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Experience Savannah Underground – Tapas Bar Delivers Big Flavor, Live Music

Published on February 25, 2013February 26, 2013 by Rebekah2 Comments

Jazz’d Tapas Bar
Savannah, Georgia

Learn a place is underground and it’s immediately cool. Add a classy atmosphere, an attentive wait staff, well-presented food and creative cocktails that enliven your taste buds–now, that’s a place I’ll hang out. Jazz’d Tapas Bar in Savannah encompasses all these qualities. Let me show you.

Meet the Pomegranate Martini – $9: Vodka, Pama Liqueur and triple sec with a lemon twist. I love a good bartender that takes pride in his drinks. I can hardly wait to get back and order another one of these. Fruity. Cold. Smooth. Clean. That’s what I’m talkin’ ’bout!

The Traditional Bruschetta- $9: Grilled garlic rubbed baguette, layered with tomatoes tossed in balsamic vinegar, fresh basil and Mozzarella. It’s topped with shaved Pecorino Romano cheese. Absolutely delicious and beautifully presented. Loved the grill marks on the bread and…the cheese, LAWD at the cheese.

Adam Rapoport, editor in chief of Bon Appétit magazine recently said, “Great nachos are about architecture.” Same concept here. Would you just look at the construction of this bruschetta? It’s the perfect bite(s). Hats off to the chef!

Sesame Tuna- $11: Sesame crusted Ahi tuna slices over an apple-fennel salad. Garnished with a balsamic glaze. Note to self: That green stuff is not avocado. It’s wasabi. Will tingle nose hairs. The good-looking man I was with says, “I’m here to tell you, that’s some good eating.”

The bar is elegant and sleek. Located in Savannah’s Historic District on Ellis Square, you can celebrate Happy Hour right here from 4 – 9 p.m. Monday – Thursday.
I visited on a rainy Thursday night and dined to the sound of Trae Gurley singing Sinatra. It was fantastic entertainment. That’s another thing I love about Jazz’d–live music six nights a week featuring blues, swing, jazz or local talent.

If you’re like me and are fairly new to this idea of tapas, don’t be afraid. The concept originated in Spain and just means a wide variety of appetizers and snacks, usually ordered with the intent of sharing. The menu at Jazz’d explains: “An Americanized version of centuries old Spanish tradition.” They have over 35 tapas to choose from like Potato Leek Frittata with Mango Fig Chutney, Southern Crab Cakes (NICE!), Seafood Paella and the popular Martini Marinated Tenderloin Tips.

So, what’s the hold up? Let your hair down, get your good time on and head on over to Jazz’d!

Pot Pie Low Country Boil Style

Published on February 3, 2013February 20, 2013 by RebekahLeave a comment

Here in the coastal plains of Southeast Georgia where flip-flops are perfectly acceptable in December, we don’t have many extremely cold nights during the winter season. So, over the weekend when the temperature got down to 22 degrees, dinner called for something warm and earthy. Inspired by an incredible photo in Bon Appetit magazine, I set out to make pot pie–only instead of using chicken, I served it up low country boil style with baby shrimp, roasted potatoes and canned corn, seasoned with none other than Old Bay.

Here’s what you’ll need to create my spin on the classic chicken pot pie:

Baby Salad Shrimp
Kale
Roasted Red Potatoes
Canned Corn
Chicken Broth
Splash of Red Wine
All-Purpose Flour
Green Beans
Chopped Onions
Puff Pastry or Pie Pastry
Old Bay Seasoning
Shrimp & Crab Boil
Salt & Pepper to taste

It was like a Shepherd’s Pie remix. In the fridge, I had some red potatoes that I had roasted just a few days before and a few fresh green beans I needed to use up. This dish is fun because you can really use whatever you like. To start, pre-heat your cast iron skillet on medium heat with extra virgin olive oil. Saute the potatoes and chopped onions together, then throw in your remaining vegetables including the kale and cook, seasoning with salt and pepper as you go. Feel free to get creative.

Once the vegetables have married together (for about 5 minutes or so), add in 1/3 cup of all-purpose flour, stirring constantly. Quickly add in your liquid. I deglazed my pan with a splash of red wine for flavor, then added in 2 cups of chicken broth, 1 cup at a time.

Toss in your baby shrimp. They’re perfect because they’re already deveined and have no hulls. They make the perfect bite! Bring everything to a simmer. It will thicken up nicely. Almost done!

I used pie pastry. Sit the dough out on the counter for about 15 minutes before unrolling. With a rolling pin, smooth out any creases. Then, slap that puppy over that beautiful filling in your cast iron skillet, letting the dough drape over the sides. Whip one egg with about a teaspoon or so of shrimp & crab boil. Brush it all over the pastry. Just enhances the flavor! 😉

Cut four slits in the dough, so the steam can escape. Dot it with butter. Then pop that puppy in the oven at 425 degrees for 15 minutes. Turn the heat down to 350 degrees for another 15 minutes until the top is a rich, golden brown.

What’s not to love about pie pastry and warm, comforting vegetables with all the flavors of the coast? An added bonus is easy clean up! It’s a one pot meal that feeds an army.

A glass of red wine like Cabernet Sauvignon or Shiraz will compliment the dish nicely and when consumed together, they’ll leave you longing for snow.

2013 Brings New Kitchen and Cast Iron Skillet, Renewed Health

Published on January 31, 2013January 31, 2013 by Rebekah3 Comments

Greetings, Some Kinda Good fans! It’s great to see you. I feel like it’s been ages since I’ve stood at a stove and really cooked. The month of December and January were filled with peanut butter and jelly sandwiches, cereal for dinner and multiple trips to Starbucks–because I was running on pure caffeine and adrenaline.

I had the Christmas “break” from Hades and only recently have I sat down long enough to even think about blogging. Between my dad having a heart attack, one of my dearest friends experiencing devastating tragedy and me being diagnosed with a serious case of mono and tonsillitis simultaneously, there was no time, much less energy to whip up anything worthy of being deemed Some Kinda Good. On top of all that, I was searching for a new place to live and had to move at the end of December.

I wanted y’all to know I hadn’t dropped off the planet and Some Kinda Good is still a top priority.

The dust has settled now and I’m happy to report that my dad has lost nearly 30 pounds and is recovering very well at home, I can finally swallow without bracing myself and though I still have a guest room to unpack and put together, the cardboard boxes are disappearing from my new home one by one each day.

Meet my new kitchen, where I'll be bringing you dishes that are Some Kinda Good all year long! — Meet my new kitchen, where I’ll be bringing you dishes that are Some Kinda Good all year long!

When I stood at my brand new cooktop last night in my quaint little kitchen, searing a beautiful filet of beef with red wine and sautéed peppers and onions, I made that cast iron skillet sing. I realized just how much I’d missed cooking and sharing it with you.

I’m looking forward to reviewing some incredible restaurants on the coast this year. First stop? Beaufort, South Carolina. As for my next home cooking post, get ready for some seriously incredible Strawberry Streusel Muffins.

So, Happy Belated New Year fans! I’ve missed you. Here’s to eating well and raising our glasses to good food and good company in 2013. Cheers!

Dine Southern Style on the Georgia Coast with Barbara Jean

Published on December 10, 2012February 4, 2013 by RebekahLeave a comment

Barbara Jean’s Restaurant & Bar
St. Simons Island, Georgia

There’s something comforting about the never changing–those restaurants you’ve been going to for years that you know and love, and have come to expect. You know the quality, you would bet your life savings by the she crab soup and nothing excites you more than sharing the experience with friends and family who’ve never tasted and seen. At the corner of Mallory and Beachview streets located in the Pier Village of St. Simons Island, Georgia sits one of my family’s constants: Barbara Jean’s. You may have visited in the Golden Isles, or in one of the four locations in South Carolina or Florida. Whether you go for the famous crab cakes or the pumpkin bread and the sweet jalapeno corn bread with cinnamon butter, Barbara Jean’s Easy Southern Dining makes deciding where to eat lunch or dinner a cinch!

It's rare to visit without a wait, but always worth it. — It’s rare to visit without a wait, but always worth it. I’m on the left and that’s my mom, Debbie, on the right.

Ahh, the blessed bread basket. It is the thing I look forward to most at Barbara Jean's. Caution: Sample each variety and take the rest to go! — Ahh, the blessed bread basket. It is the thing I look forward to most at Barbara Jean’s. Caution: sample each variety and take the rest to go!

The appetizer portion of coconut shrimp comes with four large shrimp and a mango dipping sauce. It is more than enough to fill me up!

This is the she crab soup. It's cream based and filled with fresh, lump crab meat. I like to pepper mine heavily and sprinkle crushed saltines over the top. — The she crab soup is cream based and filled with fresh, lump crab meat. I like to pepper mine heavily and sprinkle crushed saltines over the top.

I took a friend who had never been to visit recently and upon getting his drink, he said, "Now that's a tea glass!" I recommend a half and half tea with a fat wedge of lemon. — I took a friend who had never been to visit recently and upon getting his drink, he said, “Now that’s a tea glass!” I recommend ordering a half and half tea with a fat wedge of lemon.

Barbara Jean's is known for their famous crab cakes. This is the crab cake and grilled shrimp over rice dinner with stewed tomatoes and broccoli & cheese casserole. — Barbara Jean’s is known for their famous crab cakes. This is the crab cake and grilled shrimp over rice dinner with stewed tomatoes and broccoli & cheese casserole.

My favorite seat in the house is by the bay window overlooking the Pier Village shops. In the summertime, every table is usually full and the place is bustling with wait staff, bus boys and hungry tourists and locals. Traveling with Fido? Grab a seat on the patio. Dining alone? Pull up a chair at the full bar and order up your favorite cocktail. The menu prices range from $4.99 for a cup of soup to about $24 for the most expensive dinner entrée.

The food is Some Kinda Good y’all, and my best friend swears by “The Chocolate Stuff.” Cobbler-like and better than a brownie, it’s Barbara Jean’s signature dessert and is served in a big bowl with homemade whipped cream. Other menu items include Tuna Steaks, Shrimp & Grits and Chicken Fried Steak. The restaurant is coastal and down home all at the same time…my kinda place!

After dinner, walk along Mallory street or take a seat at the Pier to see what the fisherman are reeling in. Of all the places to eat in the Golden Isles, Barbara Jean’s should be at the top of your list.

My Year in the Blog-Sphere

Published on November 27, 2012December 11, 2012 by Rebekah2 Comments

Some Kinda Good is one. Happy Blog-iversary to me!

I began blogging at a time in my life–the year was 2011, the month was November–when I needed to be fully engaged in something. It’s amazing how the landscape of your life can change in a year’s time, and who would’ve thought blogging about crab legs and barbecue would’ve filled a hole I never knew was missing?

Blogging allows me to combine many of my favorite things like eating, food and cooking but also writing, taking pictures, being on camera and sharing my personality and passion for coastal culture and the South. I really didn’t have any expectations when I set out to blog, other than not being one of those people on Facebook that share nothing but food pictures–because unknowingly, I was that girl for a long time. The moment became very real to me when a friend commented on one of my food pictures with this: “Facebook: Rebekah’s Food Diary.” I thought, ‘Wow, he’s right. There’s a better way.’

Enter Some Kinda Good.

coral — *Some Kinda Good’s* original design by my friend, Amanda Hudson.

With a background in web writing and PR, I had all the skills in place. I set out to learn WordPress and gathered up some photos of the food I’d cooked. Not surprisingly, I had plenty of content at the ready, as though it had been stockpiled for its moment in the sun.

Some Kinda Good has evolved over the year, and I’m kind of embarrassed at some of my earlier posts. You’ve got to start somewhere though. As one of my favorite quotes says, “The expert in anything was once a beginner.”

SKG_FacebookCover — *Some Kinda Good’s* current design by my friend, Tori Sprankel.

Throughout the year, I’ve built relationships with restaurant owners, food and beverage connoisseurs, food writers and other bloggers. I’ve gotten to meet notable cookbook authors, culinary producers, well-respected chefs and colleagues at food & beverage public relations firms throughout the Southern seacoast. I’ve also subscribed to Bon Appetite Magazine and become a sort of amateur kitchen expert among friends and family. I’ve worked with ingredients I once considered foreign like, heirloom tomatoes and pimiento-cheese. I’ve sampled restaurant dishes I thought I would never order like fried chicken and waffles or an open-face whole egg omelet topped with goat cheese, sautéed shrimp, spiced pecans and arugula….for breakfast!

I’ve learned to be true to me, that you can’t pursue a food trend because it’s a trend. When I did that, I only did it for the sake of being popular, to show that I too was up-to-speed with food on a stick, kid food for adults and all things local and organic. While it was fun to experiment, those ventures lacked passion.

And we all know without passion, the fire dies.

All along, my philosophy has been guided by one thought from Julia Child who said, “Find something your passionate about, and keep tremendously interested in it.” I’m a firm believer that it’s never too late to do the things you love, and when you do the things you love, success comes.

*Some Kinda Good* was ranked #2 on Urbanspoon’s Leaderboard of Top Georgia Food Blogs September – November 2012.

These are the successes I’m celebrating…a few highlights from my year in the blog-sphere:

Most Popular Posts:

Most Searched Post:

Ina Garten Takes French Toast to New Heights

Favorite Search Term:

Faulk Some Kinda Eating

Accomplishments:

Held #2 spot on Urbanspoon’s Leaderboard of Top Georgia Food Blogs: September – November 2012
Currently ranked #3 on Urbanspoon’s Leaderboard of Top Georgia Food Blogs
Featured as an Editor’s Pick of the Day on Bloggers.com
Featured as a Tweep of the Week on Atlanta Dish, the company blog of Melissa Libby & Associates
Becky Sue Hits the Big Time: Special feature on Kudzu Dad Blog
Featured in numerous editions of Paper.li, an online newspaper

Paperli4_30 — My *Farmers Market Fun and One Souped-Up Strawberry Shortcake* post was featured in The Atlanta Moms Daily on April 30, 2012.

Relationships I’ve Built as a Result of Blogging:

I got to meet Nathalie Dupree (bottom right) at the Inaugural Saint Simons Island Food & Spirits Festival in September 2012.

Without sounding too much like I’ve won a Grammy, I couldn’t celebrate my successes without acknowledging a few special folks:

Thanks to my mom and best friend Charity, who without fail were always the first to comment on my posts, even when the content lacked interest or when no one else cared. Thanks to my graphic designer friends, Amanda and Tori for giving my blog the exact look and feel I envisioned, as it progressed throughout the year. To Angela and Jennifer, my other best friends, thanks for all your encouraging words…your affirmation often kept me going. To my former co-workers and friends in the PR department at Floyd Medical Center, your belief in my abilities blows my mind. Thank you for your constant reassurance, for calling me out when my posts aren’t well beyond expectations and for holding me to the Class of Style standard.

And finally, my favorite Twitter friends: @Golden_Isles, @VisitSavannah, @ClassicGeorgia, @Grocerize and @ChefCourtney13–y’all are always faithful to retweet my posts and I’ve gained many followers as a result of your influence. Thank you, really.

With nearly 15,000 hits and a healthy following through social media, I’m pretty stoked. Not too shabby for my first year in the blog-sphere. Some Kinda Good is bringing my dreams to life. Maybe year two will include The Cooking Channel or Food Network. Dream big or go home!

Follow @SKGFoodBlog on Twitter or find me on Facebook.

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.

Roasted Winter Fruit Brings A Pop of Color To Your Thanksgiving Table

Published on November 1, 2012September 25, 2014 by RebekahLeave a comment

“Not dressing up the meal with color is like sending someone out of the house without clothes” – Japanese proverb

With Thanksgiving less than a week away, dreams of green bean casserole, sweet potato souffle and pumpkin pie have been dancing in my head. I’m always looking for an unexpected, colorful side dish to add to the table though, and my Honey-Roasted Butternut Squash dish fits the bill. Often pureed for soups and casseroles, butternut squash is a winter squash with a sweet, nutty taste similar to its cousin pumpkin. The hardest part about this recipe is peeling and dicing the squash, which really isn’t hard at all.

You’ll need a sharp knife and a vegetable peeler.

Remove the peel from the hour-glass shaped gourd.

Then scoop out the pulp. The butternut squash has a yellow skin and an orange, fleshy pulp. The squash becomes sweeter and richer as it ripens.

Dice the squash into 1-inch cubes and place in a single layer on a baking sheet.

Drizzle the squash with extra virgin olive oil and honey, then sprinkle with kosher salt and freshly ground black pepper. Also, throw in a few unpeeled cloves of garlic for added flavor.

Roast the squash at 450 degrees for 30 minutes. Serve it up by adding a little butter, then finish the dish with a sprinkle of kosher salt. My Honey-Roasted Butternut Squash is sure to melt in your mouth and provide a nice pop of color for your plate!

Check out the health benefits of eating this power food from Whole Living.

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!

What are your favorite fall meals?

Where Friendship and Fine Food Collide

Published on October 8, 2012October 9, 2012 by Rebekah1 Comment

The Crab Shack
Tybee Island, Georgia

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.

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Volunteer Experience Leads to Opportunity of a Lifetime

Published on September 24, 2012October 2, 2012 by Rebekah9 Comments

It’s not every day you meet a living legend. To say I had an amazing weekend would be an understatement. As a volunteer for the Inaugural Saint Simons Food & Spirits Festival at Gascoigne Bluff on St. Simons Island, I got to spend time with the mother of all Southern cooks, Nathalie Dupree, hang out with culinary producers, food writers and some of the finest chefs in the state. I have great aspirations of joining the food world, so this event was truly an opportunity of a lifetime. The event was the first of its kind to benefit the local Hospice of the Golden Isles, featuring four incredible Georgia culinary talents, regional farmers, local artists and over 25 area restaurants. The weather couldn’t have been more perfect and the location? Out of this world. When I heard about the festival, it was a no brainer that I participate. Amazing food and live music on the Georgia coast? It’s not rocket science!

I was assigned to the Culinary Creations Cooking Stage where the cooking demonstrations took place to help serve and prep food, greet festival guests and clean up and re-set the stage after each demonstration. Practically heaven. It was my responsibility to do whatever Crystal, our cooking stage captain told me to do, and I considered it an honor. I did everything from golf cart chauffeuring and fetching pitchers of water for flower vases to picking up lunch for the volunteers. At one point, I was even sent to someone’s personal beach house to get several “real” forks. My day started around 8:30 a.m. and ended with the sun setting over the calm water beneath the Spanish-moss covered oak trees.

Enter Savannahian Culinary Producer Libbie Summers (left), author of The Whole Hog Cookbook and food blogger for the awesome Salted & Styled. Libbie was so cool. She was the first star I met that Saturday, along with Joshua, her sweet husband–a yacht Captain. We rode the golf cart together from the American Legion (our headquarters) to the cooking demo tent. I also got to pick her brain about her experience in the food world. We immediately bonded discussing the time and effort it takes to produce a quality blog. She laughed at my jokes and when she introduced me to her husband, she said my blog, having seen it because of Twitter, was adorable. Libbie Summers called my little blog ADORABLE! How cool is that? Libbie, if you read this: You rock! Thanks for all your insight. Here’s to living life with passion.

Hands down, the coolest part of the entire event was meeting Nathalie Dupree!! That’s her on the left and Cynthia Graubart (right) making Southern Biscuits for a cooking class in the Harbour Room at Coastal Kitchen. I got the chance to sit in on the class for a few minutes while picking up ingredients for Nathalie and Cynthia’s demonstration later that afternoon. Here, Nathalie was telling the class about the importance of a good casserole dish. In reference to making a casserole, she said, “Don’t get healthy with it.” She was hilarious. Instantly lovable.

Aside from warming these biscuits for audience members, I considered my most important responsibility of the day making a run to the grocery store for an extra bag of White Lily Self-Rising Flour for Nathalie. It was of pristine importance that the brand be White Lily. So, there I was driving my tent captain’s Volvo around St. Simons Island with a pan of freshly baked biscuits on the backseat, a pound of butter and pint of heavy cream. When I got to the only convenient grocery store on the island, every bag of White Lily Flour was gone. Every other brand was there, but none of them would do. Thank God for the navigation app in my smartphone. I ventured over to Harris Teeter across the island and luckily found my flour. I made it back to the festival and as I’m carrying the biscuits to the golf cart, who pops out of the SUV parked right next to my ride but NATHALIE herself. She said, “Hey, where are you going?” And lo and behold, she wanted a ride. I walked over and hugged her neck and told her that my mom and grandma had been cooking from her cookbooks and watching her on TV for years. She responded with, “How wonderful” and greeted me like family.

If you know anything about Nathalie, she’s got a firecracker personality. Most folks would say “cheese” when they pose for a photo, but not her. As we were smiling for the camera, Nathalie said the word “sex” just for the pure fun of it. She is something else! Clockwise from left: Cynthia Graubart, Debbie (my mom), me and Nathalie. That’s right. That’s me with Nathalie Dupree. That’s how I roll!! Can’t. Get. Over. It.

The coolest souvenir I took home wasn’t food or drink. It was my autographed apron by Nathalie Dupree, Libbie Summers, Ted Dennard and Ford Fry. I intend to frame it with pictures from the event and hang it in my kitchen.

Check out my gallery below for more highlights from the big day.

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There were so many awesome stories from the day, too many to tell. To Festival Director Gena Berry and her staff, The Reynolds Group and the volunteers: job well done and thanks for all your hard work! The event was spectacular and I can’t wait until next year.