Local 11 Ten will host an Italian Wine Dinner on November 17th. Executive Chef Jeff Rodgers, will introduce you to wines by UVA Imports. This will be the very first time these wines have been poured in the U.S.! What’s on the menu? Think Mussels with gorgonzola, pumpkin swordfish, and braised pork belly…hungry yet? Reception will being at 6:30pm and will be followed by a seated dinner at 7pm. $85 per person includes tax and gratuity. 912-790-9000 for reservations.
Grand Second Saturday Fall Wine Tasting
at our beloved EOS., November 14th. Enjoy over 35 wines with six represenatives on hand to educate and a grand buffet. Advance tickets are $45. 912-238-2400.
Green Drinks Turns 2
…and what a celebration they are having. Network with other environmentally friendly folk at their Birthday BYOB party. That’s right, bring your own drinks to Structured Green, 620 E. 35th St., Tuesday, November 10, from 5:30-7:30pm. Enjoy live music with Stan Ray, free food, a raffle, and more.
Classic Baked Acorn Squash
Courtesy of trustees garden, here’s a classic version of a favorite autumn/winter dish), acorn squash (affordable, healthy, delicious). Try it–you’ll love it!
Here’s a recipe that will help you get started:
Classic Baked Acorn Squash
Ingredients:
- 1 Acorn squash
- 1 Tbsp Butter
- 2 Tbsp Brown Sugar
- 2 teaspoons Maple Syrup
- Dash of Salt
Method
- Preheat oven to 400°F.
- Using a strong chef’s knife, and perhaps a rubber mallet to help, cut the acorn squash in half, lengthwise, from stem to end. Use a spoon to scoop out the seeds and stringy stuff in the center of each half. Score the insides of each half several times with a sharp knife. Place each half in a baking pan, cut side up. Add about a 1/4 inch of water to the bottom of the baking pan so that the skins don’t burn and the squash doesn’t get dried out.
- Coat the inside of each half with 1/2 a Tbsp of butter. Add a dash of salt if you are using unsalted butter. Add a Tbsp of brown sugar to the cavity of each half. Dribble on a teaspoon of maple syrup to each half.
- Bake in the oven for 1 hour to 1 hour 15 minutes, until the squash is very soft and the tops are browned. Do not undercook. When finished, remove from oven and let cool a little before serving. Spoon any buttery sugar sauce that has not already been absorbed by the squash over the exposed areas. Serves 2 to 4, depending on how much squash you like to eat.
New Japanese Restaurant
Heiwa’s has opened at 7401 Skidaway Road. They’re open for lunch and dinner and feature a full sushi bar, beer and wine.
We’ve yet to try this joint, so please let us know if you’ve paid them a visit. We’d love to hear your feedback.
Hendry Wine Dinner at EOS
Don’t miss the Hendry Wine Dinner at EOS, November 3, at 6:30pm. This is a reservations only event that will feature several wines paired with incredible dishes created by Josh Pitts. Winery owner Susan Ridley will be on hand to introduce you to a variety of wines. $65 per person. 1801 Habersham St., 238-2400.
Monday Night Fondue for the Ladies
At the delicious Melting Pot. Enjoy a three-course fondue, which includes any of their cheese fondue, a salad, and a chocolate fondue for dessert! $22 per person includes tax and tip! Monday Night Fondue starts Monday Nov. 9th and will run through the end of December. To top things off, they’ll have martinis for $9 and wine starting at $6 per glass.
Eureka!
We’ve been on the hunt for Savannah’s best cornbread for 14 years, and by golly, we’ve just found it! If you haven’t visited Geneva’s at 2812 Bee Road, you sure are missing out. Not only is the cornbread out of this world, the greens, mac-n-cheese, and other fixins’ are pretty darn tasty too. Lastly, don’t forget to get a taste of her made-to-order fried chicken, it won’t disappoint.
