Admittedly, Coastal Kitchen is one of my favorite restaurants on St. Simons Island.  I love sitting out on the deck and watching the water, the breeze blowing the ornamental grasses that grow on the surrounding grounds and the pelicans diving into the intracoastal waters to grab a bite to eat.  Having been raised on the Gulf Coast of Texas, I also have to admit my passion for really good fried shrimp.  Texas shrimp is much different from sweet Georgia shrimp.  It has more of an iodine flavor to it, which I do not prefer having feasted on the local variety for the past five years.  Coastal has never let me down, their shrimp is always hand dipped and rolled in their homemade breading mixture, fried to perfection and served with hand cut french fries and crunchy cole slaw.  Feeling hungry now?

Jeff Montaigne is the proud owner of Coastal Kitchen.  He is passionate about serving some of the best fish and seafood to be found in our area as well as other fare for those who prefer turf to surf.  There are no shortcuts taken and everything is made from scratch.  Even the juices used in the bar are fresh squeezed and mixed with your libation of choice.  I have to make a return visit one of these days to sample a Salty Dog and the latest bar addition, jalapeno popcorn. You can peruse the menu here: http://www.coastalkitchenandrawbar.com/

The restaurant business is stressful at best.  It is a business that requires excellence, attention to detail and impeccable service in order to succeed.  For the past five years Jeff has filled the bill for local and visiting diners.  He joked with me that his is the best restaurant on Lanier Island, of course, we all know it’s the only restaurant on the small island just before the last bridge onto St. Simons, but that’s ok.  We’ll give him “the best” status anyway.

What does Jeff do to reduce his stress?  He sky dives!  Now, to me, this would be the most stressful thing I could ever imagine doing.   You will not, I repeat, NOT, find me taking this sport up.  But Jeff is dedicated to flying through the air, hand on the rip cord, savoring the sheer joy, the thrill of it all.  He shares a camaraderie with fellow divers who also enjoy the feeling of falling through the air to land safely on solid ground once again.

Was he frightened at first?  He admits that yes, he began his first step out of the plane with a bit of trepidation and that “Oh My God”, the door is open and I’m supposed to jump feeling that took his breath away, but jump he did.  It took about eight jumps for him to handle the fear of it all.  From then on he was hooked, anticipating each new jump as a chance to save his own life.

Something I did not know….there is an automatic activation device which will deploy automatically should anything happen to cause Jeff not to open his parachute.  Whew!  That makes me feel a bit better about it all.  And actually, the thought of flying through the air, floating gently down to Mother Earth does sound peaceful in a way.

Jeff is a guy who loves action.  The adrenalin rush he experiences with each dive keeps him going back for more.  He likes to have fun!  His staff reflects his attitude as they provide cheerful  service to a faithful clientele.  Happy hour is from 3 – 6 Monday through Friday, with live music served up on the weekends.  When all is said and done it’s hard to beat having a business you love in a setting like this!

Coastal Kitchen – 102 Marina Drive – St. Simons Island, Ga 31522 – 912-638-7790

Melissa | food & entertaining, people | 02 21st, 2013 | 1 Comment »

I love the color red.   It’s lively, fun and fills me with energy.  Red is known to be a stimulating color and can be associated with everything from anger to love. In the 1938 film, “Jezebel”, Bette Davis shocked fellow debutante’s and their dates by appearing at the year’s most important ball in a bright red satin gown.  Shocking since unmarried women were to wear white and nothing else.  The dance floor slowly cleared out as the group ostracized Bette and her beau, played by Henry Fonda.  I would have been like Bette, always marching to the beat of my own drummer.

In this case  we’re talking about the color red because February is Heart Health Month.  The Brunswick Junior Woman’s Club is getting ready to host the Red Dress Ball, their annual fundraiser for the Glynn Heart Association.  Not only do the proceeds from the ball go to help patients who are in rehabilitation having suffered a heart attack,  it also raises funds for a Nursing Scholarship at the College of Coastal Georgia.  Miss Davis would have been proud to be the belle of this ball, all decked out in red and dancing to the beat.

This is a lively night with a “Wow” factor built right in.   Studio Pixel Pop will offer a photo booth with all the props for guests to strike a pose and have some fun.  Myrick Stubbs heads up the planning committee this year and her team of dedicated women have put their heart and soul into every detail.  There will be plenty of hors d’ouevres, a cash bar, dance music provided by “Spike At The Beach”, and a silent auction.  To participate in a 50/50 raffle, tickets can be purchased for $1.00, and your presence is not required in order to win.   Last but not least, A Diamond Raffle is being presented by Chadwick’s Jeweler’s in which one lucky guest will win a 1/2 carat diamond.  Just purchase a glass of champagne for$25.00 to be entered.  Red dress is optional, but preferred, as well as black tie……you’ll want to put it on to support this cause!

The event is being held at the King And Prince Beach and Golf Resort this coming Saturday night, the 23rd of February.  Tickets can be purchased online at www.brunswickjwc.com for the event as well as the 50/50 raffle.  Ticket sales will continue online until noon on the 23rd and can also be purchased at the door.

This important event takes the place of the Oleander Ball which drew a supportive crowd for 60 years in order to raise money for school lunch programs.  As the state began to publicly fund school lunches the ball began to fade away.  The current Brunswick Junior Woman’s Club is one of the largest in the state.  It is a club of service and holds membership in the General Federation of Women’s Clubs, the largest volunteer organization of women in the world.

Buy your tickets!  Get out that red dress, baby, and have a ball!  It’s all for the good and a great evening will be had by all!

www.brunswickjwc.com

Melissa | food & entertaining, people | 02 20th, 2013 | 7 Comments »

Many of us make resolutions for the new year and fail to keep them.  I really don’t think of it as failing, we just tend to set goals for ourselves that may not be reachable for one reason or another.  I have clearly resolved to eat a healthier, more plant based diet this year.  In keeping with that I met MiMi McGee and we talked about so many interesting topics:   healthy eating, growing our own vegetables, helping the environment.  The conversation was stimulating and thought provoking.

MiMi is one lady who walks her talk.  She is actively involved with “Coastal Georgia Veg Group”, a new local group that brings people of similar interests together.  The first meeting of the group in Brunswick happened a couple of weeks ago and they will continue on a monthly basis.  This is a group of people who are consciously aware of the challenges we face in our stressful lives, who want to do something to make a better environment as well as feed their bodies in a healthy way that enhances their overall well being.  You can find out more via “Meet Up”, http://www.meetup.com/Coastal-Georgia-Veg-Group/boards/view/viewthread?thread=31282132

When I first layed eyes on MiMi, as I entered her lovely home in Brunswick, I immediately felt the glow of health that radiates like a beacon around her.  The light in her eyes, her skin, everything about her says lively, aware and loving.  As a vegan cooking instructor MiMi shares her knowledge of the healing power of a plant based diet with people who are seeking a better way.  It struck me that MiMi does not advocate a vegan lifestyle as something everyone must do.  She is very flexible in her approach to diet and speaks of balance as the most important thing.  MiMi is connecting people all over our area in an effort to raise awareness of the importance of eating locally grown produce.  You can attend monthly meetings where people like Mathew Raiford, chef on Little Saint Simon’s Island, share their passion for growing organic produce and raising livestock holistically.   This is a movement that is rapidly gaining momentum in the Coastal Georgia area.

MiMi is a dedicated steward of good will and healthy habits.  Her “Food For Life” classes are her avenue for reaching out to health conscious people all over our area.  She teaches classes on preparing nutritious foods that are proven to have healing qualities and she makes it  fun for her students providing them with hands on instruction.  You can visit her website, www.leafycafe.com, to find the schedule of classes that are currently held at the St. Simons Fitness Center, www.http://www.stsimonshealthclub.com/.  MiMi also offers classes privately and for small groups who gather in a friend’s kitchen to share a truly life changing experience.

When I arrived at MiMi’s she had just prepared a “green” smoothie and offered me a glass to taste.  I’m pretty adventurous and I love a good smoothie so my answer was a resounding “Of Course, I’d love it!”, and what I tasted was so delicious and yummy I wanted more!  I have to learn how to combine veggies, fruit, nuts, seeds and other ingredients in the way that MiMi does……magical is the word that comes to mind!  I never knew that brussel sprout leaves and cabbage could be blended with apples, carrots, flax seed oil and other goodies to create such a sensational flavor experience.  It has me thinking I probably need to treat myself to MiMi’s course on making healthy smoothies as soon as possible.

It is so refreshing to talk with someone who is enthusiastic about what they are doing, it’s infectious!  MiMi is focused on making a difference in our area and on being a catalyst for a truly authentic Farmer’s Market where local growers and foodie’s can sell their produce, baked goods, artisanal cheeses, organic wines….the possibilities are exciting and endless.  Her goal is to educate people in a way that makes plant based eating easy and convenient.  I have a feeling that as my friendship with MiMi grows we’ll be sharing many deliciously healthy recipes with each other and my readers.  She believes that the balance in our diet can be achieved by lessening the amount of animal protein we eat and increasing the plant based sources.  I’m also looking forward to learning how to make non-dairy cheeses that will be a mainstay in my home, dairy has always been a digestive challenge for me.

I left MiMi’s place feeling renewed and energized.  A warm hug goodbye and a promise to get together and share food, ideas and avenues for getting this movement going in a big way completed a perfect hour together!  My adventure continues as I meet more people and have the opportunity to hear their stories, talk about what they are passionate about and write meaningful posts for my growing group of subscribers!  We’re all in this together, joining hearts and hands to improve the way we live.

Melissa | food & entertaining, Out&About, people | 02 18th, 2013 | 6 Comments »

It’s Finally Friday!  Sometimes there’s nothing better than a great steak for dinner.  I’m sharing one of our favorite menus today.  I hope you’ll enjoy it.  Try a BIG Napa Valley Cabernet Sauvignon to compliment the main course.  Start the evening off with guacamole stuffed endive spears and delicious blood orange margaritas.  It’s the weekend, enjoy!

Blood Orange Margarita’s (recipe courtesy of margaritarecipes.org – photo by Zesmerelda)

Ingredients:
1 quart fresh blood orange juice or fresh orange juice
1 1/2 cup fresh lime juice
1 1/2 cup Cointreau or other orange liqueur
3 1/2 cups silver tequila
Coarse salt
1 blood orange wedge or orange wedge PLUS”PLUS” means this ingredient in addition to the one on the next line, often with divided uses
12 thin blood orange slices or orange slices
Ice
12 small sage sprigs or leaves

Method – The Procedure
In a large pitcher, mix the juices, Cointreau and tequila. Refrigerate until chilled, at least 30 minutes.

Spread a small mound of salt on a small plate. Moisten the outer rim of martini glasses with the orange wedge, then dip the rims into the salt to lightly coat.

Add ice to the pitcher and stir well, then strain into prepared glasses. Garnish each drink with a blood orange slice and sage sprig.

Serve immediately; repeat as desired.

Endive Spears with Guacamole and Sweet Red Pepper

Serves 4 – 6

2 Endive heads

2 avocados, soft but not mushy

1 fresh garlic clove, minced

1/4 cup chopped fresh cilantro

juice of 1 lime

sea salt and pepper to taste

1 red bell pepper, cleaned, seeded and finely chopped

Separate the spears from the endive head.  In a shallow bowl, place the meat from the avocado.  Mash the avocado with a large fork, blending in the remaining ingredients, except the red pepper.  Stuff each endive spear with guacamole and sprinkle with red pepper.  Cool, crisp and yummy!

Wedge Salad

Serves 4

This is one of our all time favorites.  I have been lucky enough to get my hands on the Morton’s Steakhouse recipe for their famous blue cheese dressing.  I always use Maytag Blue cheese when making this dressing.  It perfects the salad.  Note:  To be sure you are getting a good head of iceberg lettuce, make sure it is not hard.  You can take the head of lettuce between your hands and if it gives a bit as you push into it, it’s probably going to be delicious.  This is the perfect season for lettuce of all kinds and I always prefer organic.

One head iceberg lettuce, washed, dried, core removed and cut into quarters

2 heirloom tomatoes, peeled, seeded and coarsely chopped

4 strips of bacon, cooked till crisp and crumbled (optional)

1/2 red onion, finely chopped (optional)

Place one quarter of the head of lettuce on each salad plate.  I like to chill the plates prior to arranging the salad.  Top with blue dressing, recipe below, and chopped tomato.  Sprinkle with bacon, red onion and cracked black pepper if desired.

Morton’s Steakhouse Blue Cheese Dressing

1 cup real mayonnaise

1/2 cup plus 1 tablespoon sour cream

2 tablespoons buttermilk

1/2 teaspoon Durkee Famous Sauce

1/4 teaspoon seasoned salt (I use Sangre de Cristo spice company Cajun seasoning in place of this)

Salt and freshly ground pepper

1/4 cup blue cheese, crumbled Maytag blue cheese

In a large mixing bowl, whisk together the mayonnaise and sour cream.  Add the buttermilk, Durkee sauce, and seasoned salt.  Whisk until well mixed and season with salt and pepper to taste.

Maker’s Mark Steak au Poivre

4 Ribeye Steaks, New York Strip or filet if you prefer

1/2 cup coarsely ground peppercorns ( use a combination of pink, white, green and black)

1 teaspoon Celtic Salt

2 tablespoons extra virgin olive oil

2 tablespoons unsalted butter

1/2 cup Maker’s Mark whiskey or your brand of choice

1/2 cup chopped flat leaf parsley for garnish

Combine the ground peppercorns with salt.  Sprinkle on each side of the steaks, pressing them into the meat.  Heat the olive oil in a heavy skillet with one tablespoon of butter.  Reserve the remaining tablespoon for the sauce.  Cook on high flame for four minutes on each side (you can also grill these outdoors, you’ll want the heat on your grill up to 450 degrees).  This will give you a perfect medium rare – medium steak.  Cook longer if you desire more doneness.

Remove the steaks from the skillet and carefully add the Maker’s Mark and the remaining tablespoon of butter.  When the butter has melted, return the steaks to the skillet.  Serve with Pomme Frites, see recipe below.  Spoon sauce over the steaks once they are plated and garnish with chopped parsley.

Pomme Frites

2 Idaho potatoes, washed and dried

3 cups of good quality vegetable oil

Cajun Seasoning

Cut the potatoes in half lengthwise, then in 1/4 inch slices.  Take those slices, placing them flat on a cutting board and cut in 1/4″ wide strips.  Heat the oil in a deep pan until sizzling.  Place the potatoes into the hot oil in batches.  When they are golden, place them on a cookie sheet lined with paper toweling to drain well.  Sprinkle with Cajun seasoning and serve.

Grilled Pineapple

 The perfect dessert for this meal.  It’s simple and always delicious!

1 pineapple, fresh, sliced in 1/2 inch slices (I buy the pineapple already cleaned and ready to slice)

1 jar Nutella

1 package mascarpone cheese

1/2 cup chopped hazelnuts

Fresh chocolate or plain mint ( I always have this growing in my herb pots)

Place the pineapple slices on a hot grill or stovetop griddle.  Cook for about 2 minutes on each side.  Mix the Nutella and mascarpone cheese in a small bowl.  Spread a generous amount on each pineapple and sprinkle with hazelnuts.  Garnish with fresh chocolate or plain mint leaves.

Melissa | Finally Friday!, food & entertaining | 02 15th, 2013 | 2 Comments »

One of the advantages of being a crossword puzzle fanatic is the opportunity to learn and use new words.  Mr. T. kids me because I always work them in ink….that’s how my grandparents taught me to do it.  Most Sunday’s you can find me on the front porch, Sunday New York Times in hand, working the puzzle of all puzzle’s.   A word I particularly like is :  “ONER”.  Oner is defined as an outstanding person, “One of a kind”.  After talking with Sal Cenicola last week in one of his rare “downtime” moments I would have to say that Sal is definitely a oner!

In his restaurant, Sal’s Neighborhood Pizzeria, located on St. Simons Island you’ll feel like you’ve entered a small Italian bistro anywhere in New York City.  The sound of Frank Sinatra’s silky voice fills the air as well as the aroma of garlic, tomato sauce, Italian herbs and spices.  All of these components combine to make for a very successful restaurant and dining experience.  Excellence is the word that kept repeating in my mind as I spoke with Sal.  He always demands the best of himself, his family and his employee’s.  The bar is set high, but Sal is the kind of guy other people want to please, making his challenge to those around him an easy one to meet.  While I sat in the pizzeria the place was teeming with business and servers were high energy, helpful and obviously loving their work.

A first generation American, Sal’s parents emigrated from Italy to Ellis Island, NY.  Sal was raised in Rivervale, New Jersey but also spent time in the famous Bronx area of New York as well as Long Island.  Family meals, time spent around the table together, sharing food, conversation and love all played into Sal’s life as a boy.  As a young man he ventured into the boxing ring and his passion for the sport began.  Sal won gold medal after gold medal as a lightweight contender and held an 18 win, undefeated record in the ring.  In the early 1980’s Sylvester Stallone acted as his co-manager.  The two still remain in touch today.  This past November, Sal was inducted into the New Jersey Boxing Hall of Fame where he joins other world champions.

BUT, here’s the amazing thing.  Sal is going back into the ring!!!!  On April 13, 2013, at the Peck Center in Fernandina Beach, go here, Sal will re-enter the boxing ring.  He’s  busy training and getting ready for the big day.  I asked him, “Why?”, and his reply to me….”I’ve got a fire in my belly and in my heart.  I’m in great shape and I can DO this!”.  I believe him!  Sal looks to be in extraordinary shape.  In training for the event he is running, working out and eating according to Robert Haas’ prescription for peak performance: 70% Complex Carbohydrates, 20% Lean Protein and 10% Fat.

Sal has a special sparkle in his eyes, a sparkle that speaks of his love for life, his determination to win, never to come in second and to share.  Throughout the time I spent with Sal he  greeted customers with a hug and a handshake.  His warmth and generosity literally permeate the atmosphere in the pizzeria.  And can Sal toss pizza dough?  You betcha!

When he’s not at the restaurant you’ll find Sal hanging out with his kids.  Family is everything to him.  He loves Sunday dinner, served up just the way his mother would have done it years ago.  Linguine with White Clam Sauce is his favorite meal, any time of day with a slice or two of his now famous pizza, a bit of red wine and lots of love.  It sounds like a recipe for happiness to me.

Stop by for a slice, take a pie home, enjoy one of Sal’s many delicious entrees….Mangia!  And be sure to say hi to The Pie Guy, I know you’ll be met with that winning smile and a hearty handshake!

Sal’s Neighborhood Pizzeria – 3415 Frederica Road – St. Simons Island, GA 31522 – 912-268-2328- Dine In or Take Out

Melissa | food & entertaining, people | 02 14th, 2013 | 2 Comments »

It must be a sign from the Universe when you find yourself cutting classes in college to cook. That still small voice inside your head is directing you to your destiny if you’ll listen. Listen is exactly what Chef Dave Snyder did years ago when he found himself in this situation. A guidance counselor suggested Dave might want to look into attending culinary school since college just didn’t prove to be his “cup of tea”. The rest is history.

As head of the very successful Halyard’s Restaurant Group on St. Simons Island, Chef Dave offers culinary paradise for the devout foodie. Residents and tourists alike visit his two restaurants, “Tramici” (go here) and “Halyards” (go here) to sample the fabulous items on the menu, daily specials an excellent wine list and other libations. Tramici offers a more casual Italian bistro atmosphere with delicious brick oven pizzas, cooked to perfection loaded, with your favorite toppings, outstanding pasta, delectable salads and daily specials. Halyards offers a more upscale, yet still island casual, dining experience with it’s lovely decor, intimate booths and innovative seasonal menus. Either way, you can’t miss if you are a food lover.

Among Chef Dave’s many food related passions is providing the finest, freshest ingredients to create signature dishes that tantalize the palate to keep his customers coming back for more. Most recently he has introduced “Sunday Plantation Suppers” at Halyards where traditional comfort foods are served up family style in the Southern way. A recent Sunday night menu included buttermilk fried chicken, fried pork chops and grilled Manchester quail with mashed potatoes, green bean casserole and a crisp, tossed salad to round out the meal. I love to cook, but Sunday dinner out with my family is something I truly enjoy and this fills the bill!

Here’s some exciting news Chef Dave shared with me when we met to discuss his life, interests and passions. Be on the look out for a line of products about to debut under the “Tramici” label! The first delicious offering will be the fabulous marinara sauce trademarked at Tramici that makes their lasagna and other pasta dishes dazzle with complex flavors of tomato, fresh herbs and other secret ingredients. Soon to follow will be salad dressings and other condiments foodies can purchase for their home cooking enjoyment.

Chef Dave is actively involved in the South Atlantic Fisherman’s Association (go here) which provides him the opportunity to meet with various members of our government, on a state and national level, in reference to saving our oceans so that fish and seafood thrive. A fishing boat is no stranger to Chef Dave as he makes his way out into local waters as often as possible to provide the freshest, local catch for his patrons.

On a more personal side I asked Dave what he loves about living in coastal Georgia and he simply replied, “Peace”. He also loves southern hospitality and it abounds in both of his businesses with servers who are trained to provide a welcoming, friendly environment in which to dine. Family is at the top of Dave’s list when it comes to priorities. I asked him to share his favorite meal with readers, something he makes in his down time. He graciously shared his yummy recipe for fish tacos that I am delighted to share with you! Roll up all of the ingredients in a warm, soft corn tortilla and enjoy with an icy cold beer!

Chef Dave’s Fish Tacos

Local Snapper dusted with ground cumin, light chili powder, salt and pepper.
Saute fish in hot pan with olive oil and touch of butter………….do not overcook.

Warmed, soft corn tortillas

Salsa
In pot, boil tomatoes, pequin peppers, yellow onion, jalapeno, and garlic for about 5 mins.
Puree in blender with cilantro until smooth.
Season with salt, pepper, and lime juice.

Long Grain Rice
Cooked in chicken stock

Sliced Avocado

Cold Beer of course.

Both Tramici and Halyards cater or you can enjoy the beautiful Village Creek Landing (go here) where events of all sizes can be held. Experienced coordinators are on hand to help you plan your special event. This is also where adventures begin if you’re looking for a sunset cruise, kayaking or fishing instruction.

What a delight to spend time with Chef Dave and share our mutual love of great food, wine and service. He is actively involved in the Glynn County Boys and Girls Club as a member of their board, as well as Georgia Grown Chefs which encourages local restaurants to use local produce. He also offers cooking classes and interactive dinners he’ll prepare for you and a small group of guests. His most recently published book “Edible Art” is available on either of the websites you can access above. As he grows his businesses I suspect there will be more exciting news to share!

Here’s to you Chef Dave…you continually inspire and delight your clientele with the best of everything!  And NOW for the giveaway!  Leave a comment for me on this post, “like” Halyard’s and Tramici on Facebook and your name will be entered in our special giveaway.  Chef Dave will offer the lucky winner a bottle of wine from his regular list with dinner!  

Melissa | food & entertaining, people | 02 7th, 2013 | 5 Comments »