georgia

When a single place comes to mind for lunch, going out on a Friday night and entertaining company, it’s a winner. That’s Gnat’s Landing of Statesboro. The versatile bar & grill is family friendly and college town worthy. It’s a natural choice for lunch before a Saturday afternoon football game in the Eagle Nation, or place to catch a good band and go out dancing on a Friday night. It’s that hometown joint you can hardly visit without running into someone you know. Christmas lights year ’round. Live music every weekend. Beer can and chicken wire decorum. What’s not to love? The local favorite boasts a wide selection of American food with a Southern, coastal vibe in a casual and bright atmosphere.

THE FOOD:

The Blackened Chicken Caesar Salad is a flavorful and light option.

The BBQ Sandwich is served with a vinegar based sauce and Gnat’s signature battered fries.

My staple: Shrimp & Grits.

Gnat’s is my all-time favorite spot for lunch in the ‘Boro. My friends and I call it “Ol’ faithful.” Nowhere else in town offers lunch for $7.47. Spending $15 going out to lunch can get expensive, and unfortunately, that’s easy to do in a lot of places when you consider tax and tip. I have two lunchtime standbys at Gnat’s and they never fail me: 1) Shrimp & Grits and 2) the Crab Cake Sandwich with Sweet Potato Fries. The food is always on point. The Shrimp & Grits is served with andouille sausage and bacon surrounded by toasted bread. Seasoned just right, it’s warm, comforting and takes me to the coast. Served with cocktail sauce, the Crab Cake Sandwich features a large crab cake that’s seared to perfection and served on toasted bread with tomato and lettuce. On occasion, I branch out and try something new like the BBQ Sandwich or the Blackened Chicken Caesar Salad pictured above. The menu also offers wraps, a great grilled chicken sandwich and unexpected side options like grits. I enjoy the cook’s attention to detail and presentation…they always sprinkle the rim of each dish with Parmesan cheese and fresh herbs.

THE ATMOSPHERE:

Seating includes booths and tables with checkered flooring.

Beer cans from around the world decorate the walls secured behind chicken wire.

Open more than seven years, Gnat’s Landing of Statesboro is one of only two locations in Georgia. I’ve also visited the St. Simons Island restaurant in Red Fern Village. Though the weather is rarely cold enough to use it, Gnat’s dining room in Statesboro even has a fireplace which creates a wonderful ambiance in the winter. Located on South Main Street in the heart of town, the restaurant also offers ample parking. Depending on when you go, the environment at Gnat’s is bustling. Visit for Trivia on Tuesday nights, Karaoke on Wednesdays and Happy Hour all day on Sunday and Monday. No matter the time of day, they’ll always have affordable drinks, daily lunch specials and a football game on the big screen.

THE GOOD TIMES:

My friend April (right) and I enjoying the Daniel Johnson Band on the dance floor at Gnat’s on a Friday night.

Hanging out on the patio with April (right) at Gnat’s on game day. Go Eagles!

A lunch date with my friend Jennifer, and her sweet baby Lily.

My friend Tori (right) and I after another great meal!

With a name like Gnat’s Landing, this Statesboro front-runner is right at home in the “Gnat Capitol of America.”

Breakfast Locally Inspired

Published on September 23, 2013September 25, 2013 by Rebekah4 Comments

Cinnamon Sugar Pecan French Toast with Smoked Bacon

Food tastes better when you buy local. For Sunday morning brunch recently, I made french toast and bacon, but not just any french toast and bacon. On Saturday, I visited the Statesboro Mainstreet Farmers’ Market where I purchased a pecan loaf from Sugar Magnolia Bakery and Cafe and a pound of smoked bacon from Hunter Cattle Company. The sweet bread was the perfect thickness when sliced just right, and the Georgia pecans provided a nice crunch and texture that regular loaf bread lacks. Dusted with a touch of confectioner’s sugar, it was all I could do to take one picture before I savored every bite. And the pig. Never have I tasted the flavor of hog meat so profound and assertive.

Only available on Saturdays, the $4.50 pecan loaf at Sugar Magnolia Bakery and Cafe is hand-shaped into a round and baked. When the bread comes out of the oven, the top is sliced into what resembles a tree to allow steam to escape. When purchased, the bread is so fresh, you can still see the white flour on top in its brown paper sack. It’s so rustic and fun. For french toast, slice the bread about a 1/4 inch thick.

French toast is awesome for a few reasons: 1) It breaks up the monotony of pancakes and waffles, 2) Everything you need to make a batter for it is usually readily available on-hand or easy to get, and 3) It takes no time! For the batter, beat two eggs, whisk in a cup of milk or half & half, cinnamon sugar and a pinch of salt. Soak slices for about 30 seconds on each side.

Melt half a stick of butter in a skillet over medium heat. Toast slices about 2 minutes on each side until golden brown and beautiful like the one in the center. Flip. Repeat.

Meanwhile, cook your bacon. For one pound of Hunter Cattle Company smoked bacon, you’ll pay a little less than $10, and when you think about what you’re getting, you can’t put a price tag on your health. Learn how choosing pastured pork can benefit your well-being. You’re guaranteed to taste the difference.

Drizzle it with syrup or eat it without. You decide. There you have it. Breakfast locally inspired.