It's a family thing

Chef Glen Mikowski of Tramici

If anyone should know the secret ingredient in contemporary Italian cuisine, it’s Glen Mikowski, Executive Chef at Tramici on St. Simons Island. As he ponders what his team will bring to the table for A Taste of Glynn 2012, he reflected on his longtime love of authentic Italian cooking. 

            “It’s not so much an ingredient, like tomatoes or olives, that defines true Italian cooking,” he pointed out. “It’s the dedication to true enjoyment of food, and love of family that makes it so unique. In Italian families, you frequently find that everyone helps out, every person has a role to play in preparing a dinner. It’s not unusual to work all day to prepare one meal.”            

            Growing up in Detroit, Chef Mikowski got a first-hand look at the dynamics of the cucina della famiglia from a large Italian family who were close friends of his parents. The warmth, fun and inclusiveness drew him into the culinary world in the most loving way. After finishing his culinary degree at the famed Johnson and Wales University campus in Charleston, South Carolina, Chef Mikowski shared his talents with several upscale establishments before joining the Halyard’s Restaurant Group to head operations at the contemporary Italian operation at Tramici.

            Since Tramici is a family restaurant, we just had to ask: what do you do about taking picky eaters out to dinner with the grownups? Chef Mikowski’s answer is to call ahead to the restaurant and find one with a number of options for young guests. Then, let them take the initiative on what they would like to eat. Tramici has an extensive bambini menu, and the kitchen is prepared to make a myriad of variations. Noodles with no sauce but lots of butter, on a plate where nothing else can touch it and only a little cheese at the very top of the heap?

            OK. No problem, no argument, no power struggles. Just enjoy your food and enjoy the experience of being included in the party. Encourage trying something new, but don’t insist. At home, he suggests asking kids to help plan the menu and participate in the cooking, Italian style. The way it has been for generations.

            Why is Italian cuisine timeless? The answer, Chef Mikowski  revealed, is its adaptability and easy blend of new flavors with traditional technique.

            “A good example,” he pointed out, “is ravioli. Take one of our most popular pasta creations at Tramici, the smoked chicken with white bean ravioli. Now, smoking food is not typically an Italian method of preparing meat. But it is such a great blend with the pasta that it stays in the spirit of mingling great flavors in the most appealing way. It’s that concept of combining good tastes for the greatest enjoyment that is typically Italian.”

            Blending independent elements into a new creation that lets each ingredient speak for itself, but results in something that is more than the sum of its parts? Sounds like a family, doesn’t it?

            If Chef Mikowski could order anything under the sun for dinner, his first pick is a specialty at Tramici- the short rib ravioli. With a mellow marsala cream sauce, spinach and cherry tomatoes, of course. His favorite celebrity chef? It has to be Mario Batali, the chef, writer, restaurant owner, Iron Chef star and expert on regional Italian cooking.

            Be sure to visit the Tramici table at A Taste of Glynn, on Sunday, March 25, 2012, from 5-8 PM at the King and Prince Beach and Golf Resort on St. Simons Island. The Tramici team will compete for The People’s Choice Award at A Taste of Glynn this year, as well as prizes in menu-specific judged categories. Chef Mikowski and crew will also serve up their best efforts to claim the inaugural Celebrity Chef’s Choice Award, judged this year by Chef Holly Chute, Executive Chef of 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. Come hungry and, of course, bring the family!

           

Photo by Lindy Thompson of Golden Isles Photography

Take it outside

Left to right, Nick Meyer and Stephen Blackburn of Ocean Lodge 

When you emerge from the elevator onto the roof deck restaurant at the Ocean Lodge on Beachview Drive, St. Simons, the first thing you say is, “Wow!” In fact, that might be the only thing you can say for a few minutes, because the sheer splendor of the panoramic ocean view from three stories up will take your breath away. When you come to your senses, you realize you are in charming restaurant, with an elegant, relaxed style plus an indoor and outdoor dining space. It’s a good thing that all the fresh air and ocean breezes encourage the appetite, because the food is top-notch. 

            In fact, the Ocean Lodge makes a habit of coming out on top. At last year’s A Taste of Glynn, they took first place honors in the Appetizer and Tablescape categories. This year, they have their plan of attack all worked out to compete in the Appetizer and Soup categories, and they are hungry to win.

            Ocean Lodge Executive Chef Nick Meyer and Sous Chef Stephen Blackburn have deep roots in the culinary arts. Nick started out working in restaurants at the tender age of 14, graduated from the prestigious Le Cordon Bleu, and progressed in his career to dazzle guests in resorts, restaurants and banquet operations. Stephen took on the role as his family’s designated cook at a young age, and then went into the business in two popular restaurant chains. Between them, they have an impressive war chest of experience to share, especially when it comes to entertaining outdoors.

            “In our coastal location, the ocean breeze is a plus for keeping the temperature comfortable, but it can give you problems serving food outside,” Nick Meyer explained. “Pay close attention to the wind direction. Even if you need to stage another serving area for the rest of your food, plan to serve your hot foods, especially the proteins, from a location as close to the wall of the building as you can.”

            How about menu planning for a cocktail party? “It works well to include at least two protein sources, like chicken and seafood,” Stephen advised. “Be sure to offer something in addition to seafood, in the event that some of your guest can’t eat shellfish, for example. We like to include a vegetarian or fruit-based item with some goat cheese, plus some grilled veggies and dips. Usually, limiting the passed hors d’oeuvres to 2 to 4 items works best.”

            What’s the secret to creating a great appetizer? As with many other food matters, the Ocean Lodge experts advise home chefs to “keep it simple.” 

            “When it’s your party at home, limit the labor and keep the number of ingredients low,” Nick explained. “You don’t want to be too tired to enjoy your guests! An appetizer should be easy to hold and only a bite or two in size.”

            What would the two chefs like for someone to prepare for them? Stephen would order a dinner of veal and collard greens, with a dessert of chocolate molten lava cake topped with ice cream and Heath bar crunch. Nick prefers a simple grilled cheese sandwich and tomato soup, with an Ocean Lodge banana spring roll, fried and topped with cinnamon sugar for dessert. If you were imagining him opening a familiar red-label can, we hate to burst your bubble. His soup would be homemade from scratch from vintage tomatoes, simmered slowly …you get the picture. Chefs!

            Which celebrity chef does each man admire? Stephen appreciates Alton Brown of the Food Network’s Good Eats for his scientific, factual approach. Nick likes the Travel Channel’s caustic, witty author and TV star, Anthony Bourdain,

            Nick, Stephen and their Ocean Lodge crew will compete for your vote for The People’s Choice Award at A Taste of Glynn this year, as well as prizes in menu-specific judged categories. They will also put their white hats in the ring for the inaugural Celebrity Chef’s Choice Award, judged this year by Chef Holly Chute, Executive Chef of the Georgia Governor’s Mansion. The annual celebration of food, fun and music 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.

           

Photo by Lindy Thompson of Golden Isles Photography

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

Platters that matter

If you want to dress up your table with something both good and beautiful, head over to the Silent Auction at A Taste of Glynn and bid on one-of-a-kind platters created exclusively for the event. This year, six area artists were invited to create a special design for a 12” square platter at color me happy pottery studio, located on Newcastle Street in downtown Brunswick’s historic business district. The platters are lovely, vibrant and colorful–just like the owners of the shop, Lois Henry and her daughter Meghan Davis.

            The mother and daughter pair have been benefactors of A Taste of Glynn for the past three years. All proceeds from ticket sales, the wine raffle and the Silent Auction go to support the work of the Glynn Community Crisis Center at Amity House and Hope House, which aid victims of domestic violence. Although the Crisis Center assists people of both genders and all ages, the majority of their constituency is women and their children. This fact struck a chord with Lois and Meghan.

            “Ninety percent of our customers are women, and we are a woman-owned business,” noted Lois Henry. “The Crisis Center empowers women to take control of their lives and move on in a positive direction. That is a perfect fit for us!”

            Take a look at the powerful platters and get your bid in early at A Taste of Glynn. Don’t forget to pick up a program at the event, and look for a $10 no-expiration-date gift certificate from color me happy inside. Use it to create your own masterpiece. If you use your certificate within 2 weeks of A Taste of Glynn, color me happy will donate 20% of the remaining cost of the paint and firing to the Crisis Center. Check your calendar- that would be just in time to make something special for Easter or Passover!

            You can buy your tickets now for A Taste of Glynn 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.

Check out the stunning 2012 platters– available only at the Silent Auction at A Taste of Glynn. Photos by Lindy Thompson of Golden Isles Photography

Artist: Megan Linton

Artist: Ed Hose

Artist: Allyson Tucker

Artist: Ellen Moriarty

Artist: Meghan Davis

Artist: Kate Sparks