Day 2 — Charleston to Savannah
9:12A. Getting a late start, but had to stop at Callie's Hot Little Biscuit for breakfast!
9:51A. We began the Farmers' Market Culinary Tour. There was such an expansive variety of fresh produce, it was overwhelming! We were joined by Chefs Jordan Moore and Mark Hayward-Washington. Everyone in the group got to pick an item from the market and the two chefs had about a hour to make a meal using all the ingredients, like on Chopped.
11:05A. We arrived at Burwell's Stonefire Grill for the brunch. Chef Jordan prepared the savory courses.
11:15A. We begin with an aperitif — a beet and ginger lemonade.
12:04P. Second course is sautéed white shrimp with a succotash of smoked ground onions, scallions, lemon, zucchini, okra, corn, squash, and bacon. The shrimp were enormous!
12:51P. Two pre-dessert palate cleansers: Charleston caviar (homemade pimento cheese) and sliced olive on toast point, and a soft black truffle cheese with sliced plum on a toast point and drizzled with honey.
11:36A. The first course is a chilled gazpacho made with heirloom tomatoes, scallions, cucumbers, red peppers, sherry vinegar, smoked olive oil, lemon oil, fresh mozzarella, and fennel powder.
12:30P. Third course: Lamb chops that were brined for twelve hours then sous vide and grilled. Served on top of a vegetable medley of fried sweet potatoes, fried Brussels sprouts, kale, cauliflower, eggplant, lemon zest, chicken stock, and a dash of Frank's Red Hot Sauce. The lamb had the most succulent texture and was cooked flawlessly, thanks to the sous vide process.
1:02P. Finally, dessert, made by Chef Jordan . A sponge cake made with meringue and topped with whipped vanilla cream, blueberries, strawberries, and an apricot glaze. Served over a cream cheese crème anglaise with sliced watermelon and peaches soaked in lemon verbena simple syrup.
2:24P. With souvenirs and a fantastic last meal behind us we hit the road, heading for Savannah. Eat & Run continues!
3:09P. Side of the road pit stop in Ravenel, SC to get some boiled green peanuts. The proprietor had some interesting white pattypan squash and lots of tomatoes.
3:50P. Pit stop at Carolina Cider Company in Yemassee, SC for fruit ciders. Danielle got Muscadine and Bing Cherry Ciders, and Sherród got Peach. All were delicious and not overly sweet. We also got a few snacks for the road, and set off again for Savannah.
4:57P. We made it to Savannah and we are ready to EAT! But first we need to check in to our hotel, The Marshall House.
7:52P. Stopped at Belford's Seafood and Steaks for a Savvy, a vodka martini made with peach nectar. Tastes like summer in a glass.
7:25P. Next up, a refreshing St. Germain martini at Rogue Water Tap House. This place definitely has the speakeasy feel of the Prohibition era. The cocktail would make a great party drink — a little sweet, a little sour, with a nice kick.
8:21P. Last stop on the Savannah Shaken Tour: The Andaz Hotel for a classic martini. Just gin, vermouth, bitters, and lemon.
10:06P. Dinner at Vic's on the River. It's a hopping spot right on the water, and it seemed full of locals and tourists. We started with flavorful Crawfish Beignets (they were really hand pies though) and a wonderful Beef Carpaccio.
10:35P. For entrées, Sherród got a Bacon Cheeseburger, and Danielle got Scallops with Citrus Risotto. Both were hearty and filling, but ultimately not as good as the starters. After a long day, we hit the sack, ready for a full day in Savannah.