Welcome Spring with Fresh Salmon Cakes and Mango Salsa

Nothing says “Happy Spring!” like Fresh Salmon Cakes with Mango Salsa over mixed greens with Lime Vinaigrette.

I’ve recently had a revelation…Salmon Cakes. THIS IS AMAZING for a couple of reasons: Continue reading “Welcome Spring with Fresh Salmon Cakes and Mango Salsa”


Southern Coastal Heaven: Lobster Mac & Cheese

This is a meal fit for a king. Seriously.

My parents were in town visiting recently, and I wanted to make a special dinner. Lobster is an expensive ingredient, but life is short and sometimes, one must indulge. Continue reading “Southern Coastal Heaven: Lobster Mac & Cheese”

A Valentine’s Tribute for My Everlasting Love

With Valentine’s Day just a few short days away, I wanted to take this opportunity to dedicate my food column this week to my #1 taste-tester and good looking husband, Kurt. Kurt and I met in Statesboro at the Millhouse, and our love story is one for the ages.

My handsome in his happy place: Cheering on his high school football team.

It was a pleasant Friday evening, November 2, 2012, and at the time, I worked at Georgia Southern University. A good friend and I had just attended an annual work event where the Swinging Medallions had entertained us until midnight. We had danced the night away and stayed until the very last call, but when the event was over, we weren’t quite ready to call it a night. As fate would have it, we ventured over to the hot spot in town to continue the party. I was wearing a blue cocktail dress and my red high heels. The details of that evening still stand out fresh in my mind, like it was yesterday. I walked into the bar area, and though I didn’t know it yet, my husband-to-be sat across the room watching a football game on the big screen. To hear Kurt tell it, as soon as I walked through the doors, he thought, “Business just picked up!” That line always makes me laugh. Soon enough, Kurt and I made eye contact, at which point he seized the opportunity to wink. I blushed, he approached, and in the first few moments of conversation, we got all the priorities out of the way, such as whether he loved Jesus and what he did for a living. I don’t believe in wasting time! Though he looked a little scruffy, he had kind eyes and made me laugh. The following Sunday, we went on our first date to the Olive Garden. He had cleaned up nicely. Kurt and I dated for three happy years, and decided to tie the knot on our beloved Georgia Coast. We got married in the hot summer sun one August evening on the lawn of St. Simons Island’s Lovely Lane Chapel. During our ceremony, I surprised Kurt and sang George Jones’s “Walk through this World with Me.” It was an unforgettable celebration. We exited the aisle to a foreshadowing tune by Natalie Cole, “This will be an Everlasting Love.”

Our Wedding Day: August 15, 2015

Long before we met, Kurt and I both experienced other relationships and life experiences that made us truly appreciate each other. I’ve often said marrying him is one of the best decisions I’ve ever made. Aside from being smart, hard-working and thoughtful, he is well-respected, chivalrous and funny. We share so many of the same interests–food being one of those. We will sit down to a meal and talk about the flavors in a dish or the components of a plate, dissecting every detail with true interest and awe. One of the things I noticed about Kurt right away is his keen palate. In a dish I’ve cooked or at a restaurant, he will pick up on the smallest amount of cinnamon or a touch of sweetness. He can appreciate a fancy feast such as Lobster Thermidor or Beef Bourguignon, but more often than not, it’s the simplest of meals like Manwich sloppy joe sauce over ground beef and tater tots that suit him. I once made him a beautiful beurre blanc, that’s a classic French white butter sauce, which I served over pan-seared chicken breast. At first bite, he literally responded in all sincerity with, “Wow, that’s better than Parker’s sauce!” He keeps me grounded. That’s why I love him.

Beurre Blanc

So, to my number #1 fan in the kitchen and in life, I quote a line from Julie and Julia, my all-time favorite movie. Kurt, “You are the butter to my bread and the breath to my life.” Happy Valentine’s Day, my handsome.

August 14, 2015 – Our rehearsal dinner was held on St. Simons Island’s East Beach with our closest family and friends (who apparently love to photo bomb!).

This article originally appeared in the Statesboro Herald on February 11, 2018.

New to Some Kinda Good?


Georgia native Rebekah Faulk Lingenfelser is a freelance writer, entertainer and food enthusiast who writes and speaks about her love of good food and the Coastal South. A Season 2 Contestant on ABC’s “The Taste,” she is the Statesboro Herald food columnist and host of SKG-TV on YouTube. A public relations graduate of Georgia Southern University, Rebekah also attended Savannah Technical College’s Culinary Institute of Savannah. To learn more, connect with Some Kinda Good on social media, or visit RebekahFaulk.wix.com/RebekahFaulk.

Tasty Ways to Cook with Venison

Deer season ended in early January, and thanks to the hunting skills of my good looking husband, Kurt, we’ve got a freezer full of venison: ground and stew meat, cubed steak and sausage. I’ve only recently begun cooking with venison, and up until about two years ago, I hadn’t eaten much of it in my lifetime. When Kurt got his first deer around Thanksgiving in 2016, I suddenly found myself with 40 pounds of Middle Georgia doe, and it was time to learn how to cook it. Good thing I did, because this season brought two more deer: a 6-point buck on Veteran’s Day and another doe on the last weekend of hunting season. At first, I wasn’t sure I’d like it. I’d heard folks say it tasted “gamey,” and I wasn’t quite sure what to expect. Well, I’m here to tell you: When a deer is handled properly, there is nothing gamey about the taste.

For a tender and juicy dinner, grill venison back-strap over medium heat, just until medium rare and serve with Hoppin’ John.

Good tasting deer meat has to do with several factors. One of the most primary being, you must let it bleed out for a couple of days before taking it to the processor. Good venison needs to age. After the deer has been cleaned and skinned, place a layer of ice on the bottom of your cooler, then place the meat on top of that and top it with more ice. Place the cooler outdoors in a shady spot, pointed downhill with the drain plug open. This purges the blood from the meat and keeps it cool.

Venison Rigatoni comes together quickly with a good quality jarred tomato sauce, freshly grated Parmesan cheese and basil.

Cooking with ground venison is much like cooking with ground beef. It can be substituted for most any ground beef recipe. The same goes for the other cuts of meat. If you know how to make country fried steak, you can just as easily make country fried venison. If you know how to make beef stew, you can just as easily make venison stew. You get the idea. When it comes to grilling steaks or the backstrap portion of a deer, do not overcook it. Deer is most flavorful and juicy when cooked medium rare.

Country Fried Venison is prepared just like country fried steak, with a crispy, golden brown crust and served with brown onion gravy. 

The other day on my Instagram account, @SKGFoodBlog, I posted a mouthwatering photo of my garlic and herb venison penne pasta with homemade tomato sauce. I had prepared the dish in my cast iron skillet. The first comment I received was from a Statesboro local who said, “That looks amazing and I am always looking for recipes that use venison!” With another deer season behind us, I figured there were a few more of you who might like some deer dinner ideas. Try making these dishes at home, and for more inspiration in the kitchen, follow Somekindagood.com.

Do you have questions on how to cook a certain dish or what to serve with a main course? Follow me at Facebook.com/SomeKindaGood or tweet your questions to @SKGFoodBlog. I’d love to help solve your kitchen dilemmas!

This article originally appeared in the Statesboro Herald on January 28, 2018.

New to Some Kinda Good?


Georgia native Rebekah Faulk Lingenfelser is a freelance writer, entertainer and food enthusiast who writes and speaks about her love of good food and the Coastal South. A Season 2 Contestant on ABC’s “The Taste,” she is the Statesboro Herald food columnist and host of SKG-TV on YouTube. A public relations graduate of Georgia Southern University, Rebekah also attended Savannah Technical College’s Culinary Institute of Savannah. To learn more, connect with Some Kinda Good on social media, or visit RebekahFaulk.wix.com/RebekahFaulk.

Vacationing in a Winter Wonderland

My husband, Kurt and I traveled to Asheville, North Carolina for a first-time visit to the Biltmore Estate at Christmastime.  

Nothing brings out the little kid in me like a blanket of freshly fallen snow. Add to that delicious food and quality time with my favorite person, and life is grand. My husband Kurt and I took a mini-Christmas vacation in early December to experience Candlelight Christmas Evenings at Biltmore in Asheville, North Carolina, where we awoke to 10-inches of pure white, fluffy, undisturbed snow. Continue reading “Vacationing in a Winter Wonderland”

The Morning Meal: A Weekend Luxury


Pumpkin pancakes with fresh blueberries and warm syrup create a weekend breakfast worth waking up for.

Breakfast is my favorite meal of the day, yet one I rarely get to enjoy. It’s one of the reasons I love Saturdays so much. Continue reading “The Morning Meal: A Weekend Luxury”

Thanksgiving Traditions: A Celebration of Family and Food

Turkey and Ham
Carved ham and turkey, dressing, gravy and other covered dishes make a feast-worthy Thanksgiving buffet. 

Growing up, Thanksgiving was always an exciting holiday. Both my parents’ families are large, and each year we would alternate which side to spend it with – the Faulks in Macon (my dad’s family) or the Coopers in Augusta (my mom’s family). No matter where we were, two things were always constant: lots of good food and togetherness. Continue reading “Thanksgiving Traditions: A Celebration of Family and Food”

Entertain with Ease this Holiday Season

It’s officially holiday season, and if you’re like me, visions of green bean casserole, sweet potato soufflé and pumpkin pie have been dancing in your head. This time of year, I’m always itching to entertain–I spend my spare time planning what to bake and take to Thanksgiving dinner, and conjuring up a few seasonal parties of my own. Continue reading “Entertain with Ease this Holiday Season”

A Rich Tradition at Richland Baptist Church: Dinner on the Grounds

On the first Sunday in October each year, friends and family of Richland Baptist Church gather for Homecoming service and an old fashioned Dinner on the Grounds.

On the first Sunday of October at Noon every year, my family shares the time-honored tradition of attending Homecoming and Dinner on the Grounds at Historic Richland Baptist Church, known fondly to the locals as “Old Richland.” Continue reading “A Rich Tradition at Richland Baptist Church: Dinner on the Grounds”

Episode 6 of SKG-TV: Perfect Sweet Tea Every Time

“Sweet tea should not be like drinking cane syrup. It is meant to be a refreshing, cold beverage that does not put you into a diabetic coma.” – Rebekah on Perfect Sweet Tea Every Time, Episode 6 of SKG-TV

Continue reading “Episode 6 of SKG-TV: Perfect Sweet Tea Every Time”