Updated: Fri, 11/09/2012 - 11:37

Taste of Savannah winners announced

2012 Taste of Savannah at the Savannah International Trade and Convention Center   Carl Lewis/Savannah Morning News
Carl Lewis/Savannah Morning News
2012 Taste of Savannah at the Savannah International Trade and Convention Center
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The Westin Savannah Harbor won two awards – best entree and best food item – during the 12th annual Taste of Savannah that drew more than 600 people to the Savannah International Trade and Convention Center Thursday night.

The 2012 winners were:

• Appetizer award winners:

First Place:

Crisped Local Oysters with Dilled Shallot Aioli 45 bistro

Second Place:

Duck Confit Tostada StayInSavannah.com

Third Place:

Seafood Pot Pie Johnny Harris Restaurant

• Entrée award winners:

First Place:

Sautéed Scallops with Duck Fat, Tomatoes and Basil The Westin Savannah Harbor Golf Resort & Spa

Second Place:

Braised Beef Short Rib with Stuffed Cannelloni of Mustard Greens and Roasted Acorn and Butternut Squash

The Olde Pink House

Third Place:

Grilled Quail with Muscadine BBQ Sauce & Stone Ground Grits Garibaldi

• Dessert award winners:

First Place:

Pumpkin Spice Ice Cream Leopold’s Ice Cream

Second Place:

Fig Swirl Cookie with Candied Bacon Ice Cream The Olde Pink House

Third Place Dessert:

Chocolate Bread Pudding The River House Seafood Restaurant

• Best Novelty Food Item

Pumpkin Pie Martini Savannah Riverboat Cruises

• Guests’ Choice Award - Best Booth Decoration

The Olde Pink House

• Guests’ Choice Award - Best Food Item

The Westin Savannah Harbor Golf Resort & Spa

Judges included Jesse Blanco of Eatitandlikeit.com; Chef Jean Yves Vendeville, culinary department head at Savannah Technical College; Carl Lewis, digital media manager at savannahnow.com.

The event sponsored by the Tourism Leadership Council, Savannah Riverfront and U.S. Foods grossed more than $60,000.

The money will be used to support council programs, including scholarships for students pursuing hospitality careers, work-force development initiatives, professional networking opportunities, educational seminars for food-industry workers and an emergency fund to help member organizations and individuals in crisis situations.

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