Taste | Page 8 of 21 | Savannah Magazine

School Lunch Heroes

Sad sandwiches? Not with these expert tips WITH SOME 300 MILLION SANDWICHES consumed each day, it’s no wonder(bread) that by

Owner and head chef talks about the long-fought process of opening Brochu’s Family Tradition finally coming to fruition.

CHRISTOPHER NASON // Executive Chef of Daniel Reed Hospitality AFTER MORE THAN two decades at the helm of one of

Cheryl Day’s first solo cookbook and a line of small-batch provisions are rooted in history — much of it personal

Custom charcuterie boards make holiday hosting deliciously easy Photography by PETER COLIN MURRAY // Styling by SARA SPICER PULLING OFF

A pastry chef’s sweet plans for the new year BAKING OFTEN GETS labeled as more science than art, but take

BRANDON MELL & BRYAN GRAY // owners, B Local Catering Photography by MICHAEL SCHALK // Interview by JILL CLAIR GENTRY THERE’S

The Best Coffee Shop winner and runner-up spill the beans on how to enjoy a cuppa Photography by ANGELA HOPPER-LEE

Heritage recipes shine in Matthew Raiford’s Gullah Geechee cookbook Photography by SIOBHAN EGAN “IT IS TRADITION among the Gullah Geechee that

AJ Baker, Owner & Chef, Sundae Cafe A fine-dining experience not to be confused with an establishment exclusive to frozen