Rachel writes in her blog, “Time for Good Food,” about her trip to St. Simons and all the sites she saw and food she ate at The King and Prince.
Posts Tagged ‘The King’s Tavern’
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
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
- 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
- First prepare grits using the best recipe I know for Creamy Stone Ground Grits
- Add just enough olive oil to lightly cover the bottom of two saute pans and heat over medium setting.
- In one pan add the shrimp and cajun seasoning. Saute no more than 5 minutes. Overcooking results in tough shrimp.
- 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.
- Combine the shrimp and all the pan juices into the sauce.
- Serve over the prepared grits.
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.
Last week The King and Prince hosted an event for food writers featuring Georgia grown food. We invited ten vendors from around Georgia to speak about their products. It was a wonderful experience for all that participated. We learned the history behind the product and the means of production, but also what led each speaker to the industry. They even brought samples for everyone to try!
1. Flat Creek Lodge- Make their own traditional aritsan cheeses and much more. They have won numerous awards in cheese competitions throughout the country and it is made in Swainsboro, Georiga.
2. Thirteenth Colony Distilleries- Georgia’s only craft distillery. Their products are Plantation Vodka, Southern Gin, Southern Vodka and Southern Corn Whiskey. They also demonstrated delicious cocktails with their hand crafted spirits.
3. Savannah Bee- Beekeeper and owner Ted Dennard has been keeping bees since he was a child. He talked about his passion for honey and how he launched his business. Not only do they make pure delicious honey, but they also have a body care line including hand cream, soaps and lip balms made from honey!
4. Georgia Olive Growers- The attendees of the event had the pleasure of tasting olive oil from the first olive pressing in Georgia. This is the first harvest of olives on the east coast since the 1800s.
5. Lane Southern Orchards- They have been growing peaches for over a hundred years and have 2,500 acres of peach orchards! We learned all about harvesting peaches.
6. Sugar Marsh Cottage- Gourmet sweets and specialty confections made 30 minutes from St. Simons in Darien.
7. Still Pond Winery- They produce eleven types of Muscadine Wines. We learned about the health benefits of these wonderful wines.
8. Vidalia Onion- “America’s favorite sweet onion,” a crop that orginated in Georgia during the depression.
9. Wild Georgia Shrimp- Along with a sampling of shrimp, we heard about shrimping history, what makes the wild Georgia shrimp taste so good and why wild shrimp are better than farm raised shrimp.
10. St. Simons Sweets- A local sweets store right here on St. Simons makes their own sweets. We learned about the history of Georgia pecans.
As a part of our goal to transform to ”Farm to Table” products in our Restaurant, we plan to highlight each of these Georgia products in our Restaurant for a week in the upcoming months.
*Photos courtesy of Christine & G.W. Tibbetts
Taste of Travel: Reigned in by the King and Prince Resort
By Charlene Peters /Wicked Local Marblehead
Posted Apr 19, 2011 @ 03:36 PM
Swampscott —All the hype leading to the royal marriage between Kate Middleton and Prince William of Wales is likely to evoke the need for a bit of grandeur in your own life. So, if you’re in need of getting the royal treatment, there’s an affordable destination with a five-star golf course and staff that will treat you like crowned royalty — and you’ll be in surroundings fit for a king.
Lined with oak trees over 200 years old, it’s the Spanish moss that will grab your attention. Draped on limbs that “bough” down to greet you with southern hospitality, and streets dotted with blooming azaleas, roses and more floral landscape, St. Simons Island in Georgia spans 18 miles along a salt marsh that keeps sweet Georgia shrimp happily fed and spawning. Although peaches are what come to the minds of most when this low country Southern state is mentioned — on St. Simons Island, it’s all about shrimp. In fact, Georgia has the largest marshland in acres and is the largest producer of seafood on the eastern coast.
Shrimp with grits, peel ‘n’ eat boiled shrimp, fried shrimp — whatever y’all are in the mood for, you can get it at St. Simons. If you’re not sure how you want your shrimp prepared, or want to try other seafood tastes of the area, such as grouper or flounder, head to King and Prince Beach & Golf Resort, a family-friendly, affordable spot on the island for the Friday night seafood buffet; you’ll be guaranteed to get your fill of seafood, as well as prime rib and an assortment of desserts, such as peach cobbler, of course.
Paula Murphy, sous chef at KP, knows her grits (acronym: “girls raised in the south”). Murphy advises seasoning grits as you cook them — don’t wait until they’re fully cooked or “they won’t work,” she says. Cooking lessons are part of KP’s offerings, held in spacious rooms with windows that overlook the sea. During high tide, the beach disappears and all you see is water (you’ll feel as if you’re on a cruise ship, but without the seasickness).
A walk, bike or Lighthouse Trolley ride off-resort will lead you to the Left Bank Art Gallery, where owner, Millie Huie Wilcox, upon request, will regale you with stories of her life, including her past fashion modeling career in New York City, as well as how she came to own an art gallery on St. Simons Island. The artwork, some of which features artists from France, hosts plenty of talented regional artists (my personal favorite: Jane Smithers of North Carolina). Following a fill of culture, be sure to take time to explore the fantastic shopping districts for women, and take a break at Palmer’s, the newest breakfast and lunch eatery, a must-stop for visitors who want to experience a taste of the south. Try the Southern poached eggs with collard greens accompanied by a ham and buttermilk biscuit topped with pot licker gravy, or Mary’s chicken salad sandwich with the hollowed Hoagie filled with ricotta cheese and sun dried tomato chicken salad. Hey, even the Texas-cut French toast stuffed with a strawberry cream will more than satisfy the ficklest of foodies.
Until you reign at the King and Prince Beach & Golf Resort, here are a few shrimp recipes that will catapult you down south.
Shrimp and Grits
- recipes courtesy of King and Prince Resort
1 lb. shrimp (26-30 count)
3/4 cup sliced mushrooms
1/2 cup julienned red pepper
1/2 cup julienned green pepper
1/2 cut julienned onion
8 beef bouillon cubes
1 quart water
Dash of salt
Dash of cayenne pepper
4 oz. Burgundy wine
Sauté onions, mushrooms and peppers in butter. Add wine and bring to a boil. Add salt and cayenne pepper, re1duce heat. Add shrimp and simmer for 5 minutes. Add beef bouillon cubes and mix well, add water and bring to a boil. Thicken with half cornstarch and half water mixture.
2 cups stone ground grits
1 quart chicken stock
1 quart milk
1-1/2 cups Monterey Jack cheese
1/4 cup water
Bring chicken stock and milk to boil. Add grits, cook for 5 minutes. Add cheese, reduce heat and simmer for 5 minutes. Add butter, stir well and cook for 10 minutes.
Serves 6 to 8
Shrimp & Crab Seafood Lasagna
2 cups wild shrimp (preferably from Georgia), medium size, defrosted and dried off on paper towels (you can also use/add crab, scallops, etc.)
1 garlic clove, minced
3 scallions cut in 1/2-inch pieces (greens included)
2 tablespoons parsley, chopped
1 tablespoon butter
1-1/2 cups béchamel (when making sauce, use only 1 cup)
1/4 cup heavy cream
1/2 cup dry white wine
Few threads saffron
Cayenne pepper (optional, to taste)
3/4 cup Fontina, provolone and mozzarella cheese mix, shredded
1/2 cup freshly grated pecorino or Parmesan cheese
8 lasagna sheets, cooked “al dente”
Salt and ground black pepper
Preheat oven to 375 degrees.
In a saucepan, melt 1 tablespoon of butter, sauté the garlic until transparent — do not brown or burn. Add the shrimp and toss over high heat for 1-2 minutes. Add scallions and parsley, stir and continue cooking until shrimp lose their transparency. Remove from heat and set aside.
Prepare the béchamel using just 1 cup of milk as you will be adding the cream and white wine to it. When the béchamel is ready, stir in the cream, wine, saffron, cayenne and salt and pepper to taste. Blend thoroughly and remove the sauce from the heat.
Spread about a third of the sauce over the bottom of an 8- by- 10-inch round pie pan. Sprinkle half the cheese mixture (Fontina/mozzarella) over the sauce. Scatter about half the shellfish evenly over the cheese. Cover with half the lasagna sheets. Repeat the layers finishing with the last sheets of lasagna. Cover with the remaining sauce and Parmesan and a few threads of saffron (and some ground pepper if you wish).
Bake for 30-40 minutes or until topping is golden brown (keep an eye on it — you don’t want the top to burn). Let stand 10 minutes before serving.
Serves 4 to 6
Copyright 2011 Marblehead Reporter. Some rights reserved
Patti Davis blogs about her travels to St. Simons Island in 4 parts on Anatomy of a Dinner Party. She has numerous pictures and wonderful descriptons. Here is part 1.
St. Simons Island – Mayberry By The Sea
Written by Patti on April 11th, 2011
Good Morning Darlings!
I would say that mine is a charmed life. That very fact was confirmed when I was invited to visit St. Simons Island for four days last week. In fact, it was so fantastic that I have deemed this to be St. Simons week on Anatomy of a Dinner Party!
Arriving after the five hour drive from Atlanta, I entered the lobby of The King and Prince Beach & Golf Resort to the heady aroma of chlorine. Now that might sound funny to some, but to me that is the smell of childhood, of a spa, of…..an indoor pool right in the lobby! Just one of four pools the resort boasts.
I dropped my luggage in the room (oceanfront!) and donned my Wellies (it was a blustery day) for a trip on the island trolley with my 17 journalist companions for the next four days. Destination – The Coast Guard Maritime Museum.
I loved hearing the history of this marvelous building and loved touring it even more. There are films to watch, quizzes to take and relics to pore over. Mr. Curt Smith was a wonderful host and guide and just knows everything about this treasure.
My room was so beautiful. Appointed in all navy blues and buttery yellow, it immediately soothed me. The king size bed was whispering to me, but it was time for dinner. And you all know, dinner is going to win every time!
In The Solarium, we were greeted again by our lovely host for the trip, Leigh Cort, Bud St. Pierre, Director of Sales and Marketing and Michael Johnson, General Manager. You might think that one in charge of such a stately resort would put on airs, but no. Bud, Michael, Angela, Chris and everyone else associated with the property were the warmest most genuine folks I have ever met. It was my delight to visit with each of them personally during my trip. I promise if you treat yourself to a visit to The King and Prince they will treat you with the same hospitality I so enjoyed.
On to the food! Chef Paula whipped up shrimp and grits in a demonstration as we sipped wine and asked questions. It was also a great time for my fellow writers and I to get to know one another. What started out as 17 strangers, turned into 17 friends before we would leave on Saturday.
Paula answered all our questions, and we had many! The dining room was filled with the most incredible scent as our gracious servers brought around a chopped caprese salad on bread and more wine was poured.
Between the entree and the dessert, everyone got up to introduce themselves to the group and reveal their favorite travel destination. It was so much fun learning about my brand new friends.
I was at an advantage, having my friend and fellow Atlantan, Ava Roxanne, from My Skin Concierge on the trip with us. She answered a quiz about the resort and won a stay in the Tabby Cottage! We would later retire to her cottage with some bubbly and giggle the night away. But first, dessert.
And what a dessert it was! Oh my goodness. Promise me you will visit The King and Prince and order this. Peach cobbled topped with Praline Ice Cream. It will make you the happiest person on earth. Seriously. Have I ever lied to you? Of course not. Take a look.
Judy Wells, writer of the blog Travel On The Level, recounts her visit to The King and Prince. She mentions the 75 year history, resort amenities, and her favorite King’s Tavern meals.
Happy Birthday, St. Simons Island Hotel
When a St. Simons Island, GA, hotel celebrates its 75th anniversary, you know it’s been doing something right.
In the case of the King and Prince Beach & Golf Resort, it’s been doing a lot of things right.
First there was location – on the ocean with dance floors inside and out. Then there was policy. The other hotel, The Cloister on Sea Island, was marketed to the well-to-do and the K and P opened as a private dance club. After being leveled by two mysterious fires, K and P was rebuilt and opened to the public. In the meantime, The Cloister had become almost a private club and enclave for Midwesterners. K and P’s live bands and dances were the hit of the island. Didn’t take long for K and P to be known as the fun place to go.
Fancy, too. Rooms, food and service have always been important so it was where you went for those special occasions.
It still is. K and P’s grand buffets – seafood on Friday night, brunch on Sunday and breakfast daily – are famous. Lodgings have all been updated and enlarged, varying from standard rooms or oceanfront suites to one- to three-bedroom condos and individual cottages.
Of course there are kids’ activities, a spa, tennis and a challenging and beautiful Joe Lee golf course at the Hampton Club. But another set of amenities makes K and P unique. You don’t often find a resort, especially in the South, with outdoor and indoor pools plus a wide swath of oceanfront beach. Actually, there are five pools, including the heated one indoors.
Best of all for Levelers, it’s on a very flat island.
Warning: Be careful if booking a room in the hotel. Preserving yet updating and adding to the original building made for some strange configurations and passageways. Ask for a room near the elevator because avoiding stairs adds to the amount of walking you must do in the process.
I and several other travel writers were invited to K&P for a special birthday celebration which included an anniversary dinner featuring seven decades of Southern coastal cuisine. It was grand.
Executive Chef Robyn Gomez demonstrated his cooking techniques and let us in on the recipes for the resort’s popular Shrimp and Grits and their yummy Oatmeal Raisin Muffins. I’ll share these with you via posts to http://foodafar.blogspot.com/.
So happy birthday, K and P, and many more to come!
Read more on the Travel On The Level blog.
On a recent visit to The King and Prince, Debi Lander tried the Shrimp and Grits dish in the King’s Tavern Restaurant. Her review and recipe can be found here on her food blog.
By~Lander~Sea Food Tales
Restaurant Reviews, Recipes and Ramblings from Debi Lander
Shrimp & Grits
I’ve called Florida my home for 14 years but I’m not a G.R.I.T.- meaning a ” girl raised in the South.” Truth be told: I don’t even like grits. They feel grainy in my mouth,seriously– gritty is the right word.
However, while staying at The King and Prince Resort on St. Simons Island in coastal Georgia, I attended an elegant dinner featuring Shrimp and Grits. I’ve got to admit, the dish was sinfully luscious and I devoured it.
King and Prince Shrimp and Grits
Serves 6 to 8 people
2 ounces water
1 pound shrimp – 26-30 count
3/4 cup sliced mushrooms
1/2 cup julienned green pepper
1/2 cup julienned onion
8 beef bouillon cubes
1 quart water
Dash of salt
Dash of cayenne pepper
4 ounces Burgundy wine
Sauté onion, mushrooms, and peppers in butter. Add wine and bring to boil. Add salt and cayenne pepper, reduce heat. Add shrimp and simmer for 5 minutes. Add beef bouillon cubes and mix well, add water, and bring to boil. Thicken with a 1/2 cornstarch and 1/2 water mixture.
2 cups stone ground grits
1 quart chicken stock
2 cups heavy cream
2 cups half and half
1 1/2 cups Monterrey Jack cheese
1/4 cup water
Bring chicken stock and cream to boil. Add grits, cook for 5 minutes. After grits cook, add the 1/4 cup of water. Add
cheese, reduce hear, and simmer for 5 minutes. Add butter, stir well and cook for 10 minutes.