Book covers Halloween, other festive treats Get out your party horns. The Fast & Fabulous Party Foods and Appetizers cookbook can help make entertaining easier. Written by Gwen McKee and Barbara Moseley, who together have compiled and edited more than 90 best-selling cookbooks, the book was written with busy cook in mind. "Today's cook has precious little time, especially around the holidays," McKee said. "So with that in mind, we have ...
Tybee Post Theater will present the 2012 Tybee Beach Brew Fest on Nov. 2-3.
Area McDonald's restaurants will honor National Coffee Day by offering free small McCafe coffees Sept. 23-29.
Good time at Sparetime My first step into Sparetime left me somewhat taken aback by the austerity of the place. Considering its rep as the city's premiere craft cocktail establishment, my expectations ran to walls of art and comfy chairs. Instead, I found myself pondering the vibe perched on the edge of a not-that-comfortable bar stool. Then it hit me like a 106–proof whiskey. It's the perfect blank canvas to encourage conversation. The right style ...
Not your dad's lunch box "Convenient." That's what the term "bento" means in the slang language it originated from in Japan. Today, the two–syllable word signifies a simple boxed lunch that traditionally consisted of fish or meat, rice and cooked or pickled vegetables. Being Americans, we want a bit more than that - how else can we retain our fully curvaceous forms? I've been keeping myself satiated lately by slipping to Wasabi Fusion for their ...
CAMDEN, N.J. (AP) - If your lunch still consists of a bowl of Campbell's tomato soup and a grilled cheese sandwich, chances are you grew up using a typewriter.
SAVANNAH, Ga. – Sweet Carolina Cupcakes, the Lowcountry's premier cupcake bakery featuring one-of-kind flavor combinations and original cupcake designs, is pleased to announce its new location in downtown Savannah at 38 Whitaker Street.
A platter full of food integrity Food integrity is food that is just damned solid and authentic. Think hand rolled tamales, a perfect poached egg – or a whole fried fish. While Smoke Station BBQ, 6724 Waters Ave., has attracted 'cue nuts for a while, a little known fact is that locally caught and fresh fish are prepared there – especially on Friday nights. Owner Matt Stallings mans the fryer and puts his heart and ...
The entire craft beer scene in Savannah is not confined to the festival on Hutchinson Island. Several of the city's bars and restaurants have Craft Beer Week specials events. Break open your organizer and start filling in dates:
Blue Turtle Bistro & Bar, one of midtown Savannah's newest dining destinations, is offering yet another niche to its attraction catalog: live music three nights a week. Every Thursday, Friday and Saturday, patrons of Blue Turtle's modern dining area or its brand-new extended bar are enjoying performances by known, local musical talents Velvet Caravan, Ricardo Ochoa & Sasha Strunjas, and Jackson & Maggie Evans. With the recent Grand Opening of Blue Turtle's bar, neighborhood patrons ...
BAGHDAD (AP) - Baghdad's embattled residents can finally get their milkshakes, chili-cheese dogs and buckets of crispy fried chicken. Original recipe or extra spicy, of course.
One of downtown Savannah's main dining destinations is stepping up its game even further. B. Matthew's Eatery, located along picturesque Bay Street, will be closing its doors for a brief hiatus beginning on September 4thto undergo much-anticipated renovations. Owners of B. Matthew's, and its parent company Gaslight Group, Jennifer and Brian Huskey are taking a closer look at implementing modern updates and are promising patrons a fresh start with a grand re- opening in October ...
Aroy–Jung may have the city's only sushi conveyor surrounding its large chef's station - but it fails to impress when its orbital path is empty.
Charleston, S.C. – The inaugural Saint Simons Food & Spirits Festival, to benefit Hospice of the Golden Isles, will be held Sept. 21-23 on Saint Simons Island. This festival is the first of its kind in the area and will be headlined by James Beard, award-winning television personality, cookbook author and grand dame of Southern cooking, Nathalie Dupree and her co-author Cynthia Graubart.
Storm clouds rolled in and puddles formed in every low–lying spot, but that didn't slow down participants in last week's Humane Society of Greater Savannah Pup Crawl.
I'm not making light of Thanksgiving Day by suggesting we should be thankful for leftovers. To have enough is a feast. To have leftovers is a blessing of abundance, and that's what Thanksgiving is all about.
If my wife wasn't such a good cook, I'd be 50 pounds lighter. I'm not blaming her, though.
My English IV teacher, Reomia Unold, said ambrosia was the food of the gods. I disagreed and told her so. She shook her head and sighed.
I'm often asked why I don't write other commentaries. It's better to write about things you know about, and it's easier to do it when it's something most folks can agree on - like food.
Basic training in 1973 at Fort Jackson, S.C., was not a culture shock to me. Daddy was a Marine, so I grew up under strict supervision and was used to being dropped for pushups or called a maggot.
Back in the Stone Ages - before hot wings were invented to satiate armchair quarterbacks, and when pro-football games were on Friday, Saturday or Monday and did not interfere with Sunday church services - football fanatics chowed down pounds of cheese, summer sausage and tater chips during the game.
Sometimes at a public gathering someone will privately comment on one of my food columns. Most are kind, telling me how much they agree with my assessment of steaks, seafood or certain restaurants. Others tell me up front I got it all wrong about which is better - North Carolina, Georgia, Texas, Memphis, Kansas City or St. Louis barbecue.
The other night, I enjoyed a microwave corn dog.
You probably wouldn't notice the place if you passed it a hundred times, maybe on your way to Lake Mayer for a picnic, or coming back from a shopping trip at The Pig in ...
Running a restaurant is hard work. Just ask Estella - aka Dr. Estella Edwards Shabazz, city alderwoman for Savannah's 5th District. <p style="margin: 1.12em 0px; padding: 0px; line-height: 1.5; color: #000000; font-family: Arial, Helvetica, ...
When my wife and I were preparing for our first child, we attended a bunch of classes about birthing. They told us our daughter wouldn't develop a sense of taste for the first year or longer.
Jams, jellies and fruit preserves always have been an essential part of what I considered dessert - a cathead biscuit smothered with butter and homemade jam, jelly or preserves.
I chose the infantry because I love being outdoors. For years, I shivered in icy arctic winds, roasted under a blistering desert sun, melted under a thick jungle canopy or suffered from hypoxia on some remote mountain top.
Other than Atkinson's peanut-butter bars and the orange-slice jelly candies I enjoyed as a kid, I've been good about keeping candy at arm's length. But when I was stationed in Italy, I discovered that European chocolatiers take chocolate to a whole new level. Had my unit not rotated to Fort Bragg early, I might now be diabetic.
I prefer to buy organic fruits, veggies and meats. Rarely can I afford that, however, so I at least want it fresh. If I can't get it fresh, the next acceptable level is frozen. If I can't even get it frozen, I'll accept canned, depending on what's on the label.