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Dancing Through Decades

The Savannah Marriott Riverfront will host Dancing Through Decades, a fundraiser for the Savannah Black Heritage Festival, on January 20th at 8pm.  $25 per ticket or 2 for $45.  Call Tanya at 912-658-2813 for tickets.

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A seafood smorgasbord at Aqua Star!

Executive Chef Sir Roger Michel sets out an ‘Epicurean Seafood Buffet’ at the Westin’s Aqua Star every Saturday night. Shrimp, oysters, crab legs, scallops and more on the appetizer bar. Then your choice of entree cooked to order. The dessert display includes flambéed Bananas Foster and other sweet selections. Free parking or take the complimentary water ferry to Aqua Star and enjoy the “Best View of Savannah.”  $38.95 per person, $15.00 for children ages 5-12, and 4 and under are free.  Call 912.201.2085 for reservations, or book online

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Quirky cocktails at Avia Lounge

The Post It Note, a muddling of raspberries with Pisco, lemon juice, simple syrup, bitters, and an egg white;  Playing Hooky has Effin Cucumber Vodka, Chipotle Vodka, Bloody Mary mix, Tabasco, celery bitters and muddled cucumbers rimmed with Old Bay and garnished with pickled okra.  These are just two of the intriguing new cocktails on special at the Avia Lounge for the month of August. Become an A-Lister (ask your bartender how) and you’ll get a special small plate to go with each.  Sounds luscious to us!

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Chef Chris DiNello on WTOC

Flipped on WTOC’s Mid-Morning Live Show this morning to see none other than one of my all-time favorite chefs (in Savannah or anywhere), Chef Chris DiNello of Alligator Soul.   DiNello was promoting the “Gourmet Soiree,” annual fund raiser of  The American Red Cross at the Marriott Riverfront, Thursday, May 12, 6:30 pm to 9:30 pm.  Plenty of fine chefs from Savannah’s finest restaurants will be on hand, so get ready for a great time!  For reservations, email: or call 651-5309.   Tickets are $125/person; Early Bird Specials $85/person.

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Sip, Sup and Celebrate!

Head for the Westin Savannah Harbor and help Skirt Magazine celebrate its 5th birthday.  6:30 to 9 pm, Thursday,  April 30. $20 covers all the fun, plus two drink tickets.  Skirtini cocktails,  great eats,  fashion show,  raffle, and more. For more info,  call 525-0740.

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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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