27 minute read
Tastings, Toasts & Tribute
Tastings
& Tribute
The St. Simons Island Food & Spirits Festival returns to the island on October 5-9 for five days of epicurean bliss. This celebration of the cuisine of the coast and the Low Country has new events, new participants, and new ways for you to maximize your experience while benefiting Hospice of the Golden Isles. We’re excited because this year EIL was named the official festival magazine! We checked in with the festival coordinators and this is the information they were able to share as of print date.
Festivities will kick-off on Wednesday, October 5, with the Southern Soul Barbeque & Beer Pairing that features a unique gourmet menu prepared by the creative artists and pitmasters of Southern Soul Barbeque, Harrison Sapp, Griffin Bufkin, and John Helfrich, paired with Wild Heaven craft beers and spirits offered by Virgil Kaine Low Country Whiskey Co. Special guests will include Angus Brown of Octopus Bar/Ama, and Jim Stacy of Palookaville Fine Foods. This dinner served at the renovated 1940s gas station is incredibly popular so if you’d like to attend get your tickets now, as they are limited.
Thursday brings more barbeque and another highly anticipated event. None other than PGA Tour veteran and two-time Ryder Cup U.S.A. Team Captain Davis Love III and other star PGA Tour professionals with join celebrity pitmasters from across the South for the BBQ Pro-Am at Sea Island, presented by Bulleit Bourbon and Georgia Crown. In addition to the hometown boys of Southern Soul Barbeque, Rainbow Island will host renowned pitmasters Rodney Scott of Scott’s Barbecue, as well as returning barbeque stars Bryan Furman of B’s Cracklin’ BBQ, Carey Bringle of Peg Leg Porker, and Home Team BBQ.
Friday, you may want to take advantage of the Expert Learning Experiences with educational classes, demonstrations, and experiential opportunities with guest celebrity chefs and beverage experts. That night you can choose to participate in an exclusive fine dining experience with the six-course Friday Festival Feast at The King and Prince Beach & Golf Resort or a casual culinary tasting event with the Pier
Crawl & Village Stroll, presented by Rich Products Corporation. Special guest chefs for the Friday Night Festival Feast include: Robert Stehling, Executive Chef, Hominy Grill, Charleston, SC; Host Executive Chef, James Flack, The King and Prince Beach & Golf
Resort; Dave Snyder, Executive Chef, Halyards Restaurant Group; John Belechak, Executive Chef, Palmer’s Village Café; Bill Welch, Executive Chef, Sea Island Events; and Tom Delaney, Owner & Executive Chef, Delaney’s Bistro and Bar, so you know this dinner will be nothing short of fabulous. A Live Auction will also take place at the event with 100% of proceeds going to Hospice of the Golden Isles. ings Under the Oaks with a wide variety of gourmet tastings and an expanded assortment of beverages, as well as a free Artisan and Farmer’s Market. You won’t want to miss the Chef’s Showdown and Coastal Stir Competitions or the special VIP Member Lounge
experience presented by Elegant Island Living. Special guest talent demonstrations on Saturday include Robert Stehling of Hominy Grill, Whitney Otawka of The Greyfield Inn, and Matthew Raiford and Jovan Sage, of The Farmer & The Larder. Confirmed local participants at the time of printing include Sea Island Resort, ECHO at The King and Prince Beach & Golf Resort, The Reserve at Westin Jekyll Island, Little St. Simons Island, Palmer’s Village Café, Del Sur Bakery, Halyards, Certified Burgers & Beverage, Saturday night, you won’t want to leave the Bluff, because it will be transformed into the quintessential coastal fall celebration at the Oyster Fest
and After Party. Local oysters and Southern cuisine will be offered with a variety of beverages in this perfect party setting overlooking the marshes. An all-star jam of some of Southeast Georgia’s finest musicians will be part of the night’s festivities.
The festival closes with a Sunday SPIRITual Brunch at The King and Prince Beach & Golf Resort. This year, the event will be more casual and you’ll be able to sip mimosas or Bloody Marys from expanded beverage and culinary tasting stations. (continues)
F E AT U R E D TA L E N T
Robert Stehling
We’d love to talk about all of the fabulously talented chefs and culinary wizards who are taking part in the festival, but space limitations force us to focus on a couple of this year’s new participants. Here we highlight Robert Stehling, the James Beard Award winning Chef/Owner of Hominy Grill in Charleston, SC, and former Top Chef Texas contestant Whitney Otawka, Culinary Director of The Greyfield Inn on Cumberland Island.
North Carolina native Robert Stehling was an art student when he began working as a dishwasher at Crook’s Corner in Chapel Hill. Bill Neal, the legendary Southern chef largely credited with spurring the renaissance of interest in regional foodways, guided Stehling and he rose to be head chef. He moved to Charleston in 1996 and opened Hominy Grill after several years cooking in a wide variety of kitchens in New York City. Stehling’s culinary style has been described as “historically based yet timeless” and he is an active supporter of sustainability issues and a member of Southern Foodways Alliances and Chefs Collaborative. Hominy Grill and Stehling have gained a national reputation for simple, unfussy food based on classic Southern recipes and have been profiled in numerous national food publications including The New York Times, Food & Wine magazine, Bon Appetit, Esquire, Travel + Leisure and The Times of London and featured on national television shows such as Anthony Bourdain’s No Reservations, Rachel Ray’s $40/day and Alton Brown’s Best Thing I Ever Ate. In 2008, Stehling received the Best Chef Southeast award from the James Beard Foundation. We’re excited to see him at the festival this year and to taste the offerings he has for us. In the meantime, you can try out this classic Southern recipe from him at home!
Buttermilk Pie
Serves 8
INGREDIENTS:
6 Tbsp. unsalted butter, room temperature 1 c. granulated sugar 2 eggs, separated 3 Tbsp. all-purpose flour 1 Tbsp. fresh lemon juice ½ tsp. freshly grated nutmeg ¼ tsp. salt 1 c. buttermilk, room temperature 1 baked 9-inch deep-dish pie shell
PREPARATION:
Preheat oven to 350 degrees. In a medium bowl, combine butter and sugar until sugar is completely incorporated. Add egg yolks and mix well to combine. Add flour, lemon juice, nutmeg and salt. With the mixer running, slowly add buttermilk. Mix well and set aside. In another bowl, whip egg whites until they form soft peaks. Pour a small amount of the buttermilk mixture into the whites. Fold gently to combine. Gently fold egg white mixture into remaining buttermilk mixture until just combined. Pour custard into baked pie shell. Bake in the middle of the oven until filling is lightly browned and barely moves when the pie is jiggled, about 45 to 50 minutes. Cool the buttermilk pie on a rack and serve warm or at room temperature. Refrigerate any leftovers.
Whitney Otawka
She may hail from Berkeley, California, but Whitney Otawka shines as a chef who knows how to showcase the rich bounty and flavors of the South. Whitney began her culinary journey in a French crèperie in California in 2000. It is here she said she discovered her innate discipline and rigor and a passion for cooking. She moved to Athens, Georgia in 2005, following some time in kitchens in San Francisco and San Diego. In Athens, she not only worked her way up to Sous Chef of 5&10 under Hugh Acheson, she simultaneously worked as Chef de Partie for Linton Hopkin’s Restaurant Eugene in Atlanta. It was Whitney’s move to the prestigious Greyfield Inn on Cumberland Island in 2010 that was truly transformative for her, she says. It was while she served as Executive Chef there that she gained national recognition and earned her spot as a contestant on Bravo’s Top Chef Texas. She moved back to Athens following that experience, in the meantime garnering the title of “Rising Star Chef” for Atlanta and being named to Les Dames D’Escoffier. In 2013, Whitney once again worked with Hugh Acheson as Executive Chef of Cinco y Diez. Last March, following the closure of Cinco y Diez, an opportunity arose to return to Greyfield Inn, and she welcomed it with open arms, saying “Greyfield Inn has a piece of my heart.” At the Inn, she shares culinary duties with her husband, Ben Wheatley, who comes from an old Southern barbeque family. She’s thrilled to work in a place where owners care about the sourcing of ingredients and is proud of the organic garden at the Inn, which provides approximately 80% of what they use in the kitchen. She’s excited to be back at the festival this year doing a demo on Saturday and participating in other events, saying “I really think the Savannah region is growing as a culinary destination.” To get a feel for Whitney’s flavorful cuisine that highlights our local ingredients, try out this recipe:
photo by Emily B. Hall
Marinated White Acre Peas
with Georgia Peaches & Burrata
Serves 6
INGREDIENTS FOR SALAD ASSEMBLY:
4 c. cooked white acre peas, room temperature (see directions below) ½ c. potlikker vinaigrette (recipe follows) 1 c. of diced sweet peppers, small dice 1 Tbsp. parsley, chopped 1 Tbsp. basil, torn 1 Tbsp. tarragon, chopped 1 Tbsp. chive, chopped 4 oz. of burrata cheese 1 fresh ripe peach, sliced into wedges
COOKING THE PEAS (yield 8 cups): In a medium sized pot heat 1 tsp. olive oil. Add in 1 finely diced medium shallot and 2 finely diced cloves of garlic, cook for 1 minute. Add in 1 ½ lbs. shelled peas (white acre used here, but feel free to substitute), 1 bay leaf and enough water to cover peas by two inches. Bring to a simmer and cook 35-40 minuets or until peas are tender, but not mushy. Cooking times will vary based on what kind of pea you are using. Add in 2 tsp. kosher salt and let peas cool in liquid until room temperature. Drain peas and reserve 2 cups of liquid for vinaigrette.
PREPARATION:
In a bowl toss cooked peas, potlikker vinaigrette, sweet peppers, parley, basil, tarragon, and chives. Check seasoning. Add sliced peaches and torn burrata. Enjoy!
Potlikker Vinaigrette
Yields one half cup
INGREDIENTS:
2 c. reserved liquid from cooking peas 1 tsp. Tabasco 2 Tbsp. champagne vinegar 1 Tbsp. lemon juice ¼ c. olive oil
PREPARATION:
Over medium heat, reduce pea liquid until only ½ cup remains. Cool to room temperature. In a bowl mix all ingredients and whisk together. Check seasoning.
WINNER 2015 Chef Showdown
JOHN BELECHAK
Palmer’s Village Café “Good times, good people, and a great cause. Come on out and be a part of something that helps so many in their time of need.”
C H E F S H O W D O W N
Photos by Joe Loehle
BETHANY FAHEY, Westin Jekyll Island “I’m really excited and honored to be part of this challenge for a great cause. I plan to bring a fresh approach to the showdown and look forward to a fun event.”
JAMES FLACK, ECHO
Agreat way to participate in the festival and donate directly to Hospice of the Golden Isles is to support your favorite chef in the Chef Showdown on Saturday at the Tastings Under the Oaks. Similar to last year, chefs will be soliciting donations and the top money earners will be competing. We touched base with last year’s winner Chef John Belechak from Palmer’s Village Café, and he’s throwing down the gauntlet to all challengers. But despite his renowned culinary skills, he knows it’s anybody’s game, saying, “you’re only as good as your last dish.” Take a look at some of this year’s competitors and vote for your favorites by going online or encourage any other local chefs to join the competition and the fun on Saturday. See the festival website for updates on competitors and ways to vote. (continues)
MARY SCHOWE, Ember “The competition will be hot again this year at the Chef’s Showdown. Everybody get ready because this year I’m on fire!”
N E W AT T H E F E S T I VA L The Coastal Stir Challenge & the Culinary Experience Tasting Tents
This year at Saturday’s Tasting Under the Oaks, there are several new exciting additions including the VIP Lounge, presented by Elegant Island Living which will provide early access at 11:00 a.m. with music, VIP celebrity meet and greets, SEC game headquarters, private bar and special tasting stations. More tents will be added this year with specialized Culinary Experience Tasting Tents. We checked in with Kevin Baker, the Director of Sales & Marketing at The Westin Jekyll Island, who be hosting the “Westin Wine School” at their tent with pairings of 2-3 tastes along with complementing wines. The Wine School teacher, Food and Beverage Director Edson Vizcarra will regularly be speaking throughout the festival in the tent about the wines and wine and food pairing in general. Edson told us, “We have a true passion for wine at The Westin, regularly featuring new wines in The Reserve and we are excited to share our experience at the Festival.”
Another new event happening at Tastings Under the Oaks is the Coastal Stir Challenge. The challenge is a contest of participating spirits vendors in five categories: whiskey, gin, tequila, rum and vodka. All Tasting Under the Oaks attendees will receive five corresponding tokens to vote for their favorite beverage in each category. Bud St. Pierre, Director of Sales & Marketing at The King and Prince Golf & Beach Resort, told us while their expert food & beverage team members are preparing for their Culinary Experience Tasting Tent by creative tasting and teaching demos, lead bartender Lauren King and her team are already hard at work designing cocktails for the Coastal Stir Challenge. Featured here are two recipes they have created for us to get you in the tasting mood.
The King and Prince Beach & Golf Resort’s festival lead bartender Lauren King pours a Twilight Cocktail.
The Navy Gimlet
(Created by George Jones)
INGREDIENTS:
2 oz. Old Tom Navy Gin 1 oz. Peach Schnapps Honey Crushed pecans 1 Peach, muddled
PREPARATION:
Smear honey around the mouth of a chilled martini glass and rim with crushed pecans. Shake gin and Schnapps and pour into chilled glass. Strain a muddled peach into martini.
Bud also let us know that The King and Prince Beach & Golf Resort will have a St. Simons Island Food & Spirits Festival “take the elevator home” package during the festival. For the first time, they will be hosting both the Friday Night Fest and the Sunday SPIRITual Brunch, and they'll have live music every night at ECHO as well as transportation to the festival events.
There are several hotels with festival packages, including The Westin Jekyll Island and Sea Island, so be sure to check the festival website for details on accommodations. (continues)
The Twilight Cocktail
(Created by Lauren King)
INGREDIENTS:
2 oz. St Augustine Vodka .5 oz. Pomegranate Liqueur .5 oz. Blue Curacao Splash Lemon Juice Splash Pineapple Juice Lemon slice
PREPARATION:
Shake and pour into chilled martini glass and garnish with lemon slice.
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I T ’ S A L L A B O U T T H E R E A S O N
It’s important to remember that this is more than just a fun culinary extravaganza that celebrates the fine food and spirits of the region, it is a major fundraiser to support Hospice of the Golden Isles
(HGI). Someone who couldn’t be more thrilled about experiencing the festival for the first time is Patty Crosby, the new Vice President of Development for HGI. You may recognize Patty from her 30 years of television news and media experience. Since starting in July, Patty is delving into community events and she says, “I am really excited about the St. Simons Island Food & Spirits Festival! It’s such a win, win for everyone. It not only brings the community together, it benefits OUR community by supporting our only non-profit provider of hospice care Hospice of the Golden Isles.” HGI, there are some expanded ways for you to elevate your experience at the festival and participate in some special events while more of your dollars go directly to HGI. First and foremost is the Friends of Hospice VIP Member Package for Two. At a cost of $1500, the VIP Ticket Package for Two, with $500 from every package donated directly to Hospice of the Golden Isles, includes two tickets to the following events Thursday’s BBQ ProAm, Friday’s Learning Experience – all six classes; Friday Festival Five Feast, including VIP Meet & Greet/Champagne Reception, Saturday’s VIP Lounge at the Tastings Under The Oaks and Oyster Fest After Party, and Sunday’s SPIRITual Sunday Brunch. Friends of Hospice VIP Members receive special celebrity Meet & Greet Reception access and opportunities for sponsor named listings recognition on website and at events.
Other ways for your dollars to benefit hospice directly are to participate by donating Saturday’s Chef Showdown, or to bid on items at the live auction during the Friday Night Festival Feast. Patty says, “There are some amazing golf getaways in the works. And, Jim Jinkins, the creator of the Nickelodeon series Doug is getting involved too!” Some of the auction items we can tell you about now include a VIP All Access package to the Savannah Food & Wine Festival. This package, valued at $1,500, will include VIP all-access tickets to the culinary festival, plus 2 nights accommodations for two. There is also a Whiskey, Wine & Wildlife package valued at $1,100, which includes VIP tickets to that festival and two nights stay at The Westin Jekyll Island.
Patty stresses the importance of the funds raised by the festival to HGI’s mission. “We are so honored to be the recipient of the funds raised from the St. Simons Island Food & Spirits Festival. We
depend heavily on grant money and fundraising. Last year, almost $800,000 was spent on uncompensated programs like our bereavement services and caring for those who are not able to pay. Bottom line, if you need us. We are here for you.” (continues)
Patty Crosby, Vice President of Development for HGI A Whiskey, Wine & Wildlife package at the Westin Jekyll Island will be one of the great auction items.
F I N E LY C R A F T E D B E E R S
Delicious wine, bold beers, and distinctive spirits are a big part of the St. Simons Island Food & Spirits Festival. This year’s beer suppliers include Wild Heaven Craft Beers, Southbound Brewing Company, Orpheus Brewing, SweetWater Brewing Company, Boston Beer Works, and Honor Brewing Company.
To be honest, we could dedicate an entire magazine to Honor Brewing Company because the story behind the company and about founding partner David Keuhner’s goal is absolutely compelling, but truly, the company’s mission is quite simple: “To brew great beer and honor American heroes and their families.” The company is made up of veterans and family members of servicemen who paid the ultimate price for their country, and David quite simply wants to give those heroes a voice and to raise a glass in tribute to them, in the very spirit of camaraderie that exists in the military community. “Even if it’s one glass at a time.”
Having lost his soldier father to PTSD when he was six years old, David went out to find more information about that man and what he did. In that search he not only found six men who served with his father, but heard so many stories from the soldiers about their experiences that he decided he wanted to pay tribute to them by creating a wine called “Honor.” He started Honor Winery five years ago but as demand for craft beers and IPAs has increased, David was requested to brew craft beer. He saw a good business opportunity to create a less hoppy product, and thus, Honor Brewing Co. was born.
We wish we had space to tell you about how his Brand Ambassador, the mother of a fallen soldier, was hired, or the many, many stories that pour in from Gold Star Family applications on the website, but it's David’s words that ring true: “It’s more than just a cute pair of boots on a bottle.” Those boots belonged to a soldier who made the ultimate sacrifice. Part of Honor Brewing Company’s mission is to install taps at bars as near as possible to a fallen soldier’s home in tribute to them and their family. The soldier’s dog tags are printed on the taps and dedicated with a celebration that includes the soldier’s family and friends. To date: there have been more than 500 tap launches in 10 states. “Our” local fallen hero is Sgt. Gene Lamie, and his tap was recently dedicated at Southern Soul Barbeque. This is the way that David and his partner Allen Cage, himself a combat veteran, can make the voice of the American soldier and his or her family heard. Not only does Honor Brewing Company raise awareness, they also raise money for veteran’s organizations. Fifteen percent of all sales of Honor beer and wine are donated, as well as half of all merchandise sales. The Honor winery also produces special barrels of wine for auction, and donates 100% of those proceeds.
David stresses that Honor “is a company with a soul and a purpose.” so raise an Honor Brewing beer at the festival, pay attention to the tap from which its poured, the bottle in which it came, or the face and story on the Honor cans. You’ll understand this company also has incredible heart. You can read more about Honor Brewing Company at honorbrewing.com.
This tap honoring fallen U.S. Marine LCpl Christopher P. "Jacob" Levy is one of more than 500 taps that have been installed in over 10 states.
W I N E S & B U B B LY
We love seeing what wines are paired with all the delicious food featured at the festival. Hundreds of corks will be popped on bottles of reds, rosés, whites, and sparklers during this five-day event. At print date, participants and sponsors supplying wine will include: A to Z Wineworks/REX HILL Winery, Laureate Imports Co. Inc., Savannah Distributing, Trinchero Family Estates and Union Wine Company. Jan Gourley, Director of the Festival was thrilled to let us know that new wine sponsors this year are Nicolas Feuillatte and Ste. Michelle Wine Estates.
Nicolas Feuillatte is unique among major Champagne houses for its youth. Created in 1976 by the Mr. Feuillatte, a coffee baron and international socialite, who, with his brother,
bought 30 acres on Champagne’s Montagne de Reims and developed a vineyard. Ten years later, the brand was sold to the growers, headquartered at the Centre Vinicole outside Epernay. In a very short time, it has become the best-selling champagne in France and the third biggest selling Champagne brand in the world. Mr. Feuillatte passed away in 2014 at the age of 88, but we think he would be delighted to know that his bubbly crossed the pond and will be enjoyed here by folks in South Georgia.
Chateau Ste. Michelle, founded in 1954, is Washington’s oldest and most acclaimed winery. The Ste. Michelle Wine Estate combines old world winemaking traditions with New World innovation. Built on the 1912 estate owned by Seattle lumber baron Frederick Stimson, the winery’s roots date back to the Repeal of Prohibition. During the 60s and under legendary winemaker Andre Tchelistcheff, a new line of premium vinifera wines was introduced called Ste. Michelle Vintners. In 1976, Ste. Michelle Vintners built a French style winery Chateau in Woodinville, and changed its name to Chateau Ste. Michelle. Today, Chateau Ste. Michelle is one of the few premium wineries in the world with two state-of-theart wineries, one for red and one for white. The whites are made at the Chateau in Woodinville, WA, while the reds are made at their Canoe Ridge Estate winery in Eastern Washington. With annual production of over two million cases a year, Chateau Ste. Michelle is the world’s leading producer of Riesling wine. We’re looking forward to sipping our own glass or three. (continues)
S O U T H E R N S P I R I T S
No food & spirits festival would be complete without free-flowing distillery products! At print, sponsors and exhibitors featuring spirits at the various festival events include Bulleit Bourbon, Virgil Kaine Lowcountry Whiskey Co., Milestone Brands, Sugarland Distill-
ing Company, Absolut Vodka & Plymouth Gin, Savannah Bourbon Co., Brown-Forman, and Trinchero Family Estates.
This year, we thought we’d take a look at a company that’s offering some new and different products in the spirit market. Virgil Kaine Lowcountry Whiskey Co., is a chef-inspired whiskey company making some unique and flavorful blends. We spoke to former Charleston chef David Szlam, a self-professed “whiskey lover and fantatic of flavor” and the founder of Virgil Kaine. David’s inspiration was his love for the ritual of having a glass of whiskey after a long night in the kitchen and his passion for sharing new ways to enjoy simple ingredients. He combined that inspiration with years of experience to launch Virgil Kaine’s debut and uniquely Southern spirit, Ginger Infused Bourbon, in 2011.
Why ginger? Szlam says it was a natural choice since ginger ale is often used as a mixer. What they found when creating the bourbon was that “the spiciness of the ginger, plus the vanilla and lime flavors, combine in a way that complements the bourbon to create a very balanced vibrant whiskey. It has the nuance of ginger, but not enough to create a ginger hangover.”
In 2013, he partnered with Ryan Meany, another former Charleston chef with a love of whiskey and a passion for creativity in the kitchen to further grow the brand. They’ve done some experimentation with tannins and using sherry and port staves to create just the right finish and flavor profiles for the new whiskeys they’re blending, and now have expanded the Virgil Kaine portfolio to include three Southern
spirits – the original Ginger Infused Bourbon, High-Rye Bourbon and Robber Baron Rye Whiskey. Hopefully, we’ll be able to try them all at the festival. Keep an eye out for which events will feature Virgil Kaine whiskey. If you can’t wait, grab a bottle of Ginger Infused Bourbon and make yourself a hurricane. It is hurricane season, after all!
Virgil Kaine Lowcountry Hurricane Cocktail
INGREDIENTS:
1 oz. simple syrup 1 oz. all-spice liqueur 2 oz. grenadine 2 oz. lime juice 6 oz. pineapple juice 6 oz. orange juice 12 oz. Virgil Kaine Ginger Infused Bourbon
DIRECTIONS:
Add all ingredients in a shaker. Add ice and shake vigorously. Pour into hurricane glasses filled with fresh ice. Garnish with a pineapple wedge, cherry and grated cinnamon. (continues)
M O R E A D D I T I O N S To the Festival
Some other new and improved event features to spotlight at this year’s festival are the Wine Cruise and the new Sip + Stir Tasting Tent at the Pier Crawl & Village Stroll, which will offer a wide variety of beverage tasting stations with beer, wines, and spirits.
Captain Phillip of Jekyll Island Boat Tours will be hosting a Wine Cruise on Friday, October 7. Enjoy a view of the unspoiled marsh and waterways of St. Simons Island while you enjoy wine in the company of a wine expert and pairings with delicious hors d’oeuvres aboard the roomy tour boat. Some of the wildlife that might be seen on the cruise includes the dolphin, sea turtles, and manatees that travel through our (continues)
waters, as well as the osprey, egrets, herons, and roseate spoonbills that fish and nest in our coastal wetlands. The cruise will depart Morningstar Marina at 3:00 p.m. and return at 4:30 p.m., so plan on being at the dock by 2:45 p.m. Get your tickets now because boat capacity is limited to 40 guests. Tickets are $45. For more information about wine cruises and dolphin tours offered by Jekyll Island Boat Tours, visit captainphillip.com.
This year, there's a new format for Friday night’s Pier Crawl & Village Stroll, presented by Rich Products Corporation, which takes place in St. Simon Island’s historic Pier Village. Festival goers will be able to enjoy shopping at local businesses who will keep their doors open past normal business hours and serve tasty appetizers. Some of the products featured will be great appetizers and seafood from Rich’s retail brands Farm Rich™ and SeaPak™. This waterfront night of strolling and shopping, drinks, sweet and savory tasting bites, music and more, will highlight village shops and restaurants from 5:30-7:30 p.m. New this year as part of the event is the “Sip + Stir Tasting Tent” that will be set up in front of Brogen’s and house a wide variety of beverage tasting stations with wines, spirits and beer. Gourmet bites and signature cocktails will be paired with shops and restaurants throughout the Pier Village, courtesy of Rich’s and official beverage sponsors. Get your advance tickets for $39 per person through September 30. Tickets will be $45 at the event.
We’ll be sharing more information about the St. Simons Island Food & Spirits Festival in our October issue and through our social media and newsletters over the next month, so make sure to like our Facebook page and follow our Twitter and Instagram accounts, and sign up for the EIL Insider if you don’t already get it. If you’d like to volunteer to assist at festival events or want to check on the most up to date festival information, visit the festival website at ssifoodandspirits.com and follow them on social media too.
INSTAGRAM:
instagram.com/ssfsfest/
FACEBOOK:
facebook.com/saintsimonsfoodandspiritsfestival
TWITTER:
twitter.com/ssfsfest
We’ll tell you more about what EIL will be doing at the festival in next month’s issue, so stay tuned. And be sure to come see us at the VIP Lounge at the Tasting Under the Oaks!
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