And the winners are....

            It was a wonderful night. Bright sunlit afternoon, mellowing into a brilliant Island sunset. Ocean breezes, superb music from The Three of Us, Not Brothers and Michael Hulett. Winners announced under a starry coastal sky. So much good food and goodwill!

            Every contestant brought something new and delicious to the table. Thanks to all our contestants, musicians, Silent Auction contributors, our Presenting Sponsors, Stambaugh Aviation, our other community corporate sponsors, volunteers and guests. A special thanks to the King and Prince Beach & Golf Resort, our ever-gracious hosts for the 12^th annual A Taste of Glynn.

Here are our winners for 2012, with the dishes they prepared:

CELEBRITY CHEF’S CHOICE AWARD

Winner: Tasteful Temptations

PEOPLE’S CHOICE AWARD

Winner: Tasteful Temptations

Runner-Up: Indigo Coastal Shanty

APPETIZER

Winner: Tasteful Temptations for Shrimp & Grits with Vidalia onion & tomato jam, sweet corn froth and creamy grits

Runner up: Sea Palms for Proscuitto-Wrapped Saffron Shrimp, with sweet fresh Georgia white shrimp marinated in saffron scented extra virgin olive oil, pinot grigio white wine, crushed fresh garlic, herbs and red pepper flakes, then wrapped in thin slices of prosciutto parma and grilled, served with fresh Italian parsley aoli and baguette rounds. 

SOUP

Winner: Blackwater Grill for Low Country Boil Chowder with Cajun Croutons, a hearty chowder made with Georgia white shrimp, kielbasa sausage, fresh corn and redskin potatoes.  This hearty sop has all the flavor of a low country boil.  Cajun croutons are flavored with Cajun seasonings and olive oil. 

 Runner up: McGarvey’s Wee Pub for Homemade Potato Soup, a creamy, red bliss potato soup with a hint of garlic and white pepper.  The soup is served in a homemade bread bowl and garnished with Colby jack cheese, fresh bacon crumbles and chives. 

HEALTH-CONSCIOUS

Winner: Chef Austin’s Catering for Baked Collard Greens seasoned with smoked meat and no additional sodium or fat

Runner up: Purple Sage Catering for Pad Thai, a low fat, gluten free, meatless glazed stir-fry of rice noodles, tofu, egg, garlic, scallions, crushed peanuts and lime.

BARBECUE

Winner: Right on Q for St. Louis Style Ribs, and according to the chef, “only one way to describe these Ribs!!! DELICIOUS" 

 Runner up: Zachry’s Seafood and Steak for St. Louis Style ribs, rubbed with a special blend of seasonings and spices and slow smoke over oakwood, served with a drizzle of Zachry’s  homemade sweet and spicy Bar-B-Q sauce. 

INTERNATIONAL

Winner: Fox’s Pizza Den Downtown for Southern Italian Sausage Hoagie with grilled peppers, feta cheese and homemade marinara sauce

Runner Up: Nacho’s Mexican Restaurant & Cantina for Shrimp Cocktail with avocado, lime and cilantro over shredded lettuce with fresh tortilla chips

SEAFOOD

Winner: Tasteful Temptations for Lobster Thermador served in its own shell with roasted vegetables

Runner up: King and Prince Beach & Golf Resort for Classic Seafood Paella with chorizo sausage, wild Georgia shrimp, scallops and mussels in a saffron-infused rice

GOURMET

Winner: Fox's Pizza Den Downtown for Old World Chicken Cacciatore with a mélange of vegetables and chicken in a rich base of tomatoes, over ziti pasta, crusty bread with olive oil and fresh basil.  

Runner up: Tasteful Temptations for Braised Beef short ribs with whipped roasted red pepper mash and poached asparagus

DESSERT

Winner: Tasteful Temptations for Bananas Foster, served warm with vanilla ice cream served in a twill cup

Runner up: Baby Mack’s BBQ for Key Lime Cake, topped with cream cheese icing 

TABLESCAPE

Caterer: Chef Austin’s Catering

Restaurant: Ocean Lodge

It's all about love

Food and fun by the ocean at A Taste of Glynn

Scott Bedell is a smart man. And a good planner.

            This weekend marks his first wedding anniversary. Scott just called the offices of Glynn Community Crisis Center and ordered two tickets to A Taste of Glynn. He and his bride are coming to A Taste of Glynn as the first item on their anniversary trip agenda. What better way to celebrate than a trip from the couple’s home in Tampa to the glorious Golden Isles of Georgia? And what better way to kick off your anniversary weekend than to join other warm-hearted people at the beautiful King and Prince Beach & Golf Resort for the 12^th annual A Taste of Glynn?

            Obviously, it is a wise move to try the very best fare that 26 local restaurants and caterers have to offer when you first arrive. That way, Mr. and Mrs. Bedell will be in the know about where they want to dine for the rest of their stay here. And if anyone needs a great anniversary gift idea, they need only to step into the renowned Delegal Room to pick up something special at the Silent Auction.  Dinners for two? Lovely his and hers watches? Autographed sports memorabilia from some of the world’s greatest golfers? Dazzling jewelry? Vacation packages for future special occasions? That’s a “yes” for all of the above, plus more.

            But there is another benefit to attending. It’s the incredible atmosphere of love and generosity that surrounds A Taste of Glynn. A year of planning goes into the party. Local companies like presenting sponsors, Stambaugh Aviation, provide the financial backing and in-kind donations necessary to put the event together.  Three of the most popular musical acts in the area donate their time and talents to add to the enjoyment of the 1,000+ guests who attend. Volunteers by the dozens pour their free time and energies into the countless hours of phone calls, meetings, list-making, more meetings and pure, sheer physical labor required to create one evening of the best food, music and fun you will ever have.  

            And all of this takes place right at the edge of the Atlantic Ocean, under the bright stars and sapphire sky of a spring night on St Simons Island. Incomparable food, great music, lavish goodies at incredible prices, landmark historic hotel and impeccable Southern hospitality. All for a good cause. There’s a lot to love.

            Please join us in welcoming Mr. and Mrs. Scott Bedell to A Taste of Glynn on Sunday, March 25 at the King and Prince Beach & Golf Resort on St. Simons. We’ll celebrate their anniversary and raise money for the benefit of the Glynn Community Crisis Center from 5-8 PM. We would love to see you there!

Photo by Lindy Thompson of Golden Isles Photography

The next Top Chef?

Chef Walter Wright, second from right, with his students from the College of Coastal Georgia's Culinary Arts program.

            When you come to A Taste of Glynn on Sunday, March 25, take special note of the young chefs in white coats, with the College of Coastal Georgia’s name embroidered on the front. These are the future executive chefs that will rule the kitchens of fine restaurants, hotels and resorts in the very near future. And maybe they will end up as contestants- and winners- in televised competitions some day. Under the direction of program coordinator, Chef Walter Wright, the Culinary Arts students learn not only from participating but observing how the other contestants prepare and present their entries.

            “This is an ideal learning experience for us,” Walter noted. “Our students will be cooking, of course, but the colleges are allowed to bring in additional students to study how everyone else operates, and how our ‘customers’ react to what they are tasting. We’ll be asking a lot of questions, both at the event and in classes afterwards. Was there a better procedure we could have used? How does a big event like this come together as a whole? This is a great networking opportunity for us.”

            Culinary Arts students from the College of Coastal Georgia are training to be executive chefs, which involves a lot more than being a great cook.

            “Executive chefs are involved in nutrition planning, purchasing, operations and training,” Walter added. “And they are continually educating their taste buds. In our program, we also emphasize the history of cuisine, to give our students a context of how certain dishes evolved and why they are appropriate for specific events or in certain settings.”

            Students will enter dishes in two competition categories that reflect their educational goals. First, a cioppino for the Soup category celebrates our coastal culinary heritage by combining fish and wine in a tomato base. The dish has roots in Portuguese and Italian food traditions, a tribute to the men who brought their commercial fishing expertise from Europe to the Georgia coast a century ago. Their second entry, in the Gourmet category, is a complex, elegant escalope of pork a la Normandie. This dish includes thin slices of pork loin sautéed with apple and Calvados, a smooth apple brandy from France, plus cream sauce, topped with couscous.

            Other lessons are there to be learned at A Taste of Glynn, Walter pointed out.

            “We try to impress on our students that while the Food Network is good for general awareness, in a professional kitchen, the situation is very different. Chef challenges on TV require you to prepare six to eight servings. They use time-lapse video to compress the cooking process into whatever they need for a half-hour or hour show. You get the impression that it is effortless. Competing in a real high-level culinary event like A Taste of Glynn is a reality check.”

            Anyone interested in sampling the talents of future culinary superstars should put the College of Coastal Georgia’s Culinary Arts offerings on their “must-taste” list at this year’s A Taste of Glynn on March 25, from 5 to 8 pm. at the King and Prince Beach & Golf Resort. New this year: the Celebrity Chefs Choice Award, judged by Georgia Governor’s Mansion Executive Chef, Holly Chute. Tickets are available at the King and Prince, and SunTrust Bank locations on Demere Road and Sea Island Road, Palmer’s Village Café and Doug’s Bar & Grill on St. Simons. In Brunswick, purchase tickets at LaiLai’s, Hattie’s Books, color me happy, Zachry’s Seafood and Steak, Baby Mack’s and Moore Stephens Tiller LLC. Or call the Glynn Community Crisis Center at 264-1348.

Photo by Lindy Thompson, Golden Isles Photography

                       

It's the real thing

(L-R) Efrain, Ignacio and Jorge Franco of Nacho's Mexican Restaurant & Cantina

             If you want authentic Mexican cuisine, you don’t have to cross the border, just the Causeway to St. Simons Island. Head to 1600 Frederica Road and look for Nacho’s Mexican Restaurant & Cantina to taste the real flavors of Mexico.

            Brothers Efrain, Ignacio (nicknamed Nacho) and Jorge Franco have spent their careers in the restaurant business. Their customers recently persuaded them to move a previous establishment to St. Simons, which proved to be a good idea. A packed house every night is the proof. 

            “We have a lot of loyal customers who live on St. Simons who travel to Mexico regularly on business,” Ignacio explained. “They had enjoyed real Mexican food the way it is supposed to be, and they encouraged us to move closer, on the Island.”

            Just what is real Mexican food? The brothers pondered that question, but had to explain the origins of the genre first.

            “Mexico is a collection of ancient cultures,” Efrain explained. “And there is a huge variety from one part to another. We are from Mexico City, in the central region, where you will not find burritos, for example. Those are actually specialties of another part of the country. The specific dishes may vary according to the region, but the habits of cooking are much the same everywhere. One rule you cannot break is that everything must be very fresh, every day. No shortcuts.”

            Suppliers for the new restaurant learned that lesson the hard way with their first delivery. When he ordered tomatoes, Ignacio assumed that he would receive fresh, plump, ripe tomatoes. To his dismay, the company sent canned tomatoes instead.

            “Canned? Canned tomatoes?” he shook his head in disbelief. “For my special salsas? Never!”

            Ignacio is particular about his salsa. Three basic varieties are green, chipotle and spicy salsa. There are no pre-made ingredients, but beyond that fact, he isn’t sharing his secrets. The only things he’ll tell you are that they are delicious, made from scratch and you will love at least one of them, no matter how your tastes run. Even if you don’t like to “bring the heat.”

            “We learned to cook in California,” he said. “So we developed a sort of fusion of authentic Mexican food for American tastes. All of us grew up eating spicier food, but here, that’s too hot for many people. So, we adjust to each person’s wishes. At the restaurant, we’ll ask when you order–how spicy do you want it? We can make our dishes to suit anybody.”

            Nacho’s Mexican Restaurant & Cantina is actually three establishments in one, Jorge noted. “In Mexico, you will see taquerias, which are places that specialize in many different types of tacos. There are restaurantes, which offer a wider variety of foods. And then there are cantinas, or bars. We blend all three into one, so you can get anything you like here.”

            In Mexico, after a good meal, it is customary to follow with a small portion of tequila as an aid to digestion, Jorge added. Again, the drink comes in a wide regional range of blends and flavor influences. Nacho’s cantina has a full selection available, from the popular mezcales, to the elite, upscale Don Julio 1942, considered to be one of the finest tequilas ever made.

            If the busy Franco brothers got a chance to sit down and order their favorite dinner, what would be on the menu? Ignacio would order his favorite chicken Diablo, extra hot and spicy, while Efrain would ask for chile rellenos, which are poblano peppers stuffed with cheese, dipped in an egg wash, fried and covered with ranchero sauce. Both would order flan, a creamy custard dish, for dessert. Jorge, however, would go for tacos.  Or dessert, he would forego the traditional flan for another favorite.

            “I’ll take Don Julio 1942,” he grinned.

            The brothers are looking forward to their competition in the International category of A Taste of Glynn, and hope this year will bring them another win to follow an earlier first place prize in 2005. A Taste of Glynn is on March 25, from 5 to 8 pm. at the King and Prince Beach & Golf Resort. Tickets are available at the King and Prince, and SunTrust Bank locations on Demere Road and Sea Island Road, Palmer’s Village Café and Doug’s Bar & Grill on St. Simons. In Brunswick, purchase tickets at LaiLai’s, Hattie’s Books, color me happy, Zachry’s Seafood and Steak, Baby Mack’s and Moore Stephens Tiller LLC. Or call the Glynn Community Crisis Center at 264-1348.

Photo by Lindy Thompson, Golden Isles Photography

Baby cakes

(L-R) Jalin, Saturena and Mike Gail with platters of goodies from Krazzii for Kookies-and More!

            Having children can inspire a person to do a lot of different things. Saturena Gail of Brunswick, Georgia, can credit her five children for opening the doors to her career as a baker-for-hire through her growing business, Krazzii for Kookies–and More! We hasten to add- it wasn’t her nice children that introduced the krazzii part, but the kookies- or cookies as you may know them.

            Over the years in her first career of full-time mom, Saturena’s love and skill for baking were discovered- by her children’s teachers, neighbors, and pretty much anybody else lucky enough to sample her cookies, pies and cakes. One can only imagine how excited her children’s teachers were to discover one of the Gail kids in the class at the beginning of the school year. Talk about some impressive party refreshments! Word spread, of course, and people began to ask Saturena to bake for special occasions. Before she knew it, she had a thriving dessert catering business.

            Saturena loves a challenge, and pushes herself to create new shapes and cookie flavor varieties.  Cookies for the Autism Walk were shaped like dolphins, the mascot of the event. Special items for the Glynn County 4-H Clubs featured the clover shape in the organization’s logo. She finds a lot of opportunity within the pastry form that allows her to bake up both unexpectedly bold and surprisingly subtle goodies to delight her customers.

            “The variety aspect is appealing to me,” she explained. “If you really like a particular kind of dessert, I’ll find a way to transform it into a cookie. There really is no limit to what you can accomplish.”   

            Saturena makes plenty of the old standby favorites for customers, like chocolate chip, and peanut butter cookies. But by far, her customers’ favorites are Babycakes, a soft strawberry cream cheese cookie with a delicate cheesecake-like flavor. Runner-up is the fantastic red velvet cookie. Two new favorites are a pineapple-upside-down variety and mint-filled chocolate cool-burst cookies.

            Presentation is part of the Krazzii for Kookies experience. Last year, Saturena’s stylish pink-and-black table design attracted a lot of oooohhhhs and aaaaahhhhs at A Taste of Glynn.  This year? Still a top-secret, but look for signs of spring along with sweet treats that are as beautiful as they are delicious.

                        If Saturena ever had a minute to slow down and have someone else cook for her (which may be unrealistic, given the fact that she has five children and a growing business) she would order an authentic deep-south dinner of expertly prepared fried chicken with classic potato salad and collard greens and of course, fresh home-made cornbread. And for dessert? Her own Babycakes! But she would have to move fast, because those little pink delicacies have a habit of disappearing as soon as they are done. She’s even had calls from hopeful customers overseas, asking her to ship their favorite cookies to them.

            Stop by her table at A Taste of Glynn on March 25, from 5 to 8 pm. at the King and Prince Beach & Golf Resort. Leave room for lots of kookies. You’d be krazzii not to! Tickets are available at the King and Prince, and SunTrust Bank locations on Demere Road and Sea Island Road, Palmer’s Village Café and Doug’s Bar & Grill on St. Simons. In Brunswick, purchase tickets at LaiLai’s, Hattie’s Books, color me happy, Zachry’s Seafood and Steak, Baby Mack’s and Moore Stephens Tiller LLC. Or call the Glynn Community Crisis Center at 264-1348.

           

Photo by Lindy Thompson, Golden Isles Photography

           

If it ain't broke...

(L-R) Diane and Steven West, Jackie Baxley, Barbara Poppwell and Estephan Jackson of Baby Mack's

              When you walk into Baby Mack’s on New Jesup Highway in Brunswick, Georgia, it only takes an instant to realize you are in the presence of barbeque royalty. Owners Steven and Diane West are heirs to the food dynasty started 34 years ago by Diane’s parents, Mack and June Wilson, at the legendary local drive-in, Twin Oaks Barbeque. When her family took over the restaurant, it quickly grew so popular that the cash registers rang up ten times the daily business, and they were forced to add a dining room to accommodate all the customers. For those not fortunate enough to grow up in the Golden Isles of Georgia, Twin Oaks was the place to satisfy your craving for fork- tender pork or beef barbeque, Brunswick stew and hand-cut, battered French fries that nearly defied description.

            Just for fun, seek out some natives of Glynn County who are old enough to remember Twin Oaks back in the 70s and 80s, and watch their eyes mist over when you mention the fries. All concerns for calories and those other bothersome issues disappeared when you bit into a battered fry, with its crunchy crisp outer shell and the indescribably tender fluffy inside. If you are too young or far-flung to have those treasured memories, you’ll be glad to know that Diane, her husband and her brothers kept the faith–and the recipes– and stayed in the business. They settled into Baby Mack’s, their current location, in December 2011. They are, once again, serving up their barbeque specialties, sinfully delicious desserts and those sublime fries.

            What’s the family secret? More than a specific recipe, Diane says, it is a philosophy of consistency, simplicity and insistence on freshness. Having grown up in the restaurant business, she observed her parents using meticulous care selecting and preparing the meats for the famous barbeque, and developing a close relationship with the food vendors who understood their high standards. She has kept the same vendors going forward with her own business, and feels that is part of the reason she and Steven have been so successful.

            “We’ve kept everything the same,” she noted. “We start with the best quality fresh meats and other ingredients, and we make everything we serve from scratch every day. We don’t use a lot of spicy rubs and all that fancy stuff on our meats. We cook them all day long and use a little of our own sauce. The true flavor of the meat comes through that way. You really don’t need anything else.”

            Today, Diane, her husband and her extended family run Baby Mack’s. Everyone specializes in a particular aspect of the operation, from barbeque to bakery.

            “It really is like a baby,” she laughed. “You can’t leave it on its own! We have so many family members working with us. The rest of our employees have been with us for so many years that I think they’re family, too. We must be doing something right, because we sell out of food every day.”

            Don’t worry about missing a chance to sample Baby Mack’s fabulous fare at A Taste of Glynn this year. Diane, Steven and their team will be ready for you with their famous slow-cooked barbeque, and key lime cake, a dessert so rich and unique that even outgoing, bubbly Diane failed to find words to describe it. If you’ve ever fought over purchasing one of her cakes at the veterans’ benefit sales through American Legion, here’s your chance to try it. Deciding whether the barbeque or the cake deserves your vote for The People’s Choice Award will be tough, but we think you’re up for the challenge.

            Join over 1,000 other barbeque and cake lovers at this year’s A Taste of Glynn on March 25, from 5 to 8 pm. at the King and Prince Beach & Golf Resort. New this year: the Celebrity Chefs Choice Award, judged by Georgia Governor’s Mansion Executive Chef, Holly Chute. Tickets are available at the King and Prince, and SunTrust Bank locations on Demere Road and Sea Island Road, Palmer’s Village Café and Doug’s Bar & Grill on St. Simons. In Brunswick, purchase tickets at LaiLai’s, Hattie’s Books, color me happy, Zachry’s Seafood and Steak, Baby Mack’s and Moore Stephens Tiller LLC. Or call the Glynn Community Crisis Center at 264-1348.

Photo by Lindy Thompson, Golden Isles Photography

Keep it simple!

Doug Harris of Doug's Bar & Grill

            When Doug Harris opened his restaurant, formerly the Fireside Café and Grill renamed now as Doug’s Bar & Grill, two years ago, his philosophy was straightforward: keep things simple, and listen to your guests. That philosophy has served him well, leading to continued growth and a bright future as he begins his third year in his Frederica Road location on St. Simons Island.

            “We started out with a simple menu and listened to our customers from day one,” Doug says. “We’ve gone in a direction that has developed over time and which has resulted in 30 percent growth each year.”

            Doug and his staff have built a loyal following among residents and visitors. This is no mean feat, given the competitive nature of the restaurant business in general and the large array of good local restaurants on St. Simons Island and throughout the Golden Isles.

            “So far, so good,” Doug explains. “We’ve taken customers’ suggestions and made a number of changes in the way we operate, our menu items and even the portions we serve. Our lunches have become quicker, we’re serving smaller portions for people who don’t want to load up on a lot of food, and we’re saving our ‘nicer’ items for our new dinner menu.”

            Fireside’s lunch menu has become “very popular” with weekday diners, Doug says. During weekends, “breakfast is huge.” He and his staff are working on a new dinner that will incorporate “more seafood, some ‘soul food’ and steaks.” He plans to keep the popular Mexican Rice Bowl and quesadillas and will offer “Mexican” nights for patrons who enjoy Tex-Mex food.

            At this year’s A Taste of Glynn, Doug and his staff will be serving mini seafood cakes and other items from their new menu. They also will serve their Mexican Rice Bowl, which won the International category in 2011.

            A Taste of Glynn is on March 25, from 5 to 8 pm. at the King and Prince Beach & Golf Resort. Enjoy the music of The Three of Us, Not Brothers and Michael Hulett, and be sure to check out the incredible offerings at the Silent Auction. Tickets are available at the King and Prince, and SunTrust Bank locations on Demere Road and Sea Island Road, Palmer’s Village Café and Doug’s Bar & Grill on St. Simons. In Brunswick, purchase tickets at LaiLai’s, Hattie’s Books, color me happy, Zachry’s Seafood and Steak, Baby Mack’s and Moore Stephens Tiller LLC. Or call the Glynn Community Crisis Center at 264-1348.

Thanks to Patrick Saylor for this blog post!

Photo by Lindy Thompson, Golden Isles Photography

R U CRE8F?

Linda Kerns, or Linda's Cupcakes & More

              Imagine that you’ve been asked to come up with a fun and creative idea for someone you’ve never met, who is celebrating his 66^th birthday and who is known to be a prankster. That was the challenge that was recently presented to Linda Kearns of Linda’s Cupcakes and More.

            “The client wanted something funny,” Linda explained, “but she really didn’t know much more than that. I wasn’t sure how to approach it since I didn’t know the man and didn’t have anything to go on.”

            The situation was somewhat similar to one of Linda’s favorite cooking shows, “Cupcake Wars.”

            “I like how they have to come up with ideas at the drop of a hat, and not knowing what they might face,” she said. “You have to figure out how to please the customer. You look in cookbooks and elsewhere for ideas, but the gospel truth is, if someone says ‘this is what I want,’ the idea comes.”

            In this case, the answer came through texting.

            “I have this thing on my smart phone that shows you how to create words using letters and symbols,” Linda explained. “I put text symbol words all over the cake, and gave them a sheet with all the answers. It ended up being like a game, and the client was very happy.”

            All in a day’s work for Linda, who is building a loyal clientele throughout the Golden Isles with her delicious cupcakes, cakes and pies. She is happy to do special orders, and her cupcakes are served during shows at the Brunswick Actor’s Theatre at Art Downtown. She also can be found most Saturdays (weather permitting) at the Brunswick Farmers Market, from 8:30 am to 5:00 pm.

            This will be Linda’s second year at A Taste of Glynn. Be sure to stop by, say hello and try one of her Red Velvet, Pineapple Upside Down or chocolate cupcakes, or her sweet potato bread. 

             They’re sure to leave you :-)   

            A Taste of Glynn is on March 25, from 5 to 8 pm. at the King and Prince Beach & Golf Resort. Tickets are available at the King and Prince, and SunTrust Bank locations on Demere Road and Sea Island Road, Palmer’s Village Café and Doug’s Bar & Grill on St. Simons. In Brunswick, purchase tickets at LaiLai’s, Hattie’s Books, color me happy, Zachry’s Seafood and Steak, Baby Mack’s and Moore Stephens Tiller LLC. Or call the Glynn Community Crisis Center at 264-1348.

Thanks to Patrick Saylor for this blog post!

Photo by Lindy Thompson, Golden Isles Photography

No passport? No problem!

Chef Jim McWaters of Sea Palms

            When you dine at the Sea Palms Golf & Tennis Resort, you have the chance to travel the globe without a passport. No stowaway tactics or Bourne Identity maneuvers required.  Rather, you can enjoy international cuisine and still take in the glorious beauty of the setting beside the Marshes of Glynn.

            Chef Jim McWaters and his culinary team bring the world to their guests and Club members daily. Special events often feature regional themes like the popular Mexican fiesta and Hawaiian luau buffets. The party doesn’t stop at the plate, however. The resort goes all out with décor and atmosphere, much to the delight of guests, who frequently return as repeat customers.

            Chef McWaters and Conference Services Manager Darren Grossen arrange dinners for 350 in the ballroom without blinking an eye. Since several annual conferences at Sea Palms bring 1,000 dinner guests at a time, providing the 1,200 “tastes” required of participants in A Taste of Glynn doesn’t phase them in the least. With their experience pleasing large crowds on a regular basis, the Sea Palms team definitely has an advantage going into the competition.

            But it’s not all about competing and winning for Sea Palms, according to Darren Grossen. “We like to support events that help the local community, he stated. “We especially like to do things that help women and children whenever possible.”

            At the heart of A Taste of Glynn is the Glynn Community Crisis Center, which provides shelter, advocacy, counseling and outreach for those who have experienced domestic violence. All proceeds from the event, including ticket sales, raffles, Silent Auction and cookbook sales, go directly to offering services. In 2011 alone, the Crisis Center provided 4,129 room nights in Amity House, the emergency shelter, and 2,030 room nights through Hope House, its extended residence program. The Outreach program, which provides services for those who have transitioned out of residency or those who do not require residential assistance, offered 48 support groups last year. Without the help of generous benefactors like Sea Palms and other participants in A Taste of Glynn, and the guests who attend the event, these programs would not be possible.

             It’s a great way to enjoy yourself while you help change lives for the better. This year, A Taste of Glynn is on Sunday, March 25 from 5 to 8 pm. at the King and Prince Beach & Golf Resort. Enjoy the music of The Three of Us, Not Brothers and Michael Hulett, and be sure to visit the Silent Auction to bid on a dazzling array of merchandise from local crafts and gift baskets to works of art and vacations. Tickets are available at the King and Prince, and SunTrust Bank locations on Demere Road and Sea Island Road, Palmer’s Village Café and Doug’s Bar & Grill on St. Simons. In Brunswick, purchase tickets at LaiLai’s, Hattie’s Books, color me happy, Zachry’s Seafood and Steak, Baby Mack’s and Moore Stephens Tiller LLC. Or call the Glynn Community Crisis Center at 264-1348.

Photo by Lindy Thompson, Golden Isles Photography

Mad skills

David Ouimet of Purple Sage Catering

             Let us begin by reassuring everyone that David Ouimet of Purple Sage Catering is not a mad scientist. He may have mad skills and highly advanced knowledge, but he is more like a culinary magician. Or an artist. Actually…both.

            Since his team has five winning entries in the past two years at A Taste of Glynn, we thought we’d pick his brain for some insight into the inspiration for his fantastic gourmet creations.  That required a few lessons in culinary terminology, the first of which involved pinning down the definition of the very term, “gourmet.”

            “It has to do with a refinement in execution and cooking techniques, and the elegance of the dish,” he explained. “Take our pork osso bucco [a 2011 winning entry], for example. We create a braising liquid, take our time, basically love it and treat it right! It really lets the natural flavor shine through.”

            David admitted that what he really loves is a specialty called “molecular gastronomy.” No, it isn’t science fiction. Rather, it is the intersection of food science and the art of cooking that takes advantage of technical innovations and the properties of natural components of food. For example, by isolating some of the elements of a food item, David can create something completely new and unexpected.

            “I like to experiment with meats and sauces,” he said. “And with certain techniques of molecular gastronomy, you can take something like seafood and steak, layer them into one protein and have a true surf and turf entrée that is unlike any other.”

            Other feats of gastronomic science allow chefs to create fantastic new dishes that delight with unexpected temperatures. Reversed baked alaska that is hot inside and cold outside. Or shapes that amaze, like juice that forms itself into spherical pebbles. Certainly not for amateurs.

            Purple Sage has also won the competition’s Tablescape prize, which honors the caterer and restaurant with the most impressive presentation. He has also been known to create some knockout elements for other events. Like the stunning artistically carved melon used as a centerpiece in Elegant Island Living magazine’s summer 2011 issue highlighting entertaining recipes from A Taste of Glynn Cookbook,  available at the event or through the event website. David carries his design sensibilities into creating each and every plate. Where amateurs might need some help, he noted, is avoiding overcrowding the plate.

            “Keep it simple, and let the beauty of the food be the focus,” he advised. It allows you to keep the food at the proper temperature, too.”

            If he had the chance to be the guest, David Ouimet would take advantage of an opportunity to dine on delicacies he doesn’t have time to prepare for himself, since his popular catering company is frequently booked solid. His fantasy dinner menu includes such elegant dishes as a foie gras seared with brioche, plus a local arugula salad with blackberry ketchup. Dessert would be his mom’s special cake with seafoam icing.  

            Which celebrity chef is his favorite? It’s the Food Network’s Robert Irvine, host of the popular shows, Dinner: Impossible and Restaurant: Impossible. David thinks that Irvine’s daring feats of preparing unexpected food in the middle of nowhere remind him of the catering business, where you might have to “set up in a garage to prepare a sit-down steak and lobster dinner for 100 people.”

            Join the Purple Sage Catering team and 25 other local restaurants and caterers at A Taste of Glynn on Sunday, March 25 from 5 to 8 pm. at the King and Prince Beach & Golf Resort. Enjoy the music of The Three of Us, Not Brothers and Michael Hulett, and be sure to visit the Silent Auction to bid on a dazzling array of merchandise from local crafts and gift baskets to works of art and vacations. Tickets are available at the King and Prince, and SunTrust Bank locations on Demere Road and Sea Island Road, Palmer’s Village Café and Doug’s Bar & Grill on St. Simons. In Brunswick, purchase tickets at LaiLai’s, Hattie’s Books, color me happy, Zachry’s Seafood and Steak, Baby Mack’s and Moore Stephens Tiller LLC. Or call the Glynn Community Crisis Center at 264-1348.

Photo by Lindy Thompson, Golden Isles Photography

Your place or ours?

Jessica Owens of Halyards Catering

           The next time you are planning a big party and things are getting a teeny bit crazy around the edges… think about Jessica Owens of Halyards Catering on St. Simons. As manager for the renowned restaurant’s catering operation, she dazzled guests with Halyards legendary fare for 222 off-site events in 2011 alone.

            In case there’s any doubt, that’s a lot of partying. And if your next event is an important dinner or wedding reception, you are probably considering hiring a caterer or renting a venue. Should you attempt it at home, or hold it someplace else? We asked Jessica to help with a few tips.

             Since Halyards, like other full-service caterers, can create the food for your event held in your home, Jessica always requests a “site visit” before any decisions are made. Chief among her concerns are people, parking, and surprisingly, plumbing!            

            “Space is number one!  Too many guests stuffed into a house doesn’t make for a good time!” she laughed. “And plumbing is important. A hundred guests in an older home can cause problems.  Additional restrooms must be brought in or a venue change is needed.”

            Kitchen size and equipment are also important. “Depending on the menu, we will either prepare all of the items in the home, or they can be prepared at the restaurant and assembled on site, “ Jessica explained. “So we have to see if the appliances will work for us. I also like to see if there is a space that we can work out of it they don’t want us in full view of the guests.”

            Although Halyards private chef dinners prepared at the client’s home are well known for their ease and elegance, there are some events that need to hit the road, so to speak. When the guest list grows, or the homeowner simply doesn’t want to deal with the work of preparing the house and cleaning up afterwards, Halyards offers its own party venue at Village Creek Landing on St. Simons. The location provides a perfect canvas for casual or dressed-up events, indoors or out, offering space for food, bar and a band–all surrounded by a stunningly beautiful vista of coastal marsh and rivers.

            Village Creek Landing and other locations that offer an opportunity to hold the function outdoors come with their own set of questions, Jessica observed. Budgets, seasonal temperature, a backup plan for inclement weather and seating options are all discussed up front. Some caterers, like Halyards, can offer full service for an event, from table linens and flowers to every detail of the food and service. Unlike Halyards, some companies will not allow you to cushion the budget by providing some items yourself. Jessica suggested that you ask questions about things like providing your own china or other dinnerware.

            As with many important decisions, the secret to success is asking the right questions. If you hire a professional catering firm for your next big event, your question might just be, “Why didn’t I think of this sooner?”

            The Halyards team is ready to handle the crowd of party-goers at A Taste of Glynn on March 25, 2012, from 5-8 pm. at the King and Prince Beach & Golf Resort. Tickets are available at the King and Prince, Palmer’s Village Café, Doug’s Bar & Grill and SunTrust Bank locations on Demere Road and Sea Island Road on St. Simons. In Brunswick, purchase tickets at LaiLai’s, Hattie’s Books, color me happy, Zachry’s Seafood and Steak, Baby Mack’s, McGarvey’s Wee Pub and Moore Stephens Tiller LLC. Or call the Glynn Community Crisis Center at 264-1348.

           

Photo by Lindy Thompson of Golden Isles Photography

           

Something special

(L-R) Orlando Wallace and George Morris of The Jerk Shack

             Anyone who has attended A Taste of Glynn knows that food – in all its fabulous forms and flavors – takes center stage.

            For those who help plan and promote this annual event, though, the real reward lies in meeting the people behind the food. To a person, our participating chefs and culinarians take tremendous pride in preparing – and sharing – their art.

            “I grew up in the restaurant business and have always loved Caribbean food,” says George Morris of the Jerk Shack in Brunswick. “For me, it comes from the heart.”

            This year will be George’s second appearance at A Taste of Glynn. In 2011, on his first try, he scored a win in the International category with his spicy, smoky jerk chicken.

            “Last year was a wonderful experience for us, and it really helped our business by having people know what we can do,” he said. “It was everything we hoped for, and then some.”

            Like many other small restaurant owners, George finds his inspiration within his own imagination and through suggestions and requests by customers. 

         “I experiment every day,” he explains. “I love it when someone asks for something special and to see the joy on their face when they receive it. Even if it’s not on the menu, if they can tell me the ingredients I will be happy to make it for them.”

            If you have a yearning for Jerk Chicken, Oxtail Soup, Garlic Conch or most anything else, stop by The Jerk Shack on Altama Avenue in Brunswick. If you want to enjoy George’s Caribbean flair while you relax by the ocean, with music by The Three of Us, the Not Brothers and Michael Hulett- then sample the delicacies from the Jerk Shack at this year’s A Taste of Glynn on March 25, 2012, from 5-8 pm. at the King and Prince Beach & Golf Resort. Tickets are available at the King and Prince, Palmer’s Village Café, Doug’s Bar & Grill and SunTrust Bank locations on Demere Road and Sea Island Road on St. Simons. In Brunswick, purchase tickets at LaiLai’s, Hattie’s Books, color me happy, Zachry’s Seafood and Steak, Baby Mack’s, McGarvey’s Wee Pub and Moore Stephens Tiller LLC. Or call the Glynn Community Crisis Center at 264-1348.

Thanks to Patrick Saylor for this post!

           

Photo by Lindy Thompson of Golden Isles Photography

Now, that's Southern!

Chef Richard Austin

          Chef Richard Austin has a tiny little secret. Although he excels in the art of Southern cooking, he isn’t a native Southerner. In fact, he grew up in New Jersey, in a predominantly Italian neighborhood. But that’s okay. You can officially bestow the honorary title of Transplanted Southerner upon him with complete confidence.

            Chef Austin learned to cook growing up, in a family kitchen, as many great chefs have done. When he went into the Army as a young man, however, he had not planned to pursue a career in food. He began on kitchen duty– not an unfamiliar memory for young recruits– peeling potatoes and chopping vegetables.

            “I had the good fortune to be stationed at Fort Stewart in Hinesville, Georgia, one of the top small-garrison facilities for culinary achievement in the entire military,” he recalled. “As I moved on to more advanced areas, I overheard the guys out in the main prep area, where most of us were not allowed to go. I heard them bragging about how good they were– and they really were good! It motivated me to move up to that area, to do the final prep of the meals and to participate in the competitions.”

            It didn’t take long for Richard Austin to progress into the competitive arena. “The military gave me the opportunity to learn the true structure of the culinary arts. The final prep chefs at Fort Stewart had the attitude of a champion, and I realized I wanted that, too.”

            After his military career, Chef Austin moved on with a stack of awards to his credit. He became a Certified Executive Chef, trained other chefs all over the world, participated in taping innumerable demonstration videos, owned and operated a restaurant and is now working on developing a signature line of seasonings. Today, he operates a full-service catering company in Brunswick, Georgia, Chef Austin Catering. He and his team are ready to compete at this year’s A Taste of Glynn for their third year.

            Chef Austin is a long-time supporter of the event’s beneficiary, Glynn Community Crisis Center. The Crisis Center operates Amity House, Hope House and offers a wide range of outreach services for those who have experienced domestic violence. Not only does he participate in the competition, he has shared three of his signature recipes in A Taste of Glynn Cookbook, a collection of exquisite food from the Georgia coast. The cookbook is available through the event website, www.atasteofglynn.com, and at the event.

            When asked for a definition of Southern cooking, Chef Austin has a unique outlook. It doesn’t involve butter, nor does it overpower the palate with sugar and salt. 

            “If I had to use one word to define it, that word would be comfort,” he asserted. “It’s not the actual dishes, but what happens when people get together, with many family members contributing what they have, and what they can do. Every region has its own version of Southern cooking. Some aspects of other nationalities come into it as well. It’s an appreciation of what your parents went through to get you where you are now. It’s how you feel when you get together.”

            What an uplifting answer! Typical of Chef Austin–and of A Taste of Glynn, as well. Twenty-six area caterers and restaurants, from the brave entrepreneurs whose success started on a kitchen table at home, to historic landmark resorts. Everyone presenting their best, in a spirit of community to help those who need it most. You can’t get more Southern than that.

            The annual celebration of food, fun and music is on March 25, 2012, from 5-8 pm. at the King and Prince Beach & Golf Resort. Tickets are available at the King and Prince, Palmer’s Village Café, Doug’s Bar & Grill and SunTrust Bank locations on Demere Road and Sea Island Road on St. Simons. In Brunswick, purchase tickets at LaiLai’s, Hattie’s Books, color me happy, Zachry’s Seafood and Steak, Baby Mack’s, McGarvey’s Wee Pub and Moore Stephens Tiller LLC. Or call the Glynn Community Crisis Center at 264-1348.

           

Photo by Lindy Thompson of Golden Isles Photography

           

             

Winning Ways

(L-R) Toby Smith, Sous Chef; Steve Mann, Personal assistant and Tasteful Temptations owner  and head chef, Brian Justice

             What defines a winner? Education, preparation, high standards, creativity, attention to detail, superior follow-through. These attributes wear well in any endeavor, particularly in A Taste of Glynn. Brian Justice should know- he and his Tasteful Temptations team have won nine awards in their three previous years of participation, including a couple of the coveted People’s Choice Awards.

            Brian comes to the competition with plenty of experience. During his years at the Cloister, world-renowned The Breakers in Palm Beach and The Addison of Boca Raton, Brian not only worked as a lead chef in several resort property restaurants but also served as the banquet chef, responsible for creating elegant parties for up to 2,000 people. Menus ranged from simple fresh items to elaborate multi-ethnic cuisine in a mind-boggling variety of settings and themes. He trained and supervised a staff of a few dozen people, designed menus, developed procedures, redesigned the kitchen, and somehow kept up with ordering the food and equipment for both the on-site and off-site banquet operations.

            All while feeding thousands of people at a time? If the very thought inspires you to hide under the kitchen table, think about this: Brian manages to do that here in the Golden Isles; but this time, he’s the owner. You can find him running his full-service catering operation locally, and you might catch him at his restaurant, The Zeppelin Café, at the Brunswick-Golden Isles Airport. His wife Laura helps with specialty things like creating fantastic cakes and desserts in addition to being the full-time mama to their two-year-old.

            If you imagine that all that hard work and success makes him feel entitled to indulge in the flamethrower antics you see from some TV chefs, you’ll be disappointed. Brian Justice is a genuinely nice guy who happens to be extremely good at what he does. So when you visit his company’s table at this year’s A Taste of Glynn, the only thing sizzling will be the incredible food.

            “We love to bring flavorful, colorful and fresh dishes to all of our functions,” Brian noted. “We appreciate the opportunity at A Taste of Glynn to speak directly with the guests as they are sampling our foods, and answer any questions they might have regarding ingredients, preparation or presentation of the dishes.” 

            Winners are innovators, and Brian Justice is no exception. “I have noticed a current trend in people putting a new twist on the culinary items of their heritage,” he pointed out.  “Whether it’s Southern Food, Indian Food, Caribbean Food, or whatever the case may be.  It has become a trend to take those comfort foods of the person's past and put a new spin on it.”

            Tasteful Temptations also won top honors in last year’s Tablescape category for caterers. What tips does he have for the host and hostess at home to make the party a visual feast as well as a culinary triumph?

            “Pick what you like!  Whether it is simple and clean or bright bursts of color, pick what you like and incorporate it into your tablescape,” he advised. “We have a tendency to go big and simple. For example, have a large (5 or 6 foot tall) display of white hydrangeas.  Let the flowers’ beauty do all of the talking!”

             When it’s time for Brian to create the menu for his own family, he says, “I love to grill out. Steaks, chicken, potatoes, corn, tomatoes and asparagus. All with fresh herbs from the garden. Simple and delicious.”

            Who is Brian’s favorite celebrity chef? Surprise- it’s the TV guy with a personality that is his polar opposite!

            “I have a special admiration for Gordon Ramsey.  He is direct and to the point, but his knowledge and love of food is expansive. Even with all of his celebrity, he still is open to learn new ideas from others. I admire that.”

            This year, Gordon Ramsey won’t be at A Taste of Glynn, terrorizing the contestants. But a very gracious, experienced celebrity will be in attendance to bestow the first Celebrity Chef’s Choice Award in the event’s history. Holly Chute, Executive Chef of the Georgia Governors Mansion will sample food prepared by the Tasteful Temptations team as well as 25 other participating restaurants and caterers. Guests at the event select the People’s Choice Awards and a panel of judges selects the winners in nine additional categories.

            A Taste of Glynn is on March 25, from 5 to 8 pm. at the King and Prince Beach & Golf Resort. Tickets are available at the King and Prince, and SunTrust Bank locations on Demere Road and Sea Island Road, Palmer’s Village Café and Doug’s Bar & Grill on St. Simons. In Brunswick, purchase tickets at LaiLai’s, Hattie’s Books, color me happy, Zachry’s Seafood and Steak, Baby Mack’s and Moore Stephens Tiller LLC. Or call the Glynn Community Crisis Center at 264-1348.

Photo by Lindy Thompson, Golden Isles Photography

             

The world on your plate

Kate Buchanan of Indigo Coastal Shanty

           Though many of us dream of traveling the world, few of us ever really get the opportunity. Rather, we travel to exotic locales through books, magazines, movies, TV shows and other experiences. For Kate Buchanan of Indigo Coastal Shanty, the world is no farther away than her kitchen.

            “At Indigo Coastal Shanty, our philosophy is that vacation is a state of mind,” Kate explains. “I travel vicariously through my cooking, to places I would like to visit: the French Mediterranean, the Low Country, Asia – any place that has water nearby.”

            “We strive to create the sort of place you discover when you travel, where the locals go, the food is good and the people are friendly,” she adds. “Comfy, casual and friendly, with a coastal vibe.”

            Through a lifetime of traveling and growing up in the restaurant business, Kate has acquired a great appreciation for and is inspired by interesting flavors and unexpected food combinations. She takes great joy in sharing that with her friends and patrons, and creating new “culinary travelers” through her cooking.

             “The fun is that I don’t feel penned in and I never get bored. One day we may serve a Mexican torta, and then turn around and do a Low Country meatloaf the next day,” Kate says. “We’re big on friendliness and fresh flavors – bland is banned.

             “I like to prepare and serve the kind of food I crave when I’m at home. I really like spicy foods and am addicted to curry. I’m a big fan of Morrocan food – anything with yogurt, lamb, mint. I like to experiment, to mix stuff up and see how it turns out. If I were preparing my last meal, it would be a Mole Negro with homemade corn tortillas.”

            For this year’s A Taste of Glynn, Kate’s “culinary travel itinerary” includes a visit to the Caribbean, via her Jerk Fish Tostadas and, perhaps, a dessert. It’s sure to be a pleasant – and tasty – journey.

            Indigo Coastal Shanty is located at 1402 Reynolds Street in downtown Brunswick. But on March 25, Kate and crew will be cooking at the King and Prince Beach & Golf Resort from 5-8PM for A Taste of Glynn. Tickets are available at the King and Prince, and SunTrust Bank locations on Demere Road and Sea Island Road on St. Simons. In Brunswick, purchase tickets at LaiLai’s, Hattie’s Books, color me happy and Moore Stephens Tiller LLC. Or call the Glynn Community Crisis Center at 264-1348.

Thanks to Patrick Saylor for this post.

Photo by Lindy Thompson, Golden Isles Photography

Food for your soul

Sapelo Island's distinctive lighthouse

Your Sapelo Island getaway cottage...

... with a fully equipped kitchen!

            We all need to get away sometimes. We’re not talking about chilling out with an iced latte in a coffee shop, or taking a stroll on the beach for an hour. We’re talking sanity-restoring, turn-off-the-cell-phone, forget-all-your-cares recharging the batteries of your soul.

            If you’re in need of some true peace, harmony with nature and relaxation on a pristine, historic Georgia barrier island, be sure to bid on the Sapelo Island getaway available only through the Silent Auction at A Taste of Glynn. 

            The Sapelo Island long weekend package is available through one of the Glynn Community Crisis Center’s many overwhelmingly generous patrons, Bob Thompson of Brunswick, GA. Bob has the unique distinction of being one of the very few private landowners on historic Sapelo Island, and his house is truly a place of rare comfort and tranquility. He loves to let people enjoy what he feels is the true essence of low country hospitality. In that spirit, he has left nothing to chance in his unique island cottage.

            This 3-bedroom, 2-bath home has a fully equipped kitchen, washer and dryer (you’ll need that for your beach towels), handy grill and spacious front porch that requires you to sit and relax while you listen to the birds in the lush coastal forest that surrounds you. The style of the house is relaxed, but you can’t exactly say that you’re roughing it with the luxurious hotel-quality linens on hand.

            To reach the island house, you’ll catch the ferry out of Darien, and take the half-hour boat ride to Sapelo. Bob’s housekeeper will pick you up at the dock, and show you around a bit as you drive to the house. You’ll have a Suburban at your disposal to explore the island, or you can take one of several tours available for hire.

            What can you do on Sapelo that you can’t do anywhere else in the world? You can explore the

mansion of tobacco magnate RJ Reynolds, rebuilt on the site of a 19th century plantation in the 1930s. Visit the restored lighthouse, originally built in 1820, and tour the unique Hog Hammock community, where descendants of the Gullah and Geechee still retain ownership of their land. Or learn more about the marine ecosystem on one of the Department of Natural Resources tours.

            Too modern for you? Then visit the site of one of the most ancient human settlements on the planet, the Shell Rings of Sapelo. You’ll see the remainders of a prehistoric village where the first Georgians lived and prospered in the warm climate with plentiful food from the sea.

            Speaking of the sea, you’ll want to devote a good bit of time to the incomparable beach on Sapelo Island. Get your Georgia fishing license on the mainland and bring your gear for some fantastic surfcasting. Better bring your camera, too, so your friends back home will believe what you caught. If you like seashells, don’t forget a sizable bag to haul your treasures back. Your only problem will be deciding which shells are the best among the hundreds of natural beauties at your feet.

            So while you savor delicious delicacies prepared by caterers and chefs at A Taste of Glynn, stop by the Silent Auction to bid on some food for the spirit, the Sapelo Island getaway. Enjoy the tunes from The Three of Us, the Not Brothers and Michael Hulett while you place your bids and vote for your favorite presenter in the People’s Choice competition. A Taste of Glynn is on March 25, 2012, from 5-8 pm. at the King and Prince Beach and Golf Resort. Tickets are available at the King and Prince, and SunTrust Bank locations on Demere Road and Sea Island Road on St. Simons. In Brunswick, purchase tickets at LaiLai’s, Hattie’s Books, color me happy and Moore Stephens Tiller LLC. Or call the Glynn Community Crisis Center at 264-1348.

Sapelo house photos by Lindy Thompson, Golden Isles Photography