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