Archive for May, 2013

Blues, Jazz and Barbeque on the River

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!

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Blowin’ Smoke is blowing good stuff

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.

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Papillote As We Have Known It…

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.

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A Summer’s Worth of Fine Wine and Food Pairings

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

RSVP TODAY!!!
Call 912.236.7642

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A Mother’s Day Dinner to Bring Smiles!

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!

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‘Tis the Season…for Soft Shelled Crabs

When the season for shad with its glorious roe comes to an end, I always feel a touch of melancholy.
But just as the fading flowers of Spring begin to drift out of sight for another year, so the big bold colors of summer start to shimmer in the sunlight.
All endings bring on new beginnings, I guess. And so the departure of Shad and Roe heralds the arrival of Soft Shelled Crab.
This delightful delicacy is a favorite around much of the world. We in the South are especially lucky, since the finest of these crustaceans, always blue crabs, come from Maryland, which is considered the best, and the Carolinas, close runners-up.
Personally, I think that the quality of the crab is far ore important than it’s state of origin. The very best you can get are live crabs, although fresh ones can be excellent too. Once they’ve been frozen, they can be good, but they never reach the culinary heights of the other two. One thing to note: if the legs look papery it means that they’ve gone past their prime eating quality. Pass them up!

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Savannah Wine Cellar Wine Tasting

Savannah Wine Cellar’s tastings are always worth the trip! This one, Thursday, May 2, 5:30 to 7:30 pm, is to benefit Rebuilding Together Savannah Charity. $15 per person or $25 per couple. Includes lovely appetizers from Bonefish Grill and Gigi’d Cupcakes.

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