Tomorrow, Thursday, June 13, will be the Humane Society’s Third Annual Pup Crawl, and this year will be the first PUP Crawl through River Street! Purchase your $10 Souvenir cups (no charge for the pooches) at The Shrimp Factory and Jen’s & Friends from 5pm-8pm. You’ll receive your crawl map and instruction on the scavenger hunt details throughout the crawl. Join us at Joe’s Crab Shack at 9pm for a special raffle drawing and discounts on tasty treats!
Due to an illness in the family, I have to temporarily discontinue most of my postings on this blog. I’m afraid I will not have the time to go out scouting around for new restaurants or new dishes at old favorites. Of course, if something comes my way, Ill post it or if any of my readers have little tidbits of news about eateries or the world of foodies in general, I will be delighted to post it. Just sent them to me at Tidbits@savannahbest.com.
Hopefully, I will be back in stride soon!
May 31 – June 2: Lots of good eats, live music and artisan crafts on River Street all weekend long! So start the summer season right! Eat, drink and be merry on the river!
Lots of us were happy when Blowin’ Smoke moved to the new Habersham location. And as an added bonus to not having to drive all the way to MLK, they added some delightful goodies to the menu. Since I love fish and love tacos, the blackened fish taco caught my eye right away….and proved to be every bit as good as I’d hoped. I’ve eaten so much Tilapia over the past fw years, I thought I’d grown tired of it…but not THIS tilapia! The beautifully seasoned blackening mix adds such good flavor, and the portion is large, to put it mildly! The addition of a mole sauce was perfect. My dining companion had the pulled pork enchilada with mole sauce. Seemed a bit more like a burrito than an enchilada, but purely delicious.
It was a week ago yesterday. Jack came home with dinner for us. He looked distraught, sad, quite unlike himself. I asked what was the matter. He looked at me. “Papillote as we have known it will soon be gone,” he said. I stared at him. That’s impossible, I said. They just celebrated their fourth anniversary in Savannah. They’re doing a fabulous business. How could they be closing?
They have sold the business. They are leaving Savannah. But you must promise to say not a word, don’t even think of publishing anything about it, until after they are gone. I promised Herve, he said, that I would keep it a secret.
And so I did….until today, when I discovered that it’s all over Twitter. All I can say now is that I’m as heartbroken as Jack.
I take comfort, however, in the certainty that Chef Herve would not sell his small creation to anyone unless he believed that they would maintain the standards that he set for excellence. According to Chef Herve, the new owners intend to keep the same menu, perhaps adding a few new dishes of their own. Tomorrow will be the last day for Papillote under the auspices of Chef Herve and his partner Ann-Marie. Sunday, they will be closed for the transition. The new owners will re-open next week, probably Tues. or Wed. I wish them well.
Trust to FORM for all the delights a foodie might want. EVERY Friday evening from June 7th – September 27th
Receptions will start at 6:30pm
Dinner will start promptly by 7:15pm
$75++ per guest
($30 deposit per guest required upon reservation)
Each Menu will be custom designed to be paired with the wine selection from that evening
Please let FORM know of any dietary restrictions. They will adjust the menu for your guest
Special pricing for the wines presented available after the event
Most of us, including our mothers, love roast leg of lamb. But many are intimidated by cooking this delicious dish. In fact, it’s very easy, takes you very little actual time, although there’s a good deal of time that it spends in the oven. Anyway, here’s how:
2-1/2 to 3 lb. leg of lamb
One or two bulbs of garlic
A good handful of fresh rosemary
1 or 2 Myer lemons and EVOO
Pre-heat your oven to 450 degrees
Take a half dozen cloves of garlic, peeled, and slice each into two or three slices.
Strip as much of the leaves of rosemary off the stems as you can.
While the oven is heating, cut slits about an inch deep every couple of inches all over the lamb. Then, into each slit, put a slice of garlic and as much rosemary as you can squeeze into the slits.
Rub the whole roast with a mixture of lemon juice and olive oil.
Place on rack in roasting pan and put in oven for about an hour and a half for medium rare lamb. Check temperature with an instant read thermometer. It should be about 145 degrees for medium.
If you’d like, you can add some potatoes, carrots and onions to the bottom of the roasting pan, giving you a complete meal with your leg of lamb surrounded by the vegetables.
When you take the roast out of the oven, be sure to cover it with aluminum foil and let it stand for at least 30 minutes to reabsorb its juices.
A perfect appetizer for this would be a shrimp cocktail, and dessert could be lemon or lime sherbet surrounded by fresh strawberries or blueberries…or both!