Did someone say, "Party?"

You’d think that a spectacular oceanfront setting, decades of fascinating history and a drop-dead gorgeous facility would be enough to satisfy the King and Prince Beach & Golf Resort. But the over-achievers at the King and Prince are not inclined to rest on their laurels–no matter how lofty. The resort, one of the coveted elite Historic Hotels of America, has a heart as vast as the Atlantic and hosts the prestigious annual culinary event, A Taste of Glynn.

            In addition, they are also contestants with winning ways and a flair for unique coastal fare. This year, the gourmet warriors include, left to right picture above, Catering and Conference Services Manager Angela Hutchins, Paula Murphy, Dwayne Austell, Shermeeka Hall, Chef Robyn Gomez and Vinny D’Agostino, Food and Beverage Director.

            Vinny arrived on St. Simons to join the King and Prince staff in May 2011, “eager to learn about Georgia cuisine.” His discoveries have been delicious.

            “I’m finding Southern food to be very exciting,” he noted. “If I had to define it in just a few words, they would be ‘wholesome, fresh and regional.’ My experience has been that there are some unique foods available here you just won’t find anywhere else.  The onions, pecans and white peaches are exceptional. We’re getting some new items in at the resort, like acorn-fed, locally raised pork with a wonderful flavor influenced by the natural diet.”

            Keeping customers happy, sometimes generations of guests who visit the hotel regularly, is an impressive feat. But Angela Hutchins is not content to stop there. Throwing a party for hundreds of people at a time is all in a day’s work for her. Whether it’s a sit-down dinner for 280 guests, a cocktail party for 400 or a culinary competition for over 1,000 people (that’s the usual attendance for A Taste of Glynn), Angela is up for the challenge.

            It’s safe to say that Angela and the rest of the staff at the King and Prince have created just about every kind of landmark event you can imagine. From hosting wildlife exhibits to the charming annual Festival of Trees at Christmas, Angela Hutchins has hit every pitch and, furthermore, she has enjoyed the process. What’s her secret to planning a party?

            “The first thing you should do, even if you are planning a small gathering in your own home, is decide what style of party you want,” she revealed. “Most people think they need to plan the menu first, but that’s really a misconception. Style first, then size of the party. Those two factors often influence your menu selections. If you want to have an outdoor event, always, always have a backup plan for bad weather. Even if you don’t use it, it’s a great comfort to know you are prepared.”

            When the event would require that you clone yourself or build an addition on your house to manage it properly, it’s time to search for a venue to host your party. A resort with a planning staff is quite different from a restaurant, she explained.

            “Think about your event in terms of what special touches you want to include. Do you have a theme in mind? Do you want special entertainment? Some specific décor? If you use a restaurant, you may not be able to incorporate those elements. If you use a resort with a planning staff, they can help locate resources for you and make sure they are in place when your guests arrive. My best advice is not to be afraid to ask for special things. That’s what a planning staff is there for!”

            Another question to resolve up front is to inquire whether the venue will allow you to bring in materials supplied by outside vendors. “Most resorts have very specific policies about that,” Angela pointed out. “Here at the King and Prince, for example, we allow items from outside vendors for everything except food and beverage. Our one exception is wedding cakes. We do allow those to come from another source.” 

            With all their planning parties and feeding throngs of people, what would Angela and Vinny put on their plates if it were their turn to be the guests? Not surprisingly, since they work close enough to the ocean to wiggle their toes in the sand every day, both would order fresh seafood. With lots of drawn butter and a variety of flavored salts. And champagne, now that you ask. Vinny would feast on Belgian chocolate and fresh raspberries for dessert, while Angela would savor chocolate crème brulee with raspberries and not-too-sweet fresh whipped cream.

            And how about celebrity chefs? You may not recognize the names, but they were masterful in the kitchen and the most powerful influences shaping these two culinary professionals. Vinny’s inspirations are his grandmothers Angelina and Concietta (Connie), and his mom, Maria D’Agostino. Angela credits her mom, Sharon Carmical, grandmother Shirley Presley and her aunt Mary Lou True for setting her feet on her current career path.

            Good answers. Because no matter how many people you feed at a time, all recipes for a memorable gathering start at home with the same ingredients. Attention to detail, a desire to make your guests feel welcome and caring about the happiness you can bring to the table.

            Come enjoy the gift of true Southern hospitality from the outstanding people at the King and Prince Beach & Golf Resort at this year’s A Taste of Glynn on March 25, from 5 to 8 pm. Twenty-five of the area’s finest restaurants, resorts and caterers will compete for your vote for The People’s Choice Award, plus prizes in menu and tablescape categories. New this year, the Celebrity Chef’s Choice Award will be judged by Holly Chute, Executive Chef for the Georgia Governor’s Mansion. 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.

Photo by Lindy Thompson, Golden Isles Photography