2017 is #theyearofvegan with Tephra

2017 is #theyearofvegan with Tephra

Chef Shawn Harrison hosts the all-vegan pop-up dining series
VEGANISM. Plant based eating has been gaining traction over the last few years.

Secrets of real BBQ sauce revealed

Former Angel’s BBQ pitmaster explains
The actual art is balancing all those flavors together to enhance the flavor of the BBQ, not cover it up

Fork & Dagger: New York meets Puerto Rico in the deep South

Downtown eatery welcomes back FORM cheesecakes and offers family recipes for breakfast and lunch crowds
Both Torres and Hoyt have been in Savannah for well over a decade, offering strong influences on the foodie community over the years

Green Fire Pizza dishes out authentic organic wood-fired brick-oven pizza

The pièce de résistance is their revolving brick oven handcrafted by a team of world champion Italian pizza makers. “It’s a bad ass oven,“ Russell Lee proudly boasts.

Below Zero Dessert Bar + Café on Barnard builds on success of Broughton location

The Tsoi and Cutlip family plan to build a brand and introduce Savannah to new food trends
Each spiraled cylinder is placed into a deep round bowl and embellished with freshly cut fruits, confections and sauces

Ghost Coast Distillery: Embracing Savannah and the spirit of revelry

Celebrating the first licensed distillery in Savannah since Prohibition
ON March 17, people are not just coming to Savannah for its horse-drawn carriages; they are coming to celebrate Saint Patrick’s Day.

Savannah Oatmeal Company: ‘A relationship, not a transaction’

Local business is dedicated to the health and sustainability of the community
Suddenly, what started as a feel-better remedy became a business opportunity

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Connect Today 04.30.2017

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