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Savannah Food & Wine Fest's Whisky at the Whitman pairs elegant menu with best in spirits

  • The Whitman Mansion

Savannah Food & Wine Fest's Whisky at the Whitman pairs elegant menu with best in spirits

02 Nov 2016

An elegant dinner paired with some of the best brands of whisky at a charming Victorian mansion in the heart of the Historic District is so uniquely Savannah, you won’t want to miss this event. Whisky at the Whitman takes place from 6:30-9:30 p.m. Nov. 8 at the Whitman Mansion, 611 Whitaker St.

The Savannah Food & Wine Festival will bring in some of the top line chefs in the area to create unique food tastings along with great scotch, bourbon and whisky pairings as well as a cigar bar. And to top it off, 100 percent of all proceeds will benefit The Two Hundred Club of the Coastal Empire, a group that provides immediate financial assistance to the family members of local law enforcement officers, EMS and firefighters who lose their lives or who are critically injured in the line of duty. 

Chefs for the evening include Michael Ginor, co-founder and co-owner of Hudson Valley Foie Gras in Ferndale, N.Y., who will prepare Smoked Bossam; Bob Vardzel, executive chef of The Whitman, who will prepare Heritage Salmon; Ryan Prewitt of New Orleans’ Peche Seafood Grill, who will prepare Baked Clams with Aioli; Gearry Caudell of the Culinary Institute of Savannah at Savannah Technical College, who will prepare Duo of Smoked Duck Breast and Seared Hudson Valley Foie Gras with Parsnip and Leek Puree, Crimini Mushroom, Swiss Chard with Sherry Gastrique; and Jean-Yves Vendeville, department head of the Culinary Institute of Savannah, who will prepare the dessert, Moist Chocolate Cake with Spiced Caramelized Apple and Candied Apple Gelee.

Beverage presentations include spirits from Four Roses Bourbon, Templeton Rye, Jack Daniels, The Dalmore, Maker’s Mark, The Famous Grouse and many more.

Chef Caudell is also the culinary manager for the festival and says he is responsible for contacting all the chefs and presenters to get their ingredient and equipment needs for the week.

“I have to prepare all those needs and that way everything is ready for the presenters for the classes and all the tasting events,” he says.

The culinary arts students at Savannah Technical College are a huge asset to him during the festival, too. “It’s good for them to be surrounded by such big names coming into town and to be exposed to local chefs as well.”

Caudell says he and the other chefs for the Whisky at the Whitman event created their menu based on what they felt would pair the best with the spirits served that evening. He also says he is excited to meet the visiting chefs at the event.

“I believe it’s a great festival to showcase Southern hospitality ... We are definitely getting better as far as the hospitality scene goes. It’s a great way to get exposed to local talents and some of the big names that are coming in for this year’s festival ... and these events are a great way to celebrate the best we have to offer.”



What: Whisky at the Whitman

When: 6:30-9:30 p.m. Nov. 8

Where: Whitman Mansion, 611 Whitaker St.

Cost: $150; all proceeds benefit The 200 Club