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Blue Turtle & more
Chef Jeffrey Crumpton with some beef medallions

Blue Turtle Bistro

Restaurateur Brian Huskey has added another project to his stable. Blue Turtle Bistro opened late last week at 66th and Paulsen streets, the former location of Caraway Cafe.

Former Connect Savannah “Best Chef” award winner Jeffrey Crumpton designed the menu, calling out some favorites from flagship B. Matthew’s Eatery and crafting other new handmade, fresh, locally sourced dishes similar to what Chef Robyn McArthur made so popular at Caraway Cafe.

Bottom line: Salads, sandwiches, soups, meal sized entrees – but a far different menu than Midtowner’s have had to choose from.

A spiffy makeover includes a trendy new facade and al fresco seating on an expanded patio area. Beverages include a small craft beer menu and a wine list. Hours are Monday–Thursday 10 a.m.–9 p.m.; Friday–Saturday 10 a.m.–10 p.m. Call for carry–out or ordering, 358–0808. Menu is online at

Huskey and his wife Jennifer also own Blowin’ Smoke BBQ and Abe’s on Lincoln bar.

Espy’s Tybee Island Tomato Chutney

The former Executive Chef of Tybee Island’s Hunter House Inn isn’t sitting around basking in the ocean side sun – he’s been busy bringing his long popular tomato chutney to market.

Espy’s Tybee Island Tomato Chutney is available at several retailers on the island, as well as, currently, Kitchenware Outfitters in Savannah.

The condiment is simultaneously sweet, spicy and savory. I’ve topped roasted pork tenderloin, meat loaf and even smoked Gouda with the thick, tasty concoction. You can also order by e–mail – find it on Facebook.

Isobel’s Shortbread Cookies

Ann Curry coaxed her mom’s yummy shortbread recipe away from the family fault, and then swiped her mom’s old South American driver’s license photo for the label.

Poof, she was in business with Isobel’s Shortbread.

OK, there’s more to the story than that, but suffice to say the traditional recipe was a hit and pretty soon, Ann’s production reached critical levels – and not just around the traditional shortbread season at Christmas. Now, she’s preparing to go into full production to sell the cookies by direct mail and through selected local retailers.

The one–of–a–kind recipe is buttery and crumbly – and according to Ann, a very time intensive recipe. Score a tin–full at Ogeechee River Coffee Co. or watch for the brand soon on Facebook and the Web.