On Board
byCustom charcuterie boards make holiday hosting deliciously easy Photography by PETER COLIN MURRAY // Styling by SARA SPICER PULLING OFF A successful holiday get-together…
Food
Room for One More
byA pastry chef’s sweet plans for the new year BAKING OFTEN GETS labeled as more science than art, but take a page from pastry…
A Taste of What’s to Come
byBRANDON MELL & BRYAN GRAY // owners, B Local Catering Photography by MICHAEL SCHALK // Interview by JILL CLAIR GENTRY THERE’S NO SHORTAGE of caterers…
Coffee Talk
byThe Best Coffee Shop winner and runner-up spill the beans on how to enjoy a cuppa Photography by ANGELA HOPPER-LEE FOXY LOXY // Winner…
Culinary Blessings
byHeritage recipes shine in Matthew Raiford’s Gullah Geechee cookbook Photography by SIOBHAN EGAN “IT IS TRADITION among the Gullah Geechee that when we need answers,…
Juicy Fruit
byPeaches’ next of kin is key for summer’s most versatile topping In the peach state, it stands to reason that plums often take a…
Sweet Spots
byThese desserts are icing on the cake Lemon Bars with Blueberry Ice Cream from Belford’s Seafood and Steaks Strawberry Tart from Husk Savannah Rapture…
Royal Treatment
byMelissa Wagstaff, co-owner of The Little Crown by Pie Society Savannah’s ties to Great Britain stretch back 289 years, when the city became the…
Cup of Excellence
byA decade on, Perc Coffee keeps grinding About 10 years ago, musician Philip Brown packed up his family, moved from Athens, Georgia, to Savannah…
To a Tea
byHale Tea Co. relaunches — but remains steeped in tradition Reinventing a 148-year-old tea company is no small feat, especially in a town brewing…