When it comes to fancy food and wine, I don’t know my caviar from my cabernet. Well, that might be an exageration but you might think a masterful culinary event like the Savannah Food and Wine festival would either strike fear into my cheeseburger-lovin’ heart or quite possibly bore me to tears.
You’d be wrong.
I am so excited for this event, I can’t stand it. I’ve starved myself for weeks to make sure I’m able to cram just one more bite down my throat and wash it all down with myriad wine.
I’ve been poring over festival information for weeks to make sure I don’t miss a morsel. You wouldn’t believe the caliber of talent coming to the Coastal Empire! So many chefs will be in our city, you may not have enough time to sample them all! So here are the answers to some silly questions to help you choose wisely when you sit down for a Savannah Food and Wine Festival feast:
Q. What do tires have to do with food and wine?
A. Only the fact that Michelin publishes guide books that award 0 to 3 stars to restaurants to promote road-tripping. (Get it? Tires. Roads. Yum!) If your restaurant gets a star, you’re good. Very good. Of the thousands reviewed every year, only a handful receive any stars at all. There are several chefs appearing at the SFWF who have prepared delicious dishes at Michelin-starred restaurants around the world.
Q. What do beards have to do with it either?
A. The James Beard Award is given to all aspects of the food industry: chefs, restaurants, authors and journalists, even designers and architects. Several James Beard Foundation award-winning chefs, including Hugh Acheson, Chris Hastings, Steven Satterfield and Elizabeth Terry, will host demonstrations and classes.
Are you drooling yet? I am!
Most people idolize movie and rock stars. Me? I save my adoration for someone who can make me swoon with his or her kitchen know-how. The perfect soft-boiled egg? Makes me fall hard! Grilled endive salad? Makes me ga-ga! I could go on…but I need to save my strength to belly up to the buffet.
I’ll save a place for you at my table.
Eat It and Like It