Similarly, along the Georgia Coast, including St. Simons Island and Jekyll Island,
the salty ocean air mingles with the flavors
of a happening cuisine scene.
This is an area that insists planners
incorporate, among other ideas, a meal
at a local group-friendly restaurant, an
informative foodie tour, a cooking class to
learn how to create some popular Georgia
dishes, and a visit to an area brewery for a
Groups with a free afternoon can find an
eclectic mix of old architecture and new
industry at Chef Darin’s Kitchen Table,
located in the Starland District.
Here, groups can sign up for a hands-on cooking class, a culinary teambuilding
event or a cooking demonstration. All
options promote camaraderie among
“Foodies, home cooks and kitchen
novices alike can get their hands dirty
with the chef,” said Erica Backus, director
of public relations for Visit Savannah.
“Everyone knows the best social setting is
the kitchen table.”
Situated on-site at Mansion on Forsyth
Park, a 125-room hotel with more than
13,000 square feet of meeting space, 700
Kitchen Cooking School by Kessler offers
another option for groups that would like
to learn some tricks of the trade.
Private classes are available and include
lessons in making tapas, classic Italian fare
and Southern, Savannah-style dishes, including fried chicken, collards with bacon
and smoked Gouda grit cakes.
The Kessler Collection is also behind the
transformation of a former power plant
into a four-star hotel and entertainment
area. The plant, built in 1912 and dormant
for the past 50 years, will also feature more
than a dozen restaurants. Kessler broke
ground on the project and began the build-
ing’s rehabilitation in December 2016.
For groups that would like to roam about
the city, Savannah Taste Experience (STE)
is a walking food tour that according to
Backus is always evolving to showcase the
city’s growing and diverse culinary scene.
STE’s most recent addition is partnering
with a new restaurant, The Ordinary Pub,
as part of its First Squares food tour. At
the pub, attendees can sample pork belly
sliders, which are seared and then braised
in Dr. Pepper and Kentucky bourbon,
according to Backus.
And speaking of booze-inspired delights,
Savannah, flush with grand architecture, great meetings accommodations
and a lineup of attractions
that keeps attendees
entertained, adds a bit of
spice for visiting groups
with its wonderful culinary
FOOD TOURS GOLDEN ISLES,
ST. SIMONS ISLAND
CHEF DARIN’S KITCHEN TABLE, SAVANNAH
Georgia’s oldest city and nearby coastal towns
tempt groups with a full menu of flavors
BY CAROLYN BLACKBURN