Georgia – Page 7 – Some Kinda Good®

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.

Fiddlers Seafood Knows Attention to Detail

Published on September 13, 2013September 13, 2013 by RebekahLeave a comment

Fiddlers Seafood Southside
Savannah, Georgia

Attention to detail is unmistakable. Nine times out of 10, if a restaurant understands how to be great in the little things, that trait is going to carry over in the taste and presentation of food, as well as the quality of service and atmosphere. Fiddlers Seafood in Savannah, Georgia nails it. From the coastal beach-shack vibe to the seafood inspired menu, stepping through the front door is like stepping back in time. Maritime, that is. Black and white photographs depicting generations of happy fisherman families fill the walls, while char-grilled oyster platters and steam pot shrimp dinners come barreling out of the kitchen.

The menu is posted outside on the patio, so you can get an idea of pricing and a jump-start on what you’d like to order. Once seated, you’ll receive a tangible menu that opens up like a window (It’s these little nuances that make my heart sing!). It’s full of colorful, enticing and tempting pictures that will prolong your decision! After careful deliberation, I decided on the Lobster Sliders for $14.99–a trio served three ways: lobster salad, lobster sautéed in a garlic wine sauce and fried lobster. I also ordered a Caesar salad for the sake of something green.

THE FOOD:

The Lobster Trio is served with house made tarter sauce.

Beautiful presentation served up with sweet iced tea.

Fried lobster was the most interesting. I liked the texture and crunch paired with the succulent meat.

The Lobster Salad was creamy and not too heavy.

I enjoyed the unique spin on the popular lobster roll. The bread was toasted and each filling provided a different flavor. The shape of the white plate was also a nice touch. I liked the fried lobster best. The crunch of the light batter with the succulent meat worked well. The menu is broken down into a few themed categories: Oyster Bar, Beginnings, Soups & Salads, Fiddlers Finest and Steam Pot. You can also choose from Fried, Land and Sammies selections. I plan to try the Seafood Nachos and blackened Fish Tacos on my next visit. Not to worry, Fiddlers Seafood doesn’t forget dessert. Key Lime Pie, Pecan Pie, Chocolate Brownie A La Mode and Clemmie’s Peach Cobbler range from $5.99 – $6.99.

THE ATMOSPHERE:

The hostess stand sits under a large image of sail boats, making a huge statement and first impression.

The decor pays tribute to Savannah’s rich history and families that drove the seafood industry.

Take a seat at the bar and try a signature cocktail, like Captain’s Mast.

How cool is this? Seashells and beach sand are layered under the table tops.

Framed oceanic wall art.

The bar area is filled with ample seating.

Each booth seats four comfortably.

I visited during lunch on a Wednesday afternoon. The atmosphere was friendly, upbeat and coastal. In other words, my kinda party. Our waitress couldn’t have been more pleasant. We shared a few laughs and had everything we needed throughout the meal. Open seven days a week, with daily Happy Hour specials from 4 – 7 p.m., attire is casual and no reservation is needed. Live music happens every Friday beginning at 7 p.m. I can’t wait to visit again!

A fish pond flows around the restaurant.

With two locations, Fiddlers Seafood has been around for over 22 years. I visited the Memorial Drive venue, but if you’re in downtown Savannah, be sure to check out the Fiddlers Crab House River Street location too. Either way, you’re guaranteed a great food escape!

Farmers’ Market Summer Bruschetta

Published on August 14, 2013June 10, 2020 by Rebekah1 Comment

Farmers’ Market Bruschetta is a summer staple.

Grape tomatoes are abundant at farmers’ markets this time of year, and I’ve got the perfect way to use them up! My recipe for Summer Bruschetta is a scrumptious starter course and makes one fine appetizer with drinks. Fun fact for ya: The Italian word Bruschetta translates to, “slice of toasted bread seasoned with oil and garlic.” If you’ve never cooked slices of bread in melted butter on the stove top, start living. There’s no time like the present!

I’m a firm believer in supporting Georgia farmers and shopping local whenever possible. All of the ingredients in my recipe are locally sourced, but can certainly be substituted wherever you live. I encourage you to visit a farmers’ market near you for fresh, local and nutritious ingredients! This recipe is simple, sweet and satisfying.

Learn more about the Statesboro Main Street Farmers Market and Tuesday Market in the Park.

Farmers’ Market Summer Bruschetta

Ingredients

2 Tablespoons of Georgia Olive Oil
6 cloves of garlic, minced
Half of 1 medium Vidalia onion, finely chopped
2 pints red and yellow grape tomatoes, halved
Balsamic Vinegar to taste
1 tsp sugar
1 bunch fresh basil, separated into leaves, rolled up tightly and sliced (chiffonade)
Kosher salt and freshly ground black pepper
1 Sugar Magnolia Bakery & Café Baguette
1 whole garlic clove, peeled
1 stick of butter

Directions
Heat olive oil in a medium skillet. Add garlic and onion and stir for about one minute. Pour into a mixing bowl and let cool slightly.

Add tomatoes, a splash of balsamic vinegar, sugar and basil. Season to taste with salt & pepper. Toss to coat. If time permits, refrigerate for one hour. If not, it is fine to use immediately.

Cut the baguette into diagonal slices. Melt half the butter in the same skillet you used for the garlic. Cook the baguette on both sides until golden brown. Rub toast with one whole garlic clove while hot. Repeat with remaining butter and bread.

To serve, stir the tomato mixture and spoon generously over toasted baguette slices.

Special Event
You’re also invited to join me at the Statesboro Mainstreet Farmers’ Market this Saturday, Aug. 17, 2013 from 9 a.m. – 12:30 p.m. I hope you’ll stop by the Celebrity Chef tent to say hi and get a taste of my Summer Bruschetta! Be sure to listen out for my radio commercial (below) on air this week promoting the market.

Brunch in Buckhead: Watershed, a Southern Jewel

Published on July 22, 2013July 22, 2013 by Rebekah2 Comments

Watershed on Peachtree
Atlanta, Georgia

Mornings and I have been butting heads since 1983–the year I was born. That’s why brunch is quite possibly the best concept ever. I love everything about it. The idea that sleeping in is perfectly acceptable, the ease of drinking coffee near afternoon, the pleasure of indulging in breakfast and lunch foods simultaneously…it all feels a bit devious, but oh-so-good. When I roll to the big city of Atlanta, discovering new brunch spots is my tolerate-six-lane-traffic and fast-paced-people salvation. Upon my last visit, fate introduced me to Watershed on Peachtree. As if the complimentary valet parking wasn’t enough, the country ham biscuits served with peach marmalade, local honey and whipped butter almost sent me over the edge. It’s a Southern jewel with big presence, in a location where the competition is ravenous.

Recently named one of the Best New Restaurants in the American South by Conde Nast Traveler, the highfalutin’ eatery is an upscale farm-to-table experience I believe everyone in the free world should try at least once. I ordered the Bay Bloody Mary above, when I learned it was seasoned with Old Bay. Garnished with pickled green beans, pimento-stuffed olives and a juicy lime wedge, the souped-up cocktail and salted rim had me at hello.

THE FOOD:

Country ham is a rarity in restaurants anymore. To see it featured on the menu in its rightful place between two flaky, fall-apart-in-your-mouth buttermilk biscuits…what is life? Other Starters on the brunch menu include Pimento Cheese Toast, Wild Mushroom Toast, Sausage Gravy & Biscuit served with bacon jam and fine herbs, and Smoked Ham Wrapped Gulf Shrimp a la plancha (grilled).

Coconut pancakes served with melted marshmallow creme and toasted coconut shavings, alongside coconut syrup.

Beautiful pig.

I’m attracted to all things coastal, even more so when I feel landlocked. Naturally, I ordered the Coconut Pancakes served with coconut syrup and a side of bacon. The bacon was cooked to perfection without an ounce of fat…lean and crispy, the perfect crunch to the meal. At just $10, the pancake stack was sweet and satisfying, keeping me full late into the day.

Huevos Rancheros and Chilaquiles featuring eggs any style, heywood’s andouille, salsa ranchero.

French fries because life is short.

We also tried the Huevos Rancheros and Chilaquiles featuring eggs any style, Heywood’s andouille sausage and salsa ranchero. My boyfriend ordered a side of fries because the table’s order next to us looked so appetizing. Potatoes rock. Offering a variety of sophisticated, yet recognizable dishes like Chicken Fried Poached Eggs, Seafood Melange and a Crabby Shrimp Burger, the brunch menu also boasts classics like the Southern Cobb and Wild Georgia Shrimp Salads. Prices range from $6.50 for Starters to $18.50 for Steak & Eggs.

THE ATMOSPHERE:

Enjoy small plates or full entrees at the bar.

Elegant, understated decor makes for a beautiful setting.

Seating includes tables and booths, in addition to private dining.

The menu is conveniently displayed at the doorway.

Watershed on Peachtree on a Sunday morning.

Bright and open, the vaulted ceilings make the room feel large.

Wesley Powell is quoted at the main entrance.

Serving brunch, lunch and dinner, the restaurant’s hours are written on a stand alone chalkboard.

Watershed on Peachtree has a beautiful, raw setting that’s bright and open with modern lighting. From the moment you set foot in the elegant entryway, the cheerful and clean atmosphere invites you to stay.

THE STAFF:
Our server, John had been waiting tables at the restaurant for just four months, but was very informative and most helpful. He told us all about the famous fried chicken served only on Wednesdays. In Southern Living magazine this month, Watershed on Peachtree is considered an upscale place to get The South’s Best Fried Chicken, noting it’s “always sold out by 8 p.m.” He also shared that Executive Chef Joe Truex, native Louisianian, couldn’t wait to begin serving up gumbo on Thursday nights.

Watershed on Peachtree has a commitment to seasonal, locally sourced ingredients. Many of the cocktails are even organic! With an ever-changing menu, the restaurant’s cocktail napkins read, “creative and delicious Southern food enjoyed in comfort and community.” I couldn’t have said it better myself.

Paula Deen is Not a Racist Y’all

Published on June 22, 2013June 22, 2013 by Rebekah5 Comments

Me and Paula hanging out in her gift shop in historic Savannah, Georgia.

I’ve never met Paula Deen, but this I know: She is not a racist. I write this post on the heels of yesterday’s breaking news–that Food Network will not be renewing her contract.

Like many of her fans, I too am from the South, her native state of Georgia. We share a love for Southern comfort food, seafood and the coast. For years, I’ve cooked from her cookbooks, eaten at Savannah’s The Lady and Sons, visited her gift shop and looked forward to Saturday mornings when I could sit down and learn from her as I watched Food Network. I’ve spent many an hour in the kitchen following her recipes and laughing with my Grandma over how long it took me to bake her lemon cake, and how easy they made it look on TV. I can’t count the number of times I’ve eaten a delicious cake or herb-roasted pork tenderloin with the family, and upon that first bite of pleasure uttered the words, “It’s a Paula Deen recipe,” as everyone tasted in agreement. I’ve read her book It Ain’t All About the Cooking and have found myself in her as I admired her rags-to-riches story. I’ve tasted some of the best food I’ve ever put in my mouth from Paula Deen’s Southern Cooking Bible. Paula Deen is a nationwide household name. As fans, we feel a connection to her, relate to her and associate good memories with her food and her name.

Just this week before the news was revealed, I made known my ambitions to cook with Paula on her Best Dishes Food Network show. She has been a huge inspiration for me in the kitchen and without her, I wouldn’t be the cook I am today. Paula paved the way for many Southern TV food personalities that have come and are coming after her. For that, I’m thankful.

I believe Paula Deen is a kind-hearted, generous and caring woman. Her fans–black and white–are loyal. Those that know and love Paula admire her courage. I believe her apologies were sincere. When reading the fan’s reactions to the news on Food Network’s Facebook wall just yesterday, one comment said it all: “Leave my Paula alone. Yes, I am African-American.”

Paula, Michael, Jamie and Bobby…if any of you read this, know that this morning we sit around our breakfast tables saddened. We’re wondering how this will affect Jamie and Bobby’s Food Network shows, how we’ll ever be able to watch the network again without hearing Paula’s laugh and seeing her familiar, friendly face. No matter what lies ahead, we love you all and will always be fans. Know that our thoughts and prayers go out to your family.

Paula Deen is not a racist, and that’s just the truth y’all.

From the Farm to the Plate: A Day in the Life of a Pasture-Raised Chicken

Published on June 7, 2013June 7, 2013 by Rebekah1 Comment

Pastured Poultry Week kicks off this Monday, and I invite you to come with me as I follow the life of a chicken from the farm to the plate.

Organized by Compassion in World Farming, a global organization working to end factory farming, and Georgians for Pastured Poultry, the event aims to help promote and celebrate humane and sustainable pasture-raised poultry for one week each year.

Local Farmer, Brandon Chonko has invited me to visit his South Georgia farm in Tattnall County–Grassroots Farms, where he raises 1500 chickens, ducks and turkeys and supplies them to more than 15 restaurants in the state and throughout the South. Many of the restaurants he supplies are in the Atlanta area, and some are even on the Georgia Coast, where I’ll be enjoying my pastured poultry dish, at North Beach Bar and Grill on Tybee Island.

Learning about the food we eat, where it comes from and how it’s raised is really fascinating to me. If you’re like me, you may be wondering what exactly a pastured bird is and why there’s a whole week set aside for their awareness. Farmer Brandon explains:

"I love working outdoors with animals. I also love being able to market to such talented chefs." -Brandon Chonko — “I love working outdoors with animals. I also love being able to market to such talented chefs.” -Brandon Chonko [Photo Credit: Andrew Thomas Lee]

“Pasture-raised or pastured birds actually live 24/7 in fresh pasture. They are housed in small batches in portable housing. They get moved frequently to ensure fresh forage. Also, we use a French breed of chicken that are known to be active foragers. They are bred to live outdoors, not in a chicken house. Pastured birds are healthier, need no antibiotics, are active and taste better. They have a long life. They are what chicken dinner Sundays used to consist of prior to the rise of the industrial chicken.”

Learn more about Grassroots Farm’s Humble Roots story.

Pastured Poultry Week is in its second year, and has expanded to include more than 50 Georgia-based chefs and over 25 chefs from New York. If you’d like to experience the taste of a pasture-raised chicken and support Georgia’s farmers while eating cleaner, visit Halyards or Tramici Neighborhood Italian on St. Simons Island. You can also see a complete listing of participating restaurants on the Georgians for Pastured Poultry website.

I’m headed to the farm Sunday, and will venture out to the beach next week to eat that chicken. I’ll keep you posted!

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Downtown Statesboro is Alive with South & Vine Public House

Published on June 4, 2013June 12, 2015 by RebekahLeave a comment

UPDATE: South & Vine Public House caught fire on Tuesday, August 26, 2014. Owner Seni Alabi Isama has now opened a new restaurant in Statesboro called 441 Public Kitchen and Bar. More on the fire here: South & Vine Public House Burned But Not Broken.

South & Vine Public House
Statesboro, Georgia

Great things are happening at the intersection of South Main and West Vine streets in downtown Statesboro. Open for just four months now, one Georgia Southern alumnus and his team are making a big impact on the community, with a focus on flavor and a philosophy on fresh that you won’t believe until your taste buds live it. With more than 1,000 Facebook likes, South & Vine Public House is a food experience Savannahians will soon be driving to Bulloch County to discover.

You won’t find the menu online because it changes daily based on ingredient availability and the owner’s intuition. No matter what’s featured, you can be guaranteed it will be made with local ingredients and cooked to perfection by Chef and Owner Seni (pronounced Shanney), Head Chef Stephen, who formerly worked at Emma’s Fine Dining & Lounge, and Sous Chef Sebastian, a Miami native.

This is a restaurant that gets it.

THE FOOD:

This plate features angel hair pasta (by special request) and meatballs with a simple, tomato-based, slow simmering sauce even Italy natives could appreciate. Topped off with sprouts.

Served with a room temperature honey butter that glides on easily, little to no effort is involved in spreading.

Head Chef Stephen puts the final touches on entrees before the plates are delivered to tables.

Fried Green Tomatoes are served with a bacon-mushroom cream sauce and a paprika oil. Absolutely delicious, and I don’t even like mushrooms!

When the bread hits your table, it’s apparent the loaf has been baked day-of.

South & Vine Public House’s World Famous Chocolate “Chip” Cookies: Dead sexy. Desire on a plate, that is all.

I ordered the special of the day: cornmeal encrusted red snapper with a tomato-avocado salsa over Freeman’s Mill grits. The tall stack of goodness is grated sweet potatoes with shavings of fresh Parmesan cheese.

At South & Vine Public House, food is the main event. From Hunter Cattle Company beef, ground in-house, to the made-from-scratch ketchup and mayonnaise, these folks are really cooking. The menu features what’s in season, so when an item runs out, it’s all gone. Dine here if it’s flavor you seek, an appreciation for quality ingredients, beautiful presentation and healthy portion sizes paired with appropriate prices. Excellence reveals itself in each menu item’s texture, plating and taste.

THE BAR:

Long day? Have a drink!

Created by two Statesboro natives, this hometown beer is summery and light.

Smooth and dangerously delicious, the Glorious Gin & Tonic is named for the ingredients–gin from Brooklyn, N.Y. and Jack Rudy Cocktail Company’s Small Batch Tonic, handcrafted in Charleston, S.C. The splash of lime ties everything together.

Happy hour is from 4 – 6 p.m. daily, featuring 25% off the entire bar and all appetizers.

THE ATMOSPHERE:

A Saturday night at South & Vine.

The booths seat six comfortably.

Exposed brick creates a modern look & feel.

A casual environment, you’ll find a small vase of fresh flowers at each table and utensils wrapped in white linens. The restaurant has an open concept floor plan including a “window” into the kitchen, and a chalkboard placed behind the hostess stand highlighting daily specials. Seating includes tables, booths and a bar area overlooking South Main Street. Attention is even given to the clean, tastefully decorated restrooms (which I always appreciate).

THE STAFF:

Meet Head Chef, Stephen Griffin (left) and Sous Chef, Sebastian Alzate (right) on the job.

Chef/Owner Seni Alabi-Isama (left) with Head Chef, Stephen Griffin (right).

The team at South & Vine is welcoming and knowledgeable about the menu. Owner Seni and his wife, move about the restaurant conversing with customers, making mental notes of names and faces. It’s a place guests feel comfortable and leave satisfied.

We parted with this subtle note of hospitality, a hand-carved “flower vase” made of Walker Farms’ rainbow carrots, compliments of the chef.

A Beach-Food Experience for Landlocked Atlantans

Published on March 11, 2013April 2, 2014 by Rebekah2 Comments

The Optimist Fish Camp & Oyster Bar
Atlanta, Georgia

I walked in and the first thing I saw were the words, “Country Ham” in navy blue and yellow, painted on a white wall. The restaurant had been converted from a previous slaughter-house and the words preserved. Country ham is one of those Southern mainstays, and I knew immediately this was a place I would love. I had driven from the coastal plains of Southeast Georgia, about 200 miles, to the big city of Atlanta on a business trip to meet a good friend. We had done our research, and of all the fine places to dine in the notorious A-T-L, had naturally settled on what the restaurant’s Twitter account classifies “A beach-food experience for landlocked Atlantans.”

While we waited on our table in the main dining room, we sat at the Oyster Bar and tried just about everything–East and West coast oysters of every variety, snow crab & lobster knuckles, oyster crackers and salt & vinegar chips. The oysters were served with fresh horseradish and a mignonette sauce (a sauce of vinegar and shallots, typically served with raw oysters). The mignonette sauce was so bright and fresh, it would awaken even a sloth.

You can’t have oysters without a cold beer, so I took the chance to try the one in a red can with a lighthouse pictured on the front—Cisco Brewers Sankaty Light from Nantucket, MA.

This oyster was served over warm “coals,” roasted in a wood-fired oven with parmesan cheese and bacon at $3 a pop. It was one of the most beautiful things I’ve ever seen.

The Opi Salt & Vinegar Chips were crunchy…the perfect bar food.

Next, let’s talk about the snow crab claw & lobster knuckles in a chili-lime butter bath. It took a little work, but once I got my hands on the cracking tool, we were good to go. Who wouldn’t want to eat something presented that beautifully?

THE FOOD:

Corn milk hushpuppies, served “beignet style” along with cane sugar butter – $6.

An inside peek at the corn milk hushpuppies

Wood roasted beets,pickled beet vinagrette, blue cheese and pine nuts – $6

Cornmeal crusted haddock, brussels sprouts, bacon, pepper jelly – $25.

Fish & chips, beer battered haddock, malt vinegar aioli with shoestring fries- $20. The fish was huge, crispy and delicious. There wasn’t a single fry left on my plate.

I’m about to make a big statement. This is the best bread I’ve ever put in my mouth. The bread is the last thing I thought I’d be writing about, but it would be a pure injustice not to mention it’s light, airy texture, salted incredibly.

Fried clam roll, lemony mayo, kimchi vinegar, pickles – $9. One word: AMAZING. Soft bread, crunchy goodness and the peppers rock!

Spicy Spanish octopus, saffron aioli, olive – $13. It was my first experience with octopus. It was spongy in texture and chewy. The taste I remember most is the flavor of pancetta.

Seared yellowfin tuna, charred octopus, crispy potato salad, harissa – $28.

I experienced food at The Optimist like I have never experienced food before…intense flavors with no detail undone when it came to presentation. Every encounter I had with staff members was pleasant, from the hostess taking notice of my black dress and providing me a black napkin, the bartender who told me he even spent his days off there, to the manager who described the place as “one big house.” I could tell our waitress Jenn, genuinely enjoyed her job and was very knowledgeable about the menu.

THE ATMOSPHERE:

Exposed brick and a weathered hostess station at the entryway.

Nautical photos in the Oyster Bar

The original slaughter-house flooring in the Oyster Bar. Isn’t this an inviting place to have a drink?

Every once in a while, your life crosses paths with someone special. Lenae is my dear friend and soul sister and this was the first time we’d seen in each other in over a year.

The Oyster Bar

The fabulous bar area inside the dining room.

The Optimist has indoor and outdoor seating.

Lenae Sneed all dolled up for her night on the town!

Seating outdoors near the putt-putt course.

Lighting outdoors on the patio.

Outdoor seating

From the fonts to the colors, The Optimist nails oceanic decor.

Me (left) and Lenae (right) at the Oyster Bar.

My dining buddies, Lenae and Harper Sneed – quality people.

Harper feasting!

Me, happy as a clam in the dining room.

Some Kinda Good is all about good food and good company, and when the two are combined, that’s a life well lived. The Optimist is a breath of fresh air for the city life, a nautical escape. My friend Harper said it perfectly, “That wasn’t just going out to dinner, that was the best two-hour dining experience of my life.”

A Heavenly Vibe at Huc-a-Poo’s

Published on November 4, 2012December 10, 2012 by Rebekah3 Comments

Huc-A-Poo’s Bites & Booze
Tybee Island, Georgia

Huc -A-Poo’s Bites & Booze is the epitome of life. It’s where stories are born. It’s the kind of place Pat Conroy and Earnest Hemingway write about in novels. It’s a genuine, local bar with an environment that can’t be created. It’s not store-bought. It’s not forced. No one has a care in the world. It’s a place where nothing matters–what you wear, who you are, where you come from. You can just be. It’s care free, non-judgmental. It’s come one, come all. It’s family owned and operated. It’s the kind of place where time and seasons escape. Laid back. Eclectic. It doesn’t have a website. You won’t find brochures on it. It’s not touristy. It’s unpretentious, unassuming. The slogan on the paper menu reads: Huc-A-Poo’s – Where the Mind and Spirits Meet. I would imagine heaven to have the same vibe.

The Cast of Characters
The people in a place make all the difference. It’s the characters who create the atmosphere. These folks along with my friend, April (pictured left above) inspired my experience.
Steven – He wore a multi-colored Beanie hat and liked to call me brat, but oddly, in an endearing way. He said, “My brother owns this place. Wanna meet him?” He led me into the kitchen and I got a behind the scenes tour. Throughout the night, he would look at me across the room and put his finger to his lips and say, “shhhhh.” He wandered from table to bar top, to staircase and his brothers referred to him as Huc-A-Poo’s PR guy. He was right at home.

The Bartender – He would pop out from behind the bar and groove to the music, moving from customer to customer bringing drinks, taking checks. He had a beard and obviously loved his job.

The Band – The Royal Noise: Jazz, Funk, Soul – Each band member bled music. It ran through their veins. They felt every note. They expressed pure passion in a saxophone, a drum set, a bass and electric guitar. It was evident they were born to play. Take a listen.

The Staff – A close-nit group of folks who appeared to be all related. They were long-haired, free-spirited and kind with tanned skin worn from the sun. Very welcoming. Really hospitable. No uniforms, they wore whatever they pleased. Shorts, T-shirts, flip-flops, even in November.

The Food
Pizza. Beer. Saturday night.

We ordered a $15 specialty pizza – The Federale: Mexican pizza with grilled chicken, red onions, bell peppers, fresh tomatoes and jalapenos. It was massive and only $15 bucks. We’ll get at least four meals out of it from the leftovers! Landshark Lagers with lime slices only made sense to drink. You can order pizza by the $4 slice or a whole pie. Make your choice from 12 different specialty pies or build your own. Wraps, nachos and hot dogs are on the menu too, even low carb salads. The food tasted great, but honestly it wouldn’t have mattered.

The Cost
Nothing on the menu is priced over $7 with the exception of the $15 whole pies, which would cost at least $30 anywhere else. Amazingly affordable.

The Location
Located in the Tybee Oaks Shopping Center just a few miles from the beach off of Highway 80, Huc-A-Poo’s has over 2,500 Likes on Facebook. Let’s help them get to 3,000.

The Crowd
On a Saturday night in early November, the age group ranged from 25 – 60 with the majority of the crowd being locals, others, first-time visitors like myself. With the exception of a young, drunk athlete who tried to eat my face upon arrival, everybody there was awesome.

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Huc-A-Poo’s combined all my favorite things in one place-Good food and good company, and live music in an incredible atmosphere on the Georgia coast. It’s the kind of environment you happen upon once in a blue moon, the kind of place that has the potential to make me relocate. Huc-A-Poo’s is a place that sets the standard, that you’ll continue comparing other environments to again and again. They’ve found a new regular in me.

An Autumn-Inspired Pork Chop Package

Published on October 24, 2012December 5, 2016 by RebekahLeave a comment

At the start of each new season, there are a few dishes I anticipate cooking greatly. My Apple-Pecan Honey Stuffed Pork Chops in White Wine are at the top of the list in the fall. Apples, onions, pecans and nutmeg exemplify autumn in this comforting, home-cooked meal. It starts on the stove top and finishes in the oven. Special enough for company and simple enough for a weeknight, these tender, juicy pork chops put chicken and beef to shame. It ought to be a crime to eat this good!

Let’s get cookin’! Here’s what you’ll need:

3-4 thick cut pork chops
Salt, pepper and nutmeg seasonings
1-2 Tbs honey
1 medium granny smith apple
1 small Vidalia onion
1/2 cup pecans
Unsalted butter
White wine of your choice, I used Pinot Grigio

Pre-heat your oven to 350 degrees. Start by dicing a granny smith apple, an onion and your pecans. Be sure to dice them up small, keeping them the same size for even cooking. A smaller dice will also make your pork chops easier to stuff.

Melt a tablespoon of unsalted butter in a large skillet over medium-high heat. Add in the diced apples, onions and pecans, season with salt and pepper and dot with butter. Cook for a few minutes, then drizzle in some honey for a touch of sweetness.

Meanwhile, prepare your pork chops. Season both sides with salt, pepper and a little nutmeg. Rub it in good.

It’s really important to get a thick cut pork chop for this recipe. They should be at least a 1/4 of an inch thick.

You’ll need a small, sharp pairing knife to make the incision. Cut them right down the middle, keeping the back and sides of the pork chop intact but making a large enough incision to create a good size pocket. Don’t be scared. Own it!

By this time, your stuffing will be ready. With a large serving spoon, fill each pork chop to the brim. Pack the stuffing in there, getting down in the crevices. Don’t overfill them, but make sure each one is plump. If you put too much stuffing in the pork chops, it’ll just fall out during cooking. You want them to hold as much as possible. Just remember, deep pockets do the trick. You can use toothpicks to secure them, but I find they just get in the way.

In the same pan (easier clean up and building flavors – winning), melt another tablespoon or two of unsalted butter. Gently lay your stuffed pork chops in the pan and brown on each side for 3-4 minutes until the outsides are golden brown and caramelized. When you flip them, handle with care. You will lose a little stuffing, but don’t fret. Before transferring to the oven, hit the pan with a good splash of white wine and inhale. 😉

Finish cooking the pork chops in a 350 degree oven for 15 minutes. I find it much easier to finish a thick cut of meat in the oven than on the stove top. The meat cooks evenly and you don’t have to worry about one side getting darker than the other or constant flipping. Plus, you’re not standing over the stove and you can take a moment to sip some wine or devote your attention to side dishes.

They taste phenomenal–warm flavors of nutmeg and pork compliment tart apples in every sweet and savory bite. Don’t forget to drizzle the chops with the pan juices. Having one of these on your plate is like having your own little gift. You’re also getting fruit, protein and vegetables all in one little package. What’s not to love?

A sweet potato or brown rice are a pork chop’s friend.

Feel free to change-up the stuffing. Rosemary is awesome with pork. Don’t like pecans? Use walnuts. Even if pork is not in your diet, chicken is always an alternative. The idea is to have fun and experiment with flavors. Enjoy!