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Foliage-inspired Feasts

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YOUR TASTE BUDS

Issue: November 11, 2020

Chef Evan Babb

(Georgia’s 2019 Culinarian of the Year!) is bringing his passion to a special Fall menu that’s available at Wildwood for a limited time.

Hurry and book your reservation! Chef Babb has created some real stunners. The menu includes Crab Cakes with real lump white crabmeat and Chef’s special blend of spices and a new Beet Root Salad. The menu’s Shrimp and Grits feature homemade cheese grits with shrimp etouffee.  A thicker but more tender hickory smoked Brisket with demi-glaze over homemade mashed potatoes completes the entree list.

Vegan? We have delectable options for you as well. Chef Babb is a certified mushroom forager and has been gathering mushrooms on the property and serving them as a special meal with beets and crispy brussels sprouts for our vegan guests.

The air is clear, the evenings are crisp and November and December is the perfect time to escape to Wildwood with your family and friends as a group for a holiday party or for a weekend. Make your reservations today!

‘Off-season rates, peak-season dishes.’

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1. Pick the perfect chocolate. Milk chocolate is great, but if you want a more elevated s’mores go for a high-quality dark chocolate.

2. Experiment with making your own marshmallows. Marshmallows are easy to make and could be a vehicle for some exciting new flavors– try salted caramel or a Chambord flavored marshmallow.

3. It’s all in the cook. Your s’mores is only as good as your perfectly roasted marshmallow, crisp on the outside, warm and gooey on the inside. Keep an eye on it and rotate your marshmallow frequently over the flame.

4. The best spot to roast a marshmallow is down near the coals. The coals at Wildwood are perfect for marshmallow roasting!

Come practice your new skills at one of Wildwood’s fire pits overlooking scenic Cordell Hull Lake!