Daufuskie Island has a long, rich and unique story to tell. One of the best-known chapters of that story involves one of the South’s most famous authors.
For two and a half years the restaurant space at Savannah’s iconic Forsyth Park sat empty. After the older owners terminated the lease, a well known restaurant group jumped at the opportunity, and now they’re days away from the grand opening.
Chelsea Dye, the owner of Blend & Press, stopped by Morning Break to discuss some of the health benefits of common spices and how to incorporate those into what you eat.
Leigh and David Weikert with What’s For Dinner Savannah stopped by the Morning Break kitchen to show how you can make an enchilada sauce that works for more than just enchiladas.
Sweet might not be how you would describe a menu of raw onions and vinegar shots, but that’s how it could taste this weekend if you try the miracle berry at the center of a fun event at Congregation Mickve Israel.
A lot of Savannah restaurants are well known to locals and visitors to our city and the attention paid to the Savannah food scene will continue to grow with three local chefs being invited to take their talents to Marion Square.
Chelsea Dye with Blend & Press says the key is building meals from power foods. She shows us how to make her “Powered Pink, Rooted in Energy” smoothie.
Jesse Blanco of the television show and blog “Eat It and Like It” joins us on Morning Break to discuss what he thinks will be some of the biggest food and drink trends of this year.
The Night Flight, Hearn's, Bullfrog Springer's, the list is growing of establishments on River Street that closed over the years. Kevin Barry’s is about to join that list, as the lease is not being renewed at the long time Irish Pub on River Street.
Try incorporating some fresh produce into your next pasta dish! Chef Lucas Cheek with Omni Hilton Head stopped by the Morning Break kitchen to show us how to make tortellini with sunchokes.
If you scroll through Instagram or Facebook this holiday season, you’ll probably get bombarded with pictures of a trend that’s blowing up right now - holiday themed cocktail bars.
Meta Adler with Hostess Provisions has a solution. She came on Morning Break to show us how to build a grazing board perfect for any holiday celebration.
Celebrating the holidays doesn't have to mean sacrificing healthy habits. Registered dietitian and nutritionist Mia Syn showed us how to make a number of fun snacks perfect for any holiday party.
Andrew Williams of Southern Cross Hospitality stopped by the WTOC Kitchen to show us how to make Burgundy-Braised Short Ribs and Roasted Winter Vegetables.
Executive Chef Lucas Cheeks with the Omni Hilton Head Oceanfront Resort stopped by the Morning Break kitchen to show us how to make heirloom baby carrots with burnt carrot puree and savory granola.
Asbury Memorial United Methodist Church is celebrating the South Georgia harvest this weekend with a big celebration. Pecan and honey will be for sale, as well as a variety of snacks and treats involving those ingredients.
The American Legion in Savannah, also known as Post 135, is a place where war veterans can go to mentor our youth and continue the promotion of our countries patriotism. It’s also a great place for the community to connect with our local veterans and enjoy a good burger.
This weekend, eat some barbecue, listen to live music, and do some early holiday shopping with local vendors.Cohen’s Retreat on Skidaway Road is hosting a popup party on November 15th and 16th.
Bring the flavors of fall to your next seafood dish. Erik Duncan, the general manager of Chart House on Bay Street, stopped by the WTOC kitchen to cook their Fireside King Salmon.
There are just a few days left for this year’s Savannah Food and Wine Festival and there’s still time to enjoy some of the best cuisines and cocktails our area has to offer.
Savannah is becoming quite a destination for food - some fancy and others, not so much - including one that got its start in 1933: The Crystal Beer Parlor.
