For all the talk these days about everything being local, local, you get the impression sometimes that the word ‘corporate’ is a four letter word. Sure, sometimes it can be, but that was hardly the case at a recent event at The Bohemian Hotel in Savannah, where the media was invited to chat with the Kessler Collection’s Corporate Chef about their approach to food and more specifically, their menu at Kessler’s Bohemian Hotel downtown Savannah at Rocks on the River, the hotel’s signature restaurant.
Rocks on the River has been one of my favorites down on River Street for quite some time. There is a good bit of good food down on Savannah’s Riverfront -if you know where to look. Of course, I do know where to look. Many times, even if I don’t eat at “Rocks” I have been known to start my evening there with a glass of wine. On River Street, the decor is unmatched.
The event I was invited to be a part of was a rare opportunity to chat with the people who work behind the scenes crafting the offerings Rocks on the River has on their menu. Local chefs have a lot of say in what they offer, but sometimes (especially in hotels) corporate chefs work in concert with local culinary talent to make sure there is synergy across the board, keeping in lock step with the brand vision. Rooms are decorated with these theories in mind, menus in the hotel are no different.
How much do I love the Pan Seared Scallops with Toasted Pecan Quinoa Pilaf? Last summer, I stopped in and had it for lunch. About two weeks later, on vacation in Florida I found myself craving that dish. I wasn’t going to find anything close in that area, so I stopped in at the grocery store for all the things I needed to make it. Mine certainly had nothing on the one at Rocks on the River, but the craving subsided. Crisis averted. Light, tasty, pleasant. It would be tough to beat as my favorite along River Street.
The dishes were passed around family style among members of the media. We sample various salads, shrimp and grits (very very good) and lamb chops. There was a little something for everyone. Great wine, of course, and great conversation with hotel management and other members of the media. Richard Kessler’s wine collection and vision for wine in his restaurants is absolutely fascinating. Far too detailed to get into here. A story for another day. That is however, just a sampling of the attention to detail Mr. Kessler pays to the menus in the restaurants in all of his hotels. I’ve been told stories of him showing up unannounced to eat. Undoubtedly in search of consistency. At Rocks he will find it.
After dinner, the party moved on to the rooftop where Rocks on the Roof offered signature views of both the Savannah River and the downtown skyline. Pair those views with their signature cocktails and the experience is tough to beat. Last summer, I mentioned their Blood Orange Margarita as one of Savannah’s Top 5 cocktail experiences. They were flying out the door. They were that good.
Savannah residents are asked all the time where visitors should eat on River Street. It is, after all, the citys primary tourist attraction. My answer, more times than not is Rocks on the River. You will Eat It and Like It.
See you on TV
Jesse
