Archive for July, 2008

Sake to me Happy Hour at Eos

This Friday and Saturday, Aug. 1 & 2, from 4 to 7 pm, Eos is celebrating its nw addition, Beer, to the beverage list. They’ve also added 7 “crazy Sakes” to their list.  These Sakes are high end and soooo flavorful, according to Shelley Smith, they just may change your mind about Sake forever. The Sakes will go for $2 for a 2 oz. sample. Plus Baby Bloody’s for $3!                                                         Special discounts on the new beers: Stella, Sweetwater Blue, Blue Moon, Samuel Smiths, 3 Philosophers, Rogue Dead Guy Ale, and Miller Lite.  CHEERS!

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Wine Tasting Dinner featuring the Jeff Beasley Band

Buy Local Savannah’s 4th annual Reds, Whites and Blues event will be Aug. 15th, 6 to 10 pm at the Mighty Eighth Air Force Museum. A gourmet wine-tasting dinner will be accompanied by The Jeff Beasley Band to benefit Veterans Council of Chatham County World War II Monument Fund.              $100 per person. For reservations, call 912-961-6778.

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A fond farewell to Sweetleaf

Sweetleaf Smokery & Eatery just folded, much to the disappointment of many of us. Seems that location may be jinxed. First, years ago, there was 606 beloved by all. It closed and moved downtown.  Then Mugsy’s came and survived for a year or two and closed. Then came Good Eats, famed for its Muligatawny Soup, adored by tout Savannah.  After several years it, too, was felled by the Abercorn St. jinx. After a time Sweetleaf arrived and it, too, did well, but a few months ago it lost its beer and wine license which seems to have precipitated its demise. Perhaps the location needs a chef who is also an exorcist.

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Dog Lovers Brunch!

If you love your dog as much as you love your food and wine, mark July 27 on your calendar! EOS Food and Wine bar is having it’s “Dog Days of Summer” brunch just for you. Bring your 4-legged pals for good food as always, plus a “doggie” themed wine menu, plus GOURMET DOG TREATS! What more could a dog and dog’s owners want? Oh, yes, sidewalk chalk provided for the kids! Happy Doggie Day!

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Southern Food and Wine Tasting Postponed!

Herewith, a note from Shelley Smith, owner of Eos Food and Wine Bar:

Due to a shipping error,, two of our Wolf Mountain Wines have not been sent, so we HAVE to reschedule our Southern Tasting with Wolf Mountain Winery.

Sunday, August 3rd.
Reception at 6pm
Dinner at 6:30
$50                                                                         Menu:
“Deviled” quails eggs with bleu cheese, almonds, and black caviar
Green Tomato Gazpacho with fresh basil, garlic, vidalia onions, and red tomato garnish with mini, cornbread muffin
Fried Catfish Filet breaded with Sea Salt, Pepper & Herbs served ovr Romaine with Fresh Georgia Peaches, chilled black eyed peas & red onion with a citrus vinaigrette
Rosemary & Cracked Pepper encrusted Venison served with Mushroom infused Hominy Grit Cake
Cucumber, Mint Sorbet
*First four dishes accompanied with a premier wine from Wolf Mountain Winery
Thank you,
Shelley Smith

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Southern Dinner with Southern Wines


Shelley Smith, owner of Eos Food and Wine Bar tells us that Wolf Mountain creates some of the finest
Georgia wines, employing a European philosphy to create their wines. Using traditional varietals like Chardonnay, Viognier, and Merlot they blend into sophisticated and elegant wines.  This Sunday, July 20th, 6:00 pm, they’ll be paired with four dishes fusing traditional Southern flavors with European flair to accomodate the beautiful wines.
Tickets are limited and are $50.  Advance sales only until Saturday. Call 238.2400 to get your tickets.

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Island Crab Cakes

Executive Chef Abigail Hutchinson of the Jekyll Island Club Hotel’s Grand Dining Room and Courtyard at Crane, kindly shares her recipe for superb crab cakes.

Island Crab Cakes
7 – 8 oz. Lump crab meat
12 oz. Mayonnaise
Dash of Sherry
Juice of ½ lemon
½ Whole egg
Dash of Old Bay seasoning
1oz. Ritz cracker crumbs, more as needed
Salt and pepper to taste
Mix mayo, sherry, lemon juice, egg and Old Bay.
Fold in crab meat and 1oz. Cracker crumbs/ mix gently.
Adjust seasoning with salt and pepper.
Using a 2 oz. Scoop, scoop the mix onto a half pan that has been dusted with the cracker crumbs.
Let sit in cooler for 15 minutes.
Gently coat outside of cakes with crackers.
Wrap tightly and chill for service.
For service:
Heat skillet over medium, and add 1 tablespoon of olive oil or butter. Pat cakes and lightly coat with cracker crumbs. Sear the cakes over medium heat until golden brown on first side. Flip cakes over and finish in a 350-degree oven for 5 minutes. Serve immediately with spicy mustard aioli or sauce of choice.
For more delicious recipes, be sure to visit the SavannahBest Cooking Page!

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Wordsmiths with a passion for wine and food

Put on your most creative thinking cap! Carrabbas Italian Grill invites you to help name a new, Carrabbas-exclusive limited-edition baby Super Tuscan wine which will debut this Fall from Ruffino. This is a fun chance for the winner to receive a $1500 epicurean prize package including:

  1. A case of the exclusive Ruffino wine;      
  2. A catered 2008 holiday celebration for 12 people
  3. A year’s worth of Carrabbas dinners in 2009

Your entries can be submited online at until July 31, 2008.

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Bastille Day Dinner

With Bastille Day coming up on July 14, why not have a little French-style dinner to celebrate? Here’s a quick, simple and delicious way to make Monday into a special day. Start off with the most classic of French aperitifs, Kir (1 or 2 tbsp. Creme de Cassis in bottom of wine glass, topped with a glass of White Burgundy). Then build your menu around Steak au Poivre.

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Dining In while Dining Out…

Ever wonder about the inner workings of the kitchen of a fine dining restaurant? How on earth do they get all those luscious dishes out all at once? Now, one of Savannah’s finest, Alligator Soul, offers an inside look at kitchen orchestration.

Diners can have a table right in the kitchen, where they can either order from the menu or the chef will prepare a five to seven course tasting with or without wine pairing, especially for them. Table seats a maximum of four people. Reservations are required. Call either owner, Maureen Craig or the kitchen to reserve your table. Restaurant number: 232-7899; kitchen: 232-8683.

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