A few weeks ago, I was asked by a lovely young lady: "Aren't you the guy who used to do that food TV show?"
"Why, yes I am," I said. "But I didn't used to do it. I still do."
"You do?" she asked. "I used to watch it on Saturday mornings and then they stopped showing it. Never saw it again."
I suggested she keep her eye on our Facebook page because we are very much alive and kicking, there just hasn't been a new episode of our TV show "Eat It and Like It." But that's all about to change.
To borrow a line from Macklemore's "Thrift Shop:" "This is ... awesome." (Yup, now that song will be stuck in your head.)
Beginning this September, "Eat It and Like It" is back on the air in the Coastal Empire and the Lowcountry on WSAV, and we could not be any more excited about it.
â€¢ Do you have your tickets to the first Savannah Food and Wine Festival Smackdown yet? I will compete against Roberto Leoci on July 24. Three courses each paired with wine. Tickets are $55. Go to savannahfoodandwinefest.com for more info and to buy tickets. I was told a few days ago there were only about a dozen tickets left.
â€¢ I believe I mentioned this before, but it's worth mentioning again because I've now heard it from a couple of different places. The new chef and new menu at Sparetime are doing great things on MLK and Congress. I haven't tried it myself yet, but the "you really need to try that place" shout-outs have come from people whose food opinions I very much trust. Have you tried it? Let me know what is up over there - email firstname.lastname@example.org.
â€¢ Another spot you should give a look is B. Tillman at Byrd Cookie Company. Yes, it's a re-brand of the restaurant there, but the menu is quite possibly the most creative on Savannah's southside, something we desperately needed. Chef Cameron Cheney is excited about this opportunity. He worked with celebrity chef Hugh Acheson and is inspired by a lot of what Mr. Acheson does at his very popular spots in Athens and Atlanta.
â€¢ Black beans and rice at Flip Flop Tiki Bar and Grill. Muy bueno, and I am a total black bean snob.
My partner Senea Crystal put it best: "We are thrilled that WSAV was willing to work with us to create bigger marketing opportunities."
Many things will be different this time around. For starters, we've only aired 10 shows per season, then the reruns went to SGTV, the city of Savannah's government channel. Now we are going 52 weeks a year at 7:30 a.m. Sundays, with reruns later in the week.
There will also be "Eat It and Like It" features on WSAV's mid-day show, "The Southern Scene."
We will be bouncing around town, digging up hidden foodie treasure all over the area, and we aren't stopping there.
If you follow us regularly on that there interwebs machine, then you likely know we've already been shooting our third season.
Some here in Savannah, of course, but also a good bit of shooting has gone on outside the area.
We've been to Florida, Atlanta and Athens so far.
There are shoots in the works in Charleston, Columbia, Nashville and many others in between.
"Eat It and Like It" was created to share Savannah with the South and the South with Savannah. Don't worry, we have every intention of celebrating and shining a spotlight on the best this area has to offer.
That will never change.
That said, you will see a new episode to help you plan a weekend in Charleston or maybe a getaway in Atlanta.
There will be a special edition "Drink It and Like It" highlighting the best in beer, cocktails, wine and more. Boy, shooting that show is going to be a pain (ha!).
We will also have a special episode on the inaugural Savannah Food and Wine Festival shortly after that wraps up in mid-November.
Finally, and quite possibly the best news we have: We are going to take "Eat It and Like It" to other markets. "Eat It and Like It" will be on the air in Charleston, Augusta, Pensacola/Mobile and Atlanta by spring 2014. All of it driving back to Savannah's emerging culinary scene.
For those of you who've wondered why I quit my day job on the nightly news: This is why. "Eat It and Like It" is a full-time effort that deserved my full-time attention.
So let's do this. The dance floor is open.
See you on TV,