I spent 4 days at The King and Prince Beach & Golf Resort on St. Simons Island and I felt like Royalty. New to the resort, Executive Chef Jeff Kaplan, Food and Beverage Director Vinny D’Agostino and Director of Sales and Marketing Bud St. Pierre, really brought out all the stops to make sure we felt special and full! With the theme of “Southern Culinary Cuisine,” you can imagine how much fun I had, sampling all the wonderful food and drinks. The Chef likes to source locally and they’ve set themselves apart by focusing on local and regional partners to showcase the local delicacies-everything from the fresh, white Georgia shrimp, to the Georgia peaches and Vidalia onions. It was a feast every time we ate!

The first night was a special treat featuring cocktails from Thirteenth Colony Distillery with Cheeses from Sweet Grass Dairy. This was paired with fresh honeycomb and jams from Savannah Bee. Wow! That was before the first course! Next, there were Apalachicola Oysters on the half shell, with sweet corn, asparagus, tomato and cilantro vinaigrette, paired with a lovely Chardonnay. Next, or the “Intermezzo,” was a delicious Blackberry Sorbet with a Mist of Blackberry Liquor.

The entrée was incredible. Will @wakeandwander helped Sous Chef Dwayne Austell with the demonstration of how to make Wild Georgia, Low Country Shrimp and Grits-this was paired with a wonderful Sangiovese. As if we had room for dessert (yes, I made room for dessert!) there was a Candied Peach Creme Brûlée and a sipping Rum called CayRum. In case you are wondering, I was so full and everything was so amazing, I could barely make it back to my room to plop down and listen to the sound of the ocean as the waves hit the shore as I floated away into sleep and dreams of more of that Peach Creme Brûlée!

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