How to pet a gator 🐊 in the wild…
How to pet a gator 🐊 in the wild…
Johno Morisano and Chef Mashama Bailey partnered to build The Grey in Historic Downtown Savannah. Occupying a 1938 art deco Greyhound Bus Terminal that they painstakingly restored to its original luster, The Grey offers a food, wine and service experience that is simultaneously familiar and elevated. Bringing her personal take on Port City Southern food to a city of her youth allows Mashama to tap into all of her experiences to create dishes that are deep, layered, and soulful in their flavors. With a penchant for regional produce, seafood and meats, guests will find a melting pot of surprising and comforting tastes in all of Mashama’s cooking with something new revealed in each and every visit.
109 MARTIN LUTHER KING JR BLVD
It’s rare that I include a franchise in my favorite restaurants, but I have a soft spot for Whit’s Frozen Custard. It was a special treat when I felt up to it after my radiation treatments when I was battling cancer. Of course we had our favorite spot in Atlantic Beach, Florida.
The first Whit’s Frozen Custard opened on March 3, 2003, in Granville, Ohio, at the end of one of the region’s coldest and snowiest winters in years. Granville did not know what frozen custard was and many felt it would not survive. However, there was a destiny to Whit’s beginning and, against all odds, mother nature could not delay Whit’s inevitable success.
38 Ocean Boulevard
Atlantic Beach, Florida 32233
12 small peaches, peeled with 4 cloves per peach
1 1/2 cups sugar
1 cup white vinegar
3 large cinnamon sticks
(Makes 3 pints)
Cut a shallow X in the bottom of each peach with a sharp knife and blanch in batches in a large pot of boiling water for 10–15 seconds.
Transfer the peaches to a large bowl of ice water and let stand until cool enough to handle. Peel the peaches, then halve them lengthwise and pit. Toss the peaches with the sugar and chill, covered, for at least 8 hours.
In a large stockpot, mix the vinegar and cinnamon sticks, with the peaches and their accumulated juices. Bring to a boil over moderate heat. Skim off the foam. Reduce the heat and simmer until the peaches are barely tender, 3 minutes or so.
Divide the peaches and cinnamon sticks among the prepared jars. Return the peach-cooking liquid to a boil, then pour into the jars, leaving 1/4 inch of space at the top.
Wipe off the rims of the filled jars with a damp kitchen towel, place the lids on the jars, then firmly screw on the rings. Put the sealed jars on the rack of the canner and, if necessary, add enough hot water to cover the jars by 2 inches.
Boil the jars for 20 minutes, covered, then transfer to a towel-lined surface to cool. The jars will seal as they cool.
After the jars have cooled for 12–24 hours, press the center of each lid to check that it’s concave and that a vacuum has formed and they are sealed. Store in a cool dry place for up to 1 year.
Place any jars that haven’t sealed in the refrigerator and use them first.
Safe Harbor Seafood Restaurant is perched along the east edge of the Jacksonville Beach Boat ramp where you’re entertained with views of the majestic marsh and lively boating scene. Experience a casual setting that boasts the high-quality, fresh seafood you expect from local restauranteurs Benjamin and Liza Groshell and Chris and Deanna Wooten.
2510 2nd Ave North,
Jacksonville Beach, FL 32250
The Olde Pink House is one of Savannah’s most popular restaurants. It’s a unique opportunity to savor the restaurant’s sparkling Lowcountry cuisine in the sophisticated, yet casual setting of Savannah’s 18th century mansion.
23 Abercorn Street
Savannah, Georgia 31401
An ever-changing menu of locally sourced Southern dishes served in a restored Victorian-era home:
“Centrally located in historic downtown Charleston, Husk transforms the essence of Southern food. Executive Chef and Lowcountry native, Travis Grimes, reinterprets the bounty of the surrounding area, exploring an ingredient-driven cuisine that begins in the rediscovery of heirloom products and redefines what it means to cook and eat in the South.
Starting with a larder of ingredients indigenous to the region, Grimes responsibly crafts menus, playing to what local purveyors have seasonally available at any given moment. The entrance beckons with a rustic wall of firewood to fuel the wood-fired oven in the open kitchen, and a large chalkboard listing artisanal products currently provisioning the kitchen. Much like the décor that inhabits this historic, late 19th century home, the food is modern in style and interpretation.”
~ Husk website
sample of its ever evolving menu (August 5th, 2019) depending upon what is fresh:
76 Queen St.
Charleston, SC 29401
Confession: My older brother is the chef and owner and runs the back of the house, while my sister-in-law runs the front of the house. A true farm to table where they raise the pork and beef on the family farm while growing a vast garden for the restaurant during summer months.
Storm Castle Cafe Philosophy:
We are an unpretentious restaurant that will make you feel welcome from the moment you walk through our doors. Our goal is to provide our customers with quality, affordable, comfort food and have a little fun along the way. We aren’t reinventing the wheel at Storm Castle, just keeping it alive! All of our dishes have a quality to them that many traditional American restaurants have left behind in search of an easier, more efficient way. The casual atmosphere, eclectic music and the friendly banter of our regulars, creates an authentic cafe experience, topped off with the most flavorful meals.
Storm Castle Cafe
5 Tai Lane
Bozeman, MT 59715
3–4 pounds sweet potatoes
6 tablespoons butter, divided
2 tablespoons heavy cream
4 tablespoons bourbon
1¼ cups packed light brown sugar, divided
½ teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon freshly grated nutmeg
¼ teaspoon ground allspice
⅓ cup all-purpose flour
1 cup chopped pecans (Optional, but please use)
Preheat the oven to 350°.
Scrub the sweet potatoes well. Place on a baking sheet and bake for about 1 hour, until very soft when you press the skins. Remove from the oven and let stand until cool enough to handle. Slice in half and scoop the flesh into a large mixing bowl, discarding the skins.
Beat the sweet potatoes with a wooden spoon to mash them well. Stir in 2 tablespoons butter, the cream, the bourbon, and ¼ cup brown sugar. Beat in the cinnamon, salt, nutmeg, and allspice. Spread in a 1½-quart baking dish.
In a small bowl, combine the remaining 1 cup brown sugar and flour. Cut in the remaining 4 tablespoons butter, using a fork to blend well. Stir in the chopped pecans, if using and you should. Sprinkle the topping over the sweet potatoes.
Bake for 30 minutes, until the topping is light brown and a little crisp and the casserole is bubbly.