A Taste of Glynn 2013 Winners

Thanks to all our participating restaurants and caterers, our Celebrity Chef Austin Rocconi, The Not Brothers, Michael Hulett, Silent Auction and Wine Raffle contributors, volunteers, corporate and community sponsors. It was a wonderful night of fun and food. Here are our 2013 winners:

Celebrity Chef’s Choice Award

Purple Sage Catering

Appetizers

1^st Place: Blackwater Grill, Crab Stew

2nd place: Jekyll Island Convention Center, Braised short rib slider with fresh green chili and cilantro ranch.

Locally Inspired

1^st Place: Tasteful Temptations Café, Vidalia onion poppers stuffed with wild Georgia shrimp, tomato and Vidalia onion jam

2^nd Place: Purple Sage Catering, Housemade Georgia Buffalo Chorizo with Baker Farms herbs, Logan Turnpike Mill Grits with Sweetgrass Dairy's "Lil' Moo" Cheese and Crispy Sweet Pea Foam

Desserts

1^st Place: Tasteful Temptations Café, Bananas Foster with almond nougatine

2^nd Place: McGarvey's Wee Pub, Pecan-crusted bread pudding

International

1^st Place: Tasteful Temptations Catering, Lobster Thermidor with Courvoisier cream

2^nd Place: Mango’s Grill, Cuban sandwich with pork nachos

Health Conscious

1^st Place: Tasteful Temptations Café, Wheat berry salad with fresh vegetables and herbs, seared tuna with lemon and extra virgin olive oil drizzle, topped with crispy terra chips

2^nd Place: Purple Sage Catering, Clear Vietnamese Shrimp and Vegetable Spring Roll with Sweet Chile Sauce and Spherical Soy Sauce "Pearls"

Tablescape

Purple Sage Catering

Healthy Makes Happy at Southeast Georgia Health System

The Brunswick Main Campus of Southeast Georgia Health System

             If anyone should know about healthy eating, it is the food and nutrition team from Southeast Georgia Health System. After all, they feed thousands of people three meals a day, seven days a week—from patients and their visitors to the many staff, volunteers, and physicians. And all the people they feed are concerned with health.

            But Thomas Maslowski, director of Food and Nutrition, wants to do more than just feed people. He would also like to educate them on the connection between food and their health. But don’t look for him in a classroom. He is taking his message straight to guests of the area’s premiere culinary event, A Taste of Glynn, this Sunday, March 24. He understands the concern over the nation’s growing epidemic of weight-related health problems, and acknowledges that anyone who prepares food for health must first understand a few basic principles.

            “Healthy eating is eating in moderation,” he noted. “I once heard a sports trainer say ‘you can put anything in the furnace as long as it’s burning hot enough.’”

            Although cookbooks and magazines are full of substitutions to create low-fat and reduced-calorie recipes these days, Thomas Maslowski is quick to point out that, sadly, some things just can’t be considered healthy unless major changes are made.

            “Fried chicken will always be fried chicken,” he explained. “There is no substitute for flouring a chicken quarter and placing it in hot oil for 15 minutes. Instead, we work to match proteins so a patient or anyone looking to lower calorie consumption via fats, carbohydrates, and/or protein may choose a different cut and cooking method. Knowing how to sear, grill, broil and blanch properly can provide great taste and healthier alternatives.”

            When food has an inviting taste and texture, we tend to feel satisfied with less and as a result, eat in moderation. It’s obviously a matter of knowledge plus skill. Good thing for A Taste of Glynn guests that the Southeast Georgia Health System team has both. This year, they are entering two categories. First, in the Appetizer category, they will prepare wild mushroom bisque with white truffle oil. In the Health Conscious category, get your taste buds ready for a gluten-free fudge brownie. Not only is this dessert a deliciously reasonable indulgence, it is a godsend for the growing number of people who have discovered that they have gluten intolerance. The evening promises to be a great opportunity to learn and enjoy at the same time.

            A Taste of Glynn, presented by Stambaugh Aviation, will take place on March 24, 2013, from 5-8 p.m. at the King and Prince Beach & Golf Resort. A complimentary shuttle service from Massengale Park makes parking easy. Enjoy live entertainment by Michael Hulett and The Not Brothers, and be sure to shop the famous Silent Auction. Tickets are $50 in advance, $60 at the door. Purchase them in Brunswick at Baby Mack’s BBQ, Hattie’s Books, McGarvey’s Wee Pub, Zachry’s Seafood & Steak and the Glynn Community Crisis Center offices. On St Simons, tickets are on sale at both SunTrust Bank locations and the King and Prince Beach & Golf Resort.

Photo courtesy of Southeast Georgia Health System

Where the Locals Go- The SandBar and Grill

Chef Luke Kelly of The SandBar and Grill

             When you come to A Taste of Glynn this Sunday, you might think you’ve seen Chef Luke Kelly of The SandBar and Grill before. He won’t go so far as calling himself a media star, but he will admit to a certain amount of television exposure on the CBS affiliate in Atlanta. He was chosen to be the guest demonstration chef to show how real, low country, authentic, Jekyll Island-style shrimp and grits are prepared. No telling how many thousands of people experienced a severe longing to be at the beach, eating his cooking, living the salt life as a result of that broadcast.

            As a first-time contestant at A Taste of Glynn, Chef Luke and his team are looking forward to introducing themselves to the competition as well as guests from all over the nation who join Coastal Georgians at the event. Their entry in the Locally Inspired category is their signature shrimp and grits- the same coastal delicacy that scored them the television appearance.

            Located in the Oceanside Inn and Suites on Jekyll Island, The SandBar and Grill is a favorite with local folks who love their seafood in a casual sports-bar type of atmosphere. You can enjoy one of their popular fish tacos, shoot some pool, have another fish taco, watch the game, order up some shrimp then remember that roughly half of the country might be snowed in at that very moment. You’ll feel so sorry for those poor souls up in Green Bay or International Falls or Buffalo that you will need to order some fresh corn fritters in sympathy for them. Maybe a homemade pizza, too.

            The SandBar and Grill team is also preparing an irresistible assault on any good intentions to avoid desserts. Forget that– they are bringing peanut butter pie as their entry in the Desserts category. It pretty much doesn’t matter what is bothering you on any given day: work stress, bad news, teenage child just learning to drive. Whatever. Just eat a bit of Chef Luke’s peanut butter pie, that heavenly pairing of rich peanut butter filling with a smooth layer of chocolate, nestled in a slightly crunchy crust. You’ll feel better, we promise. And just think of the anti-oxidant properties of the chocolate and the protein of the peanut butter. (We haven’t found a unique health benefit for the buttery sweet crust yet, but we’re working on it.) Make sure you taste it before you vote for your favorite dessert, because this year, you’re the judge in each of the five food categories.

            A Taste of Glynn, presented by Stambaugh Aviation, will take place on March 24, 2013, from 5-8 PM at the King and Prince Beach & Golf Resort. A complimentary shuttle service from Massengale Park makes parking easy. Enjoy live entertainment by Michael Hulett and The Not Brothers, and be sure to shop the famous Silent Auction. Tickets are $50 in advance, $60 at the door. Purchase them in Brunswick at Baby Mack’s BBQ, Hattie’s Books, McGarvey’s Wee Pub, Zachry’s Seafood & Steak and the Glynn Community Crisis Center offices. On St Simons, tickets are on sale at both SunTrust Bank locations and the King and Prince Beach & Golf Resort.

Photo courtesy of Golden Isles Photography

Food with a History- Jekyll Island Club Hotel

The Grand Dining Room at Jekyll Island Club Hotel

             When Executive Chef Abigail Hutchinson of the Jekyll Island Club Hotel says she is entering the Locally Inspired category at A Taste of Glynn this year, she is engaging in polite understatement. More like defining the category with her team’s fantastic state-on-a-plate delicacy. Nearly every flavor influence in the dish comes from within a radius of a few miles from the Hotel.

            Chef Abigail and company will create a house-made sausage of bison from the Georgia Buffalo Company in Darien, along with pork from the Hunter Cattle Company. This savory treasure will rest on a maple biscuit, atop Sapelo Farm micro-greens, dressed with pommery mustard dressing. And did we mention the candy-flaked bacon? Almost too good to be true.  

            “We are all excited to come to A Taste of Glynn,” she noted. “This is a great creative outlet for all the chefs. It really highlights the best that each chef has to offer.”

            A national historic landmark, the Hotel was the center of social life of the Jekyll Island Club. Founders purchased Jekyll Island to use as a winter playground for their families. The Club included some of the nation’s wealthiest families in the late 19^th century. We are talking about the Rockefellers, Pulitzers and Vanderbilts. Back then, even the most powerful people in the country couldn’t be assured of obtaining the freshest meats and produce in winter. If the food came in on a train, it would have been several days in transit, with rather unstable handling, at the mercy of the weather. Longing for fresh fare at their tables encouraged the Club’s members to spend harsh winter months at their lovely homes or apartments on Jekyll Island. But even those who had spacious “cottages” on the Island gathered nearly every night for grand dinners at the Hotel.

            In the late 19^th century, the Jekyll Island Club Hotel chef, the highest-paid employee on the Island, created elaborate menus featuring local game, fish and produce. The members and their guests feasted on delicacies that would be out of season for months up north. Jekyll Island was seen as a healthy retreat for the season, and the fresh, wholesome food was a major part of that plan. Today, that spirit lives on in the Grand Dining Room of the Hotel, where fresh seafood and game are featured along with local beef and pork. Produce items come from two close-by farms, and even the cheeses are made in Georgia.

            “We love the wild Georgia white shrimp, and we use it a lot. But Georgia has more to offer than just shrimp,” Chef Abigail added. “At the Hotel, we will introduce a new menu on April 8 that focuses even more on Georgia items like the locally raised pork, and venison.”

            Come to A Taste of Glynn, and you can eat like a rock star or a Rockefeller on Sunday, March 24 from 5-8 PM at the King and Prince Beach & Golf Resort. A complimentary shuttle service from Massengale Park makes parking easy. Enjoy live entertainment by Michael Hulett and The Not Brothers, and be sure to shop the famous Silent Auction. Tickets are $50 in advance, $60 at the door. Purchase them in Brunswick at Baby Mack’s BBQ, Hattie’s Books, McGarvey’s Wee Pub, Zachry’s Seafood & Steak and the Glynn Community Crisis Center offices. On St Simons, tickets are on sale at both SunTrust Bank locations, the King and Prince Beach & Golf Resort.

Photo courtesy of Jekyll Island Club Hotel            

Delicious Surprise in Store from Purple Sage Catering

Chef David Ouimet (R) of Purple Sage Catering and a guest at A Taste of Glynn 2012

           Chef David Ouimet is a man of mystery. We know a lot about his fantastic food. As the owner and head chef of Purple Sage Catering, David is the go-to guy for the on-trend, the newest and most impressive flavor profiles and presentation. And not just something that looks nice. We are talking the kind of presentation that makes people remember your party, your wedding reception or your banquet for the food and the way it looked.  

            He can make a humble watermelon look like work of art. A feast for the eyes as well as the palate.

            With his expertise in molecular gastronomy, we won’t say he plays with his food, but he does play with artful textures. The quality of the food is up there in the stratosphere. When you ask him to cater your event, rest assured that it will be impressive.

            We know he has a keen sense of humor, and that “boring” is not in any description of Chef David or anything he prepares. We also know- and appreciate- his devotion to the beneficiary of A Taste of Glynn: the Glynn Community Crisis Center.

            But what we don’t know is exactly what he and his team plan to prepare for A Taste of Glynn this year. He tells us that he is still thinking, planning and testing even a week before the event. Since he is the poster child for uncompromising perfection, not a surprise.  

            Chef David does tell us, however, that he fully supports the locally sourced food philosophy. He grows his own herbs, orders specialty cheeses from a supplier in Thomasville, Georgia and buys from a farm in Brantley County “as much as possible.” His healthy cuisine is award winning. In fact, Purple Sage Catering won in the Health Conscious category at A Taste of Glynn last year. He loves to make classic desserts “but with a twist” that delivers his signature surprise taste and creative appearance.

            So this year’s plans for Purple Sage Catering and Chef David Ouimet are still top-secret. Until this Sunday, March 24, when about a thousand of our closest friends and loyal supporters in the community gather for the 13^th Annual A Taste of Glynn. Come join them at the King and Prince Beach & Golf Resort. Parking is easy at Massengale Park, where you can catch a free shuttle to the hotel. Tickets are $50 in advance, $60 at the door. You can purchase them in Brunswick at Baby Mack’s BBQ, Hattie’s Books, McGarvey’s Wee Pub, Zachry’s Seafood & Steak and the Glynn Community Crisis Center offices. On St Simons, tickets are on sale at both SunTrust Bank locations, the King and Prince Beach & Golf Resort. All proceeds benefit the Glynn Community Crisis Center’s Amity House, Hope House and Outreach programs.  

Photo courtesy of Golden Isles Photography.

Fit for a King. Or a Prince.

Executive Chef Jason Brumfiel of the King and Prince Beach & Golf Resort

            Isn’t it enough that the King and Prince Beach & Golf Resort is one of the Historic Hotels of America, right smack on the Atlantic Ocean with its own gorgeous stretch of beach? No, apparently not. They are not content to simply rest on decades of laurels for hospitality and fine dining. Now, they are expanding their dining options with a planned massive remodel of their restaurants both inside and outdoors at the edge of the Atlantic Ocean.

            Oh, and did we mention they are also hosting A Taste of Glynn again this year? Our wonderful friends have welcomed between 1,000 and 1,200 guests for an evening of tasting the best efforts of the Golden Isles most talented chefs for years, in support of the Glynn Community Crisis Center.

            That should be enough to rattle anyone, but Executive Chef Jason Brumfiel, and the entire management team at the King and Prince are always happy, smiling, reassuring and glad to make the evening the best party of the year. And they do. But they do more than just play host to a thousand of their closest friends. They also enter- and frequently win lots of prizes- at A Taste of Glynn as a competitor.

            Chef Jason and his team plan to enter two favorite categories this year. The first is the Locally Inspired category. This was an easy one because quite a few things on the King and Prince menu come from suppliers within a 100-mile radius. Closer if possible.            

            “I like to know where my food comes from,” he pointed out. “We buy as much as we can from local fishermen, and a lot of our meats come from farms in Southeast Georgia. Local really is best.”

            But when it came down to selecting exactly which dish they would enter, Chef Jason was overwhelmed with choices. Their new menu features more complex tastes. They are all winners, so he narrowed it down to a Wild Georgia Shrimp and Grits Cake. It features a savory grits cake with shrimp stock, smoked cheese, onions and peppers, sautéed Andouille sausage, a remoulade garnish and tender shrimp set into the grits cake.

            And as if that wasn’t tempting enough, imagine this dessert that the King and Prince team is entering. It’s a peach-pecan tartlet with homemade cinnamon cream. With a shortbread crust, no less. And there will be at least a thousand of these beauties, all neatly arranged on a table on the Ocean Terrace. It’s enough to give you happy dreams until you can get to his table at A Taste of Glynn. Just remember to vote for Jason’s dessert if it makes you happy. And the shrimp cakes, too.

            In fact- vote for all of your favorites in 5 categories with the new “You be the judge!” theme this year. A Taste of Glynn, presented by Stambaugh Aviation, will take place on March 24, 2013, from 5-8 PM at the King and Prince Beach & Golf Resort. A complimentary shuttle service from Massengale Park makes parking easy. Enjoy live entertainment by Michael Hulett and The Not Brothers, and be sure to shop the famous Silent Auction. Tickets are $50 in advance, $60 at the door. Purchase them in Brunswick at Baby Mack’s BBQ, Hattie’s Books, McGarvey’s Wee Pub, Zachry’s Seafood & Steak and the Glynn Community Crisis Center offices. On St Simons, tickets are on sale at both SunTrust Bank locations, the King and Prince Beach & Golf Resort.

Photo courtesy of Golden Isles Photography

Big Heart, Big Winner

(L-R) Chef Brian Justice and Chef Brian Steckenrider of Tasteful Temptations Catering and Tasteful Temptations Cafe

            Brian Justice is more than just a super-nice guy. He is a super-nice guy who has amazing talents in the kitchen, both as a highly creative chef and a savvy manager operating two enviably successful culinary operations, Tasteful Temptations Café, located in the Brunswick Golden Isles Airport, and Tasteful Temptations Catering. He also has a habit of winning. In 2012, his catering company swept up a record six wins, including the Celebrity Chef’s Choice and People’s Choice Awards. But there’s more to Brian Justice than winning competitions, or amazing food.

            This guy has a heart.

            “I like doing things for the community, and Amity House is a great cause,” he said. “I don’t have a lot of time, so I want to do what I do best.”

            And there are over a thousand guests each year at A Taste of Glynn that are very glad he does. The Glynn Community Crisis Center benefits from his skill as well. The proceeds of the event cover a multitude of expenses that are not funded by other sources. In an economy that is increasingly austere, this year’s event is more important than ever for those who seek to build a new life without domestic violence.

            Knowing this, Brian is bringing the best, as he does every time. This year, between his two companies, he plans to enter an item in each of the five categories.  With the able assistance of Chef Brian Steckenrider, Tasteful Temptations Café will lure in guests to their table with an Appetizers entry of chicken gumbo. This is more than just a soup; it is more like a complete meal in a bowl with turkey and Andouille sausage, white meat chicken, Vidalia onions and a garden’s-worth of fresh vegetables.  The Café plans to completely sabotage your diet with a creamy, elegant Dessert entry of Bananas Foster topped with a crisp, candy-like almond nougatine. So close to swimsuit season–no fair!

            Tasteful Temptations Catering will bowl over A Taste of Glynn guests with three entries. For the new Locally Inspired category, Vidalia onion poppers stuffed with wild Georgia shrimp, tomato and Vidalia onion jam more than satisfies the requirement of at least one main ingredient grown or sourced in Georgia. For the International category, Brian and Brian save you the trouble of booking a flight to Paris by serving a fantastic Lobster Thermidor with shots of Couvoisier cream.

            If you start to feel a little guilty after eating all that rich food, ask for the entry in the Health Conscious category: wheat berry salad with fresh vegetables and herbs, seared tuna with lemon and extra virgin olive oil drizzle, topped with crispy terra chips. So delicious you’ll forget how healthy it is.

            As with all “tastes” this year, you will be the judge for top two prizes in each of the five categories. Remember to try all the entries before surrender your voting tickets. Vote with your heart, your soul and your taste buds. It’s your responsibility as someone who loves great food.

            Hey-somebody’s got to do it.

            A Taste of Glynn, presented by Stambaugh Aviation, will take place on March 24, 2013, from 5-8 PM at the King and Prince Beach & Golf Resort. A complimentary shuttle service from Massengale Park makes parking easy. Enjoy live entertainment by Michael Hulett and The Not Brothers, and be sure to shop the famous Silent Auction. Tickets are $50 in advance, $60 at the door. Purchase them in Brunswick at Baby Mack’s BBQ, Hattie’s Books, McGarvey’s Wee Pub, Zachry’s Seafood & Steak and the Glynn Community Crisis Center offices. On St Simons, tickets are on sale at both SunTrust Bank locations, the King and Prince Beach & Golf Resort and Nacho’s Mexican Restaurant & Cantina.

Photo courtesy of Golden Isles Photography