I love the tradition of carving pumpkins in October, and roasting the pumpkin seeds afterwards is just icing on the cake. Crunchy and a great snack with a seasonal beer, using the seeds is a special little take away from the festive and fun activity.
Rinse the seeds in a colander to get rid of all the pulp.
I’ve gone crazy with various seasonings in the past, but I find salt, pepper and olive oil to be the best combination.
Eat the seeds alone or sprinkle on top of a salad for added texture. You can also toss them into homemade granola, garnish your soup with them or even use them in baking! Check out these 21 Delicious Things to Do with Pumpkin Seeds from BuzzFeed Life. You can also learn what’s new and beneficial about pumpkin seeds by visiting the World’s Healthiest Foods website.
Hope you’re enjoying the fall season as much as I am. Have fun with this recipe, and happy fall, y’all!
Roasted Pumpkin Seeds
Pumpkin seeds
2-3 tablespoons of Olive oil
Salt & Pepper
Place pumpkin seeds in a colander and rinse off all pulp. Pat seeds dry with paper towels, then place them on a greased baking sheet. Sprinkle seeds with salt and pepper, then drizzle with olive oil. Use your hands to toss the seeds around until they’re evenly coated. Roast in a pre-heated 350 degree oven for 15-20 minutes until golden brown. Best enjoyed with a festive beer.
Do you have a favorite way to enjoy pumpkin seeds? I’d love to hear about it!
Meet my go-to cocktail: the Bay Breeze. No matter where I am, what season it is or the kind of mood I’m in, with one sip, the Bay Breeze inevitably takes me to the Islands. Something about a semi-sweet fruity cocktail in a cold glass sets my mind at ease, and kicks off the countdown to relaxation.
On my recent vacation to the Western Caribbean, I picked up a bottle of Coconut Rum, and I’ll be putting it to good use with this recipe. Don’t forget the garnish…much like a good outfit needs finishing touches, so too, does a good drink.
It’s almost Happy Hour…cheers y’all!
Barcadi Bay Breeze
Serves 1
1 part Coconut Rum (I like Bacardi or Malibu)
2 parts Cranberry Juice
2 parts Pineapple Juice
· Squeeze of fresh lime juice
Fresh pineapple wedges, slices of lime for garnish (Tip: Rather than garnish randomly, I enjoy adorning the glass with something that gives a nod to its ingredients)
My ride during Oct. 4 – 11 on Carnival Cruise lines.
During the first week of October, I forsook my fall traditions – The Luke Bryan Farm Tour, the Georgia National Fair, Homecoming at Old Richland Baptist Church and the Georgia Southern University Homecoming football game – to sail the open seas on the Carnival Liberty. During my seven-day cruise vacation to the Western Caribbean, I didn’t write, cook, work or blog, but…I ate, and what a gastronomic experience it was. This was my second cruise, the first one I’d ever taken with Carnival Cruise lines, and while the food experience varied depending on location in the ship, dinner was the meal I anticipated most, brunch made my heart sing and late night dessert from room service was worth every calorie.
Our table-mates were from Florida, Nebraska and Savannah, Georgia.
Allow me to introduce you to my new friends and table-mates for the week. From left: My good-looking boyfriend, Kurt, Brandon, Christina, David and Sarah. From right, that’s me, Christy, Scott, Will and Courtney. Y’all know my philosophy, good food and good company…that’s what it’s all about!
Living the good life in Cozumel, Mexico.
We made four stops during the week: 1) Cozumel, Mexico, 2) Belize, 3) Mahogany Bay/Roatan Island in Honduras and 4) Costa Maya, Mexico. In Cozumel, we lounged in hammocks under the palm trees and were serenaded by three natives and their guitars while eating the best guacamole ever in an entertaining little restaurant called Three Amigos.
A love song!
Fresh guacamole with homemade tortilla chips
Chicken quesadilla…Some Kinda Good!
Coca Cola Light! Reminded me of other European travels.
In Belize, we sipped rum from a fresh coconut and took a 2-hour tour of the city and countryside. Our ferry-boat also broke down in the Atlantic-Caribbean Coast and we had to return to Belize and catch another ferry back to the ship. In Honduras, we swam in the ocean in the pouring rain, and I got my dad a souvenir–a rosewood guitar pick.
Now, this is vacation! Good times in Belize.
In Costa Maya, I tried a native beer called Sol (tasted similar to a Corona) and I bought my mom a hand-carved wind chime.
Now, let’s get down to the food. Dinner time for us was 8:15 p.m. each evening. Throughout the week, I enjoyed most the lobster and grilled shrimp. My other favorites were Lobster Bisque, Shrimp Cocktail, Alligator Fritters and fresh fish. I ate a lot of seafood–after all we were on the ocean. Here’s a photo gallery of some of the plates and beverages I managed to capture photos of before scarfing them down.
LOBSTER!
Lobster with Shrimp over orzo pasta.
Walnut Spinach Salad with Blue Cheese
The best dessert I ate!
Something chocolate, lol!
Alligator Fritters
Salmon, mashed potatoes and broccoli
Pasta with mussels and scallops
Cheesecake
Jumbo Grilled Shrimp
I don’t remember what this is.
Prime Rib with a twice baked potato
Green Beans with bacon
Salmon and Cauliflower
My handsome, enjoying dessert.
A Kahlua shot. Awww yeah!
A key lime dessert.
A Grand Sunset drink from the bar.
Divina, our fun-loving, attentive server!
Brunch was served only on days at sea in one of the most elegant dining rooms with big windows. On our first day of travel, we ordered spicy bloody marys and indulged in the French croissants with whipped butter.
Kurt enjoying his bloody mary.
Eggs Benedict with corn beef hash and sausage
Blueberry Pancakes…comfort food at its finest!
A made to order omelet with crispy bacon.
The blessed bread basket. That butter was out of this world.
One night, just for fun, we ordered cheesecake and chocolate cake from room service.
Chocolate cake with chocolate mousse
Cheesecake with raspberry sauce and fresh whipped cream
If you ever take a cruise with Carnival, I highly recommend spending your money on what will be one of the most exquisite and mind-blowing dining experiences you’ll ever have: “The Chef’s Table.” A private dinner with a seating of only 13, you’ll get a tour of the kitchen and one-on-one time with the Chef de Cuisine of the entire ship, along with unlimited wine. I regret to say that I didn’t have my camera on the Tuesday evening of our event, but I’m excited to share the menu we experienced and our group photo with you.
The attention to detail, from the correct spelling of my name on both the menu and my place card to the presentation of the plates was absolutely stunning. Chef Singh is one amazingly talented and detail oriented chef. Every week, he and his team cook thousands of dishes for multiple nationalities representing countless cultures. I have so much respect for the man! I was introduced to so many new concepts and flavors. Air pillows and passion caviar anyone? I left completely inspired, really full and a little tipsy.
By far, the highlight of our cruise food experience.
After all that food, we still managed to look this good. Thanks Carnival Cruise lines for a vacation to remember!
Owning the cruise ship in our red elegant evening attire.
There are 14-layer cakes, lattice pies, meringues and souffles. Then, there’s Apple Crisp. Labor intensive, complicated desserts have their time and place, but a dessert that’s good enough for a weeknight is good enough for me. No other delicacy screams fall and comforts the home and heart like it. What’s more, the dish is easily adaptable for large or small crowds. Dinner for two? Serve it in ramekins. Family coming for Thanksgiving? It’s time to dust off that trusty ol’ casserole dish. With its warm nutmeg and cinnamon spices, served alongside a scoop or two of cold vanilla ice cream, it’s the fall season in a nutshell (or in this case, a bowl).Continue reading “Foolproof Apple Crisp for the Love of Fall”→
Wild Georgia Shrimp & Grits is a classic Lowcountry dish, and one of Rebekah’s favorites.
Shrimp and Grits: The Lowcountry staple has been around for more than 100 years and you can hardly visit a restaurant these days without seeing it on the menu. In 2011, Shrimp & Grits was the most popular dish served at weddings across the United States. Continue reading “Shop Local for Wild Georgia Shrimp & Grits”→
As far as I’m concerned, Statesboro is home to one of the best little food communities in the South. I have the privilege of living and working in this blessed farm town, and this month, in just a few days, I’m teaming up with Hunter Cattle Company, a family owned and operated pastured and sustainable farm, and The Garden of the Coastal Plain at Georgia Southern University to talk local food and share my story. I hope you’ll be in the crowd!
Image courtesy of Hunter Cattle Company
Farm Heritage Day is Hunter Cattle Company’s biggest event of the year and an annual festival designed to teach attendees about preserving the history of farming and homesteading through educational and inspirational experiences. I attended the event last year and had a blast watching the pig races and walking around the farm. The smell of the food wafting off the grills is enough to make your mouth water!
Farm Heritage Day 2013
Some Kinda Good!
Run little piggy!
This year, the Ferguson family has invited me to entertain guests with a 20-minute live cooking demonstration during the event which is this Saturday, Sept. 20. You can find me under the Chef’s Demo Tent at 4 p.m. Join me (and the other 5,000 expected guests!) as I talk about the health benefits of eating pastured eggs, and teach the crowd about how Hunter Cattle’s chickens are raised. Don’t miss out on sampling my Vidalia Onion Quiche featuring Hunter Cattle Co.’s pastured bacon and eggs. You’ll learn why pastured eggs are best and what to look for on package labeling when shopping for eggs. I’ll also share some recipe ideas! It’s sure to be eggcellent. 😉 Hunter Cattle Company is located at 934 Driggers Rd., Brooklet, GA 30415. Learn more about the event by following them on Facebook.
Image courtesy of The Garden of the Coastal Plain at Georgia Southern University
Then, just a few days later on Tuesday, Sept. 23, I’ll be cooking my Wild Georgia Shrimp and Grits with a white wine sauce, during The Garden of the Coastal Plain at Georgia Southern University’s 2014-’15 Lunch and Learn series, titled “Return to Your Roots, Pursue Your Passion.” From Noon – 1 p.m., while you’re eating lunch, I’ll demonstrate my dish live and share my journey from Statesboro to Hollywood on ABC’s “The Taste,” as well as how I became the Statesboro Herald Food Columnist and how I consistently maintain one of Urbanspoon’s top Georgia food blogs by going after the things that make my heart beat.
Martha Nesbit (right) and I after a very long day of working together in the Celebrity Chef tent at the Savannah Food and Wine Festival 2013.
The sweet lady pictured above to my right is Mrs. Martha Nesbit. I had the opportunity to meet Martha when I volunteered for the Savannah Food & Wine Festival last year. Mrs. Nesbit will be the featured talent at the Garden on Thursday, Oct. 30. Located at 1505 Bland Ave., under the Heritage Pavilion, tickets are $20 including lunch and the program. All proceeds support the Garden. Learn more about these events and purchase your tickets by visiting the Garden’s website or read more on my.georgiasouthern.edu: Lunch and Learn Featuring Rebekah Faulk and Martha Nesbit.
You can keep up with all my appearances by visiting my new website at http://rebekahfaulk.wix.com/rebekahfaulk. Also, if you or someone you know is looking for a speaker, writer or food TV personality for an upcoming event, I hope you’ll share my website with them.
Thanks so much for reading Some Kinda Good. See y’all in Statesboro!
South and Vine Public House opened on Jan. 29, 2013.
During the summer of 2013, just six months after an intriguing new restaurant popped up in downtown Statesboro on the corner of South Main and West Vine Streets, I ventured inside to discover a restaurant that would become the backbone of our community, and so much more. It would become my go-to place for a special night out on the town, where I would ring in the New Year and the place where I would celebrate my birthday lunch with 15 of my co-workers. It would become the restaurant I would proudly share with out-of-town guests, it was my Happy Hour bar of choice–and the only place in town where I could order the Glorious Gin and Tonic with a fresh slice of lime or experience a Hunter Cattle Company hamburger, prepared with the utmost respect for the integrity of the ingredients. The hand-cut Parmesan truffle fries were unmatched, as was the cornmeal encrusted red snapper over Freeman’s Mill grits, the fried green tomatoes and their undeniably famous chocolate chip cookies. There, was a restaurant that would expand the ‘Boro’s culinary boundaries, introducing plates with king crab piled high atop crusty French bread and pan seared redfish over dirty rice with garlic green beans and crawfish cream sauce. There, the food would always be the main event. Always local. Always inspired.
King Crab with white wine, butter, shallots, ginger, chiles, coriander, lemon, garlic, and tomato. Atop crusty french bread. Photo courtesy of SVPH.
I, along with hundreds of other food lovers from past United States President Jimmy Carter and other dignitaries to celebrity chefs and townspeople, would come to know this place as an experience where every meal was memorable, a place that breathed new life into a community and introduced a world of gastronomic excellence and quality to a food scene in desperate need of passion. It would be there in that restaurant where I would make two new friends—the Alabi-Isamas, restaurant owner Seni and his wife Janetta, a couple who acknowledges their customers as guests and welcomes everyone who steps foot through their doors as if reuniting with the prodigal son.
While in town to see his grandson graduate from Georgia Southern University, President Jimmy Carter dined at South and Vine on May 9, 2013. From left: Seni, President Carter and Janetta.
Then one August morning, just five months before the restaurant would celebrate two years in business, the unthinkable happened.
After the fire, one of SVPH’s loyal guests wrote the words, “Got Those Statesboro Blues…We Will Return” on the windows of the boarded-up restaurant.
Statesboro’s food scene has suffered an immense loss, as South & Vine Public House (SVPH) caught fire on the night of Tuesday, August 26. The fire may have taken our beloved corner hangout, but one thing the smoke and soot can’t snuff out is Seni’s desire to reopen, his unquenchable thirst to provide this small town with the finest food and beverage available and a humble culinary intuition few possess.
In my one-on-one exclusive interview, I sat down with Seni to learn how the SVPH family is doing since tragedy struck, how the community has reacted to the news and what the future holds for SVPH.
Me: First off, how are you doing?
Seni: I’m a heck of a lot better now than I was last week this time.
Me: What were you doing when you learned there was a fire? Seni: I was actually sitting at home on the couch about to watch “Hard Knocks,” the Atlanta Falcons thing on HBO. I got a call from Jimmy at Chops and he was telling me that the place was smoking and was on fire. I got Janetta out of bed and we ran out and probably did 100 miles an hour down Fair Rd. We got there and I see all this smoke. I wasn’t in good shape. As soon as I saw that, I knew it was bad.
Me: Describe the scene. Seni: The fire department was amazing. I’d never actually seen firemen in action, up close and personal. It was something. They can’t talk with you because they’re trying to put out a fire, and I’m running around trying to figure out what’s happening, what’s going on and they really couldn’t give me much information at the time. I was just standing in the street freaking out. The smoke was one thing but the fire eventually had worked its way out of the roof. That’s when I was useless. There were probably 30 to 40 foot flames coming out of the building. They got it under control and before the night was over, I walked through the restaurant with them. It was just devastation. It’s pretty much all gone. All the equipment, all the stuff we worked on for years. It took me a very long time to get the place open, and everything in there was done by us. Every time I look around, every time I go in with all the fire inspectors, it’s just bad. Everywhere you look, you see something that means something to you. We had some very specialized pieces of equipment, some really cool bottles of liquor. All that stuff is gone.
Me: How has the community reacted to the news? Seni: It’s been unbelievable in every sense. Everyone has been very supportive. Al Chapman, he’s a good friend of mine at Gnat’s Landing. He was there first thing in the morning just to see what he could do. I wasn’t very much good to anybody at that point. We had to find a way to secure the building and board it up so that people couldn’t easily enter. All my tools and stuff are in the building and I had no idea how I was going to get any of this done. Al is there and he says, “Man, don’t worry about it. I’ve got a guy that can take care of that.” He made a call and in 30 minutes, there was a guy there taking care of it. That was just Al helping wherever he could. He said, “Listen if your people need something, let me know.” He’s been true to that. He’s picked up two of my guys. Mellow Mushroom has also given a couple of my employees jobs. Joe Lanier at Loco’s reached out immediately. He didn’t know the extent of the damage but wanted to know if maybe we needed to store some of our food in their coolers. Southern Growlers’ Brad David reached out immediately. Everybody all over town – Heath Robinson at 40 East, Jimmy and Walt at Chops, I mean everybody has offered to help any way they can – not to mention our guests and our regulars, the community at large, our extended family. I’ve gotten messages from all over the country. I can’t say enough about this community and the South and Vine family. It’s not just us and the employees, but when I say our family, I’m talking about our guests that have also been devastated by this. South and Vine is very important to a lot of people. It’s one of those places you become a regular, and the staff knows what you eat, they know what you drink. They know where you want to sit. It’s a pretty neat place.
On the night after the fire, the South and Vine staff gathered at Seni and Janetta’s home. Seni posted this picture on Facebook with the words, “We’ll be back.”
Me: Do you have plans to reopen? Seni: I know we have to come back in some capacity. I’m obligated to. There’s no way I could just leave the community high and dry. What we do is very specialized and the people that enjoy it, they don’t have a lot of options. Honestly, that was the genesis of South and Vine – the lack of options. I would go out to eat with friends, and my wife and I would always feel like there’s got to be something better. People have to want more. After a while, I got tired of saying it and instead of just complaining about it, I decided to put my hat in the ring and see what I could pull off. I’m not a trained chef or anything like that, but I’ve been cooking my whole life, and I know what I think tastes good, and I know what I want to eat. I figured maybe other people would enjoy the same things, and that’s really how the idea of South and Vine came about. It seemed like the right move, because a lot of people in town, in the region and all over have enjoyed many of the things we do there, like changing specials constantly, making everything we possibly can from scratch in-house and bringing in a really neat selection of libations. Our beer, wine and liquor selection is pretty eclectic, and there’s a wide variety of things. As good as it was, there’s still a ton more that I want to bring in and execute. This week, I was supposed to get a 23-year-old single barrel bourbon, which is not something you see hardly anywhere. Statesboro shouldn’t have to take a back seat just because we’re a smaller town. I think we can do just fine right here.
Me: What do you need from the community? Seni (with a chuckle): Whenever the time comes for us to reopen, come eat. I also just want to say thank you to the community. Thank you for the immense support you’ve shown and continue to show.
In response to the overwhelming amount of support Seni has received on the South & Vine Public House Facebook page, he writes “Thank you so much for your kind words. We will do our best to make sure this community and our wonderful guests get to enjoy all they’ve become accustomed to once again. We love you all and can’t wait to see your beautiful faces!”
Remembering the good times at South & Vine Public House…may they live on forever.
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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.
My good lookin’ fella and me at Paula Deen LIVE! Step back ladies, he’s taken.
The evening I met the Queen of Southern Cuisine began in true Savannah style with cold beverages from the bar – Pinot Grigio for me and a Yuengling for my handsome – and live music – a classic Ray Charles cover song, none other than “Georgia On My Mind,” performed by two talented guys with their guitars and perfect harmonies. The lights turned down in the Lucas Theatre and this is what we heard:
They played two more songs, The Allman Brother’s “Ramblin’ Man” and “Chicken Fried” by The Zac Brown Band…perfectly appropriate before Paula Deen took the stage.
And then, there she was. After all the years I’d watched her on TV and imagined her voice as I read her books, there she was not more than 125 feet standing in front of me. She and her husband Michael came out dancing. Her son, Jamie Deen tweeted this photo from backstage which read: “Seeing Mom dance makes me happy.” It did my heart good to see them too, resilient and carefree – A stark difference from what the media would have us to believe. He twirled her around on stage as the audience clapped, hooped and hollered. I must admit, I got a little teary eyed, and nearly patted my boyfriend’s kneecap off in excitement.
Jamie, Paula, Michael and Bobby at the Lucas Theatre in Savannah, Georgia on August 8.
Her boys, Jamie and Bobby trickled out some time after that. I was so star struck, I don’t remember them entering the stage. Immediately, it was as if I was seeing an old friend, hanging out with Paula and her family in their living room. There was no formality, no script to the show. Paula was the exact same in person as she is on television. When she spoke, she began recognizing faces in the audience, pointing out her new daughter-in-law to us all (Congratulations Bobby!), and acknowledging other friends and relatives that had come to see her. She is the personable, warm and sweet spirited woman I have grown to know and love, oozing with Southern hospitality and authentic drawl. Right away, she told us what we could expect from the show, with a funny interjection from Michael. Throughout the night, the tugboat captain was like a Parakeet, chirping witty things whenever the moment struck:
The night was filled with great audience interaction. At one point, Paula called a Look-A-Like up on stage. We played “Deen There, Done That,” hosted by “Bobby Chewbanks” dressed in full costume, complete with a wig and an old-fashioned sport coat. Later, Bobby told us a funny story about his Grandma Paul (God rest her soul), who lived to be 91. He said she use to take her medicine with a pull-tab Budweiser Tall Boy.
Deen There, Done That Game
Jamie and Paula whipping up Jambalaya.
Paula Deen Look-A-Like
Two audience members won subscriptions to the Paula Deen Network for playing the game.
The Lucas Theatre filled up fast during Paula’s first stop in Savannah.
Paula spoke to a packed house. I don’t believe there was an empty seat in the Theatre. During the event, she cooked up three dishes with help from the family: a Georgia Peach Trifle, a Chicken Arugula Salad and Jambalaya. Next to meeting Paula, my favorite part of the show were the short video clips they shared. We got to see how Michael and Paula met and even got an inside look and mini tour of Paula’s beautiful home on Wilmington Island. Her rags-to-riches story was shared, including a look back at “The Bag Lady” days. Many audience members had eaten those first lunches.
That’s me and Jamie, y’all!!!! How cool.
After the show, I got to meet and talk with Jamie and Michael. Jamie was as nice as he could be. He looked at my boyfriend Kurt who is born and raised in Savannah–and took a double take. “Don’t I know you?,” Jamie said. Kurt replied, “I’m from Savannah. You may have seen me around.” Then Jamie said, “Yeah, I’m pretty sure I’ve poured you a glass of sweet tea or two.” CLASSIC!! You can’t make this stuff up.
Michael and me! Such a jolly guy.
Michael and Paula met because of Paula’s Shih Tzus, Sam and Otis. Me and Paula have even more in common than Southern, coastal cooking, y’all! I bet she’d love my sweet Shih Tzu, Ewok.
Mama and them came too!
Michael and Mama
Hopelessly waiting in line for an autograph.
The moment finally came when I would have my chance to meet Paula. I received no special treatment, it was every man for himself. About the time I approached the stage, I heard her bodyguard say, “Okay, last one folks. Paula’s got places to be.” Panic set in. I couldn’t be in the same room with Paula and not at least try to get a photo. This opportunity may never present itself again!
If only I could have stood on stage beside her. Oh well, gotta do what you can!
Just before she walked off the stage, I managed to jump in and snap these three pitiful selfies. I also handed her a copy of “It Ain’t All About the Cooking,” and she quickly scribbled Paula on the inside cover. And just like that, she was gone. So close, but so far away. Will this lady ever know how much she’s influenced me in the kitchen? Will she ever know it’s my dream to cook with her? So much to say, so little time. I am a better cook because of you, Paula. Thanks for paving the way.
This T-Shirt was for sale in the lobby of the Lucas Theatre.
Paula, if you read this, know that your fans are so glad you’re “getting butter every day.” We never doubted you would.
I couldn’t be more excited to announce that the Paula Deen team contacted little ol’ me this week with some GREAT news! I’ve been invited to attend Paula Deen Live! in Savannah as a special guest on Friday, August 8 where I’ll be LIVE tweeting and posting about the show on Facebook from the historic Lucas Theatre!
The surprise came earlier this week when I checked my food blog’s email account. The subject line read, “The Heart of Home Cookin’ Coming to Savannah, GA!” It was Paula’s social media coordinator requesting my presence in the Hostess City. Be still my heart. As a life long fan of Paula’s, you can imagine my excitement when I read these words:
To get right to the point, we came across your blog, Some Kinda Good – and we love it! Paula is so excited about her LIVE event, and she wanted to invite some of her biggest fans and supporters, specifically Southern bloggers and influencers.
Do y’all know how many Southern bloggers there are in the world?? I am beside myself and honored that they chose me. Mama and them already purchased their seats!
Join the conversation using #PDLIVE!
If you’d like to join the fun, check out Paula’s website for all the details or, follow me on Twitter and LIKE Some Kinda Good on Facebook so you don’t miss a thing. Join the conversation on social media using #PDLIVE. During the event, word also has it that there’ll be a few small surprises in store for you! Paula’s come back tour kicks off on Friday, August 1 with stops all over the country. Be sure to check back after the event for a follow-up post, too. I can’t wait to tell you all about it!
Here’s a sneak peek at the fun that awaits. Good times…See you soon PAULA!
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.
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.
Hope you’re enjoying the fall season as much as I am. Have fun with this recipe, and happy fall, y’all!
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.
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