Food Show 2013

It’s 6:30—dinnertime. You’re sitting on the couch and your stomach starts growling. You don’t feel like cooking—what do you do? South has the answer! Our October/November issue is all about food—the most delicious, mouthwatering, and beautifully presented food in Savannah. We gathered some of the best chefs in town and got them talking about their favorite dishes, new menus and the art of plating. Some dishes are a play on old favorites, like peas and carrots served with pan seared sea scallops and shitake mushrooms, dreamed up by Executive Chef Charles Zeran at A.Lure. Some dishes are more unusual, like Chef Mike Bailey’s lambchop candy apple with micro-heirloom tomatoes, basil oil and a balsamic reduction, which you can find at Chart House. Some dishes, like the charred Beaufort county octopus paired with heirloom tomatoes, shaved red onions, watercress and marinated capra gia feta cheese, were created with a little bit of art in mind. According to Executive Chef Brandy Williamson of The Public Kitchen and Bar, the goal of this dish was to “showcase the vibrant colors from the tomatoes along with the other ingredients to produce a dish that was visually pleasing, as well as delicious.” Savannah restaurants cover all the bases as far as food preferences are concerned. Chef Stephen Mclain invites adventurous meat-lovers to try the sliced kangaroo with balsamic honey grilled pineapples served at Alligator Soul. “A little unfamiliar doesn’t mean it’s not delicious,” he says. “All friends were strangers once!” Not a meat eater? Then you’ll be interested in the handpicked forest chanterelle mushrooms tossed in a house-made pasta served at Leoci’s Trattoria. Whatever your taste buds prefer, these chefs have answered the question, “What’s for dinner?”