Archive for the ‘St Simons Island Restaurants’ Category

Family Fun on your Georgia Beach Vacation

Tuesday, December 11th, 2012

Jeff & Stephanie Sylva recently joined us on a press trip.  Their focus was on how families can enjoy a visit to the Golden Isles and The King and Prince.  Their article, Southern Charms at The King and Prince Golf Resort, tells us why our community is an excellent place to take the family for a beach vacation –  activities, dining and recreational pursuits abound.

During our four-day stay at The King and Prince we were treated like old friends by, not only the attentive resort staff, but by everyone we met throughout the island. We didn’t simply feel like tourists being welcomed for their business; but rather we felt welcomed as guests of the island community, invited to share in the tranquil beauty of this quaint island.

Main Resort Pool at The King and Prince

Main Pool Complex at The King and Prince Resort

Read the rest of this and more of Jeff and Stephanie’s stories on Family Travel Forum.

BBQ and a Bike Ride – a Southern Island Adventure!

Wednesday, December 5th, 2012

Annette White visited us recently, and she nixed the idea of R&R on her free time, opting instead for a beach bike ride.  She also walked a block away from the resort to the scrumptious Beachcomber BBQ for dinner one night – complete with red wine in a plastic cup!

Read on, and we dare you to not feel the beach breeze and taste the tangy BBQ…

 

Don’t Click on This if You’re Hungry!

Tuesday, November 20th, 2012

Okay, so either you’re not hungry, or you’re a glutton for punishment.  Take a look at Christine Garvin’s culinary journey in pictures and words for a “taste” of what awaits your palate on your next Georgia beach vacation!  We serve the best of what Southern cuisine has to offer – low country boil, shrimp n’ grits, biscuits, Savannah Bee Honey…  If the mere idea of these delightful dishes makes your mouth water, it’s time to call and book your next trip, and bring an empty tummy!

Low Country Boil

Southern Low Country Boil

Georgia On My Mind… Chic Savvy Travels

Monday, October 15th, 2012

Chantel Guertin visited The King and Prince recently, and posted about her experience on www.chicsavvytravels.com.  Visit her website at www.chantelguertin.com and follow her on Twitter @chantelguertin.

St. Simons Island blends the best of the Deep South with the East Coast. Halfway between Jacksonville, Florida and Savannah, Georgia, fly into either airport and make the hour drive to the island.

Where to stay
The King & Prince is the only waterfront resort on the island. Originally opened as a seaside dance club in 1935, it now offers oceanfront suites, beach villas or resort residences (ideal for larger families).

To read more of her article, click here.

 

Tom Plant’s Culinary Adventures on St. Simons

Wednesday, September 26th, 2012

Low Country Boil at The King and Prince

Tom Plant, of WINEormous.com has written a series of blogs about his spring visit to The King and Prince and St. Simons Island.  He fit quite a few adventures into a three-day trip!

My whirlwind three day visit to Saint Simons Island this past April was drawing to a close. Part of Georgia’s wilderness coast, it’s one of 15 beachfront islands along a 90 mile stretch. We began Wednesday morning with a visit to  a local favorite for lunch and dinner, Palmer’s Village Café. This charming spot is adorned with local art on every wall and the smells are heavenly.

Read this and more of Tom’s great stories here.

 

Fine Wines To Enhance Your Dining Experience

Monday, June 11th, 2012

Some of the most amazing wines and spirits in the world are found at the most elegant resort in this nation. Yes, we are speaking about the King and Prince Resort, which has been highlighted in so many areas – everything from a primo golf course to spectacular dining experiences to having the most luxurious rooms and accommodations possible. Each week readers wait to be taken by the hand to the Golden Isles of Georgia to meet, greet and fall in love with even more amenities that King and Prince Resort provide their guests.

 

When it comes to this stunning locale, not only do the spirits of the guests and staff soar about as high as possible, seeing as that everyone is basking and relaxing in the lap of luxury while staring out at the stunning views of the Atlantic Ocean, but King and Prince also goes one step further to provide the best ‘spirits’ to go along with that amazing mood shared by all that makes you wish your vacation would never come to an end.

 

On St. Simon’s Island, spirits are being served that are truly set in a ‘celebrity’ and ‘historical’ world, as well as being the ‘best of the best’ when it comes to taste and aroma. And not only does this particular winery we are speaking about produce new lines and breakout ‘hits’ in all wine categories, but it also has a very close relationship to a man we all honor and remember for his brilliant imagination – Walt Disney.

 

The Miller Ranch and Silverado Vineyards is family-owned and operated. This very prominent family is part of the ‘Disney’ group. Founded by Walt Disney’s daughter Diane and her husband, Ron Miller – who was Walt’s right-hand-man, Silverado has nothing to do with theme parks and everything to do with pure and utter taste.

 

Now the parents of seven, and grandparents to fourteen, Ron and Diane have retired and do not actually work the winery. They do, however, sit on the Board, taste the new brands as they come out, and truly throw their love and support behind the family legacy.

 

The family’s fingers are in various areas of the wine-making business. In fact, the label used on the bottles is actually a creation that came from the perspective of Walt’s great-granddaughter, Annabelle Miller. The scene is of Annabelle’s great grandmother’s home overlooking the vineyards. This pencil/graphite sketch shows the ‘down-to-earth’ feel of the artisans who work the vineyard and represents the winery’s true and utter balance between tradition and the future.

 

Winemaking, actually, has an amazing history; perhaps even more amazing than Disney’s own legacy. It was over one hundred and twenty years ago that a man by the name of Robert Louis Stevenson actually wrote about his journey into what was then the wild country of the Napa Valley.

 

Living and writing from inside an abandoned home which was situated on the barren Silverado mine site, Stevenson truly spoke about what he saw for the future. The Gold Rush was not exactly a dream come true for a great many, and Stevenson thought that mines were not only a thing of the past – but that the world of wine was the wave of the future.  Read More>>>>

Fiercely Proud – Saint Simons Island

Wednesday, June 6th, 2012

Wild Georgia Shrimp and Apalachicola Oysters and FrogTown Cellars, oh my!  Tom Plant, creator of the Wineormous.com  blog, makes us “fiercely proud” with this account of his recent visit… and he’s just getting started.  Read on, then plan your next visit to enjoy your own taste of paradise.

Fiercely Proud – Saint Simons Island

Monday, June 4th, 2012 | Posted by Tom Plant

Saint Simons IslandMedia partner and good friend Leigh Cort has been singing the praises of Saint Simons Island to me for more than two years now. When the opportunity to visit presented itself this April, I jumped on it. I took the redeye to Jacksonville and then was driven to the King and Prince Beach & Golf Resort. Saint Simons Island is located in between Jacksonville and Savannah, but is slightly closer to Jacksonville. It’s one of the 13 main barrier islands along Georgia’s Gulf Coast, protecting the shoreline from winds and surf and providing a nutrient-rich marsh where marine life thrives.

Wild Georgia ShrimpWe crossed the Georgia state line and drove over the causeway onto Saint Simons. We passed through the small town and its quaint businesses and entered the grounds of the magnificent King & Prince. After checking in and taking a brief, much needed nap, I joined Leigh for a small bite and had my first taste of Wild Georgia Shrimp. Big, plump, meaty, sweet and juicy, these shrimp arrived atop a bed of bright green lettuce and red tomatoes with a savory Louis dressing. This visit was off to a delectable start.

Cap FendigCap Fendig

 

Refueled and refreshed, I joined my fellow writers aboard the Lighthouse Trolley  with the one and only Cap Fendig. A life-long resident of the island, Cap exemplifies what I call the fiercely proud  nature of its natives. A one-time presidential candidate, Cap’s pride in his island home is clearly evident. He loves nothing better than telling visitors why he loves this island as much as he does. We took the trolley to theCoast Guard Maritime Museum, where Curt Smith, Events Coordinator for the Coastal Georgia Historical Society, gave us a thorough overview of how the barrier islands were formed. Sand eroding from the Appalachians centuries ago traveled to the coast creating the islands, and tidal and alluvial rivers deposit nutrients. After watching a video, several of us climbed the narrow ladder to the roof to check out the incredible view.

We met Cap at the beach, where he demonstrated the art of fishing Saint Simons style using basic supplies from the hardware store. We soaked up the sun and the sea breeze before heading back to the King & Prince.

Vinny D'Agostino & Cap FendigVinny D’Agostino & Cap Fendig

Vinny D’Agostino, the Hotel’s Food & Beverage Director, comes to the island by way of Rhode Island and Italy. His 23 years in the industry includes stops at The Breakers in Palm Beach, The Ritz-Carlton in Boston and the Sawgrass Marriott in Ponte Vedra Beach. He’s a member of the Court of Master Sommeliers Association and his enthusiasm is contagious. He was anxious to introduce newly hired executive Chef Jeff Kaplan to us as they welcomed us with a Southern Culinary Traditions dinner.

King & PrinceApalachiacola Oysters

 

We began with cocktails made with spirits from Georgia’s first legal distillery, Thirteenth Colony Distilleries from Americus, Georgia. Ample platters of local artisanal cheeses and charcuterie made for good grazing while we drank southern cocktails and visited. Bud St. Pierre, Director of Sales and Marketing joined us as we sat down to our appetizer course, Apalachiacola Oysters on the half shell with sweet corn, asparagus, tomato and cilantro vinaigrette, paired with FrogTown Cellars Chardonnay from Dahlonega, GA. The oysters were sublime and I was pleasantly surprised by my first taste of Georgia wine. Following an Intermezzo of blackberry sorbet with a mist of blackberry liqueur, we watched as Wild Georgia Low Country Shrimp and Grits were prepared before our eyes. The entrée was paired with another selection from FrogTown Cellars, the 2008 Sangiovese. Both food and wine were exceptionally tasty. All good things must come to an end and this meal concluded with a mouthwatering candied peach crème brulée with CayRum from the Dominican Republic, a favorite of Vinny’s.

 

The King & Prince Beach & Golf ResortHow we were able to pack so much into less than half a day still astounds me. We were just getting warmed up and in the next two days we would enjoy a visit to the King & Prince’s golf course, a seafood demo, a “shrimpin’” adventure, a Georgia food experience and more. I’ll pick up where we left off next time.

Cap Fendig casts his netCap Fendig casts his net

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First Seating: King and Prince Shows Off On Opening Night

Monday, May 14th, 2012

Will McGough will make you hungry for our Georgia grown ingredients in this post on his Wake and Wander blog!

First Seating: King and Prince Shows Off On Opening Night

Posted on April 19, 2012 by willmcgough

I arrived at the King and Prince Resort on St. Simons (off the coast ofGeorgia) 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 well).

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 pleasant 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. What I said about my experience in St. Barths also applies to this version of the classic dessert (see photo):

Had I been in a room by myself, my tongue would have been on the dish.

First two photos courtesy of Desiree Miller:

 

 

 


Apalachicola oysters with sweet corn, asparagus, tomato, cilantro vinaigrette.


Blackberry sorbet with blackberry liqueur (palate cleanser).

Shrimp and Grits

Cay Rum (Dominican Republic)

Candied Peach Creme Brulee.

 

Sal’s Neighborhood Pizzeria

Friday, April 20th, 2012

While staying at the King and Prince, we were directed to Sal’s Neighborhood Pizzeria for dinner.   Having eaten pizza from coast to coast, I wasn’t expecting a true New York pizza on St Simons Island, in the heart of the south.  Was I ever surprised,  an incredible thin crust, baked to just the right texture, and the sauce was to die for,  if there is such a thing.   The essence of all the herbs coursing through the sauce suburb texture.

We ordered a Pizzeria Especiale   and had it made 50/50 with the two topping listed below.

Margherita
Mozzarella, ricotta, tomatoes, basil, extra virgin olive oil

Deluxe
Pepperoni, sausage, black olives, green peppers, mushrooms, onions

 

Sal’s Neighborhood Pizzeria

3415 Frederica Rd

St. Simons Island, Ga. 31522

http://salsneighborhoodpizzeria.com

Source: http://gignewsonline.com/2012/04/13/sals-neighborhood-pizzeria/

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The King and Prince’s Newly Restored Pools

Monday, March 26th, 2012

We are excited to announce the opening of our new state-of-the-art luxurious oceanfront pools!  All through the winter, the pools were renovated and we have been anxiously awaiting the finished product.  Along with the pools, we have opened the Ocean Terrace Grille for a true oceanfront dining experience.  The terrace, just steps away from the ocean, is an ultra casual dining option.

Michael Johnson, Vice-President of Resort Operations, states “The staff of our Resort has been anticipating the unveiling of this spectacular pool complex renewal for many months. We are all thrilled with the results created by our designers and landscaping artisans. Excitement is high as we eagerly await our Spring and Summer guests’ arrival, anticipating their desires whatever their age.”

The new pool complex includes three unique pool offerings surrounded by various seating options for swimmers, readers and water spectators. It will tempt all of the senses with well designed amenities:

  • Sound – ambient music system that allows guests to also enjoy the waves crashing beyond the Hotel’s sea wall
  • Smell – landscaping that embraces aromatic flowers and indigenous plantings
  • Sight – broad open sightlines for pool guests and guestrooms around the deck
  • Touch – contemporary new finishes throughout the deck, pool and outdoor seating
  • Taste – the new Ocean Terrace Grille offers a refreshing menu of Southern culinary traditions

This past weekend we had our fist visitors to the complex and they loved it!

The first children jumping in the new pool!

 

Simon & Sam, the first swimmers

 

Sundeck

 

Lounge Chairs under Pergola

 

Lounge Chairs by Pool

 

Children's Wading Pool

 

Sandbox

 

Oval Pool

 

Kids in Wading Pool

 

Deck overlooking the beach

 

Ocean Terrace Grille

 

Ocean Terrace Grille

 

Pools