David's Blog from the Creative Coast & Carolina Low Country!

Downtown Savannah Living, everything is a short walk away.

Based on my experience, living in Savannah, many people desire to live in or near the downtown area. It is ideal for those that work in the historic district. People are able to walk to work and on the their down time they are able to walk through the many squares and parks in an effort to relax.

Other amenities include; many restaurants, cafes, pubs, stores and exercise facilities. Some people who currently live here do not have the need for a car. I have lived in the historic district and it is great to be able to walk to your destination.

The revitalization of businesses, returning to downtown, started about ten years ago, since then more have opened up on Broughton Street, Montgomery Street and Martin Luther King Boulevard. This area is the heart and soul of Savannah.

With this traffic, developers realize there is need to add more housing. Currently, there are some new condos and lofts that are going to come on-line in the Spring of 2009. These condos are starting in the high 300's and go up in price as you get closer to Broughton Street.

A client of mine from Boston said, "this type of opportunity does not exist in the Northeast." He is currently looking at this type of property and his returning in mid-January to purchase something. If this something you are interested in, please contact me. I can help you find your perfect downtown home.

Savannah's Lighted Christmas Parade 2008

Starting on Friday, the Holiday season continues in Savannah. This fantastic event begins on River Street, snaking through Broughton Street and finishes in City Market. The nice perk is that there is free parking beginning at Noon on Friday, the safe areas are from Gaston Street to River Street and between East Broad and MLK Boulevard. 

On Friday, art, crafts and food vendors will lay claim to the parking lots along the Savannah River. Holiday dances and music will begin in the early afternoon and will climax with fireworks over the river at 9:30 PM.

Events on Saturday begin at 9 AM, again the streets will ring with Holiday entertainment. At 5:30 PM, the Lighted Christmas Parade will commence with River Street's new Streetcar, as the honorary Grand Marshall. The car was totally restored and just recently arrived from Philadelphia. The parade will march through River Street up the ramp onto Lincoln Street and turn on to Broughton, finishing in City Market. There are plenty of great vantage points for viewing the parade. 

Sunday  will be the short day, but the vendors do open at 9 AM. So if you want to spend quality time in downtown Savannah this might be an event for you. For more information visit; www.riverstreet.com

Low Country Oyster Stew, a Winter Treat

With the Holiday Season upon us, I decided to post some recipes from the Low Country and the Creative Coast. My first entry is Low Country Oyster Stew,Oyster season commenced in mid-September and will be with us until the end of April. The best tasting oysters in the area are harvested from the May River or near Lemon Island. Most eateries in the area, bring in farm raised Gulf Coast oysters. In sampling both, the local oysters are much sweeter than those brought in from Florida, Louisiana or Texas.

I know of only of three restaurants that serve the local oysters, Hudson's on Hilton Head, Bona Bella Yacht Club in Savannah and of course the Bluffton Oyster Company. Many people make special trips to get their fill of these delicacies from where I call home.

As a former bartender at Hudson's, I remember customers coming and buying local oysters from us to make Oyster Stuffing for Thanksgiving. Also, one of Hudson's best selling soups was Oyster Stew. This recipe is version that is served throughout the Low Country and the Creative Coast. I recommend using Bluffton oysters for your stew if available.

Ingredient's

1/2 cup of butter                    1 cup of minced celery                      3 tablespoons of minced shallots

1 quart of half n half cream     2(12 ounce) fresh oysters, undrained   salt & pepper to taste

pinch of cayenne pepper to taste

Preparation

Melt butter in large skillet over medium heat, cook the celery and shallots, until the shallots are tender.

Pour the half n half into large pot over medium heat. Mix in the butter and the celery and shallot mixture. Stir continuously, until mixture boils, the pour in oysters and their juices into pot. Season with salt, pepper and cayenne pepper. Continue stirring constantly until the oysters curl at the ends. Turn of heat and serve