Eat It and Like It—Savannah Food & Wine Festival Guide Fall 2014 | Page 6

BOOMB OM
O

Finucane&Smith’s

MOOMBA!

OPENING NIGHT
7PM, FRIDAY 8 MARCh
MAIN STAge

BI-LO stands for “buy local.”
Buying local produce helps support your
Be enthralled by a wild night of
community and means fresher fruits and
circus sirens, Bollywood love Gods,
vegetables for you and your family.

backroom ballerinas, sideshow darlings,
hula hoop princesses, swinging songs and
a grocery
that
BI-LO and Savannah Food Wine Festival
discosomething in-common&this Fall. They both
queens all under the big top! Still, we wondered, how does a gourmet chain event
serves the mass market fit into
food
have
begin year two of their presence in Savannah.

alongside world-class chefs and wineries? BI-LO’s

You’ll be dancing to ABBA under the stars
The legendary, jaw-dropping salon of
answer to that question is through two of their six
This time last year, BI-LO grocery stores opened
before you know it!
seductive, subversive and electrifying
Corporate Training Chefs Harlan Walden and Tim
in that has Pigglyraving and audiences
former critics Wiggly stores throughout
acts
From
Haire. Chefs Walden
Savannah. Meanwhile the Savannah Food &the creators of the legendary and Haire are each responsiaround the world in raptures goes
Burlesque hour and Caravan Burlesque,
ble for a district of approximately 140 stores which
Wine Festival made its debut in 2013 as an
Boom Boom Moomba!
winners
they serve through training on food safety and
annual event. This year, BI-LO puts its money of eight international cabaret
awards, with critical acclaim in local programs involving the deli and
Under the big top, down by the speak, as a corporate
sanitation and ten
where the mouths are, so to Yarra,
languages, direct from seven months
pull up a seat for the wildest Moomba
bakery departments. “(BI-LO Training) Chefs are
sponsor and Official Supermarket of the 2014
of standing ovations around Australia,
Cabaret of them all!
able to bring local heritage to life and share their
Savannah Food & Wine Festival.
the house of FINUCANe & SMITh put
Led by the undisputed empress of
vast culinary arts
the BOOM BOOM into MOOMBA. skills,” according to Major.
Provocative Major, Moira FINUCANE; for the grocery
Miranda Variety, a spokeswoman
hailed by London Times as “hilarious,
handsomest dancer“BI-LO enjoys taking an active
Chef Walden got the
chain explains, ever born, Paul
outrageous and unforgettable”, byhis culinary start at the famed
CORDEIRO; circus princess Lilikoilearn more about
Columbia Restaurant
part in community events to KAOS,
French as “sumptuously demented”, in St. Augustine (my favorite
putting le chic into le freak; showgirl like also showrestaurant chain in all
our local customers’ needs and to
and by Time Out as “…bright, dazzling of Florida!) He also has
no other, Maude DAVEY; Parisian dance
and our
case some of the vast offerings available in very naughty… full of the kind of
experience in U.S. Navy and Afghanistan kitchens.
siren, Holly DURANT; bombshell songbird
giddy
stores.” This seems logical, as Savannahians thrills one expects from a greatbetween Jacksonville and Palm
His BI-LO territory is
Sarah WARD; wild darling of adagio high
variety night!”Bay, Florida.
are still getting to know more, more!
kicks Lily PASKAS, and more,the BI-LO brand. The
intent is to demonstrate what area BI-LOThis is one Opening Night you can’t miss!
stores

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Moira
FINUCANE

have to offer this Fall in terms of gourmet deli,
bakery and floral offerings.

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Chef Tim Haire has a connection, if distant,
with Savannah’s native son Richard C. Kessler
who was born and raised in Savannah and
Effingham County. While training at the Southeast Institute of Culinary Arts in St. Augustine,
Chef Haire worked at the Casa Monica in St.
Augustine, which is one of the oldest hotels in
the U.S. It is also part of the Kessler Collection
which includes Savannah’s Bohemian Hotel,
Mansion on Forsyth and a new project on
West River Street. But I digress. According to
the corporate website, Chef Haire also “previously worked at the prestigious Heathman Hotel
in Kirkland, Washington, where he learned
about farm-to-table culinary approaches.”
Chef Haire’s BI-LO territory is South Carolina.

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Maude
DAVEY
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For more information about BI-LO
www.bi-lo.com

Holly
DURANT

By#
Elizabeth Christmas

Here is what we can expect from BI-LO at
this year’s festival.
November 13th: Le Grand Cochon (hog roast)
BI-LO chefs will prepare traditional Southern side dishes
with an international twist.

• Maple smoked macaroni and cheese

• Collards braised in India Pale Ale (IPA)

• Banana pudding tiramisu

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Paul
CORDEIRO
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Sarah
WARD
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November 14th: River Street Stroll
Deli, bakery and floral holiday favorites will be on display.
November 15: Taste of Savannah VIP Lounge
Presentation of holiday entertaining with cheeses, appetizers
and holiday trays (yes, there will be tastings.)

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Chefs
Lilikoi Walden and Haire will moderate panel discussions.
Lily
KAOS
PASKAS

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