Finally Friday….something new!

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I normally post a menu for weekend entertaining on Friday.  Because of the time I spent at the fabulous King & Prince Resort this week I just have to share news of their new chef.

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Meet Jason Brumfiel!  Jason is the talented new chef who heads up the culinary staff at the King & Prince.  He is a seasoned, no pun intended, expert who brings a wealth of knowledge and experience to the position.

Previously, Jason worked at Sea Island as chef at the River Bar.  His other experience includes travel to Thailand, France, Italy and Spain which offered him the opportunity to learn more about cuisines from all of these places. He spent several years as Chef de Cuisine at Mantra Restaurant in Great Britain.   His way with flavorings and spices is nothing short of miraculous.

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On our first night at the King & Prince we were treated to a decadent cocktail hour during which Chef Jason “wowed” us with one of the most luxurious charcuterie spreads I have seen anywhere in the world.  The cheese came from Georgia’s finest, Sweet Grass Dairy, http://sweetgrassdairy.com.  The texture and flavors of the various cheeses was perfect with the selection of meats Chef chose from Sunset Farms, http://sunsetfarmfoods.com/ another Georgia proprietor from the Valdosta area.  Platters with Georgia olives, condiments, jams and jellies created a festive affair.

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To accompany these gourmet delights we enjoyed Southern Mint Juleps that were made with Thirteenth Colony, http://www.13colony.net/ corn whisky, a bit of peach bitters, fresh mint and simple syrup.  They were light and refreshing, served up in mason jars in authentic Southern style!

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A delectable Southern dinner followed during which Chef Jason prepared a delicious local favorite, Shrimp & Grits.  He was kind enough to share his recipe with us and it is posted below for you to try at home.  The new culinary trend of eating locally is being carried out in full force by this wonderful chef.

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I am so excited about the changes and additions that are ongoing at the King & Prince.  This is St. Simons only beachfront resort.  It has so much to offer.  Stay tuned for more posts on the outstanding culinary experience we shared with Chef Jason.  And posts on the other adventures we shared during our Travel Writers Media Tour.  I can’t end this post without mentioning the awesome woman who put this excursion together for the fourteen attendees so impeccably.  Leigh Cort of Leigh Cort Publicity, http://www.leighcortpublicity.com/ was the mastermind behind this experience, along with Bud St. Pierre who is the Director of Sales & Marketing at the King & Prince.  More on them in future posts as well.

The best part of all is that I am blessed to live here on St. Simons Island!  I can visit the King & Prince Resort to have an amazing “Spa” lunch…more on that later, have cocktails by the ocean and be treated to the fabulous new menus created by Chef Jason Brumfiel!  Lucky Girl…….and a very happy one too.

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Here is Chef Jason’s recipe for the best Shrimp & Grits I have ever eaten!

Georgia Low Country Shrimp & Grits

1 pint Logan Turnpike or Quaker Instant Grits

1 pint heavy cream

1 quart water

1/2 pound unsalted butter

salt, to taste

2 lbs. Chorizo or Andouille or smoked sausage, sliced into 1/2 inch slices

1 lb. white corn, roasted and cut off the cob

1 Vidalia onion, chopped

1 green pepper, diced

1 red pepper, diced

1 pint smoked cheddar cheese, shredded

1 cup mix of fresh cilantro, flat leaf parsley and chives, all chopped

5-6 lbs. Georgia Wild Shrimp, peeled and deveined (16-20 count/pound if possible

1 pint creme fraiche

2 bundles green onion, chopped

DIRECTIONS:

1.  In a 4-quart pan, place the Cream, Water, Butter and Salt (to taste, keep in mind cheese and chorizo added later will make this dish saltier) and bring to a boil.

2.  When liquid comes to a boil, stir in Grits and whisk until starting to thicken.  Turn off heat, cover with lid and let set about 20 minutes to bloom.

3.  While Grits are blooming, saute the Chorizo, Onions, Peppers & Roasted Corn until nice and colored.  Then, fold that mixture along with the chopped Herb Mix and Smoked Cheddar, then put in a warm area to serve.  If grits are a little stiff, just add a little more cream and gently heat over the stove top.

4.  In a saute pan, heat a little oil to smoking hot.  Season shrimp and saute on high for about 1 minute on each side, then add just a little white wine or shrimp stock or even just a little more butter to pan and let rest in pan while plating grits.  Top grits with shrimp, add a dollop of creme fraiche and garnish with green onions.

CAN I JUST SAY THIS IS SO DELICIOUS!!!  Let me know if and when you try the recipe!

 I will be posting about this elegant resort for all of my readers to see and experience a truly wonderful getaway.  You’ll find yourself making reservations!

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The King & Prince Beach & Golf Resort – 201 Arnold Road – St. Simons Island, GA 31522 – 912-268-5003 – www.kingandprince.com

Historic Hotels of America

 

One Response

  1. Edward Floyd Says:

    Great, the Easter Brunch was terrible.

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