EXPLORING PORT CITY CUISINE

The Georgia Coast and Brunswick were built on food. Brunswick was once called The Shrimp Capital of the World due to the plentiful wild shrimp harvested in our local waters and rice was the first staple crop in Georgia. In our restaurant, you'll find international and coastal inspired dishes, a uniquely curated selection of the finest products and cookware & culinary learning experiences that allow you to grow your food knowledge and palate.    

Photo Credit: Peter Hellberg

CheFarmer Matthew Raiford, executive chef and owner at The Farmer and The Larder, featured in January 2016’s Garden & Gun as one of the South’s most exciting new restaurants, most recently served as the program coordinator and associate professor of Culinary Arts at the College of Coastal Georgia. He has a Bachelor’s of Professional Studies degree in Culinary Arts from The Culinary Institute of America in Hyde Park, New York and a certificate in Ecological Horticulture from University of California Santa Cruz and The Center for Agroecology and Sustainable Food Systems. Raiford is also the farmer at Gilliard Farms in Brunswick, Ga. where he is the sixth generation to farm on the land that has been in his family since 1874.


Photo Credit: Mitya Ku

Food Alchemist, Jovan Sage, is the resident pickler/fermentator/jam-maker/herbalist and owner at The Farmer and The Larder. As a little kid working in her grandfather’s shop at the City Market, Jovan got to explore the different food stalls, food trucks and farmers stands. She got to touch, see and taste food from all over the world and from local farms. It was there that she discovered the intoxicating allure of international spices – curries, fenugreek, cumin, paprika, peppers, ginger & turmeric. This foundation has shaped her palate and spice cabinet. 
Jovan has spent 15 years working with local, national and international non-profit organizations and spending the last 5 years focusing on sustainability, food and agriculture -- including working as a food retail consultant and Director for Slow Food USA in New York City.