Chef Q&A: Meet Natasha Gaskill of Sixby and Hotel Lugash
byPhotography by MICHAEL SCHALK THIS SPRING, PASTRY CHEF Natasha Gaskill prepares to open her first brick-and-mortar restaurant, Sixby, after providing desserts to some of…
Food
Turning Tides: The State of Local Oysters in Georgia
byAppreciation for local oysters swells among Savannah’s dining scene — and inspires new farmers to get into Georgia waters Photography by PETER COLIN MURRAY…
2023 Chefs Dish
bySPECIAL ADVERTISING SECTION: 2023 Chefs Profiles Savannah’s culinary creatives step into the spotlight. Photography by ANDREW FRAZIER, ANGELA HOPPER, KATHERINE IVES and KATIE MCGEE…
Chef Q&A: A New Moon
byRYAN WHYTE-BUCK // Chef, Folklore Photography by MICHAEL SCHALK HIS RESUME is all over the map — literally. Before leaving school in 2007 to…
Chef Q&A: A New Kind of Late-Night Bite
byTODD HARRIS // Executive Chef, General Manager & Operating Partner, The Garage at Victory North Photography by MICHAEL SCHALK IN 2020, CHEFF TODD HARRIS…
Chef Q&A: The Right Spice
byCOLLIN CLEMONS // Chef de Cuisine, 1540 Room Photography by MICHAEL SCHALK LESS THAN A YEAR since opening the 1540 Room, chef Collin Clemons…
Cook, Line and Sinker
byRICHARD BYRD // Chef and Director of Operations, a.Lure Photography by MICHAEL SCHALK SETTLED AMONG City Market’s buzzy bars and pubs, a.Lure’s rustic-meets-modern dining…
All Fired Up
byTips + products to get outside and grill “Anything you can cook on a grill can be cooked on a Fire Kettle, but you…
Ted Talks…To the Bees
byThe Savannah Bee Co. founder reflects on 20 years of sweet success and a new HQ Photography by CHIA CHONG, Courtesy of SAVANNAH BEE…
Melting Pot
byA Lowcountry dinner at Wormsloe connects community, Gullah-Geechee foodways and rich heirloom crops Photography by SOMI BENSON-JAJA, SHOT BY SOMI STUDIOS IN GULLAH-GEECHEE FOOD…