South Magazine October/November 2013 Food & Film Issue by South Magazine

FOOD & FILM ISSUE s a v a n n a h

OCT–NOV 2013 H ISSUE #47 SOUTHMAGAZINE.COM H $4.95

THE

FILM PROS HHHH PRODUCERS DIRECTORS CREWS CELEBRITIES LIGHTS CAMERA ACTION!

HHHH OCT–NOV 2013 $4.95

SOU T HM AG A Z I N E .COM

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t h e

c r e a t i v e

c o a s t

EXCLUSIVE

JAIMIE ALEXANDER GODDESS OF WAR

SOUTH'S

GREATEST

CHEFS HHHH

JAMIE &JACK DEEN

HHHH EAT'EM

RAW:

THE NEW

OYSTER

CULT plus:

CHARLESTON WEEKEND GETAWAY

9/18/13 10:56 PM

HARGRAY

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contents ➼

sou th

oct | n o v 2013

| features

G O D D E S S O F WA R

SOUTHERN BELLE JAIMIE A L E X A N D E R G O E S H O L LY W O O D ➼ BY JEFF VRABLE

S OU T H ’ S G R E AT E ST C H E FS

T H E W I N N E R S O F O U R F I R S T A N N UA L CO N T E S T.

124 G O O D FO O D

JAMIE DEEN’S NEW RECIPIE FOR SUCCESS. ➼ BY KRISTEN SMITH

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➼

BY GEN FULLER

110

H O M E G ROW N H O M E CO M I NG

F O O D M E E T S FA S H I O N .

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BY LIBBIE SUMMERS

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contents ➼

south

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| departments

[ LIVE ]

[ E AT ]

30 SLANG

124 JAMIE DEEN’S GOOD FOOD

Straight from the mouth of a brand new Southerner

Paula’s oldest son on food, family and his brand new book

47 SOMETIMES YOUR WORDS JUST HYPNOTIZE ME

131 TURKEY TAKEOUT

106

Hypnotist to the stars, Steve G. Jones

No time to baste a bird? Help has arrived

143 FOOD SHOW

53 THE SOUTHERN SCREEN

The art of plating

Natalie Hendrix on her life in film

[ P L AY ]

69 GODDESS OF WAR

194 BEST SOUTHERN FESTS

South’s exclusive with Jaimie Alexander

[ MEET ]

You don’t have to go far to celebrate this fall

80 SOUTH’S GREATEST CHEFS

196 EVENT CALENDAR

The winners of our first annual contest

Our guide to the best events in town

87 RESTAURANT ROYALTY

206 THROUGH THE LENS OF...

Ansley Williams and Ele Tran on their restaurant empires

131

91 I’LL TAKE MY OYSTERS WILD, PLEASE

Logan McDonald

210 MOUTH OF THE SOUTH Roberto Leoci

Oystering on the Georgia coast

[ G O , S T AY , S H O P ] 96 QUICK TRIPS Spooky stops and stays

164

99 RED ALERT One man’s fight to save the redfish

102 HAUNTED TOURISM Celebration or exploitation?

106 CHARLESTON PLACE HOTEL A weekend getaway in the Holy City

102 150 DINESOUTH

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publisher’s letter

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CHANGING OUR TUNE...

About the Cover

I’M SURE YOU’VE HEARD ENOUGH ABOUT CHANGE LATELY,

especially in the last few years. Yes, we are all well aware of how we need to embrace change, how change is inevitable, how change is good, etc., etc., yada, yada. Yes, and you’ve certainly heard about it from me. The truth is the change preachers are right. There’s no question that the best way forward—maybe the only way—is to roll with the changes. And there’s no one out there slurping more changeberry Kool-Aid than me. But, yeah, sometimes it gets old (like after someone makes another reference to Who Stole My Cheese?). Sometimes it seems people are pushing change just for change’s sake. But let’s not miss the point. Change, most of all, is a catalyst that pushes us into new territory. So, now I’m going to stop talking about change in vague platitudes, and try to remind myself where it leads us. In the case of this issue, it lead us to, well, Hollywood. Yup, that’s right. We packed up our gear, our newest team members and, of course, our Southern charm to meet actress and fellow Southerner, Jaimie Alexander, in Santa Monica right next to the world-famous pier. Incidentally, Ms. Alexander herself is a fine example of just going with it, as she scored her first lead role with karma of Harrison Ford-esque proportions. She was there to simply run practice lines with the male leads. She didn’t let that stop her from impressing the hell out of everyone. Bam! A career is born. So then our crew, freshly infused with new blood and led by photographer Danny Griffin, proceeded to push our creative boundaries to a new and very exciting place. You can go there, too, starting on page 69. You’ll be happy you did. Hey, and when you return from the beach, why don’t you stroll through some of the featured eateries beginning on page 150. Change can work up an appetite. And there’s no better reason to try something deliciously new. You can probably tell I’m excited. I’m pretty sure that this, our Food and Films issue, is our best one yet. And with this team in place, I expect to be able to say the same about the next one, too. And the one after that. And...well, you get it. Many thanks and keep reading,

Michael Brooks Publisher/Creative Director

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Model➼Jaimie Alexander Photographer➼ Danny Griffin Creative Director➼Michael Brooks Designer➼Hector Sanchez Photographer’s Assistant➼Yazhmine Campos Makeup➼ Jessica Vaugn Hair➼Nelson Chan Wardrobe Styling➼Francis & Pereira Videographer➼Eric Gea South first spotted Jaimie Alexander on the silver screen in the film Savannah and knew she’d be the perfect face for our Food and Film issue. She was in Los Angeles preparing for the November 9th release of her new film, Thor: God of War. Our favorite LA-based Southern photographer, Danny Griffin, assembled his team and set up an out-ofthis-world gorgeous shoot with Jaimie in Santa Monica, exclusively for South. “We shot in a beautiful beach house in Santa Monica, right by the pier,” says Griffin. “Jaimie was personable and very fun. Her publicist, Paige, was outstanding. And my team was incredible—that’s what made the shoot go so well. It all came together very nicely.” We couldn’t a g re e m o re ( S e e Goddess of War, page 69 .) For outtakes and exclusive video from the shoot, visit southmagazine. com. For more information on Griffin, visit dannygriffin.net. ➼co ver fo od pl at ed by drif t away cafe, pg 142 .

M ICH A E L BROOK S PHOTO BY JON T HOR PE

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editor’s letter

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SOUL FOOD SEARCHING magazine

WHAT IS IT ABOUT DINING THAT CENTERS

It’s more than the act of shoveling sustenance into our pie holes—although that can be satisfying. Perhaps it’s in the rituals and manners; the way that eating facilitates conversation and the way good food makes us just plain happy. Food is a topic I’ve been consuming all summer, both at South and at home. My husband and I thought it would be a good idea to move downtown to a third floor walk-up apartment on the hottest day of the year. Not only did we cut our livable square footage in half to be closer to work, unforeseen maintenance issues kept us from physically living in our apartment for over two weeks. Our enthusiasm for downtown living waned as we were displaced with limited access to our things, relying completely on the hospitality of friends who shared their guest room with us (and our 63-pound hound). During those long, worry-filled days, I had a hard time adjusting to the way we took our meals. Every dinner was eaten out of a Styrofoam take-out container or a flimsy fast-food burger box. Even breakfast was wrapped in paper and our coffee served in disposable cups. I missed the sound of forks and spoons clanking on dishes; I missed the curl of the handle on my favorite coffee mug. Why was our lack of flatware bumming me out? I figured it out as I chatted with fascinating folks in preparing this issue. I spoke to Jamie Deen about good food (which also happens to be the title of his new cookbook— page 124) and the role it plays in building family memories. Chef Michelle Weaver shared with me the secret to the incredible food she serves at her restaurant, the Charleston Grill (spoiler alert: it’s hospitality—see page 106). Even my interview with filmmaker James Kicklighter about his fascinating career was over a great meal at BT Byrd’s (read about James on page 66). Food and togetherness, it seems, are bound by a special tie; and the most important ingredient of any meal is who you’re sharing it with. I ate very well this summer, even on Styrofoam. This is a beautiful season to be in Savannah, the Hostess City. This fall, I hope that you and your family are able to take advantage of what we do best around here. US?

Enjoy every page,

publisher/creative director Michael Brooks ➼ mb@thesouthmag.com managing editor Kristen Smith ➼ kristen@thesouthmag.com consulting art director Hector S anchez contributing art director Rachel M ayo Moore art assistant China Fagan marketing & advertising art director Kimberly Kuprijanow ➼ kim@thesouthmag.com account executive Casey Mosley ➼ casey@thesouthmag.com Adriana Silveira ➼ adriana@thesouthmag.com financial and circulation manager Ivy B evill ➼ ivy@thesouthmag.com events and marketing Samantha Marti ➼ samantha@thesouthmag.com consulting editor Janice S hay copy editors Zan E anes M axwell Cameron Spencer contributing writers Gen F uller, R hianna Van Helton, J im Reed, Shawndra Russel, J anice S hay, L ibbie Summers, Remy T hurston, J eff rabel contributing photographers John A lexander, A shley B auman, K ate Blohm, Kim Branagan, C hina Fagan, I van Feign, A manda G erami, Zach Graber, D anny Griffin, J abberpics, Angela Hopper L ee, C hristina Montes, C edric Smith, Jon T horpe, Z oe C hristou Welsh, X iwen Z hu editorial interns Rachael B ach, L indsey Grovenstein, K antrice L ee-Hodges, Christina L amarre, A ugusta Statz, K elly Strojny production and photography interns Natalie A lexander, X iwen Z hu south mag a zin e i s p ubl ish ed b imon t h l y b y b a d i n k , b r o ok s a dv er t ising desig n, i nc . r epr od uc t ion b y a n y me a ns of t h e w hol e or p a r t of b a d i n k wit hout w r it t en p er mission f r om t h e p ubl ish er i s p r oh ibit ed. v ie ws e x pr essed i n t h e e dit or ia l p ag es d o n o t i mpl y o ur e n dor sement . w e wel c ome y our p r od uc t n e ws. i nc l ude p r ic es, pho t os a n d d ig it a l f il es wit h y our p r ess r el e a se. pl e a se f or wa r d p r od uc t s a mpl es a n d m edia k it s t o r ev ie ws e dit or , south mag a zin e, 1 1 6 bul l s t r eet , s ava n na h , g eor g ia 3 1401 . w e c a n no t b e r espon sibl e f or u nsol ic it ed p r od uc t s a mpl es. subsc r ipt ion r at es: u .s.: $19 for one year; $28 for two years; s ing l e c opies: $4.95. c h a ng e of a ddr ess n o t ic e: s ix t o e ig h t w eek s p r ior t o mov ing , pl e a se c l ip t h e m a il ing l a bel f r om t h e most r ec ent i ssue a n d s en d i t a l on g w it h y our n e w a ddr ess t o: south mag a zin e, c h a ng e of a ddr ess no t ic e, 1 1 6 bul l s t r eet , s ava n na h , g a 3 1401 , a t t n: c ir c ul at ion

south magazine: A D ivision of B ad I nk 1 1 6 B ull Street, S avannah, G eorgia 31401 phone: 91 2.236.5501 f ax: 91 2.236.5524 southmagazine.com

Kristen Lee Smith, Managing Editor

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contributors

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Featured Contributors

Z AC H G R A B E R

Zach Graber is a photographer and cinematographer born and raised in the Lowcountry. He spends his time working in Savannah’s film industry as a cameraman along with shooting his own short films and TV pilots. Graber earned a Masters of Fine Arts degree in film at SCAD as well as a Bachelor of Arts in Audio Engineering and Music Ethnography at St. Lawrence University in New York. He worked on the forthcoming CBGB along with Savannah, The Vampire Diaries and Royal Pains. Much of his photography can be found at his blog killallyourdarlings.com and at zgraber.com/ photography. SEE GRABER’S WORK IN “THE LOCAL CREW” [PAGE 55] AND “THE MEDDIN METHOD” [PAGE 63].

JEFF VRABEL

Jeff Vrabel is a writer, editor, Springsteen-obsessed, very slow runner and graying dad whose writing has appeared in Men’s Health, Billboard, Paste, Time. com, Brucespringsteen.net, Rolling Stone, the Chicago Sun-Times and Nickelodeon’s NickMom.com. A former Hoosier and Chicagoan, he now lives on Hilton Head with his wife and two sons; the older just stole bacon off your plate and the younger has been personally approved by Bruce Springsteen (long story). His story on Jaimie Alexander is his first interview with Asgardian royalty. READ VRABEL’S WORK IN “JAIMIE A LEX A NDER: GODDESS OF WA R” [PA G E 6 9 ] , “ S O M E T I M E S Y O U R WORDS JUST HYPNOTIZE ME” [47] AND MOUTH OF THE SOUTH [210]

RÈMY THURSTON

Rémy Thurston is a freelance writer and editor living in Charleston, South Carolina with a passion for experiencing and sharing Southern culture. Since graduating from the University of Georgia’s journalism program, he has been writing, cooking and photographing his way through the South. R E A D T H U R STON’S WORK IN THE LIVE SECTION OF THIS ISSUE [PAGES 38 AND 40].

J O N AT H A N T H O R P E

Jonathan Thorpe is a self-taught photographer based in the Washington, D.C. area. He was influenced by “big budget” cinema growing up, which has given Jonathan the inspiration to add elements of humor, wonderment, and overall storytelling to each of his photographs. He enjoys portrait and advertising work and is currently working on his first gallery installation. JESSI E CAM PBELL

Jessie Campbell is a self-taught makeup artist from Richmond, Virginia, who currently resides in the Washington, D.C. area. She has over seven years of experience in makeup artistry and a background in photography with a degree f rom V i r g i nia C o m m o n wealth University. SEE THORPE AND CAMPBELL’S WORK IN “SOUTH’S GR EATEST CHEFS” [PAGE 80], “MOUTH OF THE SOUTH” [PAGE 210] AND THROUGHOUT THE ISSUE.

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letters oct

write to us at editor@thesouthmag.com or 116 bull street, savannah, georgia, 31401

South Goes Social

Our Power Tip from Craig Barrow, President and CEO of Coastal Logistics Group, had our Facebook fans buzzing. “Stick to your values. Stick to your morals. Do what you do. Do it right. Work hard. Do business with high integrity, high morals and treat others the way you want to be treated.”

➼

| n o v 2013

Rescue Me, Please!

FA N M A I L [ I S S U E #4 6 ]

As a contributor to Fort Mill Magazine in Fort Mill, SC I can appreciate a firstclass book like yours. It’s lively and has a little of everything within its pages. You are doing a great job covering a unique historical city.

What a great feature! Adoption is such a great option in finding your new best friend! —TH E G RATE FU L HOU N D

Rescue dogs are the best! — ROBYN QUATTLE BAU M

—K E N CAPUTO

I would like this quote as my Outlook signature. —TOM MY BOOTH Great advice! —S MOOTH I E K I NG DOWNTOW N SAVAN NAH

Amen. Right from God’s word in Matthew 7:12. — DE N I S E RAE H AI R E

YOU VOTED

We asked and you answered: which cover was your favorite? Cover girl Delilah, featured in South’s Greatest Pets contest, won by a nose.

[Correction, Please] In an article entitled “Clip off the Old Block” in our August/September issue, Ron McGarity’s name was mis-spelled. Mr. McGarity is CEO of M-Clip Money Clips, which are sold locally at Levy Jewelers. The article incorrectly mentioned a different retailer. We apologize for these errors. 20

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stay connected

oct | n o v 2013

contests at southmagazine.com

connect

✱ EVE NT CALE NDAR

FAC E BOOK Like The South Magazine on Facebook for exclusive polls, content and photos.

TWITTE R We’re always out and about, live Tweeting at events. Follow us @south_mag.

TUM BLR Don’t miss our behind-thescenes photos on Tumblr at south-magazine.

TH E SOUTH ’S GUI DE TO EVE RYTH I NG I N SAVAN NAH

ABOUT TH E CONTE STS To showcase the greatest Southerners and what we love most about life in Savannah and the Lowcountry, South magazine hosts several reader-voted contests a year. From “Greatest Kids” to “Greatest Chefs” and more, winners are featured in an editorial spread shot by one of our award-winning photographers. This month, see the winners of South’s “Greatest Chefs” (page 80). To vote in our current contests visit southmagazine.com.

Next time you want to head out on the town or are bored out of your mind, don’t forget to check out South’s calendar. Whether you are looking for a f un festival to attend or a play to see, we’ve got you covered with all the information you’ll need. Don’t miss our Weekend Guide blog that comes out each Friday—we’ll let you know what the South team is up to for the weekend. To enter an event, visit the events page of southmagazine.com and submit your own event easily.

RSS Stay up-to-date on all of our latest blogs and articles.

PI NTE R E ST Follow us on Pinterest (southmagazine) to see what inspires South.

I NSTAG RAM @Instasouth is your one-stop handle for the coolest pics in Dixie.

blogs

ABOUT GOSOUTH The newest (ok, only) addition to our mobile fleet, the GoSouth RV is Team South’s home-away-from-home on the road. Look for us at events around Savannah this fall! 22

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DAILIES We’re consistently updating the blog on our award-winning website southmagazine.com to keep you in the know with what’s happening around town—everything from art openings to live music to networking events and fashion shows— and what’s going on at South with onlineexclusives from current issues, behindthe-scenes photos and more! If you want South delivered right to your inbox, sign up for our bi-weekly newsletter. Weekly event listings, Scenes of the South galleries, and weekend guides are just a click away. Visit southmagazine.com to sign up and stay in the know.

P H O T O G R A P H Y B Y C H I N A FA G A N , J O H N A L E X A N D E R

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scenes of the south

oct | n o v 2013

photography by ashely Baumann

SOUTH’S POWER PROFESSIONALS RELEASE PARTY ✱ AUGUST 1, 2013 South celebrated the release of our six th annual Law and Money issue with a bash at the Hyatt Regency Hotel in the Scaborough Ball Room overlooking historic River Street. The Hyatt’s team of experts orchestrated the event featuring delicious appetizers, antipasti, beautiful desserts—and even a South magazine ice sculpture! Libations were provided by United Distributors. DJ Jeff Kaar spun tunes all ev ening.

Halo Models: Stephanie Duke, Lauren Davis, Lian Nunn, Starla Little, Katie Reed, Sophie DiSimone Mike and Mary Roberts

Mark McCullough and Kristen Howard

Charnay Westbrook and Joey Caldwell Natalie Hendrix and Dennis Stokely

Adger & Laurie Ross

Judge Claire Cornwell Williams Kate Dewdle and Jaime Matth ws

Carol Southard and Carl Coxhead

Jaguar Hilton Head was on hand with their latest model.

Mandy Sarling

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scenes of the south

Olga Riskel, Dimitri Nevels, Dawn West

oct | n o v 2013

photography by ashely Baumann

SOUTH’S POWER PROFESSIONALS RELEASE PARTY ✱ AUGUST 1, 2013 South’s sixth annual Law and Money issue release party at the Hyatt Regency on River Street was the social event of the summer. Some of the mos t well-known public figures in town were in at tendence, including Judge Claire Cornwell Williams who graced the cover of our August/September issue. Perhaps best of all, proceeds from the ev ening benefi ted the Savannah/Chatham County SPCA in honor of our Greates t Pets contest. James and Tiffani Rahal

Darrell Smith and Jennifer Hagan

Lynn Gransamer and Mercedes

Dru Nelson and Mary Kathryn White

Barry Paul Welsh II and Zoe Christou Welsh

Monique Johnson and Freddie Thomas

Kissie Nye

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A R T

LIVE&THINK

B U S I N E S S

C U L T U R E

✱

B E S T S E AT IN THE HOUSE KRISTEN SMITH

“It’s really not that big of a deal,” says Chris Auer of his storied career. We beg to differ. Chair of SCAD's Film and Television Department, Auer is an Emmy-nominated writer and producer who wrote for The Cosby Show and soaps like As the World Turns. He's also a lifetime member of the Writers Guild of America. But the devoted husband and father of six sees his family as his greatest accomplishment. He is also proud of his students and the impact that the SCAD Film Festival has on their budding careers in the industry. “To me, it’s the best opportunity for our students because they make meaningful contact with filmmakers,” Auer says. “When [a filmmaker] is in this wonderful, beautiful town of Savannah and they’re chatting with a student and there’s no pressure of getting up and getting on the freeway to make the next meeting, the whole mood of the encounter changes. It’s very Southern, very relaxed and very un-LA. I love it. Filmmakers love it, too. They come here and they go, ‘Why didn’t I know about Savannah before?’” Professor Auer's other favorite part of the festival? "I just love going to the movies."

for the schedule of the savannah film festival, go to filmfest.scad .edu

CONTENTS

southern slang

apps & gadgets

kitchen gear

42 film clips

get hypnotized

the local crew

Savan nah F ilm Festiv al

jaimie alexander

October 26- November 3 filmfest.scad.edu

Professor Chris Auer is chair of the Film and Television Department at SCAD

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PHOTOGRAPH BY CHRISTINA MONTES

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slang o c t ober | n o ve mber 2013

live

Southern dialect is ripe with clever turns of phrase. Each month, we ask one of our favorite Southerners for her favorite....

“Yankee” NAME: Yolian Ortiz Van Derdys OCCUPATION: Multimedia journalist at WSAV-TV FAVORITE SOUTHERN SLANG: Yankee DEFINITION: A Northerner who moves to the South. “It cracks me up because I thought the war was over…” Yolian Ortiz Van Derdys, known to her friends and colleagues as Yolie, may not have grown up in the South, but this Puerto Rican-born, Massachusetts-raised newly minted Southerner is loving the pace of life, her work and the weather in her new hometown. “There’s no snow!” she laughs. “I love the fact that there’s no snow here. When I worked in New England in a news station, it was actually very tough because my beat was crime. We had a lot of crime and natural disasters during the three years I was there.” Adjusting to life in balmy Savannah has been easy, but there’s still the question of the language barrier. “I still say ‘wicked’ from [living in] New England,” she says with a grin. “It pops out! Somebody caught it the other day and was like, ‘You’re not from around here, are you?’ And I am a gosh-darn Yankee, I guess.” Yolie began her career in television behind the camera at age 15 and is currently persuing a master’s degree at SCAD while balancing a very challenging—and fulfilling—gig with WSAV’s The Southern Scene. The bilingual beauty is an avid runner and swimmer who enjoys flying planes. (You read that right: she is also an aspiring pilot.) “It’s the push of my parents,” says the 25-year-old of her full life. “I’ve done a lot because of them, and I thank them for that. We’re that typical Hispanic family; we’re very collective. We take care of each other, and we make sure to keep in contact with each other. I love that part of my family.” Yolie’s tip for being camera-ready at all times? Keep your chin up. “I have to constantly tell myself to stay positive,” she says. “It’s about thinking, ‘How am I going to get this done? I am going to get this done—but how?’” That determination and sunny outlook have taken her far. “I’ve experienced a lot, and a lot of people don’t believe the things that I’ve gone through. And that’s OK. I like surprising people.” —Kristen Smith

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“I’VE EXPERIENCED A L OT, AND A L OT OF PEOPLE DON’T BELIEVE THE THINGS THAT I’VE GONE THROUGH. AND THA T’S OK. I LIKE SURPRISING PE OPLE.”

PHOTOGRAPH BY ZOE CHRISTOU WELSH

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apps & gadgets

live

Food & Frights O U R FAVO R I T E S F O R K E E P I N G YO U F E D A N D F R E A K E D O U T T H I S FA L L AUGUSTA STATZ

HOW TO COOK EVERYTHING:

THE PHOTO COOKBOOK:

Check to see what’s in your fridge and search for those ingredients with this app, which was inspired by the best-selling cookbook of the same name. Recipes including those ingredients will come up, and voila! Dinner is served. This app helps to skip all the hassles that go along with preparing a meal by having functions like emailing grocery lists to yourself, how-to illustrations and built-in timers so you’re less likely to burn or overcook. $4.99 FOR IPHONE

Never wonder how a dish is supposed to look again. See pictures from the beginning of a recipe with all the ingredients laid out to pictures of the final product. Colorful and bright, cooking doesn’t get easier than this. $4.99

FOOD GR E AT FOOD N E A R B Y : N E S S : It’s personalized eating. Great Food Nearby: Ness provides a list of restaurants it thinks you will like based on restaurants you choose to rate, save, or dismiss. It’s specific to you and your taste buds. Pick from restaurants that fit your tastes based on what city you’re in and what time of day it is. Never feel like a picky eater again, and stick to what you like with this app. $FREE

SPEAKEASY COCKTAILS: Impress your dinner party guests with this bartender’s survival guide. Learn all you need to know about making a great drink with plenty of videos and tutorials for mixing drinks and even a whole section dedicated to ice, built right into the app. Don't panic. You can master mixology. $9.99

UNTAPPED: Locate the best craft beers in your area and search for bars and restaurants that carry your favorite brands. You can even go social by posting your location so friends can join you. For the true beer connoisseur, write reviews and recommendations. $FREE

Stir Up Some Spooks MASON JAR COCKTAIL SHAKER

It just doesn’t get more Southern than this. The vintage-inspired Mason Jar Cocktail Shaker is the perfect way to entertain your friends on a hot Southern night. With only four pieces, mix up a mint julep right in the yard. It’s easy, portable, and looks great. Enjoy, y’all! $29; MASONSHAKER.

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FRIGHTS ZO M B I E S , R U N ! Whether you're walking to work, jogging in the park, or running on the treadmill— you can be outrunning zombies, too. Mixed with your own music, this app forces you to outrun the zombies by speeding up. It’s like training for the zombie apocalypse. $3.99

SCENE IT? HORROR MOVI E S : Test your horror movie knowledge

CUISINART SMART STICK IMMERSION BLENDER

USB

with trivia, and also view clips from the movies and solve puzzles. Challenge your friends to play, but be sure not to scare them with your knowledge. $1.99

HAUNTFINDE R : Looking for a good scare? Find haunted houses and other haunted attractions within 200 miles of your location. It even includes driving directions. Be sure to have a scary-filled Halloween and find haunts near you today! $2.99

GHOST HUNTE R M 2 : As any good ghost hunter knows, ghost hunting requires equipment. Use your iPhone as your ghost-finding tool kit with this app. It allows you to hear audio, track movements and more. With Ghost Hunter M2, be fully equipped for your next ghost-hunting adventure. $0.99

SKULLHUB

HUMAN THUMB DRIVE

The perfect way to mix, puree, blend, or whip anything from cream to meringue without dirtying one more thing. Lightweight, sleek and dishwashersafe, your bulky blender days are over. $5 9.95 ;

For a little Halloween at the office, this 4-port USB holder is a great way to creep out your co-workers. The top of the skull functions as a resting place for anything lying around on your desk that needs storing. $ 2 4 . 9 9 ;

Finally: a thumb drive that looks like a human thumb. (Really, what took so long?) Straddling the line between tasteless and hilarious, it's foreboding and functional, with up to 4 GB of memory. We give it two thumbs up. $ 17 A N D

CU IS INART.CO M

TH INK G EEK .C OM

U P ; U SB G E E K . C OM

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gear

Equip Your Kitchen

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S O U T H E R N - I N S P I R E D K I T C H E N AC C E S S O R I E S T O A D D T O T H E H E A R T O F YO U R H O M E . RACHAEL BACH | PHOTOGRAPHY BY SARA MARIE D'EUGENIO

LIFE IS SWEETER IN THE SOUTH HAND TOWEL You can never have enough towels in your kitchen; why not make life sweeter by adding this cotton cutie to the stack? $10.98 Kitchen on the Square 38 Barnard St., Savannah, GA 912.236.0100 makeyourkitchensmile.com

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CHEESE CUTTING BOARD For your next party, this 2-in-1 cutting board and server includes a knife, fork, and spatula that are sure to impress your guests. $29.99 Wright Square Café 21 W. York St., Savannah, GA 912.238.1150 wrightsquarecafe.com

LI NDA LOU KITCHEN STRAINER

TUPELO HONEY HAND SOAP

This stainless steel strainer keeps your sink clog-free with flai . $8.99 The Wright Square Café 21 W York St., Savannah, GA 912.238.1150, wrightsquarecafe.com

With all natural ingredients like Tupelo Honey, your hands will beg for more of this luxurious, skin-softening experience. $10.99 Savannah Bee Company 104 W. Broughton St., Savannah, GA 912.233.7873, savannahbee.com

BUTTER DISH Designed to look like a stick of butter, this storage dish will keep your butter fresh and easy to fi d in any kitchen. $14.99 Paula Deen 108 W. Congress St., Savannah, GA 912.232.1579, pauladeen.com

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LIVE

Artful Fall

Savannah Children's Book Festival AUGUSTA STATZ

C E L E B R AT I N G I T S 1 0 T H Y E A R , the Savannah Children’s Book Festival

will once again bring some of the top children’s book authors and illustrators from all over the country to the Hostess City. South magazine is a proud sponsor of the event, which is put on by Live Oak Public Libraries. “Our children’s librarians have their hand on the pulse of what is appealing to children and what is the newest and greatest thing in children’s literature,” says Christy Divine, Marketing and Development Director for Live Oak Public Libraries. Attending this year is illustrator James McMullan, who has designed posters for Lincoln Center Theatre, illustrated the children’s books, I Stink! and I’m Dirty, written by his wife, Kate. “Children’s books give me a chance to express one part of myself, a kind of funnier, jokier part of myself, and the theater posters give me a chance to express the more serious side of myself,” McMullan says. “I feel very lucky that When: November 16 these two things, which are so differWhere: Forsyth Park (rain ent, in a way, allow me to explore location: Savannah Civic Center) what I’m interested in—the vitality of Time: 10 a.m. to 4 p.m. Cost: Free the drawing.”

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RACHAEL BACH

WARHOL/JFK EXHIBIT

To mark the 50 th anniversary of the assassination of President John F. Kennedy, the Telfair Museum presents their new exhibit featuring two works by pop artist Andy Warhol. “We hope our audiences will gain a new appreciation for Andy Warhol and his ongoing influence as one of the most important artists of all time,” states Lisa Grove, Director and CEO of Telfair Museums. Loaned to the museum by Savannah resident and collector Herbert Brito, these works of art embody the tragedy and impact of JFK’s death on our nation. TELFAIR ARTY PARTY

19TH ANNUAL

A precursor to the 19 th Annual Telfair Art Fair, the Telfair Arty Party gives an exclusive preview of artists works to museum members, special guests and Arty Party patrons. With a Spanish theme this year, the “Arty Party is held in gorgeous Telfair Square, and we’ll enjoy musicians strolling among attendees, adding to our festive atmosphere.” says Art Fair Chair Kendall McCurry, “It’s a party not to be missed!”

TELFAIR ART FAIR

A two-day event, the 19 th Annual Telfair Art Fair will be hosting a wide array of artists and their works at Telfair Square. With open displays full of paintings, printmaking, digital media, sculptures, furniture, jewelry and more, this fair will delight the senses. Art Fair Chair Kendall McCurry states, “Because the Telfair Art Fair is the same weekend as the new Food and Wine Fest, as well as the Children’s Book Festival, it will be the perfect fall weekend for locals to plan to spend in downtown Savannah!” With more than 80 artists contributing this year, the Telfair hopes to encourage appreciation, awareness and inspiration of art for the Savannah public.

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Picnic in the Park RÉMY THURSTON | PHOTOGRAPHY BY JOHN ALEXANDER

B L A N K E T S O N T H E G R A S S , baskets full of food and smiles gleaming

with happiness promise to abound at this year’s Picnic in the Park. Beautiful Forsyth Park will once again serve as the backdrop to this memorable event on October 6. Years past have seen live music and the picnic spread contest. This year will be no different with the Savannah Philharmonic—under the baton of Peter Shannon—delighting the crowd starting at 7:15 p.m., and the tableauvivant-themed picnic spread contest taking place throughout the evening. Registration for the contest begins at 4 p.m., but picnickers are encouraged to arrive early in order to stake out prime blanket real estate. Director of Cultural Affairs for the City of Savannah, Eileen Baker offered music, theater, dance, film, photography, architecture, visual arts and literature as possible forms of art on which to base a picnic spread for the contest. “October is the National Arts and Humanities Month, so we thought it 38

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would be appropriate to celebrate the diversity of creative enterprises we have right here in Savannah,” Baker said. Parker’s will be a sponsor of the picnic this year, alongside the Savannah Board of Realtors, who is sponsoring the contest as well as judging it and dispensing an array of prizes to celebrate how creative Savannah can be with their picnic spreads. South magazine is a proud co-media sponsor with WSAV-TV. For the unfortunate picnic-lovers who will not be able to attend this year, WSAV will be live-streaming the excitement and providing real-time photo updates at WSAV.com and WSAV Mobile for the first time in the event’s history. “For us, being ‘On Your Side’ means more than just providing news and information; it means getting involved at the grassroots level to really connect with the community,” says Deb Thompson, General Manager and Vice President of WSAV-TV. “Picnic in the Park provides a great venue for this. Over the years our team has come up with many fun and creative ways to interact with the picnic participants and share the experience with our entire viewing area.” Plan ahead. There are no grills allowed in the park, and picnickers with tents and higher displays are asked to go to the park’s perimeters so as to not hinder the view of attendees who opted for blankets and folding chairs. Bring some defense against bugs, but overall—look forward to fun. “It’s fabulous. You’re joined by your friends, your neighbors and you will make friends,” Baker says. “It’s one of the largest attended outdoor cultural events that the City of Savannah hosts.” Last year about 9,000 people came out to enjoy the evening. savannahga.gov

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LIVE

Concours d’Elegance RÉMY THURSTON | PHOTOGRAPHY BY CHRISTINA MONTES

E X P E C T S AVA N N A H ’ S P U L S E to quicken as the smell of hot rubber fills

the air on the weekend of October 25 at the Hilton Head Island Motoring Festival and Concours d’Elegance host the Savannah Speed Classic. Racers from around the globe promise to thrill as they participate in a one-of-a-kind road race around Hutchinson Island and the Westin Savannah. Adrenaline junkies that aren’t happy just watching the event will also have the opportunity to hop in with a driver and take a tour at racing speeds around the track if they dare. Porches, Jaguars and BMWs will zip around the circuit at the nimble hands and feet of professional drivers with excited guests-turned-passengers along for the ride. Few other Lowcountry events offer such an intimate yet exhilarating experience. South magazine is a proud sponsor of the Savannah Speed Classic.

A quick trip—quicker for the aforementioned adrenaline junkies—to Hilton Head on the weekend of November 2 will take car aficionados straight into the motoring heart of the Concours d’Elegance and the Car Club Jamboree, which will feature Italian cars. Also this weekend: the Motoring Midway. This year’s theme will be “Life at the Beach,” so expect a laid-back atmosphere, surf-ready Volkswagen vans and island-style music. For a more refined flavor, there will also be a Gatsby exhibit featuring cars and their sweeping design lines from the Roaring ’20s. “It’s not just about the cars it’s about the lifestyle. We really play on having a broader-based appeal so that someone doesn’t need to be a gear-head to enjoy it,” says Carolyn Vanagel, President of the Hilton Head Island Motoring Festival and Concours d’Elegance. “People wear costumes from the period, for example. Or the exhibit “Life at the Beach" will have surfboards that were reflective of the time.” Collectors gather to show their prized vehicles that have been preserved impeccably and polished to the point that attendees will have no need for mirrors. “It really is one of those lifetime experiences where people will walk away and say, ‘Why didn’t I go before?’” Vanagel says, “It is actually like looking at pieces of art.” Individual tickets for the Savannah event range in cost from $15 to $125 while the Hilton Head event ranges from $30 to $80, with additional pricing for VIPs. October 13 is the cutoff date for advanced price tickets. Children under 12 get in free, and military service people are offered half-price entry. Arrange for group and corporate prices if you can, and bring your best oldschool driving goggles for effect. Hhimotoringfestival.com Where: Hutchinson Island Raceway When: Friday 10: a.m. to 3 p.m.; Saturday from 10 a.m. to 2 p.m. Cost: $5 Friday, $3 on Saturday. Tickets available through the Civic Center box office or at jrleaguesav.org • 912.790.1002

Junior League Thrift Sale BY RÉMY THURSTON | PHOTOGRAPHY BY CHRISTINA MONTES

Bargain hunters will rejoice on Friday, October 4, for the two-day, 66th Annual Junior League Thrift Sale. The Savannah Civic Center will be stacked, packed and practically bursting with clothing and household items ranging from furniture to jewelry. In the past there have even been hot-ticket items, like a riding lawnmower and a sailboat, so this year promises to have some hidden gems, figuratively— or maybe literally. It will pay to get there early to find out. “It’s amazing to see the rush of people come in at 10 a.m. on Friday morning,” said Leslie Dunn, Junior League Thrift Sale Chair. For those who don’t want to wait in line, the Thrift Sale Preview Party might just give them the sneak preview they crave. The ticket purchase for the party includes the opportunity to look through and purchase the sale’s offerings on Thursday, October 3, before the sale starts the

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next day. All items will be marked up 100 percent from the market price for the Preview Party. Proceeds will be added to the funds raised by the main event. “The money we make from our sale goes right back into funding our community projects for the year,” Dunn says. “The more money generated with our sale, the greater our impact on the community.” With the advantage of the Civic Center’s roof, Dunn encourages everyone to come out and participate, rain or shine, to shop and support the cause.

Where: Savannah Civic Center When: Friday 10: a.m. to 3 p.m.; Saturday from 10 a.m. to 2 p.m. Cost: $5 Friday, $3 on Saturday. Tickets available through the Civic Center box office or at jrleaguesav.org • 912.790.1002

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FILM CLIPS

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southern

fried films

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THEM, 'NO, I WENT TO FILMS'" - QU E NTI N TA R A NTI NO

From Oscar-winning films to box office hits, Hollywood's love affair with filming in the South is as epic as anything you'll see on the silver screen. —Augusta Statz

Iron Man 3 (2013) Most of the third installment was shot in Wilmington and Oak Island, North Carolina. Filming was originally set for Michigan, but North Carolina offer d a $20 million tax credit the studio couldn't refuse.

SpongeBob Square Pants 2 (2013) The gang from Bikini Bottom joins the ranks of films like CBGB, Savannah, Forrest Gump, Midnight in the Garden of Good and Evil and loads more that have been shot in Savannah.

WENT TO FILM SCHOOL, I TELL

The Hunger Games (2012) This box office smash that grossed over $408 million in the U.S. was filme entirely in North Carolina: in the mountains and in the cities and towns of Ashville, Charlotte. Concord, Hildebran and Shelby.

Charlie and the Chocolate Factory (2005) Most of this remake of the classic fil , directed by Tim Burton and starring Johnny Depp, was shot in England and Germany. But Buford, Georgia, served as the home of gum chewing Violet Beauregarde.

The Blind Side (2009) Set in Memphis, the film that saw Sandra Bullock's Oscar-winning role as Leigh Anne Tuohy was also partially film d at Agnes Scott College in Decatur, the Atlanta International School and the Westminster School in Atlanta. In preparation for the role of young Michael "Big Mike" Oher, actor Quinton Aaron trained with the Georgia Tech football team.

"WHEN PEOPLE ASK ME IF I

The Notebook (2004) This tear-jerker about lovers Allie and Noah put Nicholas Sparks on the movie map. It was filmed mostly in South Carolina: Boone Hall Plantation was the Hamilton’s beach house, the College of Charleston was Allie’s college, and the town of Mount Pleasant was transformed into Seabrook Village.

Dolphin Tale (2011) This inspiring film about a dolphin that must learn how to swim with a prosthetic tail afte being rescued by a young boy was filme in St. Petersburg, Tampa, Oldsmar and at the Clearwater Marine Aquarium.

Cold Mountain (2003) Parts of this sweeping love story set against the backdrop of the Civil War were shot in North Carolina and in South Carolina at the College of Charleston.

Dear John (2010) Set in South Carolina, this love story is about an Army soldier who falls in love while he is home on leave and is called back to war, putting the new relationship to the test. Filming took place in various beaches and cities in South Carolina, including Charleston, Edisto Island, and Sullivan’s Island.

Apollo 13 (1995) The Kennedy Space Center in Merritt Island was used as the launch site and backdrop for the Apollo's takeoff in the film.

T H I S WAY F O R MORE FILMS MADE IN THE SOUTH

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masters of the air

savannah's own 100th bomb group will receive the hollywood treatment at their upcoming runion

Tom Hanks and Steven Spielberg are producing a ten-part HBO mini-series illuminating Savannah’s own Mighty Eighth Air Force. Based on the book Masters of the Air: America’s Bomber Boys Who Fought the Air War Against Nazi Germany by Donald L. Miller, the mini series will cover the entire history of the 8th, but its primary subject group will be the 100t h bomb group section of the 8th Air Force. “They decided to focus on the 100t h Bomb-Group because of the

missions they went on and the role they played in the war,” says Victoria Mathews, Director of Marketing at the National Museum of the Mighty Eighth Air Force. Playtone Pictures will be present in Savannah to attend the 100t h Bomb-Group’s annual reunion in October, in order to conduct interviews with the veterans. The mini-series, so named Masters of the Air, is targeted for completion in 2015. For more information about the 100t h Bomb Group, visit mightyeighth.org. Located at 175 Bourne Ave Pooler, GA or call(912) 748-8888 -Christina Lamarre

PHOTOGRAPHS COURTESY OF THE MIGHTY EIGTH AIR FORCE MUSEUM

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FILM CLIPS READY FOR YOUR CLOSE-UP? SPONGEBOB SQUAREPANTS 2, FILMING IN SAVANNAH THIS OCTOBER AND NOVEMBER, COULD BE YOUR BIG BREAK.THE PRODUCTION NEEDS 1,500 FRESH FACES.

LI K E B E I NG TOLD W H AT TO D O." -SOFIA COPPOLA

extras! extras!

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"ACTI NG I S N ' T FOR M E . I DON ' T

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october | nov em ber 13

fifteen David Gray of Savannah Filmmakers, who helped cast extras for CBGB and Savannah, shares the deets: "We're going to need quite a few extras," he says. Register to be an extra at martysiucasting.com. -Kristen Smith

NUMBER OF YEARS THE SAVANNAH FILM FESTIVAL HAS BEEN BRINGING WORLD-CLASS CINEMA TO THE HOSTESS CITY

PHOTOGRAPH BY ANTHONY PADEREWSKI

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coffee talk

Join Professor Chaney in the lobby of the Marshall House at 8:00 every morning of the Savannah FilmFestival for Coffee Talk.

What started as an excuse to eat doughnuts and talk about movies has evolved into one of the most beloved traditions of the Savannah Film Festival. SCAD professor Michael Chaney meets with students and visiting filmmakers in the lobby of the Marshall House each morning for Krispy Kremes and Coffee Talk. “There’s usually a topic, so it’s not celebrity-focused," Chaney says. "It’s always about the topic and not about them, which makes them a little more open and free to discuss, a little more engaged. It’s an incredibly laid back, accessible opportunity for our students to get one-on-one with the visitors. And that’s why they’re here. They want to impart their knowledge and their wisdom. There’s a genuine sense of give and take.” —Kristen Smith

P H O T O G R A P H BY C H I N A FA G A N

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pi re of hy pn oth era py

t en in em re's p nah Savan

SOMETIMES YOUR WORDS JUST HYPNOTIZE ME

tells all.

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JEFF VRABEL P H O T O S B Y R YA N G I B S O N

HERE ARE TWO PROBLEMS with interviewing hypnotists: 1. You don’t believe them and 2. You do believe them, and you’re constantly on a heightened sense of manufactured alert wondering if they’re working magic on you that you don’t know about. You also, at all times, worry a little bit about turning into a chicken. ¶ But if you subscribe to the culturally common idea of hypnosis, if you’ve already begun thinking purple capes and handlebar mustaches and spinning discs adorned with cool spiral designs, you’re missing a few important subtleties. You’re also not thinking of Steve G. Jones.

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There are two kinds of hypnosis in this world: stage and clinical. Stage hy pnosis is when you are pulled onstage in Vegas and compelled to make animal noises for a bar full of Midwesterners. It’s done for entertainment, for you to look silly in public and purchase a DVD of it for some reason. Clinical hypnosis, meanwhile, is when you need to effect a positive change in your life, anything from smoking cessation to weight loss to toppling a fear of any thing—failure, self-doubt, commitment or even clowns. It’s not a show. It is, however, Jones’ livelihood and it’s a good livelihood. Steve G. Jones is, it is safe to say, Savannah’s pre-eminent celebrity hypnotherapist/reality-show contestant/self-made one-man empire of hypnotherapy. A board-certified clinical hypnotherapist, he’s been practicing since the 1980s and has written 25 books on hypnotherapy. He’s got an office in New York, an 48

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In Jones’ eyes, it’s a matter of investment and return: If you’re a Beverly Hills big-shot who needs to learn ho w to talk to President Ob ama or learn to effec tively convey the emotional turmoil of s omeone stranded on a d angerous alien planet, you probably have $25,000 bones to dr op. Besides, Jones figures that the time he spends with his fancypants clients is time he ’s not spending working on his primary businesses—the downloads, the audios and videos, the self-help initiatives available to the res t of us. office slated to open in California and an office in his Savannah home. He’s got a website with a vast and completely intimid at i ng w e a lt h of s el f-help c ont ent , soundtracks, programs, testimonials and Gold and Platinum levels of hypnosis. He is a member of the National Guild of Hypnotists, the American Board of Hypnotherapy and is president of the American Alliance of Hypnotists. He’s been featured on NBC, CBS, CNN and Fox News. He holds a bachelor’s degree in psychology from the University of Florida, a master’s in education from Armstrong Atlantic State University and a recent doctorate in education from Georgia Southern. He’s worked with

a roster of (unnamed, of course) celebrity clients who can afford a price tag that no amount of somnolence will prepare you for. A nd he works because, he says, a ll people fall on a scale of hypnotic susceptibility (“I don’t like that word,” Jones says. “I prefer suggestibility”). The most common measures are the Harvard Group Scale of Hypnotic Susceptibility and the Stanford Hypnotic Susceptibility Scales. They are, as you might guess, not an exact science. But everyone on Earth falls on that scale from 0-10. Everyone on Earth is a little bit suggestive, which is why a lot of people think of hypnosis in that Vegas way. That, says Jones, is okay with him.

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STEVE G. JONE WORKS WITH CELEBRITIES LIKE DANNY BONADUCE (LEFT) AND HAS BECOME A FAMILIAR FACE ON BRAVO'S MILLIONAIRE MATCHMAKER WITH PATTI STANGER.

“I used to be very opposed to the entertainment side,” he says, “But stage hypnosis can be strikingly shocking when someone sees their buddy next to them, or someone who doesn’t believe in ‘that hypnosis crap,’ start singing like Madonna. They may have never believed in it. I realized that [stage hypnotists] are using those tactics to show how powerful hypnosis is.” Which is good to keep in mind when you read this next part. LET’S GET THIS RIGHT out of the way: very few people can afford Steve Jones and not in person. A two-hour session with Steve Jones will set you back $25,000. Not $250, not $2,500—the one with the three zeroes. Due on arrival, sessions last two hours, success not guaranteed. “People look at that and say, ‘Who does he think he is?’” Jones admits. “It’s more than the average person is willing to pay or can pay. Sometimes they’ve read it wrong and they think it’s $2,500. That’s a big screening point.” But, Jones says, that price point is not a problem for many of his clients. In fact, he wants to set the record straight about it, which is good, since the only question I can think of to ask is, “Guh?” First, it naturally weeds people out. Second, it’s not like he’s dealing with anybody you know. “At this price level most of my clients are celebrities or the heads of production companies—people with so much money that it doesn’t matter to them. And everybody wins when they pull something off,” he says. Besides, in Jones’ eyes, it’s a matter of investment and return: If you’re a Beverly Hills big-shot who needs to learn how to talk to President Obama or learn to effectively convey the emotional turmoil of someone stranded on a dangerous alien planet, you probably have $25,000 bones to drop. Be-

sides, Jones figures that the time he spends with his fancypants clients is time he’s not spending working on his primary businesses—the downloads, the audios and videos, the self-help initiatives available to the rest of us. “Really when I charge $25,000 for two hours of my time, that’s a small amount considering what I could do with that time, the people I could reach,” Jones says. “With a one-on-one I can only help that person; otherwise I’m creating products that help a lot of people for a long time. So that’s why I set it at a premium—if they want to have me all to themselves, there should be a charge for that.” And, it should be noted, helping someone muster up the confidence to land a $10-million part in a movie about alien invaders is different than helping what non-actors do—something less sparkly but no less crucial, such as losing weight, quitting smoking or finding the confidence to rise above the gnawing daily challenges of life. Which is, after all, why he got into hypnotherapy in the first place. STEVE G. JONES CAME to hypnotherapy in military school, much like … well, much like no one—this is a really weird story. A self-described “bad kid” who never went to jail or juvenile detention but was

pointed in that general direction, Jones was a middling student until about the 9th grade, when he evolved into a terrible one. This he blames largely on a girl named Susie who sat next to him in algebra class. “I blame it on her,” he says, laughing. “At the end of the 9th g rade, the dea l the teacher told me, in front of the whole class, that I didn’t have to take the final exam because I got two Fs.” His failing grades were a characteristically adolescent match with problems at home. Between Jones’ declining interest in school and societal rules, a new stepmom on the scene and his father’s failing health, the family agreed it was best to get him out of the house “for the sake of all of us,” he says. They settled on military school, one of those threats you tend to hear about happening far more than you hear of anyone making good on them. “Kids, listen up!” Jones says now, laughing, “There are military schools!” Freed of his old school, and presumably Susie, Jones settled into the Riverside Military Academy in Gainesville, Georgia. But it was on leave one weekend, while he roamed the bookstore in a nearby town, that he came across a book called The Complete Guide To Hypnosis by Leslie Lecron. “It was any thing but complete—it was like 125 pages,” he says. “But I read it and started

Steve G. Jones char ges just $25,000 per session in any one of his three offices. For a taste of his medicine at a fraction of the cost, Jones's entire line of books, audio tracks and other self-help tools are available on his website at stevegjones.com. Catch him on the silver screen as himself in the upcoming flick Love Me As I Am.

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hypnotizing my roommates, getting them to do silly things, like scratch their noses whenever they heard the word ‘pepper’ or whatever.” In short, he subjected his roommates to the exact kind of behavior you picture when you think of lively barracks-trapped high school kids fooling around with a hypnosis book—which, as you have likely surmised, is not the sort of behavior one generally encounters at military school. “I would have students lined up to come into my bunk bed, lie down and get hypnotized,” he says. “It came to the school’s attention. There were demerits for all kinds of things—your shoes, your brass, your bed—but there was nothing for doing hypnosis, so they just left it alone.” Jones estimates the total time elapsed between buying the Lecron book and having a line outside his room of students

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looking to up their English grade or basketball skills was about a day. “I mean, you could get a book and have a line out your door tomorrow,” he says, not entirely convincingly. “People love hypnosis. You just have to hypnotize one person and have them tell some friends.” And he quickly moved on from hypnosis as a victimization tool— there are only so many things you can make someone do when they hear the word “pepper” without causing suspicion—and more for its societal benefits. “The smart kids wanted to study better, and the athletic kids wanted to run faster, that sort of thing. So all these years later it’s the same thing, except the smart kids I work with are at NASA and the athletes are the Dodgers,” says Jones. JONES SAYS AT ANY given time he has 30,000 students around the globe taking the edu-

cational programs offered on his website. He has 9,000 audio recordings, all of which he re-recorded in 2006 with professionalgrade equipment using SCAD students as engineers. He says his company’s smoking cessation program has a 98.3% success rate, though, he cautions, that’s an in-house number that counts only people who responded. “We track them six months and a year out,” he says. “But we don’t track beyond that. We don’t want them to think we’re stalking them.” Jones’ most popular programs right now are, not surprisingly, the ones that theoretically end in financial windfall. Jones seems comfortable with this entire way of thinking; you don’t, after all, go on Bravo’s The Millionaire Matchmaker if you’re reticent about discussing your finances. (Incidentally, the match wasn’t on. “Go on

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YouTube and watch the disaster unfold,” he says. “It wasn’t too good.”) He was talking recently to a friend in Los Angeles, a musician in need of about $500 to get music on a certain website. “And he was saying, ‘I don’t know where I’m gonna come up with that,’” Jones says. “And it struck me, this guy is talking about investing in his entire future, and $500 is too much. In that moment I felt disconnected, like, 'Oh, my goodness, I’m not even able to relate to that amount of money anymore.'” But that figure—or any figure—is missing the point, Jones says. The couple hundred dollars here or there, whether that figure rings to you as an impossible luxury, a manageable expense or a couple of bills in your pocket—the worth is the belief it creates in yourself. And if hypnotherapy has a permanent grounding, it’s the idea that positive change and real and permanent self-im-

provement can be achieved simply by harnessing the wild and chaotic and unmapped power of the mind. So, he figures, what’s four hundred bucks when it’s going to make your life pay off? I went back to ask Jones about a remark he made as to how any one of his 30,000 students could do what he does. What was it, I wondered, that set him apart, what took him from the path of the average hypnotherapist to a success story with two coastal offices, an island home and a recurring role on a TV show with the word millionaire in its title? “My grandpa on my dad’s side, I didn’t see him many times, but one thing that my dad told me he always said was to distinguish yourself from the crowd,” says Jones. “That’s always stuck with me. So when I was in L.A. in 2001 or so, I thought, ‘What can I do to distinguish myself? I consider myself to be

at a slightly higher level in the way I feel about myself, so how do I show that?’ So I got an office in Beverly Hills. If I had an office in some other part of L.A., it wouldn’t have had that cool sound—the 90210, the Roxbury Medical Building, with a bunch of plastic surgeons and me. I mean, I was the Tony Robbins story, I was living in a onebedroom apartment taking my 10-year-old Toyota Corolla to work, but I had a shirt and tie and a briefcase.” The second time was when he moved to Savannah. He was looking to refinance his house, a process that for some reason ended up costing $25,000. He had four days to find the money. “So we came up with a desperate plan: Put everything on sale for 50% off. And in three days we made about $60,000. And it kept going from there.” Twice when he needed to, he bet on himself. And effected a positive change.

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W S AV ' S N ATA L I E H E N D R I X O N H E R U N E X P E C T E D C A R E E R I N T H E M OV I E S .

THE SOUTHERN SCREEN NATALIE HENDRIX PHOTOGRAPHY BY ZOE CHRISTOU WELSH

Never in a million years did I think a small town Southern girl like me would ever have the opportunities I have in the entertainment industry. My First onscreen kissing scene was with Antonio Sabato, Jr. in Karate Rock with loads of cameras and crew around. (How my daughter got her hands on a copy of the film, I have no idea!) i cherish the memories and time spent with the late Robert Altman and how he referred to me as Miss Savannah and Miss Geraldo every time I saw him. I was blessed to have known him. In Major League III: Back to the Minors, I was chased out of the locker room with a baseball bat! I played the role of a newscaster in Forrest Gump and had to say, “A man named Forrest Gump from Greenbow, Alabama, stopping only to sleep, has been running across America.” Oddly enough, I didn’t find out why Forrest was running until I watched the movie at the theater. In Midnight of the Garden of Good and Evil, I played the role of a veteran local reporter who reported on the Jim Williams trial. When the crew brought me to the set for shooting, there he was: Eastwood, waiting for me in front of the Courthouse where I had to do a live report on the Jim Williams trial. Thank God I remembered all of my lines. Eastwood then had me adlib different reports. After that, he called me over, put his arm around me as we walked down the street away from the cameras. He asked me how I was feeling and wanted to know if I would be willing to do some random “man on the street” interviews. I answered, “Yes.” But all I could think about in that moment was “Oh, my gosh! I am walking down the street with Josey Wales and Dirty Harry. I hope someone is getting a picture of this!” While shooting Forces of Nature, I never messed up, even when they played a joke on me by having Ben Affleck walk into my shot trying to get my attention. The whole set was laughing hysterically. Affleck apologized and hugged me afterward saying, "I’m impressed. You are a real pro.” I feel that my honors have happened throughout the years, working with directors like Zemeckis, Altman and Eastwood and a slew of talented actors.

"Oh, my gosh! I am walking down the street with Josey Wales and Dirty Harry. I hope someon is getting a picture of this!"

H A I R BY J O E L M O O R E ( H E L L O G O R G E OU S S A L O N ) • M A K E U P BY K I S S I E N G O • WA R D R O B E BY CAC H È O G L ET H O R P E M A L L

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T H E L O C A L C R E W

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story by R H I A N N A V A N H E L T O N Producers: R H I A N N A V A N H E L T O N , NICK GANT & JONETTE PAGE Photographers: Z A C H G R A B E R & J A B B E R P I C S Photo Stylist: L I B B I E S U M M E R S Grip & Electric: Z A C H A R R I N G T O N , JOHN SPICOLA, CHRIS "DANGER" MENDRALA Camera: J A S O N O S T E R D A Y Gear and Locations: P R O V I D E D B Y M E D D I N S T U D I O S

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T H E S AVA N N A H F I L M M A K E R S W H O WO R K B E H I N D T H E C A M E R A R A R E LY G E T A C H A N C E T O S TA N D I N T H E S P O T L I G H T— U N T I L N OW. S O U T H M AG A Z I N E B R I N G S L O C A L CREW MEMBERS IN FRONT OF THE LENS TO SHARE T H E I N S A N D O U T S O F M OV I E M A K I N G I N T H E S O U T H .

from the punk rock biopic CBGB to the hit TV show Royal Pains, the Hostess City rolled out the welcome mat in 2013 for an impressive roster of Hollywood heavy hitters, thanks in no small part to Georgia’s competitive tax incentives. ¶ There can be more than a hundred people working on a film set in various positions at any one time. Savannah's film community can populate the multifaceted crew needs of a production almost entirely with talented film personnel who choose to call Savannah home. ¶ When they’re not working in town, this world-class crew of film professionals travels all around the country working on television shows, commercials and major motion pictures. ¶ Ladies and gentlemen, in their own words, Savannah’s local film crew on what they do and why they love living and working here.

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T H E

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A S

S T A N T A D D E P A R T M E N T

name Christopher “Danger” Mendrala role: Production Assistant job description: It would be a fool’s errand to try to tell you what the job of a production assistant entails, although errands are involved. The main thing is you have to be ready, willing and eager to assist anyone with whatever is needed, and you need to do it fast and you need to be thorough. It helps if you can have things ready before the people realize they need the things you have. Also, coffee. Lots of coffee.

why i love my job: The variety of hats I wear on any given project. why savannah: It’s where I’m from! And I like it here. I remember skipping class in high school and sneaking onto the sets of The Legend of Bagger Vance and The General’s Daughter and thinking how cool it would be to work on movies. current project: SpongeBob SquarePants 2

credits: X-Men First Class, CBGB, The Four Senses, Royal Pains, Endless Love, The Last Song, Parental Guidance, The Conspirator, Big Momma’s Like Father Like Son, Clean House and Paula Dean. proudest on-set moment: Getting to drive a boat around the ocean shooting B-roll of a shrimp boat for a cooking show. It was rainy and rough, but it was awesome.

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Name: Danielle Netzinger Role: AD (Assistant Director) Job Description: Planning the shooting schedule and working with various departments and groups to make sure that everything is on schedule and not going over budget. Why I love my job: I love logistics, and AD work is logistics at its finest. Why Savannah: My family is in Savannah, and I try to work here as much as possible. Savannah has a creative energy surrounding it, and that is what keeps me here. I’m drawn to the energy. Credits: The Four Senses, Breaking at the Edge, Once Upon a Time, Disney Jr. Live commercial. Producing my first film, The Trails. I’ve also started a production company with Chris Soucy. Proudest On-Set Moment: The parents and teachers of the kids on the LA set of The Lost Medallion told me that I was the greatest 2nd AD they have ever worked with.

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T H E

C A M E R A

T E A M

job description: The DP is responsible for interpreting the script and vision of the director into moving images, including everything from lighting and framing, to camera movement. why i love my job: I’ve always had a passion for creating images, and if I have an opportunity to do that on a job, then I’m fulfil ed. why savannah: I enjoy the sense of c ommunity here in S avannah. The local crew members are the most diligent, loyal, and talented of any I’ve worked with. credits: The Four Senses, Abraham Lincoln vs. Zombies, and Royal Pains.

job description: Keeping the camera in good working order, focusing the camera and managing the camera department. why i love my job : Collaborating with people to make art and beautiful images. I love working as a t eam. why savannah: The strong film aking community. I c an work locally as a pr ofessional camera assistant, but I can also create my own content with this wonderful group of film akers who support each other in artistic, individual endeavors. credits: CBGB, Royal Pains, Savannah, The Four Senses, Breaking at the Edge, Killing Winston Jones, Abraham Lincoln vs. Zombies, and The Vampire Diaries, Target commercial featuring Janelle Monae.

job description: I work to facilitate the director’s dream through the use of light and camera while working alongside the entire crew. and Camera Operator why i love my job: The camaraderie on a film set. why savannah: Savannah has provided me with a lot of opportunities. I have been working with the Deen family since 2001. The experience of working with Paula Deen has taken me a long way in the food world. current project: Extra Virgin with Debi Mazar on the Cooking Channel and Pati’s Mexican Table. proudest on-set moment: Every single day I’m able to walk on a set and do what I do.

name: Jason Osterday role: DIT (Digital Information Technician) and AC job description: The on-set footage manager—I back up footage, apply color correction, sync audio for the editor. why i love my job: It’s a great mixture of the on-set experience—getting to work with cameras and computers while still having a creative approach to the actual movie by collaborating with the DP. why savannah: The people. It’s a tightly knit group. credits: DIT on Savannah and Breaking at the Edge, 2nd AC on CBGB, 1st AC on Royal Pains and Killing Winston Jones.

F I L M L I N G O Gary Coleman—a short stand that holds a light or grip gear .

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T H E STAT E of F I L M

S AVA N N A H F I L M C O M M I S S I O N E R

JAY SELF

S A V A N N A H ’ S F I L M Commis-

sioner, Jay Self, says that more production companies are interested in bringing their projects to Savannah than ever before. "The first thing producers do when considering a location is to identify their peers who have worked here recently and ask, ‘How was Savannah?’" he says. "Sending a producer home with a positive view of our area is the best marketing we can do." Self says our track record has been stellar so far in that regard. With an eye on the future, he believes the growth of the Savannah film industry will depend on its sustainable infrastructure. "We have very talented people here who have the capacity to take an 58

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idea, turn it into a product, take it to market and make money," Self says. "The process of building infrastructure requires investment. Local capital for these types of projects is a needed catalyst." Stunning backdrops and pending infrastructure aside, Savannah's greatest resource remains our people. "There is a mix here of people who have been brought up in the digital era and understand how digital filmmaking works. When you combine that with another group of locals who have been working on films here for decades, the combination of the two is a very positive thing in our community, and it isn’t that way other places. It creates a synergy that outside producers notice." —Rhianna Van Helton

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G & E (G R

P & E L E C T R

C S)

FILM LINGO Back to One—an actor goes to his or her mar k at the beginning of the scene. name: Zach Arrington role: Grip job description:

A grip is someone who is in charge of the maintenance and adjustment of equipment on set. We support all departments with the gear we carry, from the camera team to the art department. Grips are in charge of the safety of the crew. We fly set walls, prop up furniture, and move or maneuver everything on set. We’re the spare hands. credits: CBGB, Royal Pains, The Four Senses, Breaking at the Edge, Killing Winston Jones

current project: TV show Reckless

why savannah:

I was taught in this community, my role models live here, and I feel like I’m a part of a tight-knit group of film akers. I like to be loyal to the people who brought me up in this industry.

job description: Lighting up the set. why i love my job: I have always been fascinated with lights. I even have a funky lamp collection at home. why savannah: I have a great job teaching at SCAD. Plus, I’ve always wanted to live on the coast. credits: CBGB, Royal Pains, PGA Golf and Disney Jr. Live favorite on-set moment: On the sidelines of Monday Night Football, filming he Packers.

Name: Joe Page Role: Gaffer Job Description: The gaffer is the cinematographer’s right-hand man who is in charge of the technical planning and execution of lighting each scene. Proudest On-Set Moment: Working side-byside with ASC cinematographer Tom Stern on The Hunger Games and chatting with him on how he gaffed The Goonies in 1985. Favorite Film Lingo: Out of all the eccentric lingo in filmmaking, my two favorite words are still Thank You. Credits: Sacrament, CBGB, Breaking at the Edge and Killing Winston Jones. Why Savannah: After living here for twelve years, I’ve noticed that the beauty of its people and architecture is hard to find anywhere else. And trust me, I’ve been looking.

F I L M L I N G O Lock it up!—to secure the perimeter of a set fr om outside traffic.

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D E P A R T M E N T name: Paige Matthews role: Art Department Coordinator/On-Set Dresser job description: I am an art department junky for a living. I do everything from set dressing and props to art coordinating. As an art coordinator, I am in charge of the art department’s office needs. This includes setting up the office before the production designer is there, as well as handling budgeting, clearances, check requests and purchase orders for the department. The art coordinator works next to the art director and communicates with the production office to make sure the art department is getting what it needs. why i love my job: I love my job because the success of a production is a collaborative effort.

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A R T

There is a moment on set when all the departments are standing around video village concentrating on completely different components of the frame, and that’s the moment I realize, "Heck, yeah, we’re making a movie!" Right then is when I feel lucky to be in my field. why savannah? I originally came to Savannah because of SCAD. I was looking for an environment in which I could be creative and thrive. Savannah ended up offering me more than I expected. The architecture and locals have extraordinary backgrounds and amazing stories to tell. The simple experience of sitting on any bench in Savannah is inspiring, which is also why productions enjoy bringing their films o Savannah.

current project: SpongeBob SquarePants 2 credits: Royal Pains, When the Bough Breaks, Savannah, CBGB, The Four Senses, Paula's Best Dishes, Home for Dinner, Abraham Lincoln vs. Zombies, Untouched proudest on-set moment: My proudest set moment has to have been on the second show I worked on. I was an on-set dresser. They needed someone to squeeze into the elevator they were filming in o do a special effect with the doors. I was the only person able to hide in the space and spent two hours cramped in the elevator, but that showed I was a team player and started a series of events that allowed me to gain the trust of the assistant director and crew.

F I L M L I N G O Dingle—a term that has t o do with a lighting e ffect with shadows.

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S E T

M E D

D E P A

name: Thomas Roberts role: Set Medic job desription: Paramedic why i love my job : I’m helping people when they are

sick or injured. I hate seeing people when they’re at their worst, and I take great pride when I can help them on their way back to being healthy again. why savannah: I was born and raised here and have a large family that all live in the area. Savannah is and always will be home. credits: Sacrament, Royal Pains, CBGB, The Four Senses, Savannah, The Conspirator, The Last Song current project: SpongeBob SquarePants 2 proudest onset moment: I had a transportation guy crush his hand at the same time that a background actor had a siezure and a principal actor sprained his ankle. I was able to handle all of it without an incident!

L R O T C M A E T N I

O N S

name: Laura Bryant role: Locations Manager job description: The liaison between the property owners, the community and the production company. Communication is the key to Locations Management. why savannah: It’s where I grew up, and I feel like I have the city’s interest at heart. I take pride in being able to go

back into 90 percent of the properties I’ve shot in the past and they will welcome me during another project. credits: Lincoln, Savannah, The General’s Daughter, Midnight in the Garden of Good and Evil, Now and Then, Forrest Gump. proudest on-set moment: When they call crew call and everything is in place on my end.

F I L M L I N G O Ten One— a polit e way to say someone is using the r estroom

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S O U N D D E P A R T M E N T

name: Whitney Ince role: Sound Mixer job description: As a sound mixer, I am the head of the sound department and responsible for recording all audio that happens on location. why i love my job: Every day is different, even though I’m doing the same thing. Every job presents its own special challenges. why savannah: I love the history, the culture and the weather. There’s nothing I don’t like about Savannah. current project: You Live in What? on HGTV. credits: Savannah, Killing Winston Jones, Breaking at the Edge, Sacrament favorite set lingo: I fi d the fact that we call the crew restroom trailer "the honey wagon" amusing.

C R A F T name: Scott Johnson role: Boom Operator

What is a boom? A boom is a long, extendable stick that you put a microphone on so you can dangle the mic above the camera frame to record an actor’s dialogue. Why I Love My Job: The diverse situations you fi d yourself in day-to-day on set. Why Savannah: Savannah has the amenities of a lar ger city without all the downsides. And I love living on the coast. Current project: MTV’s True Life Proudest On-Set Moment: Working with Richard Dreyfuss on the set of Killing Winston 62

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S E R V I C E

name: Jonette Page role: Key Craft S rvice the difference between craft service and catering: I provide the onset "happy energy" snacks and beverages that keep the crew going until they get their lunch or dinner break. Catering provides full meals. what i love about my job: Being able to provide a sense of being at home. It’s amazing the happiness that a mini Snickers bar can bring. To be a great Craft S rvice person, you have to care for the crew beyond keeping them hydrated or taking out their garbage. You need to be someone who can provide a stress-free break from long, tedious, hot hours on set by telling a really good joke over a much needed cup of coffee. proudest on-set moment: Making a sandwich for Richard Dreyfuss on the set of Killing Winston Jones and him signing the door of my fi st Craft S rvice trailer. past film credits: Killing Winston Jones, Enchanted Amore, CBGB, Breaking at the Edge why savannah: I have left a ew times, but the local crew brings me back because of their work ethic and love of what they do.

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T H E

P R O D U C E R

N I C K G A N T PAY S I T F O R WA R D , O N E R E L AT I O N S H I P AT A T I M E

✱

THE MEDDIN METHOD ON T H E OU T S I DE , M E DDI N S T U DIO S is just another one-story brick building. But inside, there’s state-of-the-art equipment, sound stages and even viewing rooms to show off your latest production to clients. That’s right, your production. "You could come in here with a laptop and make a movie, or a TV show or a commercial. And you can come and go whenever you want," explains a barefoot Nick Gant, the founder and creative director of Meddin Studios. "We’re behind the scenes, but the people that we support acknowledge that credibility. Whether it’s a feature film like CBGB or investments in films like Savannah and Cracker Jack, they’re their movies. We’re the local producers who help them insert themselves in this community.” Gant, who studied broadcast design at SCAD before life and his career led him down a non-artistic path, took an early retirement from Gulfstream to work in the ever-changing film industry. His vision for Meddin's functionality is simple: you’re only as good as the team you work with. That vision is evident in the studio, from the equipment available for use to the plush viewing rooms to the freelancers in residence, including an app builder, an editor and a broadcast designer. Gant is most proud of the relationships he's built in the community. “It really just becomes about relationships. This is a high-risk business, and you go to people you can trust,” he explains. “I think what we need to do as a community is find our niche and take advantage of it. We’re doing four and five projects on a large scale and probably 125 on a small scale a year, and that forces people to move here. It drives awareness, and it raises the

bar on local production.”

to see e trailerth r meddin's fo lm cbgb, gofi to southmagaz ine .com

“We’re behind the scenes, but the people that we support acknowledge that credibility."

—Gen Fuller

F I L M L I N G O Lock it up!—to secure the perimeter of a set fr om outside traffic.

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SAVA N NA H O N F I L M

P S YC H O T R O N I C I N S AVA N N A H

A RARE JIM T H E R E A R E C E R TA I N G E N R E - S P E C I F I C “B” movie masterpieces that fell through the cracks of distribution. Relics of a bygone studio system, these films have since transformed into myth, leaving behind only trace remains of old photographs or the odd newspaper review as proof of their ever being made. Enter Jim Reed, a Savannah man who tracks down these films of lore. Once he finds them, he screens the lost copies of cult classics for his Psychotronic Film Society, providing a front row seat for Savannahians to view the best shows in town that we never knew existed. The Psychotronic Film Society is a non-profit organization that’s more a service than anything, open to anyone willing to buy a ticket. The main focus for the Society is not to show just “weird” films. That kind of cultish attitude is a common misperception that bothers him. As long as a film is a good example of its genre and able to educate in some facet, as well as to entertain, he’ll screen it regardless of its rarity. Surprisingly, it’s not about the chase for lost relics of cinephilia that interests Reed the most. ”I don’t necessarily personally love or even really like all the movies I show,” he says. “I’m trying to provide a service to give people a chance to see a film in a group setting and also give those people, who maybe know nothing about that genre, an opportunity to give one of these films a chance.” This fall, the PFS has a jam-packed schedule of screenings at the Sentient Bean, including horror or suspense films each Wednesday in October with a possible “mystery” screening on the Friday before Halloween. In 2014, Reed hopes to take the show on the road and do a southeastern circuit of five or six cities. To view the fall schedule, visit psychotronicfilmsavannah.org. —Rhianna Van Helton

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THE UN-STUDIO

“WE COME in PEACE” “ W H AT ’ S W RONG W IT H GEORGI A? ”

asks Manu Kumaran, Chairman and CFO of Medient Studios, who recently broke ground on a studio complex in Effingham County. “Everyone keeps behaving as if there are people with white gowns roaming around with blades trying to kill everybody. I’ve been treated very well here.” Still, there has been a bit of an adjustment for Kumaran and his team, who were formerly based in Los Angeles. “Practically all of us have lived in large, urban areas our entire life, so this is kind of a shift,” he says. The ceremonial groundbreaking for Kumaran’s $90 million complex took place in August, and construction on the site is expected to begin in November. Although the event was noteworthy, Kumaran has yet to feel a sense of accomplishment. “I’ll feel

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rewarded when it gets done,” he says. Kumaran’s overarching goal is to change the way that movies are made. “This is about using the latest developments in technology around the world to make the [filmmaking] process efficient," he explains. "Everybody has got to go and really unlearn what they’ve learned in all these years of filmmaking and get used to a new paradigm where we are able to use machines more productively.” His work with Medient is something of a cinematic rebellion. “Six companies have ruled this business for 120 years,” Kumaran opines. “It’s time to change that. It can be done anywhere—you don’t have to go to LA to do something. It’s important to build this thing; it’s important for this construction to be completed. Then I’ll feel something for sure.” —Kristen Smith

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SAVA N NA H O N F I L M

W R ITE R/DIR ECTOR JA M E S K ICK LIGHTE R I S

CALLING THE SHOTS “Film’s not just about what we put on the s creen,” says the conscientious filmmaker. “It’s about the catering, the hotels, the transportation; it’s about logistics. It’s about all of the smaller thing s that become much bigger things. I feel like anytime I c an shoot something here, that is a w ay for me to give b ack to the c ommunities that I love.”

GEORGIA

native James Kicklighter is a lot like the boy next door. Smart and well-spoken, he is close with his family, loves spending time with friends and has a tremendous work ethic. His work just happens to be as a globe-trotting writer and director. Kicklighter’s current project is a feature film about famed Georgia Southern coach Erk Russell, slated for national release in late 2014. “We want to make sure it’s done right,” says Kicklighter, a GSU alum. “One of my old professors told me, ‘James, you know that professors can modify grades for up to seven years after one graduates.’ If I don’t get it exactly right, I’m probably not going to have a college diploma anymore!”

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He’ll get it right. At 25, Kicklighter’s career has taken him around the world. He started his production company at age 16 and has made movies in places as far-flung as India and Italy. Although he splits his time between Los Angeles and Savannah, Kicklighter's favorite location is the great state of Georgia. “Film’s not just about what we put on the screen,” says the conscientious filmmaker. “It’s about the catering, the hotels, the transportation; it’s about logistics. It’s about all of the smaller things that become much bigger things. I feel like anytime I can shoot something here, that is a way for me to give back to the communities that I love.” See Kicklighter's work at jameskicklighter.com. —Kristen Smith

PHOTOGRAPH BY JON THORPE

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T Y TA N C R E AT E S A N AWA R D -W I N N I N G TRIBUTE TO UNSUNG HEROES

WALK THE LINE Tybee Island-based Tytan Creates is making waves on the documentary film circuit. Their latest project, Storm Soldiers, was an official selection at the Southern Utah International Documentary Film Festival, where it picked up a Best of Fest Award. It was also selected for the Louisville Film Festival where it will be screened in October. Executive producer and Tytan CEO Brad Kremer and director Jim Stone were inspired to make the film after attending the International Lineman's Rodeo and Expo with a client. "The character and integrity they had—these guys were real American heroes," says Stone. "Their family and support was incredible. The brotherhood they shared was incredible." The 61-minute documentary follows the linemen who are stationed around the country, from the Texas desert to farm country in the Midwest to areas in the northeast devastated by hurricanes Irene and Sandy—even Savannahbased crews were profiled. "We want to give them credit," Stone says. Next up for Tytan, a weekly television series called Fishing with Dixie that will premiere in November. For more on Storm Soldiers, visit stormsoldiersmovie.com. —Lindsey Grovenstein and Kristen Smith

“Thank God I remembered all of my lines.”

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✱

JEFF VRABLE H

photography by

see more phot and exclos ive video us om our shoofr t with jaimie at southmag azine .com

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Photographer's Assistant: Yazhmine Campos Videographer: Eric Gea Makeup: Jessica Vaugn Hair: Nelson Chan Wardrobe Styling: Francis and Pereira

DA N N Y G R I F F I N

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J A I M I E

A L E X A N D E R

GODDESS

WAR

SOUTH CAROLINA NATIVE JAIMIE ALEXANDER IS POISED FOR SUPERSTARDOM. HER LATEST FILM, THOR: THE DARK WORLD, OPENS NOVEMBER 9. SHE TALKS EXCLUSIVELY TO SOUTH ABOUT HER CAREER, INCLUDING HER WORK ON THE FILM SAVANNAH. october | nov em ber 1 3

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BCBG sweater Earrings by Ocnarf Sairutsa Rings by Bare

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I F Y O U C O M E A C R O S S actress Jaimie Alexander on the movie or TV

screen, chances are good she’s winning in a fight. The Greenville, South Carolina, native appears as the warrior-goddess Sif in the first Thor movie and sequel, Thor: The Dark World, due in November. (That would be her in the trailer battling stone-monsters alongside Chris Hemsworth and holding a sword to the throat of Tom Hiddleston’s evil, awesome demigod, Loki.) This past January she starred with former politician Arnold Schwarzenegger in the throwback action film, The Last Stand. She appeared for two seasons on the cult ABC sci-fi series Kyle XY with cool superhuman powers. For the first Thor movie she even got an extreme close-up teaser poster of her face, overlaid with the text “THE GODDESS OF WAR.” And sometimes she gets involved in sword accidents. “I love doing the stunts, but they can be dangerous, like when I accidentally hit someone in the face with a sword,” she says. “Luckily he had a lot of padding, so it didn’t hurt that badly.” We’ll pause here to let you think about the last time you came home from work after hitting someone in the face with a sword, just not that badly. But when she’s not immersing herself in roles in which there can be different levels of giant sharp blade-related injuries, Alexander has a quiet side (or so she says, anyway; we’re really not quite sure with that whole “that badly” business). That side was on period-piece display in the true-life drama Savannah, directed by Annette Haywood-Carter and released in August. Shot locally back in 2011, the film is the turn-of-the-century story of Ward Allen (Jim Caviezel), a local character who eschews the Old Ways for a simple Walden life of solitude, racial tolerance, hunting and romancing a traditional high-society maiden played by ➽ CONTINUED ON PAGE 191

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Button Down by Tommy Hilfiger Corset Top by Dolce and Gabbana Shorts by Christian Cota Jewelry by Carbon and Hyde Opposite Page: T Shirt by Alexander Wang Jacket by BCBG Max Azria Leather Pants by Michelle Mason Jewelry by Vita Fede

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| MAKEUP AMBER FOGELSTROM

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| MAKEUP AMBER FOGELSTROM

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“IT FELT LIKE SITTING DOWN TO DINNER AT MY MOM’S HOUSE,” SHE SAYS OF MRS. WILKES DINING ROOM. “THERE WERE ALSO A LOT OF QUAINT CAFES THAT I WOULD GO TO. I REALLY ENJOYED MY TIME IN SAVANNAH.”

Overalls by Current Elliott Top by Corey Jewelry by Carbon and Hyde

Alexander. The film did not afford any confrontations with nefarious galactic demigods, but, she says, she did get to wield a shotgun, “so naturally I fit right in there.” The shoot wasn’t long, but it enabled the onetime Carolina girl to get out and explore town, take in the scenery, hit up Mrs. Wilkes’. “It felt like sitting down to dinner at my mom’s house,” she says. “There were also a lot of quaint cafes that I would go to. I really enjoyed my time in Savannah.” Alexander comes by her action background honestly. Born in upstate Greenville, South Carolina, she relocated to Texas at age 4 with her family, including four—count them, four— brothers. Life, as you might imagine, was lively in the house, even for a future goddess of war. “[Action movies] just feel so natural to me,” she says. “I think growing up with four brothers — and starting my high school wrestling team — drew me to action movies in the first place. I’m really into martial arts and choreographed combat. It’s very physical and fun to do.” She left Texas for L.A. and knocked around in indie films and TV appearances before landing the role of the superhuman Jessi on Kyle, which she followed with spots on CSI: Miami, Bones and Nurse Jackie. But it was Thor that brought her into both a film franchise with a pretty decent-looking financial outlook and the curious world of full-blown comic-book fandom, packed with dedicated, good-natured passionate individuals who, if you jack around with their beloved source material, will tear your throat out at conventions or at least give you really super-lousy word of mouth online, a fact that isn’t lost on Alexander. “The hardest part is being true to the character, and really embodying [this] character that all the fans have come to love,” she says. Alexander (and the Internet) say the darker (obviously) sequel explores the Thor-Sif relationship more than the first film. (In the comic books they’re pretty smoochy.) Back on Earth, Alexander has spent the past few weeks in London shooting London Fields with Billy Bob Thornton, Amber Heard, Theo James and Jim Sturgess. But her next few months will be a storm of Thor-related activity and promotions, which brings us to the only downside of the superhero movie: They don’t let you keep the swords. “I have a Nerf version of one, though!” she says. Which is good, as those don’t hurt that badly.

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MEET

C H A R A C T E R S

South ’s greatest chefs show us how it’s done

restaurant royalty: Ansley Williams & Ele Tran

savannah’s new oyster cult

C O M M U N I T Y

WILLIAMS KNIFE C O. KRISTEN SMITH

Former investment banker Chris Williams turned knifemaking—a lifelong hobby—into his full-time job when he launched the Charlestonbased Williams Knife Co. in 2010. The leap of faith paid off. “The demand for my product has been overwhelming,” he says. Best known for the Edisto oyster knife, Williams has worked with Charleston chefs like Sean Brock of Husk and Graham Dailey of Peninsula Grill to develop a line of kitchen cutlery. Each of the one-of-a-kind knives that come out of Williams’ shop has one thing in common. “These knives are tools first,” he says. “And then, if you can call them art, art second. Making them pretty is the easy part. Making them functional is the hard part.” ➼ Shop wi lliams knife.c o m.

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PHOTOGR A PH Y COU RTE SY OF W IL LI A MS K N IFE CO.

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LIVE

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S TA R S O F T H E S O U T H

meet

sou th’s fir st a n n ua l

GREATEST CHEFS CONTEST

Nearly 50,000 votes were cast by our readers, and the results are in. South’s Greatest Chefs— photographed with their favorite ingredients— got our stomachs rumbling! GEN FULLER • PHOTOGRAPHY BY JONATHON THORPE

CHEF DARIN SEHNERT 700 Kit chen Co oking Scho ol chefd ari n.c om

as the director of the 700 Kitchen

Cooking School, Chef Darin Sehnert believes in learning the basics. Previously an instructor for the Disney Institute, Sehnert has been in Savannah since the Mansion on Forsyth Park opened in 2005. “my philosophy in cooking I call ‘cooking between the lines,’” Chef Sehnert says. “Meaning that a recipe is black and white, but cooking is everything in between. My whole emphasis is on understanding ingredients and techniques.”

A RECIPE IS BLACK AND WHITE, BUT COOKING IS EVERYTHING IN BETWEEN.

why all the eggs? “i love eggs because of the possibilities of what you can do with an egg—whether it be the whole egg, the yoke or the white. It just opens you up to a huge array of versatility and creativity.”

Visit southsgreatest.com to view our current contest and cast your vote 80

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attend ef darin’s coch ing school ok at 700 drayto mansion n forsythpaon rk .com

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S TA R S O F T H E S O U T H

meet

CHEF PATRICK GILPIN blue turtle bistro blueturtlesavannah.com

Before he set up shop at the Blue Turtle Bistro,

self-taught chef Patrick Gilpin backpacked around Italy, learning to cook in local restaurants. His eclectic cooking style focuses on Southern American food while highlighting farm-to-table produce, meat and fish, like the Georgia red snapper. “being self-taught, it’s natural to think that you have a disadvantage, but I’ve realized that I was paid to learn,” Chef Gilpin says. “I was lucky enough to start in fine dining and to learn under some of the best chefs. If there was someone that I could say I learned the most from, it would be Chef Christopher DiNello of Alligator Soul.”

CHEF KIRK BLAINE driftaway café driftawaycafe.com

chef kirk blaine started out at the DriftAway Café

as a dishwasher when he was 15. Today, he prepares meals with some of the freshest fish and off-thewall ingredients he can find, putting it all together in a fun, elegant package while still keeping it casual. So where does he get his inspiration? “my wife is an amazing home cook,” Chef Blaine says. “I take dishes that other people prepare for me in their home and try to recreate them to feed the restaurant’s volume. A lot of what ends up on my specials’ sheet my wife makes at home.” 82

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WES CROSBY home chef

nominated by his girlfriend, Heather, Crosby does

the majority of the cooking at home. Heavily influenced by his southern Mississippi and Louisiana upbringing, Crosby loves cooking with peppers. “they really spice things up, making them bolder than what they actually are,” Crosby says. “I like to up-do what I’ve already done.” a former furniture design professor at SCAD, Crosby looks at cooking as a creative endeavor, figuring out the right combination of ingredients to achieve the result he wants for each meal. “let me try it, let me do it. If it doesn’t work out, I’ll learn by experience and try again.”

RENEE VARSANE private chef

when she’s not busy as the event coordinator for The Chatham Club, Renee Varsane can be found cooking at The Forsyth Park Inn and catering private parties. Her homestyle cooking, steeped with Italian classics, is sure to bring a sense of home and comfort to any affair. “i learned how to cook with my grandmother, Julia DiDonato, and my mother, Arlene Varsane, and continued cooking throughout my childhood,” Varsane says. “Cooking is my passion, and my goal is to open an Italian market in Savannah with to-go food along with olives and cheese and wine.” varsane believes that the best way to get better at cooking is to cook as much as possible. “have your friends over and cook for them. They’ll be your best—and worst—critics.”

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S TA R S O F T H E S O U T H

CHEF JEAN VENDEVILLE culi nar y an d bak ing depar tment head, Savan nah Technical colle ge savan nahte ch.edu

september marks 50 years in the busi-

ness for Chef Jean Vendeville, a pastry chef by trade who apprenticed in France. Chef Vendeville, the department chair at Savannah Tech’s Culinary Institute, designed the curriculum for the baking program. “making bread in the past was not my favorite, but I have always been proud of the bread I made,” Chef Vendeville says. “Because it was not my specialty, I started to work harder on it.” vendeville believes you should never cut corners when cooking, which is why he’s taught students how to mill their own grain. “we are making bread some of the students have never had before. I hope to someday sell to the public. What would we do with 30 loaves of bread?”

South’s Greatest Perc

With the launch of a re-vamped website, a new retailer relationship with Whole Foods and a new, larger home behind Southern Pine, Perc owner and roaster Phillip Brown is keeping busy. Brown, who’s held every job from barista to roaster, has been in the coffee business for 19 years, and for him it isn’t just about coffee—it’s about doing the best he possibly can every time, and trying to do it better than the last time. “I feel a lot of owner-

I HAVE ALWAYS BEEN PROUD OF THE BREAD I MADE. BECAUSE IT WAS NOT MY SPECIALTY, I STARTED TO WORK HARDER ON IT.

ship, and I think it’s a really intimate thing that another small business is willing to sell our coffee,” says Brown. “I understand what it means to own a small business, and you’re really protective of what you do and don’t do. We take it really seriously, and I’m honored, so we want to make sure we’re doing it right.” In 2010, Brown was looking for his fi st account in Savannah. Today he has over 70 wholesale accounts, and Perc is served and sold in more than 40 local restaurants

and cafes, including Foxy Loxy Café, Leoci’s Trattoria, Rum Runner’s Bakery and even the Jepson Museum of the Arts. “We looked at a lot of places – Asheville, Nashville, Augusta – really Savannah spoke to me more than any other place. There wasn’t an established company doing coffee the way I wanted to do it,” explains Brown on choosing Savannah to start Perc. “Savannah has a lot of people who understand what great wine is, what great food is,

but they weren’t serving great coffee. It’s really fun to talk to chefs about fl vor profi es; they totally get it, so that’s where I started.” So what’s next for Perc? “We want to continue to grow in a controlled and measured fashion. In the next year we’re branching out to e-commerce, but I also want to focus on quality control with our current retailers. I’m really excited about the future. There are a lot of cool things left o do in Savannah and beyond.”

Visit southsgreatest.com to view our current contest and cast your vote 84

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read about chef jean and savannah tech’s pastry sales at on page 136

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“The hard work and loyalty of our employees are the reasons for our longevity.”

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see more of ansley and his live oak restaurant group partners at south magazine .com

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RESTAURANT ROYALTY

meet

Two champions of culinary distinction have helped shape Savannah’s restaurant scene S H AW N D R A R U S S E L L • P H O T O G R A P H Y BY J O N AT H A N T H O R P E

MANY PEOPLE HAVE UTTERED THE WORDS “We should open a res taurant/bar” at one time during epic conversations with family or friends . Sometimes this desire is fle ting when the real ity of how much work it is to o wn an eatery hits home. Other times , this statement leads to res taurant empires being built, as in the case of Ansley Williams, Ray Clark, and Stan Strickland’s double-digit-strong Live Oak Restaurant group or Ele and Sean Tran’s fi e Asian f usion spo ts in the Savannah area. None of these o wners stopped at just one culinary achiev ement, even though having a single successful restaurant is a feat in itself. Instead, Williams and Tran led the charge in creating two of Sa vannah’s largest families of res taurants. Both of their epicurean realms tak e cues from the sea. Each of the Trans’ spo ts is unique, but mos t are Asian-fusion, with the no table exception of Chive Sea Bar’s high-end seaf ood of f er ngs. The Live Oak group serves up more casual seafood choices along with some do wn-home fare, like their famous fried chick en and spuds at Tubby’s and Spanky’s. Regarding both restaurant empires, one thing is for sure: Sa vannah’s dining scene wouldn’t be the s ame without the Liv e Oak and Tran influence .

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â&#x20AC;&#x153;I wanted to bring a sophisticated, clique restaurant into the heart of Savannah.â&#x20AC;?

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LIVE OAK RESTAURANT GROUP

Ansley Williams attributes three main ingredients to success in the restaurant and hospitality industry: “We created a fun environment for families of all ages to enjoy their dining experiences and immersed ourselves in community activities; we developed menus with broad appeal that create reasons for return clients that I call ‘comebackers’; and without question, the number one reason we’ve been successful is the management team and staff. From top to bottom the hard work and loyalty of our employees are the reasons for our longevity.” The praise for his staff doesn’t end there. Ansley explains that several things go into deciding to open a new locale—potential growth, responding to open market opportunities and flexibility—but “we also listen to our employees’ suggestions for new ideas and concepts.” That level of trust has helped create a positive company culture that has led to many years of successful ventures and long-term employees. The concept behind Ansley and company’s dining hotspots stems from partners Stan Strickland and Ray Clark’s love of offshore fishing. Based on what the guys caught on any given day, they’d round up their friends to enjoy their seafood treasures. “Stan was catching so much fish we couldn’t eat it all and were giving it away,” says Ansley. “We decided instead

of giving it away, we would grill it and sell it. At that time, we were grilling fish when no one else was. It was a new trend in seafood.” Now, their restaurants serve up freshly caught fish every day. Each spot is fisherman friendly, with plenty of maritime influences on and off the menu. Ansley’s passion for the food industry began in 1969 when he went to work in Underground Atlanta’s Bucket Shop, while he was also pursuing an aeronautical engineering degree at Georgia Tech. He chose to leave school his senior year when offered a management position with W. D. Crowley’s, owners of the Bucket Shop. After time spent in Cape Cod and Lake Tahoe, Ansley and his partner Alben Yarborough ventured to Savannah to turn around one of Crowley’s fledgling locations, O’Leary’s Tavern. Ansley’s first ownership venture in Savannah was at Spanky’s on River Street in 1976 where he and Yarborough created and cooked the “Original Chicken Finger.” Hugely popular Spanky’s Spuds closely followed. Partner Ray Clark—at the time a bartender at Bennigan’s—was soon brought onboard when Ansley made him an offer he couldn’t refuse: “Drink while you work, and you don’t have to wear a tie.” Today, partner Stan Strickland, founder of Savannah’s Candy Kitchen and the iconic Savannah praline, keeps his plate full by also leading the charge as Savannah’s Original Candy Man.

THE TRAN LEGACY

Tangerine in Midtown and Ele Fine Fusion on Wilmington Island and bearing the same moniker as its owner. Tangerine was modeled to be “a romantic, New York restaurant. It’s definitely a great place to bring first dates or to celebrate anniversaries,” Ele says. Ele Fine Fusion also evokes a classy vibe in line with its namesake’s vision: “Ele Fine Fusion was inspired to entertain and give a spa-like feel. We wanted our guests to come in and enjoy themselves in a relaxed yet intimate environment,” she shares. Their Savannah restaurant story all started with Little Saigon, a Thai and Vietnamise spot located on Whitemarsh Island. Arguably the biggest key to their success is Ele’s imagination. “I’m inspired by things around me that I use every day and think are beautiful. I can incorporate the whole feel to a restaurant from one single product. Anything can be inspirational if you see the beauty within. For example, Chive was inspired by The Great Gastby. My hair products inspired Fire’s color theme. Ele Fine Fusion was inspired by being at the beach,” she shares. The Trans have expanded beyond the Savannah city limits and opened a second location of Fire Street Food in Charleston, South Carolina.

Although owned under one umbrella, each of Ele and Sean Tran’s tasty destinations provides a unique, slightly upscale atmosphere, except for Fire Street Food, their most casual eatery. “We wanted something that was hip and fast, yet quick and easy. We wanted a retro/modern atmosphere. It was meant more for SCAD students as well as locals who hang out in the area, and I wanted it to be a neighborhood restaurant,” Ele says of Fire. The counter-order setup and bright blues and oranges make the space ooze with energy, helping to complement the fast service agenda. Their newest endeavor, Chive Sea Bar & Lounge, is anything but casual, thanks to the classy interior design flanked by blue velvet curtains hugging each of the semi-private tables in the intimate space. Ele’s inspiration for Chive was the era of the glamorous 1920s. “I love everything about Hollywood’s classics. I wanted to bring a sophisticated, clique restaurant into the heart of Savannah where friends and families could eat quality food in good company,” she says. Flappers and society types would also be at home at two of the other upscale Tran family locations,

L I V E OA K R E S TAU R A N T GROUP ➼ Fiddler’s Crab House 131 W est River Street 912.644.7172 ➼ Fiddler’s Seafood 7201 H odgson Memorial Drive 912.351.2274 ➼ Molly McGuire’s 216 J ohnny Mercer Boulevard 912.898.0852 ➼ River House Seafood 2 5 West River Street 912.234.1900 ➼ Spanky’s 317 E ast River Street 912.236.3009 ➼ Tubby’s River Street 1 5 East River Street 912.233.0770 ➼ Tubby’s Thunderbolt 2909 R iver Drive 912.354.9040 ➼ liveoakstore.com

THE TRANS’ R E S TAU R A N T S ➼ Ele Fine Fusion 7815 H wy 80 East 912.898.2221 elesavannah.com ➼ Fire Street Food (Savannah) 13 E ast Perry Lane 912.234.7776 (Charleston) 293 K ing Street 843.641.0152 firestreetfood.com ➼ The King and I 7098 H odgson Memorial Drive 912.355.2100 kingandisavannah.com ➼ Tangerine 11215 Abe rcorn Street 912.920.5504 tangerinefusion.com ➼ Chive Sea Bar & Lounge 4 West Broughton Street 912.233.1748 chivelounge.com

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meet

I’LL TAKE MY OYSTERS WILD, PLEASE Janice Shay

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Volunteers with the Oyster Reef Restoration Project

A CENTURY AGO MORE THAN 8 MILLION POUNDS OF GEORGIA OYSTERS WERE USED IN LOCAL CANNERIES AND EXPORTED TO CITIES NATIONWIDE. IN A SENSE, THE WORLD WAS OUR OYSTER. DUE TO OVERHARVESTING, ENVIRONMENTAL PROBLEMS AND DISEASE, THE OYSTER INDUSTRY ALONG OUR COASTLINE FALTERED AND FAILED. SAVANNAH’S LOCAL OYSTER REEF RESTORATION PROJECT IS AN ONGOING EFFORT TO RECREATE HEALTHY OYSTER REEFS ON AREAS THAT HAVE BEEN OVERHARVESTED OR OTHERWISE DISTURBED BY ENVIRONMENTAL PROBLEMS. WILLIAM LATTIMORE III & MICHAEL D. DENMARK ARE LEADING THE EFFORT.

how important it is to create a happy environment for oyster growth in our waters, you need to understand a little about Savannah’s oystering history. Oysters have been a local staple for centuries. The early Indians harvested oysters from waters that were so plentiful that at low tide, the shell colonies could be seen in tidal creeks throughout the area. The area drew businessmen interested in the sale and production of Georgia’s oysters. In 1870, Luigi Maggioni emigrated from Italy to the Isle of Hope near Savannah and began selling shellfish. By 1883, he opened an oyster factory on Daufuskie Island and later built a cannery in Beaufort,

›› B E F O R E I T E L L Y O U

South Carolina. By the mid-1900s, Mr. Maggioni’s company included 15 canneries in South Carolina, Georgia and Florida, employing more than 1500 people. In the early decades of the 1900s, at the height of local oyster farming, about 8 million pounds of oysters were harvested from Georgia waters. Our state dominated oyster production throughout the nation. Even the Campbell Soup Company sourced bi-valves from our local marshes to use in their oyster stew. Unfortunately, during the latter decades of the 20th century, environmental conditions and epidemics of parasites killed off much of the oyster stock, and the center of oyster production moved elsewhere.

In the past decade, people have begun to recognize that oystering could again be a healthy, sustainable business for our state. Sea farming is one option, but, regardless, our oyster habitats desperately need to be replenished to support growth and healthy sea life. That’s where Georgia’s Oyster Restoration Project springs into action. William Lattimore III of the Coastal Conservation Association’s Savannah chapter and Michael Denmark, director of the Oyster Shell Reef Initiative, helped create a one-of-a-kind habitat restoration project on the Georgia coast. Their goal is to use recycled oyster shells to build new oyster beds in area creeks and waterways. The larvae attach to the shell beds, and a new oyster reef is born. As Denmark explains, “One of the oyster larvae’s favorite surfaces to attach onto is another oyster shell.” These new oyster reefs are not intended for harvesting but to create a healthy habitat for sea life. One oyster can filter up to 50 gallons of water each day and is therefore a necessary part of a clean ecosystem. Deposit sites have been set up at the President Street boat ramp on the east side of Varnedoe Bridge and in Richmond Hill. People are asked to leave their oyster shells at the site (local

restaurants can be a big help in depositing their used shells), and every few months the CCA group, along with volunteers, bags the shells in eco-friendly mesh bags and moves them to a location to cure for six months. The shells must be clean of bacteria before they can be used to build a new reef and grow new oysters. Volunteers then load the bacteria-free shells on wooden pallets and take them to approved reef sites chosen by scientists at the Coastal Resources Division of Georgia’s Department of Natural Resources. In the last year, the CCA collected 70,000 to 80,000 pounds of shells over the fall and winter months, and new reefs were established in the spring. “This reef restoration project will eventually span Georgia’s entire 100-mile coastline,” promises Michael Denmark. As Lattimore says, “Georgia used to supply the majority of the nation’s oysters in the 1920s and ’30s before overharvesting occurred. Today Georgia isn’t even known any longer for its oyster production. With this project, Coastal Conservation Association’s Savannah chapter is making a difference—one reef at a time.” Volunteers are needed to help bag and move oysters during the fall. For more information or to volunteer, contact the CCA Georgia chapter at ccaga.org. october | nov em ber 1 3

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THE NEW OYSTER CULT

Justin Manley of Spatking Oysters

DURING THE LAST FEW DECADES THE AMOUNT OF OYSTERS HARVESTED LOCALLY IS JUST ENOUGH TO SERVE SAVANNAH CUSTOMERS. CAN OYSTERING EVER BECOME THE SUSTAINABLE, INCOME PRODUCING BUSINESS IT ONCE WAS? SOUTH ASKED A FEW KNOWLEDGEABLE BELIEVERS JUST WHAT IS THE CURRENT STATE OF THE OYSTER.

JA N I C E S H AY | P H OT O G R A P H Y BY L O G A N C R A B L E

The Four Panelists ➼ JUSTIN MANLEY is the owner of Spatking Oysters, the fi st company to sustainably cultivate oysters in Georgia for sale to the luxury halfshell market. He was a member representative of the Georgia Shellfish G owers Association and responsible for advocating the needs of the Georgia shellfish g owing community, as well as representing members on an individual basis. ➼ TOM BLISS is director of the

shellfish esearch lab, part of the University of Georgia’s Marine Extension Service (MAREX), and conducts research on oyster aquaculture techniques and transfers that knowledge to state growers.

➼ JOE MALEY is owner of the

Ossabaw Oyster Company, harvesting oysters from a local 500-acre lease set up by the state of Georgia for the cultivation of shellfish. e is also president of the Georgia Shellfish G owers Association.

➼ Charlie Phillips owns Sapelo Sea Farms, growing farmed clams which are shipped to customers from Florida to Canada. He was recently elected as industry representative for the Georgia Shellfish G owers Association.

›› South: What are the issues that

you seek to improve in t he current Georgia oyster industry? Charlie Phillips: As a m ember of the Coastal Advisory Council, a goal is sustainable growth for the industry. The zoning and development of lan d adjacent and upstream from shellfish beds is a concern to the health of the ecosystem. Joe Maley: Working to get state funding to set up a s pat production lab so

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we can use our own oysters for commercial collection and compete with other states that have hatcheries, such as Florida and South Carolina. Justin Manley: Our immediate issues are with industry infrastructure and market representation. We need general recognition by consumers that we produce a product. Tom Bliss: Georgia needs to improve growth in pr oduction by growing a single oyster that can be s old for the halfshell (raw bar) market. MAREX i s also working on grow-out techniques to overcome oysters clumping together. South: What is the biggest roadblock to growing the business: environmental problems, federal regulations, or other problems? Joe Maley: Since 2 009, we need to institute a post-handling process, wherein oysters taken out of t he water must be irradiated, or past eurized by extreme freezing or h eat-treating before they go to market. The process destroys the raw consumption market because a treated oyster is dead. Our state feels this is an overreach—a solution to a problem that doesn’t exist. Charlie Phillips: Increasing federal and state regulations can be an obstacle for growth. Presently we have had no issues with our water quality in over 10 years, but a pollution issue or excessive regulation could easily shut down the industry by either closing the waters to harvesting or m aking it t oo expensive to follow the guidelines and compete in the market. Justin Manley: The lack of a hatchery and access to capital for new growers. South: What is the larger environmental problem: overfishing or pollu tion of our coastal waters? Joe Maley: Overfishing. I believe that our water quality ranks second only to Alaska. Water quality has improved a lot. Justin Manley: Coastal develop-

ment that in turn will cause deteriorating water quality on the coast. Tom Bliss: The largest environmental problem that I am concerned about is the possible introduction of an in vasive species that could compete with oysters. South: What has the state of Georgia done to help grow this industry? Tom Bliss: MAREX has worked over the past decades on techniques to grow clams and oysters in Geor gia to help the industry grow. The information collected by MAREX has been shared and used by the Georgia Department of Natural Resources (GA-DNR) to help build the shellfish industry in Georgia.  Charlie Phillips: Georgia has worked with the industry on m any levels, from scientific help and grants from UGA marine extension in t he past to seed aquaculture efforts. The state works with industry on t he direction we as a team feel aquaculture should go. We do need more law enforcement to stop poaching of s hellfish, especially oysters. South: Is there anything that local city or c ounty governments on t he coast can do to help the industry, other than eating more shellfish? Joe Maley: I think that the industrial development authority can get behind this. We won’t be a m ajor employer, because we can only harvest by hand while other states have mechanical harvesting, such as in t he Gulf—Texas and Louisiana. We can drag a h andheld rake across the bottom but that’s it. Tom Bliss:The biggest support that local and city governments could do to help grow the industry is to support the efforts by the university and the state to grow shellfish aquaculture in the state. It is also important to keep our waters clean and local governments do have a role in managing growth and development to do this. Charlie Phillips: City and local governments can pay attention to zon-

ing laws and their enforcement as upland development affects the ecosystem downstream. Dealing with issues like storm water, waste water plant discharges and others are major concerns of a healthy ecosystem. Justin Manley: It depends on the locale, but flexibility with zoning an d permitting would really be helpful. South: How do you see the future of the shellfish industry in Georgia in the next 5 to 10 years? Tom Bliss: My hope for the shellfish industry within the next decade is to see the emergence of st able supply of Georgia oysters that are not only known in c oastal Georgia but nationwide and would help support and grow the local economy. Charlie Phillips: Shellfish farming is one of the most environmentally friendly industries I know. There are no fertilizers, pesticides or growth hormones involved. The shellfish feed on algae and clean the water. As other parts of t he country deal with water quality issues I expect our clean waters to help us grow this industry and feed local, healthy and sustainable shellfish to Georgians and the rest of the country. Justin Manley: With a hatchery and 30 more leases, Georgia could dominate the oyster market in the next 10 years. Joe Maley: I l ook for it t o expand. The Georgia Shellfish Growers Association went to Atlanta for Coastal Georgia Day this year and we served fresh oysters on the half shell and educated a lot of people who didn’t know that the state produced shellfish. Legislators would taste our oysters and ask, “This is great—is it from Apalachicola?” If the legislators don’t see the industry as bringing in money and providing jobs for citizens, then they can’t get behind it. There is a lack of education, but because of our water quality, which is better than our neighbors we can produce good product. I’m convinced we have the fi est oyster in the world. There’s none better.

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Daectem id ea di core acea dolut venihit iur? Beaqui omnis

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GOSTAYSHOP

T R A V E L

F A S H I O N

ROOM 204 AU G U S TA S TAT Z

Built in 1790, the appropriately named 17Hundred90 Inn & Restaurant is a Savannah institution. With an inn containing this much history, those walls are bound to talk.As a guest at the Inn, you might encounter the ghost of Anna, who was an indentured servant of the house who fell in love with a sailor. When her owner expected that she might run away with him, he locked her in room 204. Trapped and distraught, she threw herself from the window, killing herself. But she never really left the Inn. “She’s not a mean ghost,” says owner Patrick Godley. “She’s a mischievous ghost.” So, if your coffee pot turns on in the middle of the night or your jewelry winds up in a different place than where you put it, chalk it up to Anna playing tricks on you. ➼ 17H un dre d90 Inn & Rest aurant 17H undred90.com 912-236-7122

S H O P P I N G

L O D G I N G

Book your stay at one of the most haunted rooms in Savannah—if you dare.

CONTENTS

quick trips

99 red alert

102 haunted tourism

106 charleston place hotel

110

homegrown homecoming

Go to southmagazine.com for a guide to daily life in the Lowcountry

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PHOTOGR A PH BY CHR ISTINA MON TE S

9/18/13 6:30 PM

Tktktktkktktktk

LIVE

1 T K T K T K T. Exerit dip ex er iure f eugiamet exerosto od del e tuer si. Iduis doloboreet ulput wis acil etueraestie min volumsan et init lut v ent wis nosto delessenibh ex elenim nul laor periusc illuptat, consectem nos nim quat eugait, quiscip euissisim quamcommy nisci. T K T K T K T K T K 2 T K T K T K T. Exerit dip exer iure f eugiamet exerosto od del e tuer si. Iduis doloboreet ulput wis acil etueraestie min volumsan et init lut v ent wis nosto delessenibh ex elenim nul laor periusc illuptat, consectem nos nim quat eugait, quiscip euissisim quamcommy nisci. T K T K T K T K T K

Headline Here

3 T K T K T K T. Exerit dip exer iure f eugiamet exerosto od del e tuer si. Iduis doloboreet ulput wis acil etueraestie min volumsan et init lut v ent wis nosto delessenibh ex elenim nul laor periusc illuptat, consectem nos nim quat eugait, quiscip euissisim quamcommy nisci. T K T K T K T K T K

tktktk tktktktk

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Battery Carriage House is home to "the gentleman ghost"

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Frighteningly good shrimp & grits at Poogan’s Porch

Upstairs dining room at Poogan's Porch

Quick Trips

H I T T H E R OA D W I T H S O U T H F O R A T O U R O F S O M E S E R I O U S LY S P O O K Y S T O P S A N D S TAY S . AUGUSTA STATZ

CASABLANCA INN ON THE BAY, ST. AUGUSTINE, FL

Legend has it that the woman who used to live at this inn helped rum runners during Prohibition b y climbing to the roof and using her lantern as a signal to the boats of smugglers when it w as safe to come ashore. Folks say they can s till see her lantern light from the roof. With gorgeous views of the oldes t city in America and bar credit for each room, they ’ll leave the lantern light on for you. k 24 Avenida Menendez Street 800.826.2626 casablancainn.com 1837 BED & BREAKFAST, CHARLESTON, SC

Once home to a nine- year-old boy named George, 1837 Bed & Breakfast now hosts his haunt. George is not an apparition ghos t 96

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but a poltergeist, which 1837 manager Jane Floyd describes as a spirit that is heard or felt but no t seen. Floyd says that George is known to slam doors and shak e the beds of rooms 2-2 and 3- 1. Fear not: you can enjo y the company of the living at the bed and breakfas t. Breakfast is served daily, and all of the guests eat together which, according to Floyd, can be a “ruckus good time.” k 126 Wentworth Street 877.723.1837; 1837bb.com BATTERY CARRIAGE HOUSE INN, CHARLESTON, SC

The Battery Carriage House Inn didn’t become known as “Charleston’s most haunted inn” for nothing. A “gentleman ghost” and a headless torso have been seen on the premises. The inn offers easy access to many historic attractions

and cookies and iced tea are serv ed each afternoon. You’ll enjoy the history here—and maybe even see some of the people who liv ed through it. k 20 South Battery 843.727.3100; batterycarriagehouse.com

lesson you won’t forget, join the inmates on a w alk through the jail. Reservations are required. 167 San Marco A venue 904.829.3800; ghostsandgravestones.com POOGAN’S PORCH,

THE OLD JAIL,

CHARLESTON, SC

ST. AUGUSTINE, FL

Located in a his toric Charleston home, this restaurant offer down-home Southern cooking with a twist. Not only can you enjo y buttermilk-fried chicken, but if you make a trip to the ladies’ room, you might also meet Zoe, who liv ed in the house in the early 1900s . She is said to have died falling do wn the stairs—and she is s till hanging around. But don’t let the undead spook you out of enjo ying some fabulous Lowcountry cooking. k 72 Queen Street; 843.577.2337; poogansporch.com

One of the most haunted attractions in St. A ugustine, the Old J ail is sure to scare. “It’ s an old jail; it’ s creepy in itself,” says Dave Chatterton of the Ghos ts and Gravestones “Frightseeing” Tour. Countless apparitions and orbs have been seen in the building. During a paranormal in vestigation, a voice was caught on tape s aying, “There was only eight,” which is thought to be a reference to the eight documented hangings that occurred in the jail. F or a history

POOGA N ’S PORCH COU RTE SY OF JONATH A N BONCEK

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RED ALERT

g g o S TAY S H O P

S C O T T WAG N E R I S A N A N G L E R O N A M I S S I O N : T O P R E S E RV E T H E O N C E-T H R I V I N G R E D F I S H

MA RTY FISCHER PHOTOGR A PH Y BY LOGA N CR A BLE

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✱

to charter a fishing trip with scott, visit savannah fl .com y

I F Y O U W E R E T O T A K E A P O L L about what people most love

about the South—and in particular south Georgia and the South Carolina Lowcountry—you would g et a variety of answers. Some would be enamored b y the beauty and his tory of the area, while others might love the food, weather and g enuine hospitality exhibited by true Southern folks. But long-term residents would be more specific and personal when describing what mak es them tick. Take Capt. Scott Wagner, owner of Savannah Fly. For 15 years, Wagner has been guiding fishermen up and down the Georgia coast in search of the inshore s altwater bounty of fish species found there. And it is this wonderf ul f isher , especially the redf ish population and some of the threats it faces these da ys, that has hit Scott Wagner’s hot button. He loves the South and the seemingly endless fishin pursuits it offers to all who grace its shorelines. But Wagner senses a threat not only to his lifes tyle but also what has become a rapidly changing ecosystem. One can gather a great deal of info rmation about Wagner simply by looking at the tools of his trade. H e is all about fishing with a fl rod or light tackle, which means he has a lo ve for the art of findin and hooking fish more than a love for catching them. M ost fly and light tackle fishing enthusiasts differ from those who simply want

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Wagner at work

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Wagner's clients proudly display their catch and release of the day

"Tailing reds" as they feed in shallow water

to load their boat with fish. It is the challenge of the moment that puts them there, and the number of fis they catch and k eep is usually no t important. A recent trip in search of “tailing reds” on an eight-foo t six-inch high tide on the Intracoastal Waterway near Whitemarsh Island gave this writer a deep look into the soul of the man. The term “tailing reds” g ets its name from fishermen locating the tails of feeding redfish as they comb the grassy shallow waters for fiddle crabs during the ex treme high tides that frequent their fishing grounds a few days each month. “When I fir t started my charter service, I could find redfish in huge schools at the Cane P atch behind Ossabaw Island. It w as common to hook 25 to 30 redfish a trip on flie then,” Wagner says. “Today you’d be lucky to f ind even one f ish there. Redf ish tend to be territorial. And back then, we were fishing for a lot of uneducated fish ” In time those uneducated fish not only get smarter, they also get bigger and more mature, which leads to a

part of the problem, as W agner sees it. Redfish are known by a number of other names—red drum, puppy drum, spottail bass—and are a member of the drum family for the drumming sound they make while breeding. They will no t breed until they are fi e years of age, so the many fish that are caught that are caught in the 15- pound range are too immature to reproduce. Redfish have a lifespan of 30 to 40 years, so it is easy to see how taking a f ish out of the population bef ore it is a breeder can be detrimental to the o verall population. Redfish can be caught all along the Georgia coast year round, and the state daily limit is a v ery liberal fi e f ish per person. Other Southern states, with the ex ception of Louisiana, have redf ish limits of one to three fish. Louisiana, which has far more inshore coastline than the state of Georgia, also of f ers a f ive f ish limit per angler. In Ma y of 20 13, Georgia Governor Nathan Deal signed into law legislation that des ignated the redf ish as an of f icial “game fish” in Georgia. According to Wagner, this was a big step in the

Redfish Seasons, Limits & Bait

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The redfish, or spot tail bass, is a popular game fish in the South. The legal sizes vary from state to state, so read the regulations for your state or fishing area before casting your line. There is no dedicat ed season on redfish in Georgia’s coastal waters. The slot or size limit is set at 14 t o 23 inches,

direction of regulating redfish population numbers. “A lot of fishermen say that I’m interested in limiting the redfish take so as to discourage other fisherme from pursuing them. Nothing can be further from the truth,” he said. “My concern is preserving what was once a thriving population of a fish species that I truly love.” True to his beliefs, Wagner practices what he preaches by releasing every redfish he or his clients catch so that the fish can grow, breed and proliferate the species . “Hooking and bringing a big red to the boat on a fly rod or light spin casting rod is a thrill for an y fishe man,” Wagner says. “Being able to catch and release the fish given real fish numbers these da ys is the right thing to do. I can remember findin a huge school of redfish near Cabbage Island a few years back. There mus t

meaning none shorter or longer than the po sted limit may be kept. Smaller and much larger fish may be caught, but they must be released. Georgia and Louisiana have the most liberal limits of Southern states, where fi e redfish per person may be kept, as long as they fall within the legal limit.

have been 500 fish in the school,” he says. “When I go there today, the fis numbers pale in comparison. I w ant to help fix that and bring those fish numbers back up. And after all, put ting that fish back in hope of findin him another day assures me that we are putting more back into the re source than we are taking from it. ” Wagner says that redfish do make a nice meal f or the f ishermen, but there are far better tasting fish available to them in w aters inhabited by big reds. “If a client wants to keep fish, we take the time to catch some seatrout,” he says. “They are abundant and are an ex cellent source of f ish for anyone’s diet.” Capt. Scott Wagner is a unique individual, inasmuch as his business calls for the catching of fish. That’s what his customers pay him for. But it is plainly apparent that he is a man who lives by his convictions, and putting more redfish back into the resource than what he tak es from it is a huge positive for redfish populations and the future of the resource along the Georgia coas t.

The redfish is a bottom feeder, which is why many anglers prefer to fish for them on high tides in floode grass. Redfish feed on both blue crabs and smaller fiddler crabs, which are abundantly available in these flooded grassy areas. Redfish are a schooling species, but

from time to time they spread out, making them difficul to locate and catch. While Wagner’s favorite method for fishing is with a fly rod or light tackle, many anglers prefer slow trolling with live bait. Mullet, menhaden, pinfish and mud minnows are excellent bait choices for trolling.

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Mike Bolechala and Dawn "Dawn of the Dead" Martin of Hearse Ghost Tours

Haunted Tourism S AVA N N A H ’ S S P I R I T E D PA S T G E N E R AT E S B I G B U C K S — A S W E L L A S C O M P E T I T I O N A N D C O N T R OV E R S Y OV E R H OW T O H A N D L E O U R H AU N T E D H E R I TAG E JIM REED | PHOTOGRAPHY BY JABBERPICS AND BOB JONES

avannah is known for many things: its beautifully restored architectural charms; its beguiling, Spanish-moss-draped public squares; its colorful and eccentric past—and as being one of the most haunted areas on earth. In 2002, Savannah was dubbed “America’s Most Haunted City” by the American Institute of Parapsychology due to the high volume of purported supernatural activity and ever-growing number of apparition sightings. Fueled by a proliferation of (often self-published) novels and reference books, Savannah’s reputation as a ho tbed of spooks and spirits grows with each passing da y. Showcasing the eerie side of the town has become big business for the local tourism indus try.

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In addition to the countless trolley tours, carriage rides, pub cra wls, Segway strolls and organized walking excursions, Savannah has no short ages of organized outings to of f er those interested in the creepier side of the South. Whether one chooses to meander by f oot in a s mall group, relax in a larg e, climate-controlled tour bus, or ride in an actual, vintag e hearse that’s been turned into an open-air convertible, or ev en if getting your f right on one s treet at a time is your bag, Sa vannah is an ideal travel destination. “Ghost tours are very popular in Savannah,” says Jerry Flemming, director of the city’s Park and Tree Department—and he should kno w. Flemming oversees the upkeep of fi e historic cemeteries that are managed by the City of Sa vannah. Over the past two decades, he’s seen a hug e increase in tourism centered around our local dead and their tales . “If I wanted to go on a ghost tour tonight, I’d probably have about 30 dif f erent choices to pick f rom, ” he muses. “That’s how competitive it is.” As with any competitive industry, ghost tourism draws bold and ambitious characters to its ranks . Being an engaging tour guide in a to wn overf lowing with well-documented historic anecdotes is one thing. Being a captivating tour guide in a town riddled with tales of the occult and weird, unexplainable phenomena is another thing entirely. Among those at the f oref ront of Savannah’s ghost tour scene, you ’ll find people who identify themselves as “psychic mediums,” “authorities on supernatural activity,” and “paranormal investigators.” Of course, verifying such claims is problematic. But one thing those in the indus try agree upon is that in order to be an effecti e ghost tour guide, one mus t be a natural storyteller with an open mind. And it certainly helps if you believe in ghosts. “How can you do a ghos t tour if you don’t believe?” asks Kelly Spur-

Storymaker Shannon Scott of Bonaventure After Hours

lock, f ormerly of 6th Sense World. “That would be lik e me selling a vacuum cleaner to someone with hardwood floor .” Although most vacuum cleaners have a setting specifically f or hardwood f loor , Spurlock’s overarching point is valid. Ghos t City Tours’ founder Tim Nealon concurs . “I like all of m y guides to actu ally believe in ghos ts,” he s ays. “I mean, how would you lik e it if you had a preacher who didn’t believe in God? It is a more g enuine experience when the person actually believ es what they’re saying. And the experience is what mat ters most to me.” “It takes someone passionate about those who have passed on and those who s tudy their s tories and history to mak e sure they aren’ t dishonoring them on a tour ,” says Spurlock, adding that it’s also important for a ghost tour guide in Sa vannah not to be afraid “of the paranormal and what it entails .” That’s because, according to everyone in the business who w as interviewed f or this piece, our city is literally o verfl wing with ghosts. It’s as if they ’re practically coming out of the ground. One may wonder, Why would Savannah in particular be such a dead

man’s party? The answer is perhaps more obvious than one might think: Gra veyards. “The middle of the [original] town is built on a Rev olutionary War b a t t l e g r o u n d ,” o f f e r s J a c k i e Dahlquist, a Sa vannah native and history buff who works as a guide for Hearse Ghost Tours of Sa vannah. “And bef ore that, Sa vannah was a crossroads f or the Indians long before the city was ever here, with one road going to Florida and the o ther going to Charleston. Two cannons now mark the spot where those trails met. When you talk about all the eeriness that exists in Savannah, you have to realize there ha ve been people here f or all those years , and we are on top of their bones . You basically have a town built on cemeteries.” Spurlock agrees. “It’s not talked about, but if you look at old maps you’ll find a ton of cemeteries that are not listed on current ones. Where are they now? Under our feet. There’s an old Jewish cemetery under the me dian at the corner of Bull Stree t and Oglethorpe Avenue, right across from the Juliette Gordon Low Birthplace. The residual energy which remains in town has played a big part in its para -

normal activity. Savannah has been cursed as many times as it has been blessed, and now 150 years since the Civil War, we have spirits just wandering around waiting to cross over. Or that’s what some of us believ e.” Shannon Scott, founder and for mer owner of 6th Sense W orld, now of Bonaventure Af ter Hours, is one of the city ’s most well-known tour guides, both historical and ghos trelated. A charismatic and dramatic raconteur, he has been actively researching and sharing his knowledge of such things since 1990 , and he is seen by many as a local pioneer of sorts in this field. He offers a similar, more open-ended answer as to wh y so many feel Savannah is a nexus of paranormal energies: g eomancy, which refers to the practice of divina tion by geographic features or lines . “General Oglethorpe was more than just a f ounder of Sa vannah,” says Scott. “He was a mystic of the highest rank and w as up to opening doorways of consciousness and other dimensions. Let’s just say that when he lef t, he lef t the doors wide open.” That may be true, but one se t of doors which no longer remain open to the “ghost tour” business are those guarding the fi e historic cemeteries managed by the City of Sa vannah. There are no shortag e of public streets, spaces and landmarks which are reportedly steeped with enough supernatural lore to make them worthy stops along any self-respecting route of the Coastal Empire’s most haunted coordinates. But f or the past several years, the grounds of the f ive most obvious “ghostsighting” hotspots have been essentially off-limits to anyone who generates income f rom the telling of spooky tales. It might seem odd to of f icially prohibit the kind of ghoulish behavior most of us have engaged in f or f un at one time or ano ther in our lives, but Jerry Flemming says that it makes perfect sense. october | nov em ber 1 3

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Savannah’s Most Haunted Our tour guides pick their favorite haunted hangouts.

➼ JAC KIE DAHLQUIST, Hearse Ghost Tours: 912.695.1578; hearseghosttours.com “In the back of Colonial Park Cemetery after dark, where the swing sets are, pictures will show there are always orbs surrounding you. That’s because the actual graveyard extended beyond the fence that is there now. It was also a popular dueling ground, where many believe the men who lost their duels had their bodies thrown over the fence to where the gravedigger was just waiting for them.”

➼ ANGELA LYNN 6th Sense World: 866.666.DEAD, 6thsenseworld.com “The history of 432 Abercorn Street and the tragedy that happened in that house seems to just reach out and spook everyone. If you Google it, several things come up about that house, but if you want to know more on that one, you’ve got to take the tour!”

➼ TIM NEALON Ghost City Tours: 912.660.9539 ghostcitytours.com “We did an overnight investigation at Tondee's Tavern on Bay Street a few months back, and the activity there was incredible.”

➼ SHANNON SCOT T Bonaventure After Hours: shannonscott.com “Fascinating history, at the Hampton Lillibridge House [507 E. St. Julian Street] including Jim Williams’ stint there, over 50 years of credible eyewitnesses, four church exorcisms and more paperwork devoted to it from the top parapsychology organization in history than any other house in America. It’s really the mother lode of Savannah’s ghost tour lore. Totally worth the asking price of $2.4 million!”

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“About ten or f if teen years ago, there w as a f ront-pag e article in the newspaper that showed someone in one of the cemeteries during an af terhours tour who w as dressed as a ghost,” he explains . “It of f ended a lot of people who had f amily members buried there. As a result, the City created a set of controls to rein in all types of activities in the ceme teries. Now we insis t that tour guides keep historical context in their tours and avoid sensationalism.” In other words, within the confi es of those five cemeteries’ gates, tours of f ering f act-based historical anecdotes are fine, but hyperbolic conjecture ref erencing spirits, restless souls and the like are not. Flemming says that the common-sense restriction is not an actual legal ordinance but an administrative rule designed to enf orce a standard of decorum many believe is appropriate in cemeteries, which would lik ely never have required codificatio in decades past. “I don’t think there’s anything controversial about cem etery etiquette,” Flemming opines. “Fif ty years ag o, everybody knew what proper beha vior in a cemetery was. We’ve gotten away f rom that a lit tle bit, be cause now people are visiting cemeteries for different reasons. These regulations are jus t a refresher course on how we expect visitors to these sites to beha ve. There are some g eneral rules that apply to conduct in ceme teries. We don’t allow ghost costumes or jumping out and scar ing people or things of that nature. The primary thing we’ re trying to achieve is a g ood, positive image of these spaces .” Flemming says that since enacting these rules , the re sponse from the public has been

overwhelmingly positive, and the vast majority of ghost tour companies have operated within the guidelines— which is good f or them, as violations will result in a company losing its right to giv e tours in these cemeteries. If a company racks up repeat viola tions, it could lose its permit entirely, which would prev ent it f rom operating any sort of tour in Savannah. “Even if some companies specialize in ghost-type tours elsewhere, this f orces them to f ocus on the ceme teries’ educational and his torical aspects,” Flemming says. “Now, some people don’t like anyone telling them what to do , and there are freedom of speech issues at pla y here. However, we challenge our tour guides to be respectf ul of those with family members res ting there. Cemeteries aren’t amusement parks. They’re burial places where f amilies have memorialized their lost loved ones. By keeping that in the forefront, I think it helps greatly when ev eryone plays by the same rules.” “Although the City manages it, everything in Bona venture Cemetery is privately owned,” says Jackie Dahlquist. “It’s not that the owners don’t want people to appreciate their family plots— they just want a more watchf ul eye k ept on their pri vate property, which I can understand.” Kelly Spurlock finds no fault with the regulations as writ ten, noting there are plenty of o ther “haunted” locations in the area to choose f rom when mapping out a satisfying route. “Bonaventure’s Historical Society makes sure that all information given is correct and his torically accurate,” she explains. “ Would telling ghos t stories make more money ? Yes. However, since Bona venture is its

own entity, I think it is their right to say no to that. ” Shannon Scott sees things from a different perspective—one that may be inf ormed b y his background as an actor and a filmma er specializing in ghostrelated subject matter. “The regulations are a mix ed bag,” says Scott. “At one level, I see they want to avoid exploitation or gimmicky things occurring in cemeteries that are still in use. At another level, it has to be the ultimate oxymoron. In mos t cases, ghost stories in Savannah are very abstract and rarely about a real person someone actually knew. There’s history ,and then there’s storymaking. One is where you’re teaching someone about facts, the other is about fanning the ether of the mythos. The history is a tool in the kit, but the storymaking is where you as an individual are creating enchant ment around certain univ ersal emotions or ideas.” Tim Nealon says the regulation barring guides f rom telling scary tales inside these wellknown cemeteries simply doesn’t affect his company’s approach to their business. He also describes the notion as “silly,” and by way of comparison he invokes the memory of one of the most truly terrif ying chapters in the city’s long and storied history. “If [these concerned citizens] were worried about being respectful to the dead, where are all the historical markers in the city that describe the slave trade here?” he asks. “Savannah was a huge player in the sla ve trade, but no t one marker mentions it, which blo ws my mind. How respectful is that?” Editor's note: Savannah has several historical markers that describe the slave trade, including "The Weeping Time" on Augusta Avenue and the African-American Monument on River Street.

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f e a t u r e d g e tawa y

CHARLESTON PLACE

HOTEL

➼

kristen smith | photogr aphy courtesy charleston place hotel

•

Located in one of the most idyllic districts in one of the prettiest cities in the South, a stay at Charleston Place Hotel will be charmed. Before the stress of the holiday season descends, take some time to be pampered in South Carolina’s Holy City—Charleston. T UC K E D I N amongst centuries-old

buildings, Charleston Place Hotel is a prominent pla yer on the inter national stage; it is rank ed among the best hotels in the world by Condè Nast Traveler and Travel + Leisure and best in the country b y the likes of Southern Living, Zagat and the Robb Report. Grand and gracious , the hotel’s luxury accommodations are elegant but far from pre tentious. You’ll feel right at home as you ease into your stay. And with a 98% w alk score, you’ll get to know Charleston like a local. 106

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Stay FOR A TRUE taste of all that Charles-

ton Place has to of f er , a stay at the Club Level is a must. Perched on the seventh and eighth floors of the hotel, access to the Club Lev el is restricted to guests of those floor . Enjoy complimentary breakfast, afternoon tea, evening hors d’oeuvres and cocktails and late night cordials and desserts served in the Club Level Lounge. An evening turndown service, complete with sweets on your pillow and a note on the next day’s weather, is a delight-

ful and downright civilized way to end the day. Accommodations range f rom deluxe rooms to junior and signature suites throughout the ho tel. Club Level rooms include parlor and one bedroom suites as well as Chairman’s Suites and Presidential Suites . Prices vary by season, and various packages are available that include meals, spa treatments or his toric tours. Walk with History and Grill Gourmet packages will be available this fall. Rates and additional pack ages vary seasonally.

Charleston Place hotel is a f east for the senses

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The indoor pool, located on the fourth floor of Charleston Place

The grand entrance to Charleston Place

Enjoy Chef Michelle Weaver's menu at the Charleston Grill

Dining al fresco at the Palmetto Cafe at Charleston Place

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Play A TRIP to this 18th century gem of a city would not be complete without touring its wealth of storied architecture—or at least a stroll past Rainbow Row along the Bat tery or across the College of Charleston campus. The concierge staff at Charleston Place has an endless supply of recommen dations for your exploration, and the hotel’s website even offers downloadable itineraries to suit your tra vel plans. From “Essential Charleston” to “Charleston with Children,” you won’t miss a s tep. If you prefer a day on the links, work with the concierg e to reserve a tee time at the private Daniel Island Club or the Country Club of Charleston, both of which are well off the beaten path. Alternatively, the Charleston Area Convention and Visitor’s Bureau offers a compre hensive list of public and semi-public courses for your consideration.

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Although Charleston offers more diversions, history and culture per square inch than some cities twice its size, you’d be forgiven if you decided to spend the day indoors. The Spa at Charleston Place is not to be missed. The menu of body, skin and nail treatments offers something for everyone. “One of my all-time favorite treatments is a blissful, 80-minute Moroccanoil Ritual. We call it the ambrosia of body treatments!” s ays Annette Sandford-Lopez, director of the Health Club and Spa. “It incorporates the exotic, antioxidant-rich argon oil-infused formulas to detoxify and invigorate your body from scalp to toe.” Take your time after this decadent treat ment to enjoy the sauna—or take a swim in the palatial indoor swimming pool before heading do wnstairs for lunch at The Palmetto Cafe.

Eat S TA R T YO U R E V E N I N G a t t h e

Thoroughbred Club, a co zy enclave located jus t of f the ho tel's main lobby. The Club is inviting with rich wood moldings and table and banquet seating amid eques trian artwork. Enjoy live music every evening as an unders tated complement to the extensive menu of Asian and Southern influenced tapas and equestrian themed cocktails. Our money is on The Infiel , a refreshing nod to a day at the races infused with mint, cucumber and ginger beer. Just around the corner is the unassuming façade of the Charleston Grill. Don’t let its understated entrance fool you: dining at this a wardwinning, nationally recognized establishment is a world-class experience from start to finish. “We love what we do and love sharing it with o thers,” says general manager Mickey Bakst. It shows. Bakst and his s taf f see to every detail, moving in a perf ectly orchestrated fashion throughout the restaurant, amid live jazz music and

chatting, delighted diners. One guest likened the experience to dinner theater, watching the entire produc tion unfold. The pièce de résis tance is the menu, designed by Executive Chef Michelle Weaver. Divided into four sections—Southern, Pure, Lush and Cosmopolitan—the menu features a wide variety of appetizers, entrees and desserts. "Our menu ma y have roots in the South, but our palates are definitely global," says Chef Weaver. Choose f rom one categ ory or try something from all four. Your server will almost certainly recommend the tasting menu with wine pairings. Three words: let it happen. Since Chef Weaver’s tenure at the Charleston Grill began, the restaurant has picked up several AAA Four Diamond and Forbes Four Star Awards. Trust her. She knows what she’s doing. Let her build your perfect meal, with each of the six courses paired with ex quisite wines hand

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chosen by sommelier Rick Rubel. If and when you recover from this culinary tour de force, enjo y eating your way through the res t of the city at such delightful restaurants as Virginia’s on Main (the shrimp po’bo y is stellar), Husk (the pride of Charleston and James Beard Award winner Chef Sean Brock) and Chef Graham Dailey’s Peninsula Grill (another Four Diamond f a vorite in the his toric district). You will not go hungry in Charleston.

Shop CHARLESTON IS a shopping wonderland, full of trendy boutiques , highend designer shops and ev en f our blocks of open air shopping at the Historic City Market. Vendors sell everything from grits and traditional handmade sea grass baskets to fine linens. Only a portion of the mark et is air conditioned, so g et there early to beat the heat. Keep up your s trength for a da y

of shopping with a s top at Caviar & Bananas, a gourmet market and café that recently launched a breakf as t menu that includes ev erything from stuffed French toast to breakfast burritos to lox. Or if you prefer , stock up on goodies f or a picnic in nearb y Battery Park. At the eastern end of the mark et you’ll f ind Rewined, a line of so ybased candles hand-poured into cut wine bottles recycled from Charleston restaurants. With scents lik e Pinot Noir and Champagne, these one-ofa-kind luminaries are a festive way to commemorate your visit. If you’re staying at Charles ton Place, shopping isn't just outside your hotel room door; it's under the s ame roof. The Shops at Charleston Place include Louis Vuitton, L’Occitane and Kate Spade Ne w York. The hotel’s proximity to fine shopping on King Street and Charleston’s famed Gallery Row on Broad Street make the logistics of your shopping spree a breeze.

Book a Moroccanoil Treatment at the Spa at Charleston Place Hotel

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HOMEGROWN

HOMECOM I NG A D I N N E R PA R T Y PA R A D E W H E R E T O DAY ’ S F O O D A N D FA S H I O N R I D E W I T H T H E PA S T

Written & Produced by LIBBIE SUMMERS • Photography by CEDRIC SMITH

F a s h i o n S t y l i n g b y BROOKE ATWOOD ✦ F o o d S t y l i n g b y MATTHEW BALDWIN F l o r a l D e s i g n b y JENNY LONG ✦ M a k e u p b y JULES DE JESUS FRITZ o f DOLLFACE BY JULES ✦ H a i r b y EMILY WARREN o f DOLLFACE BY JULES 110

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PHOTOGRAPHY ATTIC FIR E PHOTOGR A PH Y LOCATION FOR D PL A N TAT ION

S T Y L I N G E M I LY P O L L A R D

MODE L A N N IK A PA MPE L

J U N I O R S T Y L I S T L O R E N M A R I N G FA S H I O N I N T E R N S E R I N RU D DY, S A M A N T H A V I C H A H A I R AV E R I L H U L L

| MAKEUP AMBER FOGELSTROM

PHOTO A S S I STA NT M ICH A E L L A R K E Y

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RECIPES GEORGIA SALT MARSH OYSTER STEW

HOT AND SPICY OYSTER CRACKERS MAKES 8 C UPS

INGREDIENTS 6 tablespoons butter 1 cup leeks, chopped 1 ½ cups celery, diced ½ cup onion, diced 1 bay leaf 1 sprig of th yme 5 tablespoons flou 2 cups clam juice ½ cup white wine 2 cups water 1 ½ cups diced red po tatoes ½ cup heavy cream 24 freshly shucked Georgia oysters with liquor reserved Kosher salt and white pepper to taste Hot and Spicy Oyster Crackers DIRECTIONS In a large stockpot over medium heat, sauté leeks, celery, and onion for two minutes, until they become translu cent. Reduce heat to lo w and add f lour. Cook, stirring constantly, f or two minutes. Stir in clam juice, w ater, wine, bay leaf, thyme, and potatoes. Season with salt and pepper. Simmer on medium low heat for 20 minutes, until potatoes are cook ed through. Add heavy cream and cook f or 3-5 minutes (do not let mixture boil). Stir in oysters with their liquor and re move from heat. Fold in heavy cream. Season to taste with salt and white pepper. Serve with H ot and Spic y Oyster Crackers

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INGREDIENTS 1 (16 ounce) packag e oyster crackers 4 tablespoons butter, melted ¼ cup vegetable oil 1 tablespoon ground chipo tle powder ½ teaspoon granulated garlic ½ teaspoon granulated onion 1 teaspoon dried parsley fla e DIRECTIONS Preheat oven to 300º F. Line a baking sheet with parchment paper and se t aside. In a large mixing bowl, add all the ingredients and s tir until oyster crackers are coated. Spread evenly on the prepared baking shee t and bake for 25 minutes, stirring halfway through. Remove from the oven and allow to cool comple tely. Serves 6 Recipe by Matthew Baldwin, Jepson Cafe

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PHOTOGRAPHY ATTIC FIR E PHOTOGR A PH Y LOCATION FOR D PL A N TAT ION

S T Y L I N G E M I LY P O L L A R D

MODE L A N N IK A PA MPE L

J U N I O R S T Y L I S T L O R E N M A R I N G FA S H I O N I N T E R N S E R I N RU D DY, S A M A N T H A V I C H A H A I R AV E R I L H U L L

| MAKEUP AMBER FOGELSTROM

PHOTO A S S I STA NT M ICH A E L L A R K E Y

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RECIPE BLUE RIBBON APPLE PIE (APPLE BUTTER AND A KICK) INGREDIENTS 1 prepared Pie Dough recipe for a double crus t pie, chilled 4 cups Granny Smith apples; cored, peeled and sliced into 1/4” slices 4 cups Pink Lady apples:, cored, peeled and sliced into 1/4” slices ¾ cup prepared apple but ter 2 tablespoon lemon juice 1 tablespoon sugar 6 tablespoons all-purpose flou ½ teaspoon ground cinnamon ¼ teaspoon ground clo ves pinch of cayenne pepper 2 tablespoons unsalted butter, cut into small pieces EGG WASH 1 large egg yolk, beaten with 2 tablespoons milk DIRECTIONS Preheat oven to 400º F. In a large mixing bowl, toss the apple slices with the lemon juice and apple but ter. In a separate mixing bowl, whisk together the sugar, flour, cinnamon, cloves and cayenne pepper. Sprinkle the dry ingre dients over the apples and stir thoroughly. Set aside

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while rolling out the dough. Remove dough from refrig erator. On a lightly floured surface, roll out one dough portion and drape over the pie plate being caref ul no t to s tretch the dough. Allow the dough to loosely drape o ver the sides. Fill with apple mix ture and dot the top of the apples with but ter. Roll out the second disk of dough large enough to drape loosely over the top of the f ruit (there should be defined peaks and valleys in the dough). Trim the edg es of the dough and turn under at the outer edg e of the pie plate rim. Decoratively crimp the edges. Cut slits in the top of the pie to allo w steam to escape while the pie is baking. Decorate the pie however you like with any remaining pieces of dough. Brush the pie with the egg wash mixture and set on a baking tray. Bake for 30 minutes. Reduce oven temperature to 350º F and continue to bak e until crust is a dark caramel color and the f ruit is bubbling around the edges and through the slits in the top (appro ximately 30 to 35 minutes). Cool 30 minutes before serving. Serves 8 Recipe courtesy of Libbie Summers, adapted from The Whole Hog Cookbook (Rizzoli)

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CREDITS ON TA BL E: C UST OM DE N I M TA BL E RU N N E R DE SIGN E D BY E R IC H I L DE BR A N D ( PR ICE U P ON R E QU E ST ) ON M O D E L S AVA N N A H C H R I S T I N E C AW L E Y: W H I T E V I N TAG E T U L L E S T R A P L E S S G OW N , $ 2 0 0 , L IS A’ S P I E C E S V I N TAG E , W R IG H T S QUA R E A N T IQU E S . G R E E N F U R , $ 3 9 0 , M A R C B Y M A R C JA C OB S . ON M O D E L M A D I S ON B I L DA H L F O R R I S E M O D E L M A N AG E M E N T : V I N TAG E P I N K L AY E R E D T U L L E B A L L G OW N ( W OR N A S A S K I R T ), $ 2 2 5 , L I S A’ S P I E C E S V I N TAG E , W R IG H T S QUA R E A N T IQU E S . V I N TAG E B U L L E T B R A , S T Y L I S T OW N . V I N TAG E R E W OR K E D N E C K L A C E W/ P I N B Y B A Z Z DE G R A N T, $ 3 2 0 , S HOP S C A D. R H I N E S T ON E T R I P L E C H A I N N E C K L A C E B Y B A Z Z DE G R A N T, $ 3 8 0 , S HOP S C A D. C H A N DE L I E R E A R R I N G S B Y B A Z Z DE G R A N T, $ 1 8 0 , S HOP S C A D. QUA R T Z C O C K TA I L R I N G B Y K R I S T E N A L B R E C H T, $ 2 6 0 , S HOP S C A D. R H I N E S T ON E C RY S TA L C H A N DE L I E R N E C K L A C E , $ 7 5 , W R IG H T S QUA R E A N T IQU E S . C U S T OM H A N D - M A DE C R OW N B Y F L OR A L DE S IG N E R , J E N N Y L ON G . ON M O D E L L AU R E N DAV I S F O R H A L O M O D E L S A N D TA L E N T G R OU P : R E D V I N TAG E T U L L E S T R A P L E S S G OW N , $ 2 2 5 , L I S A’ S P I E C E S V I N TAG E , W R IG H T S QUA R E A N T IQU E S M A R E I K A T U L I P S I L K C OAT, $ 74 8 , M A R C B Y M A R C JA C OB S . R E S I N S H A P E S N E C K L A C E B Y T I N A F R E Y, $ 2 5 0 , E X TA N T FA I R . OR C H I D D O U B L E R I N G B Y A N A N DA H E L L E R , $ 4 0 0 , S HOP S C A D. ON M O D E L DAV I D M A X I M I L I E N C O L A S : V I N TAG E F E D OR A , $ 3 5 A N D B OW T I E , $ 1 8 , L I S A’ S P I E C E S V I N TAG E , W R IG H T S QUA R E A N T IQU E S . B L A C K S U S P E N DE R S , $ 14 , A N D TA I L OR E D B U T T ON D OW N S H I R T, $ 1 9 8 , M A R C B Y M A R C JA C OB S . L I N E N T U X PA N T S A N D JA C K E T B Y A S S E M B LY N E W YOR K , $ 3 1 5/$ 3 6 5 , E X TA N T FA I R . ON M O D E L S A M S T R AT T ON F O R R I S E M O D E L M A N AG E M E N T : P E N S A C OL A B OM B E R JA C K E T, $ 7 9 8 , M A R C B Y M A R C JA C OB S . R OBI N B LU E B U T T ON D OW N , $ 1 9 8 , M A R C B Y M A R C JA C OB S . W O OL S O C K S B Y A N T I PA S T, $ 3 2 , E X TA N T FA I R . J E A N S A N D S HOE S , MODE L S OW N . ON M O D E L B R I A N WA R N E K R O S : C O T T ON T W I L L N AV Y S U I T JA C K E T A N D PA N T S , $ 4 6 8/$ 2 5 8 . B LU E C H E C K S K I N N Y T I E , $ 4 6 . W H I T E B U T T ON U P S H I R T, $ 1 9 8 , A L L B Y M A R C B Y M A R C JA C OB S . B L A C K P E R F O R AT E D L E AT H E R S HOE S B Y R A C H E L C OM E Y, $ 3 8 5 , E X TA N T FA I R . B AT ON T W I R L E R : K AY L E Y JA C OB S F OR M A RY L I N YO U M A N S S C HO OL OF DA N C E A N D B AT ON T W I R L I N G D RU M L I N E C OU R T E S Y O F S AVA N N A H S TAT E U N IV E R S I T Y: JA R R OD JA C K S ON , JA M A L HOWA R D A N D JOR DA N C L A R K E A S S I S TA N T T O L I B B I E S U M M E R S : A N N A H E R I TAG E V I D E O G R A P H E R : J U WA N P L AT T V I D E O A S S I S TA N T : C A L E B S U T T L E S P R O DU C T ION A S S I S TA N T : AU T U M N VA N G U N T E N G R I P S : Z A C H G R A B E R , JON S P IC OL A A N I M A L W R A N G L E R : JO S H UA S U M M E R S B I R D D O G : T H E BI T C H ( M AG G I E JO S U M M E R S ) V ERY SPECI A L TH A NKS: N IC K G A N T A N D M E DDI N S T U DIO S C A R L A N D C H IC A A R N D T A N DY A N D M E L I S S A W I L L I A M S OF U R B A N N A FA R M JA M I E C R I B B S A N D JAY G U T H OF E C ON OM Y F E E D A N D S E E D H A B E R S H A M A N T IQU E S M A R K E T

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EAT&PLAY

R E S T A U R A N T S

F O O D

S A LT Y B O H E M I A N AU G U S TA S TAT Z

Some things just go together—peas and carrots, macaroni and cheese—but what about chocolate and bacon? Yes—thanks to The Salt Table and Bohemian Hotel Savannah’s Rocks on the River, who are pushing the envelope when it comes to flavors, proving that nothing goes together better than quality seasoning and quality cooking. With menu items such as the Pan Roasted Pork Tenderloin seasoned with Maple and Smoked Bacon Sea Salt, it’s clear that this collaboration is—well, according to Executive Chef Zachary Martin, “It’s a win.” ➼ Ro cks o n th e River 102 W est Bay Street Savannah, GA 31401 bohemianhotelsavannah. com; salttable.com Go to southmagazine.com for a guide to daily life in the Lowcountry

E V E N T S

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good food with jamie deen

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best southern fests

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Rocks on the R iver's partnership with The Salt Table is yielding delicious new dishes

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P H O T O G R A P H Y B Y C H I N A FA G A N

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JAMIE DEEN’S

GOOD FOOD TK

T H E L A DY ' S O L D E ST S O N I S CO O K I N G U P A STO R M I N H I S F I R ST S O LO CO O K B O O K KRISTEN SMITH | PHOTOGR APH by JON THORPE

“GR E AT DAY IN THE MOR N ING! They’re just

aren’t enough hours in the day,” says Jamie Deen, extending his hand as he arrives for our interview at his office. He’s followed by his six-year-old son, Jack, and family dog, Champ. Jamie's entourage says hello and scampers off to play. As we settle in to talk about Jamie’s new book, Good Food, the husband and father of two sons seems almost as proud of his latest creation as he is of his little boys (and his bulldog, who's in the Uga bloodline). And for good reason: this book is a celebration of family and a real labor of love. “If I never do another project, I feel like this is the one that I’d just be proud of forever. This is my book that I did with my family and my friends, and I love it.” He grins. “And I’d be happier if we sold a million copies.” South magazine: You just might. What inspired Good Food? Jamie Deen: Bobby and I have done four 124

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books together, which was really great. Things that I’ve learned in the last ten years or so since we’ve done our first book, I was able to apply to this book. I was so influenced by a kids' book that my mother gave me when I was young and that kind of piqued my interest in cooking. There’s not a lot of stuff out there that’s a mature take on kids' cooking. I wanted to present recipes and ideas for kids where they really feel like they’re making something the whole family can enjoy. The cookbook world is so busy; there are very few things you can do to set yourself apart. I felt like having this kids' section in our book would really offer something different for people instead of just a standard cookbook. SM: Jack’s section, “Rooster’s Kitchen,” is adorable. What was the process of compiling those recipes? JD: We did things that he likes to eat and things that he likes to cook at the house. He’s six,

so he’s not going to sit down and write a cookbook. Those are recipes that parents can help their kids do. It’s healthier food and they’ll find success, I think, with their kids wanting to eat it. And getting into the kitchen is such a great hobby. Brooke and I as parents have learned that the more kids touch the food, the more likely they are to eat it. If they cook it, they’re proud of it. I hope that parents find that they can use the book as a tool to get their kids into the kitchen and spend some time with them and build memories like the ones that my brother and I have growing up with my mom, which are so special. SM: The photography is beautiful—many of the shots of your family look like photos you’d have framed in your home. JD: We felt like we could have done a photography book instead of a cookbook because the pictures are just so gorgeous. And, of course, I have the two best-looking kids ever born. [laughs]

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"If I never do another project, I feel like this is the one that I'd just be proud of forever," Jamie says.

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Below: autumn lasagna with sage and squash puree; inset: Jamie's sons, Matthew and Jack Deen; right: Jamie's mother, Paula, and brother Bobby

HOW'S YOUR MAMA?

I really wanted an element of movement and not just standard stock photographs. So I prepared every dish in here. Every dish that was shot I put together. And they’ve done these sequenced shots that kind of show a technique. I just love it. And the food tastes so good! I’m just so proud and excited. I think it’s fantastic. SM: What was your writing process like? JD: I worked with Andrea Goto, who is a local writer, and I enjoy her immensely. She and I would sit right here in this room and talk about stories and ideas and thoughts that I had, and she would put it all together. We would work together and take some things out, add some things in. So she and I really wrote it together. I couldn’t have done this without Andrea. She’s so smart and so sharp, but these are all my words. These are my memories and my thoughts on this food. SM: There’s a focus in your book, and in your cooking, on using fresh ingredients. What do you think of the farm-to-table movement? Is it a fad or is the country moving in that direction? JD: My grandmother had her garden, and she was farm-to-her-table 50 years ago—it just wasn’t 126

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called anything. So it may just be that commercialism has caught up with that, but I think it’s been a part of people’s lives for a really long time. I said in the book, there’s no food that’s ever tasted better to me than food I’ve washed the dirt off that my mom and grandmother have cooked. And I don’t know why that is, but it’s true. It goes back to convenience; it’s a lot easier to go to the grocery store and buy a tomato than it is to cultivate one. But all good things come through hard work. You know, the best things in life are earned and not given. Our life is so many clichés, but when it comes to food, I think that’s true. SM: How has becoming a daddy influenced the way you look at food? JD: I think one of the biggest responsibilities a parent has is to set their kids off on a path of good eating. Childhood obesity is such a big challenge here in this country; and we’re a country of convenience in that sometimes it’s easier for people to get their food handed through their car window. But that really takes away the time that families spend together. So we try to have dinner hour together with no distractions, just us, to-

Unless you were under a rock this summer, you know how it all went down: controversy came calling on the Deens when Jamie’s mother, Paula, testified in a lawsuit filed against her brother by a former employee. “There were a couple of days that were really hard,” Jamie says. “Some of my mom’s spirit was taken away in the last three months, which really is just sickening for us, because my mom has never had anything handed to her. She gives of herself. “We realized a long time ago if you find success in the media end of the business that you’ve gotta take the good with the bad,” Jamie continues. “You can get a reservation at pretty much any restaurant you want, but you’re also open to any knucklehead coming and saying anything they want about you. The truth is in how we live our lives. We’re going to continue to just go forward with what we’ve always done, and that’s run a restaurant, help as many people as we can and provide a service to the visitors of Savannah. That’s how we operated 25 years ago, and that’s how we’re going to operate 25 years from now. Our self-worth is not based on Walmart’s opinion of us. So we’re doing good.” gether at the end of the day. I’ve started eating more like Jack, and I’ve lost 40 pounds eating smaller portion sizes at his time of day, which is 5:30 instead of 10 o’clock at night. SM: Who does most of the cooking at home: you or Brooke? JD: It’s kind of an even split for us. I’ll usually handle the breakfast while Brooke tries to go out and get her exercise, so she doesn’t comPHOTO GR A PH Y BY JOH N K E R N ICK

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pletely pull all of her hair out. And then she usually does the lunch, and she and I will work together on dinner. With us having two boys and just as busy as we are, we’re definitely a partnership in everything. I do the dishes, I do the laundry, I vacuum, I’ll go to the grocery store. And she’ll do the vacuuming and the dishes. There’s no “this is my job, this is yours.” We attack everything together, and we both fall out at the same time every night. Busy days! SM: How do you find time for your marriage? JD: Oh, we don’t have any time for our marriage. [laughs] SM: Maybe when the boys go to college? JD: [laughs] We take great joy from being parents. People see us out together, and we’ve had a few comments like, “I can’t believe you don’t have a nanny.” I was just at the library with the boys before I came here, and we go to the farmer’s market together and that’s how we build our memories. We find time every day. And it’s a challenge—every family’s got that. But we want to take the boys with us when we go on vacation or out of town. That’s our choice. And you know, we could definitely benefit from more time, just she and I together, but our marriage is in a good enough place and strong enough that we both get so much

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joy outAmofdoluptatur raising our boys that it seems that we apiet libus dfull life together, all four of us. have a complete, SM: Jack is already in school, and Matthew will be there before you know it. How are you raising grounded boys as they become exposed to more of the world and become more aware of your family’s fame? JD: I think it’s just part of their lives. Jack has seen Mom on magazines his whole life, and he doesn’t look twice. When People magazine did the piece on us, I said, “Jack, do you want to come over and take pictures for a magazine?” He said, “No, I’ve been in a magazine before.” So he just doesn’t care. He will never be exposed to the relentless nannies and the frivolous things that don’t matter in life. You know, we’re just a normal family. I love having Brooke and Matthew and Jack on the show with me because I’m able to be with them while I work. But if Jack ever feels entitled to things or has a bad attitude about it, he just won’t do it anymore. SM: That’s easy. JD: Yeah. As long as he enjoys it and wants to and takes it for what it is, which is fun, that’s fine. But if he ever says, “I’m on TV!” or ever said to a friend of his, “Look at me!” I wouldn’t have that. I’ve already quit one television show for my fam-

ily; so I’m not here to be a TV star. SM: I love your show so I hope it’s going to continue for a little while! JD: Thanks! It’s doing really well. I think we’re going to get the opportunity to do some more, and I certainly enjoy it. And I don’t want anybody to ever think that I don’t. I just would never jeopardize my true life for a television life. I have the opportunity to do it here locally and I don’t have to do a lot of traveling and I love it and it’s good for the city. We really think about Savannah in all the work that we do; we try to drive as many people to our beautiful city as we can. And so as long as I can do that, I’ll do it forever because I enjoy it. SM: What is the legacy you and Brooke are building for your children? JD: I want them to have the attitude that Bobby and I have and that Brooke has with her brothers and her mom and daddy—that family is the most important thing. I just want them to be family men. I want them to be honest, and I want them to be charitable, and I want them to be healthy. And that’s it. They can be a cook, they can be the President, they can be a cookbook author, they can be TV guys. If they grow up to be like my brother, I’ll be proud of them.

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TURKEY TAK EOUT S AVA N N A H C H E F S A N D C AT E R E R S O F F E R TA K E- H O M E T R E AT S TO G R AC E YO U R T H A N K S G I V I N G TA B L E

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bobby and claudia dean,

Paula's Famous Collard Greens

susan mason, Fried Oysters

’

is (almost) the season to be thinking about your upcoming holiday menu. Will you be cooking the same dishes as always, or will this be the year to add something new to your table? Before you decide, check out what your favorite restaurants and businesses are offering on their holiday takeout menus and have a local chef lend a hand with your cooking tasks. If you don’t have the time it takes to make a turkey this year, there are a host of great restaurants offering to bake or smoke your turkey, ham or chicken for you. You might prefer a side dish from one of your regular restaurants to your own recipe. Order enough for all your guests and let others do the cooking. You may be invited over to a friend’s house this year and need to bring a dish, or maybe you plan to go home for the holidays and want to bring a special treat along for the annual family dinner. Even the best home cook sometimes depends on a bit of culinary help, and what better way to augment the groaning table than by sharing your favorite Southern chef’s specialties? South asked a handful of Savannah chefs and caterers to put together a potluck Thanksgiving meal using their best-selling holiday dishes and traditional favorites. We included businesses that would offer a pre-order menu for your holiday fare so that you know who to turn to in your hour of sweet potato need. Chefs and owners responded with both classic and contemporary dishes, all certain to please everyone at your table.

›› Our potluck Thanksgiving takeout meal was

›› Julie and husband B.J. Lowenthal, owners of

MAC & CHEESE CASSEROLE . Beginning in late

hosted by caterer Susan Mason, who shared her lovely Victorian house and offered a simply perfect Lowcountry appetizer to start: FRIED OYSTERS

JOHNNY HARRIS RESTAURANT, arrived with their

October, they offer an online site to order all or part of a Turkey Feast for 8 that includes a fried turkey with all the fixings, sides and dessert. Johnnyharris.com ›› Ted "Honeyman" Dennard, owner of the SAVANNAH BEE COMPANY, arrived with employee Katie Dowdle and a scrumptious TRAY OF RAW HONEY-

SERVED ON SILVER SPOONS WITH A DAB OF TANGY TARRAGON TARTAR SAUCE. Susan will cater your whole dinner, but she doesn’t offer individual dishes for special events. Prices vary according to your preferred menu and number of guests. susanmasoncatering.com

famous BATTERLESS DEEP-FRIED TURKEY, which is part of their Turkey Feast offered for the season. This soon to be 90-year-old eatery lives up to its long history of serving local Savannahians great food at the holidays and every other day. If you like Johnny Harris’s batterless fried chicken (and who doesn’t?), you’ll love this fried turkey. The Lowenthals also brought a downhome favorite—the

COMBS, THEIR SMOOTH, SWEET TUPELO HONEY, AND SLICED APPLES. The edible honeycomb is

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wendy armstrong, Quinoa-Stuffed Acorn Squash

b.j. and julie lowenthal, Mac & Cheese Cassarole

ted dennard, Tray of Raw Honey Combs, Tupelo Honey & Apples

matt starling, Smoked Spiral-cut Ham

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hand cut from the frame and boxed, so the sweetness is straight from the beehive, with no additional processing. Ted suggests that you add your favorite crackers and a great bottle of red wine to this appetizer. Savannah Bee's new Cinnamon Honey will be available before the holidays along with plenty of in-store specials. When you visit the store, be sure to visit their mead bar. Mead is the oldest alcoholic beverage, made with honey, water and yeast. They serve six different types of mead and are hoping to offer a holiday mead this year. savannahbee.com ›› Bobby Deen and his new bride, Claudia, brought cheer and tasty delights from THE LADY AND SONS, which offers an extensive holiday pick-up menu. A huge bowl of PAULA’S FAMOUS COLLARD GREENS, rich with tender chunks of ham, as a side dish, and his mom’s famous PUMPKIN GOOEY CAKE for dessert were great additions to the table. The Lady & Sons’ online Southern Holiday order form includes chicken, turkey and ham; dressing with gravy;

sweet potato soufflé; mac and cheese; and collard greens. Besides the Pumpkin Gooey Cake, desserts include banana pudding and peach cobbler. Your meal can be picked up the day before Thanksgiving, but be sure to order online before the cutoff date. theladyandsons.com ›› Wendy Armstrong, chef and owner of THRIVE CAFÉ, brought two popular seasonal dishes sure to please the vegetarian and health-conscious guests at your table: SUNSHINE KALE SALAD WITH BALSAMIC VINAIGRETTE, AND QUINOA-STUFFED ACORN SQUASH. The colorful salad contains organic kale, red onion, cabbage, sunflower seeds and orange wedges, and the quinoa-stuffed acorn squash is a gluten-free super-food that can double as a vegetarian entrée or a side dish for everyone else, plus it looks gorgeous on a fall table. Thrive also offers an online menu that includes organic turkeys for the holidays, but be sure to order this one early, because they reserve only a set number of the turkeys from the organic farms. thrivecafesavannah.com

›› Brian Torres is the owner and brains behind FORM: CHEESECAKE, WINE, GOURMET, an eclectic and very popular deli that describes itself as equal parts retail, fine dining, and catering with a dash of bakery. Torres prepared PUMPKIN-STUFFED ORANGES WITH MELTED MARSHMALLOWS for our holiday table. A beautiful alternative to sweet potato casserole, and just as delightfully sweet and celebratory, this is a great addition to your menu. Form offers online menus for take-out dishes and will be posting holiday specials on their website, form-cwg.com. ›› Matt Starling started SMOKE STATION BARBEQUE six and a half years ago, and specializes year-round in barbecued whole and spiral-cut hams, whole pork loins, beef tenderloins, whole rib-eyes, turkeys and turkey breasts. Matt brought his SMOKED SPIRALCUT HAM to the party—one of their best-sellers throughout the holidays and beyond, and it’s no wonder. The smoky smell of this ham will bring everyone running to the table, and the meat liter-

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e ally falls apart, it’s so tender. You might as well forget about leftovers because this big boy will be gone before coffee. ›› FOXY LOXY owner Jennifer Jenkins and her father and biggest fan, Mike Jenkins, know just what we need to end a perfect meal. They offer VEGAN BROWNIES and their own coffee, Foxy, for your enjoyment. FOXY COFFEE is a special

stephanie lindley, Cookie Sandwiches

blend by local roaster, Perc, and is the perfect dessert coffee for a big Thanksgiving meal. The dense, chewy, and very chocolate-y Vegan Brownies’ secret ingredient: Sweet potatoes! Foxyloxycafe.com ›› Owner Stephanie Lindley’s Savannah-based BYRD COOKIE COMPANY has expanded their sales nationwide, with clients as diverse as Universal Studios

and Neiman Marcus department stores. Stephanie made one of their specialties for our party: GINGERBREAD COOKIE SANDWICHES WITH NUTELLA AND STRAWBERRY FILLING. Holiday cookies bring out

the kid in everyone. Consider cookies as a hostess gift or parting gift for your guests. Visit Byrd's website for online specials throughout the holidays. byrdcookiecompany.com

jennifer jenkins, Foxy Coffee & Vegan Brownies

brian torres, Pumpkin-Stuffed Oranges with Melted Marshmellows

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BITES let us eat cake!

“They are always excited to show their skills,” says Chef Jean. And he’s delighted to get to share his 50 years of acquired baking knowledge with his students. S AVA N N A H T E C H N I C A L COL L EGE’S R ETA IL BA K ERY A N D PRODUCTION CL A S S W IL L BE SEL LING BR E A D, C O O K I E S , C A K E S A N D PA S TR IE S ON CA MPUS E V ERY T U E S D A Y F R O M 1 P. M . - 3 P. M .

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S PECI A L EXPA N DE D E DITION OF CH EW I NG TH E FAT

Saucy Savannah Some of best BBQ sauce in the South is made right in our own backyard. -Christina Lamarre

Johnny Harris Original Barbcue Sauce Since 1924, this vinegarbased top seller has been paired with chicken, pork and beef. "Johnny Harris is a staple in Savannah," says B. J. Lowenthal, President of Johnny Harris Barbecue Sauce Company. "If you go in many Savannah homes, you'll find that it's just as common as ketchup." All Johnny Harris sauces go through two rounds of preparation and cooking. "That's what differentiates us from other sauces on the shelf," says Lowenthal. ➼ jo hnny harris johnnyharris.com

Dr. Pete's Praline Mustard Glaze Great on ham, chicken or pork tenderloin, Dr. Pete's Praline Mustard Glaze has been the brand's top seller since it was introduced 27 years ago. Co-owners Jan Peterson Coffee and her husband, Joel, incorporate unique flavor combinations into their entire line of sauces, which is named after Jan's father. "I just always had this belief that you can sell best what you like," Jan says. "We like to come up with ideas that appeal to us, knowing that our job is to then get other people to taste them and like them too." ➼ dr . pet e's dr-petes.com

3c’s "It's a must-try; it's never been done," says Matt Starling, owner of Smoke Station Barbeque, of his new Catch, Clean and Cook venture. The licensed charter fisherman will take you and your party on a charter boat where you can catch your own fish. Then Captain Matt and his crew visit your home, prep the kitchen, clean the fish and cook it up for your friends and family. To book your hands-on dining experience, call 912.354.2524. -Rachael Bach

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best buns

THE NEW MENU AT B&D BURGERS FEATURES LIGHT FARE—S ALADS, SANDWICHES, GRILLED ITEMS AND VEGETARIAN OPTIONS—AND SOME BRAND NEW BUNS. TRY YOUR NEXT BURGER ON A PRETZEL BUN OR GO SUPER HEALTHY WITH A GLUTEN-FREE BUN.

B&D's Pretzel Bun i s here, much to the delight of l oyal customers. "We test marketed the pretzel bun with the brioche bun and the croissant bun by offering them on the menu and seeing which was ordered more," says owner Dave Tonroe. "The pretzel bun was ordered 70% of the time." -Lindsey Grovenstein

COLONIAL OIL

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real deal

DO SITES LIKE GROUPON AND LIVINGSOCIAL TRAIN THE CUSTOMER NEVER TO PAY FULL PRICE FOR A PRODUCT AT THE BUSINESS OWNER’S EXPENSE? OR IS IT A TOOL TO GET THE CONSUMER CONSUMING AGAIN IN A SLOW SEASON? - CHRISTINA LAMARRE

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no sale?

"We may have had one or two repeat customers, but it didn't bring in a significant increase in b usiness," says Gary Hall (above) of Wright Square Cafe. On the flip side, "Groupon brings in a l ot of people who have heard of us and about what we do," says James Kleinschmidt of Form.

96% POSSIBLE S AV I N G S WITH A LIVING SOCIAL OR GROUPON DEAL

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If you give Savannah a cookie company, they’re going to crave more. Byrd Cookie Company's new location, BT Byrd's, is our new favorite perch.“The great thing about BT is that it really is for the Savannahian who knows Byrd and is familiar with Byrd,” says Katie Wells, Director of Customer Experience. “We want this space to be where you start your day with us, swing by throughout and end your day with us as well.” -Augusta Statz

try it... Stop in for a glass of wine and an oversized Oatmeal Cookie Sandwich—a delicious new take on Byrd's Scotch Oatmeal Cookie, available with fillin s like coconut and strawberry. BT Byrd's: 102 E. Liberty Street; 912.349.5583

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S P E C I A L E X PA N D E D E D I T I O N O F C H E W I N G T H E FAT

artful dining turning tasters into diners ➼ t as te o f a tl ant a o cotb er 25 t o 27 tasteofatlanta.com

Christina Lamarre

"There's so much more in here than just a restaurant and an art museum," says David Hamer, co-owner of the new Jepson Cafe. Hamer and partners Matthew Baldwin and Michael Clee are committed to using local suppliers to source their globally-inspired menu. "If a customer comes to the museum, they're getting a visual experience. We want to complete the sensory experience by offering something as delicious as the artwork is beautiful." -Augusta Statz 140

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When Savannah native Dale Gordon DeSena moved to Atlanta in 2002 to pursue a career in advertising, she was inspired by “how amazing [Atlanta] chefs are and how important they are to the city." She founded Taste of Atlanta to highlight these culinary masters and their great food. This year, the twelfth annual Taste of Atlanta will feature over 90 of Atlanta’s local restaurants, cooking classes, chef-taught seminars, competitions, an auction and much more. Diversity is a key ingredient for the success of this festival. “It’s really a festival for the people,” says DeSena. Taste of Atlanta is hosting a Family Food Zone cooking stage, home to the Iron Chef Kids Competition where kids ages 10-14 are given the ingredients to a recipe and compete at the mercy of fellow kid judges. Proceeds from Taste of Atlanta will benefit Share Our Strength and other non-profit organizations that fight childhood hunger in America.

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CAN'T MISS T OA E V E N T S • • • • • •

90 LOCAL RESTAURANTS COOKING C LASSES C HEF-TAUGHT SEMINARS IRON C HEF KIDS FOOD STUDIO BARC RAFT MIXOLOGY COMPETITION

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FOOD

SHOW S O U T H C E L E B R AT E S T H E A R T O F P L AT I N G W I T H S H OW- S T O P P I N G D I S H E S F R O M S O M E O F T H E B E S T R E S TAU R A N T S I N T OW N

LINDSEY GROV ENSTEIN PHOTO GR A PHS BY CH INA FAGA N A N D CEDR IC SM IT H

driftaway cafe: any dish tha t is inspired by the Guns Nâ&#x20AC;&#x2122; Roses debut alb um, appetite f or destruc tion , has go t t o be good . drif taway c afe's c ol or ado r ac k of l amb feature s r osemar y and parmesan c rus ted r ac k of c ol or ado l amb, oven r oasted t o perfec tion, served with warm grilled three-c heese grit c akes and bl ac kberr y-bal samic gl az e. 7400 skidaway road, 912.303.0999, driftawaycafe.com

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b. tillman restaurant and bar: seared tr out served with benton's c ountr y ham, f orbidden ric e, fried green t omat oes, grilled lemon with a lemon emulsion. "i think this pl ate is beautiful ," o wner stephanie lindley s ays. "c hef c ameron c haney does a brilliant job of taking simple ingredient s and c reating dec adenc e in eac h bite with the way he l ayers different fl avors." 6700 waters avenue; 912.721.1564; byrdcookiecompany.com

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a.lure: peas and c arr ot s— pan seared sea sc all ops served with sweet peas and baby c arr ot ris ot t o, and shit take mushrooms in a ginger -c arr ot reduc tion with sweet pea c oulis prepared by c hef c harle s zeran. 309 west congress street; 912.233.2111; aluresavannah.com

brasserie 529: duc k breast marc opol o—green pepperc orn and pimentoencrus ted duc k breast served with 529's signature c oll ard greens, sauted with wild mushrooms and finished in a pepperc orn demi-glac e. "It's my spin on an old dish," says c hef f ore st ison. 529 east liberty street; 912.238.0045; brasserie529.c0m

local 11ten: c hef brandy williams on’ s go al was t o “sho wc ase the vibr ant c ol ors fr om the t omat oes al ong with the o ther ingre dient s t o produc e a dish tha t was visuall y appealing , as well as delic ious.” she suc c eeds with this c harred beauf or t c ounty oc t opus, paired with c ol orful heirl oom t omat oes, shaved red onions, w ater c ress and marina ted c apr a gia fet a c heese. 1110 bull street; 912.790.9000; local11ten.com

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ga buffalo: delicate and tender herb-seared georgia buffalo filet mignon with charred fig-rosemary jus lie, served with sweet and earthy rutabaga-chevre gratin, sautĂŠed heirloom baby carrots and house fermented black garlic prepared by chef david ouimet, owner of purple sage catering. 11495 highway 17, townsend, ga 31331; 855.2ga.buff; georgiabuffalo.com

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belford's: home to some of the be st seaf ood and steak in savannah, Belf ord delivers true t o their standard of high quality with this dish: seared sea sc all ops driz zled with c orn jus and paired with spring peas. 315 west st. julian street; 912.233.2626; belfordsofsavannah.com

wet willie's: wet willie's apple pec an sal ad feature s nut -encrus ted go at c heese baked on a bed of mixed let tuc e with t oasted fl atbre ad, c andied pec ans, gr anny smith apples, golden r aisins, and bals amic driz zle prepared by c hef. 101 east river street; 912.233.5650; wetwillies.com

alligator soul: "exotic s are c le aner, heal thier cut s and have a ver y ric h fl avor and tender tex ture ," says c hef stephen mcl ain. "jus t bec ause it's a lit tle unf amiliar doesn't mean it's no t delic iousâ&#x20AC;&#x201D; all friends were str angers onc e!" pan seared and slic ed kang ar oo with b al samic honey grilled pineapple, sweet gr ass dair y asher bl ue c heese with or ganic c herr y t omat oes over mesc l un greens. 114 barnard street; 912.292.7899; alligatorsoul.com

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chart house: "i jus t al ways thought a c andy apple l ambc hop would be awesome!" l aughs c hef mike bailey , who c reates masterful pl ates at c har thouse with c hef r ob brit t on, pictured above. "it's a good lit tle dish." l ambc hop and c andy apple with mic r o-heir l oom t omat oes, basil oil and a bals amic reduc tion. 202 west bay street; 912.234.6686; chart-house.com

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jazz'd tapas bar: “we eat with our eye s firs t,” says c hef hat taway. his new menu debuted in earl y august, adding new fl avors t o an alre ady ec le c tic menu. the fire c r ac ker shrimp spring r oll , fl ashfried basil -wr apped shrimp with a spic y c hile gl az e over an edamame cucumber s al ad with c rispy ric e noodle s blends qu ality ingredient s, tex ture s and fl avors. 52 barnard street; 912.236.7777; jazzdtapasbar.com

the public kitchen & bar: seared salmon with potat o c akes, t opped with c ol orful , sautéed cucumbers, red onions, pepperon c ini, spinac h and t omat oes. “It ’s a simple dish with big fl avors,” says c hef brandy william son. c hef williams on and c hef de cuisine brian gonet (pic tured above) are c ooking up beautiful eat s at the public kit c hen & bar. 1 west liberty street; 912.200.4045; thepublickitchen.com

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leoci's trattoria: hand picked f ore st c hanterelle mushrooms t os sed in a madeira but ter over house-made pappardelle Pasta 606 abercorn street; 912.335.7027; leocis.com

foxy loxy cafĂ&#x2C6;: head t o sof o (south of f ors yth park ) f or a cup of f oxy c offee and this bl ac kened fish t ac o with c hipotle aioli and mango sals o at f oxy l oxy c afe . Chef Sky Hoyt c reated the dish t o have vibr ant c ol ors tha t are as ple asing t o the eye as the mul ti-l ayer fl avor c ombination is t o the palet te. 1919 bull street; 912.401.0543; foxyloxycafe.com

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H A CELEBRATION OF THE SOUTH’S GREATEST GRUB H LEOCI’S [151] • FIDDLER’S SOUTH SIDE [151] • MOLLY MCGUIRE’S [153] • DUB'S, A PUBLIC HOUSE [154] • THE RIVER HOUSE [155] DRIFTAWAY CAFÉ [156-157] • LOCAL 11TEN | FOOD | WINE [158] • THE PUBLIC KITCHEN & BAR [159] UNCLE BUBBA’S SEAFOOD & OYSTER HOUSE [160] • THE LADY & SONS [161] • 700 DRAYTON [162] • JAZZ’D TAPAS BAR [163] ALLIGATOR SOUL [164] • GOOSE FEATHERS [165] • BELFORD’S SAVANNAH [166] • CHART HOUSE [167] 17 HUNDRED 90 INN & RESTAURANT [168] • A.LURE RESTAURANT [169] • SAVANNAH’S CANDY KITCHEN [170] SAVANNAH RIVERBOAT DINNER CRUISES [171] • VU LOUNGE AT HYATT REGENCY [172] • B. TILLMAN RESTAURANT & BAR [173] JALAPEÑOS MEXICAN GRILL [174] • GEORGIA BUFFALO RANCH [175] • B&D BURGERS [176] • WRIGHT SQUARE CAFÉ [177] AQUA STAR SEAFOOD KITCHEN [178] • BRASSERIE 529 [179] • WASABI'S FUSION [180] • MOON RIVER BREWING [181] FOXY LOXY CAFÉ [182] • ANNA’S [183] • FLYING FISH [184] • 80 EAST PUB [185] • WET WILLIE'S [186] MACELWEE'S SEAFOOD HOUSE [187] • TA CA SUSHI & JAPANESE FUSION [188] NORTH BEACH BAR & GRILL [188] • BAR•FOOD/COFFEE•DELI [189] • CUPCAKE EMPORIUM [189] RANCHO ALEGRE CUBAN RESTAURANT [190] • THE SALT TABLE [190] • SWEET CAROLINA CUPCAKES [191] • FORM [191] CILANTRO’S GRILL & CANTINA [192] • SMOKE STATION BBQ [192] • MAISON DE MACARONS [193] • FIVE GUYS BURGERS AND FRIES [193]

key to symbols family friendly

parking $ 15

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patio $$ 15-25

music

credit cards

groups

alcohol

$$$ 25-50 $$$$ 50+

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9/19/13 10:01 AM

“

The true basis of Italian food is local ingredients, no matter where you’re cooking it.

PHOTOGRAPHY BY CEDRIC SMITH

— Executive Chef/Owner, Leoci’s Trattoria Corporate Chef, The British Virgin Islands Food & Wine Festival

MENU Chef Leoci is revisiting his roots with his backto-basic Italian cuisine, boasting fresh ingredients, house-made pastas, brick oven pizzas and enticing entrees.

LEOCI’S TRATTORIA

SPECIALTY DISH

Beet Salad Brick oven roasted beets and Leoci’s Sweet Baby Beets with farmers bleu cheese drizzled with house-made champagne tarragon vinaigrette

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eoci’s Trattoria offers back-to-basics Italian cuisine boasting fresh ingredients, homemade pastas, brick oven pizzas, enticing entrees and an extensive wine list. Inspired by southern Italian cuisine and sharpened by classical northern and French culinary training, Chef Roberto Leoci strives to keep the ingredients as local as possible. “Importing food from Italy defeats the whole purpose of Italian food as I was raised and trained to understand it,” he explains. “The true basis of Italian food is local ingredients, no matter where you’re cooking it.” Chef Leoci’s has launched Leoci Fine Food, a food line, including olive oil, jams, sweet baby beets, Vidalia onion relish, and salami’s in a partnership with Hunter Cattle Company. You can find Leoci’s products in Whole Foods Savannah, Smith Brothers IGA, and other establishments around Savannah.

family friendly parking patio music credit cards groups

k 606 Abercorn Street

Savannah, GA 31401 912.335.7027 • leocis.com

alcohol $ $$

$$$

$$$$

15 15-25 25-50 50+

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“

We want to provide quality, fresh seafood, a versatile oyster bar and lots of Savannah connections to our establishment. We use Savannah’s history in the local seafood industry to make people feel at home.

“

PHOTOGRAPHY PROVIDED BY LIVE OAK RESTAURANTS GROUP

— Ray Clark, President and Managing Partner, Live Oak Restaurant Group

LIVE OAK RESTAURANT GROUP

iddler’s Seafood is dedicated to the hard working families of previous generations who have left an indelible mark on the seafood industry in our community. Fiddler’s offers a rustic atmosphere accented with maritime charm and nostalgia. Black and white canvas photographs line the walls offering guests a glimpse into the rich history of Savannah’s seafood industry. The front porch is a relaxing place to sit in a rocking chair and sip on a cocktail with friends. Hours of Operation: Sunday-Monday 11am-9pm, Tuesday-Thursday 11am-10pm, Friday-Saturday 11am-11pm.

family friendly parking patio music

FIDDLER’S SOUTHSIDE

Fiddlers offers an eclectic combination of seafood dishes combined with traditional American cuisine. With a fully equipped oyster bar on the lower level, guests can enjoy freshly shucked oysters, raw or steamed, along with an ice cold beer!

SPECIALTY DISH Low Country Boil and Fiddler’s Steamed Shellfish Towe

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k 7201 Hodgson Memorial Drive Savannah, GA 31406 912.351.2274 • liveoakstore.com/fiddlers

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“

PHOTOGRAPHY PROVIDED BY LIVE OAK RESTAURANTS GROUP

We want to bring the wonderful River Street memories of Spanky’s to Molly McGuire’s on Wilmington Island: good food, good music in a beautiful garden setting. — Ansley Williams, Founder and CEO, Live Oak Restaurant Group

MENU MOLLY McGUIRE’S

LIVE OAK RESTAURANT GROUP

$-$$

olly McGuire’s, located on Wilmington Island, is a beautiful restaurant with incredible outdoor seating. The willow trees, fresh water lagoon and surrounding gardens are the perfect combination to enjoy a cool breeze, live music and the soothing sounds of mother nature. Molly’s hosts a wide variety of live bands to suit everyone’s favorite musical genres and prides itself on great service, delicious food and always a magnificent time! Molly’s also hosts a theme party the last Saturday of every month and many other special events and parties. Their motto is, and always will be, “Eat, Drink, and Be Molly.”

Molly McGuire’s, originally established in 1978, is the sister restaurant of Spanky’s Pizza Galley and Saloon. Molly’s cuisine is a combination of Spanky’s menu, including Spanky’s Famous Original Chicken Fingers and Spuds, and a wide variety of eclectic items including their Fish Tacos, Shrimp & Grit and Crab Dip.

family friendly parking patio music credit cards

SPECIALTY DISH Wild Caught Domestic Shrimp Delicious white Atlantic shrimp served your way

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groups

k 216

Johnny Mercer Boulevard Savannah, GA 31410 912.898.0852 • liveoakstore.com/mollymcguires

alcohol $ $$

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15 15-25 25-50 50+

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“

PHOTOGRAPHY PROVIDED BY LIVE OAK RESTAURANTS GROUP

We built the Conch House in 2004, which was a beautiful, upscale dining spot that was not in the best location, behind the old electric company. When that was torn down, and with no sports bar on River Street, we started thinking of a Sports Pub with an uptick in the normal fare of bar food.

“

DUB’S, A PUBLIC HOUSE

LIVE OAK RESTAURANT GROUP

Burgers, gastropub, pub food

ub’s Pub is the only sports bar on River Street with multiple televisions, ping pong, bumper pool and foosball. Housed in a historic river street brick warehouse, Dub’s beautiful brick and bamboo interior balances the old and new Savannah. Enjoy great game time food prepared by chefs Bud Mills and Garrett Swain. Try one of their tasty sandwiches like The Falcon, their brined Red Rooster Wings, or one of their infamous hand pattied burgers that are sure to leave you feeling satisfied.

family friendly parking patio music

— Ansley Williams, Founder and CEO, Live Oak Restaurant Group

SPECIALTY DISH Brave A hand pattied burger that is a blend of ground short rib, chuck and sirloin, served with jalapeno beer cheese, peppered bacon, spicy ketchup and fresh jalapenos

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k 225 West River Street Savannah, GA 31401 912.200.3652 • liveoakstore.com/dubspub

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9/19/13 12:21 AM

“

PHOTOGRAPHY PROVIDED BY LIVE OAK RESTAURANTS GROUP

For over 30 years, we’ve been serving up some of the freshest and most delicious Low Country cuisine. I’m proud to keep this tradition alive.

— Ansley Williams, Founder and CEO, Live Oak Restaurant Group

THE RIVER HOUSE

LIVE OAK RESTAURANT GROUP

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xperience genuine Savannah flavor in an 1850’s King Cotton Warehouse at River House. Sit riverside and enjoy local seafood rated “A” by the Savannah Morning News (its highest rating!), while watching local and merchant ships sail by. River House uses only the best local seafood available, helping to create some of the finest signature items you’ll find in Savannah. Grouper Florentine or Shrimp and Low Country Grits with Tasso Gravy are just a few of the dishes they’re proud to offer. They also have the best Low Country Boil in Savannah!

River House Seafood has something for everyone. Their signature dish, the Regency Room Salad, is always freshly prepared tableside using the best ingredients, finished with their delicious “secret” dressing. Another favorite delicacy waiting to be devoured is the lobster bisque. And if you’re still hungry, finish off your meal with a slice of their wonderful pecan pie.

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SPECIALTY DISH Shrimp & Grits Blackened shrimp, Tasso-Ham tomato sauce and parmesan grits

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125 West River Street Savannah, GA 31401 912.234.1900 • liveoakstore.com/riverhouse

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We’ve re-created Driftaway to enjoy food, fun and flavor with family and friends, and to welcome new guests and make them new friends

PHOTOGRAPHY BY AMANDA GERMANI & CHINA FAGAN

— Robyn and Michele Quattelbaum, Proprietors

DRIFTAWAY CAFÉ

riftaway Café has become a phoenix rising from the ashes of Savannah’s culinary scene. Driftaway is a true reflection of their valued guests and regular patrons. Driftaway Café embodies every spirit of being “local”. No other restaurant is a better reflection of the community. Driftaway café is also a full service catering company. Specializing in wedding and corporate events, from site selection to logistical support, Driftaway welcomes the opportunity to serve you at your next event. Driftaway Café provides the excellence in cuisine and service that clients deserve. Driftaway Café looks forward to being your go to caterer.

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An eclectic offering featuring casual coastal cuisine with delicious appetizers, fresh salads, made to order sandwiches, hand cut steaks, upscale fresh seafood dishes, Sunday Brunch and extraordinary nightly entrée specials. The menu is designed where everyone can find something they like.

SPECIALTY DISH Cast iron grilled diver scallops on goat cheese and crab carbonara with smoked bacon, parmesan and herbs

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k 7400 Skidaway Road Savannah, GA 31406 912.303.0999 • driftawaycafe.com

october | nov em ber 13

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DRIFTAWAY CAFÉ

PHOTOGRAPHY BY AMANDA GERMANI

ocated near historic Isle of Hope and the intra-coastal waterway in the peaceful Sandfly community, Driftaway Café serves up classic coastal cuisine with modern and eclectic touches. Executive Chef Kirk Blaine began working at Driftaway when he was in high school and worked his way through college at the prestigious Culinary Institute of America. Chef Kirk focuses on creating balanced flavors for the restaurants daily and seasonal specials. “We create dishes that our guests would not attempt to make on their own, often showcasing exotic game and fish in exciting ways” say owners Robyn and Michele Quattlebaum. “Our staff goes above and beyond to create a fun and bright casually elegant atmosphere where our guests can enjoy world class food, cold drinks, smiling faces and fast friendly service – all while wearing their flip flops” Driftaway also features Savannah’s top local acoustic music several nights a week. With a newly remodeled dining room, bar and outdoor dining areas the casual fine dining establishment is all the more suited to welcome guests for a great meal and a good time.

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Local and seasonal ingredients are combined for a unique expression of familiar southern flavors.

PHOTOGRAPHY PROVIDED BY LOCAL 11TEN | FOOD | WINE

—Executive Chef, Brandy Williamson and Chef De Cuisine, Jacob Hammer

s the name would suggest, the cuisine at Local 11ten Food | Wine is as locally-driven as possible. With a commitment to using local ingredients, Local 11ten Food | Wine strives to partner with organizations that further develop the community both socially and economically. Executive Chef Brandy Williamson’s classic French training combined with her Southern roots produce food that is both elegant and approachable. Local 11ten Food | Wine’s rooftop bar perch creates a unique dining experience that mimics the scale of something that would typically be found in a larger city. Many patrons enjoy a drink there before dinner, after dinner—or both! With a fresh take on food in a stunning downtown location, Local 11ten Food | Wine is not to be missed.

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LOCAL 11ten | FOOD | WINE

Fresh, locally-sourced ingredients

SPECIALTY DISH Day Boat Catch Sourced locally from Blue Marlin Seafood, prepared using only the freshest, most readily available ingredients

k 1110 Bull Street Savannah, GA 31401 912.790.9000 • local11ten.com

O ctober | nov em ber 13

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The Public Kitchen and Bar aims to elevate the standard for casual dining in Savannah.

PHOTOGRAPHY PROVIDED BY THE PUBLIC KITCHEN & BAR

—Executive Chef Brandy Williamson and Chef De Cuisine Brian Gonet

A bistro-style selection that provides guests with quality, locally-sourced food in a casual environment.

THE PUBLIC KITCHEN & BAR

SPECIALTY DISH

Outstanding Hamburgers Made with all natural, grass fed beef from D.C. Durrence Farm in Glenville, Georgia

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xecutive Chef Brandy Williamson and Chef de Cuisine Brian Gonet have created a menu at The Public Kitchen & Bar that has changed the landscape of downtown dining in Savannah. Serving up dishes comprised of as many locally-sourced ingredients as possible, The Public Kitchen & Bar’s offerings are unique takes on familiar favorites—much like the restaurant itself, which was recognized by the Historic Savannah Foundation for outstanding accomplishment in the preservation and protection of Savannah’s distinctive heritage. “The Public Kitchen and Bar aims to elevate the standard for casual dining in Savannah while maintaining an approachable, comfortable and relaxed atmosphere blended with top-notch cafe style and customer service,” say Chefs Williamson and Gonet.

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k 1 West Liberty Street

Savannah, GA 31401 912.200.4045 • thepublickitchen.com

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Good food and good fun—that’s our motto. So pull up a chair, grab a plate and dig in, y’all. — Bubba Hiers

PHOTOGRAPHY PROVIDED BY PAULA DEEN ENTERPRISES

amed after Paula Deen’s brother, Uncle Bubba’s is nestled right on the scenic marsh of Savannah’s Whitemarsh Island, and offers some of the best and freshest seafood in the coastal Low Country in a fun, casual dining atmosphere. Dine on the back deck, lounge in the courtyard, and enjoy daily drink specials at the tiki bar. Local Savannahians can register for a Bubba Card—a loyalty card accepted at all three of the Deen’s Savannah locations—for 20% off their entire purchase. Uncle Bubba’s accepts reservations and private banquet space is available.

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UNCLE BUBBA’S SEAFOOD & OYSTER HOUSE

Fresh Low Country seafood and Southern cuisine.

SPECIALTY DISH Chargrilled Oysters Served on the half shell, grilled over an open flame, smothered in garli butter and parmesan cheese

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k 104 Bryan Woods Road

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Savannah, GA 31401 912.897.6101 • unclebubbas.com

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“ — Jamie Deen

“

PHOTOGRAPHY PROVIDED BY PAULA DEEN ENTERPRISES

We have experienced so much growth and change in the last 25 years but our mission has remained the same: great food, great service, fair price.

A true taste of the South, including the Lady’s Southern Buffet and a lunch and dinner menu featuring Paula Deen’s signature dishes.

THE LADY & SONS

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or a true taste of the South, dine at The Lady & Sons on the corner of Congress and Whitaker streets. The Lady’s team is serving up the most famous Southern food in Savannah, including the Lady’s Southern Buffet and a daily lunch and dinner menu featuring Paula Deen’s signature dishes. The Southern hospitality will make you feel right at home, and singing servers will never let your sweet tea glass go empty. Local Savannahians can register for a loyalty card to receive 20% off at any of the Deen’s Savannah locations, including the Paula Deen Store. The Lady & Sons accepts reservations for all guests. Private event space and catering are also available

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SPECIALTY DISH Chicken Pot Pie Fresh seasoned chicken and vegetables in a rich, creamy sauce topped with a flaky puff past

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k 102 West Congress Street

Savannah, GA 31401 912.233.2600 • ladyandsons.com

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European techniques and flavors successfully merged with Southern foods. We have GREAT fish available right of our coast!

PHOTOGRAPHY PROVIDED BY THE WATAUGA GROUP

— Chef Geir Kilen

Contemporary American, Southern, steak fresh and innovative, regionallyinspired, and ingredient driven with an emphasis not only on presentation but also on the finest culinary technique.

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reativity is not limited to the artwork and architecture of the Mansion on Forsyth Park. The ambience and menus of 700 Drayton Restaurant are works of art all their own. Situated in one of the original mansions on Historic Forsyth Park, 700 Drayton Restaurant offers a unique experience combining the opulence and history of Savannah with a modern flair. Guests can also relax with a signature cocktail in Casimir’s Lounge featuring live entertainment and a rooftop terrace overlooking the park.

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THE MANSION ON FORSYTH PARK

700 DRAYTON RESTAURANT SPECIALTY DISH

Bronzed Local Wreckfish Boursin grits, smoked tomato coulis, sugar snap peas, and tomato jam

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k 700 Drayton Street Savannah, GA 31401 912.238.5158 • mansiononforsythpark.com/dining

october | nov em ber 1 3

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“

An adventurous tapas concept allowing me the freedom to infuse new flavors into a menu which has made Jazz’d a Savannah institution.

“

PHOTOGRAPHY BY AMANDA GERMANI

— Chef Richard Hattaway

Eclectic, contemporary tapas cuisine with French, Asian and Latin inspired flavors.

JAZZ’D TAPAS BAR

SPECIALTY DISH

Ginger Shrimp & Scallops Shrimp and scallops marinated, in ginger and sautéed with bok choy and cremini mushrooms. Finished with a ginger sesame sauce

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ocated in Savannah’s historic district on the fringe of Ellis Square, you’ll find Jazz’d Tapas Bar. Swanky, sexy and sophisticated, Jazz’d offers more than the typical dining or drinking experience. Step into this spacious below-street level gathering place for a specialty martini at the sleek serpentine bar or join friends at a table and dine from a selection of eclectic Americanized tapas. Chef Richard Hattaway’s new menu debuted this summer to rave reviews for his additions of French, Asian and Latin flavors to the already eclectic menu. This fall, Jazz’d introduces a new cocktail and wine menu to include classic and craft cocktails, beer cocktails, small batch bourbons and spectacular new martini creations. With live entertainment six nights a week, enjoy a night out at Jazz’d, Savannah’s cool, contemporary getaway.

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k 52 Barnard Street

Savannah, GA 31401 912.236.7777 • jazzdsavannah.com

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From the moment you walk in the door until the moment you leave, it’s all about you. — Chris DiNello, Chef

PHOTOGRAPHY BY CHINA FAGAN

ith a menu that includes organic, local, dayboat-fresh ingredients and meat sourced from humanely treated animals, a meal at Alligator Soul isn’t just good for you; it’s good for Savannah. “We care about our guests and local communities,” says Executive Chef Chris DiNello. “We support local growers, fishermen and ranchers and strive to provide only the very best the Low Country has to offer.” Your experience at this downtown oasis begins with fresh and organic cocktails and ends with house-made desserts. Choose from a variety of sensational main courses, including Shrimp and Grits made with wild Georgia shrimp or a Savannah River Farms beef tenderloin. Whatever you choose, your first visit to Alligator Soul certainly won’t be your last.

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ALLIGATOR SOUL

An eclectic Southern-style menu that is mixed with flights of fancy from other parts of the world.

SPECIALTY DISH Kangaroo Pan Seared and Sliced Kangaroo with Balsamic Honey Grilled Pineapple and Sweet Grass Dairy Asher Blue Cheese with Organic Cherry Tomatoes over Baby Mesclun Greens

k 114 Barnard Street Savannah, GA 31401 912.292.7899 • alligatorsoul.com

october | nov em ber 1 3

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The guiding force for our vision is simple: it all starts with fresh. We take this very seriously. — Michael and Beth Meeks, Owners

PHOTOGRAPHY BY ANGELA HOPPER

Goose Feathers offers a bistro-style selection of breakfast and lunch favorites, freshly baked breads, homemade soups, quiches, gourmet sandwiches, pastries and desserts.

GOOSE FEATHERS

S SPECIALTY DISH Savannah Style Eggs Benedict All the fixings of a traditional eggs benedict served on a Goose Feathers hand-made butter croissant. Try the vegetarian version, the Eggetarian, made with pesto, tomatoes and cheese—no ham

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erving the Savannah area since 1986, Goose Feathers is located just steps away from Ellis Square and boutique shopping on Barnard and Broughton Streets. Owners Michael and Beth Meeks have built a faithful following of locals and repeat Savannah visitors with their progressive take on fast, fresh food. From homemade quiches, to made from scratch butter and savory croissants, to a fresh wild caught Atlantic salmon BLT, to their World Famous Bread Pudding, Goose Feathers is serving up delightful eats from a diverse menu that will appeal to almost any palate. Goose Feathers has been voted by Urbanspoon.com as one of the top 101 Great Breakfasts in the U.S. and has received the Trip Advisor award of excellence in 2012 and 2013.

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k 39 Barnard Street

Savannah, GA 31401 912.233.4683 • goosefeatherscafe.com

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We are known for high-quality, highend food while keeping a common theme of familiar ingredients that will comfort and wow our guests. — Chef Christopher Adgate

PHOTOGRAPHY BY CHINA FAGAN

Belford’s offers fresh, upscale, Southern style seafood dishes as well as various cuts of Certified Angus beef. Chef Adgate focuses on flavor first while keeping a strong emphasis on healthy eating. Belford’s also offers a few gluten free options and cooks with 0% trans fat oil.

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nchored on the west end of City Market in the heart of Savannah’s historic district, Belord’s offers casual fine dining with a Southern flair. Chef Christopher Adgate’s take on classic Southern comfort food includes seafood dishes, grit cakes, collard greens, and Savannah red rice as well as various cuts of Certified Angus beef. Belford’s is an ideal location for an alfresco lunch with friends or a quiet dinner in the dining room, which is the former location of a Savannah family-owned wholesale food supplier. Hosting private events, such as weddings or business dinners, is also a Belford’s specialty as the restaurant can accommodate up to 150 guests.

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BELFORD’S SAVANNAH

SPECIALTY DISH Grilled Bone-In Pork Chop A 14-ounce white marble pork chop served with savory apple brioche bread pudding, Granny Smith apple slaw and a bourbon demi glace

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k 315 West St. Julian Street Savannah, GA 31401 912.233.2626 • belfordssavannah.com

october | nov em ber 1 3

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“

Be driven, work hard; if you aren’t teaching or learning, you are standing still. —Rob Britton, Chef

PHOTOGRAPHY BY CHINA FAGAN

Fresh fish and seafood dominate the menu and even take it a little further by only using what comes out of the water locally. About eight to 11 varieties of fish are featured nightly. When the first of the Chart Houses opened in 1961 in Aspen, they were known for their beef and slow-roasted prime rib, which steadily anchors their menu today.

CHART HOUSE

T SPECIALTY DISH

Fresh blue point oysters with an apple cider and red pepper mignonette sauce garnished with fresh local strawberries

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he contemporary décor and theme fits well within Savannah’s Harbor and riverfront setting. Exposed brick and beam offer a river view dining experience spanning three floors. A first floor bar and lounge opens to an outdoor patio popular for nearly year-round seating. Banquet rooms accommodate special occasions and private parties. Chart House is pleased to employ a locally sourced approach to its seafood-based cuisine that affords the freedom to create indigenous dishes. One of the signatures of Chart House is the emphasis placed on outstanding cuisine and impeccable service, enjoyed by locals and tourists alike. The chef’s special menu is full of Low country fare you can only get in the South – and don’t forget its original hot chocolate lava cake, not to be missed.

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k 202 West Bay Street

Savannah, GA 31401 912.234.6686 • chart-house.com

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Our new, young Chef brings an attention to detail he learned in a family restaurant with generations of experience. —Patrick Godley, Owner/GM

PHOTOGRAPHY BY SARA D’EUGENIO

xperience relaxed, fine dining in the most famously haunted inn and restaurant in Savannah. 17 Hundred 90 has been serving some of the finest cuisine in the Hostess City since the 18th century. “We wanted to keep with the traditional continental cuisine that made this restaurant a staple of fine dining in Savannah,” says owner Patrick Godley. Although the 17 Hundred 90 has been thought of for years as a “special occasion” restaurant, Godley and Chef P.J. Fossi have added a new energy to the lunch menu and are now open for Sunday brunch. Fossi’s additions to the dinner menu include vegetarian options to compliment an old-world style cuisine best known for fine steaks and rack of lamb.

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17 HUNDRED 90 INN & RESTAURANT

A mix of the traditional continental cuisine that made this restaurant a staple of fine dining in Savannah, with a modern twist on the classics. A few Low Country favorites round out the menu.

SPECIALTY DISH

Crab Cakes Traditional eastern shore crab cakes both light and flaky, just enough bread crumbs to bind th crab meat together and keep the crab cakes fluffy

k 307 East President Street Savannah, GA 31401 912.236.7122 • 17Hundred90.com

october | nov em ber 1 3

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“

PHOTOGRAPHY BY CHINA FAGAN

Berman’s inspiration for a.Lure came from his love of fresh seafood, memories of home cooked meals, and his appreciation for produce straight from the farm. With a combination of Low Country gourmet, fresh seafood, and a farmto-fork concept, a.Lure is a new approach to traditional southern and seafood favorites, and a new category of dining for the Downtown Savannah scene.

— Chef Charles H. Zeran, III, and Owner Daniel Berman

A.LURE RESTAURANT

SIGNATURE DRINK a.Lure Mojito-Kraken Spiced Rum, freshly muddled basil, passion fruit puree, freshly squeezed lime juice and a splash of soda, garnished with a homemade prickly pear sorbet

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ocated in the heart of Savannah’s Historic District, a.Lure’s contemporary approach to classic Southern recipes complements its rustic, modern atmosphere. Housed in an historic building rich with architectural detail, the interior of the space infuses a.Lure with contemporary design elements and classic aesthetics to create a brand new dining experience. Owner Daniel Berman’s inspiration for a.Lure came from his love of fresh seafood, memories of home cooked meals and his appreciation for produce straight from the farm. With a combination of Low Country gourmet, fresh seafood and a farm-to-fork concept, a.Lure is taking a new approach to traditional Southern and seafood favorites, adding a new category of dining to Savannah’s downtown restaurant scene.

Eclectic contemporary cuisine with Low Country inspired twists.

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k 309 West Congress Street

Savannah, GA 31401 912.233.2111 • aluresavannah.com

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We want everyone to enjoy the fun, family-friendly atmosphere we create in our taffy makin’, praline scoopin’, chocolate drizzlin’ candy makin,’ one-of-akind candy store!

“

PHOTOGRAPHY PROVIDED BY SAVANNAH’S CANDY KITCHEN

— Stan Strickland, Owner

avannah’s Candy Kitchen is not only the largest candy store in the southeast, it’s also a place where young and old can enjoy the sweet tastes of nostalgic and Southern candies. The Kitchen has recently expanded and ships Southern treats to homes all over the U.S. But don’t let their size fool you; Southern hospitality is as plentiful as the sweet treats here, and you’ll feel like a local as you’re greeted warmly by the candy makers when you step inside. Salt water taffy is made daily in-store on a vintage machine from 1914. While you’re there, sample a warm Classic Pecan Praline—so good it will melt in your mouth!

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k 225 East River Street Savannah, GA 31401 912.233.8411 • savannahcandy.com

k 318 West Julian Street Savannah, GA 31401 912.201.9501

k Hartfield Jackson Airport, B Atlanta, GA 30337 800.443.7884

k 32A N Market Street Charleston, SC 29401 843.723.4626

october | nov em ber 1 3

SAVANNAH’S CANDY KITCHEN

Traditional Southern and nostalgic candies.

SPECIALTY DISH

Classic Pecan Praline Made by Savannah’s original Praline Maker

k 310 Broadway Street Nashville, TN 37201 615.313.9919 speci a l din e sou t h a dv ertor i a l sect ion

9/18/13 10:39 PM

“

Savannah Riverboat Cruises continues to change and evolve with the times. We are focused on featuring new special cruises, events and menus… we are excited for the future as Savannah’s most unique dining experience!

“

PHOTOGRAPHY BY CHINA FAGAN

— Captain Jonathan Claughton, Owner

SAVANNAH RIVERBOAT CRUISES

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or over 21 years, Savannah Riverboat Cruises has remained an iconic mainstay of the riverfront, offering a variety of cruises and dining experiences. Slowly cruise the calm waters of the Savannah River as they delight you with delectable fare! Accommodating up to 500+ passengers per vessel, Savannah Riverboat Cruises is one of the most unique full service venues for weddings, corporate parties, charters, reunions & more. Utilizing their skilled event planning team, they are able to meet their clients’ needs and offer a one-stop experience for a party of 2 or 600! Come together with family & friends as they welcome you aboard this holiday season. A full list of their holiday and specialty cruises is available on their website.

The menu features a delicious dinner buffet with local Southern flavors. Menu items include but are not limited to; tender beef tenderloin, bourbon glazed peach pork loin, lemon & artichoke chicken with spinach, Savannah shrimp & grits, fresh catch of the day, assorted garden & Southern side salads, and many delicious sides to choose from. And don’t forget the dessert!

SPECIALTY CRUISES Dinner Entertainment Cruise, Saturday Lunch Cruise, Sunday Brunch Cruise and Monday Gospel Dinner Cruise

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k 9 East River Street

Savannah, GA 31401 912.232.6404 • savannahriverboat.com

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My passion for food comes from the love of my chosen trade. I believe in forging relationships with local farmers. Creating a balance in life by supporting our environment, our health and our community equally. I believe in a simple approach that is fresh, natural, wholesome and made from the heart.

“

PHOTOGRAPHY PROVIDED BY HYATT REGENCY SAVANNAH

VU LOUNGE AT HYATT REGENCY

yatt Regency’s Vu Lounge features Savannah’s best view of River Street from its outdoor balcony seating. Equally amazing is the atmosphere inside of a chic lounge with sophisticated lighting and plasma televisions for the sports fanatic. Guests can relax on the patio and enjoy one of 15 cigars from the humidor or simply sit and enjoy cocktails in one of three conversation areas that are as intimate as home. The lounge also offers great monthly drink specials. Enjoy a mojito with mint grown from their very own rooftop garden.

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Bottomless mimosas, mojitos made with homegrown mint, cosmos, and draft beer. Daily happy hour from 4-7pm.

— Chef David Gordon

SPECIALTY DISH Angus Burger Their best seller is the all natural Angus Burger prepared with aged white cheddar cheese, horseradish sauce, and onion jam on a brioche bun. Complement your juicy burger with a one of eight draft beers featuring bot domestics and craft brew

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k 2 West Bay Street Savannah, GA 31401 912.238.1234 • savannah.hyatt.com

october | nov em ber 1 3

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9/19/13 12:08 AM

“

Cameron Cheney, Executive Chef

“

PHOTOGRAPHY PROVIDED BY BYRD COOKIE COMPANY

Cameron’s food is a reflection of his passion and myriad of influences, but undoubtedly, his Southern roots always shine through. —Geoff Repella President Byrd Cookie Company

Both an accessible and unusual approach to casual dining using locally sourced ingredients.

B.TILLMAN RESTAURANT & BAR

B SPECIALTY DISH

Salad Frisée With Poached Egg, crisp green apple, pommes frites, and house made béarnaise. Available for Dinner or Sunday Brunch

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yrd Cookie Company expands their foodie scope with B.Tillman. The eponymous nature of the restaurant is a wink and a nod to the family bakery’s founder, Benjamin Tillman Byrd, Sr. Building on 89 years of innovative sweet and savory recipes, the restaurant is quickly becoming one of Savannah’s most sought after food destinations. The “upscale casual” menu and atmosphere are complemented by an extensive wine and specialty cocktail list. Sourcing the finest products from local and regional purveyors means seasonal menu changes and fresh new dishes each week. Visit B.Tillman for lunch, dinner, and Sunday Brunch.

family friendly parking patio music credit cards groups

k 6700 Waters Avenue

Savannah, GA 31401 912.721.1564 • byrdcookiecompany.com

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“

We serve Savannah’s finest quality authentic Mexican cuisine while focusing on fast, friendly service at all of our five locations.

PHOTOGRAPHY PROVIDED BY JALAPEÑOS, INC.

— Arnold Castellanos, Owner

alapeños provides authentic Mexican food served hot and fresh. Their superior customer service brings their valued customers back regularly. Jalapeno’s has five locations at Abercorn, Skidaway, Wilmington Island, Pooler and Richmond Hill. They are family owned and operated. Jalapeños uses the freshest ingredients and introduces new dishes regularly. They are fast, affordable and delicious. Please check out their full menu on their web site.

family friendly

JALAPEÑOS MEXICAN GRILL

Authentic Mexican food served fresh. Jalapeños is family-oriented with a childrens menu. The Abercorn location has a large college student following.

SPECIALTY DRINKS Texas and Monster Margaritas

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k 8840 Abercorn Street Savannah, GA 31406 912.920.0704 • jalapenosinc.com

k 107 Charlotte Drive Savannah, GA 31410 912.897.8245

k 7405 Skidaway Road Savannah, GA 31405 912.356.1800

k 60 Exchange Street Richmond Hill, GA 31324 912.459.1022

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k 930 Morgans Corner Road Pooler, GA 31322 912.450.1555 speci a l din e sou t h a dv ertor i a l sect ion

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“

We invite you to ‘Come Create Memories’ at the Georgia Buffalo Ranch. — Troy Bivens and Sherry DiSimone

PHOTOGRAPHY BY CHINA FAGAN

GEORGIA BUFFALO RANCH

uffalo roam in Townsend, Georgia at the Georgia Buffalo Ranch. Troy Bivens and Sherry DiSimone have created a one-of-a-kind ranch that supplies a high quality, all-natural, hormone and steroid free bison meat to restaurants, retailers and the general public. They invite you to come out to the ranch and take a tour in one of their custom made buffalo buggies; hand feed the bison; visit the Trading Post; and enjoy the bison experience! Or, host your next event in their new 7,000 square foot barn, designed with weddings and gatherings in mind. They also host fun filled events throughout the year - from their Family Fun Days to Fall Fests and for Halloween their Haunted Ranch.

Georgia Buffalo Ranch is a wholesale and retail meat distributor. Chefs such as David Ouimet, of Purple Sage Catering in Brunswick, Georgia, (who created the dish pictured here) are proud to serve Georgia Buffalo products to their guests. Other establishments like Local 11ten, The Public, Alligator Soul, Sea Island, Jekyll Island Club Hotel, Delaney’s Bistro on St. Simons Island, and Elements in Lyons, Georgia, are delighted to feature Georgia Buffalo on their menus.

family friendly parking patio music

SPECIALTY DISH Grilled Georgia Buffalo Tomahawk Chop with Asher blue cheese butter and black garlic, served with asparagus chayote radish slaw with cane syrup cider vinaigrette and honey pink peppercorn glazed sweet potato planks

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k 11495 US Hwy 17

Townsend, GA 31331 855.2GA.BUFF • GeorgiaBuffalo.com

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“

With our build your own Burger and Hot Dogs, our friendly staff and our outdoor patios we are the place to be in Savannah!

PHOTOGRAPHY PROVIDED BY B&D BURGERS AND CHINA FAGAN

—David Tonroe, Owner

Now you can build your own Burger and Hot Dogs. Chicken Sandwich, Wings, Alligator Tails, Fried Green Tomatoes, Spicy Tater Tots, Spud Mountain— a B&D original.

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B&D BURGERS

SPECIALTY DISH

avannah’s best burger just got better! Now you can create your own burger. Choose from 30 delicious toppings to add to prime beef , turkey or veggie. With three locations in Savannah at Congress St, Broughton St and Abercorn St we’ve been voted best outdoor dining, best family restaurant and America’s top 10 burgers. Their outdoor patios on Congress and Abercorn feature a spacious area where they cater for any kind of events and a big projection screen to watch your favorite game. They have added new items to their menu and now you can build your own all beef Hot Dog with many toppings to choose from. Their Caprese Sandwich is something you won’t want to miss as well as their new Bacon Park Poppers which are made fresh daily, wrapped with apple smoked bacon and grilled to perfection.

k 11108 Abercorn Street Savannah, GA 31416 912.927.8700 • bdburgers.net

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k 13 E Broughton Street Savannah, GA 31401 912.231.0986

The Broughton Street Burger All-American cheese, new fresh pretzel bun with a garden. This where it all started!

k 209 West Congress Street Savannah, GA 31401 912.238.8315 speci a l din e sou t h a dv ertor i a l sect ion

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AFRICAN CASBAH MOROCCAN RESTAURANT

Savor delicious Moroccan fare while enjoying traditional bellydancing. 20 EAST BROUGHTON STREET SAVANNAH, GEORGIA 3140 1 912.23 4.6168 CASBAHRESTAURANT.COM

AMERICAN 45 BISTRO

Situated within Savannah’s first hotel, the classic, elegant restaurant offers a fine dining experience right in the heart of downtown. 123 EAS T BROUGHTON STREET SAVANNAH, GEORGIA 3140 1 912.23 4.3111 MARSHALLHOUSE.COM

ALLIGATOR SOUL

The restaurant found tucked under Savannah’s streets is a hidden jewel of fine, sweet Southern cooking. Don’t forget to ask about the name. 114 Barnard Street SAVANNAH, GEORGIA 3140 1 912.23 2.7899 ALLIGATORSOUL.COM

AQUA STAR AT WESTIN SAVANNAH

It’s guaranteed to satisfy both steak and seafood lovers. It also has one of the most unique riverfront views in the city. 1 RESORT DRIVE SAVANNAH, GEORGIA 314 21 912.201.2085 WESTINSAVANNAH.COM

B. MATTHEW’S EATERY

Excellent choice for weekday lunch and weekend brunch. Quint yet sophisticated for dinner. 325 EAS T BAY STREET SAVANNAH, GEORGIA 3140 1 912.233 .1319 BMATTHEWSEATERY.COM

BYRD COOKIE BAR AND GRILL

CRYSTAL BEER PARLOR

6700 WATERS AVENUE SAVANNAH, GEORGIA 31406 912.355 .17 16 BYRDCOOKIECOMPANY.COM

301 WEST JONES STREET SAVANNAH, GEORGIA 3140 1 912.23 2.9929

A fine-dining option for lunch. Local and handmade, from their fresh-baked bread to their pickles brined in-house.

Although beer is in the name, and there’s surely lots of it, the restaurant also offers a full menu and great burgers.

CHA BELLA

THE DISTILLERY

102 EAST BROAD STREET SAVANNAH, GEORGIA 3140 1 912.790.7888 CHA-BELLA.COM

416 WEST LIBERTY STREET SAVANNAH, GEORGIA 3140 1 912.236 .17 72

Fresh, organic, locally caught and grown seafood and vegetables with a succulent Southern twist.

CLARY’S CAFÉ

A local cafe that blew up big-time when it made its national debut in the novel Midnight in the Garden of Good and Evil. But its homemade bread and delectable breakfast menu are even more of a reason to stop by. 404 ABERCORN STREET SAVANNAH, GEORGIA 3140 5 912.35 1.0302 CLARYSCAFESAVANNAH.COM

This Savannah brew house boasts a beer list pages and pages long. Oh, and they have some darn good food too!

ELIZABETH ON 37TH

With a stunning mansion backdrop, it’s the perfect place for an elegant night or an impressive date. 105 EAST 37TH STREET SAVANNAH, GEORGIA 3140 1 912.236 .55 47 ELIZABETHON37TH.NET

WRIGHT SQUARE CAFÉ $

PHOTOGRAPHY BY CHINA FAGAN

k 21 West York Street Savannah, GA 31401 912.238.1150 wrightsquarecafe.com speci a l din e sout h a dv ertor i a l sect ion

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rom the moment you open the doors, you are greeted with the rich aroma of fresh coffee beans, herbs, fruits, and baking bread. You’ll find yourself surrounded by imported chocolates and a vast array of epicurean delights. Relax, and enjoy a sandwich or a wrap and be sure to save room, and time, to indulge in the truly decadent desserts & gourmet chocolates from over 50 chocolatiers around the world. The menu always delivers fresh and flavorful foods using the highest quality ingredients. Grab a lunch buddy and enjoy!

SPECIALTY DISH

Baked Chicken Wrap Oven-baked chicken breast strips with fig caramelized onions, fet cheese, pecans, lettuce and tomato in a tortilla wrap

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FIVE GUYS BURGERS & FRIES

With more than 300 locations nationwide, the chain brings its specialty knowledge of American classics to the streets of downtown Savannah. 175 WEST BAY STREET SAVANNAH, GEORGIA 3140 1 912 .238.1227 FIVEGUYS.COM

GREEN TRUCK PUB

Beware, these fresh burgers are addictive! 2430 HABERSHAM SAVANNAH, GEORGIA 3140 1 912.236 .5885 GREENTRUCKPUB.COM

ISAAC’S AT DRAYTON

Diners can either enjoy the outdoors on the rooftop patio or escape the heat inside at the signature wooden bar, but either way the food is sure to impress. 9 DRAYTON STREET SAVANNAH, GEORGIA 3140 1 912.231. 0100

JOHNNY HARRIS

Featuring its famous house barbecue sauce—available for sale by the bottle. 165 1 EAST VICTORY DRIVE SAVANNAH, GEORGIA 3140 4 912.35 4.7810 JOHNNYHARRIS.COM

LOCAL 11ten FOOD | WINE

POUR RICHARD’S

These talented chefs brought home honors from the 2011 Bluffton Arts and Seafood Festival. 4376 BLUFFTON PARK CRESCENT BLUFFTON, SOUTH CAROLINA 29910 84 3.757.1999 POURRICHARDSBLUFFTON.COM

FIRE STREET FOOD

Fresh sushi, skewers, teriyaki and more. 13 EAST PERRY STREET SAVANNAH, GEORGIA 3140 1 912.234 .777 6 FIRESTREETFOOD.COM

THE NOODLE BOWL

Choose your own noodles, meat, vegetables and sauce. Quick, easy and sure to satisfy. 7054 HODGSON MEMORIAL DRIVE SAVANNAH, GEORGIA 3140 16 912.69 2.1394

Cleverly utilizing all parts of the building that used to be a bank— including the drive-thru portion. Offers Southern cooking with hints of international flare.

WET WILLIE’S

1110 BULL S TREET SAVANNAH, GEORGIA 3140 1 912.790.9000 LOCAL11TEN.COM

101 EAST RIVER STREET SAVANNAH, GEORGIA 3140 1 912.233 .565 0 WETWILLIES.COM

TA CA SUSHI & JAPANESE FUSION

MOON RIVER BREWING COMPANY

ASIAN FUSION

513 EAST OGLETHORPE AVENUE SAVANNAH, GEORGIA 3140 1 912.23 2.8222

The local and long-time experts on frozen drinks. Perfect for a sweltering Savannah summer afternoon or any time you’re in search of something sweet.

Known for its outstanding and potent beer selections, brewed in-house of course, it also has a perfectly balanced menu to complement the brew.

ELE FINE FUSION

21 WEST BAY STREET SAVANNAH, GEORGIA 3140 1 912.44 7.0943 MOONRIVERBREWING.COM

7815 HIGHWAY 80 EAST SAVANNAH, GEORGIA 314 10 912.898.2221 ELERESTAURANT.COM

Located on beautiful Wilmington Island, the restaurant prides itself on creating edible, artistic masterpieces.

Excellent sushi and Japanese dishes.

TANGERINE FUSION AND SUSHI BAR

American-infused sushi with spicy sauces and beautiful presentations. 11215 ABERCORN STREET SAVANNAH, GEORGIA 314 19 91 2.902.55 04

menu aims to provide the diner with a creative and memorable experience,” says Chef Michel. “We use the finest ingredients from around the globe and here at home.”

scape the ordinary, delight in new flavors. Board the free Water Ferry and cruise to Savannah Harbor’s reimagined sophisticated restaurant for First-Class seafood dining & panoramic views of the Savannah River located at the Westin Resort. Executive Chef, Sir Roger Michel, prepares innovative dishes like his signature Savannah Pot Pie with Rich Puffed Pastry accompanying Lobster, Scallops, Shrimp & Crab in a Parisian Bercy Sauce. “Our home-grown

SPECIALTY DISH

k 1 Resort Drive Savannah, GA 31421 912.201.2085 westinsavannah.com/aquastar 178

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Wild Harvest Scallops Sautéed in duck fat, with garlic & plum concassé, and ladled chicken & basil broth with porcini risotto.

PHOTOGRAPHY PROVIDED BY AMANDA GERMANI AND THE WESTIN SAVANNAH HARBOR GOLF RESORT & SPA

AQUA STAR SEAFOOD KITCHEN

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BAKERY BACK IN THE DAY BAKERY

This Bull Street bakery is a paradise of delectable cakes, breads and more. 2403 BULL STREET SAVANNAH, GEORGIA 3140 1 912.495 .9292

UNFORGETTABLE BAKERY AND DELI

Something sweet and something salty. Succulent lunches and desserts. 23 8 EISENHOWER DRIVE SAVANNAH, GEORGIA 31406 912.355 .6160

BARBEQUE ANGEL’S BAR-B-QUE

The local owner is a saucier from California Culinary Academy who put all his efforts in mastering barbecue. Meals are served in his signature Memphis-style sauce. 21 WEST OGLETHORPE LAND SAVANNAH, GEORGIA 3140 1 912.495.090 2

BLOWIN’ SMOKE BBQ

Newly relocated! Quality barbecue and fun atmosphere, which includes games and live music, is local favorite. 1611 HABERSHAM STREET SAVANNAH, GEORGIA 3140 1 912.231. 23 85

JOHNNY HARRIS

Once located in a small shack on the side of the road, Johnny Harris, is now a spacious barbecue, featuring its famous house barbecue sauce— available for sale by the bottle. 165 1 EAST VICTORY DRIVE SAVANNAH, GEORGIA 3140 4 912.35 4.7810 JOHNNYHARRIS.COM

PAPA’S BAR-B-QUE & SEAFOOD Delicious Lowcountry boil and all the classic barbecue favorites. The Savannah red rice is outstanding. 119- A CHARLOTTE ROAD SAVANNAH, GEORGIA 314 10 912.897.0236

SANDFLY BBQ

Don’t let its strip mall location fool you. This place is the real deal with fall-off-the-bone BBQ,stellar sides and house made sauces. 8413 FERGUSON AVENUE SAVANNAH, GEORGIA 31406 912.356 .5463 SANDFLYBBQ.COM

SHANE’S RIB SHACK

Born from secret family recipes, the people at Shane’s serve big portions 13 EAST BROUGHTON STREET SAVANNAH, GEORGIA 3140 1 912.231. 0986 BDBURGERS.NET

SHO NUFF SEAFOOD AND BBQ The sauces (both barbecue and seafood) are the secret to the excellent seafood plates. 5850 OGEECHEE ROAD SAVANNAH, GEORGIA 314 19 912.927.2070

WALLS’ BARBECUE

This Savannah institution is a local fave for great BBQ take out. 515 EAST YORK LANE SAVANNAH, GEORGIA 3140 1 912.232.9754

B R E A K FA S T THE BREAKFAST CLUB It’s a hit! Get there early!

15 00 BUTLER AVENUE TYBEE ISLAND, GEORGIA 313 28 912.786.598 4

THE BREAKFAST PLACE

Diner-style breakfast served all day. 213 0 EAST VICTORY DRIVE SAVANNAH, GEORGIA 3140 4 912.23 4.67 78

B. MATTHEW’S EATERY

Excellent choice for weekday lunch and weekend brunch. Quaint yet sophisticated for dinner. 325 EAS T BAY STREET SAVANNAH, GEORGIA 3140 1 912.233 .1319 BMATTHEWSEATERY.COM

BRASSERIE 529 $$

PHOTOGRAPHY BY CHINA FAGAN

rasserie 529 is casual yet refined—a reflection of the people of Savannah. This institution has been inspired by the French brasseries of old. Located in historic downtown Savannah, Brasserie 529 offers the best in French-inspired brasserie cuisine. Their guests can enjoy classic brasserie food, cocktails and a hand picked wine list in a modern, casual setting indoors or on their patio. Guests of the restaurant have said “It’s absolutely worth every penny.” and “Thanks to all of the amazing staff for always making me feel so welcome.” They’ll take care of you!

k 529 East Liberty Street Savannah, GA 31401 912.238.0045 brasserie529.com speci a l din e sout h a dv ertor i a l sect ion

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SPECIALTY DISH Charcuterie, duck leg confit clam and shrimp bouillabaisse

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B. T. BYRD

Byrd Cookie Co’s latest spot opens early and closes late. Great breakfast menu, lunch specials, desserts and wine. 102 EAST LIBERTY STREET SAVANNAH, GEORGIA 3140 1 912.349.55 83 BMATTHEWSEATERY.COM

FIREFLY CAFÉ

Expansive window views, rich Savannah history and a long list of specialty dishes make for good conversation over a great meal. 321 HABERSHAM STREET SAVANNAH, GEORGIA 3140 1 912.23 4.197 1

J. CHRISTOPHER’S

Downtown must-visit for breakfast and brunch. 122 EAS T LIBERTY DRIVE SAVANNAH, GEORGIA 3140 1 912.236.7494 JCHRISTOPHERS.COM

THE HOLLAND HOUSE

A tucked-away breakfast and lunch spot in the business district. The omelets are cooked to perfection and are a great way to start the day. 601 EAST 68TH STREET SAVANNAH, GEORGIA 3140 5 912.35 2.33 82

SUNRISE RESTAURANT

With three locations, you’re never far away from a hot breakfast or lunch at an affordable price. 1 SOUTHERN OAKS COURT SAVANNAH, GEORGIA 3140 5 912.23 8.8018 1511 BUTLER AVENUE TYBEE ISLAND 313 28 912.786.7473 346 JOHNNY MERCER BOULE VARD SAVANNAH, GEORGIA 314 10 912.897.2899

BURGERS CRYSTAL BEER PARLOR

Although beer is in the name, and there’s surely lots of it, the restaurant also offers a full menu and great burgers. 301 WEST JONES STREET SAVANNAH, GEORGIA 3140 1 912.23 2.9929

FIVE GUYS BURGERS & FRIES

GREEN TRUCK PUB

Beware, these fresh burgers are addictive! 2430 HABERSHAM SAVANNAH, GEORGIA 3140 1 912.236 .5885 GREENTRUCKPUB.COM

CAFÉS AND COFFEE SHOPS BELLA’S ITALIAN CAFÉ The best of Italian cuisine.

44 20 HABERSHAM STREET SAVANNAH, GEORGIA 3140 5 912.35 4.400 5

B. T. BYRD

Byrd Cookie Co’s latest spot opens early and closes late. Great breakfast menu, lunch specials, desserts and wine. 102 EAST LIBERTY STREET SAVANNAH, GEORGIA 3140 1 912.349.55 83 BMATTHEWSEATERY.COM

CAFÉ AT CITY MARKET

An outdoor bistro that features daily fresh specials served in the heart of City Market. Outdoor and indoor seating. 22 4 WEST SAINT JULIAN STREET SAVANNAH, GEORGIA 3140 1 912.236 .7 133

WASABI'S FUSION $

PHOTOGRAPHY BY JOHN ALEXANDER

or a taste of the far East in the deep South, Wasabi, Wasabi's Fusion and Kanpai restaurants are serving up Japanese and Thai favorites like sushi, curry and stir fry. The extensive menus offer an eclectic, balanced take on Asian cuisine.

k Wasabi Fusion 950 C Morgans Corner Pooler, GA 31322 912.450.0885 sushisavannah.com

k Kanpai II 2 Park of Commerce Blvd. Savannah, GA 31405 912.231.8285 180

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k Kanpai I 140 Johnny Mercer Blvd. Savannah, GA 31410 912.898.7778

k Wasabi’s Downtown 1113 MLK Boulevard Savannah, GA 31410 912.233.8899

SPECIALTY DISH Rainbow Roll California roll topped with fresh salmon, tuna and avocado

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CAFÉ GELATOHHH!

The coolest, most refreshing place in the city. Drop in for an instant pick-me-up. 202 WEST SAINT JULIAN STREET SAVANNAH, GEORGIA 3140 1 912.23 4.23 44

THE COFFEE FOX

The sister restaurant of Foxy Loxy Cafe, The Coffee Fox is a craft offee house serving up locally roasted Perc coffee, sweet treats, cheese boards, wine and more. 102 WEST BROUGHTON STREET SAVANNAH, GEORGIA 3140 1 912.401.0399 THECOFFEEFOX.COM

FIREFLY CAFÉ

Expansive window views, rich Savannah history and a long list of specialty dishes make for good conversation over a great meal. 321 HABERSHAM STREET SAVANNAH, GEORGIA 3140 1 912.23 4.197 1

FOXY LOXY CAFÉ

The unique combination of Tex-Mex cantina and coffee house with an artsy atmosphere make Foxy Loxy a great place to study, relax or meet with friends for a coffee break or a bite. The desserts are out of this world. 1919 BULL S TREET SAVANNAH, GEORGIA 3140 1 912.401.0543 FOXYLOXYCAFE.COM

GALLERY ESPRESSO

An artfully crafted atmosphere and tea and coffee selection. 23 4 BULL STREET SAVANNAH, GEORGIA 3140 1 912.233 .53 48 GALLERYESPRESSO.COM

GRYPHON TEA ROOM

A wide assortment of teas and desserts. Don’t miss the traditional tea service. 337 BULL STREET SAVNANAH, GEORGIA 3140 1 912.525 .5880

JEPSON CAFÉ

Located in the Jepson Center for the Arts, this cafe offers a variety of locally sourced meals. 207 WEST YORK STREET SAVANNAH, GEORGIA 3140 1 912.790.8823

KAYAK CAFÉ

Attached to the Fitness on Broughton, the small cafe boasts healthy, fresh soups, sandwiches and salads. 1 EAST BROUGHTON STREET SAVANNAH, GEORGIA 3140 1 912.233 .6044

STARFISH CAFÉ

A truly unique dining experience where students in partnership with Union Mission are trained by Savannah Technical College in culinary arts. 7 19 EAST BROAD STREET SAVANNAH, GEORGIA 3140 1 912 .790.8512

STARLAND CAFÉ

Fresh garden-style lunches with local art and photography exhibits on the walls in one of Savannah’s most creative districts.

11 E. 41ST STREET SAVANNAH, GEORGIA 31401 912.4 4 3.9355 THE SENTIENT BEAN

You’re always guaranteed entertainment here with your delicious coffee or tea of choice. 13 EAST PARK AVENUE SAVANNAH, GEORGIA 3140 1 912.23 2.444 7 SENTIENTBEAN.COM

THE TEA ROOM

An elegant place to rest for a cup of tea or purchase some of the fine loose leaf tea collection. 7 EAST BROUGHTON STREET SAVANNAH, GEORGIA 3140 1 912.23 9.9690

MOON RIVER BREWING $$

PHOTOGRAPHY PROVIDED BY MOON RIVER BREWING COMPANY

k 21 West Bay Street Savannah, GA 31401 912.447.0943 moonriverbrewing.com speci a l din e sout h a dv ertor i a l sect ion

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oon River Brewing Company is one of a kind in Savannah: the only brew pub that brews its own beer on site. Serving up a contemporary American-style menu that is influenced by Savannah’s location on the Georgia coast. In addition to their award-winning beer, the cuisine at Moon River has won local awards as well. But regular customers agree that the atmosphere is part of what make meals so special here. “Moon River is all about comfort, relaxation and the enjoyment of friends and family,” say owners Gene Beeco and John Pinkerton. This familyfriendly restaurant features outdoor dining, live music and is the perfect spot for group gatherings.

SPECIALTY DRINK Award-Winning Beer Moon River is the only brewpub in Savannah and has won a number of national and state awards for their hand-crafted bee

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WHISTLE STOP CAFÉ

A café housed in retired train cars, located near the Visitor’s Center, this breakfast and lunch spot is the perfect place to catch a bite to eat and learn all about the city. 303 MARTIN LUTHER KING JR BLVD SAVANNAH, GEORGIA 3140 1 912.65 1.3656

WRIGHT SQUARE CAFÉ

When your specialty is gourmet chocolate it’s not hard to see why people quickly become addicted to this quaint downtown shop. 21 WEST YORK STREET SAVANNAH, GEORGIA 3140 1 912.23 8.115 0 WRIGHTSQUARECAFE.COM

THRIVE A CARRY-OUT CAFÉ

Proves carry-out food doesn’t have to sacrifice taste or quality. It’s gourmet to go. 4700 E US-80 EAS T SAVANNAH, GEORGIA 314 10 912.898.2131 THRIVECAFESAVANNAH.COM

CHINESE BAMBOO GARDEN

Conveniently located and trusted Chinese meals. 13 051 ABERCORN STREET SAVANNAH, GEORGIA 314 19 912.927.9668

CANTONESE CHEF

The only traditional Cantonese restaurant in the area. 5204 WATERS AVENUE SAVANNAH, GEORGIA 3140 4 912.35 4.5024

MING GARDEN

Frequented for its expert knowledge of traditional Chinese cooking. 25 10 MONTGOMERY STREET SAVANNAH, GEORGIA 3140 1 912.231. 6688

JIMMY JOHNS

A perfect place for a gourmet sandwich on the go at decent prices.

Don’t let the to-go plates and utensils fool you. The delicious French cuisine is always made from scratch! 218 WES T

7 EAST CONGRESS STREET SAVANNAH, GEORGIA 3140 1 912.23 4.8788 JIMMYJOHNS.COM

BROUGHTON STREET SAVANNAH, GEORGIA 3140 1 912.23 2.1818

MIDTOWN DELI AND BAGEL SHOP

PAPILLOTE

PEKING HOUSE RESTAURANT

CHEF WAN CHINESE

Centrally located Chinese restaurant with lots of options for diners who love traditional Chinese cooking.

3428 JOHNNY MERCER BOULEVARD SAVANNAH, GEORGIA 314 10 912.897.0208

1216 ABERC ORN STREET SAVANNAH, GEORGIA 3140 1 912 .238.8328

LAI WAH CHINESE

WANG’S II CHINESE

7010 SKIDAWAY ROAD SAVANNAH, GEORGIA 31406 912.356 .5888

7601 WATERS AVENUE SUITE A SAVANNAH, GEORGIA 31406 912.355 .0321

Grab a hot Chinese meal on the way out to Tybee.

Fast, quality take-out available.

DELI/SUB S/ SANDWICHES

Generous portions of delicious deli sliced meat served with a smile. A Southside favorite. 7805 ABERCORN STREET SAVANNAH, GEORGIA 31406 912 .355.87 17

ROLY POLY OF SAVANNAH Home of the freshest wrap sandwiches. Try the soups too! 114 B ARNARD STREET SAVANNAH, GEORGIA 3140 1 912.233 .8222 ROLYPOLY.COM

Reliable Chinese cuisine.

FOXY LOXY CAFÉ

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k Foxy Loxy Cafe 1919 Bull Street Savannah, GA 31401 912.401.0543 foxyloxycafe.com

qual parts coffee house, b a k e r y a n d Te x - M e x cantina, Foxy Loxy Café serves up more than traditional cafe fare. “My vision is to continue taking Tex-Mex to new levels by combining those traditional flavors with influences from Spain, South America and Asia,” says Chef Sky Hoyt. “I want to give Savannah diners a refreshed version of a classic theme.” Try the ever-popular chipotle chicken taco, pork carnitas or carne asada specialty tacos. On Saturday nights, enjoy Fire and Wine at Foxy Loxy with fire pits in the courtyard and half price bottles of wine.

SPECIALTY DRINK Cold Brew Made from locally-roasted PERC coffee, this customer favorite i the most caffeinated drink o Foxy Loxy’s extensive menu

k The Coffee ox 102 West Broughton Street Savannah, GA 31401 912.401.0399 thecoffeefox.com speci a l din e sou t h a dv ertor i a l sect ion

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SODA POP SHOPPE

FORM

114 BULL S TREET SAVANNAH, GEORGIA 3140 1 912.236 .5860

1801 HABERSHAM STREET SAVANNAH, GEORGIA 912.236 .764 2 FORM-CWG.COM

An old-fashioned shop that offers classic American lunches and cool treats to help combat the heat.

DESSERT CAFÉ GELATOHHH!

The coolest, most refreshing place in the city. Drop in for an instant pick-me-up. 202 WEST SAINT JULIAN STREET SAVANNAH, GEORGIA 3140 1 912.23 4.23 44

CUPCAKE EMPORIUM

Delicious homemade cupcakes in nearly every flavor, including it’s Mabel Francis Potter’s Cupcake Emporium is located inside of Gallery le Snoot, which will begin serving fresh subs and sandwiches this fall! 6 EAST STATE STREET SAVANNAH, GEORGIA 3140 1 912.341.8014 FIND THEM ON FACEBOOK

A classy stop for a glass of wine and a slice of their signature cheesecake Form also caters for private events.

FOXY LOXY CAFÉ

LA’BERRY

An exciting self serve frozen yogurt shop. 225 WES T BROUGHTON STREET SAVANNAH, GEORGIA 3140 1 912.223 .1900

LEOPOLD’S ICE CREAM

The local landmark, owned by the big screen movie producer Stratton Leopold, is the perfect place to dip into on a hot afternoon. Located on bustling Broughton Street in the downtown area. 212 EAST BROUGHTON STREET SAVANNAH, GEORGIA 3140 1 912.23 4.444 2 LEOPOLDSICECREAM.COM

LULU’S CHOCOLATE BAR

Chocolate, bar, need we say more? 42 MARTIN LUTHER KING JR BOULEVARD SAVANNAH, GEORGIA 3140 1 912 .238.2012

MAISON DE MACARONS

These tiny, tasty and trendy treats are gluten-free and perfect for baby showers, weddings, or just an afternoon sugar surge. 7001 SKIDAWAY ROAD SAVANNAH, GEORGIA 31406 912.665 .9894 MAISONDEMACARONS.COM

SAVANNAH’S CANDY KITCHEN Visitors from near and far come to test taste Savannah’s Candy Kitchen’s world famous pecan pralines. 225 EAS T RIVER STREET 318 WES T ST. JULIAN STREET SAVANNAH, GEORGIA 3140 1 800.44 3.7884 SAVANNAHCANDY.COM

SWEET CAROLINA CUPCAKES Complete with a rotating list of scrumptious cupcake flavors like red velvet and wedding cake, Sweet Carolina will sate the sweet tooth. 38 WHITAKER STREET SAVANNAH, GEORGIA 3140 1 912.23 4.63 80 SWEETCAROLINACUPCAKES.COM

FRENCH BRASSERIE 529

Succulent french-inspired food in a prime downtown location. 529 EAST LIBERTY STREET SAVANNAH, GEORGIA 3140 1 912 .238.004 5 BRASSERIE529.COM

ANNA’S $

PHOTOGRAPHY BY KATE BLOHM

k 314 West St. Julian Street Savannah, GA 31401 912.236.2066 speci a l din e sout h a dv ertor i a l sect ion

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rank Cavaleri, who is originally from Brooklyn, NY, has been an award winning chef and restaurateur for over 40 years, but he is no stranger to Savannah. This Italian-meetsSouthern cuisine in City Market, is named after his family’s beloved grandmother. Anna’s is located in historic downtown Savannah and offer appetizers and many Italian dishes from their own family recipes. Enjoy great food and wine in a romantic, café style setting. Guests of the restaurant have commented on their great food, generous portions, pet-friendly patio, swift service, and delightful staff. Whether you’re a Yankee or a local, it’s a taste of home.

SPECIALTY DISH Bayou Chicken Chicken in a Cajun cream sauce with peppers and onions laid over a bed of rice

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NOBLE FARE

BOAR’S HEAD GRILL & TAVERN

321 JEFFERSON STREET SAVANNAH, GEORGIA 3140 1 912.44 3.3210

1 NORTH LINCOLN STREET SAVANNAH, GEORGIA 3140 1 912.65 1.9660 BOARSHEADGRILLANDTAVERN.COM

Owned by people who consider food and wine to be a fine art, the French restaurant is guaranteed to impress.

PAPILLOTE

Don’t let the to-go plates and utensils fool you. The delicious French cuisine is always made from scratch! 218 WES T BROUGHTON STREET SAVANNAH, GEORGIA 3140 1 912.23 2.1818

GRILLS & BARS BYRD COOKIE BAR AND GRILL A fine-dining option for lunch. Everything is local and handmade, from their fresh-baked bread to their pickles brined in-house. 6700 WATERS AVENUE SAVANNAH, GEORGIA 31406 912.355 .17 16 BYRDCOOKIECOMPANY.COM

A fresh seafood lover’s haven accompanied by good cocktails and a riverfront view.

COACH’S CORNER

If there’s a big game coming up, head to Coach’s Corner for big TVs and cheap drinks. 3016 EAST VICTORY DRIVE SAVANNAH, GA 912.35 2.2933

FLYING FISH BAR & GRILL

Casual dining and seafood favorites on island time. 7906 US HIGHWAY 80 E STE 1 SAVANNAH, GEORGIA 314 10 912.897.2009

MOLLY MACPHERSON’S SCOTTISH GRILL & PUB

SAVANNAH, GEORGIA 3140 1 912.23 9.9600

SAVANNAH, GEORGIA 3140 1 912.44 3.0855

MOLLY MCGUIRES’S TAVERN

NORTH BEACH BAR & GRILL

“Eat, Drink and Be Molly” at this Savannah favorite that hosts a wide variety of live bands, great food and a good time. 216 JOHNNY MERCER BLVD SAVANNAH, GEORGIA 314 10 912 .898.0852 MOLLYMCGUIRESTAVERN.COM

MOON RIVER BREWING COMPANY

A perfectly balanced menu to complement the selection of beer brewed in-house. 21 WEST BAY STREET SAVANNAH, GEORGIA 3140 1 912.44 7.0943 MOONRIVERBREWING.COM

MURPHY’S LAW PUBLIC HOUSE

Close to City Market and River Street, it’s a Savannah bar staple.

Known as the rugby headquarters of the city. They also get a pretty good showing on St. Patrick’s Day (just view the photo collection).

311 WES T CONGRESS STREET

409 WES T CONGRESS STREET

Local, sustainable and fresh dishes with a Caribbean flair. 33 MEDDIN DRIVE TYBEE ISLAND, GEORGIA 313 28 912.786.444 2 NORTHBEACHBARANDGRILL.COM

ROCKS ON THE RIVER

An edgy rooftop bar and tapas restaurant perched atop the Bohemian Hotel on River Street. 102 WEST BAY STREET SAVANNAH, GEORGIA 3140 1 912.721. 3800 BOHEMIANHOTELSAVANNAH.COM

SATISFIED

For a restaurant with a neighborhood feel and a fun interior, look no further than Satisfied. Burgers, drinks and top-of-the-line tunes are a sure thing! 301 WEST BROUGHTON STREET SAVANNAH, GEORGIA 3140 1 SATISFIEDSAV.COM

FLYING FISH BAR & GRILL $$

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k 7906 East US Hwy 80 East Savannah, GA 31410 912.897.2009 facebook.com/flyingfish.savannah

ocated on Wilmington Island off Highway 80, Flying Fish Bar and Grill features casual cuisine and seafood favorites in an atmosphere that is on island time. “My goal for the Fish has always been to make this a place where our customers can eat, drink, relax, watch their favorite sports games or listen to live music on the deck while being among friends,” says owner Michael McMahon. Enjoy burgers and wings or salad and seafood in a restaurant designed with socializing in mind. Dine al fresco on the Fish’s expansive deck, or indoors to catch the game. Be sure to try the crab cakes, made with fresh, jumbo lump crab meat.

SIGNATURE DISH Steampot A pound of crab legs and a pound of shrimp cooked up with sausage, corn and new potatoes, served with slaw and hush puppies

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WET WILLIE’S

Stop by the world famous frozen daiquiri bar and sip on an orange-fl vored “attitude adjustment” or electrifying “shock treatment.” 101 EAST RIVER STREET SAVANNAH, GEORGIA 3140 1 912.233 .565 0 WETWILLIES.COM

ZUNZI’S TAKE OUT

Home of the famous Conquistador sandwich, this family owned gem produces the ultimate comfort meals. 108 EAST YORK STREET SAVANNAH, GEORGIA 912.44 3.9555

I TA L I A N / P I Z Z A

I N T E R N AT I O N A L

ANNA’S

TOUCAN CAFÉ

314 WES T ST. JULIAN STREET SAVANNAH, GEORGIA 3140 1 912.236 .2066

They explain their style is a little bit Caribbean, a little bit Greek. We think it’s just plain good. 531 S TEPHENSON AVENUE SAVANNAH, GEORGIA 3140 5 912.35 2.2233 TOUCANCAFE.COM

PAKWAN INDIAN RESTAURANT

The local authority on traditional Indian cuisine. 7804 ABERCORN STREET SAVANNAH, GEORGIA 31406 912.353 .5799

Brooklyn-meets-Southern cuisine.

BASIL’S PIZZA AND DELI

The island pizza place prides itself on quality pies and Mediterranean eats. 216 JOHNNY MERCER BOULE VARD SAVANNAH, GEORGIA 314 10 912.897.6400 BASILPIZZAONLINE.COM

BELLA’S ITALIAN CAFÉ The best of Italian cuisine.

44 20 HABERSHAM STREET SAVANNAH, GEORGIA 3140 5 912.35 4.400 5

CORLEONE’S TRATTORIA

SCREAMIN’ MIMI’S PIZZA

44 MLK JR BOULE VARD SAVANNAH, GEORGIA 3140 1 912 .232 .27 20 CORLEONES.TV

513 EAST OGLETHORPE AVENUE SAVANNAH, GEORGIA 3140 1 912.236 .2744 SCREAMINMIMISPIZZA.COM

LEOCI’S TRATTORIA

SPANKY’S PIZZA GALLEY & SALOON

A local favorite!.

Elegant, family-friendly atmosphere with amazing pizza pies and calzones.

Jersey-style slices & cannolis!

Nothing better than pizza on the river.

606 ABERC ORN STREET SAVANNAH, GEORGIA 3140 1 912 .335.7027 LEOCIS.COM

317 EAST RIVER STREET SAVANNAH, GEORGIA 3140 1 912.236 .3009 LIVEOAKSTORE.COM/SPANKYS

LIGHTHOUSE PIZZA

SWEET MELISSA’S

15 T YBRISA STREET TYBEE ISLAND, GEORGIA 313 28 912.786.9874 LIGHTHOUSEPIZZA.NET

35 WHITAKER STREET SAVANNAH, GEORGIA 3140 1 912.44 3.1622

Great pizza, BBQ, wings, salads and more at the beach—with free delivery.

MELLOW MUSHROOM

Known for the monster slices available well into the late night.

VINNIE VAN GO-GO’S

Embracing hippy culture and pizza!

No one comes to Savannah without partaking in Vinnie's!

11 WEST LIBERTY STREET SAVANNAH, GEORGIA 3140 1 912 .495.0705 MELLOWMUSHROOM.COM

317 WEST BRYAN STREET SAVANNAH, GEORGIA 912.233 .63 94 VINNIEVANGOGOS.COM

SUNDAE CAFÉ PRESENTS 80 EAST PUB $-$$

PHOTOGRAPHY BY CHINA FAGAN

or casual dining with a sophisticated twist, Sundae Cafe is the perennial favorite on Tybee Island. Now, Sundae Cafe is proud to present 80 East Pub. This new gastropub features fine wines and craft beer. “It is a fresh take on your traditional bar entertainment menu and atmosphere,” says Chef AJ Baker. With Southern gourmet at Sundae Cafe and the new spin on after-hours eateries at 80 East Pub, the team at Sundae Cafe is serving up food and drink that captures the tastes of the new South.

SPECIALTY DISH

k 304 First Street Tybee Island, GA 31328 912.786.7692 sundaecafe.com speci a l din e sout h a dv ertor i a l sect ion

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Tuna Seared in pistachio crusted sweet potato soufflé, serv with a fresh vegetable medley in a citrus glaze

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J A PA N E S E HEIWA

Great sushi and one of the only teppan yaki grills in the area. 7460 ABERC ORN STREET SAVANNAH, GEORGIA 31406 912.352.38 38 HEIWAS.COM

HIRANO’S

Large portions of quality cooked Japanese food. The chicken teriyaki is a local favorite. 44 26 HABERSHAM STREET SAVANNAH, GEORGIA 3140 5 912.353 .833 7 HIRANOSHABERSHAM.COM

MASATO

One of the city’s few hibachi grills. Also has a great sushi selection. 7805 ABERCORN STREET SAVANNAH, GEORGIA 31406 912.355 .9800

MIYABI KYOTO

A fabulous steak house that specializes in perfecting the Japanese

art of grilling. 200 EISENHOWER DRIVE SAVANNAH, GEORGIA 31406 912.35 2.7300

SAKURA DOWNTOWN

Go-to spot for quick, plentiful Japanese meals. 116 EAS T BROUGHTON STREET SAVANNAH, GEORGIA 3140 1 912.23 4.9300

SEASONS OF JAPAN

Traditional Japanese, fresh sushi, in a quick, carry-out atmosphere. 7400 ABERC ORN STREET SAVANNAH, GA 31406 912-353-9 281 SEASONSOFJAPAN.COM

SUSHI ZEN

The longtime leader in bringing quality sushi to the city. 30 MARTIN LUTHER KING JR BLVD SAVANNAH, GEORGIA 3140 1 912.233 .1187

TA CA SUSHI & JAPANESE FUSION

Excellent sushi and Japanese dishes. 513 EAST OGLETHORPE AVENUE SAVANNAH, GEORGIA 3140 1 912.23 2.8222 TACASUSHI.COM

MCDONOUGH’S LOUNGE

A downtown bar and lounge that brings an Irish flavor to the neighborhood. It also has a late-night menu available until 2:30 a.m.

LO U N G E

21 EAST MCDONOUGH STREET SAVANNAH, GEORGIA 3140 1 912.233 .6136 INNATMCDONOUGHS.COM

CASMIR’S LOUNGE

VU LOUNGE

700 DRAYTON STREET SAVANNAH, GA 3140 1 912.721. 5002

2 WEST BAY STREET SAVANNAH, GEORGIA 3140 1 912.23 8.123 4 SAVANNAH.HYATT.COM

Perched atop the Mansion at Forsyth, this lounge offers beautiful views of the park and great martinis.

JAZZ’D TAPAS BAR

Catch a drink and a telescopic view of the Savannah River from this lounge in the Hyatt Regency.

An underground jazz venue that houses some of the best local music talent, including the occasional appearance by Annie Allman. Tasty tapas dishes and an impressive wine collection.

MEDITERRANEAN

52 BARNARD STREET SAVANNAH, GA 912.236.7777 JAZZDTAPASBAR.COM

5 EAST RIVER STREET SAVANNAH, GEORGIA 3140 1 912.233 .3131 OLYMPIACAFE.US

OLYMPIA CAFÉ

Mouthwatering traditional Greek food and desserts-including baklava-right on the river.

WET WILLIE’S $

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SPECIALTY DISHES

PHOTOGRAPHY BY CHINA FAGAN

k 101 East River Street

heir first location opened on Savannah’s River Street in 1990. They have now opened their Tybee and City Market locations. All Wet Willie’s locations are dedicated to serving up cool times and unique experiences with the World’s Greatest Daiquiris. Upon entering each Wet Willie’s, a wall of 18-plus colorful and swirling frozen drink machines will capture your attention. With the pull of a knob, you can taste any of their delectable flavors or mix them to create your own signature daiquiri. Their corporate chef designed an intriguing selection of dishes that are as fun and extraordinary as the daiquiris and the atmosphere.

Call A Cab, Attitude Improvement, Savannah shrimp and grits, Willie’s famous tequila wings

k 16 Tybrisa Street

Tybee Island, GA 31328 912.786.5611

k 232 West Julian Street City Market Savannah, GA 31401 912.235.5651

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SAVANNAH GYRO

Traditional gyros, done just right. 140 45 ABERCORN STREET SAVANNAH, GEORGIA 314 19 912.961.6900

MEXICAN CARLITO’S MEXICAN BAR & GRILL

A frequent downtown night spot, there’s always something spicy going on inside. 119 MARTIN LUTHER KING JR BOULEVARD SAVANNAH, GEORGIA 3140 1 912.232.2525

CILANTRO’S MEXICAN RESTAURANT

With a chef that has more than a dozen years experience, the authentic Mexican food is truly one of a kind. Also occasionally has a live mariachi band. 4215 AUGUSTA ROAD SAVANNAH, GEORGIA 31408 912.963.0081 CILANTROSMEX.COM

CILANTRO’S GRILL & CANTINA

JUAREZ MEXICAN

135 WEST BAY STREET SAVANNAH, GEORGIA 3140 1 912..232.7070 CILANTROSMEX.COM

420 EAST BROUGHTON STREET SAVANNAH, GEORGIA 3140 1 912.236 .053 0

EL GALLO

Classic Mexican fare, including seafood dishes.

This authentic Mexican food is truly one of a kind.

Southside’s choice for authentic Mexican food. 821 KING GEORGE BOULEVARD SAVANNAH, GEORGIA 314 19 912.961.5696

JALAPEÑOS

A Savannah staple for good Mexican food and some of the largest margaritas around. 7405 SKIDAWAY ROAD SAVANNAH, GEORGIA 31406 912.356 .1800 --107 CHARLOTTE DRIVE SAVANNAH, GA 314 10 912.897.8245

Mexican food with a Southern twist and great margaritas!

LA NOPALERA

108 MALL BOULEVARD SAVANNAH, GEORGIA 3140 4 912.354.0300

MIDDLE EASTERN AL SALAAM DELI

Feeling adventurous? The chefs prepare authentic meals for diners seeking to try something different. 2311 HABERSHAM STREET SAVANNAH, GEORGIA 3140 1 912.44 7.0400

MIDDLE EASTERN CUISINE

Traditional Middle Eastern cuisine sure to please any daring diners.

LA XALAPENA MEXICAN TAQUITO

Mexican by the water. Perfect for quick drinks or a full, satisfying meal. 23 08 SKIDAWAY ROAD SAVANNAH, GEORGIA 3140 4 912.234.0877

42 MONTGOMERY STREET SAVANNAH, GEORGIA 3140 1 912 .443.041 4

PUBS CIRCA 1875 GASTRO PUB

ONE EYED LIZZY’S

A great place for a good Mexican meal by the river or a margarita on the balcony. 417 EAST RIVER STREET SAVANNAH, GEORGIA 3140 1 912.341.8897

The only official gastropub in the area. Major emphasis here on ambience and great food. 48 WHITAKER STREET SAVANNAH, GEORGIA 3140 1 912.44 3.1875 CIRCA1875.COM

MACELWEE’S SEAFOOD HOUSE $-$$

PHOTOGRAPHY BY CHINA FAGAN

k 101 Lowell Avenue Tybee Island, GA 31328 912.786.8888

macelweesontybee.com

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amily owned and operated MacElwee’s Seafood House has provided Tybee locals and visitors with Southern Hospitality and traditional favorites since 1982. Famous for lightly battered seafood, fresh local grilled or blackened fish, steamed oysters, snow crab and local shrimp, MacElwee’s is sure to please every seafood lover. Award-winning steaks and special entrees are prepared daily. Dine outdoors on the front porch and enjoy the ocean views while sipping on one of their craft beers. You won’t find anything more relaxing.

SPECIALTY DISH Lynn's Favorite Lightly blackened fish drizzle with herb creme sauce over angel hair with snow peas, red peppers and broccoli florettes A little bit of everything in one dish!

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With a signature wooden bar, it’s a local favorite for drinking beer from its long import list and getting a great meal. 13 WEST BAY STREET SAVANNAH, GEORGIA 3140 1 912 .232 .8501 THEBRITISHPUB.COM

THE CRYPT PUB

Daily drink specials and special event celebrations make The Crypt a fun place to grab a drink or a bite with a beer. 315 WES T BROUGHTON STREET SAVANNAH, GEORGIA 3140 1 912.23 4.0430 THECRYPTPUB.COM

GREEN TRUCK PUB

Beware, this fresh food is addictive! 2430 HABERSHAM SAVANNAH, GEORGIA 3140 1 912.236 .5885 GREENTRUCKPUB.COM

KEVIN BARRY’S PUB

Most nights you can catch some live, authentic Irish music playing on the ground level or head upstairs in the

117 WEST RIVER STREET SAVANNAH, GEORGIA 3140 1 912.233 .9626 KEVINBARRYS.COM

SIX PENCE PUB

It’s a part of the traditional, haunted pub crawl for a reason. But the charming lunch spot also has some amazing English-inspired food. 245 BULL STREET SAVANNAH, GEORGIA 3140 1 912.233 .315 1 SIXPENCEPUB.COM

BONNA BELLA YACHT CLUB

COCO’S SUNSET GRILLE

2740 LIVINGSTON AVENUE SAVANNAH, GEORGIA 31406 912.352.3133

1 A OLD US HWY 80 TYBEE ISLAND, GEORGIA 3140 1 912.786.7810 COCOSTYBEE.COM

CHART HOUSE

COTTON EXCHANGE

Waterfront views and outdoor seating are only the beginning of this low-key dining hotspot.

The best in waterfront dining. A spectacular seafood menu features one of the signature dishes, the Snapper Hemingway. Great happy hour specials.

SEAFOOD

202 WEST BAY STREET SAVANNAH, GEORGIA 3140 1 912.234.6686 CHART-HOUSE.COM

AJ’S DOCKSIDE

CHIVE SEA BAR & LOUNGE

Fun and laid back, tucked away from the hustle and bustle. 1315 CHATHAM AVENUE TYBEE ISLAND, GEORGIA 313 28 912.76.9533 AJSDOCKSIDETYBEE.COM

In an homage to the roaring 192 0s, with dinner, late night & sushi, cocktails & wine, and lunch specials. 4 W BROUGHTON STREET SAVANNAH, GEORGIA 3140 1 912.233 .1748 CHIVELOUNGE.COM

Eclectic fusion with a Caribbean flair, the menu at North Beach Bar and Grill features local, sustainable seafood and the freshest ingredients served up in an extraordinary casual atmosphere. Whether you want a relaxing meal or outstanding catering for your next event, North Beach is the place to go!

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CRAB SHACK

An exotic local where, as they say, “Where the elite eat in their bare feet!” 40 EASTILL HAMMOCK ROAD TYBEE ISLAND GEORGIA 313 28 912.786.9857 THECRABSHACK.COM

FIDDLER’S CRAB HOUSE

Live music and fresh, cheap oysters. It doesn’t really get much better. 131 WEST RIVER STREET SAVANNAH, GEORGIA 3140 1 912.644. 7172

Signature Dishes Crab Cakes and Jerk Chicken Signature Drink Frozen mango margaritas

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201 EAST RIVER STREET SAVANNAH, GEORGIA 3140 1 912.232.7088

Ta Ca’s menu of sushi and teppanyaki entrees is rooted in Japanese culinary tradition. The selection of maki includes familiar staples and subtly modern specialty rolls with inventive ingredients. The chefs spend mealtimes searing orders of vegetables, chicken, or lobster on the hibachi grills. Ta Ca offers a selection of spirits, Japanese beers and sake.

Satisfying food, and a front row seat to port activity.

PHOTOGRAPHY BY JOHN ALEXANDER | PHOTOGRAPHY BY CHINA FAGAN

NORTH BEACH BAR & GRILL

Beautiful views and fresh, locally caught seafood.

TA CA SUSHI & JAPANESE FUSION

k 513 East Oglethorpe Ave. Savannah, GA 31401 912.232.8222 tacasushi.com 188

historic, two-story River Street bar for a great view with your beer.

CHURCHILL’S PUB

SPECIALTY DISH Mike’s Special roll paired with a Ta Ca Cosmo

k 33 Meddin Drive Savannah, GA 31328 912.786.4442 northbeachbarandgrill.net speci a l din e sou t h a dv ertor i a l sect ion

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FLYING FISH BAR & GRILL

NOBLEFARE

Casual dining on island time.

Locally inspired cuisine with modern taste and historic charm. Small intimate fine dining estaurant.

7906 US HIGHWAY 80 E STE 1 SAVANNAH, GA 314 10 912.897.2009

HUEY’S

Local seafood specialities with a frontrow seat to the hustle and bustle of River Street. 115 EAST RIVER STREET SAVANNAH, GEORGIA 3140 1 912.234.7385

PEARL’S SALTWATER GRILLE Feast with scenic marsh views. 700 LAROACHE AVENUE SAVANNAH, GEORGIA 31406 912.234.6686

LOVE’S SEAFOOD

Known for its generous, all-you-can-eat shrimp specials. 6817 BASIN ROAD SAVANNAH, GEORGIA 314 19 912.925.3616

MACELWEE’S SEAFOOD HOUSE A Tybee favorite. Dine alfresco or order ahead for carry out.

PHOTOGRAPHY BY CHINA FAGAN

321 JEFFERSON STREET SAVANNAH GA 3140 1 912.44 3.3210 NOBLEFARE.COM

SAPPHIRE GRILL

Gourmet Southern seafood accompanied by local, fresh organic vegetables, a jazzy atmosphere and killer wine list. 110 WEST CONGRESS STREET SAVANNAH, GEORGIA 3140 1 912.44 3.9962 SAPPHIREGRILL.COM

THE PIRATES’ HOUSE RESTAURANT

Brimming with local lore and intrigue, hear stories about pirates from the distant past as you dine on seafood in the rooms where pirates used to lay their heads. 20 EAST BROAD STREET SAVANNAH, GEORGIA 3140 1 912.233 .5757 THEPIRATESHOUSE.COM

RIVER HOUSE SEAFOOD

Great selection of seafood dishes, right on the river. 125 WEST RIVER STREET SAVANNAH, GEORGIA 3140 1 912.234.1900 LIVEOAKSTORE.COM/RIVERHOUSE

RUSSO’S SEAFOOD

A small venue with a everything from creamy soups to fried fish o deviled crab plates.

101 LOVELL AVENUE TYBEE ISLAND, GEORGIA 313 28 912.786.8888 MACELWEESONTYBEE.COM

201 EAST 40TH STREET SAVANNAH, GEORGIA 3140 1 912.234.5196

BAR•FOOD/COFFEE•DELI

CUPCAKE EMPORIUM

Tucked into Habersham Village, Bar Food’s exceptional French-Asian cuisine and extensive wine and beer menu are enticing diners from all over Savannah. Three doors down, Coffee Deli is serving up fresh sandwiches, salads and sweet treats—even breakfast. Both restaurants feature bright, light, clean simple fare.

Are you craving something sweet? Then look no further! Come taste one of their 50 different signature cupcakes, cup-cookies, gourmet popsicles, coffee, drinks, smoothies and teas. They bake 12 different flavors every day. Their magnificent cupcakes are despised by other desserts. Gallery le Snoot is now open inside the Cupcake Emporium. What a sweet combination!

k bar•food 4523 Habersham Street Savannah, GA 31405 912.355.5956 barfoodsavannah.com

k coffee•del 4517 Habersham Street Savannah, GA 31405 912.352.7818 coffeedelisavannah.com

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ROCKS ON THE ROOF

Authentic wood-grilled fl vor, set on vibrant River Street, Bohemian Hotel Savannah Riverfront. 102 WEST BAY STREET SAVANNAH, GEORGIA 3140 1 912.721.3901 BOHEMIANHOTELSAVANNAH.COM

THE SHRIMP FACTORY

Built over 200 years ago, the building on historic River Street was an old cotton warehouse but now specializes in shrimp. 313 WES T RIVER STREET SAVANNAH, GEORGIA 3140 1 912.236 .422 9 THESHRIMPFACTORY.COM

SHO NUFF SEAFOOD AND BBQ The sauces (both barbecue and seafood) are the secret to the excellent seafood plates. 5850 OGEECHEE ROAD SAVANNAH, GEORGIA 314 19 912.927.2070

SPECIAL FLAVORS Famous Mabel, Red Velvet, Carrot, German Chocolate, Tuxedo, Strawberry, Chocolate Chip Cookie Dough, Mabel’s Chocolate

k 6 East State Street Savannah, GA 31401 912.341.8014 Find us on facebook! october | nov em ber 1 3

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TUBBY’S TANK HOUSE

No matter which location you frequent, you’re guaranteed a good time with a lively, jovial atmosphere and fresh seafood! 115 EAST RIVER STREET SAVANNAH, GEORGIA 3140 1 912.233 .0770 TUBBYSTANKHOUSE.COM

UNCLE BUBBA’S SEAFOOD & OYSTER HOUSE

A comfortable and friendly atmosphere where you can enjoy fine quality seafood. 104 BRYAN WOODS ROAD SAVANNAH, GEORGIA 314 10 912.807.6101 UNCLEBUBBAS.COM

VICKI’S ON TYBEE

Local seafood and in season produce served by a caring staff. 1105 U.S. HIGHWAY 80 SAVANNAH, GEORGIA 313 28 912.786.9869 VICKISONTYBEE.COM

SOUTHERN/SOUL 22 SQUARE

The trendsetting farm-to-fork restaurant located inside the Andaz hotel is causing quite a stir. 14 BARNARD STREET SAVANNAH, GA 3140 1 912.629.9493 SAVANNAH.ANDAZ.HYATT.COM

700 DRAYTON RESTAURANT

Sophisticated dining located inside the Mansion on Forsyth Park. 700 DRAYTON STREET SAVANNAH, GEORGIA 3140 1 912.721.5002 700DRAYTON.COM

17 HUNDRED 90 INN & RESTAURANT

200 years of Southern history, this historic restaurant offers top-notch dining—and hauntings. 307 EAST PRESIDENT STREET SAVANNAH, GEORGIA 3140 1 912.236 .7122 17HUNDRED90 .COM

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THE LADY & SONS

BAYOU CAFÉ

Paula Deen’s most famous restaurant is still a favorite for locals and tourists alike.

14 NORTH ABERCORN RAMP SAVANNAH, GEORGIA 3140 1 912.233 .6411

MARANDY’S

The combination of home-style food and live music is enough to charm any southern guest.

BELFORD’S SAVANNAH

Situated in exciting City Market, sit outside or inside and enjoy fine Souther cooking for breakfast, lunch or dinner.

102 WEST CONGRESS STREET SAVANNAH, GEORGIA 3140 1 912.233 .2600 THELADYANDSONS.COM

Local seafood dishes with an impressive home cooked feeling. 7010 SKIDAWAY ROAD SAVANNAH, GA. 912.692.0036

313 WEST JULIAN STREET SAVANNAH, GEORGIA 3140 1 912.233 .2626 BELFORDSSAVANNAH.COM

MRS. WILKES’ BOARDING HOUSE

HUEY’S

107 WEST JONES STREET SAVANNAH, GEORGIA 3140 1 912.232.5997 MRSWILKES.COM

A street-level seafood-based restaurant that serves local seafood specialities with a front-row seat to the hustle and

Family-style dining with a constantly changing menu crafted with love. Great for large groups.

salt

k 402 MLK, Jr. Boulevard

309 WEST CONGRESS STREET SAVANNAH, GEORGIA 3140 1 912.233 .2111 ALURESAVANNAH.COM

115 EAST RIVER STREET SAVANNAH, GEORGIA 3140 1 912.234.7385 HUEYSONTHERIVER.NET

THE SALT TABLE

$-$$

Known for a savory, made-to-order selection of traditional Cuban food, including their famous classic Cuban sandwich, Rancho Alegre Cuban Restaurant is bringing a taste of the Caribbean to Savannah. From appetizers to entrees and even traditional beverages, the menu features family recipes prepared with fresh ingredients.

bustle of River Street.

Low Country cuisine establishment gives Southern seafood a new edge.

The Salt Table is a specialty retail store with a focus on salt. Sample over 60 different salts as well as seasoning blends, sugars, teas and other flavors to inspire the chef in everyone. With over 200 products to try in-store, it’s no wonder that Trip Advisor ranked The Salt as a Top Place to Shop in Savannah.

SPECIALTY DRINK Special Tea Strawberry Peach Fruit tea, a customer favorite! Naturally caffein free, custom blended and flavore by hand, sweet and fruity. Delicious!

PHOTOGRAPHY BY CHINA FAGAN | PHOTOGRAPHY BY JOHN ALEXANDER

RANCHO ALEGRE CUBAN RESTAURANT

A.LURE RESTAURANT

SPECIALTY DISH Paella Valenciana Savory chicken, pork and seafood slowly cooked in a rice base with fish stock, white wine, saffron a olive oil.

k 51 Barnard Street Savannah, GA 31401 912.447.0200 salttable.com speci a l din e sou t h a dv ertor i a l sect ion

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26 EAST BAY STREET SAVANNAH, GEORGIA 3140 1 912.721.1000 VICSONTHERIVER.COM

23 ABERCORN STREET SAVANNAH, GEORGIA 3140 1 912.232.428 6

TA K E – O U T

SISTERS OF THE NEW SOUTH

Southern-style cooking with a whole lot of soul.

BASIL’S PIZZA AND DELI

The island pizza place prides itself on quality pies and Mediterranean eats.

2605 SKIDAWAY ROAD SAVANNAH, GEORGIA 3140 4 912.335.2761

216 JOHNNY MERCER BOULEVARD SAVANNAH, GEORGIA 314 10 912.897.6400 BASILPIZZAONLINE.COM

SWEET POTATOES

FOXY LOXY CAFÉ

Down home cooking at its best. Daily specials from chicken to fish and killer biscuits, sides and desserts. 6825 WATERS AVE SAVANNAH, GA 31406 912.352.3434

VIC’S ON THE RIVER

Contemporary Southern cuisine at its finest. Dine in an elegant and open room with expansive windows for viewing the boats that float

SWEET CAROLINA CUPCAKES

FIRE STREET FOOD

JIMMY JOHNS

13 EAST PERRY STREET SAVANNAH, GEORGIA 3140 1 912.234 .777 6 FIRESTREETFOOD.COM

7 EAST CONGRESS STREET SAVANNAH, GEORGIA 3140 1 912.23 4.8788 JIMMYJOHNS.COM

FIVE GUYS BURGERS & FRIES

MACELWEE’S SEAFOOD HOUSE

Sushi, skewers, teriyaki and more prepared fresh to order.

GREEN TRUCK PUB

Beware, these fresh burgers are addictive! 2430 HABERSHAM SAVANNAH, GEORGIA 3140 1 912.236 .5885 GREENTRUCKPUB.COM

A perfect place for a gourmet sandwich on the go at decent prices.

A Tybee favorite. Dine alfresco or order ahead for carry out. 101 LOVELL AVENUE TYBEE ISLAND, GEORGIA 313 28 912.786.8888 MACELWEESONTYBEE.COM

OLYMPIA CAFÉ

Mouthwatering traditional Greek food and desserts-including baklava-right on the river. 5 EAST RIVER STREET SAVANNAH, GEORGIA 3140 1 912.233 .3131 OLYMPIACAFE.US

FORM Form is a hybrid of private fine dining, catering, and retail. They offer a wide selection of eclectic, value-priced wines, full to-go dinners with minimal advanced notice, over 45 cheeses from all over the world, and select domestic charcuterie.

At Sweet Carolina, they are busy baking their little hearts out to bring you the freshest, finest, and sweetest treat in town. They have been in Hilton Head Island since 2008 and just opened the doors of their new shop in downtown Savannah. They would love to meet you!

PHOTOGRAPHY BY CHINA FAGAN

by on the river.

The breathtaking building offers visitors a place to enjoy a top-notch dining experience right in the heart of the historic district.

OLDE PINK HOUSE

Form is.. Brian’s NY Style cheesecake, full catering, gourmet-to-go... anything else? Just ask...

SPECIAL DESSERTS

k 38 Whitaker Street Savannah, GA 31401 912.234.6380 sweetcarolinacupcakes.com speci a l din e sout h a dv ertor i a l sect ion

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Very strawberry: Strawberry cake topped with fresh strawberry buttercream frosting. Red velvet: Traditional southern red velvet cake

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PAPILLOTE

SODA POP SHOPPE

218 WES T BROUGHTON STREET SAVANNAH, GA 3140 1 912.23 2.1818 PAPILLOTE-SAVANNAH.COM

114 BULL STREET SAVANNAH, GEORGIA 3140 1 912.236 .5860

An old-fashioned shop that offers classic American lunches and cool treats to help combat the heat.

SAVANNAH GYRO

TA CA SUSHI & JAPANESE FUSION

140 45 ABERCORN STREET SAVANNAH, GEORGIA 314 19 912.961.6900

513 EAST OGLETHORPE AVENUE SAVANNAH, GEORGIA 3140 1 TACASUSHI.COM

SCREAMIN’ MIMI’S PIZZA

THRIVE A CARRY-OUT CAFÉ

Traditional gyros, done just right.

Jersey-style slices & cannolis!

513 EAST OGLETHORPE AVENUE SAVANNAH, GEORGIA 3140 1 912.236 .2744 SCREAMINMIMISPIZZA.COM

SEASONS OF JAPAN

Excellent sushi and Japanese dishes.

Proves carry-out food doesn’t have to sacrifi e taste or quality. Gourmet-to-go! 4700 E US-80 EAS T SAVANNAH, GEORGIA 314 10 912.898.2131 THRIVECAFESAVANNAH.COM

Traditional Japanese, fresh sushi, in a quick, carry-out atmosphere.

Great drink specials with outstanding small, Asian-inspired dishes. 4523 HABERSHAM S TREET SAVANNAH, GEORGIA 3140 5 912.355 .5956 BARFOODSAVANNAH.COM

JAZZ’D TAPAS BAR

317 WEST BRYAN STREET SAVANNAH, GEORGIA 3140 1 912.233 .63 94 VINNIEVANGOGOS.COM

An underground jazz venue that houses some of the best local music talent, including the occasional appearance by Annie Allman. Tasty tapas dishes and an impressive wine collection.

ZUNZI’S TAKE OUT

52 BARNARD STREET SAVANNAH, GEORGIA 3140 1 912.236.7777 JAZZDTAPASBAR.COM

Home of the famous Conquistador sandwich, this family owned gem produces the ultimate comfort meals like shepherd’s pie and meatloaf.

PHOTOGRAPHY BY CHINA FAGAN | PHOTOGRAPHY BY JOHN ALEXANDER

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No one comes to Savannah without partaking in Vinnie's!

$-$$

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VINNIE VAN GO-GO’S

BAR•FOOD/COFFEE•DELI

SMOKE STATION BBQ

“Come and experience our personalized care and signature Mexican cuisine and you will see what has kept customers coming back for more. Fresh, healthy, traditional Mexican cuisine served in a warm, inviting atmosphere.” —Arnoldo Gomez, President & CEO

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21 WEST YORK STREET SAVANNAH, GEORGIA 3140 1 912.23 8.115 0 WRIGHTSQUARECAFE.COM

TA PA S & S M A L L P L AT E S

SPECIALTY DISH Pollo Mexicali and the Ultimate Chimichanga

Offering 16-hour slow-cooked, old-fashioned bar-b-que, Smoke Station offers great down-home eats. More than your typical BBQ fare, Smoke Station also serves up fabulous, fresh fish. “The key is I am a commercially licensed captain that only fishes in local waters,” says owner Matt Starling. “Nothing tastes fresher than this.” They run game-day specials and the best wings in town!

CILANTRO’S GRILL & CANTINA

Savannah, GA 31401 912.232.7070 cilantrosmx.com

When your specialty is gourmet chocolate it’s not hard to see why people quickly become addicted to this quaint downtown shop.

108 EAST YORK STREET SAVANNAH, GEORGIA 3140 1 912.44 3.9555 ZUNZIS.COM

7400 ABERC ORN STREET SAVANNAH, GA 31406 912-353-9 281 SEASONSOFJAPAN.COM

k 135 West Bay Street

WRIGHT SQUARE CAFÉ

Don’t let the to-go plates and utensils fool you. The delicious French cuisine is always made from scratch!

SPECIALTY DISH Crispy Scored Speckled Trout

k 6724 Waters Avenue Savannah, GA 31406 912.354.2524 speci a l din e sou t h a dv ertor i a l sect ion

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THAI KAO THAI CUISINE

Owner Wasan Trimas has brought the best of fine hai dining to Savannah. 3017 EAST VICTORY DRIVE SAVANNAH GEORGIA 3140 1 912.691.2080 KAOTHAICUISINE.COM

THE KING & I

Excellent and authentic Thai cuisine. 7098 HODGSON MEMORIAL DRIVE SAVANNAH, GEORGIA 31406 912.355 .2100 KINGANDISAVANNAH.COM

RUAN THAI

Thai food with an edgy twist. The restaurant has a fun, funky atmosphere that complements the fl vorful food for an all-around great night out.

Classic Vietnamese brought to the Georgia coast with affordable prices. Take-out available. 4 WEST BROUGHTON STREET SAVANNAH, GEORGIA 3140 1 912.232.528 8

WINGS BERNIE'S RIVER STREET

Can an oyster house have fantastic wings? Yes. Yes they can! 115 E RIVER S TREET SAVANNAH, GEORGIA 3140 1 912.236 .1827 BERNIESOYSTERHOUSE.COM

HOOTERS

International chain that bills itself as "delightfully tacky yet unrefined". Cute waitresses, yeah, yeah, we know. However, they are also known for their delectable chicken wings. 4 GATEWAY BLVD WEST SAVANNAH, GEORGIA 31409 912.925 .2536 HOOTERS.COM

KEVIN BARRY'S

WILD WING CAFÉ

117 WEST RIVER STREET SAVANNAH, GEORGIA 3140 1 912.233 .9626 KEVINBARRYS.COM

27 BARNARD STREET SAVANNAH, GEORGIA 3140 1 912.790.9464 WILDWINGCAFE.COM

SPANKY’S PIZZA GALLEY & SALOON

WEST WING PIZZA

32 years strong. Traditional Irish and American cuisine for lunch, dinner, and offer a full menu until 2a.m. Rated by ABC as one of the the top 5 Irish Pubs to visit for St. Patrick's Day. Breaded and fried wings with creamy ranch dressing.

Nothing better than wings on the river. 317 EAST RIVER STREET SAVANNAH, GEORGIA 3140 1 912.236 .3009 LIVEOAKSTORE.COM/SPANKYS

STICKY FINGERS

Known for their authentic, hickorysmoked ribs and barbecue. 7921 ABERCORN STREET SAVANNAH, GEORGIA 31406 912 .925.7427 STICKYFINGERS.COM

MAISON DE MACARONS

FIVE GUYS BURGERS $ AND FRIES

Maison de Macarons is bringing a touch of France to the Low Country! Specializing in French macarons, the team at Maison de Macarons use the freshest ground almonds and the freshest fruit for the center of each macaron. These beautiful desserts are a wonderful addition to any wedding or event, with customizable color and flavor combinations. Ships nationwide!

With a casual environment and fun music, Five Guys is the perfect place to relax and enjoy a quick meal while taking in the downtown scene. Now open late on the weekend.

SPECIALTY DISH

k 1100 Eisenhower Drive Savannah, GA 31405 912.665.9894 maisondemacarons.com speci a l din e sout h a dv ertor i a l sect ion

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The best wings south of Buffalo in 33 different made-from-scratch fl vors. Wings for adults and a kids menu. Live music everyday. Football anyone? People from all over town watch their favorite teams on the big screen TVs.

Right around the corner! Order online and your wings will be ready. Delivery also available. 18 E STATE STREET SAVANNAH, GEORGIA 3140 1 912.355 .5555 WESTWINGPIZZERIA.COM

-------------------------------------------------------Have a listing we should know about? Contact us at info@thesouthmag.com --------------------------------------------------------

k 4690 US Highway 80 East Savannah, GA 31410 • 912.898.0033

PHOTOGRAPHY BY CHINA FAGAN | PHOTOGRAPHY PROVIDED BY BORN TO EAT, LLC

17 WEST BROUGHTON STREET SAVANNAH, GEORGIA 3140 1 912.231.666 7

SAIGON RESTAURANT

French Macarons Salted caramel, cappuccino, key lime, chocolate, Meyer’s lemon

k 175 West Bay Street Savannah, GA 31401 • 912.238.1227 k 5500 Abercorn Street Savannah, GA 31405 • 912.692.1161 k 905 Glynn Isles Brunswick, GA 31525 • 912.265.8008 k 1019 Fording Island Road Bluffton, SC 29910 • 912.238.1227

k 11 Palmetto Bay Road Hilton Head Island, SC 29928 843.686.3344 • fiveguys.com

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Local treats for sale at the Music in your Mouth Festival

Dining al fresco at the Music to Your Mouth Festival

Music to Your Mouth Festival

Savannah Greek Festival Savannah Folk Festival

Best Southern Fests YO U WO N ' T H AV E T O T R AV E L FA R T H I S FA L L F O R G O O D E AT S , G R E AT R E A D S A N D L O T S O F F E S T I V E F U N erin scott a nd augusta statz

BEAUFORT SHRIMP FESTIVAL WHEN: OCTOBER 4–5 WHERE: BEAUFORT, SC

SAVANNAH FOLK MUSIC FESTIVAL WHEN: OCTOBER 11-13

Get your sea legs ready for the Beaufort Shrimp Festival. With performances by Deas Guyz Friday night and The East Coast Party Band Saturday night, there will be plenty of entertainment—including shrimp heading and peeling contests. And get ready for a slew of local restaurants serving up Lowcountry favorites. For some good shrimp eatin’, be sure to come out to this shrimpfilled festival! downtownbeaufort. com/beaufort-shrimp-festival

Join the Savannah Folk Music Society for a weekend of folk music, including international, traditional, blues, old time and contemporary folk music. The festival is dedicated to the enjoyment, preservation, and continuation of folk music.Events will be held in Ellis Square and at Grayson Stadium. savannahfolk.org

SAVANNAH GREEK FESTIVAL WHEN: OCTOBER 11–13

Come out to Forsyth Park and sample ethnic Jewish cuisine from kugel to strudel and latkes to lamb. There’s no admission fee to celebrate this 25-year-old tradition, and food tickets are just $1 per person. The festival includes music, dancing, magic and puppet shows—and plenty of food. So get there early to

In its 61st year, this beloved festival is steeped in tradition and Greek culture. Dance along to Greek music, see Greek dancing, visit booths at an open market and best of all, enjoy authentic Greek food! The festival also offers a drive-through menu, so you can get your Greek fix all weekend. savannahgreekfest.com 194

SHALOM Y’ALL JEWISH FOOD FES TIVAL WHEN: OCTOBER 27 WHERE: SAVANNAH, GA

enjoy live entertainment. Shalom, y’all! mickveisrael.org/food-festival SAVANNAH FOOD AND WINE FESTIVAL WHEN: NOVEMBER 11-17

Become a vino at this year’s Savannah Food and Wine Festival. The festival promises to showcase the finest of Savannah’s cuisine and, of course, wine! Enjoy a week of wine tastings, dinners prepared by visiting and local celebrity chefs and culinary and wine lessons. Learn how to prepare delicious meals in your own home and get acquainted with the do's and don’ts of wine pairing. Red or white? You’ll know after this week full of food and wine. Cheers! savannahfoodandwinefest.com SAVANNAH CHILDREN’S BOOK FESTIVAL WHEN: NOVEMBER 16 WHERE: FORSYTH PARK

Celebrate the magic of reading and

storytelling with authors and illustrators from all over the country. Now in its 10th year, this year’s festival features authors Robin Bridges of The Gathering Storm , Marc Brown of Arthur, illustrator Peter Brown and many others. Grab your kids and come out to the Savannah Children’s Book Festival for a great day of quality time, food, entertainment and reading in the park! liveoakpl.org/scbf MUSIC TO YOUR MOUTH AT PALMET TO BLUFF WHEN: NOVEMBER 19-24 WHERE: PALMETTO BLUFF, BLUFFTON, SC

Mingle with the Lowcountry’s rock star chefs as they tempt your palette. Jazz up your own home dinners by taking classes taught by local top chefs. Other events include a “Kiss the Pig” oyster roast, a chef showdown and a biscuits and blues brunch. Your taste buds will be singing. musictoyourmouth.com

F O L K A N D G R E E K F E S T I VA L : S W E E T Z A N D F I S H E R I M A G E R Y; PA L M E T T O B L U F F : T I M

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event calendar oct

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OCTOBER 1 ALEX PRAGER: “MISE-ENSCENE”

The SCAD Museum of Art presents an exhibit featuring California-based artist Alex Prager. “Mise-en-scene” features two short films as well as film stills, which are all inspired by Alfred Hitchcock. Admission is $10. 912.525.7191; scadmoa.org

OCTOBER 2 WONDERFUL WEDNESDAYS

Join the Southwest Chatham Library for an afternoon of fun! The event includes stories, songs, activities, and music (especially for ages 5-10). Every Wednesday from 4:30 P.M.5 : 3 0 P. M . F r e e a d m i s s i o n . 912.925.8305; liveoakpl.org

OCTOBER 3 THE ZOE FOUNDATION’S ANNUAL WALK TO REMEMBER

The Zoe Foundation hosts its Walk to Remember to provide financial support to families who have lost infants or babies. Admission is free, and the event is set to start at 6:30 P.M. and last until 9 P.M. Lake Mayer Pavilion, 1850 East Montgomery Cross Road; 912.508.1858

OCTOBER 4 FIRST FRIDAY ON THE RIVER

Savannah celebrates the first Friday of each month with a beautiful fireworks extravaganza! Get there early for food, music, and more fun! Join the crowd from 9:30 P.M.-10:30 P.M. on the riverfront. Free admission. riversteetsavannah.com; 912.234.0295 FIRST FRIDAY FOLK MUSIC

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Music Society celebrate the first Friday of the month! A $2 donation is required. 7:30 P.M.-10 P.M. 520 Washington Avenue; savannahfolk.org

OCTOBER 4-6 OKTOBERFEST

This River Street festival kicks off fall the right way with bratwurst tasting, wiener dog racing, chicken dancing, and plenty of food and drinks. Also, be sure to check out the vending booths and featured artists throughout the weekend. FridaySaturday 9 A.M.-12 A.M., Sunday 9 A.M.-6 P.M. 912.234.0295; riverstreet.com

OCTOBER 5 COLOR VIBE 5K RUN

Running a 5K has never been this fun—or colorful! The race starts at 9 A.M., registration is $48.75. Savannah Trade Center, 1 International Drive; thecolorvibe.com

OCTOBER 5-6 SAVANNAH MARINE FLEA MARKET AND SEAFOOD FESTIVAL

Come on down to this festival for all of your boating and fishing gear! There will be new and used boats on display, antique collectibles and some yummy food from the sea. The festival begins at 9 A.M. and ends around 6 P.M. Admission is $7. Coastal Empire Fairgrounds, 4801 Meding Street; 954.205.7813; FLNauticalFleaMarket.com

OCTOBER 6

DANCING WITH SAVANNAH STARS NOVEMBER 14 MORE INFO: The 6th Annual Dancing with Sa vannah Stars will

feature a group of local celebrities put ting their best foot forward to help raise money for Sa vannah Court Appointed Special A dvocates (CASA). Stars are matched with professional dancers for an ev ening of special performances, glitz and glamor for a great cause. LUCAS THEATRE, 32 ABERCORN STREET, SAVANNAHCASA.ORG

live music from the Savannah Philharmonic—don’t forget to enter your spread, inspired by the arts, for a chance at several prizes. South magazine is a proud sponsor of this year’s picnic. Registration opens at 4 P.M., judging begins at 5 P.M. and the Philharmonic plays at 7:15 P.M. savannahga.gov; 912.651.6471 BONAVENTURE TOURS

The Bonaventure Historical Society will be conducting historical tours of the beautiful Bonaventure Cemetery. Tours begin at 2, 2:30, and 3 P.M. Donations are encouraged. Bonaventure Cemetery, 330 Bonaventure Road; bonaventurehistorical.org

PICNIC IN THE PARK

This year’s event, themed “Celebrating the Arts,” will take place in Forsyth Park. Bring your family and picnic spread to enjoy an evening of

OCTOBER 10-13 TYBEE ISLAND PIRATE FEST

Annual Pirate Fest, featuring a Buccaneers' Ball, Pirate Victory Parade, Live Entertainment, Costume Contests, Children’s Activities and the Thieves' Market filled with treasures and more! Weekend passes are $22, one-day tickets are $12; children admitted free. The party kicks off on Friday evening from 5 P.M. to 11 P.M., and continues Saturday at 10 A.M. tybeepiratefest.com; 912.713.2321

OCTOBER 11 “NIGHT SKIES”

“Night Skies – Telescopes at the Tybee Pier and Pavilion” will be hosted by the Oglethorpe Astronomical Association. The sky viewing will take place at sunset on the Tybee Pier. Free admission. Tybee Pier and Pavilion; 912.401.8634

Make your way to Tybee for the 9th photogr aph by ivan feign

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OCTOBER 12 SAVANNAH PHILHARMONIC

vations are required. Ticket prices vary. 9 East River Street; 800.786.6404; savannahriverboat.com

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ANNIVERSARY GALA

The Savannah Philharmonic is celebrating its fifth anniversary with a night of dinner and music. With food provided by The Olde Pink House, dine with the Savannah Philharmonic in style. The celebration begins at 6 P.M. Admission for nonmembers is $150. Armstrong House, 447 Bull Street; 912.232-6002; savannahphilharmonic.org

OCTOBER 13

that you can help out and get involved with United Way. 11:45 A.M.1 P.M. Admission is $10. Monterey Square; 912.651.7700; uwce.org

OCTOBER 15 OCTOBER 18 CHEF’S TABLE

OCTOBER 18-19 HALLOWEEN HIKE

Head over to Oatland Island for an evening of Halloween fun! The trickor-treat event is fun for the whole family, including friendly forest critters, pony rides, face painting and more. Don’t forget your costume and comfortable walking shoes. Admission is $6 for adults and $8 for children. Oatland Island Wildlif e Center, 711 Sandtown Road, Savannah, GA. 912.395.1212 or 912.395. 1500; oatlandisland.org

This elegant dinner for a cause will have both silent and live auctions, as well as culinary events hosted by local Savannah celebrity chefs. Proceeds go to Kid’s Café, a local afterschool program for children who are at risk for hunger. Seats are $150 each, and dinner begins 6 P.M. The Plantation Club at The Landings; 912.721.1790; helpendhunger.org

VIENNA BOYS’ CHOIR

OCTOBER 16

LEUKEMIA & LYMPHOMA

STEP OUT 5K TO STOP DIABETES

SOCIETY’S LIGHT THE NIGHT

The American Diabetes Association hosts the 5K Run on the beautiful trail system at Skidaway Island State Park. Live music, a light breakfast, children’s activities and a health and wellness festival will round out the day. Registration is at 7 A.M., and race starts at 8 A.M. Skidaway Is-

IN CONCERT

Georgia Power and the Savannah Children’s Choir present the internationally acclaimed Vienna Boy’s Choir in concert. Concert begins at 7 P.M. Ticket prices vary from $25-$100. Cathedral of St. John the Baptist, 222 East Harris Street; 912.525. 5050; savannahboxoffice.c

OCTOBER 19

TEDDY ROOSEVELT SAVANNAH RIVERBOAT CRUISE

In conjunction with the Savannah Wildlife Refuge, Savannah Riverboat Cruises brings you an old-fashioned paddleboat ride filled with history and fun! The cruise includes a yummy buffet-style lunch, and a tour narrated by Roosevelt himself. Cruise boards at 12:30 P.M. and returns at 4 P.M. Reser-

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UNITED WAY CAMPAIGN MID -

WALK

POINT RALLY

Join the Leukemia & Lymphoma Society as they walk to the end of cancer! Walking begins at 5:30 P.M., and festivities end at 9 P.M. Forsyth Park; 877.LTN.WALK; lightthenight.org

Join United Way’s campaign to recognize the volunteers for once! The rally is a way to show your appreciation for their hard work and dedication. Say thank you and find out ways

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land State Park, 52 Diamond Caseway; 912.353.8110, ext. 3093; diabetes.org

OCTOBER 25 TURN OF THE SCREW

Join the Derby Devils as they return to the Savannah Civic Center against teams from Fayetteville, NC, and Athens, GA. Bouts begin at 7 P.M. Admission is $12 for adults, $2 for children, and free for children under 3. savannahderby.com.

Do you believe in ghosts? You will by the time this stage adaptation of Henry James’s novella about a governess, two strange children and a house full of apparitions is over. The experience begins at 8 P.M. Ticket prices vary from $10-$32. Gallery S.P.A.C.E.; 9 West Henry Street; 912.341.6496; savannahga.gov.

OCTOBER 20

COASTAL EMPIRE FAIR

SAVANNAH DERBY DEVILS

SAVANNAH PHILHARMONIC PRESENTS “FAURE’S REQUIEM”

Featuring Heidi Bindhammer and Jason Moon as soloists, the Savannah Philharmonic will perform Bizet’s “Symphony in C” and Faure’s “Requiem.” Show begins at 5 P.M. Ticket prices range from $16-$70. Lucas Theatre f or the Arts, 32 Abercorn Street; 912.232.6002; savannahphilharmonic.org

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festival presents both full-length films and shorts from professionals and student filmmakers. Ticket prices vary. Trustees Theatre; 912.525.5050; filmfe t.scad.edu

ing cool sounds and hanging out. You can even play your own favorite vinyl records! $3 donations appreciated. 5 P.M. to 10 P.M. Muse Arts Warehouse, 703 Louisville Road, Suite D; 912.713.1137; musesavannah.org

OCTOBER 26 OCTOBER 30 OPEN MIC SHOW

Fun fair food, lots of rides and entertainment scheduled for every 30 minutes make this fair a great pick for good, wholesome family fun. 4801 Meding Street, Savannah, GA 912.354.3542; coastalempirefair.com

The Spitfire Poetry Group presents an always-energetic Open Mic Show! Poets, spoken-word artists, musicians and singers are all welcome to perform. Sign-up starts at 7 P.M. with limited space, so get there early! Show starts at 8 P.M. $3 admission to perform, and $5 to sit in the audience. Muse Arts Warehouse, 703 Louisville Road, Suite D; 912.604.8963; musesavannah.org

OCTOBER 26-NOV 2

OCTOBER 27

SAVANNAH FILM FESTIVAL

VINYL APPRECIATION AT MUSE

Hosted by SCAD and featuring the best in independent and innovative films from around the world, the

Vinyl 912 will be setting up turntables and inviting the public to head down to Muse for a fun night featur-

DISNEY ON ICE: PRINCESSES AND HEROES

See Ariel and Prince Eric, Prince Phillip and Aurora, Sleeping Beauty, Jasmine and Aladdin and more as their stories unfold—on ice! Show begins at 7:30 P.M. Savannah Civic Center, Martin Luther King Arena, 301 Oglethorpe Avenue; 912.651.6550; eventful.com

OCTOBER 31 HALLOWEEN ON THE RIVER

Don’t miss out on the Halloween fun—spend your evening on River Street! There will be events all night long, from food specials and trick-

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or-treating to live music and the Haunted Pub Crawl. There’s definitely something for the entire family that will make this night full of fun and spookiness! 5 P.M.-11P.M. Admission is free. 912.234.0295; riverstreetsavannah.com

NOVEMBER 2 FIRST SATURDAY ON THE RIVER

River Street continues the first weekend celebration with arts & crafts, live entertainment and family fun! Free admission. 912.234.0295; riverstreetsavannah.com

NOVEMBER 1 SAVANNAH ZOMBIE WALK FIRST FRIDAY ON THE RIVER

Savannah celebrates the first Friday of each month with a beautiful fireworks extravaganza! Get there early for food, music, and more fun! Join the crowd from 9:30 P.M.-10:30 P.M.for fireworks on the riverfront. Free admission. 912.234.0295; riversteetsavannah.com

The sixth annual Zombie Walk will feature vendors, entertainment, food and more. Enjoy the deadly themed festivities starting at noon and join the Zombie Walk at 7 P.M. Free admission with canned food donation. River Street; savannahzombiewalk.com

Head down to First Presbyterian Church and watch the Savannah Folk Music Society celebrate the first Friday of the month! A $2 donation is required. 7:30 P.M.-10 P.M. 520 Washington Avenue; savannahfolk.org

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petitor.com/savannah

NOVEMBER 2-3

GOLF FOR BIRDIES

ACTOR’S NIGHT OUT

The Actor’s Night Out Organization presents the 2013 Actor’s Night Out (ANO) events on November 2nd at 24e. Design Co. and on November 3rd at the Charles H. Morris Center. From 6 P.M.-9 P.M., featuring performances, music and a reception each night to celebrate the participating actors. 24e Design Co, 24 East Broughton St. & Charles H. Morris Center, 14 East Broad St; actorsnightout.org.

WO O F WO O F 5 K R U N / WA L K OVER PET CANCER

FIRST FRIDAY FOLK MUSIC

sion is $25 plus a $2.50 sign up fee. 8 A.M.-12 P.M. 210 Lamara Drive; woofwoofrun.com

The Woof Woof 5K raises funds for the Blue Buffalo Foundation for Cancer Research, the local Hope Chest Charitable Foundation and local pet rescue agencies. Enjoy entertainment and food, and local pet rescue agencies will be on-site with adoptable pets. Admis-

NOVEMBER 11

Come on out and golf for birdies—the kind that can help end hunger! The America's Second Harvest fundraiser helps provide more than 6,000 turkeys to families in need this holiday season. Tickets are $150 per player and $600 per foursome. 8:30 A.M.-1 P.M. Savannah Golf Club, 1661 East President Street; 912.721.1789; helpendhunger.org

NOVEMBER 11-17 S AVA N N A H FO O D A N D W I N E

NOVEMBER 9 ROCK ‘N’ ROLL MARATHON

Celebrate the completion of the marathon with a rockin’ concert in Forsyth Park. Race starts at 8 A.M. at Bull and Bay Streets, finish line is at Forsyth Park. Runrocknroll.com-

FESTIVAL

Enjoy a week of wine tasting, gourmet dinners from Savannah’s finest chefs, cooking classes and more. Cheers to that! Tickets range from $31.50 to $225.00 depending on the event. 912.232.1223; Savannahf oodandwinefest.com

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NOVEMBER 16

Street; 912.525.5050; savannahphilarmonic.org

SAVANNAH CHILDREN'S CHOIR AT SCAD MOA

The SCAD Museum of Art hosts the Savannah Children’s Choir’s “Night in Vienna.” The event begins with an Artists’ Talk at 5:30 P.M., followed by the concert at 6:30 P.M., ending with an Artists’ Reception from 7:30 P.M.-9 P.M. Admission is $100. 912.228.4758; savannahchoir.org

NOVEMBER 21 BIG BAND POPS

The Equinox Jazz and Savannah Philharmonic Orchestras are coming together for this night of musical fun. Featured soloists are Jeremy Davis, Clay Johnson and Annie Sellick. Listen as they play popular band hits like “Come Fly With Me,” “Georgia” and “Luck Be a Lady.” Show starts at 7:30 P.M. Tickets are $16-$70. Lucas Theatre for the Arts, 32 Abercorn

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NOVEMBER 22-24

Endowment Fund of the Cathedral of St. John the Baptist. Jepson Center f or the Arts, 207 West York Street; 912.233.4709; savannahcathedral.org

CHRISTMAS MADE IN THE SOUTH

The 25th annual Christmas Made in the South is a great place to buy handmade, one-of-a-kind gifts for your loved ones. Join craftspeople and artists as they display their work and grab a bite to eat while you’re there. Tickets are $7 for Adults, and Children 12 & under are free. One admission is good for all three days. Savannah International Trade and Convention Center, 1 International Drive; 704.847.9480; www.madeinthesouthshows.com

NOVEMBER 28 THANKSGIVING DINNER CRUISE

Enjoy a traditional holiday buffet on the Savannah River. You won’t miss out on the turkey and stuffing. Early cruise boards at 1 P.M. and sails from 2 P.M.-4 P.M. The later cruise boards at 5 P.M. and sails from 6 P.M.-8 P.M. 9 East River Street; 800.786.6404; savannahriverboat.com

nahharborfestivaloflight .com

NOVEMBER 29-30 SAILING WITH SANTA CRUISE

Enjoy the magic of Christmas right along with Santa as you cruise along the Savannah River with him. All kids sail for free with the charitable donation of an unwrapped toy. Boarding begins at 1:30 P.M. and sails from 2 P.M.-3 P.M. Regular tickets are $21.95 for adults, $12.95 for kids under 12, children 3 and under sail free. 9 East River Street; 800.786.6404; savannahriverboat.com

NOVEMBER 30 NOVEMBER 29 HOLIDAY PARADE OF LIGHTS SAVANNAH HARBOR FESTIVAL

CRUISE

1 3 T H A N N U A L C AT H E D R A L

OF LIGHTS

HERITAGE GALA

Get your fill of holiday cheer by driving, riding a trolley or carriage or walking through the Festival of Lights. The Grand Prize America Track, Hutchinson Island; savan-

See the lights up close as you move across the lighted Savannah riverfront. Experience the joy of Christmas in a all new way this year. 9 East River Street. 800.786.6404. savannahriverboat.com.

A night of art, food, live entertainment and a live auction will be held at the Jepson Center, with proceeds benefitting the Cathedral Heritage

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scenes of the south

oct | n o v 2013

PHOTO GR A PH Y BY JOH N A L E X A N DE R A N D K I M BR A NAG A N

WHOLE FOODS GRAND OPENING â&#x153;ą AUGUST 13, 2013 Local shoppers rejoiced with the grand opening of the Sa vannah's new Whole Foods Market. The store is part of a national chain of en vironmentally and community-minded markets stocked with fresh, local and organic items. Several Savannah brands are sold at the new Whole Foods, including Ollie B's gourmet dog biscuits, Savannah Bee Company Honey and bath and body products from Nourish. The grand opening included liv e music, giveaways and tons of g ood eats.

Jeanne Brooks

Amber and Finley Ylisto

The Moore Family

Leit Estrada, David Woloz, Tanner Svoboda Ciara Greco, Joseph Kerbs

The Witchel Family

ADA STEP OUT CAMPAIGN â&#x153;ą AUGUST 13, 2013

Eric and Lillian Mc Kenna and Nicole Johnson

The Savannah chapter of the American Diabetes Association kicked off the 2013 Step Out: Walk to End Diabetes campaign at Tubby's Tankhouse in Thunderbolt. The celebration in cluded food and drinks and ev en a dunking booth for Savannah's professional firefighte . ADA's Step Out: Walk/Run to End Diabe tes will be October 19th at Skida way Island State P ark.

quam non et veliquam

Mary and Julia Davis

Sean Stainaker, Fernanda Spiegel

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Wanda Hobson, Suzanne Willis Music in your Mouth festival

J.D. and Drew Hunt

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scenes of the south

oct | n o v 2013

PHOTO GR A PH Y BY K I M BR A NAG A N

SAVANNAH QUARTERS COUNTRY CLUB GALA ✱ SEPTEMBER 15, 2013 Savannah Quarters Country Club Gala was the bee’s knees! Guests put on their cock tail attire and had a grand time when the 20’ s returned with a roar at the Savannah Quarters Country Club. The night was completed with swingin’ tunes from the Skylite Jazz band and heavy hors d’oeuvres to enjoy in between dancing. South magazine was able to capture fla pers and gents alike in their 20’s best. Vann Thornton and Erin Fountain

Michelle and David Turley

Gabriena Graham and Bob Stevenson

L-R: Nick and Jennifer Grayson and Jen and Gary Mountjoy

J.D. and Drew Hunt

John and Kay Blone

Jessica Reed

Savannah Arts Academy Skylight Band

Christine Compton and David Cecchele

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quam non Carrie et veliquam and Marcus necatum White ut et

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through the lens of logan mcdonald

"HAM HEAD" digital illustration, 2013 Artist Logan McDonald's interpretation of South's Food and Famous Folks issue is a tongue-in-cheek look at fame. "It's a simple idea: a celebrity surrounded by paparazzi," McDonald says. "I guess we were thinking of Jon Ham." McDonald, who studied animation, film and illustration at SCAD is the proud proprietor of Gellery Le Snoot on State Street. "It's a hub for ideas for this generation," he explains. Stop by the print shop/gallery/studio/cupcake shop to check out more of McDonald's work. 6 East State Street; lesnoot.com

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➼ photogr aphy by christine hall and jon alexander

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coming soon... THINK OF OTHERS DURING

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LOOKING FORWARD TO OUR HEALTH AND WELLNESS ISSUE THAT REMINDS US TO

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THIS SEASON .

Power Up! PREPARING FOR OUR HEALTH AND WELLNESS ISSUE REMINDS US THAT GIVING IS IMPORTANT ALL YEAR LONG. United Way of the Coastal Empire is reminding us all to Be the Power of Our Community with their 2013 fundraising campaign. Campaign chair Dale Holloway of Georgia Power Company is going the distance, teaming up with sponsors, volunteers and community members to reach United Way of the Coastal Georgia's $8,675,000 goal to make more good happen in our community. As year-end approaches, consider making a tax-deductible donation at uwce.org.

Health & Wellness New year, new beginnings—but first, we have to make it through the holidays. Check out South's exclusive gift guide for all of your giving needs. See the winners of our latest contests: South's Greatest Kids and South's Greatest Nurses. And we've got the latest buzz in health and wellness trends. From our often imitated, never duplicated Best Doctors list to the latest in exercise, medicine and holistic health, South has everything you need to make 2014 your best year yet. Pick up your copy, on newsstands this December.

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jeff vr abel | photogr aphy by jonathan thorpe

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mouth of the south

LEOCI BY THE NUMBERS (1) Ingredients

✱

taste chef i's roberto leoc best dishes at leoci's trattoria on abercorn st. leocis.com

sourcing: Make your local farmer and farmers’ markets the No. 1 source for your ingredients. Always search for the best.

(2) Be your own

PR agent: No one can promote your food better then you. So tell everyone about it! Be present and get to know your customers.

(3) Give back: Your community always needs help. Doing everything you can to help always makes a difference. (4) Travel: To be inspired. To learn. To feel culture. To experience. To bring knowledge back and share it with your customers. (5) Building Relationships: Tell everyone where you like to eat around the world, Every chef has his favorite spot. And give back by being present and continuing relationships once they start.

ROBERTO LEOCI BEFORE HE BECAME one of the South’s most celebrated chefs,

Roberto Leoci worked in the decidedly un-culinary field of graphic design. The work had a crucial perk: he had a chance to frequent great restaurants. That's when he decided “I want to start eating like this every day.” At the age of 30 Leoci—a Montreal native born into a family of Sicilians—sold all his stuff and set sail for the Cordon Bleu school in Florence, Italy. After graduation Leoci worked in such spots as the Miami Ritz-Carlton and as a private chef. But when he felt the draw to open his own place, he moved to Savannah. It was a good move. Over the past four years, Leoci’s Trattoria on Abercorn street has amassed a small warehouse of 210

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awards: Leoci was recognized this year in the inaugural Best Chefs America guide and won a Silver Spoon award in 2012 from Georgia Trend magazine, marking it as one of the state’s top 10 restaurants. (All the other 9 were in Atlanta.) “That was one of my wow moments,” Leoci says. These days, he’s expanding: In addition to serving as corporate chef for Mama Rosa’s pizza, he’s also launched Leoci’s Fine Food, a line of all-natural handcrafted meats (and a partnership with Hunter Cattle Co.) that’s being sold at the Whole Foods in Savannah. Feast your eyes Leoci's secrets to becoming a culinary powerhouse:

(6) Apprentice: Or, more simply, work for free. Many chefs will welcome eager apprentices to stay for a few days — sometimes even months. All you have to do is ask. (7) Do it for the love of food: This work is a passion, and passion takes a lot of dedication and determination.

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