Fried Green Tomatoes Eggs Benedict
It’s only been a few months since my visit, but I miss Saint Simons Island, Georgia tremendously. The majestic King & Prince Beach & Golf Resort was my home for my all too brief visit, and I left feeling officially spoiled. We began our first full day on the island with an amazing breakfast in The Kings Tavern. The resort’s newly hired Executive Chef Jeff Kaplan wowed us with fried green tomatoes eggs benedict. His impressive resumé includes stints at The Inn at Great Neck in Long Island, The White Elephant Resort in Nantucket and the Sawgrass Marriot Golf Resort and Spa in Ponte Vedra Beach. It took him no time at all to put his signature on the King & Prince’s kitchen. Every meal he prepared for us was tantalizingly good.
I’m not a big golf nut, so I wasn’t too excited by the prospect of visiting the King & Prince Golf Course, but my attitude soon changed the moment I laid eyes on it. Set amidst a marsh, the course is stunningly beautiful.Rick Mattox, the Director of Golf as well as Golf Club GM was a gracious host who showed us the many natural splendors of this course. During our visit we saw an eagle in its nest and several alligators. I got within about six feet of a big one to snap his picture. I grateful he didn’t snap me! After the tour, Rick gave us some swing lessons. After a few observations and suggestions, I was able to hit a couple of pretty decent shots. For a flyover view of the course, click here.
Eagle In Nest
Now That’s What I Call A Hazard!
Dave Snyder
Lunchtime was upon us and we made our way to Halyard’s for a seafood feast prepared by owner/chef Dave Snyder. Three large tables were laden with every type of fresh seafood imaginable: several varieties of fish, crabs, oysters, shrimp and clams. Local commercial fisherman Captain Charlie Phillips joined the conversation and told us about the bounty of fresh seafood in the area. Accompanied by beautiful side dishes of vegetables and salads and icy cold wine, lunch was delightful.
Following a short break to digest lunch, we met with Bud St. Pierre, Director of Sales and Marketing for a “cocktail to go” at the hotel’s pool bar. Drink in hand, Bud led us on a tour of the hotel and shared with us its storied past. We boarded Cap Fendig’s Lighthouse Trolley and headed off for dinner at an island institution: Southern Soul BBQ. Co-owner Griffin Bufkin made sure we had our fill of some of the tastiest barbecue I’ve ever had. You may have seen Guy Fieri’s visit on the Food Network’sDiners, Drive-Ins and Dives. I had the Southern Soul Sampler with brisket, ribs, collard greens and hopping John. I was curious about Brunswick Stew, having never heard of it, so they gave me a taste. It’s a tasty tomato based stew with Lima beans, corn, okra and meat. We had one full day left on the island and I’ll finish the tale soon.
Southern Soul Sampler
