Posts Tagged cheesecake

Argentine Wine Dinner at Form

Form Restaurant and John Hsieh, owner of Pure Argentine Wines, are hosting a tasting and dinner on August 3rd.  Tasting will be held at 6pm with dinner at 7:30pm.  $60 per person, space is limited so call 912-236-7642 to book your spot now.  Here’s a little sampling of what they’ll be pairing with the wines:  Argentine Lentil Slaw, Shrimp Ceviche with Mango, Avocado and Cilantro Simple Syrup, Toasted Quinoa Salad with Wild Mushroom and  Grilled Summer Vegetables, Smoked Rosemary Skirt Steak with Chimichurri Sauce and Brian’s Bittersweet Chocolate NY Cheesecake.  YUM!

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Best Lunchtime Deal in Savannah

If you like a hearty, healthy, rib-sticking lunch with the fine food flair of one of Savannah’s best chefs, then Matt Cohen’s New South Pub at the Mighty Eighth Air Force Museum is the place for  you! Buffet, including salad and soup bar is only $7.95 including dessert. Menu changes daily, but a good example is:  Barbecue Beef Brisket, Roasted Sweet Potatoes, Broccoli & Cauliflower Casserole, Potato and Cheese Casserole, Savannah Red Rice, grilled Zucchini & Cauliflower Casserole, Braised Cabbage, and rolls. Sweet Potato Bisque and Black Bear soups. And for dessert, Cheesecake!  Call 912-748-8888 for the day’s fare.

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Larry’s Giant Subs to Open Soon

This sub shop promises they’ll be open in Victory Circle before October’s end.  With some of the best hot subs around, plus beautifully fresh salads, Philly Cheesesteak sandwiches, N. Y. Deli sandwiches, among other tasty items, and Cheesecake straight from the Carnegie Deli in Manhattan, Larry’s should be a real winner in this Gordonston/Thunderbolt neighborhood. Their “Ultimate” hot sub, Black Angus roast beef, roasted turkey breast & premium ham is sure to bring smiles to a lot of hungry shoppers in this busy spot. So should the rest of the menu!  Hours: 10 am to 9 pm.

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Flower Power Cooking

From the chef at the Jekyll Island Club Hotel come these words of wisdom about cooking with flowers:

Incredible, Edible Flowers! – Chef Abigail Hutchinson


     With all the flowers blossoming and brightening our lives, I’d like to share some fun things with you. How about cooking with flowers?

     Pansies, mint, daylilies and squash blossoms are just a few of the flowers that we love to get and play with. They can accent desserts, appetizers, soups, salads and entrees in various exciting ways. Their colors and flavors can take any dish to the next level. Whether you’re just topping off a chilled Champagne and strawberry soup with a pedal of a pansy, or you’re adding a sprig of mint to your raspberry mousse, flowers tend to open the senses.

     I enjoy rough chopping a few varietals, mixing them with a dash of Chambourde and maybe a hint of cinnamon, and then using the mixture as a side garnish for a dessert such as cheesecake or a Bavarian cream. Or, for the same application, using aged balsamic vinegar instead of the Chambourde is nice as well. This gives an extra spike of flavor that will surely “turn on” the tongue sensors.

     Our chefs also enjoy stuffing squash blossoms and offering them as an appetizer special in the Grand Dinning Room. 


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