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Georgia chef Solomon Cohen unveils new product, Cassava Breads


For Chef Solomon Cohen, nutritious food has always been a main focus in life.
After graduating from the Natural Epicurean Academy of Culinary Arts, where he studied gluten-free baking, and vegetarian and vegan foods, he hit the ground running.
In 2017, he launched Papa Mountain, a unique food brand dedicated to producing cassava rolls – made from a hearty root which is a culinary staple in South America and parts of Africa.
The gluten-free flour produces vitamin-rich bread that has been a mainstay in many countries predating European contact.
He quickly built up a following attending Saturday markets and specialty food stores throughout Georgia, sharing his healthy and delicious baked goods. ....

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Pastry Chef David Paulik joins Circa Executive Chef Ja'Derrick Reed


The recent and unexpected departure of Executive Chef David Landrigan from Circa 1875 left a big toque to fill in the kitchen of the downtown French restaurant. 
“We wish him well,” Jeffrey Downey said of the chef who was there from the first day, 10 years ago when co-owners Downey and Donald Lubowicki decided to develop their authentic French bar into a true brasserie-bistro.  
“We didn’t see it coming,” Downey said. 
So it goes, especially during this past year of unforeseen life challenges and untoward hardships in the restaurant industry. 
Fortunately, an apt heir was already at Circa, and familiar face Ja’Derrick Reed now has executive chef embroidered on his chef’s coat.  ....

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A bit of Miami in Savannah: Cuban Window Cafe adds Latin flavor to downtown


Miami s cost of living is 14% higher than the national average.
“We felt trapped, Santana said.
That is when Mike said to me: That is it. We are selling this apartment and we are moving, and we will find a new place to live and we will make something happen.  I thought he was crazy. We went up to Asheville, North Carolina, as well as Charleston (South Carolina) but then we came down to Savannah and we realized we could make this place home. The cost of living, the prices to own a home, it all seemed like it could happen here in Savannah. ....

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After fire, Public Kitchen & Bar reopens while Franklin's starts


NW Gabbey
For SavannahNow.com
The last time anyone ate at The Public Kitchen & Bar was in mid-March, moments before the COVID pandemic hit.
In July, I caught up with Jamie Durrence, managing partner of Daniel Reed Hospitality, whose properties and personnel had endured a summer month of more salt poured into an already raw wound: six restaurants closed due to the pandemic, one of which was destroyed during a night of civic unrest, another consumed in a kitchen fire, another burglarized, and another whose front glass doors were smashed in.
This month, the sun appears to be rising at long last over this collection of eateries with the resurrection of The Public and the grand opening of Franklin’s right next door. ....

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The Public Savannah restaurant reopen after kitchen fire


For those craving a grass-fed burger or a fan favorite, shrimp and grits, your wait for the reopening of the Public Kitchen and Bar is almost over.
The Public, located at the corner of Bull and Liberty streets, will reopen its doors to customers on Monday, Jan. 25, after being closed for seven months due to a kitchen fire. 
That bit of good news isn t all that s happening food-wise at the Public Kitchen s downtown location, however, as the familiar restaurant is flanked by two more offerings owned by Daniel Reed Hospitality, the just-opened Franklin s and the Artillery Bar.
Franklin s offers an all-day brunch menu, along with grab and go salads, sandwiches, and cookies. Franklin s is located at 5 West Liberty Street in the space formerly home to the Savannah St. Patrick s Day Parade Committee office. ....

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