Archive for the ‘King and Prince History’ Category

A Wedding Set in Time

Monday, November 5th, 2012
King and Prince Naval Training Station

Naval Reserve Radar Training Station

St. Simons Island:  A Georgia destination wedding venue with history and soul.   Above please note your King and Prince wedding venue (lower right) 70 years or so ago when it served our country as a Naval Reserve Radar Training Station during World War Two.  On the grounds where you take your vows, brave men worked to keep our Eastern seaboard safe.  Your very room could have served as one of the BOQ (Bachelor Office Quarters).

Intrigued?  Schedule an event for the history buffs in your wedding entourage to visit the historic Coast Guard Station where you’ll see a film depicting the bombing of two US merchant ships by German submarines in WWII.

Click here to read an archived issue of Naval Aviation News detailing the operations at the King and Prince.  Click here to learn more about St. Simons and the Coast Guard Station during WWII.

Mary Ann DeSantis finds “A Golden Treasure”

Wednesday, October 17th, 2012

Mary Ann DeSantis of “Writing with Style” visited The King and Prince over the summer with her husband Tony.  DeSoto Magazine/Exploring the South recently published Mary Ann’s interview with Gaines Sturdivant, President of MMI Hotel Group, which owns and manages The King and Prince.  Mr. Sturdivant’s father, Mike, helmed the company when they purchased The King and Prince in 1980:

“Dad was interested in finding a resort to add to his portfolio. He was familiar with Sea Island and when he saw The King and Prince, he felt it was exactly what he was looking for,” said Gaines Sturdivant about his father who passed away in May 2012. “It turned into far more than an investment for him and for our family. It is our flagship hotel and a cherished part of our company.”

Read the rest of Mary Ann’s article, along with Tony’s beautiful photography, here.The King and Prince Resort

King and Prince Shrimp & Grits in Tasso Cream Sauce

Tuesday, December 13th, 2011

Marc d’Entremont writes an article at Suite101 about his visit to The King and Prince Resort and eating their Shrimp & Grits, a Southern Culinary Tradition.

King and Prince Resort’s Shrimp and Grits in a Tasso Cream Sauce

The King & Prince Beach & Golf Resort, St. Simons Island, GA, finesses a classic dish served in every southern dinner elevating Shrimp and Grits to stardom.
 

Shrimp & Grits in a Tasso Cream Sauce- Marc d’Entremont

It was the end of a pleasant sunny early November day in the now quiet off-season of St. Simons Island, one of Georgia’s premier barrier island destinations. The elegant 1935 King and Prince Beach and Golf Resort , listed on the National Historic Register and Historic Hotels of America, set a table befitting its Old World heritage. The formal place settings with an array of flatware and crystal stemware lay on starched white linen lit by softly glowing candles. The guests are not what the media would identify as royalty or even VIPs. We’re nearly two dozen jaded, or nearly jaded, travel and food journalists – critics to the core.

Southern Culinary Traditions

We were the guests of The King and Prince. Our four day tour to explore the culinary traditions of southeastern Georgia was organized by Leigh Cort Publicity. Such media trips involve a considerable amount of activity, not the least of which is eating and drinking. To make an impression worthy of an article the fare has to be more than just free.

Tradition versus an Old Standby

Personally my foodie radar was picking up more an old diner standby rather than a fine tradition when the itinerary indicated that dinner would include a Shrimp and Grits cooking demonstration. Google any of a dozen recipes and discover everything from bullion cubes to extra sharp cheddar used to mask tasteless farm raised frozen shrimp mounded on top of instant grits. Believe me I’ve had my full of disappointing versions.

Chef Dwayne Austell and Vinny D’Agostino

It took only a moment after entering the dining room for my nose to detect a subtle aroma of warm smoked meat. It was emanating from the chafing dish that was keeping the sauce at serving temperature. I should have guessed that a Johnson & Wales University graduate, Vinny D’Agostino, Food and Beverage Director, and Georgia Low Country native Sous Chef Dwayne Austell would rise above the ordinary.

Wild Shrimp and Tasso Ham

Quality ingredients are essential for a great dish and there is no comparison between farm raised and wild shrimp. Fortunately, much of America’s shrimp is wild and the package will be labeled appropriately. The high tides and lush nutrient rich salt marshes of low country and barrier islands provide an excellent clean environment for Georgia’s abundant shrimp. The Georgia White Shrimp is especially plump, meaty and flavorful. Yet the secret to Chef Austell’s outstanding Shrimp and Grits is the addition of smoky, cured Tasso ham – an essential ingredient in much of southern cajun cuisine. What is actually a pork butt rather than a ham gives the cajun spiced light cream sauce a rich flavor that lingers in the mouth.

The Recipe – for 2 servings

Ingredients:

  • 2 cups heavy cream
  • 2/3rd cup diced Tasso ham
  • 1/2 cup fresh or frozen kernel corn
  • 1/2 cup seeded diced tomatoes
  • 4 Tablespoons diced green onions
  • 4 to 6 ounces fresh shelled wild shrimp
  • 2 Tablespoons cajun seasoning mix
  • 1/2 cup grated asiago cheese
  • salt and pepper to taste
  • olive oil
  • cooked grits

Preparation:

  1. First prepare grits using the best recipe I know for Creamy Stone Ground Grits
  2. Add just enough olive oil to lightly cover the bottom of two saute pans and heat over medium setting.
  3. In one pan add the shrimp and cajun seasoning. Saute no more than 5 minutes. Overcooking results in tough shrimp.
  4. In the second pan add the ham and corn and saute for a couple minutes. Add the tomatoes and green onions, combine and saute a few minutes more. Add the heavy cream and asiago cheese. Bring to a simmer and cook for two minutes.
  5. Combine the shrimp and all the pan juices into the sauce.
  6. Serve over the prepared grits.

Wine Pairing

Vinny D’Agostino, a sommelier as well, paired the entree with a nice Georgia Chardonnay from Frogtown Cellars. The minimal acidity of a Chardonnay, preferably unoaked, works well with the creamy sauce. A California or Washington State Chardonnay would be a fine substitute since Georgia wines are not widely distributed.

Even if you’re not dining a few hundred feet from the ocean, this fine recipe from the King and Prince Beach and Golf Resort can conjure memories of warm lazy days under oak trees dripping with Spanish Moss and sea gulls laughing overhead.

Patricia Mack’s Gayot Guide Review

Monday, April 18th, 2011
Patricia Mack reviews her stay at The King and Prince in Gayot.

King and Prince Beach & Golf Resort, Georgia – Hotel Review

A 75-Year-Old Gem Just Off Georgia’s Coast

by Patricia Mack

georgia accommodations

An aerial view of The King and Prince Beach & Golf Resort

Peering through the balcony doors of an oceanfront room at the King and Prince Beach & Golf Resort, it is hard to keep in mind the rich and complex history of this locale. St. Simons Island, a barrier island just off Georgia’s coast, has seen political turmoil and conflict, and yet, looking out on the Atlantic’s breaking waves, how could one think of anything other than the panoramic vistas and glorious natural beauty?

Tides come and go, herons feed and sea breezes fill the air — this has been the backdrop for generations of guests who have stayed at the King and Prince, a 75-year-old gem of a resort, designated on the National Register of Historic Places and a member of Historic Hotels of America. Originally a private dance club, King and Prince served as the social center for the small community of residents and visitors to St. Simons; it has emerged in the 21st century as a modern resort that retains the Southern charm that made it famous. Modern updates include Wi-Fi-equipped guest rooms and the addition of a spa — The Royal Treatment Cottage — where mind and body can find repose via aromatherapy and reflexology. Among the high-tech touches, guests can enjoy a 3-D animated flyover of the resort’s golf course available on the Web.

Guest accommodations range from the Oceanfront Building, where rooms have either a terrace or private balcony, to the historic Main Building, with some tower rooms, cabana rooms and suites with Ocean Views, to the Oleander Building, a separate three-floor retreat just a short walk from the main hotel. The resort also offers two- and three-bedroom beach villas on the ocean. All are beautifully furnished with comfortable beds, sofas or chairs and dressers and armoires.

The health-conscious will appreciate the exercise room, tennis courts and five seaside pools including an indoor pool and a hot tub. While for those who simply enjoy a walk or a bike ride, there are paths along the beach. When the tide is out, the beach itself, with its hard-packed sand, attracts runners, joggers, bikers and strolling couples.

Oceanfront room view

An oceanfront pool

oceanfront room

A room with a view

The King and Prince Golf Course is just a few miles away on the northern tip of the island, offering a great golf exprience, with four spectacular island holes, in a beautiful setting — emerald fairways are nestled within ancient forests and a vast salt marsh.

There are three dining rooms at the hotel, all with oceanfront views, but the most notable is the Delegal Room with its stained glass murals and popular Friday night seafood buffet. Don’t miss the signature shrimp and grits with burgundy gravy, along with maybe a pitcher of white sangria, laden with fruit and perhaps some peach cobbler.

If you’re a history buff and can manage to pull yourself away from the dazzling sunsets and hypnotizing rhythms of the sea, there’s a storied past waiting to be uncovered. The hotel can help arrange tours or provide walking tour maps. Bicycle rental shops are located nearby. Guided trolley tours with often entertaining and always informative narrative provide an overview of this remarkable little island. There is also a museum highlighting St. Simons’ coastal heritage located at the base of the centuries-old St. Simons Island Lighthouse. For history fans, the Maritime Center at the old Coast Guard Station on East Beach is open daily with artifacts and photography from its days as an important training base as well as displays of the area’s ecological systems.

Christ Church, erected in 1884, marks the spot where John and Charles Wesley held services under the oak trees in 1736. Now, the second oldest Episcopal church in Georgia, it is also the third oldest in the country. It is perhaps the most lovely and pastoral of the many sites that make this island, and a stay at this hotel, so memorable.

Kristi Sanders Visits St. Simons Island

Thursday, February 17th, 2011

Kristi Sanders, writer for Plan Your Meetings, recently took a trip to St. Simons Island.  She stayed at The King and Prince and toured the area.  She saw historic places, ate at local restaurants, and enjoyed local attractions.  Her article about her trip is below.

St. Simons Island: Wild, historic seaside beauty

By Kristi Casey Sanders

Published: February 10, 2011

Want unusual transportation?

Play off the island’s historic allure by chartering a Lighthouse Trolley for a guided tour or to shuttle attendees from point A to point B. The open-air trolley looks historic, but provides a smooth ride and might be piloted by naturalist, sometimes politician and local character, Cap Fendig, whose family has resided on St. Simons since the 1800s. Fendig’s company also offers fishing and dolphin tours and beach walks.

Want edutainment?

Take attendees on a sunset shrimping cruise aboard The Lady Jane. Captain Credle and his son Cliff take small groups out to see how Wild Georgia Shrimp are harvested. Along the way, guests will learn about other forms of indigenous marine wildlife and enjoy a shrimp boil.

Want to meet somewhere with history?

The 197-room King and Prince Beach and Golf Resort originally opened in 1935, survived two fires, was rebuilt and reopened in 1941, just in time to be commandeered by the U.S. Navy for use as a WWII radar operator training station. The Delegal Room began its life as an open-air “casino” (read: gathering place) that was the center of the island’s social life. Lined with stained glass windows depicting scenes from the island’s history, the now-enclosed space offers a stunning view of the ocean and accommodates up to 200 for banquets and 250 for receptions. The Solarium (capacity: 60 banquet-style) was the original hotel’s lobby lounge; it features distinctive crown moldings, woodwork, antique furnishings and a wrap-around view of the water. Other historic meeting spaces with ocean views include the 20-person Butler boardroom and the 1,050-sq. ft. Retreat Room. The resort also has a divisible ballroom, oceanfront event lawn, 48 two- and three-bedroom villas and eight private homes that can host events. The A.W. Jones Heritage Center and adjacent St. Simons Island Lighthouse Museum are available for receptions, meetings and corporate events. Venues include an oceanfront event lawn, a historic gazebo, a 1,400-sq. ft. multipurpose room and a boardroom.

Want to meet by the marsh?

Located a short drive from the beach is the 175-room Sea Palms Resort & Conference Center, which offers one- to four-bedroom suites and meeting space with views of lagoons, the salt marsh and lush golf courses. Meeting space includes a 6,500-sq. ft. climate-controlled pavilion (capacity: 600 banquet) and a conference center with 11 meeting rooms (capacity: 400 theater; 320 banquet). Other amenities include a private beach club, three swimming pools and resort activities.

Want golf?

Sea Palms has two golf courses on property: an 18-hole, par-71 Tall Pines/Great Oaks course and a par-34, nine-hole executive Sea Palms West course. The 18-hole, par-72 King and Prince Golf Course is so integrated into the wild marsh landscape, tee boxes give way to hazards of wild grass, holes are linked by elevated cart bridges, and gators lurk in the historic forests and ponds between the fairways.

Want group dining?

The Village Inn & Pub on St. Simons is a 1930s-era beach cottage that’s been expanded to include an authentic English pub and guest rooms. The cozy pub is known for its wild orchid martinis and features a stone fireplace surrounded by leather lounge chairs and a sun porch. Live entertainment is a staple at SaltWater Cowboy, a steak and seafood restaurant located within walking distance of the King and Prince. If it’s Brunswick stew or barbecue your group hankers after, Southern Soul Barbeque offers full-service catering and can bring its hardwood-fired smoker to prepare meals on-site.

Want group activities?

St. Simons has some fascinating historic sites in addition to its famous lighthouse, which is still used and maintained by the U.S. Coast Guard. The Maritime Center at the Historic Coast Guard Station has rooms filled with interactive maritime exhibits and a short film that gives guests a crash course on the island’s history. The Christ Church congregation dates back to the 1700s. The island’s church of that name was built in the 1800s and is known for its stained glass windows and cemetery filled with the island’s earliest settlers. In 1742, Spanish and British forces met in battle to decide the fate of St. Simons Island. The English soldiers of Fort Frederica were victorious. Today, the remains of their military stronghold are Fort Frederica National Monument’s main attraction.

World War II Veterans Return to The King and Prince

Wednesday, February 9th, 2011

On Monday January 17th, the King and Prince Hotel was honored to have two gentlemen back as guests who both had not been here in decades.  One was Captain Carl Boyd from Falls Church, Virginia who retired as a Captain from the Navy after 33 years of honorable service.  Also accompanying Captain Boyd was Sgt. Charles Fiveash from Aiken, South Carolina.  Sgt. Fiveash grew up in Brunswick and has many fond memories of this area and the King and Prince Hotel even before World War II.   The King and Prince’s Vice President of Resort Operations, Michael Johnson and  Rooms Division Manager, Bob Speight sat down in their office with old photographs, original blueprints and memorabilia from the hotel that goes back to the 1930′s to have a walk down memory lane with Captain Boyd and Sgt. Fiveash.

St Simons Island History

World War II Vets at The King and Prince

 

Question:  Mr. Fiveash, what do you remember about the King and Prince in the late 30’s and early 40’s? 

I remember the King and Prince being such a sporty place.  To me and all my friends it was “top of the line”.  Everybody wanted to go to the King and Prince. We had a lot of the “big bands” stopping through on Saturday nights on their way up north.  We saw the Glenn Miller orchestra and Sammy Kaye just to name a few.  It was a wonderful time and everybody enjoyed dressing up then.  The King and Prince always had an audience.

Question: Captain Boyd, please tell us about your time here at the hotel during WWII. 

As you know, the Navy occupied the whole hotel during the war.  I was here for about nine months.  Mckinnon Field was used to store our aircraft and actual fighter planes were stationed there also.  I know that Brunswick’s shipyard was used for building the famous Liberty Ships which the Navy ended up making hundreds and hundreds of them. 

Question:  How long did it take at the Brunswick Shipyard to make a Liberty Ship?

Usually it would take about 3 weeks from start to finish to construct a Liberty Ship.

Question:  Captain Boyd, what was your job here during World War II?

I was part of a class that was stationed here to learn how to vector our aircraft to engage enemy aircraft.  Out of the class of about 70 only four were from the fleet and I was one of those four.  I was assigned to a destroyer/mine layer that was based in Charleston.

Air Traffic Control per se and radar technology were new back then and we were taught at the King and Prince how to guide our aircraft to intercept the enemy planes.

Question:  How did the Navy get their enlisted men to the King and Prince?

We caught a train into downtown Brunswick where there was a train station then and just caught a cab over to the King and Prince.  The causeway that connected the mainland to the island had several drawbridges if my memory serves me correctly.

Question:   With coming back for this trip, did you think the King and Prince had changed a lot with its original building? 

Of course the layout has basically stayed the same.  I remember a much smaller parking lot in the front.  {Captain Boyd} The officers had rooms that overlooked the ocean and the enlisted men faced the parking lot.  {Mr. Fiveash} I know the seawall was here before the war.  I do remember the terrazzo dance floor as you show me these pictures…………I even recognize a lot of their faces but cannot place their names.  There was no swimming pool but it was a place where everybody wanted to go.  It was a popular place among the locals. 

Question: Mr. Fiveash, you were raised here.  Do the names Frank Horn or Morgan Wynn ring a bell with you?

My father owned a trucking company and I remember making many deliveries with the name of Frank Horn on the boxes.  I knew him but I do not recall the name of Morgan Wynn.

Question:  Mr. Fiveash, how did you get your job working in the shipyard?

I grew up in downtown Brunswick and I was around the docks all my life.  I knew a lot about boats and ships at an early age so once I started talking to the workers in the shipyard and they found out just what I knew, they hired me on the spot!