Cocktel de Camaron from Fat Radish
Nick Wilber isn’t the first chef I’ve spoken to over the years that touched down in Savannah and essentially had to learn a whole new language.
I’ve been told stories of executive chefs taking jobs in Savannah specifically because of the culinary influences of the region. Not just Savannah, of course. The South in general. Successful chefs head this way all of the time in order to ‘fill out their resumes’ with the flavors that have made this corner America famous.
It wouldn’t be the first time a 15-20-year veteran in a Savannah kitchen taught some ‘big city hot shot’ how to really make grits like mama makes.
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