Issue link: http://maconmagazine.uberflip.com/i/315858
JUNE/JULY 2013 MACON MAGAZINE I 39 Yellow Bluff Coastal Cottages and Marina is an intimate, coastal cottage community on an almost forgotten high bluff on the Liberty County coast, just minutes from Savannah. With cottages and townhomes built by J.T. Turner Construction, this community's rich history and natural coastal beauty make it the perfect choice for a permanent residence or a second home. Casey M. Schivera Casey.Schivera@sothebysrealty.com 912.441.7145 - cell Helen W. Johnson Helen.Johnson@sothebysrealty.com 912.658.4638 - cell Prices start at $225,000 17 W. Charlton St. / Savannah, GA 31401 912-234-3323 / www.CeliaDunnSIR.com An Exciting Time for Grits Café Husk restaurant in Charleston, S.C., has received many accolades, including Bon Appétit Magazine naming it the best new restaurant in America in 2011 and one of the country's 20 most important restaurants in 2013. That's why Terri and Wayne Wetendorf, owners of Grits Café in Forsyth, are so excited about their new consulting executive chef. Shawn Burnette, the research and development chef at Husk, will be joining the Grits staff Aug. 1 and will spend the next four months sharing his drive and passion with Grits' staff and its customers. "He's one of the best chefs in the country," said Wayne Wetendorf. "The guy could work anywhere." Ironically, Burnette's stay at Grits literally grew out of the ashes of the fire that destroyed the restaurant in March 2012. As the restaurant was being rebuilt from the ground up, one of its staff began following Husk chef Sean Brock on Twitter. That's how Burnette found out about Grits and following its progress. Eleven months after the fire, Grits re- opened and Burnette was there to help. He's developed an on-going friendship with the Wetendorfs and the Grits' staff, returning to Forsyth and eventually agreeing to spend four months working at Grits before he returns to his native New York City. "It is an unbelievable opportunity to have this level of culinary experience and talent in the Middle Georgia area advancing the dining scene," the Wetendorfs said in a press release. "His tenure at Husk and time shared with Sean Brock, undeniably one of the most accomplished culinary pioneers in the country, has forged an intense desire for chef Burnette to elevate local, sustainable, healthy, delicious food wherever he goes." Wayne Wetendorf said Burnette's arrival at Grits was "huge news." "From a culinary standpoint, it couldn't get any better," Wetendorf said. "The guy is a food genius." Shawn Burnette and Wayne Wetendorf