Menus: The Grey

FC0B5530-2DAC-4B7C-BC8F-9223D9EFF77A

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.

9C1971A4-F4F6-4CD4-B8FB-2135A676D84E.jpeg

 

27FD8C89-E9A8-4678-8669-5552EA7B56EE

THE GREY

109 MARTIN LUTHER KING JR BLVD

SAVANNAH, GA

912.662.5999

INFO@THEGREYRESTAURANT.COM

FBEC4FCE-0A49-4773-A374-3AE84E34EE1F.jpeg

Pickled Peaches

5B6D798A-6B86-4A73-8150-1B313F9B73FB.jpeg

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.

Menus: Safe Harbor Seafood

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.

9E362A39-85D0-4512-92CC-9AB20AA65B36

2510 2nd Ave North,
Jacksonville Beach, FL 32250
904-479-3474

admin@safeharborseafoodrestaurant.com

F6C0640F-4A1C-46C1-BE09-3317D1C9F7BB.jpeg

Menus: The Olde Pink House

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.

86176906-359C-41F3-B2E6-2F6219301153BBDB2453-9265-46B6-AE0F-5DCC6666B347C861BAE4-1017-4F39-8CA3-02A662944414

23 Abercorn Street

Savannah, Georgia 31401

(912) 232-4286

info@theoldepinkhouse.com

A2547294-0A02-4BF9-98BB-DA7F33BCC3D1.jpeg

 

Menus: Husk Charleston

16CD9FD5-DDF0-43C5-8970-1A2A4DEE864D

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:

E1774FF4-3DDA-4C4C-BC95-140F65CDE246

76 Queen St.

Charleston, SC 29401

843.577.2500

Info@huskrestaurant.com

B9002C67-F696-4630-9CFE-1B2AD2BC5883.jpeg

 

Strawberry Spinach Salad with Pecans

 

A classic Southern salad you won’t soon forget.

½ cup pecan halves
½ medium onion, sliced
About 6 cups fresh spinach
2 cups strawberries
¼ cup fresh goat cheese, crumbled
1 medium orange
¼ teaspoon salt
1 teaspoon dry mustard
2 tablespoons apple cider vinegar
½ cup extra-virgin olive oil
1 teaspoon poppy seeds

Spread the pecans in a dry skillet over medium heat and toast, stirring often, until fragrant. Cool and chop coarsely.

Wash the spinach well and dry. Remove the thick stems and tear the leaves into bite-sized pieces. Place in a large salad bowl.

Remove the hulls, the leafy stem, from the strawberries with a paring knife. Slice the strawberries and add to the spinach with the pecans. Add the onion to the salad with the goat cheese. Toss well. Grate the orange zest and sprinkle over the salad.

Squeeze the juice from the orange into a small bowl (this should yield about ½ cup). Whisk in the salt, dry mustard, and vinegar. Whisking constantly, slowly drizzle in the oil. Stir in the poppy seeds.

Add just enough dressing to the salad to moisten and toss well. Serve immediately.

 

Grilled Pineapple, Peaches and Plums

This slideshow requires JavaScript.

Pineapple
Light brown sugar
Peaches
Vegetable oil
Plums
3 pounds good-quality lump charcoal

Cut the pineapple into wedges or spears. Press the cut sides into the brown sugar. Cut the peaches in half, remove the pits, and lightly oil the peach halves. Lightly brush oil onto the plums.

Set up the cooker for direct cooking: Open the top and bottom vents. Pile 2 pounds of the charcoal in the bottom. Load a charcoal chimney one-quarter full of charcoal and light it. When the coals in the chimney are glowing, dump them on top of the pile already in the cooker and close the lid. Adjust the vents as necessary to establish a steady temperature between 350to 375 degrees for direct grilling.

Open the cooker and spread the fruits evenly over the charcoal, cut side down, and cook for 3 to 4 minutes, or until they soften and are nicely marked. Pull the fruits off the cooker and arrange on a large serving tray.

Serve immediately or at room temperature.