Celebrations - Client Proof I

TRADITIONS & RECIPES

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Celebrations T H E

R E C I P E S

Fried Green Tomatoes............................................................................................................ 17 Braised Wagyu Short Rib.................................................................................................. 18 Sea Island Corn Bread with Bacon................................................................. 19 Tavola 75 Cocktail........................................................................................................................ 19

SE A ISL AND (1)

Bourbon Pecan Tart..................................................................................................................20

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Sarah’s Take

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S E A I S L A N D (4)

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CAPTION TITLE STYLE

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Many guests have marked life's milestone moments at Sea Island— birthdays, engagements, reunions, anniversaries. Sea Island threads into their lives together, while their story enriches the traditions here. Forever connected personally, they can always return and savor the emotions anew as they walk through The Cloister doors.

the honeymooners Beginning in the mid-1940s, shortly after World War II when many American GIs returned home to marry their sweethearts and start families, Sea Island would host weekly mixers for all of the honeymooning couples at the resort.

A skinny young Navy ensign named George Herbert Walker Bush and his blushing bride, Barbara, were among one of those groups. In January 1945, the

couple married in New York and traveled to Sea Island for their honeymoon. The Bush's have returned several times over the years, including 1991 when President Bush was in office, and again to celebrate their 50th wedding anniversary.

Sea Island even offers a standing special. If a couple brings a copy of the bill from their honeymoon at Sea Island, the resort will honor that rate for one night of their stay. No word if the Bush's ever took advantage of this offer, however.

S E A I S L A N D (4)

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here are more than seventy-five years of memories tucked into a credenza in the Colonial Lounge at The Cloister at Sea Island.

The collection of leather-bound albums contains photographs of many of the 40,000 some couples who have honeymooned at the resort over the years. You'll often see couples slide one of the volumes off the shelf and flip through the pages to find a picture of their younger selves, excited to share the memory with their children, grandchildren, or even greatgrandchildren who've joined them on a return trip to this special place in their lives.

In 1949, Sarah Churchill, free-spirited daughter of British Prime Minister Winston Churchill, was married in an impromptu ceremony at Sea Island— somewhat to the chagrain of her famous father. She and Anthony Beauchamp, a photographer, had met and fallen madly in love. While vacationing on Sea Island, they decided to get married.

Arrangements were made and a minister was found to perform the ceremony, which took place on the beach. As the story goes, Sarah turned to face England in honor of her father.

a knight to remember There has even been a proposal made by a knight in shining armor. A young gentleman worked with the resort’s staff to procure a suit of armor and hired a white horse from the Sea Island stables.

He rode it onto the beach, where his soon-to-be fiancĂŠ was collecting sea shells, dismounted and dropped to one knee to propose, giving his bride a fairytale beginning to their lives together.

Another young man took his proposal to new heights. Not expecting his arrival until the next day, his bride-to-be was finishing a round of golf when suddenly a helicopter circled overhead and landed on the 18th green. No doubt she was distracted from her final putt when he hopped out of the helicopter and emerged with a ring and a proposal.

Not every occasion at Sea Island is so extravagant. But even in the simple moments, a celebration here is always memorable, and always worth a return visit.

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Fried Green Tomatoes Pimento cheese, bacon, and a drizzle of Apple Cider Vinaigrette (page TK) ensure these aren't your ordinary fried green tomatoes.

SERVES 4–8 TOMATO PREP 2 GREEN TOMATOES 2 CUPS OF BUTTERMILK 2 CUPS OF CORN FLOUR ( MASA HARINA IS A GOOD BRAND )

4. Heat oil to 350° using a candy thermometer. Once

preheated, gently place tomatoes into oil and fry until golden brown and hot in the center. Season with salt, pepper and chopped parsley. Serve the tomatoes on top of heaping spoonfuls of pimento cheese. Garnish with bacon and frisée dressed with cider vinaigrette.

2 CUPS CANEWATER FARMS ORGANIC WHITE CORNMEAL OR FAVORITE CORNMEAL 1 BUNCH PARSLEY, CHOPPED SALT AND PEPPER, TO TASTE

PIMENTO CHEESE 1 SMALL EIGHT-OUNCE CAN PIMENTO PEPPERS OR DICED ROASTED RED PEPPERS

1 CUP PIMENTO CHEESE ( RECIPE BELOW )

1/4 CUP SOUR CREAM

1 POUND BROADFIELD BACON ( RECIPE PAGE TK )

1/4 CUP MAYONNAISE

OR FAVORITE SLAB BACON

2 TABLESPOONS COLEMAN’S DRY MUSTARD POWDER

2 BUNCHES WHITE FRISÉE

2 TABLESPOONS LEMON JUICE

1/2 CUP APPLE CIDER VINAIGRETTE ( RECIPE BELOW )

2 TABLESPOONS FRANK’S RED HOT

8 CUPS OIL ( FOR FRYING )

2 POUNDS SHREDDED EXTRA-SHARP CHEDDAR CHEESE, PREFERABLY TILLAMOOK OR CABOT

1. Peel and slice green tomatoes ¼-inch thick. In a medium

mixing bowl soak in buttermilk until well coated.

2. In a separate mixing bowl, lightly toss tomatoes in

corn flour until buttermilk is absorbed. Meanwhile, place cornmeal in a third bowl. Remove tomatoes from corn flour and dip back into buttermilk, then coat each slice with cornmeal.

3. Arrange tomatoes on a sheet tray lined with

parchment paper and freeze for at least 30 minutes before frying. If freezing for a long period of time, cover sheet pan with plastic wrap. Or place into an airtight container when frozen.

1 TEASPOON SALT 1 TEASPOON PEPPER

1. Pulse sour cream, mayonnaise, mustard powder,

and lemon juice in a food processor until smooth.

Remove and place mixture in a large mixing bowl.

Fold cheese and peppers into the sour cream mixture. Season with salt and pepper and hot sauce. Refrigerate for 1 hour before serving.

Sarah's Tip:

Using corn flour instead of all-purpose flour keeps this already decadent appetizer gluten-free.

If that’s not a concern, you can swap the corn flour for all-purpose flour.

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Braised Wagyu Short Rib Normally a humble dish, Sea Island’s short rib is celebration-worthy.

SERVES 4–8 5 POUNDS WAGYU BEEF SHORT RIBS 4 TABLESPOONS VEGETABLE OIL 1 CUP CARROTS, DICED 1 CUP ONIONS, DICED 1 CUP CELERY, DICED 6 CLOVES GARLIC, CRUSHED 1 BOTTLE RED WINE, DIVIDED 8 CUPS VEAL STOCK 1 SPRIG ROSEMARY 3 BAY LEAVES 4 SPRIGS THYME, DIVIDED 4 SHALLOTS, PEELED AND SLICED 1 TEASPOONS BLACK PEPPERCORNS SALT AND PEPPER, TO TASTE

1. Preheat the oven to 275°. Season the short ribs

liberally with salt and pepper. Coat the bottom of a braising pan with oil. Place on mediumhigh heat. Brown the short ribs on all sides and remove from the pan and reserve until later.

2. Add the vegetables and garlic to the pan. Cook until

well browned. Add half the red wine and reduce by half. Add the veal stock, short ribs, rosemary, bay leaves, and half the thyme. Bring to a simmer, cover, and place in the oven for 4 hours.

3. Remove from oven and let short ribs cool in liquid in the

fridge, preferably overnight. Once cool, remove short ribs from liquid and pat dry. Reserve cooking liquid. Cut into 5-ounce portions removing any ends that are all fat.

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4. In a medium saucepan over medium heat,

place the remaining wine, the shallots, and the remaining thyme. Reduce until almost dry. Add reserved cooking liquid and bring to a simmer.

5. Place portioned short ribs into a small baking dish and

pour simmering braising liquid over the top. Warm gently at 300° in the oven until the short ribs are warm in the center. Baste every 10 to 12 minutes. Short ribs should be hot and glazed nicely after about 30 to 40 minutes.

6. Serve with mashed potatoes or Georgia

Gouda Grits (page TK).

Sea Island Cornbread with Bacon

Tavola 75 Cocktail

How do you make cornbread muffins even better?

Just add bacon.

Gin and grapefruit combine with bubbles to create a signature cocktail for your next celebration.

MAKES 12 LARGE MUFFINS OR 18 REGULAR-SIZE MUFFINS

MAKES ONE COCKTAIL

1/2 CUP BUTTER, MELTED

1 OUNCE SIMPLE SYRUP ( RECIPE PAGE TK )

1/2 CUP SUGAR

1 OUNCE GRAPEFRUIT JUICE, FRESH AND STRAINED

3 EGGS

4 OUNCES CHAMPAGNE, CHILLED

ONE 16-OUNCE CAN CREAMED CORN

GRAPEFRUIT PEEL ( FOR GARNISH )

1 OUNCE DEATH’S DOOR GIN

1/4 CUP WHOLE MILK 1 CUP BREAD FLOUR 3/4 CUP CORNMEAL 2 TABLESPOONS BAKING POWDER 1 TABLESPOONS SALT

1. In a shaker, combine gin, simple syrup, and grapefruit

juice. Top with ice and shake well. Strain into a Champagne glass or coupe and top with Champagne and grapefruit peel.

1/2 CUP CHEDDAR CHEESE, SHREDDED 1/2 CUP BACON, DICED AND RENDERED

1. Preheat oven to 350° and spray a large muffin pan.

2. In a standing mixer with a paddle attachment, mix

Sarah's Tip:

I like my cocktails less sweet so instead of the full ounce of simple syrup, I use only a quarter of an ounce.

together the melted butter and sugar until smooth.

Beat in eggs one at a time. Add creamed corn and milk, mix completely.

3. In a separate bowl, whisk together the dry ingredients.

Add to butter and sugar mixture, mix until incorporated.

Fold in cheddar cheese and bacon. Scoop into muffin pan and bake for 18 minutes.

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Bourbon Pecan Tart Some pecan pies are treacly sweet, but not this tart.

The bourbon and molasses add depth and the buttery, salty crust is the perfect foil.

MAKES ONE 8-INCH PIE

FILLING 1 TABLESPOON MOLASSES

TART DOUGH

3/4 CUP CORN SYRUP

6 TABLESPOONS UNSALTED BUTTER, ROOM TEMPERATURE

4 TABLESPOONS BUTTER

2 TABLESPOONS POWDERED SUGAR

1/4 CUP BOURBON

1 EGG YOLK

4 EGGS

1/4 TEASPOONS SALT

1 CUP SUGAR

1 CUP ALL-PURPOSE FLOUR

1/2 TEASPOON SALT

1/2 TEASPOON VANILLA EXTRACT

1/2 TEASPOON VANILLA 2 CUPS PECAN PIECES

1. In a stand mixer with a paddle attachment, cream

together butter and powdered sugar. Add egg yolk. Mix well and scrape down the sides.

2. Add in all-purpose flour and mix until

combined. Form into a disk, wrap in plastic wrap, and refrigerate dough for 2 hours.

3. Preheat oven to 350°. On a floured work surface, roll

dough to 1/8-inch thick and place into an 8-inch greased fluted tart pan. Lightly prick the bottom of the tart shell with a fork, taking care not to pierce the bottom. Line shell with parchment paper and pie weights and par-bake for 8 minutes.

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1. In a medium saucepot, heat the molasses, corn

syrup, and butter until warm and melted.

2. In a large mixing bowl, whisk together the bourbon

eggs, sugar, salt, and vanilla. Whisk in half of the melted butter-syrup mixture to temper the eggs.

Then add the rest and whisk thoroughly.

3. Place pecan pieces in parbaked tart shell and pour

filling over top. Bake for 15 to 18 minutes, or until middle of the tart is set. Serve with whipped cream.

Sarah's Tip:

If you’re serving a party larger than six, one-and-a-half the filling and make an 11-inch tart instead. There’s no need to up the dough recipe, as it already makes plenty.

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