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
