M. Mildred Huie Museum– Mildred Nix Huie was an impressionist painter who made St. Simons Island her home in the 1960’s. Along with fellow artists, they founded the Left Bank Art Gallery which began a tradition of sharing a love of the arts with the Golden Isles community. Today, you can visit her original studio, the Mediterranean house and view many of her original works.
N. Nature– St. Simons island is known for it’s love of nature and the abundance of animals and birds living on the island. Because of it’s location the island is a prime spot for bird watching. You can often glimpse rare birds that are not native to the area but are passing through during their migration. The island is also home to deer, alligators and many species of fish. You can also spot dolphins and North Atlantic right whales close to the shore!
O. One of A Kind– Anyone who has visited the island and all of the locals will tell you that St. Simons Island is truly one of a kind. The natural beauty and the friendliness of everyone you meet combined with great shopping, many golf courses, outdoor activities, delicious dining options and pristine beaches creates the perfect island for everyone!
P. Paddleboarding– A favorite island sport, you’ll see paddle boarders out on the water nearly every day! Due to the small waves off of our shores, our location makes for an excellent paddleboarding experience. If you are looking for something unique, we recommend nighttime paddleboarding!
Q. Quaint Village– The heart of St. Simons Island is the pier village. Located just a mile from The King and Prince Resort, you will find a waterfront park, mini golf, many shops and restaurants and a pier for fishing, crabbing and people watching. The laid back and friendly feel of the village makes it the perfect way to spend an afternoon. Be sure to stay for sunset and watch the spectacular colors reflecting off of the water!
Click to view The ABC’s of St. Simons Island part 1 and part 2.
First Friday in Downtown Brunswick: Friday, April 4th- Take a stroll down Newcastle Street & Gloucester Street in downtown Brunswick and visit the shops, restaurants and galleries that call the port city home. There will be live music from local musicians, restaurant specials and art openings.
St. Simons Island Antique Show: April 5th & 6th from 9AM to 5PM- Antique dealers from across the Southeast will be under the oaks in Postell Park by the Pier. Admission and parking are free!
The Annual Glynn Art in the Park EXTRAvARTganza: April 12th & 13th from 10AM to 5PM- Enjoy a day of art by the ocean! This annual festival presented by The Glynn Art Association, features talented artists from across the country. The event is held in Postell Park by the Pier on St. Simons Island.
The 4th Annual Americana & Blues Festival: April 12th at 7PM- Come out for a night of live music and fun underneath the stars. This annual event is held at Coastal Kitchen and benefits Hospice of The Golden Isles. Tickets are $20.
Second Sunday at Gascoigne Bluff: April 13th from 1-7PM- Grab your family and friends and head out to the park for an afternoon of live music underneath majestic oak trees. There will be raffles, activities for the kids and of course, lots of fun! Each month, second Sunday benefits a local charity.
Annual Spring Exhibit at The Left Bank Art Gallery: April 17th through May 31st- Celebrate springtime by viewing some wonderful art exhibits. Along with the exhibits, the art gallery will be welcoming two new artists: Catherine Elliott of Connecticut and Millie Gosch of Atlanta who have been invited to show their contemporary impressionistic landscapes. For more information, visit their website.
Keep Brunswick & The Golden Isles Beautiful Golf Tournament: April 21st from 11:30AM to 6PM at The Brunswick Country Club- This fundraiser golf tournament raises money to help keep our community beautiful and clean! Cost is $90/player or $360/team. For more information, visit their website.
Cassina Garden Club’s 8th Annual Tabby & Tillandsia Garden Walk: April 26th from 10AM to 5PM- Tour 8 beautiful and blooming private gardens on St. Simons Island. Proceeds from the event help maintain Cassina’s historic Hamilton Plantation slave cabins on Gascoigne Bluff. Tickets are $30 in advance or $35 the day of the event. For more information, visit their website.
Charlene Peters writes writes about her travels to The King and Prince and St. Simons Island on WickedLocal.
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