A taste of Savannah Chefs Dinner at Dough presented by Dazzle

Friday, August 2, 2013
Savannah is one of my favorite city's in the US. I love the culture, history and the food in the old town. I am fortunate enough to visit this Savannah twice this year. In April, I spent a weekend there for my friend Darlynn's bacherlorette party. I also get to go up again in November when we go to run the Rock n Roll Savannah Half Marathon.
outside the Olde Pink House at Darlynn's Bacherlorette Party
It goes without saying that I was ecstatic to hear about a 5 course culinary "road trip" to Savannah presented by Dazzle at Dough. In my eyes, there is nothing better than gourmet southern food and that is exactly what Chef Laura Schmalhorst presented to us.

The appetizer course was a crab trio "Demitasse of Savannah" - She Crab Soup, Crab Cake over Bacon Creamed Corn topped with Chive-Tomato Butter. Lump Crab Hushpuppy with Sweet Pickle Relish. This course was paired with Swanson Pinot Grigio. The crab cake was one of my favorite items of the night and the bacon creamed corn was off the chain. PSST - Datz, if you put this on your menu, you may have to get a restraining order against me ;)

The first plate was a warm BBQ Quail Salad with Fried Green Tomato, Grilled Vidalia Onion and Georgia Peaches. This was paired with Louis Latour Chardonnay. While I am not a fan of peaches, I did enjoy this dish. The sauce was amazing and there were multiple textures going on.
The second course was the dish I looked forward to the most of the evening - Sauteed Shrimp & Tasso Ham, Anson Mills Grits and Leek Frizzles paired with Anne Amie “Amrita”. I have never heard of Amrita before but it paired well with this dish. The tasso ham gravy was awesome.

The third course of the night was Smoked Pork Tenderloin, Greens in Pot “Likker”, Okra, Tomatoes, Cracklin Sweet Potato Biscuit paired with Antigal Malbec. Although I was very full at this time, this entree wowed me. The pork had an excellent smoky flavor to it. The sweet potato biscuit would have made my Grandma proud. AND the collard greens!!! Be still my little country heart.

Then dessert came. Almost too pretty to eat, Divine Chocolate Pecan Torte, Praline Pecan, Bourbon Ice Cream, Benne Wafer Tuile paired with Duckhorn Merlot. The bourbon ice cream and praline pecan was insane together. I am glad I practiced self control this night or I would have surely regained the 5 lbs I have lost this month.

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  1. That dinner was so amazing. The Shrimp N Grits were out of control...did love that tasso gravy as well. Delicious. And I agree with you, Datz *must* put that crab cake on their menu....wow. So glad we went together...just wish it wasn't so dark in there for photography sake! lol.

    1. Seriously, if Datz had those crab cakes on the menu, I would be such a fatty!

  2. Looks like an amazing meal indeed! Love the appetizer course!

  3. Hi Megan,
    you do have pretty good selfcontrol to great foods there :)
    If I've got like that, I hope I could do same like you. Honestly, I love eat crab in any dishes especially when it's cooked into soup or any desserts. And when overeating, regreting would come later ...


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