Savoring Savannah: A Delicious History and Celebration of Farm-to-Table Cuisine

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Savannah, Georgia is not only known for its rich history and stunning architecture but also for its vibrant culinary scene. The city’s food culture has been shaped by a diverse array of influences, from African and Native American to European and Southern traditions. In recent years, Savannah has garnered national attention for its innovative chefs and their commitment to showcasing local, sustainable ingredients, particularly through the farm-to-table movement.

One such culinary gem is Erica Davis Lowcountry Caterer, a family-owned business that has been serving the freshest seafood to the people of Savannah since 1946. Started by Erica’s grandparents, Mr. and Mrs. Russo, the company specializes in Seafood, Lowcountry Boils, Oyster Roasts, Barbecue, and Southern Home Cooking. With a proud tradition of delivering quality, great-tasting meals, Erica Davis Lowcountry Caterer has become a beloved fixture in Savannah’s food scene.

Savannah’s culinary roots run deep, with dishes like shrimp and grits, she-crab soup, and Lowcountry boil serving as staples of the city’s dining scene. These traditional recipes have been passed down through generations and continue to be celebrated by locals and visitors alike. However, Savannah’s food culture continues to push the envelope and has evolved and flourished, thanks in large part to the vision and talent of its chefs.

In recent years, several Savannah chefs have been recognized with the prestigious James Beard Award, often referred to as the “Oscars of the food world.” These awards celebrate the best and brightest in the culinary industry, and Savannah’s winners have helped put the city on the map as a food destination. Among the notable honorees are Chef Mashama Bailey of The Grey, who won Best Chef: Southeast in 2019, and Chef Steven Satterfield of Miller Union, who took home the same award in 2017.

What sets Savannah’s award-winning chefs apart is their dedication to sourcing ingredients from local farms and purveyors. The farm-to-table movement, which emphasizes the use of fresh, seasonal produce and sustainably raised meats, has found a welcome home in Savannah. Chefs like Bailey and Satterfield work closely with nearby farmers to create menus that highlight the flavors of the region while supporting the local economy and minimizing the environmental impact of their restaurants.

This commitment to sustainability and local sourcing is particularly fitting given Savannah’s celebration of Earth Day. Each year, the city hosts a range of events and activities designed to raise awareness about environmental issues and promote eco-friendly practices. From beach cleanups to green markets showcasing local producers, Earth Day in Savannah is a reminder of the importance of caring for our planet and the role that food can play in that effort.

As Savannah continues to attract attention for its thriving food scene, it is clear that the city’s chefs and restaurants are not content to simply rest on their laurels. Instead, they are constantly pushing the boundaries of what is possible, experimenting with new flavors and techniques while staying true to the city’s culinary heritage. By embracing the farm-to-table movement and celebrating local, sustainable ingredients, Savannah’s chefs, including those at Erica Davis Lowcountry Caterer, are not only creating incredible dishes but also helping to build a more resilient and connected community.

Savannah’s delicious history, its James Beard award-winning chefs, and long-standing culinary traditions, as exemplified by Erica Davis Lowcountry Caterer, are a testament to the city’s vibrant food culture. Through their commitment to sourcing local, sustainable ingredients and their innovative approach to traditional recipes, these chefs and businesses are helping to put Savannah on the map as a must-visit destination for food lovers. As the city continues to celebrate Earth Day and the farm-to-table movement, it is clear that Savannah’s culinary scene will only continue to grow and thrive in the years to come.