The Olde Pink House: Southern Lowcountry Cuisine

Southern Living calls the Olde Pink House a "Savannah culinary institution'' and the "most Savannah-esque restaurant in town.'' The restaurant occupies a Georgian-style mansion built in 1771 by Joseph Habersham Jr., who lived in the house until his death in 1802. The mansion's old brick exterior is covered with a soft pink stucco, giving the house and restaurant, its name. Mr. Habersham's ghost is said to inhabit the house, however he only appears between October and March, perhaps to avoid the summer heat. The menu at the Olde Pink House is elegant American fare with an emphasis on seafood. The influence is Southern, specifically Low Country, with elements like grits, buttermilk, she-crab soup and sweet potatoes. 

The elegant 18th-century interior of The Olde Pink House

The menu features typical dishes of Savannah's old world southern cuisine

Housemade cheese straws were light and crisp and bursting with flavour

A glass of Pinot Grigio

A glass of red wine

Shrimp Cocktail made with local shrimp

Low Country She-Crab Soup

Country Fried Chicken with visalia black pepper gravy, mashed potatoes and collard greens

Shrimp Gumbo with tomato, okra, sausage and rice

www.plantersinnsavannah.com/the-olde-pink-house

The Olde Pink House Sauteed Shrimp With Country Ham and Grits Cake
Serves 2
Recipe courtesy of Chef Vincent Burns, The Olde Pink House

4 oz heavy cream
2 oz cured ham
8 jumbo shrimp
1 oz clarified butter
12 oz grits
6 oz shredded Cheddar cheese
2 tbsp minced chives, for garnish
Sautéed collard greens, optional


For grits cakes: Prepare the grits according to package directions. Stir in the shredded Cheddar until the cheese is melted. Pour into a cookie sheet pan that allows for grits to spread to about 1-inch thickness. Refrigerate at least 15 minutes, then cut into 1-inch squares. Flour the grits squares. Fry two squares in 1 inch of vegetable oil for 2 to 3 minutes, until each side is deep brown.

For shrimp sauce: In clean sauté pan, add 1 ounce of butter. Sauté the ham in butter for 2 minutes, until it begins to become crispy. Add the shrimp to pan and sauté until pink, about 3 minutes. Add the cream and reduce over high heat until it becomes thick and creamy, about 4 minutes. Pour half of the sauce over each of the grits cakes. Serve with collard greens if desired.

700 Drayton at the Mansion on Forsyth Park

Arguably Savannah’s best restaurant, this shrine to fine dining occupies the oldest and most evocative part of the original 1888 Savanna Mansion on Forsyth Park, a formidable and lavish 17,500 square foot space enhanced with high ceilings, striking contemporary art installations and Victorian antiques. With its splashy interior, this is a one-of-a-kind spot is a true anomaly amid the city's antebellum charms, but a welcome sign of its diverse dining scene. The former Keyton Mansion was converted into a lounge and restaurant that pairs fine dining with eccentric touches like Versace leopard-print chairs and two beautifully designed cocktail lounges — Caisimir's and the Bosendorfer. The Drayton's cuisine is as artful as its stunning surroundings. Today the castle-like mansion at 700 Drayton Street houses one of Savannah’s finest restaurants, boasting an intriguingly eclectic décor and a mouth-watering menu, 700 Drayton Street Restaurant is a fabulous choice for anyone wanting to experience Savannah’s finest dining. 

A collection of Peter Keil paintings up the stairs to Casimir's Lounge in the Forsyth Mansion

The interior of Casimir's Lounge at the Mansion on Forsyth Park 

Casimir's cocktail menu

Devil Went Down to Georgia with Maestro Dobel Tequila, Tres Chilis Liqueur, Spicy Bitters, Agave Nectar and lime juice

Savannah in Bloom with sparkling wine, St Germaine Elderflower Liqueur, Hibiscus Syrup and edible Hibiscus flower

The Drayton 700 Dining Room

The Drayton 700 dinner menu

We enjoyed a glass of champagne as we peruse the menu

Fresh baked bread and flatbreads

Olive oil with warm olives 

Black Eyed Pea and Ham Hock Soup with crispy okra

Rocket Salad with narrated white beans oil cured tomatoes and shaved parmigiano

2012 Zenato Pinot Grigio from Venezia

Braised Meyer Ranch Short Ribs with parsnip purée, herb roasted fingerling potatoes, roasted carrots and oil cured tomatoes with jus

While Fire-Roasted Bronzini with orange braised baby fennel, saffron aioli and beluga lentils

Orange braised baby fennel, saffron aioli and beluga lentils

www.mansiononforsythpark.com

Local 11ten: Sensational Modern Savannah Cuisine

Steeped in rich history, with beautiful public squares, moss-draped trees, majestic fountains and some of Georgia's oldest mansions, Savannah is also known for it's vibrant restaurant scene. Nestled in Savannah’s gorgeous historic district and housed in a creatively restored 1950s era bank building off Forsyth Park, Local 11ten is considered one of the best restaurants in Savannah, and the first stop on our culinary journey through the 'old south'. Chef Brandy Williamson respects local ingredients and simple farmhouse table cooking concepts while still retaining an element of sophistication, upscale epicurean delights and killer cocktails. Voted one of the "South's Greatest Chefs" by South Magazine, this North Carolina native brings a French influence to Savannah's Southern cuisine. The stylish décor is understated modern-chic with monthly art exhibits curated by an in-house gallery coordinator giving visitors a fresh look at contemporary Savannah. The semi-private 'vault room' front of the bank’s historic safe is available for small groups with each evening's dinner menu presented outside the restaurant in the bank's original exterior depository. Very cool. The best value is the six-course chef’s tasting menu with wine, however each dish we ordered from the Spring menu was creative, delicious and absolutely outstanding. The Seared Sea Scallops with smoked butterbeans, hominy, green garlic and shaved radish with mint beurre blanc was a dish I could happily order every week of the year. For anyone visiting Savannah, Local 11ten is a triumph from start to finish.

The sexy modern interior of Local 11 Ten in Savannah

Housed in a creatively restored 1950s era bank building, the décor is understated modern-chic with monthly art exhibitions 

Chef Brandy Williamson's menu features locally grown seasonal produce

A selection of bottled waters include a handsome bottle of Hildon

Basil Gimlet made with Ford's Gin, basil and lime

Fresh baked warm bread and local churned butter

Amuse-Bouche of Puréed Strawberry, Creme Fraiche and crumbled pistachios

Local lettuces, fresh herbs, preserved lemon, house-made ricotta, shaved apple, marcona almonds, preserved lmeon and apple vinaigrette

Open-Faced Rabbit Ravioli with fire roasted tomato sauce, basil coulis and house-made ricotta

Glass of 2012 Novelty Hill Merlot from Columbia Valley in Washington State

A chilled glass of 2012 Miner Viognier from California

Pork Three Ways: cheek with braising jus, smoked belly, trotter cake, mustard green salad, shaved carrot, radish, green beans, lemon, herbs and smoked bacon hollandaise

Seared Sea Scallops with smoked butterbeans, hominy, green garlic and shaved radish with mint beurre blanc — one of my favourite dishes of the week!

2011 Chateau Baulac Dodijos French Sauternes to enjoy with local cheeses

Assorted local cheeses

www.local11ten.com

Citrus-Cranberry Apple Chutney

Serves 10-12

Recipe courtesy Chef Brandy Williamson

This recipe goes great with pork chops, but can also be served with turkey, duck, or roasted chicken.

5 lb granny smith apples, peeled and diced

1 cup dried cranberries

1/4 lb unsalted butter

2 shallots, diced

1/4 cup sugar

1/2 cup apple brandy

1/2 cup cider vinegar

1/2 tsp cinnamon

1/2 tsp allspice

1 bay leaf

2 oranges, zest and juice

Salt to taste

Sauté the apples and shallots in butter. Add the sugar and stir to coat. Then add the remaining ingredients and simmer until the mixture is reduced by half. Remove the bay leaves. Purée half of the mixture then combine it all together. Adjust the seasoning as necessary, adding honey if your prefer it sweeter, or vinegar if you prefer tangy. Serve warm with pork chops, roast chicken, duck or turkey.

The Gastonian: Savannah's Most Romantic B&B

Nestled in a quiet residential neighborhood on Gaston Street in the heart of Savannah's beautiful Historic District, The Gastonian is an elegant bed and breakfast consisting of two adjoining 19th-century Regency-Italianate-style mansions connected by a wooden walkway overlooking a formal garden. A four-diamond, award-winning Relais & Chateaux Bed and Breakfast Inn, and voted by Condé Nast Traveler as one of the top 50 B&Bs in the world, The Gastonian is known for its intimate atmosphere, beautiful antiques, grand decor and genuine southern hospitality. Built in 1868 as a private residential home, these majestic mansions, like many of Savannah's old homes, serve as reminders of Savannah's rich history. The exterior cracks on the mansion's façade and fireplace in the original kitchen of the inn were caused by an earthquake that struck the coastal empire in the late 1800s. Many Savannahians fled their homes during the panic, but The Gastonian remained standing. With 17 uniquely appointed guest rooms named after prominent Savannah natives such as Flannery O'Connor, Juliette Gordon Low and Mary Telfair, each room has antique furnishings, private luxury ensuite bathrooms and working fireplaces. Guests can enjoy the Inn's private outdoor garden, afternoon tea, complimentary hors d'oeuvres and wine in the afternoons, as well as desserts and cordials in the evenings served by candlelight in the antique-filled parlour. At night, praline cookies arrive at the door, and in the morning, guests are treated to personalized breakfasts served in their rooms on silver trays, for a touch of Southern hospitality in the heart of historic Savannah.

The flowering veranda at The Gastonian

The formal parlour at The Gastonian

Chilled bottles of Champagne for special occasions

Afternoon hors d'oeuvres are served each day

A wrought iron bench in The Gastonian outdoor garden

Spanish Moss - one of Savannah's quintessential sights

www.gastonian.com

She-Crab Stew

Serves 4

Recipe courtesy of The Gastonian

You don’t get more LowCountry than She-crab stew. This Blue Crab and sherry based bisque is a local favourite, and exemplifies the depth and warmth of food from the Savannah region.

6 tbsp butter

1 cup minced green onion

1 cup minced celery

1 tbsp minced carrot

6 tbsp flour

2 1/2 cups whole milk

2 1/2 cups chicken broth

1/4 tsp nutmeg

1/4 tsp white pepper

Dash of cayenne pepper

1 cup sherry

1 lb claw crabmeat

Fresh parsley or mint leaves for garnish

Melt the butter over low heat in a large saucepan. Add the onion, celery and carrot and cover, and steam until tender, about 5 minutes. Whisk in the flour and cook for 2 minutes, then whisk in the milk and broth. Bring to a boil, whisking occasionally. Lower the heat to medium and add the nutmeg, white pepper, cayenne pepper, cream, sherry, and crab, and cook until warmed through. Garnish with fresh parsley of mint and serve immediately.

Mashed Potato Cakes 

Serves 8-10

Recipe courtesy of The Gastonian

A Southern-fried twist on an old classic.

1 lb Yukon Gold potatoes, unpeeled and quartered.

2 tbsp unsalted butter, at room temperature

2 tbsp whole milk

1/2 small yellow onion

2 large eggs, lightly beaten

2 tbsp freshly grated Parmesan cheese

1/2 tsp salt

1/2 tsp ground black pepper

1 cup fine dried breadcrumbs

Place the potatoes in a large saucepan with lightly salted cold water to cover. Bring to a boil over high heat, then reduce the heat to medium and simmer, uncovered, until the potatoes are tender when pierced with a fork, about 10 -12 minutes, then drain well. Purée the potatoes by pressing them through a ricer placed over a bowl. Stir in the butter, then add the milk, onion and eggs and stir until blended. Add the Parmesan, salt and pepper and stir again until well mixed. Cover and refrigerate until the mixture is well chilled and firm, at least 2 hour or for up to 24 hours.

Spread the breadcrumbs on a plate. Heat a frying pan with some butter, and using a 1/3 cup measure, scoop up a portion of the potato mixture and set on top of the crumbs. Pat it down to about 1/2-inch thick and turn to coat evenly with crumbs on both sides until lightly coated. Transfer the potato cakes to the frying pan and cook 2-3 minutes on each side cook until nicely browned on both sides. Serve hot with a light drizzle of melted butter. Continue with the rest of the batter until complete.

Variation: Add in a tablespoon or two of sour cream, some sliced green onion, grated cheddar cheese, and/or chopped, cooked bacon.