Let's Eat

The Mortons live and work on a 65-acre Centennial Farm in Bulloch County, carrying on the tradition of growing sugarcane and making syrup that was started by Trish's dad, Lannie Lee. They recently presented at the Botanic Garden's Gather & Grow series and offered a taste of all the ways you can enjoy this liquid gold.

Vandy’s Barbeque on Vine St. in downtown Statesboro reopened its doors last month, after closing over the summer to undergo much needed renovations. Check out the revamped dining room and hear how they plan to keep serving old favorites in the new space.

Better Fresh Farms is redefining what it means to grab a quick bite. With the installation of Statesboro's first fresh salad vending machine at Cool Beanz, co-owners Brandi Burke and Grant Anderson are bring farm-to-fork goodness to the community.

After Tropical Storm Debby passed, the Cottages at Bethany embraced a sunny day with a delightful ‘Honey Extraction’ activity led by Dr. Paul Cerpovicz, offering residents and guests a sweet and educational experience.

Do you have a summer herb garden? Check out these uses -- some might surprise you! -- for wild and wonderful rosemary.

Local barbecue enthusiasts Stacy Underwood, owner of Uncle Shug's BBQ Place, and Ryan Waters, made a sizzling mark at the Memphis in May International Festival World Championship Barbecue Cooking Contest. Competing with top teams from around the globe, the duo showcased their culinary skills, earning impressive placements and bringing pride to their community.

Chef Patrick White says the grill isn't just for meat this summer. Stop by the farmer's market this weekend for a bag of local peaches so you can try out his delicious grilled peach crostini recipe, which he's sharing here along with the best wine pairings.

With the warmer weather and blooming wildflowers of spring upon us, are your taste buds craving bright and fresh flavors? If so, try this delicious recipe for Chef Patrick White's signature mango-roasted red pepper salsa -- a perfect topper for fish, chicken, and more.

Thanks to the business partnership of the entrepreneurs behind Bull and Barrel downtown, Statesboro can now get a taste of homemade, high quality Texas BBQ in a somewhat surprising locale: the old Applebee's parking lot.

Grice Connect's new food columnist Chef Patrick White shares memories of how food brings us together -- and a special family recipe. Chef Patrick will take us on a culinary journey each month. It may be a local restaurant review or a special recipe and memory it evokes from one of you that he will share. It will always be a fun and flavorful adventure! Special thanks to The Sullivan Law Firm for making this feature possible.