Seafood on the Georgia coast with good company gets me more excited than a child on Christmas morning. Moreover, restaurants that want to show off their menu offerings at affordable prices are that much more enticing. Tybee Island Restaurant Week begins this Friday, and I can’t imagine a better way to enjoy a little taste of Tybee, from beer battered oysters at North Beach Bar and Grill or Killer Key Lime Pie at Fannie’s on the Beach to homemade pizza at Huc-A-Poos Bites and Booze. Why not join in the fun at perhaps the most laid-back destination on the Southeastern seacoast?
North Beach Bar and Grill is offering a free dessert course and coffee during Tybee Island Restaurant Week!Image courtesy of VisitTybee.com.
From January 17 – 26, 2014, each participating restaurant will offer 3-course, prix fixe dinner menus for $25-$30 per person (not including tax and gratuity). “Prix fixe” simply means the chefs have predetermined a few of the most delicious selections to showcase in each category–appetizer, entrée and dessert. You choose whatever suits your palate, then sit back and enjoy the experience. It’s a fantastic time to explore a new restaurant and experience variety in a wallet-friendly way. On my list of places to stop? Tybee Island Social Club and Coco’s Sunset Grille. Bacon wrapped scallops or fried strawberries, anyone? Yes, please!
The Crab Shack is known for its famous Lowcountry Boil.
As it turns out, many of the restaurants I’ve reviewed right here on “Some Kinda Good™”are participating! Check them out below:
“The Federale” at Huc-A-Poos: Mexican pizza with grilled chicken, red onions, bell peppers, fresh tomatoes and jalapenos.The Wild Georgia Shrimp at Sting Ray’s Seafood are caught and served fresh from the Atlantic.
Get a complete list of participating restaurants, including the restaurant week menus by visiting this page on the Tybee Island Restaurant Week website. See you on the coast!
Standing in my driveway, about to leave for Hollywood on the morning of my flight.
Six days. Five airports. 4,830 miles round trip. 35 people nationwide.
Over the summer of 2013, I auditioned for Season 2 of ABC’s The Taste, a cooking competition reality show. After a two-month process of interviews, loads of paperwork and intense anticipation and waiting, I was selected out of thousands to be among the Top 35 contestants in the nation to compete on the Audition episode which premiered on Jan. 2, 2014 at 8 p.m. They flew me to Los Angeles, California and put me up in a 24-story hotel in the Hollywood Hills where I had a view of the pool, the palm trees and seven lanes of interstate.
The view from my room.
This is my story.
Filled with big dreams, confidence and high hopes, I left rural Georgia with my California-titled iPod playlist including Kelly Clarkson’s Breakaway, Eminem’s Lose Yourself and Jay-Z and Alisha Key’s Empire State of Mind. From the airport, I posted LeAnn Rimes’ One Way Ticket music video on Facebook and sang the “West bound train” lyrics in my head.
Fast forward through Day 1: I traveled through four time zones, experienced plane delays, checked in at the hotel and got somewhat acquainted. Day 2: I shopped for ingredients. Day 3: On scene at Universal Studios, I felt like a movie star in a hair & make-up trailer and had my outfit approved by two British people in the wardrobe trailer. On-camera interviews were completed. Day 4: Showtime.
We shopped for ingredients at Whole Foods Market.
The first 15 minutes of the season on set were mine. I was the first contestant to face the mentors. I’ll never forget the moment I entered the set through the “pantry,” and rounded the corner to step on stage. There were big lights, lots of extras and over 15 cameras–from every angle–ALL pointed at me. That made some contestants nervous, but I reveled in it. “This is it,” I thought. It was my moment to shine. Everything I’d waited for. I gave it to them. I smiled. I played my Southern character with pride, relishing in the fact that I was the only contestant there from Georgia. I lived every moment. As I walked on set, I heard one producer shout to a camera man, “We got a good one!”
Aside from the challenges I faced, like my first time cooking on a gas stove, using pots and pans I’d never used before, along with shopping in a region where ingredients are titled “Southern Style Grits,” I kept a level head and remained cognizant of the time. I was given an hour to cook and plate my signature dish: Shrimp and Grits with a Creamy White Wine Sauce. While chopping vegetables and talking with producers, I burned my first pan of bacon. I also almost mistook lemon grass for my garnish because I couldn’t find green onions in the refrigerator. Nevertheless, I kept going.
This photo was taken prior to the show, at home in my kitchen. My signature dish of Shrimp & Grits with a Creamy White Wine Sauce.
I finished the challenge with five minutes remaining, having successfully plated my dish and all six tasting portions–two for beauty shots, four for tasting. I put forth the best creamy white wine sauce I’d ever made. Some memories fade and some feelings are fleeting–but one that will remain with me forever is stepping off the set and feeling that rush of fulfillment wash over me. I had done what I came to do, and I had done it well.
My best and dear friends, and my good-looking boyfriend. From left: Kurt, me, Charity and Chad.
Then I exited the stage and was escorted to the friends and family room where I would see my boyfriend, Kurt, and two of my very best friends, Chad and Charity. They were flown out for a three-day period during my stay. Following a brief touch-up with the make-up artist, I opened the door to the family room and saw the people I love sitting on the edge of their seats with expressions of expectation so vivid. We had been separated since the previous day, and the emotion and excitement I expressed was nothing short of real.
After that high, I faced my fate. I would wait for the producer’s cue, then walk forward and stand on the spoon-shaped “x marks the spot.” There, right in front of my face, just steps away, sat Anthony Bourdain, Nigella Lawson, Marcus Samuelsson and Ludo Lefebvre–in the flesh. It was one of those moments where you’re present, but beside yourself. I saw their lips moving and heard them speaking, but had it not been recorded, I would question if it ever really happened. There I was, a food blogger from small town Blythe, Georgia and Twiggs County farm country, in Hollywood on a set at Universal Studios, in front of these well accomplished, renowned culinary experts. They had just tasted my food.
British home cook, food writer and bestselling cookbook author Nigella Lawson was the first to tell me what she thought. Nigella’s team is the one I had hoped to join. Nigella and I were wearing the same color–both royal blue dresses, so right off the bat, it was meant to be.
She asked me to introduce myself and tell her a little bit about my dish. She was interested in “the powdered seasoning” I’d used and the spice in the dish. Unfortunately, she’d decided that my shrimp were “slightly overcooked,” and the Old Bay seasoning I’d used was too much. “As you know we made our decisions before we met you,” she said and with what seemed regretful, she pushed her red “No” button.
I was crushed, and I knew my chances of joining the others’ teams were dim. Sure enough, with every comment followed the dreaded red button.
After everything I’d heard about Anthony Bourdain, I must say, I thought he’d be the toughest judge. As it turns out, he was one of the kindest to me. We agreed that food was such a personal thing. “Unfortunately for you, I didn’t have an emotional connection to your shrimp and grits,” he said. He had been surprised that I wasn’t professionally trained though, noting that the Old Bay gave my dish a restaurant quality. That was HUGE coming from a man who’s traveled the world. I’ll take it.
One of The Taste judges, Marcus Samuelsson, on set at Universal Studios in Hollywood.
Marcus Samuelsson said my passion was evident, and that he liked how my dish represented the region of the country from which I came. With a quick and succinct comment, Ludo Lefebvre said “It wasn’t my thing. I didn’t like it. It’s a no.”
Everyone has their taste buds, and America would be a boring place if we all liked the same things.
So, as show business would have it, all four of the judges rejected me. It was time to pack it up and head on back to the Peach State, but not before I drank a Shirley Temple on Hollywood Blvd., got my picture taken in front of the notorious HOLLYWOOD sign and took pictures of the stars on the Hollywood Walk of Fame. I exited the hotel with my 50-pound suitcase in tow, containing clothes with the tags still on them, as Adele’s Chasing Pavement played over the elevator like the well-timed beat of a drum.
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I won’t forget the talented people I got to compete with and the connections I made. I will carry this experience to the grave.
Carlos Davis (left), co-owner/Chef of Riffs Food Truck in Nashville, TN, was one of my competitors and a new friend for life.
Me (left) and Pastry Chef Vidya Krishnan (right).
Restaurant owner, Michelle (far left), me, Carlos Davis and Pastry Chef Vidya Krishnan.
My appreciation for the South has never been greater than when I travel outside the South. I came home with new eyes. At the grocery store in my hometown, as I pushed my buggy through the produce department where I’m known by name, where hardly anything is gluten-free, organic or vegan, and where Johnny Cash plays on the radio, I was home. Home in my Southern, two-lane, suburban, football-loving town. If ever I needed a reminder of exactly who I am, traveling serves it purpose.
I made it to HOLLYWOOD!
One word of advice: No matter the outcome, go after it. Always go after the things that make your heart beat.
“Find something your passionate about and keep tremendously interested in it.” –Julia Child
Tonight is the big night! I’m counting down the hours until my national TV debut on ABC. I’m excited to announce that I’ll be competing for a spot on one of these four culinary giant’s teams—Anthony Bourdain, Nigella Lawson, Ludo Lefebvre and Marcus Samuelsson! Please tune in to cheer me on at 8|7c. Learn more about my audition experience, and be sure to visit SomeKindaGood.org after the premier to get the scoop on my post audition show thoughts!
Will I make the cut? Show your support for me on social media by following me on Facebook and Twitter. Join the conversation and live tweet with me tonight using #TeamRebekah and #TheTaste! Thank you for watching. I plan to make Georgia proud!
It’s officially holiday season. Let the menu and party planning begin! I’ve put together a holiday inspired meal including a classic combination of flavors, along with some of my family’s traditional recipes that are impressive on the table but simple to execute. These dishes are special enough for Thanksgiving or Christmas dinner, but delicious year ’round. Here’s what’s cookin’: Herb-Roasted Pork Tenderloin, Sautéed Cinnamon Apples, Mama’s Sweet Potato Casserole, Farm-Raised Green Beans and Grandma’s Made-from-Scratch Buttermilk Biscuits. We couldn’t celebrate the holidays without incorporating pumpkin, so for dessert, the Pumpkin Spice Trifle will make its debut appearance. The star of this show is the Herb-Roasted Pork Tenderloin. This time of year, I think folks get ham and turkey’d out. So, now is a great time to allow pork to step into the limelight. To accomplish that gorgeous golden brown exterior and moist meat, I use a combination of dried and fresh herbs and Georgia olive oil. Season the meat liberally with kosher salt and black pepper. Drizzle it with olive oil, then massage in a healthy amount of fresh basil, fresh rosemary and about a two teaspoons of dried oregano. Here’s a tip: Cook the tenderloin in a 9 x 13 dish, and just before putting it in the oven, add about an inch of water to the pan. Roast the meat at 425 degrees for 25 minutes per pound. Another reason this tenderloin tastes amazing, is because it’s pasture-raised. This little piggie wasn’t given any antibiotics or steroids, and was free to roam and eat Georgia grass. The result is a much more nutritious animal that’s healthier to eat and healthier for our environment. Thanks to my friends at Hunter Cattle Company for raising it.
Nothing compliments pork like a side of delicious cinnamon apples sautéed in butter. This is as simple as it gets. Slice 5 to 6 medium apples about a 1/4 inch thick and saute in four tablespoons of unsalted butter. Allow them to cook down, then season with cinnamon and keep them warm. You don’t even have to peel them!
Green beans may be a popular side item, but served this way you can’t go wrong. My Farm-raised Green Beans also feature Hunter Cattle’s smoked bacon and sweet Vidalia onions and homegrown tomatoes from the Statesboro Mainstreet Farmers’ Market. Cook the bacon and set aside to drain on paper towels. Saute diced onion and tomato in the remaining bacon fat, season with salt & pepper and add to cooked green beans with a pat or two of butter. Top with crumbled bacon. On the left above, Mama’s Sweet Potato Casserole is a regular at every family function. It adds a wonderful pop of color to the plate. The topping, made of chopped pecans, brown sugar, flour and butter–is like candy.
Finally, no meal would be complete without Southern, made-from-scratch Buttermilk Biscuits. With a dollop of blackberry jam, bread never tasted so good.
After a mouth-watering meal, a 14-layer cake or heavy pie is overwhelming. My Pumpkin Spice Trifle hits the spot. Complimented by soft spice cake and crunchy gingersnap cookies, it’s like a pillow-y cloud of light fresh whipped cream and vanilla pudding bursting with fall flavors. Plus, it makes a stunning presentation.
The best camera crew ever!
For the complete recipes to these dishes and to watch me cook them in action, tune in to my next episode of Statesboro Cooks, premiering in mid-November on local cable Channel 99. Be sure to watch the show to discover my secret to the best buttermilk biscuits you ever tasted! For those outside of the area, I’ll be sure to post the episode right here on Some Kinda Good, so you can watch too. Wishing you and your family a very happy holiday season. Eat well!
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:
Fried lobster was the most interesting. I liked the texture and crunch paired with the succulent meat.
Beautiful presentation served up with sweet iced tea.
The Lobster Trio is served with house made tarter sauce.
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:
Take a seat at the bar and try a signature cocktail, like Captain’s Mast.
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.
The bar area is filled with ample seating.
How cool is this? Seashells and beach sand are layered under the table tops.
Framed oceanic wall art.
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!
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:
Elegant, understated decor makes for a beautiful setting.
Enjoy small plates or full entrees at the bar.
The menu is conveniently displayed at the doorway.
Seating includes tables and booths, in addition to private dining.
Bright and open, the vaulted ceilings make the room feel large.
Watershed on Peachtree on a Sunday morning.
Serving brunch, lunch and dinner, the restaurant’s hours are written on a stand alone chalkboard.
Wesley Powell is quoted at the main entrance.
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.
It was 1:37 p.m. on Tuesday afternoon when the email came. The subject line read: ABC’s The Taste. I had pre-registered for the show the week before, after a friend shared on my Facebook wall that they were casting for Season 2 of the cooking competition reality show.
A casting producer was interested in me! I stared at my computer screen in amazement for about 10 minutes before I pulled myself together. I emailed her back and got the details. She’d invited me to come to Nashville that weekend for a private on-camera interview, and to skip the Open Call auditions and long lines. Mind. Blown. I had already committed to traveling to Atlanta to write a restaurant review for Hottie Hawg’s Smokin’ BBQ, but had previously planned to submit an audition video. She completely understood and encouraged me to do so. In the 10-minute video, I had to cook a dish that represented me and really showed my personality, including any other talents.
I chose shrimp and grits with a white wine sauce, of course.
Wild Georgia Shrimp & Grits
Today marks over one week since I’ve heard back and I’m eagerly awaiting the outcome. It would be amazing if I made it any further in the process, but the truth is, I’ve already won. During the midst of the week, I’d shared the news with a few folks I hold close. My dear friend, Bill, knows my story and where I’ve been. He said it best.
“You have a brand new testimony of someone who stopped, took stock of her life and decided that life was too short not to pursue her passion. You are proof that success isn’t about the size of the stage or how big the audience, but making it happen. You have taken what you love and pursued it with passion. And, in the process, you have discovered that regardless of where the road takes you, you already are living out your dream.”
If you’d like to see my audition video, you can check it out below. I’ll keep you posted on where the road leads.
I’m convinced that all I really need in this world is a lifelong friend and a pile of crab legs on the Southern seacoast. There are times when my soul feels so content, like if in that moment life were to end, I could slip from the Earth with a smile on my face. That satisfaction, that fulfillment only comes from good conversation–the kind where you can bear your soul and not be judged, paired with the taste of food so fresh it was swimming in the Atlantic only moments before it landed on your plate. My blog, Some Kinda Good is all about good food and good company, and that’s what I experienced over the weekend at The Crab Shack on Tybee Island with Jennifer, my friend of 17 years.
Located just off highway 80 as you make your way onto Tybee Island, The Crab Shack–Where the Elite Eat in Their Bare Feet–is THE destination for all things seafood. Known for their Lowcountry boil, the restaurant has been voted Best Seafood and Best Outdoor Dining since 1998.
Offering indoor and outdoor dining, there’s really no bad seat in the house. When we first arrived, we sat on the deck overlooking Chimney Creek, and later moved inside to the screened in porch area when it started to rain. Since we visited in October, the boat was decorated for Halloween. From your table, you can hear boat motors cranking up and seagulls overhead.
The menu features the Captain Crab’s Sampler where you can try an assortment of seasonal shellfish with corn, potatoes and sausage. It also offers a variety of crabs–Snow, Alaskan King, Blue, Dungeness or Stone. Not only does The Crab Shack serve seafood, but true to its Southern region, they tout “The best barbecue on the beach or anywhere else.” The sides include corn, potatoes, sausage, smashed taters and slaw.
I ordered a Landshark Lager–only fitting being on the island–with a cup of Boston Clam Chowder and the Half and Half dinner: A half pound of snow crab legs with a half pound of wild Georgia shrimp for $19. 99. It came with corn on the cob. There are holes in the center of each table for discarding shrimp hulls and empty shells and I love being able to just toss your paper plate when you’re done. It’s casual dining on the coast, the way it should be.
This is the large deck that overlooks the creek. Age old Spanish-moss covered oak trees hang over the area, creating an ambiance where it’s impossible to be unhappy.
You can also feed live baby alligators on the premises. There are 78 to be exact! Pretty cool to see.
Once we acted like tourists and took our photo with the Croc (this made me feel like we were 12 again on a family vacation), we took our to-go cups of sweet tea and made our way out to the beach. Jennifer is the red-head on the left, and that’s me on the right.
I counted 53 pelicans fishing over the ocean that evening, watched the sunset by the lighthouse and touched down in the Atlantic one more time. We rode 80 West back home with the windows down and Southern rock on the radio, the palm trees passing in the wind.
See more pictures below from our visit to The Crab Shack–and be sure to grab a good friend and make the trip. The only time you won’t find them open is on Thanksgiving Day, Christmas Eve and Christmas Day.
Some Kinda Good® 