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By Leigh Cort

Left to right: Jackie Heinz (Zeigler House Inn), Shannon Romine (Dresser Palmer House), Diane McCray (Green Palm Inn) and Teresa Jacobson (Azalea Inn & Gardens)

It's not often that I'm inspired to write a sequel to a foodie story but this season I can't ignore the four fabulous innkeepers from ? who ROCK when the pressure is on. They hosted a gathering at one of the historic inns that required a specific theme for delectable hors d'oeuvres ? something that reflects their luscious Inn breakfasts that translate into cocktail party fare. I call it Southern Hospitality!

They did it. They made it look effortless. While juggling Inn guests and visiting travel writers, they were able to create delectable edibles that were picture-perfect. Savannah's Mayor Edna Jackson attended and Ms. Diana Lynn Rogers entertained at the Dresser Palmer House's 1934 Steinway Grand.

Enjoy the recipes and Bon Appetit!

Center: Savannah Mayor Edna Jackson attends the reception

Left to right: Leigh Cort and Diana Lynn Rogers ? Lynn is a great talent!

Onion & Craisin Bruschetta

This is a very popular sweet hors d'oeuvres with the GREEN PALM INN guests. Innkeeper Diane McCray recommends a wine pairing of Pino Grigio with her easy appetizer

Large sweet onion

Sweet Italian bread

Fig balsamic vinegar

¼ C. butter

Mozzarella cheese

Brown Sugar

Olive oil

Ocean Spray Craisins (an alternative is dried cranberries)

In a sauce pan, melt ¼ stick butter. Add 2 TB. Olive oil. Slice a large onion and sauté in the butter and olive oil mixture until onions are translucent. Add fig balsamic vinegar and brown sugar (about a TB of each). Once the brown sugar has dissolved, add a handful of craisins and sauté for another few minutes. Onions will be cooked and limp. The Craisins will be plumped.

While onions are cooking, preheat oven to 400 degrees. Slice sweet Italian bread, brush with olive oil, top with mozzarella cheese and brown in oven. Once the bread is browned, top with onion mixture and serve!

Mini Crab Bites

The Dresser Palmer House serves hot hors d'oeuvres each evening. This delectable crab tidbit is easy to make and perfect for even the most finicky guest.


8 oz. Cream Cheese

¼ C. finely grated Parmesan Cheese, divided

1 large Egg

¼ C. Sour cream

1 tsp finely grated orange peel

½ tsp finely grated lemon peel

4 tsp + 2 TBS chopped fresh chives

¼ tsp Kosher salt

Large pinch of cayenne pepper

6 ox. Fresh Lump Crabmeat, picked over, patted dry & coarsely shredded

1 C. Panko crumbs

¼ C. unsalted butter, melted

24 Mini Phyllo Cups

Using an electric mixer, beat cream cheese in a medium bowl until smooth. Add ¼ C. parmesan cheese and egg, beat to blend. Beat in sour cream, citrus peels, 4 tsp chopped chives, salt and cayenne pepper. Fold in crabmeat. Cover & chill.

Preheat oven to 350. Toss panko, ½ cup parmesan and 2 TBS chopped chives in small bowl. Drizzle ¼ cup melted butter over panko mixture, tossing with a fork until evenly moistened. Spoon crab mixture into mini phyllo cups and sprinkle with panko mixture.

Bake crab bites until golden on top, about 30 minutes.

Top with Remoulade sauce and chopped chives. Circa 1856 Circa 1876 Circa 1885 Circa 1897

SAVANNAH INNS : Offering Luxury and Impeccable Personal Service that's a cut above~ in a city where accommodations are already extraordinary!


Provided by American Roads Travel Magazine - Visit American Roads Travel Magazine website.

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