Tuesday arrives and my dear friend Erin and I sail over the causeway as the tide rushes into the marsh on both sides of the road. A slight chill fell into the air after the sun set behind the live oaks dripping with spanish moss. We were headed to a monthly four course wine dinner for networking with other professional ladies in Savannah. Tucked away in the upper room of Savannah Coffee Roasters and Bistro Café, Lori Collins hosted our group of twenty.
Each plate from appetizer to dessert was a delightful presentation perfectly paired with a wine selected by Lori and her team of chefs. I thoroughly enjoyed the surprise combination of flavors of the pan seared scallops with grapefruit slices, home picked oranges sections topped with fresh basil leaves. Thanks to my friend Kate Blair for starting such a fantastic networking social group. I look forward to attending more in the coming year.
Then Wednesday rolled in and I was blown away!
Alaina, editor of the Tybee Beachcomber had scheduled me to shoot a portrait session of a local bartender from Fannie’s On the Beach, to be featured in our local Tybee Beachcomber magazine. I grabbed my camera gear and hopped on my bicycle. I pedaled at a leisurely pace through the beach parking lot two blocks from my house. As part of the shoot, Little Mary made the famous Big Mary. A giant bloody mary garnished with a cheeseburger on a stick! She offered the presentation to me when she was done. I did not expect lunch out of the deal but I enjoyed every bit and sip of it. As well as her company as she told me about her life growing up on Tybee.
About a month ago, I was approached by chef AJ Baker owner of tybee restaurants Sundae Cafe and 80 East Gastropub to photograph the Teen Cuisine celebration dinner.
Teen Cuisine is a culinary program started by Tybee’s own, beloved Kevin Carpenter. Kevin passed away unexpectedly in January of this year. He was a chef and entrepreneur whose life and smile not to mention his culinary talents brought joy to everyone who experienced him. Teen Cuisine was a vision of Kevin’s to teach youth fine culinary skills from preparation to presentation. A team of Kevin’s closest friends sought out to make sure his legacy lived on through the Teen Cuisine program at our little Tybee YMCA.
I arrived about an hour early to set up my equipment. The cafeteria from the original old Tybee School was converted into what resembled a cruise ship’s dining hall. Fancy centerpieces, black linen table cloths and twinkle lights perfectly decorated the room. A dozen chatty girls and two non chalant boys buzzed around the room excitement grew as the first guest arrived.
In the kitchen, salads were being prepared. Not just any old house salad either… these were garnished with chunks of fresh watermelon and candied pork belly! Followed by the main entree which included a choice of beef wellington, lobster ravioli, or grilled shrimp and scallop skewers. AJ Baker, Kevin’s long time friend and business partner was hard at work directing kids and creating excellence. I was following the teens around capturing their every move from plating the masterpieces to serving it to the fifty guests. At one point chef Danny Rapposelli “forced” me to sit me down with a full plate, including all three entrées and a glass of red wine, yeah he had to twist my arm! Talk about fine dining!!
Soon I was summoned to the cooktop as Chef Frank Shuman Jr prepared bananas foster. The kids artfully plated the dessert presentation to finish off the night. Outstanding! I can’t wait for my girls Kyleigh and Ava to participate in the next session of Teen Cuisine! Enjoy images from the night here. All sales will benefit the Teen Cuisine Program.
Continued in part 3
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