October November Dan Winters

5 T H A NNUA L FO OD & FAM OU S FOL KS ISSU E

COVER 2 OF 2 • ISSUE 41

Raw&

Refined:

Southern Culture, Couture & Cuisine page 88

OCT-NOV OCT- NOV 201 USA2 $$4.95 4 .95

SOU T HM AG A Z I N E .COM

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OCTOBER-NOVEMBER 2012

the

Food Show page 126

DAN WINTERS: ICONS & INGENUITY 9/12/12 12:29 PM

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contents ➼

south

oct | nov 2012

| features

54

O N E TA ST Y PR E DATO R A N I N VA D E R S P E C I E S I S C A L L I N G O U R S H O R E S H O M E .

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BY N ICK LUCEY

66

I CO NO G R A PH E R DA N W I N T E R S

T H E AC C L A I M E D P H O T O G R A P H E R S H OWC A S E S H I S WO R K AT T E L FA I R MUSEUMS ' JEPSON CENTER THROUGH NOVEMBER .

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S OU T H E R N D I S H E S FAVO R I T E D I S H E S .

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B Y S H AW N D R A R U S S E L L

COV E R G I R L

C AT C H H E R S O U T H E R N S L A N G .

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BY JEFF V R A BEL

A GUIDE TO OUR DOWN-HOME

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88 R AW & R E F I N E D

S O U T H E R N C U LT U R E , C O U T U R E A N D C U I S I N E .

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BY LIBBIE SUMMER S

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contents ➼

south

oct | n o v 2012

| departments

[ LIVE ]

[ G O , S T AY , S H O P ]

30 KITCHEN APPS & GADGETS

88 RAW & REFINED

108

What's cooking with the latest culinary smartphone apps.

Soft and sumptuous fall fashion at Watermelon Creek Vineyard.

34 SAVANNAH'S FILM SCENE

102 QUICK TRIPS

How to make a movie in Savannah and a review of the last 1 2 months' films.

Haunted day trips to get you in the mood for the spooky season.

44 LIQUID GINGER HITS A HIGH NOTE Ginger Fawcett is making waves and earning awards for her rock vocals.

62

40

106 ATL WEEKENDER'S GUIDE Slip over to the big city for some celebspotting and top-notch treatment.

108 HOW TO BE SERENE

54 ONE TASTY PREDATOR

Escape to Serenbe, Georgia for a relaxing fall foray, complete with a farmhouse.

Chef Roberto Leoci is lending a hand to the effort to eradicate these fiesty fish.

[ E AT ]

[ MEET ]

180

62 THIS IS BOBBY Z. The celebrity publicist shares his stories of fame and success.

Samplings of some of the area's best down-home dishes.

The artist shares his path to widespread recognition and a show at the Telfair.

126 FOOD SHOW

78 STARS OF THE SOUTH

Avant-garde styling by local chefs.

A look at the region's galaxy of stars and their roles in the local industry.

The iconic event celebrates 1 5 years.

Small bites about what's happening with food around the South.

120 SOUTH'S GUIDE TO SOUTHERN DISHES

66 INGENIOUS ICONOGRAPHER DAN WINTERS

84 SAVANNAH FILM FESTIVAL

114 THE DINING SPREAD

114

104

[ P L AY ] 178 THIRTEENTH COLONY The Historica Savannah Foundation's young professionals society has big plans.

180 BIG TIME BIG BAND

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178

Jeremy Davis and the Fabulous Equinox Orchestra bring down the house.

194 BRANDON BRANCH The designer goes zombie and shares one of his favorite fall libations.

SPECIAL ADVERTISING SECTION:

DINESOUTH ➼ PAGE 1 34

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publisher’s letter

oct | nov 2012

WHAT MAKES A CELEBRITY TICK?

About the Covers

E A C H I S S U E , W E ' R E F O R T U N AT E E N O U G H T O M E E T T H O S E W H O H AV E A C H I E V E D

T H I S R A R E F I E D S T A T U S . From athletes to movie stars, South's pages have been filled with some of the world’ s mos t interes ting f olks.

There seems to be an interes ting trait that most of these people seem to ha ve. It's hard to put a finger on it, but it's best described--and often is--as star power, a confidence and magnetism that few possess. This makes them unique and Frankie Brooks, photographer Dan Winters & publisher, fascinating, so it's always fun to get to know them Michael Brooks at Telfair Museums’ Jepson Center.

DAn's work is on display through november 11. a little.

A big part of this po wer must certainly be their driv e. They seem to ha ve an extra gear. I guess it's because they're doing what they lo ve, a profession that they're truly passionate about. If you'v e been lucky enough to find such a career, you know that it's no t only enjoyable, but it fuels your desire to be the best at it that you can be. Just think about all those late nights and week ends, when o thers were “enjo ying” time off, spent perfecting your craft.

Which brings us to Dan Winters . This issue’ s editorial features pho tographs of many of Hollywood’s A-list celebrities. His work is so po werful that it has led to his very own celebrity s tatus. He also scores points with us for ha ving a house here in Tybee, Georgia, where he loves to spend time with his family. See his f eature on page 66.

Dan also reminds us that there are "celebrities" in ev ery profession, mos t who the average person will nev er come to kno w. And though they ma y not be profes sional athletes, rock s tars, or big-dra w actors, they s till possess a similar quality . I know because I've gotten to know many clients, employees, freelancers and editorial subjects who ha ve that s ame drive, that same rare magne tism—that spark that we all aspire to ha ve.

But here's th e thing I've come to be lieve: we all have th e ab ility to h ave that spark. It's just a matter of finding what you love and deciding to put in what it tak es to get it, to decide to no t settle for less . This issue is full of people that ha ve made that decision and are sharing their s tories. Their mess age is remarkably similar: Find your lo ve. And find your star power.

And if you'v e done the s ame, we'd lo ve to hear your s tory. Hit us up at south magazine.com or at our F acebook page. We'd love to g et to kno w you a lit tle, too.

Many thanks and k eep reading,

Michael Brooks Publisher/Creative Director

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cover: Cassady Lance photographer: Pat Bombard hair and makeup: Elisha Heard of Defining Beauty Salon Suites & Jules De Jesus Fritz of Dollface

by Jules creative director: Michael Brooks art director: Sara D'Eugenio dress: Katherine Barron produce props: Berry Farms ince our October/November issue traditionally celebrates food, film and famous folks of the South, it was only natural that we feature food in a fine form on the cover. Miss Georgia 2010 and reporter Cassady Lance was up for anything, and lent her talent for the shoot. "I wanted to incorporate food in an unconventional way for the cover," South art director Sara D'Eugenio says. "Combining the sustainability of the farms featured in the issue and the beauty of fashion in the dress created a fall feeling."

S

cover: Dan Winters photographer: Thomas Gugler creative director: Michael Brooks

M

ost known for capturing subjects including celebrities, political figures, shuttle launches and slice-of-life characters, Dan Winters stepped in front of the camera for this exclusive portrait on the cover.

The photo showcases his signature minimalist style and lighting, and only hints at the striking photography Winters has on display at the Telfair Museums' Jepson Center until November 11. The show there, Dan Winters's America: Icons and Ingenuity, features a range of his work including media that some may find unexpected. Winters also has close ties to the Savannah area—his family has been making memories at a house on Tybee Island for about 14 years. The second home is "one of the greatest gifts we ever gave to ourselves," Winters says.

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editor’s letter

oct | nov 2012

SAVANNAH PERSONALITIES and that means food, f ilm, and lo ts of fun (does an yone miss las t summer’s heat?). With the S CAD Film F estival in its 15th year, our city will be filled with even more directors, producers, and famous faces than we normally see here.

Most of us know Bobby Zarem because he is man who conceived the “I [ heart] NY” campaign, launched on V alentine’s Day, 1978. The iconic heart log o achieved international fame and fostered a lucrative new profit stream for T-shirt vendors in possibly ev ery country in the world.

Interviewing Bobby Zarem (see p . 62), whose da y job has been as publicis t for the talented and famous for more than a half century , was an insight into the celes tial circle of s tars he kno ws. When I ask ed what celebrities he’ d worked with, Bobb y quickly corrected me. “I don’ t represent celebrities ,” he s aid, “I represent personalities. There’s a difference.” Bobby is an amazing man and a delightful conversationalist, but I confess I nev er for a moment forg ot that I w as just 2 degrees of separation from George Clooney, Robert De Niro, and Cher, to name a few “personalities” he knows. His life-long obsession with mo vie stars brought him leg endary fame in his own right. H e helps the S CAD Film F estival bring some of the finest actors in the business here, and their presence puts a special glo w on our lo vely city. When pop artist Andy Warhol famously declared in 1968 that “in the future, ev eryone will be famous for 15 minutes ,” he could nev er have dreamed that the in vention of the interne t and social networks would afford instant celebrity to so man y. But he w as right. Who knew, for instance, that chefs would become the new celebrities?

There is a hug e fan follo wing for the world of food and chefs , and although I ha ve little or no cooking ability , I confess I’ m glued to the tube when m y favorite cooking shows air. We pay homage to food in this issue: Man y Savannah chefs sho wcase their starring Southern Dishes (p . 120); Chef Roberto Leoci of Leoci’ s Trattoria goes diving to capture some exotic new delicacies for Southern tables (p . 54); and Raw and Refined

by Libbie Sumers spins a visual lo ve story with fashion and food in a dream y plantation hunt setting (p. 88).

Don’t miss a thing—and mee t me at the mo vies. I’ll be sit ting next to Bobb y Zarem.

G E T R E A DY, S AVA N N A H , I T ’ S F I N A L LY FA L L

Janice Shay, Contributing Editor

magazine

publisher/creative director Michael B rooks ➼ mb@thesouthmag.com contributing editor Janice S hay associate editor Sarah Jones ➼ sjones@thesouthmag.com art director Sara D ’Eugenio ➼ sara@thesouthmag.com advertising art director Cassandra C onner ➼ cassandra@thesouthmag.com digital director Kelsey D iehl ➼ kelsey@thesouthmag.com marketing coordinator Erin Wessling ➼ erin@thesouthmag.com account executive Stuart B ates ➼ stuart@thesouthmag.com Nicole C onway ➼ nicole@thesouthmag.com Tammy R ako ➼ tammy@thesouthmag.com circulation and financial manager Ivy H ankins ➼ ivy@thesouthmag.com travel editor Melanie Simon city editor David Gignilliat business editor Clark B yron dining editor Shawndra Russell copy editor Cameron Spencer contributing writers Sam C arroll, L isbeth C heever-Gessaman, Lauren Hunsberger, N ick Lucey, J im Reed, J eff Vrabel contributing photographers John A lexander, P at B ombard, G racie B yrd Jones, Greg C eo, C hina Fagan, J ohn F ulton Photography, Angela Hopper, J abberpics, M arc Newton editorial interns Grace B arkley, G en F uller, A ngela Gunn, Tony Guza, S injin H ilaski, K atherine Olson production and photography interns Carol Jensky, C hristina Montos, C ole W hitworth south mag a zin e i s p ubl ish ed b imon t h l y b y b a d i n k , b r o ok s a dv er t ising desig n, i nc . r epr od uc t ion b y a n y me a ns of t h e w hol e or p a r t of b a d i n k wit hout w r it t en p er mission f r om t h e p ubl ish er i s p r oh ibit ed. v ie ws e x pr essed i n t h e e dit or ia l p ag es d o n o t i mpl y o ur e n dor sement . w e wel c ome y our p r od uc t n e ws. i nc l ude p r ic es, pho t os a n d d ig it a l f il es wit h y our p r ess r el e a se. pl e a se f or wa r d p r od uc t s a mpl es a n d m edia k it s t o r ev ie ws e dit or , south mag a zin e, 1 1 6 bul l s t r eet , s ava n na h , g eor g ia 3 1401 . w e c a n no t b e r espon sibl e f or u nsol ic it ed p r od uc t s a mpl es. subsc r ipt ion r at es: u .s.: $19 for one year; $28 for two years; s ing l e c opies: $4.95. c h a ng e of a ddr ess n o t ic e: s ix t o e ig h t w eek s p r ior t o mov ing , pl e a se c l ip t h e m a il ing l a bel f r om t h e most r ec ent i ssue a n d s en d i t a l on g w it h y our n e w a ddr ess t o: south mag a zin e, c h a ng e of a ddr ess no t ic e, 1 1 6 bul l s t r eet , s ava n na h , g a 3 1401 , a t t n: c ir c ul at ion

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

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S H AW N H E I F E R T

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contributors

oct | nov 2012

the internationally recognized advertising arts publication. John is a ddicted to image making and adamant about going the extra mile (or ten) to make award-winning images. "Aside f rom image making, I s pend a l ot of time with my wonderf ul wife and our hoard of pets in Savannah, Georgia. Living downtown in this old, uniquely historic city, and loving what I d o everyday, makes f or a g reat lifestyle. I l ike rich red wine, a m ind-blowing riff in a n ewly discovered song, backpacking at high altitudes in my native Colorado and exploring the eccentricities of new places and their people.” SEE JOHN'S WORK IN “THIS IS BOBBY Z.” [PAGE 62].

has been South's dining writer f or over a y ear, in addition to contributing to Travel+Leisure, BeerAdvocate, and Forbes Travel. In August 2012 her debut novel, Couple Friends, was released and is a vailable as an ebook on Amazon, Barnes & Noble, and Smashwords. T he story is set in Savannah and the characters visit many of the bars and restaurants she has covered during her time at South.

Connect with her on T witter at @ ShawndraRussell or on her website at shawndrarussell.com. READ SHAWNDR A’S S H AW N D R A R U S S E L L

DISHES” [PAGE 120].

John Fulton's work is o f ten described as rich, f resh and authentic. His clients include national and international companies and his work regularly appears in esteemed competitions, including recently being nominated into the Top 200 Ad Photographers Worldwide by Luerzer’s Archive,

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LIBBIE S UMMERS

Libbie lives a food-inspired life.

She is a c ulinary producer, photo stylist, blogger and prized author.

Her first solo book, The Whole Hog Cookbook (Rizzoli, 2011), CEDRIC SMITH was a N ational Foreword Book Award finalist and has been published in English and Italian. Expect sinf ul and irreverent things f rom her second book, Sweet and Vicious–baking with an attitude (Rizzoli, September 2013). Libbie creates and tells tales f rom Savannah, where she lives with her never-aging husband, Josh, and son, Anthony. T heir Vizsla, Maggie, now has an attitude af ter being f eatured in the f ashion spread of this issue. SEE LIBBIE'S WORK IN “R AW & REFINED” [PAGE 88].

WORK IN “SOUTH'S GUIDE TO SOUTHERN

J O H N F U LT O N

Featured Contributors

Savannah-based Nick Lucey was an editor f or Scuba Diving magazine f or 15 years before he became the producer, and then host, of a s cuba diving travel television show called Into the Drink that's currently airing on 130-plus countries overseas on National Geographic International. He has personal experience hunting f or lionfish.

NICK L UCEY

READ NICK’S WORK IN “ALIENS IN OUR WATERS” [PAGE 54].

L I E S A C O L E was recently named “International Photographer of the Year” at the Industry’s Master’s Cup in London and received the coveted Gold Addy at the National Advertising Federation Awards in Austin, TX. Based in Birmingham, Alabama, Liesa has a d iverse client list that includes Saks Inc and Little Debbie Snack cakes. She credits much of her success to her “southerness”. S he explains; “ We are debutantes and deer hunters.

We trademarked hospitality and invented noodling f or catfish. Now, that makes f or some rich juxtaposition, don’t you think?” SEE LIESA'S WORK IN “R AW & REFINED” [PAGE 88].

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letters ➼

oct | nov 2012

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

specialized a gents a nd t op-of-the-line technology. T he men f eatured o n t he cover a re r eal l ife C NT a gents w earing their ow n ge ar, n ot m en i n c ostume.

Their p ositive c ommunity i mpace i s evident i n s uccesses l ike t he s eizure of more than $4 million in cash and assets from an illegal pain management clinic.

IN M EMORIAM O F M AKER'S

C N T C OV E R

"The c over w ith t he g rown m en i n Halloween c ostumes p ointing g uns a t t he camera is disgraceful. It's almost as bad as its connected story claiming that the south is winning a s o called 'drug war' while not providing any evidence that such is the case.

Please b e m ore c onscious when deciding what to put in your magazine. Or just stick to nice fun stories that do not broach topics so devastatingly sad and deadly."

Thank you are not words enough to convey my a ppreciation a nd g ratitude. Maker's last picture w ith m e a nd Ollie B . i n t he store was the picture for your article on the Historic Dog Walk Tour and will bring a smile to my face each time I look at that picture. I w ill always be grateful f or that last picture and for your kindness. — E R I C

You Voted The August/September issue of South featured three cover designs that stirred up a lot of opinions.

We ask ed you which co ver w as your f a vorite.

Here's how you v oted:

56%

"Actually, I lo ved the one with the soldier [CNT agent] on the cover. Great article about them as w ell!"

-theresa mood y

Z I M M E R M AN , OLI VE R B E N TLEYS

32%

"He's hot. Do I need another reason?"

-kim w ats on f ol ger

— CORY ( SU B M ITTE D VI A E M AI L)

W hile w e r espect Cory's opinion, we stand by our a ssessment of the Savannah-Chatham Counter Narcotics Team. We s uggest t aking a closer look at the CNT article, and would like to r eiterate t hat t he t eam i s lauded as one of the most successful units in the region t hanks t o a u nique p rogram o f S OU T H M A G A Z I N E :

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12%

"I like the Her e Comes the Judge. I hate the violent cover."

-amand a lee d avis hu ghes

The Devil Comes Down to GA - S ean Haire. The image is striking, seems to capture his personality ( kinda f un, kinda bad-ass). This image set to the stark white background and the red masthead... it's a keeper!! —MARC H E DG ES Sean [Haire] is hot and has a gr eat story. —JESSICAN H ANSON

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InstaSouth:

Instagram Featured Artist

oct | nov 2012

âžź follow south magazine on instagram @instasouth. to be featured in an upcoming issue, email your photos to editor@thesouthmag.com

FEATURED ARTIST: HANNAH QUEEN (@HANNAHQUEEN)

The 22-year-old georgia native is inspired by simple things, fresh ingredients and flowers, tea with honey, good music, bluegrass and big band, trips to the farmers market and early mornings. she's the happiest when she's in the kitchen, creating something tasty and when she's behind my camera, taking pictures of everything in sight. see her work in real simple, women's health and the huffington post.

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scenes of the south âžź

see more photos at southmagazine.com

âžź

oct | nov 2012

photogr aphs by china fagan

South Magazine's Fifth Annual Power Professionals Issue Release Party South partnered with the Westin and The Coastal Bank to throw a f un-filled evening f or the best of the business community. T he Westin Clubhouse on their PGA golf course was the perfect venue to celebrate Savannah's power pros.

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scenes of the south âžź

see more photos at southmagazine.com

âžź

oct | nov 2012

photogr aphs by john alexander

Savannah movers and shakers like Sonny Dixon, Pete Liakakis, Howard Morrison and members of the Savannah-Chatham Counter Narcotics unit joined South and The Coastal Bank at the Westin clubhouse to enjoy live entertainment from Jeremy Davis & the Fabulous Equinox Orchestra. Thanks to everyone who helped make the evening a success!

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live T H E

A R T

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C U L T U R E

A D V E N T U R E

•

H U N T FO R H A I N TS GEN FULLER

30 kitchen apps & gadgets

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o f

t h e

S O U T H

B U S I N E S S

32

sexy southerner slang

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C U L T U R E

34

explore filming in savannah

45 liquid ginger

54 lionfish: invader species

Skip the average ghost tour this Halloween season and submerge yourself in the paranormal history of the Sorrel-Weed House. Featured on an episode of SyFy channel’s Ghost Hunters, this historic home hosts a 90-minute tour that is more than just scary stories. Use ghost hunting equipment, such as on-site electromagnetic field (EMF) detectors, cameras and audio recorders to capture the experience for yourself.

WHEN

Evening tour times vary.

Call 912.257.2223 f or reservations.

WHERE

Sorrel-Weed House 6 West Harris Street COST

Children ages 7-12 $10 Adults 13 an d up $25 MORE INFO

➼

sorrelweedhouse.com

F I N D YO U R SENSE OF A DV E N T U R E

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S AVA N NA H R I V E R /AU G USTA C A NA L A DV E N T U R E R AC E EV E N T

T R I P L ET T O F F R OA D T R I AT H L O N

Saturday, October 6 @ 7 a.m.

Kandoadventures.com

Saturday, October 13 @ 8 a.m.

Active.com

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R U N FO R YO U R L I V ES

Saturday, November 17 @ 9 a.m.

Runforyourlives.com

COL E W HIT WORTH

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l LIVE

Kitchen Apps and Gadgets AC C O R D I N G T O T H E L AT E S C I E N C E F I C T I O N AU T H O R A R T H U R C .

C L A R K E , “A N Y S U F F I C I E N T LY A DVA N C E D T E C H N O L O G Y I S I N D I S T I N G U I S H A B L E F R O M M AG I C .” F O O D I E A P P S A R E M A K I N G M AG I C I N K I T C H E N S E V E R Y W H E R E . H E R E A R E A F E W O F O U R FAVO R I T E S .

SAM CARROLL

FOODUCATE: Ensuring that food choices make the grade has nev er been easier. Scan barcodes on hun dreds of food products to see which ones g et an “ A” f or their nutritional value.

Don’t despair if your fa vorite mac-n-cheese gets a “C,” Fooducate provides an alternative, healthier choice. No w better choices can be made with each grocery visit! $ : F R E E PA I R S AV V Y: Putting together a wine tas ting can be done while standing in the cheese aisle at the grocery. If a brie is the inspiration, search by cheese and ins tantaneously g et a list of wines, beers, fruits and chocolates that it’s best paired with. Dust off that cabernet you’ve been s aving f or a special occasion— search it in this app and plan your nex t tasting soiree no w! $ : F R E E A I S L E - F I N D E R : E ve r y o n e

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ner plans can actually be a g ood thing. If f ish is in the f ridg e and you ha ve only 20 minutes to g et it on the table, choose the meal, ingredient and time frame, and like a slot machine, the categories

spin f or your dinner . With a pleas ant “ding,’”you are rewarded with several recipes to choose from based on your pantry or your mood. Favorites and shopping lis t f eatures keep track of your mas terpieces. $ : F R E E BIG OV EN : A trip to the store isn’t

always in order to whip up a delectable dinner that suits your f ood style in a flash. Big Oven boasts a collection of more than 250,000 recipes ranging from “Quick and Easy,” to “Gluten-Free.”

Input the leftover ingredients to g enerate new recipes. $ : F R E E WOR LD R ECIPES: Your kitchen

can become an international gath ering of tastes—no passport necessary. Each da y this app dishes up six “ daily s pecials” f rom c ountries a nd c ultures worldwide. Use your o wn ideas to search by name or dish. Whether you feel like African or Southeas t Asian, dynamic pictures f eed your eyes as well as your hung er f or global flavors. $ :2 .9 9 F O O D S P O T T I N G : No cooking tonight! The bes t burrito in your neighborhood can be f ound b y pressing the “nearby” button. Beautif ul pictures of s aid cheesy burrito accom pany the local res taurant’s address. Follow others on this app to broaden your o wn food spectrum and add to your lis t of “w ants” or “loves.” If the burrito is as saucy and delicious as you’d hoped, share it with the F oodspotting community. $ : F R E E

T H E IGR I L L helps you achiev e “host with the most” status by doing the thinking for your grill while you entertain. This appenabled bluetooth meat thermome ter ensures that s teaks will nev er be o verdone.

Enjoy drinks with your gues ts up to 200 feet away from your grill, and your iPhone will alert you when food is ready . This savior of shish k ebobs may also be used as a stand-alone meat thermome ter. $ : 79.9 9 30

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gadget Review:

The Corkcicle The ice buck et may be a thing of the past. Appearing to ha ve been snapped off a glacier with a cork stuck to the top , this fro zen wine chiller not only adjus ts the wine’s temperature when inserted but maintains the ideal coolness through every last drop. Ecofriendly as it is functional, jus t pour, drink, then rinse and it g oes back in the free zer to mak e the next bottle of red or white the perfect temp. C OR KCIC L E .

C OM $ 2 4 .9 5

PHO T O S C OU RT E S Y OF IGR I L L A N D C ORCKCICL E

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slang

LIVE

l

[ fr o m a s exy s o u th ern er ]

Cassady Lance THE FORMER MISS GEORGIA SHARES HER J O U R N E Y F R O M PAG E A N T G I R L T O J O U R N A L I S T AGE: 27 OCCUPATION: General Reporter/Weather Forecaster at WJCL-WTGS FAVORITE SOUTHERN SLANG WORD: “Y’all” DEFINITION: Combination of “you all” EXAMPLE: “What are y’all doing?”

WHY: It just makes life easier! Why say two words when you can just lump them into one? Some of my co-workers tease me about it. But now, I even have them saying it.

ABOUT THE SOUTHERN BELLE: The SCAD graduate has represented her home state with not one but two Miss USA titles: As Miss Georgia Teen USA in 2 003 and again as Miss Georgia in 2 01 0.

After wrestling with the decision to set aside acting, she obtained her degree in journalism at the University of Houston, where she became more interested in broadcast communications.

“Even though I decided to get a journalism degree, my degree from SCAD has been invaluable,” she says.

“I learned some of the best life lessons from my professors, fellow students and overall experiences there.”

Throughout her year as Miss Georgia, Lance made the most of her opportunities and furthered her passion for communicating and writing.

She returned home and joined the WJCL team in early 2 01 2 . “I feel like I am a stronger, more confident person because of my unconventional journey,”she says. And she couldn’t be happier that her journey has led her back home, for now. “I love to travel, so I’ve always had this romantic vision of traveling the world and writing about my experiences. But right now I feel like I’m exactly where I’m supposed to be!”

P H O T O B Y PA T B O M B A R D H A IR BY ELISH A H E A R D OF DEFIN ING BE AU T Y S A L ON SU IT E S

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M A K E U P B Y J U L E S D E J E S U S F R I T Z O F D O L L FA C E B Y J U L E S

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REEL DEAL: LOCAL FILM SCENE CLIPS AWA R D -W I N N I N G F I L M M A K E R S, P R O DU C E R S, AC T O R S A N D M O R E A R E M A K I N G T H E I R M A R K I N SAVA N NA H ’S F I L M I N D U S T RY.

S OU T H C AU G H T U P W I T H T H E F O L K S W H O A R E C A L L I N G “AC T I O N ” A N D M A K I N G T H I N G S H A P P E N. “ W E

A R E

T H E

M O V I E S

A N D

– D A V I D

T H E

M O V I E S

A R E

U S ”

A N S E N

CONTENTS 34 GOOD NIGHT & GOOD LUCK WSAV nabs more Edward R. Murrow Awards than its competitors...again.

34 OH CAPTAIN, MY CAPTAIN! Award-winning filmmaker Kevin McCarey releases his new book.

36 A TOUR WITH CHARACTER

36 INDULGE IN YOUR GUILTY (FILM) PLEASURES Cult movie screenings abound at the this underground film society.

37 THE SCOOP WITH STRATTON An update on ice cream guru and prominent producer Stratton Leopold.

A local trolley company brings life to local legends of the past and present.

WSAV OUTSHINES THE REST FOR EXCELLENCE IN JOURNALISM T H E LO CA L N B C A F F I L I AT E H A D A G O OD N IG H T W I T H G O OD LUCK I N A PR I L W H E N T H E Y NA B B E D FOU R E DWA R D R . M U R ROW AWA R D S TONY GUZA

The awards seem to keep coming f or Sa vannah’s WSAV-TV. In April, the local new s s tation receiv edf our Regional Edward R. Murro w A wards f or ex cellence in television journalism. That to tals 21 of those in the las t five years , a remarkable 20 more than an y other station in Savannah in that time. WSAV most notably received the regional award for Overall Excellence, marking the f ourth time they ha ve re ceived the honor in five years .

The WSAV Team: Kris Allred, Russ Riesinger, Tina Tyus-Shaw

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In another streak of success, reporter Holly Bounds won for Outstanding T elevision New s Writing f or the third consecu tive year, and WSAV’s Celebrating Black History program won the a wardf or Outs tanding Documentary/Special Pro gram f or the second year in a row. Reporter JoAnn Merrigan received the a ward f or Out standing Video New s Series f or her series on the pollution in Georgia’ s Altamaha Riv er. l e a r n mor e a t w sav.com.

Oh Captain, My Captain!

FILMMAKER AND SCAD PROFESSOR KEVIN MCCAREY’S BOOK CHRONICLES HIS EFFORTS TO S AV E P U E R T O R I C O ’ S R E E F S TONY GUZA

Emmy-nominated filmmaker Kevin M cCarey jus t launched his new book, Islands Under Fire. McCarey w as a warded Best F eature Film at the 1999 Savannah Film Festival for Coyotes, which he wrote and directed, and took part in the Gray’s Reef Film F estival in Sep tember. Traveling the world for Na tional Geographic since 1996, he creates cap tivating docu mentaries and films and has still f ound the time to teach classes to budding filmmakers at SCAD for the last five years.

Islands Under F ire tells the story of his efforts to save the coral reef s of Puerto Rico , which were used as targ ets f or gunners in the US Navy. He was

the captain of a small ship that researched the damag e to the reef s and provided evidence that would help to s top the de struction. “ Our mission w as to slip into the f orbidden bomb ing zone to document the damage to the coral reefs,” McCarey says. “This way the government could file an Environmental Impact Statement and s top the destruction. It was a terrific adventure –and mis adventure!— for a young mariner.” Using this experience to find meaning and direction in lif e, M cCarey sur passes the clichés you might expect and f ocuses on humanity , telling a story worth reading. f o r m or e in f o r mati on, v isit kev inmcca r ey.com.

P H O T O C O U R T E S Y O F W S AV; K E V I N : F R A N M C C A R E Y

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old savannah tours are bringing the city’s legends to life

GUILTY (FILM) PLEASURES GEN FULLER

Many know Savannah for her rich history and exquisite architecture, but there is another side of Savannah that has locals and tourists buzzing. Locales throughout downtown Savannah are occasionally taken over by Hollywood glamor as they bring history and literature to life at must-see sites.

The best way to see these locations is by trolley. With seven different tours to choose from, it’s no wonder that Old Savannah Tours has been voted Best Tour every year since 2003. The locally owned company, which has been showing visitors around town since 1979 (twice as long as their closest competitor), promises to bring Savannah alive, and they’re doing just that by adding a few famous characters to their tours. From songwriting legend Johnny Mercer and city founder James Oglethorpe, to characters from Savannah’s most well-known films like Jim Williams of Midnight in the Garden of Good and Evil and a gentleman who seems to talk an awful lot about a box of chocolates. You never know who you may see while cruising around town. Historic landmarks take on a new meaning as re-enactors board your trolley to tell stories in their own words.

“It’s good because this is kind of a theatrical sort of town,” says John Sandifer, the Old Savannah Tours character actor whose success inspired the addition of new familiar faces to the tours. The hometown company even gives a nod to residents interested in seeing the sites and meeting some legends—locals can ride free if they bring a guest along with them.

The P sychotronic Film S ociety of Savannah embraces ob scure g enre titles and cult clas sics alongside brand-new films.

They screen year -round at the Sentient B ean Coffeehouse, Muse Arts Warehouse and Lucas Theatre. Offbeat and quirky, every screening is an adventure.

“I am actively searching for films and programs which seem—in totality—to be either blissf ully unaware of jus t ho w a wkward, unpolished or unbelievable they are,” s ays J im Reed, Ex ecutive and Artistic Director of PFS. Their larg est ev ent of the year is the Psychotronic Film F estival. Named “Best Indie Film Series” and “Bes t Film F estival Runner-Up” annually b y Connect Savannah, the tenth ins tallment of the f estival promises to be their bigg est and bes t ye t.

From January 18-26, the PFS will screen 15 films, man y of which will be sneak preview s of mo vies not yet released in theaters.

“We’re bringing in major , criti cally acclaimed and a wardwinningf oreign, independent and f es tival f a vorites that would otherwise nev er pla y on the big screen in Savannah,” says Reed.

r e a dy t o see t he c it y i n a n ew w ay ? Go t o o l dsava nna ht our s.com or c a l l 9 12.234.8128 t o r eser v e your s pot o n t he n ext t our .

v isit p f s at p sychot r onicf il msava nna h.or g .

A Tour with Character OL D S AVA N NA H TOU R S I S B R I NG I NG T H E A R E A’ S FAVOR I T E CH A R ACT E R S TO L I F E A N D CE M E N T I NG T H E TOU R COM PA N Y ’ S PL ACE A S T H E N U M B E R ON E T ROL L E Y TOU R I N T H E CI T Y. GEN FULLER

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P H O T O S C O U R T E S Y O F ( L T O R ) O L D S AVA N N A H T O U R S ; J I M R E E D ; V I T O R L I N D O

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Stratton and his famous ice cream cone with stars Jason Statham and Helen Mirren

What’s the Scoop, Stratton?

WHEN HE’S NOT GREETING CUSTOMERS AND OFFERING U P S C O O P S O F H I S W O R L D - R E N OW N E D I C E C R E A M AT L E O P O L D ’ S I C E C R E A M O N B R O U G H T O N S T R E E T, H O L LY WO O D P R O D U C E R S T R AT T O N L E O P O L D C A N B E F O U N D W O R K I N G H I S M AG I C I N T I N S E L T OW N .

ANGELA GUNN

Been wondering what Stratton Leopold has been up to lately ? We’ve got the inside scoop.

If you’re hoping to catch one of his projects on the silv er screen some time soon, then check out Parker, which Leopold ex ecutive-produced, starring Jennifer Lopez and Jason Statham. Scheduled for release J anuary 25, 2013, the film tells the story of a thief who lives by a code of honor that mandates that he nev er s teal money from people who need it.

A passion project Leopold is pro ducing is Charlie Two Shoes about Tsui Chi Hsii, the 11 -year-old who captured the hearts of the Lo ve Company Marines s tationed in China in

1946. The Colleg e of the Ozarks has awarded funding for the film and agreed to send Charlie, Marines who were stationed in China in 1945 , students from the college and a few camera crews to China to begin filming for a documentary.

Another of his projects in the works is a film in collaboration with John Woo ( he is slated to rewrite the script) about the Flying Tigers, the first American V olunteer Group of the Chinese Air F orce composed of pilots from the United States.

Leopold is also working to find funds f or a script called Without Blood, which J ames Crom well wro te based on the novel by Alessandro Baricco.

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Flow of Film: MovieMaking Demystified cl a r k by ron

|

il lustr ation by gil li a n bu r z

Thanks to the Savannah Film Commission and its Savannah Film Office, bringing a production to fruition in Savannah is easier than it is in other locations. “Our job is to get the production companies in here and get them everything they need so they can leave successful and happy,” says Jay Self, film commissioner of the Savannah Film Office. “Filmmaking is a very interesting business,” says Self. “It’s very nonlinear. Every film is different. There is no set formula.” Self says there are, however, consistent things that happen with every project—but they all happen differently.

Let’s say you want to make a feature film, student film, TV show or a commercial. One of the initial stages of a project is to select a location. If you’re interested in the Hostess City, THE FIRST STEP IS TO CALL THE SAVANNAH FILM OFFICE TO INQUIRE ABOUT THE AESTHETIC RESOURCES OF THE AREA and see if it sounds like it might fit your needs regarding architecture, foliage, climate, etc. If you are already sold on Savannah as your choice, then you call the Savannah Film Office anyway—they need to know you’re filming here, and they can be enormously helpful with everything from an epic motion picture to still photography.

STEP TWO IS TO PROVIDE THE FILM OFFICE

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WITH A SCRIPT AND/OR A LOCATION BREAKDOWN. The Film Office reads the script with an eye for aesthetics and potential locations for scenes.

During STEP THREE, A LOCATION PACKAGE WITH PHOTOS OF PROPOSED SITES AND OTHER PERTINENT INFORMATION IS PREPARED AND SENT TO THE FILMMAKER. This often leads to requests for more photos that are more specific, and this exchange could continue for weeks or months, until the filmmaker is satisfied that the locations he or she is going to require are, in fact, waiting in Savannah.

STEP FOUR IS WHEN THE FILMMAKER SENDS A SCOUTING CREW TO CHECK OUT THE LOCATIONS FIRSTHAND AND REPORT BACK TO THE PRODUCER(S) OR THE DIRECTOR. This scouting crew could consist of as many as 10 and it moves quickly. It is hoped that they leave feeling Savannah is the right match for their production. There may be yet more requests for photos and even more trips before a final decision is made.

If all goes well and Savannah gets the nod, then you move on to step five. A COUPLE OF MONTHS BEFORE FILMING BEGINS, THE FILMMAKER SETS UP A PRODUCTION OFFICE TO COORDINATE THE ENTIRE PROJECT FROM START TO FINISH. He or she also needs a soundstage,

mostly to create sets for indoor shots. If there is no soundstage, a large warehouse in a reasonably quiet location will usually do the trick. They call this the “PREPRODUCTION” PERIOD. IT’S THE TIME WHEN SCHEDULING, PERMITS AND OTHER NECESSARY TASKS ARE ACCOMPLISHED BEFORE FILMING CAN START. If everything falls together as planned, you should be ready to start the production.

It’s the work of the Savannah Film Office to handle everything pertaining to the location as a liaison between the filmmaker and the community.

•

FOR MORE INFORMATION ON THE PROCESS OF PRODUCING A FILM IN SAVANNAH, VISIT THE FILM OFFICE WEBSITE AT SAVANNAHFILM.ORG.

BUSINESS OF FILMING 4-1-1 THINGS EVERY FILMMAKER NEEDS FROM A LOCATION: 1

AESTHETICS 2 ECONOMICS 3 LOCAL COOPERATION

➻ The Film Office DOES NOT CHARGE FOR PERMITS, BUT THE

TOTAL ECONOMIC IMPACT OF LOCAL FILMS ON SAVANNAH IN 2011 WAS OVER $17 MILLION.

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Lights, Camera, Savannah!

S AVA N N A H H A S A LWAY S B E E N A P O P U L A R D E S T I N AT I O N F O R F I L M M A K E R S L O O K I N G T O L E V E R AG E T H E A R E A’ S N AT U R A L B E AU T Y A N D C R E AT I V E TA L E N T O N T H E B I G S C R E E N . H E R E ’ S A Q U I C K TA K E O N N O TA B L E F I L M S A N D S E R I E S T H AT W E R E P R O D U C E D I N S AVA N N A H I N T H E L A S T 1 2 M O N T H S .

DAVID GIGNILLIAT

ABRAHAM LINCOLN VS. ZOMBIES THE ASYLUM

This Civil W ar-era story, shot primarily at F ort Pulaski, tells the fictional story of former president Abraham Lincoln guiding the country during The Civil W ar and w aging battle against the undead zombies of the Confederac y.

“We love superheroes. We love brilliant de tectives. And the idea that the dead can come back to life is endlessly fascinating to human beings because we all kno w that we’ re g oing to end up at the s ame place, some later than o thers,” says William Schenkman, who wro te the screenplay and directed the film.

Already released s traight-to-video by The As ylum, the film is described as a “mockbus ter,” a mo vie that consciously tries to lev erage the marketing and existing consumer a wareness of a bigg er studio film (in this case, the recent studio release Abraham Lincoln: Vampire Hunter) by making a mo vie in a similar v ein.

Local cinematographer Tim Gill, a mo vie veteran, lent his consid erable expertise as Director of Pho tography on the film.

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“It was an interesting ride. We all had to impro vise on a daily basis— a true jazz ensemble of local filmmakers,” says Gill. “ Savannah has always been an ex citing place for me to shoo t. I’ve shot all o ver the world, and I still love shooting at home. … We have it all co vered. Our crews are top notch, and I’d put their talent and dedication up against crews from an y larger filmmaking town.”

CBGB UNCLAIMED FREIGHT PRODUCTIONS

Perhaps the most popular local filming in the last 12 months has been this midsummer production, for its celebrity w attage (with Alan Rickman, Rupert Grint, Malin Ak erman, Freddy Rodriguez, Stana K atic and Ashley Greene among its cas t), its local in volvement (Meddin Studios, scores of SCAD students and local extras) and its cool, edgy subject matter (CBGB is considered the leg endary home of the punk music movement in the early 1970s).

The production turned portions of W est Congress Stree t into a replica of the Bo wery, the home of the Manhat tan-based music club, PHOTO COU RTE SY OF THE A SY LU M; SCA D

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The cast of CMT’s Southern Nights

complete with artifacts that were shipped from the original v enue in NYC. CBGB officially shut its doors for good on October 16, 2005, but the venue will liv e on forev er on the silv er screen when the film is released in 20 13.

THE DRUMMER UNCLAIMED FREIGHT PRODUCTIONS

Written and directed by Randall Miller (who also directed CBGB and Savannah), The Drummer is a biopic of the late Beach Bo y drummer Dennis Wilson. The film traces the last six years of Wilson’s life, from the height of his fame with The Beach Bo ys, to the release of P acific Ocean Blue (the f irst solo LP to be released b y one of the band’ s members), to his later problems with drugs and alcohol and his ev entual death b y drowning in 1983 .

The movie will s tar Aaron Eckhart ( The Dark Knight) in the lead as Dennis Wilson. Chloe Grace M oretz (Kick-Ass), Vera Farmiga (The Departed) and Rupert Grint ( Harry Potter series) also ha ve roles in the film. Shooting will tak e place in Sa vannah and Southern Califor nia throughout this fall and, according to IMDB, the movie is slated for release in 20 13.

LORD OLIVIER SCAD-PRODUCED

SCAD film student Qayoe Q. Jones wrote, produced and directed this charming short piece about a man, Lord Olivier , seemingly from a

distantly chivalrous era (think top hat, mutton chops and pantaloons), who perseveres at a local open casting call and (with a little help from a nip of Sprite) ultimately pro ves to be triumphant.

Sprite invited 13 prestigious film schools from around the country to submit screenpla ys, and among hundreds of entrants , six (includ ing Jones) were a warded production grants to produce their shorts .

“It’s a pre tty awesome opportunity for film students to g et their foot in the door. There’s a lot of media exposure with it, ” said film and television professor Michael Chaney, who helped with the project. “It was a true S CAD showcase. It w as an amazing example of what our students are capable of doing when they pull their talents tog ether and [collaborate] on some thing.”

Voting ended A ugust 31, and the compe tition’s winner will be an nounced in the fall. To view Lord Olivier and the other shorts, visit sprite.com/films.

SOUTHERN NIGHTS CMT

Whatever you ma y think of the g enre, reality television has sho wn tremendous staying power since its unofficial debut with MTV’s The Real World over 20 years ag o. That trend sho wed up in Sa vannah in early 2012, as Country Music T elevision’s (CMT) Southern Nights chronicled the daily liv es—and occasional debauchery —of 10 trans planted cast members living in Sa vannah. The sho w premiered in April and featured eight episodes .

SOUTH CHATS WITH CBGB’S FREDDY RODRIGUEZ This summer’s filming of CBGB caused quite a stir in downtown Savannah. An influx of celebrities such as Alan Rickman and Freddy Rodriguez cruising Broughton Street between shooting scenes on set next door to The Sapphire Grill was cause for excitement for residents and visitors alike. South caught up with some of the film’s stars to shoot the breeze and find out how they enjoyed summertime in the South. Visit southmagazine.com to read Shena Verrett’s interviews with Rodriguez (HBO’s Six Feet Under, Grindhouse) and co-star Joel David Moore (Fox’s Bones, Avatar).

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performer, teacher and mother of a one-yearold, fawcett has a full schedule with local performances and plans to promote the new georgia music awards

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Liquid Ginger Hits a High Note L O C A L P O P - R O C K B A N D L I Q U I D G I N G E R ’ S F R O N T W O M A N G I N G E R FAWC E T T J U S T W O N T H E T I T L E O F G E O R G I A’ S B E S T F E M A L E R O C K VO C A L I S T AT T H E F I R S T E V E R G E O R G I A M U S I C AWA R D S JIM REED | PHOTOGRAPHY BY JABBERPICS

When I f inally catch up w ith the ever-occupied Ginger Fawcett, front-person for beloved area rock band Liquid Ginger, the impressive stage v ocalist a nswers t he p hone w ith t he cautious voice of someone taking care not to strain her instrument.

“I h ad a b ad c ase of l aryngitis r ecently,” she explains. “ But I’m on t he mend. E xcept for a l ittle c ough here a nd t here, I ’m doing much better.”

That’s good news for Fawcett’s loyal f an base, who’ve actively and reliably boosted her group i n t his r egion f or w ell o ver a d ecade.

In a t estament t o t hat u nf linching support, this past June 16 the singer was named Best Female R ock Vocalist i n t he F irst A nnual Georgia M usic Awards—a n ew s tatewide music i ndustry competition geared toward recognizing a nd celebrating G eorgia-based artists in the genres of rock, hip-hop, country and R&B. Liquid Ginger’s lengthy career, acceptance at local radio and close bonds they’ve developed w ith l isteners b oth h ere on t he c oast

the complete lineup performs a couple dozen times a year

and in the greater Atlanta area (where a f ew of the band’s members reside) likely made all the difference in clinching this victory, as the event was patterned after the People’s Choice Awards: meaning that fans and supporters— rather t han a p anel of judges—decide which of the approved nominees will win by voting for t heir f avorites on line.

That process also led to three other Savannah a rea nominees m aking it a ll t he w ay t o the f inals: T he B ig M oney B and ( f or B est Country B and), C huck C ourtenay (for B est Country Artist) and The Train Wrecks—who wound up taking h ome t he aw ard f or Best Americana/Bluegrass B and. “ Seeing T he Train Wrecks win in their category was such a wonderful surprise,” Fawcett offers. “It was great to have four of us nominated from here.

I a m so proud of Savannah.”

According to the singer, the entire process of creating and producing this ambitious new awards s how t ook q uite a w hile t o f inally come to f ruition.

“A f ew years ago I m et t his a mazing lady

at one of my shows,” Fawcett r ecalls. “ I r emember t hat s he s aid t o m e, ‘ You a re t errific—flawless.’ She told me she was involved in this idea for a ‘Georgia Music Awards,’ and if t hey ever g ot t he G MA’s up a nd o f f t he ground, t hat she would nominate me. I w as honored t hat s omeone w ould t hink t hat highly of me and my performance. A fter all, this i s a b ig s tate w ith a m assive a mount of great talent. I really didn’t think I would hear from her again, “ Fawcett admits. “Until one day, out of the blue, she Facebooked me and told me I h ad been nominated.”

At times, the singer’s anxiety at knowing she had been selected for such an honor was palpable a nd somewhat dif f icult.

“It took about a year [for the nominations to be f inalized], and then the voting process lasted for about three months. All the voting was kept strictly under wraps, so no one had any idea of their standings until the winners were a nnounced. W hen I w as a c elebrity participant i n t he D ancing w ith S avannah Stars b enef it f or C ASA (Court A ppointed Special A dvocates f or C hildren), y ou got t o see y our w eekly s tatus a s t he w hole t hing went a long. T hat w as not a s exciting f or me as the Georgia Music Awards, because when you’re not at l iberty t o k now w here t hings stand, it s eems t o m ake y ou w ant it a l ittle more. It’s a lso more nerve-wracking.”

Overseen by the same parent organization that has successfully produced the Carolina Music Awards f or f ive-plus y ears, t his a nnual e vent a ims f or t he s ame g litz a nd glamor found at major entertainment industry celebrations like the Grammy and Emmy Awards—so it was fitting that this show was held at A tlanta’s newly r eopened B uckhead Theatre ( f ormerly k nown a s t he R oxy), a beautif ul, h istoric, b alconied m ovie h ouse that seats 2,500. It opened originally in 1931 and h as r ecently u ndergone a s everal-year restoration to the tune of $6 million, result-

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fawcett teaches stage performance to aspiring female singers

ing in one of the most luxurious venues of its type i n t he entire S outheast. Fawcett s ays the f acilities were stunning a nd t he p erfect setting f or s uch a h eady e vent ( in t rue “ red carpet ” f ashion, s he w as d ecked o ut i n $50,000 worth of loaned diamond jewelry!).

She also heaps praise on the organizers f or

WE HAVE BEEN VERY FORTUNATE TO HAVE OUR INCREDIBLE REGIONAL FAN BASE. THAT’S HARD TO EARN AND KEEP. running a t ight show. “Although this was its very f irst year, the organizers of this e vent were a mazing,” s he s ays. “ I t hink w ith a ny first-time event, it’s going to have some kinks, but t hey w ere s o smooth a nd g racious t hat you really wouldn’t k now.”

She k nows a t hing or t wo a bout working out such kinks herself, f or in addition to her duties f ronting L iquid Ginger, she h as organized many smaller charity f undraisers and live music e vents i n t he S avannah a rea. I n fact, with a l ittle luck, Fawcett will soon use that experience, partnering with the Georgia Music Awards to promote their burgeoning 46

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event i n h er o wn b ackyard. “ [The G MA’s] Omar McCallop and I t hought it would be a great idea to get something going in Savannah—to g et t he w ord o ut f or n ext y ear’s Awards. My goal i s t o bring aw areness, but also t o h opef ully bring attention t o o ther artists i n S avannah w ho a re d eserving o f such a n award,” she enthuses.

Her m ain f ocus, h owever, r emains h er career as a l ive performer. W hile she has in the past d ivided her t ime between playing and recording with Liquid Ginger (they have released t heir ow n i ndependent a lbums of original m aterial, w hich a re a vailable through various online outlets such as CDBaby.com) a nd t eaching private lessons on vocals and stage presence to aspiring young female singers—as a m other of a 1-year-old, she has been forced to step away from teaching to concentrate on raising a f amily. “I get phone calls and emails every week wanting vocal l essons,” s he s ays. “ It’s c ertainly a passion of mine, and I do love my little rock stars! These days, though, I want to keep soul searching, keep performing a nd let life take me where it may.”

Despite her new-found statewide notoriety as B est Female Rock Vocalist—and t he f act that she is recognized in our a rea a s a vocal coach a nd c ommunity f undraiser—she says she has no plans to launch a solo career under her own n ame, emphasizing t hat, “[I’m] t he lead vocalist of Liquid Ginger.”

“I love playing i n my new c ountry b and that I ’m t rying t o l aunch. T hat’s c alled No Plain Jane, a nd it’s a r eally f un outlet t hat takes me b ack t o my North C arolina r oots.

But L iquid Ginger i s my f amily. I s till h ave plenty more in store f or those g uys.”

Logistical d if f iculties p revent t he f ull, electric lineup of Liquid Ginger from playing shows more than a couple dozen times a year.

However, G inger a nd a s maller, a coustic lineup of t he g roup p erf orm i n t he g reater Savannah a rea b etween n ine a nd 1 2 t imes monthly ( mostly o n w eekends) a t a w ide variety of bars, r estaurants a nd n ightclubs.

Their repertoire mixes their own interpretations of popular classic and modern rock and pop w ith their o wn original c ompositions.

Fawcett a cknowledges t hat t he m usic b iz (even at the local level) has changed mightily s ince h er b and f irst s tepped on a s tage back in 1999, but is resolute that despite the difficulties of keeping an original, adult rock band together i n 2012 w ithout t he f inancial support of a large record label or management

company, s he b elieves h er g roup c an c ontinue to thrive on its ow n terms.

“I s till b elieve L iquid G inger h as g reat songs t hat no one h as e ven heard y et,” s he avows. “We have been very fortunate to have our incredible regional fan base. That’s hard to earn and keep. I t hink we just keep chugging along, doing what we all love to do most: perform music. Nowadays, everything can be seen on YouTube, or bought or stolen online— even c oncerts! I m ean, w hy go t o c oncerts when y ou c an w atch t hem f rom home? B ut there a re still p eople l ike our f ans who love seeing live music, and thank God they support us as they do.”

So w hat w ill t he next t en y ears hold f or Ginger Fawcett a nd her band?

“I’m old—but I’m not as old as my bandmates,” s he s ays w ith a h earty l augh. S he’s quick to add, “They’re gonna kill me for that!”

“I think I have another decade in me, and I look at my band l ike t he Stones or A erosmith: t hey’re going t o keep r ocking out f orever u ntil t hey’re t hose g uys’ age,” she says.

“Me, I hope to be a l ittle l ike Stevie [Nicks].

She’s older, but so graceful and amazing—and she still does her t hing. T hat’s how I w anna go down. Just like that.” You can find Liquid Ginger & their upcoming performances in the Savannah area and around the state on Facebook or at reverbnation.com/liquidginger.

FIND THE SOUNDS FAC E B O O K .C OM / L I Q U I D G I N G E R R EV E R B NAT I O N / L I Q U I D G I N G E R M YS PAC E .C OM / L I Q U I D G I N G E R

BUY THEIR CD C D BA BY.C O M

HEAR THEM THE ROCK HOUSE O R I G I NA L BA R O N T Y B E E I S L A N D AT 1 0 P. M .

MEET THE BAND G I N G E R FAWC ET T - VO C A LS BA R R DY L A N N O B L ES - G U I TA R S R I C K B ET Z - G U I TA R S Z A K NA S H - D R U M S D E R R I C K H U F F - BA SS A N D VO C A LS TA R A PA N Z O - VO C A LS A N D P E R C U SS I O N

PHOTO S COU RT E S Y OF L IQU I D GI NGE R

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HHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH JOHN TAYLOR

THOMAS J. DEMAIO I I

Law E nforcement: 4 y ears; Military: 21; I nstruction: 10

MARK RICH

Midway GA Police Law E nforcement: 25 y ears; Instruction: 17

Law E nforcement: 18 y ears; Military: 9; E MS: 2 2; Instructor: 28

GARY GLEMBOSKI

Director, GTTG Law E nforcement: 3 4 y ears; Military: 6; E MS: 33; Instructor: 33

JACK TRIPP

Military: 2 3 y ears Instruction: 11 y ears

TOTA L Y E A R S O F E X PER I ENCE: Law E nforcement: 95 y ears: M ilitary: 79; E MS: 55; I nstruction: 116

in a world where seconds count when the cops are only minutes away, one group has set out to train military, law enforcment and civilians in the art of being ready for anything. meet the ever-prepared

global tactical training group

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HHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH

IN LIGHT OF RECENT INCIDENTS IN COLORADO AND ACROSS THE NATION, IT’S MORE IMPORTANT THAN EVER FOR GUN OWNERS — PRESENT AND FUTURE — TO KNOW THE BASICS OF RESPONSIBLE OWNERSHIP TO EXTREME TACTICAL TRAINING. AND THERE ARE NO BETTER INSTRUCTORS THAN THOSE AT SAVANNAH’S OWN GTAC, WHICH BOASTS DECADES OF EXPERIENCE IN A WIDE ARRAY OF FIELDS — AND NO EGOS ALLOWED. HHH JEFF VRABEL INTRO PHOTO BY BOB JONES STORY PHOTOS BY JABBERPICS

TAKE A STAND OCTOBER IS CRIME AWARENESS MONTH, AND SOUTH HAS COLLECTED INFORMATION TO HELP YOU STAY INFORMED AND PROVIDE YOU WITH RESOURCES TO SHIELD YOURSELF AGAINST CRIME. GO TO SOUTHMAGAIZNE.COM/CRIME TO TAKE A STAND TODAY!

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classes are for professionals and citizens: student john dow is a military police investigator; edward milian is one of gtac’s younger students; gtac provides instruction on rifles, pistols and handguns; gary glemboski teaches through lecture-style instruction: Josa Wogomon is a regular student at gtac; understanding equipment is a must; when kids are old enough to hold and maintain a gun, they should be taught how to handle it

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the global tactical team ecourages women like student stephanie dunn to educate themselves on self defense and gun safety

EDUCATION IS PREVENTION: DON’T BECOME A V ICTIM. OCTOBER IS NATIONAL CRIME PREVENTION MONTH. TAKE PART BY PREPARING YOURSELF FOR THE UNTHINKABLE W ITH ONE OF G LOBAL TACTICAL’S COURSES. STUDENTS AS YOUNG A S 1 1 Y EARS OL D CAN ATTEND W ITH A PARENT, A ND STUDENTS A S YOUNG A S 16 CAN ATTEND ON THEIR OWN.

NRA FI RST STEPS A 4-hour introductory class highly recommended for new shooters that covers safety, local requirements, and basics of firearm ownership

Gary Glemboski has been shoo ting for 50 years and prac ticing martial arts for 46 , long enough to become a sev enth-degree b lack belt. He’s rece ived a Medal of Valor from his police department for climbing a Sa vannah TV tower during a night time thunderstorm to pull do wn a potential jumper, and he’s been awarded a Silver Star for an operation in which he and his fello w officers were shot at about 80 times .

He knows what he’s doing. And he w ants to teach it to others, often b y showing them ho w they don’ t.

As an instructor, he says, his job isn’t to make someone a stronger shooter. “My job is to mak e you fail. T o push you to the point where you can no long er operate. W e want you to fail, your guns to fail, everything you bring with you to break, because that’ s when you start learning.

From a self-defense s tandpoint, hitting a targ et consistently and at a speed that’ s combat-effective is what you need to be able to do .”

Glemboski’s Global T actical Training Group (GTAC) — he’s the founder and director — has been ins tructing Savannah residents in self -def ense, shoo ting and the martial arts for five years. He’s a tall guy who speaks di rectly and very fast, and it’s not easy to believe him when he says he’s 59 years old, even when he starts talking about his hip replacements. He’s also an expert in the w ay that you can tell he kno ws things, is planning things , is a few steps ahead of you tactically , at all times . And les t you think he’s the kind of guy who wears camouflage jumpsuits to go grocery shopping, he’s also an avid reader of all sorts of things — as well as writer of a few articles (including

one f or the FBI Bulle tin), and a book he’ s working on called The Tao of the Gun. H e’s also a cook and an almos tpiano player. In learning each, he followed a simple plan: Basics first.

“We tell people: You’ve gotta get the basics down,” he says. “I can remem ber what I was doing the first time I was in a karate school, and tomorro w night, my students will be doing the s ame things—punch, kick, block. It’ s never gonna change.”

And while any number of places can train you to tak e a shot or take a guy down, GTAC packs a startling volume of background in its roster of instructors: More than 300 combined years of military , law enforcement, EMS and instruction experience. Mark Rich, who serv es on the Midway Police Department, where he’ s also Training Director and Senior Firearms Ins tructor, has kno wn Glemboski for 30-plus years . But he s ays that the group is a drama-f ree unit. “Egos get lef t at the house,” Rich says. “ We all ha ve backgrounds. We don’t have to try to one-up each o ther. And when we merg e tog ether as a training group, we’re all on the same sheet of paper, so we can actually train as opposed to puffing up and saying, ‘I’m the king of the jungle. ’” The core idea is to educate people not just in shooting

WE WANT YOU TO FAIL, YOUR GUNS TO FAIL ...

BECAUSE THAT’S WHEN YOU START LEARNING.

DEFENSIVE P ISTOL 1 The one-day class covers everything from use of deadly force and the law, color code of mental awareness, ammunition choice and techniques HOME D EFENSE A one-day class directed toward teaching husband/ wife teams how to protect their families and homes from invaders GROUND F IGHTING/ GRAPPLING A one-day course that teaches how to stun, disable and escape from an attacker without the use of a firearm NRA R EFUSE T O BE A V ICTIM A 2 to 4-hour seminar that helps you develop a personal safety strategy and techniques to avoid dangerous situations CONCEALED CA RRY TRAUMA C ARE This 2-day course goes above and beyond the standard CPR and first aid training to educate you on how to treat everything from a standard fall to a gun shot wound

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Pedro Ortiz of Ortiz Custom Guns is known regionally for his shooting skills, and regularly attends GTAC classes.

ACTION IS ALWAYS FASTER THAN REACTION. THE IDEA IS THAT WE TRY TO DEVELOP A MINDSET WITH OUR STUDENTS. a target — anybody, Glemboski says, given enough time and training, can put a hole in a piece of paper that isn’ t moving. The idea is to g et them to be smart, to evaluate things correctly and to learn appropriate, wise self-defense tactics and deploy them intuitiv ely in an y given situation.

“It takes a long time to g et those training scars, so that when you are faced with a real situation, you know what to do, you become unconsciously competent,” Glemboski s ays. “I’m consciously competent right no w. I kno w what I kno w, and I’m pretty secure in what I can do . The ultimate is that s tep when you can jus t let things happen.

You can g et that w ay.”

Glemboski grew up in New M exico, g ot his first gun when he turned 10 . He enlisted in the Marines in 1971 and spent f our years there. He was a prof essional f ighter in the f ield of f ullcontact karate in the mid- 70s. In 1978 he became a police officer and a shooting aficionado. He went into the Army Reserve Special Forces unit, spending some time as a Green Bere t. He was on the SWAT team for 25 years, 13 of it as commander.

He retired three years ag o from the police depart ment, took a week off, then signed on as chief of 52

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the Hunter Police Department. He met his current martial arts ins tructor, a legitimate 10th degree black belt, in 1971. “H e just turned 66, and he can still kick me in the head hard — hard — at will, ” he says with a laugh.

But at each step, Glemboski was teaching. And when he f irst launched GT AC, it w as a s trictly word-of-mouth operation, offering individually tailored lessons to small groups of clients . But then things started getting bigger. Glemboski has been a s f ar north a s A laska a nd a s f ar s outh a s Colombia, which he visited to consult with the presidential and vice presidential security de tails.

GTAC’s courses co ver all skill lev els, but are of ten sk ewed to ward no vices, or people who haven’t shot in some time. Courses co ver such topics as fundamentals of shooting, mental conditioning, threat assessment, ammunition man agement and more. GT AC of f ers three or f our classes and teaches a wide range of ages. Glemboski says women mak e up about 30 percent of his classes — and that they ’re generally stronger students than men.

“They don’t have those preconcep tions that guys do,” he says. “With women, the problem with

them is husbands, boyfriends and dads have tried to teach them. All guys can do three things well — just ask an y of them: All of them can fight, all of them can shoot and all of them can drive.” Part of Glemboski’s job as an ins tructor is breaking through those w alls of eg o. “Guys come in and they don’t want to be sho wn up. They try hard, but we erode that percep tion a lit tle bit.”

The key, he says, is mental preparation. “Everybody has a plan until they g et hit, and then that g oes right out the windo w,” he s ays. “ You have to be conscious of all that stuff before you’re unconscious, so that when you g et hit you kno w how to react. If a guy g ets a drop on you and he’ s got a gun, what do you do ? You can’t outdraw a drawn gun. Action is always faster than reaction.

The idea is that we try to dev elop a mindset with our students, even at the entry lev el.”

And teaching that long has giv en him a bit of the Force, so to speak, as far as spo tting students and talents. To g et an early read on someone, Glemboski and his crew designed a tes t. “We back you off at about 12 feet, and we shoo t at a highly technical targ et called a paper plate. W e’ll put a 3-inch circle in the middle of it. If all your rounds are going inside the circle, you’re shooting too slow. If they ’re going off the plate you’re shooting too fast. You have to find that happy medium, so all your shots stay on the plate regardless of what you’re shooting.”

Yet Glemboski says there are actually only two tenets you need to learn in order to shoo t properly and consis tently. At the risk of spoiling his secrets, here they are: “Mak e sure you ha ve a crystal clear front sight, and manipulate the trig ger so the gun doesn’ t mo ve while you pull it.

That’s it.”

GTAC offers classes throughout Savannah, but recently came into a piece of land south of to wn near the Dorchester Shooting Preserve in Midway.

Since opening in November, the space has hosted handgun classes, one counter -carjacking class, intermediate combat skills and the group’ s first precision rifle class.

Personal pro tection isn’ t a f ield where the learning curve ends. Glemboski and Rich headed to Louisiana in Sep tember f or a precision rif le instruction course — but to tak e it, no t teach it.

“All of us are g etting information daily and trying to interject all of that into our training. W e’re teaching stuff that the top instructors in the world are doing. That’s what’s important to us .”

FOR MORE INFORMATION ON GARY GLEMBOSKI AND GTAC, VISIT THEIR WEBSITE AT GATACTICAL.NET OR CALL 912.927.3658

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The lionfish is not indigenous to these waters and could potentially wreak havoc on the area’s marine life if the population explosion goes unchecked

RESTAURANT OWNER ROBERTO LEOCI IS A MAN ON A MISSION. MANY TIMES HE HAS CRUISED THE WATERS OF THE COASTAL EMPIRE BUT NEVER KNEW WHAT LIES BENEATH. AFTER DISCOVERING THAT THE LIONFISH IS THREATENING OUR MARINE LIFE, HE SOUGHT A WAY TO ERADICATE THE PREDATOR. WITH SOME SCHOOLING IN THE BAHAMAS, HE LEARNED THE SECRETS TO MAKING IT INTO A DESIRABLE DISH AND FOUND THAT IT IS INDEED ...

ONE TASTY PREDATOR NICK LUCEY | PHOTOGRAPHY BY WILLIAM TORRILLO

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leoci had his first encounter with the lionfish in the bahamas

leoci had his first encounter with the lionfish in the bahamas

SHARKS. JELLYFISH. STINGRAYS. Getting c aught w ith a b eer b ottle by t he T ybee beach p atrol. T hese a re j ust a f ew o f t he dangers t hat m any f ear w hen going t o t he beach i n S avannah. B ut k eep i n m ind t hat the w hole s hark t hing i s w ay o verblown— you’re i nfinitesimally more l ikely t o b e i nvolved i n a n accident w ith t he O scar Meyer

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Weinermobile driving to the beach than you are t o b e a ttacked b y a s hark once y ou get there. Jellyfish (administer Windex, not pee) and s tingrays (everyday I ’m s huf f lin’) c an pose threats, too, but are still relatively rare in our immediate area.

So no doubt I won’t be making any friends when I tell you that you ’ve got one more thing

to worry about in Georgia’ s murky w aters: Pterois, or lionfish. If you’ve ever visited an aquarium, you’ll immediately recognize this ornate, flamboyant fish with red, white and black bands, looking as if it’s dressed for Rio’s carnival. They r ange i n size f rom 6 to 4 2 centimeters, with adults averaging around 38 centimeters and weighing 480 grams (that’ s

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leoci showcases his spearing techniques in the bahamas

although you can’t order lionfish off leoci’s house menu, it is available for private events

nearly 15 inches and 17 ounces).

Just 10 or 15 years ag o, you’d have to tra vel sev eral thous ands of miles to the P acif ic and Indian Oceans to see them.

But you needn’ t worry about stepping on one while w ading into the surf—they live farther offshore, and the problem is bigg er than that. They ’ve invaded the w aters off the southeastern United States and the entire Caribbean, and are disrupting the delicate fabric that is our marine en vironment. They have no natural predators and specialize in hunting and decimat ing smaller species. Those beauti-

f ul f eather-like appendag es that make them so recognizable are actually venomous spines that can not only unleash a painful wrath on quarry, but also make the lionfish unsavory prey to l arger f ish that would o therwise keep these harmf ul populations in check.

Lionfish stings are rarely fatal to people, but symptoms can include nausea, vomiting, dizziness, convulsions and extreme pain, which can sometimes cause discomfort over several days.

So how did these fish arrive at our shores? It’ s widely believ ed that lionfish were unintentionally

CHEF LEOCI BRINGS THE TASTY TYRANT TO THE TABLE “WE R EALLY A PPRECIATE CHEF LEOCI M AKING A D ELICACY OUT OF IT,” GRAY’S R EEF CATHY SAKAS SAYS. “ WHILE W E DON’T WANT THESE FISH A ROUND, ONE OF THE WAYS TO ENJOY THIS PROBLEM IS TO E AT THEM—THEY’RE DELICIOUS!” LIONFISH MEAT, WHEN PREPARED PROPERLY, ISN’T POISONOUS AT A LL A ND IS COMPARABLE TO THESE FAMILIAR FISH IN TASTE A ND TEXTURE:

GROUPER FLOUNDER

SNAPPER DOVER SOLE

BOSTON SOLE

WINE PAIRINGS TO ENJOY W ITH LIONFISH FILLETS INCLUDE: a fillet isn’t poisonous when its spines are removed

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PINOT GRIGIO AND SAVIGNON BLANC

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Leoci is now trained to dive and can catch lionfish on his own

it’s widely believed that lionfish were unintentionally introduced into the atlantic when hurricane andrew demolished an aquarium in 1992. the fish can now be found as far north as cape hatteras, all along the carolina, georgia and florida coasts, throughout the caribbean and gulf of mexico, and all the way south to barbados.

introduced into the A tlantic when Hurricane Andrew demolished an aquarium in South Florida in 199 2. The fish can now be found as far north as Cape Hat teras, all along the Carolina, Georgia and Florida coas ts, throughout almost the entire Caribbean and Gulf of M exico, and all the way south to Barbados .

So they ’re in our w aters and eat lit tle f ish—what’s the big deal? F or starters, their ranks are gro wing quicker than the lunch line at the Lady and Sons. One female can release as man y as 15,000 eggs in a single sit ting.

This alarming reproductive rate is responsible for population explosions of as much as 700 percent o ver a four -year period in some areas . In fact, some studies sugg est population densities on this side of the world ha ve reached levels greater than that in their nativ e Pacific and Indian Ocean habitats. Their impact on small fish populations will likely lead to a disruption in the food chain, and ultimately de terioration of the reefs .

Savannah residents should tak e notice, Gray’s Reef National Marine Sanctuary Education Coordinator Cath y Sakas s ays, because this could affect the future of fish populations that comprise some of our favorite meals. “Most of us lo ve our seafood, which includes snapper and grouper .

These are bo ttom fish, and those two fish populations are already experiencing loss in numbers jus t because of f ishing pressures and various other environmental f actors,” Sakas s ays. “The lionfish have no kno wn predators, and they are jus t like vacuum cleaners—they suck in the lit tle larval fish, like the grouper and snapper fry. And not just the larval fish, but also crabs and clams and ev en octopus.”

But one Savannah restaurateur isn’t taking this lying do wn—he is looking to thin the herd by digging in, literally. Roberto Leoci, who opened his popular restaurant Leoci’s with his wife Lacie just three years ago, is gearPHOTO A BOV E J E S SICA W EIS S

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deep water cay in the bahamas

ing up to begin serving lionfish in his restaurant. Although you won’t be able to jus t walk in and order it of f the menu any time soon, f or now, the delicacy will only be available for private parties , wine tas tings and o ther catered ev ents.

“There’s no insurance a vailable for serving it in res taurants, and it isn’t USDA approved,” says Leoci, who first moved to Sa vannah from Montreal nearly 15 years ag o. And if it’s not good enough for him, it’ s not g ood enough f or his diners .

Leoci is the pro verbial canary in a

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coal mine when it comes to serving it at private f unctions . “I clean, prepare, and eat the f ish in the morning, and if I don’ t ha ve an y problems, I’ll serve it that evening,” he says. “It’s not f or ev erybody ... this is for people who w ant to try something very different.”

Leoci takes as many precautions as he can when serving this newly discovered delicacy—he allows the fish to mello w a da y or two to al leviate the possibility of an y toxins lingering, and takes an extra margin of saf ety by cutting the spines off

lionfish dish: a fine dining plate

very close to the body. When properly filleted, the fish poses no health threats to consumers . In f act, the National Oceanic and Atmospheric Administration (NOAA) promotes the killing and eating of the lionfish, and an organization called the Reef Environmental Education Foundation (REEF) publishes a cookbook to illustrate to chefs how to include lionfish in their offerings.

Why would this chef , who w as classically trained at Cordon Bleu in Florence, Italy , w ant to serv e such a non-traditional and contro-

versial fish? “I want to create awareness about the lionfish situation off our coast. The species are spreading out of control and I w ant to do something to help ,” Leoci s ays. “I was invited to chef at Deep W ater Cay in the Bahamas, and there were so many lionfish in the area. People were v ery a ware of the situation there. That’s where I f irst caught and prepared lionfish. A Bahamian f ishing guide sho wed me ho w to catch and handle them. Y ou’ve got to know what you ’re doing.”

This daring dish may seem to

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POPULATION EXPLOSION LIONFISH SIGHTINGS HAVE INCREASED EXPONENTIALLY IN RECENT Y EARS

2004

appeal e xclusively to the thrillseeking diner, but Loeci s ays that’s not so—in fact, this fish could appeal to all kinds of palates . “It’s a nice, buttery f ish that’s v ery similar in taste to a Bos ton or Do ver sole. It’s delicate, and there’s very little fat on it. We buy a lo t of sole, so I thought it would mak e a v ery interes ting substitute,” Leoci says. “Plus, Dover sole is on the seaf ood w atch lis t because it’s overfished, so it kills two birds with one s tone. That is , until we overfish lionfish, but at the rate they’re spreading, that won’t happen

in our life time.”

Leave it to Leoci, a true f oodie who caters to diners with the mos t discriminating taste buds, to kno w exactly how to pair it. “Since it’s such a mild, buttery fish, I drink something crisp with it, lik e a Pinot grigio or Sauvignon blanc, ” he s ays. Best of all, you won’t have to chase it with a shot of antiv enin.

You can’t order the f ormidable fish off any menu, which also means you can’ t jus t w alk into an y f ish market and buy it. Leoci has jus t earned his scuba certification, and

will now be able to div e for his o wn food source.

“I’m talking to NO AA about g etting lionfish from them. They usually just kill them and get rid of them. I plan to div e the local waters and f ind lionf ish to serv e in the restaurant. We lik e serving loc al seafood, and you can’t get more local than that.” Now that’s a catch of the day.

TO LEARN MORE ABOUT THE LIONFISH EPIDEMIC AND WHAT YOU CAN DO TO HELP IN THE EFFORTS TO TA KE BACK OUR SHORES, VISIT THE REEF ENVIRONMENTAL EDUCATION FOUNDATION AT REEF.ORG.

The first estimates of lionfish densities in the Atlantic were documented at an average of 21 lionfish per hectare* across 17 locations off North Carolina.

2008

Average lionfish densities were approximately 150 lionfish per hectare, with some sites observing nearly 350 lionfish per hectare. *1 h ec t a r e = 1 0,000 s qu a r e met er s Fr om t h e N at ion a l P a r k S er v ic e U S Depa r t ment o f t h e I nt er ior . t o r epor t a l ion f ish , v isit n a s.er .usg s.g ov/ sig h t ing r epor t .a spx o r c a l l 1.877.7807.26

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meet T H E

o f

F O L K S

C H A R A C T E R S

•

" WA N NA B E O N TO P ? "

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celeb publicist bobby zarem

An g el a Gu n n

America’s Next Top Model (ANTM) contestant Victoria Henley is no stranger to performing, having started her career modeling for Wal-Mart as a baby. Hailing from Colquitt, Georgia, the 19- year-old is enrolled at Liberty University Online, but continues to focus on modeling, acting and writing following her appearance on the show’s Cycle 19, w hich premiered on August 24. Henley believes her modeling edge lies in her acting experience, which enables her to tell a story with her facial expressions. While pretty faces can be a dime a dozen, Henley trusts that her own brand of unique and fierce passion for everything she does will set her apart from the ANTM crowd. Undoubtedly, Henley’s extensive knowledge of fashion and her closet of designer clothes by the likes of Gianni Bini, Steve Madden and Kenneth Cole will give her an edge over her competitors, while her love of great artists such as Carravagio, Gentilesche and Frieda Kahlo will prove Henley is more than "just a model."

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C O M M U N I T Y

66 dan winters: icons

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celebrating 15 years of film fest ➼ henley's season of antm is currently airing on the cw.

•

Learn more about Henley’s success on ANTM by visiting cwtv.com, or read more from her interview at southmagazine.com.

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YOU MAY THINK BECAUSE HE’S A SOUTHERN GENTLEMAN, ZAREM MUST HEW TO POLITESSE AND BE MODEST ABOUT HIS WORK AND HIS ILLUSTRIOUS FRIENDS. YOU’D BE WRONG.

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H H H H

THIS IS

BOBBY Z. J A N I C E S H AY | P H O T O G R A P H Y B Y J O H N F U LT O N

B O B B Y Z A R E M K N OW S H I S C E L E B R I T I E S . T H E P U B L I C I S T C A L L S S U P E R S TA R S L I K E G E O R G E C L O O N E Y A N D W H O O P I G O L D B E R G " V E R Y G O O D , O L D F R I E N D S ." H E R E ' S W H AT H E H A S T O T E L L A B O U T R E P R E S E N T I N G S O M E O F H O L LY WO O D ' S R OYA LT Y. For more than 50 years Bobb y Zarem has lived the American Dream. Mind you, this is n ot the middle class dream of a sub urban house and 2.2 kids, although he still lives in his childhood home in Ardsley P ark and keeps an office in New York City.

You may have heard that Bobby is the man who conceiv ed the “I [ heart] NY” campaign that helped the city climb out of more than a decade of decline. The iconic log o achieved international fame and fos tered a new profit stream for T -shirt vendors in possibly ev ery country in the world.

But, to m y mind at leas t, that’s not his greates t achievement.

No, Bobby Zarem has what ev ery red-blooded American has w anted since Al Jolson opened his mouth to sing in front of a camera and the talk ies were born: Bobb y kno ws mo vie s tars. Lo ts of mo vie s tars—f amous people who call him at all times of the day and night, take him out to dinner, travel to exotic places with him, send him flowers on his birthda y, ask him to look after their dog— well, I’m not sure about that las t one, but you get my meaning. H e is bes t buds with people we’ d give a year ’s worth of paychecks to mee t.

Savannah-born Bobby Zarem has been a successful publicist f or more than half a century . In 20 10 he mo ved back to Sa vannah, but he’s quick to note that he is by no means retired and still conducts daily business through his partner out of his New Y ork office.

You may think because he’s a Southern g entleman, Zarem must hew to politesse and be modest about his work and his illustrious friends. You’d be wrong. One is immediately and literally s tar-struck upon entering Bobby’s house, which is lit tered with pag es of scrip ts, contracts, messages signed “from Arnold” or “ Cher,” piles of pag es and no tes for his memoir (more on that sure-fire blockbuster later), and framed snapsho ts of Bobby

with people whose faces I kno w—we all kno w—quite well.

Bobby was born in 1936 at T elfair Hospital, which at that time w as next door to what is no w the Sentient Bean. H e happily admits he’s been obsessed with movie stars since he s aw his first movie at ag e 4. P art of a larg e family, he says, “There always seemed to be a relativ e willing to tak e me to the movies.” He went every week, and no w admits—with a guilty grin—that b y the age of 5 he had seen and learned things from movies that a child wouldn’t normally know at his ag e. It didn’ t matter, he w as hooked.

He wrote fan le tters to his fa vorite movie stars. The magazines used to print studio addresses for the stars, and they valued their fan club numbers in much the same way that celebrities toda y count their Tweets. He would always write a polite note asking f or their autograph and enclose a selfaddressed return postcard. In this w ay, he collected scores of autographs and waited eagerly for the mailman’ s daily visits .

When asked in 20 10 whether he w as writing his memoirs , he told the New York Times that the book would s tart with how he met Tallulah Bankhead. “ Yeah, it’s going to s tart with m y crawling into T allulah Bankhead’s hotel room in Sa vannah behind the maid with the breakfas t cart.” She had already refused to giv e him her autograph outside the ho tel, and Bobb y goes on to say, “There she was in bed with the guy she was co-starring with in Private Lives. I stood up and said, ‘I want your autograph.’” Things didn’t end well. Tallulah said a few choice words he had never heard before, threw the Savannah Morning New s at him, and Bobb y never got the autograph.

Af ter high school, he had no idea ho w he could mak e a career of his obsession. There were no courses in film that Bobby could tak e, and he wasn’t interested in studying acting or directing. H e did what ev ery smart Southern boy did at the time—he went to Andover and Yale and studied october | nov em ber 1 2

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ZAREM IS LEGENDARY IN THE BUSINESS FOR THIS PERSONAL APPROACH AND HIS DARING PROMOTIONAL IDEAS. HE’S ALSO KNOWN FOR FOUL LANGUAGE.

political science. Even on campus he managed to find stars. He remembers, “Bill Buckley was my seminar director. I completely disagreed with him on everything and ended up with the highes t grade in the class . His wife and I became great friends later on because she lo ved meeting movie stars.”

His first break in the mo vie industry came when a f riend’ s uncle, the head of Columbia Artists Management, hired him to book roadshow movies

offering reserved performances for openings. To generate press reviews, he invited journalists, columnists and editors to these ev ents and had great success promoting the mo vies as a result. M ovie promotion is s till a larg e part of his job as a publicis t.

In 1968, The New York Times mentioned his work on the board of the Free Southern Theater, whose mission w as to send black actors to perform plays in the southeas t, where no blacks had seen a pla y bef ore. T o raise money f or the group , Zarem had put tog ether a soul f ood supper in the ballroom of the Waldorf Astoria. Ava Gardner and Bill Cosb y co-chaired the event, the Duk e Ellington orchestra played, John Lindsay tap-danced, and Lena Horn attended. It was a huge success, and his knack for publicity led to a job with Rog ers and Co wan Publicists of H ollywood.

Af ter five y ears, he started h is own company in 1974. He handled top stars: Dustin Hoffman, Ann Margaret, Cher, Stalone, Schwarzenager, Travolta, Michael Douglas , Kevin Costner, Diane K eaton and Diana Ross , to name just a few .

He’s known for his pitch le tters—hand-typed, personal messages, not the pre-packaged press info that editors usually receiv ed from publicists. Later he would write personal no tes and in vitations to the premieres and g et personalities to at tend. Zarem is leg endary in the business f or this per sonal approach to business and his daring promo tional ideas. He’s also known for his foul languag e. Writer James Barron in The New York Times said, “…Mr. Zarem—the publicist whom Newsweek magazine called ‘ Superflack’ in the 1970s, the model for the Al P acino character in the 2002 film People I Know, the ranting, ra ving, screaming promo ter behind countless movies and s tars—swears it is true. ”

FACES OF

BOBBY ZAREM h er e a fe w h ig h l ig h ts f r o m za r em's o wn per so na l ph o t o a l bums wit h some of t h e moest r eco g n iza bl e f a c es in hol l ywo od (a n d a r o un d t h e wo r l d).

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I ACCEPT

BIG WHOOP

SHOWBIZ ROYALTY

In 2 01 0 Za r em r ec eived a

Za r em po ses wit h SCAD co mmen c emen t

Fr o m o n e l eg en d t o a no t h er : Za r em sh a r es a

l if et ime a ch iev emn et awa r d

spea ker a n d st a r Who op i Gol dberg .

mo men t wit h sing er /so ng wr it er l eg en d

at SCAD's Fil m Fest .

"Wh o o pi a n d I a r e o l d f r ien ds," h e says.

Sir El t o n Jo h n at t h e St . Reg is Ho t el in New Yo r k.

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PHOTOS (A BOV E) COU RTE SY OF BOBBY Z A R EM

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His handling of the premier of the mo vie Tommy is one of his fa vorite stories. “We held the party in New York’s 56th Avenue subway stop and set up a red carpet to run f rom the movie theater down into the subway.

I knew I had to f ind an ex citing way to visually relate the party to the movie. One of the se ts of the mo vie was all glass , metal and white, and I wanted to recreate that scene in the sub way.” In reporting the ev ent, Vogue said it “se t the tone and s tandard for parties for the nex t 25 years .”

I asked him who of his clients became his bes t friends, and Zarem al lows that “Jack Nicholson is a great f riend. I worked with him on the movie Border. When he’s in New York, we often g o to the theater tog ether.

He’s a bright man, ex tremely funny.”

“I never thought a lot about them being stars,” he g oes on, “ because what I do is so personal. Michael Caine is a g ood friend. We talk often. H e told me recently that he w as making a movie in New Orleans a few months ago and went up the at tic of the house where they were filming to take a nap. When he wok e up, everyone was g one and the door to the at tic was bolted. He had to spend the night there in his cos tume and mak eup!”

Bobby says that Michael Caine and his wife, Shakira, arrang ed for him to meet one of his idols , Elizabeth Taylor, when she w as in London doing Little Foxes. The night they all went out to a res taurant, Bobby struggled with laryngitis. As he says, “I was so crazed about it because I couldn’ t talk to her. Elizabeth said she s ympathized and that she often had problems with her throat, so s he of f ered to help. S he massaged m y t hroat a nd chanted in seven languages. It was fantastic—in seven or eight minutes after she finished, my voice came back!”

Zarem dated Elizabeth Taylor twice more. Before their third date, she called and ask ed him, “ Where are m y diamonds?” H e was perplexed and asked friends what she had meant. The s tory g oes, Zarem s wears, that if you dated Elizabeth three times, you were expected to give her diamonds.

He laments, “I didn’t have enough money at that time, so there w as never a third date. ” Zarem hopes his autobiograph y will be out in 20 14. It’s sure to be a name-dropping blockbuster. He’s worked on it for 25 years . For the mo ment, he’s busy helping with the S CAD film festival and doing his daily business f or clients whose names we all kno w—or will kno w soon, if Bobby’s working on it.

STAR POWER

A FAMILY AFFAIR

Georg e Cl o on ey l aug h s

Mic h a el Do ug l a s a n d wif e Cat h er in e Zet a-

wit h Za r em a f t er t h e

Jo n es ce l ebr at e Do ug l a s's Lif et ime Ach iev e-

pr emier o f syriana.

men t Awa r d f r o m SCAD wit h Za r em in 2 007.

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Dan Winters: 21ST CENTURY

Ingenious Iconographer JEFF VRABEL

WINTERS, A WEST COAST NATIVE WITH A HOME ON TYBEE ISLAND, HAS AN IMPORTANT SHOW AT THE TELFAIR THIS FALL. THESE ICONS OF FILM, SCIENCE AND CULTURE ARE PART OF THE EXHIBIT SHOWCASING DECADES OF HIS WORK.

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ANGELINA JOLIE, HOLLYWOOD, 1999

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MORGAN FREEMAN, LOS ANGELES, 2006

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TOM HANKS, LOS ANGELES, 2010

GWYNETH PALTROW, SANTA MONICA, 2006

HEATH LEDGER, HOLLYWOOD, 2001

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To call Dan Winters a "celebrity photographer" is to miss much of the story. It's understandable that people default to the celebrity hook when describing Winters' work. His style of portraiture is atmospheric, instantly recognizable and a touch otherwordly.

There are shots of Tom Hanks, Tupac, Michael Jordan, Jack White, Gwyneth Paltrow, Leonardo DiCaprio, Heath Ledger, Christopher Walken, and a '50s-inspired version of Laura Dern, lost in some off-camera distance, treated to a desaturated color palette and feeling more permanent and mortal than most ephemeral celebrity photographs. It doesn't take many glances for even untrained eyes to begin instinctively identifying a Winters portrait when they see one.

But if labels make things easier, then Winters—who turns 50 in October and has kept a house on Tybee Island for 14 years—is also an aerospace photographer, an entomological photographer (with a lively interest in electron microscopes), a documenter of America, a chronicler of Texas gang life, a photographer of women in the military, a builder, illustrator and creator of collages and much more. His is a broad, stretching body of work that, he admits, is frustrating to see distilled down to that of a guy who only takes pictures of famous people.

"The truth is that if I had to do celebrity photos all the time, I'd want to slit my wrists," the soft but speedy-spoken Winters said from his home outside of Austin, Texas, a few weeks before the opening of his show at the Telfair, Dan Winters's America: Icons and Ingenuity. "Truthfully, most of what I do is way more interesting than that. It's fun to meet actors, and there's a collaborative process there and people in the integrated visual world get that. But working out in my woodshop or building something in my drawing room or doing collages or sculpture, while autonomous, is a lot more satisfying."

Winters' resume in that integrated visual world is somewhere between astonishing and insane.

His work has appeared in Esquire, GQ, Vanity Fair, The New York Times Magazine, The New Yorker, Texas Monthly, Rolling Stone, Newsweek and Time. He's the recipient of more than 100 national and international awards—including the highly prestigious Alfred Eisenstaedt Award—and he was dubbed an "Icon" by Kodak in its Legends series of photographer biographies. He received unprecedented access from NASA to shoot the final three space shuttle launches, securing an opportunity to set up his cameras a mere 700 feet from the launch pad. He says he works "five or six" days a week, sometimes on location, but often in the studio upstairs in his Texas home. He leaves the studio deliberately untidy, so when he's inspired to work, he doesn't have to mess around getting stuff out of drawers and closets in order to begin.

Winters' path to photography was reasonably direct and began, not surprisingly, with a gift for art. "My mom still has binders full of my drawings of World War I dogfights, Indy car crashes, those kinds of things," he says. But his art wasn't simply on the page. "My dad was a welder and a very talented woodworker, so I learned my way around the shop, started building models when I was very young," he says.

Such talents drew him to the local 4-H Club, which he joined not for its agricultural offerings but because of its myriad other ones. "It was almost like some kind of trade school, a vocational learning kind of organization. You could take all kinds of stuff," he says. So he did, throwing himself into a treasury of such highly unrelated subjects as entomology, beekeeping, small-engine repair,

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SHUTTLE ENDEAVOUR LAUNCH, CAPE CANAVERAL, 2011

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So it becomes mor e like building a pictur e than t aking a picture. I tr y to build set s so they look lik e a r eal environment, though maybe one that doesn't e xist in r eality.

DISCOVERY ENGINE START, CAPE CANAVERAL, 2011

APIS MELLIFERA, WORKER IN FLIGHT, AUSTIN, 2009

APIS MELLIFERA, DRONE, AUSTIN, 2009

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home economics and photography. His instructor in the latter, he says, was a World War II photographer who taught partly from his home, where Winters had his eureka moment. "W e went into the darkroom and made a print," he s ays, "And it w as 'Oh my God, what is this?' It w as the seminal moment for me."

There was a passion there, but he s ays photography also held more practical applications as well.

Winters and friends would shoo t monster movies in their yards—in volved productions comple te with explosions and smok e and mirrors . "But we would ha ve problems with exposure," he s ays. "I wanted to learn ho w to expose mo vie film, so after waiting two weeks for the drugs tore to g et the film back we would have a useful imag e. That was the impetus behind still photography originally."

From there, Winters s tarted his career in—no t surprisingly—movie special effects, working on miniatures and explosions. But before long he found himself dra wn to the permanence and po tential of pho tography and made it his principal, ahem, focus .

"I found that I could fold a lo t of those disciplines—prop building, se t building, se t construction—into shooting," he s ays. "So it becomes more lik e building a picture than taking a picture. A lot of m y portraits are sho t on se ts, not on locations . I try to build se ts so they look lik e a real en vironment, though ma ybe one that doesn't exis t in reality."

Yet some of his imag es exist very much in reality. In October, Winters will release Last Launch, a stunning photo book documenting the final flights of NASA's space shuttle program.

Taking photos of shuttle launches isn't exactly g oing where no man has g one before, so Winters set out to approach the project in as unusual a manner as he could. H e chose to focus on the pu rity of science and technology; with the ex ception of one tiny astronaut you'd miss if I hadn't brought it up, the book contains no people. "I lik ed the idea that the shut tle represented science, that it w as this vessel that pro vided millions of miles of pro tection for all the people fortunate enough to g o in her. I w anted it to be about the shut tle as pro tector." It comes with a s trong pedigree, as well: The book's forewords were writ ten by Al Reinert, the director of the seminal space documentary For All Mankind and screen writer of Ron H oward's film Apollo 13, and Mark K elly, the command er of the Endeavour and husband of Gabrielle Giffords. The book will be released October 1. Winters says he's already received tremendous pre-order interest from Barnes and Noble and other sellers.

It also meant planning, theorizing, diagramming and luck. Winters' closest cameras were only 700 feet from the elemental blast from the shuttle launch. There were 11 of them in proximity, nine of which had to be fully ready to g o the day before liftoff. Setting up cameras near a shut tle launch, of course, requires more than tripods: Winters put aug ers in the ground and used an arm y of tiedown straps, sandbags and waterproofing materials. He preset the focus and framing, kno wing from experience and consultations with NASA where the shuttle would go, when it would get there, how it would roll. Most of the process was automated; Winters himself hung out in the press zone with the other million pho tographers.

The result—as visitors to the sho w will attest—is a photo essay/love letter unlike any other. "The shuttle's doing some of the work itself , with me being the intermediary ," he s ays. "And shut tle launches have been pho tographed a jillion times , but I f eel lik e I've been able to come up with something that doesn't feel lik e that g enre. I try to do that with ev erything else I shoo t too—try to make definitive images, rather than jus t another one."

The Telf air show, as such, is a collection of those definitive imag es—part retrospective, part document of a work in progress . "It's a really great f eeling to continue to mak e work that I'm happy with and proud of, because you worry ," he s ays. "You worry that you mak e something that's special and s tands out, and you think, 'God, am I ev er going to do an ything like that again? Some thing I'm more s atisfied with?' You worry. As an artis t, you worry."

To map out the sho w, Winters, in his home s tudio, built a miniature T elfair. Over the course of a year, he constructed a full 1-inch-scale model of the comple te space the museum had reserv ed for his show: both rooms, the breezeways between, the temporary partitions inside. (Lisa Grove, director/CEO of the Telfair, says that the exhibition is being displayed in spaces usually used for larger Story continued on p . 77

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DER KORPER, 2009

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EQUUS ANATOMICUS, 2007

UNTITLED, 2012

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DIE HAND, 2009

MECHANICAL ANATOMY, NO. 12, 2005

UNTITLED, 2012

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COLD WAR, WE'LL MEET AGAIN, 2011

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DOLPHIN TAIL, MARATHON KEY, FL, 1989

LARRY WINTERS, APPLE VALLEY, CA, 2007

DYLAN, TYBEE ISLAND, GA, 2008

BOY IN CHURCH CLOTHES, HARLEM, 1997

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PEOPLE ON BEACH, TYBEE ISLAND, GA, 1999

GIRL DRIVING SMALL CART, BALTIMORE, 1996

C O M E FAC E T O FAC E W I T H [PHOTOGRAPHS OF] ICONS AT T E L FA I R M U S E U M S Dan Winters's America: Icons and Ingenuity will be on display at the Telfair’s Jepson Center until November 11. Admission is free for members , $20 for non-members , $5 for s tudents.

A hardbound book, sponsored in part b y the T elfair A cademy Guild, will accompan y this exhibition and is a vailable for purchase at Telfair Museums stores. For more informa tion, visit Telfair.org.

October also marks the release of Winters’ Last Launch, his photo book documenting NASA’s final flights. Last Launch, as well as his 2009 monograph, Periodical Photographs, are available for purchase online at amazon.com.

D I R ECTO R ' S CU T Go to southmagazine.com to view South's digital issue and an extended version of Winters' striking images.

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FALLING MAN, DRIFTWOOD, TX, 2012

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[The show] has a flow. It f eels like a complet e thought.

That's important to me, that it's not just a bunch o f prints showing up and people at the museum hanging them up .

SPIRITUAL AMERICA 2, CONWAY, TX, 2002

STAIRWELL, LOS ANGELES, 2006

changing exhibitions.) He printed pho tos, crafted small mat tes and designed what is essentially a small-scale version of the show. Then he pack ed it up and sent it to the T elfair. "They thought I w as a little nuts," he s ays with a sort of quie t pride. "No one had ev er done that."

Grove says the museum usually designs exhibitions digitally . "We've never had an artis t make his own model of the galleries ," she s aid. "Dan has a beautiful at tention to de tail, which you can observe in his pho tographs, so the model is a wonderful resource and we are ex cited to use it."

Winters says, probably unders tatedly, that he's "kind of thorough lik e that." During our con versation he explains no t only ho w the model w as built, but also the dimensions , measurements, the sizes of the rooms and walls and walkways and other numbers I can't hope to keep up with. (It runs in the family: his son, T yler, is s tarting at US C in the fall, ha ving graduated from high school as salutatorian. This is no t a family for whom brainspace is tough to come b y.) But you don't g et to shoot the president and the Dalai Lama b y neglecting the de tails.

"It would be a comple tely different and much less realized experience if I just made a bunch of prints, framed them and sent them to the gallery ," Winters says of his upcoming sho w. "[The show] has a flow. It feels lik e a comple te thought. That's important to me, that it's no t just a bunch of prints showing up and people at the museum hanging them up ."

Grove at the T elfair says the sho w is part of the museum's commitment to highlighting nation ally recognized artis ts that resonate locally . There'll be an interactiv e component as well: "While here, Dan will lecture at the opening, conduct a w alk-through training for docents and lecture to SCAD students. The exhibition will be used as a resource for many of the museum’s fall programs, from portrait classes to T elfair’s Teen Council to the T oddler Third Thursda y program."

To begin the ins ane process of collating three decades of cons tant work, Winters s tarted from step one. "We started with 3,000 images. We have 3,200 or 3,400 pictures on all our driv es, so I jus t said, 'Print out ev erything we ha ve. Let's start looking through s tuff with a clean slate.'"

The finished show was a year in the making; the model component, five months. It went through a lot of permutations ," Winters s ays, probably unders tating it again. H e and his team would as semble it in the s tudio in bits and pieces , an hour here, an hour there, in the mids t of myriad other projects. (This is ho w his mind works , chipping a way at projects and ideas a lit tle at a time. "I g et a lot more done if I walk away, work on something else, then go back, bring something fresh back to it," he s ays.)

There was also the process of culling things do wn from varied fields. The celeb portraits appear in the show, but they make up only some of the more than 100 imag es. There are pictures from 1979 and 1980, back when he w as working on mo vies, and there are shut tle pictures from las t summer.

There are pencil dra wings, collag es, painting collag es, mono prints in which Winters used pho tographic materials but no camera ("using chemis try to paint onto paper ," he s ays). There are his iconic, unsettling electron-microscope photos of bees. The second room of pho tographs is all blackand-white. And as a nod to his Eas t Coast home, there's a "really abs tract" shot of the T ybee lighthouse that Winters has nev er before reprinted. "Y ou don't really kno w what it is when you look at it," he s ays. "It's more about the negativ e space than the subject."

Work, and permutations, and details aside, Winters says that it's "neat" to see his work all in one space. "And I also feel lik e it's proprie tary. I lik e the idea that m y voice comes through regardless of what medium I'm using and what the subject is ." (Bonus: After the sho w closes, Winters said the Telfair could k eep his model.)

"The cool thing about a gallery sho w is you g et a lo t of room to mak e really big prints ," he s ays.

"You don't normally g et to make giant prints because there's no where for them to be; you can't jus t leave them laying around. But I feel lik e people respond to ( big prints) in a v ery different way, when they can s tand back and look into it and w alk into the picture."

to learn more about dan winters, visit danwintersphoto.com. for more information on his exhibit at the jepson center, visit telfair.org.

FRED ROGERS'S SWEATER, PITTSBURGH, 1998 october | nov em ber 1 2

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STARS OF THE SOUTH

GALAXY OF STARS Established actors have been calling Savannah home for years. South presents a constellation of local actors in film and theater whose careers are on the rise.

I N T E R V I E W S BY S A R A H J O N E S • P H O T O G R A P H Y BY PAT B O M B A R D H A I R BY E L I S H A H E A R D A N D H AV I ' S H A I R S T U D I O • M A K E U P BY E L I S H A H E A R D

{

PHOTO A SSISTANTS PETE PONTONE, TIM GREENE AND CHRISTINA MONTOS

}

AS THE HOME OF SCAD, WHOSE PERFORMING ARTS PROGRAM OFFERS

E N DL E S S OPP ORT U N I T I E S FOR N EW PE R FOR M E R S, SAVA N NA H I S NO

STRANGER TO THE EMERGING ACTOR. ON THE FLIP-SIDE, SAVANNAH

I S A L S O O N E O F T H E M O ST F I L M I NG - F R I E N D LY LO CAT I O N S I N T H E

SOUTHEAST, SO ACTORS WHOSE FILMOGRAPHIES ARE PEPPERED WITH

HOUSEHOLD NAMES LIKE LAW AND ORDER AND ER SHINE RIGHT ALONG-

S I D E T H O S E W H O S E C A R E E R S A R E J U S T B E G I N N I N G TO B L O S S O M .

SOU T H TA PPE D T H E LO CA L CO M M U N I T Y TO F I N D ACTO R S D OI NG A

BROAD RANGE OF WORK, PICTURED HERE AT THE SAVANNAH THEATRE.

SAVANNAH THEATRE If you’ve been in Savannah long, you’ve probably noticed the Historic Savannah Theatre at 222 Bull Street on Chippewa Square with its Art Deco style and vintage appeal. Rich with history, the theatre has been in operation since 1818. While it

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has undergone several renovations since its curtain rose for the first time, the theatre has been home to live theatre and films for nearly 200 years and has hosted some of the biggest names in theatre, like Sarah Bernhardt and Oscar Wilde.

The resident Savannah Theatre Company celebrates 10 years this year, and continues to put on fabulous shows like The Beat Goes On and Southern Nights.

Visit savannahtheatre.com to learn more or purchase tickets.

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➻

★ MATT MEECE Hails from: Dallas, Texas A few highlights: Acting in commercials, a movie called Eddie Macon's Run, and about 40,000 performances in the last 14 years He Says: “Savannah has supported us wholeheartedly and we are celebrating our 10t h year of shows! It is humbling to have that kind of encouragement from such a great community. We are so grateful to be in Savannah and thankful the shows are still full.

We had no idea if we would succeed and thanks to Savannah, we were voted one of the top five “Favorite Theatre Shows of 2012” by the National Tourism Association this year. That’s along with the San Francisco Symphony and The Fox Theatre. We are just so grateful to this community!”

➻

★ MICHELLE MEECE Hails from: Jefferson, Wisconsin A few highlights: Roles in book musicals, playing Sandy in Grease, Cathy Hiatt in The Last 5 Years She Says: “We adore Savannah. The arts community here is flourishing. There is so much amazing talent here and so much great theatre happening every single week.

The absolute best part is that all of the artists support each other. You don’t find that everywhere.”

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➻

★ ANTHONY PADEREWSKI Hails from: San Diego, California A few highlights: Recurring role on the CW’s One Tree Hill, Abraham Lincoln vs. Zombies and a principle role in a SAG National commercial with NASCAR legend Jeff Gordon He Says: “The best part of acting in the South is the local crew and actors I get to work with. The local crew seems to really love what they do. This is also true with the local actors. You see a light in their eyes. I can see they love what they do as much as I do.”

➻

★ CHELSEA CARDWELL

Hails from: Atlanta, Georgia A few highlights: Playing Maddie in Showtime’s Homeland, and Beaty in the upcoming Cinemax/HBO series Banshee, and working with Kirk Jones and Dennis Quaid in What to Expect When You’re Expecting She Says: “The best part of acting in the South is the ability to remain close to family and friends while living out my dreams, and the ‘right to work state’ clauses. It’s an amazing gift for young actors and it’s an amazing opportunity for our cities to benefit from the jobs and rising economy from the projects.”

➻

★ JENNIFER HAGAN Hails from: Jacksonville, Florida A few highlights: An appearance on America’s Most Wanted, a part in a nationally aired PGA commercial and a role on the TV show Army Wives She Says: “I feel that casting directors in the South are interested in the actor’s talent and personality over the ‘look’ a little more than other places. I have had casting experiences where the actors were selected based on height and hair color. You get the sense of being treated more like a ‘number’ in other areas.”

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➼ f or mor e i n-de p t h i n t e rv i e w s w i t h

s o u t h ’s

gala xy of stars, visit southmagazine.com.

➻

★ JOE HOFFMAN

Hails from: Indianapolis, Indiana A few highlights: Acting with Daniel Day-Lewis, being a promo announcer at ABC and CBS in Los Angeles and landing his first professional job at his first audition in New York City—it turned out to be a voice-over for a commercial that originally aired on NBC during Saturday Night Live He Says: “The best part of acting in the South is no suits! Obviously Savannah is no LA, but the opportunities here increase every year.”

STARS OF THE SOUTH ★ ELIZABETH BREWSTER Hails from: Fayetteville, North Carolina A few highlights: Being chosen as the new face of Coastal Chevrolet and playing Patricia in Destiny Road She Says: “I love being an actress in the South. The film community is outstanding. There is an air of eagerness to constantly be better as individual artists, but also as a community of professionals striving to carve out a name for ourselves in this industry. Auditions are more like family reunions.”

➻

★

BRONSON ADAMS Hails from: Madisonville, Kentucky A few highlights: Playing Johnny Blitz of The Dead Boys in CBGB, a TV pilot for Reigning Men and a senior thesis at SCAD called A Fresh Start He Says: “My biggest project by far has to be my role in CBGB. It was interesting playing Blitz because he's a real person and he was a drummer. I had never played the drums before in my life so the role came with a lot of difficulty, but once I got it down it was a blast.”

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STARS OF THE SOUTH

➻

★ DESIREE MARKELLA Hails from: Prosperity, South Carolina A few highlights: Appearing in a feature film called Death Sentence with Kevin Bacon, a role in Lifetime’s Army Wives and acting in a 5 Hour Energy commercial currently airing on the Golf Channel She Says: “The best part about acting in the South is our community of actors. Everyone is friendly and will help their fellow actors out. You can also form some great relationships with production companies here."

➻

★

➻

MARK TYMCHYSHYN Hails from: Champaign, Illinois A few highlights: Playing Mel Powers on The George Lopez Show and guest starring in over 50 TV shows, including favorites like Seinfeld and Law and Order He Says: “My biggest project since coming to Savannah has been as a director. I directed a production of Macbeth. It was a huge undertaking. The students did a fantastic job, and it was well received.”

★ CHRISTOPHER STANLEY Hails from: Westford, Massachusetts A few highlights: Playing Clifford Bradshaw in Cabaret, playing Roger in Bay Street Theatre’s RENT and playing Nicky in Avenue Q He Says: “I lived in New York City briefly after college. You can make money as an actor there, but you’re often stuck doing extra work and internet commercials, which isn’t very satisfying. Here, theatre is constantly a part of my life, instead of a fleeting dream I’m searching for in a big city. I’m able to work with some of the most talented people I’ve ever met, and put on productions that are just as good as what you’d find on Broadway!”

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➻

★ HANNAH BRYAN Hails from: McComb, Mississippi. A few highlights: Doubling for stars like Megan Fox and Olivia Wilde in feature films including Jonah Hex and Year One, and acting in Abraham Lincoln vs.

Zombies and Rites of Spring. She Says: “Abraham Lincoln vs. Zombies, filmed here in Savannah this past year, held some unique and unforgettable experiences for me.”

➻

★

SHELDON PINCKNEY Hails from: Savannah, Georgia A few highlights: Being part of the opening cast for the Beauty and the Beast show at Disney’s MGM Studios, appearing in a New Kids on the Block video and singing backup for Celine Dion on a Universal Studios TV special He Says: “My time at the Savannah Theatre has been the best part of my career so far. Actors can be a lot like gypsies—you move around and whoever you're with becomes your family.

I've been in show business for 25 years and been around the world, and the family dynamic we have at the theatre doesn't exist anywhere else—it’s very special.”

➻ ★ JENN DOUBLEDAY Hails from: Savannah, Georgia. A few highlights: Character acting as Babette from Disney’s Beauty and the Beast, Schwarzy from 25t h Annual Putnam County Spelling Bee and the Mouse from If You Give a Mouse a Cookie. She Says: “With the amazing guidance of our Artistic Director, Kelie Miley, I have had the privilege of helping the Savannah Children’s Theatre grow into one of the largest children’s theatres in the southeast. It is the most challenging and rewarding project I have encountered, and it just keeps getting bigger and better!”

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•

FROM THE

SCREEN

TO THE SOUTH SCENE i n t e rv i e w s b y L au r e n Hu n s be rge r

THIS YEAR MARKS 15 YEARS OF FILM EDUCATION, STARSTUDDED EVENTS AND, OF COURSE, A FEW WILD PARTIES. HERE'S WHAT THE STARS OF THE 2011 FESTIVAL HAD TO TELL US. Tickets to the Savannah Film Festival range from a few bucks to a few hundred, depending on what you want to experience. Black-tie dresses for the decadent parties and spectacular Southern soirees that surround the event can reach into the thousands. The opportunity for young film students to intimately mingle with industry royalty such as Oliver Stone, Catherine ZetaJones and Sydney Pollack—absolutely priceless. The possibility of catching Alec Baldwin, Woody Harrelson or James Franco causing trouble on the local streets of downtown Savannah—worth saving sick days all year to be able to attend the week-long festival and parties.

The festival, now celebrating its 15th year, was originally conceived of by Savannah College of Art and Design President Paula Wallace with the intent to educate, enlighten, expose and inspire the many students studying for careers in the entertainment business by getting them face time with real entertainment magnates. And yes, she envisioned that the local community members would also benefit by being able to attend lectures and screenings. There's also no doubt she knew it'd bring about an economic boost (there are now an estimated 40,000 attendees) for local business.

But what she may not have realized—or maybe she did—was that in a very short time the festival would gain just enough prestige within the film festival circuit to completely transform, for one week, the Hostess City into Tinsel Town, replete with big budget glitzy screenings, heart-stopping and mind-opening celebrity insights, and, inevitably, its fair share of A-lister hijinks, such as those put on by the aforementioned bad boy group of actors who certainly made themselves known in the city and left it abounding with rumors.

Although the list of honorees, events and special attendees for the 2012 festival wasn't released by the time of South's print date, there's no doubt this year will be just as entertaining as the last decade and a half. To hold you over, here are a few of the best interviews from last year where some of the most talented guests share what they've learned about the industry over the years. for ticket information, visit savannahboxoffice.com.

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PHOTOS COU RTE SY OF SCA D

9/12/12 12:55 PM

AARON ECKHART Sure Aaron Eckhart w as brilliant as a tobacco lobbyist in Thank You f or Smoking and he pr ovided Batman with his most f ormidable f oe in The Dark Knight. But if any one’s interested—and I think y ou should be—Eckhart is born to play the r ole of Prince Charming. He is full of charm and ease. Bef ore he even speaks, I want to crawl into his dimples and tak e a nap. Or tousle his dark blond, freeform hair. But in the name of professionalism I instead welcome him to Sav annah and get do wn to busines s. Showbiz, that is.

Aaron Eckhart: I’m doing a movie here [ in 20 12] s o I’ll get t o know Savannah be tter. It’s called The Drummer. It’s a s tory about Dennis Wilson [of The Beach Bo ys].

South Magazine: What drew you to Dennis Wilson’s story?

AE: It’s an amazing scrip t. A scrip t that’s full of life—ups and downs—so much emotion. Passion. You know, it’s rock and roll and everyone wants to play a hard drinking, hard party ing, rock and roller . And that w as Dennis Wilson. H e liv ed lif e 100 percent at all times and that ended up killing him. And he produced his own great music in the interim, so it’ll be an interes ting movie.

SM: How do you go about choosing your roles?

AE: I ha ve no concep t of what I should do. I guess you can boil it all down to when you’re reading a script.

Some scripts you read and there’s no feeling—you’re reading words. Some you read and you’re already just seeing yourself in them. Y our f ive senses are jus t firing. You’re in the role. You see yourself in the role. You hear yourself s aying those words .

Those are the scripts you’ve got to take. Other scripts you go to because of the quality people you ’re working with. You know, if Nicole Kidman calls you up, you probably should do it. And o ther [roles] you tak e f or complete selfish reasons, which is: ‘I want to be an action hero . I w ant to be the drummer. I want to play rock ‘n’ roll and I w ant to be a co wboy.’

Or let’s say a girl you lik e is doing [a movie]—a girl you admire. She’ s a good actor. You might say, ‘Let’s find something tog ether.’ So there’ s no really rhyme or reason.

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RAY LIOTTA

When he w as just 30 y ears old, Ray Liotta scored the job actors dream of their entire lives—the leading role in a gangster flick directed by Martin Scorsese. Af ter his debut as Henry Hill in Goodfellas, his career skyrocketed and since then he's made o ver 60 films, including Field of Dreams, and The Son of No One, the film he debuted at the 2011 f estival. Right before accepting a Li fetime Achieve-

ment at the Trustees Theatr e f rom SCAD, Liotta sat do wn with South and talked about his career, his big break and his advice f or budding actors and film professionals.

SM: What’s your No . 1 piece of advice for students about to em bark on a career in film?

Ray Liotta: I think that they should continue studying. I think it’ s important to k eep honing your craft, so when the time does come you ’re

ready f or it. There are some great teachers out there.

SM: You got your big break at 30 years old. What k ept y ou motivated until then?

RL: Well, I s tarted out doing a soap opera, so I was working, but I always just felt like something bigger was going to happen. And ma ybe it wasn’t happening when I w anted it to happen, but I’ ve always studied.

Even when I went out to Los Ang eles, and I had this soap under m y belt, I took m y own advice and had a great teacher and just kept working at it, and working at it, working, waiting f or the time. 'Cause if you hang in there long e nough, it’s going to happen. It just might not happen the way you w ant it.

SM: It happened to you in quite a big way.

RL: I had no preconcep tions. You know, right away you w ant to g o off and do a mo vie with Martin Scors ese. I w as lucky enough to do that, but it took time. When it did happen to me, a lo t of doors opened for me to do other movies. So that was good.

SM: What is it like to play such an iconic character so early in your career?

RL: Well, at the time it wasn’t. At the time it was just a movie that opened that some people appreciated and

some people didn’t. It didn’t do huge business, but now after 25 years, or a little long er, it’s something that everybody knows. I have kids—10, 12 years old—come up to me about it, and so either their dad or someone turned them on to it. It has a life that keeps going.

SM: How are things different today in the indus try?

RL: The movies that they’re making today are dif f erent than when I started and other actors started. The industry seems to be leaning to ward these tent-pole-type movies. You know, these big blockbuster movies.

They’re not silly, but it’s more engaging for the young popcorn-type audi ence. But no t like in terms of some of the better movies they were making in the '70s and '80s .

SM: How do you want audiences to react to a Ra y Liotta film?

RL: Just to be entertained.

SM: It’s that simple?

RL: [Laughs] Yeah, yeah it is .

SM: Do you think H ollywood has gotten away from pure entertain ment and is making mo vies f or other reasons?

RL: No, I think it’ s more than ev er about ent ertainment. I ha ve a friend who jus t directed a 200-milliondollar movie, but it’s about aliens and spaceships.

OLIVER STONE

Oliver Stone saunters off the elevator at SCAD’s Jen Library and tak es a moment to acknowledge everyone in the lobby awaiting his arrival. He’s surprisingly soft around the edges—his eyelids weigh heavily on his dark pupils, and his mouth appears to be fro zen in that moment jus t before a smile cracks . Just as I’m about to pose m y first question, Stone catch es me off guard and asks me where I’m from and ho w long I’ ve lived in Savannah. He seems g enuinely interested in the people around him. H e uses their names . He looks them in the eye.

“Don’t get swallowed up b y this imag e shit,” he w arns the newcomers to the film industry. “Keep your heart, because that’ s the hard part. ” It’s clear that Stone has heart. Later , in the question-and-answer session following the screening of his film Born on the F ourth of July , he’s asked why he chose to screen that mo vie at this year ’s festival. He quips: “I don’t know. Red, white and blue. Savannah, Georgia.” But then he adds in all seriousness , “I’m really proud of that film.”

Stone seems to recall ev ery choice he’ s made in his films. His work is carefully constructed pieces of art, with no de tail left unexamined. But he’s not a slave to the art. Eventually the bottom line comes begging and the film has to get made. “Perfection is the enemy of good,” Stone explains.

“You’ve got to mo ve on. You’ve got to g et the mo vie done.”

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LILY TOMLIN

Queen of comedy Lily T omlin says being "ir ascible, impatient and cranky" runs deep in the T omlin f amily genes. Luck y f or her, this winning combination and a pen chant for sass led her to cr eate her most iconic char acter—Ernestine, the inf amous telephone oper ator on Laugh-In who chanted "oneringa-dingy, two-ringa-dingy."

SM: Do you have any connections to the South?

Lily Tomlin: My mother and dad are from Kentucky, so I have spent a good part of my life in the South.

SM: And did your time in the South impact you?

LT: Oh yes. Well as a kid, you kno w, as a really young kid, seeing ani mals copulating was always interesting. I'd go back to kindergarten and dra w ev erything I'd seen. I knew it got something out of them [teachers and s tudents]. I knew , because I had a sense of theatre.

SM: How did you come up with the Ernestine character?

LT: Oh it's because she's a mo th to a flame when it comes to power.

At the time, I just hated the phone company in New York, and everybody just hated the phone company. They were a monopoly and you had no o ther alternative. You couldn't get a phone installed; you couldn't get a phone repaired. ATT was involved in all kinds of politi cal shenanigans, wire tapping and it was the era of J. Edgar Hoover‌ It was just ripe for a s atire.

SM: Do you miss playing her?

LT: I s till do her because no w she works f or healthcare. She's had lots of different jobs after the divestiture. Characters nev er g o away if they're relevant, so she's been working at a healthcare insurance corp. denying healthcare to everyone. Any way she can be in power is fine with her. She also had a web cas t chat sho w during the Bush administration and that was fruitful. It was called Ernestine Calls You on It and Y ou Better Have an Ans wer.

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RAW

&REFINED

A Story of Southern Culture, Couture and Cuisine

CONCEPT BY: LIBBIE SUMMERS AND LIESA COLE PRODUCER/PHOTO STYLIST: LIBBIE SUMMERS FASHION STYLIST: BROOKE ATWOOD

H

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PHOTOGRAPHY BY: LIESA COLE

PHOTOGRAPHY PRODUCER: TONY RODIO

HAIR AND MAKEUP: JULES DE JESUS FRITZ OF DOLLFACE BY JULES

MODELS: DEREK DEVERE TARVER AND KATLYN LAMONT, BOTH COURTESY OF RISE MODEL MANAGEMENT

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U DIOR E PR E PU DI S CI A SPIS SEQU I BE AT I BE R IOR E PE R E H EN TIBUS DEN E STI SIM A DOLU T F UG A . N EQU IBUS NA M I PI DE M VOL L ITAT IS DE L ECTOTAT IS MODIT II S QU I AT QU U N T A D EU M H IC TOTA S U M QU I D OL OR P O R E MOL L A M I M U S M O L O V E L I G E N D I S T, O M N I S E A PA R U M E N E C T E DOLOR EPED U T QUA E . M ET IPSU N TOR E S V EL ISCIEN IS N E T U R , C U S A S A M N A M V O L O R E S T, V O L O R I S Q U A M , Q U E

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ON DER EK : A PC J E A NS ($ 1 7 5 ) , A R C ; V I N T A G E B O O T S ($ 5 1 ) , C L O T H I N G WA R E H O U S E ; JOH N T PL A ID SHIRT ($ 1 8 5 ) , M A D I S O N O L I V E J A C K E T ($ 3 2 5 ) B O T H B I L LY R E I D O N K A T LY N : V I N T A G E DR E S S, SCA R F A N D BOOTS, ST Y LIST ’S OW N; S H AW L CO L L A R CA R D I G A N ($ 1 8 8 ) , P E N D L E T O N ; L ON G GR E E N P E A R L N E C K L A C E W/ 4 PAV E D I A M O N D B E A D S ON L E AT H E R ($1 , 15 0), J O R D A N A LE X A N D E R

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SKILLET FRIED QUA IL OV ER GR ITS W ITH M USCA DIN E PA N G R AV Y

T H A N K YOU T O JOL I N E R I V E R A OF I DE S IGN , I N C .

H E A D P R ODUC T ION A S S I S TA N T: A N T HON Y LU N S M A N N A S S I S TA N T F O OD S T Y L I S T: M AT T B A L DW I N S E C ON D P HO T O GR A P H Y A S S I S TA N T: C H I N A FAG A N A S S I S TA N T FA S H ION S T Y L I S T: J E N N R E G A N W I L S ON BE H I N D T H E S C E N E S V I DE O GR A P H E R : ELIZA BARRER A ON S I T E C O OR DI N AT OR : BU F F Y N E L S ON I N T E R N T O L I BBI E S U M M E R S : A N N A H E R I TAGE OR IGI N A L A RT WOR K : K AT H E R I N E S A N D O Z P R OP S C OU RT E S Y OF H A BE R S H A M A N T IQU E S M A R K E T, K AT H E R I N E SA N DOZ A N D ST Y LIST S HO T G U N S C OU RT E S Y OF C OR I N N E C U N N I N GH A M BR OW N A N D M IC H A E L BR OW N BI R D D O G : MC G U I R E ( M AG GI E ) JO S U M M E R S V E RY S P E C I A L T H A N K S ( F OR 1 9 HOU R S OF GE N E R OU S HO S PI TA L I T Y, PAT I E N C E A N D GR E AT W I N E ) T O OU R HO S T S DE B OR A H A N D C H A R L E S T I L L M A N OF WAT E R M E L ON C R E E K V I N E YA R D, GL E N N V I L L E , G A .

M USCA DIN E PIE

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BY BA ZZDEGR A N T AT SHOPSCA D

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HOU R S IENCE STS MAN A R D,

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netherworld guarantees frights

night terrors

Quick Trips

WHETHER YOUR IDEA OF A FALL CELEBRATION IS A GOOD SCARE OR A LIGHT-HEARTED OUTDOOR FESTIVAL, TAKE A WALK ON THE SPOOKY SIDE AT ONE OF THESE HAUNTED ATTRACTIONS. KATHERINE OLSON

haunted montrose

night terrors haunted house

netherworld haunted house

This getaway’s “Old Slaughterhouse” and “Havoc 3D” mak e Haunted M ontrose a hair-raising des tination, and its use of props and actors accentuate the paralyz ing atmosphere. This haunted house is known for its extreme gore factor, so keep that in mind when choosing your destination. Insider’s Tip: Not recommended for children. ➼ 478.376.4559, HAUNTEDMON-

Recognized as one of 20 11’s most impressive haunted houses b y AmericasBes tHaunts.com, these three w alk-throughs are sure to liv e up to your s tandards of a good scare. “Outbreak” f eatures a contagious disease and zombie inf estation; “Madhouse” is a haunted, corrup ted sanatorium; and “Alchemia” is home to a grave-robbing serial killer. ➼ NIGHTTER-

TROSE.COM

RORSHAUNTEDHOUSE.COM

Repeatedly recognized as one of Ameri ca’s finest haunted houses, Netherworld is an experience of sensory o verload, boasting liv e actors, amazing cos tume designs and s tunning special effects. This year , the haunts include “Banshees” and “The Hive,” which f eature a sunk en underw ater city, an invasion of giant bugs and gory staging and special effects. ➼ 404.608.2484, FEARWORLD.COM

Montrose, Georgia

Jacksonville, Florida

boone hall offers family fun

Norcross, Georgia

Boone Hall Plantation Pumpkin Patch Mount Pleasa nt, South Ca rolina

Featuring hay mountains, corn mazes, giant slide towers, spider webs made of rope and pumpkins by the pound, Boone Hall Plantation sponsors this annual autumn celebration for kids of all ages in the South. Wander their eight-acre interactive corn maze or take a hayride down “Monster Alley,” a kid-friendly excursion through the woods in pursuit of friendlier foes. Admission is $8 and children under two get in free. ➼ B O ON E H A L L P U M P K I N PAT C H .C OM --lisbeth cheever-gessaman

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{ SHOPPING GUIDE }

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➼ MANDARIN ORIENTAL

➼ CHOPS LOBSTER BAR

•

➼ COBB ENERGY CENTRE

ATL GUIDE WEEKENDER’S

➼

Sinjin Hilaski

One way to get the full celebrity treatment is to head for the big city. Here are a few of Atlanta’s top spots for celeb spotting and service.

Stay Mandarin Oriental

Guests of the Mandarin Oriental will be swept off their feet by the fine aesthetics, quality service and astounding amenities one of Atlanta’s prize hotels has to offer.

With high ceilings, airy interiors and lavish decorations visitors will revel in any of the Mandarin’s suites. For dining options look no further than the Mandarin’s in-house restaurant that offers a selection of dishes 104

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such as vegetable frittata with warm goat cheese or Scottish salmon fillets. Guests hoping for stylish relaxation can enjoy the Mandarin’s spa that houses a vitality room, sauna, yoga studio as well as 60-foot indoor pool. The Mandarin Oriental is undoubtedly one of Atlanta’s premier lodging establishments, entrancing customers with astounding aesthetics, mouth-watering dishes and an array of finer amenities that create an unforgettable experience. 404.995.7500, MANDARINORIENTAL.COM/ATLANTA

➼ BACCHANALIA

Emory Conference Center Hotel

Whether you are visiting Atlanta for business or pleasure, the Emory Conference Center Hotel is equipped to meet all your needs in extraordinary luxury. Housed in a minimalist-style building, the Emory boasts a variety of suites to meet boarders’ needs alongside a selection of ballrooms and formal meeting rooms for larger professional or personal affairs. The Emory also has a number of finer amenities that are sure to entertain its guests, including a bowling al-

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ley, i ndoor p ool, a nd p ool h all. T he E mory Conf erence Center H otel’s suites, r ecreational a ctivities, a nd m agnificent g rounds make it a p erfect location for weddings, corporate events or p ersonal t rips. T he myriad services a nd f unctions o f t he E mory m ake it one of Atlanta’s prize hotels. 404.712.6000, EMORYCONFERENCECENTER.COM

Eat Chops Lobster Bar

Originally o pened i n 1 989, C hops L obster Bar i s s till o ne o f A tlanta’s m ost p rominent restaurants, k nown f or e ntertaining b oth local a nd n ational c elebrities. S tationed i n Buckhead, Chops intoxicates patrons with its elegant i nterior, i ntimate a mbiance a nd d electable d ishes. S teak e nthusiasts c an e njoy the “porterhouse experience” in Chops’ dark wood d ining r oom o r s ample a s election o f fresh seafood from Chilean sea bass to South Af rican l obster t ail. W ith a n e xquisite i nterior and an array of fine food, it is no wonder that Jezebel Magazine rated Chops a s one of the top 20 best restaurants, as well as a p remier destination f or celeb spotting. Chops is

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➼ MANDARIN ORIENTAL

a staple in the Atlanta scene, entertaining celebrities including Denzel Washington, Mary J. B lige a nd C arlos S antana. 404.262.2675, BUCKHEADRESTAURANTS.COM

Bacchanalia

Opened in 1993, Bacchanalia is one of Atlanta’s m ost r enowned r estaurants, b eing honored in the National Restaurant Association H all o f F ame a nd c onsistently r ated a s Atlanta’s top restaurant by Zagat since 1996.

Family owned and operated, Bacchanalia’s seasonal m enu u ses s olely o rganic i ngredients—many f rom t he ow ners’ f arm—to g ive patrons a n e xquisite d ining e xperience t hat

➼ BACCHANALIA

f eatures c ontemporary A merican c uisine.

Catering t o A tlanta l ocals, t ourists a nd c elebrities l ike B etty W hite, d iners w ill e njoy divine d electables f rom k umamoto o ysters and N orth G eorgia r ainbow t rout t o s avory sweets l ike go at c heese c ake a nd h eirloom melon sorbet. While in Atlanta, treat yourself to a n o rganic d ining e xperience w here t he ingredients a nd a mbiance a re h omegrown from start to finish. 404.365.0410, STARPROVISIONS.COM/BACCHANALIA

The Buckhead Diner

With a v intage style interior, a m enu born of ingenuity influenced by traditional American

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cuisine a nd superb service, it’s no wonder T he Buckhead D iner i s a n A tlanta f avorite o f b oth locals a nd c elebrities a nd e arned t he T alk o f The Town’s 2010 Excellence in Customer Satisfaction award. At the Buckhead Diner customers can try a variety of food like the open-f ace grilled A tlantic S almon B .L.T. o n t he b runch menu or the classic braised beef brisket ravioli on t he d inner m enu. D ining a longside c elebrities l ike K evin B acon, M ick J agger a nd S teve Martin, p atrons w ill q uickly r ealize w hy Jezebel Magazine ranks The Buckhead Diner in the top 1 00 r estaurants. 404.262.3336, BUCKHEADRESTAURANTS.COM

Play The Mansion Elan

The competition to be considered one of Atlanta’s p remier n ightlif e d estinations i s fierce.

Despite this, the Mansion Elan has established its reputation a s one of the newest a nd hottest nightclubs f rom entertaining professional athletes to hosting release parties for esteemed musicians. Patrons can amble down the Mansion’s grand staircase, a llowing them to choose f rom eight f ully s tocked b ars m anned b y a p roduct-

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savvy s taff and m ay t hen e njoy t heir n ight o n the dance floor, upstairs, or in one of the Mansion’s 22 VIP areas. From the rich color scheme, concert-style lighting and unbeatable customer service, v isitors w ill r ealize t hat t he M ansion Elan has raised the bar on what it means to be a s ophisticated a nd v ivacious n ightlif e e stablishment b ecome one o f A tlanta’s finest n ightlif e s pots a nd c eleb d estinations. 404.997.6900, THEMANSIONELAN.COM

Cobb Energy Performing Arts Centre

While v isiting Atlanta and trying to take in all it has to offer The Centre should top the list as a destination of interest. Located in Northwest Atlanta t his v enue f eatures a t heater t hat c an seat u p t o 2 ,750 p eople t o w itness a ny o f t he astounding acts that come to entertain Atlanta locals and celebs alike—from musical acts such as T he S hins a nd t he A tlanta O pera t o Br oadway s hows a nd c omedic a cts l ike S inbad, T he Centre is Atlanta’s mecca f or w itnessing popular t ouring a cts. W hether w atching a n ational act or enjoying the sprawling ballroom, visitors are g uaranteed t o e njoy t hemselves i n m etro Atlanta’s first m ajor p erf orming a rts c enter.

770.916.2800, COBBENERGYCENTRE.COM

➼ MANSION ELAN

➼ COBB ENERGY CENTRE

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f e at u r ed getaway: ser en be, georgi a

g o s tay s h o p

a p l ac e t o b e

SERENE ➼

It may seem counterintuitive to suggest that for a relaxing weekend in the country you should head to Atlanta, but trust me on this one.

Located just 32 miles south of Atlanta off I-85, the community of Serenbe is a truly fun and inspiring place to spend a weekend. The 900acre hamlet is best known these days as the site of the 2012 HGTV Green Home. Serenbe was founded as an ecologically sound and sustainable community where people—from families, businesses, singles and retirees to artists, writers and farmers—are welcome to visit and thrive. This environmentally correct, planned village is one of the Atlanta area’s best-kept getaway secrets—until now.

It is the bucolic brainchild of Steve and Marie Nygren, who in the early 1990s bought a circa-1905 farmstead set amidst 60 acres of undeveloped rolling hills.

Steve was the former owner of the The Peasant Restaurants chain.

In 1994 the Nygrens left their busy and successful lives in Atlanta to settle on the farm and run a bed-and-breakfast. Six years later, Nygren joined with partners 108

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to buy 40,000 acres of surrounding undeveloped land, and set aside 70 percent of the acreage to be environmentally protected.

Shop The village of Serenbe has grown to embrace an eclectic mix of architectural styles and neighborhoods around a small commercial center. As you drive into

calming water s: Escape from Atlanta’s heat and take a dip in the pool a t the I nn at Serenbe.

town head for the city center, which boasts antique shops, art galleries, restaurants and a photography center. Stop in for a cup of coffee or a baked specialty at the Blue Eyed Daisy. Ask what’s going on that day, and you’ll no doubt get the lowdown on all of the special events, what’s fresh this week at the farmers’ market, or even hear about the new menu items at the local restaurants.

Play Whether you’ve brought a bike or you choose to rent one from Peachtree Bikes—or you simply enjoy walking—you’ll find a number of great nature trails throughout Serenbe to get you up close and personal with fall foliage. In fact, there are more than 100 miles of nature paths that meander beside creeks and streams,

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green thumb: Stroll through Serenbe’s herb garden or t ake a t our of its f arm as y ou escape the everyday hustle and bus tle of city lif e.

feast for the eyes: Rustic fare is ele vated through careful preparation and a fine-dining experience at the r estaurant.

earl y morning har vest : Much of the restaurant’s menu comes straight from Serenbe’s own farms. be their guest : If the f armhouse isn’t quite your style, or y ou need t o lodge a large group, the gue st house mee ts your needs with charm.

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farmhouse dining room: Fried chicken is ser ved for lunch a t the dinin g room each weekend.

cozy comfro t: For a lux urious stay, opt for a room in the main house and f orget your worries.

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past fields of wildflowers, waterf alls and ev en the ruins of an early f arm community . All the wooded paths were created b y the PATH Foundation, a non-prof it organization dedicated to dev eloping off-road trails throughout Georgia. Maps of the trails are available online.

Additionally, for the equestrian-minded, you can rent horses f rom Serenbe Trail Riding. The stable will accommodate children as young as 8 years old, so you can bring the whole family .

For the erstwhile farmer, don’t miss a tour of Serenbe F arms—a certif ied organic f arm gro wing more than 350 varie ties of v egetables, herbs, flowers, fruits and mushrooms. All the produce is distributed within 40 miles of the farm through the 110 members of their community-supported agriculture p rogram, a s w ell a s t he local restaurants and the Serenbe Farmers’ Market. Travelers please

note: the f armers’ mark et will wrap up its season on October 27 , with of f erings of honey , jam, cheese, v egetables and f lo wers f rom the f arm at Serenbe and other nearby f arms. An a verage of 300 people come each week to relish in the community ev ent.

Stay The I nn a t S erenbe—the Nygren’s res tored 1905 f arm house—of f ers sev en beautif ully appointed guestrooms around a common sitting area, a pool, ho t tub, full country breakfast, Southern afternoon tea and a croque t lawn. The style recalls more of the pastoral elegance of a manor house than a farmhouse, and for that reason the Inn is a popular venue f or weddings , rehears al dinners and o ther special ev ents in the fall and spring.

If the Inn is f ull, there are guesthouses and cottages for rent

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nearby, as well as lofts and homes in the community that are a vailable for short-term rentals .

Eat Whether you plan to s tay at the Inn or you jus t visit f or the da y, make sure you check out the F armhouse restaurant, which is run b y Marie Nygren and located at the Inn. Marie has re turned to the kitchen to cook her a ward-winning Southern cuisine, using local ingre dients and fresh produce from the f arm at Serenbe. The F armhouse f ried chick en, which is serv ed f or lunch Saturda y and Sunda y, w as recognized in Martha Stewart Living’s A ugust issue on their “ Our Finds, the Bes t List.” Marie s aid in a recent blog, “ As the daughter of the ‘Queen of Dixie Cuisine,’ the last food I ever intended to prepare w as f ried chicken because my mother, the late Margare t Lupo of Mary Mac’s Tearoom, was famous for her

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fried chicken. So, while I still think my mo ther w as the bes t f ried chicken cook ev er, I am pleased f or the accolade f rom Martha Stewart Living and bet my mother is smiling do wn on me. ” The Farmhouse menu changes weekly, but you can depend on the same quality food that has earned high praise in The New York Times, Bon Appetit and Gourmet. A recent menu included a Serenbe F arm Heirloom Tomato Plate, Fried Catfish with Harvey’s Garlic Coleslaw and Horseradish Potato Salad, and Georgia P each Shortcakes.

Foodies should keep an eye out for the 2013 Southern Chef series lineup, featuring cooking classes with reno wned chef s such as Kevin Gillespie and Hugh A cheson. It’s a hands-on cooking expe rience, working beside the South’s best chef s. The las t chef of this year’s p rogram i s S teven S atterfield of Miller Union restaurant, teaching classes No vember 11–12.

food for thought: Stop at Ferns Market for a quick bite to take on your hike along Serenbe’s trails.

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eat T H E

F O O D

R E S T A U R A N T S

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L I T T L E PL AC E , B I G F L AVO R

o f

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t h e

S O U T H

C H E F S

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F O O D

114 120 126 134 the south’s dining spread

guide to southern dishes

the food show

dinesouth 2012

written by Shawndra Russell

Not even a year into business, Café Florie caught the attention of The New York Times thanks to their distinctive sweet potato poundcake, family ties and shack-style design. Inventive, handmade condiments, naturally sweetened green tea and a secret fried chicken recipe all garnered acclaim from writer Rose Maura Lorre.

WHERE

1 71 5 Barnard Street MORE INFO

912.236.3354 or visit them on Facebook

•

Go to southmagazine.com for a guide to local cuisine

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C H I N A FA G A N

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eat

LATEST IN THE SOUTH’S DINING SPREAD S O U T H E R N E R S L OV E T H E I R F O O D, S O NAT U R A L LY T H EY K N OW H OW T O D O I T R I G H T. F R O M BAC K YA R D T O VA N G UA R D, S O U T H G R A B B E D T H E TA ST I EST B I T ES T H E SAVA N NA H A R E A H A S T O O F F E R . “ Y O U

D O N ’ T

N E E D

A

S I L V E R

– C H E F

P A U L

F O R K

T O

E A T

G O O D

F O O D . ”

P R U D H O M M E

CONTENTS 114 LIVING THE SWEET LIFE Local chocolatiers remind us of the sweeter things in life.

115 FOOD FOR THOUGHT Artist Donna Rowell uses found art to spice up restaurant interiors and more.

gary hall, wright square cafe

kelly spivey, the chocolate lab

The Sweet Side of Savannah

A V E T E R A N C H O C O L AT I E R A N D A N E W K I D O N T H E B L O C K S H A R E T H E I R L AT E S T C R E AT I O N S A N D S E C R E T S T O S W E E T S U C C E S S S H AW N D R A R U S S E L L

WRIGHT SQUARE CAFÉ

For years , Sa vannahians ha ve enjoyed fine treats at Wright Square Caf é, handcraf ted with Southern flair. Owner Gary Hall is particularly proud of their collaboration with the Savannah Bee Company to create beehive truffles: “It starts with ganache and then Sa vannah Bee Compa ny honey is f olded in. It’s piped into a beehiv e shape with liquid honey and chocolate, then rolled in Georgia pecans . It’s our bes tseller.” Their o ther Southerninspired gourmet sweets include a white chocolate Georgia peach truffle, which uses Georgia peach preserves and peach schnapps dipped in white chocolate and

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also rolled in Georgia pecans .

The Café’s number two bes tseller? Bacon truffles—let the sugar highs commence.

21 w. yor k st r eet , 912.238.1150, w r ig ht squa r eca f e.com THE CHOCOLATE LAB

Kelly Spiv ey graduatedf rom SCAD in 2006 with a BFA in Photography, which she no w puts to use taking craving-inducing photos of her hand-craf ted chocolates. “I’ m really interes ted in what is happening here in terms of craft and really creating something that is unique. I think our f ood scene is really just beginning and I w ant to be a part of that,” Spivey explains. Currently

she offers tastings once a month at Foxy Lo xy Caf e and is a vailable f or ev ents, but she plans to ha ve a re tail and online s tore in the f uture, and soon choco late lo vers will be able to find her concoctions at o ther local stores. H er f a vorite creation so far? A combination of “g oat milk caramel, toasted Georgia pecans, and vanilla-honey nougat with a 66% organic dark chocolate exterior.” She’s also used Alder wood Smoked Salt from the Salt Table, which she used to mak e a smok ed s alt ganache f or her S’Mores candy bar. f ind k el l y at c hocol at el a bsava nna h@g mail .co m o r c hoco la t elab sav.com

115 KITCHEN PRETTY Liven up your cooking space with something special.

116 CHILI & BEER Highlights of cooler weather’s perfect pair.

117 ORGANIC UPDATE Do you know where your favorite restaurant gets its ingredients?

117 SLAWSA, ANYONE? The South’s newest condiment hits grovery store shelves.

118 RIVER HOUSE REVAMP The River Street institution is getting a new look.

118 PUTTING DOWN ROOTS Lebanon Plantation is home to a new organic root farm.

118 WHAT'S NEW IN TOWN New looks, new chefs and new farms are surfacing in Savannah.

119 EAT IT AND LIKE IT Jesse Blanco takes his passion to the streets.

PHOTO TOP R IGH T GR ACI E BY R D JON E S

9/12/12 5:51 PM

Found Art Makes Food for Thought L O C A L A R T I S T D O N N A R OW E L L B R I N G S A S P E C I A L T O U C H T O R E S TAU R A N T I N T E R I O R S W I T H H E R O U T- O F -T H E - B OX S C U L P T U R E S GEN FULLER | PHOTOGRAPHY BY COLE WHITWORTH

In f ront of Donna Rowell’s Wet Paint Studio and Junque Shop is an odd assortment of window frames with missing panes of glass, plastic flowers, a birdcag e and even an intact turtle shell. No thing about the f ront yard giv es the impression that there is s tunning artwork adorning the w alls inside, nor that this is one of Sa vannah’s best-kept art secrets.

The larg est, and b y f ar the mos t eye-catching, piece is the cityscape of Sa vannah. A true tes tament to mixed media art, the piece includes the rock er f rom a rocking chair , part of child’ s toy train track, sew ing machine dra ws, and two wood en loom weaving shuttles.

Owners of the Fiddler’s Crab House on Southside and Molly McGuire’s on Wilmington Island commissioned Ro well to create similar pieces. “Ansley and Sharon, the o wners of M olly M cGuire’s, wanted a music mo tif done f or their res taurant,” s ays Ro well. “I didn’t really ha ve a lo t of s tuff to make what they w anted, so I had

to g o searching. I went to Randy ’s Guitar’s and g ot guitar s trings. I made the girl singing with the mi crophone out of a pair of scissors , and ano ther girl out of pliers . I made the drums out of a Campbell’s soup can.”

Part of her art is the process of finding the objects she uses. Every inch of space is filled with her creations. Rowell truly sees objects in f ascinating w ays, rec ycling door knobs and locks , picture f rames, lamps and an ything else she finds at garage and estate sales.

In the three years since con verting her s tudio to include the shop she has only been closed a handf ul of Saturdays, and can be f ound there Wednesday through F riday repur posing and reimaging her treasure trove of “junque.” t o f ind o ut m or e a bout R ow el l ’s wor k o r p ur ch ase o ne o f h er piec es, e mail d onna kr ow el l@ g mail .com or v isit her at 5606 sil k h ope r oa d i n sava nna h.

donna rowell pictured at her junque shop

detail of foundobject sculpture

DESIGNED BY OUR VERY OWN GRACE BARKLEY

Savannah is well kno wn for its artis tic charm and the talent SCAD brings to the table, so to speak. Now there is a w ay to ha ve a lit tle piece of S CAD at home with your breakfast, tea time or dessert.

In an unassuming building on the corner of Ba y and Fahm Streets sits the home of SCAD’s Working Class Studio, a product development venture of the university dedicated to creating home wares designed exclusively b y S CAD alumni and f aculty . Ranging f rom modern to shabby chic, these quality products will add charm to any home.

The Sa vannah T oile Collection heark ens back to the 18th-century fabric of the same name, but incorpo-

rates scenes from Sa vannah’s own squares and iconic downtown scenery. In a varie ty of bright hues , these aprons and tea to wels are sure to bring a lit tle more color into your kitchen.

The Ben Collection, on the modern end of the spec trum, offers ceramic fashion plates featuring the designs of late S CAD prof essor Ben M orris. This crisp , white dinnerw are is emblazoned with the f ashion il lustrations of M orris’ avant-garde dresses and period clothing. M orris w as highly regarded in the indus try, publishing his drawings in The New York Times among other publications. f ind t hese pr oduct s a nd mor e a t s hopsca d o n ma dison s qua r e i n t he d ow nt ow n h ist or ic d ist r ict o r at shop sca d.com

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eat

green truck vegetarian chili will warm your heart and your belly.

foxy loxy's chili is perfect with one of their kolaches.

CRYSTAL BEER PARLOR

The Perfect Fall Combo: Chili and Beer S H AW N D R A R U S S E L L | P H O T O G R A P H Y S A R A D ’ E U G E N I O

October is National Chili M onth, so we rounded up some of the bes t bowls this side of the Mississippi and paired them with beers that can stand up to the powerful flavors that these chilis offer. Grab a big spoon and cozy up to the bar when the weather g ets chili (I mean, chilly) to celebrate a recipe with origins as old as America.

CRYSTALBEERPARLOR.COM

FOXY LOXY CAFÉ

If you want another vegetarian chili option, try Sky Hoyt’s, or the “Taco Queen.” Hoyt describes her five-bean vegetarian as special because it’s “packed with protein and although meatless, it’s not shy on flavor.

As is ev erything on our menu, it is made from scratch in-house, no t to mention it’ s always made with lo ve.” And they ha ve several beers that pair nicely with their chili. “ Since chili is full of flavor and a little on the heavy side, we recommend one of our refreshing micro-brew s like Corsendonk Belgian P ale Ale or one of our Shiners , our ode to Texas. The Shiner Hefeweizen would be a tasty option.” • 1919 BULL STREET, 912.401.0543, FOXYLOXYCAFE.COM

GREEN TRUCK PUB

THE DISTILLERY

AM STREET, 912.234.5885, GREENTRUCKPUB.COM

TILLERYSAVANNAH.COM

Green Truck is known for fresh, organic ingredients that pack a lot of flavor, and their chili is no exception. “Using chipotle peppers gives us a complex, smoky heat. Also, because our chili is vegan and gluten-free, it makes a great meal for just about anybody,” owner Joshua Yates explains. And if you’ve visited Green Truck, you know they offer an excellent craft beer menu that pairs well with their grass-fed burgers and of course, their chili. Yates suggests, “If you want to accentuate the heat, (and I count m yself among those), I would g o with an IP A like Bell’s Two-Hearted Ale. Those looking to soo the the burn will w ant a malty brown ale like Georgia’s own Red Brick Bro wn.” • 2430 HABERSH-

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Crystal Beer Parlor knows a little something about honoring the pas t since its doors opened in 1933 , and this includes their chili recipes roots. “ Our chili is made f rom scratch f resh ev ery morning b y our Chef, Mr. Don, who has been in the res taurant business long er than I ha ve been w alking! I feel our chili has that old-time, classic flavor with chunks of tomato and beans,” Bar Manager Lisa Dellert explains.

She recommends pairing their hearty v ersion with “ Genesee Cream Ale and Yuengling Lager, which ha ve both been brewed in this coun try for over 50 years.” • 3 01 W EST JONES STREET, 912.349.1000,

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It’s no surprise that The Dis tillery offers a mean bowl of chili, since they are known for their wide selection of craft beers and the two go together perfectly. Chef Mat t Kabiuk reveals their secre t: “The addi tion of great craft beer and lots of love and care. We deglaze our onion in the chili with a seasonal stout beer currently in rotation at our bar, then once all other ingredients are added we add a bit more stout beer for the slow simmer at the end.” Kabuik says, “I would of course pair it with a stout, but it’s also great with an I.P .A. Currently on our tap , I’d recommend a Green Flash Brewing Double Stout or a Dogfish Head 60 Minute IPA.” • 416 WEST LIBERTY STREET, 912.236.1772, DIS-

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before you order your next meal, ask yourself where its ingredients came from.

a mixture of cole slaw and salsa is perfect for parties and cookouts

Slawsa: The Revolutionary Relish A N O L D R E C I P E C O M B I N I N G A S O U T H E R N S TA P L E A N D A PA RT Y FAVO R I T E I S W I N N I N G OV E R C H I P- N - D I P FA N S A N D G R I L L M A S T E R S AC R O S S T H E R E G I O N. ANGELA GUNN

Chattanooga, Tennessee, native Judson Odom wants to revolutionize relish with his s avory, s weet and spic y condiment Slawsa. Odom perf ected Sla wsa, a g ourmet, cabbage-based topping, from a recipe his mo ther first concocted nearly 50 years ago. After making batches of Slawsa for church members and local barbeques, his friends encouraged him to produce it for a wider mark et. It w asn’t long before Slawsa became Chat tanooga and Eas t Tennessee’s bes t-kept secre t. In mid2011, in a bid to expand his Sla wsa business, Odom partnered with mark eting professional Julie Busha.

“Af ter working with man y already -established brands for years , the challeng e to help gro w Sla wsa f rom jus t a local family recipe to some thing much bigg er is some thing I’ ve alw ays w anted to do ,” Busha says.

Right from the beginning, Busha s ays, she was intrigued no t only b y the flavor but ho w different Slawsa w as f rom an y-

thing she had ev er tried before. This s avory, s weet barbeque condiment packs just the right amount of heat needed f or those long Southern summers spent grilling out with f riends and f amily . In f act, Sla wsa is a great topping f or an ything you would eat with colesla w or salsa. With their unique product, Odom and Busha f ocused on direct relation ships with re tailers and the result was the launch of Sla wsa in 200 Ingles Mar kets grocery s tores. Since then, interes t in their product has continued to gro w, which Busha believes is because Slawsa is “so different and versatile, with a deli cious flavor to match.”

Sold in two flavors, original and spicier, Slawsa can be found in the relish aisle in 2,000 grocery s tores across the US , in cluding Piggly Wiggly, Publix and Ingles , as well as select Krog er and W almart stores this fall. you c a n a l so p ur ch ase j a r s at s l aw sa.com.

TURNING THE TABLE: THE FARMS THAT SAVANNAH RESTAURANTS RELY ON S H AW N D R A R U S S E L L | P H O T O G R A P H Y B Y J O H N F U LT O N

The movement for local produce and meats is here to s tay, and local farmers like the ones included below are who our Savannah res taurants turn to f or high-quality products .

Each practices sus tainable farming techniques that we as a community can be proud of and allow our local chefs to work wonders. Gooo local!

FARM: Hunter Cattle Company RESTAURANTS SERVED: The Green Truck Pub, Brasserie 529, Flip Flop Tiki Bar, Leoci’s Trattoria, Cha Bella and Thrive.

FUN FACT: The farm often hosts birthday parties, cookouts, field trips and even sleepovers so anyone can enjoy their 450-plus acres.

430 DRIGGERS ROAD, BROOKLET, GEORGIA, HUNTERCATTLE.COM FARM: Savannah River Farms RESTAURANTS SERVED: Alligator Soul, Cafe Gelatohh!, Thrive, Byrd Cookie Bar & Grill, J.O.’s, Cafe SCAD FUN FACT: Owner Ben Deen is a fifth-generation crop and livestock farmer. The tradition continues as his son also works with him on the farm today.

NEWINGTON, GEORGIA, SAVANNAHRIVERFARMS.COM FARM: Berry Farms RESTAURANTS SERVED: Yours! Berry Farms is behind the Earth to Table Farmbox, which delivers the Farmer’s Market to you.

FUN FACT: Berry has been certified organic since 2007 and owners Jason and Stacy Beery have seven (!) children ranging from age 17 to about a year old.

KIBBEE, GEORGIA, BERRYFARMSIMPLYORGANIC.COM

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River House Revitalization eat

A FAVO R I T E O F R E S I D E N T S A N D V I S I T O R S A L I K E I S T U R N I N G A N E W L E A F A N D B R E AT H I N G L I F E I N T O I T S NEW MENU AND DINING ROOM ANGELA GUNN | PHOTOGRAPHY BY ANGELA HOPPER

The Live Oak Res taurant Group create a classic, but casual seafood experience in line with the modernization of River Street.

Renovations on Riv er Street are no w comple te f or the River H ouse. The Live Oak Restaurant Group, which o wns the res taurant, f ocused on illuminating the

natural beauty of the origi nal building b y modernizing the interior with new sof t f urnishings and a modern lighting scheme.

River H ouse chef Gladys Young has craf ted a menu that reflects her support of locally grown f ood while still f ocusing on the local seaf ood and simple f are the

River House has always been known f or . E ven the cock tails are more contemporary, but with a River House twist. t o c h eck o ut t h e r iv er house’s new l ook, v isit t h em at 1 25 w est r iv er st r eet , or g o t o l iv eoa kst or e.com/r iv er ho use.

S U N DAY B R U N C H

A N EW C H E F I N T OW N

SARAH JONES

SARAH JONES

SARAH JONES

P H OT O G R A P H Y G R E G C E O

PHOT OGRAPHY ANGELA HOPPER

P H OT O G R A P H Y G R A C I E BY R D J O N E S

Whether you’re looking for a new adventure or just a unique dining experience in the Hostess City, you’ll get both with the Savannah Riverboat Cruises’ Saturday Luncheon or Sunday Brunch. The Saturday Luncheon Cruise features a mouthwatering buffet of traditional Southern fare, including honey glazed barbeque pork loin and fried chicken. Any good Southerner knows that Sunday Brunch is not something to fool around with. The Sunday Brunch Cruise offers a full selection of breakfast and lunch entrees with the best views of River Street—straight from the river itself. The Captain also narrates the cruise while you dine and float down the river.

Goose Feather’s—an Express Café & Bakery often has a line out the front door, and now they have a new chef in the back of the house. Pennsylvania Culinary Institute graduate and passionate foodie Kevin Ryan is now calling the Goose Feathers kitchen home, and he brings with him epicurean experience from across the country. Before relocating to Savannah, Ryan and his wife covered 20,000 miles in a food crawl around the country. His quest for a Southern cooking experience is what brought him to the Lowcountry, and his passion for fresh local ingredients is what brought him to Goose Feathers. “As the chef at Goose Feathers Café, it is my goal to serve extraordinarily fresh and local food that is seasonally correct,” Ryan says.

Outside of Savannah lies Lebanon Plantation. Recently businessman Ross Harding of Verdant Resources, a local sustainable food company, teamed up with plantation owner Howard Morrison to start a new venture at the property's farm. They are growing roots—specifically turmeric, galangal and ginger, all of which have endless culinary applications and health benefits. Growing ginger locally has the potential to bring positive economic impact to the region as well. r ead mor e i n mar t y

f or mor e i nf or mat ion on pr ices, meal s a nd c r uise t imes visit savannahr iver boat .com.

f or mor e i nf or mat ion v isit g oosef eat her scaf e.com.

R OOT FA RM

ol mst ead's a r t icl e i n south's december /j anuary issue.

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From hard-tofind to holein-the-wall, eat it and like it covers it all.

A New Food View T H E C R E AT O R S O F E AT I T A N D L I K E I T S H E D L I G H T ON THE REAL GEMS OF THE LOCAL FOOD SCENE .

GEN FULLER

There are a lot of misconceptions when it comes to Southern f ood.

Tourists don’ t expect to find decent pizza this far from New Y ork, or good Italian food without a sec tion of to wn called Lit tle Italy. Local foodies Jesse Blanco and Senea Cyrstal are f acing these miscon ceptions head-on with their Em my-nominated sho w Eat It and Like It and a new Foodie Tour by Savvy Savannah Tours.

“The culinary scene and f ood we ha ve to offer in the South is more than just collard greens and corn bread, ” explains Crys tal, CoFounder and Managing Partner of Eat It and Like It. The show features local hot spots, f rom places with unique dishes to the best burgers in town. Since res-

taurants cannot pay to be featured on the sho w, it tak es a lo t of leg work, and a lot of eating, to find out Savannah’s hidden culinary secrets.

“We see people g oing to v ery ob vious choices , and unless you liv e here, you don’t know that little hole in the w all has phenomenal f ood, ” says Crystal.

Once a month Blanco hosts a tour of the city ’s bes t f are, taking 15 people to five res taurants in three hours. With 10 to 12 res taurants in rotation, the tour isn’t just for tourists. The October tour is already sold out, while November and December are booking quickly. airs sunday mornings at 10 a.m. on wjcl. for more information visit their website, eatitandlikeit.com.

eat it and like it

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sh a w n d r a r u s se l l ph o t o g r a ph y b y c h i n a f a g a n f o o d s t y l i n g b y s a r a d 'e u g e n i o h a n d l e t t e r i n g b y k e l s e y g a r r i t y -r i l e y

WE C OMBED T HE L ANDSCAPE OF L OCAL E ATS, F ROM U PSCALE DINING R OOMS IN F INE R ESTAUR ANTS T O S MALL S HACKS S ERVING C OMFORT F OOD ON PAPER PLATES, T O F IND O UR T OP P ICKS F OR S OUTHERN A PPS, E NTREES A ND DESSERTS

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CAFÉ FLORIE

It’s tough to g et more charming than the bright, friendly Café Florie.

Orange awnings and windo w frames flank the bamboo-rod exterior, while the interior isn’ t much bigg er than a one-car garag e, creating a lively dinner (or lunch!) party vibe. “Bringing all types of people together, that is the mos t enjoyable,” co-owner Theo Smith s aid. He and his cousin and co-o wner Latoya Rivers wanted to offer guests healthy Southern choices, so “we do Organic Soul F ood, and we use Certified Organic Vegetables,” she s ays. They use nutrient-rich s weet potatoes in several dishes, like their s weet potato vinaigrette, sweet potato mayo and sweet potato poundcake—made from a celebrated family recipe. But they don’t deny customers the op tion to splurg e: “ We do ha ve Verna’s fried chicken, which comes from man y generations of Sa vannah folks.

Also Tillie’s meatloaf, our drunk en chicken, chicken liver pate, po tato salad, hoe cak es, corn bread and our famous pound cak es...we have 30 flavors!” • 1715 Barn ard Stree t , 912.236.3354, On F acebook

WILEY’S CHAMPIONSHIP BBQ

Barbeque’s roots run deep in Southern cooking, making compe tition stiff. Yet, owner Wiley M cCrary has confidence his barbeque delivers, hence the word “championship” right in his res taurant’s moniker. “ We spent 12-plus years on compe tition circuits from Cape Cod to Las Vegas,” McCrary shares. His compe tition-level barbeque choices include the unique Redneck Nachos , which spark ed from a v endor originally calling them “ hillbilly nachos.” Savannahian Sandy Traub , CMO of Spatior, doesn’t hesitate to share one of her fa vorite Southern dishes in Savannah: “ Wiley’s Redneck Nachos .” McCrary attributes his success to having “great tas ting food; we liv e to eat and we lo ve to eat. ” • 4700 US Highw ay 80 East , 912.201.3259, wiley schampionshipbbq .com

BOAR’S HEAD GRILL & TAVERN

This River Street destination isn’t overtly Southern, offering an array of steaks, chicken, and seafood with a few Southern touches lik e Lowcountry Bouillabaisse and shrimp ‘n grits . However, they hold their o wn when it comes to a prevalent menu s tarter in Sa vannah: she-crab soup .

Savannah Taste Experience, a local foodie tour compan y, raves, “Boars Head she crab soup is a hug e standout!” The dimly -lit, cozy, wood-centric interior mak es this endorsement ev en more appealing for the upcoming fall and winter months . •1 Linc oln Stree t , 912.651.9660, boarsheadgrill and t avern. com

GARDEN OF EDEN

Sometimes just one ingredient can mak e all the difference, and Garden of Eden pro ves this with two of their signature dishes: their sour cream cake, and their fried fish served with mus tard instead of tartar s auce because it’s, as they explain, “more Southern. ” The food isn’ t the only thing throwback about this res taurant; its location reminds o wner Pastor Williams and his wife Connie of gro wing up in Sa vannah, and their daily lunch special of meat plus two sides for only $5 is a price from another era. • 714 Mar tin Luther K ing Jr. Boule vard , 912.349.1420, On F acebook

SISTERS OF THE NEW SOUTH

The term Southern cuisine of course brings to mind certain items often considered comfort, s tick-to-your-ribs food. H owever, the emphasis on “new” shows those traditional Southern dishes continue to ha ve a place in the present and future of Sa vannah and cuisine worldwide. Lo yal customers are also quick to giv e praise to their bread pudding, which, via Twitter, Visit Sa vannah’s Social M edia Coordinator Am y Brock describes as “a win!” Sa vannah’s Jesse Blanco of Eat It and Like It adds, “Sisters of the New South for traditional Southern eats ." • 2605 Skid away R oad , 912.335.2761, sisters ofthenew south. com

MOON RIVER BREWING COMPANY

Lots of res taurants in Sa vannah and the Lo wcountry, as this guide will attest to, offer crab cakes, either as a main dish, appe tizer or s andwich.

There’s also no shortag e of crab s tew options. However, Moon River has taken popular crab dishes and turned them on their heads with their Lowcountry crab melt. The g ooey, open-faced s andwich combines Monterey Jack cheese and a cream y Parmesan sauce placed atop fresh blue crab. The whole dish is bak ed and comes out bubbly and slopp y.

Southern manners do no t apply when eating this s andwich. • 21 West Ba y Stree t , 912.447.0943, moonriverbrewing .com

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and mozzarella and offers fried green tomatoes and pepperjack cheese instead for a Southern twis t. Their signature Miss Anne tte’s Crab Stew has many stews to compe te with in Sa vannah, yet aims to be dis tinctive with “sherry being added in the cooking process , plus we use local crab claw meat” according to serv er Jason Scott, who adds , “It’s a v ery popular dish, along with our crab cak es.” • 307 East President Stree t , 912.236.7122, 17hundred90 .com

THE OLDE PINK HOUSE

The Pink H ouse hardly needs endorsements . Standing as one of Savannah’s most popular res taurants, their fine-dining spin on Southern dishes earns it a perpe tually high rank on TripA dvisor and o ther review sites. However, Savannahians are quick to point out their fa vorite dishes on Twitter, including Courtney H ester who s tates, “Check out The Olde Pink House’s Fried Green Tomatoes. They ha ve a fried green tomato + crab cake app that’s amazing.” Visit Sa vannah’s official Twitter feed also raves, “Pink H ouse Shrimp ‘n Grits is a mus t!” • 23 Aberc orn Stree t , 912.232.4286, On F acebook

700 DRAYTON

When you’re part of an elegant ho tel and luxury ho tel family, run-ofthe-mill isn’t going to cut it for your Southern eats . To elevate their dishes, Chef J ohn Cossens and the s taff rely on making unique complements in-house. For their Caliboug e shrimp frit ters, referring to the Calibogue Sound in Hilton H ead, they use “ local shrimp and pepper jelly made from scratch, ” Cossens s ays. For their crisp y chicken livers, they marinate the chick en livers in but termilk, serve them with a spic y pear jam that’s also made on site and pair the liv ers with country ham.

• 700 Dra yton, 912.721.5002, 700dra yton. com PHOTO BY S A R A D ’ EUGE N IO

NORTH BEACH BAR & GRILL

With Tybee Beach jus t steps away, fresh is mandatory to k eep guests and locals coming back for more. North Beach deliv ers by offering a seafood-heavy menu with Caribbean twis ts. Co-owner George Spriggs says that when they were planning their menu nearly 20 years ag o, they aimed to blend Southern and Caribbean cuisine. “ At that time, no one was doing this , yet we felt we had to present a menu familiar enough to locals to s tay in the game. Thus we gathered items that represented the South and Lo wcountry and put a Caribbean spin on them. ” One fa vorite ingredient to use is crab , which creates their asparagus-n-crab dip , crab-n-artichoke dip and their crab cak es available as either an appe tizer or s andwich. They mak e their crab cak es memorable b y “using the most favorable meat of the crab , the cla w, and adding the correct amount of citrus to bring out the flavor even more. Rather than bread crumbs we use Ritz crack ers and then with the addition of six o ther ingredients we create one of our signature dishes ,” Spriggs explains .

• 33 Meddin Drive, Tybee Isl and , 912.786.4442, nor thbea chba randgrill.ne t

17HUNDRED90

With a name that honors the date of its building ’s construction, 17hundred90 is obligated to offer some classics that stand apart. So , you’ll find Savannah-style caprese that tak es the s tandard tomato, basil

MARANDY’S

Oxtails decidedly fall into the soul food/Southern cuisine categ ory and are as classic as they come. Ma Randy ’s offered up this staple to Andrew Zimmern during a Bizarre F oods episode in 20 11, but it’s anything but bizarre to cultures that ha ve enjoyed it for ag es. They also serv e chitterlings, pig ’s feet, sweet potato pie and hoppin J ohn—a side dish of black-eyed peas, ham hock and onions . This is a Southern g em on Skidaway Road. • 7010 Skid away R oad , Suite 2, 912.69 2.0036

SAVANNAH SIPS: A SOUTHERN COCKTAIL WHERE: Vic's on the Riv er WHO: Mixologist Wendy Williby says, “ When it comes to ‘ Southern’ cocktails, my mind immediately g oes to Bourbon. I lo ve Bourbon and o ther American whiskies , so I tend to head in that direction when I think ‘ Southern.’ This drink is for people with visions of sit ting on a v eranda, surrounded b y oaks and sipping on a mint julep—but who don't care for bourbon. ” GO-TO COCKTAIL: A variation of the mint julep MAKE YOUR OWN: Muddle 5-6 larg e mint lea ves in a highball glass with either super-fine sugar or simple syrup and 2 dashes of bit ters (angostura is accep table).

Fill glass with fresh ice (atop muddled mix ture). Add 1 o z. small batch Bourbon, 1 oz. sweet tea v odka. Build in a shak er over ice, shak e to mix and pour into a glass with fresh ice o ver mint and bit ters.

• 26 East Ba y Stree t , 912.721.1000, vics ontheriver. com

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SOUTH MA GAZINE’S

SECO N D AN N UAL

FOOD SHOW PH OTO G R A PH Y BY J O H N A LE X A N D E R , G R EG C EO, C H I N A F AGA N & J A B B E R P I C S

t her e’s n o q uest ion: pl at ing f ood i s a n a r t.

While many eateries don’t always serve up their dishes with the aesthetic experience set as their top priority, we asked chefs to stretch their culinary imaginations and plate up their concoctions in the most creative ways.

HHHHH

t he pir at es’ house

Georgia BBQ f rog legs with smoked gouda pimento cheese grits and creamed maque choux.

• t hepir at esh ouse .com, 912.233.575

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l eoci’s t r at to r ia Crispy duck prosciutto over smoked Blue Point oysters.

• l eocis.com, 912.335.7027

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FOOD SHOW

savan nah r iver boat c ruises

Seared sea scallops and jumbo shrimp on Swiss chard with asparagus and baby carrots, sauced with scallion-infused glace. • sava nna hr iver boat .com, 800.786.6404

t he c har t h ouse

Sea prosciutto trilogy with basil prosciutto shrimp with crispy prosciutto chip, orange coriander Sake salmon with asparagus and pastrami-cured scallop with crispy potato. • ch a r t -hou se.com, 912.234.6686

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9/12/12 2:30 PM

FOOD SHOW

al l igato r s oul

Pan-roasted red snapper served with a medley of organic heirloom tomato, basil, sweet corn and watermelon with crisp pancetta and shaved Montassio cheese.

• a l l ig at or sou l .com, 912.232.7899

vic’s o n t he r iver

Whole f ish bronzino with parmesean and f ennel rissotto and sauteed haricot verts over roasted red pepper cream garnished with chives and red pepper strips.

• visont her iver .com, 912.721.1000

ails a's

Petite grilled lamb chops basted in a p each bourbon glaze accompanied by seasonal vegetables.

• a il sa sr ichmondhill. com, 912.445.5987

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goose f eat her s— an e xpr ess caf é a nd ba ker y Bread pudding made with homemade croissants and French bread and a c ustard base topped with an apricot glaze and whipped cream.

• g oosf eat her sca f e.com, 866.221.1948

uncl e b ubbas

Fresh made key lime pie topped with sweetened whipped cream.

•uncl ebubba s.com, 912.897.6101

vicki’s o n t ybee

t he l ady a nd s ons

A trio of ciabatta bun sliders: Pulled pork butt smothered in Paula's BBQ Sauce topped with homemade cole slaw, f ried fish with tartar sauce and meatloaf with mushroom mayo served with homemade chips.

• l a dya ndsons.com, 912.233.2600

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Grilled portobello mushroom on a bed of red lettuce, topped by redskin mashed potatoes surrounded with grilled local shrimp, accented with a B lack Angus beef kabob.

• v ickisont ybee.com, 912.786.9869

october | nov em ber 1 2

9/12/12 1:59 PM

FOOD SHOW

wet w il l ie’s

Delicious cheese grits kissed with sherry wine topped with eight large, blackened shrimp and f inished with creamy bell pepper and bacon gravy.

• wet wil l ies.com, 912.233.5650

wr ig ht s quar e

Caramel apple, raspberry cake & f ig cognac truff les, dark chocolate raspberry ganache, creme brulee chocolates • wr ight squa r eca f e.com, 912.238.1150

a.lu r e

Nori-dusted tuna over a p omegranate reduction with wasabe peas and asparagus.

• al ur esavan nah .com, 912.233.2111

S A R A D' EUGE N IO ( TOP R IGH T )

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FOOD SHOW

savan nah 's ca ndy k it ch en

Assorted gopher turtles made with milk chocolate, rich dark chocolate and delicate white chocolate f loating atop f resh pecans and creamy caramel.

• savan nah can dy.com, 912.233.8411

t he c r ypt p ub

Thai seared shrimp with stirfried vegetables and rice noodles • t hecr ypt pub.com, 912.234.0430

tie r l uxur y c akes

Torted vanilla cake filled with layers of red raspberry buttercream and f resh raspberry puree, f rosted with vanilla buttercream and finished with a layer of white chocolate f ondant.

• tie r l uxur yca kes.com, 912.236.0016

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bel fo r d’s s avannah seafo od a nd s t eaks

FOOD SHOW

Parmesan, almond and panko-encrusted swordfish pan seared with lemon and orange zest served with Boursin polenta cakes and roasted carrots.

• bel f or dssava nna h.com, 912.233.2626

17hund r ed90

Fried brie with strawberry compote highlighted with a f resh mint leaf.

• 17hundr ed90.com, 912.236.7122

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A CELEBR ATION OF THE GREATEST FOOD IN THE SOUTH

GOOSE FEATHERS [135] • BELFORD’S SAVANNAH [136] • LADY & SONS [137] • SAVANNAH’S CANDY KITCHEN [138] SAVANNAH RIVERBOAT CRUISES [139] • ALLIGATOR SOUL [140] • A.LURE RESTAURANT [141] JALAPENO’S [142] • WET WILLIE’S [143] • LEOCI’S [144] • THE CRYPT PUB [145] • 17 HUNDRED 90 [146] SADDLE BAGS [147] • VICKI’S ON TYBEE [148] • UNCLE BUBBA’S SEAFOOD & OYSTER HOUSE [149] POUR RICHARD’S [150] • THE PIRATES’ HOUSE [151] • VIC’S ON THE RIVER [152] • JOHNNY HARRIS [153] WRIGHT SQUARE CAFÉ [154] • NATURE CRISP [155] • THE CHART HOUSE [156] • AILSA’S [157] SATISFIED [158] • TIER LUXURY CAKES [159] • KAYAK KAFÉ [160] • MOON RIVER BREWING CO. [161] BERRY FARMS & EARTH TO TABLE FARM [162] • VU LOUNGE AT HYATT REGENCY [163] • HUNTER CATTLE CO. [164] CLUB 51 DEGREES [165] • FOXY LOXY CAFE [166] • MAISON DE MACARONS [167] • COOKIE BAR & GRILL [168] CAPE CREATIONS CATERING [168] • SAGE [169] • FIVE GUYS BURGERS & FRIES [169] BAR • FOOD [170] • SAVANNAH WINE CELLAR [170] • SWEET CAROLINA CUPCAKES [171] EAT IT & LIKE IT [171] • FORM [172] • THE SALT TABLE [172] • NORTH BEACH BAR & GRILL [173] • CUPCAKE EMPORIUM [173]

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patio $$ 15-25

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

see page number for location on the map on pages 174-175

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Goose Feathers Café has earned a stellar reputation for standout service, delicious health-conscious cuisine and an inviting atmosphere.

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— Michael & Beth Meeks, Owners

MENU

GOOSE FEATHERS

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SPECIALTY DISH Beef on a Weck & Butternut Squash Bisque Roast beef served over a crostini garnished with beef au jus, horseradish cream sauce, caraway seeds and finished with sea salt complimented with homemade classic autumn butternut squash bisque.

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n a town with no shortage of desirable places to eat, owners Michael and Beth Meeks have built a faithful following of locals and repeat Savannah visitors as a result of their progressive take on fast, fresh food. It is not uncommon to see a line extending beyond their front doors as locals and visitors alike vie for a spot inside this cozy corner café. Serving the Savannah area since 1986, Goose Feathers is located just steps away from boutique shopping on Broughton Street. Guests are treated to a dining experience reminiscent of a Parisian sidewalk café. Offering both interior and al fresco dining, guests can choose from an array of delectable homemade sweet and savory menu items, an assortment of freshly baked breads and pastries prepared on-site daily, and organic teas and coffee.

Goose Feathers offers wonderful choices like stuffed croissants (choose from spinach and feta, ham and cheese, or turkey and Swiss), freshly made quiches, and assortments of bagels and pastries. Lunch includes a large variety of gourmet sandwiches, homemade soups and specialty salads.

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k 39 Barnard Street Savannah, GA 31401 912.233.4683 goosefeatherscafe.com

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We are passionate about supporting local businesses by serving fresh, local foods. We enjoy serving visitors to the Savannah area while providing a favored dining place to our community.

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— Kevin McPherson, Partner

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BELFORD’S SAVANNAH $$$

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asual fine dining in a historic brick building offering lunch, dinner and a champagne brunch on Sunday has anchored the west end of City Market for over 16 years. Belford’s Savannah is located in the heart of Savannah’s historic district in City Market. Whether you are looking for a casual place to grab lunch or a venue to host your wedding reception, our staff is delighted to serve you. Choose a tender Angus steak, the best seafood in Savannah or one of our other many choices. Belford’s will not disappoint. Guests may dine alfresco or in our dining room, which is the former location of a Savannah family-owned wholesale food supplier.

The perfect place to host your private gatherings, Belford’s can accommodate up to 150 guests. Black and white framed photographs of Belford’s Wholesale Foods hang on the exposed brick walls.

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Belford’s offers Southern style, upscale fresh seafood dishes as well as various cuts of Certified Angus beef. Grit cakes, collard greens and Savannah red rice are staples in the lineup of heavily indigenous offerings. In addition, Belford’s offers a few gluten free options, cooks with 0% trans fat oil and offers fresh Wild Georgia Shrimp.

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SPECIALTY DISH Glazed Pork Chop Garlic and thyme seasoned White Marble pork chop basted in red chili pepper glaze, served with wilted collard greens and Savannah red rice.

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

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The vision for our restaurant will always be a dedication to having a positive impact on Savannah.

— The Deens, Owners

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MENU SPECIALTY DISH

THE LADY & SONS

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BBQ Cocktail A 16-ounce Mason Jar layered with baked beans, pulled pork butt smothered in Paula’s BBQ Sauce, topped with homemade cole slaw and a dill pickle spear.

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rominently located on the corner of Congress and Whitaker Streets, The Lady & Sons serves the most famous, classic Southern fare and traditional comfort foods in Savannah. The long line of hungry patrons next to the hostess stand speaks volumes about the tasty food this family-owned restaurant serves up daily. Step inside the three story, 200-year-old building for a glimpse into the life of the Deen family.

The Southern hospitality will make you feel right at home, and singing servers will never let your sweet tea glass go empty. Diners can order off the menu or fill their rumbling bellies at the buffet.

Fried chicken, local seafood and vegetables are staples of The Lady & Sons’ menu. Freshbaked cornbread and cheese biscuits round out the meal. The lunch, dinner and Sunday buffet menus are updated daily and incorporate seasonal specials.

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k 102 West Congress Street Savannah, GA 31401 912.233.2600 ladyandsons.com speci a l din e sout h a dv ertor i a l sect ion

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We want everyone that eats our candy to say it’s as good as their mother makes.

— Stan Strickland, Owner

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SPECIALTY DISH Gophers Georgia pecans covered in caramel and topped off with rich, milk, dark, or white chocolate

k 225 East River Street

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e warmly welcomed and enjoy a free praline sample as you step into Savannah’s Candy Kitchen, the largest candy store in the Southeast. Complete with a nostalgic family atmosphere, customers can watch candy makers hand make southern candies, dip caramel apples in chocolate, and make taffy from a vintage 1914 taffy machine, creating a unique experience for locals and visitors alike. Sharing Savannah’s sweet side with the rest of the country, Savannah’s Candy Kitchen has expanded to multiple locations in the south and mails out almost two million catalogs each year to homes throughout the United States, leaving every state with a sweet taste.

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SAVANNAH’S CANDY KITCHEN

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Savannah’s Candy Kitchen specializes in Southern candy treats, pecan pies, pecan pralines, chocolate fudge and handmade candies. Candy gift baskets,

business gift towers and other gifts are available.

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& 318 West Street Julian Street Savannah, GA 31401 800.443.7884 • savannahcandy.com

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— Captain Jonathan Claughton, Owner

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For over twenty years we have welcomed guests aboard Savannah’s most unique dining experience to enjoy firstclass cuisine.

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

SAVANNAH RIVERBOAT CRUISES

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avannah Riverboat Cruises is a very unique venue to host private parties, weddings, corporate events and meetings. The Savannah River Queen can hold up to 600 passengers and the Georgia Queen can accommodate up to 550 passengers. We have an off-site catering company, “Big Water Catering,” providing a delicious array of food choices for any local party or event. Utilizing our creative events, team along with co-sourcing partners, we are able to meet all of our clients’ needs in making Savannah Riverboat Cruises truly a one-stop experience whether you have a party of 10 or a group of 600. Savannah Riverboat Cruises also offers public dinners and sightseeing cruises that sail all year round.

The menu features a delicious dinner buffet with local Southern flavors. Menu items include tender beef top sirloin, Savannah shrimp and grits, Southern fried chicken, orange marmaladeglazed boneless pork loin, assorted seasonal salads and many delicious sides to choose from. And don’t forget the desserts!

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k 9 East River Street Savannah, GA 31401 800.786.6404 savannahriverboat.com

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Food is an art and a passion that comes from the heart. From the growers and producers, to the preparation and most certainly the sharing with friends and family. We love what we do.

“

Alligator Soul features an eclectic Southern style menu that is mixed with flights of fancy from other parts of the world.

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ALLIGATOR SOUL $$$

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arm to table as a concept is nothing new, says Alligator Soul’s executive chef Chris DiNello. Only since the 20th century have we as a society steered away from this healthy organic and natural way of feeding our family and have replaced it with an unhealthy fast and furious gobble-down-on-the-go mentality with largely genetically engineered food that leaves you feeling empty of spirit! Alligator Soul Restaurant will honor you from the moment you walk in the door until the moment you leave. Your experience begins with fresh and organic cocktails and continues throughout the evening with our in house made desserts. Farm-to-table, natural, organic, hormone free, and humanely treated animals is our commitment to you, our honored guest.

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— Chris DiNello, Chef

SPECIALTY DISH Roasted Georgia quail stuffed with venison, pear, and thyme and finished with a fig-veal glace.

Grilled Belgian endive and radicchio, roasted organic blue-grey oyster mushrooms, Freeman Mills corn meal cake and braised organic kale.

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k 114 Barnard Street

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Savannah, GA 31401 912.232.7899 alligatorsoul.com

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The vision for a.lure is to offer as many local and regional products as possible and to serve them in contemporary lowcountry inspired dishes.

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— Daniel Berman, Owner

A.LURE RESTAURANT

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Eclectic contemporary cuisine with Lowcountry inspired twists

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ocated in the heart of the historic district, a.lure’s contemporary approach to classic Southern recipes complements its rustic, modern atmosphere. In a building rich with historic quality and architectural detail, the interior of the restaurant brings in contemporary design elements combined with classic aesthetics to create a new dining experience. A.lure sources many of its products locally and regionally. The chef hand-selects each bottle of wine, most of which cannot be found in Savannah. A.lure specializes in seafood, like their popular Peas and Carrots dish, featuring seared scallops with sweet pea and baby carrot risotto, shitake mushrooms, ginger carrot reduction and sweet pea coulis. They also have the best steak and burger in town, and a great late night bar menu on the weekends.

MENU

SPECIALTY DISH Seared sea scallops with a warm shitake mushroom salad

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

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JALAPENO’S

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

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

SPECIALTY DRINKS Texas and Monster Margaritas

alapeno’s provides authentic Mexican food served hot and fresh.

Our superior customer service brings our valued customers back regularly. Jalapeno’s has five locations at Abercorn, Skidaway, Wilmington Island, Pooler and Richmond Hill. We are family owned and operated. Jalapeno’s uses the freshest ingredients and introduces new dishes regularly. We are fast, affordable and delicious. Please check out our full menu on our web site.

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k 7405 Skidaway Road Savannah, GA 31405 912.356.1800 jalapenosinc.com

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We keep the food simple, with a twist, and use the highest quality ingredients.

— Paul England, Chef

MENU WET WILLIE’S

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ur first location opened on Savannah’s River Street in 1990.

We have now opened our Tybee location and will soon open our 16th location in City Market. All Wet Willie’s locations are dedicated to serving up cool times and unique experiences with the World’s Greatest Daiquiris. Upon entering each Wet Willie’s, a wall of 18-plus colorful and swirling frozen drink machines will capture your attention. With the pull of a knob, you can taste any of our delectable flavors or mix them to create your own signature daiquiri. Our corporate chef designed an intriguing selection of dishes that are as fun and extraordinary as the daiquiris and the atmosphere.

Our menu consists of classic American cuisine with lowcountry influences. We serve the best ingredients available to us and offer consistent, high-quality food. We like to offer food from the surrounding region to create an enjoyable dining experience for our customers.

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

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k 101 East River Street Savannah, GA 31401 912.233.5650 wetwillies.com

k 16 Tybrisa Street

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k Coming Soon!

Tybee Island, GA 31328 20 Jefferson Street 912.786.5611 Savannah, GA 31401

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“

PHOTOGRAPHY BY CEDRIC SMITH

There is a fine line between making a dish look modern and keeping with the true taste and region. I strive to achieve that balance in recipes I prepare.

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— Roberto Leoci, Chef

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

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ombine a delectable Italian menu featuring homemade pastas, brick-oven pizzas, fresh seafood and local ingredients with two chic dining spaces and a welcoming atmosphere, and you get Leoci’s Trattoria, one of Savannah’s premier restaurants. Spend an evening with friends sipping wine on the patio or share an intimate meal of Chef Leoci’s risotto or oven-baked mussels in the stylish dining room. All products are made in Savannah by Chef Leoci using only the finest of local ingredients. Leoci’s signature dishes include: Bucatini alla Aragosta (lobster) house-made Bucatini pasta tossed in a spicy Calabrese tomato sauce and topped with a de-shelled Maine Lobster tail brick. Oven roasted Beet Salad accompanied by Sweet Grass Dairy “Asher Blue” cheese with a house-made Champagne tarragon vinaigrette; Tagliatelle carbonara made with smoked pancetta, pecorino romano cheese with Swiss Dairy fresh cream, topped with a poached farmers egg and parmesan reggiano.

k 606 Abercorn Street Savannah, GA 31401 912.335.7027 • leocis.com

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LEOCI’S

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SPECIALTY DISH Leoci’s farmer’s salad tossed in a muscadine vinaigrette

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Everyday I am fortunate to wake up doing what I love. To give happiness to the people of Savannah and our visitors through food, is a truly a gift.

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— John Osborn, Executive Chef

SPECIALTY DISH Thai seared shrimp with stir-fried vegetables and rice noodles

MENU

THE CRYPT PUB

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he Crypt Pub is a casual themed-based haunted restaurant with hidden surprises around every corner and is open to all ages until 10 p.m. The menu features upscale pub style food with a modern twist sure to satisfy every patron’s palate. Try the truffle fries and wash it down with their signature drink, the Death Head. Executive Chef John Osborn, who is a budding local chef with a passion for artistic and creative expression through exquisitely fresh and innovative food presentation and cuisine, has created an array of new scrumptious items. Menu items include the ever popular spring salad with strawberries, candied pecans, gorgonzola, homemade truffle vinaigrette, garlic pan fried Yuca and chorizo with herbs and an array of flatbreads and sliders with vegetarian and vegan options.

A sophisticated approach on pub food, incorporating worldly flavors and fresh ingredients. The Crypt’s selection is sure to please all palates creating a truly unique Savannah experience.

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k 315 West Broughton Street Savannah, GA 31401 912.234.0430 thecryptpub.com speci a l din e sout h a dv ertor i a l sect ion

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Our goal has been to restore the dining experience at 1790 to the level that it was for the first 50 years.

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—Patrick Godley, Owner/GM

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amed for the year it was constructed, 17 Hundred 90 has been in service for decades, providing an experience and attention to detail without equal in a historic city that prides itself in showering visitors in the unhurried luxury and service of times gone by.

Experience relaxed, fine dining in the most famously haunted inn and restaurant in all of Savannah. Rumor has it that a friendly, 18th century ghost named Anna haunts the second floor of the inn above the restaurant, but the haunted history didn’t stop the Godley family from taking ownership in fall of 2010. Ongoing renovations to the inn and restaurant continue to bring new life to one of the city’s historical gems.

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The menu features a variety of signature dishes that includes everything from escargot, to a succulent rack of lamb, to a coastal-inspired oysters Rockefeller and a tender filet mignon.

SPECIALTY DISH Vegetarian blackened bell peppers stuffed with risotto and topped with a mushroom medley

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k 307 East President Street Savannah, GA 31401 912.236.7122 17hundred90.com

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We want to provide a place for locals and tourists to enjoy high quality homemade Southern food in a honky tonk atmosphere.

— Johnny Gosyne, Owner

MENU

SADDLE BAGS

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ookin’ for a good ol’ time to release your inner cowboy? Well shine your belt buckle, pull on your boots and Saddle up Savannah!

Saddle Bags is Savannah’s newest and hottest country western dance hall and saloon. Located on historic River Street, Saddle Bags has everything your Southern heart desires. Thrill-seekers can ride the bull, shoot pool, line dance, or just enjoy live music while sipping on whiskey specials or sample something tasty. There is live music every week, so make sure to check their Facebook page on a weekly basis to see what big acts are coming into Savannah.

The full menu features over 10 appetizers, boiled peanuts, pulled pork, ribs, salads, sandwiches and much more!

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SPECIALTY DISHES Homemade jalapeno poppers, redneck burger & bourbon slush

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k 317 West River Street Savannah, GA 31401 912.349.5275 SaddleBagsSavannah.com

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Our vision is to showcase Tybee’s local shrimp with a menu of simple, freshly prepared dishes.

Our philosophy is simple: good food, prepared and served by staff who care about what matters – your enjoyment.

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VICKI’S ON TYBEE

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e are excited to join the Savannah restaurant community and look forward to serving visitors and locals with our freshly prepared shrimp, seafood and steaks. We welcome guests to our spacious dining room, decorated with local art, in a building which has been home to several bars and restaurants since the 1940s.

Local shrimp is at the heart of our menu, showcased in several dishes and complemented with other varieties of seafood. It is balanced with our Black Angus choice steaks, our pecan-panko chicken, grilled portobello mushrooms, zucchini cakes and other dishes. We are happy to host wedding receptions and parties.

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—Vicki Hammons, Owner

SPECIALTY DISH Lowcountry Shrimp and Grits Wild Georgia Shrimp sautéed with bacon, shallots, green peppers and tomatoes and white wine in a savory combination over creamy grits.

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k 1105 U.S Hwy 80 Tybee Island, GA 31328 912.786.9869 vickisontybee.com

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Come relax and dine with us!

— Bubba & Paula, Owners

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SPECIALTY DISH Paula’s bucket-full of oysters, crab legs, mussels, and steamed shrimp

UNCLE BUBBA’S SEAFOOD & OYSTER HOUSE

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ncle Bubba’s Seafood and Oyster House owned by Paula Deen and her brother Bubba offers some of the best and freshest seafood in the coastal low country. Uncle Bubba’s is seated right on the scenic marsh of Turner’s Creek on Whitemarsh Island and offers a fun and casual dining atmosphere. Their signature dish, char-grilled oysters, is something you won’t want to miss! Dine on the back deck, lounge in the courtyard, and enjoy daily drink specials at the tiki bar.

Bubba’s Famous Chargrilled Oysters, full lunch and dinner menus, homemade stews and soups, buffet menu, family reunions, BBQ Big Bubba Style, rehearsal dinners, amazing Thanksgiving buffet, delicious desserts, relaxing atmosphere, live music, large open deck with spectacular view.

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k 104 Bryan Woods Road Savannah, GA 31410 912.897.6101 unclebubbas.com

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Lowcountry ingredients and local flavors. Honesty and truth in our menu.

family friendly

POUR RICHARD’S

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t Poor Richard’s we believe that to eat locally is to dine responsibly, so our menu changes seasonally to take advantage of local produce, meats and fish. South Carolina purveyors, farmers and artisans are strongly represented and we make an effort to purchase local ingredients whenever possible. Pour Richard’s has 110 years of combined experience and we hope our preference for locally grown and harvested fruits vegetables, meats and seafoods will become yours as well.

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— Ally Rogers, Owner, Pastry Chef & Head Wino

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We take our food seriously, but we have a lot of fun with it. I think we’re the type of place where you can eat foie gras in your flip flops!

SPECIALTY DISH Pour Richard’s features two local fish every night

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k 4376 Bluffton Park Crescent Bluffton, SC 29910 843.757.1999 pourrichardsbluffton.com

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The entire family is sure to enjoy Savannah’s most intriguing and historic restaurant. Our most precious treasure is the food!

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—David Weikert, Executive Chef & Chris Dickamore, Executive Sous Chef

THE PIRATES’ HOUSE

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ince 1753, The Pirates’ House has been welcoming visitors to Savannah with a bounty of delicious food and drink and rousing good times. Situated a scant block from the Savannah River, The Pirates’ House first opened as an inn for seafarers, and fast became a rendezvous for blood-thirsty pirates and sailors from the Seven Seas. Here seamen drank their grog and discoursed, sailor fashion, on their exotic high seas adventures from Singapore to Bombay and from London to Port Said. Guests are sure to enjoy the fusion of Southern comfort food, offered with a creative twist. The Southern lunch buffet is popular with locals and tourists alike.

MENU

Our signature dishes include fresh seafood, handcut steaks, slow-cooked baby back ribs and our award-winning honey-pecan fried chicken.

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SPECIALTY DISH Lowcountry Spring Rolls BBQ pulled pork and collard greens wrapped and fried in a spring roll accompanied with spicy mustard and BBQ sauce.

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k 20 E Broad Street Savannah, GA 31401 912.233.5757 thepirateshouse.com

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Affordable elegance, that’s the experience we offer and want our guests to have!

MENU

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VIC’S ON THE RIVER

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he Vic’s philosophy is simple: We strive to offer exceptional cuisine and elegant service in a relaxed, casual atmosphere; but also, and perhaps most importantly, we make The Vic’s Experience affordable! We want our guests to leave thinking, “That was wonderful! I’ll be back soon!” as opposed to, “That was wonderful! I’ll be back when I can afford it. Whether stopping for a casual meal on our patio, enjoying our daily happy hour or pulling out all the stops while entertaining clients or celebrating a birthday or anniversary, we want to be the choice of visitors and locals alike. Additionally, Vic’s On The River features two unique private rooms to host special events, whether they be intimate gatherings or spectacular celebrations up to 150 people, with both spaces boasting sweeping views of the Savannah River.

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Our menu can best be described as contemporary Southern cuisine. We take a modern approach to long-standing Southern favorites so that our dishes are both familiar and pleasantly surprising!

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— Dr. Irving Victor & William Hall, Owners

SPECIALTY DISH

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.

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k 26 East Bay Street Savannah, GA 31401 912.721.1000 vicsontheriver.com

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I always find it incredible to see someone bring in a 4th or 5th generation guest for the first time. This building may be old, but what’s inside is very much alive.

“

— Corbin Parker, General Manager & Tracey Peterson, Banquet Director

JOHNNY HARRIS

MENU

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ohnny Harris has been a Savannah tradition for 88 years. From dancing under the stars in the main ballroom, to once featuring exotic animals in our petting zoo that used to be in the back parking lot, we’ve seen our fair share of excitement. If you’ve been visiting us for years you’ll almost always see a familiar face. If you’ve never joined us, you’re sure to make some new friends. We’ve just finished several remodeling projects that only enhance our rich southern heritage and history. We take pride in our scratch kitchen, so you always know the food will be made fresh specifically for you. So come on in and enjoy one of our many craft beers, or relax with a rack of our tender baby-back ribs.

Join us as we continue to cook some butt!

We are known for our BBQ and fried chicken, but also serve steaks and a variety of Southern American fare.

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SPECIALTY DISH The chicken and ribs combo. It features our world famous batterless fried chicken and our spare ribs which come basted in our spicy honey barbecue sauce.

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k 1651 East Victory Drive Savannah, GA 31410 912.354.7810 johnnyharris.com

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Come in and enjoy a cup of coffee and a delicious chocolate dessert.

Fresh and flavorful foods using the highest quality ingredients. Various vegetables and interesting mixes of herbs.

family friendly

WRIGHT SQUARE CAFÉ

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right Square is a friendly, casual cafe with great foods. It is a place where people can hang out, talk with friends, or just pass time while enjoying a cup of coffee paired with a great dessert. In the meantime come invigorate your taste buds with the highest quality ingredients and a warm and inviting atmosphere. Take a break from your typical lunch stop and come see what our neighborhood cafe has to offer.

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—Gary Hall, Owner

SPECIALTY DISH

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

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k 21 West York Street Savannah, GA 31401 912.238.1150 wrightsquarecafe.com

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GREG 4pm8/27

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Our locallygrown, nutrient dense produce will explode on your taste buds.

— Phillip Jennings III, Owner

NATURE CRISP

MENU

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We are a locally-owned family farm that specializes in highly nutritious produce grown naturally

ature Crisp is a year-round, locally-grown source that specializes in micro-greens, a variety of herbs, a vast array of lettuces and all types of fruits and vegetables. We are restoring the same type of quality produce that is similar to that of my grandfather’s era. We are providing healthy, fresh fruits and vegetables, packed full of vitamins and micro nutrients with incomparable flavor, from our family to yours.

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SPECIALTY PRODUCE

Micro-greens, herbs, edible flowers, nutrient dense fruits and vegetables.

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k 6311 Georgia Hwy 86 Soperton, GA 30457 915.529.5909 naturecrisp.com

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

—Rob Britton, Chef

MENU

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$$-$$$

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

SPECIALTY DISH

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THE CHART HOUSE

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Fresh fish and seafood dominate the menu and even take it a little further by only using what comes out of the water locally.

About eight to 11 varieties of fish are featured nightly. When the first of the Chart Houses opened in 1961 in Aspen, they were known for their beef and slow-roasted prime rib, which steadily anchors their menu today.

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k 202 West Bay Street Savannah, GA 31401 912.234.6686 chart-house.com

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

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We locally source our food items whenever possible.

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— Carolyn, Owner

SPECIALTY DISH Pasta Florentine with house-made linguini tossed with large shrimp, spring vegetables and a cheesy Florentine sauce

MENU

AILSA’S

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ilsa’s has been in business for four months and has a large dining area with 82 seats. Ailsa’s has a delectible signature cheesecake with macarons and drambui. Sunday brunch menu includes third generation recipes alongside new and exciting takes. It only takes eighteen minutes from downtown and is great for wedding rehearsals and receptions. Ailsa’s has an extensive organic wine list with 13 wines to choose from.

American, continental and eclectic. From lamb to scallops and Southern favorites to northern favorites. Philly cheesesteak, hamburgers on real Kaiser rolls, prime rib, scallops and grits.

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k 10010 Ford Avenue Richmond Hills, GA 31323 912.445.5987 ailsasrichmondhill.com speci a l din e sout h a dv ertor i a l sect ion

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You don’t have to have sports decor all over your walls to be the best place to watch sports in town. Come see for yourself.

“

— Michael Connor, Owner

MENU

Satisfied offers gourmet Americana comfort dishes, serving both lunch and dinner.

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ur goal is to provide a relaxing escape from the woes of a long work week. A place where people can watch the game, have drinks with family and friends while eating a delicious and affordable meal that is definitely worth bragging about. Our mission is to have everyone leave completely satisfied. Satsified takes pride in the ability to provide the best sports and live entertainment. Satisfied has 3 10 foot HD projectors, 10-50 inch HD TVs, advanced sound and stage lighting for live shows, and the best sound engineer in Savannah.

We feel confident that we have accomplished our mission.

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SATISFIED

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k 301 West Broughton Street Savannah, GA 31401 satisfiedsav.com

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Satisfied Club Oven-roasted chicken, double smoked applewood bacon, spinach, roma tomatoes, red onion, herbed mayo and swiss on a crispy pressed panini.

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We aim to provide clients with a visuallystunning event cake that tastes as good as it looks!

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— Ashlee Perkins, Owner

SPECIALTY CAKE:

TIER LUXURY CAKES

MENU

$$$$

Torted Vanilla Cake Uses real vanilla beans for a smooth flavor.

Filled with layers of red raspberry buttercream and fresh raspberry puree, the cake is then frosted with vanilla buttercream and finished with a delicate layer of white chocolate fondant.

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IER Luxury Cakes offer Savannah the cleanest, most professional cakes available. Using a gourmet white chocolate fondant that allows us to create masterful works of art, TIER Luxury Cakes is for those who want a truly stunning centerpiece for their wedding day. Owner Ashlee Perkins has worked for multiple cake design boutiques and studied under many master sugar artists before creating TIER Luxury Cakes as the result of the acquisition of Kerry O’Connor Cake Design. With the ability to both sculpt a realistic recreation of your dog for your groom’s cake, but also a finger on the pulse of modern fashion design, Ashlee is a master of all trades in the wedding cake industry. With five appearances on Food Network Challenge, Ashlee’s cakes are sure to not be forgotten!

TIER Luxury Cakes specializes in high-end wedding and specialty cakes that are not only beautiful, but delicious as well.

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k 42 Abercorn Street Savannah, GA 31401 912.236.0016 tierluxurycakes.com

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AFRICAN

912.236 .7 122

ALLIGATOR SOUL

BOAR’S HEAD GRILL & TAVERN

17HUNDRED90 .COM

The restaurant found tucked under

A fresh seafood lover’s haven

Savannah’s streets is a hidden jewel of

accompanied by good cocktails and a

CASBAH MOROCCAN RESTAURANT

AILSA’S

fine, sweet Southern cooking. Don’t

riverfront view.

Savor delicious Moroccan fare while

This fresh American cuisine is worth the

forget to ask about the name.

1 NORTH LINCOLN STREET

enjoying traditional bellydancing.

trip to Richmond Hiil. Try the Fromage

114 Barnard Street

SAVANNAH, GEORGIA 3140 1

118 EAST BROUGHTON STREET

de Chevre and the Strip Au Poivre.

SAVANNAH, GEORGIA 3140 1

912.65 1.9660

SAVANNAH, GEORGIA 3140 1

10010 FORD AVENUE

912.23 2.7899

BOARSHEADGRILLANDTAVERN.COM

912.23 4.6168

RICHMOND HILL, GEORGIA 313 23

ALLIGATORSOUL.COM

CASBAHRESTAURANT.COM

912.445.598 7

CHA BELLA

AILSASRICHMONDHILL.COM

AQUA STAR AT WESTIN SAVANNAH

Fresh, organic, locally caught and

A.LURE RESTAURANT

It’s guaranteed to satisfy both steak and

a succulent Southern twist. One of

17 HUNDRED 90 INN & RESTAURANT

This lowcountry cuisine establishment

seafood lovers. It also has one of the

the city’s newer restaurants that

gives Southern seafood classics a

most unique riverfront views in the city.

continues to make a splash on the

Withstanding 200 years of Southern

new edge.

1 RESORT DRIVE

Georgia coast.

history, this historic restaurant offers

309 WEST CONGRESS STREET

SAVANNAH, GEORGIA 314 21

102 EAST BROAD STREET

top-notch dining—and one of the city’s

SAVANNAH, GEORGIA 3140 1

912.201.2085

SAVANNAH, GEORGIA 3140 1

eeriest tales.

912.233 .2111

WESTINSAVANNAH.COM

912.790.7888

307 EAST PRESIDENT STREET

ALURESAVANNAH.COM

AMERICAN

grown seafood and vegetables with

CHA-BELLA.COM

SAVANNAH, GEORGIA 3140 1

KAYAK KAFÉ

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ayak K af é is a locally owned, casual caf e located in the heart of Savannah’s His toric Dis trict.

They have a friendly s taff and a great location. It’ s a great choice f or lunch or dinner , whether you are s trolling around the do wntown scene, shopping, mee ting clients , or just w ant to ha ve some great f ood. The f ood is eclectic and fresh, and Kayak is consistently rated the bes t place in to wn to find fresh salads and tas ty tacos. K ayak also has a great selection of craf t beers and sustainable wines.

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SPECIAL DISH Kayak’s Famous Tilapia Tacos Their tacos are served with a roughcut pico de gallo, latin slaw, black beans and sliced avocado, and they are accompanied by organic greens and cilantro-lime sour cream.

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19 THE DISTILLERY

heat inside at the signature wooden

the small cafe boasts healthy, fresh

A local cafe that blew up big-time

Savannah’s newest brew house that

bar, but either way the food is sure

soups, sandwiches and salads.

when it made its national debut in the

boasts a beer list pages and pages

to impress.

1 EAST BROUGHTON STREET

novel Midnight in the garden of Good

long. Oh, and they have some darn

9 DRAYTON STREET

SAVANNAH, GEORGIA 3140 1

and Evil. But its hot, homemade bread

good food too!

SAVANNAH, GEORGIA 3140 1

912.233 .6044

and delectable breakfast menu are

416 WEST LIBERTY STREET

912.231. 0100

even more of a reason to stop by one

SAVANNAH, GEORGIA 3140 1

of the locations.

912.236 .17 72

404 ABERCORN STREET

MCDONOUGH’S LOUNGE JOHNNY HARRIS

A downtown bar and lounge

Once located in a small shack on

that brings an Irish flavor to the

SAVANNAH, GEORGIA 3140 5

ELIZABETH ON 37TH

the side of the road, Johnny Harris,

neighborhood. It also has a late-night

912.35 1.0302

With a stunning mansion backdrop, it’s

with the encouragement of a loyal

menu available until 2:30 a.m.

CLARYSCAFESAVANNAH.COM

the perfect place for an elegant night

following, is now a spacious barbecue

21 EAST MCDONOUGH STREET

or an impressive date.

joint specializing in a unique barbecue

SAVANNAH, GEORGIA 3140 1

CRYSTAL BEER PARLOR

105 EAST 37TH STREET

sauce recipe.

912.233 .6136

Although beer is in the name, and

SAVANNAH, GEORGIA 3140 1

165 1 EAST VICTORY DRIVE

there’s surely lots of it, the restaurant

912.236 .55 47

SAVANNAH, GEORGIA 3140 4

also offers a full menu.

ELIZABETHON37TH.NET

912.35 4.7810

MOON RIVER BREWING COMPANY

JOHNNYHARRIS.COM

Known for its outstanding and potent

301 WEST JONES STREET SAVANNAH, GEORGIA 3140 1

ISAAC’S AT 9 DRAYTON

912.23 2.9929

Diners can either enjoy the outdoors

KAYAK KAFE

course, it also has a perfectly balanced

on the rooftop patio or escape the

Attached to the Fitness on Broughton,

menu to complement the brew.

beer selections, brewed in-house of

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CLARY’S CAFÉ

MOON RIVER BREWING

$$

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k 21 West Bay Street Savannah, Georgia 31401 912.447.0943 moonriverbrewing.com

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oon River Brewing Company, located in the old City H otel, is Savannah’s only brew pub , brewing a ward-winning hand-craf ted beers f or o ver 11 years and serving delicious f ood with promp t, cheerf ul attention. M oon Ri ver Brewing Compan y—a great beginning to a good time.

SPECIALTY DISH Haricot Vert Salad With Salmon Crispy French-cut green beans, romaine lettuce, red onions and goat cheese dressed with balsamic vinaigrette and topped with a pan-seared salmon fillet and mandarin oranges.

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21 WEST BAY STREET

Seafood Festival.

SAVANNAH, GEORGIA 3140 1

HYATT REGENCY VU LOUNGE

SAVANNAH, GEORGIA 3140 1

4376 BLUFFTON PARK CRESCENT

912.44 3.9962

Catch a drink and a telescopic view of

912.44 7.0943

BLUFFTON, SOUTH CAROLINA 29910

MOONRIVERBREWING.COM

84 3.757.1999

SOL

Street’s most famous hotels.

POURRICHARDSBLUFFTON.COM

Unique seafood plates that infuse

2 WEST BAY STREET

traditional foods with extraordinary

SAVANNAH, GEORGIA 3140 1

the Savannah River from one of River

THE PIRATES’ HOUSE RESTAURANT

ROCKS ON THE RIVER

spices. Locals rave about the fish tacos.

912.23 8.123 4

Brimming with local lore and intrigue,

An edgy rooftop bar and tapas

1611 HABERSHAM STREET

SAVANNAH.HYATT.COM

hear stories about pirates from the

restaurant perched atop the

SAVANNAH, GEORGIA 3140 1

distant past as you dine on seafood in

Bohemian Hotel on River Street.

912.23 2.1874

the rooms where pirates used to lay

102 WEST BAY STREET

their heads.

SAVANNAH, GEORGIA 3140 1

STARFISH CAFE

frozen drinks. Perfect for a sweltering

20 EAST BROAD STREET

912.721. 3800

A truly unique dining experience

Savannah summer afternoon or any time

SAVANNAH, GEORGIA 3140 1

BOHEMIANHOTELSAVANNAH.COM

where students in partnership

you’re in search of something sweet.

with Union Mission are trained

101 EAST RIVER STREET

SAPPHIRE GRILL

by Savannah Technical College in

SAVANNAH, GEORGIA 3140 1

Gourmet Southern seafood

culinary arts.

912.233 .565 0

POUR RICHARD’S

accompanied by local, fresh organic

7 19 EAST BROAD STREET

WETWILLIES.COM

The chefs of this Bluffton

vegetables, a jazzy atmosphere and

SAVANNAH, GEORGIA 3140 1

establishment brought home honors

killer wine list.

912 .790.8512

from the 2011 Bluffton Arts and

110 WEST CONGRESS STREET

The local and long-time experts on

912.233 .5757 THEPIRATESHOUSE.COM

WET WILLIE’S

BERRY FARMS & EARTH TO TABLE FARM

$

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have also created Earth to T able Farm, which pro vides a 52- week home and office delivery program.

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erry Farms is a bio-intensive organic f arm located jus t outside of Vidalia, Georgia, whose mission is to impro ve the quality of the f ood that sustains us all. Berry F arms g oes beyond organic to produce f oods that are nutritionally dense, such as tomatoes with “f org otten f lavors” that ha ve increased levels of vitamins , minerals , and antio xidants. The Berry Family has spent countless hours improving the soils and is committed to what o wner Jason Berry describes as “nutrition f arming,” which in volves a complex scheme of mineral and microbial balancing. The Berrys

CSA PROGRAM

Earth to Table Farm’s CSA program provides 6-7 vegetables/fruits plus organic bread in their standard weekly delivery as well as “add ons” such as grass-fed beef, free-range chicken, fresh-caught fish and shrimp, plus local artisan cheeses.

speci a l din e sou t h a dv ertor i a l sect ion

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BAKERY

WALL’S BARBEQUE RESTAURANT

THE BREAKFAST CLUB

ELE FINE FUSION

BACK IN THE DAY BAKERY

The small restaurant is hidden among

perfect place to grab a hearty breakfast

Located on beautiful Wilmington

Anyone with a sweet tooth will find

tropical palms and easily passed over,

before a long day at the beach.

Island, the restaurant prides itself on

the Bull Street bakery a paradise of

but it’s a local favorite with homemade

15 00 BUTLER AVENUE

creating edible, artistic masterpieces.

sweet smelling cakes, breads and any

Georgia barbecue sauce.

TYBEE ISLAND, GA 1328

7815 HIGHWAY 80 EAST

other treat imaginable.

515 EAST YORK LANE

912.786.598 4

SAVANNAH, GEORGIA 314 10

2403 BULL STREET

SAVANNAH, GA 912.23 2.9754

912.898.2221

SAVANNAH, GEORGIA 3140 1

ELERESTAURANT.COM

912.495 .9292

TANTRA LOUNGE

BARBEQUE

An eclectic, downtown, Asian-inspired

Located on beautiful Tybee Island, it’s the

THE BREAKFAST PLACE WILEYS CHAMPIONSHIP BBQ

A local student and visitor hotspot

It has certainly earned its name: The

due to its reputation for serving a

owners hold numerous state and

satisfying, energizing early

regional barbecue titles.

morning meal.

bar often hosting live music with

SHANE’S RIB SHACK

4700 US HIGHWAY 80 SUITE N

213 0 EAST VICTORY DRIVE

plenty of dancing room and

Born from secret family recipes, the

SAVANNAH, GEORGIA 314 10

SAVANNAH, GEORGIA 3140 4

exotic drinks.

people at Shane’s serve big portions

912.201.325 9

912.23 4.67 78

8 EAST BROUGHTON STREET

with a lot of heart.

SAVANNAHBBQ.COM

SAVANNAH, GEORGIA 3140 1

6730 WATERS AVENUE

912.231. 0888

SAVANNAH, GA 3140 5

B R E A K FA S T

GOOSE FEATHERS AN EXPRESS CAFE & BAKERY A love of fresh, quality breads and

912.35 4.3744

breakfast foods baked on-site, drives

VU LOUNGE AT HYATT REGENCY

F I N D V U L O U N G E AT H YAT T R E G E N C Y O N T H E M A P O N P A G E S 1 74 - 1 7 5

ASIAN FUSION

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yatt Reg ency’s V u Loung e f eatures Sa vannah’s bes t view of Riv er Stree t f rom its outdoor balcony seating. Equally amazing is the atmosphere inside of a chic lounge with sophisticated lighting and plasma televisions for the sports f anatic. Gues ts can relax on the patio and enjo y one of 15 cigars from the humidor or simply sit and enjo y cock tails in one of three con versation areas that are as intimate as home. The lounge also offers great monthly drink specials. Enjoy a mojito with mint gro wn f rom our v ery own roof top garden or come in on Saturday and Sunday for great f ootball specials , including f ive wing varieties and buckets of beer.

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SPECIALTY DISH Angus Burger Our best seller is the all natural Angus Burger prepared with aged white cheddar cheese, horseradish sauce, and onion jam on a brioche bun.

Complement your juicy burger with a one of eight draft beers featuring both domestics and craft brews.

k 2 West Bay Street Savannah, GA 31401 912.238.1234 savannah.hyatt.com/hyatt/hotels/index.jsp speci a l din e sout h a dv ertor i a l sect ion

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this bakery, deli and coffee shop.

FIVE GUYS BURGERS & FRIES With more than 300 locations

FOXY LOXY PRINT GALLERY AND CAFÉ

GRYPHON TEA ROOM

39 BARNARD STREET SAVANNAH, GEORGIA 3140 1

nationwide, the chain brings its specialty

The unique combination of Tex-Mex

Don’t miss the traditionaltea service.

912.233 .4683

knowledge of American classics to the

cantina and coffee house with an artsy

337 BULL STREET

GOOSEFEATHERSCAFE.COM

streets of downtown Savannah.

atmosphere make Foxy Loxy a great

SAVNANAH, GEORGIA 3140 1

175 WEST BAY STREET

place to study, relax or meet with

912.525 .5880

SAVANNAH, GEORGIA 3140 1

friends for a coffee break or a bite.

912 .238.1227

1919 BULL S TREET

THE SENTIENT BEAN

FIVEGUYS.COM

SAVANNAH, GEORGIA 3140 1

Depending on which night you drop

912.401.0543

by, you might find tascreening a

CAFÉS

FOXYLOXYCAFE.COM

movie or an open mic poetry reading,

11108 ABERC ORN STREET

BYRD COOKIE BAR AND GRILL

GALLERY ESPRESSO

entertainment with your delicious

SAVANNAH, GEORGIA 314 19

A fine-dining option for lunch.

An artfully crafted atmosphere and

coffee or tea of choice.

912 .927.8700

Everything is local and handmade,

tea and coffee selection. Stimulating

13 EAST PARK AVENUE

from their fresh-baked bread to their

for all the senses!

SAVANNAH, GEORGIA 3140 1

13 EAST BROUGHTON STREET

pickles brined in-house.

23 4 BULL STREET

912.23 2.444 7

SAVANNAH, GEORGIA 3140 1

6700 WATERS AVENUE

SAVANNAH, GEORGIA 3140 1

SENTIENTBEAN.COM

912.231. 0986

SAVANNAH, GEORGIA 31406

912.233 .53 48

BDBURGERS.NET

912.355 .17 16

GALLERYESPRESSO.COM

BURGERS B & D BURGERS B & D offers dozens of original burgers, inspired by and named after local places and people.

A wide assortment of teas and desserts.

but you’re always guaranteed

BYRDCOOKIECOMPANY.COM

HUNTER CATTLE CO.

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f amily-owned and operated f arm that works too hard to ha ve so much f un, the Hunter Cat tle Co. is surrounded b y beautif ul pastures, woodlands and cre eks. The farm is home for cat tle, pigs and chickens. All animals are pas tured and live in a free rang e environment.

The Ferguson family in vites all friends and neighbors to participate in their farm tours and the “F arm Day” events. Guests will leave with an appreciation f or an old w ay of lif e, the Lif e of Riley! Also , come check out our farm s tore, MooMa’s Farm Store which is open Tuesda y through Saturda y 9 a.m. to 5 p .m., The store carries our meats and other local farmers products.

SPECIALTY DISH Cowboy Cut Ribeye Made from our grassfed beef

k 934 Driggers Road Brooklet, GA 30415 912.823.BEEF huntercattle.com 164

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08 CAPE CREATIONS CATERING

BAMBOO GARDEN

WANG’S II CHINESE

An elegant place to rest for a cup of

Cape Creations sees your culinary

Conveniently located and trusted

Reliable Chinese cuisine.

tea or purchase some of the fine loose

needs through from start to finish for

Chinese meals.

7601 WATERS AVENUE SUITE A

leaf tea collection.

any private party, from weddings to

13 051 ABERCORN STREET

SAVANNAH, GEORGIA 31406

7 EAST BROUGHTON STREET

corporate events.

SAVANNAH, GEORGIA 314 19

912.355 .0321

SAVANNAH, GEORGIA 3140 1

1112 EAST 68TH STREET

912.927.9668

912.23 9.9690

SAVANNAH, GEORGIA 3140 4

WRIGHT SQUARE CAFE

912.35 4.9672

CANTONESE CHEF

CAPECREATIONSCATERING.COM

The only traditional Cantonese

DELI/SUB S/ SANDWICHES

restaurant in the area.

JERSEY MIKE’S SUBS

chocolate it’s not hard to see why

THRIVE A CARRY-OUT CAFÉ

5204 WATERS AVENUE

Known for great quality, the

people quickly become addicted to

Proves carry-out food doesn’t have to

SAVANNAH, GEORGIA 3140 4

nationally-loved subs, wraps, and

this quaint downtown shop.

sacrifice taste or quailty.

912.35 4.5024

salads have thankfully found their way

21 WEST YORK STREET

It’s gourmet to go.

SAVANNAH, GEORGIA 3140 1

4700 E US-80 EAS T

PEKING HOUSE RESTAURANT

7400 ABERC ORN STREET UNIT 707

912.23 8.115 0

SAVANNAH, GEORGIA 314 10

Centrally located Chinese restaurant

SAVANNAH, GA 31406

912.898.2131

with lots of options for diners who

912.355 .307 7

When your specialty is gourmet

C A R R Y- O U T & C AT E R I N G

into the south.

F I N D C L U B 5 1 O N T H E M A P O N P A G E S 1 74 - 1 7 5

THE TEA ROOM

love traditional Chinese cooking.

CHINESE

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

CLUB 51 DEGREES

$$

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hree f loors , three vibes , one place. Whe ther you’re looking f or Latin, top 40, or progressive house, we are Sa vannah’s bes t and largest nightclub . Come see for yourself! We are Savannah’s premier Night Club with three levels of entertainment!

We won’ t bore you with ludicrous propaganda and self -absorption. Check us our f or yourself and you decide.

We at tract one of the ho ttest crowds in Savannah.

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SPECIALTY DRINKS

Come in for all of the exciting drink specials served nightly!

k 121 West Congress Street Savannah, Georgia 31401 912.234.7265 Find us on Facebook! speci a l din e sout h a dv ertor i a l sect ion

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16 JIMMY JOHNS

114 B ARNARD STREET

CUPCAKE EMPORIUM

into on a hot afternoon. Located on

A perfect place for locals to grab

SAVANNAH, GEORGIA 3140 1

Delicious homemade cupcakes in

bustling Broughton Street in the

a gourmet sandwich on the go at

912.233 .8222

nearly every flavor.

downtown area.

decent prices.

ROLYPOLY.COM

6 EAST STATE STREET

212 EAST BROUGHTON STREET

SAVANNAH, GEORGIA 3140 1

SAVANNAH, GEORGIA 3140 1

912.341.8014

912.23 4.444 2

7 EAST CONGRESS STREET SAVANNAH, GA 3140 1

SODA POP SHOPPE

912.23 4.8788

An old-fashioned shop that offers

JIMMYJOHNS.COM

classic American lunches and cool

FORM

LEOPOLDSICECREAM.COM

treats to help combat the heat.

A classy stop for a glass of wine

LULU’S CHOCOLATE BAR

MIDTOWN DELI AND BAGEL SHOP

114 BULL S TREET

and a slice of some of the best

Chocolate, bar, need we say more?

SAVANNAH, GEORGIA 3140 1

cheesecake in town, Form also caters

42 MARTIN LUTHER KING JR BOULEVARD

Generous portions of delicious deli

912.236 .5860

for private events.

SAVANNAH, GEORGIA 3140 1

1801 HABERSHAM STREET

912 .238.2012

sliced meat served with a smile. A Southside favorite.

DESSERT

7805 ABERCORN STREET SAVANNAH, GEORGIA 31406

CAFÉ GELATOHHH!

912 .355.87 17

The coolest, most refreshing place in the

SAVANNAH, GEORGIA 912.236 .764 2

MAISON DE MACARONS

FORM-CWG.COM

These tiny, tasty and trendy treats are gluten-free and perfect for

city. Drop in for an instant pick-me-up.

LEOPOLD’S ICE CREAM

baby showers, weddings, or just an

ROLY POLY OF SAVANNAH

202 WEST SAINT JULIAN STREET

The local landmark, owned by the

afternoon sugar surge.

Home of the freshest wrap

SAVANNAH, GEORGIA 3140 1

big screen movie producer Stratton

7001 SKIDAWAY ROAD

sandwiches. Try the soups too!

912.23 4.23 44

Leopold, is the perfect place to dip

SAVANNAH, GEORGIA 31406

FOXY LOXY CAFE

$$

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nspired by French cafe culture and the owner’s Texan roots, Foxy Loxy is an eclectic mix of Tex-mex cuisine, specialty coffee and an environment set to release the Hemingway in all of us. Knowledgeable and enthusiastic baristas craft quality espresso while you wait for your food, but world’s collide when the baker’s desserts and pastries (baked fresh daily) meet the punch of gourmet Tex-mex tacos. While you’re there check out their collection of hand pulled prints available for purchase. Art receptions coincide with the Forsyth to Victory Art March (artmarchsavannah.com), a first Friday gallery hop. Foxy’s hidden gem is their spacious courtyard out back, where they host regional acoustic acts and a marshmallow roast every Saturday night!

SPECIALTY DISH Chipotle Chicken Taco Tomatilla salsa verde, cilantro crema, queso fresco garnished with fresh cilantro. Served on corn tortillas.

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The Coffee Fox 102 West Broughton Street

speci a l din e sou t h a dv ertor i a l sect ion

9/12/12 6:09 PM

912.665 .9894

SAVANNAH, GEORGIA 3140 1

912.721. 5002

51 DEGREES

MAISONDEMACARONS.COM

912.23 4.63 80

700DRAYTON.COM

Three floors each filled with a different vibe sets 51 Degrees apart

SWEETCAROLINACUPCAKES.COM

SAVANNAH’S CANDY KITCHEN

BAR• FOOD

from the other Savannah nightlife.

Visitors from near and far come to

TIER LUXURY CAKES

A recent addition to the midtown

121 WEST CONGRESS STREET

test taste Savannah’s Candy Kitchen’s

A one-stop shop for special occasion

area, Bar Food offers great drink

SAVANNAH, GEORGIA 3140 1

world famous pecan pralines. If you’re a

cakes, Tier offers high-end pastries

specials with outstanding small, Asian-

912.23 4.7265

chocolate lover, try a gopher instead.

for weddings, parties and more.

inspired dishes.

225 EAS T RIVER STREET

42 ABERCORN STREET

4523 HABERSHAM S TREET

CRYPT PUB

318 WES T ST. JULIAN STREET

SAVANNAH, GEORGIA 3140 1

SAVANNAH, GEORGIA 3140 5

Every menu item is made from scratch

SAVANNAH, GEORGIA 3140 1

912.236 .0016

912.355 .5956

at this haunted pub where surprises

800.44 3.7884

TIERLUXURYCAKES.COM

are around every corner.

SAVANNAHCANDY.COM

SWEET CAROLINA CUPCAKES

ECLECTIC

CAFE ZĒUM

317 WEST BROUGHTON STREET

Located in the Jepson Center for

SAVANNAH, GEORGIA 3140 1

the Arts, this cafe offers fresh daily

912.23 4.0297

Complete with a rotating list of

700 DRAYTON RESTAURANT

specials and handmade dessets.

scrumptious cupcake flavors like

Located inside the Mansion on

207 WEST YORK STREET

red velvet and wedding cake, Sweet

Forsyth Park, it’s a great cocktail spot

SAVANNAH, GEORGIA 3140 1

Carolina will sate the most demanding

on a Southern evening.

912.790.8823

sweet tooth.

700 DRAYTON STREET

38 WHITAKER STREET

SAVANNAH, GEORGIA 3140 1

ENGLISH/IRISH/ S COT T I S H

MAISON DE MACARONS

$$

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aison de Macarons specializes in French macarons and uses the freshest ground almonds and the freshest fruit for our centers. Our salted caramel is made in house and is a best seller.

Maisons desserts add a wonderful addition to any wedding and event. We can customize color and flavor combinations to meet a client’s needs. We want to bring a touch of France to the Lowcountry!

SPECIALTY DISH French Macarons Salted caramel, cappuccino, key lime, chocolate, Meyer’s lemon

k 7001 Skidaway Road Savannah, GA 31406 912.665.9894 maisondemacarons.com speci a l din e sout h a dv ertor i a l sect ion

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MOLLY MACPHERSON’S SCOTTISH GRILL & PUB

showing on St. Patrick’s Day (just view

48 WHITAKER STREET

the photo collection).

SAVANNAH, GEORGIA 3140 1

Close to City Market and River Street,

409 WES T CONGRESS STREET

912.44 3.1875

OLYMPIA CAFÉ

it’s a Savannah bar staple.

SAVANNAH, GEORGIA 3140 1

CIRCA1875.COM

Mouthwatering traditional Greek food

311 WES T CONGRESS STREET

912.44 3.0855

and desserts-including baklava-right

SAVANNAH, GEORGIA 3140 1

FRENCH

912.23 9.9600

NOBLE FARE

on the river.

Owned by people who consider food

5 EAST RIVER STREET

and wine to be a fine art, the French

SAVANNAH, GEORGIA 3140 1

MOLLY MCGUIRES’S TAVERN

BRASSERIE 529

restaurant is guaranteed to impress.

912.233 .3131

Known for their motto “Eat, Drink and

Succulent french-inspired food in a

321 JEFFERSON STREET

OLYMPIACAFE.US

Be Molly,” this Savannah favorite hosts

prime downtown location.

SAVANNAH, GEORGIA 3140 1

a wide variety of live bands, great

529 EAST LIBERTY STREET

912.44 3.3210

GRILL/BAR

food and a good time.

SAVANNAH, GEORGIA 3140 1

216 JOHNNY MERCHER BLVD

912 .238.004 5

PAPILLOTE

COACH’S CORNER

SAVANNAH, GA 314 10

BRASSERIE529.COM

Don’t let the to-go plates and utensils

If there’s a big game coming up, head

fool you. The delicious French cuisine

to Coach’s Corner for big TVs and

CIRCA 1875 GASTRO PUB

is always made from scratch!

cheap drinks.

The only official gastropub in the

218 WES T BROUGHTON STREET

3016 EAST VICTORY DRIVE

MURPHY’S LAW PUBLIC HOUSE

area! And in the world of English

SAVANNAH, GA 3140 1

SAVANNAH, GA

Known as the rugby headquarters of

cuisine, ‘gas’ means attention to

912.23 2.1818

912.35 2.2933

the city. They also get a pretty good

good food.

912 .898.0852 MOLLYMCGUIRESTAVERN.COM

COOKIE BAR & GRILL

k 6700 Waters Street Savannah, GA 31406 912.355.1716 byrdcookiecompany.com southmaga zine.com

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Farm to T able cuisine arriv es in Midtown at Cookie Bar & Grill with modern, Southern flair and charm.

Well kno wn f or lunch, the ev ening menu excites with a range of dinner fare and small plates. Wine and beer offerings showcase the varie ty and value seen throughout the menu.

Don’t forget dessert!

$$

SPECIALTY DISH Deconstructed Gyro Sandwich on house made Focaccia Bread with Grilled Cucumber, Tzatziki, Feta Cheese, and Arugula.

Whether we are working with you to design a dream wedding, a corporate event, or an intimate d inner pa rty at your home, at Cape Creations we believe in f eeding more than your stomach. We believe in feeding your soul and your imagination too.

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CAPE CREATIONS CATERING

$$

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SPECIALTY DISH Tuna Tartar & Avocado with Sesame Crisp

k 1112 E 68th Street Savannah, GA 31404 912.354.9672 capecreationscatering.com speci a l din e sou t h a dv ertor i a l sect ion

9/12/12 6:09 PM

D 912 .349.527 5

Beware, this fresh food is addictive!

SADDLEBAGSSAVANNAH.COM

VU LOUNGE AT HYATT REGENCY

RANCHO ALEGRE CUBAN RESTAURANT

Looking to take in a meal with a view?

402 MARTIN LUTHER KING JUNIOR

SAVANNAH, GEORGIA 3140 1

SATISFIED

Stop by Vu Lounge to enjoy a quick bite

BOULEVARD

912.236 .5885

For a restaurant with a neighborhood

along with the lights of River Street.

SAVANNAH, GEORGIA 3140 1

GREENTRUCKPUB.COM

feel and a fun interior, look no further

16 T YBRISA STREET

912.292.1656

than Satisfied. Burgers, drinks and

TYBEE ISLAND, GEORGIA 313 28

RANCHOALEGRECUBAN.COM

THE CRYPT PUB

top-of-the-line tunes are a sure thing!

912.786.5611

Daily drink specials and special event

301 WEST BROUGHTON STREET

celebrations make The Crypt a fun place

SAVANNAH, GEORGIA 3140 1

to grab a drink or a bite with a beer.

SATISFIEDSAV.COM

2430 HABERSHAM

ZUNZI’S TAKE OUT

INDIAN

Savannah’s best-kept secret. The tiny, hidden downtown venue produces the

SAVANNAH, GEORGIA 3140 1

WET WILLIE’S

PAKWAN INDIAN RESTAURANT

912.23 4.0430

Stop by the world famous frozen daiquiri

A local authority on traditional

you’ll find to mama’s cooking.

THECRYPTPUB.COM

bar and sip on an orange-flavored

Indian cuisine.

108 EAST YORK STREET

“attitude adjustment” or electrifying

7804 ABERCORN STREET

SAVANNAH, GA

SADDLE BAG’S

“shock treatment” frozen beverage.

SAVANNAH, GEORGIA 31406

912.44 3.9555

A country bar and dance hall serving

101 EAST RIVER STREET

912.353 .5799

up cowboy food and country tunes.

SAVANNAH, GEORGIA 3140 1

317 WEST RIVER STREET

912.233 .565 0

SAVANNAH, GEORGIA 3140 1

WETWILLIES.COM

315 WES T BROUGHTON STREET

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

Owner Chris Zinaich explains what SAGE is an acronym for: “SAGE stands for ‘Service, Atmosphere, Gastronomy, Experience.’ If you offer great service and couple that with a beautiful space and great food, you will create an experience that people will come back for.”

k 41 Whitaker Street Savannah, GA 31401 912.233.0002 Find us on Facebook! speci a l din e sout h a dv ertor i a l sect ion

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$$$

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SAGE

SPECIALTY DISH Mussels with chorizo sausage

ultimate comfort meals like sheperd’s pie and meatloaf. It’s the closet thing

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

F I N D S A G E & F I V E G U Y S B U R G E R S A N D F R I E S O N T H E M A P O N P A G E S 1 74 - 1 7 5

GREEN TRUCK PUB

FIVE GUYS BURGERS AND FRIES

$

With a casual environment and fun music, Five Guys is the perfect place to relax and enjoy a quick meal while taking in the downtown scene. Now open late on weekends (3 a.m. Friday and Saturday), it’s a great late night spot.

k 4690 US Highway 80 East 912.898.0033 k 175 West Bay Street

912.238.1227 k 5500 Abercorn Street, Suite 38 912.692.1161

k Now Open!

11 Palmetto Bay Rd, Ste 106 A Hilton Head Island, SC 29928 843.686.3344 • fiveguys.com october | nov em ber 1 2

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26 BELLA’S ITALIAN CAFÉ

SCREAMIN’ MIMI’S PIZZA

317 WEST BRYAN STREET

The best of Italian cuisine.

There’s always a huge turnout for the

SAVANNAH, GA 912.233 .63 94

44 20 HABERSHAM STREET

weekly biker’s night. They flock to this

SAVANNAH, GEORGIA 3140 5

place for its Jersey-style slices.

912.35 4.400 5

513 EAST OGLETHORPE AVENUE

CORLEONE’S TRATTORIA

Excellent sushi and Japanese tapas.

J A PA N E S E

513 EAST OGLETHORPE AVENUE SAVANNAH, GEORGIA 3140 1

SAVANANH, GEORGIA 3140 1

HEIWA

912.236 .2744

Great sushi and one of the only

A local favorite with some seriously

teppan yaki grills in the area.

912.23 2.8222

MEDITERRANEAN

killer cuisine.

SWEET MELISSA’S

7460 ABERC ORN STREET

44 M.L .K. JR BOULEVARD

Known for the monster slices available

SAVANNAH, GEORGIA 31406

THE MIRAGE

SAVANNAH, GEORGIA 3140 1

well into the late night. Perfect

912.352.38 38

Savannah’s night spot for adventurous

912 .232 .27 20

munchie spot.

HEIWAS.COM

owls with an enhanced and unique Mediterranean atmosphere.

35 WHITAKER STREET

LEOCI’S TRATTORIA

SAVANNAH, GEORGIA 3140 1

SUSHI ZEN

20 EAST BROUGHTON STREET

Fun, family-friendly atmosphere with

912.44 3.1622

The longtime leader in bringing

SAVANNAH, GEORGIA 314 19

quality sushi to the city.

912.236 .5464

amazing pizza pies and calzones. A popular local hangout.

VINNIE VAN GO-GO’S

30 MARTIN LUTHER KING JR BLVRD

606 ABERC ORN STREET

Mainly a patio restaurant, the highly

SAVANNAH, GEORGIA 3140 1

SAVANNAH, GEORGIA 3140 1

frequented City Market pizza joint is a

912.233 .1187

912 .335.7027

good option for good pizza and a beer

LEOCIS.COM

on a sunny day.

BAR · FOOD

SAVANNAH WINE CELLAR

$

$$

Located in midtown, bar • food has been serving up small plates of French and Asian inspired food for more than two years. The restaurant boasts Tuesday night dollar drink special as well as 34 different kinds of wine, 23 different beers, and 17 menu items that won’t break the bank.

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Savannah Wine Cellar is a boutique retail wine and tasting shop with old-world charm and new world innovation. Come explore the world of wine by taste via our exclusive WineStations®.

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k 4523 Habersham Street

Savannah, GA 31405 912.355.5956 barfoodsavannah.com 170

TA CA SUSHI & JAPANESE FUSION

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SPECIALTY DISH Seared Tuna with Sweet Asian Sauce

MEXICAN

l

STATE-OF-THE-ART SELF-SERVE WINESTATION® Unique “try before you buy” wine tasting experience

k 5500 Abercorn Street Twelve Oaks Shopping Center Savannah, GA 31405 912.355.WINE (9463) savannahwinecellar.com speci a l din e sou t h a dv ertor i a l sect ion

9/12/12 6:10 PM

28 food and some of the largest

A frequent downtown night spot, there’s

7405 SKIDAWAY ROAD

AL SALAAM DELI

2740 LIVINGSTON AVENUE

always something spicy going on inside.

SAVANNAH, GEORGIA 31406

Feeling adventurous? The chefs

SAVANNAH, GEORGIA 31406

119 MARTIN LUTHER KING JR BOULEVARD

912.356 .1800

prepare authentic meals for diners

912.352.3133

MIDDLE EASTERN

margaritas around.

are only the beginning of this low-key dining hotspot.

seeking to try something different.

SAVANNAH, GEORGIA 3140 1

JUAREZ MEXICAN

2311 HABERSHAM S TREET

CHART HOUSE

Mexican food with a Southern twist

SAVANNAH, GEORGIA 3140 1

The best in waterfront dining. A

CILANTRO’S MEXICAN RESTAURANT

and great margaritas!

912.44 7.0400

spectacular seafood menu features

With a chef that has more than a

SAVANNAH, GEORGIA 3140 1

MIDDLE EASTERN CUISINE

Snapper Hemingway. Great happy

dozen years experience, the authentic

912.236 .053 0

Traditional Middle Eastern cuisine

hour specials.

sure to please any daring diners.

202 WEST BAY STREET

42 MONTGOMERY STREET

SAVANNAH, GEORGIA 3140 1

4215 A UGUSTA ROAD

LA XALAPENA MEXICAN TAQUITO

SAVANNAH, GEORGIA 3140 1

912.234.6686

SAVANNAH, GEORGIA 31408

Mexican by the water. Perfect for

912 .443.041 4

CHART-HOUSE.COM

912.963.0081

quick drinks or a full, satisfying meal.

CILANTROSMEX.COM

23 08 SKIDAWAY ROAD

SEAFOOD

FIDDLER’S CRAB HOUSE

Mexican food is truly one of a kind. Also occasionally has a live mariachi band.

one of the signature dishes, the

420 EAST BROUGHTON STREET

Live music and fresh, cheap oysters. It

SAVANNAH, GEORGIA 3140 4

JALAPENO’S

BONNA BELLA YACHT CLUB

912.234.0877

Waterfront views and outdoor seating

SWEET CAROLINA CUPCAKES

EAT IT & LIKE IT $

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

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At Sweet Carolina, we are bus y baking our little hearts out to bring you the freshest, finest, and sweetest treat in town. We ha ve been in Hilton H ead Island since 2008 and jus t opened the doors of our new shop in do wntown Savannah. We would love to meet you!

h

$

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

Jesse Blanco, host of the Eat It and Like It show and its sis ter Savvy Savannah Tour, says, “I think the tour is ex citing because it’ s almos t lik e bringing people into the sho w with me. It’s a great w ay to try some of the best restaurants in town without breaking the bank.”

doesn’t really get much better.

b

A Savannah staple for good Mexican

h

912.232.2525

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CARLITO’S MEXICAN BAR & GRILL

SPECIAL FLAVORS Join Jesse for his monthly Foodie Tour Savannah through Savvy Savannah Tours. Reserve your spot by emailing tour@eatitandlikeit.com or visit savvysavannahtours.com

k eatitandlikeit.com

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D UNCLE BUBBA’S SEAFOOD & OYSTER HOUSE

BELFORD’S SAVANNAH

102 WEST CONGRESS STREET

SAVANNAH, GEORGIA 3140 1

Situated in exciting City Market, sit

SAVANNAH, GEORGIA 3140 1

912.644. 7172

A comfortable and friendly

outside or inside and enjoy fine Southern

912.233 .2600

atmosphere where you can enjoy fine

cooking for breakfast, lunch or dinner.

NORTH BEACH BAR & GRILL

quality seafood.

313 WES T JULIAN STREET

MARANDY’S

Local, sustainable and fresh dishes

104 BRYAN WOODS ROAD

SAVANNAH, GEORGIA 3140 1

Local seafood dishes with an

with a Caribbean flair.

SAVANNAH, GEORGIA 314 10

912.233 .2626

impressive homecooked feeling.

33 MEDDIN DRIVE

912.807.6101

BELFORDSSAVANNAH.COM

7010 SKIDAWAY ROAD

TYBEE ISLAND, GEORGIA 313 28

UNCLEBUBBAS.COM

131 WEST RIVER STREET

SAVANNAH, GA. 912.692.0036

HUEY’S

912.786.444 2

VICKI’S ON TYBEE

A sreet-level seafood-based

Local seafood and in season produce

restaurant that serves local seafood

MRS. WILKES’ BOARDING HOUSE

TUBBY’S TANK HOUSE

served by a caring staff.

specialities with a front-row seat to

Family-style cooking with a constantly

No matter which location you

1105 U.S. HIGHWAY 80

the hustle and bustle of River Street.

changing menu crafted with love.

frequent, you’re guaranteed a good

SAVANNAH, GEORGIA 313 28

115 EAST RIVER STREET

Great for large crowds.

time with a lively, jovial atmosphere

912.786.9869

SAVANNAH, GEORGIA 3140 1

107 WEST JONES STREET

and fresh seafood!

VICKISONTYBEE.COM

912.234.7385

SAVANNAH, GEORGIA 3140 1

SOUTHERN/SOUL

THE LADY & SONS

NORTHBEACHBARANDGRILL.COM

912.232.5997

115 EAST RIVER STREET SAVANNAH, GEORGIA 3140 1 912.233 .0770

Paula Deen’s most famous restaurant is

TUBBYSTANKHOUSE.COM

still a favorite for locals and tourists alike.

FORM

THE SALT TABLE

$$-$$$

$$

Form is a h ybrid of private f ine dining, catering, and retail. They offer a wide selection of eclectic, valuepriced wines, full to-go dinners with minimal advanced notice, over 45 cheeses from all o ver the world, and select domestic charcuterie.

k 1801 Habersham Street Savannah, GA 31401 912.236.7642 form-cwg.com 172

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“Unf orgettable!” “ Awesome!” “ Wow!” These are the actual words expressed b y our cus tomers upon experiencing the sensual combination of taste, smell, and music. The Salt Table has over 200 flavors to sample!

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

k 51 Barnard Street Savannah, Georgia 31401 912.447.0200 salttable.com

SPECIAL PRODUCT Salt Tablets: 200-million-yearold slabs of solid salt cut from the Himalayan Mountains. They retain heat, and are used to cook meats, fish and seafood for an unforgettable salt flavor.

speci a l din e sou t h a dv ertor i a l sect ion

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D 12 WEST LIBERTY STREET

talent, including the occasional

7098 HODGSON MEMORIAL DRIVE

The breathtaking building offers

SAVANNAH, GEORGIA 3140 1

appearance by Annie Allman. Tasty

SAVANNAH, GEORGIA 31406

visitors a place to enjoy a top-notch

912.233 .1633 S OHOSOUTHCAFE.COM

tapas dishes and an impressive wine

912.355 .2100

dining experience right in the heart of

collection.

the historic district.

VIC’S ON THE RIVER

52 BARNARD STREET

RUAN THAI

23 ABERCORN STREET

Contemporary Southern cuisine at its

SAVANNAH, GA 912.236 .7777

Thai food with an edgy twist.

SAVANNAH, GEORGIA 3140 1

finest. Dine in an elegant and open

912.232.428 6

room with expansive windows for

The restaurant has a fun, funky

THAI

viewing the boats that float

atmosphere that complements the flavorful food for an all-around great

SISTERS OF THE NEW SOUTH

by on the river.

KAO THAI CUISINE

night out.

Southern-style cooking with a whole

26 EAST BAY STREET

Owner Wasan Trimas has brought the

17 WEST BROUGHTON STREET

lot of soul.

SAVANNAH, GEORGIA 3140 1

best of fine Thai dining to Savannah.

SAVANNAH, GEORGIA 3140 1

2605 SKIDAWAY ROAD

912.721.1000

3017 EAST VICTORY DRIVE

912.231.666 7

SAVANNAH, GEORGIA 3140 4

VICSONTHERIVER.COM

SAVANNAH GA 912.691.2080

TA PA S & S M A L L P L AT E S

THE KING & I

Classic Vietnamese brought to the

Although hidden in an inconspicuous

Georgia coast with afforable prices.

midtown shopping center, the

Take-out available.

SAIGON RESTAURANT

912.335.2761

SOHO SOUTH CAFE A restaturant that prides itself as much on the artistic presentation of

JAZZ’D TAPAS BAR

restaurant boasts excellent and

4 WEST BROUGHTON STREET

its Southern cooking as on the taste.

An underground jazz venue that

authentic Thai cuisine. The pad Thai

SAVANNAH, GEORGIA 3140 1

A treat for all the senses.

houses some of the best local music

is a local favorite!

912.232.528 8

The North Beach Bar & Grill is an unpretentious beach shack with amazing Caribbean-inspired f ood.

Open year -round, the Grill also caters local ev ents ranging f rom weddings to cocktail parties to corporate events.

k 33 Meddin Drive Tybee Island, GA 31328 912.786.4442 northbeachbarandgrill.net speci a l din e sout h a dv ertor i a l sect ion

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Outdoor Dining Pet-friendly Seasonal Live Entertainment

Are you cra ving some thing s weet?

Then look no f urther! Come tas te one of our 50 dif f erent signature cupcakes, cup-cookies , g ourmet popsicles, coffee, drinks, smoothies and teas. We bake 12 different flavors every day. Our magnificent cupcakes are despised by other desserts.

h

h

$

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$ $

CUPCAKE EMPORIUM

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NORTH BEACH BAR & GRILL

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OLDE PINK HOUSE

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

k 6 East State Street Savannah, GA 31401 912.341.8014 Find us on facebook! october | nov em ber 1 2

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RESTAURANT & NIGHTLIFE LISTINGS

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1. 17 HUNDRED 90

6. CAPE CREATIONS CATERING

11. CUPCAKE EMPORIUM

307 EAST PRESIDENT STREET

1112 E 68TH STREET

6 EAST STATE STREET

2. AILSA’S

7. THE CHART HOUSE

12. FIVE GUYS BURGERS & FRIES

10010 FORD AVENUE

202 WEST BAY STREET

175 WEST BAY STREET

3. ALLIGATOR SOUL

8. CLUB 51 DEGREES

13. FORM

114 BARNARD STREET

121 WEST CONGRESS STREET

1801 HABERSHAM STREET

4. A.LURE RESTAURANT

9. COOKIE BAR & GRILL

14. GOOSE FEATHERS

309 WEST CONGRESS STREET

6700 WATERS STREET

39 BARNARD STREET

5. BELFORD’S SAVANNAH

10. THE CRYPT PUB

15. JOHNNY HARRIS

315 WEST JULIAN STREET

317 WEST BROUGHTON STREET

1651 EAST VICTORY DRIVE

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10 27

22 29

3

14 12

8

35

23

17

7 19

28

33

11

25

16 32

34

30

24

1

21

16. KAYAK KAFÉ

21. THE PIRATES’ HOUSE

26. SAVANNAH WINE CELLAR

31. VICKI’S ON TYBEE

1651 EAST VICTORY DRIVE

20 EAST BROAD STREET

5500 ABERCORN STREET

1105 U.S HWY 80

17. THE LADY & SONS

22. SADDLE BAGS

27. SATISFIED

32. VIC’S ON THE RIVER

102 WEST CONGRESS STREET

317 WEST RIVER STREET

301 WEST BROUGHTON STREET

26 EAST BAY STREET

18. LEOCI’S

23. SAGE

28. SWEET CAROLINA CUPCAKES

33. VU LOUNGE AT HYATT REGENCY

606 ABERCORN STREET

43 WHITAKER ST

38 WHITAKER STREET

2 WEST BAY STREET

19. MOON RIVER BREWING CO.

24. SAVANNAH’S CANDY KITCHEN

29. THE SALT TABLE

1651 EAST VICTORY DRIVE

225 EAST RIVER STREET

51 BARNARD STREET

20. NORTH BEACH BAR & GRILL

25. SAVANNAH RIVERBOAT CRUISES

30. TIER LUXURY CAKES

33 MEDDIN DRIVE, TYBEE ISLAND

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42 ABERCORN STREET

34. WET WILLIE’S 101 EAST RIVER STREET

35. WRIGHT SQUARE CAFÉ 21 WEST YORK STREET

9 EAST RIVER STREET

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E V E N T S

•

A N N UA L T Y B E E I S L A N D PI R AT E F E ST

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S O U T H

E N T E R T A I N M E N T

178 180 184 188 194 thirteenth colony

big time big band

event calendar

scenes of the south

mouth of the south

Celebrate Columbus Day weekend properly and adventure out to the annual Tybee Island Pirate Fest. This festive event is fun for all, featuring a concert on Saturday, October 6 with headliner Vince Neil of the legendary band Mötley Crüe, as well as street performers, magicians, the Pirate Victory Parade, a Pirate Pub and a number of other activities that make for a swashbuckling good time.

The Fest will transform Tybee Island into a pirate village for the entire weekend, beginning with the crowning of the King and Queen at the Buccaneer’s Ball Friday night at the Crab Shack.

WHEN

Friday, October 5 – Sunday, October 7 COST

Tickets begin at $10 an d can be purchased at the Savannah Box Office.

MORE INFO

tybeepiratefest.com, 912.786.5393

Go to southmagazine.com for a complete guide to events and entertainment.

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Jared Bacon, Gena & Travis Bilbo in the secret dungeons at the Pirates’ House

TIM GR EENE

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from l to r: ryan sewell, megan manley, kelly york, austin hill, katherine albert, allison willis, beth longley, jonathan stallcup

HSF 13th Colony Society P R E S E R V I N G S AVA N N A H ’ S H I S T O R I C B U I L D I N G S G E T S N E W L I F E T H A N K S T O T H E E F F O R T S O F L O C A L YO U N G P R O F E S S I O N A L S W H O A R E F O C U S I N G O N T H E F U T U R E GEN FULLER | PHOTOGRAPHY BY COLE WHITWORTH

Many Sa vannah residents are f amiliar with the s tory of the sev en extraordinary women who s aved the Da venport House from demoli tion years ag o. Those de termined women were the beginning of Historic Savannah Foundation (HSF), which has since saved hundreds of historic buildings and helped es tablish laws that protect the integrity of Sa vannah’s Downtown Historic District.

What many Savannahians may not know is that HSF is focusing on the city ’s future and the young professionals who will continue preserving Savannah’s heritag e. This group , known as 13th Colon y Society, consis ts of lik e-minded individuals—all under the ag e of 40—who want to mak e a difference in the community.

“Thirteenth Colony keeps you in the kno w with HSF and pressing issues in Savannah,” explains Katherine Albert, 13th Colony member and HSF v olunteer. “ We were all at tracted to the architecture of the Historic District,” she s ays. “ We all ha ve a v etted interest in k eeping that protected.”

Savannah’s historic districts are comprised of an eclectic mix of architecture, some of which pre-dates The Civil W ar, while o ther buildings like Drayton Tower are more modern. Though the res toration efforts of the downtown area ha ve increased o ver recent years , there are still plenty of issues to be addressed mo ving forward. Albert expressed the value and importance of playing a part in that forward motion, especially for the up-and-coming leaders in the community .

“Being a member gives you a voice with preservation concerns and issues at hand with the city ,” says Albert. She also points out the ancil -

lary benefits a membership offers to someone trying to make connections with others interested in making waves in Savannah f or the better. “It is also a networking opportunity,” she says. “You get to work alongside real leaders in the preservation arena. ” While 13th Colony Society members are in vited to all HSF ev ents throughout the year , there are sev eral ev ents that are specif ically directed toward the young er generation of preservation enthusias ts.

The largest, and quickly gaining in notoriety, is the After Glow event, taking place after the HSF Annual Gala E vent.

“A person who is no t a member of the 13th Colon y must also be attending the Gala to come to the After Glo w event,” Albert explains.

“Basically, a 13th Colony member has the op tion of buying only After Glow tickets whereas everyone else needs to buy both Gala and After Glow tickets. It’s a perk of being a member .” This year ’s event takes place on October 20, and the proceeds g o to benefit historic preservation and res toration projects throughout Sa vannah.

“We are working on a series of lectures to help educate people about preservation issues,” says Albert. “But don’t worry, 13th Colony isn’t all work and no pla y: there is a pub-cra wl being organized for January,” she adds .

Membership isn’t the only w ay to g et involved with Sa vannah’s preservation. Historic Savannah Foundation heavily relies on v olunteers. Whether it’s donated time or talent, HSF is a great way to keep Savannah beautiful and continue res toration projects.

FOR MORE INFORMATION ON HOW TO VOLUNTEER WITH THE HSF OR BECOME

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A MEMBER OF THE 13TH COLONY SOCIETY, VISIT HSF.ORG

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catch Jeremy Davis and Cl ay Johnson performing live at the westin clubhouse savannah in oc otober.

Big Band for a New Generation J E R E M Y DAV I S A N D T H E FA B U L O U S E Q U I N OX O R C H E S T R A B R I N G T H E I R E N E R G E T I C E N T E R TA I N M E N T T O T H E W E S T I N S AVA N N A H H A R B O R F O R A FA L L C O N C E R T S E R I E S SARAH JONES | PHOTOGRAPHY BY JABBERPICS

To say that M onroe, Louisiana, nativ es Jeremy Davis and Cla y Johnson are two peas in a pod is the unders tatement of a life time. Best friends since the sev enth grade, the tenor s axophonist and v ocalist unite to create the uns toppable lead entity of J eremy Davis and the Fabulous Equinox Orchestra—a musical force that has been gaining strength in Sa vannah since Da vis’s arrival in 2005 .

Their most recent success is their concert series at the W estin Savannah Harbor, entitled “MadMonday,” which kicked off September 17 with a release party f or their CD , Great American S wagger. The event offers martinis and a show on the t hird week o f e ach m onth through the fall at the Westin’s clubhouse, which will be transformed into an intimate space with a loung e atmosphere where the audience can relax and interact with the entire 17 -piece big band.

Monday nights are, Davis explains, a tradi tional time when jazz

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musicians around the country gather at clubs and loung es f or jam sessions. “It’s going to be this opportunity to try out new material on the audience, and it’s always going to be a new show,” Davis says. “Clay is the main ev ent, but we’ll ha ve some special gues ts, including some of our friends from out of to wn.” And these guys ha ve no shortag e of those. In fact, they are mos t interested in making connections and building relationships with the audience.

“We don’t call what we do a concert,” says Johnson, explaining his and Davis’s mission in performing. “It’s not like we’re here to entertain you for 90 minutes; we’re here to establish a friendship with you that’ s hopefully g oing to las t for a long time, and I think that really be tter defines who we are and what we do on stage than just doing a concert.”

Davis’s gregarious personality and charming bab y blues mak e it easy to unders tand how he singlehandedly created a small group of

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“It’s going to be this opportunity to try out new material on the audience, and it’s always going to be a new show.” investors in Savannah who have supported the band’s efforts in recent years. One of those investors is local music aficionado Ralph Mitchell, who also happens to be a v ery close f riend of Da vis and J ohnson.

Mitchell is pleased to call himself a part of their recent achiev ements.

“I think they are s tarting to finally see the success they deserve,” Mitchell says. “I think they ’re excellent, and they ’re excellent people.”

Davis is also a wonderful s toryteller—this, at least partially, accounts for the chemis try he and J ohnson share that has driv en the band’ s popularity to new heights. Johnson is warm and softer-spoken, listening and smiling to himself while Da vis tells tales of perf orming all over the country —from Miami, Florida to Aspen, Colorado . “Everywhere he g oes, he has a w ay of making things happen, ” Johnson says of Davis. “I s ay everything he touches turns to g old.”

Occasionally, Johnson interrupts Davis to tell an embarrassing story (like the fact that Davis used to go home every weekend in col-

lege so his mo ther could do his laundry) or offer up Johnson’s own take on one of their adv entures, like when Rick Caruso flew them to Los Ang eles in April for a mee ting. Caruso, founder and CEO of the Southern California developer and retail operator that runs The Gro ve (where the TV sho w Extra! is f ilmed) helped to disco ver crooner Michael Bublé. H e also happens to be a hug e supporter of J eremy Davis and the Fabulous Equinox Orchestra. Caruso has been ins trumental in the band’s success since he fell in lo ve with them while they were performing at a private party a little more than a year ago. Since then, several events have appeared on the horizon or are in the works, including a series at The Cloister in Sea Island, and a possible performance at The Gro ve down the road.

Aside f rom their eas y-going attitudes, the two share a common thread in their dedication to their families and their faith—Da vis is a worship director at a church in Rincon and J ohnson preaches when he’s not harmonizing on s tage. When J ohnson and Da vis laugh and unleash their infectious smiles , it’s obvious this team is a dynamic duo that is no t going to slo w down anytime soon.

“About the time we do some thing so cool that I think that there’s no way it can g et any better, three months later we’ re looking at more exciting things,” Davis says. “We really are truly blessed to do what we do and mak e a living at it. ” Don’t miss their upcoming shows at the Westin clubhouse Monday, October 15 and M onday, November 19 at 7 p .m.

FOR MORE INFORMATION ON JEREMY DAVIS AND THE FABULOUS EQUINOX

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ORCHESTRA AND UPCOMING EVENTS, VISIT EQUINOXJAZZ.COM.

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Savannah Philharmonic Celebrate America!

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WHEN: Friday, October 19 at 7:30 p.m. Mark your calendar to join the Savannah Philharmonic’s celebration of American composers, featuring timeless pieces from classics such as An American in Paris and West Side Story. Come enjoy uplifting music from all-American composers and American Traditions Competition co-winners and soloists Ann M arie McPhail and Joshua Carswell at the Lucas Theatre. FOR MORE INFO: lucastheatre.com

WEDNESDAY, OCTOBER 10 AN ENCOUNTER WITH SIMONE WEIL Come e xplore y ourself an d i ssues of contemporary morality with the Southern C ircuit Film Se ries’ pr esentation of J ulia H aslett’s An Encounter with Simone Weil. T he film details t he lif e of French philosopher and social activist Weil and is intertwined with excerpts of Haslett’s life. This film invokes the h umanity wit hin all peo ple while conveying how to live a life of compassion. The film screening begins at the Lucas T heatre a t 7 p .m. 32 ABERCORN STREET, 912 .52 5.5050, LUCASTHEATRE.COM

THURSDAY, OCTOBER 11

Event Calender COMPILED BY SINJIN HILASKI AND GEN FULLER

FRIDAY, OCTOBER 5

FRIDAY, OCTOBER 5 – 6

THE FRESH BEAT BAND The Savannah Civic Center hosts The Fresh B eat B and. T his all -ages e vent features the four-piece band performing origin al po p s ongs f or c hildren while guiding the audience on a m usical j ourney t o a ppropriate s olutions for modern d ilemmas. The event begins at 6:30 p.m. Ticket prices start at $2 9 wit h VIP o ptions a vailable.

JUNIOR LEAGUE OF SAVANNAH’S 65TH ANNUAL THRIFT SALE Savannah’s J unior L eague h osts it s renowned annual thrift sale offering a myriad of products from electronic appliances and bicycles to children’s items an d di scounted br and n ew products. There is undoubtedly something for e veryone h ere. The s ale is held at the Civic Center from 10 a.m. till 2 p .m. on F riday an d S aturday until 3 p.m. Admission is $5 on Friday and $3 on S aturday. 912 .790.100 2 ,

912 .651.6556, SAVANNAHCIVIC.COM

FIRST FRIDAY OYSTER ROAST AND FIREWORKS Come br eak in t he n ew m onth wit h Lowcountry locals and tourists alike at the First F riday O yster Roast. This event f eatures a f ull bar, li ve m usic and entertainment, fireworks and offers an array of food including shrimp and New Eng land o ysters. T he f estivities are held at the Westin Savannah Harbor Golf Resort & Spa from 7 p.m. until 10 p . m. A D M I S SI O N I S F R E E. 912 .2 01.2000 , WESTINSAVANNAH.COM

JRLEAGUESAV.ORG

FRIDAY, OCTOBER 5 – 7 29T H ANNUAL OKTOBERFEST Come enjoy Savannah’s annual Oktoberfest featuring a v ariety of v endors of bee r, win e an d c lassic Ge rman delicacies. Activities include bratwurst tasting, art and crafts exhibitions and, of c ourse, t he f amous Weiner D og Races. This festival begins on River Street a t 10 a.m. A dmission i s fr ee.

912 .2 34 .029 5, RIVERSTREETSAVANNAH.COM

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CHAMBER CONCERT NO.1: BALKAN QUARTET Take time out and allow yourself to be spellbound by the musical experience that i s the Ba lkan Q uartet. The f ourpiece gr oup r eturns t o S avannah t o please a udiences wit h a uni que st yle of m usic t hat in corporates gyps y melodies, violins and cello with energetic compositions originally from the Balkans. T he pe rformance will be housed in t he Telfair A cademy an d begins at 7:30 p.m. Tickets are $15 each and are available AUGUST 2 . 12 1 BARNARD STREET, 912 .790.8800, TELFAIR.ORG

SAVANNAH GREEK FESTIVAL Experience t he Greek lifestyle w ith homemade G reek di shes, win e an d live mu sic a nd ent ertainment that i s sure to have you saying “Opa!” by the time you l eave. The festival begins a t 11 a.m. a t S t. Paul’s G reek O rthodox Church. A dmission i s fr ee. 14 WEST ANDERSON STREET, 912 .2 36.82 56, STPAULSGREEKORTHODOX.ORG

FRIDAY, OCTOBER 12 2 3RD ANNUAL SAVANNAH FOLK MUSIC FESTIVAL Experience one of the finest happenings fr om t he S avannah Folk M usic Society. T he f estivities will st art a t 7 p.m. with Folkfest in Elli s Square and the Noteworthy Art silent auction. This three-day family event will feature live local music, a youth song writing competition, blues music workshop and an old-time c ountry dan ce. Folk Festival

activities h ave v arying l ocations wit h weather c ontingency plans . Festival admission i s f ree. 912 .3 5 5 .7 17 2 OR 912 .898.1876, SAVANNAHFOLK.ORG

SATURDAY, OCTOBER 13 BONNIE RAITT & SARAH SISKIND The Johnny Mercer Theatre will pla y host t o the ea rthy ent ertainment a nd rustic stylings of f amed artists Bonnie Raitt an d S arah S iskind. T hese t alented po p pe rformers will st art a t 7 p.m. T icket pri ces st art a t $ 46.

912 .651.6556, SAVANNAHCIVIC.COM

SEAN CURRAN COMPANY CONCERT The Savannah Dance Festival presents the renowned Sean Curran Company.

The e vent will f eature t he f inessed routines of C urran’s dan ce c ompany entertaining audiences with a show of graceful athleticism imbued with emotion. The modern dance performance will be at the Lucas Theatre and begins at 8 p.m. Tickets are available September 1 and range from $25-$85. Student discounts ar e available. 32 ABERCORN STREET, 912 .52 5.5050, LUCASTHEATRE.COM

ZOE FOUNDATION’S WALK TO REMEMBER The Z oe Foundation, a n on-profit organization d edicated to pr oviding families who have lost infants or babies with financial support by assisting with infant b urial or cr emation e xpenses and e motional sup port t hrough l ocal groups, h osts it s Walk t o Remember in Forsyth P ark fr om 10:30 a.m. t o 12 :30 p .m. T he w alk in cludes q uilt decorating, a ball oon r elease, m usic and a mile walk around Forsyth Park.

912 .508.1858, ZOE-FOUNDATION.ORG

WEDNESDAY, OCTOBER 17 LOUIS C.K. Have a la ugh wit h Emmy Award-winning comedian Louis C.K. This comedian e ntertains all wit h in telligent, adult-themed h umor t ouching upon everything from raising kids to intimate encounters. The performance begins at 7:30 p .m. a t t he S avannah C ivic Center. TICKETS ARE $45—FEES AND TAXES INCLUDED. 912 .651.6556, BUY.LOUISCK.NET

P H O T O C O U R T E S Y O F S AVA N N A H P H I L H A R M O N I C

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FRIDAY, OCTOBER 19 – 2 1 THE ROCKY HORROR PICTURE SHOW Bay S treet T heatre will on ce ag ain present a seasonal favorite—the fourth annual reproduction of The Rocky Horror Picture Show dir ected b y K immi Sampieri and Sean McGuire. The next showing will be on F riday, October 26 through O ctober 2 8 . O pen t o all o ver the ag e of 2 1 , wit h s pecific nig hts f or u n d e r 2 1 . 1 J E F F E R S O N S T R E E T, 912 .2 32 .0200 , BAYSTREETTHEATRE.ORG

SATURDAY, OCTOBER 2 0

There’s No Bizness Like Snow Bizness november 29, 7:30 p.m. - charles morris center

WHEN: Thursday, November 29 at 7:30 p.m. The C harles M orris Center hosts American Traditions Competition judge, world famous cabaret singer and and off-Broadway star Christine Pedi’s hilarious holiday s how. P roceeds from t his event will be nefit the Am erican Traditions Competition; s ponsored in par t by Se nior C itizens, In c.

FOR MORE INFO: americantraditionscompetition.com

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2 1ST ANNUAL HISTORIC SAVANNAH FOUNDATION GALA Celebrate t he pr eservation of S avannah’s hi story wit h an e legant e vening at Emm et Park. Dinner will be s erved by chef Nick Mueller, followed by music by the popular Ben Tucker Trio.

Following t he Gala, j oin t he 1 3th Colony Society’s After Glow party. It’s sure to be the event of the season! MORE INFORMATION & TICKETS AT MYHSF.ORG.

BOOT, SHOOT & BOOGIE The Junior League of Albany takes aim to be tter their c ommunity. Join t hem for t heir f undraiser a t t he Wynfield Plantation, where there will be s porting clays followed by dinner and dancing.

Shooting tim es ar e n oon an d 3 p .m., and c ocktail h our st arts a t 6 :30 p .m.

TICKETS START AT $50. 2 29.34 4 .52 61, JLALBANY.ORG

THURSDAY, OCTOBER 2 5 – NOVEMBER 4 63R D ANNUAL COASTAL EMPIRE FAIR The Coastal Empire Fair is back again offering Lowcountry locals and tourists exhilarating rides, Rosaire’s Racing Pigs and the Staples Safari Show, with more activities that will e ntertain the entire family. A complete list of activities and ticket inf ormation will be a vailable soon. 4 801 MEDDING STREET, 912 .354 .354 2 , COASTALEMPIREFAIR.COM

FRIDAY, OCTOBER 2 6 – 2 8 SAVANNAH SPEED CLASSIC Enjoy an encounter with Savannah’s revitalized racing s cene a t t he Westin Savannah H arbor Gol f Resort & S pa.

Race e nthusiasts will h ave e xclusive access to pit stops, a chance at hot lap rides an d an unbe atable e xperience with the art of racing. This event begins both days a t 9 a.m. A dmission v aries from at $15, to $100 with several package o ptions a vailable. 4 0 4 .2 98.5 6 16 , HHICONCOURS.COM

PHOTO COU RT E S Y OF A M E R ICA N T R A DITIONS

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SATURDAY, OCTOBER 2 7 – NOVEMBER 3 15TH ANNUAL SAVANNAH FILM FESTIVAL The SC AD S avannah F ilm F estival features inn ovative in dependent films delivering an a we-inspiring cin ematic experience pe ppered wit h c elebrity sightings an d s peakers. T he Festival will show productions by distinguished professionals an d b urgeoning stu dent filmmakers at the Trustees Theatre, in addition t o l ectures an d w orkshops.

Admission begins at $50, and package options are available. 2 16 E. BROUGHTON STREET, 912 .52 5.5053, FILMFEST.SCAD.EDU

SUNDAY, OCTOBER 2 8 SHALOM Y’ALL JEWISH FOOD FESTIVAL From 1 1 a.m. t o 4 p .m. c ome e njoy authentic ethnic Jewish cuisine and an assortment of f amily e ntertainment such as dan cing, live music and magic at Forsyth Park. Food ti ckets ar e $ 1 each. 912 .2 33 .1547, MICKVEISRAEL.ORG SATURDAY, NOVEMBER 10 5TH ANNUAL SAVANNAH ZOMBIE WALK Join Savannah’s living dead in t he annual zombie walk. This experience is

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guaranteed t o be e njoyable f or t he whole family. Help feed the hungry and explore your inner zombie at this charity w alk. T he Z ombie Walk be gins in Emmet Park and admission is free with a d onation of a c anned g ood. SAVANNAHZOMBIEWALK.COM

MONDAY, NOVEMBER 12 6TH ANNUAL GOLF FOR BIRDIES TOURNAMENT The Savannah Gol f Club hosts its annual t ournament t o r aise m oney t o provide families in need with meals for the h oliday s eason. T here will be a team scramble event as w ell as pri zes and lunch in t he clubhouse. The tournament starts at 8:30 a.m. C ost is $150 per player. Proceeds benefit America’s Second H arvest. 912 .72 1.1789, THESAVANNAHGOLFCLUB.COM

FRIDAY, NOVEMBER 16 CHRISTMAS MADE IN THE SOUTH The 24th annual event at the Savannah International Trade a nd C onvention Center showcases the world of artisans.

Find an arr ay of uni que ar t, food and crafts sure to satisfy even the trickiest person on your holiday gift list. Admission i s $7 an d good for all t hree days.

Parking i s free. 1 INTERNATIONAL DRIVE,

18th Annual Telfair Art Fair, Arte Al Fresco november 10 & 11 - Telfair square WHEN: November 10 & 11. The opening preview i s Friday from 6 t o 9 p.m., and tickets start at $125. The fair begins at 10 a.m. S aturday amd admission is free. Mingle with locals, art collectors and visitors while enjoying 120 artists of virtually every medium from around the region. This event features children’s activities, food, performances and an exclusive reception following the opening. FOR MORE INFO: 912.790.8800, telfair.org

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oct | nov 2012

photogr aphs by john alexander and cole whitworth

Midnight Garden Ride red Sponso y b South

H U N D R E D S O F C YC L I S T S T U R N E D O U T F O R T H E M I D N I G H T G A R D E N R I D E O N S E P T E M B E R 1 , S P O N S O R E D B Y N E W B E L G I U M B R E W I N G . P R O C E E D S F R O M T H E R I D E W E N T T O S AVA N NA H B I C YC L E C A M PA I G N T O H E L P M A K E S AVA N NA H A B E T T E R P L AC E T H R O U G H B I C YC L I N G . T H E E V E N T F E AT U R E D A C O S T U M E C O N T E S T A N D A C O N C E R T I N T E L FA I R S Q UA R E .

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Telfair Museums Dan Winters’s America: Icons & Ingenuity A C R OW D G AT H E R E D AT T H E T E L FA I R M U S E U M S ’ J E P S O N C E N T E R T H U R S DAY, S E P T E M B E R 1 3 T O C E L E B R AT E T H E O P E N I N G O F T H E I C O N I C P H O T O G R A P H E R ’ S F I R S T S H OW AT T H E T E L FA I R . W I N T E R S G AV E A L E C T U R E B E F O R E T H E AT T E N D I N G A R T A F I C I O NA D O S W E R E I N V I T E D T O G E T A F I R S T- L O O K AT T H E N E W S H OW.

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red Sponso by South

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oct | nov 2012

photogr aphs by john alexander

Fashion’s Night Out Savannah 2012 S AVA N NA H S T E P P E D O U T W I T H I T S B E S T H I G H - H E E L E D F O O T F O R WA R D T O J O I N C I T I E S A R O U N D T H E WO R L D T O C E L E B R AT E VO G U E ’ S FA S H I O N ’ S N I G H T O U T 2 01 2 . M A R C JAC O B S C H O S E O N E M AG A Z I N E T O PA R T N E R W I T H I N S AVA N NA H , A N D S O U T H WA S T H E I R O N LY C H O I C E . T H E S O U T H V I P T E N T D R E W A C R OW D W I T H R I O T H O O P I N G A E R I A L I S T S A N D S AVA N NA H S K AT E PA R K S K AT E R S .

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coming next issue...

oct | nov 2012

➼ photogr aphy by gr acie byrd jones, jabberpics

get healthy for 2013

Fresh Start THE NEW YEAR IS ALMOST HERE. HERE’S WHA T WE HA VE IN STORE!

south’sgreatest kids

scott rigsby: a man on a mission

The end of 20 12 promises to be a holida y season f ull of celebrations and g ood times, and 20 13 is jus t around the corner. The new year is sure to bring new beginnings (like a burgeoning ginger farm), a fresh outlook (like the one double amputee Scott Rigsby travels the country sharing ) and an opportunity to try new things (perhaps a holis tic approach to your health?). South’s December/January issue aims to bring you the lates t on health and wellness , ad dressing the equal importance of ph ysical, mental and spiritual health to co ver your mind, body and soul!

lebanon plantation’s ginger farm

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➼ photogr aphy by greg ceo

Brandon Branch

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BY THE NUMBERS A whirlwind about town, Brandon Branch spends his days as personal assistant to Paula Deen and creative director and set stylist for her various business and television productions. In January 2001 he moved from Aspen, Colorado, to Savannah and immediately fell in love with the style and taste of the historic district. Brandon has since restored three downtown houses and parlayed his interior design talent into co-authoring Paula Deen’s Savannah Style and appearing on two HGTV specials that featured his home design.

He has also designed interiors for celebrity clients, helped formulate the Paula Deen line of furniture, and styled sets, interiors and table settings for Paula’s many shows on the Food Network. Brandon has appeared as a guest on Extra!, Good Day LA, Paula’s Home Cooking and Best Dishes, Kathy Griffin’s Life on the D List, the Today Show, The Rachael Ray Show and Oprah’s Next Chapter on OWN. We found Brandon in an uncharacteristic quiet moment, enjoying his favorite fall beverage, The Zombie.

He swears it only takes two drinks before you become one. Here are some more impressive numbers that Brandon has put on the board in his fast-paced career.

H

the number of years he’s worked with Paula Deen

thirty-five THE NUMBER OF DAYS IT TOOK HIM TO PREPARE ALL THE DETAILS FOR OPRAH’S VISIT TO PAULA DEEN’S HOUSE.

Five

The number of times that Brandon has been a guest at Kathy Griffin’s house for dinner.

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(in the morning): His favorite time of day (other than cocktail hour), when he and Paula watch the Today Show together in her (large, well-furnished) bathroom and discuss their favorite television program, Here Comes Honey Boo Boo.

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THE NUMBER OF MILES HE RUNS EACH DAY. “I’M NOT TRAINING FOR ANYTHING,” HE INSISTS. “I JUST LIKE TO RUN AROUND FORSYTH PARK.”

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