Tag Archives: Chef Darin Sehnert

Good Eatin Ya’ll – My Trip to Savannah

20 Nov

Two weeks ago I visited Savannah, GA with my boyfriend and we had an awesome time. The weather was gorgeous – about 75 degrees without a cloud in the sky – and the people could not have been friendlier.  Below are some of the highlights of our vacation:

Bed and Breakfast: The Dresser Palmer House

The Dresser Palmer House is located near the edge of the historic district, right near Forsyth Park.  It is less than a one mile walk to the river and was quietly tucked away on Gaston street, a beautiful tree-lined block.

Dresser Palmer Gallery (a porch in Savannah-speak)

Rocking Chairs on the Gallery

Dresser Palmer Parlor and Dining Room

Dresser Palmer Parlor and Dining Room

Dresser Palmer Garden

Cooking Class: Mansion on Forsyth Cooking School where we got a lesson in Low Country Cooking from Chef Darin Sehnert

Chef Darin Sehnert of 700 Kitchen Cooking School

Our menu consisted of cheddar and chive biscuits, black eyed peas salad, fried green tomatoes, shrimp and grits with red eye gravy and a pecan praline angel food cake for dessert. It was DELICIOUS!

Chef Darin’s grits were voted best of Savannah by Savannah Magazine and if you make his recipe you will be able to taste why:

Rich & Creamy Grits

I think the secret to flavorful creamy grits is to use a combination of chicken stock and milk and cook VERY slowly over low heat for an extended period of time.  The flavorful liquids are much better than water alone and the long low heat during the cooking will allow the grits to “bloom” or absorb the liquid and swell up instead of the liquid just simply evaporating from the pot.

Yield:  6-8 servings

3 cups chicken stock

3 cups milk

Kosher salt

Freshly ground black pepper

1 ½ cups quick cooking or stone-ground* grits

4 tablespoons butter

1/2 cup shredded parmesan cheese

¼ cup heavy cream

Place chicken stock and milk in a large saucepan.  Season stock mixture with kosher salt and black pepper.  Add grits to liquid and let sit for about 5 minutes to begin hydration.  Turn heat to moderately high and bring to a simmer.  Once liquid simmers, reduce heat to very low and continue to cook, whisking occasionally,  for about 40-60 minutes or until liquid is mostly absorbed.  If consistency gets too thick you can always add more stock or milk.

Stir in butter, Parmesan cheese and heavy cream.  Adjust seasonings to taste.  Serve warm.

*Recipe note:  If using stone-ground grits place them in a bowl or other container and cover with cold water to float out loose bran and other small particles.  Pour excess water off

SCAD Art Galleries:In addition to Savannah’s Southern heritage, there is a fresh, vibrant and exciting arts scene thanks to the large presence of Savannah College of Art and Design (SCAD) all over the city. We went to several student and profession exhibitions including the Gutstein Gallery and the SCAD Museum (where there was an Andy Warhol silkscreen show) and it is a great activity to just gallery hop across town since everything is so close

More Food: Despite my love for Paula Deen (love and best dishes) we did not eat at her restaurant, Lady and Son’s because we heard that the food was not that good and more a tourist trap than great soul food. Instead we went to Mrs. Wilkes’ Dining Room where we waited on line for about 20 minutes outside of an old boarding house  to be seated family style for some down home cooking. Mrs. Wilkes did not disapoint! I have never seen so much food in my life, everything was brought out family style and I almost ate a whole bowl of sweet potatoes with pecans and raisins without help from my fellow diners.  Mrs. Wilkes’ Dining Room is only open on weekdays from 11-2 so get in line if you want the best meal in Savannah!

A sampling of the dishes at Mrs. Wilkes' Dining Room. YUM!

Overall the trip was great and I highly recommend going for a long weekend!

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