Flat Creek Lodge
A short drive out from Savannah will bring you to this delicious lodge. Head cheese maker Dane Huebner is most excited about the Canoochee Red, “a washed-rind, eyed cheese that imparts irresistible toasted nut and grain notes.” Add to that the award-winning Cypress Cheddar, Blue Farmhouse, and Aztec Cheddar -- all raw-milk based -- and many others that are as nimble on the palate as they sound. 367 Bishop Chapel Church Road, Swainsboro, Georgia; (877) 352-8273,
www.flatcreeklodge.com
Honey House
Local wild honey straight from the hive is on tap for sampling at the cantilevered café counter, where fresh tupelo/limeade biscuits with honeycomb butter are served straight from the oven. Owner Clay Culver says he’s seen more than a few swoon over the honey lattes. “Brings ’em back for more every time,” he says. Honeycomb platters and a children’s interactive learning hive complete the bee-all, end-all experience. 104 West Broughton Street, (912) 233-7873,
www.savannahbee.com
Lowcountry Gourmet Foods
Here you’ll find a tasting room of a dozen varieties of aged balsamic vinegars (think peach and wild blueberry). Extra-virgin olive oils and exotic nut oils are also ready for the tasting. In short, not even Italian visitors have seen anything like it, which is exactly why owner Robb Campbell says, “The looks I see on people’s faces is a rush like you can’t imagine.” 123 East Liberty Street, (912) 233-9155,
www.lowcountrygourmetfoods.com
Thrive, A Carry Out Café
Wendy Armstrong, chef/owner of Thrive, believes, “Savannah is ready to embrace local, organic, and eco-friendly!” For this café, located between Savannah and Tybee Island, that means handcrafted regional cheeses; wild-caught
Georgia shrimp; homemade sandwiches, salads, and cookies; and three varieties of Southern lemonade -- and did we mention crates of organic produce? 4700 East Highway 80, (912) 898-2131,
www.thriveacarryoutcafe.com