It began on Friday morning by hacking up a ridiculous sized piece of meat, pouring the marinade I made the night before over the hacked pieces resting in my beloved dutch oven, and packing it in the cooler along with all my ingredients for the mango salsa, pickled onions, banana leaves, and the rest of the marinade. I wasn't sure how well equipped the kitchen in our hotel room would be, so I was careful to pack plenty of knives, containers, etc. My sister arrived and joined Ashley and me for the car ride down.
We arrived at the hotel, which was about 20 minutes away from downtown, but very clean, pleasant and well equipped.
|My cozy little hotel kitchen|
|Rosemary IPA up front, Sweet Potato Ale to the right, mystery (Belgian?) ale to the left. Sorry for the fuzzy photo!|
Yes! Wait! Did you know about that?! Savannah has an open container law that allows you to literally roam the streets of downtown with beer in hand. Weird and wonderful. I had to take a picture as evidence.
Stay tuned for Part 2, where I'll give you all the sweet behind the scenes details of MasterChef casting calls...