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