A SPECIAL ADVERTISING SECTION
A SPECIAL ADVERTISING SECTION
Chefs Dish
Savannah’s culinary creatives step into the spotlight. Photography by
JO H N A L E X A N D E R & A N G E L A H O P P E R-L E E
a.lure Low Country Cuisine . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 81 Chef Darin’s Kitchen Table . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 81 Cohen’s Retreat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 82 Wet Willie’s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 82
BRYCE KNOTT & ADAM YARBORO a.lure • 309 W. Congress St. 912.223.2111 aluresavannah.com I’VE BEEN: experimenting with a lot of modern techniques lately. I am constantly buying new cookbooks from my favorite chefs and trying to improve my skills. MY SPECIALTY: is anything with seafood. I grew up here in Savannah; I know Lowcountry! I CAN’T COOK WITHOUT: my spoons and knives. Nothing is in my hand more. I’m obsessed with Kunz spoons. MY DREAM DINNER GUESTS WOULD BE: my mom, my sisters
and my beautiful girlfriend.
MY LAST MEAL WOULD BE: Lowcountry boil — I’m a simple
Southern boy!
—Answers by Executive Chef Knott, shown above with Sous-chef Yarboro, right
DARIN SEHNERT Chef Darin’s Kitchen Table 2514 Abercorn St., Ste. 140 (entrance on 42nd Street) 912.662.6882 • chefdarin.com
MY TEACHING KITCHEN: features five dual-fuel ranges so guests can cook hands-on simultaneously with me for maximum hands-on experience. In addition to the open-enrollment classes, we offer private classes for two, team-building or social experiences for up to 50 — and everything in between. IN MY STORE: we offer a couple of options per category (cookware/bakeware, etc.) based on quality, durability, performance and price point for quality. We don’t try to be everything to everyone. I look for quality products that serve a beneficial purpose in the kitchen and don’t just look “cute.” ENHANCE YOUR TIME IN THE KITCHEN BY: tasting your food as you cook (unfortunately, most people wait until the end), not being afraid of salt and pepper and learning to use a chef’s knife properly. (We go over that in class, too.)
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WILL HERRINGTON Cohen’s Retreat 5715 Skidaway Road 912.355.3336 cohensretreat.com
MY SPECIALTY IS: our house-smoked fried chicken with hushpuppies and Bradford collard green slaw. This is a fun dish that really captures what’s going on in our Cohen’s Retreat kitchen. We love combining our wood smoker with menu items. I CAN’T COOK WITHOUT: cast iron and butter. These two
ingredients are essential in my cooking — and Southern cooking as a whole — and you will always find them in my home kitchen as well as Cohen’s Retreat.
AT OUR PLACE: expect the unexpected! Cohen’s Retreat has
a unique vibe with an emphasis on art, food and community, making it a legendary experience.
MY LAST MEAL WOULD BE: fried chicken and hot sauce with collard greens, pickles and a hoe cake to sop it all up.
MATTHEW RUSS Wet Willie’s 101 E. River St. • 912.233.5650 20 Jefferson St. • 912.235.5651 16 Tybrisa St. • Tybee Island 912.786.5611 • wetwillies.com OUR SPECIALTES ARE: Shrimp ’n’ Grits, with a delicious creamy
bell pepper and bacon gravy finished with herry wine, and Willie’s Wings, oven-baked (never fried!) with a special herb-marinade.
I GOT MY START IN THE KITCHEN: at 14. I started dishwashing, then climbed the ranks to line cook by 16. After high school, I pursued a culinary degree at the Culinary Institute of America. hat started a career path filled with ama ing experiences. ONLY EXPERIENCE COULD TEACH ME: to have a detailed plan, be prepared and ignore distractions. ther career-defining lessons have come from the New York City restaurateur, author and CEO Danny Meyer. His philosophy of “Enlightened Hospitality” and “Whoever wrote the rule?” certainly shaped my approach to this business.
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S A V A N N A H M A G A Z I N E . C O M ★ Special Advertising Section
YOUR NEIGHBORHOOD DELI Fast, fresh and original
Catering and Delivery available LOCALLY OWNED! The Timmons Family
4 Wilmington Island Road 912-200-3067 grouchos.com/savannah
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