I flew into Jacksonville, but the Savannah airport is only a few minutes further away. I walked into the lobby of the King & Prince to find it had been transformed since my last visit a few years earlier. The look is contemporary without losing its connection the island’s colorful past. I sat down at the bar at the new ECHO, the island’s only oceanfront restaurant and bar, and enjoyed an order of tasty steamed mussels paired with a crisp Pinot Grigio with just the right amount of toasted French bread to sop up the broth.
Back at the King & Prince, it was time for craft cocktails and hors d’oeuvres. Our group enjoyed lemon and basil ‘Fresca’ margaritas, ‘Due West’ cocktails made with Bulleit Rye whiskey as well as cucumber and lemonade ‘mocktails.’ Platters of fresh fruit, cheeses and other delectable items were provided for the pairing. This was just a warm up for the main act. Chef de Cuisine James Flack then led his team on a shrimp and grits demo. Chef is very low-key and soft-spoken, but his passion for food is undeniable. He lights up when he talks about cooking and makes it clear he insists on using local and seasonal ingredients. His food is simply sumptuous.
St. Simons Island has quickly become an all-time favorite destination of mine and one I plan on returning to many times. I can’t think of many places I would recommend more highly.
I hope you’ll enjoy this slide show I put together.
Tom Plant launched WINEormous in 2009 and is a member of the International Food Wine and Travel Writers Association. Based in Temecula, California, he offers intimate winery tours for no more than seven people. Tour details and pricing are available at www.temecula-tours.com. Call now to book your Temecula Winery Tour at (951) 907-9701. Ask about special discounts.