BI-LO and Savannah Food & Wine Festival have something in common this Fall. They both begin year two of their presence in Savannah. This time last year, BI-LO grocery stores opened in former Piggly Wiggly stores throughout Savannah. Meanwhile the Savannah Food & Wine Festival made its debut in 2013 as an annual event. This year, BI-LO puts its money where the mouths are so to speak as a corporate sponsor and Official Supermarket of the 2014 Savannah Food & Wine Festival.
Miranda Major, a spokeswoman for the grocery chain explains, “BI-LO enjoys taking an active part in community events to learn more about our local customers’ needs and to also showcase some of the vast offerings available in our stores.” This seems logical, as Savannahians are still getting to know the BI-LO brand. The intent is to demonstrate what area BI-LO stores have to offer this Fall in terms of gourmet deli, bakery and floral offerings.
Still, we wondered, how does a grocery chain that serves the mass market fit into a gourmet food event alongside world-class chefs and wineries? BI-LO’s answer to that question is through two of their six Corporate Training Chefs Harlan Walden and Tim Haire. Chefs Walden and Haire are each responsible for a district of approximately 140 stores which they serve through training on food safety and sanitation and local programs involving the deli and bakery departments. “(BI-LO Training) Chefs are able to bring local heritage to life and share their vast culinary arts skills,” according to Major.
Chef Walden got his culinary start at the famed Columbia Restaurant in St. Augustine (my favorite restaurant chain in all of Florida!) He also has experience in U.S. Navy and Afghanistan kitchens. His BI-LO territory is between Jacksonville and Palm Bay, Florida.
Chef Tim Haire has a connection, if distant, with Savannah’s native son Richard C. Kessler who was born and raised in Savannah and Effingham County. While training at the Southeast Institute of Culinary Arts in St. Augustine, Chef Haire worked at the Casa Monica in St. Augustine, which is one of the oldest hotels in the U.S. It is also part of the Kessler Collection which includes Savannah’s Bohemian Hotel, Mansion on Forsyth and a new project on West River Street. But I digress. According to the corporate website, Chef Haire also “previously worked at the prestigious Heathman Hotel in Kirkland, Washington, where he learned about farm-to-table culinary approaches.” Chef Haire’s BI-LO territory is South Carolina.
Here is what we can expect from BI-LO at this year’s festival.
November 13th: Le Grand Cochon (hog roast)
BI-LO chefs will prepare traditional Southern side dishes with an international twist:
• Maple smoked macaroni and cheese
• Collards braised in India Pale Ale (IPA)
• Banana pudding tiramisu
November 14th: River Street Stroll
• Deli, bakery and floral holiday favorites will be on display
November 15: Taste of Savannah VIP Lounge
• Presentation of holiday entertaining with cheeses, appetizers and holiday trays (yes, there will be tastings)
• Chefs Walden and Haire will moderate panel discussions
FACTS ABOUT BI-LO
• The company was officially named BI-LO in 1963 after the owner conducted an employee store-naming contest. His secretary won the contest by submitting the name “BI-LO”.
• Owned by the same parent company as Winn Dixie and Harvey’s with stores exclusively in the Southeastern United States.
• Bought out Piggly Wiggly Carolina (including Savannah) stores in 2013.
• Founded by a former Winn Dixie executive as a small discount grocery and later developed into a full service supermarket.
For more information about BI-LO, go to www.bi-lo.com.
