It’s that time of year again!  The shrimp fleet has been blessed in McIntosh County thus marking the beginning of festival season.  Actually, in Coastal Georgia it’s always festival season, but it seems that more of these events begin to occur as the weather warms up and people get outdoors to enjoy it.

The charming Southern town of Woodbine, GA will be rocking and rolling with their 28th annual Crawfish Festival this coming weekend.  This is an event not to be missed if you like festivals, music, parades, arts and crafts and CRAWFISH!  Yum!

Since I was raised on the Gulf Coast of Texas I have to admit that I love some good crawfish when they are in season!  They were not in season when we were in New Orleans at Christmas.  Mr. T suggested that I might get my fill in Woodbine!  Woodbine?  Yes, this festival celebrates one of my favorite sea creatures, mini lobsters in my mind.  Well, maybe not quite, but I do enjoy the sweet, spicy goodness of the tiny piece of meat in the tail.  It’s worth every bit of work!

The parade to launch the festival begins at 10:00 a.m. on Saturday morning, April 27th.  It is a lively affair with floats, musicians, happy children and even a festival queen.

This is something I love about small towns in America.  They come together for annual events such as this and really enjoy being together.  People come from miles around to join in the fun.  Proceeds from the festival go to help the community in so many worthwhile ways.  Read more about that here:  http://www.woodbinecrawfish.com/.  You’ll also find the full calendar of events featured during the festival at this site.

This year’s entertainment will feature, among others, Atlanta Rhythm Section!  Remember songs like “So Into You”, “Imaginary Lover”, “Spooky” and “Champagne Jam”?  Atlanta Rhythm Section brought these hits to us.  They have been in the biz for more than thirty years now.  I, for one, am really looking forward to hearing them!

Gather up your friends and family!  Support the good folks of Woodbine and experience small town living at its best!  A good time is sure to be had by all.

Melissa | food & entertaining, people | 04 23rd, 2013 | No Comments »

There are times in our lives when we meet someone with amazing talent.  When I met with Peggy Everett last week I immediately knew I was in for a treat.  Peggy is not only one of the most talented artists I have ever met, she is a genuine person.  I immediately felt a kindred spirit when I saw her book collection….I know it’s wrong to covet, but anyone who loves fine books would find it difficult not too!

The passion Peggy has for painting is evident on every canvas hanging in her home/studio.

She captures the essence of a horse, it’s coat glowing with a light that has haunting irridescence.  Peggy’s attention to detail is masterful.

Her knowledge and use of the “Plein Air” method of painting particularly attracted my attention.  “Plein Air” is the French term for painting outdoors.  This method became wildly popular during the French Impressionist period when artists like Monet and Renoir painted outdoors, bringing the light of nature into their famous works.

If someone asked me to describe Peggy Everett I would have to say that she is a Renaissance Woman.  Her interests go beyond painting and artwork to cooking, horseback riding, travelling, golf, bridge and fine wines…oh, and that book collection….I could sit for hours, literally, devouring each one!  She constantly feeds her natural curiosity and zest for living.  She is, to put it simply, ageless.

Peggy offers instruction to private students as well as to groups.  You can find out more about these classes on her website:  http://www.peggyeverett.com/index.html.  You’ll also be able to view more of her fabulous paintings on the site.

Peggy’s paintings of horses and dogs are spectacular.  She captures the essence of the animal in a way that brings life to the canvas.

She was raised in Atlanta, Georgia and began her instruction in painting at the age of 15.  She studied with the Shatoff’s, well-known portrait artists.  She also sold her first painting at the age of 15, a true phenom from the very beginning.  Peggy went on to build her career as an artist of note as she studied abstract painting in New York City.  Most recently she studied at the Academy of Fine Art in Florence, Italy.  She continues to grow and stretch her boundaries in a way that provides her artist’s eye with inspiration and fresh ideas.

Peggy works in both oil and acrylic.  She enjoys working with private clients to paint commissioned works that portray everything from their beloved dogs and horses to children and grandchildren.

This is the part of my work that feeds my soul.  Getting to meet a stimulating person like Peggy Everett and experience her essence is invaluable.  This is a woman I could easily call “friend”.  I left my meeting with Peggy itching to get my paintbrushes and tubes of paint out of storage and fill the empty canvasses that lay in boxes in our garage.   But I think I may need some private instruction as well.   She is an inspiration!

Melissa | people | 04 22nd, 2013 | 2 Comments »

I normally post a menu for weekend entertaining on Friday.  Because of the time I spent at the fabulous King & Prince Resort this week I just have to share news of their new chef.

Meet Jason Brumfiel!  Jason is the talented new chef who heads up the culinary staff at the King & Prince.  He is a seasoned, no pun intended, expert who brings a wealth of knowledge and experience to the position.

Previously, Jason worked at Sea Island as chef at the River Bar.  His other experience includes travel to Thailand, France, Italy and Spain which offered him the opportunity to learn more about cuisines from all of these places. He spent several years as Chef de Cuisine at Mantra Restaurant in Great Britain.   His way with flavorings and spices is nothing short of miraculous.

On our first night at the King & Prince we were treated to a decadent cocktail hour during which Chef Jason “wowed” us with one of the most luxurious charcuterie spreads I have seen anywhere in the world.  The cheese came from Georgia’s finest, Sweet Grass Dairy, http://sweetgrassdairy.com.  The texture and flavors of the various cheeses was perfect with the selection of meats Chef chose from Sunset Farms, http://sunsetfarmfoods.com/ another Georgia proprietor from the Valdosta area.  Platters with Georgia olives, condiments, jams and jellies created a festive affair.

To accompany these gourmet delights we enjoyed Southern Mint Juleps that were made with Thirteenth Colony, http://www.13colony.net/ corn whisky, a bit of peach bitters, fresh mint and simple syrup.  They were light and refreshing, served up in mason jars in authentic Southern style!

A delectable Southern dinner followed during which Chef Jason prepared a delicious local favorite, Shrimp & Grits.  He was kind enough to share his recipe with us and it is posted below for you to try at home.  The new culinary trend of eating locally is being carried out in full force by this wonderful chef.

I am so excited about the changes and additions that are ongoing at the King & Prince.  This is St. Simons only beachfront resort.  It has so much to offer.  Stay tuned for more posts on the outstanding culinary experience we shared with Chef Jason.  And posts on the other adventures we shared during our Travel Writers Media Tour.  I can’t end this post without mentioning the awesome woman who put this excursion together for the fourteen attendees so impeccably.  Leigh Cort of Leigh Cort Publicity, http://www.leighcortpublicity.com/ was the mastermind behind this experience, along with Bud St. Pierre who is the Director of Sales & Marketing at the King & Prince.  More on them in future posts as well.

The best part of all is that I am blessed to live here on St. Simons Island!  I can visit the King & Prince Resort to have an amazing “Spa” lunch…more on that later, have cocktails by the ocean and be treated to the fabulous new menus created by Chef Jason Brumfiel!  Lucky Girl…….and a very happy one too.

Here is Chef Jason’s recipe for the best Shrimp & Grits I have ever eaten!

Georgia Low Country Shrimp & Grits

1 pint Logan Turnpike or Quaker Instant Grits

1 pint heavy cream

1 quart water

1/2 pound unsalted butter

salt, to taste

2 lbs. Chorizo or Andouille or smoked sausage, sliced into 1/2 inch slices

1 lb. white corn, roasted and cut off the cob

1 Vidalia onion, chopped

1 green pepper, diced

1 red pepper, diced

1 pint smoked cheddar cheese, shredded

1 cup mix of fresh cilantro, flat leaf parsley and chives, all chopped

5-6 lbs. Georgia Wild Shrimp, peeled and deveined (16-20 count/pound if possible

1 pint creme fraiche

2 bundles green onion, chopped

DIRECTIONS:

1.  In a 4-quart pan, place the Cream, Water, Butter and Salt (to taste, keep in mind cheese and chorizo added later will make this dish saltier) and bring to a boil.

2.  When liquid comes to a boil, stir in Grits and whisk until starting to thicken.  Turn off heat, cover with lid and let set about 20 minutes to bloom.

3.  While Grits are blooming, saute the Chorizo, Onions, Peppers & Roasted Corn until nice and colored.  Then, fold that mixture along with the chopped Herb Mix and Smoked Cheddar, then put in a warm area to serve.  If grits are a little stiff, just add a little more cream and gently heat over the stove top.

4.  In a saute pan, heat a little oil to smoking hot.  Season shrimp and saute on high for about 1 minute on each side, then add just a little white wine or shrimp stock or even just a little more butter to pan and let rest in pan while plating grits.  Top grits with shrimp, add a dollop of creme fraiche and garnish with green onions.

CAN I JUST SAY THIS IS SO DELICIOUS!!!  Let me know if and when you try the recipe!

 I will be posting about this elegant resort for all of my readers to see and experience a truly wonderful getaway.  You’ll find yourself making reservations!

\

The King & Prince Beach & Golf Resort – 201 Arnold Road – St. Simons Island, GA 31522 – 912-268-5003 – www.kingandprince.com

Historic Hotels of America

Melissa | Finally Friday!, food & entertaining, people | 04 19th, 2013 | 3 Comments »

What an extraordinary pleasure to be included in a small group of travel writer’s selected to gather at the King & Prince Resort on Saint Simons Island over the past three days.  Fun is an understatement!  We kept busy eating the fabulous food prepared by the new chef, Jason Brumfiel, and his talented staff.  There will be more to come about my stay there over the next few weeks.  Let me just say that it was one of the best times I have had in a very long time!

Yesterday, we got to take a ride on the Lady Jane, a refurbished shrimping boat we all boarded in the morning for a trip out to Saint Simons Sound.  The weather could not have been more beautiful as we set sail.  Pelicans and sea birds of all types flew alongside the boat.  These are birds with personality!  They sit on the boat, they pose with no shame and wait to be fed as the boat makes it way through the waters.  They are bold enough to help themselves if the offer of fresh catch does not come quickly enough for them!

Three different times the captain ordered the net to be let down into the depths to bring up whatever sea life it dredged off the bottom.  What a surprise as fish, blue crab and all sorts of creatures fell from the net onto the platform to be sorted through.

Phil, a very learned marine biologist, who is part of the crew gave us information on every different species and shared stories of interest with us all.  His vast knowledge of sea life is amazing!

What’s that?   A horseshoe crab!

And that?  Stingrays!  I didn’t know they resided in our local waters!

We were served a delectable helping of freshly steamed sweet Georgia shrimp by one of the other crew members.  Yum!

I highly recommend taking a trip on the Lady Jane.  The business is owned by Marine Surveyor, Captain Larry Credle.  A lifetime of work on the water has left him with all of the necessary skills for running the Lady Jane.  His crew is friendly, knowledgeable and helpful.  This is the perfect family excursion during your visit to Georgia’s Golden Isles.  For more information on excursions: www.shrimpcruise.com.  You’ll find different packages to choose from including Captain Credle’s newest addition, a Pirate Ship.  It’s sure to delight any youngster or the young at heart.  It’s all in good fun and it’s a great learning experience.

Lady Jane – 912-265-5711 – www.ShrimpCruise.com

Melissa | people | 04 18th, 2013 | 3 Comments »

Vader, a gorgeous Siberian Husky pup owned by Alan and Heather Tucker stole my heart the minute I saw him as a tiny, little thing.

Tiny no longer!  At forty-eight pounds and still growing he’s a bit timid, all puppy and so loving!

This breed, along with the Malamute, is directly descended from the original “sled dog”.  Research shows that “husky” comes from the word “esky”, once applied to the Eskimos and subsequently to their dogs.

If you ever get the chance to attend the Iditarod, you’ll see these beautiful dogs at the lead of the pack.  They are quick and sure-footed as they lead a team of Malamute’s on the race.

Alan and Heather are both avid dog lovers.  They raise their beloved Labrador Retriever’s which they use for hunting.  Vader fits right in with the pack playing with the other dogs.

Alan owned a Malamute at one time, confessing it was probably his all time favorite, but Vader is moving into that position quickly.

This breed prefers a cooler temperature and will get into water from time to time.  They are extremely smart and were used, in 1925, to deliver serum for diptheria from Nenana, Alaska to Nome, over 600 miles away, thus saving many lives.  Wikipedia uses three words to describe this breed:  Endurance-Fidelity-Intelligence.

Vader’s distinct markings add to his overall beauty.  He’ll stop growing at around 75 pounds in weight with a few more inches added to his height when he reaches adulthood.

This is a sweet natured family dog with a thick double coat that requires weekly grooming.  However, it is that same double coat that allows this breed to adapt happily to a warmer climate such as ours.

How can you help but fall in love with Vader when you look into his beautiful blue eyes!

Melissa | Out&About | 04 16th, 2013 | 1 Comment »

Some of you may remember the post I did in February about Sal Cenicola, The Pie Guy.  In that post I wrote about an upcoming return to the boxing ring that Sal was training for.  Last night was the big night and SAL WON!!!!!!!!!!

I salute your excellence, your determination, your focus and your winning spirit!  Sal, you are an inspiration to us all!  YOU ROCK!!!!!

Melissa | Out&About | 04 14th, 2013 | 2 Comments »

Tomorrow the second annual International Festival will be held at Coastal College in Brunswick, behind the student center.  The festival is co‐sponsored by the College and the Robert S. Abbott Race Unity Institute.

Here is more information on the event:  http://www.youtube.com/watch?feature=player_embedded&v=p5_dRUWyqN4  The Abbott Institute is taking part in the festival from a point of awareness that we are all one and that all races need to understand each other and work together for the good of all.  Racism results from ignorance.  Through festivals such as this we can come to a truer communication and interaction with each other!

This is a wonderful opportunity to experience the culture and food of other countries.

Yummy dishes from local restaurants, like the Jerk Shack, and cooks from various ethnic backgrounds will be preparing their specialities for your enjoyment in the food court.

The music of steel drums will waft through the air adding to the festive event!  Chinese Lion Dancing, Salsa Dance lessons, a performance by an African Dance Troupe and plenty of fun activities for kids will all be happening.  Diversity creates unity.  Come and share in the richness of culture, art, music and cuisine.  We are, after all, in this together.

Artisans, Musicians, Food and more….shop, dance, eat, explore….have fun!   Free admission and parking.  This is a rain or shine event.

Join in the fun from 2 – 7 pm, Friday, April 12, 2013.

Melissa | food & entertaining | 04 11th, 2013 | 1 Comment »

I have always owned very large dogs…always, until Murphy came on the scene.  But I am learning from my friend, Pat, that good things can come in very small furry packages!

Meet Max!

Max is a Yorkshire Terrier.  Weighing in at eight and one very important half pound.  This little fellow has the soul of a fifty pounder, at least!

Max likes to go to work with Pat everyday.  Her office is specially outfitted with a little “cave” where he likes to burrow.

Sometimes he sticks out his tongue.  We’re not sure what that is a sign of, but it seems to show contentment.

Max comes to our place with Pat for coffee every Saturday morning.  If we’re not home, he tries to force her to come anyway!  A little creature of habit.

Most of all, Max is Murphy’s best pal.

Mighty Max…..a lot of dog in a little body, filled with love!

If you or someone you know has a pet they’d like me to feature, please contact me!  melissa@thepermanenttourist.com

Melissa | Out&About | 04 9th, 2013 | No Comments »

Although I first posted this in the spring, it seems like the perfect menu to re-post during my six month celebration.  So delicious and easy to prepare.  This is the perfect menu for late summer entertaining!  Once again…..enjoy!

We’re going a bit lighter this week.  These are some of my most favorite recipes.  Easy, healthy and so delicious!  Here’s the menu for four:

Champagne Cocktails

Lemony Zucchini Bruschetta

Roasted Tomato and Fresh Herb Pasta

Pan Roasted Grouper

Fresh Berry Napoleons

Sauvignon Blanc

Champagne Cocktails

For each flute, soak a sugar cube in Angostura Bitters, top with icy cold champagne and a twist of fresh lemon.

Lemony Zucchini Bruschetta

1 whole wheat baguette

1 small log goat cheese

1 organic lemon

2 tablespoons fresh chives, finely chopped

1 tablespoon fresh basil, finely chopped

1 organic zucchini

Shaved parmigiano reggiano

Slice the baguette on the diagonal, 1/4 inch thick.  Place in a single layer on a sheet pan and toast at 325 degrees until crisp, about 15-20 minutes.  Let the goat cheese soften at room at room temperature.  With a lemon zester or the fine edge of a grater, remove the zest from the lemon (the peel), mix with the softened goat cheese, adding 1 tablespoon of juice from the lemon and the fresh herbs.  Wash the zucchini and with a mandoline or very sharp vegetable peeler, cut thin strips lengthwise.

To assemble:  Spread each slice of bread with a thin coating of the cheese mixture.  place a strip of zucchini on top and curl, like ribbon candy (see picture).  Squeeze any leftover lemon juice over the top.   Top with a small bit of shaved parmigiano reggiano cheese and serve.

Roasted Tomato and Fresh Herb Pasta

1 pound angel hair pasta (I use the gluten free variety made from Quinoa)

2 pounds organic plum tomatoes roasted (see instructions below)

Extra virgin olive oil

1 cup each of fresh basil, flat leaf parsley and scallions, finely chopped

1/2 cup toasted pine nuts

sea salt and pepper to taste

1 cup shredded asiago cheese

Bring a large pot of water to a boil.  The pasta takes very little time to cook so I usually leave this step to last, so after the water boils turn it down and let it simmer so it’s ready.  Chop the roasted tomatoes and place in a large saute pan with 1 tablespoon good olive oil.  As the tomatoes begin to sizzle, add the fresh herbs and cook for about five minutes.  You want the herbs to be slightly crunchy.  Bring the water back to a boil, cook your pasta, drain it well and add it to the saute pan.  Add the toasted pine nuts and season with salt and pepper.  Transfer the pasta mixture to a large platter and sprinkle with asiago cheese.  Garnish with large basil leaves.

Roasted Tomatoes:

Preheat your oven to 300 degrees.  place halved plum tomatoes on the pan and drizzle with good olive oil, then sprinkle with sea salt.  Place in the warm oven for 3-5 hours.  You want the tomatoes to be slightly browned.  You can keep these stored in a container in your refrigerator for up to one week for use in all sorts of dishes that call for tomatoes.  Roasting the tomatoes in this way really enhances their flavor and gives them a sort of “candied” taste.

Pan Roasted Grouper

1 1/2 pounds fresh grouper cut into 6 ounce serving pieces

2 tablespoons good quality olive oil

juice of one lemon

1/4 cup dry white wine

1 tablespoon butter

sea salt and pepper to taste

Heat a large, heavy saute pan over medium-high heat.  Add the olive.  Lightly salt and pepper the grouper pieces, carefully adding them to the hot pan.  Cook for three minutes on each side, remove to a warm plate and set aside.  Add the lemon juice and wine to the pan, swirl in the butter and adjust the seasoning with sea salt and pepper as you desire.  Return the grouper to the pan to coat with the sauce.  You may add capers and lemon wedges if you wish.

Fresh Berry Napoleons

Do not be afraid of filo dough.  It is in your grocer’s freezer and it is a wonderful thing to keep in yours.  I have done both dessert and main course Napoleons and they are always delicious.  Take a deep breath and have fun with it!

1 package filo dough, thawed

1 cup sugar

1 stick butter, melted

1 carton each fresh strawberries, blueberries, blackberries and raspberries.

1 jar good quality raspberry jam

1/4 cup chambord liqueur

1 small carton whipping cream

1/4 teaspoon good vanilla

Heat the oven according to the instructions on the filo dough package.  On a sheet pan, carefully place one sheet of dough, brush with melted butter and sprinkle with sugar.  Repeat this until you have eight layers of dough.  With a pizza cutter, cut the dough into 3″x4″ rectangles.  Bake until golden brown.  You’ll probably need to do two pans of this for four people.

Rinse the berries and toss together in a bowl.  In a small pan melt the jam, adding the chambord at the end, if the mixture is a bit thin you can add 1 teaspoon or so of cornstarch that has been dissolved in 1 tablespoon water, stir well over a low flame until slightly thickened.  Chill a medium sized metal bowl and use this to whip the cream until stiff peaks form.  Add just a bit of vanilla to give the cream extra flavor.

To assemble:  On each dessert plate place one square of pastry.  Spoon the jam mixture on the pastry and top with a heaping spoon full of berries.  Repeat this two more times, ending with berries on top.  Spoon a generous amount of whipped cream on each Napolean ad serve.  A nice cup of espresso is the perfect accompaniment to this yummy dessert!

Melissa | Finally Friday!, food & entertaining | 04 9th, 2013 | No Comments »

The flowers that bloom in the Spring!  The island overflows with luscious blooms, everywhere you look.  My gardening spirit is awakening and I find my car practically driving itself to the Ace Garden Center here on St. Simons Island.  I like doing business with our local shops, getting to know the owners and supporting smaller concerns as opposed to major chains.

When I shop at Ace, I know I’m getting plants that are grown in or near our area.  The plants thrive and my need to feel dirt between my fingers is fulfilled!

This trip to the garden center did not let me down.  Yellows, fuchsias, lavender, every shade of green…..the colors popped all around me like a sea of Spring spreading before my eyes!

Fountains flow and St. Francis guards the grounds, surrounded by shrimp plants and other lovelies.

My kitchen garden is in the process of being tilled and prepared.  Sweet basil is calling my name…..pesto, Sicilian salsa, mint tea with basil ice cubes….the list goes on and on.

Anyone who loves to cook knows the importance of fresh herbs.  I even use them in beds of flowers, the various greens compliment spring color and the fragrance is heavenly!

Containers anyone?  You’ll find a bounty of ideas when you visit!

I love a spring garden.  As shoots begin to reappear from last seasons perinneal plants, I can see holes that need fresh color, gaps that need to be filled.  This is more than a mere hobby for me, gardening feeds my soul.  Maybe it’s the fact that I come from a long line of avid Texas gardeners?  Mr. T has kidded me on more than one occasion about looking like a “Texas Farm Hand” when I come inside after a days work in my favorite domain.

The great poet Matthew Holloway put it very succinctly in his famous poem:

Melissa | Shop! | 04 4th, 2013 | 2 Comments »