Viewing entries tagged King and Prince Resort
By Will McGough
Will McGough
I could tell you a few things: I'm a writer, I live in Santa Barbara, and I'm an
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| Wednesday, 19 September 2012
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I wanted to extend a congratulations to the chef and staff at the King and Prince Resort for winning the people's choice award at the 2012 Wild Georgia Shrimp & Grits Festival on Jekyll Island this past weekend. I visited St. Simons and stayed at the King and Prince for a few days last spring to attend a Georgia culinary tour, and I got to know Chef Jeff Kaplan and crew over the course of my stay. Kaplan is new to the hotel - he was in his first week when I visited in April - and it looks like he's off to a damn good start.
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King and Prince Resort, St. Simons, Georgia
For those of you who have never been, St. Simons is a great place for a relaxing, slow-paced getaway. It's not too late for a visit this year, as temperatures remain comfortable with highs in the 70s well into November. You can read about my adventures eating my way through the island, from the sweet Georgia shrimp of the King and Prince to the highly-regarded Southern Soul Barbecue. Georgia shrimp are probably the best I've ever had - they are truly sweeter than those from other regions - and when I went out on a shrimping boat to catch a few, I ended up catching a lot more than just shrimp.
As someone who has personally tasted and enjoyed his take on the infamous southern staple, I wanted to pass on the recipe for Chef Kaplan's winning dish, prepared as a breakfast side or as a main dinner entree as the weather begins to cool down. That heavy cream does the trick, for sure.
SHRIMP & GRITS WITH TASSO CREAM SAUCE
Makes 2 Servings
1 cup heavy cream
3 T. olive oil
1/3 cup Tasso Ham
¼ cup Kernel Corn
¼ cup Diced Tomatoes
2 T. chopped Green Onion
½ cup Wild Georgia Shrimp
1 T. Cajun Seasoning
¼ cup Asiago Cheese
Salt & Pepper to Taste
In one saucepan, sauté the shrimp with Cajun seasoning using olive oil. In another pan, sauté the ham, corn, tomatoes and green onions. Add heavy cream and Asiago cheese; let simmer for two minutes. Add shrimp and serve over stone ground grits of your choice.
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King and Prince Resort, St. Simons, Georgia
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King and Prince Resort, St. Simons, Georgia
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King and Prince Resort, St. Simons, Georgia
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King and Prince Resort, St. Simons, Georgia
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Yours truly helping to prepare the shrimp and grits at King and Prince Resort, St. Simons, Georgia
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Shrimp and Grits at the King and Prince Resort, St. Simons, Georgia
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Yours truly with a shark aboard the Lady Jane in St. Simons, Georgia.
By Will McGough
Will McGough
I could tell you a few things: I'm a writer, I live in Santa Barbara, and I'm an
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| Saturday, 21 April 2012
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I mentioned in a previous post that I was significantly full – that writing about the food was something I wanted to wait on – yet now I’m realizing that moment may never come so long as I’m still on the island (St. Simons). There are so many incredible food choices here, from seafood boils to barbecue, and my mind and body are engaged in a constant war – the latter at times feeling unable to stomach the opportunity.
I had helped prepare the shrimp and grits welcome dinner and feasted on the other bounties of the sea the next day at lunch, and that night I was to eat at Southern Soul BBQ – nationally recognized and often featured in the media (Diners, Drive-Ins and Dives, for example).
I’ve always found that the solution to a food-related self-imposed guilt trip is exercise, and after we returned from golfing with gators we walked up the street from the King and Prince to Ocean Motion Surf Company to rent some bikes.
St. Simons has over twenty miles of biking trails and limited traffic on most streets, making it a great place to hop on a beach cruiser and explore. The best part for me was riding underneath the oak trees that often canopy the quiet streets, looking up and seeing the Spanish moss draped over the branches. I took it easy at times and picked up the pace at others. The goal was to relax and enjoy the peacefulness of St. Simons, however I also wanted to earn my dinner that night.
Mentally and physically recharged, we made the five-minute drive to Southern Soul from the King and Prince, and as we approached I could see the wood stacked next to the smoker out in front of the restaurant, the people sitting at picnic tables under the large overhang (the building was once an old gas station).
Southern Soul cooks over locally gathered seasoned (aged) oak, nothing else. I really like that sort of approach - it adds a truly unique aspect to the cooking process (not to mention the taste). I ordered the Southern Sampler: Ribs, pulled pork, stew, and collared greens ($15). I threw in a local brew, the Georgia SweetWater 420, and I grabbed a spot outside at one of the tables. There's a bar and a few tables inside, but I'm not sure why you wouldn't want to post up outside where you can see and smell the smoke. It was turning to twilight and the stars were coming out, and it was a very warm evening with a nice breeze that fluttered the napkins.
When they brought the food out I immediately noticed that they don't drown you with sauce - they actually don't put on any at all (you add it yourself at the table). I think this is one of the signs of good barbecue, a focus on the flavors of the meat rather than a spotlight on the sauce.
An even better sign is when you taste it and it doesn't need any. I sampled some of both the sweet and the spicy, but I never felt like I needed to glob it on. As you have probably experienced, that is not always the case, and you have to appreciate it when you find yourself at a place legitimate enough to understand this concept.
Looking at the photo still makes my mouth water. I said this at the table and I have to add it here: That stew might have been the best I've ever had in my life. Light and tomato based with chunks of pork, it was a perfect complement to the stacks of meat (it is a must try when you visit).
Overall: An amazing backyard feel stationed on the side of the road on a kicked-back island. I'm really not sure how someone could drive by and not do a double-take, not pull an immediate U-turn given the character it displays.
I would highly recommend getting that exercise in beforehand. The portions are large, and you will definitely charge through all of it.
Photos:
Photo courtesy of Southern Soul.
Photo courtesy of Southern Soul.
Southern Sampler.
Spanish moss.
Quiet streets and overhanging trees.
By Will McGough
Will McGough
I could tell you a few things: I'm a writer, I live in Santa Barbara, and I'm an
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| Thursday, 19 April 2012
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Earlier this week we took the shuttle over to the King and Prince golf course, located about 15 minutes from the resort.
It’s one of the longer drives you can make on the island (99% of the places a visitor would want to frequent are within 5 minutes of the King and Prince Resort), yet when I arrived at the course I realized the benefits of the remoteness, the reason it was decided to not build one closer to the resort – it’s flat out beautiful landscape in every direction.
Something that really interests me about golf: I can’t think of another game that attracts so many bad players. Think about it – people who are admittedly terrible still find themselves hacking away, paying significant money for greens fees and clubs.
And I completely understand why, because I am one of those people. I will admit I am an awful player, but that has never stopped me from enjoying the ambiance. I certainly appreciate those that develop their skills and become good players, however I can never focus on my game long enough to really advance in the sport. Head down? No thank you – there’s simply too much aura to soak up: The beauty of the course and its design, the comradery of a friendly foursome, the sounds of the birds, the smell of the grass and the feel of it on your feet.
That’s right, I play barefoot sometimes (see photo). Most people laugh at me, until they lose the shoes themselves and realize that the short and soft grass of a golf course feels amazing on the bottoms of their feet.
Before we hit the driving range we commandeered the carts and set off to explore the course, taking in the different colors of green against the blue sky and reflective lakes. We located an eagle’s nest high in a tall Georgia pine, as well as a few alligators sunbathing at the edge of the water traps. Pine trees line many of the holes, but marsh land stretches as far as the eye can see on the back nine. The raw, natural surroundings and wildlife of Southeast Georgia make this an interesting course to play - even if you're "not a golfer."
Here are a few photos from the trek around the course:
Photo courtesy King and Prince Resort.
The loneliest palm.
Gator!
Love the Spanish moss.
Worst/First barefoot golfer.
Caravan of writers. Photo courtesy of Tom Ski.
By Will McGough
Will McGough
I could tell you a few things: I'm a writer, I live in Santa Barbara, and I'm an
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| Wednesday, 18 April 2012
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I arrived at the King and Prince Resort on St. Simons (off the coast of Georgia) knowing that I would be participating in a Southern Culinary Showcase, but I had no idea they would put on such a performance the first night.
I actually contributed to the meal – I sautéed the shrimp and prepared the pork, tomato, and corn gravy to accompany the grits. In the past grits, was a dish that reminded me of something served at a bad diner, dry and bland, but when the chef passed me the heavy cream, I knew we were officially in the south.
The brand new Executive Chef Jeff Kaplan (he's been on the island for ten days) and his crew allowed me to have some fun flipping the shrimp, but eventually it was time for me to step aside, let them do their thing. As the courses began to roll out of the kitchen, I was more than happy to get my tail back to the table.
We started with a spread of Artisan cheeses from Sweet Grass Dairy (Thomasville, GA), paired ridiculously well with local honeys and jams - you can't really beat a well-thought sweet/salt combo (more info and photos to come... I am going to attend a honey tasting later in the trip).
The main course of shrimp and grits was easily the best version I've ever had - it was creamy and the Georgia shrimp are naturally sweet (noticeably so compared to shrimp from other regions... more to come on this later as ell).
The first course of fresh oysters stole the show in terms of creativity - they were served with sweet corn and asparagus. Again, the traditional salty-sea taste of the oysters combined with the burst of sweetness in the corn jumped off my palate, and the crunch of the asparagus provided the texture (a good way for first timers to get over the "sliminess" of oysters).
One of the great things I’m realizing about Georgia is the incredible balance in its signature fare. For every Southern-style comfort dish with heavy cream, there’s a piece of fish or a fresh peach providing a light complement/alternative.
Or you can say screw it – you’re on vacation – and toss the peaches into a crème brulee.
Had I been in a room by myself, my tongue would have been on the dish.
First two photos courtesy of Desiree Miller:
By Will McGough
Will McGough
I could tell you a few things: I'm a writer, I live in Santa Barbara, and I'm an
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| Wednesday, 04 January 2012
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Warmth Needed! (Photo taken in Punta Cana.)
When I woke up and saw the dusting of snow on the ground (Philly area), I brewed a hot cup of coffee and began looking over my plans for the next two months - specifically my two-week trip to St. Maarten/St. Martin in the middle of February.
I might have mentioned that I just relocated back east from California, and all my friends think it's funny to send me the weather report from Santa Barbara: 70s and sunny today.
That's all right - no seasonal depression here, however I do require a touch of warmth in my life - and I'll have details of my island plans for you in the beginning of February.
Before that (end of January) I get another shot of the cold when I visit the Finger Lakes to check out Wine on Ice and take a scenic flight over the area. I was there recently to check out the fall colors, and now I'll see what the winter is like in Upstate New York. The Rosewood Inn (bed and breakfast) will be my home for the weekend.
It's a long way off, but I confirmed the other day that I will be headed south in April to check out the King and Prince Beach and Golf Resort on St. Simons. More info to come on that - I believe I will wrap it in a trip to check out Savannah as well.
Stay warm, kids.
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famtripper fun fact
Notre-Dame Towers The climb starts with 255 steps up the North Tower. Then cross over to the Galerie des Chimeres, which will give you a bird’s eye view of the amazing carved stone monsters. Kids love this! It’s another 147 steps to the Bourdon, which is a giant bell located on the roof. You'll have a spectacular panoramic view. This is the home of Victor Hugo's famous character "The Hunchback of Notre-Dame".
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