‘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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Low Country Boil to go at Murphy’s

You really can’t beat the Low Country Boil at Murphy’s. It’s fresh — prepared the moment you order it — and heaping with shrimp, plus the usual sausage, potatoes and corn on the cob. It’s a big portion, too, so for the average appetite, two can probably share the dish. At least, my husband and I do just that. And at $7.50 you really can’t go wrong. Murphy;s at 1201 Habersham St., Tel: 335-7325. Enjoy!

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An Ode to Soft Shelled Crab and to Chef Chris DeNello

Soft shelled crab has been one of my five most favorite foods ever since I first tasted it some 25 years ago. So of course, when I saw it was among the specials a few nights ago at Alligator Soul, I immediately ordered it. These wonderful little creatures are only available about once a year, so when they are, I grab them! These proved to be, unquestionably, the very best I have ever eaten, any time, anywhere. Chef Chris DiNello’s amazing artistry in the kitchen never fails to astound me. These marvelous morsels were sautéed w/Seasoned Georgia Peanut, Organic Local Ground Ginger and L cal Corn Meal Flour. House made Kim Chi, Lemon Dressed Local Organic Red Sorrell, Cajun Steamed and Grilled Crawfish, Spiced Bourbon Caramel rounded off the dish, which was served with Creamy Freeman Mills Stone Ground Grits.

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Young Professionals Social

Thu Apr 25,, 6-8 PM YPS / Young Professionals of Savannah Monthly After Hours Social, Free, ANDAZ Hotel, Rooftop Terrace 14 West Barnard St, Savannah

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Creative folks meet other creatives!

Those of us who consider ourselves creatives really enjoy exchanging ideas with the similarly inclined. So tomorrow, Wed., April 24, is your evening for networking. 5:30 PM, C-SPOT – Networking Social for Creatives, B&D Burgers, 209 West Congress St, more info, contact Cari Clark Phelps info@clarkcreativedesign.com

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Polk’s Produce Spring Fling, Arts & Crafts Festival

Polks Produce has been a favorite spot of mine ever since I moved to Savannah nearly 20 years ago. Their farm fresh produce is a delight, and their house plants the most gorgeous imaginable. I’ve often done all of my Christmas shopping at Polks, sending their locally made jams, jellies, preserves, relishes and more to friends around the country to give them a bit of the flavor of Savannah. So of course, I’ll be thee tomorrow for their all-day Spring Fling. There will be barbecued Pork Butt till 4 pm, barbeques plates, hot boiled peanuts, desserts galore. Live music, pony rides for the kids and more. So head for Pooler tomorrow. It’ll be worth the trip! 807 Highway 80 West, Pooler GA

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