Healthy Attitude

Arthur Tibbetts, left, and Executive Chef Kristian Johnsen, right,  of Morrison's Health Care at Southeast Georgia Health System

          Morrison’s Health Care/SE GA Health Systems/Blog story

Healthy Attitude

            Quick- when someone says “healthy food,” do you envision a plateful of something weedy and tasteless that you couldn’t even persuade the dog to eat? Well, we don’t want to hurt your feelings, but if that’s what you think, you are hopelessly behind the times! Just ask Arthur Tibbetts, the Retail Manager of Morrison’s Health Care, the company that prepares healthful, nourishing and tasty fare for Southeast Georgia Health System, its catering and cafeteria operations as well as the Senior Care Center. Along with Executive Chef Kristian Johnsen, Arthur devises full meal service for an average of 2,000 people per day. That’s almost the equivalent of two groups the size of A Taste of Glynn each and every day!

            As if that wasn’t daunting enough, he and the team at SEGHS have to make sure the meals are balanced, healthy and taste great. He is ever-conscious of our country’s valiant struggle in the battle against the bulge. Take heart, because Arthur Tibbetts is a modern food warrior with a few tricks up his sleeve.

            “We use special bases, or stocks, to add flavor with very little sodium or fat,” he revealed. “Even if you’re accustomed to old fashioned cooking of vegetables with something like fatback, use a good chicken stock. It can add back in some of what you think you are missing when you take away the fat.”

            There are a few pieces of equipment that help keep the pounds at bay. He recommends that anyone watching their weight keep portion sizes in mind, and use standard-size serving spoons called “spoodles,” available from restaurant supply houses and websites. Nobody really enjoys using a food scale, he observed, and the special serving pieces can accomplish the same result without seeming so clinical.

            “Americans’ concept of what we need is out of control,” he sympathized. “And no wonder. Portion sizes keep creeping up. First, it was ‘super-sizing’ at fast food places. Then it was other restaurants with gigantic plates, completely covered up with food. Even soft drinks like sodas are larger. When they were introduced, an 8-ounce bottle was standard. But when the various companies started to compete, the standard size crept up to a 20-ounce bottle.”

            Then there’s the nightly time crunch for busy modern families. How can tired parents and hungry kids avoid the sneaky siren-call of the drive-through? Arthur even has an app (appliance) for that. For a slightly more serious investment, he recommends a halogen oven.

            “A number of companies make them,” he pointed out, “and they are just great. You can cook meat in half the time and drain off the fat. It comes out so moist and tender that you don’t need sauces or other high-calorie additions. I can cook a Cornish game hen in my halogen oven in about 20 minutes– and it comes out really tender and delicious.”

            The key is flavor. And since Morrison’s/SEGHS won in the Seafood and Health Conscious categories at last year’s A Taste of Glynn, they can claim bragging rights for both great taste and healthy eating. These folks don’t fool around; this year, they plan to win again, with Chef Johnsen’s culinary artistry leading the way.

            The Morrison’s/SEGHS team would love to dazzle you with good-for-you great taste.  They’ll cook 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. All 26 participating restaurants will compete 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

            

Creative Cajun

John Howton of Blackwater Grill takes his (food) show on the road. 

           After 11 years in business, Blackwater Grill certainly qualifies as an institution among St. Simons Island restaurants. Owner John Howton says the secret to his success lies in having “a great staff and a concept that has been embraced by locals and tourists, with Cajun, Low Country and Southern Coastal cuisine.”

            “My philosophy is, ‘if it’s worth eating, it’s worth over-eating,” Howton laughs. Though not completely serious, he’s not kidding, either.

            Unwilling to rest on their culinary laurels, John and his staff are always on the lookout for new recipes and tastes. “We find recipes in ‘Southern Living,’ in the newspaper, and through friends and relatives,” he explains. “We do a lot of recipe testing at home. If we like it we bring it in and have our chef, Jamie Cadden, turn it into a production recipe to serve 100 people. You never lose interest when you’re in the restaurant business.”

            Patrons at this year’s A Taste of Glynn will get to sample the latest of example of Blackwater Grill’s culinary creativity: Low Country Chowder, served with Cajun Crustinis.

            “Everyone has leftovers when they serve Low Country Boil,” John says. “This is what you do with the leftovers. Just take the same ingredients and spices, and combine them into white chowder. Serve with French bread medallions coated with olive oil and Cajun seasonings, and you’ve got a great meal.”

            John credits server Landon Moorehead, who has worked for many years in St. Simons Island restaurants, with the idea for Low Country Chowder. “She tried it at home and brought it in and said, ‘Taste this.’ We did, and we really liked it. We think the judges and patrons at A Taste of Glynn are going to like it too.”

            If fresh Cajun food is your idea of a winner, be sure to cast your vote for Blackwater Grill for the People’s Choice Award at 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.

Thanks to Patrick Saylor for this post!

           

Photo by Lindy Thompson of Golden Isles Photography

Book 'Em!

             There are a few things in life you can’t have enough of. Good friends. Happy memories. Cookbooks.

            Even if you don’t necessarily agree with that last one, you might want to stop by the Silent Auction at A Taste of Glynn to put in a bid on some very special autographed celebrity cookbooks. We are honored to have the support of well-known culinary standouts like the Deen Brothers and Hugh Acheson. If you’re not a collector yourself, chances are you know somebody who would be pretty impressed with an autographed cookbook as a gift.

            While you’re there, don’t forget to pick up a copy of our A Taste of Glynn cookbook, full of recipes from local professional chefs and scores of good cooks from our area. As with everything at A Taste of Glynn, all proceeds go to support the Glynn Community Crisis Center.

            Have you bought your tickets yet? You can pick them up now at the King and Prince Beach & Golf Resort, 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.

Photos by Lindy Thompson of Golden Isles Photography