Issue 58

DINESOUTH: GREATEST FOOD IN THE SOUTH!

THE SOUTSHT'S GREATE S CHEFS, BARERS & BARTEND

FILM FOOD& FAMOUS FOLKS

BOBBY ZAREM SPEAKS MARK McCULLOUGH THE FILM ALLIANCE OLIVIA HARLAN EAT WHAT YOU KILL SARAH JONES OCT. NOV. 2015 H ISSUE #58

SOUTHMAGAZINE.COM H $4.95

DOWN-HOME DUCHESS

ASHLEY JUDD TALKS SOUTHERN COOKING & THE BIG STONE GAP

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Features

140

40

56

60

70

146

66

62

ASHLEY JUDD

Southern Duchess Ashley Judd on her new movie to be released in October, Big Stone Gap. STACY MOSER

140

40

70

60

62

FILM & FASHION

MARK MCCULLOUGH

THE FILM ALLIANCE

BOBBY ZAREM

ANNIE WERSCHING

ASHLEY BORDERS.

EMMA IOCOVOZZI

ROBYN PASSANTE

EMMA IOCOVOZZI

ROBYN PASSANTE

South’s guide to celebrity style.

No need for a stylist, our fashion team has you covered.

One of South’s own celebs returns after filming with Tom Cruise in the film Mena.

Charles Bowen is on a mission to pull together film pros in this region to form an alliance.

One of the South’s most celebrated entertainment industry professionals.

Annie takes a break from filming in ATL to discuss Vampire Diaries with South magazine.

Contents 86

76 106

101

133 DINESOUTH

DEPARTMENTS

MORE STUFF

PLAYSOUTH

32 HIGH COTTON Daniel Reed Hospitality Group’s Jamie Durrence

24 LINDI ORTEGA Country Music Star

52 UNTAMED One woman’s fight to save Cumberland Island

158 OVER THE EDGE Adrenaline-laced fundraising at new heights

84 SOUTH'S GREATEST BARS AND BARTENDERS

160 BEST FESTS

36 SAUCE + JERKY Original southern recipes

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26 CLUB SOUTH Power Issue Launch Party

76 FOOD TRUCK VISION Savannah’s food-truck scene

34 CULTURED Atlanta’s Phaedra Parks discusses Atlanta Housewives

78 SOUTH’S GREATEST Greatest Chefs on Fire

36 SOUTHERN MADE Southern-made BBQ Sauces

98 FOOD SHOW Culinary creations made by South’s Greatest Chefs

40 MOUTH OF THE SOUTH Southerner and Bad Boy Mark McCullough Discusses Fame

106 DINESOUTH Guide to the Greatest Restaurants in the South

44 OLIVIA HARLAN UGA Alumni and Fox News correspondent interview

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A guide to Southern nightlife

138 STYLESOUTH Local vintage diva Erica Jarman opens Strut 149 GOSOUTH Go with us on a foodie road trip (it’s worth the drive!)

140 SOUTHERN STYLES Ashley Borders introduces the hottest celebrity fashion trends to the South

162 DINESOUTH, THE EVENT Greatest culinary event of the year. October 15th 166 CONCOURS D’ELEGANCE 9 reasons not to miss it 168 EVENTS CALENDER 174 SCENES OF THE SOUTH Were you seen by the South 178 IN REMEMBRANCE We Are Sarah Jones

PUBLISHER’S LETTER EVER NOTICE HOW MANY OF US SPEND AN ALARMING AMOUNT OF TIME STARING AT THE SCREEN OF A DIGITAL DEVICE? I BET YOU HAVE.

And what are we doing there? Well, amongst many entertaining, productive and not-so-productive activities, many of us spend a lot of that time on social networks.

And, in some important ways, they seem to be making us antisocial.

Cyber-bullying is now an epidemic. Kids are committing suicide, reputations are being tarnished and families are devastated because their children are the victims of cruel social media posts.

You could chalk that up to kids being kids. Children can be awfully cruel; and some blindly follow peers until the time they completely develop a strong self-image and identity. But that would only be partially true.

Recently, our Facebook page featured a few posts including the Confederate flag cover story and a post about the hacking of the Ashley Madison list. We posted them for a reason: an integral part of having a publication is to incite meaningful dialogue. What we received was anything but. (See more on page 22.)

It was alarming to see the intense herd mentality that manifested itself in those “discussions.” And I wonder how much of it has to do with the nature of modern communications technology. Or is it just that this technology has enabled us to unleash some of the least desirable aspects of human nature?

Don’t get me wrong. Digital technology allows us to do a lot of positive things, like expressing what we think and feel to the wider world. However, as with anything worthwhile, there are potential downsides. I suspect one is that it makes us feel less accountable for our behavior.

It also makes it easy to hop on the latest and loudest bandwagon without giving the issues and opinions much thought. It’s a low-investment way to impress your social media circles. And it only takes seconds.

Maybe we’ve traded thoughtful, respectful disagreement, discussion and decorum for immediacy, distance, and something called social currency—the approval and admiration of our peers.

After posting a cover with our model wearing the Confederate flag image, one comment thread was flooded with negative comments, most by people who had just reacted without even bothering to read the associated piece. The comments were dominated by this negativity. Even a couple of organizations that normally support South were intimidated enough to back off any dealings with us during at a recent event.

I’m not complaining about being criticized. It’s part of our job to accept healthy, thoughtful and sometimes passionate criticism. What was alarming was the strong sense that the tenor of the conversation was being fueled by the herd. And this went for both con and pro sentiments. Two other posts that featured the same image received overwhelmingly positive comments.

What was the difference? In all three posts, the general reaction seemed to be driven by the position of the first person to comment.

So, were people expressing true feelings or were they just piling on because that’s what they were expected to do? And were those with differing opinions too intimidated to express their thoughts? It bears thinking about.

Less than a month later, we posted about the now infamous Ashley Madison list. We were sent the list and, instead of just irresponsibly publishing it, we put the question of what to do with it to our social media audience.

It was answered with a slew of rude remarks and profanity. Anyone who dared post a positive comment was targeted. Two women in particular were verbally attacked by grown men.

Sounds a lot like those immature, bullying kids, doesn’t it?

Now ask yourselves, how can we teach children to act thoughtfully and respectfully when adults cannot conduct themselves in that way?

We can do better, folks.

Many thanks and keep reading,

ABOUT THE COVERS THE SOUTH'S GREATEST CHEFS, BARS & BARTENDERS

FILM FOOD& FAMOUS FOLKS

DOWN-HOME DUCHESS

ASHLEY JUDD TALKS SOUTHERN COOKING & THE BIG STONE GAP

BOBBY ZAREM SPEAKS MARK MCCULLOUGH THE FILM ALLIANCE OLIVIA HARLAN EAT WHAT YOU KILL SARAH JONES OCT. NOV. 2015 ★ ISSUE #58

SOUTHMAGAZINE.COM ★ $4.95

Ashley Judd recently filmed Big Stone Gap and it will premiere in theaters October 9. Contributing Editor Stacy Moser, who wrote about Judd in “Southern Duchess,” was impressed with the range of Ashley’s commitments on behalf of those in need around the world.

“She’s one of the most compassionate people you’ll ever meet. And what a writer! I’ve read so many of her speeches — she combines her wit, smarts and passion in order to speak out and work for change. Plus she’s a great actress, but so down to earth.

She’s the real deal.” Photography Antony Platt, Design by Michael Brooks. See “Southern Duchess” on page 66.

THE SOUTH'S GREATEST CHEFS, BARS & BARTENDERS

FILM FOOD& FAMOUS FOLKS

BOBBY ZAREM SPEAKS MARK MCCULLOUGH THE FILM ALLIANCE OLIVIA HARLAN EAT WHAT YOU KILL SARAH JONES OCT. NOV. 2015 ★ ISSUE #58

'VAMPIRE DIARIES' ANNIE WERSCHING WAKES THE SOUTH

SOUTHMAGAZINE.COM ★ $4.95

Writer Robyn Passante penned the article about Annie Wersching in “Supernatural Stars.” Annie Wersching was a natural to grace our cover this month because she knows a thing or two about creepy encounters with other-worldy beings and she’s immersed in the South—she’s currently filming Vampire Diaries in near Atlanta. She took time out of her busy schedule to talk to Robyn Passante for the article “Supernatural Stars.” Photography by Drexina Nelson, Hair: Alana Agostini Makeup: Mischa Murphy Wardrobe: Myah, Design by Michael Brooks.

See page 62.

–Michael Brooks, Publisher/Creative Director

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Photograph by JOHN ALEXANDER

CONTRIBUTORS

RONDA RACHA PENRICE

KATE BLOHM

DREXINA NELSON “As a photographer, I truly believe if you look deep inside someone, you can bring out things they didn’t know existed. You can help them and the world see the beauty that breathes so softly in each of us.” Since beginning her career as a photographer, Drexina Nelson has had the privilege of capturing some of the most beautiful and talented people in the world of fashion and entertainment. Her skills have earned her a reputation as a premiere fashion, beauty and commercial photographer. NHer recent clients include Vogue, Ludacris, Kanye West, Akon, Big Kuntry King, Young Dro, Tboz, Dj Toomp, DJ Drama, Idris Elba, Devyne Stephens, Kandi Burress, Mario, J. Moss, Babbie Mason, Lacresia Campbell, William Murphy, Konvict Music, Grand Hustle, Badgley Mischka, Essence.com and Bravo, among others. On photographing Annie Wersching for this issue, Nelson says, “Working with Annie was amazing. She’s the consummate professional, patient and down to earth. Shooting her was a breeze and she needed no direction. With her supermodel skills and amazing head of hair we will see her in a hair campaign one day! Love her!” See Drexina’s work in “Supernatural Stars” on page 62 and on the Annie Wersching cover photo.

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Kate Blohm is a SCAD graduate and Savannah-based food photographer who is intertwined in every aspect of the food industry. Kate enjoys each step in the process of making not only a delicious dish but a beautiful plate. A self-proclaimed islander, she enjoys awesome restaurants, beach days and traveling. “I look forward to this issue because DineSouth allows me to collaborate with culinary artists to put our passion into print.

Original jewelry courtesy of Ziggy Nicks Trading Co. See her photos in “Food Show” on p. 98.

DYLAN WILSON Dylan did his undergraduate studies at the University of Georgia, where he majored in photojournalism and film. After school he worked at a number of newspapers up the East Coast before spending three years at the New York Post in Manhattan. He currently is finishing his master’s degree in photography at the Savannah College of Art and Design.

See his photos in “Chefs on Fire,” p. 78, “Style Opener: Strut,” p. 138, and “Lindi Ortega,” p. 24.

Ronda Racha Penrice is a versatile Atlanta-based writer who covers everything from social issues and television/film to culinary and automotive subjects. The Chicago native’s work appears regularly in Atlanta’s Creative Loafing and on the national website The Root. She is also the author of African American History for Dummies.

She examines the problem of domestic violence in this issue of South in “Fighting for Their Lives” on p. 50 and, on a lighter note, wrote about the Hilton Head Motoring Festival in “The Need for Speed” on p. 166.

CHELSEA MULDER Chelsea Mulder is an avid reader, book reviewer and blog host. A recent transplant to Savannah, the San Diego native has adapted quickly to the life of sweet tea and Southern charm, happily navigating her new life in Georgia. The proud wife of a First Lieutenant in the Army, Chelsea spends the long days of his deployment writing for her “Battle Buddy” book blog and attending Kaplan University. She interviewed and wrote about Will Harlan and his new best-selling book in her feature article about the fight over the future of Cumberland Island in “Untamed,” on p. 52.

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ONE OF OUR MOST POPULAR CONTESTS IS PREMIERING IN THE NEXT ISSUE! There’s still time to get your children entered by going to southmagazine.com. Gather your photos and submit a brief description of why your child should be chosen as South’s Greatest Kid, share it on your Facebook® page and encourage your friends and family to vote. Winners will be featured in the December-January issue of South magazine and photographed by award-winning photographer Angela Hopper. Also featured in the next issue is South’s Greatest Nurses. Doctors and patients, it’s time to show our favorite nurses that we appreciate all they do to keep us well and make our lives easier. Go to southmag.com for more info.

Follow us at (southmagazine) to see what inspires South.

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IT’S TIME! SOUTH’S GREATEST KIDS IS COMING IN THE NEXT ISSUE.

South Extra

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PUBLISHER CREATIVE DIRECTOR Michael Brooks ART DIRECTOR Julius Woodard ADVERTISING ART DIRECTOR Jared Jordan CONTRIBUTING EDITOR Stacy Moser PRODUCTION COORDINATOR Emma Iocovozzi OFFICE MANAGER/ CIRCULATION Barbara Barnette FASHION EDITOR Ashley Borders EVENTS EDITOR Marcia Banes CONTRIBUTING WRITERS Robyn Passante, Ronda Racha Penrice, Eva Fedderly, Chelsea Mulder, Marty Fischer, Emma Iocovozzi, Mary Thomas Pickett, Lucy Elam CONTRIBUTING PHOTOGRAPHERS Drexina Nelson, Blake Crosby, Kate Blohm, Travis Teate, Michaael Hrizuk, Cedric Smith, Matt Odom, Emp Studios, Ryan Gibson, Danny Griffin, Dylan Wilson , Lindsey Clark DESIGN INTERNS Paige Cano, Cristina Maurao, Mikayla Lapierre, Alexis Kelly, Jessica Scott PRODUCTION INTERN Lucy Elam FASHION INTERN Ashlee Scott

South magazine is published bimonthly by Bad Ink, (Brooks Advertising Design, Inc.). Reproduction by any means of the whole or part of Bad Ink without written permission from the publisher is prohibited.

Views expressed in the editorial pages do not imply our endorsement. We welcome your product news.

Include prices, photos and digital files with your press release. Please forward product samples and media kits to the Managing Editor, South magazine, 116 Bull Street, Savannah, Georgia 31401. We cannot be responsible for unsolicited product samples.

Subscription rates: U.S.: $19 for one year; $28 for two years; single copies: $4.95. Change of address notice: six to eight weeks prior to moving, please clip the mailing label from the most recent issue and send it along with your new address to: South magazine, Change of Address Notice, 116 Bull Street, Savannah, GA 31401, attn: Circulation | South magazine: A Division of Bad Ink,phone: 912.236.5501 fax: 912.236.5524 southmagazine.com

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GET IN TOUCH

WRITE TO US AT editor@thesouthmag.com or 116-A Bull Street, Savannah, GA 31401

A FINAL WORD GREATE Tips & ST PETS Tricks p.48

Cable Neuhaus

GREATE ST BOS Who Mad e the CutSES p.54

DANNY Saving FALLIGANT the Wor ld p.98

SO GEORUTGIH HEAT! A

WARRIOR

WIVES

CONFED-RO WILL THE CONFVERSY! EDER ATE FLAG REST IN WILL IT RISEPEACE OR AGAIN?

THE POWER ISSUE

PAGE 44

HH HH HH HH HH HH H

JUDGE WALM SLEY D.A. MEG GOVERNORHEAP SOLAR POWEDEAL SMOKE CARTER DAUFUSKIE L RUM

MONEY

&LAW TEN OF THE SOUTH'S FINEST LAW YERS FINANCIA FROM THE L ADVICE ON'S TOP MONREGI EY PROS

Left: The controversial cover that ignited South’s digital platforms featured an image with a manipulated necktie that had been carefully planned and reviewed with the model and her family before going to press. Many posts wrongly accused South of not informing the model about her neckwear.

Right: Cable Neuhaus, a national magazine consultant weighs in on Facebook about the cover. Neuhaus is a well-respected professional who consults with the nation’s more respected magazines.

DOES THE CONFED-ROVERSY CONTINUE?

AFTER SIDELINING OURSELVES REGARDING COMMENTARY ON THE HUNDREDS OF POSTS AND ARGUMENTS ABOUT OUR RECENT ISSUE ADDRESSING THE CONFEDERATE FLAG, WE FELT IT WAS TIME FOR A FINAL WORD. It’s good to see free speech is alive and well in the South. Thank you to those who have offered their opinions, both positive and negative, in a thoughtful manner. It’s unfortunate that many remarks were made with very little tact.

As we followed this comment thread, we decided to let people express themselves. We understand that this is an important and emotionally charged issue. In fact, that’s the reason we included it on the cover and in the magazine. But now I think it’s time we addressed the matter since it has sparked some controversy.

First, let me explain that our covers represent the contents of the magazine.

Sometimes that means several visual messages relating to a broad array of topics are included in one cover image. These are art pieces, after all, and are not meant to be taken literally.

The inclusion of the Confederate flag necktie was a metaphor, not of support or condemnation, but of a simple reality of our culture and history.

The flag, like it or not, is embedded in the culture of the South. It raises conflicting emotions of shame and pride. The modern South is grappling with what the flag says about us. And that’s the symbolic value of its appearance

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on the cover, especially when worn by someone who’s such a positive example of today’s Southern citizen.

In other words, as Southerners, we’re all affected by the flag or, more precisely, by the ideas and values it represents.

It’s an acknowledgment of a cultural artifact that sits uncomfortably in modern America but is invariably part of the South’s history. You can put the flag in a museum but you can’t just erase it—and all the things it symbolizes—from memory. It’s something the people of the South must come to terms with.

Considering the title and location of our magazine, we felt obliged to address the issue. Were we hoping to be provocative?

Of course. That’s what any publication worth its salt tries to do. But I encourage you, if you haven’t already, to find a copy of this issue and look inside, beyond the cover, for a better sense of what we’re thinking. A special thanks to one of the most respected magazine professionals in the business who dropped by our site to share his views. He is known for working with mostly national magazines—and to have him drop in and comment was an honor, no matter what he had to say.

To have him reinforce and praise this cover was worth the hundreds of negative posts that had zero merit. His unedited post is featured to the right.—MB

Hi, all.

Just popping in here — more of an intrusion, I suppose — to defend this South magazine cover. I don’t live anywhere near Savannah, I don’t subscribe to the mag and I’ve never met its publisher, Michael Brooks. So I may be missing some critical nuances when it comes to Southern sensibility. (If so, forgive me, please.) Still, I feel compelled to weigh in on the budding controversy I see expressed on this Facebook page, mainly because when it comes to magazines, I am obsessive. Creating, fixing and editing magazines — mostly on the national level — has been my life’s work. (Yeah, kinda pathetic, I know.)

Thing is, magazine-making is an art. And there are not too many skilled practitioners of that art — not these days, anyway. But the folks responsible for South do a very good job. As for this “Power Issue” cover . . . it’s a winner Covers of general-interest consumer books need to tick off several boxes; the best ones get ’em all. Here’s the deal: a great cover should be beautiful or powerful; it should be memorable; it should be provocative; it should feature text that is informative but does over-promise what the issue actually delivers; and the whole thing ought stand as a cohesive work of art.

Readers needn’t love the imagery or even agree with what is expressed on the cover. Sometimes a patently offensive image will be selected for the purpose of generating buzz. For example, a photo of a reviled person or thing may be chosen—to assert a point.

I certainly don’t think that’s what was done here.

South undertook to examine the recent “CONFEDROVERSY!” (a fumbly hyphenate, for sure) over the Confederate flag and attempted to pair it with a big “POWER’”feature. Okay, that was arguably not a marriage made in heaven, but it was not dumb and it was not disrespectful.

It was, clearly, pointed, maybe a little sting-y. All to the good. The art, the typography, the color selection— it ties wonderfully together. Plus, I’d argue that the Confederate neckwear is an imaginative flourish that smartly underscores the magazine’s regional base. I like it a lot.

And let’s face it, if a magazine named South failed to address the flap over the Confederate flag—if it simply permitted the national brouhaha to pass without remark, with no self-reflection—shame on such a book. It would not deserve the attention or loyalty of its readers.

South never dissed the flag insofar as I can discern. It essentially used it as a prop. Which seems completely fair. A cover is essentially a *show,* a *poster,* to make audiences swoon or gasp or take a second look. This one meets those criteria. As a magazine pro, I award an unambiguous thumbs-up to South for this nice piece of work.

As for the observation that the ginger model seems not to be wearing pants . . . well, that’s undeniable. It does, however, make the photograph less forgettable.

You’ll indulge me, I hope, if I say that I personally choose to assume this woman is wearing comfy, summery short-shorts beneath that lengthy shirt.

A clever magazine cover absolutely allows for that kind of wink-wink.

Wr i t t e n b y M I C H A E L B R O O K S

ChitChats

MOUTH OF THE SOUTH CLUB SOUTH HIGH COTTON CULTURED SOUTHERN MADE TRENDING

LINDI ORTEGA:

Faded Gloryville released in August 2015

THE TWO-TIME CANADIAN COUNTRY MUSIC AWARDS ROOTS ARTIST OF THE YEAR WINNER WANTS TO KEEP MUSIC HISTORY ALIVE

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Scan me to listen to my single “Tell It Like It Is.”

Wr i t t e n b y S TAC Y M O S E R P h o t o g r a p h b y DY L A N W I L S O N Styled by ASH LEY B ORDE RS

Clothing: Gypsy World. Belt: Custard Boutique, Savannah

Lindi Ortega has arrived. And she did it her way—the old-fashioned way.

Her fourth full-length album, Faded Gloryville, explores her fascination with traditional country music—not the glitzy glam of Nashville’s pop culture music, but the down-home roots of her heroes: Willie Nelson, Patsy Cline, Dolly Parton and Johnny Cash.

When asked how a nice young Canadian college graduate ended up in Nashville, Tennessee, touring as the lead singer/songwriter with a band, Ortega laughs. “It all started with my mom,” she explains. “Despite having grown up in Northern Ireland and then immigrating to Canada, I developed a great appreciation for all things Southern.” Some of Ortega’s best memories are the hundreds of times she and her mother would watch the movie Gone with the Wind when she was a kid. “We would visit plantations and battlefields in the South on car trips,” Ortega reminisces. “My mother loved Southern cooking— anything fried would make her happy.”

Her father was a bass player in a Latin band who gave her mother a guitar when she expressed an interest in playing. “But my mom didn’t really take to the guitar, so my dad hung it on the wall. I used to look at that guitar and it inspired me to play.”

When she came to the conclusion that her passion for writing and performing songs couldn’t be denied, Ortega’s thoughts turned to the South. “I was spinning my wheels in the music industry in Toronto. I began to explore a traditional take on country music. People advised me not to go that route, but I was drawn to the very raw, pristine sound coming from old recordings of country singers—the greats.

There they were, using crappy recording equipment and singing their hearts out. And they had only one take—which is a testament to how good they were. I love listening to those.”

Her new album, Faded Gloryville, is a tribute to not only the tradition of country music, but also a nod to a place where the down-and-out feel alienated and alone. “When I first came to Nashville, it was a big leap to leave the security of my family. I felt nervous and lonely.” She wrote “Demons Don’t Get Me Down,” released in 2012, a song about how she bolstered her courage after her big move away from Canada and had to find it in herself to fend off her fears.

“We all stumble and fall; we need to talk about it—I’m not afraid to touch on dark issues with my music.”

She says she started touring with “just my voice and a guitar.” Then she toured as a member of a duo and now she’s backed by a full band. But she worries about the state of some of country music’s popular recording artists and their more-prevalent “huge, heavy productions.” She explains, “I’d hate to see the history of where country music came from be erased by where it’s going. The roots of country music deserve respect and should never be overshadowed by anything else.”

Buy her new release, Faded Gloryville, on lindiortega.com.

C L U B S O U T H / L A U N C H PA R T Y

Ben Spitalnick, Keith Seibert

Crystal Higgins, Dr. George P. Lee, Jenifer Andrews

Three hundred attendees flocked to South Magazine’s Power Professionals Party at Savannah Station to experience an interactive evening provided by the event’s powerful sponsors: Stage Front Productions, Hilton Head Island Motoring Festival, Old Savannah Tours, Mansion on Forsyth Park, Boy Scouts—Over the Edge, Cinemobius, Daufuskie Island Rum Company, Leoci’s Trattoria, Daniel Hicks and the Eight Ohm Resistance Band, and Tap Snap Phototainment.

Samantha Marti

Charles Bowen, Michael Brooks

Sam & Kesha Carter

Danielle Hicks & The Eight Ohm Resista nce

Jerry & Zoe Welsh

Anna Dine, Jessica L. Kile, in Ludke Darby Cox & Krist

1

Krystal Benson Kamaria Eddy

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5

1.Jamie Casino and Michael Brooks 2.Huoth Tan and Kissie-Lyn 3.Don Holland & Ted Paseeveh 4.Christina Ayers, Jenny Martin & Andi Denney 5.Tiffany & Greg Wilson 6.A J Asci 7.Ryan Hughes and Betsy Hunter Hughes 8.Ronald Williams 9.Darvell Smith & Jennifer Hagan

7 Lydia Brooks, Chef Roberto Leoci

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C L U B S O U T H / L A U N C H PA R T Y

eth Gibbons Carole & Kenn

Sean McNally & Jack Tripp

1.Tiffany Wilson 2.Jodi and Michael Clark 3.Julia and Malcolm Butler 4.Greg Harel and Etily Dichinson 5. Lisa Shea and Jack Marehand 6.Tammy Young and Michael Carpenter 7. Anne Boylea and David Sauers 8.Mark McCullough

Erica Jarman, Dylan Wilson, Lyndsey Rhode & Doug Ordway

Jessica Quito & Brett Perle

John Onsa & Jamie Pleta

Marcia Banes & Jeffery Nall

Casey Bass & Sarah Wilson

Marlana Williams & Beverly Dumas Katey Lezotte, Mandy Bradshaw and Karen Robertson

Jacque Young & Jackie Read

Natalia Quintero, Rebecca Quintero & Denise Audrey

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Photographs courtesy of L I NDSEY C LAR K

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S O U T H E V E N T S / LY N AV E N U E Catch Lyn Avenue at the 8th Annual DineSouth - This regions Greatest Culinary event.

Date: October 15th, For more information see page 162 or go to dinesouth.com.

Patrick Ellington, Larry Jones, Kyle Conner, Brady Phillips & Cc Witt Scan us to watch us live at Saddlebags

LYN AVENUE

SOUTHERN SOUND REINVENTED As musical territory goes, it’s widely accepted that Athens, Georgia, reins supreme. A mecca for musicians wanting to play at the 40-Watt or who are crossing their fingers that Michael Stipe might walk into the bar and watch their set; Athens has always been where the scene is.

And let’s not forget Atlanta (who could forget Atlanta?), the capital of not only the state but also Hip Hop and R&B. But let us make a case for Savannah as a music hot-spot, starting with the band Lyn Avenue.

For years, we’ve watched the music scene in Savannah ebb and flow, musical genres bleeding into each other through pure creative intent. Lyn Avenue shows us that there are no rules for how country music should sound; if you are honest in your endeavors, music fans will take notice.

They started out as a pop rock band playing shows in basements. It wasn’t until 2011 when

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lead singer/songwriter Cc Witt wrote the song “Everyday Guardian Angel” that their sound started shifting more toward country and they began to embrace their Southern roots. “We loved what we were doing with the pop rock, but we hit a dead end with it and I naturally started writing country songs . . . and immediately people just started to ‘get’ us,” explains Cc. That isn’t to say they completely left the pop rock sound behind either. “We had someone describe our sound once as ‘Southern Pop’ and I always liked that description and, how country music is today, how pop everything is, we kinda fit in with that a little. Although we strive to maintain strong lyrical content and not write songs about trucks and beer.”

This seems to be working, as the band has been nominated for the Best Country Band in the Georgia Music Awards three years in a

row and also Band of the Year in the Georgia Country Awards. Their latest album, The Other Side, is a testament to the modern sound they bring to traditional influences, such as Johnny Cash and Loretta Lynn.

When asked if living in Savannah influences their sound, Cc says absolutely it does. “Pat [Ellington] and I are born and raised in Savannah. We love it here and country music is definitely a big part about loving the South. In Savannah, there is so much variety of scenery— the beach, downtown, the artists—we get such a full experience here, so we draw a lot of inspiration from all that.”

Lyn Avenue is currently performing in shows all over the Lowcountry; you can usually catch them at City Market, and they will be kicking off South magazine’s own DineSouth Party on October 15. (lynavenue.com)

P h o t o g r a p h y B L A K E C R O S BY Wr i t t e n b y E M M A I O C OVO Z Z I

HIGH COTTON / SOUTHERN LEADERS TELL ALL THE DANIEL REED HOSPITALITY GROUP WHEN JAMIE DURRENCE STEPPED IN AS THE LEADERSHIP ROLE FOR THIS POPULAR RESTAURANT GROUP, NO ONE COULD PREDICT WHAT A DIFFERENCE ONE MAN COULD MAKE

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eed Dulany and Jamie Durrence met when Dulany was seeking a restaurant manager for Local 11ten Food & Wine. Durrence told him he’d only take the position provided that, if he made the restaurant more profitable, they would then expand the business—which is exactly what they did. The expansion gave birth to Daniel Reed Hospitality (their middle names combined), which owns eateries Local 11ten, Perch, The Public Kitchen & Bar and Soho South Cafe.

LEADERSHIP STYLE How do you lead your staff ?

Leadership is only possible by leading through example. I don’t expect our employees to do a task that I wouldn’t do myself.

An employee who consistently shows initiative is someone whom we consider extremely valuable.

Honesty in the workplace is absolutely essential. We are loyal to our employees and they are very loyal to us.

ON MOTIVATION What wakes you up in the morning and motivates you to get things accomplished? Anyone who knows me will tell you that sitting still certainly isn’t one of my strengths. I’m motivated by progress. Each and every day is an opportunity to be a better person than you were the day before.

THE BRIEF MOTIVATION BY THE NUMBERS

DANIEL REED HOSPITALITY GROUP

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60% 40%

locals

tourists

CUSTOMERS

95% EMPLOYEE RETENTION RATE

140 NUMBER OF EMPLOYEES

7

YEARS IN BUSINESS

Wr i t t e n b y S TAC Y MO S E R P h o t o g r a p h s b y DY L A N W I L S O N

What things do you do to motivate your employees?

Our retention rate is incredibly high. We find that, by providing a better workplace environment than our competition, our employees are motivated to be a part of the team.

We rarely have new opportunities to hire. This is not the status quo in the restaurant industry. Our focus isn’t always on the bottom line—in fact, it’s just the opposite.

We’re in business to make money, naturally, but our focus is on improving the quality of life for people. At least twice a year, we close all our locations so we can get our staff and management together and have a good time.

This is a very expensive thing to do, but it’s invaluable. We definitely know how to have a good time and we throw one hell of a party.

BIG CHALLENGES What was the biggest challenge that you faced personally in building your business?

Moving forward in business, at times, requires severing relationships with employees who fail to reach their potential. It’s always challenging to terminate people, even if it’s for their own personal development. I’ve had to terminate some very close relationships and I always find that to be a big challenge.

What was the biggest challenge you faced professionally in building your business? Renovating the space for The Public Kitchen & Bar was extremely challenging. I spent almost every single day on location

from sun up until sun down. I have a good bit of experience with construction-related projects, but this one was much more challenging than anyone thought it would be. It was an exhausting time and it taught me a great deal about having patience in business.

THE GOAL What’s next for Daniel Reed?

We continually look for ways to expand and usually have at least two projects in the hopper.

I think groups often expand too rapidly and dilute their point of view. We want each project to be special. When the next Daniel Reed location is announced, anyone familiar with our brand will know that a lot of energy and thought went into that decision.

I feel this gives us a competitive advantage. You can’t just expand for the sake of expanding.

ON MARKETING AND COMMUNITY Why Savannah? What draws you to this city? I grew up outside of Savannah on a working farm and spent many of my younger years visiting the city. Savannah has always felt extremely comfortable to me. Savannah’s beauty and quality of life is on par with anywhere I’ve even been. I feel fortunate that I never wake up wishing I was anywhere else, with the exception of vacationing in St. Barthelemy.

ON INNOVATION What’s the next big trend in fine dining? We’re always looking for The Public Kitchen & Bar on Liberty and Bull Street in Downtown Savannah

Local 11ten in Savannah

what’s new—and things don’t stay “new” for long. We are hesitant when it comes to trends and believe that quality and consistency lead to longevity. I think that there will be a renewed interest in wine programs and that interaction with sommeliers will become more prominent in higher-end locations in smaller cities, much like it is now in larger cities.

THE BALANCING ACT— WORK AND HOME LIFE What things do you do to keep your life in balance? I try to enjoy things that are important outside of the workplace, like spending time with my close-knit circle of friends, most of whom work with me on a daily basis. I also enjoy working out, restoration projects and training to be a better airplane pilot.

THE BUILDINGS The Public Kitchen won an AIA Award of Excellence—how proud are you of how the restaurant space turned out? Public produced more challenges than any other project we’ve done. We treat each challenge as an opportunity instead of a problem. That pushes us to be more creative.

Why did you decide that the décor was so important to the restaurant’s success? We are not big believers in gimmicks. Our mission is to preserve and restore landmark locations, and we try to reclaim as much of the original integrity of the architecture as we can and enhance it with supporting design. This results in the creation of a strong sense of place where guests enjoy spending time.

JAMIE DURRENCE’S TIPS TO TRACKING DOWN A GREAT RESTAURANT LOCATION PHYSICAL LOCATION & VISIBILITY:

“Location, location, location!

The best location will minimize your risk and strengthen your investment.”

REASONABLE LEASE OR OWNERSHIP OPPORTUNITY:

“Getting into a relationship with an unreasonable landlord or moving forward with an over-priced property can sink your ship before you have set sail. Also, if a location or its price seems too good to be true — then it probably is.”

LEAD WITH NUMBERS, NOT EMOTIONS:

“Being passionate and overly emotional about a business venture can lead to making poor decisions. The numbers don’t lie. Start with your projected revenue, be realistic and work backwards from there.”

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haedra Parks came to Bravo’s hit reality-TV show The Real Housewives of Atlanta in its third season, bringing to the cast her smoothas-silk, chic, sassy, fashionably late Southern spirit with an eye for the macabre (she just finished her degree in Mortuary Science).

Parks is a recently single mother of two who juggles her legal career and packed social calendar with a sense of calm and poise that would unnerve even Emily Post. She recently sat down with South to chat about what it really means to be a modern Southern belle at home.

Do you like to cook?

Everyone knows that a true Southern Belle loves to cook.

What’s the one kitchen tool and ingredient that you can’t do without?

Salted butter! I haven’t found a dish that doesn’t taste better without real butter! I also have a fascination with spice, so I put Sriracha on almost everything.

When it comes to healthy eating, I can’t do without my double boiler.

It makes steaming veggies and fresh fish while I’m cooking rice a cinch.

Tell us about visits you’ve made to Savannah.

I went there recently for a girls’ get-away. We had a great time visiting historic sites and walking down River Street. As a lifelong Georgia Peach, I love visiting there. Savannah is a dream come true—rich culture, exquisite food and beautiful scenery.

Scan me to for exsculsive trailer

HOUSEWIVE’S PHAEDRA PARKS

THIS REAL HOUSEWIVES OF ATLANTA STAR TALKS ABOUT SALTED BUTTER, VISITING SAVANNAH AND WHY MOVIE MAKING WORKS IN GEORGIA

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Were you especially impressed with a dining experience in Savannah?

Yes, Mrs. Wilkes’ Dining Room did not disappoint. The food was intoxicating; the service was impeccable and the décor and atmosphere were authentically Southern. I also enjoyed Elizabeth on 37th—they served gourmet traditional Southern cuisine with a modern twist.

Her witty new book reveals the secrets to her charm and poise.

What role does fine dining play in your life and on the TV show?

On The Real Housewives, we always film at fabulous restaurants. But it’s quite ironic because most of us don’t ever really touch our food! We know how unattractive eating on television can be and, of course, no one wants to ruin their fresh lipstick!

What favorite restaurants and bars do you have in Atlanta?

As a mother of two young boys, and an attorney, author, mortician, TV personality and entrepreneur, I’m not always afforded the luxury of dining out as much as I would like. Eating out is a treat for me, so when I do, I spoil myself. Some of my favorite eateries in Atlanta include Bacchanalia (the food there is as delicious as it looks).

I also love UMI, which features traditional Japanese cuisine and some of the best sushi in town. My favorite Italian spot is Room 27 in Little Italy. Nothing beats authentic formaggio and fresh grilled lobster!

What makes the South a great pick for the film and TV industry?

Besides the 35% tax credit, the South offers such a wide variety of scenery that’s necessary to produce a motion picture or TV show: from the mountains, lakes and breathtaking countrysides to Atlanta’s beautiful skyline and various other urban scenes—it can all be found here. And accessibility to talent here is unparalleled, as Atlanta offers unmatched connectivity for the film industry via its international airport— the busiest in the world.

Season 8 of The Real Housewives of Atlanta premieres November 8.

Go to BravoTV.com for the full schedule.

Wr i t t e n b y S TAC Y M O S E R P h o t o g r a p h b y R O B E RT E C T O R

SOUTHERN MADE / HOT SAUCE AND SOUTHERN JERKY

2 1

2 - SOGGY BOTTOM

Shawn Scott knew he was onto something when he got calls from friends and family pestering him for more of his homemade BBQ sauces and dry rubs. Soggy Bottom Sweet Heat BBQ Sauce is bottled and comes in two flavors. And check out his Hawg Dust Brisket & Butt Rub available at The Salt Table and soggybottombbq.com. $8.95 for an 18 oz. bottle.

4 - JOHNNY HARRIS BOWTIE SAUCE

Sweet Heat BBQ Sauce

Hawg Dust Brisket & Butt Rub

3

Johnny Harris Restaurant has launched their BowTie Barbecue Co., an all-natural division of their famous BBQ sauce line. Four new sauces use premium ingredients from local purveyors like craft beer, fresh roasted coffee, raw cane sugar and wildflower honey. Try all four: Hoppin’ Hickory, Habanero Honey Mustard, Bowtie Original and Sweet n’ Roasty. Find them at johnnyharrisbbq.com, Johnny Harris Restaurant, Savannah B ee Company, Hops and Barley Craft Beer Store, Southbound Brewing Company and Lucky’s Market. $6 for a 10 oz. bottle.

4

1 - GERALD’S PIG & SHRIMP

Gerald Schantz of Gerald’s Pig & Shrimp on Tybee Island has developed Breeze Sweet Beach Heat Hot Sauce, and it’s flying off his shelves. “Folks use it by itself or add it to their barbecue sauce to spice it up. Each batch is unique, since I use fresh peppers that vary in size.” It’s a spicy blend of habanera, mango, carrot juice and Tupelo honey. 5 oz. bottles available at tybeebbq. com for $7.50. His catering business, launched when he first cooked for John Berendt at a wrap party for the TV show This Old House, is available for groups large and small who appreciate good barbecue, a whole-pig roast or Low-Country boil.

Call 912-85 6-4227.

3- STRIPLING’S BEEF JERKY

Paula Deen calls Stripling’s Beef Jerky “the best dadgum jerky” and Hugh Acheson tweets “Stripling’s Jerky rules!” Food & Wine magazine describes it as having “intensely meaty, slightly spicy” flavor. Premium cuts of beef are handtrimmed and tossed in a secret, peppery blend of spices before being sent to the smoker. $4.29 for a 2 oz. package on striplings.com.

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P h o t o g r a p h s c o u r t e s y o f K AT E B L O H M , S T R I P L I N G ’ S B B Q , S O G GY B O T T O M

TRENDING / OUTDOOR GRILLIN’

FALL GRILLIN’

1 TOP TOOLS

WHETHER YOU CALL IT COOKING OUT, GRILLING OUT OR JUST GETTING TOGETHER, IF YOU ARE FROM THE SOUTH, YOU KNOW WHAT IT ENTAILS—FAMILY, FRIENDS, FUN AND FOOD. FOR SOUTHERNERS, THIS IS OUR COCKTAIL PARTY. AT THIS GALA OF GASTRONOMY, WE DEBATE POLITICS OVER PORK CHOPS AND TALK BUSINESS IN BETWEEN BITES OF BURGERS WHILE DRINKING ICE-COLD SWEET TEA. CHECK IT OUT—WE FOUND THREE TOP GRILLS AT LIVINGOOD’S APPLIANCES IN SAVANNAH, GEORGIA - CHECK OUT MORE AT LIVINGOODSONLINE.COM

EXECUTIVE CHEF RAY WHITLOCK OF ATLANTA’S GEORGIA CLUB TELLS US WHAT TO GRAB AT THE GRILL BEFORE YOU GET GOING “You should always keep your work space clean and make sure you have everything prepared before you get started. Once the grill is heated up it’s go-time!”

1 - Kamado Joe BigJoe (kamadojoe.com)

A step up from the basic Weber in complexity and price, the Kamado Joe BigJoe is a grill for someone with a bit of grilling know-how. The major benefit of the Kamado is its versatility.

Multiple cooking levels provide several different preparation surfaces and heat deflectors allow for indirect and direct heat. These features open up a world of opportunity for grilling enthusiasts who know there is a science to prepping coals, who strive for that perfect temperature and who want to maintain the proper air flow through the vents. MSRP $1599

TOWEL “Having a good towel will help you keep your workspace clean and helps with the flow of preparation in general.”

GRILL BRUSH “Use this to get rid of residues and debris from your last cookout. You have to keep your grates clean!”

2 - Weber Genesis E-310 (weber.com)

Busy moms and dads, beginner grillers and anyone on a budget should take a look at the Weber Genesis E-310 grill. Complete with three stainless-steel burners, 637 square inches of cooking space and a speedy quickstart electronic ignition system, this grill can get dinner on the table with very little effort.

Simple and straight-forward, this grill is a go-to for those seeking just the basics at an easily affordable price. MSRP $699

3

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2 3 - Alfresco (alfrescogrills.com)

Scan me to for expert grilling tips

The Alfresco Series grill represents the apex of style and function. With this grill you can take your entire kitchen outdoors—its space and firepower allows you to cook for large groups and serve up restaurant-quality food. The Alfresco utilizes the ease of use of the Weber, but still provides the detailed control necessary to prepare all varieties of foods with the finesse of a true king of the cookout. This set-up is for the suave, the stylish and the social. You’ll be equipped to satisfy the whole neighborhood at your next backyard bash! Prices range from $3k and up. A custom model as shown can cost upwards of $15,000. Small price to pay to be the envy of the neighborhood.

GRILL GRIP “These are essential when you are trying to reposition hot grill racks.”

TONGS “Don’t go for flashy cheap tongs that don’t hold up. Get a good sturdy pair that will last and work effectively.”

Photo of Chef Whitlock courtesy of the Georgia Club

Wr i t t e n b y L U C Y E L A M P h o t o g r a p h s c o u r t e s y o f L I V I N G O O D ’ S

MOUTH OF THE SOUTH / MARK MCCULLOUGH

THE UP-AND-COMING ACTOR TALKS ABOUT HARD WORK, MOVING BACK TO SAVANNAH AND WHAT THE FUTURE HOLDS

By Emma Iocovozzi / Photos byAlexis Nelson McCullough happily munches on his French toast at the Collins Quarter in Downtown Savannah, exuding a positive energy that vibrates off of him like a kid after his first roller-coaster ride. He has just wrapped his new film Mena, starring Tom Cruise, and McCullough is excited. He has nothing but praise for the A-list actor. “Cruise is amazing, he is the most impressive actor I’ve ever worked with. That dude is brilliant.” Fresh from Colombia, South America, where the movie was filmed, McCullough explains that his role as Pete Deboix in Mena was only supposed to include a couple of scenes and a week of shooting. But Cruise and the director took a liking to McCullough and five days of filming turned into 14 weeks and around 25 scenes.

McCullough is an actor on the tipping point of stardom. Since January of this year, he’s spent a total of seven weeks in Savannah, where he now lives; the rest of the time he’s shooting, working on projects or teaching young actors the ins and outs of showbiz. “Many of these young guys are trying to be in everything they can, even if it’s just as an extra. But being an extra rarely gets you anywhere. I would rather be in a ‘nothing’ movie and showcasing my acting than be an extra in a big-budget film.”

W

hen told he rocks a hell of a mustache, Mark McCullough shakes his head, “Say that after you’re in an audition room with 75 other guys wearing the exactsame look.” McCullough is articulate and down to earth.

When he talks about acting, you can feel his passion for the craft like it’s running through his veins.

He grew up in a trailer park on the outskirts of Savannah— McCullough’s mother was a maid and his father worked in construction.

He remembers using his dad’s camcorder to film action scenes in his own backyard. “I forced my friends to be my cast and crew.” Going on to earn a degree in theater from Mercer University, McCullough switched gears and decided to attend the American University, where he obtained his law degree and eventually became an assistant district attorney in Savannah in the prosecutor’s office (the same one featured in Midnight in the Garden of Good and Evil). “Growing up in a trailer park, I never thought that being an actor was a viable job. I had to do something that I knew was going to be really lucrative.”

But, like all great stories, McCullough had a breakthrough and eventually realized that his passion for filmmaking was more important than any amount of money he might earn. He talks about his “ramen days” and how being an acknowledged actor has nothing to do with luck. “I realized that being a successful actor is not about becoming whatever role is put in front of you, but bringing your own uniqueness to the part. If they like you, they will always find a way to put you in a movie.”

“I’d rather play one character really well than play a bunch of different characters okay,” he says. It’s hard to imagine this warm, welcoming guy could convincingly play someone who is pure evil.

O C T OB E R / NOV E M B E R 2015

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MARK & ALEXIS: PARTNERS IN CRIME ALEXIS NELSON PROVES THAT movies about poor, Southern people NEXT TOalways EVERY GREAT MAN, and almost they’re just depressing THERE ISorAstereotypical.

GREAT WOMAN. and ignorant But with

Scan me to for exsculsive trailer

The turning point for McCullough—the moment when it all started to click—was when he was on the set of the film Free State of Jones with Matthew McConaughey. “I was doing a scene with one other actor and the entire crew was hidden in this trench they had built. I realized that it’s just me, the other person and the camera and it doesn’t matter if the other person is famous or if it’s a $100,000 movie.

It’s just me, the actor and the camera, and that’s all it will ever be.”

McCullough relishes being associated with a particular type of character; his list of acting jobs is a portfolio of villains, criminals and otherwise unsavory bad boys. “I’d rather play one character really well than play a bunch of different characters okay,” he says. It’s hard to imagine this warm, welcoming guy could convincingly play someone who is pure evil.

But, he says, “That’s part of the challenge. And who doesn’t love a really good challenge?”

These days, McCullough is enjoying the fruits of his labor. He spends as much time as he can in Savannah and says that, ultimately, family is what brought him back home. He says his nieces and nephews are his biggest fans, but, watching the way he enjoys showing pictures of them on his iPhone, probably it’s

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the other way around.

McCullough’s acting opportunities have blossomed into a robust career, with almost nine projects in post-production at the moment. What really gets him excited, though, are his personal projects. He and his partner/collaborator Alexis Nelson are working on a thriller called Blood Brothers and a hilarious mockumentary about life in a trailer park called Double Wide Blues. In Blood Brothers, he portrays a criminal in an enigmatic story of the trials and tribulations of five friends who’ve known each other since childhood. Double Wide Blues is an homage to his late father’s life. “I’ve seen shows and movies about poor, Southern people and almost always they’re just depressing and ignorant or stereotypical. But with this, the characters are colored by their environment— not defined by it.”

It’s time for McCullough to go. He’s finished his French toast and walks off to hop on his motorcycle. He’ll probably take a scenic trip through the back roads of Georgia, riding off into the sunset like a real-life anti-hero. Many things are up in the air for this actor, but if fame is like a ticket dispenser, it looks like his number’s just come up.

this, the characters are colored by their Mark McCullough and Alexis environment—not defined by it.”Nelson areIt’s founders the production company time forofMcCullough to go.

He’s Fort Argyle Films.

They met at UCLA finished his French toast and walks off while on a student filmprobably and have to hopworking on his motorcycle.

He’ll been collaborators ever since.

A California take a scenic trip through the back roads native, Alexis graduated UCLA like withaa of Georgia, riding off intofrom the sunset bachelor’s degree in Design Media Arts with real-life anti-hero. Many things are up in the aair minor in Film In 2010, she for this actor,and butTelevision. if fame is like a ticket founded the effects dispenser, it visual looks like his company number’s HOAX just Films and has since worked on content for come up.

Game of Thrones, Harry Potter 7, and music videos for Katy Perry and Britney Spears, earning an Emmy nomination and multiple awards in the industry.

As partners, Nelson and McCullough each bring their particular skill sets to the table to create dynamic and interesting content, with McCullough typically writing and directing and Nelson overseeing all aspects of production during the shoot and postproduction including vfx, sound and color.

The driving force of a successful endeavor is a compelling and collaborative effort and, with this pair, it seems to flow seamlessly— they fit like puzzle pieces.

Their upcoming film projects (being filmed in Savannah) include the film Blood Brothers, an intense thriller about the extremes to which friends will go to save one of their own; A Savannah Haunting, a terrifying horror film based on true events set in the city and Double Wide Blues, a TV series and adult comedy about life in a Southern trailer park. Follow their work at fortargylefilms.com

(striped top and black shorts) Endless Rose top; Lucy Paris shorts. Both available online at shophavenatlanta.com.

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Olivia’s wardrobe provided courtesy of Haven Boutique, shophavenatlanta.com. Styling by Anita J. Finkelstein for SALT Models & Talent. Hair and makeup by Steven Moleski for SALT Models & Talent.

LIVIA HARLAN

IF YOU’RE NOT YET FAMILIAR WITH UGA ALUMNI & SPORTS REPORTER OLIVIA HARLAN, PAY ATTENTION TO THIS PRIMER, AS YOU’RE GOING TO BE SEEING A LOT MORE OF HER ON TV REAL SOON. AND ONCE YOU DO, YOU’LL WANT TO KNOW EVERYTHING ABOUT HER. WRITTEN BY ROBYN PASSANTE PHOTOGRAPHY / DANNY GRIFFIN

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H

arlan, 22, is a Georgia Bulldog by way of Kansas, where she grew up not just watching the Green Bay Packers but scampering around in her grandfather’s luxury skybox during games.

“My grandpa was president and CEO of the Packers for 20 years,” she says of Bob Harlan, the genius who’s credited with moving all home games to Lambeau Field. In addition, her father, Kevin Harlan, is an NFL and NBA commentator, her uncle is a coaches’ agent and her sister’s getting into sports marketing. Sports is in the Harlan blood, is what we’re saying.

But so is a work ethic so hardcore the blond Bulldog earned her broadcast journalism degree in under four years while pledging a sorority, working for UGA’s athletics website for three years and, in her final semester, traveling for a job with Fox Sports South covering SEC football games.

“College is fun and all, and I packed in a full experience in my three and a half years, but I was always happiest if I was covering something,” says Harlan, who moved from Athens to Atlanta after graduation. “Also, I don’t sleep much.”

Judging by her recent contracts, she’s not gonna be getting much shut-eye this fall either.

Harlan has signed on for a second season of traveling with the Atlanta Hawks NBA team as part of the local TV affiliate’s film crew, as well as a second year of hosting the studio show ACC All Access for Fox Sports South. Plus, she just landed a deal with ESPN and ESPN2 doing sideline reporting for the upcoming college football season — 15 games plus a bowl game.

“I’m very excited,” she says of the hectic year ahead. “Working for two networks, I know, has never been done at age 22.”

Her former boss at GeorgiaDogs.com, Audra Plummer, is one of many who are not surprised at all by the early impression Harlan’s made on the industry. “She’s one of those people who has a natural talent and a work ethic, and with those two things combined you know someone’s going to be successful,” says Plummer

OFF THE FIELD WITH OLIVIA Though she tries hard to keep the “y’alls” out of her broadcasts, Olivia admits that, thanks to spending four years in Georgia, she’s picked up a bit of a Southern drawl. “I think there’s a little South in my mouth. I definitely have a little more of an accent than I had before.”

She sings and writes country music. “I recently recorded a demo in Nashville of four original songs.

I am now in the early phases of shopping it around, trying to have an artist pick up a song. Ideally, I can continue sports reporting for another 30 years and almost anonymously song-write in Nashville on the side.”

Those she looks up to in the industry include Michele Tafoya, Maria Taylor, Pam Oliver, Tracy Wilson and Rachel Nichols. “I have found such camaraderie with the women in the industry. You’re looking out for each other because you feel like you have something stacked against you a little bit.”

Her ultimate career goal is to cover a championship game. “I’d love to do the Super Bowl. I’d love to cover a Final Four, NBA championship, All-Star game or college national championship. I’d like to be an old lady one day and say, ‘I was there.’”

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Harlan interviewing star point guard Jeff Teague of the Atlanta Hawks.

Scan me to see my reel.

of Harlan, who showed up as a freshman to work for a website where most don’t come knocking until their junior or senior years.

The former Miss Kansas Teen USA picked Georgia over 14 other schools she applied to during her college search. That’s right — she applied to 15 schools. “None were state schools or in the South except Georgia,” she says. “I said, ‘I don’t need a fun football school or the fun weather.’ But I went down (to Athens) for one visit and got totally bit by the SEC bug, and the rest is history. Now I think it’s the greatest conference.”

Not only did being a Dawg allow her to soak up the fun of big-time college football, it also gave her the perfect home base for honing her skills as a sports reporter — a job that comes with its own set of challenges for a woman in a male-dominated field.

“I feel like the odds are stacked against you already, because people assume you don’t know what you’re talking about,” she says. “But I don’t have anything to prove to anyone. I know what I’m talking about. I don’t need to try to prove myself worthy. You have this job for a reason.

If you weren’t smart, if you didn’t know the ins and outs of the game, you wouldn’t be there.”

Still, Harlan is faced with constant scrutiny, not just of her knowledge of the game but her looks, attire and demeanor on-camera.

“Judging by what’s said on Twitter, I wonder if people just watch on mute because nobody says anything about what I just said. It’s always about what I was wearing or my makeup or hair,” says Harlan, who conducts exhaustive research on opposing football teams in the week leading up to a game, then decides on the angles and storylines she’ll cover for her short spots during breaks from the on-field action.

“I’ve not only had nice things said about me, but some really vulgar things, and I think ‘Did you not listen to the story I just told that I worked on for five days?’ I’d rather people comment on the info I just said, or if I said something funny, I’d rather read that than ‘She’s hot.’”

Harlan says she makes a point to dress modestly when she’s going on-camera and to concern herself only with delivering the highest quality work she can.

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“Your skin has to be so thick,” she says. “I never let (online comments) be an evaluation of how I did at that game. I only care about what my producer thinks.”

And judging by the deals she’s already sealed at multiple networks, it’s safe to say that sports industry execs are happy with her A game.

“She just worked hard from the beginning,” Plummer says. “She was always tougher on herself than we were.

She’d do standups for us after putting in the research, taking notes and coming prepared to do what she wanted to do on-camera. She wanted it to be perfect.”

While Harlan is too busy to miss college all that much, she does miss her friends, who she says have been outstandingly supportive of her endeavors. And she loves the fact that she’s still based in Georgia; it seems once this Midwestern girl got into the South, the South got into her.

“I just think (Savannah) is the greatest city in America,” she says. “That’s the first place I’d want to move. You can’t beat the architecture, the laidback atmosphere, everything.”

OPENING SHOT (white dress) Dress by Wild Couture; VLU necklace and bracelets. All available online at shophavenatlanta.com.

ABOVE (lace top and shorts) Crochet top from Esley over suede shorts

by The Coverii. Both available online at shophavenatlanta.com. Golden Stella leather wrap bracelet available online at goldenstella. com. Olivia’s own cowboy boots.

PREVIOUS PAGE TOP ( blue dress) Provided courtesy of Haven Boutique, shophavenatlanta.com PREVIOUS PAGE BOTTOM ( black pant/ green top) Palazzo pants by Urban Dream; top

by Endless Rose; Haven earrings. Available at shophavenatlanta.com.

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FFIG H T G R IGHTIIN NG FFO OR S E IV L IR E H S T ES IVE T LIV IRL EIR HE TH RONDA RACHA PENRICE / PHOTO BLAKE CROSBY

"WHAT MAKES HIM THINK A GROWN MAN SHOULD HOLD A WOMAN DOWN ON THE GROUND WITH HIS KNEE ON HER NECK?” LAUREN BROWN SMART ASKED IN A LETTER SHE WROTE TO GOD DETAILING HOW HER ABUSIVE HUSBAND, NORMAN SMAR T, FATHER TO HER YOUNGEST SON, MISTREATED HER. “HE NEVER FEELS THREATENED BY ME, I REALLY FEEL LIKE HE ENJOYS BEATING ME AT THIS POINT.”

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adly, Lauren Smart’s letter was A woman’s level of education doesn’t shield her read in court—after her death. from abuse and neither does her economic status.

On Saturday, June 7, 2014, Norman Domestic violence may be stereotyped as a crime Smart killed Lauren Brown Smart. of the poor and uneducated, but that’s far from the She would have been 35 on July 10. Even truth. Women of all backgrounds are victimized. more horrifying, her oldest boy from her first Melissa (not her real name) truly debunks marriage, just six at the time, witnessed it all. Her those stereotypes. This well-known socialite other son with Smart and independent hadn’t even turned a professional in year old.

Savannah never Responding to a call imagined she from Norman Smart, would become a police found Lauren victim of abuse. on the floor in the Yet, just a few master bedroom of their months into her Wilmington Island, relationship with Georgia, home on her a man she believed back, with abrasions on to be a great her forehead, arms and match, she found elbows and blood stains herself a victim. on the carpet. Norman Looking back, Smart was then charged she says, “My first with murder. red light should During the trial, have been one the medical examiner evening when he testified that Norman was upset and Smart beat, strangled ripped my car keys and stomped a out of my hand. I reportedly drunk Lauren attributed it to a to death—the pattern of bad day at work.” his shoes matched the There was no injuries on her body. explaining away There’s no way to what happened The “Silent Witness” exhibit in Savannah sugarcoat the horror to her during will launch in Ocotober which is Domestic of this crime—nor its their “romantic” Violence Awareness Month pervasiveness in this getaway to the country. Every day three Bahamas, however. women are murdered by a “He got upset with current or former mate. Twenty people (including me one night and pushed me, in my pajamas, a small number of men) are victims of intimateout of our room and threw my suitcase at partner violence every single minute, according to me. I got another room in the hotel and had the Centers for Disease Control and Prevention. every intention of flying out the next day.”

Every nine seconds, reports Domestic Violence But she didn’t. The next morning, the hotel Statistics, a woman is beaten or assaulted. manager told her, “He’s very upset. He feels Over 38 million women experience domestic terrible—maybe you should talk to him.’” She or intimate-partner violence in their lifetimes, followed the well-intentioned but very bad advice with nearly five million experiencing such and spoke to her boyfriend. “He apologized violence every year. Sadly, as many as 10 million profusely, said he was going to get help, all the children witness this type of violence annually. things you expect him to say,” she recounts.

“He told me about the therapy he was going to and the breakthroughs he had with his angermanagement issues.”

Not long after, it happened again. “For whatever reason, something triggered his rage again one night,” she recalls, “and he came up behind me and hit me so hard that my teeth went through my lips.

I hit the ground and screamed, ‘I’m bleeding!’ He said, ‘You think you’re f—ing bleeding now?’ and he picked me up by my hair, stomped my head on the ground and dragged me through the house and let [me] go in the front yard. I had on jeans and a tank top and it was 30 degrees outside.”

Waiting until she could safely go back in the house, Melissa quickly grabbed her purse, got into her car and left. “I didn’t go to the hospital NORMAN SMART It took jurors less than three hours to find Smart, 37, guilty of all eight charges against him — four counts of murder, three of aggravated battery and one of cruelty to children.

ROMAN EUGENE HILLS Hills was charged with murder after officers found his 35-year-old girlfriend, Beverly Jones, dead in a bloody room. According to police, Hills told officers, “I told her to stop, but she didn’t listen” and “I didn’t know something was wrong with her so I pushed her off of me.”

DANIEL PATRICK SHEEHAN Sheehan’s wife, Kathleen Sheehan, 45, was found dead in the apartment she shared with him. The Chatham County grand jury charged that Sheehan caused her death “by smothering her and beating her.”

Mugshots courtesy of Chatham County Sheriff's Office 50

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immediately. I was in disbelief,” she explains. “I was that typical [woman], ‘How could this be happening to me?’”

She then called the therapist her boyfriend had been seeing and got another shock. “I’m sorry, I don’t know this person. You need to call the police,” the therapist told her.

Enter organizations like Savannah’s SAFE (Savannah Area Family Emergency) Shelter Center for Domestic Violence Services that, for the last 35 years, assists women less able than Melissa to find refuge from abuse. Former journalist Cheryl Branch has dedicated nearly 20 years to SAFE Shelter, serving as executive director since 2007 after heading the shelter’s outreach program where she regularly helped women get restraining orders, among other services.

“Abusers don’t see anything wrong with what they do,” Branch says matter-of-factly. “I firmly believe it’s a learned behavior. Often, one or both of the people in an abusive relationship grew up in a home where there was some kind of abuse — verbal, emotional or physical.”

Low self-esteem, Branch says, affects women of all backgrounds. It’s also an abuser’s number-one weapon. By and large, women blame themselves for the way they are treated. Women rationalize the behavior by saying to themselves, “I am going to fix that bad boy,” says Branch. “’He had a rough life.

And I, through the power of my love, am going to transform him.’”

Many of the calls SAFE Shelter receives come from concerned family and friends struggling to help a loved one reluctant to leave an abusive relationship.

Branch advises they reassure their victimized loved

ones, “I’m here for you.” When women do leave an abuser, SAFE Shelter aids them in numerous ways, especially in holding the abuser accountable and offering programs for children in order to break the cycle of abuse.

“We didn’t even have battered-women shelters until the ’70s in this country,” Branch notes, explaining that awareness has improved, but still has a ways to go. A powerful reminder is “Silent Witness Initiative,” a national art exhibit that travels to various venues and events featuring life-sized, freestanding silhouettes bearing the names of deceased victims. For Domestic Awareness Month in October, the Chatham County Silent Witness Exhibit will be on display in Savannah for the first time—and Lauren Brown Smart is one of the 13 victims highlighted.

“We get so numb to statistics and you need that reminder that this was a daughter, a sister, a mother,” Branch says of “Silent Witness.”

Sunni Brown, Lauren Brown Smart’s mother, needs no such reminders, though. The horrific aftereffects of her death haunt Sunni every day.

Lauren’s oldest son, now seven, who witnessed his mother’s death, has been in therapy since the murder, but still fears that Norman Smart, despite being sentenced to life in prison without parole plus 20 years for cruelty to children, will still come for him.

And now, the youngest grandson, who is nearing two, is in therapy too.

She says what pains her most about the tragedy is that “two children have to grow up without a mother.” Brown says she hopes the telling of Lauren’s story will help a domestic-violence victim get out of an abusive relationship before it’s too late. Contact safeshelter.org

SAVANNAH’S MEDIATION CENTER HELP FOR VICTIMS WHO NEED HELP Wendy Williamson, Executive Director of The Mediation Center in Savannah, explains the problem, “The court system can be an intimidating place, especially for a victim of domestic violence. Victims often need legal separation, or divorce or custody changes from the abusive partner.

But many can’t afford an attorney.”

She says a woman could walk into the Mediation Center, confidentially ask questions and complete paperwork necessary to file for divorce. “We collaborate with SAFE Shelter if it’s unsafe for her to return home.”

The center has specially trained domesticviolence mediators who provide a safe and comfortable place that empowers abuse victims to finalize a divorce. The mediators keep parties separate, help them exchange proposals for a resolution and assist the victim in safety-planning for the future.

Mediation is cost-effective, efficient, informal and confidential.

Staff there have computers, forms and printers available to help victims stabilize their families and finances in troubled times. Call (912) 354-6686 or go to mediationsavannah.com.

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Photos courtesy Sasha Greenspan

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UN TAMED One Woman’s Fight to Save the Threatened Wilderness on Cumberland Island— Her Story Is Recounted in This Book by Will Harlan

WRITTEN BY CHELSEA MULDER

SPECIAL THANKS TO WILL HARLAN, AUTHOR OF UNTAMED FOR HIS COOPERATION IN RESEARCHING THIS ARTICLE. O C T OB E R / NOV E M B E R 2015

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Scan for more about the Wild Lady.

Carol Ruckdeschel monitors the beaches on Cumberland Island, documenting the struggles of nesting sea turtles.

TURTLES, WHALES AND WILDERNESS—OH MY Three endangered species of turtles return to Cumberland Island to nest every year.

The beach nesting grounds there are under attack from over 2,000 feral hogs that lay in wait as the hatchlings emerge from the sand.

Ruckdeschel’s solution? She shoots the hogs herself and uses their carcasses as a source of food. As she comments, “One hog down, 2,000 to go.”

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ill Harlan, as a recent college graduate, signed on to spend a summer as a volunteer park ranger before starting his career as a teacher. Strolling Cumberland Island’s beaches on “permit patrol,” as he calls it, sounded like a good plan—one last adventure before entering the real world. He had no idea that his summer spent in paradise would lead to a lifelong devotion to a woman, Carol Ruckdeschel, and her island.

“Even before I met her I had heard all kinds of stories from island residents, especially the Carnegie family residing on the island. She was already larger than life and more than a little bit scary,” Harlan recalls. He was told Ruckdeschel was a hard-drinker and a gun-toting lunatic who ate roadkill for dinner and lived in a shack in the wilderness that she built herself.

His first encounter with the woman who would become his muse was on the island’s sandy beach.

“She was sitting there carving up a sea turtle with a rusted and bloody knife.” As Harlan cautiously approached Ruckdeschel, he says she was “brighteyed, smiling and more welcoming than I ever expected.” That day marked the beginning of an enduring friendship between the two.

Harlan’s best-selling book, Untamed, is the product of 20 years spent working alongside Ruckdeschel, champion of the diverse wildlife that inhabits this southernmost barrier island along Georgia’s coast. In his free time over the years, Harlan would visit Ruckdeschel, working with her to protect and preserve the island. He wrote her story in an effort to memorialize her struggle to stop development and save sea turtles there.

“Carol is a pack rat, which was great for my writing because she has a wealth of data and knowledge. Her collections are a treasure trove of information, which she understandably did not want to leave the island . . . so the next 54

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thing you know, I am driving six hours south from my home in North Carolina, taking a ferry to Cumberland and then hiking 14 miles into the wilderness so I can have access to her records. I would read into a tape recorder or take handwritten notes so I could go home and work on the book. It was quite the process.”

At night, Ruckdeschel, who is a very good cook by all accounts, would serve up whatever she had found dead in the swamps or on the beach or even roadkill she found on the island’s single road.

“Dinner one night was woodchuck and porpoise served in an armadillo shell,” Harlan says. “She eats road kill and necropsies dead animals because she truly believes it is the best way to respect the souls of those animals—to honor them by not letting their bodies go to waste.”

Ruckdeschel was drawn to the outdoors and nature from an early age. As a teenager, in order to avoid the nightly fights between her parents, she often took refuge in a cave along the Chattahoochee River, where she would spend the night and plot her escape to the wilderness—away from the structure of society. She wrote in her journal, “I’ll get as far away from the fighting and from expectations as I possibly can. I’ll live according to my own rules. And the only way to live wild and free is to not need money. I can’t allow myself to want things, because I’ll have to get a job and stay locked in that way of life. I don’t belong there. I belong out here.”

By 1978, she was able to save enough money to buy land on Cumberland Island that had a ramshackle cabin where she could live in seclusion from society. She knew her way around guns, and so she could easily hunt for her food and gather what she needed from the forest.

Understandably, this earned her a reputation as a curiosity amongst the island’s residents, including the heirs to the Carnegie fortune, Rockefellers and Candlers (heirs to the Coca-Cola fortune) who didn’t approve of her lifestyle or politics.

The turtles also fall victim to human predators—industries like construction, shrimping, aquaculture and the military all affect turtles by disrupting their mating, feeding and nesting grounds. Antibiotics and pesticides poison the water. Shrimp trawlers pull up kelp beds, naval sonar testing pierces the ocean with deafening and sometimes fatal pulses. All of this affects not only the turtles, but breeding whales and manatees off the coast of Cumberland.

In Ruckdeschel’s opinion, “If sea turtles go extinct, we’ll go down with them. Turtles are the ocean’s pulse. When turtles are gone, the ocean will flatline—and so will we.”

Wildcumberland.org, a website created by Ruckdeschel, is host to petitions, research findings, photographs and 44 years of data about nature conservation. Items from her collections are now housed at the Smithsonian Institution.

BAREFOOT FARMS AND WOMAN OF THE YEAR Grassroots activism is a passion Will Harlan shares with Ruckdeschel. His non-profit Barefoot Farm in North Carolina helps protect the surrounding forests and provides local low-income families and shelters with any leftover produce from his harvests. Ali Casparian, a former New York chef, has joined Harlan’s fight to feed the hungry by creating free farmers’ markets and cooking classes for lowincome families in the area. Visit barefootfarm.org for more information or to volunteer.

(a)

In 1974, Mademoiselle magazine named Carol Ruckdeschel one of its “Women of the Year,” along with (a) Barbra Streisand and (b) Audrey Hepburn. She refused to attend the ceremony in New York City, saying, “I would have been miserable trying to act what they call civilized and breathing all that smoke and pollution. Besides, they probably just wanted to look at that freak from Georgia who eats roadkill.”

THANKS, BUT NO THANKS

(b)

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hose heirs, owners of a large portion of the southern half of the island, eventually sold their land to the National Park Service, which vowed to preserve the island and allow a maximum of 300 visitors there per day. Harlan says that the Carnegies made a fortune off the sale of the land and some of them have retained lifetime rights to reside on the island. While both the Carnegies and Ruckdeschel vow to preserve the island for future generations, they have very different ideas of what preservation means and how to accomplish it. Ruckdeschel wants the northern portion of the island, where turtles nest on the beaches and alligators patrol the muddy waters, to be left as undisturbed wilderness.

Janet “Gogo” Carnegie Ferguson, descendant of a Carnegie steel baron, hopes to ensure that her family’s legacy is maintained on the island by encouraging tourism at Greyfield Inn, one of the family’s island mansions turned hotel and tourist attraction. She hopes the National Park Service will continue to give commercial tours to those willing to pay to drive through the wild and natural expanses of all of Cumberland.

In 1982, Ruckdeschel succeeded in her efforts to lobby the government to declare the northern half of Cumberland Island a federally protected wilderness, warding off any development of that land. This was due, in part, to the uproar from the general public over the Carnegie family’s development plans.

What will become of the island? Is it doomed to fall prey to tourism and development? Harlan quotes Ruckdeschel’s thoughts on the subject: “This is not Carnegie National Monument. It’s the Cumberland Island Wilderness.”

Harlan explains, “There are currently 20 island residents and, over time, their rights to the property will expire and, gradually, their houses will be removed. The island is set up to become a wilderness over time, but many island residents are now fighting to change that. That island belongs to the park and the people of the United States. The Park Service needs to hold their ground. Cumberland has had problems when the public has not been engaged.” Largely, the controversy over Cumberland is yesterday’s news.

Ruckdeschel will not be able to stand watch on the island forever, and it will then be up to the Park Service to preserve the island and the species that call it home.

Untamed is an inspiring, motivating and emotional story 20 years in the making.

Ruckdeschel and Will Harlan spent time together autopsying turtles, sitting on her porch for extensive interviews and consoling each other through the heart-breaking loss of Ruckdeschel’s husband and long-time love, Bob Shoop.

Ruckdeschel, a naturally private person, allowed Harlan access to her life, journals, research notes, letters and loved ones so that he could dispel the ugly rumors about “Carrion Carol” and portray her struggle for survival—her own and that of her beloved sea turtles and wild island.

JIMMY CARTER

Author Will Harlan says Jimmy Carter has been a long-time acquaintance of Carol Ruckdeschel’s. “Carter was awestruck by the brash, barefoot conservationist who moved with equal fearlessness through snakeinfested swamps and the snake-infested state capitol building.”

Then-Governor Carter worked in association with Ruckdeschel to designate his beloved Chattooga River as part of the Wild and Scenic River System in the early 1970s. Ruckdeschel recalls a time when President Carter actually took her up on an invitation to “shoot the Hooch,” the Chattahoochee River, in their canoes together.

Years later, President Carter read her op-ed piece in The Washington Post, pleading

for protection of her island and the wildlife there.

Harlan relates, “He placed a handwritten note on his press secretary’s desk that read, ‘I agree with Carol, and I would like to see the north end of Cumberland Island preserved as wilderness.’”

It was that influential push that moved the Cumberland Island Wilderness Bill, protecting that portion of the island, to be passed and grudgingly signed into law later by President Ronald Reagan in 1982.

President Carter has said of Ruckdeschel, “Hers wasn’t just a scientific relationship with nature, but a deeply personal one. Whenever I spent time with Carol, I was reminded of the tenyear-old boy I used to be, slogging barefoot through soft-bottomed swamps in South Georgia.”

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FOR MANY HUNTERS, IT’S ALL ABOUT THE THRILL OF THE KILL. BUT LATELY, A TREND IS DEVELOPING: A-LIST CELEBRITIES ARE PAYING BIG BUCKS FOR AN EXPERIENCE — HUNTING FOR THEIR SUPPER. FOR MANY OF US IN THE SOUTH, IT’S JUST A WAY OF LIFE. WRITTEN BY MARTY FISCHER. PHOTOGRAPHY BY MICHAEL HRIZUK.

DEREK ADAMS IS POISED FOR THE HUNT

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POPULAR GAME IN THE SOUTH WHITETAIL DEER QUAIL

WILD TURKEY DOVE

SNAPPING TURTLE

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f you’ve spent any time in the grocery store lately, you have likely noticed the eye-popping increase in the price of all things protein—from beef to pork to chicken.

And you’ve probably also overlooked a possible alternative to those popular meats. Wild game. Before you roll your eyes and turn up your nose at the thought of harvesting or consuming wild creatures, hear me out. After a bit of research into the nutritional value of these meats and especially looking at their large overall local populations, I think you’ll be convinced they are a great alternative to the usual suspects on your dinner table.

Over the past few decades, Americans have been “force fed” diets to entice them to eat healthy foods. While this has been a nationwide phenomenon, many food experts point to the South as the region of the country with the most unhealthy people with the worst diets who ought to look at making changes. Without question, we Southerners love our butter, sugar, breads and desserts, but you might be surprised to find that some very healthy foods are prevalent in the South, too. Diets that include wild game, waterfowl and upland bird dishes aren’t just good for you, they are flat-out delicious.

It’s pretty obvious that a wild-game diet would be more common in the South than

DUCK

WILD PIG GATOR

SOUTH GEORGIA HUNTERS (FROM LEFT TO RIGHT) DEREK ADAMS, BRENT ZIPPERER, LANCE CAMPO & WILL MCDONALD

in other regions of the country, too. After all, there are more hunters per capita in the South than anywhere else in the nation. And the availability of game birds and animals for harvest here is astounding when you consider the length of the hunting seasons and bag limits for various game and bird species set by federal and state governments.

Game and wild birds are popular with the hunting populous here in the South, including venison (Whitetail Deer), pork (wild pig), wild turkey, quail, dove, duck and (for the adventurous eater) even alligator and snapping turtle. Wild game meats, of course, arrive on the table with no preservatives, no added hormones, no genetically engineered DNA and no antibiotics— common additives to the over-the-counter meats we buy at our local grocery store. These animals and birds choose their own diets from available meats, grains and natural foods found in their habitat, and, as a result, their meat is very low in fat and high in protein.

One popular wild game meat is venison, which comes from the native Whitetail Deer that are plentiful in southern Georgia, the South Carolina Lowcountry and northern Florida. For thousands of years, Whitetail Deer provided Native American tribes and settlers in the region with a staple meat source. Unfortunately, in more recent times, those animals were harvested without any regard for the overall health of the herd and the number of animals in it. As a result, the population numbers

of many game and bird species reached perilously low numbers in the early twentieth century.

As recently as the early 1900s, there were only a few thousand deer in the state of Georgia, the wood duck was hunted almost to extinction and the wild turkey population was virtually non-existent. As a case in point, the 2013 movie Savannah tells the romantic true story of Ward Allen, a turn-of-the-century hunter who fought for the right to bear arms and hunt birds and wild game to sell to restaurants in the city. At the time, wild game items on menus became so popular, the numbers of animals and birds were rapidly killed off as a food source.

Fortunately, responsible hunters and conservationists realized that game and bird numbers were shrinking rapidly, so they took action to reverse the trend. Today, there are more deer, wood ducks, wild turkeys and wild pigs in our fields and forests than at any time in the past 300 years. Species available for hunting and consumption are closely regulated and hunting seasons are set to help keep animal and bird population numbers in check.

Residents of the South are blessed to be able to live off the land if they choose to and, with the fall hunting season upon us, many Southerners will take advantage of it and improve the quality of their diet—compliments of a few days in the field. So give wild game a try. It’s delicious when properly prepared and the overall health benefits of consuming wild game shouldn’t be ignored.

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Hunting Tips

from hayley newman I grew up hunting in Georgia with my family.

Not only did we make great memories spending time together in the outdoors, but it also put food on our table. Now, as an adult who hunts for a living, I’ve had the chance to hunt all over the country and feed not just my family but other families in need. I’ve provided churches and homeless shelters with meat.

Although I’ve hunted in many different states and countries, I think Georgia is one of the toughest states to hunt for a mature trophy Whitetail. Below are some tips that will hopefully help you during this upcoming deer season in the South.

Be prepared for warm temperatures. As we all know, when we sweat it puts off a human odor, so spraying down with some type of scent-eliminating product will be helpful and/or it’s good to wear scentcontrol clothing.

Product examples: ScentLok clothing and/or Wildlife Research Center’s Scent Killer Spray Beware of bugs. Check your stands before you hunt them for wasp and other critters. Also, make sure to take a scent-free bug repellant to avoid getting carried away by mosquitos and no-see-ums. Check for ticks and shower once you are out of the woods.

Product example: Theramcell Deer attractants work better than most calls, like rattling or grunting, when hunting the South. In northern and western states hunters tend to have huge success with calls and decoy usage; but, in all my years of experience, the most success I’ve had in the South has been with deer scents. Putting out natural deer scent (urine) collected from deer in other states doesn’t give me much confidence, considering our habitat and vegetation is different — along with all of the CWD issues affecting deer herds across the country. Therefore, I much prefer a synthetic deerscent product.

Product example: Monster Buck Scents MacDaddy Magnet, Hot-to-Trot and Rack Attack (make sure to use them during the phases suggested for buck activity)

HALEY’S EASY DEER CHILI RECIPE: 1 pound of ground deer meat 1 16 oz. jar of your favorite chunky salsa 1 can red kidney beans 1 can pinto beans 1 package of chili powder

DIRECTIONS: Brown ground deer meat; then mix all ingredients in large pot, stir together, bring to a light boil. Cover and simmer for 30 minutes, stirring occasionally. *I like to serve it with shredded cheese and fritos on top!

Photo by Matt Odom 58

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I BET YOU DIDN’T KNOW THAT THESE CELEBS ARE DOWN WITH EATING WHAT THEY HUNT. Many celebrities enjoy hunting and they enjoy what they harvest on their table. Some might surprise you.

Eva Longoria-Parker—popular actress grew up hunting and eating wild game in Texas.

Chipper Jones—former Major League baseball great loves deer hunting, owns a ranch in Texas and hosts his own hunting show on TV. Madonna—enjoyed pheasant hunting in the U.K. Michael Strahan—former NFL great and Kelly Ripa’s TV partner loves to turkey hunt.

Peyton Manning—NFL quarterback is a bird hunter.

Kurt Russell—TV and film star enjoys hunting elk.

Chris Pratt—this well-known actor is an avid big-game hunter.

Ted Nugent—famous rock star, known as the Motor City Madman, has a passion for hunting and eating wild game.

Davis Love III—PGA pro pursues his passion for turkey hunting at his private hunting retreat on Copeland Island in Georgia.

Kevin Costner—A-list actor enjoys bird hunting.

Craig Morgan— All-Access Outdoors TV-show host most enjoys hunting with his kids.

Matthew McClune of Ogeechee Meat Market, 912.961.5223

Package What You Kill

It’s anybody’s guess how many of the 6+ million deer harvested by hunters each season nationwide are processed by a commercial processor or by DIY (Do it Yourself), but you can bet the ratio is close to 50–50. Avid deer hunters tend to do their own processing, but those who don’t will use the services of a processor to clean and process their game.

There are a number of commercial processors in the South and the vast majority of their services are geared to Whitetail Deer. They make recommendations on your options as to different cuts of meat you might want and most commercial processers charge $75 to $100 to do the job. In

most instances, you can expect 35 to 45 percent yield from your deer. These cuts can be steak, roast, cube steak, summer sausage, breakfast sausage or hamburger. Some processors suggest adding a bit of fat to burgers and sausage since venison is such a lean meat.

Listed below are a few commercial processors who clean, process and properly package venison. Call them in advance about hours of operation, drop-off times and when you can pick up your packaged venison.

LOCAL GAME PROCESSING MARKETS

Horton’s Deer Processing Springfield, GA 912-655-5855

Zoller’s Deer Processing Springfield, GA 912-754-9541

The Butcher Block Bloomingdale, GA 912-728-6060 O C T OB E R / NOV E M B E R 2015

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BOBBY ZAREM: IN HIS OWN WORDS INTERVIEW BY EMMA IOCOVOZZI || PHOTOGRAPHY BY BL AKE CROSBY

FOR SIX DECADES, BOBBY ZAREM HAS REDEFINED THE ART OF PUBLIC RELATIONS. HE TALKS ABOUT RELATIONSHIPS, MOVIE STARS, REGRET AND JUSTICE AND EVEN THOUGH HIS CAREER TOOK HIM TO NEW YORK CITY FOR 50 YEARS, HE NEVER FORGOT HIS SOUTHERN ROOTS.

FOR THE RECORD...

BIRTHDAY: September 30, 1936 FAMOUS BFFS: Jack Nicholson, Michael Caine, Kirk Douglass QUOTE ME: “Try to deal in reality.”

SECRET TO SUCCESS: Handwritten letters FAVORITE STORE IN SAVANNAH GA: Savannah Bee Company THE FUTURE FOR ZAREM: He’s writing a book and Christy Turlington is directing a documentary about Zarem’s life.

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[ON INTRODUCING MIA FARROW TO WOODY ALLEN] “THE NIGHT BEFORE, I HAD GONE WITH MICHAEL CAINE AND HIS WIFE TO SEE MIA IN A PLAY CALLED ROMANTIC COMEDY, AND AFTERWARD WE RODE UP TO ELAINE’S. ON THE WAY, MIA ASKED, ‘DOESN’T WOODY ALLEN HANG OUT THERE? DO YOU THINK HE’LL BE THERE TONIGHT?' AND I SAID, ‘HE’S HERE ALMOST EVERY FRIDAY NIGHT.’ WELL, HE WASN’T THERE, BUT THE NEXT NIGHT, THE CAINES HAD A DINNER PARTY. THERE WAS MICK JAGGER AND JERRY HALL AND AHMET ERTEGUN AMONG OTHERS. AND WOODY WAS AT THE NEXT TABLE. SO I WENT OVER AND SAID MIA WAS INTERESTED IN MEETING HIM, AND I BROUGHT HIM OVER TO OUR TABLE. HE CALLED HER TEN DAYS LATER.” I went to the movies once a week on Fridays during the war at the Lucas.

The first movie I ever saw was a war movie called So Proudly We Hail! starring Claudette Colbert, Paulette Goddard and Veronica Lake.

My first foray into politics was walking up and down 45th Street as a five-yearold holding a sign supporting Roosevelt.

The best jokes I ever heard always came from Michael Caine; that man knows how to tell a joke.

I grew up with ADD, and for me it was total anxiety; but I found that exercising made it easier for me to focus on reading.

I’ve only lied once in my life.

I didn’t plan it, but I knew I couldn’t have a romantic relationship and work as much as I did.

The best thing I brought back with me to Savannah was the Film Festival.

As a child I was obsessed with getting autographs, I went to see Lili St. Cyr at the Bijou theater when I was 11 and she looked down at me at one point and said, “Why aren’t you at school?”

The song that’s haunted me my entire life is “So in Love” from the musical “Kiss Me Kate.”

I’m a regular at Tybee Fish Camp, Cotton & Rye, Johnny Harris, Circa 1875 and The Grey.

My favorite childhood memory is being a batboy for the Dodgers at Grayson Stadium.

When Jackie Robinson came to bat, a couple people booed but the entire rest of the stadium stood and shouted “Bravo!” and I knew then the difference between Savannah and other Southern cities. It made me realize how incredible people in Savannah are.

No one ever gave me any advice and it’s the reason why I love to give young people advice, because I learned everything on my own and I learned it the hard way.

Regret is counterproductive, you have to do things that don’t work out per perfectly, you’ve got to try things when you don’t know what’s going to happen.

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My nanny used to buy moviestar magazines for me and hide them in the washing machine so my brothers wouldn’t find out.

I think nothing happens when we die. I have a lot of faith and hope and I’m totally optimistic, but I’m not religious.

My inspiration has always been the people I’ve met in Savannah, somehow they are more intelligent and erudite than anywhere else.

My father had cancer when I was 13, and they didn’t know what that was yet in Savannah so he had to go to New York. I would visit him and stay at The Waldorf Astoria and go see Broadway shows by myself.

The beach was always one of my favorite places. I can’t imagine not being born near water. I used to sit on my terrace in New York in the sun and close my eyes and fanta fantasize I was on Tybee.

I don’t care about fashion, my [older] brother, Danny, was a pioneer of men’s fashion in the ’60s, and that was his realm. He would dress them and I would put them in the paper.

I get sad when I reflect upon what a struggle it was for my family after my father died, but I will always remember how hard my mother and brother worked for us.

I always empathize with justice.

I was the first to announce Sean Penn and Madonna’s wedding . . . and their divorce.

Scan me for more of my interview.

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SUPER NATURAL STARS FROM ZOMBIES TO DRAGONS TO VAMPIRES, SUSPENSEFUL SHOWS WITH A TWIST OF FANTASY AND A HEAP OF GORE HAVE BECOME A MAINSTAY IN TODAY’S MAINSTREAM ENTERTAINMENT. MEET THREE ACTORS WHO’VE CHOSEN TO FILM IN THE PEACH STATE AND GIVE YOU AND YOUR FRIENDS THAT HORRIFICALLY SATISFYING, EDGE-OF-YOUR-SEAT EXPERIENCE ON BOTH THE BIG AND SMALL SCREENS. STORY ROBYN PASSANTE PHOTOGRAPHY DREXINA NELSON

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ANNIE WERSCHING PLAYED FBI SPECIAL AGENT RENEE WALKER IN THE FAST-PACED FOX SMASH 24 AND IS NOW SPENDING HER TIME IN ATLANTA, WHERE SHE STARS IN THE HIT SERIES THE VAMPIRE DIARIES.

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ANNIE WERSCHING AGE: 38 HOMETOWN: ST. LOUIS, MISSOURI TWITTER: @WERSCHING

Annie &Bonzo

Annie Wersching, best known for playing FBI Special Agent Renee Walker in two seasons of the fast-paced FOX smash 24, is now dividing her time between Atlanta, where she stars as Lily Salvatore in The CW’s hit The Vampire Diaries, and Los Angeles, where she has a recurring role in the Amazon Prime crime show Bosch.

Wersching spent the summer exploring Atlanta with her family, including husband Stephen Full and sons Freddie, five, and Ozzie, two. But now Wersching and Ozzie are camped in Atlanta while Freddie and Full have returned to Los Angeles for the start of kindergarten.

“We decided that we would spend no longer than two weeks apart without the baby and I flying back or them flying here,” she says of the divide-and-conquer approach to keeping her career afloat while giving their kids a measure of stability and a home base.

Wersching says she’s having a ball on the popular blood-thirsty drama, where she plays mom to vampire brothers Stefan (Paul Wesley) and Damon (Ian Somerhalder), and has begun shooting the next season—Wersching’s second and the series’ seventh.

“We get along great, they’re such great guys,” she says of Wesley and Somerhalder. And while both 24 and Vampire Diaries offered plenty of thrills and suspense, Wersching says she thinks the appeal of Vampire Diaries has more to do with the supernatural than with the actual bloody bites.

“It’s even more of an escape from your own life because it’s so far into fantasy. You can really give over to it from your actual life, where there aren’t these creatures,” she says. “Everything is so heightened, it’s so life or death, so it makes the scenarios you’re in so intense.”

Wersching says visiting Savannah is on the agenda when her family is together again and has a little time off. Between filming series on two different coasts, there’s no telling when that might be.

ANNIE’S ACCOLADES

She stars opposite Titus Welliver in Amazon’s adaptation of Michael Connelly’s Harry Bosch crime novels, Bosch.

Wersching stars as Lily Salvatore in The CW’s hit The Vampire Diaries.

Scan me to see my reel.

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"The Last of Us" video game features Annie Wersching's voice in the role of Tess, a survivor in a post-apocolyptic environment.

Scan me to see my reel.

CHANDLER RIGGS AGE: 16 HOMETOWN: ATLANTA, GEORGIA TWITTER: @CHANDLERRIGGS Atlanta native Chandler Riggs has been playing increasingly hardened teen Carl Grimes in AMC’s zombie thriller series The Walking Dead since he was ten years old. Now that he is 16 and a junior in high school, Chandler’s mother, actress Gina-Ann Riggs, says it’s amazing to see how much her son has grown up on the show.

“I don’t need a scrapbook, I can watch The Walking Dead,” jokes Riggs of reminiscing about the adolescence of her older son, whom she describes as reserved, quiet and humble. She said putting her eager young son on a TV set with such a grown-up premise back in 2010 gave her pause, but only momentarily.

“I was a little nervous. We had never seen the comics until he started auditioning. But he played zombie video games already; I knew he wouldn’t be scared being on-set, and the production team was great with us,” she says. “It’s all so fake when you’re there filming it. When it gets put together and you’re watching it on screen, you’re shielding your eyes. But on set, they yell ‘cut’ and the zombies start talking.”

Riggs says they’ve been blessed to be able to support Chandler’s budding career without having to move from Atlanta. They have, however, frequented Savannah, as that’s where Chandler’s dad, William Riggs, lived until his family moved to Statesboro when he was 15.

“We love Savannah and we love Tybee. We love River Street, The Pirates’ House—and we’ve done a couple of ghost tours down there,” she says. “Chandler and (his younger brother) Grayson were both really into Ghost Hunters, the TV show. So we started going on ghost tours in different towns that we visit.”

Both Gina-Ann and William have left their teaching jobs and now serve as studio teachers on TV and movie sets in Atlanta. Though William homeschooled Chandler for a few years, the teen wanted to experience high school like his peers, so now he’s juggling his studies—including four AP classes—and memorizing his lines for one of TV’s most popular shows.

“We have a great support system with the school and the production team, so we’re making it work,” she says.

MICHAEL AARON MILLIGAN AGE: 35 HOMETOWN: ATLANTA, GEORGIA TWITTER: @THANKSAMILLIGAN Michael Aaron Milligan doesn’t just like Savannah, he loves it.

“It was heaven,” says the actor, producer and stunt performer about spending a chunk of his summer here shooting the horror film Siren.

“Savannah is gorgeous.”

Siren, shot in four weeks all over The First City, is a full-length feature based on four guys who head out on the town for a bachelor party that goes very, very wrong. The story is a spinoff of “Amateur Night,” a short from the popular anthology horror film V/H/S. “Horror films are a blast,” says Milligan, who’s done four in the last year alone, including The Last Heist, the latest from director Mike Mendez. “I love drama, but melodrama is sort of uninteresting, whereas horror, when shit hits the fan it’s much more interesting to me. I love a good story where someone dies in the end, it’s powerful.”

That someone is often him, he says, working to his acting advantage.

“You always have the comedy, and I usually play the comic relief in horror films. And I’m usually the one to die, too. So in one film I can get all the horror, the funny and the action,” he says. “A good horror film has plenty of action, and I love doing my own stunts. So I can do it all.”

Milligan spent a few years in his early twenties performing in a five-part singing group that toured schools across the country before leaving his native Atlanta for Los Angeles in 2005 to pursue acting. He moved back two years ago and has been working bi-coastal since.

“I moved because the business moved,” he says. “With the industry tax incentives moving to Georgia, I thought it would be a good time.”

That move has allowed him to work steadily on films and commercials, while soaking up the scene in Savannah, from Tybee’s beaches to the homemade brews at Foxy Loxy. “Savannah’s coffee shops are some of the best I’ve ever been to,” he says. But his favorite place is Bay Street’s Treylor Park. “They are doing it right over there with their PB&J Chicken Wings and Chicken & Pancake Tacos,” he says. “They have the coolest food and amazing drinks.” Milligan's latest project, Shark Lake, a film with Dolph Lundgren, opens on October 2.

PHOTOGRAPHY BY DANNY GRIFFIN

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SOUTHERN

DUCHESS

ASHLEY JUDD WRITTEN BY STACY MOSER PHOTOGRAPHY BY ANTONY PLATT

ASHLEY JUDD DISCUSSES HER ROLE IN THE NEW MOVIE BIG STONE GAP, HER BELOVED KENTUCKY HERITAGE AND HER FONDNESS FOR SOUTHERN COOKING

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er body of acting work has been met with great acclaim. She has been nominated for numerous awards, including the Emmy and the Golden Globe. As a veteran of TV, stage and film and the daughter and sister of the famous singing/songwriting country musicians Naomi and Wynonna Judd, Ashley Judd has led a life steeped in celebrity.

She has spent time all over the world, starring in a long list of movies and TV shows—even appearing on Broadway, where she portrayed one of the most iconic Southern characters of the American theater: Maggie in Tennessee Williams’ Cat on a Hot Tin Roof.

If you asked her, though, she would probably describe herself first as woman from a long line of Eastern Kentuckians. “I’m a proud hillbilly who traces my family back at least eight generations in our beloved mountains,” she explains.

Judd could easily choose her next acting-career moves from a myriad of choices. But she opts to put acting on the back-burner mostly, making a life of activism a top priority—wielding the power of her fame to help those less fortunate than her and to bring awareness to injustices she sees at home and abroad. She is a much-sought-after public speaker and she uses her soapbox often to

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promote the idea that faith and spiritual practice play an important role in righting social wrongs.

Among many others, a cause close to her heart is stopping the socially and environmentally destructive practice of mountain-top mining in the South. “I am proud to stand with Eastern Kentuckians . . . to bring overdue justice for the people of Appalachia,” she writes in an op-ed piece in the Washington-based newspaper The Hill. She points out that “there’s so much potential today, right now, for Eastern Kentucky to . . . bravely lead the way to a new energy economy in this country.”

And, she says with chagrin, because of mountain-top mining, “Eight hundred mountains are simply gone. It is inconceivable that this would be permitted in the Rockies or the Sierra Nevadas.”

She has traveled, literally, around the world, visiting grassroots programs that focus on causes she also cares about: poverty alleviation, public health, human rights and social justice.

Judd, who has a farm in Tennessee, recently chose to plant herself deep in the Appalachian Mountains to film a movie about life in the South.

With her fondness and deep appreciation for this region, she was a natural to star as Ave Maria Mulligan, the self-proclaimed spinster in a small coal-mining town in southwest Virginia in the new movie Big Stone Gap, based on the best-sell-

ing novel of the same name.

The movie’s writer and director, Adriana Trigiani, describes her commitment to landing Judd for the role of the movie’s main character. “Ashley Judd was born to play this part. She understands her, she embraces her and she owns it. She embodies the loneliness, grief and despair of the character and also the resilience, hope and humor of the woman. After meeting Ashley and talking with her, I heard her in the part.”

Judd says of her time on the Big Stone Gap movie set, “[W]e had [five] Tony winners, two Oscar winners, just an extraordinarily packed cast. The acting . . . was so glorious, just really fun. We shot the movie in 20 days. I lived in a cabin at the foot of the gorgeous mountains and I hiked the trails and loved it.”

When asked about working on a daily basis with the likes of Ashley Judd, Trigiani says, “Ashley's approach to acting isn't just instinctive and intellectual, she is a very physical performer.

She plays her body like a well-tuned instrument and, when it comes to any feats, she takes them on wholeheartedly—whether it’s jumping out of a truck, rolling down a flight of stairs or hiking a mountain. She is graceful, but she can invert that for the sake of comedy and make you laugh. I was in awe of the rivers of knowledge she had about

I’M A PROUD HILLBILLY WHO TRACES MY FAMILY BACK AT LEAST EIGHT GENERATIONS IN OUR BELOVED MOUNTAINS...

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ADRIANA TRIGIANI: things—like driving! You could throw any kind of vehicle at her and she could drive it—stick-shifts, trucks—you name it.”

And on the subject of food on the movie set, Trigiani chuckles, “Ashley is built like a slim, long-legged dancer, but she can eat like a linebacker. She told me she had a high metabolism and she wasn’t kidding. She wrote me an email before we started filming that said, ‘It’s candy season in the South—bring it on!’ Trays of fudge, divinity candy, apple dumplings, coconut cake, peanut butter balls—tons of Southern favorites— were dropped off to the set. Ashley loved it all.

You don’t even realize she’s eaten half a pie until it’s gone. And here’s the hilarious thing: She does it all so lady-like, like a Kentucky duchess.”

Judd doesn’t mind when Trigiani pokes fun at her about her famous monster metabolism. She sighs, “Rickey Wiles (who played Earl Purvis in the movie) made me a pineapple upside-down cake that was to die for!” Judd should know, as she’s no slouch in the kitchen. She swears by one of her favorite cookbooks, “I do bake and I like the [Aunt Bee’s] Mayberry Cookbook—there are some great cake recipes in it!”

“I'll admit it: I am unabashedly fond of my own cooking,” Judd explained recently in a segment for Rachel Ray Magazine. She says she learned about cooking from her Nana growing up, but didn’t really get behind the stove until she moved to Hollywood as a young woman.

“I was pretty homesick, so I began studying cookbooks that reminded me of the food I grew up with, and one of my favorites was a gift from my aunt called Kentucky Treasures.” She says she can take a bite of her Nana’s homemade buttermilk biscuits and “it makes my hair grow—they just nourish me so deeply.”

She also relates that working far from home around the holidays can be problematic. “I was playing the role of Maggie in Cat on a Hot Tin Roof on Broadway in late 2003. Being in a show at that time of year means you need to work through the holidays, away from home and the traditions you look forward to.” Her solution?

Recreate a traditional Thanksgiving feast with all the trimmings in her home away from home— wherever that might be. She says she tries not to let her hectic schedule keep her from feeling grounded and enjoying moments together with friends and family.

Director Trigiani pauses to reflect on Judd’s talent, “She is an actress with a skill set straight out of the golden age of Hollywood. She is prepared, thoughtful, nimble and a master on camera. She is one of the greats.”

Big Stone Gap opens in theaters on October 9.

For more info, go to BigStoneGapMovie.com.

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WHEN THE BEST-SELLING AUTHOR MOVED CAST AND CREW TO HER HOMETOWN IN THE APPALACHIANS, SHE BLENDED FILM-MAKING ROYALTY WITH LOCAL SOUTHERN KNOW-HOW WRITTEN BY STACY MOSER

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or fans of Adriana Trigiani’s best-selling books about life and love in the South, the new film Big Stone Gap, based on her best-seller of the same name, will be like icing on the cake. The movie, brought to fruition by Trigiani as a labor of love, tells the story of a proud self-proclaimed spinster running the pharmacy she inherited in a tiny coal-mining town in southeast Virginia in 1978.

The cast of the movie includes Ashley Judd, Patrick Wilson (whose family hales from Big Stone Gap), Whoopi Goldberg, John Benjamin Hickey, Jane Krakowski and Jenna Elfman—they all travelled to Big Stone Gap to film entirely on location in the rolling hills of the Appalachian Mountains.

Trigiani is no stranger to the inner workings of

Hollywood and the film-making industry. She was an award-winning writer/producer of The Cosby Show and A Different World, and also wrote and directed an award-winning documentary, Queens of the Big Time. She’s recently published All the Stars in Heaven, a book about Clark Gable and Loretta Young. Her husband, Tim Stephenson, is an Emmy award-winning lighting designer.

But her dream was to film Big Stone Gap in her hometown of the same name, leaving behind the glamor of big-city movie production. And she had a trick up her sleeve. “I cast my friends in Big Stone Gap alongside the professional actors and said, ‘You can do it.’ And they did.” Trigiani felt that great actors “love the sharp corner, the swerve, the curveball. . . . When you throw John

Photos courtesy of Antony Platt, courtesy of Picturehouse

Judd in "Big Stone Gap" / Scan me to see the exclusive trailer.

BIG-TIME AUTHOR BRINGS SMALL-TOWN CHARM TO THE SILVER SCREEN

THE ORIGIN PROJECT: FOSTERING CREATIVE WRITING IN THE SOUTH Trigiani enlists the help of authors like David Baldacci to work with children in small towns in southwest Virginia in a program she devised called The Origin Project. “These kids are exposed to adult problems early on—they have seen hardship of every kind. We get in there and encourage their creative voices in writing before they are silenced by pressing issues that come with maturity. We come into the classroom and encourage their points of view and we find bright, shining, eager intellects, brimming with potential in great pools of talent.”

To learn more or to volunteer, go to adrianatrigiani.com.

Benjamin Hickey into a scene with an actor who has never been in front of a camera . . . it’s like watching Fred Astaire feel the downbeat before flying through the air.”

Filming in a small town in the South had its challenges, though. She acknowledges that “there are goods and services that are part of the waft and weave of life in major cities like New York City, Los Angeles and abroad that make the production of film in those places easy,” she says. “The talent and crews generally live in proximity to those cities because that’s where the work is.” But, she argues, “For the life of me, I can’t understand why we can’t make American movies in America, why we can’t tell American stories in America and why our people can’t benefit from jobs that are generated from filming in our own backyards.”

She expounds on the glories of filming in the South as long as you will let her. She describes the experience of filming in Big Stone Gap as magical. “The vistas were spectacular, the colors and moods and shades of light were so evocative.” She says that filmmakers should regard the American South as having it all, “Our landscapes, with folds of blue mountains, lush valleys, stretches of fields, peach-colored skies, jagged coastlines and pristine beaches—and I

haven’t even gotten to New Orleans yet!”

She tells the story of the first day that stars’ buses arrived in town. “Whoopi parked her bus in the middle of town, on Main Street. I climbed aboard—it’s not a bus, it’s a moving work of art, decorated in neutrals, fine wood and sumptuous fabric. I said, ‘Whoop, you don’t have to park here. We can put the bus up by the hotel or down under the trees.’ But she said, ‘I like it right here.’ You could put her in the middle of a construction site and she’d be comfortable because she is at peace—as a soul, a friend, an actor, a woman. You want to be near her. She makes you feel accepted and revered.”

How is it for Trigiani to take her family to visit Big Stone Gap from their home in New York City? “The South still has so many vestiges of British sensibilities—and I appreciate them.

The chintzes, the baking, the tea, the manners.

We love raising our daughter in the city. But when we go home to Big Stone Gap, she jumps on a bike and rides all over town. She is free. She has a ball in Big Stone Gap, in all the ways I did as a girl.”

The movie Big Stone Gap will open in theaters October 9. For more info on the movie, visit BigStoneGapMovie.com or for info on Trigiani’s books visit adrianatrigiani.com.

COOKING WITH MY SISTERS—OLD-WORLD ITALIAN RECIPES MADE WITH CLASSIC SOUTHERN INGREDIENTS AND A BIG DOSE OF SOUTHERN CHARM

Top: Ashley Judd and Patrick Wilson Star in Big Stone Gap Bottom: Director Adriana Trigiani, Whoopi Goldberg and Erika Coleman on the set.

While Adriana Trigiani’s best-selling novel and movie Big Stone Gap take you on a trip to a small town in the Virginia mountains, her latest book, written with her sister Mary, leads you into her family’s kitchen there. Cooking with My Sisters is not only a cookbook, but also a love story—the sisters serve up favorite family recipes and large helpings of often-humorous and touching family lore.

When their beloved paternal Grandmom Viola, a proud Italian firecracker they referred to as “Grambo,” passed away years ago, Adriana discovered a stash of recipes hidden behind her stove. “She had even written some of them in code so they could not be stolen or copied! What kind of clandestine culinary operation was she running, anyway?” Adriana and Mary enlisted the help of their sisters to compile both of their grandmothers’ recipes into a book. In it, they share stories of growing up in the Trigiani household— stories of laughter and squabbles with siblings and of cooking instruction from parents and grandparents.

The recipes in the book don’t just describe how to make the food, but also how the dish came to be. Their grandmothers (both immigrants to the small coal-mining town from Italy—known as the “eye-talians” in the neighborhood) often adapted classic recipes from their own childhoods, using the strange new ingredients they found in the South. The Trigiani sisters’ anecdotal humor is evident throughout the book; they even name a

Purchase a copy at adrianatrigiani.com. chapter “Things We Hated as Kids But Love to Serve Now.” Even if you’re not in the mood to whip up a dish in your kitchen, you can savor this good read anyway. As Adriana says, “If you’re like us, you can curl up as easily with a cookbook as you would the latest hot novel.”

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ANTHONY

PADEREWSKI

DAVID

SAMONE

NORSWORTHY

ROUSSEAU WILL CHARLES HAMMARGREN BOWEN

CHARLES BOWEN IS ON A MISSION TO PULL FILM INDUSTRY PROFESSIONALS TOGETHER TO STRENGTHEN A MOVEMENT AIMED AT MAKING SAVANNAH A PREFERRED DESTINATION FOR FILMMAKERS

W R I T T E N B Y R O B Y N PA S S A N T E t’s been over 20 years since “The Book” captivated readers with Savannah’s quirks and culture and 18 years since the film adaptation of Midnight in the Garden of Good and Evil lit up big screens everywhere with the breathtaking sights of the Southern city. John Berendt’s story and John Cusack’s charm lured tourists to Savannah by the thousands and, to a much lesser extent, production companies interested in capturing some of that Savannah magic on film as well.

What began as a trickle has evolved into a steady flow of filmmaking activity in and around Savannah, bolstered by generous tax incentives the state offers production companies to complete parts of or entire projects within its borders. In the past year alone, locals have caught sight of A-listers like Adam Sandler and Channing Tatum, Zac Efron and Robert DeNiro enjoying our abundant sunshine and Southern hospitality as they work on projects for companies that are enjoying our state’s tax credits and growing positive reputation within the industry.

But those on the inside of Savannah’s film industry believe that, with a little internal collaboration and a good bit more external conversation, this area could truly become the heart of Hollywood South.

“Here’s the thing about Savannah,” says Charles “Bo” Bowen, an entertainment attorney in town, “with the exception of mountains, there is nothing here you could not film on location. You can film jungle scenes, desert, any time period from prehistoric times to the future, the ocean is right here—which they certainly can’t offer in Atlanta—and you’ve got incredibly talented people here, too.” Bowen is spearheading the coordination of efforts to

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PHOTOGRAPHY BY BLAKE CROSBY

create a Savannah Entertainment Alliance, a group of professionals within the industry that will identify what needs to be done to lure filmmakers to come here and will work cooperatively toward finding solutions.

Savannah also has several other organizations working to fuel the film industry. The Savannah Economic Development Authority (SEDA), the Savannah Film Office, Visit Savannah and the nonprofit Savannah Filmmakers all bring several pieces of the puzzle to the table, as do local colleges, most notably Savannah College of Art and Design (SCAD), which not only churns out talent for all facets of the industry but also brings producers, directors and actors to town each fall for its Savannah Film Festival.

Bowen is one of many who believe putting all those pieces together will make a masterpiece.

“My goal is to build the industry,” says Bowen, whose introductory meeting of the Savannah Entertainment Alliance was attended by more than 60 people from a couple dozen different entities. “My focus is on making sure the (producers) who do come here have a pleasant experience and speak highly of Savannah when they leave.”

RECRUITING CREW

David Rousseau, a SCAD Professor of Foundation Studies and an active member of Savannah Filmmakers, preaches the same gospel echoed by several others entrenched in the business.

“What we’re hearing from a lot of producers is that we need more trained crew members at the carpenter, electrician and welder level.

That’s the backbone of a production. You can’t roll a camera unless it’s plugged in,” says Rousseau. “They need back-office people, accountants. There are so many departments—

the art department, hair and makeup, the set department—there are so many moving parts to all of this.”

Kimberly Brinson, location specialist for the Savannah Film Office, says bolstering the numbers of personnel in all job areas is what is desperately needed.

“A lot of these producers are coming from L.A. and New York and have these super-duper high expectations, and I have to be honest and we tell them right up front—our crew base is not like Atlanta in numbers,” she says. “It’s a great community but we don’t have the numbers. If they’re looking for five grips, they’re going to find a couple, and those two may be on other shows.”

The answer to this problem, Rousseau says, includes luring more film pros to the area, retaining the ones local colleges are readying for industry careers and training people here for these slightly unconventional jobs. That combination alone will strengthen the local economy.

“If Savannah wants to build a robust middle class, this is an opportunity,” says Jim Stone, executive producer at Tytan Creates. “You don’t have to have a college degree to be a production assistant, a set carpenter. The movie industry will welcome people with open arms; all you’ve got to do is show up on time and work hard. A lot of it is on-the-job training in the movie industry.”

UNDERSTANDING NEEDS

New York City resident Jennifer DeLia has been renting space and roaming around Savannah for the better part of the year, getting to know its people and places the way any newcomer would. But DeLia isn’t just a wannabe Southerner or enamored tourist: She’s a producer and director who co-owns Poverty

What Midnight Did for Savannah No one can deny the impact John Berendt’s novel Midnight in the Garden of Good and Evil has had on Savannah for the past 20 years. Those of us who lived here during the early ’90s remember how the novel’s fame changed attitudes toward our city. Before the non-fiction novel was published, Savannah was relatively obscure on the literary scene, important for many historical reasons but none so compelling as to generate hordes of adventure-seeking tourists and noir fanatics.

After “The Book” became a national phenomenon, people flocked to the city, seeking to experience the Southern gothic atmosphere featured in this morbidly fascinating novel.

Two years after the book was published, hotel tax revenues in Savannah rose by 25 percent, and cottages

By Emma Iocovozzi

and bed-and-breakfasts sprung up all over town. Why did this book resonate with readers on such a level?

Countless true-crime novels are written every year, some receiving the same accolades as Berendt’s, but few with those after-effects.

With his elegant, witty and eerily detailed writing Berendt draws the reader into a world of Southern folklore, with its occult leanings and traditional African-American folk spirituality, prevalent in Southern history, but widely unknown to those who don’t live here. His writing brings to life antiquated Georgian splendors and unforgiving characters that draw you in and make you wish you had a secret to tell them. Even after two decades, this remains a novel that makes you want to pack your bags and visit a crime scene.

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"

WITH THE EXCEPTION OF MOUNTAINS, THERE IS NOTHING HERE YOU COULD NOT FILM ON LOCATION. YOU CAN FILM JUNGLE SCENES, DESERT, ANY TIME PERIOD FROM PREHISTORIC TIMES TO THE FUTURE, THE OCEAN IS RIGHT HERE—WHICH THEY CERTAINLY CAN’T OFFER IN ATLANTA. CHARLES BOWEN - ENTERTAINMENT LAWYER SPEARHEADING THE COORDINATION OF EFFORTS TO CREATE A SAVANNAH ENTERTAINMENT ALLIANCE

CHARLES BOWEN ENTERTAINMENT ATTORNEY & ACTOR "The Savannah Film Office, SEDA, numerous local production companies and many others are working very hard to build the local entertainment industry. Until now, however, they were working largely independently. The most important purpose of the Alliance is to support these efforts through communication, coordination and cooperation.

If the Savannah area is truly going to blossom into one of the premiere destinations for film and television production, there are definitely large challenges that must be overcome.

Instead of these groups having to face these obstacles solely on their own with limited staffs and budgets, the Alliance members are dedicated to working in concert with them to make certain that every need is met.

I firmly believe that these combined efforts will ensure that the region’s overall entertainment industry will grow exponentially. This will provide tremendous economic opportunities to almost every portion of Savannah’s business community.

These efforts will also promote local talent and highlight the fact that Savannah is far more than Spanish moss and charming historic homes; it is a vibrant, modern city replete with cutting-edge technology, industry leaders and thriving culture."

– CHARLES BOWEN

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Row Entertainment, a production company based in New York that is preparing to shoot a movie here early next year.

That film, The First, will bring big-name actors and lots of crew to town, just like the long list of other films that have wrapped here before. But instead of bringing every single crew member with her, she’s trying to work with locals who can help her save money while adding to their resumes.

“Our costume designer came down from New York and started meeting local seamstresses who are amazing at what they do but had never been part of a production,” says DeLia. “We’re taking the time in development to put all those pieces together. It’ll be a bit of an experiment, but we’ll see how it works.”

Unfortunately, not every producer has the time or inclination that DeLia has to strengthen and educate the local work force about the film industry’s unique needs. To close that gap, Joe Marinelli, president of Visit Savannah, has been working to meet with business owners across town, starting with the hoteliers.

“The hoteliers have to be much more flexible,” he says of what it takes to secure film-production business and make a good impression. “Everything from being able to park trucks and trailers in the hotel’s free parking, to having the cleaning service work at odd hours.”

But a bigger film industry presence here means much more than just fewer “vacancy” signs, Marinelli says.

“The local delis and pizza shops and restaurants get the business. The local dry cleaners get a bump from having to clean costumes and military uniforms and tuxedos. The lumber yards are selling much more lumber to build sets. Home Depot and Lowe’s are selling much more electrical supplies.

Local florists are being asked to produce that many more plants to create scenes,” he says. “There are nontraditional beneficiaries from this business that go far beyond just filling hotel rooms and having A-level actors eating at fancy restaurants.”

COORDINATING RESOURCES

Last year SEDA partnered with the City of Savannah’s Film Office to take on the marketing part of the effort, allowing the Savannah Film Office to focus primarily on day-to-day operations and logistical issues when productions are filming movies and TV shows here. Savannah Filmmakers is also ready to access its 2,000-member roster when needs arise, and Visit Savannah staff spend plenty of time answering questions and pointing producers in the right directions—even when that means pointing to themselves.

"

“We got a call from [the movie] The Do Over when they needed to shoot the interior of an old bank. Well, our offices are in an old bank building and we have this gigantic, really dramatic safe. So we sat down with them and laid out their needs and our concerns,” Marinelli says. “We shut the office down one day about 4 p.m. on a Thursday and let everyone work from home on Friday.

They shot Friday and Saturday and when we walked in on Monday it was like they were never here. And they couldn’t have been more thrilled.”

That kind of flexibility and cooperation is key to making a lasting positive impression on both sides.

SCAD is doing plenty to entice productions here, not the least of which is offering state-of-the-art studio space to production teams, including its new Savannah Film Studios and Indian Street Studios, as well as hightech editing capabilities. “But we could still use more sound stages,” Marinelli says.

“Savannah’s such a photogenic city, but having more of the indoor facilities where they can create the kitchen scene or whatever, that’s a big priority,” he explains.

ROLLING OUT THE RED CARPET

Of course, all that work to coordinate resources and train would-be crews is pointless if more productions aren’t lured to the area. Ralph Singleton, a veteran producer and film-industry expert, was hired by SEDA last year to market the area to producers in Los Angeles and elsewhere.

Meanwhile, SCAD’s annual Savannah Film Festival is doing that very thing each fall right in our own backyard.

“The film festival is a mechanism for SCAD to connect our graduates and students with the industry,” says Danny Filson, executive director of the Savannah Film Festival. “So we focus on the decision makers for the industry—producers, directors, casting agents.

And when they get here and see what Savannah has to offer through our talent and our studios, what they are experiencing is an opportunity to say ‘I can make my project here. I can use the Georgia tax credit; I have access to the talent pool and infrastructure and studios that I need here.’”

The Film Office is hoping at least one of those productions comes with a lasting commitment.

“Our next big goal is to recruit a television series to base in Savannah,” Brinson says. “These types of long-term projects give the larger film-industry vendors and crews that would not normally think of Savannah as a film center the confidence to plant roots in the city and really help it leap ahead.”

Translating Film Talk: Glossary of Terms ABBY SINGER: Refers to the second-tolast shot of the day.

B-ROLL: General footage, such as scenic locations, crowd shots, etc., that are being shot to have on hand. This footage may or may not make the final cut of the project, but can be crucial to the post-production process.

CALL TIME: The time that cast, crew and equipment are required to arrive on location. Call times will vary per position and per day.

CRAFTY: Otherwise known as Craft Services—snacks and beverages are kept on set for the cast and crew to enjoy.

BEST BOY: There is generally a Best Boy Electric and Best Boy Grip on set. The best boys are second in command of their respective departments and will stay close to the equipment trucks to manage inventory and prepare equipment for their team to bring to set.

DIRECTOR OF PHOTOGRAPHY: The department head, or DP, is responsible for composition and lighting.

He or she heads the technical wing and works closely with the director to bring the script to life through the lens.

C-47: Clothespin. The most common story about how the term was coined is that crew members would order clothespins and producers would deny the request in order to save money; the crew renamed clothespins to the more official-sounding “C-47” and producers would push the request right through.

ELECTRIC DEPT.: The electrics are responsible for all lighting and power distribution on set. A Gaffer is the head of the department and works closely with the DP to create the lighting environment.

David Rousseau Actor, Writer & Director

GRIP DEPARTMENT: Grips are

responsible for all equipment on set that is not electric- or camera-related.

They place all stands for the lighting and rig cameras.

LOCATION SCOUT: Usually conducted in pre-production. A TEAM visitS a location to secure it for production.

MARTINI SHOT: THE final shot of the day after which the crew could enjoy a martini.

MOS: Shots recorded without any sound. Many believe the term was broken-English meaning “Mit Out Sound,” as in “without sound.” Others believe the term means "Motor Only Shot," in which only the film camera motor was running.

PREP, SHOOT, STRIKE: Three standard phases for location shoots.

"Prep" is the time allotted for the Art Department to prepare the set, Grip and Electrics to rig the set, etc.

"Shoot" is the phase describing where cameras, actors and full crew are on location for principal photography.

"Strike" is the time allotted to return a location to its original condition and clear all equipment.

SECOND UNIT: Often a production will break into multiple units to cover material more quickly. The second unit is usually assigned to smaller locations and shoots that don't involve the principal cast members.

STINGER: An extension cord.

PRE-RIG/LIGHT: Time dedicated for the rigging and lighting crews to prep a location for filming. Crews can prepare the set for camera in advance to expedite the shooting process.

TECH SCOUT: A tech scout usually happens during the production phase. Production personnel and technical crews visit a location to discuss execution for lighting, set design

Will Hammargren Director, Savannah Film Office

Anthony Paderewski Actor/Photographer/ Coach

Samone Norsworthy Producer & Filmmaker

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10 FILMS SHOT IN SAVANNAH #10. The Longest Yard (1974)

#5. Midnight in the Garden of Good and Evil (1997)

#9. Glory (1989) #4. The Generals Daughter (1999)

#8. Forrest Gump (1994) #3. The Last Song (2010)

MAJOR PLAYERS:

FILM BIZ DEVELOPMENTS AROUND TOWN

Savannah Film Office: Works with companies and community members during productions to provide support, recommend services, answer questions and address logistical issues.

A FEW TIDBITS AND HIGHLIGHTS FROM ALLIANCE MEMBERS ON WHAT’S HAPPENING IN THE FILM BIZ IN AND AROUND CHATHAM COUNTY.

ORGANIZATIONS THAT WORK TO MAKE SAVANNAH’S FILM INDUSTRY GREAT

Savannah Economic Development Authority: Focuses on promotional and marketing efforts to attract new film and TV business to the area. Producer Ralph Singleton serves as the authority’s entertainment production liaison, meeting with entertainment and union executives about attracting new business and professionals to the area.

Savannah Filmmakers: Nonprofit organization assists in promoting the film community within Savannah and the greater Coastal Empire through advocacy, education outreach and training.

Visit Savannah: Secures housing for productions; educates hoteliers on special needs of the entertainment industry; markets Savannah as a destination for film and TV production.

#7. Now and Then (1995) #2. The Conspirator (2010)

Savannah College of Art and Design: Listed number 15 in a 2015 ranking of “Best Film Schools” across the country by the Hollywood Reporter. This year, SCAD opened Savannah Film Studios, a 22,000-square-foot filmmaking complex that includes three soundstages as well as editing and post-production wings.

It also hosts the annual Savannah Film Festival, bringing big stars and producers to town.

Savannah Entertainment Alliance: Informal group of professionals in the industry coordinating efforts and resources to bring entertainment production to Savannah.

#6. Something to Talk About (1995)

• The Creative Coast will host Geekend October 15–17 at The Foundry. Speakers include: Jennifer DeLia, CEO of Poverty Row Entertainment and producer of The First; Ian Nott, co-founder of Aetho, on the future of video; Charles Bowen about patent, copyright and trademark and how to protect your creative intellectual property and Annie Eaton of ATLvr about virtual reality.

• The feature film Gifted will be shot in the Savannah area this fall and is now accepting employment inquiries. Local crew and vendors can send résumés or get more info at giftedproductionoffice@gmail.com.

• The First Annual Big River Film Festival will partner with the Savannah Filmmakers Association to showcase work by filmmakers from Georgia and is accepting film submissions.

The festival will take place July 8–9, 2016, at the Savannah Civic Center. The deadline for submissions is February 15, 2016. Visit bigriverfilmfestival.com for guidelines and forms.

• The Rusty Bucket Kids Club television show is making plans to film in Savannah soon. rustybucketkids.com • The Golden Tiger Film Society and Department of Journalism & Mass Communications at Savannah State University will host the SSU Indie Film Fest, The Gathering, on October 22. Students, faculty and staff will present their pieces and others can solicit the crowd for a variety of job positions they need to fill for films in production. This event is a precursor for the SSU Indie Film Festival to be held in April 2016. Call 912358-3352 or visit ssuindiefilmfest.com and weebly.com.

• Chris Helton of Silver Line Productions is in talks to procure access to 5,000 square feet of available office space to house production offices in Savannah.

#1. Magic Mike XXL (2015)

Drew Ater: Magic Mike Since filming for Magic Mike XXL wrapped in Savannah in November 2014, Drew Ater has been working hard to further his career and improve his acting skills. Prior to the movie gig, the Illinois native with rockhard abs and a playful personality worked as a model, so he was the ideal candidate to land a part in the Magic Mike sequel.

Participating in the production gave Ater a keen appreciation for the movie-making process and solidified his determination to pursue acting as a career.— 74

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HONORS NIGHT—GEORGIA’S ENTERTAINMENT COMMUNITY GATHERS THE BEST AND BRIGHTEST Actor’s Night Out (ANO) is a non-profit organization with a mission: honor, network, educate and highlight the rich talent of Southeast Georgia's entertainment community. Their annual Honors Night, held this year on November 8, recognizes professionals in film, television and theatre and presents awards for their unique contributions and leadership within the Southeast Georgia entertainment industry. The film category honors the best of the best with a variety of awards, from outstanding achievement in on-screen performance for male and female contributors to outstanding achievement in producing, directing and screenwriting.

The event is open to the general public, but it will be especially appealing to aspiring, new-entry and seasoned

entertainment professionals and their families.

Honors Night awards are significant to the nominees because award recipients are determined by a group of their professional peers. The ANO awards committee is comprised of local producers, directors, acting coaches and community leaders from film and television who observe the nominees throughout the year and vote for the winners.

ANO Honors Night will be held at the Historic Savannah Theater's state-of-the-art facility. The red carpet will begin at 6:30 p.m. with photography and interviews with the nominees, winners and guests taking place throughout the night. The show begins at 7:30. Natalie Hendrix, last year's Honors’ Night award-winner for best

Photography by Corey Brooks

local series Southern Scene, will host the show.

A reception will be held for all attendees at Bryson Hall after the show from 9:00 to 10:30 p.m. This celebration for the night's winners is an opportunity for attendees to make new connections, as multiple genres of the entertainment industry will converge for the night. Shug the Painted Chef will prepare his delicious shrimp and grits for attendees and hors d’oeuvres and beverages will be available during the reception.

Tickets are $20/person and can be purchased online or at the box office the night of the show.

Get more info or buy tickets at savannahtheatre. com and actorsnightout.org.

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DineSouth

DINESOUTH 2015 GREATEST CHEFS GREATEST BARS & BARTENDERS FOOD SHOW

RYAN GIANNONI, OWNER OF TWO FOOD TRUCKS AND PRESIDENT OF THE SAVANNAH FOOD TRUCK ASSOCIATION WORKS TO PROMOTE THE FOOD TRUCK INDUSTRY HERE

FOOD TRUCK VISION

SAVANNAH WELCOMES ITS VERY OWN SAVANNAH FOOD TRUCK FESTIVAL WITH THE HELP OF RYAN GIANNONI

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Ryan Giannoni has a vision. A food-truck vision. It all started when Giannoni came to Savannah in 2010 to pursue a real-estate career, excited about Savannah's coastal lifestyle and friendly people. But on a visit to Austin, Texas, where he witnessed its food-truck scene, his future changed forever. "I didn’t sleep a wink that night in Austin, trying to figure out how I could get into this type of work," he recalls.

Giannoni and his business partner, Daniel Williford, have done their homework and attended countless meetings with the city and the health department, working to receive permission to promote a food-truck festival in Savannah. “We had our first event last year and over 5,000 people showed up,” he says. That was their “ah-ha” moment. Giannoni's entrepreneurial spirit is contagious, and it’s catching on.

Their organization, Savannah Food Truck Festival, gathers other local food-truck owners into a coalition to work together

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to promote festivals and reach customers who want to book food trucks to cater events and fundraisers.

Gianonni's Groovy Dudes Popsiclez and Lemonadez food trucks sell products that are hand-crafted with all-natural, locally sourced, organic produce. His taco truck, Savannah Street Eats, sells tacos inspired by many cuisines around the globe.

His goal? Make it easy. On his website, “with just one click, you have all the trucks in one place with pictures and descriptions. Want to book one for an event? You can easily do that right from our site.” From there, the food truck drives up, serves great food, and drives off—taking all the fuss and mess with it.

Savannah Food Truck Festival is sponsoring the Isle of Hope Arts and Music Fest on October 24. You can also find them November 7 on River Street at Hopped Up on Georgia Brews, hosted by the Savannah Waterfront Association. For more information, go to SavannahFoodTruckFestival.net

Wr i t t e n b y M A RY T H O M A S P I C K E T T P h o t o g r a p h y b y C E D R I C S M I T H

SOUTH ASKED OUR GREATEST CHEFS TO FIRE UP THEIR HOTTEST CREATIONS AND WHAT WE GOT WERE FIERY DISHES WORTHY OF HELL'S KITCHEN. 78

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Photography: Ryan Gibson

JASON STARNES THE SUN DIAL RESTAURANT, BAR & VIEW ATLANTA, GEORGIA We created a signature dish of coconut-poached king crab with mango and mild chilies. I love how a small bite of chili can completely change someone’s perception. I don’t usually cook with insane spice, so we decided to have fun and blend some ghost chili into the coconut poaching liquid. We finished the dish with coconut pop rocks. “Spicy” is subjective, but no matter how you look at this chili, it will hurt –bad.

We want to take you back to being a kid when food was fun, not just nutritional.

HEAT INDEX° For me, this career path was a little bit accident, a little bit on purpose. I come from a family of creative minds and have always been encouraged to express myself in any way that would keep me out of trouble. I was one of the lucky ones whose passion chose them early.

Photography: Dylan Wilson

BRIAN GONET THE PUBLIC KITCHEN & BAR SAVANNAH, GEORGIA I decided to make a Thai Coconut Red Curry. The dish itself is simple but, when prepared correctly, it has a lot of complexity and flavor. Being a lover of spicy food, I wanted it to have a heat that isn’t an initial burn, but it creeps up on you. My personal feeling is that you should taste the flavor of the spice, not burn out your tongue.

HEAT INDEX° My favorite customer is someone that is open-minded but also informed and understanding. I love a customer that’s willing to try new things and trusts us to not let them down. They are the ones that commonly call out the chef and want to know all of the secrets. I really enjoy that interaction because I can feel their excitement and know that the food became very personal to them.

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JOSH MOORE SIMP MCGHEE’S DECATUR, ALABAMA Thai chili and garlic-poached gulf shrimp over a layered salad of blackberry jasmine rice, avocado, roasted red peppers, sesame lo mein, purple onion and blue corn with Thai chili and Kaffir lime vinaigrette.

The spice level is right off the scale. I will go with a 7.

SUSAN DORSEY TOP DECK SAVANNAH, GEORGIA This is Top Deck's buffalo chicken flatbread. It's hot enough to make you sweat but won't scorch your tastebuds. I'd give it a 3 on a scale of 1 to 5.

HEAT INDEX°

HEAT INDEX°

The neatest customers are the ones who are bold and aren't afraid to try something new and different.

Discovering a new flavor opens the door to a realm of delicious opportunities.

I love and appreciate all of my customers.

I look forward to open-minded diners and love to hear them say, “Just tell Josh to make me something.” I love the surprise factor on faces when my dishes are described.

JON LAHAMMER SIMP MCGHEE’S DECATUR, ALABAMA I made dungeness and blue crab with pickled fennel and cucumber salad with Thai chili reduction. The spice level is worse than the "wasabi pain train.”

HEAT INDEX° I was two years in on a college education, and I just couldn't see myself doing it every day of my life. I quit and jumped into culinary school in Birmingham, Alabama. What happened next totally changed my entire life.

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Photography: Dylan Wilson

JAKOB REED ALBANY BISTRO DECATUR, ALABAMA

HEAT INDEX°

I made Mexican Chocolate Baked Alaska with Mexican Chocolate Ice Cream and a Habanera Chocolate Buttermilk Cake. The heat doesn’t jump up and punch you in the throat, but you know it’s there.

Photography: EMP Studios

Albany Bistro is a progressive Southern restaurant.

We take pride in the heritage of our foods and recipes that have been handed down for generations. But we’re always looking for innovative ways to present them.

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BRANDON WHITESTONE COTTON & RYE SAVANNAH, GEORGIA Mussels with braised fennel, chorizo, rye croutons, roasted tomatoes and chiles.

HEAT INDEX° We are in a great neighborhood, so we have a lot of regulars that come in 3-5 times a week. It's a fun challenge to keep the menu fresh and exciting so they always want to come back. We start with amazing ingredients and use good technique to produce them. We want to support local and artisan vendors whenever we can and we source American for 99 percent of our products— that is really important to us. There is an amazing energy and sense of camaraderie at Cotton and Rye, and I love it.

GEARRY CAUDELL SAVANNAH TECHNICAL COLLEGE CULINARY INSTRUCTOR SAVANNAH, GEORGIA I created Seafood Arrabiata. Grilled lobster, seared sea scallops and steamed clams in a smoked habanera tomato sauce with mushrooms and asparagus. I chose this dish because the smoked habanera adds a lot of flavor along with the heat, but it still allows you to taste the other ingredients.

It's a great balance of heat and flavor. The spice is nice, but your taste buds will still be intact when it’s time for dessert!

As of late, I have been playing around with molecular gastronomy, as it’s a topic that I cover in my contemporary cuisine class.

I'm inspired by the idea of taking common flavor profiles, classical techniques and ingredients and presenting them in a completely new format. That being said, it’s crucial for aspiring chefs to have a solid base of the fundamentals of cooking. If you can make cucumber caviar but struggle to properly sauté a chicken breast, I see that as a problem.

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Photography: Dylan Wilson

HEAT INDEX°

Photography: Cedric Smith

CHRIS WISE NORTH BEACH BAR & GRILL TYBEE ISLAND, GEORGIA

HEAT INDEX°

I’m making a traditional Cuban dish—Ropa Vieja—with my twist of grilled watermelon and floral essence with fresh plantains, tomato pico and pineapple salsa. The flavor hits every taste bud.

I'll try anything once! But knowing that for every success there are multiple failures, when you hit the “sweet spot” and create something truly different, it's all worth it.

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THESE LOCAL BARS TAKE A RELAXING DRINK TO A WHOLE NEW LEVEL. CHECK OUT THIS SELECTION OF BARS AND MEET SOUTH'S BEST BARS AND BARTENDERS CONTEST WINNERS. WRITTEN BY EMMA IOCOVOZZI AND STACY MOSER PHOTOS BY BLAKE CROSBY / ILLUSTRATIONS BY COLBY BRANUM (DRINK RESPONSIBLY) 84

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5 THE

SCOTT MARSHALL

G REATEST REASONS TO BAR HOP

22 SQUARE, SAVANNAH, GA a chill party town and I love the attitude of our guests and locals alike.

What do you love most about bartending?

The hours, first of all. I haven't set an alarm to go to work in over a decade! I also truly enjoy the personal interaction with our guests. You never know who is going to sit at your bar or what will happen. Every day is so different.

What’s the next trend in mixology?

Anti-mixology . . . the envelope has been pushed so far that I feel like people want a simple cocktail that is well executed.

What’s your favorite type of customer?

What makes 22 Square special?

Other bartenders.

Knowing that people who do what I do enjoy sitting at my bar is a great compliment. They are great guests and tip very well, as a rule.

Chef Lauren Teague has hired an amazing, eclectic staff and we all get along so well. Her food is wonderful without being pretentious or over the top, and we try to follow suit at the bar. We are all allowed to be individuals; she has created a wonderful place to work.

What is it about the local patrons in Savannah that inspires you?

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offer free shuttle rides to their sister hotel, The Mansion, and its lounges.

Think of it as a pub crawl for those of us who prefer cocktails and terraces.

SO

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3.

BARTENDERS ALSO KNOW SECRET MENU ITEMS. 4.

COMPARE THE DRINK MASTERS. TRY ONE DRINK IN TWO PLACES. 5.

GET THE BIGGEST BANG FOR YOUR BUCK.

912.233.2116, savannah.andaz.hyatt.com

H’S GREA UT

B

ake an elevator to the top of the Bohemian Hotel and enter a sultry, flirtatious open-air bar complete with a fire pit and modern chandeliers made of oyster shells. The ambience of Rocks on the Roof is that of Southern elegance for a hip crowd.

Serving Southern-style tapas, like Boiled Peanut Hummus and a Grilled Pimento Cheese Sandwich, Rocks on the Roof (or just “Rocks” as nicknamed by locals) is innovative with their cuisine. They have live music five nights a week starting around 6 p.m., which is just in time to grab a drink before enjoying a beautiful sunset over the Savannah River. Another great feature of having drinks at The Bohemian? They

2.

BARTENDERS KNOW THE BEST BARS. ASK ONE.

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ROCKS ON THE ROOF

People are just here to have fun! Nobody is blogging or reviewing or critiquing. This is such

1.

MAXIMIZE YOUR SOCIAL OPTIONS. MORE BARS MEANS MORE PEOPLE.

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912.721.3901, bohemianhotelsavannah.com/dining

GREAT FOR > Meeting friends after work > Impressing that blind date of yours > Sunset selfies

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JAZZ'D TUCKED UNDERNEATH THE OUTSKIRTS OF ELLIS SQUARE, Jazz’d has an unassuming entrance. But, like the old saying goes, you can’t judge a book by its cover, and for Jazz’d this applies tenfold. Walk in and all your senses are soothed by the sultry sounds of a band (not always jazz as the name might imply), the smells drifting from the kitchen, the soft glow of the blue and red lights. This veteran restaurant and bar has been a favorite of locals forever; it’s the spot where you go have drinks after a long day at work (industry night is every night!), the spot where you take visitors who want to be impressed, and even the spot to take yourself out on a date. Maybe one of the only restaurants in Savannah where the cocktail menu rivals the food menu; be sure to sit down, order a martini and stay a while.

912.236.7777, jazzdtapasbar.com

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SEED ECO ocated on Montgomery Street, kitty-corner from City Market, Seed Eco Lounge is a small, unassuming bar with a big attitude. On any given night the DJs play anything from house to electronic to hip-hop and the dance floor occupies almost the entire place.

The only thing better than the dance floor, though, is the drink selection, featuring organic alcohol and signature cocktails like a cucumber martini. What’s more, their mission is to strive for sustainability, something that is reflected in the sleek, minimalist interior aesthetic.

912.662-5576 , barrelhousesouth-hub.com

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GREAT FOR > Environmentalists with dance moves >Letting off some steam after a business dinner >Great drinks and better DJs

TIM CORNISH

The @#$%*ing jukebox. Some people can really ruin my night when they put 30 dollars in it and play what I guess is considered music, but I 've got a news flash for them—it’s not!

What is your least favorite drink to make?

It has got to be a Long Island Iced Tea. I know tons of people come into Dub’s for them, and I love most of those people. However, I can only compare an LIT to a gas-station burrito. Sure it does the job, but they're pretty gross. Sorry LIT drinkers.

What is the next trend in mixology?

Jeez, what else can we do? I sometimes I feel like people take it too seriously. We aren't curing cancer,

SEED ECO LOUNGE

What is your favorite type of customer?

Tourists are fun and it's great to meet people from all over the world.

But the locals, those are my peeps.

Being from Savannah, you understand that we a drinking town, whether people want to admit it or not. I love talking shop with locals.

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What do you like least about bartending?

we're just mixing drinks. My favorite trend is just keeping it simple. Fresh ingredients and high-quality spirits.

ST TE

To be honest, I really love the money! You're gonna have bad days, some shifts you'll only make 20 or 30 bucks and that is definitely no bueno. But on a good Friday or Saturday night, it’s oh so sweet when you finish cleaning the bar at the end of your shift and you count your tips and realize you just made enough to pay your rent.

SO

What do you love about bartending?

>

DUB'S, SAVANNAH, GEORGIA

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What draws tourists to Dub’s?

They love our bar because we are all high-energy, positive employees. I'd like to think that I'm what makes Dub’s special, but that's only half right. Kim works there too! And there’s a third wheel on our tricycle—Julia! I think tourists feel that electricity when they hang out with us. I've been to all types of bars, and the thing I always notice is the attitude of the bartenders. If they have a good time and don’t act like they can't wait to get outta there, I'm more likely to stay and have a second drink.

912.200.3652, liveoakstore.com/dubspub

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PINKIE MASTERS As the oldest running bar in Savannah, Pinkie Masters has earned its stripes. Walk in and you are greeted by a bar full of regulars, all impossibly friendly and ready to tell you that they were there when Jimmy Carter announced his run for the presidency standing atop the bar.

A.LURE KERRY JUNCO, AWARD-WINING BARTENDER Lure is quickly becoming a go to spot for a classy dinner out on the town, with a buzzy, young professional crowd similar to what you might find at New American bistros in lower Manhattan. The bartenders and wait staff are highly knowledgeable about all things alcohol. Looking for an oaky red with a clean finish? They have you covered. Their cocktails are on another level: The Ginger Skyline, a bourbon drink, is award-winning and The Savannah Heat, a Jalapeño infused vodka drink, is spicy without being over the top. They specialize in after-dinner drinks, too. So whether you’re looking for an after-work cocktail or a perfect wine paring, A.Lure is gives you a great bar experience. 912.233.2111, aluresavannah.com

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Though consistently named one of the best dive bars in the South, this establishment remains unpretentious, still serving the cheapest PBRs around town and their mixed drinks in plastic cups. Framed dusty relics line the walls, pieces of the past, to remind us that some things are better left unchanged.

Be forewarned, though, you’ll have competition for a seat at the bar as the lure of cheap drinks and jukebox tunes draws a mix of SCAD students, locals and visitors alike.

912.238.0447 pinkiemasters.net

GREAT FOR > Those who want to hear a good story from decade long regulars > Anyone searching for the ’70s > Jukebox dance parties

GREAT FOR > Dropping in for after-dinner drinks > Experimenting with a new cocktail

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CK TOP DED ON TOP AIL ATE IS LOCE COTTON SRIC OF THEL , A HISTOOUSE H O T O N WA R E H P O S H C O T T R T E D TO A N A H CONVTEEL IN SAVAGN THE HO RLOOKIN T. OVE IVERFRON R

> Presidential kick-off announcements

TOP DECK ith a contemporary nautical theme, Top Deck, located above the Cotton Sail Hotel, offers you the opportunity to don your captain’s hat and relax with a craft cocktail on quite possibly the best outdoor terrace in the city. The premiere location has fantastic views of the Talmadge Bridge, Savannah River and Bay Street; and if you are lucky enough to be there while the sun sets, the view is incomparable. After sunset, the vibe of Top Deck elevates to a chic and trendy club, boasting dance music and hip party-goers. The cocktails are dangerously good, with inventive ingredients that rival most in town, but without all the pretention.

912.436.6828, topdeckbar.com

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CHRIS CLARKE, OWNER OF BARRELHOUSE IN SAVANNAH, AND JEREMIAH SCHENZEL, MANAGER AT THE COCKTAIL CLUB IN CHARLESTON, OFFER SOME TIPS FOR ORDERING DRINKS IN A BAR. 1) Know what you and your party want to drink before you belly up the bar and try to get the bartender’s attention. “You wouldn't believe how many people call the bartender over and then say, ‘Hold on!’ and turn around to ask five friends what they want while he stands there waiting,” Clarke rolls his eyes.

2) Schenzel says: “Give the bartender what she needs to know—order the cocktail’s spirit first, mixer next and garnish last. If a bartender sees you know what you’re doing, you’ll get served first.”

3) Consider where you are. “Don’t order a martini in a crowded dance club; don’t order wine at a beer bar (unless you want to be disappointed),” Clarke tells us.

4) Buy your friends a round of drinks and then let them buy the next one. Clarke: “Seven girls each ordering and paying for one lemon drop shot at a time is ridiculous.”

5) Have your money out. Clarke implores: “Guess what? When you get your drinks, you’re gonna have to pay! This shouldn’t be a surprise.

Don’t wait until the drinks are delivered to fish for your wallet to get money together.”

Catch Chris at barrelhousesouth-hub.com.

REBECCA MOORE SIMP MCGEE'S, DECATUR, ALABAMA

256.353.6284, simpmcghees.com

What do you love most about bartending?

I get to meet new people every day and basically get to socialize the entire time I'm at work.

stranger comes in, I want them to leave as a friend.

What do tourists like the best about your bar?

If you’re out on the town yourself, what is your favorite drink to order?

Blueberry Lemon Drop Martini. It's one of my signature drinks, but I love for other bartenders to make it for me.

Besides me? The history and showmanship of the bar itself –it’s fun to get to tell new people the story of Simp McGhee and ghost stories from the restaurant.

What’s the next trend in mixology?

What’s your favorite drink recipe?

Simp's Stache: Equal parts Maker’s Mark, Wild Turkey American Honey and Fireball. It’s served on the rocks with a cherry garnish.

I've noticed a lot of younger people ordering and drinking Old-Fashioneds, Sazaracs and Manhattans, so I think “Out With the New and In With the Old”!

What is your least favorite drink to make?

What makes Simp McGhee’s special?

Frozen Daiquiris and Pina Coladas. I don't know any bartender that likes them.

What’s your favorite type of customer?

CHRIS CLARKE

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GREAT SAFETY TIPS

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Anyone that will let me chat them up and have fun while they sit at my bar. Ultimately, if a

1. Don’t let a stranger buy you a drink. Seriously? A stranger? You accept a drink from him and then you’re obligated to acknowledge the gesture. You risk angering him if you ignore him.

2. Don’t leave your drink on the bar or at your table if you leave to go to the bathroom or visit the jukebox. No matter what—just

Simp McGhee's is a landmark in Decatur, celebrating 30 years in April 2016. It’s named after an infamous riverboat captain, William Simpson McGhee, who had a pet pig as a drinking partner. Check out simpmcghees.com for the full story.

don’t do it. Bartenders we talked to said they rarely have seen any evidence of drink-tampering and subsequent molestation problems, but it happens.

Either take the drink with you or order a fresh one when you get back.

repeating—food in your stomach will help absorb that alcohol. Most bars offer some kind of food (if not many kinds). Check out the menu online ahead of time and make sure you order something to eat if you arrive on an empty stomach.

3. Always have a plan for eating. It’s kind of a no-brainer, but it bears

4. Keep it light. If you’re new to drinking or just want to make sure you don’t

imbibe too much, order a lighter drink: nurse a PBR or Coors Lite, ask the bartender to make a weaker drink like a vodka and soda, or drink an entire glass of water between drink orders.

5. Designated drivers get discounts. Most bars will offer price discounts to dedicated drivers.

Take them up on it.

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KIM CALABRO DUB'S, SAVANNAH, GEORGIA What do you love most about bartending?

I think Calvin Cordozar Broadus, Jr. (aka Snoop Dogg) said it best, “My mind on my money and my money on my mind." AND all of the really amazing people I get to meet—like the time I hung out with my dream guy, Rob Gronkowski.

If you’re out on the town yourself, what is your favorite drink to order?

In a casual atmosphere, Hendrick's and tonic or a Southbound Hoplin. If I’m anywhere that Scott Marshall is working, an old-fashioned—hands down.

What do tourists like the best about your bar?

Aside from the powerhouse that is “Timberly” (Kim + Tim), I'd say the game room is a huge draw. It's not every day you find a bar with a Pac-Man arcade cabinet and table tennis. We also have the best damn Bloody Mary on the river.

What’s the next trend in mixology?

In the South, there's been a real focus on the simple classics and small-batch spirits. Don't call it a comeback, but it looks like brandy is strapping up and jumping back into the game, too!

What makes Dub's special?

Our crew. 100 percent. The staff is composed mostly of Savannah locals who have worked in the industry for years; we're familiar faces to most Savannah locals. I think even the tourists recognize and really appreciate that. Most tourists that come into our bar are looking for spots that are off the beaten path and they enjoy being surrounded by people who know and love this town.

912.200.3652, liveoakstore.com/dubspub O C T OB E R / NOV E M B E R 2015

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YOU'LL SEE IN A BAR IF YOU LOVE TO PEOPLE WATCH, WE'RE SURE YOU'VE SEEN THESE STEREOTYPICAL BAR-GOERS.

1 > THE SHOW-OFF: Too loud, too bro, too “lookat-me.” Maybe he took his shirt off, maybe he's arm-wrestling or maybe he’s slapping the bar to the beat of the music so everyone knows he's there.

2 >THE LONER: This person spends way too much time bothering the bartender as if he or she is their partner in crime for the night. Or maybe they don't talk to the bartender at all and just sit there alone, which may be worse.

3 > THE BROKE GIRL: She preys on every guy in the bar to get him to buy her drinks.

Then just goes back to her friends. She’s basically a female version of The Hustler (see #4). Jeremiah Schenzel, of Charleston’s Cocktail Club, explains: “If there’s a group of girls in their early twenties, they’re going to gather in some inappropriate place in the bar and start dancing. It’s just what they do.”

4 > THE HUSTLER: This guy bothers every girl in the joint at some point during the evening. His motto? “If at first you don't succeed . . . try again, and again and again.”

Having a lot of confidence is definitely not a problem for this guy. Hearing the word, “NO” just seems to add fuel to his fire.

Scan logo to download the Trek Savannah app. See page 20 for instructions.

A SAVANNAH SCAVENGER HUNT: THERE'S AN APP FOR THAT Look no further for a way to turn a dull evening of bar-hopping into a competitive, fun-filled interactive event for your group. Trek Savannah’s Scavenger Hunt game is where T he Amazing Race meets a traditional, old-fashioned search for miscellaneous and hard-to-find objects around the city. For $10/person you can customize a game for your group (SCAD, JCB and Gulfstream are already customers) and send your guests out with their Smartphones to navigate the Historic District in Downtown Savannah. You can chose to have a scavenger hunt theme party and have your group scramble around town looking for famous works of art or items you might find in a bar or restaurant., for instance. His staff does the research for you, if you want a theme customized for your group.

“Even if you live in Savannah, our hunt will take you places you haven’t been or you never even noticed existed,” the app’s inventor, Rob Jones, explains. “We custom-design hunts, meet the group at the start of the race, divide everybody into teams and then meet you at the end.” He says scavenger hunt hosts love to come up with really inventive prizes for hunt winners. He suggests that a combination of bar-hopping and scavenger hunting is a natural pair. What's up next for the young start-up company?Games in Charleston and Key West are in the works. treksavannah.com.

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5 > THE DRUNK GIRL: She’s had one too many. Most bartenders agree they’d rather deal with her at the end of the night than a drunk dude because she probably won’t pick a fight with anybody. Mostly she’s a mess—she’s crying, she’s lost her shoes and she’s asking the DJ to play every song known to man.

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ollowing the aesthetic of The Mansion’s particular > Hob-nobbing with mix of modern Italian goth- Savannah’s elite ic ambience, the entrance > Grabbing a drink before “getting a to its upstairs Casimir’s Lounge is reached by climb- room” ing a set of stairs covered in > Indulging the mixleopard-printed carpet (and ologist in all of us if you don’t know where you’re going you might just miss it). Of course, those who haunt Casimir’s Lounge know exactly where they’re going. Enter the large, comfortable room and you will find velvet-covered chairs, live music and signature craft cocktails in the vein of the sexiest speakeasy you have ever stumbled upon. Every week they showcase some of the best jazz and blues in the South and their drink list features original cocktails as inventive as the décor. We recommend sipping on a “Devil Went Down to Georgia” while outside on the terrace, gazing at the lights from Forsyth Park across the street.

912.721.5002, mansiononforsythpark. com/dining/lounge 94

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ust around the corner from the loud bar-hop- > Getting drinks ping scene on Congress with clients Street, Circa 1875 is a > French food at its quiet, unpretentious best without any gastro pub specializing in pretention authentic French bistro > Imported beers food and imported beers and a great wine on draft. Enter the bar selection area and you truly feel as > Dancing with the though you are entering Green Fairy a portal to Paris during La Belle Époque, with a chic art nouveau environment and dishes like Coquilles St. Jacques and Steak Frites. The drink list is classically French as well, with champagne cocktails, affordable bottles of wine and, yes, even absinthe. Circa has a reputation as a spot locals love to frequent because of the casual atmosphere and friendly attitude of the staff.

Go there once, and you are greeted like a regular every time afterward. In fact, there is possibly nowhere else in Savannah where you can classit-up in such a laid-back, beautiful setting.

912.443.1875, circa1875.com

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Allen Thompson of SoSuave. com explains the age-old problem encountered thousands of times a night at bars all over the world.

“A cute little lady approaches you in a bar and asks, ‘Will you buy me a drink?’ What do you do? What do you say? Do you buy her the drink?” Thompson outlines the situation this way: 1. Club drinks are way expensive.

2. You are probably not way rich.

3. She may not be attracted to you but simply is using you to finance her night out.

4. Most importantly, buying her a drink frames you as the contestant and her as the prize. But what you actually want to communicate (and fast) is just the opposite .

Thompson asks, “How can you protect yourself and your finances, without appearing rude or cheap or weird? And how can you refuse her request without driving her away?”

Blogger Roosh V takes the high road: “I say, ‘If I buy you a drink right now I’m not going to respect you, and then I’m not going to respect myself. If we were on a date it’d be different, but we’re not.’”

SCOTT JONES ROGUE WATER, SAVANNAH, GA What’s the next trend in mixology?

I heard they are going to go back to calling it “bartending.”

Was this an accidental or onpurpose career path for you?

It kind of fell on me, I was walking down Broughton Street when Chris Clarke passed me and said, “Damn, you're a good-looking man. You should work for me." Long story short, I quit the meat-packing plant and started working at Rogue.

If you’re out on the town yourself, what is your favorite drink to order?

I really enjoy a nice handpressed Vodka Cranberry; I’ve heard it’s good for the heart.

Do you get crazy when you experiment with new drinks?

Well, when I get some time to get down in "the lab" and play around, sometimes I get a little squirrelly and add a lime to my vodka cranberry to make it pop.

What’s your favorite type of customer?

Educated drinkers that are sarcastic and enjoy my dry humor. They make my day.

What do you like least about bartending?

Baby-sitting drunk grown-ups.

What is it about the local patrons in Savannah that inspires you?

They know how to drink, they know where to drink, they know how to laugh.

What makes Rogue Water special?

Probably my crazy eccentric staff; we are known as a no-holdsbarred kind of bar and anything goes. People come because they don't know what could happen next, you wind up doing things you never thought you would.

912.662-5576, barrelhousesouth-hub.com

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GREAT FOR > Blissfully succumbing to the dance floor > Adding to your glowstick collection > Shots! Shots! Shots!

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51 DEGREES Degrees has ruled the club scene in Savannah since before Vegas went from lounge singers to fist pumpers. Walk into the first floor and you are greeted with strobes, neon and black light, all pulsing together to the high RPM of the DJ. But not unlike Dante’s Inferno, 51 Degrees has not one but three different levels—all emitting a different, but amazing party vibe. On any given night, the three DJs are bumping Hip-Hop, Techno and Latin music, which is great for those of us who want to explore our inner go-go dancer. Thursdays, by far, are the best night to go—no cover charge, $2 drinks and, for you ladies, free drinks from 11 p.m. to close.

Whether you’re looking for something a little different than the banal or are a veteran clubber, 51 degrees has a spot on the dance floor for you.

912.234.7265

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URIA MOORE TAILGATE SPORTS BAR & GRILL, SAVANNAH, GEORGIA What do you love most about bartending?

The amazing blend of people and personalities that I have the pleasure of meeting and interacting with . . . or the money, one of the two.

If you’re out on the town yourself, what is your favorite drink to order?

Tequila, just tequila.

Can we get a favorite drink recipe from you?

This is my Savannah Blue: 1 oz Skyy Strawberry 1 oz Skyy Peach .5 oz Sour Apple Pucker .5 oz Blue Curacao Sour Sprite Splash of OJ

What is it about the local patrons in Savannah that inspire you?

I’ve been waiting on many of the same faces for years and they have become such a big part of my life that now it's like a family. They are the reason I enjoy coming to work every day, even after all these years.

What do tourists like the best about your bar?

One of the biggest compliments that the bar gets from first-time customers is how friendly and welcoming the bar staff is.

What’s the next trend in mixology?

Well, Google says nitro-infusions and pre-prohibition cocktails. I say, bananas.

What makes Tailgate special?

What is your least favorite drink to make?

Lemon Drop shots. Sugar is the bane of my existence. It always manages to make an annoying sticky mess.

I would have to say the bartenders.

We all share the same love and passion for our bar and it shows.

912.921-2269, tailgatesportsbar.com O C T OB E R / NOV E M B E R 2015

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GARIBALDI’S, SAVANNAH, GA Was this an accidental or on-purpose career path for you?

I’ve been in the business for 34 years, so I guess I’ve known this is what I should do since the start. I like to tell everyone I was the bartender at the Last Supper!

What do you like least about bartending?

Slow nights.

Favorite Drink Recipe:

Not Your Kids’ PB & J—It’s a Pineapple, Basil and Jalapeño Margarita.

What inspires you to experiment and create a new drink?

I love to work with new products and think outside the box. I work

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ou know how in the movies you see fun-loving Southerners going wild on a mechanical bull and you think to yourself, “I need more fun in my life”? Well, Savannah Saddlebags is here and it wants to shoot your fun-meter through the roof. The best part about Saddlebags is how big it is, there is so much going on and there are tons of people milling about, but you can still breathe and talk to your friends and you aren’t sweating buckets after 5 minutes. It is one of the only line-dancing bars in the city and you can tell they put a lot of time and effort into making sure we, the customers, are happy and taken care of. The wait staff is numerous and friendly and they even serve food late at night to soak up all that whiskey.

912. 349.5275, saddlebagssavannah.net

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- Pulling your cowboy boots out of mothballs and showing them a good time - A blind date that will need a real conversation-starter

912.232.7118, garibaldisavannah.com closely with Chef Gerald Green in our kitchen on many items and pairings.

What is your least favorite drink to make?

Strawberry Daiquiri – they’re so cliché.

What’s your favorite type of customer?

All types –you can learn from everyone. (And I really like big tippers!)

What makes Garibaldi’s special?

Everyone cares about the customers’ experience—from the ownership on down.

ELAN lato once wrote, “Music gives a soul to the universe, wings to the wind, flight to the imagination and life to everything.”

Elan follows this philosophy like a modern Bacchanal, where dancing, music, and excess reign supreme. Once you walk in the door, you are assaulted with sound and your heart starts to race, probably trying and catch up to the RPM of the music.

Professional lights litter the ceiling, and one entire wall is a big screen, which adds to the dissociative nature. Elan is well-known in Savannah for bringing in the best local and well-known DJs and has the biggest dance floor in the city; they are serious about partying and it shows. Since it's walking distance to Saddlebags, Club 309 and Savannah Smiles, Elan offers the perfect ending to a night of club hopping.

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For more great bars and bartenders, go to southmag.com/liquidsavannah.

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RIVERHOUSE, CHEF GLADYS YOUNG, PAELLA MIXTA The Paella Mixta really tastes as great as it looks! It is a symphony of seafood, chicken, yellow rice and vegetables.

912.234.1900, liveoakstore.com/ riverhouse

SAVANNAH RIVER BOAT, CHRISTOPHER MYHRE, SEARED SEA SCALLOP AND GEORGIA WILD SHRIMP SALAD Seared sea scallop and Georgia Wild shrimp salad with heirloom tomatoes, cucumber and mango with a blood orange vinaigrette.

912.232.6404, savannahriverboat.com

SOUTH PR ESENTS

FOOD

SHOW SOUTH CELEBRATES THE ART OF PLATING WITH SHOW-STOPPING DISHES FROM SOME OF THE BEST RESTAURANTS IN TOWN.

PHOTOGRAPHS BY KATE BLOHM/CEDRIC SMITH/DYLAN WISON

TEQUILA’S TOWN, CHEF MAURICIO PLIEGO, TACOS DE LA CALLE Mexican Street Style tacos made from shrimp, fish, carnitas, asada steak, grilled chicken and mushroom with calabacita topped with homemade tomatillo or chile de arbol sauce.

912.236.3222, tequilastown.com

VICS ON THE RIVER DR. VIC FRIED GREEN TOMATOES Panko and parmesan breaded, served atop a bed of creamy grits and topped with both a mild goat cheese and a sweet tomato chutney.

912.721.1000, vicsontheriver.com 98

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JAZZ'D, BRIAN CURRY ESCARGOT STUFFED TOMATO Escargot sautéed in Shallot Butter with Garlic, Scallions, and Mushrooms finished with a Dry Vermouth Sauce and Stuffed in a Roasted Beefsteak Tomato.

912.236-7777, jazzdtapasbar.com

CHARTHOUSE, CHEF KRISTIAN MURPHY, OYSTERS MIGONETTE 3 WAYS 912.234.6686 chart-house.com

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TOP DECK, CHEF SUSAN DORSEY, LAMB SLIDERS

SHRIMP FACTORY, CHEF LETRECIA BLAKE, SHRIMP AND GRITS

Lamb, bacon, goat cheese, micro green, veal, sherry mustard, green tomato 912.436.6828, topdeckbar.com

Fantail shrimp sautéed in a browned garlic butter chardonnay sauce, with green onions & diced tomatoes. Topped with creamy grits and maple bacon crumbles.

912.236.4229, theshrimpfactory.com

700 DRAYTON, CHEF JEFF WILLIAMS, IPA BRAISED PORK SHANK

MAXWELL’S, CHEF JESSIE GARCIA, FILET PARKER

Pork Shank with cheddar grits, haricot vert and pork reduction.

912.238.5158, mansiononforsythpark.com

FPork Shank with cheddar grits, haricot vert and pork reduction.

912.349.5878, maxwellssavannah.com

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LITTLE ITALY, CHEF GARY LANGEVIN, FRUTTI DI MARE FRA DIAVOLO

COTTON & RYE, CHEF BRANDON WHITESTONE, PANZANELLA

Combination of clams, mussels, calamari, and shrimp in a spicy marinara sauce served over a bed of spaghetti.

912.201.3805, littleitalysavannah.com

Cucumber, onion, feta, oregano, tomato, olive, peppers, red wine.

912.777.6286, cottonandrye.com

ROCKS ON THE RIVER, CHEF ERIC BACKER, SHRIMP & GRITS Stone ground cheese grit cakes, blackened shrimp, andouille sausage and creole sauce 912.721.3900, bohemianhotelsavannah.com

O C T OB E R / NOV E M B E R 2015

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BELFORD’S, CHEF LARRY BALCARCEL, PAN-SEARED SCALLOPS Crimson lentils, Kalamata olives, sun-dried tomatoes, artichokes, fresh peas, prosecco beurre blanc, balsamic reduction.

912.233.2626, belfordssavannah.com

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MOON RIVER , GENE BECCO, CHICKEN & SAUSAGE CREOLE

RUE DE JEAN, DRUE LONGO, SCALLOPS RISOTTO

Boneless chicken breast sautéed with smoked sausage, peppers, tomatoes, onions & mushrooms. Served over low country rice, topped with Romano cheese.

912.447.0943, moonriverbrewing.com

Sea scallops, beet risotto, goat cheese, orange glaze, pepper arugula.

912.721.0595, 39ruedejean.com

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YIA YIA’S, GREEK STYLE GYRO Slices of beef/lamb meat, tomato, onion, french fries, tzaziki sauce wrapped in a pita bread.

912.200.3796, yiayiasav.com

LOCAL 11 TEN, CHEF BRANDY WILLIAMSON, BRAISED PORK CHEEKS Braised pork cheeks, roasted carrots, hazelnuts, arugula, butternut squash purée, chili coulis.

912.790.9000, local11ten.com

B. MATTHEW’S, CHEF WILL OGLESBY, PORK CHEEK Orange and sage brushed pork cheek with parsnip, apple and horseradish puree, orange jus, oyster mushroom and asparagus 912.233.1319, bmstthewseatery.com

A.LURE, CHEF GREG SILVER, A.LURE MEATLOAF Ground filet mignon, foie gras, caramelized onions, roasted garlic cauliflower puree, broccolini, bleu cheese fingerling potato "fries", black truffle mushroom madeira demi glace.

912.233.2111, aluresavannah.com

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ANDAZ, CHEF LAUREN TEAGUE, SUMMER SALAD

COLLINS QUARTER, CHEF NICK MCNEVIN, SEARED DUCK

Peaches, sqash blossoms, green beans and cucumbers in a vinaigrette.

912.233.2116, savannah.andaz.hyatt.com

Seared duck with a five spice glaze, paired with a duck crepinette served with seared turnips, bok choy, pickled blueberries, finished with apples.

912.777.4147, thecollinsquarter.com

P h o t o g r a p h y c o u r t e s y o f C I R C A 1875, JA Z Z ' D, T H E G R E Y, T H E F L O R E N C E , T H E M A N S I O N O N F O R S Y T H

O C T OB E R / NOV E M B E R 2015

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SPECI A L DIN E SOU T H A DV ERTOR I A L SECT ION

Chef Greg LOVES the kitchen life - the commaraderie and brotherhood that emerges. Getting your ass kicked during service but knowing that we put out the best quality product to our guests on a nightly basis. That's why I do this.

WITH OVER 20 YEARS EXPERIENCE IN RESTAUR ANTS, OWNER DANIEL BERMAN BELIEVES IN PROVIDING OUR GUESTS WITH THE FRESHEST INGREDIENTS AND FLAVORS IN AN ENVIRONMENT THAT IS FUN AND COMFORTABLE COMPLIMENTED BY PROFESSIONAL SERVICE AND RESULTING IN A MEMOR ABLE AND DELICIOUS DINING EXPERIENCE.

SIGNATURES

1. $$ family friendly alcohol Dinner

1. Whole Local Fish: Diamond scored and flash fried plated with a green onion and bacon fried rice, shaved mirepoix salad and finished with a bourbon-boiled peanut and brown sugar sauce.

a.Lure Meatloaf (pictured below) Ground beef tenderloin stuffed with foie gras and plated upon a cauliflower mascarpone puree, broccolini, blue cheese fingerling potatoes and a truffled madiera demi-glace.

Decadent?

Yes, indeed!

A.LURE CONTEMPORARY LOWCOUNTRY CUISINE:

FOCUSING ON FARM TO FORK, THOUGHTFUL, MODERN TWISTS ON LOWCOUNTRY FAVORITES AS WELL AS TRIED AND TRUE CLASSICS. Who: Executive Chef Greg Silver executes owner Daniel Berman's vision and passion for using the freshest seafood and regionally sourced ingredients in the creation of his unique and delicious dishes. What: A must go for those wanting to experience local ingredients and classic southern dishes in an innovative and original style. With emphasis on unique wine selecions, hand-crafted cocktails and exemplary service to compliment the cuisine, a.Lure delivers everything you are looking for when dining in Savannah.Where: An intimate dining room with exposed brick walls and contemporary accents, a.Lure is located just off City Market in Savannah's beautiful Historic District. When: Serving dinner 7 nights a week with our bar opening at 4:00pm every day offering Happy Hour specials from 4:00-7:00. Dinner is served from 5:00-10:30 nightly and the bar is open until midnight on Friday and Saturday.

309 West Congress Street Savannah, GA 31401 912.233.2111 aluresavannah.com

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“I like to take old recipes and put a new spin on them-full of flavor, with beautiful presentations.”

Chef Larry graduated from Le Cordon Bleu after which he spent several years in the Hilton Head area. Make it a point to visit Belford’s and experience Chef Larry’s new twist on your old favorites.

SIGNATURES

Belford’s Award Winning Jumbo Lump Crab Cakes Carolina rice, haricots verts, spiced tomato jam, jalapeño aioli

1.

BELFORD'S SAVANNAH SOUTHERN COASTAL CUISINE IN CITY MARKET. Who: Chef Larry Balcarcel has a passion for food. He loves to think about it, talk about it and teach about its nuances and possibilities. Enter Belford's, a Savannah icon that is constantly experimenting with traditional coastal southern cuisine. What: Belford's is an ideal location for an alfresco lunch with friends or a quiet dinner in the dining room. Hosting events is also a Belford's specialty as the restaurant can accommodate up to 150 guests. Where: Belford’s can be found in historic City Market at 315 W. St. Julian Street in downtown Savannah and was built in 1902 by the same architect who conceived Savannah's City Hall. When: • Lunch • 11:00 a.m.

– 4:00 p.m Monday – Saturday • Lite Fare • 4:00 p.m – 5:00 p.m Monday Saturday • Dinner • 5:00 p.m. – 10:00 p.m Monday – Saturday Sunday • Brunch • 11:00 a.m. – 2:00 p.m. • Sunday Supper • 2:00p.m. – 10:00p.m.

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$$ family friendly patio alcohol Dinner Lunch

1. “Icy Blue” Mussels Roma tomatoes, caramelized onion, fennel, lemon butter garlic sauce 2. Pan-Seared Scallops Crimson lentils, Kalamata olives, sun-dried tomatoes, artichokes, fresh peas, prosecco beurre blanc, balsamic reduction

315 W Saint Julian Street, Savannah, GA 31401 912.233.2626 belfordssavannah.com SPECI A L DIN E SOU T H A DV ERTOR I A L SECT ION

“Chef Lauren demonstrates her passion for creating simple, yet delicious dishes each day with her exceptional homemade bread.”

22 SQUARE PARTNERS WITH LOCAL FARMERS AND SUPPLIERS TO SUPPORT AND ENERGIZE OUR NEIGHBORHOOD. STAYING LOCAL MINIMIZES THE IMPACT ON THE PLANET AND PROMOTES A THRIVING COMMUNITY OF FARMERS, CHEFS AND DINERS. WE THANK ALL OF OUR PARTNERS FOR THEIR HARD WORK AND PASSION THAT ALLOWS US TO SHARE OUR PHILOSOPHY WITH YOU.

SIGNATURES (Left) Georgia Buffalo Rib Eye over Pimento Cheese Gratin and Okra from Walker Farm.

$$$ family friendly parking alcohol music Dinner

22 SQUARE RESTAURANT & BAR SAVANNAH'S FARM TO FORK RESTAURANT SERVING BREAKFAST AND DINNER. SAVOR THE FLAVORS OF THE SOUTH AT 22 SQUARE, A TREND-SETTING EATERY AT ANDAZ SAVANNAH.

Who: Located at the epicenter of downtown Historic Savannah is this energetic and elegant restaurant where you can enjoy craft cocktails and experience modern Southern cuisine. Chef Lauren’s menu features a simple approach to cooking; the restaurant is a community table where friends gather to unwind and enjoy a farm to fork dining experience. What: Savor classic Southern comfort food, reinvented with a modern twist and sourced from local, sustainable farms and markets. The seasonal ingredients and savory flavors will satisfy even the pickiest of appetites. Where: 22 Square Restaurant and Bar is conveniently located on Ellis Square in Downtown at the Andaz Savannah.

When: • Breakfast • Monday to Friday 6:30 am to 11:00 am • Saturday and Sunday 6:30 am to 1:00 pm • Dinner • Nightly from 5:00 pm • Bar • Sunday to Thursday 2:00pm to 11:00pm • Friday and Saturday 2:00pm to 12:00am • Music • Every Friday Afternoon 14 Barnard Street Savannah, GA 31401 912.233.2116 savannah.andaz.hyatt.com

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"Our ingredients are always fresh and locally sourced. We strive to provide our guests with quality foods and cocktails that keep the locals and tourists coming back for more."

SUSAN DORSEY IS A NORTHERN CHEF WITH COUNTRY ROOTS AND HIGH CLASS TR AINING. HER LOVE OF THE ARTS AND TOP NOTCH TR AINING AT THE SECCHIA INSTITUTE OF CULINARY EDUCATION HAVE BROUGHT HER TO THE SOUTH FOR A LESSON IN TRUE HOSPITALITY.

SIGNATURES

Top Deck Sliders the perfect blend of juicy

lamb, pork and veal accented with goat cheese, delicate micro greens and house pickled green tomato, served on warm toasted potato buns with sherry whole grain mustard and cornichons on the side. This dish goes very well with the RC’s Compass, Top Deck’s Manhattan named after the owner’s grandfather.

1.

TOP DECK KNOWN FOR THE BEST VIEW IN SAVANNAH

$$ family friendly

THIS POPULAR SPOT SERVES A VARIETY OF QUALITY DISHES.

parking

Who: Senior Executive Chantal Gloor designed the nautical rooftop bar to evoke a relaxing and comfortable ambiance. The charming maritime décor is the perfect setting to enjoy Savannah sunsets while tasting the gourmet dishes and cool refreshing craft cocktails. In addition the location has a seasoned General Manager, AJ Asci, at the helm. What: Staffed by knowledgeable and experienced professionals who love to elaborate on the unique mix of dishes and spirits, Top Deck’s menu is sure to please a wide array of hungry tourists and locals. Some favorites include Salmon Flatbread, Lamb Sliders and Watermelon Salad. The property's spectacular view compliments the vibrant seasonal menu provided by Chef Dorsey.

Where: Located in the heart of Historic Downtown Savannah, Top Deck is perched on the highest level of the Cotton Sail Hotel at 125 W. River Street, with elevator access from both River Street and Bay Street. When: Monday – Wednesday 3 p.m. to 12 a.m., and Thursday – Sunday 12:30 p.m. to 12 a.m.

Don’t forget about Happy Hour Monday- Friday 4:00p.m-6:30 p.m.

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125 W River St Rooftop, Savannah, GA 31401 912.436.6828 topdeckbar.com @topdecksavannah

patio alcohol Dinner Lunch

1. Shrimp Salad Spiced Shrimp and creamy lemon dill cream sauce complimented with baby arugula and watercress salad, topped with thinnly shaved celery, vidalia onion and heirloom cherry tomatoes.

2. Watermelon Salad Ripe watermelon tossed with olive oil, fresh herbs and pink Peruvian sea salt then topped with crumbled goat cheese.

SPECI A L DIN E SOU T H A DV ERTOR I A L SECT ION

"I have been cooking for many years and love working with different styles of cuisine." – Latecia Blake

LATECIA BLAKE IS SHRIMP FACTORY'S HEAD CHEF. HER EXCEPTIONAL CULINARY SKILLS HAVE BEEN POLISHED AS SHE CELEBR ATES MORE THAN 20 YEARS IN THE RESTAUR ANT BUSINESS.

SIGNATURES

Shrimp & Grits: Prepared with roasted tomatoes, succulent shrimp, and bacon...all served over creamy grits.....a Savannah Tradition!

$$ family friendly

SHRIMP FACTORY WATCH THE SHIPS GO BY ON THE SAVANNAH RIVER

music

AS YOU ENJOY LUNCH, DINNER OR JUST A DRINK.

alcohol

Who: Jennifer & Tim Strickland invite you in to the best place to eat shrimp in Savannah! All our dishes are made from scratch every day by our chef Letrecia Blake. What: Originally opened in 1977, The Shrimp Factory boasts a comprehensive menu including all your favorites. Fresh local seafood, filet mignon, soups, salads and creole are all created with our unique southern flair. Our famous Caesar Salad is tossed table side nightly.

Enjoy live music on the weekends and don't forget to try a Chatham Artillery Punch from our full service bar. Come enjoy the gorgeous views, charming atmosphere, and phenomenal culinary creations in a casual, friendly fine dining establishment right by the river. Intimate table settings and private, group party arrangements are available.

Where: Casual waterfront dining located at 313 East River Street. When: Opens 11am daily. Dinner menu begins at 4pm.

Dinner Lunch

Trip Advisor - August 2015 5 of 5 stars - “ Best Restaurant I visited” ~ Excellent food and drink. I had Salmon with a lobster sauce which was out of this world! Our server was friendly and fun to talk to. Located on River St. Great views from window seats!

SPECI A L DIN E SOUT H A DV ERTOR I A L SECT ION

313 E River St, Savannah, GA 31401 912.236.4229 theshrimpfactory.com OCTOBER | NOVEMBER 15

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"My passion for cooking comes from the reward of making truly unique dishes."

CHEF GLADYS YOUNG HAS BEEN AT THE RIVER HOUSE OVER 28 YEARS. SHE STARTED COOKING OVER 30 YEARS AGO AND HER CREATIVITY AND DEDICATION CONTINUES TO IMPRESS.

SIGNATURES

Paella Mixta The Paella Mixta really tastes as great as it looks! It is a symphony of seafood, chicken, yellow rice and vegetables.

RIVER HOUSE THE RIVER HOUSE SERVES UP EXQUISITE LOCAL

FLAVORS IN AN 1850'S KING COTTON WAREHOUSE LOCATED RIGHT ON THE SAVANNAH RIVER. Who: Jennifer & Tim Strickland stayed true to authentic Savannah cuisine and built a great seafood menu to include crispy scored flounder, shrimp & grits and fresh lobster. What: River House features the freshest local fish & seafood available, along with beef & poultry dishes to create some of the finest signature items you'll find in Savannah. Incredible desserts include fresh pecan pie, praline cheesecake, bananas foster, and coconut cream pie.

Live music is performed on the weekends and a full service bar eagerly mixes your favorite drink. It also happens to be the perfect place for rehearsal dinners, cocktail parties and business events. Where: This King Cotton Warehouse is located at 125 West River Street. It is a great location to watch the merchant ships go by. When: Lunch is served daily from 11am.

Dinner menu begins at 4pm.

125 W River St, Savannah, GA 31401 912.349.5878 savannahriverhouse.com 120

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$$ family friendly patio music alcohol Dinner Lunch

Trip Advisor - August 2015 5 of 5 stars - “A great choice on Savannah's Riiverwalk!” ~We liked this place so much that we ate here twice! The whole Scored Flounder with a sauce was delicious. Also the Striped Bass was enjoyable... Live music by a guitarist was also enjoyable. Pecan Pie for dessert!

SPECI A L DIN E SOU T H A DV ERTOR I A L SECT ION

I love food, people and life.- Kristian Murphy

KRISTIAN STARTED HIS CAREER WITH THE RITZ CARLTON AT THE AGE OF 17.

OVER THE PAST 27 YEARS HE HAS WORKED AT SEVER AL PLACES GAINING REGIONAL FOOD KNOWLEDGE FROM NEW YORK TO MIAMI . HIS LOVE FOR FOOD TR ANSLATES INTO HIS DISHES .

SIGNATURES Wicked Tuna ahi tacos, tartare & pepper seared

1. $$ family friendly patio alcohol Dinner Lunch

1. Wicked Tuna is one of Chart House’s most popular appetizers and the perfect way to start your dining experience.

CHART HOUSE THE RENOWNED CHEFS OF CHART HOUSE HAVE

TAILORED A MENU THAT ADDS A UNIQUE TOUCH TO LOCAL FLAVORS. Who: Chart House prides itself on offering a dining experience like no other with contemporary decor and a beautiful riverfront setting. What: The interior and exterior of Chart House create a playful balance between contemporary dining and historic elegance, this is mirrored in their cuisine as well. Chart House employs a locally sourced approach to its seafood based cuisine. This allows the chef to prepare locally inspired dishes like the Pecan Crusted Trout.

Chart House's outstanding Lowcountry cuisine and impeccable service is enjoyed by locals and tourists alike. Where: Out of all its locations this Chart House might be the coolest; even more than boasting a three floor riverfront view, it is located in the oldest masonry building in the state of Georgia. When: Lunch is served Saturday & Sunday from 11:00am-3:00pm; Dinner is served Monday- Thursday from 4:30pm-9:00pm, Friday & Saturday from 3:00pm10:00pm and Sunday from 3:00pm-9:00pm. Happy Hour is Monday- Friday from 4:30pm - 7:00pm 202 W Bay St, Savannah, GA 31401 912.234.6686 chart-house.com

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We will always strive to make our guests deliriously happy and our family, friends and mentors proud. Zach Shultz, Owner

ZACH SHULTZ IS A SAVANNAH NATIVE WHO IS DEDICATED TO BRINGING THE BEST THAT HE CAN TO HIS HOME TOWN. HE BUILT A TEAM THAT CAN OFFER THE GUESTS COMBINED EXPERIENCE OF OVER 45 YEARS IN THE INDUSTRY AND IS DEDICATED TO MAKING ALL WHO VISIT EXPERIENCE TRUE HOSPITALITY.

SIGNATURES

New England Lobster Roll the tender meat of a Maine Lobster mixed with celery, onion, lemon and chervil is laid on top of a bib lettuce leaf in a buttered, top-split roll with hand-cut fries and coleslaw.

1.

COTTON & RYE FUSING MODERN TECHNIQUES WITH TRADITIONAL ARTS LIKE SAUSAGE AND PÂTÉ MAKING, BREADS FROM SCRATCH, AND GRINDING OUR OWN MEAT.

Who: Partners Zach Shultz, Brandon Whitestone and Kimberly Whitestone dedicate their efforts to offering their guests the freshest ingredients possible and source as much as they can from here in the U.S. The team focused on creating an atmosphere that is approachably-stylish and unpretentious. The menu reflects their experiences from Savannah to New England to Texas focuses on bringing all of that to their guests. What: Chef Brandon Whitestone's menu is a true reflection of his love of his art.

Saddle up to the bar and enjoy an authentic whiskey sour while munching on their homemade rye bread before chowing down on one of the juciest pork shanks you've probably ever put in your mouth. Where: The newly renovated building offers dining both indoors and outdoors on the covered deck at the corner of 34th St and Habersham at 1801 Habersham in Midtown Savannah. When: Dinner is served Tuesday–Thursday from 5:00pm–10:00pm and Friday–Saturday from 5:00pm–11:00pm 1801 Habersham St, Savannah, GA 31401 912.777.6286 cottonandrye.com 122

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$$$ family friendly parking patio alcohol Dinner Lunch

1. Filet Parker Petite Angus Tenderloin Filet seared to perfection, topped with a succulent crab cake and a garlic cream sauce, served with local vegetables and roasted potatoes.

2. Buffalo Milk Mozzarella Bruschetta Buffalo milk mozzarella, fresh tomato, olive tapenade, fresh basil chiffonade on crostinis with a sweet balsamic drizzle.

SPECI A L DIN E SOU T H A DV ERTOR I A L SECT ION

"Rue is a great place to come, have a good time." Says Jon Massey, the Food and Beverage director of Holy City Hospitality here in Savannah.

"FRENCH CUISINE IS MY BACKGROUND," SAYS EXECUTIVE CHEF DRUE LONGO. "OUR MENU OFFERS A LITTLE BIT OF EVERYTHING. HEAVY BR AISING, BUTTERS, PASTAS, AND SEAFOOD,"SHE SAYS THROUGH A LAUGH. "EVERYTHING I LOVE."

SIGNATURES

Mussels The mussels at 39 Rue de Jean are simply amazing.

They are offered in 6 different "flavors" ranging from Bacon Bleu Cheese in white wine broth and garlic to Pistougarlic, basil and olive oil.

Yes, a pesto broth over the mussels.

$$ family friendly parking alcohol Dinner

39 RUE DE JEAN AN ESCAPE TO PARIS IN HISTORIC DOWNTOWN SAVANNAH.

Who: Widely known simply as "Rue" this 2015 addition to the Savannah culinary scene is the sister to its original Downtown Charleston location. Open for close to 15 years the Charleston location is, without question, a landmark and in Charleston, that is saying something. What: Inspired by the style of classic French brasseries, Rue's flavor and European design lends an air of sophisticated comfort. The menu incorporates classic French staples with contemporary fare, including mussels in a choice of six preparations, steak au poivre or Rue's famous burger, ground in-house and served alongside hand-cut pommes frites. Where: 39 Rue de Jean is located in the new Embassy Suites hotel on West Oglethorpe. Chances are you may have seen it already, directly across the street from the Greyhound bus terminal on Oglethorpe Street.When: Dinner served nightly Sunday through Thursday • 5pm - 10pm with extended bar hours Sun - Thurs • 11pm Fri - Sat • 12am

605 w. Oglethorpe Ave, Savannah, GA 31401 912.721.0595 39RuedeJeanSAV.com SPECI A L DIN E SOUT H A DV ERTOR I A L SECT ION

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We use fresh local meats and produce at all our locations.

JALAPENOS MEXICAN GRILL BRINGS YOU THE TR ADITION OF MEXICO FROM OUR FAMILY TO YOURS, ALWAYS SERVING FRESH FOOD WITH A WARM WELCOME THAT MAKES YOU FEEL AT HOME.

SIGNATURES

Molcajete Margarita Chicken Grilled chicken breast marinated in their house margarita mix and spices, topped with chipotle sauce.

Served on a bed of rice with a side of black beans.

JALAPEﾃ前S

$ family friendly

AUTHENTIC MEXICAN GRILL

parking

Who: The Jalapeﾃｱos family brings you colorful art and rustic design with a bursting taste of Mexican heritage. Taste the freshly prepared dishes the minute you walk through the doors. What: The Jalapeﾃｱos menu features several signature dishes like the Margarita Chicken marinated in their award-winning Margarita mix you won't find anywhere else. Let their knowledgeable, friendly staff help you break away from your usual "hard taco with a side of beans" experience and try something new! Where: With six locations around the city, where ever you are, there's likely at least one Jalapeﾃｱos near by. When: Stop by and enjoy the best happy hour in town, Monday through Friday from 5-7 PM. Monday- Thursday 11:00am- 10:30pm Friday-Saturday 11:00am-11:00pm Sunday 11:00am-10:00pm

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patio music alcohol Dinner Lunch

7405 Skidaway Road 226 Pooler Parkway Savannah, GA 31406 Pooler, GA 31322 912.988-3017 jalapenosinc.com 912.356.1800

930 Morgans Corner Road Pooler, GA 31322 912.450.1555

8840 Abercorn Street Savannah, GA 31406 912.920.0704

107 Charlotte Road Savannah, GA 31410 912.897.8245

60 Exchange Street Richmond Hill, GA 31324 912.459.1022

SPECI A L DIN E SOU T H A DV ERTOR I A L SECT ION

"I pride myself on using fresh local ingredients to create my American style dishes.� - Chef Eric

ROCKS ON THE RIVER OFFERS DELICIOUS AMERICAN COMFORT FOOD WITH A SOUTHERN CONTEMPOR ARY APPROACH INCLUDING HAMBURGERS, PIZZA, STEAK AND FRESH FISH.

SIGNATURES

Shrimp and Grits Stone Ground Cheese Grit Cakes, Blackened Shrimp Andouille Sausage and Creole Sauce

$$$ family friendly parking alcohol Dinner Lunch Breakfast 1. Pan seared snapper, baby carrot cumin slaw, sugar coulis, almond risotto cake, garnished with fire roasted tomatoes.

ROCKS ON THE RIVER

AT THE BOHEMIAN HOTEL SAVANNAH RIVER FRONT. Who: The Culinary Team led by Executive Chef Eric Backer has been

creating delicous concoctions with the Bohemian Savannah River Front for over a year, and is inspired by locally sourced farm ingredients. What: Our modern grill is regionally inspired American cuisine with locally sourced farm fresh ingredients, meticulously prepared by our Culinary team. Where: Set on vibrant River Street, Rocks on the River presents an exciting dining destination to experience delicious food in a comfortable and casual atmosphere. When: Monday-Thursday 7am-10pm Friday-Saturday 7am-11pm Sunday 7am-10pm Monday Endless Bohemian low country boil from 11am-9pm. Enjoy all of the Shrimp, Sausage, Corn & Potatoes for only $25 or a single bowl for $18 River Bar Happy Hour $4 draft beer, wine cocktails and food from 4-7pm every Monday-Thursday Sunday Benedict Brunch 9am-2pm

1.

102 West Bay Street Savannah, GA 31401 912.721.3900 bohemianhotelsavannah.com SPECI A L DIN E SOUT H A DV ERTOR I A L SECT ION

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Trying to make a positive impact while having a little fun in the process.

SAVANNAH FOOD TRUCK FESTIVAL USES ALL NATUR AL FOODS AND SOURCES LOCALLY. YOU WON'T FIND ANY ARTIFICIAL OR PROCESSED FOODS ON ANY OF THE MEMBER'S TRUCKS.

SIGNATURES Italian Inspired Tacos

The Italian Taco features seasoned beef with marinara sauce, fresh Parmesan, and spinach on a roasted tomato and basil tortilla.

SAVANNAH FOOD TRUCK FESTIVAL ADDING A UNIQUE EXPERIENCE TO YOUR NEXT

$$ family friendly music

EVENT BY PRESENTING FLAVOR ON WHEELS

Who: Ryan Giannoni and his business partner, Daniel Williford, are doing more than delivering the food truck culture to Savannah. They have started a movement. What: Savannah Food Truck Festival was created in 2014 with one simple goal in mind - introduce mobile food to the community. This evolving organization now builds their own distinct trucks, helps to promote their festival members and books catering and fundraising opportunities for them. With a percent of each sale donated to local nonprofit charities, they are adding jobs and giving back to the community. Where: The new interactive website, SavannahFoodTruckFestival.net, provides you with the easy ability to book a truck at any time and any place. When: Savannah Food Truck Festival is sponsoring the Isle of Hope Arts and Music Fest on October 24. You can also find them November 7th on River Street at Hopped Up On Georgia Brews, hosted by the Savannah Waterfront Association.

Dinner Lunch

101 E Liberty Savannah, GA 31401 706.319.1919 savannahfoodtruckfestival.net 126

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SPECI A L DIN E SOU T H A DV ERTOR I A L SECT ION

Whether it's a date or a party, this cool, contemporary getaway is the place to be for a great night out.

THIS MONTH JAZZ'D CELEBR ATES 12 YEARS OF PROVIDING SAVANNAH IT'S BEST IN FOOD, DRINK, AND ENTERTAINMENT. AMERICANIZED ECLECTIC TAPAS, SPECIALTY MARTINI'S, SEASONAL BEER COCKTAILS AND LIVE PERFORMANCES BY THE AREAS FINEST MUSICIANS. - BRIAN & JULIE CURRY

SIGNATURES Martini Marinated Tenderloin Tips Vodka marinated tips, finished with an olive and bleu cheese brulee

1. $$$ music alcohol Dinner

1. (Left to right) Whiskey Peach Smash Bourbon, peach puree, agave, lemon wedges and mint, muddled in perfect harmony Sloe Savannah Day Blackberry puree, sloe gin, St-Germain, and fresh lemon juice, topped with yuengling Cucumber Lime Martini Rain cucumber vodka, sweet and sour and a splash of ginger-ale Strawberry & Rose Sour Strawberry infused bourbon, rose infused simple syrup, and lemon juice 2. Sazerac Riverboat Rye, simple syrup, peychaud bitters, and Kubler Absinthe with a flaming lemon

Strawberry & Rose Sour Strawberry infused bourbon, rose infused simple syrup and fresh lemon juice.

JAZZ'D SWANK, SEXY & SOPHISTICATED, THIS INDUSTRIAL

CHIC RESTAURANT OFFERS MORE THAN JUST YOUR TYPICAL DINING OR DRINKING EXPERIENCE. Who: Jazz'd......always one step a head it seems, wowing customers thru the introduction of innovative tapas and cutting edge cocktails. With Brian and Julie Curry at the helm, whatever emerges from this sultry tapas bar is always the perfect bite. What: Feeling adventurous? Jazz'd food and drink menus are extensive, offering something for everyone. Small batch bourbons and craft cocktails pour perfectly at our sleek serpentine bar and become beautiful additons to tables of mouth-watering plates and fabulous guests. Where: With an almost speakeasy vibe, Jazz'd is hidden beneath Barnard St on the fringe of Ellis Square. "Step down to an upscale evening." When: Open seven days a week at 4:00pm with live entertainment Tuesday through Sunday.

SPECI A L DIN E SOUT H A DV ERTOR I A L SECT ION

52 Barnard St, Savannah, GA 31401 912.236.7777 jazzdsavannah.com

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We use only the freshest meats and vegetables to create a unique dining experience with original dishes. – Jessie Garcia, Chef

JESSIE IS MAXWELL'S CHIEF CHEF. HE PRIDES HIMSELF ON SERVING UP FRESH CREATIVE CUISINE. HIS TEN YEARS IN THE INDUSTRY OF PROVEN SUCCESS HAS MADE MAXWELL'S A REGIONAL FAVORITE. OUR MISSION IS TO SERVE A UNIQUE MIX OF ECLECTIC CUISINE FROM AROUND THE WORLD THAT IS GUAR ANTEED TO PLEASE THE MOST DISCERNING PALATES.

SIGNATURES

Garlic and Rosemary encrusted rack of lamb chops served over garlic herb mashed potatoes, sautéed swiss shard, cabernet demi glace, mint pesto.

MAXWELL'S

$$

WHITE TABLECLOTH DINNER AND LUNCH SERVICE

family friendly

FEATUREINIG CUISINE WITH AN INTERNATIONAL FLAIR. Who: Maxwell's upped the ante when they opened in 2012. Enter a charming, intimate space as you cross the threshold—and then you’re sure you’re in the right place as the aroma wafts in from the kitchen. What: Chef Jessie Garcia menu features a unique mix of eclectic cuisines from around the world. No matter who you’re with, you can be confident that their discerning palate will be pleased. And a special bonus is the “Power Lunch,” catering to diners who need to get in and get out—but want a quality dining experience, too. A pleasant surprise is the price—many items on the lunch menu hover around $10. Where: This charming eatery is tucked into the middle of the block at 109 Jefferson Street in Downtown Savannah. When: Lunch is served Monday–Friday from 11:30am–2:00pm; Dinner is served Monday–Saturday from 4:30pm–11:00pm and Happy Hour is Monday–Friday from 4:30pm–7:00pm

alcohol Dinner Lunch

109 Jefferson St, Savannah, GA 31401 912.349.5878 maxwellssavannah.com 128

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SPECI A L DIN E SOU T H A DV ERTOR I A L SECT ION

"The smells take me back to my childhood where cooking was an event. Our kitchen team loves to prepare good food, and it shows!" -Mauricio Pliego, Sous Chef

OUR GOAL IS TO SOURCE LOCAL INGREDIENTS AND PAIR THEM WITH HARD-TO-FIND ITEMS SO THE FLAVORS ARE AUTHENTIC. WE WANT FOOD TO BE FRESH, TASTE GREAT AND BAR DRINKS TO EXCEED EXPECTATIONS. WE LOVE EDUCATING CUSTOMERS ON WHAT REAL MEXICAN IS ALL ABOUT - TEMO ORTIZ, OWNER/ MANAGER""

SIGNATURES

Tacos de la Calle Mexican street-style tacos made from Shrimp, Fish, Carnitas, Asada Steak, Grilled Chicken, and Mushroom with Calabacita topped with homemade tomatillo or chile de arbol sauce.

$$ family friendly alcohol Dinner Lunch

"What's Next? A second location is expected to open late fall 2015 in Savannah's Shops at Sandfly, and new menu items will be introduced, as well as an expanded street taco selection.

TEQUILA'S TOWN SAVANNAH'S ONLY TEQUILA BAR SERVES UP

TRADITIONAL MEXICAN DISHES AND A MODERN, FRESH TWIST ON TIME-TESTED TEX-MEX FAVORITES. Who: A love for authentic food, travel, quality spirits and high standards brought together family and close compadres to conceptualize Tequila's Town. The Ortiz Group, Inc. is composed of Temo Ortiz (owner/manager) and wife Melody, Sergio and Maria Ortiz (owners/Executive Chef ) and Sergio Calderon (owner/partner). What: Tequila's Town's unique menu has introduced Savannah residents to authentic Mexican recipes and antojitos. Marinating pork chunks daily in beer and spices to create mouth-watering Carnitas, and grinding over 20 ingredients to make their Mole Poblano sauce. "We want customers to taste freshly made dishes, not canned Mexican," says owner/Chef Sergio Ortiz" Where: The cozy, brightly lit restaurant and bar is on the intersection of Broughton Street at 109 Whitaker Street, in the heart of Savannah's downtown.

When: Open seven days a week 11:00am-10:00pm Monday-Thursday, Fridays from 11:00am-11:00pm, Saturdays from 12:00pm-11:00pm, and Sundays from 12:00pm-10:00pm. Happy Hour daily from 11:00am-6:00pm Monday-Friday.

109 Whitaker St, Savannah, GA 31401 912.236.3222 • tequilastown.com

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We pride use only ourselves the freshest on offering meatsfirst and vegetables class service to while create delighting a unique dining you with experience southernwith favorites! original - Captain dishes.Jonathan – Jessie Garcia, Claughton Chef

CAPTAIN JONATHAN CLAUGHTON, OWNER 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!

SPECIALTY CRUISES

Dinner Entertainment Cruises, Lunch Cruises, Sunday Brunch Cruises, Monday Gospel Dinner

SAVANNAH RIVERBOAT CRUISES

$$

WE LOOK FORWARD TO WELCOMING YOU ABOARD SAVANNAH’S MOST UNIQUE DINING EXPERIENCE! Who: Owner, Captain Jonathan Claughton, brought elegance and class to riverboat dinner cruises in 1991, where they remain an iconic mainstay along the historic Savannah riverfront. What: For true waterfront dining, come unwind with Savannah Riverboat Cruises! Enjoy an evening of live entertainment and first-class local cuisine aboard one of our Dinner Entertainment Cruises. See Savannah from a new perspective while dining on the South’s best lunch buffet and be sure not to miss Sunday brunch, one of Savannah’s favorite traditions, plus many more! With vessels that can accommodate up to 600 passengers, they are one of the most unique full service venues for weddings, corporate parties, charters, reunions and more! Where: The Savannah River Queen and Georgia Queen have a prominent location, docked along the famous River Street, behind City Hall. Their Ticket Office is located at 9 E. River St. When: Regularly scheduled cruises sail year round and they also offer specialty and holiday cruises. A full list of cruises, dates and sail times can be found on their website or you may call their Ticket Office.

family friendly alcohol music patio Dinner Lunch

9 E. River St. Savannah, GA 31401 912.232.6404 savannahriverboat.com 130

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Our unique setting adds to the experience of dining from sight to taste.

OUR STAFF IS DEDICATED TO PROVIDING SOUTHERN HOSPITALITY FROM THE KITCHEN TO THE DINING TABLE. WE WORK HARD TO CREATE DISHES THAT ARE A WORK OF ART.

SIGNATURES

1. $$$ family friendly parking alcohol music Dinner Lunch Breakfast 1. SautĂŠed trout accompanied by golden raisins, cranberries, capers, pecans, walnuts, lemon juice, and Grand Mariner with broccolini 2. IPA Braised Pork Shank served with smoked cheddar grits, haricot vert, and pork reduction.

IPA Braised Pork Shank IPA braised pork shank with cheddar grits, haricot vert and pork reduction.

700 DRAYTON ELEGANT DINING IN A SETTING INSPIRED BY HISTORY

Who: The same way that the Kessler Collection of hotels celebrates art and music, The Mansion celebrates the art of wonderful cuisine. Award-winning chefs orchestrate culinary masterpieces on a daily basis, from the very casual to haute cuisine to regional and internationally inspired dishes. What: Chef Jeff Williams menu is carefully crafted to provide you a unique dining experience.

Culinary creations such as the Country Ham Bruschetta are influenced by fresh, local ingredients offering seasonal variations and a choice of diverse, delicious dishes to suit all palates.Where: Situated in one of the original mansions on Historic Forsyth Park, 700 Drayton Restaurant is located adjacent to the Mansion on Forsyth Park at 700 Drayton Street. When: Breakfast is served Monday- Sunday 7:00am - 11:00am, Lunch is served Monday - Saturday 11:30am - 2:00pm, Dinner is served is Monday - Sunday 5:00pm - 10:00pm, and Brunch is served Sunday 11:30am - 2:00pm.

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700 Drayton St, Savannah, GA 31401 912.238.5158 mansiononforsythpark.com

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We make sure to use the We most use only local, the farm freshest fresh,meats or straight and vegetables from the sea toingredients create a unique we can, dining and take experience pride in with making original all of our dishes. dishes – Jessie from scratch.

Garcia, Chef -Kerry Stevens, Chef

NEXT YEAR WE CELEBR ATE OUR 10TH ANNIVERSARY. WE ATTRIBUTE OUR SUCCESS TO THE BELIEF THAT THE FOUNDATION TO GREAT FOOD AND SERVICE REMAINS IN THE LOVE AND CARE OF PERSONNEL AND PATRONS. BEHIND EVERY GREAT RESTAUR ANT IS A GREAT TEAM WHO UNDERSTANDS THAT ANYTHING GOOD REQUIRES AN EFFORT.

SIGNATURES

Fried Green Tomatoes Green tomatoes coated with Parmesan and panko crumbs and lightly deep fried; stacked over grits and topped with goat cheese and tomato chutney, drizzle a balsamic glaze over the top and garnish with chopped scallions.

1.

VICS ON THE RIVER

SOPHISTICATED SOUTHERN CUISINE SERVED IN AN ELEGANT YET CASUAL ATMOSPHERE. Who: There are not too many instances of a successful partnership beginning with a bottle of tequila, but the discussion of margaritas by Dr. Irving Victor and restaurateur Bill Hall not only led to a lasting friendship, but a partnership with the opening of the popular and elegant Vic's on the River Restaurant. What: An upscale, contemporary vibe that features live music nightly and boasts spectacular views of the river. Keeping the integrity of the old building intact; Vic’s has all of the charm of the Old South with a modern, southern menu to compliment. It's the perfect place for an intimate dinner for two or a place you can bring your whole family for lunch and dinner. Where: Vic's on the River can be found at 26 E. Bay Street, which is the main dining room entrance, or at 15 E. River Street where you can enter Vic's Coffee House. When: Lunch is served from 11:00am-3:30pm; a midday menu from 3:30pm-5:00pm; Dinner is served from 5:00pm-10:00pm Sunday-Thursday and 5:00pm-11:00pm Friday & Saturday; Happy is hour Monday through Friday from 3:30pm-6:00pm.

$$ family friendly music patio alcohol Dinner Lunch

1. Southern Seafood Bouillabaisse Sea scallops, Georgia shrimp, Sapelo Island clams, mussels, fresh catch, smoked tomato broth & seasonal vegetable basmati rice

26 E Bay St, Savannah, GA 31401 912.721.1000 vicsontheriver.com 132

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Top authentic cuisine from real Greek manufactures/kitchens using real Greek recipes.

WE ARE YOUR SOURCE FOR THE FINEST GREEK MEDITERR ANEAN SPECIALTY PASTRIES AND AUTHENTIC FOODS IN SAVANNAH AND THE COSTAL EMPIRE.

SIGNATURES

1. $ music patio family friendly Dinner Lunch Breakfast

1. Carries Authentic Mediterranean brands such as: Hellas Bakery (Tarpon Springs, FL.), Krinos Foods, Kontos, Grecian Delight, Minerva, Brooklyn Canoli Company, Athenian Foods, Greek Yogurt and Kalamata Olives and Oils

Gyros using yogurt based Tzatziki not sour cream, the best pita bread (hand Stretched and per-oiled) on the market, and imported Feta cheese.

YIA YIA'S AN AUTHENTIC GREEK CAFE AND MARKETPLACE FILLED WITH NOSTALGIA

Who: No more waiting once a year for the Greek Festival, owners Stathy and Penny Stathopoulos are serving authentic Greek fare year-round. Walking into the aptly named Yia Yia's is kinda like walking into your grandmothers kitchen, only better. What: Quickly becoming a go-to spot for power lunchers and grecophiles alike, this adorable neighborhood cafe specializes in Gyros, Spanikopita, and classic greek pastries. Yia Yia's is also the place to get top quality Mediterranean kitchen staples, along with other deli style, to go foods. Where: Situated in the cozy neightboorhood of Ardsley Park, Yia Yia's is Located on the corner of 48th and Habersham Street.

When: Open Monday-Friday 9:00am-7:00pm; Saturday 10:00am5:00pm; Sunday 11:00am-4:00pm

3113 /3111 Habersham St, Savannah, GA 31401 912.200.3796 yiayiasav.com SPECI A L DIN E SOUT H A DV ERTOR I A L SECT ION

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Our new autumn menu features seasonal meats and vegetables carefully prepared and beautifully presented. - Chef Will Oglesby

SINCE OPENING NINE YEARS AGO, B. MATTHEW'S CONTINUES TO GROW AND EXPAND IT'S OFFERINGS--NOW FEATURING FOUR SERVICES, CR AFT BEER & SPIRITS, AND A GEOGR APHICALLY DIVERSE WINE LIST. OUR AIM IS TO PROVIDE A GREAT WELCOME AND FEED YOU WELL!

SIGNATURES

Roasted Duck Breast (right) butternut squash puree, brussels sprouts with pancetta, pomegranate-pear chutney

B. MATTHEWS

$$

CASUAL FINE DINING FEATURING CONTEMPORARY AMERICAN CUISINE WITH A SOUTHERN INFLECTION. SERVING BREAKFAST, LUNCH, DINNER, & BRUNCH. Who: B. Matthew's, Brian and Jennifer Huskey's first Gaslight Group restaurant features a cozy, historic interior, gracious hospitality and fresh, innovative food at every service. What: Chef William Oglesby's menu uses fresh, seasonal ingredients to build rich flavors with bright accents that delight and surprise the palate! Where: Occupying a three-storey 18th century structure, you can find B. Matthew's at the corner of Bay and Habersham Streets, 325 East Bay Street, in Savannah's Downtown Historic District. When: Breakfast is served Monday-Friday from 8:00am-11:00am; Lunch is served Monday-Friday from 11:00am--3:00pm; Dinner is served Monday-Thursday from 5:00pm-9:00pm, Friday & Satuday from 5:00pm10:00pm, and Brunch is served Saturday from 8:00am--3:00pm and Sunday from 9:00am--3:00pm

family friendly patio alcohol Dinner Lunch Breakfast

325 E Bay St, Savannah, GA 31401 912.233.1319 bmatthewseatery.com 134

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Serving up great beer and great food in a relaxing, friendly environment, Moon River is a great start to a good time .

JOIN US IN OUR AWARD WINNING 5,400-SQUARE-FOOT BEER GARDEN FOR A LEISURELY TIME WITH FAMILY, FRIENDS AND PETS, SPORTS, GAMES AND LIVE ENTERTAINMENT.

SIGNATURES

1. $$ family friendly music patio alcohol Dinner Lunch

Bayou Shrimp Ravioli stuffed with Italian sausage and broccoli, topped with sauteed wild Georgia shrimp and Wit beer - Dijon mustard sauce

MOON RIVER BREWING COMPANY.

BREWING AWARD WINNING HAND CRAFTED BEERS

AND SERVING DELICIOUS FOOD FOR OVER 16 YEARS. Who: The Moon River Brewing Company team is passionate about crafting delicious beers and matching that effort daily in the kitchen, while providing cheerful, professional service in a relaxing enjoyable atmosphere. What: Matching our passion for creating delicious hand crafted beers is our dedication to a quality dining experience for our guest. This dedication is easily apparent in our commitment to sourcing fresh local ingredients, preparation of dishes to order and eye catching presentation. Where: Moon River Brewing Company and our beer garden are located in the middle of it all downtown at 21 West Bay Street. When: We are open Sunday to Thursday from 11:00 am to 11:00 pm, Fridays & Saturdays 11:00 am to 12:00 am

21 W Bay St. 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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Using local resources to provide the freshest and unique dishes is just one of our many standards to ensure every experience is exceptional.

THE COLLINS QUARTER OWNERS ANTHONY AND REBECCA DEBRECENY AND EQUALLY AUSTRALIAN CHEF, NICK MCNEVIN, HAVE COLLABORATED A MENU INFLUENCED BY THEIR EXTENSIVE INTERNATIONAL TRAVELS THAT HAS STRUCK THE DOWNTOWN AREA OF SAVANNAH. HAVING BEEN FEATURED IN SEVERAL ARTICLES ACROSS AMERICA, THE COFFEE HOUSE VIBE HAS CREATED A UNIQUE AUSSIE/ SAVANNAH DINING DESTINATION.

SIGNATURES

Crab fritters A new fall addition to the breakfast menu, are fried fritters of fresh crab meat, corn, and jalape単os, beautifully plated with two poached eggs, shaved cucumber, chopped marcona almonds, and house made hollandaise sauce.

COLLINS QUARTER

$$ family friendly

AUSSIE OWNED CAFE PROVIDING EXCEPTIONAL COFFEE, CHAMPAGNE, AND AN ECLECTIC, WORLDLY CUISINE.

alcohol Dinner

Who: Owner Anthony Debreceny had one goal in mind, to provide Savannah with an casual elegant Australian coffee house vibe with a globally-influenced cuisine. This vision expanded to full service, including pop up dinners and off site events with beautifully crafted dishes and champagne cocktails. What: Coffee. Breakfast. Brunch. Lunch. Dinner.

Champagne. Events. The Collins Quarter has pushed boundaries in order to create a welcoming and eclectic space serving Breakfast, Lunch and Dinners and Brunch on weekends. Where: With a walk up coffee window alongside Bull street, the restaurant wraps around the corner, exposing the huge windows along Oglethorpe. Perfect walking distance as this 151 Bull Street is the heart of Downtown Savannah. When: Espresso and pastries 6:30am-8:00pm daily. Breakfast 8:00am-11:30am Monday- Friday. Lunch 11:45am-3:00pm Monday- Friday. Brunch 8:00am-3:00pm Saturday-Sunday.

Dinner 6:00pm-10:00pm Tuesday to Saturday 151 Bull St, Savannah, GA 31401 912.777.4147 thecollinsquarter.com 136

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Lunch Breakfast Brunch

"This might be my favorite restaurant in Savannah. We came here for brunch because it looked cool from the outside. The drinks are amazing and they make their espresso drinks with almond milk if you request it. As great as the drinks were, the food was even better. The all American breakfast is huge and delicious. The bacon is super crispy and the eggs are great. It also comes with this cool little side salad that tastes great, too.

-Kieran M.

SPECI A L DIN E SOU T H A DV ERTOR I A L SECT ION

YOU WILL FIND A REAL FAMILY - WHERE VALUES, LIKE FRIENDSHIP AND AFFECTION, ARE AUTHENTIC; JUST LIKE OUR FOOD. THE DREAM OF THIS SPECIAL PROJECT HAS FINALLY MATERIALIZED ... CHEF GARY IS PROUD TO PRESENT LITTLE ITALY OF SAVANNAH.

SIGNATURES

1. $$$ family friendly parking patio alcohol Dinner Lunch

“Finally, a real Italian restaurant in Savannah” Savannah has a lot of great food, but has been thin on real Italian restaurants.

Little Italy on Wilmington Island is a friendly, authentic Italian atmosphere with homemadel Italian food.

LITTLE ITALY

Frutti di Mare Fra Diavolo combination of clams, mussels, calamari, and shrimp in a spicy marinara sauce served over a bed of spaghetti Saltimbocca di Vitello alla Romana freshly pounded veal cutlet, sautéed with sage in a white wine butter sauce; topped with prosciutto and mozzarella

FROM THE OLD COUNTRY TO THE LOW COUNTRY Who: The Genesis of Little Italy began in a different time and a different land. Chef Gary Langevin, a native of Naples, Italy, moved to America and brought his hardwork and dedication to catering and opening several successful restaurants along the southeast coast. Finally making the move to Wilmington Island, he has now created a culinary experience that is both beautiful and inviting to new customers and soon to become regulars.

What: The menu features some of Chef Langevin's authentic Italian favorites, direct from Naples, Italy, from signature pasta dishes to veal, chicken, and seafood classics. Where: Located just over the bridge on Johnny Mercer Boulevard on Wilmington Island. When: Dinner is served Monday-Thursday 5:00pm-10:00pm, Friday-Saturday 5:00pm-11:00pm, and Sunday 5:00pm-9:00pm

- Melssia E. Trip Advisor

SPECI A L DIN E SOUT H A DV ERTOR I A L SECT ION

138 Johnny Mercer Blvd Savannah, GA 31410 912.201.3805 littleitalysavannah.com

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Commited to bringing innovative, french-inspired influences to traditional Southern Cuisine.

LOCAL 11TEN IS DEVOTED TO POPULAR SOUTHERN FLAVORS USING THE FRESHEST LOCAL AND SEASONAL INGREDIENTS.

SIGNATURES

Spicy Prince Edward Island Mussels house-made chorizo, tomato, cherry peppers, basil, garlic, white wine, grilled baguette.

1.

LOCAL 11TEN FOOD | WINE

$$$ family friendly parking

STANDS TO SHOW THAT FARM-TO-TABLE" CAN

patio

STILL BE CHIC."

alcohol

Who: Committed to creating lasting relationships with the customers, Managing Partner Jamie Durrence and his staff aim to please at this approachable downtown eatery. What:Executive Chef Brandy Williamson executes innovative southern cuisine that compliments the sleek, warm design of the interior. The dishes that come out of the kitchen showcase local ingredients at their very best, often showing how delicious ingredients can be in their purest form. Where: Nestled in the restored Old Savannah Bank building at the intersection of Bull and Duffy Streets just south of Forsyth Park. When: Dinner is served seven days a week from 6pm - 10pm.

Dinner

1. Georgia Buffalo hanger steak winter root vegetables, fingerling potatoes, farm greens, Capra Gia chevre mousse, bordelaise.

1110 Bull St, Savannah, GA 31401 912.790.9000 local11ten.com 138

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BELLA NAPOLI

OLD WORLD ITALIAN STYLE EATERY IN THE HEART OF DOWNTOWN

VEAL SALTIMBOCCA

Fresh pounded veal cutlet sautĂŠed with spinach in a white wine sauce topped with prosciutto & mozzarella

Who: Bella Napoli is an authentic Italian restaurant that is family owned and operated. Step inside and you are greeted with vintage Italian murals and smiling faces from the staff. What: Dedicated to serving dishes that are truly authentic, the entire kitchen staff is from Naples, Italy. They specialize in serving Neapolitan style pizza and pasta as well as generously portioned sandwiches for lunch and dinner.

The space is perfect for a private dinner party or a larger group looking for casual neighborhood eats.

Where: This quaint eatery is located at 18 East State Street, right around the corner from the hustle and bustle of Bull and Broughton. When: Opening September 2015 for Lunch and Dinner.

912.355.5555 SPECI A L DIN E SOUT H A DV ERTOR I A L SECT ION

18 East State St, Savannah, GA 31410 bellanapolibistro.com OCTOBER | NOVEMBER 15

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LA DOLCE VITA

ITALIAN FINE DINING WITH AN OCEANFRONT VIEW Who: La Dolce Vita translates to "The Sweet Life" in Italian and Chef Gary, who opened Little Italy on Wilmington Island has stepped it up to include this Gourmet eatery on the shores of Tybee. What: The first and only upscale Italian eatery on the island, La Dolce Vita specializes in fine dining and catered events on their top floor and a casual but contemporary sports bar on their first floor. Both floors boast an stunning view of the ocean Where: Located in the Hotel Tybee on the second and third floor.

When: Opening September 2015

SCALOPPINE DI VITELLO AL LIMONE freshly pounded veal cutlet, sautĂŠed in a lemon butter sauce

1401 Strand, Tybee Island, GA 31328 912.786.7777 ladolcevitatybee.com 140

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THE ORIGINAL PANCAKE HOUSE

A GOURMET BREAKFAST AND LUNCH EXPERIENCE SERVED WITH A SMILE.

THE APPLE PANCAKE prepared using German Batter, fresh Granny Smith apples, Sinkiang Cinnamon, and finely ground sugar. It easily fills an entire plate and looks more like a cake than a pancake.

Who: Vic Neeley and Brian Skinner have over 50 years combined experience in expert breakfast cuisine. Both pride themselves on making their food totally from scratch. What: We’re talking 93 score butter whipped in-house, pure 36 percent whipping cream, Certified Angus Beef, Hormel Black Label thick cut bacon, and the finest Dickinson preserves.

Pancake recipes from around the world, oven-baked five egg omelets, in-house specialties like the Apple Pancake and Dutch Baby, plus the best half pound burger in Savannah.

Where: Located across from Oglethorpe Mall at 7201 Hodgson Memorial Drive in Southside Savannah. When:Monday-Sunday, 6:30am-3:00pm.

7201-B Hodgson-Memorial Drive Savannah, GA 31406 912.351.9333 originalpancakehouse.com

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NORTH BEACH BAR & GRILL

ECLECTIC FUSION WITH A CARIBBEAN FLAIR. A favorite among locals and tourists, North Beach Bar & Grill features local, sustainable seafood and the freshest ingredients. While the chefs create gourmet dishes rivaling the best restaurants in town, the burgers, crab cake sandwiches, and fish tacos are longtime favorites. So whether you've been out on the beach and want a cold beer and some wings, or you're planning a special event, the North Beach Bar & Grill is the place for you.

33 Meddin Drive Tybee Island, GA 31328 912.786.4442 northbeachbarandgrill.net 142

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TA CA SUSHI AND JAPANESE FUSION ASIAN CUISINE PHO SURE! SUSHI, SPRING ROLLS, PHO AND MORE

One of the only restaurants in Savannah that houses an extensive sake menu, Ta Ca is striving to create the traditional Japanese bar experience while also serving their own original takes on Sushi and Japanese dishes. A great family restaurant, sushi lovers will be impressed.

513 E Oglethorpe Ave Savannah, GA 31401 912.232.8222 tacasushi.com

SPECI A L DIN E SOU T H A DV ERTOR I A L SECT ION

MELLOW MUSHROOM

GERALD'S PIG AND SHRIMP

THE ORIGINATORS OF "CLASSIC SOUTHERN PIZZA"

LOW COUNTRY BBQ & SEAFOOD ON TYBEE ISLAND

Offering pizza, salads, calzones, hoagies, and an adventurous atmosphere, Mellow Mushroom is a pizza joint for those seeking flavorful diversity in an exciting environment.

Unique to Mellow Mushroom is not only their food, but their philosophy.

Sit back, mellow out, and enjoy the savory happiness that can only come from a perfect slice of pie.

If you ask anyone who's lived in Savannah for more than 20 years they can tell you about Gerald Schantz and his cooking. What started as a catering business has now blossomed into the best BBQ restaurant on the Island serving up things like out of this world fried shrimp & ribs.

Comfort food at it's best.

11 West Liberty Street Savannah, GA 31401 912.495.0705 mellowmushroom.com

1115 E Hwy 80 Tybee Island, GA 31328 912-786-4227 tybeebbq.com

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GREAT HARVEST

A FRESH BAKERY FEATURING FUN FLAVORS

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CARLITOS

FRESH TEX MEX IN A RELAXED ATMOSPHERE

Great Harvest Savannah is a top quality bakery- making fresh bread and pastries every morning, and even milling their own wheat flour.

They are also generous contributors to the community, donating to Union Mission and Second Harvest.

Great Harvest is the perfect place for grabbing a quick bite, or bringing home some delicious baked bread.

Carlitos is a great place to grab your favorite mexican dishes in a fun, family friendly atmostphere.

Wanna pre-game before heading downtown? We recommend getting one of their jumbo margaritas. They also have some of the freshest, most extensive vegetarians menu items around, so there's something for everyone.

7360 Skidway Road, Suite J1 Savannah, GA 31406 912.777.7263 greatharvestsavannah.com

119 Martin Luther King Jr. Blvd Savannah, GA 31401 912.786.4442 carlitosmexicanbarandgrill.com

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BOARS HEAD GRILL & TAVERN

CASUAL FINE DINING WITH A SOUTHERN FLAIR

SIX PENCE RESTAURANT & PUB THE CLASSIC NEIGHBORHOOD PUB

A dining tradition since 1959, Charlene & Philip Branan took ownership of the Boar's Head Grill & Tavern 17 years ago.

With it's heartpine floors & beams, and exposed ballast & original brick, you are entering an 18th century cotton warehouse over looking the Savannah River on historic River Street.

If you are looking for BritishAmerican comfort food in a warm atmosphere, look no further than the Six Pence Pub. This has been a classically cool watering hole since before anyone can remember. After drinking a Black & Tan, or one of their many Craft Brews, take a picture outside their phone box , it's surely a place you won't forget.

1 Lincoln Ln, Savannah, GA 31401 912.651.9660 boarsheadgrillandtavern.com

245 Bull St, Savannah, GA 31401 912.233.3151 sixpencepub.com

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S

StyleSouth

HOUSE OFSTRUT

THERE’S NO BETTER WAY TO PUT IT THAN THIS—HOUSE OF STRUT IS ERICA JARMAN: CONFIDENT, COURAGEOUS AND COOL. HER STYLE IS A BOLD, HEAD-TURNING, ECLECTIC MIX OF VINTAGE AND MODERN. SHE HAS THE PRESENCE OF A ROCK STAR AND HER ENTHUSIASM RADIATES IN EVERYTHING SHE DOES.

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A few years back, Erica Jarman left the corporate world, where she worked as a recruiter, to pursue her dream of running her own business in the fashion world. She was tired of what she calls “the rat race,” and she felt her natural talent for “thrifting” and her innate personal sense of style would set her own fashion line apart. Her style is reflected in her vintage collections of clothing and accessories sold online and in boutiques. Her online venture has been very successful—now she’s turned her focus to the creation of her own retail boutique—House of Strut.

“Vintage is nostalgic and I love the energy it brings me. It has a past, a soul, an experience.

When I wear vintage, I think about the journey the item has been on, the people before me that wore it and the experience they had when they wore these pieces.”

HOUSE OF STRUT FASHION & CINEMA

House of Strut is the newest vintage clothing boutique in Savannah. She describes her store as a “psychedelic-chic fashion nucleus.” Erica not only wants to teach women how to expand their own personal styles using her curated vintage pieces (mixed with modern American-made staples), but also to empower women and inspire them.

The store, opening in October, is the newest addition to Savannah’s growing Starland Arts District. She will carry all ranges of authentic vintage fashion that she has personally collected from across the United States, from brokenin cowboy boots, classic eyewear, fun jewelry, timeless party dresses and all types of handbags and purses. She takes vintage garment and jewelry pieces “that need help” and reworks them with a modern twist—always with an eye to preservation of the integrity of the piece. houseofstrut.com

Wr i t t e n b y A S H L E Y B O R D E R S P h o t o g r a p h y b y DY L A N W I L S O N S t y l e d b y A S H L E Y B O R D E R S & E R I C A JA R M A N C l o t h e s f r o m S T RU T

COLT RANE WILL IAMS /

CALV IN KLEIN SNEA KER OFF BROA DWAY SHOE S PANT S, FAB’R IK, $44 V NECK , FAB’R IK, $32 VELV ET JACK ET, TIBI, S CHAIN NECK LACE, AFFO

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EIGHT LOCAL ACTORS PULL OFF CELEBRITY STYLE, FROM JOHNNY DEPP’S SWAGGER TO REESE WITHERSPOON’S GRACE WITH A LITTLE HELP FROM ONE OF SOUTH’S NOTORIOUS FASHION EDITORS H STYLED BY ASHLEY BORDERS PHOTOS BY TRAVIS TEATE

LEXI SCHOESSOW

/ KANY E WES T

ON LEXI SCHOESSOW, CUSTOM SWAROVSKI SHOWGIRL COSTUME THAT WAS FEATURED IN A HOLLYWOOD FEATURE FILM. UE AVEN FIFTH SAKS SHOES, MANOLO BLAHNIK BLACK AND ORDA BLES APPA REL, $32.99 SILVER EARRINGS, BLEUBELLE, $34

RS, S, $69.99

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ANTHONY PADEREWSKI / JOHNNY DEPP BLACK RW BOOTS, OFF BROADWAY SHOES, $59.99 BLUE DRESS PANTS (PART OF FULL SUIT), JOHN B. ROURKE, $595 WHITE BUTTON-UP SHIRT, JOHN B. ROURKE, $145 BLACK T-SHIRT, FAB’RIK, $32 NAVY CHECK JACKET, JOHN B. ROURKE, $1,095 BLUE / BROWN SQUARED POCKET SQUARE, JOHN B. ROURKE, $75 BOLO TIE NECKLACE, CUSTARD, $42 ELEPHANT RING, CUSTARD, $154 SCARAB RING, CUSTARD, $176 EAGLE RING, CUSTARD, $187

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JOSHUA BRAVADO / CHANNING TATUM NAVY BLUE SOLID SUIT (JACKET AND PANTS), JOHN B. ROURKE, $595 WHITE BUTTON-UP SHIRT, JOHN B. ROURKE, $145 NAVY SOLID TIE, JOHN B. ROURKE, $119

ISABELLA DOBBINS / ASHLEY GREENE BLACK / NUDE LACE DRESS, BLEUBELLE BOUTIQUE, $350 MICHAEL BLACK PEEP-TOE HEELS, OFF BROADWAY SHOES, $59.99 MODERN BRONZE CRYSTAL EARRINGS, CUSTARD, $78 2 BROWN BRACELETS, CUSTARD, $66, $62

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MILDRED ALDAYA / JENNIFER LAWRENCE (TOP) GOLD DRESS, BLEUBELLE BOUTIQUE, $230 STUART WEITZMAN HEELS, GLOBE SHOES, $405 GOLD RING, CUSTARD, $154 GOLD EARRINGS, AFFORDABLES APPAREL, $9.99 2 PEARL NECKLACES, AFFORDABLES APPAREL, $16.99 EACH EDWARD ACHOUR PEARL / HK PENDANT (USED AS BELT) AT JAMES HOGAN, $135

PEPI STREIFF / JULIANNE MOORE (LEFT) JAMES HOGAN COUTURE TOP AND SKIRT (PRICE UPON REQUEST) NECKLACE, RUSH, AT JAMES HOGAN, $60 BLACK STRAP SHOES (ACTOR’S OWN) GOLD AND SILVER BANGLES, AFFORDABLES APPAREL, $10.99

Scan for my reel.

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T COLT RANE WILL IAMS / KANY E WES CALV IN KLEIN SNEA KERS, OFF BROA DWAY SHOE S, $69. 99 PANT S, FAB’R IK, $44 V NECK , FAB’R IK, $32 AVENUE VELV ET JACK ET, TIBI, SAKS FIFTH APPA REL, $32.9 9 CHAIN NECK LACE, AFFORDABLES

Scan for my trailer.

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L TO R: JOSH BRAVA DO, DJAME S JONES, GIOVA NNA CLAXTON ON JOSH, SCARF, J PARKER V-NECK, FAB’RIK, $32 PANTS, FAB’RIK, $44 JACKE T (PART OF FULL SUIT), J PARKER LAYER ED NECKL ACE, AFFOR DABLE S APPAR EL, $30 CALVIN KLEIN SNEAK ERS, OFF BROADWAY SHOES, $69.9 9 ON DJAME S, PAUL BETENLY BLACK SUIT, J PARKER TUXEDO PARK WHITE SHIRT, J PARKER SHOES, COLE HAAN, OFF BROADWAY $79.99 EMILY RICE / REE SE WIT

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JS COL LEC TIONS HOT PINK GOW N, BLEUBELLE BOU TIQUE, $30 0 JEF FRE Y CAMPBELL HEE LS, GLOBE SHOES, $18 0 MOYNA DIA MOND STU DDED CLU TCH, GLOBE SHOES, $21 0 BLACK TAS SEL NECKLA CE (USED AS BELT), AFFORDABL ES APPAREL, $39.99 ALL IGATOR PIN, JAMES HOG AN, $29 0 MODITAL PEA RL DIA MO ND DROP EAR RINGS, JAMES HOG AN, $65

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ON GIOVA NNA, EDWAR D ACHOUR FRINGE JACKE T, JAMES HOGAN, $990 MAROON VELVE T PEPLUM DRESS, HOUSE OF STRUT MICHA EL BLACK PEEK-TOE HEELS, OFF BROADWAY, $59.99

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GO SOUTH CHARLESTON BEAUFORT AMELIA ISLAND ATLANTA

GoSouth

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The Spectator Lobby in Charleston

Chef Jeremiah Bacon, Oak Steakhouse, Charleston

Oak Steakhouse Wine Vault in Charleston

The Spectator

Oak Steakhouse, Charleston

EAT STAY

EAT! EAT! EAT! (IT’S WORTH THE DRIVE)

The word cornucopia comes to mind this time of year—but in Charleston, the term doesn’t just describe the traditional cone-shaped basket of Thanksgiving treats. It can also be used to describe the jaw-dropping abundance of restaurants and bars that cater to hungry diners in the Historic District. If you’re lucky enough to have the time to visit Charleston this fall, you won’t need to work hard to find excellent food in charming surroundings around every corner. Packed into Charleston’s Downtown, there are restaurants offering everything from classic steakhouse fare to much-sought-after sandwich creations from a local butcher who cures his own meats.

Wr i t t e n b y S TAC Y M O S E R P h o t o g r a p h y b y A N D R E W C E BU L K A O C T OB E R / NOV E M B E R 2015

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charlesTon THE OAK STEAKHOUSE

Photo Credits: Artisan Meat Share: John Smoak / The Oak Steakhouse/ The Spectator Hotel: Andrew Cebulka

The trick to this place is the way it combines a traditional steakhouse ambience—dimly lit booths, a hushed atmosphere and waiters in suits and ties—with a more casual, welcoming vibe usually found in a local bar. The Oak Steakhouse has accomplished this marriage of elegance and comfort—from the décor (comfy banquettes line thick, roughly hewn wood tabletops), to the food (delicious combinations of Southern favorites using unexpected ingredients) to the service (attentive servers whisk around the dining room making sure guests feel appreciated). If classic steakhouse fare is on your must-eat list for a foodie weekend, Oak is a great choice, located in an easily walk-able area of town. The menu’s main claim to fame, dry-aged steaks and new twists on traditional sides, won’t disappoint. Try the Oysters Rockefeller or native Charlestonian Chef Jeremiah Bacon’s seafood preparations if steak isn’t for you.

Save room for dessert—those sweet concoctions are worth an extra hour on the treadmill. oaksteakhouserestaurant.com, 17 Broad St., Charleston, 843-722-4220

ARTISAN MEAT SHARE

It’s perfectly understandable when you hear that native New Yorkers make the drive to Charleston for a pastrami sandwich from this understated eatery. Finding this little store can be a challenge, it’s tucked into Cannonborough-Elliottborough, an area of town that’s undergoing a facelift (a nice way of saying that you’ll encounter lots of scaffolding and traffic tie-ups there). Don’t be discouraged—the artisan housecured meats featured in Chef Craig Deihl’s sandwich creations more than make up for the hassle of finding parking. House-made condiments are part of Deihl’s secret and the menu also offers salads and fun sides like Kimchi and Pea and Peanut Salad. artisanmeatshare.com, 33 Spring St, Charleston, 843-641-7299

where to stay while in the area THE SPECTATOR HOTEL You can’t pick a better luxury home base on a foodie weekend visit to

Charleston than this brand-new hotel in the French Quarter and Market Street Districts. The Spectator packs a pleasing visual punch from the first minute you walk into the lobby and bar. As a guest of the hotel, you’re assigned a butler who is at your disposal for your entire stay—think concierge meets personal assistant. The sleek, modern décor of each room beckons you to stay and relax, but with so many restaurants and bars to explore right down the street, you have to leave it occasionally.

The owners sought out regionally made products for the hotel—the mini-bar is appointed with locally sourced meats, cheeses and beverages, and even the beds and pillows are acquired from local vendors.

In the end, it’s the little touches you’ll love: your own espresso machine waits to fuel you up in the morning and the bathroom—a spacious, marble-walled retreat—comes complete with a heated towel rack. thespectatorhotel.com, 67 State St., Charleston, SC. 843-724-4326

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Scan to watch our video.

THE OLD BULL TAVERN

Tucked into a side street nestled between art galleries, this gastro pub is always packed, despite its more out of the way location.

Dark and cozy, The Old Bull Tavern is a great date spot in the historic neighborhood. Changing the menu daily, the chef prepares European-influenced plates, such as house-made Mozzarella with Fennel Salami, Pappardelle with Seano’s Chanterelles and a fabulous chicken liver pate.

The tavern also grows their own herbs on an outdoor patio, where live jam sessions often take place on Saturday nights. Grab a table against the original brick walls to go relatively unnoticed and arrive early to have a signature Sazeraz or Corpse Reviver #2 at the bar.

Reservations are recommended for parties of two or more after 6 p.m.

843.379.2855

BREAKWATER RESTAURANT & BAR

Known for its light and fresh Breakwater’s chefs, Elizabeth Shaw and Gary Lang, prepare their dishes using locally sourced ingredients; their best dishes include a creative take on ramen tapas, which change daily, and Crispy Duck Leg Confit—they boast it’s the best in town. While the ambiance is “elegant dining ” on one side, the hip bar is usually packed on the other side with a notable happy hour Monday through Friday. breakwatersc.com, 203 Carteret St #102, Beaufort, SC, 843-379-0052

MAGNOLIA BAKERY CAFÉ

Magnolia is known for hosting Beaufort’s Sunday brunch crowd, a mix of regulars, churchgoers and tourists. Famous for its breakfast and brunch for over 17 years, the Shrimp and Grits may be the best dish on the menu, which is only available on weekends. The café offers artisanal sandwiches

with a selection of freshly baked breads, crepes (including a creative take on MexiCali and local seafood crepes) and salads.

All of Magnolia’s desserts are baked in-hous e (tip: try the Chocolate Suicide Cake). magnoliacafebeaufort.com, 703 Congress St., Beaufort, SC, 843-524-1961

where to stay while in the area THE BEAUFORT INN

This light pink, historical bed and breakfast is just a few blocks from the house featured in The Big Chill and offers that good ol’ South Carolina hospitality. Whether you want to hear about Beaufort’s best contemporary artists or which streets are the most historical and beautiful to walk down, the Beaufort Inn’s staff is eager to help its guests. The inn also has one of the best breakfasts and elegant dining rooms in town, which is open to both guests and non-guests. Be sure to try the French Toast— it’s a local favorite. beaufortinn.com , 809 Port Republic St., Beaufort, SC. 843-379-4667,

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Wr i t t e n b y E VA F E D D E R LY

Photo Credits: Breakwater Restaurant & Bar / Magnolia Bakery Café/ The Old Bull Tavern / The Beaufort Inn

beaufoRt

THIS ECCENTRIC, SMALL COASTAL TOWN THAT SERVED AS A BACKDROP FOR THE BIG CHILL AND FORREST GUMP HOSTS AN UNEXPECTED ARRAY OF HAPPENING RESTAURANTS WITH CULINARY INSTITUTE OF AMERICA-INSTRUCTED CHEFS. POP INTO THE OLD BULL TAVERN, TO POTENTIALLY MINGLE WITH ARMY GENERALS, AN EX-CIA AGENT OR A GAGGLE OF TOURISTS, AND BE SERVED A HOUSE-MADE FOIE GRAS, WHICH MAY BE SOUTH CAROLINA’S BEST. OR IF YOU’RE MORE INTO A WINE SCENE, DUCK INTO BREAKWATER ON CARTERET STREET, WHICH BOASTS AN ADVENTUROUS AND AMBITIOUS SELECTION OF WINES. EITHER WAY, BEAUFORT IS A FOODIE MUST-STOP IN THE LOWCOUNTRY.

amelia island THE BEAUTY OF AMELIA ISLAND IN OCTOBER AND NOVEMBER IS WELLKNOWN TO FOLKS IN THE KNOW: THE WEATHER AND OCEAN ARE WARM, THE PACE OF LIFE IS SLOW, AND THE NIGHTS ARE JUST COOL ENOUGH FOR A LIGHT JACKET. THIS BARRIER ISLAND WAS FLORIDA’S FIRST LUXURY TOURIST DESTINATION. IT WAS NAMED AMONG THE TOP 10 NORTH AMERICAN ISLANDS

BY CONDE NAST TRAVELER’S READER’S CHOICE AWARDS. THE ISLAND IS TREASURED FOR ITS LONG STRETCHES OF QUIET BEACHES, NATURAL BEAUTY, UNIQUE HISTORY, AND CHARMING SEAPORT CHARACTER. YOU CAN DO IT ALL THERE: GOLF, GO TO A SPA, EAT OUT, GO SHOPPING, OR JUST RELAX AND TAKE IN A SUNSET.

Overlooking the tranquil Racquet Park tennis facility, the Omni Amelia Island Plantation’s Verandah offers diners a breathtaking view of the natural canopy of live oak trees from their table. The upscale restaurant specializes in Southern-inspired fare and fresh, traditional seafood. Verandah’s menu offers mouthwatering dishes, such as Smoked Mullet and Pink Snapper and Shrimp and Grits. Their wine list is extensive and yet approachable.

Savor the flavors of the nearby ocean with seafood sourced locally. Located in the Shops At Amelia. 142 Racquet Park Dr, Fernandina Beach, FL. 904-277-5958

DAVID’S RESTAURANT

The owners of the Hoyt House Bed and Breakfast opened David’s Restaurant, a fine-dining establishment on Amelia Island. The restaurant offers exemplary service, high-quality food with a gourmet presentation and incredible attention to detail. A team of talented, dedicated chefs collaborated to create a spectacular steakhouse and seafood menu. A daily three-course prix fixe menu is $35 per person. The dinner menu features items such as Filet Oscar, Rack of Lamb,

Dover Sole, Signature Dish Seafood Risotto and other delicacies from around the world.

David’s Restaurant also features local shrimp and ingredients from local organic growers. A wine room accommodates up to 12 guests for private dining, wine tastings and a signature Chef’s Table.

An additional banquet room can hold up to 60 guests for private events, business meetings and luncheons. 802 Ash St, Fernandina Beach, FL 904-310-6049 ameliaislanddavids.com

JOE’S 2ND STREET BISTRO

Situated in the heart of Fernandina Beach, Joe’s 2nd Street Bistro offers elegant cuisine in a relaxed atmosphere. Their covered porch is a great spot to dine on balmy fall nights, and eating a meal there is like eating in the chef’s own home—perfectly quaint and intimate.

Owner and Executive Chef Ricky Pigg offers patrons a creative menu for lunch and dinner, featuring local seafood and shrimp as well as New American cuisine with a twist. Menu items include Chicken Cordon Bleu, Seafood Bouillabaisse, Grouper Filet Grilled in Corn Husk Wrapper and Amelia Island Shrimp and Grits. 14 S 2nd St, Fernandina Beach, FL (904) 321-2558, joesbistro.com 154

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where to stay while in the area THE RITZ CARLTON, AMELIA ISLAND Frequented by the movie-star set and generations of Americans, the Ritz Carlton rests on a beautiful East Coast barrier island. The Ritz Carlton Amelia Island is a sanctuary nestled among other luxury hotels. Offering a spa, four restaurants, an 18-hole private championship golf course and private balconies off of each guest room, the hospitality at the Ritz Carlton, Amelia Island is exemplary and makes everyone feel like a king and queen. ritzcarlton.com

Wr i t t e n b y E M M A I O C OVO Z Z I

Photo Credits: Seasons 52/ The Ritz Carlton, Amelia Island/ Bistro Aix/ Medure

VERANDAH

COOKS AND SOLDIERS

Cooks and Soldiers is a stylish restaurant located in the flourishing West Midtown District in Atlanta. The restaurant’s dishes are inspired by Spain’s Basque region, a culture rich with gastronomic delicacies and a selection of the world’s best restaurants.

Serving meats and fish grilled over hot coals, Spanish tapas and pintxos served atop toasted bread, Cooks and Soldiers is named after a festival in Spain’s San Sebastian, where adults dress up like cooks and soldiers and celebrate in the streets. Cooks and Soldiers’ most notable small plates include the Seared Foie with 25-year-old sherry vinegar, Jamon Iberico with black truffle and Rioja-Braised Veal Cheek. Ask your server to do the wine pairings—you will be reminded of dining out on the Mediterranean. cooksandsoldiers.com

THE LAWRENCE

The Lawrence has a lively bar scene in Midtown where the bartenders are as indulgent as they are creative. The “Lady Lawrence,” which features lavender mint tea vodka, ginger, Cassis and lime and the “Honey Cardamom Paloma” with tequila, honey, grapefruit and cardamom, are two of their most popular cocktails. Order munchies at the bar or be seated at a table in the main dining room, but if you’re looking for a good time, definitely try the bar. Their best dishes include Fried Oysters Rockafella and The Larry Burger. thelawrenceatlanta.com

BOCCALUPO

Scan to see us in Atlanta Eats.

This intimate ItalianAmerican eatery in Inman Park offers seating for only 40 inside and on a small patio outside guests can sit at cozy, white table-clothed tables. BoccaLupo serves hand-cut pastas and new takes on classic, home-style Italian fare by candlelight. It’s the perfect location in Atlanta for sharing a first kiss. boccalupoatl.com

where to stay while in the area ARTMORE HOTEL Built in 1924, the Artmore Hotel has a Spanish Mediterranean flare and a swanky, lively bar where you can often spot celebrities. The hotel also has a hip outdoor patio where guests can dine and drink into the late night. The hotel is located in Atlanta’s Cultural Arts District and is the new boutique hotel in Midtown, meaning you’ll have access to a plethora of restaurants in Atlanta’s Midtown District. artmorehotel.com

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Wr i t t e n b y E VA F E D D E R LY

Photo Credits: Cooks and Soldiers: Heidi Geldhauser/ Artmore Hotel/Courtesy Artmore Hotel BoccaLupo Courtesy BoccaLupo / The Lawrence / Courtesy The Lawrence

atlaNtA

Known as a busy metropolitan region and Georgia’s capital city, Atlanta’s eateries are known for their inventive and international cuisine. From the posh neighborhood of Buckhead to fashionable Midtown and the up-and-coming Five Points, the debate is vigorous about where the city’s best restaurants are located. Thankfully, South has already done some of the scouting for you.

PlaySouth AMY SHIPPY, OWNER OF MARCHE DE MACARONS, JUMPS INTO HER COSTUME EVERY YEAR TO DROP OVER THE EDGE.

BEST FESTS SOUTH EVENTS EVENTS CALENDAR SCENES OF THE SOUTH IN REMEMBRANCE

OVER THE EDGE: PUTTING THE FRIGHT IN HALLOWEEN NIGHT & TAKING THE PLUNGE FOR A GOOD CAUSE HERE’S A NEW IDEA: Instead of the usual trick-or-treating on Halloween, why not REALLY scare yourself by hanging over the edge of an eleven-story building? The Coastal Georgia Council Boy Scouts want you to do just that. Every year, they talk normally sensible individuals into slapping on a helmet, strapping on a harness and rappelling over the edge of the Manger Building in Downtown Savannah.

All for a good cause, of course—“Over-the-Edgers” raise money to support Scoutreach, a program that enables disadvantaged or atrisk youths to participate in Boy Scout activities.

So skip the sugar-filled snacks and sign up to take the elevator to the roof —you’ll be better off and so will kids who might not be able to enjoy Scouting without your help. On October 29, media personalities will take the plunge and then in the evening media and public participants can attend the Liquid Courage Party in Johnson Square where there will be food and music. The rest of us can rappel for the cause on October 30. Register at otesavannah.org.

For more information about the Over the Edge event, visit otesavannah.com.

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Scan for video on the Film Fest.

Savannah Film Festival, Savannah, October 24 - 31, attracts celebrities like Norman Reedus, pictured above.

Best Fests!

IT’S TIME TO PARTY IN THE SOUTH FOR A MORE COMPLETE LISTING OR TO SUBMIT YOUR EVENT, VISIT SOUTHMAG.COM

Oktoberfest on the River (Savannah, October 2–3) Celebration hosted by the Savannah Waterfront Association featuring German-inspired cuisine, Interactive Beer Garden, Weiner Dog Races and live entertainment. For more information, visit riverstreetsavannah.com/ event/oktoberfest-2.

Beaufort Shrimp Fest (Beaufort, October 2–3) Two-day festival pits the best shrimp dishes of 15 local restaurants against each other—all competing for the coveted Silver Cup award. Activities include People’s Choice Award, Shrimp Heading and Peeling competitions and Charity Rubber Shrimp Race. For more information, visit mainstreetbeaufort. com/beaufort-shrimpfestival.

Greek Festival (Savannah, October 8–10) Three-day Greek Heritage Festival features homemade

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foods, desserts, dancing, church tours, marketplace, live music and more. For more information, visit www. savannahgreekfest.com.

Pirate Fest (Tybee Island, October 8–11) Have a Jolly Roger of a good time at this three-day Pirate-inspired festival featuring a Buccaneer Ball Kickoff, Pirate Parade and Beachside Festival.

For more information, visit tybeeisland.com/pirates.

locally harvested seafood, Lowcountry cuisine, rich history, culture and art of Bluffton. For more information, visit blufftonartsandseafoodfestival.com.

Great Ogeechee Seafood Festival (Richmond Hill, October 16–18) This annual festival features wild rides, games, kids activities and country music headliner Joe Nichols on October 17.

For more information, visit goseafoodfestival.com.

Savannah Folk Music Festival (Savannah, October 9–12) Twenty-sixth annual festival showcases the talent and diversity of the Savannah Folk Music Society. For more information, visit savannahfolk.org/.

Festival & Concours d’ Elegance (Hilton Head, October 23– November 1) The Southeast’s most luxurious motoring festival highlights the automotive and racing roots of the Coastal Empire with a twoweek festival of events that kicks off at the Savannah Speed Classic on October 23 at the Grand Prize of America Racetrack. For more information, visit hhiconcours.com.

Bluffton Arts and Seafood Festival (Bluffton, October 10–18) Week-long festival offers activities showcasing

Savannah Film Festival (Savannah, October 24–31) Presented by the Savannah College of Art and Design,

this famous film festival is filled with cinematic creativity from awardwinning professionals and emerging student filmmakers with over 40,000 people expected to attend. This eightday celebration offers a variety of competition film screenings, premieres, workshops, panels and lectures. For more information, visit filmfest. scad.edu.

Hilton Head Motoring Atlanta Arts Festival (Atlanta, October 24–25) Autumn Arts Festival dedicated to bringing together outstanding artists from around the country with Atlanta’s enthusiastic art buying community.

For more information, visit atlantaartsfestival.com.

Food Day Festival (Savannah, October 24) Largest Food Day Festival in the country featuring over 100 exhibitors, food vendors, live music and dozens of free workshops.

For more information, visit wellfedsavannah.com/ foodday.

Shalom Y’all Jewish Food Festival (Savannah, October 25)

Held annually in Forsyth Park, this food festival attracts nearly 10,000 attendees. Enjoy a taste of ethnic Jewish cuisine as well as family entertainment, including music and dance. For more information, visit mickveisrael.org/food-fest.

Savannah Food and Wine Festival (Savannah, November 9–15) Third annual foodie festival offers something to satisfy all taste buds and budgets with local and national culinary talent, international winemakers, celebrity chefs, authors and more. For more information, visit savannahfoodandwinefest.com.

Children’s Book Festival (Savannah, November 14) This annual festival celebrates the joy of reading with award-winning children’s book authors and illustrators from around the country. For more information, visit liveoakpl. org/scbf/

S O U T H E V E N T S / D I N E S O U T H 2 015

BID ON CUSTOM DESIGNED APRONS FEATURED IN THE DINESOUTH FASHION SHOW BENEFITTING SECOND HARVEST. LEFT: APRON DESIGN AND MODEL, EMILY BARGERON, OWNER OF MAMIE RUTH IN SAVANNAH.

PRESENTING THE 8TH ANNUAL PARTY FEATURING THE GREATEST RESTAURANTS IN THE SOUTH OCTOBER 15, 6-9 P.M. South magazine brings together a fabulous combination of 25+ of the finest upscale eateries in the South for the party of the season. DineSouth is Savannah’s premiere culinary event, featuring plenty of gourmet food and an open bar—enjoy chef demonstrations and music by the band Lyn Avenue. The event takes place at Savannah Station on October 15, from 6 to 9 p.m. Tickets are $100 each and the proceeds go to Second Harvest of Savannah. Sponsors include Coca-Cola, Savannah Technical College, Tito’s Vodka, Stage Front Production Company, 24e, 13 Bricks, and Savannah Venue Management. For more information or to purchase tickets, go to DineSouth.com.

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PHOTO OF EMILY: CEDRIC SMITH

Second Harvest: Rescuing the Hungry in Georgia Hunger is an issue that affects everyone— your child’s classmate, an office co-worker or a neighbor down the street. Almost 70,000 children in coastal Georgia struggle with hunger. America’s S econd Harvest’s local food bank is the safety net for the family, senior or individual that doesn’t know where or when their next meal will come. To volunteer, donate or find a food bank near you: helpendhunger. org or call 912-236-6750.

S O U T H E V E N T S / C H I L D R E N ’ S B O O K FA I R

TELFAIR MASQUERADE BALL: GRACE AND BEAUTY PARTNERED WITH CONSPIRACY AND EXCITEMENT—THIS IS THE NATURE OF A MASQUERADE.

Photo: Blake Crosby

CHILDREN’S BOOK FESTIVAL In a time when picture books are being replaced by tablets, cartoons are the new bedtime story and a smartphone is the go-to remedy to placate a restless child, reading is in danger of becoming less and less important to today’s youths. Kids today often know far more about the latest app or the lyrics to a new hit song than they do about the simple pleasure found in a good book and a quiet stretch of time to enjoy it. Ignite a love of books in your children at the 2015 Savannah Children’s Book Festival, a free, daylong event that brings together people of all ages to meet their favorite authors and illustrators, connect with their community and have fun.

Date: November 14, 2015 Time: 10:00 a.m. to 4:00 p.m.

Location: Forsyth Park

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IMAGINE AN EVENING of revelry and refinement in an early nineteenth-century mansion on the eve of Halloween, and you have a night that is potent with romance, mystery and fun.

Set in the venerable halls of the Telfair Academy, once the mansion home of one of Georgia’s most prominent historical families and now site of Telfair Museum’s collection of masterpieces.

Immersed in the attitudes and art of an earlier age, the Telfair Masquerade Ball will play host to an eclectic line-up of festivities.

Entertainment includes fire dancers, a photo booth,

belly dancers and more.

Attendees are invited to eat, drink and dance with the fervor of sixteenth-century Italians at carnival.

Don your finest dress, fasten your finest neckwear (attire is black tie!) and, most importantly, don’t forget your mask for this year’s Masquerade in the Mansion.

Proceeds from this William Jay Society fundraiser on October 30 at 9:00 p.m. will benefit the Telfair Academy Museum’s education programs.

Visit Telfair.org/wjs for more info and to purchase your tickets.

9 TIPS FOR ENJOYING THE SAVANNAH SPEED CLASSIC (OCTOBER 22–25) AND HILTON HEAD LAP IT UP Since Grand Prix racing was actually born in Savannah, it’s your right to speed! And what better way than in a Hot Lap? For a mere $50 or $90, you can ride shotgun (with a helmet of course) with either a manufacturer’s rep or bona-fide racecar driver. BMW and Mini Cooper are giving rides this year. (Heads-up: Mini Cooper is owned by BMW. Most importantly, it reaches a top speed nearing 150 mph.) Grab your chance on-site at the Specialty Ticketing/Information Tent. Find the schedule at hsrrace.com/events.html.

LUXURY DRIVE Test drives are a festival perk and typically cost nothing but your name and a strong sales pitch. You can slip behind the wheel of the latest models of BMW, Porsche, Lexus and Volvo for complimentary spins around the Port Royal Golf Club both on October 31 and November 1. TIP: Preregistering is a no-can-do, so find your favorite brand’s temporary home at the festival and sign up early. hhiconcours.com

CLASSIC EATS Why settle for a glimpse when you can literally participate? Enjoy seared salmon and fine wine with the Savannah Speed Classic Grand Marshal at the exclusive Riverfront Wine Dinner with Skip Barber at the Bohemian Hotel on October 23 at 6:30 p.m. Surely clinking glasses with the former racecar driver and owner of the Skip Barber Racing School (who even owns his own track, Lime Rock Park) is worthy of $125? TIP: If dining with Skip just isn’t in the budget, try Lowcountry Rocks Lobster and other vendors at Food Truck Alley. hhiconcours.com

CONCOURSE TRACK AT HUTCHINSON ISLAND 9 TURNS

TIP: Hot Laps are offered at various times throughout the day from October 23 to 25.

REASONS NOT TO MISS CONCOURS D'ELEGANCE RONDA RACHA PENRICE

P h o t o g r a p h y B L A K E C R O S BY / Photos courtesy of C ONC OU RS D’ E L E GANC E

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COCKTAIL KICK-OFF Both air and land dominate the inaugural Flights & Fancy Aeroport Gala on October 30 from 7 to 10 p.m. at the Hilton Head Island Airport to kick off this year’s Hilton Head Island Motoring Festival & Concours d’Elegance. By all means, toast the visionary pairing of vintage and new planes with aircraft-inspired automotive wonders assisted by innovative cocktails that soar. TIP: Opt for the VIP treatment with a Priority Boarding Ticket for $225 per person. You get to start the party an hour earlier at 6 p.m., plus receive the get-off-the-shuttleand-park on-site pass. hhiconcours.com

IT’S PLANE AS DAY Marvel at pairings of vintage aircrafts with Concours cars, like renowned car designer Ralph Roberts’ 1933 Chrysler Custom Imperial Phaeton at the inaugural Aero Expo. Other treats include the 1936 Waco YKS 6 (one of just 65 made) as well as other aviation-inspired vehicles like the 1920 Peugeot Propeller Bicycle, courtesy of Nashville’s Lane Motor Museum. TIP: Aero Expo access is included with October 31 tickets to the Car Club Showcase, an impressive smorgasbord of everything from Volvos to classic Thunderbirds; so hit the Port Royal Club early, say at 9 a.m., and shuttle over to Aero Expo and back. hhiconcours.com

ISLAND MOTORING FESTIVAL & CONCOURS D’ELEGANCE (OCTOBER 29–NOVEMBER 1) Andy Greene

FAMILY TIME Both Savannah and Hilton Head festivities are mini-me friendly. The Savannah Speed Classic is free to kids under 12 and offers $10 tickets for the older brood. In Hilton Head, most ticketed events are also free to the pre-teenaged set.

TIP: Hilton Head Car Club Showcase tickets include entry to Motoring Midway, featuring the 1950s “Life” exhibit and the ’60s-era suburbia exhibit showcasing vintage vehicles like icecream trucks and station wagons as well as boats and motorcycles. Take in the Trunk-O-Ween at Shelter Cove Towne Centre; Car Club Showcase participants pop their candy-filled trunks so costumed kiddies can trick-or-treat from trunk to trunk absolutely free. hhiconcours.com

PACE-FULL Missing the arrival of the spectacular cavalcade of vehicles as they wend their way to City Market (21 Barnard Street), otherwise known as the Pace Lap Party, on October 22 would be tragic, especially since it officially kicks off the Savannah Speed Classic. TIP: Don’t be late—cars arrive at 5:30 sharp. It’s free to get up close and personal with the cars and the drivers but the car-a-rella turns into a pumpkin at 8:00 p.m. savannahcitymarket.com/ events Ralph Gilles, Fiat Chrysler Global President of Product Design

YOU ONLY LIVE ONCE Go totally YOLO for $375 and rub elbows with the likes of Jay Ward, Creative Director of all Cars movierelated projects at Pixar, and Ralph Gilles, Fiat Chrysler Global President of Product Design, at the intimate Platinum Dinner with VIP guests on October 31 at the posh Long Cove Club. TIP: Keep the superstar treatment flowing with the Marque Patrons Package granting Patrons Tent access, VIP seating and more for four people at top festival events for $690. hhiconcours.com

SHOW OFFS Can you imagine the thrill of owning multiple classic cars? Pinnacle Award Collector Fred Guyton and Honored Collector William “Tom” Gerrard don’t have to.

At this year’s Concours d’Elegance on November 1, Guyton displays his 1939 Rolls-Royce Phantom III Coupe by James Young, a 2014 Pebble Beach Concours d’Elegance first-place winner, and Gerrard unveils the only 1959 Pontiac El Catalina ever made. TIP: On October 31, Auctions America resurrects the Hilton Head Island Auction with vehicles valued at roughly $100,000 each. Catch the action with a Spectator’s Pass for only $25. hhiconcours.com

G ET I N T H E RAC E Check owning a vintage racecar off your bucket list with Andy Greene Sports & Vintage Race Cars.

Restoring and selling race cars is what Greene and his crew does. And this year, Greene offers up a very special treat: a 1970 Royale RP4.

Back in 1970 and 1971, Brits Ray Allen and Tom Pryce hit the winners circle in this British stand standout. Greene, who actually owned Royale in the early aughts, has also experienced the high of victory in it. The price to empty that bucket: $125,000.

SOUTH MAGAZINE GIVEAWAY!

Jay Ward, Creative Director, Pixar

ENJOY A VIP WEEKEND AT THE SPEED CLASSIC! PACKAGE INCLUDES: 2 All-Access Speed Classic Tickets, Friday–Sunday, Oct. 23–25 2 Lunch Passes to Food Truck Alley, Friday, Oct. 23 1 Hot Lap Ride: Strapped in, full throttle! Saturday, Oct. 24 2 Wristbands for access to the Speed Classic VIP Tent both Saturday and Sunday, Oct. 24–25 1 VIP Parking Pass for the Speed Classic, Oct. 23–25 2 Two-Day Tickets for Hilton Head Island Motoring Festival & Concours d’Elegance, Oct. 31–Nov. 1

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Events Calendar Check out the latest happenings in the Lowcountry.

First Friday Art March, Savannah, October 2 and November 6

SAVANNAH First Friday Art March (Savannah, October 2nd and November 6th) Enjoy a free self-guided tour of the Starland District and its creative businesses, artists and unique shops to experience the best of Savannah’s local arts culture at work. This exciting monthly event features a free Old Savannah Tours Art Trolley ride, food trucks, live music and art activities for families. For more information, visit artmarchsavannah.com.

Picnic in the Park (Savannah, October 4th) Pack a picnic basket and head to 168

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Savannah’s largest outdoor cultural event featuring live performances from local bands and choral and orchestral students at the Forsyth Park Bandshell. The 2015 theme is “Hollywood in the Park,” and picnic-goers are encouraged to participate in interactive displays, fun activities and more to enter and win fabulous prizes from Parker’s Convenience Store. A memorable, two-hour performance by the Savannah Philharmonic tops off the evening. For more information, visit savannahphilharmonic.org/ event/picnic-in-the-park-2.

Step Out and Walk to Stop Diabetes (Savannah, October 10th) Celebrate the 75th anniversary of

the American Diabetes Association at this signature fundraiser where participants collect pledges for individuals or teams to walk around beautiful Forsyth Park in the Historic District to raise money and awareness for Diabetes prevention and research. For more information visit stepout.diabetes.org.

Savannah Art Walk (Savannah, October 10th and November 14th) Presented by the Tiffani Taylor Gallery, this sophisticated Art Walk begins at the Bohemian Hotel Savannah Riverfront with a gratis wine pour before participants take off on a self-guided tour of over 30 Historic District galleries and shops. Attendees walk to

locations on the map or hop on the free Old Savannah Tours trolley to ride in style before gathering at the Andaz Hotel on Ellis Square for a final reception with gratis wine pour and raffle prizes.

For more information, visit savannahartwalk.com.

Fall in Love with the Phil (Savannah, October 10th) This annual celebration is the signature event for the Savannah Philharmonic and features an evening of exquisite music, fine food and an enticing live auction. Join local performer Trae Gurley and a talented group of Savannah Philharmonic Orchestra musicians as they perform a salute to Frank Sinatra, who

would have celebrated his 100th birthday in 2015. For details visit savannahphilharmonic.org.

Dine South, Presented

by South magazine (Savannah, October 15th) The Premiere Savannah Dining Event of the Year is back at the 8th Annual DineSouth Party, hosted by South magazine, Coca Cola Savannah, Savannah Technical College and Tito’s Premium Vodka at Historic Savannah Station on October 15.

Enjoy food from Savannah’s top restaurants and dance the night away to live music, Climb the Rock Wall Sponsored by Boy Scouts of Savannah, drink delicious cocktails provided by Savannah Distributing and enjoy the Kitchen Forward Fashion Show sponsored by 13 Bricks Clothing. For more information, visit dinesouth.com.

Monet and American Impressionism Exhibit Opening (Savannah, October 16th) This highly anticipated exhibit

highlights the work of more than 20 American artists who launched a new way of painting in response to the influence of French impressionism.

The exhibition presents four paintings by Claude Monet alongside roughly 50 paintings and 20 prints by many of the leading figures of American impressionism, such as Mary Cassatt, William Merritt Chase, Childe Hassam, Willard Metcalf, Theodore Robinson, John Henry Twachtman and J. Alden Weir.

Exhibit runs through January 24, 2016 at the Jepson Center for the Arts. For more information, visit telfair.org/monet.

Monet and American Impressionism Exhibit Opening, Savannah, October 16

Patrick’s Ride (Savannah, October 17th) This non-competitive 140-mile ride from Savannah to Augusta, Georgia, was founded by twotime cancer survivor Patrick Booton and raises money to benefit children and families with cancer at Children’s Hospital of Savannah and the

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Wag-O-Ween, Savannah, October 24 Curtis and Elizabeth Anderson Cancer Institute at Memorial University Medical Center. For more information, visit patricksride.com Savannah Speed Classic (Savannah, October 23rd) If you feel the need for speed, don’t miss the Concours d’ Elegance kickoff weekend at The Savannah Speed Classic for a unique roadrace experience where participants get an intimate look at the inner workings of racing. The event takes place on Hutchinson Island at the Grand Prize of America Road Course and features Hot Lap Rides, Test Drives, an OffRoad Adventure and Pit Access.

Guests may attend an exclusive VIP Riverfront Dinner hosted at the Bohemian Hotel Riverfront and meet festival Grand Marshall and racing legend Skip Barber. For more information, visit hhiconcours. com/events/savannah.html.

Wag-O-Ween (Savannah, October 24th) Celebrate Halloween in Savannah “Doggy Style” at this annual fundraiser where participants visit over 100 businesses to Trick or Treat with their canine

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companion. For more information, visit caninepalacesavannah.com.

Over the Edge Savannah (Savannah, October 30) Participants at this adventurous event will rappel down the side of the Manger Building located at Johnson Square in Downtown Historic Savannah. They collect pledges to raise support for the local Boy Scout outreach programs for at-risk youth.

Don’t miss the Liquid Courage Party in Johnson Square the night before the big jump! For more information, visit otesavannah.org.

World Premier of Opera in Savannah, Alice Ryley (Savannah, October 30) The Savannah Voice Festival and Milnes VOICE Programs teamed up with international composer Michael Ching to create a 50-minute, English-speaking opera about one of Savannah’s most famous ghost stories—Alice Ryley, the first woman to be hung in Wright Square. For more information, visit savannahvoicefestival.org/festival/ alice-ryley-a-savannah-ghost-story.

Masquerade at the Mansion (Savannah, October 30) Intrigue and revelry await as you

wander the beautiful, historic Telfair Academy, once the mansion home of one of Georgia’s most prominent historical families and now site of Telfair Museums’ collection of masterful paintings and sculptures.

Enjoy unique entertainment such as magic performances, fire dancers, belly dancers, a photo booth plus music and dancing, libations, late-night treats and lots of surprises. For more information, visit telfair.org/masquerade.

Savannah Rock N Roll Marathon (Savannah, November 7th) Music is the “sole” of this race as it courses through Historic Downtown Savannah with a variety of live music to motivate the runners along the 26.2- or 13.1-mile routes. Rock out at the Finish-Line Party in Forsyth Park with 2015 concert headliner Rascal Flatts. For more information, visit runrocknroll.com/savannah.

Actor’s Night Out Honors Night (Savannah, November 8th) Annual awards ceremony designed to honor entertainers, producers,

media and theater entities for their unique contributions and creative works in the local entertainment industry. For more information, visit actorsnightout. org/index2.php#/home.

CASA Dancing with the Savannah Stars Finale (Savannah, November 12th) This unique fundraiser benefits the Savannah/Chatham County Court-Appointed Special Advocates (CASA) and features local celebrities who are paired with a professional dancer from a local ballroom-dancing studio to be trained in the art of ballroom dancing to raise money to meet the program’s needs. For more information, visit savannahcasa.org/ dancingwithsavannahstars.html.

Children’s Book Festival (Savannah, November 14th) Eleventh annual festival celebrating the joy of reading with awardwinning children’s book authors and illustrators from around the country. For more information, visit liveoakpl.org/scbf .

Trail of Hope 5k (Savannah, November 14th) Presented by Dentistry for Children and Adolescents, the sixth annual Trail of Hope takes place at Skidaway Island State Park and includes a 5k, 1 Mile, Tot Trot and Pajama race to benefit the pro-life adoption ministry of Covenant Care Services. For more information, visit covenantcareadoptions.com.

Telfair Art Fair (Savannah, November 14 and 15) The 21st Annual Telfair Art Fair features 85 national and local artists who will display their work around Telfair Square. This event features a wide variety of original art for sale in a broad range of prices and media, offering something to suit every taste and budget. Kick off this fabulous weekend with the “Arty Party” where guests have an exclusive opportunity to preview and purchase the featured art and meet the artists.

For more information, visit telfair. org/museum-events/artfair.

Savannah Lighted Boat Parade

(Savannah, November 28th) Presented by the Savannah Harbor Foundation, this unique maritime parade features over 35 lighted vessels floating along the Savannah River. The schedule of events includes a Prelude

by General Oglethorpe, pipe & drums, live music, cannon firings, fireworks display and more. For more information, visit savannahharborfoundation. com/boat-parade.html.

TYBEE ISLAND Kid’s Shark Tooth Fossil Hunt (Tybee Island, October 18th) Over 20,000 prehistoric sharks’ teeth will be hidden along Tybee’s North Beach for this inaugural event including Mako, Bull, Sand, Great White, Snaggletooth and Megalodon sharks. The “Shark Tooth Fairy,” Mike Harris, will be in attendance to help identify what teeth are found. For more information, visit tybeeisland.com/events.

“Down By The Sea,” Literary

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and Arts Festival (Tybee Island, October 24th) Presented by Puddle Jumpers INK, this inaugural event is free and open to the public featuring, authors, illustrators, music and drama productions, puppets & characters, and art and writing activites. For more information, tybeeisland.com/events.

Motoring Festival to bring you a truly “car”-tastic Halloween event. Breathtaking vehicles from the Motoring Festival’s Car Club Showcase will line Towne Centre Drive with their trunks open and full of candy. Go trick-or-treating from the shops or trunk-or-treating from the cars. For more information, visit sheltercovetownecentre.com.

HILTON HEAD

Oyster Festival (Hilton Head, November 13th - 15th) The 2015 Oyster Festival highlights steamed, fried and stewed oysters along with other delicious food for non-oyster eaters. There will be live entertainment, a kid zone, marshmallow roasting and Sports Lounge for viewing fall football games. For more information, visit islandreccenter.org.

The Arkhaios Film Festival (Hilton Head, October 22-24) The third annual Arkhaios Cultural Heritage and Archaeology Film Festival is a free event, open to the public, which showcases the discovery of past cultures gained from archaeological research and illustrated by documentary film. For more information, visit arkhaiosfilmfestival.org.

Truck-O-Ween at Shelter Cove (Hilton Head, October 3st) The Merchants of Shelter Cove Towne Centre are partnering with the Hilton Head Island

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CHARLESTON Lowcountry Trail Half Marathon and 5K (Charleston, October 10th) Runners can enjoy a breathtaking

Oyster Festival, Hilton Head, November 13 - 15 course featuring fall foliage, mossdraped oaks and native wildlife as they race along the trails of Mullet Hall Equestrian Center. After the race, enjoy an awards ceremony and after-party with live music and beverages. For more information, visit charlestoncvb.com/events.

Children’s Day Festival (Charleston, October, 18th) The 27th annual Town of Mount Pleasant Children’s Day Festival features time-

honored carnival games and mechanical rides in addition to enormous inflatable slides, live entertainment, wall climbing, face painting and many other activities. For more information, visitcharlestoncvb.com/events.

Harvest Festival (Charleston, November 7th) Presented by the Charleston County Parks and Recreation Commission, the 14th annual Harvest Festival features live music from five local

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bluegrass bands in addition to children’s hay rides, a stick pony corral, pumpkin decorating, penny diving, lasso demonstrations, crafts and more. For more information, ccprc.com/138/Harvest-Festival.

38th Annual Turkey Day Run & Gobble Wobble (Charleston, November 26th) This annual holiday tradition boasts the largest 5K in South Carolina and takes participants through historic downtown Charleston and The Battery before returning to Marion Square for a post-race party and awards ceremony with free food, beverages and live music. For more information, visit turkeydayrun.com.

ATLANTA Georgia National Fair (Atlanta, October 8th - 18th) Designated as a “Top 50 Fair”

by Designated as a “Top 50 Fair” by Amusement Business Magazine, this collaborative effort between the Georgia National

Fair and Georgia Department of Agriculture features 11 days of horse shows, competitive exhibits, food, midway rides and games, commercial vendors, major concerts, street entertainers, family entertainment, a circus and nightly fireworks. In addition to see a dedicated Georgia Grown Products showcase highlighting manufacturers and agricultural businesses. For more information, visit georgianationalfair.com.

Atlanta Pride Weekend (Atlanta, October 10th-11th) The 45th annual Atlanta Pride Weekend is full of exciting entertainment including the Atlanta Pride Parade, Dances in the Park, Health and Wellness Programs, Family Zone, Campus Pride College Fair. A spectacular Dolphin Show has been added to the kick-off party at the Georgia Aquarium. For more information, visit atlantapride.org.

Atlanta Veteran’s Parade (Atlanta, November 7th) Beginning in Downtown Atlanta on Peachtree Street, this annual

Georgia National Fair, Atlanta, October 8 - 18 Veteran’s Parade will end at the intersection of Centennial Olympic Park Drive and Marietta Street and is designed to honor, support and thank all who have served and are currently serving our nation in the U.S. military. For more information, visit gavetsdayparade. org/about/4588194744.

This Atlanta Thanksgiving tradition attracts thousands of runners and walkers to Turner Field, eager to share their holiday spirit and give thanks for their health and fitness. This event takes place rain or shine. For more information, visit oatlantatrackclub. org/thanksgiving-day.

Thanksgiving Day Half Marathon and 5K (Atlanta, November, 26th)

For more event & to submit your event visit SouthMag.com

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SCENES OF THE SOUTH / CRAFT BREW FEST

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Heather Lorden, Michelle Schroder, Lena Flores

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Hundreds of dedicated beer lovers gathered at the International Trade and Convention Center on Hutchinson Island to attend the Savannah Craft Brew Festival on September 5. Presented

by Habersham Beverage and Southbound Brewing Company, this “crafty� event featured over 100 local and national beerrelated vendors, showcasing their best products and services.

1. Ches and Erica Merritt 2. Kevin and Michelle Pearce 3. Jenny, Anna, Whitney, and Todd 4. Vanessa and Blake 5. Kim Bazemon, Brandi Hudon, Cortney Morris

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Drescher Ye Ole Tobacco Shop, Judean

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Photography by L I NDSEY C LARK

S C E N E S O F T H E S O U T H / TA S T E O F P O O L E R

Steven Hill & Becki Patterson

Theresa Palmee & Dan Silva

Rob Corley, Dan Rogers, Alexa Hankinson, Christi Bergmann

Maurice & Jennifer Butler

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The Peanut Sh op

The Mighty Eighth Air Force Museum hosted over 300 attendees at the Taste of Pooler Celebration, presented by the Pooler Chamber of Commerce on September 10. The event featured food samples from restaurants located in Pooler, Georgia, including: Tijuana Flats, Fatz, Buffalo Wild Wings, Chicken Salad Chick, Longhorn Steakhouse, Miss Sophie’s, Naan Appetit Indian Cuisine, Molly MacPherson’s and McAlister’s Deli.

1. Eden Edge 2. Buffalo Wild Wings 3. Pam Southard & Maurice Jackson 4. Brittney & Brandon Rosenquist

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Betty and Pat Wright

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THE SCENE OF THIS ISSUE’S SOUTH MAGAZINE PHOTO AWARD GOES TO....

THE BONAVENTURE FOX: BY MICHAEL GRAFTON

Michael Grafton went to Bonaventure Cemetery in Savannah recently and was able to photograph a red fox who’d become a local celebrity. “I’d seen a few articles on social media detailing Buddy’s docile nature. I wanted to be able to capture Buddy in his own world and that’s such a unique venue for a fox to call home.” Grafton’s photos, were published on Facebook and he immediately received a flood of interest. “Folks were very appreciative of the shots . . . I’m just happy that his notoriety is giving him an improved lease on life.” Local wildlife officials are now working to relocate Buddy in an effort to mitigate liabilities when man and nature get too close. “I was informed that Buddy was in real danger of being trapped and possibly put down by those who consider him a nuisance. I’m glad that my desire to capture the beauty of this animal is helping conservation efforts locally.” - Emma Iocovozzi

Photographs by L I NDSEY C LARK, J ESS I E S C O T T

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IN REMEMBRANCE

WE ARE SARAH JONES

DOCUMENTARY DEDICATED TO SUSTAINING THE MEMORY OF SARAH JONES AND RAISING AWARENESS ABOUT SAFETY MEASURES IN THE FILM INDUSTRY.

Scan to learn more about Sarah.

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While watching a film, one rarely thinks about the months of time and effort that go into devising each frame, the hundreds of crew members that work to make it happen and the industry standards that put it all into place. This is the goal of course, the finished product is meant to immerse you in a story (not make you wonder how it was done), take you on a journey, hopefully change you in some way—however minute. Film crews are invisible artists, on set every morning at dawn and usually working well into the evening, all because they love the craft, the intricate mechanics that, when put together, create something globally effectual.

On February 20, 2014, in southeast Georgia, Sarah Jones, a young and ambitious camera assistant was tragically killed by a train while on the set of the movie Midnight Rider. The gory accident was one that could easily have been avoided but, because the filmmakers ignored the fact that the train company had denied their request to film on site, an innocent life was taken and many others on the production were physically injured and emotionally ravaged. The accident was a wake-up call to those in the film industry; it raised numerous questions about safety standards and what drives the industry to make choices that put people in harm’s way.

Filmmakers Eric Smith and Christopher Crescitelli decided that the only way to preserve Sarah Jones’ legacy and provoke dialogue about industry-wide safety measures was to make a documentary about Sarah Jones’ life and the importance of safety in Hollywood.

We are Sarah Jones introduces Sarah to the audience so that they might know her as her friends knew her. It is meant to help the audience understand why her loss was not only devastating to the film community, but that everyone in the industry is Sarah Jones, everyone is vulnerable when there is a lack of safety measures.

We Are Sarah Jones will partner with Kickstarter in October 2016 to crowd-fund the documentary, and subsequently proceeds from the documentary will go to the Sarah Jones Film Foundation, an organization established by Sarah’s parents to raise set safety awareness in the film and television community.

Wr i t t e n b y E M M A I O C OVO Z Z I P h o t o g r a p h s c o u r t e s y o f E R IC S M I T H