It Will Be My Honor To Serve You!

Chef Kirk Blaine, a Savannah native, was born with cooking and leadership in his blood. Son to local business owners, he was raised with a hard work ethic and determination to succeed against adversity and obstacles. Graduating from Benedictine Military School gave Chef Kirk the determination to attend the Culinary Institute of America in Hyde Park, NY where he completed his Bachelors in Hotel Restaurant Administration, with Culinary Management. In New York he gained worldly knowledge and influences from around the globe that shine brightly in his dishes. As Executive Chef of Driftaway Café, he honed his skills. After years of training he took on an adventurous project and conceived the Restaurant at Cohen’s Retreat. After passing Cohen’s Retreat on, he went to open The Howlin Hound, which is an All-American Casual Gourmet lunch and dinner restaurant featuring the greatest sandwiches, wraps, steaks and seafood. Soon thereafter he opened the Castaway in Sandfly, which is a sport fishing themed restaurant boasting a wide variety of the freshest catches of the Low Country. Chef Blaine has also recently opened the upscale Savannah River Room, which is a private reservable catering venue for events, and celebrations of all occasions. Chef Kirk also features full service catering for any size events from 20 to 2000, and has cooked in every venue in the Low Country.

Chef Blaine is still a family man, and always welcomes his wife Ashley, son William, daughter Lillian and dogs Buddy & Nelson into the kitchen to spend countless hours together as a family. A very loyal staff supports Chef Kirk and is inspired by his passion for food, flavor, and fun! When not in the restaurant you may find Chef Kirk contributing to one of his favorite charitable organizations such as the Boy Scouts of America, Ronald McDonald House, Second Harvest Food Bank, The Humane Society, Alzheimer’s Association, Leukemia Lymphoma Society, March of Dimes, Bethesda Academy, JEA, Forest City Gun Club, or his church, First Presbyterian on Washington Avenue. Chef Kirk continues to be a frontrunner in the Southern food scene in every category, and will continue to delight every guest that he encounters!

Special Events Menu & Information

All food costs are based on total guest count, time, and combinations. Quotes for food service will be promptly provided one food selections have been made

TOMATO SANDWICHES
Plump Heirloom tomato Slices with Hand Cut Buffalo Mozzarella and Pesto placed into a Warm Mini- Bun. Brushed with Olive Oil, and Cast Iron Grilled to Panini Perfection

ANTIPASTI SKEWERS
Marinated Artichoke Heart, Kalamata Olive, Baby Mozzarella, and Sun-Dried Tomato set on Bamboo Skewers. Drizzled with Olive Oil, Herb, and Spices. Finished with Balsamic Vinegar Glaze

SUN DRIED TOMATO BRUSCHETTA
Sun-Dried Tomato, Blended with Freshly Diced Heirlooms, Shaved Pecorino Romano Cheese, Chopped Garlic, Sweet Basil, Oil, and Spices. Served atop Rubbed Crostini, finished with Balsamic Vinegar Glaze

MARGARITA PIZZA
Hand Made Crust with Light Slow Simmered Marinara Sauce, Baby Mozzarella, Shaved Pecorino Romano, Chiffonade of Basil, and Balsamic Vinegar Glaze

HERB RIVER CRAB DIP
Sweet Lumps of Crab, Swimming In herbs, Spices, and Creamy Cheese. Served very warm along side toast points and Soft Bread

SMOKED CHICKEN QUESADILLAS
Hard- Wood smoked chicken Breast blended with Smoked gouda Cheese, and a Touch of light Carolina Style BBQ Sauce. Placed in Warm Tortillas and Golden Grilled. Served with Sour Cream Dipping Sauce and Guacamole By request

SMOKED CHICKEN SPRING ROLLS
Smoked Chicken Breast Meat Blended with Black Bean Corn Salsa, and our Special Chipotle Gouda Cheese.  Rolled in Crisp Wonton Wrappers, and Flash Fried to Golden. Served with Cilantro

GOURMET CHEESE BOARDS
A Cocktail Necessity! Hardwood pizza Paddles and Tree Trunk Sections with a Variety of up to four cheeses and assortments of cured meats based on availability. Examples include: Pecorino Romano, Manchego, French Brie, Aged Cheddar, Parmegiano, Asiago, Gouda, prosciutto, Capicola, Tasso ham, Neuske’s Bacon, Soprosata, salumi, salami.

FRESH SEASONAL FRUIT PLATTERS
Seasonally Available Fresh Cut Fruits Which can include: Pineapple, Seedless Grapes, Watermelon Kiwi, Strawberries, Blackberries, Cantaloupe, and Honeydew

CRAB STUFFED MUSHROOMS
Fresh Cremini Mushrooms Stuffed with Lump Crab cake and oven Broiled to Golden Perfection

PLATED DINNER SALAD
Individual plated salad course for each guest prior to meal.

SALAD STATION
Served as interactive for guests to make their own salad with a variety of Lettuce choices, toppings, and dressings

SOUTHERN PASTA SALAD
Sun-Dried Tomato, Roasted Pecan Pesto, Shaved Pecorino Romano, Crisp Bermuda Onion tossed with Noodles in a Creamy Dressing

CREAMY MAC & CHEESE
Plump Shell Noodles Baked in Fontina and Truffle Cheese Sauce

FRIED GREEN TOMATOES
Ripe Green South Carolina Tomatoes Hand Cut into Half moons Breaded in Panko Breadcrumbs and Flash Fried. Served with Horsey Cream

MISTO FRITO
Flash Fried Vegetables to include Broccoli, Squash, Zucchini, and Green Beans finished with Fresh Shaved pecorino Romano and Chopped Parsley

GRILLED MUSHROOMS & ASPARAGUS
Fresh Cremini Mushrooms and Jumbo Asparagus Spears Cast Iron Grilled, and Deglazed with Brandy, Freshly Chopped garlic, Fresh Thyme, Rosemary, and Butter

BACON-WRAPPED ASPARAGUS
Jumbo Asparagus Spears Wrapped with Hickory Smoked Bacon, cast Iron Roasted to Smokey Perfection

SOFT ROLLS & BREAD
An Assortment of Soft Breads and Rolls ranging from Artesenal Loaves and Baguettes, soft Southern Rolls, to Garlic-Cheddar Biscuits

SAFFRON YELLOW RICE
Long-Grain Basmati Rice Slow Simmered in Iranian Saffron and Chicken Stock, with Herbs, Spices, and Freshly Diced Vegetables. Compliments many main dishes

WARM ROASTED GARLIC POTATOES
Southern Style Rich and Creamy Mashed Potatoes, Finished with Diced Scallions and Shaved Pecorino Romano Cheese

SMOKED GOUDA CHEESY POTATO CASSEROLE
One of my wife’s Best Creations! Cheesy Potatoes. Diced Potatoes Cooked in Chicken Stock and Cream, folded with Smoked Gouda Cheese, Sour Cream, and topped with French Fried Onions. Oven Broiled

CHEESY GREEN BEANS
Tender Young French Beans Blanched in a Salty Bath, then topped with Shaved Pecorino Romano Cheese, Smoked Neuske’s Bacon, and Oven Broiled to Perfection!

SEMI LOW COUNTRY BOIL
Peeled and Deveined Jumbo Shrimp Quickly Boiled in a Bath Of Old Bay, tossed with Fresh Chopped Garlic and Garden Herbs. With Cast Iron Grilled Polish Style Kielbasa Sausage, Rosemary-Garlic Roasted Fingerling and Sunburst Potatoes to Included Okinawan Purple, Yukon Gold, and Baby Red. Chile-Lime Roasted Corn Salsa with Diced Poblano Chile, Bermuda Onion, Cilantro, and Feta. !All served with copious amounts of Zesty Cocktail Sauce!

FLASH FRIED GROUPER FINGERS
Hand-cut Grouper seasoned overnight in Buttermilk, Herbs, and Blackening Spice. Flour Dredged and Flash Fried to a Golden Crust! Served with Creole Tartar Sauce! Easily Turn this into a Fish Taco Station with the addition of Warm Flour Tortillas, Roasted Corn Salsa, Shredded Cabbage and Firecracker Sauce! ($1 per person supplemental taco station)

SHRIMP SCAMPI COCKTAIL
Plump Peeled and Deveined Jumbo Shrimp Quickly Boiled in a Salty Bath Of old Bay, then Shocked in well seasoned Ice Bath with Fresh Garlic, and Parsley. Served with Charred Lemons, Rosemary, Thyme Parsley, and an endless supply of spicy Horseradish Cocktail

FIRECRACKER SHRIMP
Plump Peeled and Deveined Shrimp marinated in Sriracha Sauce overnight. Hand Dredged and Flash Fried to Crisp Perfection. Served on Shredded Lettuce with Plenty of our infamous Firecracker Sauce! Easily Turn this into a Shrimp Taco Station with Flour Tortillas and Chopped Salsa!

SAVANNAH CRABCAKES
Sweet Lumps of Crab, loosely bound with Herbs and Spices. Fresh Chopped Garden Vegetables, not much else. Cast Iron Grilled to Golden Perfection, or stuffed inside Blue Crab Shells for “Deviled Crab “served with Lemon Wedges &Tatar Sauce

HONEY BBQ SALMON
Fresh Atlantic Salmon Lacquered with Homemade Honey BBQ sauce, and Oven Broiled til Just Done! Gently Plattered, and Suggested to be served with Spanish Saffron Rice!

FLASH FRIED CALAMARI
“Tubes and Tents” Hand Breaded and Flash Fried for only 90 seconds to remain Sweet and Tender! Tossed with Fresh Chopped Parsley, a squeeze of lemon juice, & shaved pecorino Romano. Always served with slow simmered Marinara Sauce

TUNA SASHIMI PLATTERS
Spice Crusted, Rare Seared Ahi Yellowfin Tuna, Chilled and Sliced into Generous Medallions. Elegantly Presented with Firecracker Sauce, Makes a great Tuna Taco Presentation as well! ($ 1 supplemental for taco station)

LOW COUNTRY OYSTER ROAST
Seasonally Available October through February. Single Select Oysters Sourced from the best regional location in at the present time. Steamed to perfection with Zesty Cocktail Sauce, Tobasco, and Crackers. Throw in a case of Snow Crab Legs for a Sweet Addition, always great with Drawn Butter. ($5 supplemental per guest) Minimum of 50 guests. Cost based on market availability, supplies, and guests count

SHRIMP & GRITS
Plump Peeled and Deveined Shrimp Simmered in Cajun Crawfish Etouffee Sauce.  Draped over cast Iron Roasted Three Cheese Grit cakes. Topped with Fresh Diced Scallion

SLOW ROASTED PRIME RIB MEDALLIONS
Spice Crusted Certified Angus Beef Prime Rib. Barrel Cut, trimmed, then slow roasted to a perfect Medium. Generously Sliced, and Served with Zesty Horsey Sauce or Cilantro Chimmichuri

ROOT BEER BRAISED BEEF SHORTRIBS
Boneless Certified Angus Beef ShortRIbs, Patiently Simmered in Barq’s Root Beer til Sweet and Tender!  Glazed with Root Beer Syrup and topped with Shaved Pecorino Romano and Garden Herbs

SMOKED BEEF BRISKET
Certified Angus Beef Brisket Hardwood Smoked for 16 Hours! Generously Hand Cut, and Served Smokin Hot with House Made BBQ sauce, Cool Southern Slaw and Rolls

SLOW ROASTED PULLED PORK BBQ
Fresh Pork Shoulder Slow Roasted with Chilies, Cumin, Lime, and Pineapple Roasted for 8 hours Hand Pulled, then lightly Sauced with Cider Vinegar, and Mustard Brown Sugar BBQ Sauce

CERTIFIED ANGUS BEEF SLIDERS
A crowd pleaser for sure! Certified Angus Ground Beef, Hand Pattied and Cast Iron Grilled to Perfection!  Topped with Velvety American Cheese, Kosher Dill Pickle Slices, and placed on Warm Steamed buns  Always Served with Shoestring Parmesan Fries. Onion, Tomato, Lettuce, Mustard, Mayo, and Ketchup to Accompany

HONEY BBQ CHICKEN DRUMMETTES
Marinated Chicken Drumsticks Soaked in HomeMade Honey BBQ Sauce. Oven Roasted for Hours, then lacquered with a tangy Orange Glaze and Charred to Perfection!

FRIED CHICKEN DRUMMETTES
Buttermilk Marinated Chicken Drumettes Seasoned with Ranch Powder, Hand Breaded and Flash Fried for Golden Fried Chicken Perfection! Served with Southern Style Biscuits, and Draped with Saw Mill Pepper White Gravy

PEPPERCORN CRUSTED BEEF TENDERLOIN
Certified Angus Beef Tenderloin Rolled in Cracked Pepper and Garden Herbs Oven Roasted to a Perfect Medium, then Generously Sliced into Medallions

ROSEMARY CRUSTED RACK OF LAMB
Colorado Lamb Rubbed with Stone Ground Mustard, Herbs, and Parmesan Panko Crumbs, Slow Roasted, and Sliced into individual Chops. Served with Roasted Pecan Pesto

BEER & WINE 4 HOUR BAR (MODERATE CONSUMPTION)

• Includes house selections of wine to include Chardonnay, Pinot Grigio, and Prosecco for white
• Pinot Noir, Cabernet Sauvignon for Reds, Blue Moon and Miller Lite on Draft, and two Domestic Bottle Choices
• Signature Cocktail or Sangria of any flavor
• Premium wine and beer packages are available upon request
• Prices based on moderate consumption of an average of 2.5 beverages per person for a 4 hour period.
• If consumption is notably higher or lower, then prices may be negotiated determined by our catering manager
• Pricing to be determined based on custom package selected

PLATES
Bamboo plates
• Plastic Masterpiece Plates
• China plates

NAPKINS
Pressed White linen
• Linen-like disposable

SILVERWARE
Stainless Steel Flatware
• Reflections Chromed plastic
• Rolled Chromed Plastic Silverware, includes napkin

TABLECLOTHS
• White 90”x90” square

GLASSWARE
Real wine Glasses
• Tea, Water, and Beer Glassware
• Plastic Cups and plastic Glasses
• Wine Glasses and plastic beer cups

TABLETOPS
• 5’ round Heart of Pine Tops with Cast Iron Bands

NECESSARY SUPPLIES
• Platters
• Boxes
• Risers
• Can liners
• Beverage napkins
• Sterno
• Baskets
• Tongs
• Ladles
• Spoons
• Bowls
• Pricing to be determined based on custom package selected

STAFF
• 1 SERVER per 50 guests
• 1 CHEF per 50 guests
• 1 BARTENDER per 50 Guests

RATES
$150 per server for 7 hours
• $150 per chef for 7 hours
• $150 per bartender for 7 hours

* Time includes set up, maintenance, and clean-up

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castaways

Chef Kirk In The News!

For one chef, wild game is more than a meal - it's an art.

“I’m fed up with fine dining,” says Castaways’ head chef Kirk Blaine. “It’s so stuffy and critical.”

Seated in the corner of the restaurant he owns with business partners Heather Olmr and Jim Cole, Blaine wears a crisp apron and an age-worn visor, an apt intersection of classic and backcountry that’s just as unexpected as the food he serves.

Castaways is tucked away, almost out of sight, in a Skidaway Island shopping center between Fiore and Loc’s Chicken and Waffles. Everything about the restaurant is remarkably unassuming, from nautical wall murals and simple one-page menus to the lack of web presence.

The relaxed atmosphere is intentional, Blaine says.

"The place to
really wow the patrons
is in the dishes."

With a specials menu that commonly boasts items like camel, rattlesnake and alligator, that couldn’t be closer to the truth.

One of his favorite dishes to make is General Tso’s Dove, a meat that Blaine says tastes similar to duck. A red meat dish, it’s served medium-rare and is often accompanied by soba noodles, carrots and broccoli. “It’s really fun to play with it and match those authentic flavors,” he muses.

Most of his wild game comes from the farm at the Bethesda Academy, roughly a mile away, whose agricultural program is top-notch. Between farms, fields and wild game preserves at the historic orphanage-turned-boys’-school, the supply of quality, humanely raised ingredients is enough to keep Blaine creating inspired cuisine to his heart’s content.

“There’s absolutely nothing I can’t get my hands on,” says Blaine. “We’re packed full of ideas and we’re only limited by the amount of space we have to cook them in.”

Growing Options in Savannah’s Sandfly Neighborhood

Moving to Savannah once upon a time, it took me a while to realize that St. Patrick’s Day wasn’t the center of the universe here. I will never forget the first time I felt like I was standing in the middle of a whirlpool. We had been here two or three years at that point. We lived on the 8th floor, on the corner of Liberty and Drayton Streets. The parade was going on as I looked out from my balcony. To the left, I saw the parade moving North on Abercorn at Liberty. To the right, the parade was winding down at Liberty and Bull Streets. There were festive comings and goings. People everywhere in a very traditional see of green. The schools were closed, practically everyone I knew made plans to be downtown that morning. How could anything else be going on anywhere in Savannah? It wasn’t until a few years later that I came to learn that pretty much anywhere south of Victory Drive, St. Patrick’s Day is just another day that ends in ‘Y’, but it still is a nice boost in weekday revenue.

Restaurants outside of Savannah’s historic district typically take advantage of the ‘unofficial’ holiday and see larger than normal crowds once the parade is over. “We are blessed with brisk crowds pretty much every day.” says Robyn Quattlebaum, owner of Sandfly’s Driftaway Cafe. “On St. Patrick’s Day we generally see larger crowds at dinner than lunch because of the parade.” Last year, Driftaway had live music in the parking lot all afternoon and into the evening. They’ll do it again this year. It almost becomes a parade ‘after party’ once the Isle of Hope/Landings crowd leaves downtown and is looking for somewhere to continue the celebration perhaps a little closer to home.

The Sandfly neighborhood has a couple more spots to enjoy your evening after a morning and early afternoon awash in corned beef and cabbage. Castaways Sandfly is the relatively-speaking new spot in the area led by Chef Kirk Blaine, but the most anticipated opening is a few doors down at the brand new Tequila’s Town Mexican Restaurant. Which is now open.

When does nine months feel like forever? When you are waiting, trying to open a restaurant, of course. That’s how long the journey has been for everyone at Tequila’s Town, one of Savannah’s most popular Mexican restaurants, now with a 2nd location in Sandfly. “It felt like it took forever, but we are glad it’s over.” says Melody Rodriguez, who is part of the ownership group at the restaurant. Tequila’s Town original location is downtown on Whitaker Street. Shortly after they opened in 2013, they were drawing crowds. During busy times of the year, it’s not uncommon to expect a 45 minute wait for dinner. The food speaks for itself, but now they are accessible to more people in Savannah outside of downtown. “We are very excited to be part of the community here in Sandfly.” says Rodriguez.

The space (previously Sandfly Bar and Grill) was gutted. If you see the new space and the new kitchen you would never know what was there before. The new kitchen is huge “our kitchen staff is just loving that.” she says “and the dining room is equally as spacious. “We listened to our guests and customers.” Rodriguez tells me “We wanted to do whatever we could to make this new space as comfortable for everyone. As a result, our bar area is spacious and separated from our dining room by a wall.” she adds. “We wanted the bar to be simplistic and clean in its style.” They’ve succeeded in that regard.

The entire space is very nice, if not a bit boxy. It is, after all, a space in a strip mall. That’s hardly a deterrent, though. The most important thing is what is coming out of the kitchen. Which this area has embraced. “We are going to do a few different things on our menu now that we have the space to do it here.” Rodriguez says. If you haven’t had the opportunity to visit Tequila’s Town downtown, it would be a good idea to pay them a visit in Sandfly if that is closer to your neighborhood. Very very good Mexican food. Great variety and great cocktails. In fact, Tequila’s Town won our 2014 Foodie Award for Best Mexican.

Obviously, Sandfly isn’t the only neighborhood in Savannah that will begin to buzz within a couple of hours of the end of the parade downtown. I suspect 5 Spot in Habersham Village, Lili’s on Wilmington Island or Tubby’s in Thunderbolt or The Wyld Dock Bar will all get busier and busier as the afternoon and evening roll on. It is, after all, a holiday for a good number of us. Yes, even those that choose to stay home and watch on television, with a fresh iced tea in their hand. If, however, you choose to head out and ride the wave of green? There are too many good options not to find a place to eat it and like it.

See you on TV,
Jesse

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