Savannah Red is a fine dining restaurant with a focus on local southern ingredients. In a bold, ornate dining room, Savannah Red offers an intimate dining experience unlike any other in Charlotte. Our certified sommeliers can assist with your wine selection from the more than 300 bottles in our cellar, to complete your dining experience.
“Wild Boar Chop”
5 Lbs. Wild boar chops trimmed and cut into 2-3 bone chops
Season each chop well with salt and pepper 30 to 40 minutes before cooking
In sauté pan on medium high heat pan place boar chop and sear until desired temperature
Pork belly hash
5 Lbs pork belly (skin removed) seasoned well with salt and pepper
3 Qt Dark pork stock or veal stock you may substitute beef broth if needed
2 cups celery rough chopped (no hearts or leafs)
2 cups carrots rough chopped
4 cups yellow onions rough chopped
1 cup red wine
¼ cup tomato paste
1 tsp spoons juniper berries
1 tsp spoon whole black peppercorns
1/4 # fresh herbs (thyme, rosemary, parsley) left whole and tied together with butcher twine
First place a large pot on high heat, with very small amount of grape seed oil. When oil in the pan just starts to smoke sear pork belly (be careful as the pan may flare up) until golden brown and set aside. Add celery, carrots, and onions into the hot oil. Sweat until onions are translucent. Add tomato paste, cook for three minutes and then deglaze with red wine. Add the stock, all herbs and spices. Simmer for 20 minutes then season to taste with salt and pepper. Add the pork belly to the stock and place in 325 degrees oven for 3 ½ hours or until very tender place. Then place pork, reserved in its liquid, in the cooler overnight. The next day dice the pork and reserved for use. The liquid may be strained and used for soups or sauces at a later date.
5 whole chef potatoes
Boil the potatoes until tender and then cool and shred like hash browns.
Heat a medium sauté pan over medium high heat and add the reserved pork belly to the pan. Render the belly until crispy then add the shredded potatoes. Cook until potatoes are golden brown. Be sure to season well with salt and pepper. A little of the reserved braising liquid may be added for flavor at the end.
10 fresh Black Mission Figs (quartered)
1 ½ cup Port wine
¼ Lb Maytag blue cheese or substitute your favorite blue cheese
1 cup local honey
Place honey and wine in a small pot on medium heat until it reduces and become thick in consistency. Remove the syrup from the heat and stir in the fresh figs gently folding them into the syrup. After the syrup has cooled a little stir in the blue cheese and serve with your wild boar chops.
Cutter’s “New” Old Fashioned Cocktail:
This is a twist on an old classic. Rye Whiskey has seen a tremendous resurgence in bars all across America recently. Lacking the “sweetness” of bourbon and considered sharper and edgier in both taste and texture, it is the perfect complement to cocktails that already have ingredients such as fruit and simple syrups. This recipe replaces the sugar or simple syrup, as well as the muddled orange segment seen in today’s Old Fashioned cocktail, with Peach Puree. Although still sweet on the finish, the sharp but smooth flavor of the Rye balances out the drink perfectly.
3 ounces Jim Beam Rye Whiskey
2 Maraschino Cherries
4 Dashes Peychaud’s Bitters
1 1/2 ounce Peach Puree
Muddle cherries, bitters and peach puree in a shaker glass. Add ice and Rye Whiskey. Shake or stir vigorously until incorporated and ice cold. Strain into martini glass. Garnish with one cherry and orange twist.
Belgian-born Executive Chef Jean Pierre Marechal has always been passionate about food. After graduating from culinary school at age 17, he refined his culinary techniques through working in over 20 countries. Passion for his profession has led Chef Marechal to revolutionize his finest culinary operations by creating unique programs such as the farm-to-table program. The success of his fine dining restaurant, Savannah Red, was recognized by the James Beard Foundation in New York City.
Director of Restaurants Shea Gottshall graduated from Johnson and Wales University with degrees in Culinary Arts and Food Service Management. Shea began his career with Chef John Currence of City Grocery Restaurant in Oxford, Mississippi in 1994, and from there, became Assistant Sous Chef for a boutique hotel in Leadville, Colorado. His Marriott career began in 2001 as Assistant Restaurant Manager in Hilton Head, South Carolina. In 2006, he transferred to Charlotte Marriott City Center as Restaurant Manager and in 2007, took the position of Director of Restaurant Operations. He received his Certified Sommelier training and certification from the International Sommelier Guild.