2023 Chefs Dish

Chefs Dish

Photography by ANDREW FRAZIER, ANGELA HOPPER, KATHERINE IVES and KATIE MCGEE

OUR SPECIALTY: Meatloaf Marsala, a tender juicy meatloaf, topped with a decadent marsala sauce and tender mushrooms that pair perfectly with homemade mashed potatoes and Southern-style collard greens.

I CAN’T COOK WITHOUT: Fancy spoons. I have hundreds of spoons in all shapes and sizes that are used for tasting, mixing and perfecting each dish.

IN MY KITCHEN: My kitchen is unique because it is a mix of homemade classics with a fine-dining twist. Each classic dish is

JASON REYES

OAK 36 BAR + KITCHEN

elevated through technique, flavor profiles and made into a decadent, elevated version of its well-known base dish.

MY DREAM DINNER GUESTS: My grandparents – to show them how I marry techniques from familial homecooking recipes with modern techniques to create my own take on classic dishes that have been handed down from generation to generation.

THE CHEF I MOST ADMIRE IS: Ryan DeRoieux, one of the talented

chefs from Primland Resort who taught me to push myself as a culinary artist and not to be afraid to try new things. He also helped me to master the basic techniques that every good chef needs to be successful.

MY LAST MEAL WOULD BE: Homemade beans, fresh flour tortillas and avocado, just like I grew up eating.

PERFECT PAIRING: Coconut rum with fresh conch ceviche and spiny lobster tails like they serve in the Cayman Islands.

5500 Abercorn St., Suite 36 | 912.999.8112 oakthirtysix.com

HOW I GOT MY START: At 15, I was a busboy in a downtown Jacksonville bistro. One night I was picking up an extra shift in the dish pit when the garde manger cook didn’t show. Just before service, Chef Verne simply walked up and said, “You’re on the line tonight; let’s go.” He didn’t give me much of a choice, but I’m still thankful he gave me a chance. I quickly fell in love with the science, camaraderie, adrenaline and the chance to make memories.

MY DREAM DINNER GUESTS: Every time my whole family gathered, they would

COMMON KENNY TOBIN

118 E. Broughton St. | 912.777.3742

commonrestaurant.com

always put their hearts into the foods they served. I wish I had the chance to give back a memorable meal to many of them.

PAYING IT FORWARD: I have every chef who was willing to teach me and support me to thank for every success I’ve had. What makes me feel warm and fuzzy is having the opportunity to give that back by sharing that same culture with an amazing team.

SPECIALTY DISH: Scallop ravioli. One of my favorite things about working with this team of talented chefs is the beautiful,

crazy and delicious dishes that we create by bouncing ideas off of each other. This dish instantly became a top-seller. Our house-made ravioli was challenging to keep in stock, so our near-genius solution was partnering with FraLi Gourmet for its delightful seasonal ravioli. Sautéed in brown butter, the ravioli sits atop a rich corn nage. Seared golden brown, the scallops are added and drizzled with a smoked tomato jam, then garnished with truffle microgreens. It’s a bold but comforting mélange of flavors that magically play off one other.

SIGNATURE DISH: One dish I’m known for is a light, fun appetizer. I take fresh, local zucchini and slice it into strips; then I pankoencrust and fry them. I top these goldenbrown planks with an avocado mousse, Italian corn relish and two beautiful, seared shrimp. It’s bright and really flavorful.

THE CHEF I MOST ADMIRE: I feel as chefs, we are ever-growing, ever-evolving. I first admired Thomas Keller because of how he got to where he was – starting at the bottom, then becoming the best chef in America. More recently, as I’ve grown as a

22 SQUARE AT ANDAZ SAVANNAH RYAN CONNORS

14 Barnard St. | 912.233.2166 savannah.andaz.com

chef, I really admire those who find that one thing they love the most and really strive for perfection. This is why I’m in complete awe of Evan Funke. He truly has immersed his entire being into handmade pasta.

MY LAST MEAL: I would love traditional spaghetti carbonara. The pasta has to be handmade – and no peas, please.

HOW I GOT MY START IN THE KITCHEN:

I went the old-school route. I searched for the best restaurants in any city I lived in and knocked on backdoors, begging

to stage. This got me into some of the country’s best restaurants.

I CAN’T COOK WITHOUT: My spice rack. I love so many different types of food and love pulling different flavors from different regions. It’s magical how just by tweaking one spice in a blend can bring you to the opposite side of the world.

MY RESTAURANT: We offer an eclectic dining and nightlife scene featuring modern, southern-inspired cuisine sourced locally for seasonality and freshness.

THE ALIDA HOTEL ALEX BOLLINGER

412 Williamson St. | 212.363.0681

thealidahotel.com

MY SPECIALTY: Cheddar drop biscuits with Cheerwine glaze, country ham and honey butter. Two pieces of cheddar drop biscuits are sliced in half and then lightly toasted in clarified butter. Two slices of Benton’s Smoky Mountain Country Hams are seared until the ham caramelizes and then placed atop the biscuit halves. Cheerwine soda is reduced to syrup, then drizzled over the biscuits. The biscuits are put back together like a sandwich and topped with honey butter and chives.

AT MY PLACE: At Rhett, we offer a modern spin on the classic Lowcountry seafood dining

experience. The dishes are classic in nature but with unique twists in their recipes. We use as many locally sourced items as possible and tastefully blend ingredients to enhance natural flavors. Located in the hub of the bustling entertainment district along the riverfront, Rhett is a lively port destination watering hole with a dedication to warm Southern hospitality.

I CAN’T COOK WITHOUT: Butter – the pillar of Southern cooking.

MY DREAM DINNER GUESTS: Tiger Woods, Jack Nicklaus and Arnold Palmer.

I’m an avid golfer, and it would be incredible to hear all of their stories.

MY LAST MEAL: Bolognese pasta, garlic bread, simple green salad and chocolate cake.

PERFECT PAIRING: Our new menu will feature Lowcountry lobster scampi with roasted peppers, confit tomatoes, white wine, broccolini, spicy shellfish broth and lemony andouille breadcrumbs. I would pair the dish with a Chenin Blanc. The salinity and acidity will help balance the creaminess and spice of the dish.

DANIEL GATTONE

THE ORDINARY PUB

127 ½ W. Broughton St. | 912.238.5130 theordinarypub.com

MY SPECIALTY: Our Southern Fried Bison is one of my favorite dishes to prepare for guests. Two bison filets are tenderized and breaded with herbs and spices. We deep-fry the bison until a perfectly crunchy crust forms and then plate it up with mashed potatoes and crispy, Asian-inspired Brussels sprouts. We then top off the bison with our housemade sausage gravy.

I CAN’T COOK WITHOUT: Passion.

At The Ordinary Pub, I am surrounded by people who are passionate about their craft – from my fellow chefs and our amazing line

cooks to the bartenders creating off-the-wall craft cocktails and the servers who take pride in serving them. Even the ownership has fully bought into the idea of creating the best experience possible for anybody who gives us the opportunity to serve them.

MY DREAM DINNER GUESTS: I once had the opportunity to work for the chef who headed up the food program for the Olympic Village in Atlanta in 1996. Since then, I have always been mesmerized by the idea of cooking for so many different people from so many

various cultures around the world. The challenge seems mind-blowing. I can only imagine the rewarding feeling of being able to provide nourishment for so many different people and bringing them all together with my food.

MY LAST MEAL: A smoked bone-in ribeye, reverse-seared and butter-basted with fresh rosemary and garlic, served up with my mother’s homemade garlic mashed potatoes and honey-glazed carrots and paired with the rarest aged bourbon that I could get my hands on.

MY FAVORITE FOODIE DISCOVERY IN THE LAST YEAR: I’ve only just moved to Savannah in the last year, so the entire town is a pretty great foodie discovery! But if I had to pick a favorite, I really like brunch at The Collin’s Quarter and drinks at Crystal Beer Parlor.

MY SPECIALTY: The shrimp and grits – it’s definitely one of my favorite things to make when I have nice, fresh shrimp.

POE’S TAVERN JAMES COSTE

I CAN’T COOK WITHOUT: My cast iron pan.

MY THREE DREAM DINNER GUESTS: Jimmy Page, Jimmy Buffet and my Dad.

THE CHEF I MOST ADMIRE: Gordon Ramsay.

WHERE I GOT MY START: At Sullivan’s Restaurant working under Chef Mark Lee when I was 15 years old.

MY LAST MEAL WOULD BE: A Tomahawk ribeye.

A PERFECT PAIRING: Some nice oysters on the half shell and a pint of Guinness.

I KNEW I WANTED TO BE A CHEF WHEN: I was 9 years old and started entering and winning local cooking competitions.

MY DREAM FOOD DESTINATION: Japan – I love Japanese and Asian food and their unique culture.

7 Martin Luther King Jr. Blvd. | 912.561.7637 poestavern.com

HECTOR

2 W. Bay St. |

912.238.1234

hyatt.com/en-US/hotel/georgia/ hyatt-regency-savannah/savrs/dining

OUR SPECIALTY: Blackened flounder over Logan Turnpike Mill tomme grit, stewed tomatoes, okra and finished with a crawfish étouffée This entrée embraces and elevates the coastal, Southern cuisine, highlights local products and vendors from Savannah and showcases the rich cultural culinary history of the region.

HOW I GOT MY START: My mom and my grandmothers were always cooking, each with their own style. As I grew older, I replicated our family recipes. When I tried new techniques, my family served as my taste testers, and their love and support gave me the drive to attend culinary school.

MY LAST MEAL: Caldo Gallego (a traditional Puerto Rican soup with chorizo, greens, garbanzo beans and potatoes), a wood-grilled ribeye seasoned with sea salt flakes and black pepper served medium rare with pastelon (a layered plantain casserole), white rice, pink beans and a moist coconut and rum cake for dessert.

315

912.233.2626

belfordssavannah.com

I CAN'T COOK WITHOUT: My signature Charred Jalapeño Hot Sauce made from aged peppers, champagne vinegar, local honey and butter. It's the perfect complement to Belford's Smoked Halibut Dip appetizer.

AT MY PLACE: What motivates me most is seeing smiling faces after a meal that I have just prepared for our guests, especially knowing that it is hard to please everyone. I’m proud that our kitchen team considers each other family because we work side-by-side, day in and day out.

OUR SIGNATURE DISH: Lobster Gnocchi, made with house-made gnocchi, fresh lobster, asparagus and heirloom tomatoes that pair perfectly with a rich creamy lobster sauce, finished with parmesan. Decadent!

W. St. Julian St. |