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
238.2400

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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
Directions:
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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