A Taste of Glynn

Tuesday, March 19, 2013

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

Monday, March 18, 2013

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

Friday, March 15, 2013

“Bring it on!” says the Jekyll Island Convention Center

Executive Chef Shawn Prescott of the Jekyll Island Convention Center

Shawn Prescott is not a man who is easily intimidated. Since he is the Executive Chef at the dazzling new Jekyll Island Convention Center, that outlook would go with the territory. On any given night, Shawn and his staff might be feeding a thousand guests at a dinner function. Or they may be serving a small group of 10-12 people in one of the smaller meeting rooms. Regardless of the numbers, the goal is the same: fantastic food, attentive service, top quality.

In fact, the food is the focus with Shawn. “We don’t serve your typical convention food here,” he noted. “We are in competition with top resorts for the business, so we have to be great. Every time.”

Shawn and the crew at the Convention Center echo the observation of Celebrity Chef Austin Rocconi that chefs are judged every day–by their guests. And since he serves large groups of people, that’s a lot of scrutiny. Not surprisingly, competing at A Taste of Glynn doesn’t rock his boat too much. He makes no bones about it- he plans to win on March 24 in the Appetizer category. He has his “A” game ready; bring on the competition! The secret, according to Shawn, is “planning, planning, planning. Lots of meetings prior to each event. Taking care of details ahead of time.”

Shawn moved here from Savannah, where he competed in–and won- a similar event for numerous years. He sees A Taste of Glynn as an opportunity to get to know people in the Golden Isles, and let them sample food from the new Convention Center. His introduction is going to be delicious: a braised short rib slider with fresh green chili and cilantro ranch. He is planning to bring 1,000 servings, like all our A Taste of Glynn contestants, so no fair hanging around at his table and gobbling up 25 sliders at a time. Leave a few for the rest of us.

Like our Celebrity Chef, Shawn operates a green-friendly kitchen, using locally sourced and locally grown foods. He also endorses ethical treatment, and creates dishes that are as healthy and fresh as a walk on the beach–which is right outside his window at the spectacular new convention facility on Jekyll Island. He and his team will be right at home on the other beach, at the King and Prince Beach and Golf Resort on St Simons Island. He and his team will be ready to dazzle guests at A Taste of Glynn from 5-8PM, Sunday, March 24. A complimentary shuttle service takes you from nearby Massengale Park to the event. 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

Tuesday, March 12, 2013

Only the Stew is Crabby at Blackwater Grill

Blue crab

Dungeness crab

When Trinity and Daniel Veal purchased Blackwater Grill on St Simons this past year, they knew they had a good thing already. The Cajun flair with fresh local seafood was already wildly popular, and the only thing missing was… more space! So this year, Daniel and Trinity are hard at work finishing their beautiful new deck, with its breathtaking marsh view, in time to host private parties by spring’s warm weather.

Since it is unheard of to have too much of a good thing when it comes to coastal Cajun food, Blackwater has added a Sunday brunch from 11:00AM til 2:00PM. They plan to add a Saturday brunch this summer as well. And another project: competing for top honors at A Taste of Glynn.

Daniel loves community events, and he is particularly fond of supporting the Glynn Community Crisis Center. The Crisis Center operates Amity House, a domestic violence shelter; Hope House, the transitional residency program and Outreach services for those who do not require residential assistance. He is also happy about this year’s new format that turns the event’s guests into judges in five categories.

“I like the fact that the paying guests have the final say on the best entries,” he noted. “It gives more them more opportunities to have a voice.”

This year, Blackwater Grill is planning a complete takeover of your taste buds with their rich, savory crab stew. Daniel and Chef Jamie Cadden have perfected the simmering blend of Dungeness and blue crab with tender vegetables in a tomato base mellowed with heavy cream for an incredibly smooth texture. It is exquisite, so have those voting tickets ready once you taste it!

Eating like an Irishman at McGarvey’s Wee Pub

A wee taste of Ireland- bread pudding for dessert.

When Irish eyes are smilin’, it might be because they have just been to McGarvey’s Wee Pub in Brunswick, Georgia. Yes, Brunswick, Georgia. Not Dublin, not Cork. Brunswick. But that’s because Chef Stephen Dudley has a shamrock–shaped soul and a deep understanding of what makes Irish food… well, Irish. It isn’t any particular ingredient. It’s a concept. And that is comfort and happiness.

“Real Irish cuisine is all about wholesome food that makes you feel good,” Chef Stephen explained. “All fresh, from scratch. No compromises.”

“People pigeonhole pub food as just bar snacks,” he added. “That’s not at all true with authentic pubs. In Ireland- like it is here at our place- pubs are family-centered places to gather and enjoy really good, comforting food.”

McGarvey’s uses nightly specials to introduce their guests to a range of classic dishes, like “bangers and mash,” or fresh Irish sausage and garlic mashed potatoes. During this week before St Patrick’s Day, they are cooking traditional corned beef and cabbage with Irish soda bread every night. Stephen doesn’t worry about keeping the same special menu all week, because people always want to come back for second- or third- nights to enjoy the real taste of the Emerald Isle.

This year, the humble potato is transformed into the star performer of the Appetizer category at A Taste of Glynn, in the Wee Pub’s homemade baked potato soup. “This soup just makes you feel good and warm,” Stephen said. “The way you should feel sharing a meal with your family. And the same goes for our Dessert entry, which will be a pecan-crusted bread pudding.”

In the International category, the Wee Pub will enter an Irish turkey melt sandwich. Guests may be surprised to learn that the concept of a “melt” really got its start in pubs, offering a hot, hearty meal that blends several favorite tastes in a single-plate meal. Building on the Irish custom of cream cheese as a sandwich spread (instead of the standard American mayonnaise) Stephen and company will add a tangy accent of chives to enhance the mellow flavor of fresh shaved roasted turkey on sourdough bread. A slice of seared pineapple and a blanket of Swiss cheese complete the melt.

Sound delicious? It is! Be sure to save room for all three of the Wee Pub’s entries, because this year, you are one of the judges. You and the other guests will choose winners in all five categories. It might be a hard task to decide on your favorites, considering all the talented chefs that participate each year at A Taste of Glynn, but Stephen and his staff are going to do their best to make it easy for you.

Come join them from 5-8 PM on Sunday, March 24 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 and Nacho’s Mexican Restaurant & Cantina. All proceeds benefit the Glynn Community Crisis Center’s Amity House, Hope House and Outreach programs.

Photo courtesy of Golden Isles Photography.

Friday, March 8, 2013

All in the family

DJ Zachry

DJ Zachry grew up on the dock of the bay. Really. Or rather, the dock of the Jekyll River, a few steps away from the former homes of the nation’s wealthiest families at the turn of the 20^th century. His mother owned the seafood market on Jekyll Island, the winter playground of the Rockefellers and their closest friends from the 1880s until World War II.

DJ’s mom came later, of course. She opened the market in 1974 to sell the splendors of the sea in Coastal Georgia, which, of course, meant wild Georgia shrimp, oysters and fish so fresh it might still be wiggling if you looked closely. A very handy arrangement since DJ’s dad was a shrimper. To DJ, food means family, and seafood means his family.

When we caught up with DJ, he was rushing from one task to another, staying ahead of the upcoming dinner crowd, rapidly multitasking but still as hospitable as you expect a nice Southern gentleman to be. Three weeks ahead of A Taste of Glynn, DJ and his staff at Zachry’s Seafood & Steak are still doing trial runs to decide what dishes to enter in their chosen categories, Appetizers and Locally Inspired. When you have this much expertise in preparing seafood, this can be a problem. The conundrum: all of it is absolutely delicious. How can you possibly choose?

Maybe if the whole family didn’t care so much, it would be an easier decision. But- sorry, that wouldn’t be the Zachry family. They opened their restaurant in 1987 on Jekyll Island then moved to their current location in Brunswick in 2010. His parents are still involved, and his sister runs “ the front of the house.” When you bring almost four decades of food, family and tradition to the table, there might be way too many options. That’s a lot of expertise.

To put it plainly, these folks know seafood. They know how to select the best of the day’s current catch. This is an important skill because the only seafood they serve is fresh-caught. They know how to cook fresh fish to that exact light, buttery, flaky point where you can’t get the next bite in your mouth fast enough. Oysters on the half-shell? Don’t ask an inlander to do these for you. Better leave it to DJ and family. And how about the wild Georgia shrimp? Come hungry and leave room for it because it would be a great disappointment to leave any of the shrimp on your plate.

So, all things considered, anything the Zachry family decides to bring to A Taste of Glynn is going to be worth the price of admission all on its own. Add it to the offerings of other local chefs and you have the opportunity to enjoy some of the best food on the planet. All for a great cause– to benefit the Glynn Community Crisis Center, which operates Amity House, Hope House and Outreach programs to support those who seek to create a new life free from domestic violence.

Photo courtesy of Golden Isles Photography.

Monday, February 18, 2013

Food. Love. Happiness

Celebrity Chef Austin Rocconi in his kitchen

What are your earliest memories of childhood? Ask anyone this question and odds are that the answers will include something about food. A favorite dish, a certain delicious aroma, or more importantly- the feelings that remain long after the meals were finished. Ask this year’s A Taste of Glynn Celebrity Chef, Austin Rocconi, what he remembers and his answers go beyond the menu. Beyond the recipes handed down through generations. His memories are all about love.

“There’s something wonderful about someone you love preparing a meal for you. Or making someone you love feel good by preparing a meal for them,” he shared. “It doesn’t have to be fancy. No parlor tricks required.”

Austin grew up in Mississippi, in a “huge” Delta rice-farming family. In fact, at the last gathering of his father’s Italian family, he counted 52 people. And all of them have an appreciation for food that goes deep to the point of reverence. In particular, his grandmothers and Aunt Mary would have been top-rated professional chefs, if they had the chance, Austin believes.

“In their time, most farm wives stayed home and raised their families rather than going away from home to work. But any of them could have been a fantastic chef anywhere in the world.”

Chef Austin worked alongside his family members and learned how great food comes from careful skill, from growing to harvesting to the work done in the kitchen. His memories are of bountiful spreads of fresh food, made entirely from scratch. Fresh pasta- tortellini rolled out on the kitchen table, stuffed with savory chicken and roasted garlic. Eggplant tenderly cooked to perfection. Not just for holidays. Every day.

“The women in my family would work for hours and hours on a single meal,” he recalls. “They did it because they cared. They did it for love. And when you ate those meals, you knew somebody loved you.”

There is no doubt that his comprehensive knowledge of food from the agricultural side to the kitchen influenced his emerging prominence in the locally sourced food movement. In his case, however, the draw of the kitchen was stronger than the interest in farming. His background and training at the Cordon Bleu Institute, and years honing his craft in some of the most exciting restaurants in the dynamic Atlanta food scene have made him capable of creating astonishing meals. As Executive Chef at the famous LeVigne Restaurant at the Montaluce Vineyards and Estates in Dahlonega, Chef Austin has acquired a loyal following and growing recognition. He will bring his dedication to using fresh local foods with him as he selects the winning entry for the Celebrity Chef’s Choice Award.

He is gratified that the locally sourced philosophy is gaining momentum, and that more whole foods are becoming available on the shelves of all grocery stores. Cooking with these ingredients doesn’t have to be trendy or expensive, he pointed out. It is more about paying attention to the characteristics of the food itself, balancing the spices, allowing the textures to meld and adding the secret ingredient: soul.

“There is something deeply comforting about eating with family,” Chef Austin believes.” It’s about more than simply refueling your body. It’s really a primal thing. We gravitate toward cooking for one another to celebrate the important things in our lives.”

On March 24, 2013, from 5:00 to 8:00 PM, the Golden Isles will gather to celebrate the 13^th annual A Taste of Glynn. This favorite culinary event gathers the most talented local chefs to compete for top honors in five new food categories, selected by our guests. Plus the coveted Celebrity Chef’s Choice and Tablecape awards. A Taste of Glynn is the annual fundraiser for the Glynn Community Crisis Center, which operates Amity House, a domestic violence shelter, Hope House, the extended residence program and Outreach programs. Tickets are available at local merchants, or through the website at www.atasteofglynn.com

Residents of Amity House know Chef Austin is correct about eating with family; they prepare dinner and eat together every night. It is more than a meal. It represents caring for one another. And that is where the healing starts.