pictures

Wormsloe Plantation, Savannah

I was recently the guest of Wormsloe Plantation, on the Skidaway River near Savannah. Among the highlights of the visit was hunting for wild Atlantic ribbed mussels in the beautiful tidal marshes. After a good rinsing, these large mussels are sweet and tasty.

The tabby ruins of the original house are the oldest structures in Savannah. If you’re in the area, do not miss the grand alley of 400 live oaks. Noble Jones, an original settler of the Georgia colony, founded Wormsloe. His descendants still live at Wormsloe and maintain a close relationship with The University of Georgia.


Spanakopita has always been one of my favorites.  What’s not to like about spinach, feta and flaky leaves of filo?  One of our pastry chefs, Pinar Brummer, was quick to point out this dish is called “borek” in her native Turkey.  Now that we finally have local spinach, Pinar is making spanakopita, or borek, for our lunch menu.  We serve it with a shephard’s salad with sumac, another Turkish favorite.

Spanakopita has always been one of my favorites. What’s not to like about spinach, feta and flaky leaves of filo? One of our pastry chefs, Pinar Brummer, was quick to point out this dish is called “borek” in her native Turkey. Now that we finally have local spinach, Pinar is making spanakopita, or borek, for our lunch menu. We serve it with a shephard’s salad with sumac, another Turkish favorite.

Winter is tropical fruit season, reminding me of an amazing yet simple dessert I had at Inopia (iconic tapas bar from the brother of super-chef Ferran Adria) in Barcelona.  We use ¼ of a super ripe pineapple, sprinkle lime-sugar and pomegranate seeds, and drizzle cane syrup over the top.  At Inopia they use a cane syrup from the Canary Islands, we go a little more regional with Steen’s Cane Syrup from Abbeville, Louisiana.  It’s a delicious and refreshing way to end a meal.

Winter is tropical fruit season, reminding me of an amazing yet simple dessert I had at Inopia (iconic tapas bar from the brother of super-chef Ferran Adria) in Barcelona.  We use ¼ of a super ripe pineapple, sprinkle lime-sugar and pomegranate seeds, and drizzle cane syrup over the top.  At Inopia they use a cane syrup from the Canary Islands, we go a little more regional with Steen’s Cane Syrup from Abbeville, Louisiana.  It’s a delicious and refreshing way to end a meal.