Road Scholar : Home
Coastal Culinary History & Delectable Flavors of the Lowcountry in Georgia & South Carolina

Program Number: 20162RJ
Start and End Dates:
3/2/2014 - 3/9/2014; 11/9/2014 - 11/16/2014;
Duration: 7 nights
Location: Charleston, South Carolina
Price starting at: $1,998.00 - Price may vary based on date, departure city
Program Type: On the Road; Food & Wine Activity Level: t (see description)
Meals: 17; 7 Breakfasts, 5 Lunches, 5 Dinners    
Meal Options: Vegetarian; Gluten Free    

Experience the South’s delectable culinary heritage in the coastal regions of Georgia and South Carolina. Study the Lowcountry and learn how the scenic coastlines of Charleston, Savannah and Jekyll Island have contributed to this region's rich heritage with their bounty from the sea and land.




Highlights

• Learn about the Gullah heritage and cooking as you feast on local favorites.
• Visit a hands-on cooking school in Savannah and a attend cooking demonstration in Charleston.
• Savor culinary delights while encountering the rich history of Charleston, Savannah and Jekyll Island.



Activity Particulars

Walking up to two city blocks during field trips; slight uneven terrain on some walking trips.



Itinerary Summary

Arrival Charleston, 3 nights; Savannah, 2 nights; Jekyll Island, 2 nights.



Coordinated by Center for Educational Adventure.




Charleston (South Carolina)

Founded in 1670, Charleston is an old colonial city brimming with museums and historical attractions. In its early days, it was a cosmopolitan trading center whose wealth is on display today in the well-preserved architecture and cultural institutions. Picturesque tree-lined streets and a lovely coastline make it a tourist Mecca.



Accommodations
Comfortable hotels, Jekyll Island’s only four-star resort and Savannah Historic Landmark.

Road Scholar Instructors
These instructors are participating on at least one date of this program. Please note that changes may occur.
Tom Murray

Tom Murray is a graduate of San Jose State University but is a Southerner by choice, having spent more than 35 years in the South absorbing the culture, customs and history of the region. Tom specializes in coastal history with an emphasis on the sea islands of Georgia. Few people know and love beautiful Cumberland and Amelia islands better than Tom. He has spent 15 years lecturing and leading Road Scholar groups to sites from the mountains to the sea.
 
Ron Kurtz

Ron has been an Amelia Island resident for more than 20 years. After attending Hiram College, he graduated from New York University with a degree in educational theater. Ron served as the director of the Amelia Island Museum of History and wrote a highly regarded history of the island, now in its sixth printing, as well as a series of children's books. Ron has lectured on the history and architecture of the first coast for the Historic Preservation Trust as well as the Smithsonian Institution.
 
Kevin McCarthy

Kevin grew up in Gloucester, Mass. and settled in Fernandina Beach in 1968. He spent 41 years sailing the waters of northeast Fla. and southeast Georgia. He holds a 100 ton master’s license and developed his knowledge of the wildlife and history exploring the waters that surround Amelia Island, Cumberland Island and St. Mary's, Ga. Generations of Kevin’s family have been shrimpers, and he shares with participants his knowledge of shrimp farming and the future of the shrimp industry in the U.S.
 
Ruth Miller

Ruth Miller, a graduate of Duke University, has lived all over America and journeyed throughout the world. As a Charleston historian and excursion leader, she enjoys tying local history into the American story and worldwide events. Ruth is the author and co-author of numerous books, including “Charleston Charlie — A Family Activity Book for Kids of All Ages,” “Touring the Tombstones,” and “The Angel Oak Story.” She is a member of the South Carolina Historical Society and the National Trust.
 
Meals and Lodgings
   The Mills House Wyndham Grand Hotel
  Charleston, South Carolina 3 nights
   Country Inn & Suites Savannah Historic District
  Savannah, Georgia 2 nights
   Jekyll Island Club Hotel
  Jekyll Island, Georgia 2 nights
 The Mills House Wyndham Grand Hotel
Type: Full Service Hotel
  Description: The Mills House Wyndham Grand Hotel is a gem among historic Charleston hotels. Blending opulent accommodations, historic ambiance and modern convenience, our luxury Charleston hotel treats you to true southern hospitality, the same hospitality we showed our first guest over 150 years ago. With our recent multi-million dollar restoration, our historic Charleston hotel has recaptured its original splendor, and we're eager to share it with you. Located in the heart of Charleston, The Mills House is the only hotel included in the city's prestigious Museum Mile, and there's no shortage of lively Charleston attractions nearby: Dock Street Theatre (0.0 mile) King Street Antique District (0.0 mile) The Market Place (0.0 mile) Waterfront Park (0.0 mile) College of Charleston (0.5 mile) South Carolina Aquarium (0.5 mile) The Battery/Historic District (0.5 mile) After a day amidst the storied sights of downtown, return to the Mills House where we stand apart from other Charleston, SC luxury hotels by combining a lush, Victorian atmosphere with modern appeal. From our thoughtfully-appointed Charleston, SC accommodations to state-of-the-art meeting space and exquisite service, we continue to exceed our legendary reputation. History and luxury await! Join us at The Mills House Hotel, a Conde' Nast Traveler Gold List Hotel, and stroll the halls once walked by General Robert E. Lee and President Theodore Roosevelt.
  Contact info: 115 Meeting Street
Charleston, SC 29401 USA
phone: 843-577-2400
web: www.millshouse.com
  Room amenities: 2 phones with voicemail Bathtub Cable/Satellite color TV Coffee and tea makers Connecting rooms Crib upon request Free morning newspaper delivered to room Hair dryers High-speed Internet access In-room pay-per-view movies Iron/board Nightly turndown service Private bathroom Rollaway bed/cot Work desk with lamp
  Facility amenities: Housekeeping & Laundry Services Daily Housekeeping Dry Cleaning Pickup/Laundry Same Day Dry Cleaning Concierge Desk to help w/tour plans Entertainment & Recreation Outdoor Pool Hotel Shops Newsstand Gift Shop Business Services Copying E-mail & Internet Facsimile PC available Printer High Speed Internet Access Public Space Data Services Wireless Data Connection Miscellaneous Concierge Services Ice Machine Safety Deposit Box available at Front Desk A/C Public Areas Dedicated Lounge (or 24 Hour Lounge) Porter/Bellman Fitness Center Outdoor Pool Parking Daily Self Parking Fee: $20.00 (USD) Valet Parking Available: $22.00 (USD) County operated garage adjacent to the hotel self parking $20.00 per night There is a 6 feet 7 inch vehicle height limitation in all garages
  Smoking allowed: No
  Elevators available: Yes
  Additional nights prior: call hotel for rate Group rates are not available during times outside of the Road Scholar program week. For early arrival or late stayovers, call the hotel directly.
  Check in time: 3:00 PM

 Country Inn & Suites Savannah Historic District
Type: Hotel
  Description: The Country Inn & Suites Savannah Historic District is the perfect spot for those looking to explore all that historic Savannah has to offer. Located within walking distance of Savannah's historical treasures, guests can take advantage of what truly is a walking city. From our beautifully appointed Savannah hotel rooms to our comfortable and inviting public areas, guests will find our downtown Savannah hotel to be the perfect home away from home. Be our guest at the Country Inn Savannah Historic District hotel and begin a memory-making experience in this truly unique city.
  Contact info: 320 Montgomery Street
Savannah, GA 31401 USA
phone: 912-921-5300
web: www.countryinns.com/hotels/gasahist
  Room amenities: In-room amenities include complimentary wired and wireless high-speed Internet access, 32" flat screen televisions, coffee and tea makers with complimentary coffee, iron/ironing boards, free local calls, and a microwave and refrigerator in each room.
  Facility amenities: Hotel Highlights: High-Speed Internet Indoor Pool Fitness Center Suites
  Smoking allowed: No
  Elevators available: Yes

 Jekyll Island Club Hotel
Type: Resort
  Description: The Jekyll Island Club Hotel is Jekyll Island's only four star resort and National Historic Landmark. Enjoy casual and fine dining, nine miles of beach, bicycling, 63 holes of golf, tennis, heart of historic district, horseback riding, and much more.
  Contact info: 371 Riverview Drive
Jekyll Island, GA 31527 USA
phone: 800-535-9547 xor9126352600
web: www.jekyllclub.com
  Room amenities: iPod Dock Clock Radio, Color 32" LCD Flat Panel TV with Cable and DVD player, Iron / Ironing Board, Hair Dryer, High Speed Wireless Internet Service, Phone with V/M & Data Ports, In Room Safe, Refreshment Center, Coffee Maker
  Facility amenities: Sweeping verandas and Victorian architecture •Room Service (7:00am – 10:00pm) •Lending Library •Day Spa and Salon •Gift Shops •Concierge Services •Babysitting Services (72-hour notice required) •Valet Parking •Swimming Pool (Outdoor) •Croquet Lawn •Putting Green •Hotel Tours (Monday – Thursday) •Complimentary Intra-Island Transportation •Fitness Room •Wireless Internet Access
  Smoking allowed: No
  Elevators available: Yes
  Additional nights after: Seasonal rates determine price Call the hotel for current price rate.
  Check out time: 12:00 PM


Travel Details
  Start of Program:
Hotel Check-In begins at 4:00 pm; Road Scholar Registration is at 5:00 pm in the hotel conference room. You will be staying at The Mills House Wyndham Grand Hotel that night.
  End of Program:
Program ends at 10:00 am. Participants coached to Jacksonville International Airport You will be staying at Jekyll Island Club Hotel the night before.
  Required documents:
The Road Scholar Health & Safety Form is required.
  Parking availability:
Parking at The Mills House in Charleston, SC cost $21 per day. This is your check-in hotel and first city in the itinerary program.
Transportation
To Start of Program
  Location:  Charleston, South Carolina
  Nearest city or town:  Mt. Pleasant and Beaufort, SC
  Nearest highway: I-26
  Nearest airport:  Charleston, SC
  From End of Program
  Location:  Jekyll Island, Georgia
  Nearest city or town:  Brunswick, GA
  Nearest highway: Highway 17 and I-95
  Nearest airport:  Brunswick, GA
Travel Details
 

Charleston

 

From Train Station

 
 

Service:

 

Public Transportation
Amtrak
phone: 800-872-7245
Advanced Reservations Required

 

Per Person/One Way:

 

Call Amtrak for pricing
Prices are subject to change.

 

Travel Time:

 

Approximately 20 minutes 

 

Distance:

 

10 miles

 

Charleston, SC

 

From Airport

 
 

Service:

 

Commercial Van/Shuttle
Taxi/Shuttle Service - Charleston International Airport
phone: 843-767-7007

 

Per Person/One Way:

 

Approximate rate from airport to hotel is $30 for two people
Prices are subject to change.

 

Travel Time:

 

20 minutes 

 

Distance:

 

12 miles

   

Option 1: The meter fare for taxi departure from the Airport is $2.15 per loaded mile with no additional charge for the first two passengers. For each passenger in excess of two, a fee of $12.00 per passenger per trip will be charged. Option 2:The shuttle rate for Downtown Charleston is $12.00 per passenger and departs within 15 minutes. The shuttle is a shared ride and makes multiple stops. Option 3: Fixed rate for Airport vicinity is $9.00/passenger, not to exceed $27.00 per trip.

 
Driving Directions
  Charleston: Interstate 26 to Mills House Hotel Travel on Interstate 26 until you reach the Meeting Street Exit, 221 B. Continue on Meeting Street for 2 miles until you reach the corner of Meeting Street and Queen Street. The Mills House will be on your right.
The prices listed for commercial services and facilities that are not included in the program cost, such as airport shuttles or extra nights lodging, are subject to change without notice. Since Road Scholar cannot guarantee the accuracy of these prices, we strongly suggest contacting the companies directly for the most up-to-date information.


Daily Schedule

Day 1: Registration/ Orientation/ Get Acquainted
(Sunday, March 2)
   
 Afternoon: ORIENTATION: You'll have an informative overview of the program to come plus an opportunity to meet the program staff and your fellow participants during an introductory get-acquainted session. We’ll review the updated schedule, answer any questions you may have, and cover responsibilities, safety guidelines, and emergency procedures. Take the remainder of the evening to begin getting to know one another or just relax and prepare for tomorrow’s full day of activities. (If you arrive late, please pick up your packet at the hotel front desk.) Please be aware that program activities and scheduled times could change due to local circumstances. In the event of any changes, we will alert you as quickly as possible. Thank you for your understanding. You are about to embark on a wonderful new learning adventure that will involve savoring the culinary history, heritage, and delectable flavors of Charleston, Savannah and Jekyll Island. You will discover how a unique cuisine has evolved over the past 300 years while sampling delicious specialties from local eateries, markets, bakeries, restaurants, and culinary landmarks. As we dine out, keep mental notes and then jot down your "review" of the experience.
 Afternoon: Hotel check in begins at 4:00 pm in the lobby of the hotel. 5:00 orientation will take place in the hotel conference room. You will receive your name badge and weekly schedule at this time. Your coordinator will go over the itinerary and answer any questions in preparation for our culinary and area history adventure program.
 Dinner: Dinner will be at the hotel.
   
Accommodations: The Mills House Wyndham Grand Hotel
Meals Included: Dinner

Day 2: Charleston History, Lunch At Husk, Afternoon Charleston Historic District Field Trip
(Monday, March 3)
   
 Breakfast: South Carolina’s famous Low country breakfast is featured at this elegant and historic restaurant in the Barbadoes Room. Menu items include: Low Country Shrimp and Grits, Cinnamon Swirl French Toast, and a host of other selections including bacon and sausage, eggs cooked many different ways with yummy omelette's and fresh fruit daily. Start your morning in grand Southern style
 Morning: PRESENTATION: A local historian — the co-author of "A Witness to History: Charleston's Old Exchange and Provost Dungeon" — will provide an introduction to Charleston and the Carolina Lowcountry. This introductory history of Charleston will prepare you for the field trips we will take during your stay starting with the first field trip through historic downtown Charleston after lunch.
 Lunch: Part of what makes this program special is experiencing some of Charleston's characteristic eateries. Lunch today is at a favorite local restaurant called Husk. Learn what is meant by an open, collaborative kitchen, where chefs freely interact with their guests, and personally deliver food to tables, but the work begins well before a pan begins to heat. Chef Brock and Grimes exhaustively research Southern food—its history and provenance—and in the process reconstitute flavors and ingredients lost to time. They grow much of their own produce on the restaurant’s garden, and concentrate on heirloom grains and vegetables that once flourished in the region, but were lost to 20th-century industrial agriculture. Then they take what is fresh and available today, or even this hour, and transform it into an evolving menu. Seasonal bounty comes in waves, however, and what they can’t use immediately is preserved, pickled, smoked, and saved. Husk’s structures date back to the late 1800s. The main dining room, constructed in 1893, evokes the grandeur of Charleston, and speaks to the transformation of the city over time. Victorian details and turned columns were layered over the original Queen Anne-style façade through the years, and the buildings fell into disrepair until discovered by Husk ownership.
 Afternoon: FIELD TRIP: Charleston Historic District. Get an orientation to the interior city of Charleston as we begin our exploration of great houses and gardens. Among those we visit is the PALMER HOME on the Battery, one of Charleston's most famous houses, built in 1848 by John Ravenel, whose son designed the "Little David" , the first semi-submersible vessel. This private home is now operated as a bed-and-breakfast by third-generation owner, Frances Palmer. The house is furnished and decorated with antiques dating back two hundred years. In addition to learning about all this fascinating history, enjoy light refreshments. You'll also see the Palmer House private garden as well as other private gardens as we walk through the historic area. At the end of the day, sit back and relax an enjoy the culinary lineup of Southern Classics that can be downed in front of a private garden worthy of an aristocrat. Alcoholic beverages on your own.
 Dinner: Dinner is out at one of Charleston's popular restaurants. Savor the experience and remember to make mental notes you can jot down later for a "review" of the dinner. We will let you know closer to time which restaurant we have selected.
   
Accommodations: The Mills House Wyndham Grand Hotel
Meals Included: Breakfast, Lunch, Dinner

Day 3: Food Tasting At Low Country Bistro, Cooking Demonstration At Charleston Cooks, Free Afternoon With Stopover For Sampling of French Macaroon's and History At The Macaroon Boutique
(Tuesday, March 4)

Note: The afternoon is free to enjoy as you please. We have arranged for you to stop by the Macaroon Boutique for your sample of French macaroon's. The owner will happily greet you with your sampling and the history of the macaroon at anytime in the afternoon.



   
 Breakfast: South Carolina’s famous Low country breakfast is featured at this elegant and historic restaurant in the Barbadoes Room. Menu items include: Low Country Shrimp and Grits, Cinnamon Swirl French Toast, and a host of other selections including bacon and sausage, eggs cooked many different ways with yummy omelette's and fresh fruit daily. Start your morning in grand Southern style .
 Morning: Take the time before your cooking class at 11:00 am and explore any parts of the Battery or City Market Place. You are in the middle of all of the historic homes and buildings.
 Lunch: Lunch will be at the cooking school - Charleston Cooks! You will also love their kitchen store! What makes Lowcountry cuisine the cornerstone of our coastal South Carolina heritage? Learn the answer at an informative class just for our participants! This fun demonstration class is a great way to learn more about Lowcountry cuisine, while enjoying generous tastings of regionally based recipes and sipping a glass of wine. Enjoy the tastes, the history and the entertainment.
 Afternoon: Your cooking class is over by 1:00 pm. Free afternoon to explore the city on your own. We will be happy to help you in planning your afternoon activities. Some suggestions: City Market, plantations outside Charleston, Charleston museum, historical homes open to the public, Fort Sumter. Don't forget to stop by and pick up your French Macaroon's at the Boutique.
 Dinner: Dinner will be on your own to experience the restaurant of your choice. We will make suggestions for restaurants within walking distance to the hotel and other restaurants as well. You will need to book in advance to assure seating for a particular restaurant you may have your heart set on.
   
Accommodations: The Mills House Wyndham Grand Hotel
Meals Included: Breakfast, Lunch

Day 4: Depart Charleston, Travel To Savannah, Lunch At The Olde Pink House, See Savannah By Trolley
(Wednesday, March 5)

Note: Travel to Savannah from Charleston, SC is approximately 108 miles, approximately 2 - 2 1/2 hour drive.



   
 Breakfast: South Carolina’s famous Low country breakfast is featured at this elegant and historic restaurant in the Barbadoes Room. Menu items include: Low Country Shrimp and Grits, Cinnamon Swirl French Toast, and a host of other selections including bacon and sausage, eggs cooked many different ways with yummy omelette's and fresh fruit daily. Start your morning in grand Southern style .
 Morning: Travel to Savannah from Charleston, SC is approximately 108 miles, approximately 2 - 2 1/2 hour drive. The visitor center is a great starting point for your trip to Savannah so we will stop off and collect maps and brochures of local attractions. Afterwards, we'll head to the Olde Pink House for lunch.
 Lunch: Lunch will be at the historical Olde Pink House in Savannah. The Olde Pink House is one of Savannah's most popular restaurants, offering new southern cuisine in a sophisticated, yet casual setting. You will be dining in Savannah's only 18th Century Mansion
 Afternoon: An expert guide will accompany you on the trolley, which will take you around historic downtown Savannah and the squares. Stops will be made along the way and commentary will focus on the history of Savannah and the historic structures and planned layout of the Savannah squares. The trolley and guide are booked just for our group.
 Dinner: Dinner will be on your own. Many restaurants are within walking distance of the hotel. A list will be provided for you.
   
Accommodations: Country Inn & Suites Savannah Historic District
Meals Included: Breakfast, Lunch

Day 5: Culinary Cooking At Mansion On Forsyth Park, Explore Riverstreet
(Thursday, March 6)

Note: TripAdvisor users consistently rate the 700 Kitchen Cooking School the top attraction in Savannah. We have contracted with them just for Road Scholar to fit in with our culinary history program.



   
 Breakfast: Breakfast at the hotel.
 Morning: While crafting and eating delectable creations in entertaining, hands-on classes, each person lends a helping hand in preparing for the meal from peeling shrimp and cooking grits to making praline sauce and homemade biscuits. This is an interactive program in a state-of-the-art, full size kitchen with in-depth discussion and explanation of culinary technique and simple tricks that make cooking a very approachable form of art. The Mansion On Forsyth Park has dramatic design, opulent interiors with a contemporary edge, and a magnificently diverse collection of some 400 pieces of American and European art, all of which create a one-of-a-kind experience—sophisticated, chic, and artsy only begin to describe it. The newer wings blend perfectly with its historic surroundings and the original, 18,000-square-foot Victorian-Romanesque, redbrick and terra-cotta mansion. Every turn delivers something unexpected—the antique hat collection; the pool with its creative water wall, and a canopied patio that looks like it's out of the Arabian Nights; a Nordic-looking full-service spa; back-lighted onyx panels and 100-year-old Italian Corona-marble pillars. The 700 Drayton Restaurant offers contemporary fine dining and professional, attentive service. Upstairs, Casimir's Lounge, with live piano and jazz, is one of the city's hot spots. No, we are not staying here but we are attending a cooking school and demonstration at this hotel.
 Lunch: You have just prepared your lunch with the help of the chef. Enjoy!!
 Afternoon: Have the afternoon off and take time to visit Riverstreet and all the market venues have to offer or spend time in the squares or visit some of the historic homes open to the public for fee. It is your afternoon to do whatever you like. We'll meet back for dinner.
 Dinner: Dinner will be at a popular restaurant on historic River Street called Vic's On The River. In 1858, John Stoddard had this building commissioned to be designed and built by the famous New York architect, John Norris. He was one of three major architects in Savannah at the time, along with William Jay and Charles B. Clusky. Some of John Norris’ Savannah works include the Andrew Low House, the Cotton Exchange, the Mercer House, and the Meldrim-Green House. Completed in 1859, this building was originally used as a warehouse and later housed Steven Shipping Company. The lower floors were known as John Stoddard’s Lower Range and the top floors as John Stoddard’s Upper Range. During the War Between The States, General Sherman’s lesser officers used this building’s empty offices for housing and planning space. The main dining room showcases a map that was hand-drawn by Union soldiers detailing Sherman’s march from Tennessee through Georgia. The map was originally found in 1901 during a renovation of the building. Workers were removing the old finish and noticed lines drawn on the wall. A small portion of the map was preserved, while the rest was covered due to damage and wear.
   
Accommodations: Country Inn & Suites Savannah Historic District
Meals Included: Breakfast, Lunch, Dinner

Day 6: Depart Savannah for Jekyl Island, Jekyll Island Tram and Museum, Low Country Boil Presentation By Hotel Chef
(Friday, March 7)

Note: Travel time from Savannah to Jekyll Island is approximately 94.1 mi (about 1 hour 36 mins).



   
 Breakfast: A continental breakfast will be served in the lobby area.
 Morning: Travel from Savannah to Jekyll Island. Upon arrival on Jekyll, you will have a tour of the historic Jekyll Island Hotel, your home for the last leg of your culinary program. An expert guide will lead you on a tour of the interior of the hotel where you will learn about the Jekyll Island Club’s over 100 years of rich history, including stories passed down over time. Go behind the scenes at the hotel as secrets of the interior are revealed.
 Lunch: Lunch will be at the historic Crane Cottage, next door to the Jekyll Island Club Hotel. Crane Cottage, also in the Italian Renaissance architectural style, was built in 1919 for Richard Teller Crane, Jr. and his wife. The Crane family was fond of world travel, and after an extended visit to Italy the couple returned to America excited about designing a cottage on Jekyll Island to resemble a particular villa they had admired. The cottage is now a favorite dining spot on Jekyll and within easy walking distance of the Jekyll Island Club Hotel.
 Afternoon: The Jekyll Island Museum and its professionally guided tram ride will give you an inside look at what life was like on Jekyll Island during the club era (1886-1942) for the club members and the employees. Background information on the history of how Jekyll Island came to be a playground for the wealthy is also provided. Learn where the food was prepared for the millionaire's. Become acquainted with Jekyll Island on a tram through the historic district and including entrance into some of the millionaire cottages.
 Dinner: Dinner will be a "Low Country Boil" with a presentation by the Jekyll Island Hotel chef. Seafood boil is the generic term for any number of different kinds of social events in which shellfish is the central element. Regional variations dictate the kinds of seafood, the accompaniments and side dishes, and the preparation techniques. There are two kinds of social gatherings in coastal Georgia and South Carolina that revolve around shellfish. One is very much like a Louisiana boil, usually involving shrimp, corn on the cob, sausage, and red potatoes and is considered part of Lowcountry cuisine. Known variously as Frogmore Stew, The other kind of event is the Oyster Roast. Sheet metal or a fine mesh grill is placed over hot coals. Oysters are piled onto the grill (after having the mud washed off their shells). Wet burlap sacks are draped over the shells and the oysters are half grilled and half steamed. A shovel is used to scoop them onto nearby tables (plywood sheets on sawhorses works as well as anything). Learn all about "Low Country Boils".
 Evening: A presentation will follow the Low Country Boil.
   
Accommodations: Jekyll Island Club Hotel
Meals Included: Breakfast, Lunch, Dinner

Day 7: Shrimping Aboard The Lady Jane Shrimp Vessel, Kitchen Tour By Chef At Jekyll Island Club, High Tea At The Jekyll Island Club, Entertainment By The Ring Shouters
(Saturday, March 8)
   
 Breakfast: Breakfast at the hotel.
 Morning: Field Trip: "Cast the nets" aboard the Lady Jane shrimp boat. Along with jumbo sized opaque shrimp, the haul includes string rays, Horseshoe Crabs, Puffer Fish, Amberjack, Crocker, Blue crab, Skate, baby octopus, some anchovies, jellies and baby shark. All creatures are identified and all but the shrimp are returned to the sea. The juicy shrimp are then cooked on board and served with crackers and sauce. You can't get any fresher than that. A marine biologist willl explain the sizing of shrimp for commercial use, the different kinds of shrimp, the turtle excluder device used by shrimpers and many other facts about one of the most favorite seafoods...the shrimp.
 Lunch: Lunch will be on your own with restaurants surrounding the hotel in close proximity and easy walking distance.
 Afternoon: Enjoy high tea at 4:00 pm in the Riverview Lounge off the Grand Dining Room at Jekyll Island Club Hotel. A variety of teas, scones, French pastries, and tea sandwiches are the fare. It is believed that credit for the custom of the Afternoon Tea goes to Anna, the 7th Duchess of Bedford in the early 19th century. The usual habit of serving dinner as late as 9pm left the Duchess hungry in the late afternoon. To stave off the hunger she would order tea, bread and butter and cakes to be served in her room. This was thought to be an excellent idea and the habit caught on and the afternoon tea was born. Discuss the items served and prepared for the afternoon high tea that is a daily routine at the hotel.
 Dinner: Dinner will be in the Grand Dining Room of the Jekyll Island Hotel.
 Evening: The Ring Shouters, all descendants of African slaves, perform sharecropping dances and shouts. Continuing the tradition of their ancestors, you will be entertained as you learn more about the Gullah culture.
   
Accommodations: Jekyll Island Club Hotel
Meals Included: Breakfast, Dinner

Day 8: Departures from Jekyll Island to Jacksonville, FL
(Sunday, March 9)

Note: Travel time from Jekyll Island to Jacksonville, FL is approximately 43 miles or 1 hour depending on traffic.



   
 Breakfast: Breakfast at the hotel.
 Morning: A motor coach leaving at 9:00 am will transport participants to the Jacksonville, FL airport.
   
Meals Included: Breakfast
Important information about your itinerary: Every effort has been made to ensure the accuracy and completeness of the information featured on this website. Itineraries are based on our best information at this time. Circumstances beyond our control may require us to adjust itineraries or other details. We regret any inconvenience this may cause and appreciate your understanding. Information will be sent to you from your Program Provider approximately three weeks prior to the program start date. The prices listed for commercial services and facilities that are not included in the program cost, such as airport shuttles or extra nights lodging, are subject to change without notice. Since Road Scholar cannot guarantee the accuracy of these prices, we strongly suggest contacting the companies directly for the most up-to-date information.

Suggested Reading List


Gullah Cuisine : By Land and by Sea


Author: Charlotte Jenkins


Description: Take a journey with Chef Charlotte Jenkins into her creative kitchen, and also into her life. Charlotte and her husband Frank grew up Gullah at a time when the Old Ways were giving way to the New Ways. They are of the generation that bridged those two worlds. Charlotte learned to cook Gullah the way her mama, her grandmamma and all the mamas that have come before her - by working alongside one another. But she also trained at Johnson & Wales Culinary Institute in Charleston where she adapted the traditional recipes to be more healthful. In1997, she and her husband Frank opened Gullah Cuisine in Mount Pleasant, South Carolina. They are now widely acknowledged as offering the best of authentic Gullah cooking. Gullah Cuisine: By Land and By Sea brings Charlotte's wonderful recipes to you. But it does more than that - the book is a tale of connection, sharing a world the Gullah built. It features a narrative by critically acclaimed author William P. Baldwin, photographs by Pulitzer-prize-nominee Mic Smith and art by beloved Gullah painter Jonathan Green.



Hoppin' John's Lowcountry Cooking


Author: John Martin Taylor


Description: At rural oyster roasts and barbecues, in fancy Charleston restaurants and renovated townhouses, and on the pages of national magazines, the luxuriant cooking of the Carolina coast, known as the Lowcountry, has made a dramatic reappearance. This is the book that launched the culinary revival. John Martin Taylor, who grew up casting shrimp nets off Hilton Head Island, has collected a wealth of traditional and contemporary recipes that represent the region's best, from She-Crab Soup and Sweet Potato Pie to Shrimp and Grits and Sweet Watermelon Pickles. The result is a lyrical American cookbook and a travelogue to a unique way of life.



Mrs. Wilkes' Boardinghouse Cookbook: Recipes and Recollections from Her Savannah Table


Author: Sema Wilkes


Description: In 1943, a young and determined Sema Wilkes took over a nondescript turn-of-the-century boardinghouse on a sun-dappled brick street in historic downtown Savannah. Her goal was modest: to make a living by offering comfortable lodging and Southern home cooking served family style in the downstairs dining room. Mrs. Wilkes' reputation was strong and business was brisk from the beginning, but it was the coverage in Esquire and the New York Times, and even a profile on David Brinkley's evening news that brought Southern-food lovers from all over the world to her doorstep. Sema is now 95 years old, and four generations of Wilkeses help her keep the tables laden with platters of her legendary fried chicken, pork ribs, and biscuits, while friends and strangers pass bowls brimming with her sublime butterbeans, collard greens, mashed sweet potatoes, and banana pudding. The line snakes out the front door and down the street, where along with the locals and visitors, it's not uncommon to find Jimmy Carter or Roy Blount Jr. among other familiar faces waiting for their turn at Mrs. Wilkes' table. With over 300 recipes and culinary historian John T. Edge's colorful telling of Mrs. Wilkes' contribution to Savannah and Southern cuisine, this rich volume is a tribute to a way of cooking—and eating— that must not be forgotten.





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