Main

Rance, the young man who has the large task of managing our kitchen, still finds time to prepare this all-time favorite dish for our dinner guests. We love you, Rance!

We have many good local seafood suppliers here on the coast, but one that has consistently been there to serve me with good, fresh seafood, day in and day out, is Mathews Seafood. This business was started years ago by Louis Mathews. Today, his three sons, Chris, Trey, and John, carry on in their father’s ootsteps. I can always count on these young men to guide us in selecting the best they have to offer. Thanks, guys!

This dish is a specialty of the South of France, but living or visiting on the coast of Georgia you are quite likely to see it offered on menus. I hope you enjoy The Lady & Sons’ version of this wonderful French dish. Feel free to add any of your favorite shellfish to the pot.

We sometimes serve this on our buffet, if the staff doesn’t eat it all first!

In the Carolina Sea Islands, a “pie” does not necessarily have a crust. This shrimp casserole is a superb luncheon dish and is one of these pies.

Vidalia onions are Georgia’s most famous taste. This sweet onion is grown in southeast Georgia, just a few miles west of Savannah. They can be stored in a cool dry place to use throughout the year.

The flavor in this recipe really comes out if you can let the duck marinate in the seasoning for a few hours or overnight.