Talk about generous!

Bid on a 4-day vacation at this fabulous mountain resort cottage (left)

We know we’re lucky to live in the beautiful Golden Isles of Georgia. But sometimes you just want to see some other parts of this gorgeous country of ours. The Silent Auction at A Taste of Glynn to the rescue with a fantastic Maggie Valley, NC vacation up for bid.

            One of Glynn Community Crisis Center’s Board members has gone over-the-top generous for the Silent Auction and donated the use of her own private vacation home for a sought-after prize. This cozy, delightful mountain “cottage” can be the destination for the highest bidder for a 4-day, 4-night extended weekend stay. Four bedrooms, four baths, fully equipped kitchen and plenty of room let you take the family or friends with you.

            Maggie Valley is close to the Great Smoky Mountains National Park and the Blue Ridge Parkway. The cottage is located in an ideal location central to so many highland activities like skiing, whitewater rafting, hiking and exploring North Carolina’s unique Appalachian heritage. There’s great food, music and dancing nearby as well.

            All proceeds of the Silent Auction at A Taste of Glynn go directly to support Glynn Community Crisis Center’s Amity House, Hope House and Outreach programs. You can have the best of all worlds: dine on some of the finest food in the land at the oceanfront King and Prince Beach and Golf Resort at A Taste of Glynn, then vacation in the Smokies at a lovely private cottage. All while helping others in our community.  It’s a win-win-win situation!

            Plan to attend A Taste of Glynn on Sunday, March 25, 2012, from 5-8 pm. at the King and Prince Beach and Golf Resort. Twenty-five of the area’s finest restaurants, resorts and caterers will compete for your vote for The People’s Choice awards, as well as judged prizes in nine other menu categories. New this year- the inaugural Celebrity Chef’s Choice Award, judged by Chef Holly Chute, Executive Chef at the Georgia Governor’s Mansion. Music by The Three of Us, the Not Brothers and Michael Hulett. 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.

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